CHRISTMAS - Chestnuts Christmas Tree + Secrets

CHRISTMAS - Chestnuts Christmas Tree + Secrets

Traditional family recipe, which 1984 made 300 years.
Here are some secrets.
Pasta:
Ingredients
3 kg of Portuguese nuts cooked and peeled
3 tablespoons (powdered) chocolate powder does not serve chocolate
3 tablespoons of cocoa liquor, rum or kirsch, (cherry brandy)
1 tablespoon honey
1 tablespoon ground cinnamon powder
1 teaspoon of ground cloves
1 tablespoon vanilla extract
1 or 2 cups of sugar or sweetener
If using sweetener the amount not in weight is in volume, in place of (cup using tablespoon)

Roof:
300 grams of walnuts without peel cut in half
300 grs.of hazelnuts without skin peels
300 grs.of almonds without skin peels
300 grams of cherries in syrup (drained)
100 grams of white raisins, seeded
100 grs.de grapes raisins dark, seedless
100 grs. Of dates without the cores
100 grs. Dried apricot or to taste
100 grams of Brazil nuts (to make the candles)
1 - cup (tea) of peaches in drained syrup, cut into balls made with the ball
1 - cup of tea in figs, drained, cut into balls
1 - cup of (crystallized) fruit cut into cubes.
Way of preparing:
Cook the nuts with a pinch of salt, for 20 'or 30 minutes without the peel and the skin (film that surrounds the nuts).
It is for Cooking in an ordinary pan, without the peels, but with thin skin that covers them.
* No pressure cooker that gets watery *
Once cooked, remove the skin and squeeze with the potato masher, or beat the processor.

How to prepare the dough:
Place the squeezed nuts in a large bowl.
Add the sugar, honey, chocolate powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
If it gets too soft add powdered milk
Arrange a board 80 cm wide by 1 meter high, lined with foil to mount the tree.
If you want you can make smaller or even make mini tree, scattered around the Christmas table.
Go putting the dough in the tray, modeling with a knife or with hard bread. The thickness of the dough is one centimeter.
Clean the edges with a damp cloth or paper towel.
Place some cherries on the outline of the tree and the others scattered over, along with walnuts, hazelnuts, almonds, raisins, peach balls and figs, candied fruits.
If you want to make apricot balls.
Take the lumps out of the dates and make the tree trunk with them.
Tree model is a triangle the largest part is down
Make the candles with the chestnuts of Pará (Brazilian chestnut), make a tip as if it were a pencil, spread in different places of the tree. The chestnut candles of Pará are placed last in the tree,
Light the candles of Brazil nuts at supper time.
If you do not want to make the tree distribute in bowls and in the center put cherries, or nuts.
Serves also as pie filling
Decoration is on your own.
The mass of nuts can be frozen,
Take out the freezer 12 hours before putting in the refrigerator. Keep the dough in the refrigerator until serving time (assemble).
Note:
Chestnut mass was recipe of my grandmother Luiza Maria Guriann from the City of Venice, Italy,
The Chestnut Dough Tree is made every year in my home or wherever I go for Christmas.
Then he put other photos of the tree.

Caponata - Antipasto - Italian Dish + Foto

Caponata - Antipasto - Italian Dish

Ingredients:

3 to 4 medium eggplants with or without peel cut into strips of 1 (one) centimeter
2 red peppers cut into strips the same size as the eggplants
1 yellow pepper cut equal to red
1 cup chopped celery in thin slices
1 cup (tea) garlic only white piece cut into carrots
1 cup chopped parsley
1 cup (onion) thinly sliced ​​onion
1 cup of black olives without the pits or (200grs.)
½ cup of tea or to taste of raisins without seeds
½ cup (tea) snoubar (pinholes) (optional)
2 tablespoons (well) filled with capers

Spices:
1 glass of balsamic vinegar
½ cup extra virgin olive oil
Salt to taste in moderation
A handful of oregano
1 teaspoon grated ginger
1 teaspoon ground cinnamon
1 pinch of ground cloves

Way of preparing:
Put in Layered Shape:
Aubergine the bell peppers, garlic, celery salsão intercalando the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the rest of the ingredients, already with the salt.
Then pour the vinegar and the olive oil mix well.
Cover the form with aluminum foil.

Bring to the preheated oven 180 ° C for 1 (one) or two hours, that is until the eggplants are cooked.
Serve hot or cold. As antipasto - (entree dish).
Serves to accompany pasta (pasta) or soups.
Serves for afternoon snack with toast, or savory biscuit.
Note:
Caponata is a dish of Italian origin.
If you like you can put ½ teaspoon of sugar or honey.
I do not put sugar or honey.
To Take the Bitter Out of Eggplant:
To leave the eggplant of shelled sauce for 6 hours, I do not add salt or vinegar, it removes all the acidity.
Decoration:
Place whole purple olives and fresh mint leaves around the platter.

Stuffed Lizard

Stuffed Lizard
Ingredients:

1 piece of lizard of one or two pounds

Spices:

2% of the weight of the meat of salt, (2 tablespoons rasa)
10 cloves whole garlic cloves
4 cloves garlic, crushed without bitter crumbs
1 finger pepper fresh minced in carotene, seeded
And without the white veins.
2 tablespoons chopped sage or basil (optional)
2 tablespoons corn oil
1 teaspoon or grated fresh ginger (soup)
1 pinch of nutmeg (optional)
1 glass of vinegar
2 sprigs of mint, a packet of parsley and chives

Filling:

1 piece pre-cooked sausage or

II- Option

1 strip of thick bacon, with a whole medium carrot, shelled
20 green olives without the pits cut into four pieces
1 open red bell pepper without seeds and without white veins
1 onion cut into slices and 1 tablespoon of caper.

III -Option:

Fill with 400 grs. From provolone

Way of preparing:

Do not remove the skin from the meat only and let some of the fat not stick the meat season with the whole garlic cloves and chunks of pepper.
Make a large hole in the center of the meat to put the filling, or cut the meat in half, making a large blanket. Fill, then tie with cotton string.
Another option is to ask the butcher to cut the meat so that it stays in the thickness of 1 centimeter, getting a big blanket;

Season the meat inside and out with salt, crushed garlic, pepper sauce, vinegar, oil, nutmeg, ginger and fresh herbs to taste.

Leave in the seasoning for 4 hours, then remove the seasonings.
Put a large pot on the fire with 3 tablespoons of oil, when it is very hot, add the meat, let it fry well from all sides until golden brown.

Dripping hot water slowly and slowly until the meat is cooked.
It is a time-consuming, neat work, however, the meat is tasty.

Remove the meat from the pan when it is cooked well, Reserve.
Put in the pan that cooked the meat 4 tomatoes without skins without seeds, and half a tablespoon of sugar, or a medium carrot
Cut into thin strips. Leave on the fire for 15 minutes, if necessary add half a cup of hot water.
The sugar and the carrot is to draw the acidity (optional)
Some people put 1 teaspoon of baking soda.
CAUTION Do not place baking soda in the pressure cooker that foam and clog the pin, risk of explosion.

In separate cooking the whole potatoes, the carrots cut into thick slices.
Serve hot on a stainless steel platter, garnish with boiled potatoes and carrots, and spinach in butter with plenty of garlic.

Note:

 
Roasted meat can be served with pasta or mashed potatoes.
It can be served with cooked vegetables, with salt and without seasonings.
Salad of watercress, arugula, Catalan pepper and red raw pepper cut into strips.


Notice:

You can make roast beef without the stuffing.
If you like you can cook in the pressure cooker covered with water, then do the same procedure as the previous meat.
The taste of cooked meat in the pressure cooker does not stay the same is just to make it easier to work.

Roasted Beef with Vinaigrette Sauce + Photo

Roasted Beef with Vinaigrette Sauce + Photo

Ingredients:

1 piece of whole lizard of 1 ½ pound or a little more
3 tablespoons oil or to taste to fry
2 tablespoons of meat or salt broth

Spices:
1 tablespoon of salt or beef stock
1 glass of red wine vinegar
1 large chopped onion
4 cloves garlic, crushed, if old, remove crumb
1 bunch of parsley and chives cut roughly
2 sprigs of basil and 2 mints (optional)
1 tablespoon dried oregano
½ teaspoon ground coffee or 2 bay leaves
1 finger pepper, no seed, minced or pepper to your liking.
1 cup of cachaça (optional)

Vinaigrette Sauce:
2 large onions cut very small
1 cup (tea) well full of parsley + minced stem
1 cup (tea) green olives, cut into slices
2 stalks of green onions cut into thin slices
2 small sprigs of basil using only the leaves
2 small mint twigs using only leaves
1 or 2 tablespoons of canned, drained and washed capers
1 red bell pepper and another seedless yellow cut into thin strips, then peeled very small
 1 glass of red or white lemon vinegar
½ cup extra virgin olive oil
1 tablespoon of salt

Way of preparing:
Season the meat, do not stick to not dehydrate, remove the seasoning before frying ..
In a large saucepan, fry the meat, from all sides, dripping hot water gradually until cooking takes 2 to 3 hours. It is very tasty or
After frying on all sides, put in the pressure cooker covered with water half a cup of water, 2 whole onions and
The broth.
Let it cook for 40 'to 60' minutes on low heat, in the middle of cooking, turn off the heat and check, as is the meat and sauce of the pan to not dry.
* Allow to cool well before opening the pressure cooker. *
After cooking the meat, remove without the sauce that remained in the pan., Bring to the freezer for 4, or until firm.
Cut into thin slices, refrigerate
In a large bowl, place the freshly cut onion let dry in the sieve.
Cut the vegetables all very well and the capers too.
Season with vinegar, olive oil and salt.
Saute the vinaigrette in the refrigerator, remove half an hour before serving.
If you want you can put the vinaigrette sauce along with the meat, mix well
Serve with white rice and a good salad
Notice:
Do not put tomatoes in the sauce that sour, and spoil the taste.
Just put diced tomatoes if you use all the vinaigrette sauce on the spot. If leftover the vinaigrette sauce discard, it gets tastes saturated with old food.
To serve:
Put the already seasoned sliced ​​meat in the center of a large dish of stainless, over capers the vinaigrette sauce on both sides.
Part serve a lettuce salad with tomatoes and grated raw carrots.
You can substitute for fresh, or several, vegetables.
II- Option:
To Serve on Another Recipe:
With the broth that remained in the pan take the refrigerator and the next day remove all the fat that remained on top.
Bring to the fire add 4 tomatoes, without seedless skin or half a can of tomato sauce ready, add a glass of cold water.
Leave on the fire for half an hour, until a thick sauce.
Put whole medium potatoes to cook in the sauce, and if you have sausage 4 buds, wash and pierce her skin.
As soon as the potato and the sausage are cooked, serve with rice and salad.

Recapitulating message from other recipes:
The stem of the parsley is rich in iron and other vitamins, do not throw away, if you do not want to put along with the leaves, make a coar juice.
It can also be placed in soup or rice.

La Riva Oven Cod + Photos

La Riva Oven Cod + Photos

Ingredients:
2 kilos of cod in average dessalgado, for 24 hours.
Put inside the refrigerator

Other Ingredients
1 kilo of boiled medium potatoes cut in half, or ball.
6 red bell peppers without seeds and without the white ribs in thin strips.
3 yellow or green peppers, seeded and without white veins (optional).
1 ½ pound onion cut into petals (cut into four)
1 glass of 100 grs. Capers drained, washed.
½ liter extra virgin olive oil.
1 or 2 cups (tea) of whole purple olives.
1 cup chopped parsley to sprinkle on top, before serving
Way of preparing:
In a large saucepan, sauté the olive oil, the onion in petals and the peppers in thin strips, as soon as the onion withers turn off the fire, cover the pan, let it stand for a few minutes to finish cooking. With the heat itself.
Separate the procedure below.
How to prepare the cod:
After the desalted cod, drain to dry. With paper towels.
Fry the cod slices with corn oil, drain place on paper towel to degrease, Reserve.
Put the cod slices in a very large refractory, anointed with olive oil, on top distribute 2 (two) to 4 (four) capers. In each pieces, or to taste.
On the sides of the refractory the cooked potatoes seasoned with salt, olive oil and oregano.
If you prefer you can use the potatoes as a bed for cod.
Above the bell peppers with the onion previously sauteed.
Oven 180 º C. Bake for about 20 minutes or until heated.
Serve cod in the same dish that has roasted.
The other dishes were separate.
Decoration:
Spread whole cherry tomatoes over the plate.
Follow up:
Part Serving a bean salad, seasoned with onion, garlic, pork already steamed, sliced ​​mushrooms- ..
Top raw salsa with the stem, finely chopped.
Can accompany lettuce leaves, or other green leaves.
Note:
The cod above is put of the thickness of two fingers.
Rinse well under the tap to remove the salt.
Put the cod covered with water, changing twice, preferably with ice water.
You can put green peppers, remove the skin so some people get heartburn.
To remove the green pepper skin:
Chop the chili on a fork to bring to the stove mouth, go watching until it is all burned. Wrap with aluminum foil, let cool.
Then pull the skin by pulling out the seeds and white veins under the tap, cut into strips.
II Option:
To Remove Skin from Pepper in Micro waves:
Put 3 bell peppers inside a plastic bag with 4 tablespoons water, close knotted, then pierce with a fork just below the knot.
Lead to microwave, high power for 6 'or 8' minutes.
The cod above does not carry rice, however it is good to put some white rice in the month.
There will always be someone who asks for the rice, to accompany the meal.

Stuffed Flounder and Pineapple Farofa

Stuffed Flounder and Pineapple Farofa
Ingredients:
1.5 kg of sole in slices
Spices:
1 teaspoon grated ginger
1 tablespoon of dessert) shallow salt
1 tablespoon of pepper sauce
Filling:
6 bananas nanicas or silver cut in half
Roof:
1 plate bottom of roughly grated bread
1 tablespoon full of butter
Crumbs:
50 grs. Chopped bacon in small cubes
1 cup cooked and crushed pine nuts (optional)
1 cup (tea) leftover pork chopped or
1 cup of cooked chicken liver or cooked gizzard Can be half a half. (optional).
1 cup of grated or minced onion
1 cup (tea) minced parsley, finely chopped
½ teaspoon finely chopped chives
1 bowl of cornmeal
I handful of raisins without seeds
2 tablespoons corn oil
1 tablespoon of salt
1 finger pepper of seeded minced seed
How to Prepare the Farofa:
Fry the bacon, remove.
Pour the onion into the same fat that fried the bacon, leave on the fire until wilting, add the pork or chicken liver with the crushed gizzard, braise again if you need to add some hot water. Or a little oil to continue braising.
Add the pine nuts to the cornmeal slowly and slowly, until the point is farofa.
Finally the pepper the parsley and chives.
Note:
If you want you can put a dish of chopped raw cabbage, sauté along with the onion.
Serve on a separate platter.
How to prepare the sole:
Wash the fish, season with ginger, salt, pepper, let stand for 1 hour.
Remove from the seasoning to dry.
Place each fish stand on a board, over the bananas cover with another fish stand.
Do the same procedure with the rest of the fish.
Place the stuffed fish in a buttered baking sheet.
Brush with plenty of butter, then sprinkle with breadcrumbs.
Bake at 160 º C for 20 'to 30' minutes, or until lightly colored.
After roasted pass to a platter lined with lettuce leaves.
II - Option:
Filling:
6 raw bananas cut in half
6 strips of kani kama placed in the middle of the banana strips.
It accompanies whole potatoes cooked and seasoned with salt only. And raw salad of finely chopped tomato.

Suggestion for Christmas and New Year - Tropical Salad from Brazil

Suggestion for Christmas and New Year - Tropical Salad from Brazil
Tropical Salad from Brazil

Ingredients
1 roasted turkey breast cut into thin slices
1 roasted chicken breast thinly sliced
** Can substitute for turkey breast or smoked chicken. **
Other ingredients:
1 large foot of lettuce, washed, dry with paper towel
300 grs. Of cherry tomatoes
2 green apples cut into balls with lemon juice
8 kiwis, sliced
½ pound of medium strawberries
4 to 8 endive
1 cup pineapple ball
1 cup melon cut into balls
1 cup whole unsalted orange seedless and seeded
1 cup of red grapes.
1 cup diced ham
1 cup black olives without chopped boney
1 cup dark seedless raisins.

Splashing Over the Ready Salad:
1 cup (tea) cashew nuts or walnuts chopped coarsely. (optional).

Seasoning:
Sauce

½ cup of lemon tea or to taste
1 tablespoon of mustard
1 cup extra virgin olive oil
1 teaspoon full of salt

How to Prepare Salad Dressing:

Put the 4 ingredients in a bowl, mix well, water the salad before serving with the mixture above, using a spoon (soup).
How to Prepare the Tropical Salad:
Line a serving dish, with lettuce leaves, washed and dry with paper towel,

Cut the fruits into balls made with the ball or cut into blades.
Do not forget to put lemon in the apples.

Place the kiwi 3 in 3 thin slices, starting from the middle of the dish to the bottom, one slice superimposed on the other.
The second layer is strawberries cut in half
Slice fruits and vegetables according to color.
Green, red, yellow and so on.
Stuff each leaf of endives with turkey breast or chicken, Place on top of the dish, forming a star
Place the cherry tomatoes over the lettuce leaves and also throughout the salad.
Distribute the black olives, intercalating with the cherry tomatoes
Store in the refrigerator until ready to serve.

Salad Cod of the Great Grandmother Violet - II Options +foto

Salad Cod of the Great Grandmother Violet - II Options

Ingredients:

1 kilo of cod in chipped batter for 12 hours

Other Ingredients:

3 large onions finely chopped, washed and drained
2 cups (tea) parsley with chopped stem
1 cup (whole) canned capers drained
1 cup (tea) green olives without the chopped boulders
1 cup extra virgin olive oil
½ cup wine vinegar, or rice vinegar
Moderate salt
2 feet of flat lettuce

Way of preparing:

Wash the cod, soak with cold water in the refrigerator for 12 hours, change the water once, then drain well.
It is not to cook the cod, the salting of the cod is enough, however if in doubt you can pour the cod in boiling water, leave for 5 minutes then drip, let cool. Enjoy to cook potatoes in the water that aferventou the cod.
Put in a bowl, cod, onion, parsley, caper, season well, with plenty of olive oil, vinegar and a little salt.
Remember that cod is already salty
Pass the already seasoned cod, for a well-arranged platter, spread over the chopped or whole green olives and a little capers.

Store in refrigerator until serving time.
Make a bed of washed lettuce leaves dry with paper towel, no seasoning.
Distribute the cod salad already seasoned, over the bed of lettuce

Do this procedure above, just in time to serve.

II - Option is optional:

In the outline of the platter can put whole quail eggs in palm hearts, cherry tomatoes.
You can put cooked balls of potato made with the ball.

Cod Pie with Potato Pasta + Stuffing

Cod Pie with Potato Pasta + Stuffing
Pasta:

Mashed potatoes:
1 pound of boiled potatoes and squeezed
2 tablespoons butter or margarine
½ cup of cow's milk or sour cream
1 tablespoon of salt

Way of preparing:

Put the potatoes in a saucepan, the butter, salt.
Bring to the fire stirring with a spoon of high rope dripping milk slowly, until a uniform mass, that loosen of the bottom of the panela.
If it gets too hard add a little cream.
If it is soft, add more potatoes, cooked and squeezed.
I - Filling:
500 grs. Of cod in chips (small) desalted
(Soaked for 12 hours) by changing the water twice.
Other ingredients of Recheio:
250 grs. Preserved mushrooms or heart of palm, drained washed and chopped
1 large onion, grated or minced
2 large mature tomatoes, skinless and seeded, chopped
1 tablespoon corn oil
2 tablespoons (parsley) parsley with the chopped stem (put after filling ready).
2 tablespoons finely chopped spring onion (optional)
2 tablespoons chopped green olives
1 teaspoon grated ginger (optional)
½ teaspoon turmeric powder or coloring to give color (optional)
½ fingered unpeeled finger pepper or pepper sauce to taste.
You can change the finger pepper from
¼ teaspoon white pepper, or pink pepper.
For Replacement in Filling:
Ingredients:

Choose one or more according to your taste.
1 cup diced carrots
1 cup bouillon of broccoli or cauliflower
1 cup fresh asparagus scraped, cut into small pieces cooked, or preserved drained washed and chopped.
1 cup canned palm heart, drained washed and chopped
Ride Mode:
Put the mashed potato in a non-stick form with a false bottom.
Over the hot puree add the filling, spread well, put the cover that is the mashed potato.
Brush with beaten egg or yolk, grated cheese or sesame. Sesame is optional.
Bring to a preheated oven at 180 ° C until browned.
Serve it hot
Accompany a raw salad with lettuce, arugula, cherry tomatoes, mango avocado, diced pineapple, thinly sliced ​​carrot radish with onion, sliced ​​onion, and cashew nuts or almonds and coarsely chopped walnuts and chopped purple and green olives

How to Build a Salad:
Place the green leaves of lettuce in the trays over the other ingredients, intercalating the arugula.
Season with lemon juice, extra virgin olive oil at will and salt in moderation.

Note:
Dessalgar is to put the cod of sauce, with cold water inside the refrigerator, changing the water twice.

Be careful when putting carrots, it sour "out of the refrigerator", lasts only one day, say 24 hours, this is inside the refrigerator.
The chosen vegetable in canned, should be drained washed and chopped.
Never put this liquid filled with preservative and dye in your preparations that is wrong. It's bad for your health.
Reason:
In addition to poor health, some people still have allergies with preservatives and dyes.
Travessa is shallow crockery, or oval or rectangular stainless and when serving appears to have more ingredients.
Bowl is round is all heaped up.

Observer |:
You can substitute the potato for sweet potatoes, cassava or mandioquinha.

Cod Pie, Lean Diet Mass and Dough Mass II Options

Cod Pie, Lean Diet Mass and Dough Mass II Options

Ingredients of Lean Mass:
20 tablespoons (soup) wheat flour
2 cups (tea) of cow's milk
4 eggs - light snow
2 tablespoons (dessert) of chemical baking powder
1 teaspoon of salt
Way of preparing:
Beat the egg whites, add the egg yolks, mix well, then the milk, alternating with the wheat flour with the salt, finally add the baking powder.
Form greased and sprinkled with wheat flour.
Pour half of the dough, place the filling and over the other half of the dough.

Oven 180 ° C for 30 'to 40' minutes, or until golden brown
Salty filling.
350 grs. Of cod in desalgado flakes
1 cup chopped or grated onion
1 cup (tea) parsley with the stem chopped very well
1 cup pre-cooked carrot cubes (optional)
1 cup chopped green olives
200 grs. Of frozen green peas, gives a scare with boiling water, for 1 'then throw in the icy water.
1 glass of heart of palm or mushroom drained, washed, chopped into thin slices, or cubes
3 boiled and chopped eggs
3 tablespoons corn oil
1 tablespoon (well) filled with cornstarch, or wheat flour to thicken the filling is (optional).
1 teaspoon grated ginger
½ teaspoon ground coffee
1 fingerless seed pepper and no prickly veins
Other Ingredients:
100 to 200 grs. Of creamy cream cheese or yogurt, serves to put over the filling is (optional)

Way of preparing:
Sauté the cod with the onion until precooked. Add the carrot, the peas the chopped palm heart, the olives, the boiled eggs the chopped parsley and the rest of the ingredients.

If necessary use a spoonful of cornstarch (cornstarch) dissolved in half a cup of water to thicken.
Finally the curd is optional.
Let the filling cool to place on the pie, and over the curd.
Ride Mode:
To line a round shape with removable background with the mass, buttered, or use (non-sticky form) to put the cold stuffing, then cover with the rest of the mass.
Bake in medium oven at 180 º C for 30 'to 40' minutes, until golden brown.
Serving Mode:
Serve with salad of leafy veins, and over slices of raw red pepper sliced ​​thinly sliced ​​to taste or place lemon juice, olive oil and salt.
II Salad Option

Purple cabbage cut with a very thin knife, 1 grated green apple with rind, grated carrot type thin wares (own appliance) sold at any fair and raisins without seeds.B

Swiss Rotten Pasta
Ingredients from
I - Option:
500 grs. Of special wheat flour
250 grs. Of lard, or frozen margarine
2 whole large icy eggs
2 tablespoons (approximately) water ice water.
1 tablespoon baking powder
1 tablespoon of salt (coffee)
Way of preparing:
In a deep bowl, combine the flour with the baking powder, the salt and lard and the eggs and gradually add water, squeezing with your fingertips, mixing until smooth.
Rotten pasta can not handle too much or sovar, which changes its texture.
It gets sticky and clumsy, discard.
Let it sit for 30 minutes inside the refrigerator.
Then open the dough in the palm of your hands, very thin.
In the first option, go joining the pieces of the well finite dough, in the bottom and sides of a round shape or English cake form.
It looks like patchwork quilt all mended.
II Option:
Open the dough with roll on two plastics.
You can roast with filling or without the filling,
If it is to bake without filling, stick the raw dough with a fork in several places to not stew.
Oven 160 º C for 15 'minutes.
Then place the filling on top top with the same dough, brush egg whipped over.
Bake in medium oven l80 C put in 20 to 30 minutes

Salpicão Cod Avec Sauce traditionnelle et de légumes

Salpicão Cod Avec Sauce traditionnelle et de légumes

ingrédients:

500 g. morue dessalée en jetons pendant 12 heures dans le réfrigérateur.

Autres ingrédients:

3 pommes vertes coupées avec ou sans écorce, ruisselant citron pas assombrir
l tasse (thé) de céleri ou de fenouil finement haché
l tasse (thé) haché olives vertes
l haché poivron jaune sans pépins
2 poivrons rouges sans graines hachées
2 cuillères à soupe de câpres hachées
1 plat de fenouil haché très mince
verre de 1 palmetto ou champignons en conserve égouttés, lavées et hachées

assaisonnements:

1 tasse (thé) de persil haché
½ tasse (thé) d'oignons verts hachés, tranchés finement
1 tasse (thé) d'oignon râpé
1 cuillère à soupe (soupe) de sel peu profonde, ou au goût
2 cuillères à soupe (soupe) de jus de citron ou de vinaigre
2 cuillères à soupe (soupe) de menthe hachée
1 cuillère à soupe (soupe) sauce au poivre
1 pincée de noix de muscade
1 pincée de poivre noir ou le paprika épicé ou
1 pincée de gingembre râpé, ou au goût

sauce Mayonnaise:

l de crème sure peut avec du sérum
l mayonnaise peut utiliser la mesure de la crème sure
l tasse d'huile d'olive extra vierge de café

Mayonnaise sauce maison:

ingrédients:

3 oeufs crus entiers pasteurisés
3 jaunes d'œufs durs
1 cuillère à soupe (soupe), pleine de moutarde
1 tasse (café) de jus de citron
1 tasse (thé) d'huile d'olive frappé jusqu'à le point,
Si vous voulez utiliser la moitié de l'huile et la moitié de l'huile de maïs
1 cuillère à soupe (café) de sauce anglaise (facultatif)
1 cuillère à café (thé) de sel ou au goût

Comment se préparer:

Mélanger les oeufs avec le sel de jus de citron de moutarde et la sauce anglaise
L'huile d'olive ou de l'huile est d'ajouter, goutte à goutte, jusqu'à ce qu'une crème dur qui ne donne pas plus pour les lames de mixeur

Sauce Mayonnaise légumes:

ingrédients:
1 grosse pomme de terre cuite au four
1 petite bouillie de carottes
1 tasse (café) de lait de vache
1 tasse (café) d'huile d'olive ou nécessaire
1 cuillère à café (thé) de sel

Comment se préparer:

Battre tous les ingrédients dans un mélangeur, à l'exception de l'huile qui est placé dans le fil lentement et lentement., Pour donner le point. Si vous obtenez une épaisseur augmenter le lait et l'huile.
Si elle est trop liquide pour augmenter la pomme de terre, jusqu'à une sauce épaisse.


Comment préparer la morue:

Rincer la morue dans de l'eau courante pour enlever l'excès de sel
Placez la morue lavé dans un récipient couvert avec de l'eau, faire tremper pendant 12 heures dans le réfrigérateur, en changeant l'eau deux fois.
Prenant la morue du réfrigérateur est de préserver la saveur du poisson qui peut aller rance à la température ambiante.
Ensuite, prendre l'eau, rincer à nouveau avec de l'eau.
Jouer le cabillaud en ébullition congé de l'eau pendant 5 'minutes, puis filtrer.
Ne jetez pas l'eau que aferventou livre de morue pour cuire les pommes de terre.
Shred la morue après le froid aussi mince que possible, ou couper et exigeants.
Dans un grand bol, mélanger la morue déchiquetée les pommes hachées avec le jus de citron avec une pincée de sucre.
Puis ajouter progressivement l'oignon, le céleri finement haché, poivrons, câpres olives hachées et le persil haché, le fenouil.
Mélanger les ingrédients de la sauce choisie et mettre la moitié dans le pepperoni et l'autre moitié, mettre mettre en place le plat, lisse avec un couteau.

Pour servir place un plateau de plat ou inoxydable alignés le fond et les côtés avec des feuilles de laitue entières ou hachées très mince et plus de tomates cerises.

Remarque:
Vous pouvez changer la morue par deux boîtes de thon égoutté

Le salpicão est servi comme un premier cours
Vous pouvez ajouter d'autres légumes cuits:

Les carottes coupées en petits cubes cuits
Pod coupé en petits morceaux cuits
pois verts surgelés, pour effrayer les verser dans l'eau bouillante pendant 1 'minutes, puis laisser refroidir à l'eau froide avec beaucoup de glace.
Juste être prudent avec l'oseille de carotte laissant hors du réfrigérateur pendant plusieurs heures.

Cod Sauce With Traditional Vegetable Sauce

Cod Sauce With Traditional Vegetable Sauce

Ingredients:

500 grs. Of uncooked codfish for 12 hours in the refrigerator.

Other Ingredients:

3 green apples chopped with or without peel, drip lemon not to darken
L cup (tea) finely chopped celery or fennel
1 teaspoon chopped green olives
L chopped seedless yellow bell pepper
2 chopped seedless red bell peppers
2 tablespoons chopped capers
1 bowl finely chopped fresh fennel
1 glass of canned palm or mushroom drained, washed, and chopped

Spices:

1 cup chopped parsley
½ cup (tea) green onions, finely chopped
1 cup of grated onion
1 tablespoon of salt, or to taste
2 tablespoons lemon juice or vinegar
2 tablespoons minced mint
1 tablespoon of pepper sauce
1 pinch of nutmeg
1 pinch of black pepper or paprika or
1 pinch of grated ginger, or to taste

Mayonnaise Sauce:

L Can of sour cream with whey
L can of mayonnaise use the measure of the cream of milk
L cup of extra virgin olive oil

Homemade Mayonnaise Sauce:

Ingredients:

3 whole raw pasteurized eggs
3 cooked egg yolks
1 tablespoon full of mustard
1 cup (coffee) of lemon juice
1 cup (tea) of olive oil beat until giving point,
If you want to use half of olive oil and another half of corn oil
1 tablespoon (coffee) English sauce (optional)
1 teaspoon salt or to taste

Way of preparing:

Beat in the blender, the eggs with the lemon juice the salt mustard and the English sauce
The oil or olive oil is to add, drop by drop, until you get a hard cream that does not give more to hit the blades of the liqidificador

Vegetable Mayonnaise Sauce:

Ingredients:
1 large boiled potato
1 small cooked carrot
1 cup of coffee (cow's milk)
1 cup of (coffee) olive oil or what is needed
1 teaspoon of salt

Way of preparing:

Beat all the ingredients in the blender, except for the olive oil that is put in wire slowly and slowly. If it becomes thick, increase the milk and the oil.
If it becomes very liquid, increase the potato until thick.


How to prepare the cod:

Wash the cod well in running water until the excess salt is removed
Put the washed cod inside a bowl covered with plenty of water, leave to soak for 12 hours, inside the refrigerator, changing water twice.
Taking the cod to the refrigerator is to preserve the flavor of the fish that can become rancid at room temperature.
Then remove from the water, rinse again with plenty of water.
Throw the cod in the boiling water leave for 5 minutes, then strain.
Do not throw the water away that has boiled the cod, allow to cook the potatoes.
Turn out the cod after cold as thin as possible, or cut very small.
In a large bowl, combine the chopped cod with the chopped apples with the lemon juice, with a pinch of sugar.
Then add the onion, the finely chopped celery, the bell peppers, the capers, the chopped olives and the chopped parsley, the fennel.
Mix the ingredients of the chosen sauce and put half inside the salpicão and the other half, put on top of the platter, smooth with a knife.

To serve, place the bottom and sides with whole lettuce leaves, or finely chopped tomatoes and cherry tomatoes on a dish or stainless steel dish.

Note:
You can exchange the cod for two cans tuna drained

The Salpicão is served as an appetizer
You can add other cooked vegetables:

Cooked carrot cubes
Pod cut into small pieces cooked
Frozen green peas, give a fright pouring in the boiling water for 1 'minutes, then cool with ice water with plenty of ice.
Just beware of the sour carrot letting out of the refrigerator for many hours.

Cod, Mashed Potatoes and Other Vegetables

Cod, Mashed Potatoes and Other Vegetables

Ingredients:
4 slices of cod of 300 grs. each
3 to 5 liters of cold water, 1 bowl bottom of wheat flour
½ liter of oil to fry the codfish


Mashed potatoes

Ingredients:
6- cooked boiled potatoes in steam, squeezed or passed by the processor,
2 tablespoons butter,
½ cup of milk or cream, the necessary
1 teaspoon of salt.

How to prepare the puree:

Put in a medium saucepan the squeezed potatoes, the butter, the salt and a little milk, or the cream.
Bring to the fire until it loosens from the bottom of the pan.

How to Prepare the Cod;

Put the cod of sauce for 36 hours inside the refrigerator, changing the water twice.

For every 2 fingers of cod height are 12 hours of sauce.

Take out the water, dry thoroughly with paper towels.
Pour oil into the slices, then into the wheat flour. Beat to remove excess flour.

In a deep pan, fry the cod in the hot oil, then lower the heat until golden brown.

Onion sauce:

2 large onions cut into thin slices,
1 glass of wine vinegar
1 glass of dry white wine
2 tablespoons wine (optional)
2 tablespoons cold water
2 tablespoons of oil
1/2 tablespoon of salt.

Way of preparing:
Fry the onion in the oil until wilting, then add all other ingredients, leave on for 5 'or 10' minutes.
Follow up:
1 plate of broccoli or cauliflower in stewed bouquets not too soft.
2 medium carrots cooked cut crosswise.
Pass the vegetables in the butter with garlic.
You can put preserved, drained, washed and chopped mushrooms or heart of palm. No need to pass on butter.

Serve the cod with mashed potatoes, broccoli, cauliflower cooked carrots, mushrooms or heart of palm. And onion sauce.

In a long clay dish, height of 10 centimeters, place the cod in the center, the mashed potatoes on both sides and in the corns broccoli and cauliflower in bouquet and carrots cut into large slices cooked past in the butter.
And top it with the onion sauce.
Follow up:
1 large pineapple cut into thin slices
Butter, sugar, cinnamon powder
Fry the pineapple slices in the butter until golden brown.
Take out sprinkle sugar and cinnamon. Serve the part.

Cod Cold and Oven With II Pints ​​Rectified

Cod Cold and Oven With II Pints ​​Rectified

Ingredients:

1 kilo of cod in desalted chips for 12 hours, if it is thicker to leave 24 hours
Keep the desalga in the refrigerator

Spices:

3 large onions finely chopped, washed and drained
If it is to bake in the oven cut the onion into thin slices
2 cups (tea) parsley with chopped stem.
½ cup (tea) whole capers preserved drained
1 cup extra virgin olive oil
½ cup wine or lemon vinegar
1 whole pepper seedless minced finger (optional)
The pepper besides doing good health, serves to give a special flavor.

Other Ingredients:

½ pound of pre-cooked potato cubes
1 cup (tea) green olives without the chopped lumps
3 roasted red peppers in the mouth of the stove
3 yellow bell peppers roasted in the mouth of the stove
3 roasted green peppers in the mouth of the stove
Moderate salt
2 feet of lettuce flat (optional)


Way of preparing:

Wash the cod, leave to soak with cold water, inside the refrigerator, for 12 hours. It drains well.

"Do not cook the cod", it is already tanned in the salt and it is without flavor. Dry thoroughly to remove all the water.

Put in a bowl, cod, onion, parsley, season with olive oil and vinegar salt, and pepper, add capers, olives the chopped peppers the potatoes.

If you change the vinegar for lemon, add it at the time of serving.
You can put half of vinegar and the other half of lemon juice.
Store in refrigerator until serving time.

How to Remove Chili Skin:

Skewer the bell pepper into a fork, take the stove mouth (very hot fire), turn over, turning until the skin of the bell pepper is well burnt (black).
Do this procedure above on all peppers. Book it.

Then wash the peppers under running water, remove the skin and seeds, rinse them again carefully, so as not to break

Cut into strips 2 inches wide by 5 inches long.

How to Serve the Cod:

Line the bottom of a large platter with the lettuce leaves washed and dry. (Dry with paper towel).

On a platter, distribute the already seasoned cod salad over the bed of lettuce.

Do this procedure above, just in time to serve.

Optional Decoration:

In the outline of the platter you can put whole quail eggs and spread over cherry tomatoes.

II - Option:

Cod of Forno:

Same recipe ingredients above except vinegar and lemon (do not season as salad).
No need to remove chilli skins.
Add one cup of teaspoon of skinless tomato and minced seed.
If you want you can put 5 coriander grains or 2 chopped coriander sprigs is (optional), mix well, or the parsley.
II Option:
Another way to do this is to sauté the onion, the bell peppers in strips (no need to remove the skin) and the tomatoes, leave "al dente" place over the cod and the other ingredients and the chosen cover.
Bake for gratin. Before serving, place enough chopped parsley, it is optional.
If you like, put some mint leaves

Coverage I:

4 beaten eggs
1 teaspoon baking powder
50 to 100 grs. Of grated Parmesan cheese

Coverage II:

4 egg whites beaten, then add the egg yolks
1 can of cream without whey or box
1 cup of curd
100 grs. Of grated Parmesan cheese

How to Prepare for Coverage:

First cover, beat the eggs, add the yeast place over the cod.
Bake until gratin. Oven 180 º C.

Second cover, Whip the egg whites together, the cream, mix well add the curd cheese and finally the grated cheese.
Cover the cod, with the recipe above, take to the oven to gratin.

Vera Helena's Economic Cod (Daughter)

Vera Helena's Economic Cod (Daughter)
Ingredients:
1 kilo of cod in chipped batter for 12 hours
600 grs. Boiled potatoes with peel
1 cup (onion) chopped small onion
2 tablespoons corn oil
3 ripe tomatoes without seed skins
Follow up:

1 plate of broccoli cut into pre-cooked bouquets
1 large glass of palm heart
3 medium cooked carrots, cut into thick slices
1 cup of black olives without the pits

Modified White Sauce:
2 cups cold cow's milk
2 tablespoons of wheat flour
2 tablespoons butter
1 can of sour cream without whey
3 buds

How to Prepare the White Sauce:
Melt the butter and add the wheat flour, mix well, slowly add the milk slowly, until finished.
If you do not have practice, do this procedure out of the fire.
Then return to the fire to finish cooking.
Add 3 beaten egg yolks, mix well.
Return to the fire stirring constantly until cooking the yolks ..
After you have it, add the sour cream.

How to prepare the cod:

Wash the cod well. Leave to soak the eve inside the refrigerator with plenty of water. Replacing the water twice.

The next day drip the cod.

In a large saucepan, add the cold oil to the onion, add the cod, add the tomatoes and sauté for 10 minutes.
Cook the potatoes in the shell.
Once cooked take the peel cut into thick slices.

In a large refractory place the cod, over the boiled potatoes. Cover with the modified white sauce.
If you want you can put grated Parmesan cheese on top.

Bake at 180 ° C until gratin.

In separate serve the broccoli passed in the butter with garlic,
Do the same with the carrot.

On a large platter place the bouquets of broccoli around the carrot one, and in the center the palm heart.
Before serving the cod spread the purple olives on top.
Served with white rice. And cress salad with cherry tomatoes, or arugula, almeirão, lettuce and others.

Cod in Moranga With Requeijão II Options

Cod in Moranga With Requeijão II Options

Ingredients:

1 kilo of cod in chipped batter for 12 hours
½ pound of cream cheese

1 (one) Average Moranga

For the Gravy:

Half a kilo of skinless and seedless tomato, or
1 can of industrialized concentrated sauce - dilute with 3 cans of water, leave on the fire until halved
½ cup of corn oil
2 cups grated onion or grated onion
1 cup (tea) parsley with the small chopped stalk
1 teaspoon finely chopped spring onion
1 cup of water
1 clove garlic, sliced
2 stalks of celery cut into thin slices without leaves
1 tablespoon of capers

Spices:

1 tablespoon of salt
1 teaspoon or grated fresh ginger (soup)
½ teaspoon ground coffee
½ teaspoon ground cinnamon powder (optional)
1 or ½ fingered pepper seedless and without the white veins

Choose One Only Ingredient:

½ pound of mushrooms or heart of palm, artichoke bottom, asparagus in all canned, drained and
Washed in chopped water.
Use only one ingredient from the list above.

Way of preparing:

Sauté the cod with the onion in a little oil, Reserve.
In another fry pan, the pore garlic, the celery, the tomatoes, add the ginger to the laurel.
In a large saucepan place the cod and the ingredients of the other pan, if necessary add a little hot water.
To leave in the fire until being a thick sauce, when it is 5 'minutes to remove from the fire add the cinnamon powder, finally the parsley and the scallion mix well.
After ready add the chopped mushrooms in half, the capers and one of the chopped and chopped ingredients.

Important warning:

When to use the ready industrialized sauce boil in a separate pan, with 3 cans of water, a medium carrot, or 1 tablespoon of sugar.
Some people use baking soda (one teaspoon), until cut in half.
Caution:
Do not use baking soda in the pressure cooker, foam too much and clog the pot risk of accident

After it has reduced by half, add to the codfish sauce.

1 medium-sized moranga

How to Prepare the Strawberry:

Cut the lid off the strawberry, remove all seeds, wash well inside and out, then dry with a napkin or paper towel.

Grease with oil, the peel of the pumpkin with the lid.
Bake at 120 ° C for about one hour, wrapped in foil.
Checking the cooking from time to time, so that the morsels do not overcook and darken.
Let it melt.
Dry well with paper towel or with a napkin.

Remove the moranga from the oven, cover with curd cheese.

Then pour the sautéed cod with the sauce, top with curd.
Bake for 20 minutes,

Follow up:

White rice, watercress salad or
Lettuce, cherry tomatoes, and thinly sliced ​​onions.
And grated raw carrot.

You can make a salad grated in an appliance to stay very long and thin with the following vegetables:
Carrot, beet, turnip, radish, among others.

The carrot contains potassium, phosphorus, calcium, vitamins B1 B2. The vitamin B group has carotene, protects the skin and serves for natural tanning.

Note:

You can make the Moranga with other fillings:
II Option:
Make the same sauce as the previous substitute for chicken, shrimp, crab, or other fish without spine, (Cacao).
You can also do it with dried meat, pulled and shredded, with onion and other seasonings.
If you like you can cook the moraine in a large, high cauldron with plenty of water.
To know if it is cooked, stick a fork.
Do not leave too much kitchen that gets too soft, spoil.
CAUTION:
Allow the water to cool to remove the strawberry, use two cloths of dishes.

Bacalhoada à Portuguesa - II Options

Bacalhoada à Portuguesa - II Options

Ingredients:

2 pounds of thick codfish
5 liters of water or what is needed to desalgate for 36 hours

 Vegetables:

1 pound of whole baked potato with the peel can use the ball
½ pound bouche of broccoli, or cabbage or Brussels sprouts (Brussels sprouts are the mini cabbage).
300 to 500 grs. Cooked or preserved small onion
300 grs. Of boiled mini carrots

Other Ingredients:

6 boiled eggs cut in half or (24 quail eggs)
300 grs. Of large purple olives with lumps
1 cup extra virgin olive oil
1 cup chopped parsley
½ cup (tea) green onions, finely chopped
2 tablespoons whole capers.

Way of preparing:

Wash the cod well in running water, soak with plenty of cold water for 24 to 36 hours, inside the refrigerator, changing the water twice a day. Depending on the height of the posts.
Then remove all the water from the cod and rinse under running water.
Put the desalted cod in a large saucepan covered with plenty of water, bring to the boil, boil for 5 minutes over high heat. Kitchens potatoes in cod baking water.
After drained the cod let cool.
Notice:
Cooking cod is optional, the salting way is enough.
Kitchens potatoes in cod baking water.

Cut the cod into thick 10 X 4 strips.

Arrange the cod in a bowl of deep clay, interspersed with boiled potatoes, boiled or (pickled) onions and cabbage leaves rolled, or folded.
Water with plenty of extra virgin olive oil, (no other serving)
Cover with foil is (optional).
Bake at 180 º C for about 20 minutes.

Do not leave the cod long in the drying oven.
Remove from the oven and garnish with boiled eggs, purple olives, capers, parsley and chopped chives.
Distribute all the ingredients of the garnish on top so that it looks good, well decorated.
The bacalhoada is a unique dish, each person eats whatever it takes.
II Option:

Tips:

With the leftover cod, serve with white rice, and lettuce salad with tomatoes green olives chopped, or grated raw vegetables.
Carrot, turnip, beetroot, radish among others.


Note:

To desalgar the cod:

Wash well the cod in a refractory type or white plastic suitable for that purpose, covered with water
Leave to soak for 36 hours, changing the water twice, inside the refrigerator.
Depending on the thickness of the cod is the time to soak
The thin cod leave to soak for 12 hours
The average 24 hours.
0 Thick 36 hours

Cod In the Form of Antonieta -II Options + Photos

Cod In the Form of Antonieta -II Options + Photos

Ingredients:
1 kilo of potatoes cut into slices not too thick, nor too thin
800 grs. Of chipped cod slices, or to taste
4 seedless chilies and no white ribs in thick strips
4 large onions, thinly sliced
4 large tomatoes cut into whole slices, do not take seeds
4 boiled eggs
1 cup of parsley and chopped parsley.
2 cups whole black or purple olives
1 tablespoon oregano
2 tablespoons (caper) of capers, spread between layers of cod and potatoes
1 glass with water to cook the ingredients
How to prepare the cod:
Put the cod of sauce for 12 hours, changing the water twice.
Fill a pan with water (enough to cover the cod).
Bring the water, bring to the boil, pour the desalted cod, as soon as it has boiled again, count 5 'minutes. Drain the water, "do not throw the water out"), enjoy cooking the potatoes, they should be precooked or almost raw.
Cook the eggs, remove the peel cuts in half.
How to Build the Cod:
In a round shape with lid, sprinkle with plenty of olive oil, layer:
The first layer is raw or precooked potatoes seasoned with salt and oregano, water with olive oil,
The second layer is cod.
The third layer is raw tomatoes in slices tempered with a little salt and oregano and olive oil.
The fourth layer is thin strips of raw chilli seasoned with salt.
The fifth layer and raw onion seasoned with salt, oregano and olive oil
The sixth is boiled salted eggs, (face down).
In alternate layers place black olives (purple)
If you prefer to place the olives, only on the potatoes or cod.
The last layer is of potatoes in slices, equal to the first layer.
The first and last layer are potato slices.
The capers only lay on top of the cod and the potatoes.
Pour a glass of cold water over top, then water with olive oil.
Cover the shape, fasten with the hooks, and bring to the stove fire weak for 20 'to 30' minutes.
Before serving, sprinkle with chopped parsley.
Note:
II Option:
If you do not have the round shape with lid with hooks, use a refractory, cover with aluminum foil and bake for 30 minutes.
Do not forget to put a glass of water in the last layer, so that you cook the ingredients before the olive oil.
If the shape became too full put half the water and half the baking the rest.
Notice:
The first option is made over the stove fire, the second is in the oven.
Both options are very tasty.
If you prefer you can make the coarse cod medium, the desalting is 24 hours, changing the water twice.
Do not make very thick cod that does not look good.

Suggestion for Christmas and New Year + Photo

Suggestion for Christmas and New Year + Photo

Cod Salad With Chick Peas and Others + Photo
Ingredients:
1 kilo of cod in chipped batter for 12 hours
Other Ingredients:
½ pound cooked chickpeas, if you want you can leave the skin
½ kilo of cooked potatoes cut into cubes or into balls
½ kilo of preserved mushrooms, drained and washed
½ pound frozen pea see below
6 boiled eggs, so start boiling count 8 'minutes
1 or 2 cups of purple (tea) olive pitted
1 or 2 cups (tea) parsley with chopped stem
1 cup (tea) green onion, finely chopped
1 cup chopped onion
½ cup whole or chopped capers
Seasoning:
1 glass of extra virgin olive oil
½ cup of red wine vinegar
1 teaspoon of salt (salt in moderation)
Decoration:
12 purple olives without the pits cut in half
1 whole cherry tomato bottom plate
2 feet of washed lettuce, dry with paper towel finely chopped
Used to bypass the dish
Way of preparing:
Put the shredded cod covered with cold water for 24 hours
Inside the refrigerator, changing the water twice ..
The cod after desalted and drained, throw over boiling water leave for 3 minutes, do not throw the water off
Take the water from the cod to cook the potatoes.
Cook the eggs for 8 minutes to drain, leave with ice water for 5 'to 10' minutes. To make the shell drop quickly.
Cut the eggs in half, on top of the yolk put half olive olive wedged.
Frozen green peas throw in the boiling water leave for 2 minutes or until "al dente".
In a large bowl put the cod and chickpeas and peas drained, then add potato, onion, mushroom, parsley and chopped chives.
Season with olive oil, vinegar and a little salt.
Serving Mode:
In a large dish of stainless steel or dish distribute the leaves of lettuce all around, the eggs cut in half.
In the middle of the yolk threading half purple olive without the overturned core (facing downwards).
Spread the bowl mixture on the dish.
Above the cherry tomatoes, and the capers, and the chopped purple olives. or
The last two ingredients can split into two half equal the cod and the other half over the salad. It is to your liking.
Mount the dish on the platter only when serving, so that the lettuce is not wilted.
Garnish with green pepper flowers, red and yellow, or finger pepper flower. See below.
See how it's done on my blogs.
Pepper Flower Finger:
1 medium potato with peeled cut the base to be firm in the dish
15 to 20 ripe finger peppers.
The same amount of toothpick
Way of doing:
Wear gloves, then discard (garbage), being careful not to put your fingers in the eyes.
Cut the pepper stem very close, insert a toothpick until the tip, leaving a space of 1 centimeter to stick the potato.
Put the first pepper well in the center of the potato and go contour one with the other until closing the whole potato.
The size of the pepper flower depends on your taste, higher or lower.

Strawberry Pie With Loaf of Bread and Meringue

Strawberry Pie With Loaf of Bread and Meringue

Ingredients:

1 loaf recipe. See below

Strawberry cream:

1 can of condensed milk
1 can of sour cream
1 can of strawberry juice (fresh fruit)
Use the same measure as the can of condensed milk
1 tablespoon of cornstarch (optional)
1 tablespoon margarine (optional)
The margarine serves not to let crust over the cream
Notice:
* To not create crust on top, place film paper glued to the cream *.

Roof:

12 grs. Gelatin powder without colorless taste, or
1 tablespoon of gelatine
½ cup of water to dissolve the gelatin
½ cup (tea) of pure strawberry juice (fresh fruit)
2 tablespoons sugar

Loaf of Bread:

8 tablespoons of wheat flour
8 tablespoons of sugar
8 eggs - clear in firm snow

Syrup:

1 cup sugar tea
½ cup of water
5 carnations from India
1 stick of cinnamon
3 slices of ginger (optional)

How to Prepare the Pie:

First make the Loaf of Bread, as follows:

Beat the egg yolks with the sugar until light cream, then add the wheat flour slowly and slowly until finished.
Turn off the mixer, mix the cream with the egg whites gradually and slowly, until a cream is very fluffy.

Bring to a baking smear with butter and sprinkled with flour.

Oven 180 º C for 10 'to 15' minutes, or until blush.
Bake in two ways so that the dough is very thin, or pass the roll of pasta to tune the dough, already roasted ..

Method of Preparing Cream and Coverage:

Beat in the blender all ingredients of the cream, bring to the fire stirring constantly until thickened, then leave to cool before using.

Wet the gelatin with 5 tablespoons of cold water, let stand for 5'minutes, then add the half cup of water and dissolve in a water bath or microwave for 30 seconds.

Put the hot jelly together in the juice of sweetened strawberries.
If you do not put the gelatine hot it does not incorporate into the mixture.
Bring to chill until egg white.

 Ride Mode:

Cut two loaf loaf disks the size of the rim the way you will use it.
Wet the discs with the sugar syrup and spices.

Make the pie in alternate layers:


1- Layer of wet loaf in syrup
Strawberry Cream Layer
3- Layer Loaf of Bread
4- Strawberry Cream Layer
5- Gelatin Layer

Mount the pie inside the chosen ring.
Join two rings together, one on top of the other, fasten the rim with crepe tape.

After the prepared gelatin take the refrigerator until it is egg white
Place the gelatine in egg white spot on the last layer, that is, on the part where the second ring is.

Bring the pie to ice for 4 to 6 hours.

After the pie ready sprinkle on top and sides with strawberry halves.

Note:

If you want you can insert a meringue disk (sigh) or small meringues between the loaf and the filling.
You can also place on top of the cream, whole sweetened strawberries and wet in the lemon juice, that is, only when serving.

Fish or Chicken Skewer with Fruit II Options

Fish or Chicken Skewer with Fruit II Options
I - Option:
Fish
Ingredients:
600 grs. Cubes or other firm fish.
1 tablespoon (dessert) of salt
100 grs. Apricots cut in half or whole or
100 grs. Of pineapple cubes.
2 green apples with peel cut into 4 parts
Seedless
1 large onion cut into petals or cubes
2 tablespoons of oil

Sauce:

1 box of sour cream
1 bowl of whole yogurt
2 tablespoons of mustard
2 tablespoons of ketchup
1 teaspoon of shoyu (soy sauce)
1 tablespoon of pepper sauce is (optional)
How to Prepare the Sauce:

In a bowl put all the ingredients, beat with the
(Whisk) to a homogeneous dough. Book
How to Prepare the Skewers:
Wash the fish, cut into 2 x 2 cm pieces.
Season with salt only.
Skewer on a barbecue stick a piece of fish alternating with half a dried apricot, pineapple, apple,
onion. And put the fish back on.
Leave a space on both sides to hold the skewer.
If you want you can also put
spit. It looks tasty.
Heat the oil in a high non-stick frying pan;
Skewers alike. Book it.
Serve the sauce in separate bowls with the skewers.
Wet the skewers with the sauce.
II - Option:
Chicken
Chicken in stick

Ingredients:
2 breasts of lean chicken cut into small cubes
1 red bell pepper cut into cubes the size of chicken
1 large diced onion
4 to 6 medium tomatoes cut into seedless cubes
1 pineapple cut into cubes without crumb
1 sleeve cut into cubes
2 green apples cut into shelled cubes
The cubes are all the same size

Way of preparing:
Make the skewers with barbecue stick.
Put on the tip the chicken sandwich the peppers the onion and the chosen fruits, then the chicken and so on.
Leave a space to hold the skewer.
Make the same as the fish skewer.
The sauce is optional.
Note:
You can make roast, put all the skewers in a form, one next to the other, cover with foil.
Preheated oven 180 º C for 10 to 15 minutes.
Be careful not to bake too much.

Stuffed Bracelets with Raisins, Capers and Others

Stuffed Bracelets with Raisins, Capers and Others

Ingredients:

1 kilo soft loin cut into two thin steaks, or a thick one cut in half without separating the parts, or the meat of your choice
Ask the butcher to do this.

Spices:

2% by weight of the meat of salt, or to taste, or
1 teaspoon of salt
1 tablespoon pepper sauce
2 tablespoons corn oil
3 cloves garlic, chopped 9se for old remove the kernel)

Filling:

100 grs. Dark raisins, seedless
1 tablespoon whole capers
1 cup chopped onion or grated
1 cup chopped parsley, or what you need
1 cup chopped green olives
6 boiled eggs, cut into slices, not too thin

I - Sauce:

2 kg of tomatoes without skins without seeds
1 kg chopped onion
1 teaspoon fresh grated ginger
1 tablespoon of sugar or a medium carrot
4 whole bundles of parsley
1 pinch of nutmeg
1 or ½ finger unpeeled finger pepper, or pepper sauce
1 piece of cinnamon stick

II - Sauce:

1 liter of homemade tomato sauce or
2 cans of ready concentrated sauce, dilute with 6 cans of water, use the measure of the sauce can.
If using sauce just leave on the fire until reduce to one liter.

Meat-Tempering Mode:

Season the meat with salt, garlic, pepper
Leave the meat seasoned for 4 to 6 hours, inside the refrigerator.

 Open each steak on the meat board and distribute the filling.

The filling is placed as follows;

A layer of chopped parsley, over the onion the olives the capers and the eggs boiled and cut into slices.

The raisins are placed between the slices of the eggs, so that it is tucked in the middle of the gems.

Wrap the meat, tie it with cotton string, firmly, so as not to lose shape, or attach with a stick.

Place the two brajolas in a large saucepan, fry on all sides until golden brown. Cook in ordinary saucepan.
Drip water or sauce slowly until cooking, the meat becomes more tasty.

Then add the rest of the cooked tomato sauce, see below.
Leave on the fire until the meat is cooked and the sauce very thick.

How to prepare the sauce:

Fry the onion, add the ready-made tomato sauce and the rest of the ingredients.
Bring to a thick sauce.

See explanation of sauce below.

Place the cooking dish (s) to cook in the sauce, after frying on all sides.

Important Note:

* You can not cook the brajolas in the pressure cooker, which changes the flavor of the meat, besides being cold

Before serving remove the bouquet of parsley

To serve place on a platter, lined with lettuce leaves, and cherry tomatoes and raw carrots grated in the thick drain.
The tomatoes and the carrot are placed, over the leaves of lettuce.
Decorate over the meat with whole leaves of mint.
Cut the meat with electric knife, in slices of 2 centimeters, never cut too thin, which crushed.
If you want to cut fine thin freeze the meat and then cut it with electric knife or cold cutter and even knife.
Serve with pasta, polenta or with vegetable pie and green salad

You can serve the brajola with several mashed potatoes:
Potatoes, cassava, peas, or yams.

How to prepare the Tomato Sauce:

Thoroughly wash the tomatoes cut into four, beat the blender with a little water, until thoroughly crushed, then strain into a fine, well-covered plastic sieve,

Fry the onion until wilted Add tomato juice with a quart of cold water, bring to medium heat for about 4 to 6 hours, gradually add hot water until a thick, dark sauce.

IMPORTANT WARNING:

For homemade sauce and industrialized sauce.

The remaining tomato sauce Freeze in small pots with lid, with a little oil on top.

Do not leave in the refrigerator any tomato sauce that is dangerous, it creates a deadly bacterium. Always store in the freezer until use.
Notice:
Do not use industrialized tomato sauce with the swollen can or when open it is black all around. Discard.

Serving For Poultry, Tender, Loin.Almond Beef + Stuffed Fruits

Serving For Poultry, Tender, Loin.
     Almond Beef + Stuffed Fruits

Ingredients:
150 grs. Ground almonds with or without skin
100 grs. Of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups crushed salted cracker
1 or ½ cup of raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you like you can put some pepper in it.
Decoration:
Put the farofa on a platter and decorate it with a hortencia made of carrot or turnip greens, stuck in a little piece of stick, stuck in a potato with a peel, cut the base to be firm in the dish.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Around the farofa place plums or stuffed apricot,
Black Plums or Damascus Stuffed

1 kg of black plums in drained and washed syrup
You can change the plums by dry apricot
Filling:
½ pound of crushed fresh ricotta
50 grs. Of provolone cheese
50 grs. Of gorgonzola cheese
50 grs. Or 100 grs. Of grated Parmesan cheese
2 tablespoons unsweetened cream, or what you need
If you want you can make half the recipe, following up with half of each ingredient.
Way of preparing:
Drain the plums, remove the lumps, with the help of a small kitchen scissors. Book it.
How to prepare the filling:
In a bowl knead the ricotta with a fork, add the grated provolone cheese, then the gorgonzola kneaded the grated parmesan and the cream slowly and slowly until giving consistency to curl.
Make the balls larger than the plums.
Stuff the plums or apricots, letting half of the filling appear.
II Filling:
1 cup of fresh ricotta mashed with fork.
1 cup of tea (pâté) of ham.
1 tablespoon chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pâté, the chopped parsley, and the sweet or spicy paprika, you can substitute with pepper sauce.
Stuff the apricots or black plums with a spoonful of the filling.
Serve on a plate of white dishes covered with lettuce leaves, washed, do not forget to dry with paper towel.
And over the chosen fruit.

Stuffed Chicken Thighs III - Options

Stuffed Chicken Thighs III - Options
Ingredients:
6 large boneless chicken thighs
Other Ingredients:
1 glass of industrialized mayonnaise.
You can exchange the mayonnaise with a little ball of butter for each thigh
Seasoning:
1 tablespoon of salt
1 tablespoon oregano
1 teaspoon grated ginger
1 tablespoon of hot pepper or pepper sauce
I - Filling:
½ pound ricotta ricotta
100 grs. Of crushed ham
100 grs. Of grated mozzarella in thick coarse
50 grs. Of bacon (meat only, chopped fat)
2 tablespoons grated Parmesan cheese
1 raw egg
½ cup (tea) cooked spinach, chopped and chopped (optional)
II - Filling:
300 grs. Of ricotta ricotta
1 cup cooked spinach and minced
2 tablespoons (grated) grated cheese or
2 tablespoons of catupiry cheese
2 tablespoons (grated) onion, grated and squeezed
50 grs. Of bacon (meat only) minced
100 grs. Ground ham (optional)
III - Filling:
200 grs. Sliced ​​ham
200 grs. Of sliced ​​mozzarella
12 slices of ripe tomato, without the seeds
1 tablespoon oregano
Corn cream:
2 cups of cow's milk
2 to 3 tablespoons of corn starch
2 tablespoons (sour cream)
1 tablespoon butter, 1 pinch of nutmeg
1 can of corn drained, washed, or
200 g of fresh corn kernels

How to prepare Corn Cream:
Beat in the blender the corn with the milk, coar.
Then add the corn starch and the salt in the blender mixture.
Bring to the fire stirring constantly until cooking, if you want to add a pinch of nutmeg. To reserve.
While baking the thighs make the cream of corn
How to prepare chicken thigh:
Leave the skin of the thigh, remove the bone, cut the tendons and scrape the bone.
After the boneless thighs season with salt and the other seasonings, let it rest for 2 (two) hours.
How to Prepare I Filling:
Put in a bowl the kneaded ricotta, the ham, the mozzarella, the bacon the cheese grated the egg, mix well. Finally add the spinach and make the mixture, until a uniform mass.
Place the filling, tie with string or stick with a stick.
Bake in a greased baking dish.
The stuffing is turned down and skin up, cover with enough mayonnaise.
Preheat oven to 180 ° C for 20 minutes or until baked.
Do not let it bake too hard.
If you want you can cover it with aluminum foil.
Taking 10 minutes before to give a blush.
How to Prepare II - Filling:
Make the filling the same as above and the same procedure as above.
How to prepare III- Filling:
Put on a board 1 or 2 slices of ham then 1 or 2 slices of mozzarella and top with the slices of tomato sprinkle oregano, wrap.
Place on a greased baking sheet with the filling facing down and skin up.
Cover with plenty of mayonnaise.
If you do not want to use mayonnaise, place a small ball of butter on top.
Bake in the oven, just like the previous ones.
See the procedure above.
It accompanies white rice, and cream of corn,
You can substitute rice for potatoes cooked whole, seasoned with salt and olive oil and chopped parsley,
Do not forget to serve with a good salad of green leaves, light and dark, cherry tomatoes.
* If you want you can make fruit ball with the ballast *:
Melon, mango, apple, papaya, watermelon pear.
Put lemon juice on the apple and pear to keep it dark.
Note:
In place of the ham can put boiled and braised chicken.
Note:
You can use boned thigh and overcoat.

Cuzcuz True - To the mining

Cuzcuz True - To the mining
Ingredients:
400 grs. Of corn flour
¾ of cup of cassava flour
1 cup teaspoon of warm brine
Taste of Couscous:
½ pound pre-cooked clean medium shrimp
½ pound of grouper or fish of your choice, sautéed
Make a broth with the shells of the shrimps, strain and throw the residue from the sieve off (litter)
You can exchange fish and shrimp for boneless braised chicken.

Other Ingredients:
1 can of sardines
½ cup of oil
3 boiled eggs, sliced
4 tomatoes without skin without chopped seeds
4 firm tomatoes cut into slices for decoration
1 grated onion,
1 tablespoon of tomato paste or paprika or turmeric, 1 cup of olives without the green seeds
1 cup of black olives
1 cup cooked green peas
1 large glass, drained, washed and cut into thin slices
Without the cores.
Spices:
1 teaspoon salt to season fish and shrimps
1 teaspoon grated ginger
1 pinch of ground bay,
1 teaspoon chopped parsley
1 or ½ finger pepper without the seeds and without the white pieces, chopped
Way of preparing:
Clean and wash the fish, season with salt, ginger, laurel.
Sauté fish in oil with onion and chopped tomatoes
When it is cooked and cold, remove all the pimples.
Strain the sauce. Book it. Do the same with the prawns with the difference that it is pre-cooked for 3 minutes Cut the prawns by the length.
Be careful not to cook the prawns too much as it gets bloody.
Knead the cornflour with the noodle roll or beat
In the blender, to take the pieces of biju.
Put the corn flour in a large bowl, add the cassava flour, the warm brine, dripping slowly and slowly until the flour is moistened.
Rub the flour mixture with your hands so that it gets almost moist, not wet. Add the chopped parsley, the chopped green olives, mix well.
Top up gradually the hot sauce of the coarse fish and the prawns. Mix well, until a damp mass is not an angu. Cut the palm hearts, eggs, and thinly sliced ​​tomatoes.
Put a clean white napkin inside the couscous
Decorate the bottom and sides with black olives, sardines, heart of palm, egg sliced ​​tomatoes.
Top with a layer of the mixture of the seasoned flour, without squeezing.
Above it a layer of fish and some prawns, cut in half by length.
Cover with another layer of the flour mixture.
Overhead slices of heart of palm, tomatoes, eggs, olives, peas.
Add another layer of the flour mixture, continue alternating the layers, until all the ingredients are finished
The last layer is the flour mixture.
So that the couscous does not get hard it is necessary to put the mixture of the flour without pressing.
Put the water in the bottom of the couscous.
Arrange the couscous on the top (pot with holes in the bottom), top with 1 (one) cabbage leaf, fold the napkin and cover.
Bring to a boil over low heat, bring to a boil, reduce heat and simmer. When the yellow cabbage is cooked, about 30 'to 40' minutes, not less than that.
Allow to cool to remove.
 Note:
The couscous is served cold.
You can put boiled carrots in cubes.
Caution use the couscous the same day, the sour carrot.
Do not leave the couscous too long outside the refrigerator.

Cuscuz Paulista II Options + Decoration

Cuscuz Paulista II Options + Decoration

Ingredients:

1 cup of tea
1 cup of grated onion
1 teaspoon of raw cassava flour
1 teaspoon cornmeal
4 large ripe tomatoes, skinless, seeded, chopped

* If you want you can use only corn flour *

Other Ingredients:

1 pound of boneless chicken, skinless, cut into cubes, or medium shrimp or fish without pimples.
1 large palmito glass, cut into slices
1 can of drained pea
1 large sardine can in olive oil, drain
4 boiled eggs cut into small cubes
200 grs. Of green olives, chopped into small carrots
1 cup diced carrots (optional)
1 cup (tea) of finely chopped parsley

Way of preparing:

In a large pan, place the oil, onion, tomatoes, diced chicken, salt and pepper, sauté for 15 minutes or until everything is cooked.
If you choose shrimp, fish, seafood, or other meat do the same as the previous one.
Add the peas, carrots, palm hearts, chopped boiled eggs, chopped olives, sardines without the sauce, mix well.
After all the ingredients are well mixed, add the cassava flour and the corn flour mixed together.
Leave to cook until the flour is very dry, if it is very dry, add a little oil or water, taste the salt and the pepper.
After the cooked couscous, add chopped parsley, with the fire off.
Put the dough of the cooked couscous, in empties of a lightly greased baking powder.
Decorate the bottom of each dish with a black olive and parsley leaves.
To serve put the couscous on a platter garnished with lettuce leaves and over cherry tomatoes and lemon slices.
Garnish with green and yellow bell pepper, or green and red, or finger bell pepper flower.

II - Option:

If you want to make a large couscous, use a form with a hole in the center, greased with oil.
Before placing the couscous dough in the shape, decorate the bottom and sides with sardines, black olives, tomato slices and sliced ​​cooked eggs, dump the dough into the shape and tighten well with your hands.
Then unmold and garnish in the center with pepper blossom or red bell pepper flower and round with finely chopped lettuce, and over cherry tomatoes.
Serve cold, for afternoon snack or for accompaniment or even for party.

Note:
The couscous of forminhas serves to serve in festas juninas.

Tips:
If carrot put in the couscous should be consumed the same day because the sour carrot.

Pepper Blossom Girl Finger

8 to 12 finger peppers, cut off the stem
8 to 12 toothpicks
1 raw potato with peel, trimmed to firm onto dish
Way of preparing:
Stick the toothpick by the stem, leaving an inch to stick the potato.
Put the ready-made peppers stuffed into the potato;
Do this almost at the time of serving.

Rabbit With Mushroom Sauce III Options

Rabbit With Mushroom Sauce III Options
             
Ingredients:

2 to 3 pounds of rabbit meat


Mushroom Cream I:

1 pound of fresh mushrooms
2 glasses of dry red wine
½ liter cream with whey
300 grs. of butter
2 tablespoons of wheat flour or cornstarch

How to prepare Cream I:

In a pan put the cream, with the flour of wheat, well mixed
Bring to the boil in a water bath, do not boil, then add the mushrooms, cooked and drained
After the rabbit is roasted, place on a platter of clay and top up the sauce with the mushrooms

Mushroom Cream II

½ pound of canned mushrooms drained and washed
300 ml of cow's milk
1 onion, grated or chopped
2 tablespoons corn oil
1 tablespoon (soup) filled with cornstarch, (cornstarch), or wheat flour
2 tablespoons grated Parmesan cheese,
Being
1 tablespoon of cheese for the cream and the other for the topping.
2 tablespoons (cream) cream, put after the cream ready.

How to prepare Mushroom Cream II:

Fry the onion in the oil until wilted, add the mushrooms cut in half, then the corn starch dissolved in milk, mix well until cooked, before the fire strips, add the cream, until a cream is homogeneous, sprinkle on top grated Parmesan cheese.

Serve the mushroom cream separately.

Spices:

2% of the weight of the meat of salt
½ teaspoon ground black pepper or spicy paprika
2 fresh mint sprigs
2 branches of fresh tarragon
1 pinch of grated nutmeg
1 pinch of grated ginger
1 bunch of parsley and chives, uncut
2 tablespoons of wheat flour

Way of preparing:

Wash the rabbit well, cut into several pieces, then season with the ingredients of the recipe
Place the rabbit in a dish or plastic dish, leave in the refrigerator for 6 hours, covered with a napkin
Aferventar the fresh mushrooms already washed in running water, with a lemon and a teaspoon of salt. Book

Remove the rabbit pieces from the seasoning, wipe well, with paper towels put in a baking dish, lined with foil,
Place the butter on top of the rabbit meat, then cover with aluminum foil
Bring to the preheated oven medium at 180 º C, let roast put one hour for each pound of meat
When the rabbit begins to brown, add the red wine, bake for another fifteen minutes, or until cooked

Serving Mode:
Serve with white rice, or potatoes cooked with salt, broccoli, cooked carrots, Brussels sprouts, canned asparagus, artichoke bottom.

Note:
III - Mushroom Sauce:

You can make a cream with half a liter of milk, two tablespoons of cornstarch and then put the cream with the whey and the sliced ​​mushrooms and grated cheese to taste and quite chopped parsley
If you like you can use canned mushroom, drained, washed and chopped.
The above process is to remove the additives, dyes and preservatives.

Roasted Rabbit with Vegetables and Rabbit to the Huntress II Options

Roasted Rabbit with Vegetables and Rabbit to the Huntress II Options
I Option:
Ingredients:
1 two-pound rabbit, only the large, small parts leave to make soup.
Spices:
2% by weight of the meat of refined
2 tablespoons of salt
1 handful of oregano
1 glass of white or black beer, not chilled
Garrison:
1 plate full well, broccoli in baked bouquets
2 medium carrots cooked in thin slices
½ pound boiled potatoes with peel, then peel.
1 jar of preserved asparagus or heart of palm, washed in running water.
1 cup of black olives without the pits, chopped in half.
Way of preparing:
Wash the rabbit well, cut into pieces, then season with salt, oregano and beer.
Put the tempered rabbit in a refractory, take the refrigerator for 4 hours.
Take the rabbit out of the refrigerator, put in a non-stick, lined with aluminum foil, with the seasonings.
 II Option:
Rabbit to the Hunter with Mashed Potato
Ingredients:
2 pounds of rabbit meat, cut into large pieces
The smaller pieces make a soup
Spices:
1 large chopped onion
1 seedless red bell pepper cut into 4 pieces
1 garlic only white part
3 celery stalks cut into 4 pieces
2 tablespoons of very fine salt
3 tablespoons (soup) of soy sauce
2 tablespoons corn oil or soy
2 tablespoons (cornstarch soup
1 bay leaf or ½ teaspoon ground coffee bay
! Packet of parsley with chives cut into pieces
½ cup (tea) wine vinegar
2 cups of (tea) water being a hot another cold
½ fingered seedless peppers and no white streaks
Way of preparing:
Wash the pieces of rabbit well, place in a large refractory with lid.

Beat in the blender all the seasonings with the cold water, pour over the meat, mix well, leave for approximately 4 to 6 hours,
Stirring from time to time.

In a large nonstick pan, heat the oil, drain the rabbit and brown it on all sides.
Then add a cup of boiling water or the seasoning and drip slowly and slowly until the meat is tender.
If you need to use more hot water.
Serving Mode:
Take the rabbit out onto a stainless steel platter.
Strain the sauce and thicken with corn starch or wheat flour.
Pour the sauce over the rabbit.
The sauce is slightly thickened.
Serve with mashed potatoes Mashed potatoes
(Sweet potato salsa).


Cover with aluminum foil, leaving a slack not to stick to rabbit meat, or make a tightly packed package with aluminum foil.
Bake putting 40 minutes in the preheated oven medium, 180 º C Before taking out the oven, remove the aluminum foil let blush.
Note:
If placed in aluminum foil bag, let cool slightly to remove, gets very warm.
Do this very carefully so as not to burn.
Serve the cooked vegetables, lightly sliced ​​in the butter with a pinch of salt.
It can substitute for other vegetables such as pumpkin, chuchu, cassava (potato) parsley (mandioquinha), cauliflower, peas or pea grains, cabbage, eggplant among others.

File Mignon Medallions with Wood Sauce + Accompaniment

File Mignon Medallions with Wood Sauce + Accompaniment


Ingredients:
1 kilo of filet mignon, cut and five equal parts
5 slices bacon
½ cup corn oil, to fry
Spices:
2% by weight of the meat of
1 teaspoon of salt
1 pinch or pepper sauce or to taste

Wood Sauce With Mushrooms:

350 grs. Of preserved mushrooms, drained washed sliced ​​on thin sheets.
1 cup of tea (broth) preferably homemade
½ cup (tea) wood wine
1 tablespoon full of butter
1 teaspoon full of cornstarch (cornstarch), dissolved in a little water
Other Ingredients:
1 or 2 tablespoons of capers.
Way of preparing:
Cut the fillet by the width, in five equal parts.
There are 5 round medallions.
Put a bacon slice around each medallion, hold it with a toothpick, do not let go, or tie with cotton string.
Do not forget to take the toothpick or the cotton string, before serving.
Make the sauce before you fry the medallions.

Sauté other ingredients:
Separately make the sauce, Fry the onion in the butter, the broth let in the fire, until cut in half, add the sliced ​​mushrooms, the wine wood dry, then thicken the broth with cornstarch (diluted) in a little bit Of cold water.

Fry the medallions in the hot oil. Book
To serve:
Place the medallions on a large platter side by side, pour the hot sauce over the wood and spread the capers.
Follow up:
Serve with the Greek rice (with vegetables), pea or chopped pods, red and yellow peppers, carrots.
Serve into a small pyrex,
Use a hole shape in the center
SALAD :
Green salad at will:
Watercress, arugula, catalonia, lettuce, almeirão, endive. chicory. among others
Follow up:

To decorate: each dish, serve with a raw apple dug, stuffed with applesauce.
See Greek rice recipe and apple puree on my blogs.

C h e s t e r d e n t e n t - R e c h e a d e

C h e s t e r d e n t e n t - R e c h e a d e

Ingredients:


L chester of good size

Spices:

4 cloves garlic, crushed

1 tablespoon of salt for every pound of meat
1 tablespoon of pepper sauce
1 teaspoon or grated ginger (soup)
L mustard spoon, optional
2 tablespoons buttermilk) butter
1 pinch nutmeg (optional)
1 glass of dry white wine
2 glasses of non-frozen white beer

Other ingredients:

L00 grs. Of almonds in thinly sliced ​​or coarsely ground or whole Snoubar
50 grs. of butter

Wash the bird well under running water
Loosen the skin on the chest and thighs with your fingers carefully
Do not pierce the skin of the bird, always stick under the skin
Mix salt, crushed garlic, butter and mustard, pass this mixture throughout the bird, put it under the skin, then the pepper, the nutmeg and the ginger on top of the bird
Pass the lemon juice over the whole bird
Place the chester into a plastic or crockery shape with beer, wine and seasonings.
Let it set for six hours
Remove from seasoning, dry well
Line the form with aluminum foil, place the chester with a little bit of the broth (a shell)
Cover with aluminum foil, leave a space, not to stick
Bake in preheated oven medium l80 C, put one hour put each pound of meat
Strain the broth stock, degrease, add a cup of water and a tablet of beef broth
To thicken the broth with a spoon of wheat flour, or maisena

In separate fry the almonds in the butter, until golden
Spread the almonds on top of the chester
Garnish with lettuce leaves and chilli flowers
Make carrot lace, trimming thinly across the length, with the width of the carrot (two fingers).

Stuffing for Chester

2 cans of ham pate
3 small apples grated in thick drain
2 tablespoons butter)
2 tablespoons of catupiry cheese
L cup of salted wafer crackers, or grated bread. Mix everything together very well.

Stuff the bird before baking

Panettone Salted Stuffed

Panettone Salted Stuffed
Pasta:
Ingredients:
900 grs. Of sifted wheat flour
100 grs. Extra flour if you need to sprinkle on the countertop
300 grs. of butter
100 grs. Margarine or (100 ml corn oil)
30 grs. Biological yeast or
1 packet of dry biological yeast (1 tablespoon)
6 egg yolks + 2 whole eggs
1 glass of water or pineapple juice
2 tablespoons (soup) filled with milk powder
1 tablespoon of salt
1 box of sour cream
Filling:
400 grs. Smoked turkey breast or leftover chicken, baked pork, or ham, diced or ground.
1 cup (tea green olives without chopped lumps
1 cup black olives without chopped pits
1 cup of parmesan cheese, grated or chopped into cubes
1 tablespoon oregano, 1 tablespoon dehydrated parsley
If you like you can put raisins without seeds or chopped black plums
II Option
You can substitute the stuffing for vegetables +, smoked chicken or other cold cuts, or sausage, battered cod soaked.
Do not forget that the vegetables are cooked and drained and the leaves squeezed.

I Step:

Sponge Ingredients:

300 g. Sifted wheat flour, withdrawn from recipe
200 ml of warm water, approximately
30 grs. Of fresh or
1 packet of organic baking powder 10 grs. Or 1 tablespoon (rasp)
1 tablespoon of sugar
How to Prepare the Sponge:
Put the yeast dissolved in 200 ml of warm water in a bowl and add 300 g. Of wheat flour already mixed with the sugar and the rest of the ingredients. Mix well .
Do not forget that the sponge flour is taken from 900 grams.

Cover the bowl with paper wrap or with a cloth napkin.
Leave in a place away from drafts. (Preferably in the oven off) for approximately 30 minutes or until it turns a sponge. book
Put the wheat flour on the table, make a hole in the center.
Pour the eggs in the center of the flour, the melted butter, the sponge, go mixing the ingredients with the flour and if necessary add a little warm water slowly and slowly. (Wear disposable gloves).

The dough is soft and sticky, if you need to put a little more flour.
Be careful not to overcook the dough.
Rip the dough onto the table by pulling with a spatula up and down for 10 'to 20' minutes. Or dough well.
With a spatula add the dough, place it inside a large bowl, cover with paper wrap or with a cloth napkin.

II Stage:
Grow up to double in volume
For Panetone:
After it has grown, open the dough on the table with a roll, add the filling, wrap as a rocambole.
Before the dough grow put paper-shaped panettone
On top cross cut, turn the flap out, place a spoonful of (soup) full of butter. Allow to grow until doubled in volume.
Do it
III Stage:
Rocambole Panetone:
Cut the rocambole into two (2) finger pieces, turn the stuffing up.
If you prefer to do the whole rocambole.
You can put the rocambole inside the panetone's own shape, cross cut, turn the flap out, put a spoonful of soup filled with butter.
You can also make small mini-panettes.
Put in your own panetone paper forms then inside the baking dish.
Before baking brush with beaten egg, not with yolk that gets dark and raw inside. Preheated oven 180 º C.
Until blushing.
To Make Traditional Panettone:

Put half of the dough into the form of paper for panettone, suitable for that purpose.

III - Step:
Allow to grow until doubled in volume.
Before baking, brush over with beaten egg.
Bake in preheated oven 180 ° C until blush
Note:
To make the perfect dough for both bread and panettone it is necessary to do in III stages of growth;
I - Step:
Sponge (it's the yeast test) to know if it's working.
II - Step:
The dough let rise to double in volume
III - Step:
Modeling. Put inside the proper forms for panettone, and every time let it grow again.