Red Pepper Jelly
Ingredients:
10 dark red peppers average
l and ½ cup white vinegar
5 cups granulated sugar tea
1 medium onion
l cup water tea
Income l kilogram
Way of preparing:
Wash the peppers, dry on a napkin, take the seeds and white ribs poking into six parts.
Peel the onion, wash well, chop into four pieces.
Blend the peppers with onion and some water.
Strain through a fine sieve.
* For this recipe, discard the broth chilli *
Use the broth chilli, for other dishes to give color and flavor to rice, chicken, beef, or sauce.
Cook Pepper Jelly:
Make a syrup with sugar, water and vinegar, when it boils, lower the heat to not spill.
Add the syrup pulp chilli without water, remaining in the sieve.
Cook the jelly over medium heat for 30 minutes.
Leave the heat for 30 minutes or until the jam was consistent
Yearlong inside special glass preserves sterilized
Can save in a closed glass in the fridge put up to 3 months.
To serve:
The chili jelly is to be placed put up the smoked turkey or other poultry or roasted loin, tender etc.
If it causes yellow and green peppers, simmer put more l5 minutes in the second stage.
Green and yellow peppers loose more water.
quinta-feira, 21 de janeiro de 2016
Pepper jelly from São Paulo Brazil-III Options
Pepper jelly from São Paulo Brazil-III Options
OR - Option:
Pepper jelly Smoother
1 kilo of apple peeled and seeded, diced
1 liter of water or orange juice or half and half
5-8 large peppers finger girl without seeds cut in half. See the instructions below.
2 cups (tea) sugar
1 cup white vinegar
Way of preparing:
Wear disposable gloves to take out the seeds and white ribs of lady finger pepper.
Be careful not to rub your eyes while you are preparing, preferably do with glasses.
Once he removed the seeds and white ribs cut the peppers into two parts, discard the gloves (garbage).
The 1st wash hands and then your face with soap.
Peel and cut apples into small cubes.
Mode Prepare the jelly in the fire:
Place all recipe ingredients in a large and high pot, bring to a simmer, stirring occasionally, until a jelly, for about 1 or 2 hours.
Once cooled to beat all ingredients in a blender or processor.
If it was very liquid lead to heat until a soft jelly.
Keep in a tightly closed with screw slap in the refrigerator glass.
Notice:
The pepper jelly is to accompany barbecue, any kind of meat.
(poultry, rabbit, goat, sheep, swine, cattle etc.).
Fits other roast meats in traditional stove: pork loin, beef, poultry.
If using fish dilute with vinegar and a little oil.
Note:
Pepper contains vitamins A, E and C, is rich in zinc, folic acid and potassium.
Prevents cancer.
Option II:
Gaucho pepper jelly:
Ingredients:
250 g. Pepper finger girl seeded
250 g. caster sugar
250 ml cold filtered water
250 ml of vinegar and preferably white rice
1 pinch of salt
Place in a large and high pot, all the ingredients, mix well.
Lead to high heat to boil, let cook over low heat for about two to three hours, stirring occasionally.
Allow to cool well, hitting the blender or processor.
If it was very liquid back to a simmer until a soft jelly.
Income is ½ liter of pepper jelly.
Keep in a small glass sterilized with screw cap.
Store in the refrigerator.
III - Option:
Pepper jelly with apple and orange
1 large grated peeled apple in the large drain
1 cup (tea) sugar
250 ml of orange juice
3-5 peppers finger girl seeded cut in half
1 tablespoon (coffee) salt
How to Prepare and store, make equal the first recipe.
OR - Option:
Pepper jelly Smoother
1 kilo of apple peeled and seeded, diced
1 liter of water or orange juice or half and half
5-8 large peppers finger girl without seeds cut in half. See the instructions below.
2 cups (tea) sugar
1 cup white vinegar
Way of preparing:
Wear disposable gloves to take out the seeds and white ribs of lady finger pepper.
Be careful not to rub your eyes while you are preparing, preferably do with glasses.
Once he removed the seeds and white ribs cut the peppers into two parts, discard the gloves (garbage).
The 1st wash hands and then your face with soap.
Peel and cut apples into small cubes.
Mode Prepare the jelly in the fire:
Place all recipe ingredients in a large and high pot, bring to a simmer, stirring occasionally, until a jelly, for about 1 or 2 hours.
Once cooled to beat all ingredients in a blender or processor.
If it was very liquid lead to heat until a soft jelly.
Keep in a tightly closed with screw slap in the refrigerator glass.
Notice:
The pepper jelly is to accompany barbecue, any kind of meat.
(poultry, rabbit, goat, sheep, swine, cattle etc.).
Fits other roast meats in traditional stove: pork loin, beef, poultry.
If using fish dilute with vinegar and a little oil.
Note:
Pepper contains vitamins A, E and C, is rich in zinc, folic acid and potassium.
Prevents cancer.
Option II:
Gaucho pepper jelly:
Ingredients:
250 g. Pepper finger girl seeded
250 g. caster sugar
250 ml cold filtered water
250 ml of vinegar and preferably white rice
1 pinch of salt
Place in a large and high pot, all the ingredients, mix well.
Lead to high heat to boil, let cook over low heat for about two to three hours, stirring occasionally.
Allow to cool well, hitting the blender or processor.
If it was very liquid back to a simmer until a soft jelly.
Income is ½ liter of pepper jelly.
Keep in a small glass sterilized with screw cap.
Store in the refrigerator.
III - Option:
Pepper jelly with apple and orange
1 large grated peeled apple in the large drain
1 cup (tea) sugar
250 ml of orange juice
3-5 peppers finger girl seeded cut in half
1 tablespoon (coffee) salt
How to Prepare and store, make equal the first recipe.
Winter Soup With Cheese Pancake
Winter Soup With Cheese Pancake
Make a broth:
Ingredients:
1 or ½ kilogram of muscle, cut into pieces
3 liters of cold water.
Other Ingredients:
2 carrots, cut into two pieces each
2 celery stalks, cut into 4 parts with leaves
1 onion, cut into 4 pieces
2 cloves crushed garlic if old cored
1 whole leek cut into 4 pieces
2 bay leaves,
3 slices of ginger.
1 piece of cinnamon stick. (Optional)
NOTICE:
If you can use 2 to 4 bouillon tablets instead of muscle, however put the vegetables.
Way of preparing:
Cooking for 1 hour in common pot, or the pressure cooker is 30 'minutes. Strain.
Use only the broth with vegetias
Discard all the ingredients, then freeze, use on another occasion.
Pancake :
1 large cup cow milk
1 cup flour sifted
2 large eggs, 1 tablespoon of oil (optional)
salt to taste,
1 pinch of baking powder powder (optional)
1 pinch of sugar to stain the dough
Filling:
300-200 grams. grated Parmesan cheese
Prepare pancake mode:
Blend all ingredients in a blender, the mass is almost liquid.
Grease a large frying pan with oil, lead to heat until hot, remove the excess with a paper towel.
Dump a pastry shell in the pan, so take to the edges, turning the pan.
Leave blush, turn and repeat on the other side.
Place the pancakes on a napkin.
Then cut them with stainless steel small cut.
Or mouth of a very small cup 3-5 centimeters.
If you can double the amount of dough ingredients pancake.
Place the filling, it is only a layer of grated cheese.
Wrap, is the size of a cigarette.
For Single Serving:
Place in a deep dish four (4) to six (6) minis pancakes and above the broth concentrate and hot meat.
Sprinkle over grated Parmesan cheese.
Make a broth:
Ingredients:
1 or ½ kilogram of muscle, cut into pieces
3 liters of cold water.
Other Ingredients:
2 carrots, cut into two pieces each
2 celery stalks, cut into 4 parts with leaves
1 onion, cut into 4 pieces
2 cloves crushed garlic if old cored
1 whole leek cut into 4 pieces
2 bay leaves,
3 slices of ginger.
1 piece of cinnamon stick. (Optional)
NOTICE:
If you can use 2 to 4 bouillon tablets instead of muscle, however put the vegetables.
Way of preparing:
Cooking for 1 hour in common pot, or the pressure cooker is 30 'minutes. Strain.
Use only the broth with vegetias
Discard all the ingredients, then freeze, use on another occasion.
Pancake :
1 large cup cow milk
1 cup flour sifted
2 large eggs, 1 tablespoon of oil (optional)
salt to taste,
1 pinch of baking powder powder (optional)
1 pinch of sugar to stain the dough
Filling:
300-200 grams. grated Parmesan cheese
Prepare pancake mode:
Blend all ingredients in a blender, the mass is almost liquid.
Grease a large frying pan with oil, lead to heat until hot, remove the excess with a paper towel.
Dump a pastry shell in the pan, so take to the edges, turning the pan.
Leave blush, turn and repeat on the other side.
Place the pancakes on a napkin.
Then cut them with stainless steel small cut.
Or mouth of a very small cup 3-5 centimeters.
If you can double the amount of dough ingredients pancake.
Place the filling, it is only a layer of grated cheese.
Wrap, is the size of a cigarette.
For Single Serving:
Place in a deep dish four (4) to six (6) minis pancakes and above the broth concentrate and hot meat.
Sprinkle over grated Parmesan cheese.
quarta-feira, 13 de janeiro de 2016
Mixed paella meat and vegetables Several
Mixed paella meat and vegetables Several
Spanish dish)
Ingredients:
Rice 1 cup (250 grs.)
3 tablespoons (soup) of corn oil
3 tablespoons (packed) extra virgin olive oil
1 cup (tea) of grated onion or minced
2 pinches saffron (Spanish) or
1 teaspoon (tsp) turmeric root (Brazil) in powder dissolved in hot water or
1 tablespoon (soup) of paprika
1 dose of wiski or dry white wine
Other Ingredients:
3 Raw pork chops boneless lean diced, or loin
1 large chicken breast without skin raw and without fat chopped into cubes, or small chicken drumsticks.
½ kilo of fish into cubes (cation) or fish without bones
200 g. the octopus cut into small pieces
300 grams. squid can be cut into rings (frozen)
200 g. crab meat (frozen)
100 g. of vogoles shelled (frozen)
100 g. mussels (clams) shelled (frozen
Vegetable:
1 raw carrot into very small cubes
100 g. fresh or frozen peas see below
200 g. fresh mushrooms, or
Mushrooms in saving drained, washed and chopped
1 large red bell pepper cut into scrap
1 yellow pepper cut into small pieces
1 green pepper, cut into pieces
1 cup (tea) of pods cut into pieces (optional)
1 cup broccoli in bouquets or cauliflower (optional) or both together.
15 brussel sprouts (mini cabbage)
Decoration:
5-8 prawns in shell, (take the tripe) with or without clean and fried head.
A handful with (two hands together) of clams with well washed peel or seafood.
1 large red pepper peeled, seeded cut into thin strips, or chili flower.
If you can decorate with Brussels sprouts
Fish soup:
2 liters of cold water
Heads, bones and fish scraps and washed without the eye of the fish.
Cut 1 medium carrot, 1 tomato cut into four, 2 stalks of celery whole, 1 leek, sliced half, 1 onion, cut into four, 1 branch of cinnamon sticks (optional), 3 slices of ginger.
Way of preparing:
Place all ingredients in a pot with cold water, bring to heat for 30 'minutes. Strain into a fine sieve.
Use the broth of fish for cooking paella, if you need thinned with a little water.
Start mode:
Thaw the crab, the squid and other frozen ingredients.
The frozen pea play in boiling water for 1 'minutes and then play enough ice cold water to stop cooking, the above process called bleaching.
Do not place the frozen pea cooking, just add together with the other ingredients, after bleaching.
Prepare so Paella:
Fry the meat one at a time, then remove.
When all the meat is pre-cooked add the onion, rice, make to fry add the other ingredients are:
The carrot, the Brussels sprouts, peas, broccoli, peppers pod fresh mushrooms.
Add the strained fish stock and Spanish saffron or paprika or turmeric dissolved in a little warm water.
When almost ready add the crab, squid.
Finally the seafood, mushrooms white wine.
Garnish with the fried prawns in the center and the clams in shell (well washed with brush), boiled.
The chilli strips forming a star or
Garnish with peppers open flower.
** Pay attention to the ingredients of paella (sea fruit) that can not pass the cooking time which is rubbery **.
Important note:
"Do not put lemon on shrimp hardening dehydrates"
"Do not put lemon on fish dries dehydrates"
Note:
To make the Spanish dish, place in large paelheira (shallow own pot) with two round cables.
If you can put true saffron imported Spanish or Italian.
Single dish .Servir the very paelheira.
If you can serve salad with raw vegetables.
"DO NOT PUT PEPPER SPICES OR STRONG"
KEEP NATURAL FLAVOUR DISH.
Spanish dish)
Ingredients:
Rice 1 cup (250 grs.)
3 tablespoons (soup) of corn oil
3 tablespoons (packed) extra virgin olive oil
1 cup (tea) of grated onion or minced
2 pinches saffron (Spanish) or
1 teaspoon (tsp) turmeric root (Brazil) in powder dissolved in hot water or
1 tablespoon (soup) of paprika
1 dose of wiski or dry white wine
Other Ingredients:
3 Raw pork chops boneless lean diced, or loin
1 large chicken breast without skin raw and without fat chopped into cubes, or small chicken drumsticks.
½ kilo of fish into cubes (cation) or fish without bones
200 g. the octopus cut into small pieces
300 grams. squid can be cut into rings (frozen)
200 g. crab meat (frozen)
100 g. of vogoles shelled (frozen)
100 g. mussels (clams) shelled (frozen
Vegetable:
1 raw carrot into very small cubes
100 g. fresh or frozen peas see below
200 g. fresh mushrooms, or
Mushrooms in saving drained, washed and chopped
1 large red bell pepper cut into scrap
1 yellow pepper cut into small pieces
1 green pepper, cut into pieces
1 cup (tea) of pods cut into pieces (optional)
1 cup broccoli in bouquets or cauliflower (optional) or both together.
15 brussel sprouts (mini cabbage)
Decoration:
5-8 prawns in shell, (take the tripe) with or without clean and fried head.
A handful with (two hands together) of clams with well washed peel or seafood.
1 large red pepper peeled, seeded cut into thin strips, or chili flower.
If you can decorate with Brussels sprouts
Fish soup:
2 liters of cold water
Heads, bones and fish scraps and washed without the eye of the fish.
Cut 1 medium carrot, 1 tomato cut into four, 2 stalks of celery whole, 1 leek, sliced half, 1 onion, cut into four, 1 branch of cinnamon sticks (optional), 3 slices of ginger.
Way of preparing:
Place all ingredients in a pot with cold water, bring to heat for 30 'minutes. Strain into a fine sieve.
Use the broth of fish for cooking paella, if you need thinned with a little water.
Start mode:
Thaw the crab, the squid and other frozen ingredients.
The frozen pea play in boiling water for 1 'minutes and then play enough ice cold water to stop cooking, the above process called bleaching.
Do not place the frozen pea cooking, just add together with the other ingredients, after bleaching.
Prepare so Paella:
Fry the meat one at a time, then remove.
When all the meat is pre-cooked add the onion, rice, make to fry add the other ingredients are:
The carrot, the Brussels sprouts, peas, broccoli, peppers pod fresh mushrooms.
Add the strained fish stock and Spanish saffron or paprika or turmeric dissolved in a little warm water.
When almost ready add the crab, squid.
Finally the seafood, mushrooms white wine.
Garnish with the fried prawns in the center and the clams in shell (well washed with brush), boiled.
The chilli strips forming a star or
Garnish with peppers open flower.
** Pay attention to the ingredients of paella (sea fruit) that can not pass the cooking time which is rubbery **.
Important note:
"Do not put lemon on shrimp hardening dehydrates"
"Do not put lemon on fish dries dehydrates"
Note:
To make the Spanish dish, place in large paelheira (shallow own pot) with two round cables.
If you can put true saffron imported Spanish or Italian.
Single dish .Servir the very paelheira.
If you can serve salad with raw vegetables.
"DO NOT PUT PEPPER SPICES OR STRONG"
KEEP NATURAL FLAVOUR DISH.
terça-feira, 5 de janeiro de 2016
G R A D E C I M E N T The
G R A D E C I M E N T The
MY THANKS IS VERY RATHER THAT YOU MUST.
I want to thank everyone who accessed Facebook in 2015, my page and my Blogs (six) Brazil, English, Italian, Spanish, German, French.
160,000 (one hundred sixty one thousand) in 120 countries of the Six (6) Continents, ie only on the blogs.
Facebook access was a hundred times greater.
Now I am studying geography to know where did my recipes.
Only one continent did not access my income was (Antartida- Antartica).
Thanks to everyone who helped with my work.
As far as possible I will spend the revenues being asked daily ..
Continue to send comments and suggestions, it was through the criticism that improved my work.
May God bless you all with plenty Health, Peace, Joy, Hope, Faith, Success and Prosperity.
I fervently hope that everyone can realize their dreams in 2016.
Warning:.
I do everything alone, cook, write, I type, therefore my Blogs are very simple done with some defects, as far as possible will improve.
The lack of photo is one of them, for my lack of practice or when I remember the dish has no more.
I repeat several times to make it clear to all the people can understand the recipe and have no doubts.
I have spent all the tips and secrets I've learned in all my life, hopefully in time for me to publish the remaining missing on general hygiene, sterilization and conditioning of some foods.
Alert:
I'm afraid we're in the 21st century and still has many people going to the means of communication teach recipes without using gloves when handling food, especially bread, even more, removes the residue of the hands along with the skin and seal the dough.
My Blogs from previous years was divided at the request of several people on Diet, Beginner, Sweets who had difficulty in looking for your favorite recipes.
I was much criticized that I repeated the same recipe.
Now I decided to moved and passed for two more languages that were asking, French and German. It was the best thing I did, a great success.
I hope you all continue to access my recipes, and you can order what you want, if you are not in my league will research, like challenges, so I learn a little more ..
Regards to all Antoinette.
Who am I?
A retired lady (Statistics of IA, L.) That until yesterday failed to make a book of recipes I received from my maternal grandmother heritage.
I promised my grandmother Maria Luiza Italian Guriann Venice that would make a book with all the recipes I received from her.
I made and remade several times and changed some recipes.
The advice I give is to make and remake revenues and some even move or change the ingredients.
Regards to all Antoinette
Chest of Nonna Antoinette
baudanonna.blogspot.com
MY THANKS IS VERY RATHER THAT YOU MUST.
I want to thank everyone who accessed Facebook in 2015, my page and my Blogs (six) Brazil, English, Italian, Spanish, German, French.
160,000 (one hundred sixty one thousand) in 120 countries of the Six (6) Continents, ie only on the blogs.
Facebook access was a hundred times greater.
Now I am studying geography to know where did my recipes.
Only one continent did not access my income was (Antartida- Antartica).
Thanks to everyone who helped with my work.
As far as possible I will spend the revenues being asked daily ..
Continue to send comments and suggestions, it was through the criticism that improved my work.
May God bless you all with plenty Health, Peace, Joy, Hope, Faith, Success and Prosperity.
I fervently hope that everyone can realize their dreams in 2016.
Warning:.
I do everything alone, cook, write, I type, therefore my Blogs are very simple done with some defects, as far as possible will improve.
The lack of photo is one of them, for my lack of practice or when I remember the dish has no more.
I repeat several times to make it clear to all the people can understand the recipe and have no doubts.
I have spent all the tips and secrets I've learned in all my life, hopefully in time for me to publish the remaining missing on general hygiene, sterilization and conditioning of some foods.
Alert:
I'm afraid we're in the 21st century and still has many people going to the means of communication teach recipes without using gloves when handling food, especially bread, even more, removes the residue of the hands along with the skin and seal the dough.
My Blogs from previous years was divided at the request of several people on Diet, Beginner, Sweets who had difficulty in looking for your favorite recipes.
I was much criticized that I repeated the same recipe.
Now I decided to moved and passed for two more languages that were asking, French and German. It was the best thing I did, a great success.
I hope you all continue to access my recipes, and you can order what you want, if you are not in my league will research, like challenges, so I learn a little more ..
Regards to all Antoinette.
Who am I?
A retired lady (Statistics of IA, L.) That until yesterday failed to make a book of recipes I received from my maternal grandmother heritage.
I promised my grandmother Maria Luiza Italian Guriann Venice that would make a book with all the recipes I received from her.
I made and remade several times and changed some recipes.
The advice I give is to make and remake revenues and some even move or change the ingredients.
Regards to all Antoinette
Chest of Nonna Antoinette
baudanonna.blogspot.com
sábado, 2 de janeiro de 2016
Cod First Sunday of the Year 2016 + Foto
Cod First Sunday of the Year 2016
Ingredients:
800 grams. of cod soaked chips for 12 hours
Other Ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
4 peppers with 2 red, 1 yellow and 1 green seeded and without the white ribs into strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 hard-boiled eggs cut in half
1 cup (tea) of chopped parsley to the stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano to potatoes and tomatoes
2 tablespoons (soup) of capers, distribute between layers of cod and potato
1 cup of water to cook the ingredients;
Place half of the water at the beginning and the other half of the cooking medium.
How to prepare the cod:
Place the cod soak for 12 hours, changing the water 4 for 4 hours.
The next day:
Fill a pot with water (needed to cover the cod).
Bring the water to a boil, pour the salted cod. Once again boil, count 5 'minutes. drain the water, "do not throw the water out)", make sure you cook the potatoes, they must be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mounting the way of cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is of raw potato or pre cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is raw tomatoes into slices seasoned with a little salt and oregano and olive oil.
The fourth layer is thin strips of peppers raw seasoned with salt.
The fifth layer and raw onions seasoned with salt, oregano and olive oil
The sixth is boiled eggs with salt overturned (turned down).
"If you want to place the eggs only after the dish ready"
In alternating layers put black olives.
If you prefer to put the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers place only upon cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and cook on the weak stove for 20 'to 30' minutes.
Before serving sprinkle plenty of chopped parsley.
Note:
Option II:
When using the shallow form with lid, put half of the cold water at the start of cooking the other half in the middle of cooking, now the water is warm, by reason that the ingredients are hot (steaming).
Water is divided into two parts so as not to spill boiling on the stove.
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, so that the ingredients before cooking oil.
Notice:
The first option is made on the stove, the second is in the oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod which is not good.
Ingredients:
800 grams. of cod soaked chips for 12 hours
Other Ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
4 peppers with 2 red, 1 yellow and 1 green seeded and without the white ribs into strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 hard-boiled eggs cut in half
1 cup (tea) of chopped parsley to the stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano to potatoes and tomatoes
2 tablespoons (soup) of capers, distribute between layers of cod and potato
1 cup of water to cook the ingredients;
Place half of the water at the beginning and the other half of the cooking medium.
How to prepare the cod:
Place the cod soak for 12 hours, changing the water 4 for 4 hours.
The next day:
Fill a pot with water (needed to cover the cod).
Bring the water to a boil, pour the salted cod. Once again boil, count 5 'minutes. drain the water, "do not throw the water out)", make sure you cook the potatoes, they must be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mounting the way of cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is of raw potato or pre cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is raw tomatoes into slices seasoned with a little salt and oregano and olive oil.
The fourth layer is thin strips of peppers raw seasoned with salt.
The fifth layer and raw onions seasoned with salt, oregano and olive oil
The sixth is boiled eggs with salt overturned (turned down).
"If you want to place the eggs only after the dish ready"
In alternating layers put black olives.
If you prefer to put the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers place only upon cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and cook on the weak stove for 20 'to 30' minutes.
Before serving sprinkle plenty of chopped parsley.
Option II:
When using the shallow form with lid, put half of the cold water at the start of cooking the other half in the middle of cooking, now the water is warm, by reason that the ingredients are hot (steaming).
Water is divided into two parts so as not to spill boiling on the stove.
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, so that the ingredients before cooking oil.
Notice:
The first option is made on the stove, the second is in the oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod which is not good.
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