Pasta With Vegetables Sauce and Chicken + Photo

Pasta With Vegetables Sauce and Chicken + Photo

ingredients:
500 g. Spaghetti Number Nine
4 or 8 drumsticks without skins, fat, fried or braised.
Vegetable sauce:
300 grams. well chopped fresh kid dark shimeji mushrooms
200 g of white pickled mushrooms washed sliced
100 to 150 grams. of chopped green beans or pre cooked pea see below
2 large white onions finely chopped
1 leek only chopped white part thinly sliced
2 branches shaved celery cut into thin slices with the leaves.
1 red pepper cut into thin strips after Peaked
1 pepper finger girl without seeds and without white ribs (cored).
2 tablespoons (soup) of chopped parsley
2 tablespoons (soup) of butter or 3 tablespoons corn oil
1 cup chopped green olives, thinly sliced
1 tablespoon (soup) shallow salt
If you can put 2 to 3 tablespoons shoyu, put u remove some of the salt (optional)
Other ingredients (Optional)
1 can corn drained, washed
100 grams of frozen peas see below
1 red pepper or yellow, or both together
2 medium carrots cut into small cubes (pre-cooked)
1 boiled egg for each person.
How to prepare the vegetables sauce:
In a large saucepan put butter or oil without heat add onion, shimeji mushrooms chopped, celery, leek, red peppers leave the fire until the vegetables are cooked.
Add pre cooked beans, salt pepper. the olives, canned mushroom stew, finally the finely chopped parsley
If you can add the other ingredients of the list that is under ingredients.
Mode Prepare the chicken:
In a separate pan fry the thighs without skin and no fat, go dripping boiling water until it is cooked and golden brown on both sides.
Cooking Pasta mode:
Cook the pasta in boiling water, leave the fire until "al dente", drain and pour over ice water to stop the cooking, otherwise it will be overcooked sticky.
Mode Assemble the dish:
Warm the noodles in the microwave.
Heat the sauce on the stove with the already cooked chicken in the middle of the sauce.

Note
How to cook the pod.
Clear the tips cut into tiny pieces.
Place a medium saucepan with water to half of its capacity, so come to the boil, pour the chopped green beans, cook for 10 'minutes.
Drain and immediately throw ice water to stop the cooking.
With Pea make the same manner, except that the cooking pea 2 '3' minutes.

Basis for Any Type of Risotto - Rectified

Basis for Any Type of Risotto - Rectified

For Beginner -
ingredients:
2 cups Arborio rice (rice for risotto own)
1 cup (tea) of grated onion
2 tablespoons (soup) of butter does not serve margarine or corn oil
1 cup 200 ml of dry white wine quality
5 cups (tea) vegetable stock
Broth Vegetables Homemade:

You can make the broth homemade vegetables, cooking various vegetables covered with water, with no fat.
Onion, carrot, pumpkin, celery, parsley with stems, leeks, bay leaf, cauliflower, broccoli, tomato pod, pea pie, and other of your choice.
If you prefer you can use vegetable broth tablets, decrease salt.
Way of preparing:
In a large saucepan put the butter and onions, leave the fire until wilted.
Then add the Arborio rice, stir for 5 'to 8' minutes, stirring with a spoon long handle.
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth, a ladle at a time, stirring constantly, until finished.

Frozen peas:
Pour the frozen peas in boiling water, so the boil leave on heat for 2 'minutes, drain, pour enough cold water to stop cooking.
If you need to add cold water with ice cubes.
The above process called bleaching.
When the risotto is at the point ( "al dente") add the peas and other ingredients you chose to risotto

Ingredients To Place the risotto:
After risotto ready to add the ingredients below:
Seafood already prepared quantity is the taste.
For each cup of cooked rice put at least 1 cup of the chosen ingredients.
You can make only one of the following ingredients: shrimp, lobster, clams, octopus, boneless fish cubes (cation), cod and others.
Birds already prepared before, without skin and without bones. "You can use whole drumstick bone."
cooked vegetables or canned drained, washed chopped: artichoke, mushrooms, hearts of palm, asparagus or zucchini, carrots and other baked.

Note:
When you add the other ingredients to the risotto they should be very hot and some came with a little sauce or grated tomato and cheese sauce.

Cleaning Panela Queimada + foto

Cleaning Panela Queimada

When he burned food on the bottom of the pan put common vinegar to the height of burnt food.
To each cup (250m mL) vinegar place a spoon (soup) filled with sodium bicarbonate.
When you put the baking soda it boil.
Allow to stand for 30 'minutes, then scrub with a high-handled brush, or with an old wooden spoon.
If you have not left everything, leaving another 30 'minutes.
Passing this time, remove all burnt food.
If you still got a little residue, place again vinegar and baking soda.
View photos of my pan that burned potatoes, look after cleaning.

Cooking Tips - How to Remove the peppers skin?

Cooking Tips - How to Remove the peppers skin?
To take the skin of green pepper that is very indigestible, and others as well.
There are four options:
I - Option:
Wash the green peppers under running water, rub well to remove any dust.
Cut the lid which has the stem, remove the seeds and white strips (cored). Then cut the rest in pieces of 2 x 4 cm.
Place a medium pan to the fire with water, so the boil, pour the peppers, leaving the fire for 10 'minutes.
Drain immediately and throw enough ice water to stop the cooking, if possible with ice. Thermal shock.
With a small knife peeling go as you do with tomatoes.
II - Option:
Wash the peppers under running water, dry well with paper towels. Bring to freezer until set.
Remove the skin with the aid of a small knife, scraping.
To facilitate cutting service the peppers and remove the seeds and other waste.
The seeds and white strips (cored) are very indigestible.
III - Option:
After washing and drying the pepper, stick a fork take on the stove and go turning until it is all burnt.
Fire Take wrap in aluminum foil, let it cool to remove the skin. Then rinse well to remove the seeds and other waste.
Cut into strips is ready to use in salad or other dish. If put in sauce, sure to put at the end of cooking, it's already cooked.
IV - Option:
Wash and dry the peppers, place on a baking sheet lined with foil, no need to cover.
Place in the oven preheated 180 ° C until they are toasted with skin burned.
Let cool and do the same procedure of the previous option.
The other chilli other colors not prcisa.

Chicken egg - For Beginner: Care and Cooking See below

Chicken egg - For Beginner:
Care and Cooking See below
Important Tips in Buying chicken eggs:
Before buying the egg check opening the packaging are in order, (sometimes housewife is cracked or small hole, or even rotten.
There are covered with plastic packaging with the name of the farm and the validity.
You do not notice the defect.
The dealer places a white band with the name of the farm. Upon arriving home the big surprise!
The place of purchase is far and the merchant is not responsible for the damage.
Care already I found egg with a small hole and this probably already infected with salmonella packaging (dangerous bacteria), dismissed (garbage).
I will not risk my health, nor that of my family.
If you find any defect in the packaging of eggs covered with plastic? shooting well in place of the date. Make complaint then the Internet.
Information write in Cooking Tips and speak your question for me to pass other information.
Another problem is red eggshell saying it's hick.
Not all, some farm places in annatto feed (paprika) to darken the gem to sell as hillbilly egg.
It is easy to tell the difference is the yolk color of pumpkin.
If do quindim he should be colored egg (yellow), but is colored pumpkin.
Pay attention to this detail.
The rustic egg is a little darker. No color pumpkin.
I'm giving warning by the most expensive price, also for some people allergic to red dye (paprika).

Traditional Mode To Cook Chicken Egg.
To 60 grams of egg. baking time is 8 'minutes.
Place the egg to cook covered with cold water, so the boil count 8 'minutes.
To peel easily:
Drain the hot water and cold water to cool place quickly.
Another method is to drain the hot water, cover with cold water lead to the freezer for 10 'minutes or until the water is very cold.
Thus the egg can be peeled easily.
When the egg appeared a green or black wire around the yolk, what happened?
reason:
Never leave the egg in the water cooked, drain then.
If the egg stay a few minutes in the cooking water it forms a green or black wire around the yolk.
Use boiled egg on the same day. Always store in the refrigerator. The boiled egg is perishable not let out of the fridge for too long.

Easter Dessert Charlotte Chocolate

Marinated Dogfish With Vegetables Sauce
ingredients:
2 kilos of dogfish in large folded (fresh)
1 large glass of good quality brandy,
It serves to make the strong smell of fish
Spices:
2% of salt fish weight 2 tablespoons (soup) shallow
½ cup vinegar or lemon juice (optional)
1 tablespoon grated ginger
1 pinch of pepper or hot sauce to taste
2 sprigs of rosemary, whole (optional)
Other Ingredients:
1 dish flour background
2 cups of corn oil for frying fish
Several vegetables:
800 grams. cooked carrots, cut into thin strips
1 kilo of raw onion, thinly sliced
4 green peppers baked, skinless seedless
4 red peppers cut into thin strips
2 yellow peppers cut into strips
1 large celery whole scraped without the leaves cut into thin strips
1 or 2 cups of chopped parsley tea very thin
½ cup chopped chives tea, white part only
1 dish of raw fennel bulb, finely chopped (optional)
½ cup chopped mint tea
2 tablespoons (soup) of capers or to taste (optional)
Sauce Marinade:
1 big cup corn oil
1 large cup of white vinegar or wine
1 cup of cold water
1 teaspoon salt tea
If you can double the recipe sauce
Way of preparing:
Wash the fish, dry with paper towels, arrange on a platter to put the whole fish covered with brandy, leave to rest for 30'minutos, in the refrigerator, covered with plastic wrap.
Take the fish drink season with salt, vinegar or lemon, grated ginger and pepper.
If you can wash the fish again before season. To reserve.
Peel the carrots, cut into thin strips 10 cm cook for five minutes in a pressure cooker, or common pot, can not get much cooked, you have to be "al dente".
Do not open the pressure cooker until they cool down completely, that is, (no pressure).
Fure green chillies in several places and bake until the skin is loose, (almost burnt), or
Prick on a fork chili, take the mouth of the fire, go turning until the skin is slightly burnt (only green peppers) that are indigestible.
Place the peppers in a damp napkin, leave until cool.
Then remove the skin, pulling with your fingers, or scrape carefully with a small knife.
Wash the peppers under running water.
Cut the peppers into thin strips. Book
Clean the celery, scraping down the sides fibers, cut into thin strips cook until almost soft. Not too soft.
In a large saucepan, place the oil let heat, place the onion leave the fire until wilted, add the vinegar and salt.
Then add the cooked carrots, cooked celery, leave the fire for 10 minutes on low heat, finally add the chilli strips.
Take the fish seasoning, dry with paper towel, folded pass in flour, tap out the excess flour.
Frying the fish slices in hot oil, one or two slices of time.
Lower the fire to be well cooked inside, let it brown on one side, turn and do the same on the other side.
Dry the fish with paper towels to remove excess fat.
Change the oil every time the pan is burned with flour, or dirty oil.
Ideally change the oil every frying.
"I change every time." Not to run the risk of getting oil smell burnt gases (which are harmful to health).
Once all are put chips, mount the dish.
A transparent refractory large and loud, make the layers, alternating fish and sauce marinade.
Place a layer of fish in the refractory bottom, above, spread the sauce of vegetables.
Sprinkle over parsley, chives and chopped capers and mint.
Repeat the layers until finishing all the ingredients, the latter is vegetables, and sprinkle over the parsley chives, and mint, capers
Cover the terrine, or put plastic wrap, take the refrigerator for 6 to 12 hours.
Serve the next day to pick up good taste.
If you can also serve the same day.
With white rice, hearts of palm in large slices, mango and cut into thick strips or slices of pineapple.
You can serve the fish as a snack with bread will, and slices of fresh white cheese.
Keep the fish in a terrine with lid in the refrigerator.
In the summer the temperature of the place stronger magnets than normal, i.e. more ice.
Durability no later than five days in the refrigerator with the above temperature.
You can replace the cation other fish without much spine.
You can also replace open sardines without bones, empanadas with flour and fried in hot oil.
Taking the fat excess with paper towels.
Important Note:
Never fish with garlic seasoning, which has strong flavor and very sharp.

Potato Pressure Cooker Stuffed IV Fillings

Potato Pressure Cooker Stuffed IV Fillings
ingredients:
2-3 large potatoes with 12cm each shell
Stuffing: I
Cream cheese cup
1 or 2 cans of drained tuna
 stuffing II
Cream cheese cup
100 g. ham processed (milled)
stuffing III
ground beef braised with your seasonings
Cottage cheese to taste

stuffing IV
cooked sausage, then braised with plenty of onion
Cottage cheese to taste
Way of preparing:
Wash the whole raw potatoes. Dry with paper towels.

Each potato wrap with aluminum foil 40 cm

Place the potato, on top of the foil wrap as it were a packet.
Fold the foil over the potatoes.

After folding the left side on top, then the right and wrap around to the end of aluminum foil.
Place the packets inside the pressure cooker, a side of another. Cover with cold water.
The amount of water two (2) fingers above the potatoes.
Thus began to boil (sizzle)

Lower the pin, leave for 10 'to 15' cooking over low heat

Then turn off the heat and let the pan cool alone, without opening the lid.
Once cooked cut the potato in half without going to the end.

Digging potatoes, so it is space to put the filling.

Knead with a fork hot crumb, mix with cream cheese and the drained tuna.

Stuff the potatoes.
Depending on the filling, you can put grated Parmesan cheese on top ,, or until the filling.
Serve accompanied potato a lettuce salad with cherry tomatoes.

It can also serve with cooked corn on the cob.
For every person is a stuffed potato

Website codfish risotto - (false risotto) reified

Website codfish risotto - (false risotto) reified
ingredients:
2 cups (tea) of ordinary washed rice
4 ½ cups (tea) cold water
1 tablespoon (soup) of corn oil
1 clove garlic, if (is old) cored, or
½ onion, grated
Other Ingredients:
500 g. cod in flaking desalted
1 cup (tea) chopped onion
Do not put garlic in fish, the taste is very strong nullifies the fish.
½ cup (tea) of salsa with chopped stem see below
½ kilo of ripe tomatoes peeled and seeded, or
1 can of sauce ready diluted with two cans of cold water, let reduce by half.
2 bay leaves, remove after the ready sauce.
1 teaspoon (tsp) salt (salt sparingly)
The cod and grated cheese are salted
Rest of the ingredients:]
350 grams. fresh pea beans, frozen or see below
2 medium carrots cut into four then raw cubes
1 large glass palm drained, side and chopped, or
300 grams. canned mushrooms drained, washed and chopped blades.
1 cup (tea) of green olives cut into thin rodelinhas 4 boiled eggs, cut in half
1 cup (tea) of salsa with chopped stem Below
½ cup (tea) chopped green onions in rodelinhas.
1 teaspoon (tsp) grated ginger (optional)
100 g. grated Parmesan cheese.
Prepare rice mode:
Place in a medium saucepan water salt, oil, garlic or onion.
Once you boil throw rice washed and dry with no water. Let cook over high heat without cover,
When you are short of water cover the pan, lower the heat, let cook until dry.
To get better, place the covered pan in oven "off"
II. stage:
Place the lid on the pan and wrap well in newspaper and bake off for 30 'minutes.
Doing this manner the rice is warm for an hour or longer and becomes fluffy. Reserve.
How to prepare the cod:
 III. stage:
In a large pan fry the onion carrot add the tomatoes
leave the cooking fire to break up, always stirring with a high cable spoon, go dripping hot water gradually and slowly until the sauce is cooked.
When the sauce is almost cooked add the shredded or chopped cod.
If you need to put more hot water to finish cooking.
Add the sautéed rice, mix well, add the cooked fresh peas, half of palm cut into slices, or mushrooms cut into thin slices, green chopped olives, finally the grated cheese, parsley and green onions, mix well.
Pass the risotto for a large dish, set with a spoon.
Decoration:
On and around distribute the rest of the palm,
the boiled egg cut in half with a black olive in the center of the yolk
Around thinly shredded lettuce and unseasoned over cherry tomatoes and thin slices of lemon. Serve hot.

Note:
1. When removing the glass retains any manufactured product, rinse well to strip waste of preservatives and dyes.
Reason:
Many people are allergic to preservatives and dyes.
2.The parsley stems (you throw away) is rich in iron and other vitamins.
3. To thaw peas, play in boiling water, so the boil, count 1 'minutes, drain and throw cold water to stop cooking.
The above process called bleaching.

Confectioner Pastel With Cod - III Fillings

Confectioner Pastel With Cod - III Fillings

ingredients:

The Great Secret of the Confectioner:

200 g. or 2 cups flour
½ cup warm water
1 teaspoon (tsp) salt
1 tablespoon (soup) of spirits (rum)
1 tablespoon (soup) of white vinegar
2 tablespoons (soup) hot oil

Way of preparing:

Place a flour the counter hot oil and warm water gradually, salt, rum, and vinegar.
Mix all ingredients well, if you need to add more warm water.
Resting the dough at least two hours

Open mass very thin cylinder or the rolling pin.
The dough should be very thin.

I Option:

Stuffing Cod
200 g. cod in shredded salted chips
1 onion large grated
1 ripe peeled tomatoes without seeds chopped

1 tablespoon (soup) Corn oil
2 tablespoons (soup) of chopped parsley with stems
2 tablespoons (soup) of chopped green olives
½ cup (tea) of chopped cabbage or mushrooms (optional)
If you can put on top of the filling, mozzarella slice of lime folded

Mode Prepare Stuffing cod:

In a medium saucepan place the oil onion leave until wilted, add the tomatoes peeled and seeded and the desalted cod already shredded or chopped, if you need to put a little water to cook all the ingredients.
Add green olives and chopped parsley, and the remaining ingredients.
If you need to put a spoon (soup) shallow cornstarch dissolved in a little water, to thicken the filling,
II - Option


Stuffing Mozzarella:

2 slices of mozzarella folded
1 slice of tomato, sprinkled with oregano, without salt

Option III:
Re full of ground beef:

ground beef, braised with onions, parsley, pepper, salt, tomato
If the filling be wet, slightly thickened with cornstarch. (1 level tablespoon) to ¼ cup of cold water).

Tip For Easter Sunday

Tip For Easter Sunday
1 - Rafael beef Stroganoff (my grandson) or
2 - Strogonoffe of Antoinette is almost equal to the difference is that I add Funghi Porcini Dry 5% of the weight of the meat.
3 - Shrimp in Pumpkin with cream cheese
4 - Kid Leg roasted with vegetables mashed mandiquinha
5 - Salmon with balls of fruit, or Salmon of Claudia
6 - cod with chickpeas, mushrooms, black olives etc.
7 - Cod Fernando or Vileta
8 - Chicken Risotto, or duck, Peru, quail, partridge etc,
9 - pheasant with chestnut puree
10 - grilled or baked sea bass with potatoes and vegetables
11 - Polenta with polasto (over-thighs) with tomato sauce
12 - Pasta with pesto sauce 13 - Pasta with polpetas
14 - Risotto with seafood
15 - Risotto with 4 cheeses and artichoke background
16 - Roast duck with mashed parsnip
17 - Duck pieces with vegetables
18 - roast suckling pig, lamb and roast kid
19 - beef BBQ
20 - Barbecue chicken open the back with salt and oregano
21 - Mixed Barbecue: beef, chicken, sausage
22 - lasagna with white sauce and sauce with meat
23 - large Polpetones stuffed with cheese
24 - Kibe oven with eggplant pâté and chickpeas
25 - Baked Eggplant with peppers 3 colors, nuts, raisins etc.
Look on my blogs other revenues ten, Jan. fev.marc.abri, May
Sweet and Savory: pies, breads pudding, trifle, cream, ice cream. Cake Juliana and others.
If you do not like any of them see in my blogs other income.
My suggestion for Easter Sunday, is a simple dessert
English soup is all in my blogs (baudanonna.blogspot.com).
Good Luck - Success
A big hug tight to all your family. they are waiting.
See other recipes in my blogs (baudanonna.blogspot.com)

Patty With Stuffing Cod and Siri and shrimp- IV Options

Patty With Stuffing Cod and Siri and shrimp- IV Options
ingredients:
Patty Pasta With or without cover
500 g. flour sifted
250 g. lard or hydrogenated vegetable fat
2 large whole eggs
1 teaspoon (tsp) salt
4 tablespoons of water ice or the required
2 teaspoon (tsp) baking powder powder (optional)
Filling:
I Option:
200 g. cod in shredded salted chips
1 onion large grated
2 ripe peeled tomatoes without seeds chopped
1 peeled and mashed boiled potatoes (optional)
1 tablespoon (soup) shallow margarine or corn oil
2 tablespoons (soup) of chopped parsley with stems
2 tablespoons (soup) of chopped green olives
1 tablespoon (soup) of capers
1 teaspoon (tsp) fresh ginger, grated
½ cup (tea) of chopped cabbage or mushrooms (optional)
½ cup (tea) or dry clean fresh prawns crushed (optional)
If you can put on top of the filling, before the cover, one tablespoon (tea) filled with curd.
Mode Prepare Stuffing cod:
In a medium saucepan place the oil onion leave until wilted, add the tomatoes peeled and seeded and the desalted cod already shredded or chopped, if you need to put a little water to cook all the ingredients.
Add green olives and chopped parsley, and the remaining ingredients.
If you need to put a spoon (soup) shallow cornstarch dissolved in a little water, to thicken the filling,
Filling: Siri meat:
Option II:
200 g. defrosted crab meat or shrimp, or palm, all sautéed with oil, tomato onion and other seasonings to taste. Add the mashed potato filling.
Stuffing Palmito:
III - Option:
200 g. palm canned drained, washed and chopped
1 onion large grated
1 ripe tomato peeled chopped without seeds
1 tablespoon (soup) shallow margarine or corn oil
2 tablespoons (soup) of chopped parsley with stems
2 tablespoons (soup) of chopped green olives
1 tablespoon (soup) of capers (optional).
You can change the tomatoes with 1 tablespoon (tea paprika, turmeric.
IV - Option
Stuffing Franco Chest:
200 g. Raw chicken breast with bones
200 g. or cream cheese
1 onion large grated
1or 2 ripe tomatoes, peeled chopped without seeds
1 tablespoon (soup) shallow margarine or corn oil
2 tablespoons (soup) of chopped parsley with stems
2 tablespoons (soup) of chopped green olives
50 grams. grated Parmesan cheese (optional)
Mode Prepare Stuffing Chicken:
Cook the chicken breast covered with water. with a medium carrot cut into thick slices, 1 stalk celery. 1 parsley pack (parsley and chives), 1 blond sheet, 1 sliced ​​onion, 1 whole clove garlic, 2 slices of ginger.
After the chicken cooked, shred or grind in processor.
Sauté with oil, onion, tomato, salsa with chopped stem, green olives cut into thin slices.
If you need to add some cornstarch, dissolved in a little water, to thicken the filling.
Place the cheese on top of the filling before the pie lid.
How to prepare the mass of Empathy:
In a large bowl place the flour, lard, egg, salt, baking powder, finally the ice water gradually.
Mix well with your fingertips without kneading.
If knead the embatuma rotten mass. (Is heavy and hard). Disposal. (trash).
Let the dough rest for 30'minutos inside the refrigerator covered with plastic wrap, or well clean dishcloth.
Open very thin dough. Line the muffin cups patty. Place the very generous filling.
Before putting the lid put a spoon (tea) filled with curd.
Make the cover with the same mass. Brush with egg yolk or whole egg beaten.
Bring to baking in a preheated oven 180 ° C for 10 'to 15' minutes or until staining.
Turn out and go for a forminha paper.
Yield: 40 patties give medium and 100 small pies.
Note:
The filling up is for pie, tarts, pastries slapstick.
Curiosity:
There is no empadinha, the name is patty.
Mothers put the name of empadinha to please their children who did not like to eat
Most people are unaware of this fact.

Cod Port Sauce With Vegetables + the Vinaigrette

Cod Port Sauce With Vegetables + the Vinaigrette

ingredients:

1 or 2 kilos of thick cod put or medium
Water or necessary for desalting.
desalting:
36 hours thick slices, medium 24, thin 12 hours, leave the cod covered with water. Within the refrigerator changing the water once.

Vegetables:

Choose vegetables of your choice, cut into strips or cubes.
The amount is about 300 grams. of each plant, or the like that they are:

Potato, cassava, yam, manioc (parsley potatoes), sweet potatoes, mini ear of corn cob or cut into thin slices, carrots, green beans ,, eggplant, cauliflower, broccoli, pea pie, ripe pumpkin, chayote, cabbage zucchini, cabbage, kale, Brussels sprouts, whole cooked small onion or pickled.
Decoration green olives or black, whole or chopped, boiled chicken eggs or quail

Sauce Vinaigrette:
1 cup (tea) of pure olive oil
1 cup (tea) red wine vinegar
½ cup filtered cold water, or needed
2 cups (tea) of chopped parsley
1 cup chopped green onions cut into rodelinhas
1 cup (tea) white onion cut and drizzling
2 tablespoons (soup) of chopped capers. (optional)
1 tablespoon (soup) shallow salt
Other Ingredients:
You can add the sauce vinaigrette ingredients below:
 2 ripe tomatoes peeled and seeded
1 pepper finger mature girl without seeds and without white ribs, chopped.
1 garlic white part pore cut into thin slices of white (optional)
2 stalks of celery scraped and cut into thin and peaked rodelinhas.

How to prepare the cod:

Rinse the cod under running water, soak with water for 24 to 36 hours in the refrigerator, changing the water once.
Depending on the height of the slices.
Then take all the water cod and re-wash under running water.
Place the salted cod in a large covered pot with water, bring the fire to boil, let cook for 5'minutos over high heat.
Drain the cod, let it cool well.
Notice:
Cook the cod is optional, the salting mode is enough.
You can cook the potatoes or other vegetables in the cooking water.

Cut the cod into thick strips of 10 X 2.

Arrange the cod in an earthenware deep dish, alternating with vegetables.
Sprinkle with plenty of olive oil.
Cover with aluminum foil is (optional).
Bring to a moderate oven 180 ° C for about 20'minutos until all ingredients are hot.
Do not let the cod long in the oven that dries out.
Remove from oven and garnish with boiled eggs, purple olives, capers,
Serve the sauce with Vinaigrette Separated.

Serve the sauce vinaigrette in tijelinhas individual dish or gravy boat.

The cod Port is a unique dish, each person eats whatever is necessary.
No need to keep rice
If you can serve a platter of salad with green leaves and cherry tomatoes

Fresh cod fried calamari + Photos Cod with cream peas or spinach ingredients: I - Option Codfish DORE: 500 g. Fresh cod thinly folded 500 g. of drizzling cooked unpeeled potatoes 300 grams. frozen green peas -Pre-baked Other Ingredients: 2 tablespoons sour cream soup 2 oil tablespoons 1 cup (tea) of corn oil for frying 1 cup (tea) of sifted flour ½ cup (tea) of raw onion finely chopped 1 cup (tea) and drizzling chopped parsley 3 to 4 beaten eggs To recapitulate: The above ingredients wheat flour and beaten eggs are the ingredients to make the "Fish the fried calamari." How to prepare the cod: Season the cod with salt, passed in flour, then in beaten eggs with a pinch of salt. Cod fry with hot oil, lower the heat to leave until golden brown, remove, dry with paper towel. Reserve. Defrosting to Pea: Put a pot on the fire with water when it boils pour the frozen peas, so came back to boil count of 1 'to 3 minutes. Place in colander or sieve pour over ice water to stop the cooking. The above process called bleaching. Serve mode: Arrange the fried cod in the center of a refractory, side potatoes, cooked, like salad seasoned with plenty of chopped onions and parsley (drained). Across the pea cream. If you can serve it separately. II - Option: Cod with Mashed peas or spinach. Can serve cod with creamed spinach or pea puree. Pea puree: To make the pea puree it is over cooked. Hit the drained peas in a blender. Carry a boiling pot with a tablespoon of butter, peas processed salt. Mix well, let the fire until the bottom of the pot. If you need to add a little milk or cream. If it gets too soft, add a medium baked potato squeezed. If you get hard add milk or cream. Spinach cream: 2 cups fresh spinach leaves 1 small onion, grated or finely chopped 2 tablespoons (soup) of grated cheese (optional) 1 tablespoon (soup) of corn oil or butter 1 teaspoon (teas) salt Milk 1 cup, 1 tablespoon (soup) cornstarch (cornflour) dissolved in milk. How to prepare Spinach Cream: Place a pan to heat, so the boil pour the spinach leaves, count 1 'or 2' minutes, drain and squeeze well, niggling cut. In a large frying pan put the onion in the oil until wilted, add the spinach and squeezed already cut, saute well. Leave on heat for 5 'minutes, then pour the milk in dissolved cornstarch, mix well until a well cooked cream If you can put grated cheese mixed or on top Important note: The spinach steals milk or cream calcium.

Cod with cream peas or spinachFresh cod fried calamari + Photos

ingredients:
I - Option
Codfish DORE:
500 g. Fresh cod thinly folded
500 g. of drizzling cooked unpeeled potatoes
300 grams. frozen green peas -Pre-baked

Other Ingredients:

2 tablespoons sour cream soup
2 oil tablespoons
1 cup (tea) of corn oil for frying
1 cup (tea) of sifted flour
½ cup (tea) of raw onion finely chopped
1 cup (tea) and drizzling chopped parsley
3 to 4 beaten eggs

To recapitulate:
The above ingredients wheat flour and beaten eggs are the ingredients to make the "Fish the fried calamari."

How to prepare the cod:

Season the cod with salt, passed in flour, then in beaten eggs with a pinch of salt.
Cod fry with hot oil, lower the heat to leave until golden brown, remove, dry with paper towel. Reserve.
Defrosting to Pea:

Put a pot on the fire with water when it boils pour the frozen peas, so came back to boil count of 1 'to 3 minutes.
Place in colander or sieve pour over ice water to stop the cooking.
The above process called bleaching.

Serve mode:

Arrange the fried cod in the center of a refractory, side potatoes, cooked, like salad seasoned with plenty of chopped onions and parsley (drained).
Across the pea cream.
If you can serve it separately.


II - Option:

Cod with Mashed peas or spinach.

Can serve cod with creamed spinach or pea puree.
Pea puree:
To make the pea puree it is over cooked.
Hit the drained peas in a blender.
Carry a boiling pot with a tablespoon of butter, peas processed salt. Mix well, let the fire until the bottom of the pot.
If you need to add a little milk or cream.
If it gets too soft, add a medium baked potato squeezed.
If you get hard add milk or cream.
Spinach cream:
2 cups fresh spinach leaves
1 small onion, grated or finely chopped
2 tablespoons (soup) of grated cheese (optional)
1 tablespoon (soup) of corn oil or butter
1 teaspoon (teas) salt
Milk 1 cup, 1 tablespoon (soup) cornstarch (cornflour) dissolved in milk.

How to prepare Spinach Cream:

Place a pan to heat, so the boil pour the spinach leaves, count 1 'or 2' minutes, drain and squeeze well, niggling cut.
In a large frying pan put the onion in the oil until wilted, add the spinach and squeezed already cut, saute well.
Leave on heat for 5 'minutes, then pour the milk in dissolved cornstarch, mix well until a well cooked cream
If you can put grated cheese mixed or on top
Important note:
The spinach steals milk or cream calcium.

Lasagna Cod With Ready Mass or Chip Raw potato

Lasagna Cod With Ready Mass or Chip Raw potato
ingredients:
I - Option:
500 g. mass precooked industrialized lasagne or
Lasagna made in Fresh baked home.
See below the instructions.
Replacement:
You can change the mass of lasagna for batata.crua chip
500 to 800 grams. Peeled raw potatoes cut to the very thin vegetable cutter (chips).
Filling:
500 g. of cod desalted chips for 12 hours, changing the water once.
Simple White Sauce:
2 cups of cold cow milk
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter
other ingredients
1 can cream without serum
3 egg yolks b \ atidas

How to prepare the Bechamel Sauce:
Melt the butter add the flour, mix well, gradually add the milk gradually and slowly, until finished.
If you do not practice, do this procedure out of the fire.
Then go back to the fire to finish cooking.
Stir 3 beaten egg yolks, mix well.
Return to heat stirring constantly until cooked.
Once ready add the cream out of the fire. Reserve.
Mode Prepare the tomato sauce:
Place a large pan to heat with 3 tablespoons oil, let heat add onion, leave the fire until wilted add the cod soaked, shredded or cut into thin strips or small pieces, add the tomato sauce ready (cooked).
If you can join the sauce the fish stock is optional, set the salt, if you need to put a little more hot water.
The parsley and chives put over ready sauce before serving.
Mode Assemble the lasagna:
In a large rectangular terrine, put the ingredients in alternating layers:

In refractory bottom spread a generous layer (quite) white sauce, or cod without tomato sauce is to dry and burn in the shape
Above the sauce with a lasagna dough sheet (see below) or potato chips.
A layer of sauce with cod
Another layer of lasagne
White sauce and so on
The last layer and white sauce and mozzarella over
Sliced ​​or grated in the large drain.
If you prefer you can change the last layer the white sauce by tomato sauce with cod.
After the mountain lasagna, cover the terrine with aluminum foil
Baking mode:
Bake preheated 180 ° C for about 15 'to 20' minutes, approximately. Serve hot, that is, until the lasagna is cooked.
Leave a little in the oven "OFF" to finish cooking, and avoid burning.
Accompanying salad of fresh green vegetables or grated vegetables in the large drain: carrot, cucumber, green cabbage, red cabbage, beets.
Note:
If you can use the Industrial lasagna that comes pre cooked or dry.
Dry lasagna wetting the leaves of lasagne with cold milk, and then ride across the lasagna let stand for 30 minutes in the refrigerator.
If you can sprinkle enough chopped parsley over the ready lasagne.
I do not like to put fish stock, takes a big taste of cod.

Cod Stew With White Beans II Modified Recipes

Cod Stew With White Beans II Modified Recipes

ingredients:

500-800 grams. desalted cod in chips 12 hours
You can use put in, remove the skin and bones (separate afervente) sift, discard the residue.
The net add to stew

White beans + Seasonings:
400 grams. cooked white beans
½ cup (tea) of oil
½ cup (tea) chopped green onions
1 cup (tea) chopped onion
1 cup (tea) of chopped parsley

other ingredients

8 medium potatoes cooked in thick slices, or diced
4 red peppers seeded cut into thin strips
200 g. large purple olives. place after the dish ready
4 boiled eggs cut in half (optional) put before serving
2 tablespoons extra virgin olive oil to put before serving
1 leek only white part cut into rodelinhas braising
2 celery stalks cut into rodelinhas braising

Spices:

1 teaspoon (tsp) or (soup) of grated ginger
1 pepper finger girl without seeds, chopped
1 tablespoon (soup) shallow salt

How to Prepare the beans

Choose the beans soak the day before.
Play water sauce, wash 3 more times to remove all air bubbles, serves not to braise the stomach, make sure you have not weevil. View other bean information on my page or Blog.
Cooking in a pressure cooker for a maximum of 15 'minutes to be "al dente'.
Wait out gangbusters, to be able to open the safe pot
Season with oil and garlic and salt. Reserve.
How to prepare the cod:

Place the cod sauce in the refrigerator changing the water once.
Simmers for 5 'minutes (is optional), put the cod, remove the skins and spines divided folded into large flakes. Cook the potatoes in water Cod.
In a pot large and shallow clay, put the bottom seasoned beans, merge baked potatoes with cod, over slices of pepper and drizzle with olive oil.
Bake gratin before serving sprinkle parsley and green onions and black olives.

Decoration:

boiled egg cut in half in the center of the gem put half purple olives.
If you can spread tomato cherries.


Option II:
Stew Cod With Tomatoes:
The ingredients of the first option, another 4 to 6 tomatoes peeled and seeded, and only 1 or no chili.

Once desalted cod, shred into small chips.
Sauté the onion, tomatoes, leeks, celery, when cooked add the diced raw potatoes and the desalted cod without cooking, leave cooking for 10 'minutes.
Finally add the seasoned beans, leave a little on the fire until the beans get cooked well.
Put a little water to stay with a little broth.
Serve with white rice, steamed cabbage to taste, or green salad.

Note:
You can change the white beans for cooked chickpeas keep the shell.
Replace the potato other vegetable, yam, face, cassava etc.
Carrot cubes, watch it sours to stay out of the refrigerator, durability one day.
No need to cook the cod, the flavor is in the cooking water, it is tasteless.
The very salting is already cooking.

Bacalhau Com Dois Molhos (Camarão e de Frutas)

Bacalhau  Com  Dois  Molhos   (Camarão e  de Frutas)

Ingredientes:

4 postas de bacalhau fresco  de 150 a 200 grs. cada
1 xícara de (chá)  farinha de trigo para empanar
1 xícara de (chá)  óleo de milho para fritar

Temperos:

2% do peso da carne do peixe  de sal, 1 colher de (chá) para cada quilo
3 colheres de (sopa)de aguardente (cachaça)
 (serve para tirar o cheiro forte do peixe) (opcional)
2 colheres de cebola ralada ou picadinha
1 colher de sopa) de  manteiga
1 colher de (chá)  de molho de pimenta, ou

½ pimenta dedo de moça sem sementes  e sem as nervuras brancas picadinha
1 pitada de noz-moscada (opcional)

Outros Ingredientes:

½ litro de creme de leite fresco
½ copo de vinho branco seco
200 grs. de camarões  médios limpos, ou 300 grandes
50 grs. de queijo parmesão ralado


Frutas:

100 grs. de uvas Itália verde sem pele sem sementes
2 mangas grandes  maduras adem cortadas em  orelhas, cubos, ou em bolinhas (com o boleador)
4 maçãs grandes  cruas ou cozidas, cortadas em bolinhas com o boleador

Modo de Preparar o peixe:

Temperar o peixe com sal .
Passar as postas do bacalhau  na farinha de trigo,  bater para tirar o excesso de farinha.
Fritar o bacalhau  no óleo quente retire  o excesso  de gordura com papel toalha.
Se quiser pode grelhar o peixe.

Modo de Preparar o Molho:

Bater no liquidificador  o creme de leite com uma  (das ) manga, até que fique um creme grosso e amarelo. Reserve
Numa frigideira grande, frite a cebola na manteiga até murchar, junte os camarões refogue bem, por 2’ a  3’minutos.
Depois retire os camarões.
Se deixar muito tempo ele fica borrachudo.

Acrescentar o vinho branco, as uvas sem peles sem sementes, cortadas ao meio, uma  manga crua  fatiada,  as fatias de maçãs cruas ou cozidas  o sal, a pimenta, e a noz-moscada deixar cozinhando por 3’ minutos.
   
Por último  junte o creme de leite  batido com a manga, quando levantar fervura está pronto.
Coloque as postas de bacalhau   fritos num refratário cubra com o molho  polvilhar queijo ralado.

Levar o  peixe  ao forno médio 180 º C  pré- aquecido  para gratinar, por  10’ a 15’minutos. Gratinar é (opcional).
Antes  servir, coloque  os camarões por cima .

Sirva em uma travessa forrada com folhas de alface, em volta coloque tomate cereja.
Acompanha arroz branco, ou batata  pequenas cozida., temperar com sal e azeite.
Salada de rúcula, agrião, almeirão, chicória. (folhas verdes) ou
pepino ralado no ralo grosso, com cebola e hortelã picadas.

Ingredientes:

4 postas de bacalhau fresco  de 150 a 200 grs. cada
1 xícara de (chá)  farinha de trigo para empanar
1 xícara de (chá)  óleo de milho para fritar

Temperos:

2% do peso da carne do peixe  de sal, 1 colher de (chá) para cada quilo
3 colheres de (sopa)de aguardente (cachaça)
 (serve para tirar o cheiro forte do peixe) (opcional)
2 colheres de cebola ralada ou picadinha
1 colher de sopa) de  manteiga
1 colher de (chá)  de molho de pimenta, ou

½ pimenta dedo de moça sem sementes  e sem as nervuras brancas picadinha
1 pitada de noz-moscada (opcional)

Outros Ingredientes:

½ litro de creme de leite fresco
½ copo de vinho branco seco
200 grs. de camarões  médios limpos, ou 300 grandes
50 grs. de queijo parmesão ralado


Frutas:

100 grs. de uvas Itália verde sem pele sem sementes
2 mangas grandes  maduras adem cortadas em  orelhas, cubos, ou em bolinhas (com o boleador)
4 maçãs grandes  cruas ou cozidas, cortadas em bolinhas com o boleador

Modo de Preparar o peixe:

Temperar o peixe com sal .
Passar as postas do bacalhau  na farinha de trigo,  bater para tirar o excesso de farinha.
Fritar o bacalhau  no óleo quente retire  o excesso  de gordura com papel toalha.
Se quiser pode grelhar o peixe.

Modo de Preparar o Molho:

Bater no liquidificador  o creme de leite com uma  (das ) manga, até que fique um creme grosso e amarelo. Reserve
Numa frigideira grande, frite a cebola na manteiga até murchar, junte os camarões refogue bem, por 2’ a  3’minutos.
Depois retire os camarões.
Se deixar muito tempo ele fica borrachudo.

Acrescentar o vinho branco, as uvas sem peles sem sementes, cortadas ao meio, uma  manga crua  fatiada,  as fatias de maçãs cruas ou cozidas  o sal, a pimenta, e a noz-moscada deixar cozinhando por 3’ minutos.
   
Por último  junte o creme de leite  batido com a manga, quando levantar fervura está pronto.
Coloque as postas de bacalhau   fritos num refratário cubra com o molho  polvilhar queijo ralado.

Levar o  peixe  ao forno médio 180 º C  pré- aquecido  para gratinar, por  10’ a 15’minutos. Gratinar é (opcional).
Antes  servir, coloque  os camarões por cima .

Sirva em uma travessa forrada com folhas de alface, em volta coloque tomate cereja.
Acompanha arroz branco, ou batata  pequenas cozida., temperar com sal e azeite.
Salada de rúcula, agrião, almeirão, chicória. (folhas verdes) ou
pepino ralado no ralo grosso, com cebola e hortelã picadas.

Cod With Two Sauces (Shrimp and Fruit)

Cod With Two Sauces (Shrimp and Fruit)

ingredients:

4 slices of fresh cod 150-200 grams. each
1 cup (tea) of wheat flour for breading
1 cup (tea) of corn oil for frying

Spices:

2% by weight of fish meat salt, 1 teaspoon (tsp) for each kilo
3 tablespoons (soup) of spirits (rum)
 (Serves to get the strong smell of fish) (optional)
2 tablespoons grated onion or chopped
1 tablespoon) butter
1 teaspoon (tsp) pepper sauce, or

½ pepper lady finger seeded and chopped without the white ribs
1 pinch of nutmeg (optional)

Other Ingredients:

½ pint of whipping cream
½ cup dry white wine
200 g. clean medium shrimp, or 300 large
50 grams. grated Parmesan cheese


fruits:

100 g. Italy grapes green skinless seedless
2 large ripe mangoes adem ears cut into cubes or balls (with boleador)
4 large apples raw or cooked, cut into balls with boleador

How to prepare the fish:

Season the fish with salt.
Skip folded cod in flour, knocking out the excess flour.
Cod fry in hot oil remove excess grease with paper towels.
If you can grill the fish.

Mode Prepare the sauce:

Blend the cream with one (of) the sleeve until it is a thick, creamy yellow. Book
In a large skillet, fry the onion in butter until wilted, add the shrimp saute well, 2 'to 3'minutos.
Then remove the shrimp.
If you leave too long it becomes rubbery.

Add the white wine, grapes peeled, seeded, cut in half, a raw mango sliced, slices of raw or cooked apples salt, pepper, and nutmeg leave cooking for 3 'minutes.
   
Finally add the whipped cream with the sleeve when the boil is ready.
Place the slices of fried cod in a refractory top with grated cheese sprinkle sauce.

Bring the fish to 180 ° C medium oven preheated gratin for 10 'to 15'minutos. Gratin is (optional).
Before serving, place the prawns on top.

Serve on a platter lined with lettuce leaves, place around cherry tomatoes.
With white rice, or small baked potato., Season with salt and olive oil.
arugula salad, watercress, endive, chicory. (Green leaves) or
grated cucumber in the thick thin, with onions and mint bites.

Cod, Mashed Potatoes + Pineapple or Banana da Terra

Cod, Mashed Potatoes + Pineapple or Banana da Terra

ingredients:
4 pieces of 300 grams cod. each, or put into smaller
You can replace the dried cod for fresh
3 to 5 liters of cold water
1 dish flour fund to tarnish
½ liter of oil to fry the slices of cod

Mashed potatoes - see below other substitutions.

ingredients:
6 potatoes cooked in shell, squeezed or passed by the processor
2 tablespoons (soup) of butter,
½ cup milk or cream,
1 teaspoon (tsp) salt.

How to Prepare the puree:

Place in a medium saucepan squeezed the potatoes, butter, salt and a little milk, or cream.
Bring the fire to drop the pan. Reserve.
* You can replace the mashed potatoes, the other type of plant:
Puree fresh peas, cooked beat in blender + the other puree ingredients.
If it gets too soft add an average baked potato and squeezed.
Other Vegetables For Replacement Puree:
Parsnip (parsley potatoes), cassava, yams, sweet potatoes, yams, among others.
All cooked, peeled and passed through the potato masher, do the same as mashed potatoes, see above.


How to Prepare Codfish;

Place the set of thick cod to soak for 36 hours in the refrigerator, changing the water twice. For each 2 cod height of fingers are 12 hour soak.
Taking water, dry well with paper towels.
Passing folded in oil, then the flour.
Beat to remove excess flour.
In a deep pan, fry the cod in hot oil, then lower the heat to leave until golden brown. Dry with paper towel to remove excess fat.

Onion sauce:

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

Way of preparing:
Fry the onion in oil until wilted, then add all the other ingredients, leave on for 5 'or 10' minutes.

Serve the cod with potato puree, broccoli cooked carrots passed in butter. And onion sauce.

Long a clay dish, 10cm height, place the cod in the center, the mashed potatoes on both sides and in the corners broccoli bouquet and carrots cut into slices large last cooked in butter, and onion sauce on top.
follow up:
1 large pineapple cut into thin slices
Butter, sugar, cinnamon
Fry the pineapple slices in butter until golden brown remove sprinkle sugar and cinnamon. Serve the part.
You can replace the pineapple for plantain.
Cut thin slices the length and make equal the pineapple slices.

Cod Dry or Fresh Breaded -III Options

Cod Dry or Fresh Breaded -III Options

ingredients:

500 g. cod into thin slices, or desalted strips
The first desalting 24 hours
The second 12 hours, ie if it is dried cod
I Option:

To tarnish - type pancake batter
1½ cups of cow's milk
5 tablespoons of wheat flour
3 beaten whole egg
1 tablespoon oil soup
1 tablespoon (coffee) salt

Other Ingredients:

1 cup of tea oil to fry the cod

How to prepare the cod:

Place the soak cod put in cold water in the refrigerator for 24 hours, changing the water several times.

Remove the skin and bones, being careful not to espedaçar, dry with paper towel.

Spending put cod on strike mass in a blender, allow to drain excess.

Fry in hot oil until golden brown on both sides.

Place the slices of cod on paper towel to remove the fat.
and if you need to put on as well.

II - Option:
Before passing the cod in batter up, pass each put in wheat flour.
III -Option:
You can tarnish fresh cod, doing just as the first option.
Can tarnish the cod only with wheat flour, knocking out the excess. Fry in hot corn oil, no oil burning all its properties.
Fry until golden brown on one side, turn and do the same on the other side.
Place on a plate with paper towel to remove excess fat.

Prepare the dough mode:
I - Option:
Beat all the dough ingredients in a blender, let stand for 10 minutes in the refrigerator.


Accompanying broccoli in bouquets carrots into thin strips and potato balls, baked, past the oil with garlic.

Lettuce salad with tomatoes and cabbage, grated raw carrot.

You can replace the canned palm hearts for mushrooms, artichokes background, asparagus canned drained and washed and chopped,

Note:
If using fresh cod, you can follow up with long pasta of your choice.
Pasta with broccoli, garlic and oil.
Separate serve.
Can tarnish cod strips and serving of the pasta.

For Beginner Egg Chicken: Health and Cooking

For Beginner Egg Chicken: Health and Cooking
Care and Cooking See below
Important Tips in Buying chicken eggs:
Before buying the egg check opening the packaging are in order, (sometimes the hostess) is cracked or small hole, or even rotten.
There are covered with plastic packaging with the name of the farm and the validity.
You do not notice the defect.
The dealer places a white band with the name of the farm. Upon arriving home the big surprise!
The place of purchase is far and the merchant is not responsible for the damage.
Care already I found egg with a small hole and this probably already infected with salmonella packaging (dangerous bacteria), dismissed (garbage).
I will not risk my health, nor that of my family.
If you find any defect in the packaging of eggs covered with plastic? shooting well in place of the date. Make complaint then the Internet.
Information write in Cooking Tips and speak your question for me to pass other information.
Another problem is red eggshell saying it's hick.
Not all ,. Some farm puts the annatto feed (paprika) to darken the gem to sell as hillbilly egg.
It is easy to tell the difference is the yolk color of pumpkin.
If do quindim he should be colored egg (yellow) however is colored pumpkin.
Pay attention to this detail.
The rustic egg is a little darker. No color pumpkin.
I'm giving warning by the most expensive price, also for some people allergic to red dye (paprika).

Traditional Mode To Cook Chicken Egg.
To 60 grams of egg. baking time is 8 'minutes.
Place the egg to cook covered with cold water, so the boil count 8 'minutes.
To peel easily:
Drain the hot water and cold water to cool place quickly.
Another method is to drain the hot water, cover with cold water lead to the freezer for 10 'minutes or until the water is very cold.
Thus the egg can be peeled easily.
When the egg appeared a green or black wire around the yolk, what happened?
reason:
Never leave the egg in the water cooked, drain then.
If the egg stay a few minutes in the cooking water it forms a green or black wire around the yolk.
Use boiled egg on the same day. Always store in the refrigerator. The boiled egg is perishable not let out of the fridge for too long.

White Bean Tips - Contamination + Tips

White Bean Tips - Contamination + Tips

Now with the arrival of Easter, many people use the white beans to put together with the cod, which is to pay more and get cheap, that is, into the pocket of anyone.
IMPORTANT WARNING:
When buying white beans check the packaging if it does not rot (weevil).
If realized not chosen and put sauce, will open all infected grains, that by reason of having a small hole in some grains.
continuing:
Bean Sauce water gets air bubbles, beyond the stench, transmit many diseases.
Never use the halves of the grain of any beans, they are open for contamination weevil.
The white beans is very delicate, any change in temperature, it will create weevil. (trash)
When making white beans, use the whole package, even going to use half.
The rest of the cooked beans put in proper containers for freezing.
Never leave the beans in the remaining plastic bags packaging, or plastic bottles, it creates weevil.
When the beans are again collected on your property it does not.
Usually people do not know when the white bean that is in trade was collected.
II Other Information:
drizzling nasty ants also called (cemetery of ants eating dead) they come inside the tiles go through the kitchen they also eat cockroaches coming through the drains of sewers.
Ants in addition to passing on the grain, (even when packed) transmits disease.
Before opening the package pass a cloth with a podo detergent and then another clean damp cloth.
They also go on top of the cake and other food that is exposed on or in cabinets.
Contamination weevil or ant is the same.
You need to see the origin of the food.
If you have questions do the test, or send it to a specialized laboratory for this purpose.
You will see the surprise.
Note:
Beans are not a cereal is a "legume" born in pods.
Cereal is all born in clusters, rice, wheat etc.

Easter Egg Simple, Lacy, Stuffed Rectified at 18:03:16

Easter Egg Simple, Lacy, Stuffed Rectified at 18:03:16
(For Beginner)
ingredients:

1 kilo of noble semisweet chocolate or chopped or grated milk in the large drain.

How to prepare Easter Egg:

Melt the chocolate in a water bath
The temperature of the bath water is 90 ° C.
90 ° C, it begins when the bubbles appear in the bottom of the pot, "turn off the heat."
Then put the bowl (refractory) with chopped or grated chocolate on top of the bath, leave for 1 'or 2', stir well with a spatula until melted chocolate.
If the chocolate has not melted, go back and do the same procedure.
You can melt chocolate in the microwave for 30 Seconds, "not minutes", remove from heat and mix, if not melted back again and re-do the same procedure for another 30 seconds, and so on.
* Never place the chocolate in high temperature always at 30 seconds at a time, otherwise it burns, you lose your job.
Do carefully following the rules above.
Thermal shock:
Pour melted chocolate on a bench, go pulling from one side to another with the aid of a spatula until cool.
Test To Know the Right Temperature:
Put some chocolate under the lower lip and if it is geladinho is the right spot, homemade method.
Professionals use simple or digital thermometer suitable for culinary use.

If you use the chocolate out of the temperature it gets sticky, sticky, does not work.
II option:
To give thermal shock, melt half the chocolate, then add the other half mix well and test the lips, see above.
 
To Make Easter Egg Bark:
With the melted chocolate and have tempered (heat shock) lining a form of Easter egg with a layer of chocolate, using a brush or the bottom of a spoon (soup).

Take the refrigerator on capsized aluminum foil, that is, facing the inside down, having first removed the excess chocolate of shape edges.
Leave in the fridge for about 2 'minutes.
Go back and do the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.

Non Esperdiçar Chocolate:
* * Do not forget to always remove excess chocolate, which is on the edges, before taking the fridge.
Do this procedure with the aid of a spatula while the chocolate is soft, the model thicker edges to the egg support.

To Unmould:

To know the right time to unmold the eggshell (the form is opaque), and the time to put the stuffing back to shell the way to make your work easier.
Put the stuffing, a thick layer of coconut cream, set well. Leave for a little in the refrigerator so that the cream is firm.
Pour over filling a thick layer of melted chocolate, turn the refrigerator until it is firm.
You can make the filling on both sides, after joining the parts with melted chocolate.
If the filling is candy wrap each half of the separate Easter egg with own role.
Then put the bonbons unites the two parties and pass the cellophane own to close the egg, put a thick ribbon color of your choice
II - option:
Lacy eggs:

With melted and tempered chocolate already put in a pastry bag made with parchment paper, cut the tip very thin.
Place the way upwards, so that you can decorate in doing arabesque jumbled leaked, take the refrigerator until dry.
Go back and do more curlicues,
The third layer and close to everywhere that this open,
If you want dried after the third time, sprinkle gold dust.
If you prefer more leaked let your way.
Note:
Other fillings already put previously. If you missed'll go again next publication.

Filling:
Coconut candy

ingredients:
½ liter of cow's milk
1 can of condensed milk
100 g. grated dried coconut hydrated with
3 tablespoons (soup) of cold water
1 cup (tea) of serum-free sour cream, or box
3 tablespoons shallow soup potato starch or cornstarch (cornflour)
1 tsp vanilla essence soup

Way of preparing:

In a medium saucepan add cow's milk with condensed milk, after well mixed add the grated coconut dry hydrated, make the mix.
Bring the pan to heat stirring constantly, when hot add the potato starch dissolved in a little cold milk, stir well with a spoon long handle, move in a figure eight and also on the sides, not stick to the bottom pan.

Once the cream is well done, it loosens the bottom of the pot is very thick.

Fire Take add vanilla and sour cream gradually and slowly, mix well, until a light cream, let it cool before using.
For stuffing sweets and Easter eggs, buckler, and Other:

The filling up is for sweets, chocolate bars, pralines, Easter eggs, cakes, buckler, crepes etc.


If you can serve a small plate, with or without chocolate icing is delicious.

Note:
 
Do not let the milk boil, to put the potato starch, which is lumpy, ie, milk should be warm, not boiling.

Chocolate Continued - Chapter III

Chocolate Continued - Chapter III
Chocolate - Continued Rectified
III - chapter
To melt chocolate in a double boiler you must use the well dry pan, a drop of water can undermine the progress of their work.
For those who do not own derretedeira for this purpose, use a kitchen pan (preferably it is only used for chocolate) the bath may be less aluminum pan that fits inside the pan, some people put refractory.
Be careful when using refractory, if the water is too hot can give thermal shock and break its container.
The temperature of the bath water boiler ideal for melting chocolate is 90 ° C, that is, when the pot begins to form bubbles in the bottom of the pan, melt curve.
Turn off the heat and over puts another pan (dry) with chopped or grated chocolate, uncapped.
Place the pan on top of the bath, leave a bit, remove and wipe down with a dishcloth.
With a dry spoon mix the chocolate, if not melted everything, go back and do the same procedure, that is, until the chocolate be completely melted.
To give termination shock lay upon a stone (cold), greased lightly with a little butter (not margarine).
With the aid of a spatula check tempering chocolate, stirring back and forth until it reaches the ideal temperature for each type of chocolate.
Tempering chocolate is cool.
Option II:
You can use the method of melting ¾ chocolate, remove from heat and leave until the temperature is 30 ° degrees Add the remaining chocolate that is ¼.
Mix well until smooth.
To find out if the chocolate is at the right temperature the old days they used to put a bit of chocolate, below the mouth if the bottle temperature was right, (homemade) for non-professionals.
Today it is used for this procedure own thermometer or digital gun marking time temperature.
Water Bath - Dry the pan underneath the one that vc melted chocolate, can not fall any drop of water into the chocolate.
Take care not to get steam, or drop in chocolate, it is sticky and not go to work.
If this happens it gets sticky you've lost your job and chocolate. It is improper for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of fat, all packaging is explaining that you can not spend so many degrees.
To make chocolate to sell it is necessary to be thermometer you are two (2) different types simple and the digital more accurate.
Have respect for what you do.
Make right to be able to market and earn good money.
Chocolate is very profitable, the profit can reach
300% (hundred percent) depending on the chocolate you use, the filling and the material used are: noble chocolate, leaves to wrap, aluminum foil to wrap the egg, labels ribbons, support cup, card, transparent box packaging among others ,
Some of the problems that can end your job.
Chocolate is very sensitive, appears some problems, you should know:
Moldy, sticky, air bubbles, hygiene, dyes, allergies, quality chocolate (always use pure noble). Forms of various sizes (starting from the small eggs) refresher courses always learn new techniques.
As you leave the bright chocolate., Packaging, equipment spending.
Always start with little equipment and simpler ways acetate.
To have no future injury. Do not invest more than you can.
Not step higher than his leg,
Mode Melt Chocolate in Microwave:
Chocolate tempering in Microwave.
1 kilo of chocolate he enters the microwave 30 to 30 seconds, until melted completely.
Pay attention, seconds not minutes.
You can not do otherwise than burning the chocolate
To recapitulate:
Each type of chocolate has a different temperature.
Important tips:
Always place under the container that left the microwave on top of a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it overheat and burn the chocolate.
Always use the microwave bowl plastic.
When you reach 32 º, no need heat shock
To avoid losing the flavor and gloss, use 3 '4' for tempering.
For all types is melting in a double boiler or in the microwave.
Triple ways if you press in the middle creates bubbles and the egg will mold. Tighten only on the sides.
Do not talk on your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and suitable location, always check the temperature that chocolate can work.
Start with simple shapes.
Fill with melted chocolate already tempered (cooled), pour the chocolate that is in very high form of the pot that is chocolate.
Lead to emborca ​​way (face down) in the refrigerator.
In the freezer it takes a lot of moisture, If you find moisture dry with paper towels, then put to dry in a closed box, do not use until thoroughly dry.
Do not use the big one expression is coarse., Vulgar
Contact small, medium, large or giant. Learn to fail right, correct.
On the market now has other trends, if you do not have practice, do not use, look to the traditional and the simplest.
simple Eggshell stuffed with brigadier or dulce de leche, coconut candy, or
Option II:
Filling:
Dulce de leche + cream + melted chocolate + fruit coarsely chopped dried, or ground, raisins, cherries. All thoroughly mixed, and good quality.
Making the mixture above the dulce de leche is not too sweet.
clingy and Chocolate tempering failure, the mode of melting chocolate and to thermal shock.
Chocolate is very sensitive to heat and humidity
Work carefully.
.

Chocolate - Continued - For Beginner

Chocolate - Continued - For Beginner
Chapter II
Sometimes chocolate can change the lives of many people, taking care for doing well and of good quality. Not everyone can get to the top, see the tips below read and reread several times.
Basic:
How to begin?
Retirees, unemployed, men and women, regardless of age, young apprentice.
Profit chocolate is usually 300%, that is, if you know work right with noble chocolate and take due care and expertise to not sell pig in a poke.
ATTENTION:
Do not you think; that making a filling any sour coconut or coconut mixed with sugar covered with fractionated chocolate will make a profit.
Sometimes the sellers come to me and ask me to try, (logical people I know).
Be clear, I can not eat anything unknown, do not know the origin.
I speak the truth about the quality of the split that is a bad taste in the mouth, bad filling, wrong mixture.
Only in some very hot and air-conditioned areas is that it can work with fractioned are exceptions.
As that person wants to make a profit, if it do not know the difference "pig in a poke", ie pure chocolate and fractionated.
grated coconut filling time, or dried coconut sugar.
The essences should be purchased in a safe place, not anywhere, do not know the brand the taste is horrible, and harm health.
Not forgetting to pack right.
If you have never messed with chocolate, organize a list of what you need to buy:
Market (trade) there are numerous forms of acetate and other packaging.
Always choose small forms 250 g. it is easier to work and the damage will be less if you will make mistakes.
Pans and other utensils should be separated only for the use of chocolate, if you do not have to derretadeira.
Take care not to use pot smelling onions, garlic and other strong spices.
Some people put pepper to give a different touch. Do not do it.
To get ahead in life you have to climb from the bottom up, step by step.
If you want to start at the top of the stairs you take a tumble that do not need to write result.
The more people fall, more others grow, which has judgments.
The business to work with chocolate has to go right for him who knows how to make, decorate and take care already mentioned above.
Now Brazil due to the crisis the eggs are smaller, the very high price to invest.
The novice is usually very anxious, nervous and just have great damage.
Do not be shy, always ask for people known or take courses read about it, inquire.
Today we have many communication channels, Internet, TV, Magazines and more.
Some Suggestions:
1.Compras boxes in special home party products
2. Make small eggs with brigadier filling.
3.Recheio 250 grams egg. Bread chocolate sponge cake
4. Stuffing chocolate mousse, leave six hours in the refrigerator to harden
5.Make Easter egg in half, cover cocoa
6.Embalagens chicken egg, 60.00 (six eggs) purchase ready for this purpose, do not use the chicken egg packaging that is dirty contaminated with salmonella (bacteria) waste.
7.Fazendo with fractional cover the product is another
8.Panela dry to melt the chocolate, dropping a drop of water loses chocolate.
9.Temperagem see in each chocolate packaging.
10 Each chocolate has a certain temperature ,, see the packaging, careful not to burn. Mainly white.
The following step by step, in the next publication other information about tempering chocolate and each one of them.
Tempering means melt and make the right mix to give thermal shock.

Easter Egg Cake

Easter Egg Cake

ingredients:

Mass of sponge cake Chocolate:

2 cups sifted flour special
1 cup of hot water
1 cup powdered chocolate tea
2 cups sugar tea
6 egg whites eggs in snow
3 tablespoons margarine
1 tablespoon baking powder soup powder

Chocolate:

2 kilos of chopped semisweet chocolate or grated
1 kilo of chocolate milk chopped or grated

Form:

1 form of simple Easter egg 1 kilo

Special Cream Coco:

500 ml of cow's milk, may use long life
100 g. grated dried coconut
1 can of condensed milk
3 tablespoons potato starch or cornstarch soup
1 teaspoon vanilla soup
1 cup sour cream tea without serum
add only after the ready cream, off fire


How to prepare the sponge cake:

Whisk the egg yolks with the sugar and margarine until a whitish cream.
With the connected mixer go pasting water alternating with the flour gradually add the chocolate the spoonfuls, after well mixed, add the yeast, stir quickly.
Stop the mixer, add the egg whites, mixing the dough from the bottom up, slowly.
Other way to do is to pour the dough slowly in egg whites, mix well with a spatula until it is a fluffy mass, and full of air bubbles.
Take to roast in a large rectangular baking dish, or two small.
Oven preheated medium 180º C.
The dough should be very thin, or cut into three very thin layers of half a centimeter each.

Mode Prepare the cream:

Make the cream by mixing all the ingredients, except the sour cream that adds only after ready, off the heat, let it cool before using.

How to prepare the Chocolate:

The pot to melt the chocolate has to be really dry.
You can not get steam, or a drop of water in the chocolate does not harden and is sticky.
There can Larval plastic forms of chocolate, go almond oil with a cotton swab, then remove with paper towel to not get waste cotton.
Melt the chocolate in a double boiler, remove the pan dry down with a towel, not to run the risk of unpleasant surprises.

To reuse the bath of chocolate leftovers that already went to the refrigerator, place the other piece of chocolate that has not been melted the same proportion.
In the microwave it does not happen the same as burning the chocolate.
The water bath should not boil, the temperature is warm, when with balls off the fire, put the pot of chopped chocolate without stirring.
When the chocolate is melted stir with a wooden spoon to melt the same, if the chocolate has cooled, take again to the bath in the same manner above.
Taking the thermal shock by placing the pot chocolate to cool in a pan of cold water may be cold, stirring all sides to equalize the temperature of the chocolate.
Not to thermal shock of ice water, because chocolate is at a different temperature, background is colder, the temperature is uneven.
Ideally season (cool) chocolate on a cold stone., Stir, stir with a spatula until cool.
 
Note:
In very dry pan, first put the semisweet chocolate and over milk chocolate.

Mode Mount the Easter Egg Cake:

Line the shape of Easter egg passing a layer of melted chocolate, take the capsized refrigerator (facing the inside down) on aluminum foil, having first removed the excess chocolate from the edges of the form let 2'minutos.
Place the second layer of chocolate, repeat the same procedure, taking care to make the thicker side.
When the shape of the egg is ready, place the side thin strips of cake underneath too, if getting slit stick small pieces, moisten with a little syrup, spread with the fingertips, as was shower head, always wearing gloves.
Place a thin layer of coconut cream all around the inside of the medium, reinsert another cake layer.
Make several layers until the end, the latter is coconut cream, hit the cream with a spoon mixing with the cake batter so it is pretty slick.
Place on aluminum foil with the filled side down, to stay tight.
Leave in the fridge for two (2) hours, until very firm.
To serve remove the egg shape, put on a rectangular cake of chocolate, garnish around with crystal sugar, it can be colored.
Decorate above the egg with a red and gold ribbons with lace, or make very colorful decoration.

Note;

To the Easter egg cake are used two layers of chocolate, a maximum of three.

Corn Soup With Kale Rectified + Photo

Corn Soup With Kale Rectified + Photo

ingredients:
1 drained can of corn or 2-3 medium ears Thrashed
1½ to 2 cans of water (the same can of washed corn)
1 cup (tea) of cabbage (see instructions below)
1 tablet of broth
1 tablespoon (soup) of cornstarch (cornflour) (optional
50 grams. grated cheese (optional)
Way of preparing:
The can of corn drain and rinse under running water to remove the dye and preservative.
Beat the corn with water in a blender, strain, discard the residue.
Bring the mixture to heat the blender, add the broth. Leave on heat for 8 'minutes, then pour the cabbage.
If it is too liquid, add the dissolved cornstarch in 3 tablespoons of cold water, mix well let it cook for a few minutes it is creamy, then add the cabbage cortadinha or torn, so the boil leave for 3 'minutes.
Heat the dish with hot water before placing the soup.
If you want to put grated cheese on top
Prepare the cabbage mode:
Wash the cabbage leaves, remove a little of the stem, place a sheet overlying the other, make a roll and cut very thin on a board.
Place a medium saucepan on the fire with water, to boil, pour the cabbage cortadinha leave the boil for 1 minute.
Drain and pour ice water to stop the cooking.
The above procedure called bleaching.
If you can freeze the cabbage in Tuperware with lid,
Note:
In corn soup does not need to bleach the cabbage, pour the hot broth, mix well,
You can cut very thin or tear, leaving cooking po1 'or 2 minutes.

* Hint For Holy Week Rectified *

* Hint For Holy Week Rectified *
Menu Cod 40 Recipes + Tips

01.Bacalhau the Portuguese Fashion, potatoes, cabbage, eggs, purple olives, olive oil etc.
02.Bacalhau Roast in the oven or grilled on the BBQ
03.Bacalhau With Bechamel Sauce modified Gratin
04.Bacalhau with sophisticated sauce
05.Bacalhau with tomato sauce
06.Bacalhau Traditional Grilled
07.Bacalhau the fried calamari (last in flour then beaten eggs
08.Bacalhau Baked or Grilled Vegetables with Miscellaneous
09.Bacalhau with chickpeas, mushrooms, parsley, onion, purple olives.
10.Bacalhau With Sauce to Vinaigrette
11.Bacalhau With Bechamel Sauce + Curiosity
12.Bacalhau With Sauce Sophisticated + Puree
13.Bacalhau the Italian Modified
14.Bacalhau of Antoinette
15.Bacalhau of Great Grandmother
16.Bacalhau Sierra
17.Bacalhau Violet II + options updated photo
18.Bacalhau Fritter
19.Bacalhau Fried With Potatoes and peas and other vegetables
There 20.Bacalhau Riva (oven with yellow red peppers, onions, olives, capers
21.Bacalhau in Pumpkin with cream sauce, Ketchup
22.Bacalhau in Moranga Modified
23.Bacalhau in Strawberry Updated, 27/03/15
24.Bacalhau- Fish and Crustacean Several Sea list Fruits
25.Bolinho of Portuguese True Cod
26.Bolinho of Mom Cod
27.Lista Cod and other fish
28.Ensopado Cod Vera Helena II Options
29.Ensopado Cod with Special White Beans
30.Torta With Stuffing Cod With mass Potato
31.Salada cod with capers, parsley, onion, mushroom
32.Salada of Rectified Cod on 03/26/15
33.Salpicão Cod For Parties
34.Salpicão Simple Cod
35.Torta or patties Cod with Puff Pastry.
36 Codfish Pie With Lean Body Mass.
37.Torta or codfish patties With Rotten Massa Special
38.Torta Cod With Rotten Pasta With Lard
39.Bacalhau Fernando With Various Vegetables
40.Bacalhau oven Nonna with carrot potato, broccoli, boiled eggs between, onions, black olives,
Note
Make a stew with shredded cod with tomato, onion, parsley, green olives, thinly rodelinhas. If you want to put grated cheese or cottage cheese.
The stew is for filling pies, pastries, drumsticks, pancakes, potato dumplings. Increasing the liquid sauce is to make a pasta with cod sauce.
All the above recipes are on my blog or Facebook page on my Chest Nonna Antoinette,
All recipes have sparklers were rectified.

A Healthy Plate Comidinha of + Crisis Photo

A Healthy Plate Comidinha of + Crisis Photo

ingredients:
1 small serving of cooked white rice
The same serving of cooked and spiced lentils
1 cup (tea) of ground beef braised with potatoes diced onion + (can cook potatoes in separate cubes)
1 cup (tea) of eggplant sautéed with onion, salt
½ cup grated raw carrots
Some mimosa hydroponic lettuce leaves cut in half
2 finely chopped mint leaves or parsley
1 peeled orange without the skin into wedges
1 boiled egg with salt and a drop of olive oil
Note:
Peel the potatoes, cut into small cubes, place in a pressure cooker, so boil, lower pin count and fire 1 'minutes.
Do not open the pot, let cool, leave all the pressure.
Oozing join with fried meat with onion, garlic, oil, pepper to taste.

Economic of My Daughter cod Vera Helena Rectified

Economic of My Daughter cod Vera Helena Rectified

ingredients:
1 kilo of cod soaked chips for 12 hours
600 grams. cooked unpeeled potatoes
1 cup (tea) chopped onion and drizzling
2 tbsp of corn oil
3 ripe tomatoes peeled seedless
follow up:
1 broccoli dish cut into pre cooked bouquets
1 large glass palm or mushroom
3 cooked medium carrots, cut into thick slices
1 cup (tea) of black olives without pits
White sauce Modified:
2 cups of cold cow milk
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter
1 can cream without serum
3 egg yolks b \ atidas
How to prepare the Bechamel Sauce:
Melt the butter add the flour, mix well, gradually add the milk gradually and slowly, until finished.

If you do not practice, do this procedure out of the fire.
Then go back to the fire to finish cooking.

Stir 3 beaten egg yolks, mix well.
Return to heat stirring constantly until cooked.
Once ready add the cream out of the fire.
How to prepare the cod:
Wash cod. Soak the day before in the refrigerator with water. Changing the water 2 times.
The next day drain cod.

In a large saucepan place the cold oil onion, add the tomatoes, let sauté until they come apart add the cod and make the braise for 10 'minutes.

Separately cook unpeeled potatoes.
Once cooked remove the peel cut into thick slices.

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

Bake 180 ° C to gratin.

Separately Serve the broccoli and carrots passed in butter with garlic,

In a large bowl place around the bouquets of broccoli another carrot, and center the palm.
Before serving cod spread the olives on top.
With white rice. and watercress salad with white cheese cubes and cherry tomatoes, and arugula, endive, lettuce and others.

Bacalhau do Meu Filho Vitor Pascoal

Bacalhau do Meu Filho Vitor Pascoal

4 postas de bacalhau de 300 a 500 grs. cada
3 a 5 litros de água fria para dessalgar  o bacalhau
1 prato fundo de farinha de trigo,
½ litro de óleo para fritar as postas de bacalhau

Purê de batata

6 batatas cozidas com casca, amassada ou processada
2 colheres de (sopa) de manteiga,
½ copo de leite ou creme de leite, 1 colher de (chá) de sal.
Modo de Preparar o Purê:
Coloque numa panela média a batata processada, a manteiga, o sal e um pouco de leite, ou o creme de leite.
Levar ao fogo até soltar do fundo da panela.

Modo de Preparar o Bacalhau;

Coloque o bacalhau de molho por 36 horas dentro da geladeira, trocando a água duas  vezes.
As postas são grandes precisa mais tempo para dessalgar.

Para cada 2 dedos de altura de bacalhau são 12 horas de molho.
Tirar a água, secar bem com papel toalha.

Passar  as postas no óleo, depois na farinha de trigo, bater para tirar o excesso da farinha.
Numa panela funda, fritar o bacalhau com  no óleo quente, depois abaixar o fogo deixar até dourar.

Molho de Cebola:

2  a 3  cebolas grandes cortadas em rodelas finas
1 copo  de vinagre de vinho,
1 cálice de vinho branco seco, (opcional)
2 colheres de (sopa) de vinho madeira (opcional),
2 colheres de água fria, 2 colheres de (sopa) de óleo.
1/2 colher de (sopa) de sal.

Modo de Preparar:
Fritar a cebola no óleo até murchar, depois junte o vinagre, o vinho,  a água  e  o sal ,deixar cozinhando  por 5’ ou 10’ minutos, ou até ficar com pouco líquido.

Antes de tirar do fogo adicione o vinho madeira.
Servir o bacalhau com Purê de batata. brócolos, cenouras .
Em separado  o  molho de cebola.

Numa travessa de barro comprida , altura de 10 centímetros, coloque o bacalhau no centro, nos dois  cantos,o purê de batata e intercale  os buques de  brócolos,  e  a cenouras cortadas em rodelas grandes, cozidos e  passado na manteiga .

Fritar 4 a 6 rodelas de abacaxi na manteiga,até dourar.
Tire polvilhe açúcar e canela.Servir a parte.

Cod My Son Vitor Pascoal

Cod My Son Vitor Pascoal


4 slices of cod 300-500 grams. each
3 to 5 liters of cold water for desalting cod
1 dish flour background,
½ liter of oil to fry the slices of cod

Mashed potatoes

6 potatoes cooked in shell, mixed or processed
2 tablespoons (soup) of butter,
½ cup milk or sour cream, 1 teaspoon (tsp) salt.
How to Prepare the puree:
Place in a medium saucepan the processed potatoes, butter, salt and a little milk, or cream.
Bring the fire to drop the pan.

How to Prepare Codfish;

Place the cod to soak for 36 hours in the refrigerator, changing the water twice.
Folded are great needs more time for desalting.

For each 2 cod height of fingers are 12 hour soak.
Taking water, dry well with paper towels.

Skip folded in the oil, then the flour, beating out the excess flour.
In a deep pan, fry the cod with the hot oil, then lower the heat to leave until golden brown.

Onion sauce:

2 to 3 large onions cut into thin slices
1 cup wine vinegar,
1 cup dry white wine (optional)
2 tablespoons (soup) wood wine (optional)
2 tablespoons cold water, 2 tablespoons (soup) of oil.
1/2 tablespoon (soup) of salt.

Way of preparing:
Fry the onion in oil until wilted, then add the vinegar, wine, water and salt, let cook for 5 'or 10' minutes, or until with little liquid.

Before taking the fire add the wood wine.
Serve the cod with potato puree. broccoli, carrots.
Separate the onion sauce.

Long a clay dish, 10cm height, place the cod in the center, the two corners, the mashed potatoes and merge the bouquets of broccoli, and carrots cut into large slices, cooked and passed in butter.

Fry 4-6 pineapple slices in butter until golden brown.
Take sprinkle sugar and canela.Servir part.

Blender Pie With Cod + Other Options

Blender Pie With Cod + Other Options


Pasta ingredients:

12 tablespoons (soup) of wheat flour
1 tablespoon (soup) and full of chemical baking powder
1 teaspoon (tsp) salt
3 cups (tea) of cow's milk
1 cup (tea) of oil,
100 g. grated Parmesan cheese
5 large eggs

 How to prepare the dough pie:

Place in a bowl the flour, baking powder and salt. Reserve.
Blend the eggs then add the oil milk.
Pour the mixture from the blender slowly slowly into the bowl of dry ingredients, mix well with a large spoon, finally add the grated cheese.

Grease a round shape, with margarine or oil, sprinkled with flour, or place baking paper also greased.
Place half of the dough, then filling and cover with the other half of the dough

preheated oven 180 ° C to leave baking blush
If you want a thicker crust add a little more flour and more a hint of chemical baking powder.


I -Option filling:


350 grs.de desalted cod, see instructions below

1 grated onion,
2 tomatoes peeled and seeded diced
1 cup (tea) chopped parsley
1 cup fresh or frozen peas, see below instructions.
2 chopped boiled eggs
1 cup chopped green olives
2 tablespoons (soup) of oil
1 palmetto glass drained and rinsed and chopped
2 red bell peppers without seeds chopped (optional)
1 chopped cooked carrots into cubes (optional).

Mode Prepare the filling:

In a large saucepan place the oil, onion tomatoes cod, sauté well, if necessary ping some water.
After well sautéed add the peas already bleached, chopped olives, parsley, hard-boiled eggs chopped, cooked carrots, cabbage, peppers.
Let the stuffing cool before use.

Replacement:
You can change the cod for 3 cans of tuna in oil drained.

Note:

For desalting cod flakes, put sauce covered with water for 12 hours, changing the water once Store in refrigerator.
Drain the cod before sautéing, (no need to cook)

To Unfreeze the Pea:

Place a pan on the fire with water, so boil, throw the frozen peas, so boil, count one (1) minute.
Drain and throw cold water to stop cooking.
The above process called bleaching.

II - Fillings option:
You can replace the cod for chicken, tuna, shrimp, cooked vegetables, shredded cheese with ham, among others.
Are 2 cups cooked chicken breast, then sauté, together with the other ingredients.
The other ingredients put 1 cup (tea) of each or to taste.
Write the same manner as the previous filling.

Cod Pie With Potato Mass + Stuffing

Cod Pie With Potato Mass + Stuffing
Pasta:

Mashed potatoes:
1 kilo of potatoes cooked and squeezed
2 tablespoons (soup) butter or margarine
½ cup of tea or cow milk cream
1 tablespoon (dessert) salt

Way of preparing:

Place in a saucepan the squeezed potatoes, butter, salt.
Take the fire stirring with a high cable spoon dripping milk gradually, until a uniform mass, to release the bottom of the pot.
If it gets too hard add a little cream.
If you get soft add more cooked and squeezed potato.
I - Filling:
500 g. cod in chips (small) desalted
(Put to soak for 12 hours) changing the water once.
Other ingredients Stuffing:
250 g. of canned mushrooms, drained washed and chopped
1 large grated onion or chopped girl
2 large ripe tomatoes peeled and chopped without seeds
1 tablespoon (soup) of corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) of chopped green olives in rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ teaspoon (tsp) turmeric powder or paprika for color (optional)
½ pepper lady finger chopped without seeds or to taste pepper sauce.
You can swap the finger pepper girl by
¼ teaspoon (tsp) white pepper, or pink pepper.
Other Ingredients For substitution in the Filling:
ingredients:

Choose one or more according to your taste.
1 cup cooked carrots cut into small cubes
1 cup of broccoli or cauliflower bouquet
1 cup grated fresh asparagus, cut into small pieces cooked, or pickled washed and chopped drained.
1 cup canned hearts of palm, drained washed and chopped
Mounting of the pie so:
Place a non-stick form with false bottom of the mashed potatoes.
Over hot mashed add the cold filling, spread it out, put the cover that is the mashed potatoes.
Brush with beaten egg yolk and, above grated cheese or sesame.
Bring to a preheated oven 180 ° C until golden brown.
Serve it hot
Accompanies a raw salad with lettuce, arugula, cherry tomatoes, avocado mango, pineapple cubes, radishes thin rodelinha with peel, onion rings, and cashew nuts or almonds and chopped walnuts coarsely and purple olives and chopped green

How to Assemble the salad:
Place the lettuce green leaves in deep dish over the other ingredients, alternating the rocket.
Season with lemon juice, olive oil and salt in moderation will.

Note:
Desalination is to put the cod in sauce chips, with cold water in the refrigerator, changing the water once.

Be careful when placing cooked carrots, sorrel it "out of the refrigerator," lasts only one day, say 24 hours, that is in the refrigerator.
The plant chosen canned, drained should be washed and chopped.
Never place this liquid full of preservatives and coloring in their preparations is wrong. It's bad for your health.
Reason:
In addition to harm the health, although some people have allergies to preservatives and dyes.
Dish is shallow dish, or stainless oval or rectangular and when apparent serve have more ingredients.
Bowl is round is all high pile.