M r r e c o d S e t i R c and h and the d

M r r e c o d S e t i R c and h and the d

ingredients:

1 mallards whole big three kilograms or duck

Spices:

l level tablespoon salt
4 cloves of garlic if you remove the old cored, then poke
l large glass of beer
½ cup dry white wine
l tablespoon (coffee) shallow spicy paprika
2 basil branches


Filling:

4 to 6 gizzard cooked and ground chicken
50 grams. lard chicken or bacon
4 and kid cooked and chopped whole eggs
1 tablespoon (soup) chopped green onions
1 tablespoon (soup) Kid chopped basil
1 teaspoon salt dessert, or to taste
½ cup (tea) chopped parsley
1 cup (tea) of grated onion
1 cup (tea) of crushed crackers or breadcrumbs
1 tablespoon (soup) pepper sauce
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg

Way of preparing:

Wash the mallards, temper let stand for 6 hours in the refrigerator.

Put the stuffing, sew the hole with needle and thick cotton thread or string and loose or fasten with toothpicks.

Do not put too much filling in mallards that greenhouse and bursts.

Place the mallards in a way lined with aluminum foil with a strained broth cup over cover with aluminum foil

Bake in oven preheated medium l60 ° C for forty minutes for each kilo of meat.
Taking the role of aluminum 20 'minutes before removing from oven mallards to blush.
To serve:
Place the mallards on a platter and if you want to put crumbly side
follow up:

Greek rice with vegetables, peas, carrots, green beans, red peppers chopped
Salad of lettuce, cherry tomatoes, grated raw carrot.
Separately put a potato dish, palm onion, black olives pitted, peas, and boiled eggs.
Line the dish with lettuce and grated carrot on top and cherry tomatoes.

If you can make a salad with carrot potato, peas, parsley
pods, mint, 1 can of tuna and mayonnaise sauce.

Mayonnaise Thin sauce:

Chopped 1 large potato cooked
1 medium carrot cooked and chopped
1 cup oil Coffee
1 cup milk coffee
1 tablespoon mustard (optional)
2 tablespoons lemon juice
1 teaspoon salt tea

Beat everything in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes

Garrison:

Farofa simple:

½ cup of tea oil
2 cups corn meal or
half and half corn cassava flour
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
l onion, grated
50 grams. chopped bacon
100 g. cooked and ground sausage or cooked chicken giblets and ground
Salt and pepper to taste.
4 boiled eggs and chopped very choosy, or raw fried poached.

Prepare mode:

Fry in oil the bacon and the sausage then add the onion leave shrivel, add flour, boiled eggs, olives parsley, salt and pepper.
Separate serve.

Coco Wedding bullet

Coco Wedding bullet

ingredients

Coconut bullet I

3 cups sugar or 750 grams
l coconut milk 200 ml of glass or
The same amount of milk extracted from fresh coconut coconut
200 ml of cold water

Way of preparing:

Place in a pot sugar, coconut milk, and water, mix well out of the fire.
Never mess when the fire that açucara syrup, misses the point.
Place over high heat to a boil, lower the heat, leave for about 20 'minutes .test point a saucer with water.
Place a saucer with cold water, to test the bullet point
With the help of a high cable spoon, take a little of the syrup and pour into the saucer. He was firm and taffy, leave a little on fire.
With the aid of a brush moistened in water, go removing all the sugar to stay in the pot wall on the syrup.
When getting blisters, it is almost ready.
Retest the saucer with another clean water
Tighten the dough between two fingers to get a hard ball is in the right spot.
Play the ball into the saucer without water, if you noise is even point.
Before spreading the bullet in marble stone, put enough bags with ice cubes. The stone must be very cold.
Grease with butter a marble stone, extend the bullet and spread well to cool faster.
When you put the bullet on the marble, not far up the cauldron, the heat is uneven
Let lose a little heat, and still a little hot, roll the dough over itself and go pulling.
Pull quickly with both hands at the time far as you can, until the point of cutting.
Take the dough in the hands and start pulling with the right hand up high up back with the mass in the left hand, do the movements back and forth quickly. Play dough on top of your left hand, take twisting and pulling to the point of cutting.
Very slow to açucara bullet.
It is at the point of cut when it appears that it has a wire
A twisted the cord and cut the bullet l cms
Let dry well Keep in closed cans
Or wrap in tissue paper, suitable for bullet, all perforated

Notice:
The difference in decreasing sugar is that it gets better and highlights coconut flavor and is also easier to do and the risk of sweeten and much lower

Take mode coconut milk

l large grated coconut
2 cups hot water

Place the water and coconut on fire, boil for about 20 minutes, then strain it in a clean, thin cloth,
Allow to cool measure 250 ml of coconut milk, the remaining store.


Bullet Coco Traditional II

l kilo of refined white sugar
200 ml of coconut milk glass
200 ml of water is the same as coconut milk

Way of preparing:
Place the sugar, coconut milk, and water in a tall pot
mix well out of the fire. Do not move while the fire açucara.
Take the pot over high heat to raise the boil, lower the heat boil over low heat for 20 to 30 minutes approximately, when it begins to form bubbles. Do not let dark side that has passed the point.
Place a saucer with cold water, to test the bullet point
With the help of a high cable spoon, take a little of the syrup and pour into the saucer. He was firm and taffy, leave a little on fire.
With the aid of a brush moistened in water, go removing all the sugar to stay in the pot wall on the syrup.
When getting blisters, it is almost ready.
Retest the saucer with another clean water
Tighten the dough between two fingers to get a hard ball is in the right spot.
Play the ball into the saucer without water, if you noise is even point.
Before spreading the bullet in marble stone, put enough bags with ice cubes. The stone must be very cold.
Grease with butter a marble stone, extend the bullet and spread well to cool faster.
When you put the bullet on the marble, not far up the cauldron, the heat is uneven
Let lose a little heat, and still a little hot, roll the dough over itself and go pulling.
Pull quickly with both hands at the time far as you can, until the point of cutting.
Take the dough in the hands and start pulling with the right hand up high up back with the mass in the left hand, do the movements back and forth quickly. Play dough on top of your left hand, take twisting and pulling to the point of cutting.
Very slow to açucara bullet.
It is at the point of cut when it appears that it has a wire
A twisted the cord and cut the bullet l cms
Let dry well Keep in closed cans
Or wrap in tissue paper, suitable for bullet, all perforated

Gnocchi oven + Stuffing and Gravy - IV Options

Gnocchi oven + Stuffing and Gravy - IV Options


Pasta:

1 kilo of boiled potatoes steamed and squeezed
200 g. of cream cheese cheese


Tomato Sauce

½ liter of homemade tomato sauce and thick
2 bouillon tablets (optional)
1 onion large grated
3 tablespoons dried oregano soup
1 pinch of spice of Nonna

Roof

½ cup cream cheese

R c and h and i the I

1 chopped raw chicken breast into small cubes, or crushed
1 onion large grated
2 tablespoons (soup) of chopped parsley with stems
2 tablespoons (soup) of chopped mint (optional)
2 tablespoons (soup) Corn oil
1 tablet of broth
1 cup chopped green olives
2 tomatoes peeled seedless
½ cup cottage cheese to thicken the filling


stuffing II
½ kilo of mashed fresh ricotta
1 cup (tea) of spinach, stuffy and squeezed
50 grams. of grated Parmesan cheese or the need to bind
2 egg yolks

stuffing III

200 g. sliced ​​ham
200 g. mozzarella sliced

stuffing IV


1 ½ kilo of mashed fresh ricotta
1 baked potato and squeezed
1 large whole egg
½ tablespoon (coffee) salt
1 pinch of sweet paprika

Mode Prepare the filling:

In a bowl place the ricotta mashed, cooked and squeezed potatoes, whole egg, salt and a pinch of sweet paprika.
Mix well to form a uniform mass.

Prepare to Mass

In a bowl mix the cooked and squeezed potatoes with cream cheese, if you need to put a little grated cheese or wheat flour in the dough to bind to be able to roll.

Make small balls, open the hands and add the filling, roll again.

Place a rectangular terrine a little tomato sauce, and sprinkle oregano on top.

Make layers:

First layer tomato sauce
Second layer the stuffed gnocchi
Third layer tomato sauce

Go alternating layers until finished.

If you can put a little sauce on the bottom of an ovenproof dish.
Then puts all the gnocchi, over the sauce.
Cover with cheese to taste.

Bring to a preheated moderate oven 180 ° C for twenty minutes or until hot.

Serve with roast beef and green salad


Note:
 
You can freeze the gnocchi with the sauce or without the sauce.

Ricotta gnocchi with Sauces II

Ricotta gnocchi with Sauces II

ingredients:

300 grams. mashed fresh ricotta
200 g. cooked and squeezed spinach
100 g. grated Parmesan cheese
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much that is hard"


White sauce I Modified:
Add the béchamel sauce ingredients below

½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 grams. nuts coarsely chopped, or to taste
50 grams. of butter

White sauce, béchamel sauce: II

½ liter of cold cow milk
3 tablespoons wheat flour
2 tablespoons butter and full of soup

How to Prepare the Bechamel Sauce

Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir briefly, then add the milk gradually, let cook until a smooth cream
If you do not practice, combine the flour out of the fire.

Mode Prepare the spinach:

Wash spinach leaves, throw boiling water, leave por3'minutos.
Pour into a colander, ice water to stop the cooking.
Squeezing well with your hands, to take all the liquid, dry well on paper towels.

How to prepare the Ricotta Gnocchi:

Knead the fresh ricotta with a fork, mix the chopped squeezed cooked spinach finely, add the grated cheese and flour gradually and slowly, until the point of curl.
Caution do not put too much flour that is hard
Make the rolls and cut into the size of one (1 cm) centimeter.
Not stick, lightly sprinkle flour on top.

Put on fire a large cauldron with 5 liters of water, 2 tablespoons oil, when it boils, pour the gnocchi, so come to the fore, leaving more 3'minutos.
To test place 3-5 gnocchi units and see if it's the right spot.
If break put more flour, if it is hard add a little cream.
Take with slotted spoon, toss in colander, pour over an oil wire to not stick.

How to Prepare White sauce I

Place the butter in a saucepan, bring fire to melt well, add the flour and stir briefly, then add the milk gradually, let cook until a smooth cream
If you do not practice, combine the flour out of the fire.



Make white sauce, mix the sour cream chopped gorgonzola cheese and grated Parmesan cheese over the chopped nuts.

If only use the sauce I add butter.

Line the bottom of a dish with cooked gnocchi, mix the sauce and spread well.

Using half of the sauce over the finished plate.

Bake gratin.

Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.

Gnocchi Wheat flour - Joker Mass

Gnocchi Wheat flour - Joker Mass

ingredients:

See below for information.

3 cups of water (250 mL each)
750 grams. of wheat flour
150 grams. butter or margarine
1 cup of cow's milk
1 tablespoon (soup) shallow salt or to taste
2 tablespoons (soup) full of margarine (remaining)
2 large whole eggs


Way of preparing:


Bring to fire the water with milk and 150 grams. butter when it boils, add the flour at once, mix well leave, until a cooked homogeneous mass.
Cook stirring constantly with a spoon long-handled, to loosen the bottom of the pot, it is a whole ball.

Remove from heat and add the two remaining margarine spoons eggs one by one, mix well.

Return to heat and cook until the eggs.

Mode Prepare the Gnocchi:

Place the hot pasta on the floured table.
With a spatula without cable, stir the dough to cool and become uniform.
Be careful not to burn your hands.
After the well mixed dough, make thin rolls, cut the gnocchi the size of one (1) centimeter.

Put to cook in a large pot with 5 liters of water and a tablespoon of oil.

When rise to the surface are cooked, let 2 more 'minutes in the fire. After runs.

To Freeze Remaining:

When taking the gnocchi cauldron, already cooked, let drain and cool well, pouring cold water to stop the cooking.

Grease an oil-shaped, and spread the gnocchi for not sticking to each other, cover with aluminum foil or plastic wrap.

Bring to freezer until frozen.

Once frozen, store in transparent bags.

To defrost, throw hot water or heat in microwave

Note:

The mass of the cooked gnocchi, serves to rissoles, drumsticks,
cheese dumplings, among others.

Once cooked place the homemade tomato sauce see recipe in meu.Blogs

This Joker mass also serves to freeze the gnocchi ready. To sell.
Note:
The mass joker serves to make the gnocchi and sell ready with or without sauce. Put packaging with transparent cover.

potato gnocchi or Yams and Other

potato gnocchi or Yams and Other

ingredients:

1 kilo of potatoes or
1 kilogram of yam with boiled and squeezed peel
1 + 2 egg yolks
2 to 3 tablespoons (soup). grated Parmesan cheese
4 tablespoons flour, or necessary, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) butter

Tomato sauce with meat:

500 g. of ground beef
500 g. grated onion, or taste
1 liter of homemade tomato sauce plus 1 cup of water, or
1 industrial tomato sauce can more
3 cans of cold water
4 tablespoons (soup) of corn oil
1 tablespoon (soup) or grated ginger
2 tablespoons (soup) of onion cream soup
1 tablespoon (soup) of oregano, add only at the end
1 teaspoon (tsp) salt - excluding salt use onion soup
2 bouillon tablets (optional)
1 cinnamon stick, put 5 'minutes remove from heat.

Prepare the dough mode:

Wash potatoes make a cut not very deep in the middle of potato circumference.
Fits after cooking and warm pull on each side, which leaves all at once.
Try the gnocchi with yam that is a delight, besides being natural antibiotic.
Wash yams unpeeled to take all the land.
Put to cook with bath in shell inside the colander, or in the steamer or cuscuzeira with cover.

After the cooked yams, you remove the peel while hot, pass the potato masher or processor, or knead with a fork, as was done before.

If you can pass quickly, each cooked yams in running water to cool slightly, to facilitate the work.

Place in a bowl the cooked and squeezed yams, add butter salt, eggs and grated cheese and lastly the flour gradually to give point to curl.

Do not forget to put the flour gradually and slowly and carefully so that the mass of the gnocchi are not hard.

Make long, thin rolls, the thickness of a finger.

Cut the gnocchi 1 cm, and sprinkle with flour.

Place a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.

When boiling go pouring gnocchi gradually lower the heat.

If you want to take the test before: When the water starts boiling add 3 to 5 gnocchi, leave the fire until they are cooked.

Once cooked they climb are floating,
Remove and see if it is already in the right spot.

If you get soft add more grated cheese and flour equal parts.
If you put too much flour the gnocchi is hard.

If you get hard join a gem or milk or cream or more yams to achieve the desired point.


Once he tested the mass and it worked.
Do the same procedure with the remaining dough.


Mode Prepare the sauce:

In a large pan fry the meat with oil, then add the onion and let it wither.

Add the broth and the concentrate tomato sauce, finally the salt.

If you need to put a glass of water or necessary and simmer until a thick sauce.
Before serving sprinkle enough salsa with chopped stem (optional).


Recapping.

When the gnocchi are cooked they rise to surface, cook for more 2'minutos.

Once cooked remove the gnocchi and pass to the colander to drain all the water. Put cold water to stop the cooking and not stay apart.

Pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.

To serve:

Serve hot accompanied by meat or baked chicken.
watercress salad or vegetables of dark leaves.

Note:

Can replace yams for cassava, yams, cassava (manioc) pumpkin, among others

.

NHOCÃO POTATO STUFFED

NHOCÃO POTATO STUFFED



ingredients:

1quilo potatoes with skins, washed, steamed, peeled and squashed
1 tablespoon (soup) full of butter
2 tablespoons (soup) of grated Parmesan cheese
1 teaspoon (tsp) full of salt
4 tablespoons (soup) of wheat flour not put too much flour the dough gets hard
2 eggs or egg yolks 4

How to prepare the Nhocão:

Wash potatoes, steaming, peel and squeeze while hot, or go through the processor.

In a large bowl, place the potato dough add eggs, butter, grated cheese, and salt.
Mix all ingredients well and gradually add the flour gradually and slowly until a homogeneous mass neither too soft nor hard.
If steaming potatoes do not get a lot of water.
Spread the dough on a napkin (and clean) floured lightly, let the thickness of one centimeter.

Place the chosen filling, roll up jelly roll as the longest part.
Tie the ends of the dishcloth, with tight string.
If you can make two (2) nhocão units, that is, if you think you got too big.
Cooking each in a separate pot.
Take to the kitchen in a large pot (wide) with plenty of water for 20 'minutes.

Once cooked take wings with a napkin in each hand with the utmost care.

Place in a large meat taboo, let lose a little heat.

Take the napkin, pass the nhocão to an ovenproof dish, cover with hot tomato sauce.
Bring to a preheated oven for 10 to 15 minutes to avoid losing heat.

Before serving sprinkle Parmesan cheese handful over.
Notice:

The dishcloth is only to put out the stuffed nhocão.


Filling I:

300 grams. mozzarella sliced ​​thin,
300 grams. thin sliced ​​ham.
stuffing II

Ground beef with homemade tomato sauce, or ground beef with spices and sauce only on the roof.

Tomato Sauce :

½ kilo of ground beef, duck, topside or rump
½ kilo of grated onion or finely chopped.
If you can decrease the onion in half
1 liter of homemade sauce, or
1 can of concentrated tomato sauce diluted with cold water cans 3
1 tablespoon (soup) of grated fresh ginger or ½ teaspoon (coffee) ground ginger, salt to taste,
1 tablespoon (soup) of sugar, or substitute a whole raw carrot. (Cooking in the sauce).
Some people use 1 teaspoon (tsp) baking soda, see below.
1 only white part of leek, cut into thin slices
1 piece of cinnamon stick or
1 teaspoon (tsp) ground cinnamon,
1 tablespoon (soup) dried oregano.
2 bouillon tablets (optional).
1 twig basil and other mint.
If using industrialized sauce not forget to put enough finely chopped onion and other seasonings.

Notice:

 Beware of baking soda do not use in a pressure cooker, it very foam and can clog the pressure cooker valve.

Mode Prepare the sauce:

and fry the meat, if you need to go, dripping hot water gradually and slowly until meat is cooked. To reserve.
Separately fry the onion and garlic until wilted pore.
Then mix the ingredients of the two pans.

Return to heat add the tomato sauce, broth and three cans of water and sugar.
Water is placed to finish cooking the meat well and the homemade sauce or industrialized.

Leave the fire until it is a thick sauce for at least 1 hour.

Ten minutes before the end of cooking, put the herbs and spices, (condiment) withdrawing before serving.

The tomato sauce serves as a filling and topping.

Accompanying green salad. arugula, chicory, watercress and others.

Gnocchi Gluten Free

Gnocchi Gluten Free
ingredients:

200 g. of potatoes after heavy cooked shelled
30 grams. rice flour
30 grams. candy sprinkles
20 grams. Additional gluten-free flour to sprinkle on the table
1 medium egg yolk
10 grams. margarine or oil

Way of preparing:
Mix the cooked and squeezed potatoes with gem margarine, mix the rice flour and starch in equal parts.
Sprinkle the table with flour without gluten

Place in a bowl all the above ingredients, mix well until a homogeneous mass.
If you get hard add more egg yolk and oil, if it is soft add more potatoes and gluten meal to give point to roll.
Make rolls, cut 2 cm.
Place the gnocchi to cook with water when boiling, go slowly putting and removing those who rise.
"Do not put all together to cook."
Once ready to pass the colander, then to a plate put the sauce to taste.
Note:
Take to cook in small portions.


You can replace rice flour and flour for gluten-free flour 40 grams. and 20 grams. gluten-free flour to sprinkle on the table, or do the above mixture of rice flour plus flour.

Potato pasta with cream cheese - III Fillings

Potato pasta with cream cheese - III Fillings
ingredients:
1 kilo of boiled potatoes steamed and squeezed
200 g. of cream cheese cheese
Tomato Sauce
½ liter of very thick tomato sauce
2 bouillon tablets
1 onion large grated
3 tablespoons dried oregano soup
1 pinch of spice of Nonna

Roof
½ cup cream cheese

R c and h and i the I

1 chopped raw chicken breast into small cubes, or crushed
1 onion large grated
2 tablespoons (soup) of chopped parsley with stems
2 tablespoons (soup) of chopped mint
2 tablespoons (soup) Corn oil
1 tablet of broth
1 cup chopped green olives
2 tomatoes peeled seedless
½ cup cottage cheese to thicken the filling

stuffing II

½ kilo of mashed fresh ricotta
1 cup (tea) of spinach, stuffy and squeezed
50 grams. of grated Parmesan cheese or the need to bind
2 egg yolks

stuffing III

200 g. sliced ​​ham
200 g. mozzarella sliced

Prepare to Mass

In a bowl mix the cooked and squeezed potatoes with cream cheese, if you need to put a little grated cheese or potato starch or (flour) in the dough to bind to be able to roll.
Make small balls, open the hands and add the filling, roll again.
Place a rectangular refractory one beside the other over a little tomato sauce, and oregano.
Make layers:
First layer a little tomato sauce
Second layer the stuffed gnocchi
Third layer tomato sauce
Place tomato sauce in bottom of an ovenproof dish.
Then puts all the gnocchi, over the sauce.
Cover with cheese to taste.
Bring to a preheated moderate oven 180 ° C for 15 'to 20' v minutes or until hot.
Serve with roast beef or ground beef roulade salad and watercress, lettuce, endive, arugula and cherry tomatoes or slices of large onion into slices ..
Note:
You can freeze the gnocchi with or without sauce,
Note:

 Gnocchi No Wheat Flour
* Gnocchi for those who can not use wheat flour *

Sympathy Gnocchi + Recipes Rectified

Sympathy Gnocchi + Recipes Rectified

Every day 29 of each month is the day of eating gnocchi luck.
ingredients:

SYMPATHY OF Gnocchi:

Sympathy - "29th of each month," put down your plate a note (money), ask for a free, do not tell anyone what you asked.
Save that money until the 29th of next month in the bag or pocket without commenting to anyone.
Then take the money (note) in the church of his devotion, thanking, even if not received grace.
If you have faith your grace is already on the way.

Gnocchi Baking Sheet:

 I Option:

1 kilo of potatoes (pink) or fine steamed and squeezed
4 tablespoons (soup) of wheat flour, or necessary
2 tablespoons (soup) of cornstarch or flour
2 tablespoons (soup) of margarine
1 cup (tea) warm milk (optional)
1 cup (tea) or grated cheese saucer

Filling:

250 g. sliced ​​or grated cheese on thick musarela drain
250 g. sliced ​​or minced ham

Prepare the gnocchi mode:

Place in a bowl the cooked and pressed potatoes, add the flour, cornstarch (cornflour), margarine, grated cheese and milk gradually and slowly to give point to curl.


With the mass of gnocchi above, make the ball size balls the size of a small egg.
Open the dough in the palm hands put the filling of your choice, close bolear.

In a large refractory place deep enough tomato sauce over the stuffed gnocchi.
Which can be ball or other format, provided they do not run away from size up.

Filling:

A small square of cheese plate or musarela with ham.
You can put braised chicken with cheese and seasoned ground beef, cottage cheese with ham processed among others.

Way of preparing:


Grease with butter a rectangular terrine 20 X 25 cm, with butter, lightly sprinkle flour or place a thin layer of tomato sauce.
The best option is to put a thick layer of tomato sauce, and over the stuffed gnocchi, cover with mum little sauce and grated cheese to taste

II - Option:

Nhocão baking dish:

Extend half of the batter into the pan, greased and floured or with tomato sauce.
Distribute over ham and musarela sliced ​​or grated in the large drain (it can be processed) or other filling of your liking.

Filling:

braised chicken + cheese on top, ground beef, ground beef with vegetables (carrots, peas, green beans, onions, steamed cod, ricotta cheese with ham, and other filling to taste.

Place over the other half of the dough, smooth well, brush with butter.

Bring to medium oven to bake 180 ° C for 20'ou 25'minutos or even blush.


Remove from the oven and still warm, pour tomato sauce with hot cooked beef, grated cheese is sprinkling (optional).


Curiosity:

Previously people used the drizzling potato gnocchi to do, and so they wrote (gnocchi).

Why they claimed that smaller potatoes had smaller amount of water, wearing a little flour and was not hard.

Today, with so much research, we have a special potato to make gnocchi, which is pink to (asterix) do not know the trade name right.
When you are reading may be that already has a more current potato own to make gnocchi (drier).

Roast Beef Filet Mignon

Roast Beef Filet Mignon
ingredients:
1 ½ kilo of filet mignon
½ cup (tea) of oil
Seasoning:
Salt and pepper to taste, put on after that sealed the flesh
Other Ingredients:
cotton string to tie the meat.
Way of preparing:

Tie the tenderloin with the distance of two (2) fingers with cotton string to not lose shape.
In a pan that can go in the oven seal the meat, so it is golden brown on all sides, without no salt pepper.
Place in the oven preheated 200 ° C for 15 'to 20' minutes, until underdone.
Half the time, remove the meat put salt and pepper, return to the oven to finish.
To know if you are underdone put a small knife and leave a pinkish liquid at this point.
If you want well done, put the knife does not leave any liquid is in the right spot
Once you've finished baking, turn off the oven, wrap the meat with aluminum foil, let stand for 15 'minutes.
It is important to do this procedure up to the blood back to the meat.
So the meat (roast beef) is tender and juicy.
The juice of the meat that was left in the lead foil in the same pot that sealed the flesh.
Deglacear - Strain the sauce obtained.
Slice the meat 1 cm.
With rice and Greek salad of green leaves.

 

Notice:
The roast beef is underdone

Espetinho Fish With Fruits

Espetinho Fish With Fruits
ingredients:
600 grams. dogfish diced
1 tablespoon (dessert) shallow salt
100 g. apricots whole or cut in half or pineapple cubes
2 green apples with peel cut into four parts
seedless
1 large onion cut into petals or cubes
2 tablespoons (soup) of oil

Sauce:
1 cream canister
1 jar of whole yogurt
2 tablespoons (soup) of mustard
2 tablespoons (soup) of catchup
1 teaspoon (tsp) shoyu (soy sauce)
1 tablespoon (soup) pepper sauce is (optional)
Mode Prepare the sauce:

In a bowl place all ingredients, beat with fue
(Whisk) until a homogeneous mass. Book
How to prepare the kebabs:
Wash the fish, cut into pieces of 3 x 3 cm.
Quench only with salt.
Stick on a barbecue stick a piece of fish alternating with half a dried apricot, apple,
onion replace the fish and so on.
Leave a space on both sides to hold the skewer.
If you want you can also put pineapple cubes in
spit. It is tasty.
Heat the oil in a nonstick skillet, brown the
kabobs equally. Reserve.
Serve the sauce in small bowls with separate skewers.
Wet the skewers with the sauce.

Rocambole pie Confectionery Strawberry

Rocambole pie Confectionery Strawberry
ingredients:
Sponge Cake:
8 eggs - egg whites
8 tablespoons (soup) of sugar
8 tablespoons (soup) of wheat flour

Way of preparing:
Beat in the mixer, the yolks with the sugar until light and fluffy.
Add the flour gradually and slowly in the rain.

Once well mixed, turn the mixer.
Add the egg whites, mixing with the whisk.
Place the heavy mass in the egg whites, gradually and slowly.

Grease two forms with butter, sprinkle wheat flour
Place the dough, pass the hard bread to smooth well.
There are two ways for the dough is very thin.
Tune the mass of sponge cake with a roller.
I- Option:
Strawberry cream:

1 liter of milk
400 grams. sugar, or l can of condensed milk
100 g. cornstarch (cornflour)
150 grams. yolks
1 small glass of concentrated natural strawberry juice smoothie with milk

II - Option:
Strawberry Cream II
1 can of condensed milk
1 can cream without serum
1 fresh strawberry juice can,
use the condensed milk measure
1 tablespoon (soup) filled with corn starch (cornstarch)
1 tablespoon (soup) of margarine,
serves not to let scab over cream
How to Prepare the cream I
Blend cow's milk with condensed milk and sugar, add the egg yolks strawberry juice.
Take the fire stirring constantly until firm. Allow to cool before use.
How to Prepare the Cream II
Beat all ingredients in a blender, take the fire stirring constantly with a high cable spoon, until a firm cream. Allow to cool to use.

Prepare the pie so:
Tune the bread of Lot with a roller.
Cut the sponge cake into several strips all the same size, the width. Moisten slightly with a little syrup.

The width of the strips is the height of its rim.
Place a thick layer of strawberry cream over all the strips.
Wrap the first strip, join the second seaming go, one after another, then the third, fourth, fifth and so on until finished.
It is equal to one roulade facing the filling up.
Place inside the tight ring underneath one white china plate, or a form of removable bottom.

Bring to chill for 4 hours or until the cream is firm.

To serve:
Garnish with whipped cream balls and over half a strawberry, or very small whole strawberry. Or mini meringues.
Note:
The strips are half a centimeter, quite filling.
** The roulade is filling up. **
To serve remove the ring carefully.

Brajolas Special Italian Nonna + Monitoring

Brajolas Special Italian Nonna + Monitoring

ingredients:

1 kilogram of topside cut into two thin steaks, or a steak
cut thick, then open in the middle without separating the parts,
ask the butcher to do this procedure.

Spices:

2% by weight of salt meat or the like, or
1 teaspoon (tsp) full of salt
1 tablespoon (soup) pepper sauce
2 tablespoons (soup) of corn oil

Filling:

100 g. dark raisins, seedless
1 tablespoon (soup) of whole capers
1 cup (tea) of grated onion or chopped squeezed
1 cup (tea) of chopped parsley with stems, or necessary
1 cup (tea) of chopped green olives
6 hard-boiled eggs cut into slices

I - Sauce:

2 kg of tomatoes peeled seedless
1 kilo of grated onion
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (soup) shallow sugar or medium carrot
4 whole sprigs of parsley
1 pinch of nutmeg (optional)
½ pepper finger girl deseeded and finely chopped without the white ribs or hot sauce to taste.
1 piece of cinnamon stick

II - Sauce:

1 liter of homemade tomato sauce or
2 cans ready sauce concentrate, dilute with six cans of water, using as the sauce can.
If you use ready sauce let the fire until reduced by half.

Season to meat:

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

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

The filling is placed in the following manner;

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

Raisins are placed between slices of eggs, so it is stuck in the middle of gems.

Wrap the meat, tie with cotton string, firmly, not to lose shape, or sew with thick cotton thread.

Mode Prepare the meat:

Place the brajola in a large pan, fry on all sides until golden brown. Go dripping hot water gradually to cook the meat.
Make a separate sauce pan.
When almost ready add the sauce in the pan of meat leave on heat for 10 'minutes until a thick sauce.
Cooking in common pot.
You can not cook in the pressure cooker.
Option II:
If you can fry the meat until golden brown, then add the homemade tomato sauce, leave the fire until the meat is cooked.

Mode Prepare the sauce:

Fry the onion, add the homemade tomato sauce ready and the rest of the ingredients.
Bring to heat until a thick sauce.

See explanation sauce below.

Important Note:

* Can not cook brajolas in the pressure cooker, which changes the flavor of the meat.

Go dripping water slowly until cooked, the meat is tastier.
Before serving remove the string and sprigs of parsley.

To serve arrange on a platter lined with lettuce leaves and cherry tomatoes and grated raw carrots in thick drain.

Cherry tomatoes and carrots are placed on top of the lettuce leaves.

Decorate above the meat with whole mint leaves.

Cut the meat with electric knife in 2cm slices, never cut very thin, it breaks off.

If you want to cut very thin do as follows:
freezing the meat and then cut with an electric knife or cold cutter knife and even itself for this purpose.

Serve with pasta or vegetable pie and green salad

You can serve with mashed brajola: potato, cassava, cassava, yam, dried peas, among others.

Choose your preferred



You can also serve with polenta.

How to prepare the tomato sauce:

Wash the tomatoes cut into four, hitting the blender with a little water to grind well, then strain into a fine sieve and deep plastic,

Fry onion until wilted add strained tomato juice with a liter of cold water, bring to medium heat for about 1 or 2 hours, gradually add hot water gradually until a thick, dark sauce.

IMPORTANT WARNING:

For homemade sauce and industrialized sauce.

The tomato sauce is left to freeze in small pots with a lid, with a little oil on top.

Do not leave in the refrigerator no tomato sauce that is dangerous, it creates a deadly bacteria. * Always keep in the freezer. *

Do not use sauce industrialized tomato. when with black edges, or if you have questions with their appearance. Disposal.

Painted Stuffed II Options

Painted Stuffed II Options
ingredients:
1 painted large, or two small (1 kg each), or bass
1 tablespoon (soup) filled with butter or margarine.
Spices:
20 grams. salt for each kilo of fish, equivalent to a tablespoon (heaped tea or
1 tablespoon (soup) fish sauce
1 tablespoon (coffee) black pepper or red pepper sauce
1 tablespoon (soup) shallow fresh cilantro (optional) or
1 tablespoon (coffee) coriander seeds
2 tablespoons (soup) fresh herbs, parsley, sage, basil, mint, rosemary, coriander etc.
1 cup (tea) dry white wine
1 cup (tea) of cachaça (rum), only to wash the fish.
Filling
300 grams. of minced fish meat or
crab meat, crab and chopped shrimp or lobster.
150 grams. of canned mushrooms washed sliced ​​or background artichokes sliced ​​hearts of palm, asparagus.
2 large tomatoes peeled, chopped without seeds kid.
1 cup (tea) of grated onion or minced
1 leek, white part only, cut into thin slices
1 stalk celery shaved, without leaves, chopped into thin slices
1 piece of lemongrass, white part only
finely chopped, as thin as possible. (She gives a great flavor)
1 roll stale, wet in milk and squeezed or
1 grated hard roll.
salt and pepper moderate
4 tablespoons corn oil, butter or
1 can cream without serum
1 tablespoon (soup) of wheat flour
2 to 3 tablespoons (soup) olives cut into thin rodelinhas
Other Ingredients:
1 or 2 tablespoons capers to put over the plate ready
3 tablespoons (soup) of salsa with chopped stem.
1 tablespoon (soup) chopped chives
2 lemons cut into pieces See below
How to prepare the fish:
Take the central spine of the fish, detaching it with the help of a small, sharp knife, opening the belly or the back.
With scissors cut the spine, head and tail, leaving them attached to the fish, only the meat.
Wash the fish in running water, leave in rum for 30 'minutes to take the strong smell of fish.
Rinse again under running water, then season with salt, pepper, white wine and fresh herbs.
Allow to stand for an hour in the seasoning, in the refrigerator.
Mode Prepare the filling:
In a large saute pan with oil the meat of the fish or crab, without being frozen, with tomatoes, onion, salt pepper mushrooms.
In another pan, saute the celery until softened, for five minutes, add the leeks and make the sauté.
Then add the ingredients of the two pans, which are:
The flesh of the fish already cooked braised with celery, sliced ​​mushrooms, tomatoes onion, sour cream and lastly the flour dissolved with a little water.
Bring to heat until thickened.
Once ready add the chopped parsley and chives and capers
Fill painted, sew, or secure with toothpick the belly of the fish
Grease the fish, basting with butter.
Place the fish on slices of crusty bread or slices of raw potatoes, not sticking to the pan
Average preheated oven 180 ° C for 15 'minutes
accompaniment
Saute potatoes or fine baked potatoes, broccoli spent in butter with salt.
Sprinkle with plenty of chopped parsley, salt and olive oil
Accompany cress salad with onions into thin slices, cherry tomatoes or red .pimentão to smithereens
shaped white rice.
Fruits balls:
Separated Place the balls of fruit, made with boleador: papaya, mango, watermelon, melon, apple (with lemon juice to not darken).
Serve four different balls on each plate
Note:
Do not put garlic in fish and also shellfish, which takes away the flavor
Their.
II - Option -
You can serve over painted slivers of almonds and white sauce
White sauce:
2 cups of cold cow's milk or coconut milk or half and half
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter
Way of preparing:
Melt the butter, add the flour mix well by 8 'minutes.
Then go gradually putting the milk until end
If you do not practice, toss out the fire.
Then go back to the fire to finish cooking
You can replace half the milk for cream in box. Note:
Lemon juice is to be placed over the baked fish.
Each person puts necessary. It (optional).
You can replace painted for other fish you prefer.

Frogs With sleeves and Fine Herbs II _ Options

Frogs With sleeves and Fine Herbs II _ Options


ingredients:

I Option:

Frogs entire cleaner 30, and washed

For breading:
2 cups flour for breading

Spices:

1 teaspoon (tsp) salt put kilo of meat
1 packet of parsley and whole green onions
4 whole fresh basil branches
4 whole fresh mint branches
1 branches of fresh rosemary
1 cup (tea) of grated onion
1 pepper finger prick girl without seeds and without
white ribs
1 cup lemon juice tea

Butter with fresh herbs:

500 g. of butter
2 heads and niggling chopped garlic (optional)
take the ball of garlic
2 cups salsa with chopped stem very thin
1 cup (tea) of green chopped chives
1 cup (tea) grated onion
1 tablespoon (soup) chopped fresh thyme (optional)
1 tablespoon (soup) chopped fresh savory (optional)
2 tablespoons (soup) of chopped mint, or to taste
1 tablespoon (soup) chopped basil
1 tablespoon (soup) fresh or dried oregano
1 tablespoon (soup) chopped rosemary (optional)
1 tablespoon (dessert) shallow salt
1 pepper finger girl without seeds and without white ribbed
1 cup lemon juice tea

Prepare the butter so with Herbs:

Chop the garlic cloves, add the chopped herbs and salt, mix well and hit the blender, let stand for an hour.
Then gradually mix the butter at room temperature, with herbs and mix well, allow to stand for two hours

How to prepare the Frogs:

Wash the frogs in running water, put a.
Dry with paper towel
Season with salt, parsley and chives, basil, onion, pepper and lemon juice. let stand for one hour.
Skip the whole frogs in wheat flour, tap out the excess flour.
Heat the oil, fry the frogs on both sides, lower the heat, not to burn.
The oil should cover the frogs so that they are well browned.
Once fried, put the frogs on paper towel to remove excess oil.
In another pan melt the butter with the herbs in water bath at very low heat.
Add the finger pepper finely chopped lady and green onions, leave the fire put five minutes
Put this mixture on top of already fried frogs, and put up the lemon juice.

Serve as a first course accompanied by bread or toast., Or

Serve on a platter and around the raw mangoes, cut into ears.
With rice white, shaped, that is, put in a small bowl round tighten, turn on the plate.
follow up:
pre-cooked green beans, then braised with onions and chopped tomatoes.
green salad, watercress, arugula, endive etc. and cherry tomatoes
 Garrison:


4 ripe mangoes adem
200 g. of butter

Way of preparing:

Wash the sleeves, cut the bark with a small knife then cut into thick slices, ear type.
Fried pieces of sleeves in butter until cooked well.
Fry four pieces set time so that all the pieces stay put cooked evenly.
Before serving put the sleeves on paper towels to remove excess oil.
If you prefer you can serve with raw mango.

II the option:

Frogs will Doré

ingredients:

30 Frogs clean
2 cups of wheat flour
6 to 8 whole eggs

Wash the Frogs, season equal to the previous recipe, let stand for two hours
Dry each with paper towel
Beat the eggs well. Book
Skip the frogs one at a time in the flour, beating well to remove excess, then in beaten eggs, allow to drain.
Fry in hot oil, lower the fire to cook and put in, when gold is ready.
Serve in a stainless dish, garnish around with lettuce leaves and lemon slices.

The monitoring can be equal to the previous recipe or
Serve with potato kitchen, passed in butter and with enough parsley, chives and mint.

Note:
With the same recipe can make chicken breast or other bird of your choice (are two chicken breasts).

Merengue With Strawberry or Pineapple

Merengue With Strawberry or Pineapple
ingredients:
E - Option:
½ kilo of chopped strawberries or to taste
1 cup (tea) of sugar or to taste
Other Ingredients:
½ kilo of very small sigh
½ kilo of whipped cream
12 grams. powdered unflavored gelatin (optional)
½ cup cold water
Option II:
1 medium pineapple cut into cubes, remove the thick part
1 cup (tea) of sugar.
Write the same manner as the previous recipe strawberry
Way of preparing:
Cook the strawberries with the sugar until the soft sweet spot, do not put water after ready let cool. Drench gelatin with 5 tablespoons of cold water soup, let rest for 5'minutos, then dissolve in a water bath.
Mix the gelatin dissolved with fresh strawberries.
of Riding Mode:
Place the meringues broken at the bottom of a rectangular terrine, above the sweet strawberry already mixed with gelatin.
Bring to freeze for 3 hours or until incorpar.
Then top with whipped cream, bring to freeze again
Whipped Cream:
1 cream glass ice cream fresh milk
4 egg whites until stiff with a pinch of salt
4 tablespoons sugar
Other Ingredients:
300 grams. Fresh strawberries without cabinhos, washed and dried with paper towels
Mode Prepare the Whipped Cream:
Beat the ice cream in the mixer until whipped point, careful not to hit too, which turns butter.
Beat the egg whites until stiff, add the sugar mix well.
Add the whipped cream gradually and slowly in egg whites, take the refrigerator until ready to serve
Note:
If you prefer you can decorate with fresh strawberries.

Confectionery Lemon Pie - IV - Mass Options

Confectionery Lemon Pie - IV - Mass Options
Filling:
I - Option:
2 cans of condensed milk
1 cream canister
100 g. melted white chocolate or
colorless gelatin see below.
100 ml lemon juice (half a small cup)
1 tablespoon (soup) full of lemon zest only green part, do not put the white part that bitter.
Mode Prepare the filling:
Beat all ingredients in a blender except the lemon juice that is placed last in drops.

After the cream ready to pass a bowl and go pouring the melted white chocolate slowly and slowly, until a homogeneous mass.
Important Note:
If you melted chocolate, not put gelatin
The amount of the gelatin is below.
1 tablespoon rasa gelatin (12 gr.) Colorless tasteless
5 tablespoons cold water to hydrate and dissolve in a water bath or microwave
* Add hot gelatin in cold cream, beating until well *.
The difference between the gelatin and chocolate:
Gelatin is mouse. The chocolate is creamy.
II Filling:
1 can of condensed milk
100 ml of lemon juice strained
Whipped cream to taste or merengue

and beat the condensed milk with the lemon juice, take the refrigerator until incorporated.
Place the filling over the dough, raw or roasted.
No need to take the oven to bake.

I Option:
I - Massa:
ingredients:
200 g. biscuit cornflour ground
100 g. butter, not margarine serves
1 tablespoon (soup) of lemon zest house, only the green part do not put the white part that bitter.
Option II:
Pasta
ingredients:
2 cookie packages weffer lemon flavor crushed
120 grams. butter or necessary
1 tablespoon lemon juice and lemon zest
III - Option:
 Rotten Pasta :

ingredients:
500 g. of wheat flour
250 g. cold butter does not serve margarine
2 tablespoons (soup) of sugar
2 to 3 buds ice
1 pinch of salt
IV - Option:
 Puff pastry

Prepare to First Mass:

Mix all ingredients, pour into a round shape with removable bottom tighten with the bottom of a spoon.
Take to bake for 3 'to 5' minutes. Or take the refrigerator for 20 'minutes. Roasting is optional.
Once baked and cold put the filling.

Way to Prepare for the Second Mass:

Write the same manner as the previous mass, the difference is that the second mass is not baked, it is brought into the refrigerator for 20 'minutes to set.
Prepare the Third mass mode:
If you can put all the ice cream ingredients and utensils as well.
Mix the ingredients with your fingertips. (With disposable gloves) "Do not knead."
Important note:
A rotten mass can not knead it embatuma, hard, misses the point.
If you miss the point disposal.
Working with his fingertips as little as possible.
If your hand is hot wash to cool.
Bring the dough to refrigerator for 30 'to 40' minutes.
After the dough in the palm of the hand or on two (2) Paper
plastic, pass the roller to thin the dough.
The batter is very thin.

Line with the mass, a form with removable bottom, the bottom and sides, pierce with a fork to not stewing.
Take to bake not let darken too much, just lightly browned.
Allow to cool to put the filling.
Prepare to Puff Pastry
Buy the strudel on slides, which is only open and take the plastic and cut the desired size.
If the dough is frozen, take a day before the freezer and go to the refrigerator.
If using puff pastry make two (2) square 10 cm each, superimposed on one another, forming 8 nozzles.

Take as needed.

Take to bake until lightly browned, do not let dark.
Once baked and cold, put the filling.

Farofão Mineiro Uberlandia

Farofão Mineiro Uberlandia

Uberlândia is a city in Minas Gerais state which is in the center west of Brazil

ingredients:

2 kg of poultry thighs or in fried or boiled pieces with or without the skin.
1 liter of water
1 bay leaf
2 bouillon tablets
4 tomatoes peeled seedless

Other Ingredients:

250 g of chopped bacon
300 grams of cooked green peas lightly, or frozen
see below
250 grams of cooked carrots cut into small cubes
1 can corn, drained, washed to remove the additives
2 green peppers chopped into small squares,
or 1 green pepper and other yellow
2 red bell peppers chopped into small squares
2 tomatoes peeled without seeds cut into cubes
1 cup (tea) of green olives without pits
1 cup (tea) chopped black olives
1 cup (tea) chopped parsley
1 cup (tea) of grated onion
½ cup (tea) chopped green onions
2 tablespoons (soup) of chopped fresh mint
1 pepper finger girl without chopped seeds and choosy or pepper sauce to taste
½ cup (tea) of oil
6 boiled eggs and chopped kids
1 large palmetto glass, drained and rinsed and chopped into thin slices
1 dish (soup) of corn meal or necessary
1 dish (soup) cassava flour (optional), can use only corn flour
To get a more fine crumbly put the same amount of ground crackers processor.

Mode Prepare the chicken:

Place in a pan the chicken with water bay leaf and broth and tomatoes simmer until tender meat without falling apart. See below.
Remove the chicken pieces from the pan and drain well, save the broth in the freezer for another dish.

If you want to enjoy the broth from the chicken to make a soup degreased.
II - Option:
If you can fry the chicken pieces with tomatoes dripping water until it is well cooked.
Prepare Farofa mode:

In a large pan, fry the bacon with the oil, add the chicken pieces cooked already become the fry. Add tomatoes, peppers, peas, corn, green olives, carrots, mix the corn flour gradually until it is a moist crumbly finally add the parsley and chives chopped mint
Place the crumbs in a clay dish and over the whole black olives without stones, palm slices, boiled eggs cut in four and chopped parsley and chopped mint
Garnish with chili flower of various colors, green, red, orange, yellow and aubergine color

Pepper Flower:

3 peppers of different colors, green, red and yellow
How to prepare the Embellishment:

Wash the peppers, then cut into thin strips with the aid of scissors, starting from the bottom up, leaving 2 cm stem without cutting
Place the peppers upside down, ie with the stem up inside a high aluminum mug with ice water and plenty of ice, place in the refrigerator for 2 hours
Take drain all the water and dry.
Place one next to each other and around lettuce leaf, or one inside the other, with three colors pass to the corner of the plate.
 
Accompanying raw kale salad with onion rings, or steamed cabbage

Note:
If using frozen peas, pour in boiling water count 2 'minutes, drain and throw cold water with ice cube to stop the cooking.
The above process called bleaching.
The mining dish flour is corn,
Paulistanos use half corn flour and half cassava flour.

Focaccia - Frita Grilled IV Fillings

Focaccia - Frita Grilled IV Fillings
ingredients:
700 grams. flour sifted special
300 grams. cooked and squeezed hot potato
30 grams. fresh yeast
250 ml of warm cow's milk
2 whole eggs, place one at a time
½ cup (tea) of oil
1 tablespoon (soup) of sugar
2 tablespoons (soup) of powdered milk
2 teaspoon (tsp) salt rasa
Filling I, II, III, IV are at the end of the recipe.
Prepare the sponge mode:
In a large bowl, pour the yeast with sugar, knead with a fork until it is liquid, then add half a cup of warm milk and half a cup of flour gradually until smooth.
After all ingredients mixed sponge, cover the bowl, put in a bag of thick plastic.
Close the bag to not get air, let stand for 20 '30'minutos approximately to turn a sponge.
Spread the flour of the rest on the table, make a hole in the center.
Dumps reserved sponge, add the eggs, oil, milk powder, salt, and a little warm milk.
After all the mixed ingredients, go pulling the flour around it gradually, mixing well all the ingredients until finished.
Finally, add the cooked and squeezed and already cold potatoes, mix well.
To knead the dough use Disposable gloves:
After the potato incorporated in the dough, it becomes soft clingy.
Stretching the dough on the table without flour, check tearing and pulling with the fingers (gloved) from top to bottom and from bottom to top, for 10 'minutes.
Remove the table mass with the aid of a spatula, return to the bowl, cover and put into the plastic bag tightly closed thick, leave to rest for 30'minutos or until doubled in volume.
After the mass grew, still soft and sticky.
Pass the dough to a floured table and go dry with wheat flour gradually until you release the hand, is a flexible and homogeneous mass.
Be careful not to put too much flour the dough is stiff.
Open the very thin dough with a rolling pin or stretch hands, a little thicker than pastel.
Cut foccacia the size of a dessert plate with the aid of a knife or of the desired size.
Place the filling and fold the dough in half, fia half moon.
Can make round or rectangular, can cut with the cutter, suitable for foccacia.
There are 3 sizes: small, medium, and large, the small is the measure of a saucer of tea, average and a dessert plate, the large is a shallow dish.
To Junina party
Make miniature cutting the size of the mouth of a cup of coffee.
Then place the stuffing fold in half the mass, it is kind half moon.
Cut a piece of tomato seedless, do not put salt (not sorar), sprinkle with oregano.
Wrap in a thick tomato slice musarela, then a slice of ham, is like a roll.
Fold the dough over the filling and close the edges by pressing right, or bend a thick edge, squeeze with your fingers to not drain the cheese, the right format foccacia is half moon.
If you can close with egg without hitting, pinching all the edge with his fingertips.
Place the finished foccacia, within a folded napkin in half let rise for 20'minutos.
I - Option:
Frying equal to pastel, one at a time, with plenty of hot oil, lower the heat, (to be well cooked inside) and go throwing oil on top with a slotted spoon until golden, then turn and do the same on the other side.
Secret:
The secret is in the frying - Frying the foccacia one at a time, with plenty of clean oil, throwing hot oil on top with the help of a slotted spoon, as is done with pastel.
Lower the fire, that is cooked inside and golden on the outside.
When frying foccacia, it grows much.
Option II:
Foccacia Baked:
If you can bake foccacia, brush each with beaten egg, leaving a space to grow.
Allow to stand before baking for 20 'minutes.
Take to bake in oven at 150 ° C cold, 30 'to 40'minutos or until golden brown.
The oven is not preheated.
II - Option
Foccacia Braised - Type Pie:
Place the dough in a rectangular baking sheet, oiled, thickness of one centimeter, grows too.
Spread over an onion layer already seasoned with salt and oregano.
The second layer is tomato, sprinkling over oregano.
The third layer is aliche into strips, drizzled with a little olive oil.
Let the dough rise until doubles in volume.
Bake in a cold oven 150 ° C until golden brown, for about 40'minutos.
You can freeze the foccacia after roast, having previously given thermal shock. Freeze open.
Then store in plastic bags.
You can also freeze the raw individual foccacia, also freeze open, then store in a sealed plastic bag.
Note on oil:
Throw away the used oil frying, never store. It is a saturated oil that can not be reused because it is harmful to health, giving cholesterol.
Filling I:
500 g. not too thin sliced ​​ham
500 g. mozzarella or cheese plate sliced
150 grams. tomato peeled and seeded
50 grams. onion, thinly sliced ​​(optional)
oregano to taste Stuffing II:
2 ground franco breasts or processed
1 grated onion, chopped parsley, oregano and pepper
100 g. chopped green olives drizzling
2 bouillon tablets (optional)
3 tablespoons (soup) of oil
1 tablespoon (soup) shallow paprika (optional)
1 tablespoon grated ginger (optional) Coffee
1 large box catupiry or 2 cups of cream cheese
Way of preparing:
In a medium saute pan raw chicken breast processed. with the oil and onion, add the broth and paprika go dripping water to cook well.
Turn off the heat add the chopped parsley, oregano and pepper mix well ..
After cold mix the cream cheese.
Make a big roll of the filling and flatten slightly.
Filling the foccacia the same manner as the above.
III - Stuffing
300 grams. smoked sausage Calabrian ground
300 grams. of ground mozzarella
2 tomatoes peeled seedless
1 onion, cut into small pieces
1 cup (tea) chopped parsley
1 cup (tea) of chopped green olives
1 or 2 tablespoons of oregano
IV - Stuffing
200-300 grams. of anchovies in oil already desalted
200 g. grated onion
200 g. tomato peeled and without seeds cut into cubes
Before serving put enough chopped parsley
Note:
The fillings can be used in the above individual foccacia or shape.
Using dry leaven the amount is 2/3 of the sachet, that is, each packet weighs 10 grams which is equivalent to 45 grams. Cool.
To recapitulate:
The package of dry yeast sachet is 10 grams, which is equivalent to 3 fresh yeast tablets.
Each weighs 15 grams fresh yeast.
Suggested Filling:
You can put ricotta with spinach or other ingredients the filling of your taste.
Notice:
This foccacia recipe is from my Italian grandmother.
She was on vacation every day to the grandchildren and changed the filling.

You Know Using Yeast Biological Dry?

You Know Using Yeast Biological Dry?

I have noticed that many (written recipes, or TV) are wrong people putting the amount of dried yeast, i.e. yeast have each discrimination in the package, and the quantity is different from fresh and dried.

Each yeast tablet "dry biological" weighs 10 grams. equivalent to 3 yeast tablets "fresh organic 'that are 45 grams.
Each fresh yeast tablet weighs 15 grams.

It is the excessive amount of yeast that will grow its mass is the right way to knead.
The more knead and tearing the dough, more grows.


Tearing to Mass:
To tear extend the dough in a stand, pull up 50 centimeters and tearing down with your fingers (wear gloves), for 20 'minutes.
Then add all the dough let rise until doubled in volume.

The whole mass to take dry or fresh yeast should let rest for at least 20 'to 30' minutes, or until doubled in volume.

Do not put too dry or fresh yeast, in addition to a strange taste in your pasta, some people get heartburn, stomach stewed.

Making a rough comparison, is the same thing to put too much salt or too much sugar changes its product.

Notice:

The dried or fresh yeast is not the same dry baking powder, the more places, fastest growing, they are different.
One is yeast and the other is the baking powder.

Warning:

Never put your hands in the right mass, wear disposable gloves. Some people wring their hands and play within the whole lump waste (snakes) that go along your skin dirt and nail your DNA.
The above warning happens because of lack of information.

Caldinho of Mocotó - Energy

Caldinho of Mocotó - Energy
Ingredients.

Broth Mocotó
ingredients:
1 or 2 mocotós cow paw cut into slices
Discard the hull.
3 to 5 liters of cold water
2 tablespoons (soup) of vinegar or lemon juice

How to prepare the Mocotó:

Wash the pieces of mocotó, put in a pressure cooker.
If 1 do mocotó, put the 4.5 liter pressure cooker,
with 3 liters of cold water.

For 2 mocotós put in the pressure cooker of 7 liters to 5 liters of water.
Cooking for one hour, let cool in the pan.
Open the pot and see if it is cooked and soft.
If you need to return to the heat for another 30 'minutes, not forgetting to put more water.
Once cooked Strain through a fine sieve.
Remove the pieces of meat mocotó season as a salad, serve separately, or use in another dish see below, discard the bones.
Bring the broth strained mocotó to the refrigerator for 12 to 16 hours.
The next day, remove the yellow fat that was on top, with the aid of a spoon (soup).
Then move paper towel to finish taking all the yellow fat. Disposal.
Do not use this fat that is harmful to health.
* When you take this broth there is not all the people who know how to take the fat *.
Cut the gelatin formed under the fat (the one that was dismissed) add water in the same amount, boil, season.
Other Ingredients:
ingredients:
50 grams. lean bacon (only meat), cut into small cubes (optional).
2 tablespoons (soup) of corn oil
1 medium onion, grated or chopped
1 teaspoon (tsp) fresh ginger, grated
2 bay leaves, remove before serving
2 stalks of celery grated whole (optional)
1 parsley pack, parsley and whole green onions, remove before serving.
How to prepare the Caldinho of Mocotó:
Fry the bacon remove, fry the onion until wilted, add the broth mocotó and add the ginger and bay leaf, celery and parsley.
Bring the broth to fire the degreased mocotó for 20 'minutes. If you need to increase a little water.
Before serving strain it through a fine sieve.
Disposal of waste sieving, (optional).
hot, in winter take.
The mocotó broth is very strong person gets enough energy.
You can save the broth defatted mocotó, not seasoned in Tuperware with cover in small portions., In the freezer.
You can add the broth mocotó in any soups or in some dishes, tripe, puchero, tomato sauces, etc.
If you want to mocotó jelly is (an aphrodisiac) follows next
publication.
 Other broth for soup follows other publications.

Puchero - Various meats and vegetables + Photo

Puchero - Various meats and vegetables + Photos

See note below:
ingredients:

1 kilo of grain raw beak, or white beans
2 liters of cold water or necessary
1 liter of broth mocotó degreased

Spices:

2 large onions, grated. or finely chopped
1 fresh bay leaf, or
½ tablespoon (coffee) of ground bay
2 whole basil branches (optional)
1 whole sprig of rosemary (optional)
1 tablespoon (soup) of fresh ginger grated
1 tablespoon (soup) shallow salt
1 pinch of nutmeg (optional)

Other Ingredients:
4 large ripe tomatoes peeled, seeded, or
1 tablespoon (soup) filled with paprika (ground annatto) or the same amount of curcumin powder.
3 peppers one red, the other yellow and green (green without the skin)
2 bouillon tablets or to taste (optional)
1 cup (tea) parsley (chopped leaves and stems)
1 tablespoon (coffee) of fresh pepper finger chopped seedless girl, or you prefer
2 tablespoons (soup) of corn oil
1 piece of cinnamon stick (optional)


Other Ingredients:

300 grams. of mocotó (cow foot), cooked chopped into cubes
200 g. Muscle (beef) Raw
200 g. Thigh chicken wing or breast cut into cubes 2x2 cm
200 g. fresh or salt pork rib (desalting before) raw.
200 g. raw salt pork loin
500 g. tripe (beef tripe) without raw fat
50 grams. lean bacon cut into small cubes
2 Palos smoked

Vegetables:
2 medium carrots cut into strips or squares
4 medium potatoes cooked without chopped peel diced
3 whole medium onions, cooked
1 small boiled cabbage then cut into pieces
1 dish cooked whole pods background
2 stalks of grated raw celery cut into thin slices
1 cup fresh cooked green peas

Decoration:
10 cambucy green peppers (it looks like a little balloon)
10 red peppers lady finger


Way of preparing:

Wash all cured to remove excess salt.
Place the salted meat, into a deep bowl with capped water, bring the refrigerator for 12 hours.

Cut the tripe into thin strips 5 to 8 cm
Then clean the tripe, take all the fat, rinse well under running water, soak for 10 'minutes with a cup of vinegar to get the strong smell, or waterless put a cup of (tea) of cachaça (rum) .After washing.
Place the double to cook covered with water and 1 cup (tea) of vinegar in a pressure cooker for 15'minutos about.
Close the pressure cooker, lift the pin, strong fire, so start to sizzle, lower pin of the pan, and fire at least.
Do not cool the pan under the tap, let it cool covered, open the pot only after it came out like gangbusters and she was cold.
After aferventada double, throw the cooking water out. Do not take the cooking water that is full of fat and other waste harmful to health
Wash tripe with plenty of hot water. To reserve.

Aferventar the sausage by 5'minutos, let cool, remove the skin. To reserve.
Cooking muscle in the pressure cooker for 20'minutos. Reserve broth

Wash the mocotó (cow foot) remove foot odor that is in the middle of the hull.
If you do not know how to do the procedure above cut across the hull and discard (throw away).

Place the mocotó cut into slices.
Cooking in a pressure cooker covered with water and a cup of vinegar or lemon juice.

Once the pressure cooker to boil, lower the pin and lower the heat at least cook for an hour.

Leave the mocotó cool in the pan covered not cool the pan under the tap, which in addition to dangerous spoils rubber.
Drain the broth mocotó a bowl, take the refrigerator for 12 horas.Fica a gelatin.
Once cooled take all the fat that was on top, with the aid of a spoon (soup) and paper towels, discard the fat.
This fat serves no purpose, only clog the veins of the body, throw in the trash.

When cold, cut the gelatin (the broth mocotó) into small cubes 2 cm, which was under the fat, you ruled out and put together with the chickpeas and tripe, almost ready.

How to prepare the nozzle Grain:

Wash the chickpeas, soak in cold water for 12 hours.
The next day place the chickpeas with water for cooking pressure cooker for 10'Minutos.

Close the pan, lift the pin, so it starts to boil, lower the pin and lower the heat to a minimum.
Do not cool the pan under the tap, let it cool normally before opening, that is, only after it came out like gangbusters.
Finish the dish so:
Place in a large pot, grain pre cooked chickpeas with baking water, broth strained and degreased mocotó, muscle cooking broth loin and rib raw.
The muscle and tripe are cooked and when missing 5 'minutes to take the fire add fresh herbs, remove before serving. The herbs should not boil too had seen dry twig tasteless.

Cook for 20 to 30 minutes on low heat until the chickpeas are almost cooked. Remove the double, the meats are cooked.
Add to the broth a little hot water or muscle broth, add the carrots, potatoes, peas, green beans, onions, tomatoes, peppers the leek stalks and chopped celery.
After the vegetables cooked, remove from broth, place on a platter.
Put back into the pan, the tripe and all other meats.

Remove the broth, so the meat is well cooked.
Add the mocotó small pieces and boil for more 10'Minutos over low heat.
Serve in a shallow earthenware dish, hot.
If you need to put hot water in the pan where to put meat and vegetables. Not cool.
If you can serve separate the hot meat and the vegetables, sprinkle parsley on top. Garnish with pepper flower.
Before serving season the chickpeas with fried bacon cubes in oil with grated onion.
Serve the tripe with chickpeas in a tureen with lid deep, not cool.
If you can serve white rice is (optional). No need.
Decorate the plate of vegetables meat with various green cambucy pepper and pepper finger prick red girl at the center of it.

Method of Making the decor:

Prick pepper cambucy in the middle of the stem, put in a pepper finger girl standing.
The cambucy pepper is green round looks like a little balloon, pepper finger girl is red long.

Note:

The Puchero was a Spanish dish of Immigrants (working poor).
It is served "hot" piping hot, intense winter dish.
*** Do not forget to warm up the dishes and all the dishes and cutlery. ***
Notice:

I'm Going winter recipe, (an intense summer we are) because of many requests from cold countries.

Traditional Pancake With Spinach and Ricotta Cream Sauce +

Traditional Pancake With Spinach and Ricotta Cream Sauce +
ingredients:
DA - Mass:
2 cups (tea) of sifted flour
2 cups (tea) cold milk
1 cup of cooked spinach, squeezed, or
1 tablespoon (soup) shallow flour (powder) of spinach or carrots or beets See below.
2 tablespoons (soup) Corn oil
1 teaspoon (tsp) salt
3 large whole eggs
Filling:
Stuffing with Spinach Ricotta:
500 g. mashed fresh ricotta
4 tablespoons (soup) box of cream
4 tablespoons (soup) of boiled and sautéed spinach with onion
1 cup (tea) seedless raisins (optional)
1 ½ teaspoon (tsp) salt
Mode Prepare the filling:
In a bowl place the ricotta then add all other ingredients. Make a roll to put the filling in the ready pancakes.
Mode Prepare Pancake Batter:
Put in blender eggs, milk, oil, salt
Squeezed spinach or cooked spinach flour.
After well beaten add the flour gradually,
and slowly become a hit.
The mass is almost liquid, but full-bodied.
Grease a pan with oil, remove the excess of it with paper
towel.
Pouring a mass of the shell 20 in a skillet
to 22 centimeters.
Golden brown on both sides. Book
Place the dough ready pancake on a napkin and another covering
Grease the pan with oil again and repeat
to finish all the dough.
Use the pancake only after cooled, not to break
Fill the pancakes as roll roulade.
You can fold the pancake rectangle.
* To party or special dinner, make bundles and tie with wet green onions in boiling water to stay flexible and do not break. *
Oven:
Serve mode:
You can put the stuffed pancakes in microwave before serving and sprinkle grated cheese, ie without sauce.
The sauce is optional)
Place the stuffed pancakes in a refractory, copper with white sauce or tomato sauce, sprinkle grated Parmesan cheese on top.
Bake 180 ° C gratin for 10 'to 15' minutes.
Tomato sauce domesticated, see recipe in Blog.
Option II:
You can exchange for spinach parsley with stems, carrots, zucchini or raw beets, two tablespoons (soup) of each ingredients.
You can use vegetable ingredients powder. (Dehydrated)
The Municipal market has spinach, carrots, and beets
powder, and then just add more milk.
You can cook the spinach steamed.
Note:
The dough pancake after ready, can be frozen open, without filling, place in a plastic bag or between two plastic.
The plastic is made not to stick to the mass of the pancake one another.
You can also freeze stuffed with ground meat without sauce.
After thawing in the microwave.
Raw ingredients:
You can put in mass one (1) cup (tea) of chopped parsley with stems, instead of spinach.
If making pancake with raw carrot or beet the amount is 2 tablespoons (soup) of grated root or you can use the ingredients of the powder above the amount is 1 tablespoon (soup) of powder chosen.
Spinach, carrots, beets and others.
You can put the dough with chopped parsley stem or grated zucchini in the large drain.
White sauce:
ingredients:
2 tablespoons (soup) and full of butter or margarine
4 tablespoons (soup) shallow flour
500 ml of cow's milk or long-life
Other Ingredients:
2 cups (tea) cream with serum
1 teaspoon (tsp) salt
1 pinch of grated nutmeg (optional)
Way of preparing:
Place in a pan butter after dissolved add the flour mix well, let the fire cook until the flour.
Add gradually the cold milk, keep stirring to avoid lumps, until a thick cream, and full-bodied.
If you do not practice, combine the milk out of the fire.
After the ready white sauce, add the not ice cream, mix well, finally the salt and nutmeg, let cook for 3 'minutes. Reserve.
Note:
The powdered spinach is in any municipal market of their city, banking seasonings.
The amount is a spoon (soup) of spinach flour.
If using raw ingredients are two (2) tablespoons (soup).

Sweet Milk Quick IV- Rectified Options

Sweet Milk Quick IV- Rectified Options

Approximate preparation time:
 One (1) hour, or until the sweet reaches the caramel color and becomes pasty.
Test point in a saucer with cold water.
If you pass the point is sweet milk bar
Sweet Pasty milk (soft)
ingredients:
4 cups (200 ml) of type A milk
2 cups (the same as milk) sugar
1 teaspoon (tsp) of sodium bicarbonate
Way of preparing:
Place all ingredients in a large and high pot.
Mix all the ingredients out of the fire until the sugar becomes dissolved.
* If the sugar is not dissolved well before going to the fire, he starts caramelar and loses the sweet spot. *
Bring to high heat until it boils.
Lower the heat, stirring constantly and go taking all the foam to stay on top, disposal (garbage).
Cook the sweet milk for about one (1) hour for stirring the milk does not boil.
Leave on heat, stirring constantly, or place the wooden spoon inside it does not go up and boil, falling out of the pan.
When placing the wooden spoon into the pot, not near exit keep an eye on your sweet, to get the point thicken and become caramel color.
* The success of Dulce de Leche is in the eye of the owner. *
Always remember that the candy has that slightly unglued from the bottom of the pot, and his caramel color.
Remove the pan from the heat, whisk until cool enough or even to creamy consistency.

* Sodium bicarbonate is added dissolved in the milk, along with the other ingredients, not curdle the milk. *

The Great Secret To Make Sweet Milk:
The big secret to making a sweet milk, it is well to mix all the ingredients, sugar should be well dissolved.
If the sugar does not get well dissolved, it will caramelar and you lose the point of dulce de leche. Is one glop (crumbling).
To Know the Sweet Spot of milk:
Place a pan with cold water, pour a tablespoon of (soup) of fresh milk, if it is not at the desired point, go testing to get the doughy point (creamy) always changing the water in the saucer.

II - option:
1 liter of milk
250 g. of sugar
1 teaspoon (tsp) shallow sodium bicarbonate
Way of preparing:
Do the same as the first option.
III - Option:
Sweet condensed milk:
For each can of condensed milk is a sugar can, if you want sweeter add another half (½) of sugar can.
IV - Option:
Sweet Condensed milk Pieces:
1 can of condensed milk
1 can of sugar or 1 ½ sugar can (if you want sweeter)
2 tablespoons (soup) full of butter, or margarine
Way of preparing:
Mix well the three (3) ingredients, bring to medium heat stirring constantly until unglued from the bottom of the pot.
Remove from heat and pass into a container to cool,
Spread well to stay even at the height of 1 cm high. Mark sweet into rectangles or squares with a knife After dried sweet pass for a cummerbund, or put in glass sterile screw cap.

Another option and wrap the sweet milk with cellophane or plastic wrap durability up to two weeks.

Sweet Milk In Quadradinhos or Sweet Farm Milk

Sweet Milk In Quadradinhos or Sweet Farm Milk
ingredients:
* For every two (2) kilograms of sweet are the ingredients below. *
Dulce de leche in Quadradinhos:
5 liters of milk type A (does not serve other milk)
10 cups (tea) of sugar, 1.5 liter or sugar
1 teaspoon (tsp) full of sodium bicarbonate dissolved in cold water ½ cup
The bicarbonate serves not curdle milk
utensils:
A large, high melting pot or a large pan (20 X 35)
Twenty (20) height of thirty-five (35)
centimeters wide.
1 tablespoon very long stick unused (new)
Wash and sterilize the spoon on the stove quickly, let it cool.
Way of preparing:
Place the pan (well washed) _ milk, sugar, and finally baking soda dissolved in half a glass of water stir well.
Mix all the ingredients "out of the fire" until the sugar get well dissolved.
* If the sugar is not well dissolved (before going to fire), it will caramelando the bottom of the pot, taking the point of sweet, ie, damaging the sweet *.
You lose the ingredients, not seen sweet milk to sell, turns a glop, crumbly.

Take the pan with all the ingredients well mixed over high heat, stirring constantly.
When starting to boil, down and heat and continue stirring.
Remove with a slotted spoon all the foam that is forming and rising up, disposal (garbage).
Go stirring until the candy is change the color (caramel color) and the mass is released from the bottom of the pot.
To test the Sweet Spot of milk:
Test point in a saucer of water, pour a tablespoon of (soup) of fresh and see if it is already Durinho (firm).
Pour the sweet on a stone marble greased with butter or a bowl (greased) spread well. leaving the middle size (½) cm high.
Let dry slightly and cut into squares or rectangles, all the same size.
Once dried well pack with cellophane.
Note:
The Dulce de leche into squares takes 2 to 2.5 hours to cook.
If you prefer to do it in pots, mess with big shovel.
FOLLOW ON NEXT MILK SWEET PUBLISHING doughy, EASY AND FASTER.
This recipe is step by step and still have questions, please send your difficulty, for the Group on Facebook Cooking Questions in Portuguese, or the Chest of Nonna Antoinette.

Stuffed Duck With Orange Sauce + Monitoring

Stuffed Duck With Orange Sauce + Monitoring

ingredients:

1 grand old duck

Spices:

2% by weight of salt meat, or
1 tablespoon (soup) shallow for each kilo of meat
1 tablespoon (coffee) of powdered ginger or
6 slices of fresh ginger
1 cup dry white wine
1 pepper whole finger girl without seeds, chopped
1 large onion, chopped
2 leaves of fresh laurel
2 branches of fresh or dried oregano or fresh basil
2 fresh rosemary branches
2 fresh mint branches
1 packet of parsley and whole green onions
2 oranges with peel, cut into thin slices
1 lime juice only
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves

Orange Sauce:

1 Background broth cup of brewed baking sheet or
1 bouillon cup
1 orange juice
1 tablespoon (soup) of lemon juice
2 tablespoons (soup) of wheat flour
2 spoons of butter
Garrison:
I - Option:

Orange caramel shell

½ cup orange peel cut into thin strips
½ liter of boiling water to throw over the orange peel
Way of preparing:

Cut several orange peel into very thin strips, without the white part, throw boiling water, let the boil, strain it through a fine sieve.
Make putting water and repeat this operation 3 times, to take the bitter.
Then pour the strained shells in syrup with sugar, cinnamon, cloves and ginger, let cook until a thick syrup and shells shining.

Way of preparing:

Wash the bird, loosen skin from breast and duck thighs.
Do not pierce the skin of any bird, if you want to drill under the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange juice and lemon and dry white wine.
Leave tempered for 24 hours in the capped refrigerator, or in a thick plastic bag closed.

The next day the duck place with the breast side up, on a large and high pot with all spice and water, lead to fire to provide a boiled for half an hour approximately.
Turn off the heat and let cool in the pan covered.
When cold, remove from pan percolate seasoning.
Place the duck on a baking sheet lined with foil, pour a seasoned broth cup, brewed.
Smear beneath the skin, breast and butter with duck thighs (not used margarine).
Cover with foil, so that, going slack over the bird, not to stick to the skin of the bird.

Bake in preheated moderate oven 180 ° C for 40 'minutes per kilo, according to your stove.

Stuffing For the duck:

ingredients:

2 cans of ham pâté
3 sour apples grated in the large drain
2 spoons of butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender

Way of preparing:

Mix the paté with the butter cream cheese cheese, apples and mashed wafer, if you can suspend the butter and use more cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing, or model like a big cigar,
put inside the bird or sew with needle and thick thread or secure with toothpick.
With the same recipe of the filling, can replace the duck for chester, peru, hen mallards or other bird on your taste.

follow up:
Rice With Raisins:

ingredients:

2 cups (tea) of cooked rice with time
4 cup (tea) cold water
2 tablespoons (soup) of corn oil
2 tablespoons (soup) of grated onion and finely chopped

Other Ingredients:
1 cup (tea) of seedless raisins, or to taste
1 tbsp (tablespoons) butter
½ cup (tea) of chopped parsley (optional)
1 tablespoon (soup) of chopped fresh mint (optional)

Way of preparing:

Place in a saucepan the washed rice, without frying, add cold water, salt, 2 tablespoons grated onion and 2 tablespoons oil soup, let cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, mix well, let the fire to dry.

How to prepare the Rice With Raisins:

In a large skillet, heat the butter over low heat, place the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice (cooked to order) mix well, remove from heat and add last parsley and chopped mint and choosy.

If you can add some chopped nuts coarsely.
Serve mode:
Arrange on a plate, stainless and garnish the edges with dried fruit or chopped fresh. Mango cut in ears, orange cut into slices with peel and others.
You can put around the transom, polka dots of various fruits cut with boleador.

Mode Prepare the sauce:

Place in a pan of melted butter with a little of the strained pan bottom, being careful not to get too salty.
If it becomes too salty increase the orange juice.

Then stir in the orange juice and the lemon juice, boil well, 5 '10' minutes.

Dissolve the flour with a little cold water or orange juice, pour the sauce and cook stirring constantly until the flour and the sauce becomes thick.
Garrison
II - Option:

1 kilo of fresh Japanese laranjinha or compote.
You can substitute orange jam or orange slices.
Green leaves of curly lettuce, black plums pitted.

With rice with raisins and green salad.
You can replace rice by or mashed potatoes, carrots, parsnip.

Note:
If you do not have with New Duck cook before baking.

Tip For New Mothers Day -Pato With Pineapple and Cherry

Tip For New Mothers Day -Pato With Pineapple and Cherry

ingredients:

1 medium whole duck or in pieces

Spices:

2 tablespoons (soup) of butter
1 cup dry white wine
6 cloves garlic, crushed
1 whole rosemary branch
1 whole basil branch
2% by weight of salt bird approximately 1 tablespoon (soup) salt
1 tablespoon sweet paprika coffee
1 teaspoon (tsp) fresh ginger, grated
1 pinch of pepper or pepper to your taste
1 pinch of grated nutmeg
1 bay leaf
1 pineapple syrup tin

Other Ingredients:

 l large can of pineapple compote
1 small glass of cherries

Sauce:

l orange juice
1 cup of cold water
1 cup of sauce cold strained cooking
1 level tablespoon cornstarch
50 to 100 grs. dark seedless raisins
1 pineapple compote can only fruit, discard the syrup
1 shredded orange peel, only the yellow part
the white part of the bitter dish


Way of preparing:

Rinse the duck under running water, remove the feet, neck and curanchim (sambiquira).
Loosen the skin of the breast and thigh, being careful not to tear the skin
* Never pierce the skin of any bird *
After the washed duck season.
Leave in the refrigerator tempered put 4 to 6 hours covered with a napkin
Take the spice duck strain.
Place the bird in a refractory, spend plenty of butter put up and put under the skin.
Add the strained orange juice in the refractory bottom.
Cover with aluminum foil.
Bring to medium preheated oven l80 ° C for forty minutes for each kilo of meat, or until roast.
Before taking the oven, remove the aluminum foil and let it brown.
Make the sauce, mix the cornstarch, orange juice broth strained cooking and cold.
Bring the sauce to heat until thickened.
After the ready sauce, add pineapple and chopped kid compote, raisins, orange peel, leaving the fire to give a slight boil.
Remove the sauce from the heat and throw put up the already roasted duck and hot
Place the duck on a platter of stainless steel and around, garnish with slices of pineapple compote and in the center a cherry


Note:
If the duck is old, give a pre cooking, with all the spices before baking.
Do not forget that the bird's breast is always facing up.

Sweet Simple Pumpkin and Crystallized and Diet Syrup Glass

Sweet Simple Pumpkin and Crystallized and Diet Syrup Glass
ingredients:
1 kilo of ripe pumpkin, peeled and diced 2 cm
1 kilo of refined sugar
2 pieces of cinnamon stick
1 tablespoon (soup) of cloves
2 tablespoons (soup) of ginger slices
Way of preparing:
Place in a pan the pieces of pumpkin, sugar, cinnamon cloves and ginger.
Bring the fire to boil, lower the heat and let cook with pumpkin water itself, if it does not drop water add a glass of water. Once cooked, let it cool.
Do not take candy from the pan. The next light again to fire day, make this operation 3 times, this process is to make the tastiest sweet, is (optional)
If you can eat the candy so finished cooking, hot or cold.
Inside the sweet pumpkin is served in deep bowls covered with cold milk.
If you can store in sterilized glass with screw cap.
Sweet pumpkin Candied
ingredients:
1 kilo of ripe pumpkin
1 tablespoon lime soup
Syrup:
1 kilo of sugar
500 ml water
2 tablespoons (soup) of ginger cut into slices
1 tablespoon (soup) of cloves
2 pieces of cinnamon stick
Way of preparing:
Cut the pumpkin into small pieces all the same size, rinse well under running water.
Do not forget to take the pumpkin shell.
Place the pieces in a dish bowl, covered with water, already mixed with a tablespoon of lime.
Make the mixture of water with lime with the help of a wooden spoon, not put your hands.
Soaking put 2 to 4 hours, turning the pieces occasionally with a wooden spoon or a fork.
Then drain all the water in colander, rinse piece by piece in water.
Wash the pieces of pumpkin in water for several times.
After washing pierce each piece of pumpkin with a fork on all sides so that the syrup can penetrate the sweet.
Prepare the syrup mode:
Place in a large pot sugar water, mix off the heat, add the cloves cinnamon, ginger. Make a syrup with wire point.
wire point is when pouring the syrup and the end of the spoon is a wire.
Boil the pumpkin pieces put about half an hour, the syrup thickens, add a little hot water to the syrup does not burn.
Turn the pumpkin pieces in the pan with a fork occasionally with care not to break.
Repeat this operation for three days without taking the candy from the pan is (optional).
After the sweet cold, put on a fine sieve to drain.
If you can dry in the sun, covered with a sieve or fine screen
Cover the candy to avoid contamination with insects or dust.
Once dry, sprinkle refined sugar put up, or crystal sugar
Sweet pumpkin is very beautiful, glazed with glass syrup.
You can save in cummerbund with cover glass or screw cap.
Pumpkin sweet Dietetic
ingredients:
1 kilo of ripe pumpkin
Other Ingredients:
10 to blackheads India
5 cinnamon sticks
2 tablespoons (soup) of ginger, thinly sliced
14 tablespoons (soup) shallow own dietary sweetener for oven and hob
It is spoon "soup as" sweetener.
Do not use spoon (soup) common, it is not the right measure, and will change the sweet.
Way of preparing:
Peel the pumpkin cut into small pieces, all equal, wash
well, dry with a very clean napkin.
Place the pumpkin pieces in a terrine with the spices
sweetener lead to micro waves per eight (8) minutes without water
the capless.
In the traditional stove, cook the pumpkin pieces with cloves,
cinnamon and ginger with two fingers of water above the pumpkin, put
20 to 25 minutes on low heat with the pan uncovered.
Remove excess water by passing through a sieve, add the sweetener and light
over low heat for another 30 minutes, stirring occasionally
Once ready put a cummerbund
Calda glass
3 cups sugar
½ L of cold water
4 tablespoons white vinegar
Mix sugar with water, bring to a boil.
When the boil add the vinegar leave the fire until the syrup is in the glass point that is the wire point.
Skip the sweets stuck a toothpick.
Allow to dry before putting on the silver or golden cups.
To recapitulate:
Place in a saucepan the sugar and water, bring to a boil, lower the heat and place the vinegar.
When the sauce is bubbling, do the test.
Peque a bit of syrup with a spoon (soup) pouring the liquid into the pan.
Form a thread on the tip of the spoon this is the right spot.
wire point. What is the glass syrup.
Let attention and careful not to overcook.
It serves to use for all parties of sweets:
sweet corn, brigadiers, candy all fruit, pumpkin candy eggs among others.
** The glass syrup is very important in confectionery. **

Lasagna Eggplant III Sauces Eggplant parmigiana - Rectified

Lasagna Eggplant III Sauces
Eggplant parmigiana - Rectified

ingredients:
6 eggplants medium, thinly sliced
1 handful of salt
Filling:
250 g. mozzarella sliced
250 g. sliced ​​ham
100 g. provolone and parmesan grated in the large drain
Sauce:
½ liter of homemade tomato sauce or
1 industrialized sauce can diluted with 3 cans of water
2 tablespoons (soup) of oil
2 tablespoons (soup) of sugar
2 bouillon tablets (optional)
1 tablespoon (soup) of chopped basil or dried oregano
1 onion finely chopped or grated large
1 bay leaf, then remove the plate ready
Mode Prepare the sauce:
In a medium saucepan fry the onion in oil, add the other ingredients, bring to heat until a consistent sauce, not too thick.
Do the same procedure with the industrialized sauce, leave the fire until reduced by half.
I-Option):
For breading:
1 wheat flour dish
1 breadcrumbs dish
4 beaten eggs
1 cup of tea oil for frying
Prepare Eggplant mode:
Cut the eggplants into slices at length with the peel, soak for 10 'minutes, drain dry. (optional).
Skip the slices of eggplant in flour, then in beaten egg and finally in breadcrumbs.
Fry in hot oil until golden brown.
Once dry fried fat with paper towels. To reserve.
II - Option:
Broil the eggplant slices on both sides of a plate or in a pan or on the device.

III - Option:
For breading:
Pasta:
1 egg
1 glass of milk
1 cup flour
1 pinch of salt
1 pinch of baking powder
Beat all ingredients in a blender, then pass the eggplants, let drain, fry in hot oil.
Dry with paper towels,

Mode Mount the eggplant lasagne:
Place a large portion of sauce on the bottom of a roasting pan to prevent burning.
Make eggplant layers, gravy and stuffing, to finish
The last layer is a sauce with grated cheese.
Bring to a preheated oven 180 ° C until gratin.
Option II:
Eggplant parmigiana
ingredients:
4 very thin large eggplants
2 tablespoons of salt
Filling:
300 grams. grated musarela the thick drain
200 g. ham cut into thin slices
Notice:
The fashion was parmigiana cheese made with the City of Parma (Italy), Parma cheese.
Here in Brazil was replaced by cheese musarela to cheapen the dish.
For breading:
Pasta:
1 egg
1 glass of milk
1 cup flour
1 pinch of salt
1 pinch of baking powder
Beat all ingredients in a blender, then pass the eggplants, let drain, fry in hot oil.
Dry with paper towel
Tomato Sauce
1 liter of homemade tomato sauce
2 onions, grated or finely chopped
2 tablespoons (soup) of oil
1 tablespoon oregano
1 teaspoon (tsp) salt
1 teaspoon (tsp) grated ginger
1 pinch of grated nutmeg
Way of preparing:
Remove the rind from the top and under the eggplants, leaving the shells the edges, cut into thin slices
Salgar with a tablespoon of salt, then add the pieces, one above the other, as if he had not cut
Leave on a board sorando, that is, without water to remove the bitter, for fifteen minutes. (optional).
Then take the salt with a paper towel and carefully squeeze the pieces, so they are very dry.
Skip the slices of aubergines in mass to tarnish, drain well before frying.
Fry in hot oil, remove the fat excess with a paper towel
Mode Prepare the sauce:
Fry two onions with two tablespoons of oil, add the tomato sauce, and a glass of water, boil well until thick, add oregano, nutmeg, and ginger and salt
The sauce should not be too thick, which dries in the oven.
Mode Mount the Baking Sheet:
A rectangular refractory put the first generous layer of sauce.
The second layer is pasty eggplant
The third layer is a sauce
The fourth layer is sliced ​​ham
The fifth layer is grated mozzarella
The sixth layer is a sauce
Merge the layers to finish
The last layer is sauce and grated mozzarella over
Bring to a preheated moderate oven 180 ° C for twenty minutes or until the cheese is completely melted
Serve with white rice and green salad (leaves). or lettuce, grated raw carrots and cherry tomatoes.