ingredients:
I - Option:
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
Option II:
banana farofa with raisins:
ingredients:
4 large nanicas bananas cut into thin slices
1 cup (tea) seedless raisins (optional)
1 ½ cup (tea) of corn flour
1 cup (tea) of grated onion
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce
Way of preparing:
In a pan fry the onion and leek, add the banana and make the chips until the banana is soft.
Place the olives, then the cornmeal, salt, and pepper, mix well.
If you stay dry put a little hot water if it is unlike most corn flour.
Finally add the raisins, parsley and chopped chives
III _ Option:
Farofa Chicken Kids:
4 tablespoons (soup) of oil or lard
1 large red bell pepper chopped
2 large onions, grated
1 cashew nuts ground saucer or Brazil (optional)
1 saucer of chopped green olives
1 cup (tea) of chopped parsley with stems
1 cup chopped green onions, thinly sliced
50 grams. chopped bacon
150 grams. cooked sausage and ground
200 g. cooked and chopped chicken liver
300 grams. of cooked chicken gizzard and ground
2 cups (tea) of corn meal or
1 cup (tea) of corn flour and
1 cup (tea) of cassava flour
Prepare mode:
Fry the bacon in the oil, remove.
Place the peppers and onions in the same fat fried bacon, leaving the fire to cook.
Add the chicken liver with mashed gizzard, and sausage, make the braise, if you need to add a little hot water. or a little more oil to continue cooking.
Add the other ingredients, then the corn flour gradually and slowly, to give point farofa for last chopped parsley.
IV - Option:
Farofa Pinion:
50 grams. Bacon mincemeat
1 cup (tea) of cooked and crushed pine nuts (optional)
1 cup (tea) of minced pork scraps or
1 cup of tea) shredded cooked chicken liver or gizzard, can be half and half. (optional)
1 cup (tea) of grated onion or minced
1 cup (tea) of chopped parsley and niggling
½ cup (tea) of chives colored thinly sliced
1 plate of cornmeal
I handful of seedless raisins (optional)
4 tablespoons (soup) of corn oil
1 tablespoon (soup) shallow salt
Prepare Farofa mode:
Fry the bacon, remove.
Pour the onion in the same fat fried bacon, let the fire until wilted, add the chicken liver with mashed gizzards, make the braise, if you need to add a little hot water. or a little more oil to continue cooking.
Add the pines and then cornmeal gradually and slowly, to give point farofa.
Note:
If you can put a dish of finely chopped raw cabbage, sauté with the onion.
V Option:
Farofa With Fruits
ingredients:
200 g. chopped ham into small cubes
50 to 100 grs. chopped bacon
1 cup (tea) of oil or
½ cup oil and half butter
1 cup (tea) chopped onion
1 cup (tea) seedless raisins
1 cup (tea) of green apple peeled and seeded, cooked in small pieces, or braised with bacon
or banana cut into small cubes cooked or braised
1 cup (tea) chopped drained pineapple compote
1 cup (tea) of cherries in syrup drained (for garnish)
1 cup (tea) of chopped prunes
1 cup (tea) chopped parsley
3 cups (tea) of crushed crackers in a blender or
half toasted manioc flour and half the corn flour flakes.
Way of preparing:
Put a frying pan on the heat, add the bacon and fry well, skip the fat, use to make another dish. Book fried bacon
Add the margarine and oil, saute the onion until wilted, add the chopped ham, bacon, mix well.
Add salt, and other ingredients, the wafer flour or other flour. If you use the ouras flour leave the fire to cook well, finally chopped parsley.
VI Option:
Farofa Fruits and Vegetables:
l cup (tea) of grated onion
1 cup (tea) chopped stalk celery finely grated
l cup (tea) grated raw carrots in thick thin
l cup (tea) of black plums in syrup, drained
1 cup (tea) of dark seedless raisins
l cup (tea) of grated cheese or cream cheese cheese (optional)
2 cups (tea) of crushed crackers or
2 cups (tea) of corn flour, or
1 cup manioc flour tea and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. nuts coarsely chopped or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 tablespoon (soup) salt
Way of preparing:
Fry in oil, celery, onions, carrots, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
VII - Option:
sweet streusel:
l cup (tea) of grated onion
1 cup (tea) chopped stalk celery finely shaved or optional
l cup (tea) grated raw carrots in thick thin
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated cheese or cream cheese cheese
2 cups (tea) of crushed crackers or
2 cups (tea) of corn meal or
a cup of cassava flour tea and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
Way of preparing:
Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil
VIII - Option:
F A F R A Leftover Meat
100 g. chopped bacon
100 g. ham, sausage, various meats leftover ground
4 cooked, chopped or grated eggs
1 cup (tea) of grated onion
1 cup (tea) of chopped olives
1 cup (tea) chopped parsley
250 g. Corn flour
250 g. cassava flour
1 tablespoon (dessert) shallow salt
1 tablespoon (soup) red pepper sauce or
1 or ½ pepper finger chopped girl without seeds
Prepare Farofa mode:
In a pan fry the bacon in butter, then add the onion, let wither well, add the ham, meat leftovers the olives, mixed flour, chopped eggs and put last parsley and salt and if you want to put 1 tablespoon red pepper sauce
IX option:
Farofa Of Cabbage
½ cup (tea) of oil
1 cup (tea) of corn flour
1 cup (tea) of cassava flour
6 to 8 cabbage leaves cut thinly
l cup (tea) of chopped green olives
l cup (tea) of parsley with stems finely chopped
l large onion, chopped fine drizzling
50 grams. chopped bacon
½ pepper lady finger chopped without seeds
salt
Prepare mode:
Fry in oil the bacon then remove, add the onion leave shrivel, add the cabbage, make the sauté.
Add pepper and salt and flour gradually and slowly by last olives finely chopped parsley.
Notice:
If you can play the cabbage in boiling water, so the boil count 1 minute, drain playing over ice water to stop the cooking.
X - Option:
Farofa D 'Water
ingredients:
2 tablespoons (soup) of butter. Lard or oil
2 tablespoons (soup) of vinegar
1 onion large grated
2 tomatoes peeled seedless
3 red peppers, yellow, green and chopped niggling
1 dish of cassava flour, unroasted
1 cup (tea) chopped parsley
1 cup (tea) seedless raisins (optional)
½ cup (tea) of water
Way of preparing:
Place a large pot on the fire with the butter, add the onion, tomatoes and simmer for 10 minutes.
Then add the peppers vinegar and water, cook for 5 minutes.
Add the cassava flour gradually until the streusel is wet.
Add the parsley and pepper bites.
Note:
Revenue from crumbly above, serves as a stuffing for chicken, fish, pork and others.
Nenhum comentário:
Postar um comentário