Porkchop Port Braised With Polenta or Farofa + Photo

Porkchop Port Braised With Polenta or Farofa + Photo

ingredients:
½ kilo or the taste of pork ribs cut into two equal pieces.
Seasoning:
1 teaspoon (tsp) full of salt
½ pepper lady finger without seeds, chopped
1 fresh sprig of rosemary or another herb of your choice, remove before baking
Garlic to taste cut in half, if old tire crumb and remove when baking
Way of preparing:
Season the meat, leave in the refrigerator for 4 to 6 hours, covered with plastic wrap.
Place on a baking sheet lined with foil, leaving the oven until golden brown
Oven 180 ° C, then lower the heat to 160 ° C.
Serve with polenta, or crumbly and salad leaves. green
ingredients:
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 chopped parsley, salt and pepper, mix well.
polenta Traditional
ingredients:
1 cup fine cornmeal
1 cup of cold water to wet cornmeal
4 cups boiling water
2 tablespoons (soup) of corn oil or margarine
1 teaspoon (tsp) salt.
Way of preparing:
Place the cornmeal in a medium saucepan, add the cup of cold water, mix well, add the oil and salt.
With the rest of the water four (4) glasses bring the fire until it boils.
Place a glass of boiling water and mix the wet cornmeal.
Bring to heat until it starts to thicken, go adding the rest of boiling water slowly and slowly.
"If you do not practice, every time you put boiling water, remove the pan from the heat mix well, return to heat, stirring constantly with a high cable spoon."
Do this procedure up to finish all the water, until a homogeneous mass.
You can leave in the same pan, put a long cross spoon between the lid and the pot, low heat for 40 'minutes, stirring occasionally.

Some Cooked vegetables in Microwave + Photos

Some Cooked vegetables in Microwave + Photos

4 medium unpeeled potatoes or a large 12 cm.

Wash the potatoes under running water.

Place the potato medium 4 in a colorless transparent plastic bag with 4 tablespoons of water soup, or a large potato.

Close the mouth of the bag tying a knot, then stick with fork in four different places about four fingers down near where you closed, not to burst the bag.

Put the bag of potatoes into a bowl or deep dish.

Turn on the microwave power high by 6 'minutes, allow to cool slightly to open the bag.

If you notice that they have not put cooked over 1 'or 2' minutes


Other Vegetables which may be cooked in microwave oven in the same manner as the potato.
You can cook every sweet potato slices two fingers.
Broccoli and Cauliflower Bouquets portion of a bottom plate 6 'minutes
Eggplant peeled, diced a large unit 6 'minutes
Pepper 6 '8 minutes if large (each)
Pea pie among others. 6 'minutes
Peeled tomatoes for 3 large units 3 '

Ricotta gnocchi II Sauces

Ricotta gnocchi II Sauces

ingredients:

300 grams. mashed fresh ricotta
200 g. cooked and squeezed spinach
100 g. grated Parmesan cheese
200 g. of wheat flour


Sauce: I

½ pint of whipping cream
250 Gorgonzola
100 g. grated Parmesan cheese
50 grams. coarsely chopped walnuts, or to taste (optional)
50 grams. of butter

White sauce or Bechamel: 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 skillet, 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.

Way of preparing:

Wash the spinach, throw boiling water, leave for 1 'minutes later
pour in a colander play enough ice water to stop the cooking, squeeze well with your hands, to remove all the liquid. Drying the paper towel.
Knead the fresh ricotta with a fork, mix the squeezed and chopped cooked spinach finely, add the grated cheese and flour gradually until well mixed.

Make the rolls and cut into the size of one centimeter.
To avoid sticking, sprinkling flour on top.

Place a large pot on fire with 5 liters of water, 2 tablespoons oil, when it boils, pour slowly the gnocchi, so come to the fore, leaving more 3'minutos.
Take with slotted spoon, place in colander, pour over an oil wire to not stick.

How to Prepare White sauce I

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 and lettuce salad with cherry tomatoes and grated carrots in thick drain.

Omelette Simple + Monitoring + Photo

Omelette Simple + Monitoring + Photo

ingredients:
3 beaten eggs together
50 grams. of finely grated cheese (optional)
1 large scoop of ground beef braised or
2 medium potatoes cut into thin slices cooked
Ground beef Braised:

1 cup (tea) of ground beef, chuck, arm, muscle, or other meat of your choice
1 peeled medium eggplant into cubes cooked in microwave See below
1 small onion cortadinha or grated
½ cup of parsley with stems finely chopped
½ pepper lady finger chopped without seeds
1 leek only white part cut into slices (optional)
If you can change the eggplant for grated carrots, fry with the meat.
Mode Preparing the Omelet:
Beat well eggs, add grated cheese
Place a medium skillet (27 centimeters) before adhering the greased fire with oil
Bring to heat until hot, pour the beaten eggs and so get the drop side put over ground beef or potatoes (which should be hot).
Once you are dropping and note that is cooked, turn with a lid or plate and do the same procedure.
If you practice throw the omelette up to be able to turn.
Do not do this procedure, it is not very safe, you need a lot of practice.
To serve put chopped lettuce or tomato unseasoned.
Other Omelette options:
beaten eggs with one or more ingredients below
fried sausage or bacon
Sliced ​​onion braised
Tomato and onion cut into slices sauteed before
Slices of cheese half healing or you prefer
baked potato slices with onion and tomatoes sauteed already
Mozzarella cheese with ham sliced
A portion of catalonia braised with garlic and oil.
follow up:
Vegetable Salad:
1 or 2 tomatoes cut into slivers or small cubes
½ large avocado cut into small cubes
1 large onion cut into slices or chopped
2 to 3 tablespoons chopped green olives
Season with salt, lemon or vinegar and olive oil.
Here in Brazil the avocado is not used much in savory dish, however is very good salad above.
Be sure to try.
The above more side dish serves for lunch or a little dinner.

Eggplant Baked in Microwave:
Peel the eggplant, cut into cubes, do not need soaking.
Then put the cubes in a plastic bag with 4 tablespoons cold water Close the mouth of the bag tying a knot, stick with a fork in 4 different places not far below.
Place the bag in a bowl or deep dish, lead to microwave high power for 6 'to 8' minutes.
Remove, runs water and stir into the pan of braised already, leave a little on fire by 5 '10 minutes

Steak Milanesa steak and Parmesan - Options II + Photos

Steak Milanesa steak and Parmesan - Options II + Photos

ingredients:

½ duck, topside, rump, or meat of your choice, ask the butcher to move the machine to sharpen the meat, or hit with the meat batter.
Quench only with salt.
Allow to stand for 15 'to 20' minutes in the refrigerator.

Ingredients For breading:

1 wheat flour dish sifted
1 breadcrumbs dish
breadcrumbs is made with toasted stale bread
"Not to be confused with cassava flour"
which is a tuber,
4 whole eggs, beaten
3 tablespoons (soup) of corn oil to pass the steaks or necessary.
½ liter of corn oil for frying.
Paper towel to remove fat
How to prepare the steak Breaded:
Season the meat with salt, let stand for 15 'to 20' minutes
inside the refrigerator.
Then move the steaks in cold oil
Pass the flour, beating out the excess.
Then in beaten eggs.
Finally the bread crumbs (bread flour).
Beat to remove excess breadcrumbs.
Put a little oil in a medium non-stick pan. "Do not fry in the pan that is too low", and splashes oil.
Let the oil get hot when hot, add a steak down the fire, let cook for 5 'minutes on each side or until golden brown.
Do not let it brown too burning.
When dirty the oil, discard, wash the pot and make the place clean oil. Do likewise with the other steaks.
Do not skimp oil you will ruin the taste, not fry with dirty oil is bad for health.
Put the fried steaks on paper towel to remove excess fat.
If you need place also paper towel on top, squeeze to get well sequinho.
Serve on a platter and put back leaves of lettuce, tomato.
Came with mashed potatoes, or mashed cassava, grated cucumber salad with onions and chopped tomatoes.
Steak to Parmegiana

Do the same to steak milanese
Make a tomato sauce with:
6 tomatoes peeled and seeded, or 300 ml homemade sauce
or ½ tin industrialized sauce diluted with 2 cans of water leave the fire until reduced by half
300 grams. or to taste grated mozzarella in thick or thin sliced.
1 or 2 chopped onions
How to Prepare the steak to Parmegiana
Place in the bottom of an ovenproof dish a little sauce over the steaks milanese.
Cover with tomato sauce, and over the sliced ​​or grated mozzarella cheese on thick drain.
Place in the oven preheated to 180 ° C.
Leave in oven until melted cheese.
Serve with white rice and cabbage salad sliced ​​thinly or
Chicory or endive cut very thin
Curiosity:
The steak the parmigiana. The name says:
The right is to make cheese from Parma (city of Parma - Italy).
Here in Brazil they exchanged for mozzarella to be a cheaper cheese within reach of every budget.
And the name remained the same. "Steak to Parmegiana"

Stuffed peppers with ground beef + rice + Foto

Stuffed peppers with ground beef + rice

ingredients:
6 fatty red peppers or medium amartelo seedless, no salt
2 bouillon broth, or
1 liter of homemade tomato sauce, cook the peppers
Filling:
2 cups (tea) of ground meat (duck) or meat of your choice, raw
1 cup (tea) of uncooked rice washed
1 cup (tea) of grated onion, washed and squeezed
1 cup (tea) of salsa with chopped stem and
½ cup green onions thinly sliced
1 cup (tea) chopped green olives, or to taste
1 garlic pore, only white part, cut into slices (optional)
braised with a drop of oil until wilted, let it cool

Spices:
1 tablespoon (dessert) salt
1 teaspoon (tsp) grated ginger
¼ teaspoon (coffee) of ground bay (optional)
1 pinch of cinnamon (optional)
1 pinch of nutmeg (optional)
½ pepper finger chopped girl, or
1 tablespoon (soup) pepper sauce
(Removing the cinnamon and nutmeg) can substitute 1 tablespoon (coffee) Worcestershire sauce
 Way of preparing:

In a large bowl place the ground beef, rice washed without water, raw onion, braised leeks, raw parsley, ginger, and spices, mix well, let stand for 30 'minutes in the refrigerator.
Wash the peppers, remove the stems, seeds, dry well, cut a thin cover. To reserve.
Put the stuffing in peppers "no" to the edge, a little more than half.
Place a small piece of bread to hold the filling, then the cap chili, secure with toothpick.
Remember that rice grows twice.
In a large saucepan put the broth already dissolved, or unsalted tomato sauce with two broth.
Arrange the peppers one beside the other, without reassembling, so that the dressing covers two (2) fingers above them.
Lead to high boil, lower the heat to leave cooking for 20 'minutes or until the peppers are cooked, that is, they are higher (fat) with little sauce.
Serve with ricotta cheese (homemade) see recipe on my blog.

Accompany Mixed Salad or Curd:
Mixed salad:
4 peeled potatoes, diced, cooked,
2 carrots, peeled, cut into pieces, cooked
300 grams. cooked beans cut into small pieces
4 boiled eggs cut in half or into 4 equal parts, or can be cut slices.
1 glass ½ kilo of palm or mushroom drained, washed and chopped into thin slices, or to taste.
15 black olives pitted.
You can also follow the chicory salad., Or endive chopped thin.

chicory salad or endive cut very thin with cherry tomatoes.

Cigar cabbage leaves or grape leaves

Cigar cabbage leaves or grape leaves
ingredients:
1 fresh white cabbage, very large and heavy, or
15 grape leaves.
1 cup (tea) of beef (ground duckling), or the flesh of your preference, tighten the cup
½ cup (tea) of rice and washed dry with no water.
2 bouillon tablets,
l / 2 liter of homemade tomato sauce or processed sauce
If using industrialized sauce diluted with 3 cans of cold water, bring to fire until reduced by more than half.

Spices:
1 onion large grated
2 garlic cloves without mincemeat crumb
1 pinch of nutmeg or cumin (optional)
1 pinch of ground bay.
1 teaspoon (tsp) or (soup) of grated ginger
½ or whole pepper finger girl without seeds, chopped
2 tablespoons (soup) of chopped fresh mint.
½ teaspoon (soup) of salt.
1 cup of parsley tea with the stems finely chopped
½ cup green onions cut into rodelinhas

Way of preparing:
Wash the cabbage, remove the leaves carefully, cutting with a knife. Cut a little thick stalk.
Place in a large cauldron, the cabbage leaves for cooking, that is, only to wither. To reserve.
Season the meat with salt, let rest for 30 'minutes in the refrigerator.
Then stir in the rice washed and well dried without water.
If you need to dry the cabbage leaves into a clean cloth napkin.
In a bowl add the meat, rice, onion, garlic, the gardener, the ginger pepper, ground bay leaf, pinch of nutmeg and chopped parsley.
Stuff the cabbage leaves not too tight.
Do not forget that rice grows twice.
Fold the side and then roll like a small package.
Place in a large pan the rolls, one from the other side, over sauce cold tomato or broth already dissolved.
Approximately ½ liter of sauce, or to cover the rolls.
Cooking mode:
Leave over high heat until boiling. Cover the pan, lower the heat, leave cooking for 30 'to 40' minutes, or until doubled in size.
If you need complete with hot water to finish cooking.
single dish - only serve with salad. Watercress, cherry tomatoes,
or endive with finely chopped cherry tomatoes and grated raw carrot.
May accompany cheese or dried curds and balls of fresh fruit, pineapple, mango, apple, papaya, and others.

Gnocchi -Simpatia the Gnocchi Gnocchi + Simple

Gnocchi -Simpatia the Gnocchi Gnocchi + Simple

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 Simple:

1 kilo of potatoes Asterix (pink) with boiled bark steamed, or cook in the microwave in plastic bag see previous recipe

Other Ingredients:

4 tablespoons flour, or necessary, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) butter or margarine
2 large eggs
50 grams. grated Parmesan cheese

Prepare the dough mode:
Wash the potatoes unpeeled to take all the land, cut slightly in half to mark the circumference to facilitate the removal of the skin
Cook the potatoes steamed to stay without much water, or very small potatoes that are drier or own pink potato gnocchi.
You can use the aluminum rice colander to cook the potatoes.
If you want to cook the potatoes in the microwave see on my blog how to cook.
After the boiled potatoes, remove the peel while warm by pulling the skin on the sides, pass the potato masher or processor, or knead with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Place in a bowl the squeezed potatoes, add butter, salt, eggs, one at a time, the grated cheese and lastly the flour gradually and slowly, mix well, to give point to curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly 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 and slowly, lower the heat.

When rise are cooked, leave, leave more 2 'minutes, remove with a slotted spoon and see if it is already in the right spot.
If you can do a test with 3 to 5 gnocchi to see 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 add a yolk or milk or cream or more potato., To achieve the desired point.
Once he tested the mass and it worked.
Do the same procedure.
To recapitulate:

When the gnocchi are cooked they climb comes up, cook for more 2'minutos.
Once cooked remove the gnocchi with a slotted spoon and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
Then 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.
follows:
green salad, watercress with thinly sliced ​​red bell pepper, yellow and purple, or various vegetables.
See in my blog sauce to suck.

NHOQUE - Simpatia do Nhoque + Nhoque Simples

             NHOQUE -Simpatia do Nhoque  + Nhoque Simples

Todos os dias 29 de cada mês é o dia de comer nhoque da sorte.

Ingredientes:

SIMPATIA DO NHOQUE:

Simpatia -  “Dia 29 de cada mês”, colocar embaixo do seu  prato uma nota (dinheiro) , pedir uma graça, não conte para ninguém o que você pediu.
Guardar esse dinheiro  até o dia 29  do próximo mês, dentro da bolsa,  ou bolso sem comentar com ninguém.
Depois  levar  o dinheiro (nota)  na igreja de sua devoção,  agradecendo , mesmo que ainda não recebeu a graça.
Se você tiver fé a sua graça já está a caminho.

Nhoque Simples :

1 quilo de batatas  Asterix (rosa)  com casca cozidas no vapor, ou cozinhe no micro ondas dentro de saco plástico veja receita anterior 

Outros Ingredientes:

4 colheres de farinha de trigo, ou o necessário, até dar o ponto de enrolar

1 colher de (chá) de sal

1 colher de (sopa)  manteiga ou margarina

2 ovos grandes

50 grs. de  queijo parmesão ralado

Modo de Preparar a Massa:

Lavar bem as batatas com casca para tirar toda a terra, corte levemente na metade para marcar pela circunferência, para facilitar a retirada da pele

Cozinhar  as batatas  no vapor para ficar sem muita água, ou batata bem pequenas que são mais secas ou batata rosa própria para nhoque.

Pode usar o escorredor de arroz de alumínio, para cozinhar a batata.
Se quiser cozinhe as batatas  no micro ondas veja no meu blog o modo de cozinhar.
Depois das batatas cozidas, tire a casca enquanto estiver morna puxando a pele  pelos lados,  passe pelo espremedor de batatas ou no processador, ou amassar com garfo.

Se quiser pode passar rapidamente,  cada  batata cozida na  água corrente  para esfriar um pouco.

Coloque  numa tigela, as batatas espremidas, junte  a manteiga,  o sal, os ovos, um de cada vez, o queijo ralado e por último a farinha de trigo aos poucos e devagar, misture bem, até dar ponto de enrolar.

Faça rolinhos compridos  e fino, na espessura de um dedo.

Corte os nhoques de 1 centímetro, e polvilhe levemente  com farinha de trigo.

Coloque um caldeirão no fogo com 5 litros de água fria, e uma colher de (sopa) de óleo.
Quando levantar fervura  vá despejando  os nhoques aos poucos e devagar, abaixe o fogo.

Quando subirem estão cozidos, deixar, deixar mais 2’ minutos, retire com uma escumadeira e  veja se já está no ponto certo.

Se quiser pode fazer um  teste  com 3 a 5 nhoques, para ver o ponto certo.

Se ficar mole acrescente mais queijo ralado e farinha de trigo partes iguais.
“Se colocar muita farinha o nhoque fica duro”.
Se ficar duro junte uma gema ou leite ou creme de leite ou mais batata., até conseguir o ponto desejado.

Depois que testou a massa e deu certo.
Faça o mesmo procedimento anterior.
Recapitulando: 

Quando os nhoques estiverem  cozidos eles sobem vem  a tona, deixar cozinhar por mais 2’minutos. 

Depois de cozidos retire os nhoques com uma escumadeira  e passe para o escorredor de macarrão, para escorrer toda a água.
Se você não tiver a panela certa para cozinhar massa  (espagueteira) , faça como o modo anterior.

A seguir passe os nhoques para uma travessa,  cubra com molho de  tomate com carne, polvilhar queijo ralado por cima.

Para Servir:

Sirva bem quente  acompanhado de carne  ou frango assados. 
Acompanha :
Salada verde, de  agrião com rodelas finas de pimentão vermelho, amarelo e roxo, ou verduras variadas.
Veja no meu blog molho ao sugo.

Gnocchi potato or other vegetable II Options VI Fillings

Gnocchi potato or other vegetable II Options VI Fillings


 I Option:

ingredients:

1 kilo of potatoes asterix (pink) or fine steamed and squeezed
You can cook in the microwave. see below

Other Ingredients:

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
1 small egg (optional)
Do not put too much flour that hardens the dough.
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 butter, grated cheese, egg.
After flour, cornstarch (cornflour) and all the milk gradually and slowly, until to the point of rolling.

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 rectangular terrine, put in deep enough tomato sauce over the stuffed gnocchi.
Which can be ball or other format, provided they do not run away from size up.
Other fillings:

1.Frango braised + curd over
2.Carne ground braised with grated cheese
3.Carne ground with vegetables carrots, peas, green beans onions, tomatoes etc.
4.Bacalhau shredded with mushrooms and cheese
5.Ricota with spinach and cream
6.Um small square plate of cheese or mozzarella with ham
Way of preparing:

Grease with butter a rectangular terrine 20 X 25 cm, with butter, lightly sprinkle flour or place a layer of tomato sauce.
The best option is to put a thick layer of tomato sauce.

II - Option:

Gnocchi pan:

Extend half of the dough in the pan, with one or two ladles of tomato sauce.
Distribute over ham and musarela sliced ​​or grated in the large drain (it can be processed) or other filling of your liking.
For the filling up the other half of the dough.
And a shell over tomato sauce, butter or brush
Before serving sprinkle grated Parmesan cheese


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.

Note:

You can swap the potatoes for cassava, cassava, yams, sweet potatoes, ripe pumpkin, chickpeas, among others.
To cook the potatoes in the microwave:
Place 4 medium potatoes in a transparent plastic bag, tie the mouth knotting, stick in four different places not far below.
High Power 6 'to 8' minutes.

Simple Gnocchi - Nhocão Stuffed -II options.

Simple Gnocchi - Nhocão Stuffed -II options.

I - Option:
ingredients:

Gnocchi Simple:
1 kilo of potatoes with boiled bark steamed, or cook in the microwave in plastic bag see previous recipe

Other Ingredients:

4 tablespoons flour, or necessary, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) butter or margarine
2 large eggs
50 grams. grated Parmesan cheese

Prepare the dough mode:

Wash the potatoes unpeeled to take all the land, cut slightly in half to mark the circumference to facilitate the removal of the skin
Cook the potatoes steamed to stay without much water, or very small potatoes that are drier or own pink potato gnocchi.
You can use the aluminum rice colander to cook the potatoes.
If you want to cook the potatoes in the microwave see on my blog cooking mode
After the boiled potatoes, remove the peel while warm by pulling the skin on the sides, pass the potato masher or processor, or knead with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Place in a bowl the squeezed potatoes, add butter, salt, eggs, one at a time, the grated cheese and lastly the flour gradually and slowly, mix well, to give point to curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly 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 and slowly, lower the heat.

When rise are cooked, leave, leave more 2 'minutes, remove with a slotted spoon and see if it is already in the right spot.
If you can do a test with 3 to 5 gnocchi to see 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 add a yolk or milk or cream or more potato., To achieve the desired point.
Once he tested the mass and it worked.
Do the same procedure.
To recapitulate:

When the gnocchi are cooked they climb comes up, cook for more 2'minutos.
Once cooked remove the gnocchi with a slotted spoon and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
Then 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.
follows:
green salad, watercress with thinly sliced ​​red bell pepper, yellow and purple, or various vegetables.

Way of preparing:
With the same mass as simple gnocchi can do nhocão, stretching the dough very thin (one centimeter) in a floured clean napkin, put the filling and roll up like jelly roll, tie the ends with thick cotton string. See below the filling.
Cooking mode the Nhocão:
Place a large pot on the fire with water when boiling, put the nhocão carefully skirting the pan, let cook for 20'a 30'minutos.
If you can make two (2) lower.
Once cooked remove from the heat, carefully holding with thick gloves or dishcloth, moves to a cutting board, remove the napkin and go to a china plate or stainless steel.
Cover with enough tomato sauce with hot meat, sprinkle over grated Parmesan cheese, the thick drain.

Bake for 10'a 15'minutos, or until warm well, ie if necessary.
Serve hot.
Filling:
300 grams. mozzarella sliced
300 grams. of finely sliced ​​ham or
ground beef braised with spices or ground beef with various vegetables or braised chicken, among others.
You can put stuffing to taste without sauce, which will drain the wings.
Tomato sauce with meat:

500 g. of ground beef
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) of processed onion cream soup, or broth.
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup exclude salt
2 bouillon tablets (optional)
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard



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 tomato sauce and other ingredients and finally the salt.
If you need to place one or more glass of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle enough salsa with chopped stem.

Bake for 10'a 15'minutos, or until warm well, ie if necessary.
Serve hot.

Gnocchi Bean Spout With Sauce to Sugo

Gnocchi Bean Spout With Sauce to Sugo

ingredients:
1 cup cooked chickpeas
1 medium potato cooked
wheat flour ½ or slightly less or
gluten-free flour necessary to give league
2 tablespoons (soup) generous grated cheese or necessary
2 tablespoons (soup) shallow butter does not serve margarine
1 tablespoon (soup) of corn oil
1 teaspoon (tsp) full of salt
1 egg

Way of preparing:
Place the sauce with chickpeas eve of water, for 12 hours, drain, rinse under running water pour water again.
Another option is to put the chickpeas in pressure cooker with water boil, lower pin count 3 'minutes, turn off the heat, let rest for an hour without opening the pot.
After cooking the chickpeas with water in a pressure cooker for about 20 '30' minutes or 1 hour in ordinary pot.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Hitting the chickpeas with potato processor or knead with a fork, then pass through a sieve.
Chef's Secret:
Place in a bowl the chickpeas with the processed potatoes, add butter and oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, grated cheese, salt, and flour gradually to give the point of curl.
Do not put too much flour, as well as the revenue that is hard, if you need to put more grated cheese.
Mode Prepare the Gnocchi:
Lightly sprinkle wheat flour in a table, make the rolls of two (2) centimeters in diameter by 1 cm long.
Place a pot with enough water on fire with a pinch of salt and oil wire, so boil, pour some gnocchi at most ten (10) at a time, so climb count plus one (1) minute, remove with the skimmer, go to a bowl pour cold water to stop cooking, switch to a separate tray and well over a strand of corn oil.
Do this until finish all the gnocchi.
Serve with tomato sauce.
Sugo sauce to domesticated
ingredients:
1 or 2 kg of tomatoes peeled and chopped without seeds or
1 can of peeled tomatoes sauce or the traditional concentrate diluted with 3 water can, or more if necessary, boil to reduce by more than half.
½ kilo or even a kilo of onion
1 bay leaf, or ¼ teaspoon (coffee) powder bay
1 tablespoon (soup) dried oregano or 1 fresh branch
1 or 2 tablespoons (soup) of "Onion Soup" Industrialized or
2 bouillon tablets (optional).
1 tablespoon (soup) of sugar or medium carrot peeled cooked in sauce (serves to take the acidity) or
1 teaspoon (tsp) of sodium bicarbonate (see below)
1 tablespoon (soup) tomato paste (optional)
1 piece of cinnamon stick, aids in digestion (optional)
2 to 3 ginger slices (optional), remove it before serving.
"Ginger serves to strengthen the lungs."
Mode Prepare the sauce to Sugo:
In a large saucepan put the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they come apart.
Add the ginger broth or onion soup carrot or sugar, leave the fire for 20 to 30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano.
If you can put on top basil leaves


Note:
To take the acidity can use 1 teaspoon (tsp) baking soda, while cooking.
Care can not put baking soda in the pressure cooker that much foam and clog the valve cover and can explode.
I do not like putting bicarbonate leaves a little taste of it.

Notice:
Every day 29 of each month is a day of eating gnocchi luck, wait other income.

Austrian pea soup -Receita of My Grandfather Pascoal + Photo

Austrian pea soup -Receita of My Grandfather Pascoal + Photo

ingredients:

500 g. dry peas
If you can use frozen peas see instructions below

Other Ingredients:
50 grams. bacon chopped into small cubes
1 grated onion or minced
250 g. cooked pork sausage in the water without the skin (optional)
1 Catalonha pack or endive, escarole, chopped niggling
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablets
100 g. grated Parmesan cheese

Way of preparing:

Wash the peas, drain, put in a pressure cooker with half the water, close the pot when it starts to boil, lower the pin turn off the heat, let stand for an hour.
Open the pot, simmer without the lid, go putting remaining hot water to finish.
Do not cook the peas in the pressure cooker, loose too much foam and clog the valve.
Leave the fire cooking over low heat with little water until the peas are cooked.

Cook on high and large pan, uncovered, with low heat that much foam and pour all the water.
Go removing the foam and throwing away.
After the cooked peas hit the blender until it becomes a thick cream.
Prick the sausages with a fork to remove all the air from inside
Cook sausage covered with water put 20 'minutes.
Once cooked, remove the skin, cut into thin slices. Book

In a skillet, fry the bacon into small cubes, add chopped cooked sausage into slices, onion, and make the fry then pour in pea cream, cook for about 10 minutes on low heat

Wash the vegetables (Catalonha), place each leaf a side by side, poking and drizzling, pour into the soup along with the spices, bacon and sausage, leave the fire for five minutes, that is until wilted greenery .
Do Crotons (toasts bread) into cubes of 1 cm.
Serve the hot soup, place the toasts put up and if you want to sprinkle grated cheese.
Note:
Place a medium saucepan on the fire with water when it boils pour the frozen peas, leaving 1 'to 2' minutes. Drain then playing ice water to stop the cooking.
The above process called bleaching
After hitting the peas in a blender with water and season as dry peas.

Baked Potato Stuffed Miro IV waves options: + Photo

Baked Potato Stuffed Miro IV waves options: + Photo

ingredients:
4 medium unpeeled potatoes or a large 12 cm.
Way of preparing:
Wash the potatoes under running water.
Place the 4 medium potatoes or a large within a colorless transparent plastic bag with 4 tablespoons of cold water soup
Close the mouth of the bag tying a knot, then stick with fork in four different places about four fingers down near where you closed, not to burst the bag.
Put the bag of potatoes into a bowl or deep dish.
Turn on the microwave high power for 6 'to 8'minutos, let it cool a bit to open the bag.
If you notice that they have not put cooked over 1 'or 2' minutes.
Filling:
Stuffing: I
Cream cheese cup
1 or 2 cans of drained tuna
 stuffing II
Cream cheese cup
100 g. ham processed (milled)
stuffing III
ground beef braised with your seasonings
Cottage cheese to taste
stuffing IV
cooked sausage, then braised with plenty of onion
Cottage cheese to taste
Way of preparing:
Wash the whole raw potatoes do not have to dry.
Cook according to the above information (inside the bag) for 6 'minutes with a little water, do not forget to stick the bag with fork in 4 different places.
Once cooked cut the potato in half without going to the end.

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

Knead with a fork hot crumb, mix with cream cheese and the drained tuna.
Stuff the potatoes.
Depending on the filling, you can put grated Parmesan cheese on top ,, or until the filling.
. Serve accompanied potato a rich green salad with cherry tomatoes, or cooked vegetables, past the manteig:
Green beans, peppers, eggplant, olives, hearts of palm among others, can mix with tomato, onion.
For every person is a stuffed large potato, or 2 to 3 medium
You can eat the stuffed potato afternoon or snack.
Note:
You can cook other vegetables or tubers in the microwave.
Then I will publish peeled tomatoes, peppers, eggplant, whole onion among others,
You can cook sweet potatoes in the microwave for 6 'minutes, wash, cut slices each of 3 fingers.
Write a time, or ously cooking time.
You can use the potato puree, sautéed potatoes, cooked and passed in butter, cut in half or into pieces or slices put in omelet.

Tip For Father's Day - Rectified

Tip For Father's Day - Rectified

1 - Whole Duck or Roast turkey with mousseline of parsnip,
      or crumbly fruit, + leafy green salad with tomato,

2 - Strogonof of Antoinette with mushroom Paris and Funghi
      Dry Porcini 5 to 10% by weight of meat at a chosen
      an . Filet mignon, chicken, shrimp, frog, rabbit.
      You can replace the mushrooms for heart of palm, artichoke bottom,
      asparagus, pickled rinsed and drained.
    3 - Shrimp in Pumpkin with cream cheese;
4 - Kid Leg roasted vegetables with mashed parsnip
5 - Salmon with balls of fruit, or Salmon of Claudia
6 - cod with chickpeas, mushrooms, black olives etc.
7 - Fernando cod with vegetables or salad Vileta
8 - Chicken Risotto, or duck, Peru, quail, partridge etc,
9 - pheasant with mashed or muslin nuts
10 - grilled or baked sea bass with potatoes and vegetables and legumes
11 - Polenta with polasto (over-thighs) with tomato sauce
12 - Pasta with pesto sauce
  13 - Pasta with polpetones (meatballs) meat dumpling
14 - Risotto with seafood
15 - Risotto with 4 cheeses and artichoke background
16 - roast rabbit with mashed parsnip
17 - Duck into pieces with cooked vegetables and green salad
18 - suckling pig, lamb or baked Cabrito
19 - beef BBQ
20 - Chicken open the back or whole, with salt bed
21 - Mixed Barbecue: beef, chicken, sausage
22 - lasagna with white sauce and tomato sauce with meat
23 - Polpetone (meatballs) Large stuffed with cheese
24 - furnace Kibe with eggplant pâté and chickpeas
25 - Baked Eggplant with peppers 3 colors, nuts, raisins etc.
Look at my other blogs receitas.de January. The July 2016 or 2015
Sweet and Savory: pies, breads pudding, trifle, cream, ice cream. Cake Juliana and others.
If you do not like any of them see in my blogs other income.
My suggestion for Father's Day, is a simple dessert
English soup is all in my blogs (baudanonna.blogspot.com), or
Angel chat.
Good Luck - Success
A big hug tightly to your Father.
He is waiting for his embrace and his presence.
   
See on my blogs (baudanonna.blogspot.com)
Note:

With the above list you can combine other dishes.

Begleite Lachs Mousseline von Pastinake IV Optionen:

Begleite Lachs Mousseline von Pastinake IV Optionen:

I Option vom Grill
II Braten mit Salzbett
III mit Gemüsesauce
IV Lachs Eintopf

Zutaten:
½ Kilo Fisch (Lachs) schneiden in Dateien oder
gemalt, Merlan, Seezunge, Seebarsch oder Fisch, den Sie bevorzugen

Würze:

1 Teelöffel (TL) Salz
1 Teelöffel (TL) geriebener Ingwer
1 Esslöffel (Suppe) Pfeffersauce
"Niemals Knoblauch, die den Geschmack des Fisches nimmt"

andere Zutaten
1 EL (EL) Butter 1 EL Öl
2 Esslöffel (Suppe) von Kapern
½ Tasse (Tee) gehackte Petersilie mit Stielen
½ Tasse (Tee) von grünen Zwiebeln in rodelinhas geschnitten
2 EL gehackte frische Minze

Wie die Fische vorzubereiten:

Saison der Fisch mit Salz und Ingwer und Chili-Sauce.

I - Option:
In einer beschichteten Pfanne oder auf einem Backblech Grill die Lachsfilets mit der Haut der beiden gleichen Seiten.

In einer anderen Pfanne erhitzen die Butter die Kapern hinzufügen,
für 30 Sekunden braten.

II - Option:
* Legen Sie Salz und keine Würze auf den Fisch nicht. *
In einem großen Bräter eine dicke Salz Bett zu machen, wie folgt:
Legen Sie auf Backblech 1 (eins) cm von grobem Salz, über den ganzen Lachs.
Decken Sie den Fisch mit dem restlichen grobem Salz.
Die Gesamt grobem Salz ist 1 Kilo.
III - Option:
Machen Sie eine Soße mit Zwiebeln, 1 Lauch, 5 Tomaten geschält und entkernt, 1 rote Paprika, 1 gelb und ½ grüne Paprika, dann die fertige Soße, 1 Tasse gehackte Petersilie und vor dem Servieren bestreuen grün in Scheiben schneiden Zwiebeln dünn.
Kochen Sie den Lachs in der Sauce, bis es gut gemacht ist
IV - Option:
Stew Salmon:
Legen Sie eine Pfanne von jeder Zutat unter der Schicht.
Verwebung mit Lachs und letzten 1 Glas Kokosmilch
500 ml auf 1 Liter. Lassen Sie bei schwacher Hitze, bis alles gut gekocht wird
Setzen Sie auf Schichten:
1 große Zwiebel, in dünne Scheiben geschnitten
3 Paprika und 1 rote, 1amarelo 1verde und in dünne Scheiben schneiden.
Wenn Sie 1 Lauch setzen nur den weißen Teil, in dünne Scheiben schneiden und ½ Tasse Maisöl.
Wenn Sie 1 EL Palmöl setzen können, ist es (optional)
Acompanhemnto:
Mashed Maniok:
½ Kilo peruanischer Küche und durch die Wringer geführt.
½ Tasse Kuh Milch oder Sahne
1 Esslöffel (Suppe) von Butter oder Margarine
1 Teelöffel (TL) Salz

2 Liter Wasser zu kochen peruanisch
Wie das Püree vorbereiten:
Waschen Sie die Pastinake, legen ganze mit
Schale für 5 'Minuten in Dampfkochtopf Kochen.
Lassen Sie in der Pfanne abkühlen, schälen, während
heiß, nachdem sie durch die Mangel oder Prozessor vorbei

In einem mittelgroßen Topf legen Sie das gepresste Maniok, Butter, nehmen Sie die Hitze unter ständigem Rühren.

Fügen Sie die Milch nach und nach, bis sie in Einklang oder
fallen auf den Boden des Topfes.
Sie können das Püree durch Mousseline von Pastinake ändern
Serve-Modus:
Den Fisch auf einer Platte, streuen Sie die Kapern über,
Petersilie, Schnittlauch und Minze.

Kann als "queneles" Individuum, Modell Püree dienen
(Queneles formt den Teig mit Hilfe von 2 Löffel (Suppe)

Dann legen Sie die Filetseite.

Garnieren Sie mit Mango-Bälle, mit boleador gemacht.
Kirschtomaten und Salatblätter auf einem Teller Ecke.

 Dekoration:
2 Ärmel geschnitten in Kugeln mit boleador
30 Kirschtomaten,
1 Big Foot Salat gewaschen, dann trocken auf einem Papiertuch
Begleitung
Muslin Maniok

400 oder 500 Gramm. gekocht und geschält Pastinake
1/2 Tasse (Tee) Box-Creme, oder frisch
1 Teelöffel (TL) Salz
1/2 Tasse (Tee) Öl oder Maisöl
So bereiten ::
Schlagen Sie in den Mixer gebacken Pastinaken, in Scheiben schneiden mit der Sahne und Salz, bis eine einheitliche Masse.
Schalten Sie den Mixer, fügen Sie das Öl allmählich und langsam .. Schlag zu beenden, bis Mayonnaise Punkt eine .homogêneo Creme bekommt.
In eine Schüssel geben, Gerinnen nehmen .. (optional)
Kann dienen dann.
Hinweis:
Sie können Kartoffelmousseline, Maniok, Maniok (Petersilienkartoffeln) Süßkartoffeln und andere Knollen machen.

Accompany salmon mousseline of parsnip IV options:

Accompany salmon mousseline of parsnip IV options:

I Option Grilled
II roast with salt bed
III with vegetable sauce
IV salmon stew

ingredients:
½ kilo of fish (salmon) cut into files or
painted, whiting, sole, sea bass or fish you prefer

Seasoning:

1 teaspoon (tsp) salt
1 teaspoon (tsp) grated ginger
1 tablespoon (soup) pepper sauce
"Never put garlic that takes away the taste of the fish"

other ingredients
1 tbsp (tablespoons) butter 1 tablespoon oil
2 tablespoons (soup) of capers
½ cup (tea) of chopped parsley with stems
½ cup (tea) of green onions cut into rodelinhas
2 tablespoons chopped fresh mint

How to prepare the fish:

Season the fish with salt and ginger and chili sauce.

I - Option:
In a nonstick skillet or on a griddle grill the salmon fillets with the skin of the two equal sides.

In another pan heat the butter add the capers,
fry for 30 seconds.

II - Option:
* Do not put salt and no seasoning on the fish. *
In a large roasting pan make a thick salt bed as follows:
Place on baking sheet 1 (one) cm of coarse salt, over the whole salmon.
Cover the fish with the remaining coarse salt.
The total coarse salt is 1 kilo.
III - Option:
Make a sauce with onion, 1 leek, 5 tomatoes peeled and seeded, 1 red pepper, 1 yellow and ½ green pepper, then the ready sauce, add 1 cup chopped parsley and before serving sprinkle green onions cut into slices thin.
Cook the salmon in the sauce until it is well done
IV - Option:
Moqueca De Salmon:
Place a pan of each ingredient layer below.
Interweaving with salmon and last 1 glass coconut milk
500 ml to 1 liter. Leave on low heat until everything is well cooked
Put on layers:
1 large onion, thinly sliced
3 peppers and 1 red, 1amarelo 1verde and cut into thin slices.
If you can put 1 leek only the white part, cut into thin slices and ½ cup of corn oil.
If you can put 1 tablespoon palm oil, it is (optional)
Acompanhemnto:
Mashed Manioc:
½ kilo of peruvian cuisine and passed through the wringer.
½ cup of cow milk or cream
1 tablespoon (soup) of butter or margarine
1 teaspoon (tsp) salt

2 liters of water to cook peruvian
How to Prepare the puree:
Wash the parsnips, place whole with
peel for cooking in pressure cooker for 5 'minutes.
Allow to cool in the pan, peel while
hot after passing through the wringer or processor

In a medium saucepan place the squeezed cassava, butter, take the heat, stirring constantly.

Add the milk gradually until it consistent, or
drop to the bottom of the pot.
You can change the puree by mousseline of parsnip
Serve mode:
Place the fish on a platter, sprinkle over the capers,
parsley, chives and mint.

Can serve individual, model puree as "queneles"
(Queneles is shaping the dough with the help of 2 spoons (soup)

Then place the fillet side.

Garnish with mango balls, made with boleador.
Cherry tomatoes and lettuce leaves on a plate corner.

 Decoration:
2 sleeves cut into balls with boleador
30 cherry tomatoes,
1 Big Foot lettuce washed, then dry on paper towel
accompaniment
Muslin Manioc

400 or 500 grams. cooked and peeled parsnip
1/2 cup (tea) box of cream, or fresh
1 teaspoon (tsp) salt
1/2 cup (tea) of oil, or corn oil
Way of preparing::
Beat in blender baked parsnip, cut into slices with the cream and salt until a uniform mass.
Turn on the blender, add the oil gradually and slowly to finish .. Beat until mayonnaise point gets a .homogêneo cream.
Place in a bowl, take curdling .. (optional)
Can serve then.
Note:
You can make potato mousseline, cassava, cassava (parsley potatoes) sweet potatoes and other tubers.

Salmon My Son Vitor Pascoal

Salmon My Son Vitor Pascoal

ingredients:
1 ½ kilo of fresh salmon with skin cut in thick slices
Other Ingredients:
2 teaspoons (tsp) salt
1 teaspoon (tsp) grated ginger
1 tablespoon chili sauce, or
1 / 2pimenta girl finger chopped without seeds
2 tablespoons (soup) of soy sauce (shoyu) (optional)
2 tablespoons (soup) spirit (cachaça) to wash the fish

follow up:
2 heads of Japanese broccoli or cauliflower cut into bouquets
3 medium carrots cut into thick slices
1 kilo of new potatoes cooked in shell, seasoned
1 drained palmetto glass, washed, cut into slices
1 cup (tea) black olives (purple) seedless
30 cherry tomatoes
1 cup (tea) chopped parsley
½ cup (tea) of green onions cut into rodelinhas

Sauce Vinaigrette:
2 large onions cut into thin slices
2 tablespoons (soup) of oil,
1 teaspoon (tsp) salt
1 cup red wine vinegar
½ cup cold water
Mode Prepare the sauce:
Fry the onion in oil until wilted, add the vinegar with water,
Leave cooking until the sauce reduce by half.
How to prepare the fish:
Season the fish with salt, soy sauce, ginger and pepper. Allow to stand for 1 hour in the refrigerator
Place the slices of salmon on a baking sheet nonstick
Bake 180 ° C for 20 'minutes or until roast.
If you prefer you can fry the salmon instead of baking.
Frying the first fish with the skin side down, then do the same on the other side.
How to prepare vegetables - Bleaching:
Place a large pot with water, boil when the play (bouquets) of broccoli simmer until "al dente", do the same with the carrots. Then drain.
Then pour ice water to stop cooking,.
The above process called bleaching.
The colors of the plants are very green and the carrot is strong color,
Pass the bouquets of broccoli and sliced ​​carrots in garlic and oil, put salt in moderation.
Cook the potatoes, peel, season with salt, parsley, chives
To serve:
Place the salmon fillet in a large stainless steel or earthenware platter.
Over the onion vinaigrette, or serve separately around the broccoli bouquets with sauteed carrots, distribute palm across the back, and olives, and cherry tomatoes.
The potato serve part.
If you can serve the vegetables on a separate plate.
With white rice and salad - (watercress, lettuce, arugula, chicory).
You can put in the salad strips or ripe mango cubes, or avocado (or both together) more orange sections without the skin.

Galantine Salmon + Espetinho Fish II Options

Galantine of Celery - Input plate
ingredients:

500 g. smoked salmon, finely sliced ​​or other fish

You can replace the salmon per chicken or shredded pork with broth.

Other Ingredients:

800 ml fish stock (made with head, spine and fish leftovers) or
1 tablet of vegetable broth + shrimp broth (made with shrimp shells).
2 tablespoons well-filled soup colorless unflavored gelatin
10 tablespoons soup cold water to wet the gelatin

Vegetables:

 250 g. cooked spinach and stuffy
100 g. chopped pods precooked bits
100 g. cooked grated carrots slightly
1 chopped red pepper into thin strips cooked
1 green pepper or chopped into thin yellow, cooked strips

Spices:

1 teaspoon salt, or to taste
1 pinch of pepper or spicy paprika can use pepper sauce
6-8 tablespoons pure olive oil soup
4 tablespoons or to taste white vinegar

Way of preparing:

Wash the vegetables, put to cook separate, in boiling water for 5'minutos, drain and leave to cool.
Temper like a salad

Cook the shells of shrimps with water and vegetable broth then let cool.

In a small bowl, wet the gelatin with cold water let stand for 5'minutos.
Then take the fire in a water bath until dissolved, let it cool before using, or in the microwave for 30 seconds.
If gelatin does not dissolve completely put 30 seconds in the microwave
Stir the dissolved gelatin, with the broth from the shells of shrimp.

Mode Mount the Galantine

A rectangular terrine, arrange layers of galantine
1st layer - in the refractory bottom, spread a cold and dissolved gelatin shell, take the refrigerator until set.
2nd layer - after hardened gelatin, put a thin sliced ​​smoked salmon layer.
3rd layer - spread a portion pods.
4th layer - Spread over a well filled shell gelatin, bring to chill until set.
5 layer - spread over spinach, already seasoned, and so on
6 layer - boiled and spiced grated carrot
7 layer - red peppers and green on top, cooked and seasoned
8th layer - spread over a very full shell gelatin, bring to chill until set.
9 Spread the ingredients in layers until the end, the last layer is dissolved gelatin.
Take to the fridge for 10 to 12 hours, or until set

Note:
Distribute the gelatin dissolved so that it is all layers
with the same amount of liquid.


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 put all the sauce 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.

Tomate Recheado da Nonna - IV Opções

Tomate Recheado da Nonna - IV Opções

Ingredientes:

6  tomates grandes maduros e bem firmes

Recheio:

80 grs. de bacon magro  picado ou presunto

80 a 100 grs. de queijo parmesão ralado, ou

50 grs. de ricota fresca  amassada e 50 grs.  de queijo parmesão ralado

8 fatias de pão de forma sem a casca ou pão comum

1 cebola média ralada

1 colher de sopa de orégano

1 pitada de pimenta a gosto, ou molho de pimenta

½  xícara de leite frio

Não colocar sal, já tem sal no bacon e no queijo parmesão

Cobertura:

1 colher de sopa de queijo parmesão ralado

1 colher de sopa  de farinha de rosca

Misture os dois ingredientes  da cobertura juntos

Modo de Preparar:

Lavar bem os tomates, cortar  uma tirinha fina para ficar em pé, sem furar embaixo que escorre todo o líquido do recheio.
Depois  cortar uma  tampa na parte de cima (caule)   retires as sementes com o auxílio de uma faca pequena, e o restante das sementes com uma colher de (chá). torne a lavar.

Deixar os tomates escorrendo de cabeça para baixo, salgar e torne a emborcar, para escorrer toda a água.

Em separado molhar as fatias de pão no leite, deixar até ficar bem molhado.

Espremer  bem  o pão, tire o excesso do leite.

Frite o bacon, tire a gordura.

Misture o pão, com o bacon  a cebola  o queijo ralado, o orégano e a pimenta.

Distribuir o recheio nos tomates, não encher muito, isto é,  até a beirada, polvilhar queijo parmesão ralado misturado com  e farinha de rosca,  partes iguais.

Levar ao forno para gratinar, por 15’ a 20’ minutos.
Para Servir:

Servir com omelete recheado com ervilha, ou espinafre, catalonha, refogados  com cebola, ou Torta de Vegetais

II - Opção:
Pode  rechear os  tomates  com  ricota,  com  parmesão   e   presunto  moído.
Veja outros recheios abaixo.

III - Opção:                   

Tomate Recheado  Italiano:

4 tomates tipo italiano (gordo)

Recheio:

½ xícara de (chá de farinha de rosca pode substituir por:
farinha de mandioca torrada
½ xícara de (chá) de queijo parmesão  ralado fino
1 xícara de (café) de  óleo de milho ou azeite para umedecer o recheio
1 latinha de anchovas ou sardinha, (esfarelada)
1 ou 2 colheres coentro fresco, ou salsa picadinho
1 ou 2 colheres de cebola picadinha
½ pimenta dedo de moça sem sementes e sem as nervuras brancas
picadinha.

Pode trocar as anchovas por atum em lata , ou outro peixe de sua preferência. Se usar bacalhau, depois de demolhado (não cozinhar)  refogue com temperos antes.

Modo de Preparar:

Corte uma tira fininha  do tomate na parte debaixo para que ele fique em pé, cuidado para não cortar demais e ficar aberto que escorrer todo o liquido.
Depois retire as sementes com cuidado com uma faca pequena e o restante com uma colher de (chá). 
Polvilhar sal dentro da cavidade do tomate, depois emborcar, (virado para baixo) para escorrer toda a água.
Coloque numa tigela todos os ingredientes do recheio, misture bem.
Encher a cavidade do tomate, de modo que  o recheio fique um dedo acima do fruto.
Polvilhe queijo ralado  com farinha de rosca partes iguais.
Levar ao forno quente 180 º C por 15’ a 20’ minutos, ou até ficar  levemente dourado.
Servir acompanhado de uma salada verde
Pode servir  Torta de Vegetais com frango, ou peixe e frango a dorê .

IV- Opção:

Tomates  Recheados – Prato de Entrada

Ingredientes:

6 tomates bem grandes Italianos  quase maduros

Recheio:

1 vidro de maionese pequeno

1 lata de atum, sem o óleo, ou anchovas (escorridos)

12 azeitonas verdes picadas bem miudinha

2 colheres de coentro ou  salsa picada bem miudinha

½  lata de ervilha escorrida pode usar ervilha congelada Veja abaixo

1 pimentão vermelho picado bem miudinho

1 talo de salsão picado bem fininho, ou alho poro

Modo de Preparar:

Lavar bem os tomates, retire  uma tampa bem fininha, depois com o auxílio de uma colher, retire as sementes com cuidado para  não rachá-los

Coloque o recheio até a borda , coloque a tampa e leve a geladeira até a hora de servir.

Servir os tomates recheados  num prato redondo de inox 9ou louça, com folhas de alface em volta e por cima rodelas de limão.

Observação:

½  ou uma xícara ou a gosto de ervilha congelada
Modo de Preparar:

Despejar a ervilha congelada na água fervente, assim que levantar fervura conte 1’ ou 2 minutos, dependendo da quantidade
Escorra e jogue  água gelada para parar o cozimento.
O processo acima chama branqueamento

Caldo Verde soup + Foto

Caldo Verde soup

ingredients:

500 g. cooked and squeezed potatoes
300 grams. muscle or lean or
2 bouillon tablets
2 Palos cooked cut into slices without skins
50 grams. fried bacon into small cubes
1 cabbage packet torn about 10 medium-sized sheets
1 onion large grated
2 to 3 liters of cold water.

Way of preparing:

Place the unpeeled potatoes for cooking
Peel the potatoes and pass the potato ricer
Place the sausage to cook covered with water, then cooked remove the skin, cut into slices.
Put water on the fire when it boils, add the cooked and pressed potatoes, onion, sausage cut into slices, where the fat fried bacon.
Leave the fire put fifteen minutes
Add at once, torn or cabbage thinly chopped, let boil, leave the fire until the cabbage softens for 5 'minutes.
Serve hot in clay Gourds, with a shallow sideboard dish put down.
Put up green broth spread fried bacon and Crotons (toast into small cubes)
Note:
Caldo verde is strong winter soup.
Notice:
For those who are dieting suspend bacon and sausage.
Place a tablespoon of olive oil.

Casquinha Siri + mousseline potato Entry and Tracking

Casquinha Siri + mousseline potato
Entry and Tracking


15 to 20 cones of empty crab, suitable for stuffing.
ingredients:
½ kilo of shredded crab thick
2 grated onions
2 large tomatoes peeled and seeded
1 leek cut into thin slices, white part only
1 medium red bell pepper without seeds cortadinho
½ pepper lady finger without seeds, chopped (optional
1 coconut milk glass
2 tablespoons (soup) of corn oil
2 tablespoons chopped parsley and 2 green onions cut into rodelinhas
1 tablespoon (soup) of wheat flour shallow
½ cup of cold water (optional)

Other Ingredients:
50 grams. grated Parmesan cheese
50 grams. breadcrumbs (is made with grated toasted bread)
Way of preparing:

Place the oil in a pan fry the leeks with onion until wilted.
Then add the tomatoes, make the sauté, add water let the fire until they come apart, it is cooked.
Add the peppers, make the sauté until it is "al dente"
Then add the meat of crab and pepper, let the fire until pre-cooked, add the coconut milk, leave for a few minutes.
If you need to thicken, place the diluted flour with a little water, leaving the fire to cook.
Finally add the parsley and green onions, mix well.
and fill the cone crab, sprinkle over the grated cheese mixed with breadcrumbs.
Place the cone stuffed crab in a roasting pan without greasing.
Bring to a preheated oven at 180 ° C for browning.

Note:
Beware the breadcrumbs, it is made with roasted and crushed moldy, not to be confused with cassava flour which is a vegetable, is not the same thing.

Method of Making Breadcrumbs:
Moldy cut into thin slices.
Place in the oven to roast, let it cool.
Gradually beat in a blender, then pass through a sieve to get very thin.
The thickest part disposal do not put in meat dumpling.
Important Advice:
Make home in breadcrumbs is safer, your dish is healthier, no mix of other flours.
The validity of marketed breading has a lot to be desired.
Note:
Gratin is get lightly browned.
Mousseline potato
500 g. potato cut into slices cooked shelled
½ cup box of sour cream or cream
½ cup olive oil, or oil.
salt to taste, about 1 tablespoon (coffee) or (tsp) salt
1 teaspoon (tsp) mustard (optional)
If you can put a little pepper (optional)
Way of preparing::
Hit the blender boiled potatoes, cut into slices with the cream and salt until a uniform mass.
With the blender on, add the oil gradually and slowly until finished.
Beat until mayonnaise point gets a .homogêneo cream.
Place in a bowl, take curdling .. (optional)
Can serve then.
Note:
Can muslin cassava, cassava (parsley potatoes) sweet potatoes and other tubers.






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Haddock - Continuation of Previous Recipe - III Options

Haddock - Continuation of Previous Recipe - III Options
Haddock Smoked:
I Option:
Line a baking sheet with aluminum foil so that it is twice the size that will be covered.
Place in the center of the smoked files (one beside the other) without reassembling.
If you can put a little cream, diluted with cow's milk, or a shallow spoon little butter over each fish fillet ,.
Spread the seasoning, pepper, parsley, dill and others. Do not put salt or garlic.
You can add together some pre cooked vegetables:
1.Cenoura into thin strips
2.Vagem whole or asparagus, celery, leek
3.Pimentão raw or green without red skin (see the blogs.)
4.Pimentão raw yellow into thin strips
5.Cogumelso or canned hearts of palm cut into slices
   drained and rinsed to remove preservatives and colorings
6.Batata pre cooked, cut into slices not too thin.
7.Salsão, thinly sliced, leek cut by length
   thin and parsley with the stem without cutting (remove the parsley before
   serve.
8, whole capers or chopped in half.
Then wrap like a little package, close the pontar.
Take to bake a preheated oven 160 ° for 15 'to 20' minutes, until the point, depending on the amount.
When roast is opaque and the flesh is easy to shred., The tips are roasted faster.
Test the thickest part. Pull lightly if the fish are transparent, difficult to remove the pieces, bake some more. Be careful not to cook too.
Option II:
Haddock Cooked in Milk:
Once cooked the fish in cow's milk, cantillate (reserve milk).
Place melted butter over the top, or pass the butter.
Serve hot with boiled potatoes into slices with a spoonful of mustard.
With milk cooked make a bechamel (white sauce) see recipe on my blog.
Put the bechamel sauce over the potatoes mix mustard, sprinkle with chopped parsley and a little chives, cut into thin rodelinhas.
Baked Haddock in milk is a dish served in Europe.
III - Option:
Fried Haddock:
Skip the smoked or fresh files in the temperate wheat flour with parsley, pepper powder curry, among others. Do not put salt. Or garlic.
Lightly beat the files to remove excess flour
Fry with medium heat for 6 'to 8' minutes with oil or butter and oil or half and half, depending on the size of each fillet.
If you have skin to skin gets up, she cooks faster.
To recapitulate:
The fillet with the skin should not cook the same time on the other side.
Serve with palm or artichoke background canned,
drained, washed to remove preservatives and dyes.
You can put carrots in cooked and baked potato strips cut into slices or potato mousseline. Follow the recipe in the next publications.
Serve mode:
Serve the fish hot with lemon juice, and capers on top.
Serve with Greek rice. or rice and some vegetables.
You can serve with last peas in butter or pea puree.

Haddock - Continuação da Receita Anterior - III Opções

Haddock – Continuação da Receita Anterior – III Opções

Haddock Defumado:

I Opção:

Forre uma assadeira com de papel de alumínio de modo que seja o dobro do tamanho , que serão cobertos.
Coloque no centro os files de defumado  (um do lado do outro)  sem remontar.
Se quiser pode colocar um pouco de creme de leite, diluído com leite de vaca, ou uma colher rasa pouco de manteiga por cima de cada filé de peixe,.
Espalhe  os temperos, pimenta , salsa , endro  entre outros. Não coloque sal, nem alho.
Pode acrescentar juntos  alguns legumes pré cozidos:
1.Cenoura em tiras finas
2.Vagem inteiras, ou aspargo, salsão, alho poro
3.Pimentão  vermelho  cru ou verde sem a pele (veja no blogs.)
4.Pimentão amarelo cru em tiras finas
5.Cogumelso ou palmito em conserva cortado em rodelas
   escorrido, e lavado para tirar os conservantes e corantes
6.Batata pré cozida, cortada em rodelas não muito finas.
7.Salsão, em rodelas finas, alho poro cortado pelo comprimento
   fininho e salsa com o caule sem cortar (retire a salsa antes de
   servir.
8, Alcaparras inteiras ou picadas ao meio.
Depois embrulhe tipo um pacotinho, fechar as pontar.
Levar para assar forno pré aquecido 160 º por 15’ a 20’ minutos, até ficar no ponto ,dependo da quantidade .
Quando estiver assado fica opaco e carne fica fácil para desfiar., as pontas ficam assada mais rápido.
Teste a parte mais grossa. Puxar levemente se o peixe estiver transparente,  difícil para retirar os pedaços, deixe assar mais um pouco. Fique atento para não assar demais.
II Opção:
Haddock Cozido no Leite:

Depois que cozinhou o peixe  no leite de vaca, escorrar ( reserve  o leite).
Coloque manteiga derretida por cima, ou passe na manteiga.
Sirva bem quente com batata cozida em rodelas,  com uma colher de mostarda.
Com o leite que cozinhou faça um molho bechamel (molho branco) veja receita no meu blog.
Coloque o molho bechamel por cima das batatas misture a mostarda, salpique salsa picadinha e um pouco de cebolinha, cortada em rodelinhas finas.
O Haddock cozido no leite é um prato servido na Europa.

III – Opção:
Haddock Frito:

Passar os files defumado ou fresco na farinha de trigo temperada com salsa, pimenta pó de curry, entre outros. Não coloque sal., nem alho .
Bater levemente  os files para retirar o excesso de farinha de trigo
Fritar com fogo médio por 6’ a 8’  minutos  com óleo ou com manteiga e óleo ou   meio a meio, dependendo do tamanho de cada filé.
Se tiver pele a pele fica para cima,  ela cozinha mais depressa.
Recapitulando:
O filé com a pele não deve cozinhar do mesmo tempo do outro lado.
Servir com palmito ou fundo de alcachofras em conserva,
escorridos,  lavado para tirar os conservantes e corantes.
Pode colocar cenoura em tiras cozida e batata cozida cortada em rodelas, ou musseline de batata. Segue a receita  nas próximas publicações.
Modo de Servir:
Servir o peixe  bem quente com suco de limão,  e alcaparras por cima.
Sirva com arroz a grega. ou arroz e alguns vegetais.
Pode servir com ervilhas passada na manteiga  ou purê de ervilha.

        

Haddock Defumado Com Arroz a Grega + Frutas

Hadoock  Defumado Com Arroz a Grega + Frutas

Ingredientes:

½  quilo de hadoock defumado
1  caixa  pequena de requeijão cremoso (catupiry)
1 xícara de leite para diluir o requeijão  não vai ao fogo
1 colher de (café) de pó de curry  polvilhar por cima  somente na hora de servir

Acompanhamento:
I Opção:

1 vidro grande de aspargo
1 prato fundo de bolinhas  de frutas frescas ,feitas com o boleador:
Maçã, mamão, manga, abacaxi,  abacate,  banana, pera,  melão e outras , colocar suco de limão para não escurecer a maçã e a banana e a pera e o abacate.
II Opção:

Servir com figos maduros com casca ou descascados cortado ao meio ,  palmito grosso  cortado  transversal.
III Opção:
Pode fazer bolinhas com o boleador com compota de pêssego e de figos.

Modo de Preparar o Peixe:

Coloque num refratário  grande o peixe  cubra com a mistura do requeijão diluído com um pouco de leite até ficar mole, não muito líquido.
Levar ao forno fraco  160 º C até derreter todo o queijo por uns 15’ 20’    minutos . Servir o prato bem quente.
O peixe estará assado quando ficar opaco, se ficar transparente ainda precisa assar mais um pouco

Quando tirar do forno polvilhe  levemente  cury em pó.

Modo de Servir o Hadoockk :

Para servir coloque o peixe  e dois aspargo um de cada lado e uma porção de arroz a grega.
Enformar  o arroz numa tigelinha 2 colheres de arroz, apertar para ficar firme.

Coloque a forminha emborcada no prato, depois retire.
Veja se o arroz ficou bem   enformado, se precisar acerte.
As bolinhas de frutas servir do lado do peixe, ou pode servir em pratinhos separado.
NÃO COLOQUE ALHO NO HADDOCK E NENHUM PEIXE.

Prato de Entrada:

Casquinha de siri, veja a receita no blogs.
baudanonna.blogspot.com ou
Facebook - Baú da Nonna Antonieta

Acompanha  Arroz a grega

Arroz à Grega

Ingredientes:

2 xícaras de (chá)  arroz lavado
4 xícaras de (chá) de água fervendo
1 xícara de (chá) de cebola ralada
1 xícara de (chá) de salsa picada 
3 colheres de (sopa) de óleo, ou manteiga
1 colher bem de (sopa)  de páprica picante ou
½ colher de (sopa) de páprica e outra metade de colorau  em  pó (opcional)
150 grs. de ervilhas frescas, ou vagens picadas
2 pimentões, um vermelho e o outro amarelo cortado em cubinhos 2 cenouras  pequenas cortadas em cubinhos
2 tabletes de caldo de carne, ou sal a gosto
1 lata de milho cozido escorrido e lavado (opcional)

Modo de Preparar:

Lavar bem o arroz em água corrente. Reserve.

Frite no óleo as ervilhas com as cenoura, junte  a cebola e os pimentões, coloque o caldo de carne, o colorau, depois frite bem o arroz, junte a água fervendo, deixar cozinhando em fogo médio.
Depois que estiver quase cozido, desligue  o fogo, tampe a panela e embrulhe com bastante jornal.

Coloque a panela  embrulhada com jornal  dentro do forno desligado.

Tire somente na hora  de servir., ou faça na panela elétrica.
Se for fazer na panela elétrica, frite os legumes em panela separada,
Depois junte o arroz e  todos os ingrediente e coloque água morna.

Segue nas próximas publicações outras receitas de hadok.