Oven Cod La Riva + Photos Rectified

Oven Cod La Riva + Photos Rectified

ingredients:
2 kilos of cod desalted put average for 24 hours.
Place in the refrigerator

other ingredients
1 kilo of cooked medium potatoes cut in half, or ball.
6 red chilli, seeded and without the white ribs into thin strips.
3 yellow peppers or green seedless and without white ribs (optional).
1 ½ kilo of onion cut into petals (cut into four)
1 100 g glass. capers
½ liter of extra virgin olive oil.
1 or 2 cups (tea) of whole purple olives.
1 cup of chopped parsley to sprinkle on top before serving
Way of preparing:
In a large saute pan in olive oil, the onion petals and the peppers into thin strips, so the onions wilt turn off the heat, cover the pan, let stand for a few minutes to finish cooking. with own heat.
Separately do the procedure below.

After the desalted cod, drain dry. with paper towels.
Fry the slices of cod with corn oil, drain put on paper towels for degreasing, Reserve.
Place the slices of cod in a very large refractory, greased with oil, distributing over two (2) to four (4) capers. each pieces, or to taste.
Side of the refractory Seasoned Baked potatoes with salt, olive oil and oregano.
If you prefer you can use potatoes as a bed for cod.
Over the peppers with onion sauteed already previously.
Oven 180 ° C. To take to hot oven for about 20 'minutes or until warm.
Decoration:
Spread over the entire plate tomatoes cherries.
follow up:
Part Serve one Chickpea salad seasoned with onion, pore and already sautéed garlic, mushrooms fatiados- ..
Over parsley raw with the stalk, finely chopped.
You can follow lettuce leaves or other green leaves.
Note:
The cod above is called the thickness of two fingers.
Wash under the tap to remove the salt.
Place the cod covered with water, changing twice, preferably with cold water.
You can put green peppers, remove the skin that poor digestion.
To remove the skin from green pepper:
Stick a fork chili take to the stove, take pivoting until all burned. Wrap with aluminum foil, let cool.
Then remove the skin pulling, remove the seeds and white ribs under the tap, cut into strips.
Option II:
To Remove the peppers skin in Microwave:
3 Place peppers in a plastic bag with 4 tablespoons of water soup, close knotting, then stick with a fork just below the knot.
Take the microwave, high power for 6 'or 8' minutes.


Decoration:
piemntão red flower, yellow and green, and purple cabbage flower

Sweet fig Green Crystallized -III Options + Photo

Sweet fig Green Crystallized -III Options + Photo

Ingredients: Fig Jam Green Crystallized -III Options + Photo
ingredients:
1quilo of whole fresh green figs

Syrup:
800 grams. crystal or refined sugar
1 liter of cold water
2 cinnamon sticks, 1 slices of ginger and 6 cloves of India

Way of preparing:
Place raw figs in a large bowl or bag of cloth with salt, sugar or rice straw. .
Rub salt in the figs or the other ingredients to remove the hairs from the bark until it is very smooth.
Rinse under running water, rub each to remove the salt and the hairs.

Make a cut crosswise at the bottom of each serves to spray the inside of Figs.
Place the figs to cook with 3 liters of water, ie up to two fingers Figs.
Leave on heat for 30 'minutes or until cooked but firm, let it cool in the pan.
"Be careful not to overcook"

Check point pricking with a fork.
Pour the cooking water, move to another pan with hot water, not boiling, leave for a few minutes then drain. To reserve.

Make A Calda Well Rala.

Pour the figs in the cold light syrup, leave cooking for 90 'minutes (half an hour) over low heat, or until they are cooked
At the end of cooking, the sauce is thin put another cup of sugar, or necessary, to stand a thickened syrup, not thick.
If it gets too thick place a glass of water and cook again for 5 'minutes.
I Option:
For Crystallized figs:
Remove the figs cooked in syrup with a slotted spoon and pass to a colander to drain finished, that is if you want to "candied figs."

Pass the figs in crystal or refined sugar put in a bamboo sieve lined with paper towel allow to dry.
Store the syrup for use at another time.
Option II:
Compote of figs:
If you prefer the figs with syrup, keep candy in cummerbund, glass or sterile screw cap, inside the refrigerator.

Sweet home has no preservative and should be stored always in the refrigerator.
Serve with a slice of fresh cheese.
Cut figs fresh:
III - Option:

After baked sweet pass to the processor until well crushed.
Place the figs crushed in a pan and add a cup or the necessary sugar, bring to high heat to boil, lower the heat, stirring constantly until smooth.
If you need to add a little of the sauce to bind.
It takes about 30 'minutes on low heat, stirring constantly.

Once ready, pass the candy to a container, or (thin wooden box) and hit (smooth) with a spatula.
Once cooled cut into small pieces wrap with cellophane, or pieces of half a kilo.

Paella Mixed Meats and Vegetables Various

Paella Mixed Meats and Vegetables Various
Spanish dish)

ingredients:
Rice 1 cup (250 grs.)
3 tablespoons (soup) of corn oil
3 tablespoons (soup) of extra virgin olive oil
1 cup (tea) of grated onion or minced
2 pinches saffron (Spanish) or
1 teaspoon (tsp) turmeric root (Brazil) dissolved in hot water or powder
1 tablespoon (soup) paprika
1 dose of wiski or dry white wine

Other Ingredients:

3 raw boneless pork chops fat diced or stewed
1 large raw chicken breast without skin and no fat chopped into cubes, or small chicken drumsticks.
½ kilo of fish into cubes (cation) or fish without bones
200 g. the octopus cut into small pieces
300 grams. squid can be cut into rings (frozen)
200 g. crab meat (frozen)
100 g. of vôgoles shelled (frozen)
100 g. mussels (clams) shelled (frozen

Vegetables:

1 raw carrot into very small cubes
100 g. fresh or frozen peas see below
200 g. of fresh mushrooms or
Mushrooms in conserving drained, washed and chopped
1 large red bell pepper cut into small piece
1 yellow pepper cut into small pieces
1 green pepper, cut into pieces
1 cup (tea) of green beans cut into pieces (optional)
1 cup broccoli in bouquets or cauliflower (optional) or both together.
15 brussel sprouts (mini cabbage)

Decoration:

5-8 prawns in shell, (take the tripe) with or without clean and fried head.
A handful with (two hands together) of clams with well washed peel or seafood.
1 large red bell pepper peeled, seeded cut into thin strips, or chili flower.
If you can decorate with Brussels sprouts

Fish soup:

2 liters of cold water
Heads, bones and fish scraps and washed out the eye of the fish.
1 sliced ​​medium carrot, 1 tomato cut into four, 2 stalks of whole celery, 1 leek, sliced ​​half, 1 onion, cut into four, 1 branch of cinnamon sticks (optional), 3 ginger slices, I salsa pack and tied scallions, 2 bay leaves.

Mode Prepare the Fish Stew:

Place all ingredients in a saucepan with cold water, bring to heat for 40 'minutes. Strain into a fine sieve.
Use the broth of fish for cooking paella, if you need to dilute with a little water.

Start mode:

Thaw the crab, the squid and other frozen ingredients.
The frozen pea play in boiling water for 1 'minutes and then play enough ice cold water to stop cooking, the above process called bleaching.
Do not place the frozen pea cooking, just add together with the other ingredients, after bleaching.

Prepare to Paella:

Frying meat one at a time, then remove.
When all the meat is pre-cooked add the onion, rice, make fry add the other ingredients are:
The carrot, the Brussels sprouts, peas, broccoli, green beans peppers fresh mushrooms.
Add the strained fish stock and the (Spanish saffron) or paprika or turmeric dissolved in a little warm water.
When almost ready add the crab, squid.
Finally the seafood, mushrooms white wine.

Decorate the center with large fried shrimp and clams in shell (well washed with brush), boiled.
The chilli strips forming a star or

Garnish with open chili flower.

** Watch the paella ingredients (sea fruit) that can not pass the cooking time is blackfly **.

Important note:

"Do not put lemon on shrimp cakes dehydrates"
"Do not put lemon on fish dries dehydrates"

Note:

To make the Spanish dish, place in large paelheira (shallow own pot) with two round cables.
If you can put true saffron imported Spanish or Italian.

single dish .Servir in itself paelheira.

If you can serve salad with raw vegetables.

"DO NOT PUT PEPPER SPICES OR STRONGER"
KEEP NATURAL FLAVOUR DISH.

Tip For Father's Day.

Tip For Father's Day.

Cream Ice Cream Cake With Chocolate Syrup + Photos
ingredients:
Cream I:
1 can of condensed milk
2 cans of cow's milk
4 egg yolks passed through a sieve (not scrape the screen), which is the skins of the gems, which gives strong smell of egg.
How to prepare the cream I:
Beat the 3 ingredients in a blender, or the whisk. Take the heat for 10 'minutes or until thickened.
It gets a soft cream, let cool. To reserve.
After the cold cream add the cream II.
Cream II:
1 can of serum-free sour cream or 1 box
4 egg whites until stiff
4 tablespoons (soup) of sugar
Mode Prepare Cream II:
Beat the egg whites until stiff, add sugar and cream (without serum) or the box, mix well to incorporate the 3 ingredients.
Mix the two creams, until a homogeneous mass.
Syrup:
9 tablespoons (soup) of cold water
5 tablespoons (soup) cocoa powder
2 tablespoons (soup) of sugar or to taste

If you chocolaty not by sugar
Mix well chocolate sugar and water
"The above syrup is not going to fire."

Caramel:
4 tablespoons (soup) of sugar
1 tablespoon (soup) of cold water to moisten the sugar
aluminum round shape with the center cone

Prepare the ice cream so;
first make the caramel. Bring to fire the sugar moistened with water to dissolve, is color guarana.
CAUTION - not to burn the syrup, that bitter.
Burning waste. Otherwise it spoils the ice cream.
After the caramel ready, spread on the bottom and sides of the round shape with cone in the center, let it cool.
Over caramel throw the chocolate syrup.
Take the form to the freezer for half an hour.
Mix the two creams according to the mode to above.
Play the mass of ice cream in caramel shape and already with the top of chocolate syrup. Take the freezer for 12 hours or until set.
To Unmould:
Place the shape of ice cream cake in a water bath with boiling water quickly. Spend a hot knife only on the ice edge, across the back and the cone, being careful not to hurt the ice cream.
The above procedure is also to release a little caramel that is stuck in shape. The caramel Remainder which is the empty form melt and play over the ice cream.
To Serve: Use a china cake plate, crystal or (glass)
Decorate ice cream with prunes without caroços.ou
Scrape chocolate, made with round cutter rim.
Around cherries in syrup drained. If you can put nuts, raisins, damascos.E also egg threads.
If Easter put colored mini-eggs, or only small eggs (quail egg size), made with chocolate.

Knee Pig Sauerkraut and Jelly - Rectified + Photos (Einsbein)

Knee Pig Sauerkraut and Jelly - Rectified + Photos
(Einsbein)

ingredients:

2 to 4 large pork knee cut in half.
3 liters of cold water.

Other Ingredients.

2 medium potato for each person
2 tablespoons (soup) and full of pickled sauerkraut) see below how to prepare homemade
pork sausage 1 gomo per person
white sausages 1 gomo per person
Mustard to taste 2 tablespoons (soup) in each dish or to taste

Way of preparing:

Wash the meat (pork knuckle), take all the bone pieces
It was in the flesh. Without taking the other big bone.

Place the unseasoned pork knee in the pressure cooker, leave cooking for 30 'minutes.
Do not open the cooker while it is hot, only after it came out like gangbusters, that is, let it cool the knee of pork in the pan.

If not cooked again take the heat for 10 'minutes.
Do the same to the previous procedure.
Drain all the cooking liquid into a bowl, take the refrigerator until the next day (to make jelly) Book
If you want to cook in common pot, it takes about an hour (1) hour or a little more depending on oven temperature.

Serve mode:

For each person: Place the dish half of seasoned pork with salt knee over mustard, and potato back, one (1) sausage bud,
Two (2) tablespoons (soup) of sauerkraut or taste, 1 (one) of white sausage bud.
Do not put everything on the plate heap, it is an ingredient next to each other.
If you prefer you can cut knee thick slices for cooking.

So domesticated to prepare the sauerkraut:

Wash several sheets of white cabbage, remove a bit of the stalk, put them on the device itself to make sauerkraut, one superimposed on another already with coarse salt. Raise the plunger (spiral type) of the pot up to the top at most, let him do it alone the rest of the procedure, that is to reach the end, it takes a few days or even weeks, depending on the local temperature.
When we got to the end, it is ready. Remove wring well.
Some people like to spice, sauté with a little oil and onion.
The right is to use the way that sauerkraut was preserved.
The can is very strong, try and if you need to spend a little water, drain and serve.

Notice:
Place the coarse salt you will use within a dishcloth, and tap the kitchen hammer to get thinner.

Mode Prepare the jelly:

Jelly

With the reserved liquid from the bowl that was in the refrigerator (12 hours), when it was already gelatinous, remove all the fat that was on top, with the aid of a spoon (soup), and the rest with paper towels.
Cut the gelatin into pieces, lead to fire with sugar or sweetener powder with 2 pieces of cinnamon stick and 10 cloves of India.
If you can caramelar sugar before making jelly.


Place 1 or2.A glasses of water boil until reduced by half.
If you want the most consistent jelly, put a sachet (one tablespoon) of colorless unflavored gelatin.
Moisten gelatin with 5 tablespoons (soup) of cold water, then bring to the microwave for 30 "second" to dissolve, or in a water bath.
Add the dissolved gelatin and hot mixture in the pan (jelly) with warm temperature, not too hot burning gelatin and do not enter the net. The temperature is always warm never cold.
When you put the gelatin dissolved when the temperature \ to be hot not boiling.
If you cold gelatin it separates, it is not incorporated in the liquid.

Note:

The animal gelatine is good to take facial wrinkles, strengthens hair and nails, etc.

The tool with green cover is to make sauerkraut.

Vegetable soup II Options

ingredients:Vegetable soup II Options
500 g. muscle or fat acém
cut into eight pieces
Other Ingredients:
500 of whole peeled potato English
4 medium carrots whole peeled
2 large whole peeled cassava 300 grams.
1 whole large onion crusts removed
2 celery stalks cut into thin slices
1 whole leek cut into thin slices
2 tablespoons (soup) oil
4 ripe tomatoes peeled seedless
1 cup salsa with chopped stem, put after the soup ready.
After the finished soup, sprinkle with chopped parsley
Way of preparing:
Cooking the meat without frying with 2 liters of water in a pressure cooker for 30 minutes.
Let cool well before opening the pot.
Remove the meat and add all other ingredients, cooking in the pressure cooker, put another 20 minutes or until, that all the ingredients are cooked.
After all cooked vegetables, beat blender with a little broth.
Can serve separated meat, seasoned as a salad, or add in the soup before serving.
Note:
** Do not put the pressure cooker lid when cooking celery with leaves clogging the valve pan **.
Can replace potatoes put cassava, sweet potato, taro, yams, beets an ingredient for each soup.
In potato soup can add up, chayote, green beans, cabbage, chard cut all vegetables into pieces.
Season the beef soup with plenty of grated onion, parsley and onions chopped and 4 mint leaves, salt, pepper, oil and vinegar. Separate serve.
II option:

To make the broth Meatless:

3 liters of cold water
1 large onion, cut into four pieces,
2 tomatoes cut into pieces,
1 large carrot cut into thick slices,
3 celery stalks of whole
1 packet of parsley and chives tied
2 bay leaves
2 ginger slices peeled
1 leek cut into large pieces
4 whole garlic cloves
2 bouillon tablets (optional)

Way of preparing:
Place the water, picked vegetables chopped into small cubes or pieces and broth, leave cooking for 40 'to 60' minutes, or until they are cooked.


Serve hot.

Cooking Tips -Segredo No One Account

Cooking Tips -Segredo No One Account
Gelatin and pudding

I have received many questions that colorless gelatin and the box does not incorporate the mousse.
And how to make pudding other flavors.
Answer:
The dissolved gelatin should put "hot" in the mix you will use, hit enough in a blender or mixer, so that the liquid incorporate well.
Secret To Making Pudding With Other Flavors:
Base For Any Other Flavors
Milk pudding Condensate
ingredients:
1 can of condensed milk
2 cans of cow's milk using the condensed milk measurement
3 large eggs, or 5 small
1 tablespoon cornstarch shallow tea (optional)
Calda To Caramelar:
1 cup of sugar tea
½ cup water tea
Prepare the syrup mode:
Place the sugar in a saucepan bring to low heat, without stirring, until caramel color, while burning, then add the water and let the fire until dissolved well until a thick syrup.
Do not move a lot to take the brightness of the syrup.
Grease the form of butter pudding and then pour the caramel syrup can replace the syrup put Karo or honey.
If you prefer you can grease with butter and do not place the syrup
With the Base Up, Can Put Other Ingredients:
grated coconut, grated cheese, chocolate, Bagels, peanuts and others.
The measure is always a cup of (tea) or 4 tablespoons (soup) shallow.
You can replace the milk with orange juice, passion fruit and others.
If using pineapple juice should be cooked before.
With the base above place the chosen ingredient (an ingredient at a time) to get hard, increase milk or eggs, until the consistency of pudding.
Have the good sense to put the other ingredients in the right proportion, neither more nor less. It is generally when 10 to 20% of the total of all ingredients
Bake in a water bath, you can cook on the stove in a water bath or pressure cooker (see the directions in their own pot of catalog). You can bake the pudding in the microwave, it is not equal.

Barquinho fillet fish

Barquinho fillet fish

ingredients:

6 to 8 fish filets; sole, hake, sea bass or fish you prefer
1 teaspoon (tsp) salt
Other Ingredients:
100 g. clean spinach leaves and raw
Plain yogurt 1 cup (200 ml)
½ cup cow's milk
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (coffee) salt
1 tablespoon (soup) or the like capers or cardamom
2 tablespoons (soup) shallow cream cheese
2 tablespoons (soup) shallow breadcrumbs
1 pinch or pepper sauce
Way of preparing:
Season the fish with salt only. Reserve.
Blend the spinach leaves, yogurt, cottage cheese, milk pepper to ginger, salt.
In a non-stick pan over medium heat bring the mixture to a blender, until it boils. Allow to cool.
Cut several square of foil or waxed paper, according to the number of files.
Place the files on the sheets of foil, cover with the reserved sauce, distribute some capers, sprinkle on top with breadcrumbs.
Close well to cook papillotes.
If not using capers substitute a cardamom pod or seed them.
Put in hot water you can take the seeds.
The cooking of the fish takes place almost without losing moisture and flavor.
Make several boats, if the files are too thin, place two on each boat.
Take a hot oven 180 ° C for a maximum of 15 'minutes.
Place two dishes a bottom and the other shallow.
To serve hot.
Each person opens his boat and goes to another shallow dish.
Serve with rice Greek (with vegetables)
Accompany palm salad canned drained and rinsed, cut into slices with tomato slices, onion, black olives and large.
If you can serve with whole boiled potatoes with olive oil and parsley, or new potatoes, sliced ​​carrot cross and bouquets of broccoli or cauliflower.
Note:
Never put garlic in the fish, which takes away the taste of him.
Never use lemon to flavor the fish dehydrates.
Lemon is placed before serving after the cooked fish.

Tips on Oil, oil, conservation etc.

Tips on Oil, oil, conservation etc.

I - Option:
Did you know that to fry foods, it is not to use "OIL" extra virgin, but the other lower oil that is mixed with soybean oil (which is neutral).
Carefully read the labels on the packaging.
Draw your conclusions.
Reason:
Heating up the "Oil", it loses all its properties.
It is like ordinary oil.
** The extra virgin olive oil is only used in temperature
** environment, can not be heated, see the above information.
Always use the oil at the end of the plate, "out of the fire", or on your plate.
Observe:
When you go to the restaurant, the olive oil is served separately.
I learned from my European grandparents who always repeated the same thing.
You can not heat the olive oil, which he turns ordinary oil.
"If you want your food that are on fire, stay with olive oil flavor, see the procedure below."
II - Option:
Place green or black olives (ripe) whole in the middle of glass, with good and large screw cap, complete with soybean oil or corn, canola, close and save.
The oil should be used neat (without use), to put in the glass of olives. Rinse and dry with paper towels to take you salt water and preservatives.
Leave the glass with olives sit for 1 to 3 months in a cool and out of the shelter from the sun place., Turning occasionally.

"You can not store in the refrigerator ** the oil coagulates.

Pit the olives and using only the core (same as using core plum fruit) to make liquor).
Use only the kernels of olives clean (unused) that infects all your work.
With the core olive flavor is stronger than the pulp.
Then do the same previous procedure.

Important Note:

The common oil should be used only once, and discarded in pet packaging to make soap ..
Do not throw used oil in the sink pipe that will pollute the rivers, springs and others.
See the collection of used oil in your neighborhood.

Eggplants and chillies in Sticks - antipasto

Eggplants and chillies in Sticks - antipasto

ingredients
3 eggplants average cut in straws,
 type matchstick.
Cut the eggplants into thin slices, add a slice on top of the work and cut into straws.
Other Ingredients:
2 cups (tea) of fine salt (is to soak the eggplants)
For Season:
300 ml wine vinegar
200 ml virgin olive oil or to taste
1 cups (tea) of grated onion or chopped, washed and squeezed
1 cup (tea) of chopped parsley with stems and drizzling
1 cup (tea) chopped chives
1 cup (tea) of green olives and chopped girl
½ cup (tea) of capers (optional)
1 head of garlic without the mincemeat crumb
Bell peppers:
3 red peppers skinless seedless into thin strips, or the color of your choice.
Remove to the Chillies Skin:
I option:
Microwave:
Place the 3 peppers in a transparent plastic bag with four (4) tablespoons cold water.
Tie the mouth of the bag tying a knot, stick with a fork in four places below the node out all the air, not to burst in the microwave.
high power for 6 'to 8' minutes depending on fruit size.
Option II:
On Stove:
Prick a pepper with a fork, bring to high heat, go turning until it is all burnt.
Write a time.
Wrap with aluminum foil, let cool.
Remove the skin and seeds, rinse carefully with water.
Poking into thin strips, the size of a matchstick.
Once the eggplants are ready and drained, add the other ingredients and finally the chopped peppers.
Saves in the refrigerator, or in a glass screw cap.

Way of doing:
Wear gloves to drain and not stain your hand.
Wash eggplants, peel, cut into thin slices by length.
Place the eggplants over a board, a slice above the other, cut into thin sticks, the size of a match, so long as wide.

I Option:
Place the eggplants covered with water and salt, bring the refrigerator for 24 hours, stirring occasionally with a wooden spoon or silicone, not to stain your hands.
Do not put your hand in the brine with the eggplants, she stains the hand, it is hard to leave.

Option II:

Spread eggplants cut into straws in a rectangular terrine, cover with coarse salt.
Leave the aubergines to stand for 12 hours at room temperature, if it is too warm inside the refrigerator.
Then remove the salt, put the eggplants on fire with a glass of vinegar, so boil, remove from heat, drain and squeeze a little out all the liquid.
You can serve alone or with red chillies chopped fine without skins

If the weather is below 18 ° C need not leave the eggplant in the refrigerator
Note:
If you want to speed up the procedure, leaving the brine for one (1) hour.

Then throw enough water to remove excess salt, squeeze well to remove all the water.
Play chopsticks in boiling water, leave 1 '(one) minute. throw cold water, drain, squeeze well.

Season with enough vinegar, virgin olive oil, parsley with chopped stem, chives, garlic, onion, capers, chopped olives.
Mix well. Do not put salt yet.

After leaving for one (1) hour in spice, inside the refrigerator.
Take one hour before serving. Now test the salt.
If you need to put salt slowly (remember that eggplants were in brine) or coarse salt.

If leftovers put in a glass screw cap and store in
refrigerator.

Serve with toast or crackers.
Serve as an accompaniment to dishes.
Note:
If you prefer you can do only with chopsticks of eggplants.


Decoration:

Berinjelas e Pimentões em Palitinhos - Antepasto

Berinjelas e Pimentões em Palitinhos  - Antepasto

Ingredientes

3  berinjelas médias cortadas em palitinhos,
 tipo palito de fósforo.

Corte as berinjelas  em fatias finas, junte uma fatia em cima da obra e corte em palitinhos.

Outros Ingredientes:

2 xícaras de (chá) de sal fino ( é para demolhar as berinjelas )

Para Temperar:

300 ml de vinagre de vinho
200 ml de azeite de oliva virgem ou a gosto
1  xícaras de (chá) de cebola ralada, ou picadinha, lavada e espremida
1  xícara de (chá) de salsa com o caule  picada bem miudinha
1  xícara de (chá) de cebolinha picada
1  xícara de (chá) de azeitonas verdes picadas bem miúda
½  xícara de (chá) de alcaparras (opcional)
1 cabeça de alho sem o miolo picadinho

Pimentões:

3 pimentões vermelhos sem pele  sem sementes em tirinhas finas, ou a cor de sua preferência.

Modo de Retirar a Pele dos Pimentões:

I opção:

Micro ondas:

Coloque  os 3  pimentões num saco plástico transparente, com quatro (4) colheres de sopa de água fria. 
Amarrar a boca do saco dando um nó, fure com um garfo em 4 lugares abaixo do nó para sair todo o ar, para não estourar dentro do micro ondas.
Potência alta por 6’ até 8’ minutos, dependendo do tamanho do fruto.

II Opção:

No Fogão:

Espete um  pimentão com um garfo, levar ao fogo alto , vá virando até que ele fique todo queimado.
Faça um de cada vez.
Embrulhe com papel de alumínio, deixe esfriar.
Retire a pele e as sementes, lave com cuidado com água corrente.
Picar em tirinhas finas, do tamanho de um palito de fósforo.

Depois que as berinjelas estiverem prontas e escorridas, junte os outros ingredientes e por último os pimentões picados.
Conserva na geladeira, ou dentro de um vidro com tampa de rosca.
 

Modo de fazer:
Usar luvas  para escorrer e não manchar sua mão.

Lavar as berinjelas, descascar, cortar em fatias finas pelo comprimento .
Coloque as berinjelas  em cima de uma tábua, uma fatia  em cima  da outra, corte em palitos finos, do tamanho de um palito de fósforo, tanto de comprimento, como de largura.

I Opção:

Coloque  as berinjelas coberta com água e com o sal, levar a geladeira por 24 horas , mexer de vez em quando com uma colher de pau ou de silicone, para não manchar as mãos.

Não coloque a mão na salmoura com as berinjelas, que ela  mancha a mão, fica difícil de sair.

II Opção:

Espalhe  berinjelas  cortadas em palitinhos , numa refratário retangular , cubra com sal grosso.
Deixar as berinjelas em repouso por  12 horas, em temperatura ambiente, se estiver muito quente dentro da geladeira.

Depois retire o sal, coloque as berinjelas no fogo com um copo de vinagre, assim que levantar fervura, retire do fogo, escorra e espreme um pouco para sair todo o líquido.
Pode servir sozinha ou com pimentões vermelhos sem peles picados finos

Se o clima for abaixo de 18° C não precisa deixar a berinjela  na geladeira

Observação:

Se quiser apressar o procedimento, deixar na salmoura por 1 (uma) hora.

Depois, jogue bastante  água para tirar o excesso de sal,   espremer  bem, para tirar toda a água.

Jogue os palitinhos na água fervente , deixar 1’ (um) minutos.  jogar água gelada, escorrer,  espremer bem.

Temperar com bastante vinagre, azeite de oliva virgem, salsa com o caule picadinha,  cebolinha, alho,  cebola, alcaparras, azeitonas picadas.
Misture bem.  Não coloque sal ainda.

Depois de deixar por uma (1) hora no tempero, dentro da geladeira.

Tirar uma horas antes de servir.  Agora teste o sal.

Se precisar colocar sal aos poucos (lembrar que as berinjelas ficaram na salmoura), ou no sal grosso.

Se sobrar coloque num vidro com tampa de rosca e guarde na

geladeira.

Servir com torradas  ou bolacha salgada .
Serve  como acompanhamento de pratos.

Observação:
Se preferir pode fazer somente com os palitinhos de berinjelas.

 Decoration:

Ground beef stew with vegetables + Photos

Ground beef stew with vegetables + Photos

ingredients:
300 to 500 grams of ground beef, arm, file cover no fat, muscle or meat of your choice
Other Ingredients:
2 to 3 teaspoons (soup) of corn oil
3 tablespoons (soup) of chopped parsley, put on after the plate ready
1 to 2 tablespoons green onions cut into thin rodelinha
1 large onion finely chopped
2 to 3 tomatoes peeled and chopped without seeds
2 sticks celery with chopped leaves and niggling
1 leek only the white part (save the rest for soup
1 or ½ cup (tea) of green olives cut into thin slices
1 cup of hot water
Vegetables may be added Along with ground beef:
Choose one or more vegetables, matching the colors
1 glass (500 g.) Of washed drained and chopped hearts of palm or
1 mushroom glass drained, washed and chopped
1 or 2 eggplants peeled in cubes cooked in microwave
1 green can of corn drained washed
1 chopped cooked green beans dish in the microwave
1 dish of cauliflower or broccoli cooked in the microwave
1 dish of baked potatoes in the microwave
2-3 chilies, red, yellow and green
1 cup (tea) of frozen peas (see below)
If you can use a pea tin canned, drained and washed.

Way of preparing:
Place in a saucepan half the oil, add the tomatoes ,, let sauté for 5 'minutes, add the onion, celery and leek, continue sautéing. In another pan fry the meat.
When vegetables are almost cooked, add the braised and a warm glass of water, let the fire until all ingredients are cooked
Just before finishing, add one or more vegetables already cooked in the microwave, leave the fire for a few more minutes, stirring occasionally, for not sticking to the paenela the background.

Cooking to Pea Frozen;
Place a medium saucepan on the fire, so come to the boil, add frozen peas, so came back to boil, count 1 'minutes.
Drain the peas in colander and play enough ice water to stop the cooking.
The above process called bleaching.
The stew above serves as pastel filling, pancake, omelet pie. It serves to monitor garlic noodles and garlic. or rice.
The stew up are you going to choose the vegetables of your preferences ^ INSTANCE

Homemade Bread - the Antoinette - Delicious Step III + Photos

Homemade Bread - the Antoinette - Delicious Step III + Photos

ingredients:
720 grams. whole wheat flour (are 3 cups (240 grams).
3. tablespoons (soup) full of whole milk powder
two . tablespoons (soup) of sugar
3. tablespoons (soup) and full of serum-free sour cream or necessary. See below.
1 . spoon (soup) of corn oil
2 egg yolks (do not put clear that hardens the mass)
2 tablespoons (tea) shallow salt
1 tablespoon (soup) shallow dry yeast, or 30grs fresh yeast are 2 tablets (15 grams each)

Ingredients sponge:

I - Step:

50 ml of warm water, care can not be too hot burning yeast
1 tablespoon (soup) shallow dry yeast (granulated) or
2 tablets of fresh yeast 30 grams.
1 tablespoon (soup) full of sugar
½ cup (tea) of wheat flour
Making Sponge mode:
Place in a medium bowl baking powder, then water
warm, mix well with the fingertips (with gloves).
Then add the sugar and the flour, mix well,
until a homogeneous mass.
Wrap the bowl in a plastic bag transparent thick
so that it is tightly closed.
Place in oven "OFF", or elsewhere where there passes a stream of air.
Leave to rest for 30 'warm weather and 60 minutes to cold weather until a sponge.
In a large bowl place the remaining flour, 2 heaped tablespoons of powdered milk, 1 tablespoon (soup) of sugar, 1 tablespoon oil, 2 and filled with serum-free sour cream spoons, and 2 egg yolks, the 2 tablespoons (tea) shallow salt and 100 ml of warm cow's milk.
Make a well in center and pour the sponge, mix well with the fingertips.
If the dough is dry, add more cream, or cow's milk.
After kneading the dough as well. For 10 'to 20' minutes.
The more knead, more grows.
If you can beat in a mixer for 15 'to 20' minutes.
Then throw the dough in the well clean table.
Pull the dough down and tearing up with your fingers or a spatula, for about 10 'minutes.
II - Step
Then add all the dough let rise until doubled in size
Place the bowl inside the large plastic bag again.
Tie the mouth of the bag to not get air.
Let rise until doubled in volume.
Play grown dough on the table.
Make balls the size of an egg., Boleando, the fold is down.
Grease and sprinkle a shape with hole in the center.
Distribute the ball on the shape, one stuck in the other. To grow up.
The second layer put the balls in the amendment of balls underneath, to close the whole circle.
If you can make the marbles rectangular baking dish, making the same.
Place the balls stuck in one another, to grow up. Type Bakery bread.
If you prefer you can model the bread all the same size, or do braid (give 2 medium braids).
Divide the dough in half. With the first Make 3 rolls all the same size after braiding.
Once grown, brush with beaten egg yolk. With the other half do the same manner as the above.
Step III:
Put the form in the oven "OFF" until double in size. Once the dough has doubled in size remove from oven, brush with egg yolk.
preheated oven preheated 180 ° C.
Place the bread to bake, to blush. for 40 'to 60' minutes depending on the size of it.
Note:
The ingredients of the sponge is taken from own recipe,
Not to put extra ingredients, which spoils
Bread measured.
The recipe above is right. "Do not change anything."
Then I spend a recipe with fresh fruit,
raisins, cinnamon, cassava, potatoes and other
It is also an excellent bread.

If you can use fresh yeast are 2 tablets
15 grs. each. (Total 30grs.), Though I prefer the dry.
NOTICE:
It is the yeast that grows exaggeration bread, is the way
knead, knead, tear the dough.
Here in Brazil the climate is tropical, therefore the mass of the
bread grows faster.