Entry - Stuffed Plums Salgada II Options + Artichoke
I Option:
Ingredients:
1 kg of black plums in drained and washed syrup
You can change the plums by dry apricot
Filling:
½ pound of crushed fresh ricotta
50 grs. Of provolone cheese
50 grs. Of gorgonzola cheese
50 grs. Or 100 grs. Of grated Parmesan cheese
2 tablespoons unsweetened cream, or what you need
Way of preparing:
Drain the plums, remove the lumps, with the help of a small kitchen scissors. Book it.
Separately knead the ricotta with a fork, add the grated provolone cheese, then the gorgonzola kneaded the grated Parmesan and the cream slowly until giving consistency of rolling.
Make the balls bigger than the plums.
Stuff the plums, leaving half of the filling
It's the same as the Sweet Mother-In-Law.
For party use on a silver tray. Into small pieces of silver or gold paper with a lacy washcloth.
Note:
To serve as an appetizer, place in a large glass dish do not need to put in cups
II Option
Entry Plate - Stuffed Black Plum
Ingredients:
20 to 30 black plums without the pits
Filling:
250 grs. Of cheese from Minas Gerais (Brazil) half cure grated
2 hard boiled eggs, finely chopped or processed
4 tablespoons red bell pepper (raw), finely chopped
4 tablespoons of parsley with chopped stem.
The stem has more flavor than leaves and has more vitamins.
2 tablespoons minced capers or pickes
1 pinch of salt, 1 tablespoon of oregano
2 to 4 tablespoons of industrialized mayonnaise or cream
If you put cream, add the gorgonzola cheese, which is necessary for flavoring.
Way of preparing:
Put all the ingredients in a bowl according to the order from top to bottom.
Mix well, knead to a homogeneous mass.
Let stand 30 minutes in the refrigerator.
Then stuff the plums. Place on a dish or stainless steel tray.
If you want you can put each plum into paper cups to your liking.
III Option:
Entry - Hot or Cold Artichoke Backgrounds:
Ingredients:
12 canned artichoke bottoms, or raw
2 cans of non-oil anchovies
4 tablespoons olive oil or corn oil
4 sliced tomatoes
1 tablespoon of pepper sauce or taste
Way of preparing:
If the artichoke bottoms are raw, boil it with water,
Lemon, and a pinch of salt, until starting to soften.
Wash and cut the tomatoes into thin slices
In a large refractory place alternate layers of artichoke bottoms, anchovies, finish with slices of tomatoes sprinkled with oregano and pepper.
Drizzle with olive oil, cover with breadcrumbs and grated Parmesan cheese, equal parts.
Bake in preheated oven 180 degrees C for about 20 minutes
Serve the Hot Artichoke Lobster.
Note:
For Cold Entry:
Replace the grated Parmesan cheese and the
Mayonnaise at will.
quarta-feira, 30 de novembro de 2016
terça-feira, 29 de novembro de 2016
L A G S T A - Bouillon Sauce
L A G S T A - Bouillon Sauce
L Large lobster, with carcass
Bouillon court sauce
L glass of water
L glass of dry white wine or white vinegar
L teaspoon of salt, or to taste
L red pepper (coffee) spoon finger of seeded mince, or pepper sauce to taste
L teaspoon grated ginger
L packet of parsley and chives
L celery stalk (celery)
L garlic only white part
14 blackheads from India
L whole large onion
L medium thin-sliced carrot
L bay leaf
L pinch of grated nutmeg (optional)
How to Prepare the Lobster:
Wash the lobster well, remove the green gut that is in the center of the body of the crustacean.
Before cooking tie the paws and the tail, with string
Remove the carcass after cooking in the sauce.
Cook the lobster in the bouillon court sauce.
The amount of water is the same as dry white wine, it can not be changed, then add the onion, already stuck the Indian carnations, and the rest of the ingredients, the packet of parsley, pepper, carrot, celery, garlic Pore, bay leaf, nutmeg, ginger.
Cook the lobster in the indicated sauce, for 30 minutes.
Leave to cool, in the sauce itself. Then remove the
Lobster Filling:
3 cooked egg yolks
3 large heads of lettuce cabbage
L cup of green chopped olives
1 cup chopped parsley
½ cup chopped chives
L cup of (tea) finely chopped celery
L cup of pickled chopped mint tea
1 cup of mayonnaise, or yogurt
L cup of (coffee) olive oil or to taste
L cup of (coffee) vinegar
½ fingered seedless finger pepper
1 tablespoon of capers
Add the chopped lobster, along with the stuffing.
How to Prepare the Salad:
To prepare the salad, add 3 heads of lettuce, finely chopped.
The yolks are cooked and passed in fine sieve or juicer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, celery
Chopped, parsley and chives
3 tablespoons mayonnaise or yogurt sauce
Place the stuffing on the lobster shell.
To serve:
Arrange the lobster in the center of a platter, and turn into finely chopped lettuce, carrot grated in the thick drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
L Large lobster, with carcass
Bouillon court sauce
L glass of water
L glass of dry white wine or white vinegar
L teaspoon of salt, or to taste
L red pepper (coffee) spoon finger of seeded mince, or pepper sauce to taste
L teaspoon grated ginger
L packet of parsley and chives
L celery stalk (celery)
L garlic only white part
14 blackheads from India
L whole large onion
L medium thin-sliced carrot
L bay leaf
L pinch of grated nutmeg (optional)
How to Prepare the Lobster:
Wash the lobster well, remove the green gut that is in the center of the body of the crustacean.
Before cooking tie the paws and the tail, with string
Remove the carcass after cooking in the sauce.
Cook the lobster in the bouillon court sauce.
The amount of water is the same as dry white wine, it can not be changed, then add the onion, already stuck the Indian carnations, and the rest of the ingredients, the packet of parsley, pepper, carrot, celery, garlic Pore, bay leaf, nutmeg, ginger.
Cook the lobster in the indicated sauce, for 30 minutes.
Leave to cool, in the sauce itself. Then remove the
Lobster Filling:
3 cooked egg yolks
3 large heads of lettuce cabbage
L cup of green chopped olives
1 cup chopped parsley
½ cup chopped chives
L cup of (tea) finely chopped celery
L cup of pickled chopped mint tea
1 cup of mayonnaise, or yogurt
L cup of (coffee) olive oil or to taste
L cup of (coffee) vinegar
½ fingered seedless finger pepper
1 tablespoon of capers
Add the chopped lobster, along with the stuffing.
How to Prepare the Salad:
To prepare the salad, add 3 heads of lettuce, finely chopped.
The yolks are cooked and passed in fine sieve or juicer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, celery
Chopped, parsley and chives
3 tablespoons mayonnaise or yogurt sauce
Place the stuffing on the lobster shell.
To serve:
Arrange the lobster in the center of a platter, and turn into finely chopped lettuce, carrot grated in the thick drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
Canelone of Chest of Smoked Turkey - IV Options
Canelone of Chest of Smoked Turkey - IV Options
Serve as an Entree
Ingredients:
500 grs. Smoked turkey breast
Filling:
Mashed apples
4 large apples, minced in cubes
L cup of cold water
L teaspoon sugar or ½ teaspoon powdered sweetener, suitable for oven and cooker
1 pinch of salt
L teaspoon of unflavored colorless gelatin
How to Prepare Gelatin:
L teaspoon of unflavored colorless gelatin
6 tablespoons cold water to moisten the gelatin
½ cup of cold water to dissolve the gelatin
Way of doing:
Cut the apples into cubes, without peels.
Bring to the fire, with a cup of cold water salt the sugar, until cooked well.
Let cool, beat the apples in the blender. To reserve.
Separately, hydrate the gelatin with the six tablespoons of cold water, let it stand for 10 minutes.
Then add the half cup of cold water, dissolve in a water bath or microwave, for 30 seconds.
In a deep bowl, add the mashed apples, the gelatin already dissolved and hot.
NOTICE:
The gelatin should be put warm to be able to incorporate into the apple puree.
Otherwise the gelatin is separated into two layers.
Mix well and refrigerate for four hours or until firm.
Way of preparing:
I - Option:
Cut the smoked turkey breast into thin slices.
Put the stuffing (apple puree) into the slices of turkey wrap as canelone.
II - Option:
Filling:
Chicken or Pate Paté Ham:
Put each slice of turkey breast on top of the board add the filling, one tablespoon (shallow) soup of the filling.
Roll cannelloni type and round the apple puree See below the filling
Arrange on a large platter over lettuce leaves
Chicken or Ham Pate Filling
L cup of (tea) chicken pate or industrialized ham or See other option below.
IV Option:
Chicken pate:
2 cups cooked and ground chicken
L pinch of grated nutmeg
1 cup of dark raisins or
L cup of black plums in syrup, drained
L cup grated onion (tea), squeeze squeeze the juice
L cup of (tea) minced green olives
2 tablespoons chopped parsley
2 tablespoons of catupiry cheese (optional)
Way of preparing:
Mix all the ingredients
Open the slices of the turkey breast, put a spoonful (soup) of the filling
Make the rolls stuffed.
Arrange the turkey breast rolls on a platter and around thinly sliced lettuce leaves and on top cherry tomatoes.
Smoked turkey breast
Recheio III
L large smoked turkey breast
Icing for the Grapes:
L kg of white grapes Italy
4 pasteurized egg whites without knocking
L cup of confectioner's sugar or refined sugar beaten in the blender
Glaçada grapes
Wash the grapes well, dry on paper towel
Pass the grapes in the whites without knocking, then in the sugar, let them dry
To serve:
Put on a dessert plate
Two or three slices of smoked turkey breast
L bunch of grapes in the center a little sweet flour
Distribute the three ingredients well in the dish
Serve as input
Serve as an Entree
Ingredients:
500 grs. Smoked turkey breast
Filling:
Mashed apples
4 large apples, minced in cubes
L cup of cold water
L teaspoon sugar or ½ teaspoon powdered sweetener, suitable for oven and cooker
1 pinch of salt
L teaspoon of unflavored colorless gelatin
How to Prepare Gelatin:
L teaspoon of unflavored colorless gelatin
6 tablespoons cold water to moisten the gelatin
½ cup of cold water to dissolve the gelatin
Way of doing:
Cut the apples into cubes, without peels.
Bring to the fire, with a cup of cold water salt the sugar, until cooked well.
Let cool, beat the apples in the blender. To reserve.
Separately, hydrate the gelatin with the six tablespoons of cold water, let it stand for 10 minutes.
Then add the half cup of cold water, dissolve in a water bath or microwave, for 30 seconds.
In a deep bowl, add the mashed apples, the gelatin already dissolved and hot.
NOTICE:
The gelatin should be put warm to be able to incorporate into the apple puree.
Otherwise the gelatin is separated into two layers.
Mix well and refrigerate for four hours or until firm.
Way of preparing:
I - Option:
Cut the smoked turkey breast into thin slices.
Put the stuffing (apple puree) into the slices of turkey wrap as canelone.
II - Option:
Filling:
Chicken or Pate Paté Ham:
Put each slice of turkey breast on top of the board add the filling, one tablespoon (shallow) soup of the filling.
Roll cannelloni type and round the apple puree See below the filling
Arrange on a large platter over lettuce leaves
Chicken or Ham Pate Filling
L cup of (tea) chicken pate or industrialized ham or See other option below.
IV Option:
Chicken pate:
2 cups cooked and ground chicken
L pinch of grated nutmeg
1 cup of dark raisins or
L cup of black plums in syrup, drained
L cup grated onion (tea), squeeze squeeze the juice
L cup of (tea) minced green olives
2 tablespoons chopped parsley
2 tablespoons of catupiry cheese (optional)
Way of preparing:
Mix all the ingredients
Open the slices of the turkey breast, put a spoonful (soup) of the filling
Make the rolls stuffed.
Arrange the turkey breast rolls on a platter and around thinly sliced lettuce leaves and on top cherry tomatoes.
Smoked turkey breast
Recheio III
L large smoked turkey breast
Icing for the Grapes:
L kg of white grapes Italy
4 pasteurized egg whites without knocking
L cup of confectioner's sugar or refined sugar beaten in the blender
Glaçada grapes
Wash the grapes well, dry on paper towel
Pass the grapes in the whites without knocking, then in the sugar, let them dry
To serve:
Put on a dessert plate
Two or three slices of smoked turkey breast
L bunch of grapes in the center a little sweet flour
Distribute the three ingredients well in the dish
Serve as input
segunda-feira, 28 de novembro de 2016
Dish of Pineapple, Figs, Peru Smoked III Options
Dish of Pineapple, Figs, Peru Smoked III Options
Appetizer Pineapple With Ham - Figs With Palm
Peru Smoked, Figs and Palm Heart III Options
I - Pineapple Option:
1 can of pineapple compote
1 large lettuce
8 slices of ham or turkey breast
8 large green olives, without lumps
1 small glass of mayonnaise
1 cup chopped parsley
24 cherry tomatoes
Mint leaves
3 finely chopped red bell peppers
1 shallow dish of finely sliced lettuce
Way of preparing:
Make individual bowls
In each dish put two lettuce leaves, a slice of pineapple compote, the ham rolled over, stuffed with chopped lettuce, red peppers and mayonnaise
Garnish in the center of the dish with three cherry tomatoes and two mint leaves
Distribute the cut olives in the middle in the corner of the dish, sprinkle with chopped parsley and small pepper
II - Option: Figs With heart of palm
2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits, cut in half
Lettuce leaves
Make individual bowls
Place two lettuce leaves on the bottom of the dish on top, distribute four thick slices of cut palm heart in the side of the olives and on the other side two well-washed figs cut in half or in four with the shell
III Option:
Entrance Peru Smoked, Figs and Palm Heart
Ingredients:
½ pound sliced smoked turkey breast
½ pound of very thick canned palmito, drained and washed transversal cut
1 can of fig compote drained can be diet
6 medium fresh figs
Sauce I:
1 cup (tea) extra virgin olive oil put in drops
½ cup (tea) pure natural orange juice
1 tablespoon of lemon juice
1 tablespoon or ½ English sauce
1 tablespoon or ½ of mustard
Salt to taste in moderation
Sauce II:
Peel the figs beat in the blender with a ladle of sauce I. The sauce turns green
How to prepare sauce I:
Beat in the blender the orange juice with, the lemon juice, the English sauce, mustard and a pinch of salt.
Drip the olive oil slowly, until finished.
Serve the sauce separately. Sauce is optional.
Serving Mode:
On a small plate, place two 4-centimeter-tall palm hearts with 2 turkey breast rolls, the fig sauce around the plate and 2 figs in a drained syrup.
Note:
You can exchange the heart of palm with a bottom of canned artichokes drained and washed
Put 1 artichoke bottom for each plate
And do the same as above.
Appetizer Pineapple With Ham - Figs With Palm
Peru Smoked, Figs and Palm Heart III Options
I - Pineapple Option:
1 can of pineapple compote
1 large lettuce
8 slices of ham or turkey breast
8 large green olives, without lumps
1 small glass of mayonnaise
1 cup chopped parsley
24 cherry tomatoes
Mint leaves
3 finely chopped red bell peppers
1 shallow dish of finely sliced lettuce
Way of preparing:
Make individual bowls
In each dish put two lettuce leaves, a slice of pineapple compote, the ham rolled over, stuffed with chopped lettuce, red peppers and mayonnaise
Garnish in the center of the dish with three cherry tomatoes and two mint leaves
Distribute the cut olives in the middle in the corner of the dish, sprinkle with chopped parsley and small pepper
II - Option: Figs With heart of palm
2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits, cut in half
Lettuce leaves
Make individual bowls
Place two lettuce leaves on the bottom of the dish on top, distribute four thick slices of cut palm heart in the side of the olives and on the other side two well-washed figs cut in half or in four with the shell
III Option:
Entrance Peru Smoked, Figs and Palm Heart
Ingredients:
½ pound sliced smoked turkey breast
½ pound of very thick canned palmito, drained and washed transversal cut
1 can of fig compote drained can be diet
6 medium fresh figs
Sauce I:
1 cup (tea) extra virgin olive oil put in drops
½ cup (tea) pure natural orange juice
1 tablespoon of lemon juice
1 tablespoon or ½ English sauce
1 tablespoon or ½ of mustard
Salt to taste in moderation
Sauce II:
Peel the figs beat in the blender with a ladle of sauce I. The sauce turns green
How to prepare sauce I:
Beat in the blender the orange juice with, the lemon juice, the English sauce, mustard and a pinch of salt.
Drip the olive oil slowly, until finished.
Serve the sauce separately. Sauce is optional.
Serving Mode:
On a small plate, place two 4-centimeter-tall palm hearts with 2 turkey breast rolls, the fig sauce around the plate and 2 figs in a drained syrup.
Note:
You can exchange the heart of palm with a bottom of canned artichokes drained and washed
Put 1 artichoke bottom for each plate
And do the same as above.
Three Dishes Avocado, Olive and Plum Black:
Three Dishes Avocado, Olive and Plum Black:
Avocado, Olives, Stuffed Black Plums III Options
stuffed avocados
(Input)
Ingredients:
2 medium ripe avocados, but not moist
1 cup tempered mayonnaise
8 leaves of lettuce
16 stuffed olives
1 can of tuna, remove the oil or
1 cup of salami, or ham
Lemon juice not to darken
Other Filling Options:
Shrimp chicken, boiled turkey, fish, baked or canned tuna without the oil
Way of preparing:
Cut the avocados into cubes, place the lemon juice, mix the salami with mayonnaise, reserve
Make individual bowls, lined with two leaves of lettuce, place the pieces of avocado on top already seasoned with the mayonnaise and over four large black olives, without the pits, or stuffed with pickes and some cherry tomatoes, round orange pieces without The skins, s / seeds
Stuffed Olives
1 cup of green or black olives, large, without lumps
The same amount of olives is from capers
1 can of anchovies, or aliche without salt
Pickes: carrot, cucumber, cauliflower, chopped into small pieces
Red pepper without seasoning, salami
Remove the pits from the olives with the gin
Place the chosen filling in each olive, that is, one of each
If you want you can dip it with olive oil and sprinkle oregano
Stuffed Black Plums
Ingredients:
1 can of black plums in drained syrup, without the stones
Filling:
250 grs. Of cheese half cure grated
2 tablespoons (grated) shredded grated Parmesan cheese
4 tablespoons chopped red bell pepper
4 tablespoons chopped parsley
2 tablespoons (minced) pickes, or
Green olives chopped very small
1 tablespoon mint minced well,
1 tablespoon dried oregano (optional)
2 to 4 tablespoons (mayonnaise) sauce, or sour cream
Way of preparing:
Drain the black plums, remove the lumps, with the aid of kitchen scissors.
Mix the grated half-grated cheese with the grated parmesan cheese, the chopped bell pepper, the pickes, or chopped minced mint olives, the oregano, lastly the mayonnaise sauce until garlic.
Make a roll with the filling, wrap with aluminum foil, take the refrigerator for 2 or 4 hours to incorporate.
Place the filling in each plum in place of the lump.
Serve lettuce leaves on a platter and around.
If you like you can put cherry tomatoes on top of the lettuce leaves.
Avocado, Olives, Stuffed Black Plums III Options
stuffed avocados
(Input)
Ingredients:
2 medium ripe avocados, but not moist
1 cup tempered mayonnaise
8 leaves of lettuce
16 stuffed olives
1 can of tuna, remove the oil or
1 cup of salami, or ham
Lemon juice not to darken
Other Filling Options:
Shrimp chicken, boiled turkey, fish, baked or canned tuna without the oil
Way of preparing:
Cut the avocados into cubes, place the lemon juice, mix the salami with mayonnaise, reserve
Make individual bowls, lined with two leaves of lettuce, place the pieces of avocado on top already seasoned with the mayonnaise and over four large black olives, without the pits, or stuffed with pickes and some cherry tomatoes, round orange pieces without The skins, s / seeds
Stuffed Olives
1 cup of green or black olives, large, without lumps
The same amount of olives is from capers
1 can of anchovies, or aliche without salt
Pickes: carrot, cucumber, cauliflower, chopped into small pieces
Red pepper without seasoning, salami
Remove the pits from the olives with the gin
Place the chosen filling in each olive, that is, one of each
If you want you can dip it with olive oil and sprinkle oregano
Stuffed Black Plums
Ingredients:
1 can of black plums in drained syrup, without the stones
Filling:
250 grs. Of cheese half cure grated
2 tablespoons (grated) shredded grated Parmesan cheese
4 tablespoons chopped red bell pepper
4 tablespoons chopped parsley
2 tablespoons (minced) pickes, or
Green olives chopped very small
1 tablespoon mint minced well,
1 tablespoon dried oregano (optional)
2 to 4 tablespoons (mayonnaise) sauce, or sour cream
Way of preparing:
Drain the black plums, remove the lumps, with the aid of kitchen scissors.
Mix the grated half-grated cheese with the grated parmesan cheese, the chopped bell pepper, the pickes, or chopped minced mint olives, the oregano, lastly the mayonnaise sauce until garlic.
Make a roll with the filling, wrap with aluminum foil, take the refrigerator for 2 or 4 hours to incorporate.
Place the filling in each plum in place of the lump.
Serve lettuce leaves on a platter and around.
If you like you can put cherry tomatoes on top of the lettuce leaves.
sexta-feira, 25 de novembro de 2016
Steaks Milanese + Photo
Steaks Milanese + Photo
Ingredients:
½ pound of soft, rump or duckling
Cut into large and thin steaks
Seasoning:
2% of the weight of the salt meat is usually a teaspoon 'for each half pound of meat
3 cloves garlic, kneaded, if the garlic is old remove the crumb
1 pinch of pepper or pepper sauce
Other ingredients
1 bowl of wheat flour
1 bowl of flour
4 to 6 whole eggs beaten
Way of preparing:
Beat the steaks well, to be very thin.
Season with salt, garlic and pepper to taste.
Leave to stand for half an hour, to pick up the seasonings.
Remove the garlic from the meat, pass the steaks on the wheat flour, then on the beaten egg and last on the flour. Each time you pass the flour beat to take out the excess.
Fry the steaks on both sides, in hot oil, lower the fire, not to burn.
Then remove the excess fat with paper towel, passing several sheets, until all the fat comes out.
Put the steaks in breadcrumbs on a platter and around lettuce leaves and cherry tomatoes in the center of the dish, place a flower of the tomato peel, or red and green chili flower.
The decoration is optional.
Serve the steaks with mashed potatoes and watercress salad with red pepper slices.
Ingredients:
½ pound of soft, rump or duckling
Cut into large and thin steaks
Seasoning:
2% of the weight of the salt meat is usually a teaspoon 'for each half pound of meat
3 cloves garlic, kneaded, if the garlic is old remove the crumb
1 pinch of pepper or pepper sauce
Other ingredients
1 bowl of wheat flour
1 bowl of flour
4 to 6 whole eggs beaten
Way of preparing:
Beat the steaks well, to be very thin.
Season with salt, garlic and pepper to taste.
Leave to stand for half an hour, to pick up the seasonings.
Remove the garlic from the meat, pass the steaks on the wheat flour, then on the beaten egg and last on the flour. Each time you pass the flour beat to take out the excess.
Fry the steaks on both sides, in hot oil, lower the fire, not to burn.
Then remove the excess fat with paper towel, passing several sheets, until all the fat comes out.
Put the steaks in breadcrumbs on a platter and around lettuce leaves and cherry tomatoes in the center of the dish, place a flower of the tomato peel, or red and green chili flower.
The decoration is optional.
Serve the steaks with mashed potatoes and watercress salad with red pepper slices.
quinta-feira, 24 de novembro de 2016
Know Some Spices,
Know Some Spices,
Saffron, Turmeric, Colorau, Paprika, Green Capers
SAFFRON
Saffron comes from Europe.
Saffron are dried stamens of a flower (crocus sativus), have a very dark orange coloration and a strong aroma.
Nice taste.
It is a very expensive ingredient. Gold price.
It is used worldwide in dishes of chicken, fish and other mainly crustaceans (paella) in Spain.
Here in Brazil only in Fine Hotels and Restaurants, and also for those who have the opportunity to buy.
TURMERIC
Turmeric is a root and ginger family, strong yellow color, a bit bitter taste, also known as saffron from India. It is sold in powder form and serves several dishes.
DO NOT CONFUSE CRYSTAL, WITH CROCUS, are two very different things. One is flower stamens the other is a root.
"As far as the saffron reference of the land" DOES NOT EXIST. "
Some people, for lack of knowledge, use in turmeric cooking and say that it is saffron from the earth. It is important for us to know the right ingredients we use.
COLORAU
Colorau is a crushed raw seed that is born in a shrub. When they are ripe it opens the hedgehogs full of strong red seeds.
In the past the paprika was used to replace the tomato that was very expensive. It is good for circulation.
Today not very used, because of allergies and also
Because it darkens the skin a lot.
PAPRIKA
Paprika powder, is made of red chili colored brick (reddish) soft sweet taste that goes up to the spicy.
Besides the bright red color leaves in the dishes a mysterious aroma.
Green Capers
Green caper is a very small aromatic floral bud half of an olive see, is used in pickled white vinegar - it is disgestive - antiscorbutic is a condiment to special for meats, cod and other fish, baked, boiled in cooked vegetable salad and salad Chickpeas.
The ripe fruits serve to put in curds or jellies. The mature caper also serves against snake bite. It's anti-rheumatic.
The bark of the tree and also the root are bitter diuretic tonic.
The new branches in the chemical laboratory, serves for acidity and alkalinity,
Saffron, Turmeric, Colorau, Paprika, Green Capers
SAFFRON
Saffron comes from Europe.
Saffron are dried stamens of a flower (crocus sativus), have a very dark orange coloration and a strong aroma.
Nice taste.
It is a very expensive ingredient. Gold price.
It is used worldwide in dishes of chicken, fish and other mainly crustaceans (paella) in Spain.
Here in Brazil only in Fine Hotels and Restaurants, and also for those who have the opportunity to buy.
TURMERIC
Turmeric is a root and ginger family, strong yellow color, a bit bitter taste, also known as saffron from India. It is sold in powder form and serves several dishes.
DO NOT CONFUSE CRYSTAL, WITH CROCUS, are two very different things. One is flower stamens the other is a root.
"As far as the saffron reference of the land" DOES NOT EXIST. "
Some people, for lack of knowledge, use in turmeric cooking and say that it is saffron from the earth. It is important for us to know the right ingredients we use.
COLORAU
Colorau is a crushed raw seed that is born in a shrub. When they are ripe it opens the hedgehogs full of strong red seeds.
In the past the paprika was used to replace the tomato that was very expensive. It is good for circulation.
Today not very used, because of allergies and also
Because it darkens the skin a lot.
PAPRIKA
Paprika powder, is made of red chili colored brick (reddish) soft sweet taste that goes up to the spicy.
Besides the bright red color leaves in the dishes a mysterious aroma.
Green Capers
Green caper is a very small aromatic floral bud half of an olive see, is used in pickled white vinegar - it is disgestive - antiscorbutic is a condiment to special for meats, cod and other fish, baked, boiled in cooked vegetable salad and salad Chickpeas.
The ripe fruits serve to put in curds or jellies. The mature caper also serves against snake bite. It's anti-rheumatic.
The bark of the tree and also the root are bitter diuretic tonic.
The new branches in the chemical laboratory, serves for acidity and alkalinity,
quarta-feira, 23 de novembro de 2016
Christmas Dessert + Coverage
Christmas Dessert + Coverage
English Soup + Christmas Blanket
Ingredients:
250 grs. Of English cookie
2 boxes of industrialized vanilla puddings
2 tablespoons corn starch (cornstarch)
1 liter of cow's milk, or what is needed.
2 boxes of strawberry jellies, dissolved with half of the water (recommended by the manufacturer).
1 can of drained whole strawberry jam, or other fruit, can substitute for 4 different types of "fruit jams":
Peaches, black plums, green figs, pineapple, raisins, all finely chopped.
If you prefer to make the homemade vanilla cream see the recipe below.
Vanilla Cream:
1 liter of milk,
L condensed milk can
5 tablespoons cornstarch (cornstarch)
4 egg yolks, 1 tablespoon vanilla essence.
1 box of sour cream.
Way of preparing:
Beat the first 4 ingredients in the blender.
To the fire stirring always, until a thick cream. If it gets too hard add more milk, if it gets too liquid add more corn starch dissolved in the milk.
After the cream is ready, let it cool slightly, add the vanilla and the cream (not beaten).
Mix well, with the whisk, or with a large spoon until a homogeneous mass is obtained. To reserve.
Mounting Mode:
In a large glass or crystal cup, or a tall, transparent refractory, or individual bowls.
Place the wet biscuits lightly in the milk, then the hot vanilla cream, let the cookies run down.
Dissolve the gelatins with half the water (indicated by the manufacturer) for each gelatin is a glass of boiling water.
Dissolve the two gelatins with two cups of boiling water. Pour the hot gelatin over the hot vanilla cream and let it drain down.
Spread the drained strawberries over the jello.
II option:
If you want to refrigerate the Salad Inglesa until egg white, remove and spread the strawberry jam or other selected jam.
Bring to freeze for 6 (six) hours.
Christmas Coverage
Optional Coverage:
Cover half an hour before serving.
Cover with whipped cream, egg yarn, various fruits, fresh or dried or both together.
Spread over strawberries, raspberries, cherries, white grapes without seeds, pomegranate seeds, all fruits are fresh.
In place of fresh fruits you can put cherries in syrup (drained), dried fruit, apricot, date, nuts, almonds, raisins, chopped black plums.
Do not forget to put the whipped cream and egg yarn, or carrot wires (see the recipe for the carrot wires in my (blog).
Store in the refrigerator until ready to serve.
Serve in silver or stainless steel bowls, or crockery.
Note:
If you prefer you can make the dessert in layers.
First layer, cookie
Second layer, vanilla cream,
Third layer, strawberry jelly, over the strawberry compote drained.
Bring to freeze.
Decoration is optional.
Decorate a little before serving.
The whipped cream is cream of (preferably fresh) milk beaten in the mixer.
BE CAREFUL not to overkill that turns butter, do it carefully.
English Soup + Christmas Blanket
Ingredients:
250 grs. Of English cookie
2 boxes of industrialized vanilla puddings
2 tablespoons corn starch (cornstarch)
1 liter of cow's milk, or what is needed.
2 boxes of strawberry jellies, dissolved with half of the water (recommended by the manufacturer).
1 can of drained whole strawberry jam, or other fruit, can substitute for 4 different types of "fruit jams":
Peaches, black plums, green figs, pineapple, raisins, all finely chopped.
If you prefer to make the homemade vanilla cream see the recipe below.
Vanilla Cream:
1 liter of milk,
L condensed milk can
5 tablespoons cornstarch (cornstarch)
4 egg yolks, 1 tablespoon vanilla essence.
1 box of sour cream.
Way of preparing:
Beat the first 4 ingredients in the blender.
To the fire stirring always, until a thick cream. If it gets too hard add more milk, if it gets too liquid add more corn starch dissolved in the milk.
After the cream is ready, let it cool slightly, add the vanilla and the cream (not beaten).
Mix well, with the whisk, or with a large spoon until a homogeneous mass is obtained. To reserve.
Mounting Mode:
In a large glass or crystal cup, or a tall, transparent refractory, or individual bowls.
Place the wet biscuits lightly in the milk, then the hot vanilla cream, let the cookies run down.
Dissolve the gelatins with half the water (indicated by the manufacturer) for each gelatin is a glass of boiling water.
Dissolve the two gelatins with two cups of boiling water. Pour the hot gelatin over the hot vanilla cream and let it drain down.
Spread the drained strawberries over the jello.
II option:
If you want to refrigerate the Salad Inglesa until egg white, remove and spread the strawberry jam or other selected jam.
Bring to freeze for 6 (six) hours.
Christmas Coverage
Optional Coverage:
Cover half an hour before serving.
Cover with whipped cream, egg yarn, various fruits, fresh or dried or both together.
Spread over strawberries, raspberries, cherries, white grapes without seeds, pomegranate seeds, all fruits are fresh.
In place of fresh fruits you can put cherries in syrup (drained), dried fruit, apricot, date, nuts, almonds, raisins, chopped black plums.
Do not forget to put the whipped cream and egg yarn, or carrot wires (see the recipe for the carrot wires in my (blog).
Store in the refrigerator until ready to serve.
Serve in silver or stainless steel bowls, or crockery.
Note:
If you prefer you can make the dessert in layers.
First layer, cookie
Second layer, vanilla cream,
Third layer, strawberry jelly, over the strawberry compote drained.
Bring to freeze.
Decoration is optional.
Decorate a little before serving.
The whipped cream is cream of (preferably fresh) milk beaten in the mixer.
BE CAREFUL not to overkill that turns butter, do it carefully.
terça-feira, 22 de novembro de 2016
Christmas Bread - German Made in Brazil
Christmas Bread - German Made in Brazil
Christmas Bread - German
(4 large units, or 8 medium or 16 small units)
Ingredients:
1 kg whole wheat flour
6 to 8 eggs, clear in firm snow, put last.
200 grs. Of non-frozen butter does not serve margarine.
1 cup (tea) wheat flour if necessary to complete the dough
2 cups brown sugar
2 cups of honey of honey, does not serve another type of honey.
Other ingredients
1/2 liter of raw milk (curd) with broth of 2 lemons. To reserve.
2 tablespoons of chemical baking powder.
2 tablespoons of cocoa liquor, or rum or kirsche (cherry brandy)
2 tablespoons milk powder, 1 pinch of salt.
Spices:
1 tablespoon of cinnamon powder,
1 teaspoon ground cloves
½ teaspoon grated fresh ginger
½ teaspoon ground coffee (kümmel)
1paced with nutmeg.
2 tablespoons (vanilla) essence of vanilla,
1 tablespoon grated orange peel (orange part only) do not put the white part that bitter,
1 tablespoon of lemon peel only the green part to bitter white.
Filling:
150 grs. Dried fruits washed and chopped into cubes.
300 grs. Of walnuts ground or coarsely chopped, or medium to medium.
200 grs. Of various fruits, Turkish figs, apricots, black plums
Yellow raisins, dark raisins without seed dates.
All fruits are minced and passed wheat flour. To reserve.
NOTICE:
I - Option:
If you want you can use only nuts, or almonds 600 grs. Being 400 grs, ground and 200grs. Chopped very small.
II - Option nuts with raisins.
III - Option; Nuts, raisins and plums.
How to Prepare Bread Dough:
Beat the brown sugar with the butter, add the egg yolks, beat again, then put the honey, the curd and if you need to use the whey, everything can be curdled anyway. To reserve.
In a separate bowl, place in a large bowl or on top of the table, flour, salt, powdered milk, baking powder and spices, make a hole in the center, adding the batter mix, Slowly until all the dough is finished.
Then add the chopped and floured fruits, mix well
Finally the egg whites, gradually and slowly mixing until a homogeneous mass.
Throw the dough into the egg whites in small increments and slowly until done.
The bread dough is heavy.
Grease the 4 shapes with margarine, put in the butter and re-spread.
Big English cake shapes are 20 X10 centimeters.
Or 8 small English cake forms, or
16 individual round bowls (miniatures) suitable for gifts.
Preheated oven for 60 ° C for approximately 60 to 90 minutes.
Notice:
Do not open oven while baking.
Place the baking shapes inside an aluminum tray.
Notice:
Pouring the dough into shapes less than half the height, grows a lot.
Allow to cool in the oven. After cool leave in the form until the next day covered with a napkin.
The next day pack tightly closed with cellophane paper, well sealed.
Store in tightly closed containers in a dry and cool place.
*** If the temperature (the weather) is cold, the durability is up to one year inside the unopened can ***.
Note:
"Here at home does not last a day," he creates owner.
Notice:
Make one for each guest.
Wrap with colored cellophane paper. Tie a pink, red, or green ribbon and two 10-inch bundles of wheat, place the Christmas card and two small balls one golden and one red, or the color of your preference.
You can put each miniature of the "Christmas Bread" on the table or at a separate table to distribute to the guests.
It looks very elegant and fine.
Christmas Bread - German
(4 large units, or 8 medium or 16 small units)
Ingredients:
1 kg whole wheat flour
6 to 8 eggs, clear in firm snow, put last.
200 grs. Of non-frozen butter does not serve margarine.
1 cup (tea) wheat flour if necessary to complete the dough
2 cups brown sugar
2 cups of honey of honey, does not serve another type of honey.
Other ingredients
1/2 liter of raw milk (curd) with broth of 2 lemons. To reserve.
2 tablespoons of chemical baking powder.
2 tablespoons of cocoa liquor, or rum or kirsche (cherry brandy)
2 tablespoons milk powder, 1 pinch of salt.
Spices:
1 tablespoon of cinnamon powder,
1 teaspoon ground cloves
½ teaspoon grated fresh ginger
½ teaspoon ground coffee (kümmel)
1paced with nutmeg.
2 tablespoons (vanilla) essence of vanilla,
1 tablespoon grated orange peel (orange part only) do not put the white part that bitter,
1 tablespoon of lemon peel only the green part to bitter white.
Filling:
150 grs. Dried fruits washed and chopped into cubes.
300 grs. Of walnuts ground or coarsely chopped, or medium to medium.
200 grs. Of various fruits, Turkish figs, apricots, black plums
Yellow raisins, dark raisins without seed dates.
All fruits are minced and passed wheat flour. To reserve.
NOTICE:
I - Option:
If you want you can use only nuts, or almonds 600 grs. Being 400 grs, ground and 200grs. Chopped very small.
II - Option nuts with raisins.
III - Option; Nuts, raisins and plums.
How to Prepare Bread Dough:
Beat the brown sugar with the butter, add the egg yolks, beat again, then put the honey, the curd and if you need to use the whey, everything can be curdled anyway. To reserve.
In a separate bowl, place in a large bowl or on top of the table, flour, salt, powdered milk, baking powder and spices, make a hole in the center, adding the batter mix, Slowly until all the dough is finished.
Then add the chopped and floured fruits, mix well
Finally the egg whites, gradually and slowly mixing until a homogeneous mass.
Throw the dough into the egg whites in small increments and slowly until done.
The bread dough is heavy.
Grease the 4 shapes with margarine, put in the butter and re-spread.
Big English cake shapes are 20 X10 centimeters.
Or 8 small English cake forms, or
16 individual round bowls (miniatures) suitable for gifts.
Preheated oven for 60 ° C for approximately 60 to 90 minutes.
Notice:
Do not open oven while baking.
Place the baking shapes inside an aluminum tray.
Notice:
Pouring the dough into shapes less than half the height, grows a lot.
Allow to cool in the oven. After cool leave in the form until the next day covered with a napkin.
The next day pack tightly closed with cellophane paper, well sealed.
Store in tightly closed containers in a dry and cool place.
*** If the temperature (the weather) is cold, the durability is up to one year inside the unopened can ***.
Note:
"Here at home does not last a day," he creates owner.
Notice:
Make one for each guest.
Wrap with colored cellophane paper. Tie a pink, red, or green ribbon and two 10-inch bundles of wheat, place the Christmas card and two small balls one golden and one red, or the color of your preference.
You can put each miniature of the "Christmas Bread" on the table or at a separate table to distribute to the guests.
It looks very elegant and fine.
segunda-feira, 21 de novembro de 2016
Einsbein - RETIFICATION I apologize for my failure
Einsbein - RETIFICATION I apologize for my failure
I apologize for my fault only now that I discovered that for a lapse, I did not save the way of cooking and the recipe was wrong. Revenue is incomplete
See below for the right recipe. Ignore other previous revenue
When in doubt about the recipe or notice any flaws, please let me know.
I had checked the pork knee recipe, I realized I was missing the cooking part before baking,
Roasted Pork Knees on Black Beer
Fashionable Pork Knee of Europe
Ingredients:
I big pork knee
Spices:
2 grams of salt for each pound of meat equals one teaspoonful of salt
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon or grated ginger (soup)
1 pinch of nutmeg, or to taste (optional)
1 glass of dry white wine (optional)
8 garlic cloves if (is old) remove crumbly crumb
2 leaves, or ½ (teaspoon of laurel
1 finger whole seeded minced whole pepper
1 bunch of fresh whole parsley and chives
2 fresh rosemary sprigs
4 leaves of fresh sage
4 leaves mint
! / 2 cup optional shoyu or white wine secol
* If you prefer, put only salt and pepper to taste. *
Other Ingredients:
2 cans of black beers at room temperature
2 cans of cold water
Way of preparing:
Thoroughly wash the pig's knees in running water
Put the salt together the mustard, paprika, black pepper, nutmeg, ginger unopened bay leaves, crushed garlic cloves, whole finger pepper, and whole bundle of parsley, washed , Rosemary and sage, mint and white wine.
Leave the pork knees in the seasoning for 10 to 12 hours hours, inside the refrigerator covered with paper wrap or well cleaned napkin.
How to prepare before baking
:
Put the knee in a large ordinary pot adds water to a black beer and all the seasonings.
Bring to the heat for 20 'to 30 minutes, or until it is pre-cooked without undoing, let it cool, inside the pan
Bake Mode:
Place the knee on a baking sheet with the broth and another beer and a can of water.
Bake 4 to 6 hours, or a little more, watering occasionally with the liquid from the baking sheet.
Notice:
Oven 170 º C, be careful "all the time" not to dry the beer in the way
As you wipe the liquid out of the way, pour in more hot water, or diluted beer (half a half)
As soon as it's golden it's ready
Note:
To make pururuca throw boiling oil on top of the leather.
CAUTION The above method is dangerous, only for those who have practice, or professional in the area.
Put the knee in the center of the table, with no one nearby (which sneezes away), throw the hot oil with a shell until pururucar,
Serving Mode:
I Option:
Accompany whole cooked potatoes, sauerkraut, mustard
II Option:
The fashion of Brazil
Baked Potato or Polenta, Purple Cabbage
Cabbage Purple Sautéed:
1 medium brown cabbage cut finely
1 large green apple with grated rind in thick coarse
1 medium onion grated or finely chopped
½ cup of dark raisins without seeds
½ cup chopped black plums in 4 parts.
2 tablespoons corn oil
1 teaspoon of salt
Way of preparing::
Cut the finely chopped purple cabbage, grate the apple in the thick drain and the onion in the thin drain,
Fry the onion in the oil with the cabbage and the apple together for 10 minutes or until cooked. If necessary, add half a cup of water to the fire until the water has dried.
Once well cooked, add raisins and plums
Serving Mode:
Serve the knee alone or place the cabbage on the side of the dish
Separately, you can put the potato or polenta with the braised purple cabbage not to soil with the dark sauce
Cut the baked knee on the table with electric knife or with your normal use knife
I apologize for my fault only now that I discovered that for a lapse, I did not save the way of cooking and the recipe was wrong. Revenue is incomplete
See below for the right recipe. Ignore other previous revenue
When in doubt about the recipe or notice any flaws, please let me know.
I had checked the pork knee recipe, I realized I was missing the cooking part before baking,
Roasted Pork Knees on Black Beer
Fashionable Pork Knee of Europe
Ingredients:
I big pork knee
Spices:
2 grams of salt for each pound of meat equals one teaspoonful of salt
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon or grated ginger (soup)
1 pinch of nutmeg, or to taste (optional)
1 glass of dry white wine (optional)
8 garlic cloves if (is old) remove crumbly crumb
2 leaves, or ½ (teaspoon of laurel
1 finger whole seeded minced whole pepper
1 bunch of fresh whole parsley and chives
2 fresh rosemary sprigs
4 leaves of fresh sage
4 leaves mint
! / 2 cup optional shoyu or white wine secol
* If you prefer, put only salt and pepper to taste. *
Other Ingredients:
2 cans of black beers at room temperature
2 cans of cold water
Way of preparing:
Thoroughly wash the pig's knees in running water
Put the salt together the mustard, paprika, black pepper, nutmeg, ginger unopened bay leaves, crushed garlic cloves, whole finger pepper, and whole bundle of parsley, washed , Rosemary and sage, mint and white wine.
Leave the pork knees in the seasoning for 10 to 12 hours hours, inside the refrigerator covered with paper wrap or well cleaned napkin.
How to prepare before baking
:
Put the knee in a large ordinary pot adds water to a black beer and all the seasonings.
Bring to the heat for 20 'to 30 minutes, or until it is pre-cooked without undoing, let it cool, inside the pan
Bake Mode:
Place the knee on a baking sheet with the broth and another beer and a can of water.
Bake 4 to 6 hours, or a little more, watering occasionally with the liquid from the baking sheet.
Notice:
Oven 170 º C, be careful "all the time" not to dry the beer in the way
As you wipe the liquid out of the way, pour in more hot water, or diluted beer (half a half)
As soon as it's golden it's ready
Note:
To make pururuca throw boiling oil on top of the leather.
CAUTION The above method is dangerous, only for those who have practice, or professional in the area.
Put the knee in the center of the table, with no one nearby (which sneezes away), throw the hot oil with a shell until pururucar,
Serving Mode:
I Option:
Accompany whole cooked potatoes, sauerkraut, mustard
II Option:
The fashion of Brazil
Baked Potato or Polenta, Purple Cabbage
Cabbage Purple Sautéed:
1 medium brown cabbage cut finely
1 large green apple with grated rind in thick coarse
1 medium onion grated or finely chopped
½ cup of dark raisins without seeds
½ cup chopped black plums in 4 parts.
2 tablespoons corn oil
1 teaspoon of salt
Way of preparing::
Cut the finely chopped purple cabbage, grate the apple in the thick drain and the onion in the thin drain,
Fry the onion in the oil with the cabbage and the apple together for 10 minutes or until cooked. If necessary, add half a cup of water to the fire until the water has dried.
Once well cooked, add raisins and plums
Serving Mode:
Serve the knee alone or place the cabbage on the side of the dish
Separately, you can put the potato or polenta with the braised purple cabbage not to soil with the dark sauce
Cut the baked knee on the table with electric knife or with your normal use knife
domingo, 20 de novembro de 2016
Einsbein - Cooked and Baked Pork Knees - III Photo Options + Foto
Einsbein - Cooked and Baked Pork Knees - III Photo Options + Foto
Ingredients:
2 pounds of fresh pork knee,
Cut in half by length or in 4 parts or in large rounds
Spices:
2 grams of salt for each pound of meat (1 tablespoon) for each pound of meat
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon grated ginger
1 or two glasses of dry white wine
1 glass of vinegar to wash the pig's knee
4 cloves of crushed garlic, if it is old remove the kernels before cooking
2 bay leaves or ½ teaspoon ground coffee
1 fingertip seedless pepper and without white veins chopped
1 pinch of nutmeg (optional)
1 bunch whole parsley and chives
3 blackheads from India
Other Ingredients:
2 red peppers, chopped into strips
1 green bell peppers, without stripped skin
1 yellow pepper chopped into strips
Take the seeds of the sweet peppers and the white bitter vein
½ pound grated or chopped onion
2 tablespoons beef broth
1 large glass of water, or whatever
½ pound tomatoes, without skins, without seeds
The broth of the pork knee seasonings
½ cup of corn oil or lard
Way of preparing:
Thoroughly wash the pig's knees in running water
Then wash with vinegar.
Put the pork knee in a large bowl with the seasonings:
With salt, mustard, paprika, black pepper, nutmeg, ginger, uncut bay leaves, crushed garlic cloves, finger pepper, lasagne, whole parsley, washed and white wine.
Leave the pork knees in the seasoning for 12 hours, inside the refrigerator.
Then fry the pork knees in the lard, add the chopped tomatoes, the onion, and the broth of the seasoning.
After braising well, add water and broth, let cook over low heat for two hours, or until the meat is tender, and thick sauce.
Remove the green pepper skin and cut into thin strips. see below
The skin of the green pepper is removed because it is indigestible.
Ten minutes before removing the pan from the heat, add all the peppers
Follow up:
Whole cooked potatoes, sauerkraut, sausage, sausages and plenty of mustard, all in the same dish.
How to Take the Green Pepper Skin:
To prick a fork in the peppers lead to the strong fire, turning from time to time, until the whole skin is burnt.
Allow to cool, remove the skin under the tap, then cut into thin strips.
Einsbein II
Ingredients:
4 knees of fresh pork, cut into large slices, or in half,
2 liters of cold water.
All the seasonings of the I option
Other Ingredients.
2 medium potatoes for each person
1 serving sauerkraut 2 to 3 tablespoons (soup) (canned cabbage)
1 slice of pork sausage
1 white sausage
Mustard to taste
Way of preparing:
Wash the meat well (pig's knee), remove all bone pieces
Which remained in the flesh. Without taking away the other big bones.
Put in the pressure cooker with the seasonings leave cooking for, for 30 'to 40' minutes.
Allow to cool inside the pan.
If it did not cook bring it back to the fire for 10 minutes.
Do the same procedure as above.
For each person: put on the plate, two to three knee rings
Over mustard, and round two potatoes, 1 (one) gomo of sausage,
2 (two) spoons (soup) of sauerkraut, 1 (one) white sausage gum.
Serving Mode:
Do not put heaps, it's an ingredient next to each other.
Einsbein III
Pork Knee Roasted with Pururuca Leather
1 large 1-kilo knee
2 cans of black beer leave sugar
2 cans of cold water
Spices:
The same seasoning as the first recipe
Way of preparing:
Put in a large ordinary pot, knee to water a black beer and all seasonings.
Bring to the heat for 20 'to 30' minutes, or until precooked without undoing, let cool.
Place on a baking sheet with the broth and another beer and a can of water.
Bake 4 to 6 hours, sprinkle occasionally with the liquid from the baking dish as you dry it, pour in more hot water, or dilute beer (half a half)
As soon as it's golden it's ready
Note:
To make pururuca throw boiling oil on top of the leather.
CAUTION The above method is dangerous, only for those who have practice, or professional in the area.
Place the knee in the center of the table, with no one nearby (which sneezes), pour the hot oil with a shell until pururucar,
Ingredients:
2 pounds of fresh pork knee,
Cut in half by length or in 4 parts or in large rounds
Spices:
2 grams of salt for each pound of meat (1 tablespoon) for each pound of meat
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon grated ginger
1 or two glasses of dry white wine
1 glass of vinegar to wash the pig's knee
4 cloves of crushed garlic, if it is old remove the kernels before cooking
2 bay leaves or ½ teaspoon ground coffee
1 fingertip seedless pepper and without white veins chopped
1 pinch of nutmeg (optional)
1 bunch whole parsley and chives
3 blackheads from India
Other Ingredients:
2 red peppers, chopped into strips
1 green bell peppers, without stripped skin
1 yellow pepper chopped into strips
Take the seeds of the sweet peppers and the white bitter vein
½ pound grated or chopped onion
2 tablespoons beef broth
1 large glass of water, or whatever
½ pound tomatoes, without skins, without seeds
The broth of the pork knee seasonings
½ cup of corn oil or lard
Way of preparing:
Thoroughly wash the pig's knees in running water
Then wash with vinegar.
Put the pork knee in a large bowl with the seasonings:
With salt, mustard, paprika, black pepper, nutmeg, ginger, uncut bay leaves, crushed garlic cloves, finger pepper, lasagne, whole parsley, washed and white wine.
Leave the pork knees in the seasoning for 12 hours, inside the refrigerator.
Then fry the pork knees in the lard, add the chopped tomatoes, the onion, and the broth of the seasoning.
After braising well, add water and broth, let cook over low heat for two hours, or until the meat is tender, and thick sauce.
Remove the green pepper skin and cut into thin strips. see below
The skin of the green pepper is removed because it is indigestible.
Ten minutes before removing the pan from the heat, add all the peppers
Follow up:
Whole cooked potatoes, sauerkraut, sausage, sausages and plenty of mustard, all in the same dish.
How to Take the Green Pepper Skin:
To prick a fork in the peppers lead to the strong fire, turning from time to time, until the whole skin is burnt.
Allow to cool, remove the skin under the tap, then cut into thin strips.
Einsbein II
Ingredients:
4 knees of fresh pork, cut into large slices, or in half,
2 liters of cold water.
All the seasonings of the I option
Other Ingredients.
2 medium potatoes for each person
1 serving sauerkraut 2 to 3 tablespoons (soup) (canned cabbage)
1 slice of pork sausage
1 white sausage
Mustard to taste
Way of preparing:
Wash the meat well (pig's knee), remove all bone pieces
Which remained in the flesh. Without taking away the other big bones.
Put in the pressure cooker with the seasonings leave cooking for, for 30 'to 40' minutes.
Allow to cool inside the pan.
If it did not cook bring it back to the fire for 10 minutes.
Do the same procedure as above.
For each person: put on the plate, two to three knee rings
Over mustard, and round two potatoes, 1 (one) gomo of sausage,
2 (two) spoons (soup) of sauerkraut, 1 (one) white sausage gum.
Serving Mode:
Do not put heaps, it's an ingredient next to each other.
Einsbein III
Pork Knee Roasted with Pururuca Leather
1 large 1-kilo knee
2 cans of black beer leave sugar
2 cans of cold water
Spices:
The same seasoning as the first recipe
Way of preparing:
Put in a large ordinary pot, knee to water a black beer and all seasonings.
Bring to the heat for 20 'to 30' minutes, or until precooked without undoing, let cool.
Place on a baking sheet with the broth and another beer and a can of water.
Bake 4 to 6 hours, sprinkle occasionally with the liquid from the baking dish as you dry it, pour in more hot water, or dilute beer (half a half)
As soon as it's golden it's ready
Note:
To make pururuca throw boiling oil on top of the leather.
CAUTION The above method is dangerous, only for those who have practice, or professional in the area.
Place the knee in the center of the table, with no one nearby (which sneezes), pour the hot oil with a shell until pururucar,
sábado, 19 de novembro de 2016
Einsbein - Roasted Pork Knee on Black Beer Foto
Einsbein - Roasted Pork Knee on Black Beer
Fashionable Pork Knee of Europe
Ingredients:
I whole large pork knee
Spices:
2 grams of salt for each pound of meat equals one teaspoonful of salt
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon or grated ginger (soup)
1 pinch of nutmeg, or to taste (optional)
1 glass of dry white wine (optional)
8 garlic cloves if (is old) remove crumbly crumb
2 leaves, or ½ (teaspoon of laurel
1 finger whole seeded minced whole pepper
1 bunch of fresh whole parsley and chives
2 fresh rosemary sprigs
4 leaves of fresh sage
4 leaves mint
Other Ingredients:
2 cans of black sweet beers at room temperature
2 cans of cold water
Way of preparing:
Thoroughly wash the pig's knees in running water
Put the salt together the mustard, paprika, black pepper, nutmeg, ginger unopened bay leaves, crushed garlic cloves, whole finger pepper, and whole bundle of parsley, washed , Rosemary and sage, mint and white wine.
Leave the pork knees in the seasoning for 6 to 10 hours hours
Bake Mode:
Remove all of the seasonings if you put the wine and strain into the form, along with the black beer
Put the Pork Knee to roast in a high shape. Pour the beer and the white wine that was cooked.
Bring to roast in Temperature 180 º C for 2, hour or a little more;
If you prefer you can roast at 170 º C. Be careful not to dry the beer in the way.
If you notice that it is drying, put half a glass of lukewarm water in half.
NOTICE:
On the way it has to stay a bit of the dark sauce, it gets luscious
Serving Mode:
I Option:
Accompany whole cooked potatoes, sauerkraut, mustard
II Option:
Baked Potato or Polenta, Purple Cabbage
Cabbage Purple Sautéed:
1 medium brown cabbage cut finely
1 large green apple with grated rind in thick coarse
1 medium onion grated or finely chopped
½ cup of dark raisins without seeds
½ cup chopped black plums in 4 parts.
2 tablespoons corn oil
1 teaspoon of salt
Way of preparing::
Cut the finely chopped purple cabbage, grate the apple in the thick drain and the onion in the thin drain,
Fry the onion in the oil with the cabbage and the apple together for 10 minutes or until cooked. If necessary, add half a cup of water to the fire until the water has dried.
Once well cooked, add raisins and plums
Serving Mode:
Serve the knee alone or place the cabbage on the side of the dish
Separately, you can put the potato or polenta with the braised purple cabbage not to soil with the dark sauce
Cut the baked knee on the table with an electric knife or your non-use knife
Fashionable Pork Knee of Europe
Ingredients:
I whole large pork knee
Spices:
2 grams of salt for each pound of meat equals one teaspoonful of salt
2 tablespoons of mustard
1 teaspoon of spicy paprika
1 tablespoon white ground coffee
1 teaspoon or grated ginger (soup)
1 pinch of nutmeg, or to taste (optional)
1 glass of dry white wine (optional)
8 garlic cloves if (is old) remove crumbly crumb
2 leaves, or ½ (teaspoon of laurel
1 finger whole seeded minced whole pepper
1 bunch of fresh whole parsley and chives
2 fresh rosemary sprigs
4 leaves of fresh sage
4 leaves mint
Other Ingredients:
2 cans of black sweet beers at room temperature
2 cans of cold water
Way of preparing:
Thoroughly wash the pig's knees in running water
Put the salt together the mustard, paprika, black pepper, nutmeg, ginger unopened bay leaves, crushed garlic cloves, whole finger pepper, and whole bundle of parsley, washed , Rosemary and sage, mint and white wine.
Leave the pork knees in the seasoning for 6 to 10 hours hours
Bake Mode:
Remove all of the seasonings if you put the wine and strain into the form, along with the black beer
Put the Pork Knee to roast in a high shape. Pour the beer and the white wine that was cooked.
Bring to roast in Temperature 180 º C for 2, hour or a little more;
If you prefer you can roast at 170 º C. Be careful not to dry the beer in the way.
If you notice that it is drying, put half a glass of lukewarm water in half.
NOTICE:
On the way it has to stay a bit of the dark sauce, it gets luscious
Serving Mode:
I Option:
Accompany whole cooked potatoes, sauerkraut, mustard
II Option:
Baked Potato or Polenta, Purple Cabbage
Cabbage Purple Sautéed:
1 medium brown cabbage cut finely
1 large green apple with grated rind in thick coarse
1 medium onion grated or finely chopped
½ cup of dark raisins without seeds
½ cup chopped black plums in 4 parts.
2 tablespoons corn oil
1 teaspoon of salt
Way of preparing::
Cut the finely chopped purple cabbage, grate the apple in the thick drain and the onion in the thin drain,
Fry the onion in the oil with the cabbage and the apple together for 10 minutes or until cooked. If necessary, add half a cup of water to the fire until the water has dried.
Once well cooked, add raisins and plums
Serving Mode:
Serve the knee alone or place the cabbage on the side of the dish
Separately, you can put the potato or polenta with the braised purple cabbage not to soil with the dark sauce
Cut the baked knee on the table with an electric knife or your non-use knife
sexta-feira, 18 de novembro de 2016
T e n d e r C o m F a r o f e + Vegetable Flower Decoration
T e n d e r C o m F a r o f e + Vegetable Flower Decoration
Ingredients:
1 good size tender
Spices:
2 glasses of dry white wine
1 glass of orange juice
½ cup of molasses or melted rapadura with a little water
1 cup syrup of any compote
1 cup of clove of India or the necessary parqa put at the crossroads
CRUMBS
100 grs. Of chopped bacon
100 grs. Ham or salami, which have been ground
Cooked and ground pork, cooked and ground sausage
4 hard boiled eggs, minced or grated
1 cup of grated onion
1 teaspoon chopped green olives
1 cup chopped parsley
½ cup (tea) green onions, finely sliced
250 grs. Of corn flour, or crushed salted cracker
250 grs. Of manioc flour
1 tablespoon (dessert) of salt
1 tablespoon of red pepper sauce or
1 finger pepper minced without the seeds or pepper to your liking.
* Exchange corn flour and manioc flour for salty cracker, it is more delicate to farofa *.
Way of preparing:
Trace the tender with a small knife in lozenges,
At each crossing of risks
Before brushing with molasses and others, water with white wine, mixed with orange juice and the syrup of any jam.
Put the tender in a baking dish, brush with the molasses and cover with aluminum foil.
RECAPITULANDO: before having washed with the white wine mixed with the orange juice and the syrup.
Then continue to water from time to time until it is roasted
Bake in preheated oven medium 160 º C for 40 to 60 minutes to put each pound of meat, or until golden.
Caution:
Be careful not to let it roast too much to dry the meat and get hard.
Serving Mode:
To serve the Tender in a dish of dish, or stainless, on leaves of lettuce, on top of the leaves slices of lemon, cherry tomato
Decoration:
3 color chili flower + purple cabbage flower. Or anthurium flower made with white turnip and carrot kernels. little. See the photo on the shank
How to Prepare the Farofa:
In a pan fry the bacon, in the butter, then add the onion, let it wither well, add the ham, olives, the flour or the biscuit flour (chopped eggs) and put the parsley and salt and chives last.
If you want to put 1 tablespoon of red pepper sauce
The farofa serve separately.
Ingredients:
1 good size tender
Spices:
2 glasses of dry white wine
1 glass of orange juice
½ cup of molasses or melted rapadura with a little water
1 cup syrup of any compote
1 cup of clove of India or the necessary parqa put at the crossroads
CRUMBS
100 grs. Of chopped bacon
100 grs. Ham or salami, which have been ground
Cooked and ground pork, cooked and ground sausage
4 hard boiled eggs, minced or grated
1 cup of grated onion
1 teaspoon chopped green olives
1 cup chopped parsley
½ cup (tea) green onions, finely sliced
250 grs. Of corn flour, or crushed salted cracker
250 grs. Of manioc flour
1 tablespoon (dessert) of salt
1 tablespoon of red pepper sauce or
1 finger pepper minced without the seeds or pepper to your liking.
* Exchange corn flour and manioc flour for salty cracker, it is more delicate to farofa *.
Way of preparing:
Trace the tender with a small knife in lozenges,
At each crossing of risks
Before brushing with molasses and others, water with white wine, mixed with orange juice and the syrup of any jam.
Put the tender in a baking dish, brush with the molasses and cover with aluminum foil.
RECAPITULANDO: before having washed with the white wine mixed with the orange juice and the syrup.
Then continue to water from time to time until it is roasted
Bake in preheated oven medium 160 º C for 40 to 60 minutes to put each pound of meat, or until golden.
Caution:
Be careful not to let it roast too much to dry the meat and get hard.
Serving Mode:
To serve the Tender in a dish of dish, or stainless, on leaves of lettuce, on top of the leaves slices of lemon, cherry tomato
Decoration:
3 color chili flower + purple cabbage flower. Or anthurium flower made with white turnip and carrot kernels. little. See the photo on the shank
How to Prepare the Farofa:
In a pan fry the bacon, in the butter, then add the onion, let it wither well, add the ham, olives, the flour or the biscuit flour (chopped eggs) and put the parsley and salt and chives last.
If you want to put 1 tablespoon of red pepper sauce
The farofa serve separately.
Leg of Sheep in the Curd
Leg of Sheep in the Curd
Ingredients:
1 lb. leg of sheep
Spices:
2% of the weight of the meat of salt or 2 tablespoons of salt
2 tablespoons dried mint
1 cup fresh mint tea
10 cloves garlic, crushed, if the garlic is old remove the crumb
1 teaspoon finely chopped red pepper
Pepper sauce, or pepper to your liking
Other Ingredients:
1 pound of potatoes cooked with salt
1 kilo of cooked chickpeas, leave to soak 6 hours
500 grs. Of pinholes or cooked pine nuts, or make the second option below.
II Option:
500 grs. Of Snoubar fried with
150 grs. of butter
Curd:
5 liters of boiled cow's milk
2 tablespoons of cheese curds or
3 jars of yogurt of 200 grs. each
How to Prepare the Curd:
Boil the milk to cool until the temperature is 45 degrees, or Put a little milk in a cup stick the index finger well clean, count to eighteen if you heat the heat, the right temperature, then discard the milk of the test to not contaminate the rest Of milk.
Finally add the rennet or the yogurt, mix well.
Transfer to a tu- terware with lid, cover with a thick cloth, leave in place away from airstream, put 4 to 6 hours, in summer the curds get ready faster than the yogurt.
Tempering Mode:
Once the curd or yogurt is ready season the half with dried mint, the garlic and a little salt, and the other half (curds or yogurt) and serve without seasoning.
How to Prepare the Ram:
Chef's Secret:
Before washing the ram, remove the bodum from the hind legs is a bean-sized gland that lies between the tendons and the bones, in the middle of the fat, at a height of 10 to 15 centimeters, where you have already removed your feet.
This is the safest way to get the strong scent of mutton. Thoroughly wash the ram in running water.
Tempering Mode:
Place the lamb in a refractory or in a thick white plastic bowl, salt, then throw the curd seasoning or yogurt, leave it in the refrigerator for 24 hours, inside the refrigerator, in a large plastic bag, or covered with foil Or clean dishcloth.
How to Cook the Ram:
After the 24 hours passed
Take the lamb to cook in a large saucepan with the curd and 2 cups of cold water from the cooking of the chickpeas. Put 30 minutes in ordinary panela.
You can not cook the lamb in a "pressure cooker" that changes the flavor of the meat, it loses its flavor.
How to Cook the Chickpeas.
Separately cook the chickpeas in a standard saucepan with the sauce water.
Some people drip water from the sauce, wash the chickpeas and pour clean water to cook.
Season the chickpeas equal to the beans fry the garlic in two tablespoons corn oil with chopped onion or garlic and salt.
If using snoubar, fry in butter.
Fry in butter is (optional)
To serve individually, place a few pieces of spicy chickpeas on the plate and a few boiled pine nuts, add a spoonful of salt-free curd, and sprinkle with plenty of fresh mint Top.
In place of pinions can use pinholes.
Comments:
Not part of the dish, however if you want you can accompany with a salad of finely chopped purple cabbage, with green apple grated onion chopped olive oil with lemon juice to not darken.
Put enough green chives cut into thin slices.
If you want you can braise the cabbage with two tablespoons of oil,
Ingredients:
1 lb. leg of sheep
Spices:
2% of the weight of the meat of salt or 2 tablespoons of salt
2 tablespoons dried mint
1 cup fresh mint tea
10 cloves garlic, crushed, if the garlic is old remove the crumb
1 teaspoon finely chopped red pepper
Pepper sauce, or pepper to your liking
Other Ingredients:
1 pound of potatoes cooked with salt
1 kilo of cooked chickpeas, leave to soak 6 hours
500 grs. Of pinholes or cooked pine nuts, or make the second option below.
II Option:
500 grs. Of Snoubar fried with
150 grs. of butter
Curd:
5 liters of boiled cow's milk
2 tablespoons of cheese curds or
3 jars of yogurt of 200 grs. each
How to Prepare the Curd:
Boil the milk to cool until the temperature is 45 degrees, or Put a little milk in a cup stick the index finger well clean, count to eighteen if you heat the heat, the right temperature, then discard the milk of the test to not contaminate the rest Of milk.
Finally add the rennet or the yogurt, mix well.
Transfer to a tu- terware with lid, cover with a thick cloth, leave in place away from airstream, put 4 to 6 hours, in summer the curds get ready faster than the yogurt.
Tempering Mode:
Once the curd or yogurt is ready season the half with dried mint, the garlic and a little salt, and the other half (curds or yogurt) and serve without seasoning.
How to Prepare the Ram:
Chef's Secret:
Before washing the ram, remove the bodum from the hind legs is a bean-sized gland that lies between the tendons and the bones, in the middle of the fat, at a height of 10 to 15 centimeters, where you have already removed your feet.
This is the safest way to get the strong scent of mutton. Thoroughly wash the ram in running water.
Tempering Mode:
Place the lamb in a refractory or in a thick white plastic bowl, salt, then throw the curd seasoning or yogurt, leave it in the refrigerator for 24 hours, inside the refrigerator, in a large plastic bag, or covered with foil Or clean dishcloth.
How to Cook the Ram:
After the 24 hours passed
Take the lamb to cook in a large saucepan with the curd and 2 cups of cold water from the cooking of the chickpeas. Put 30 minutes in ordinary panela.
You can not cook the lamb in a "pressure cooker" that changes the flavor of the meat, it loses its flavor.
How to Cook the Chickpeas.
Separately cook the chickpeas in a standard saucepan with the sauce water.
Some people drip water from the sauce, wash the chickpeas and pour clean water to cook.
Season the chickpeas equal to the beans fry the garlic in two tablespoons corn oil with chopped onion or garlic and salt.
If using snoubar, fry in butter.
Fry in butter is (optional)
To serve individually, place a few pieces of spicy chickpeas on the plate and a few boiled pine nuts, add a spoonful of salt-free curd, and sprinkle with plenty of fresh mint Top.
In place of pinions can use pinholes.
Comments:
Not part of the dish, however if you want you can accompany with a salad of finely chopped purple cabbage, with green apple grated onion chopped olive oil with lemon juice to not darken.
Put enough green chives cut into thin slices.
If you want you can braise the cabbage with two tablespoons of oil,
quinta-feira, 17 de novembro de 2016
Lemon Pie Lemon Confectioner II Options
Lemon Pie Lemon Confectioner II Options
I - Mass:
Ingredients:
200 grs. Of mashed biscuit mashed in a blender
100 grs. Of butter, does not serve margarine
1 tablespoon of lemon zest, only the green part does not put the white part that bitter.
II Option:
Pasta
Ingredients:
2 packets of crushed lemon weffer biscuit
120 grs. Of butter or what is needed
1 tablespoon lemon juice and lemon zest
The way to prepare the two masses is at the end of the recipe
Filling:
2 cans of condensed milk
1 box of sour cream
100 grs. Of melted white chocolate
1 sache (one tablespoon) of colorless gelatin without flavor see below.
100 ml lemon juice (half small cup)
1 tablespoon (soup) filled with lemon zest only part green, do not put the white part that bitter.
How to prepare the filling:
Lemon cream
Mix the green zest and lemon juice with the condensed milk slowly and slowly until blended.
To hydrate Gelatin:
Wet the gelatin with 5 tablespoons of cold water, let stand for 5 'to 10 minutes, then microwave for 30 seconds (Attention is second rather than minute).
You can dissolve the gelatin in a water bath.
Chef's Secret:
* Putting gelatin and chocolate together *:
In a bowl put the cream add the gelatin dissolved and "hot" slowly and slowly, mix well.
Put the above mixture in the bowl in the melted chocolate slowly and slowly until a homogeneous mass is obtained.
Add in the mixture of the lemon cream with the chocolate, slowly and slowly until a uniform mass
Put the filling in the chosen dough, hit it well.
Take the refrigerator for 4 hours until firm.
Save the lemon pie in the refrigerator.
* I am always repeating slowly and slowly, which is for beginner to memorize "do not forget".
II Option:
Non-Professional Cooking Area Revenue
Way of preparing:
Beat all the ingredients in the blender except for the lemon juice that is last put in drops.
After the finished cream is passed into a bowl and pour the melted white chocolate slowly and slowly, until a homogeneous mass.
If you put melted chocolate, do not put jelly
The amount of gelatin is below.
1 tablespoon gelatin (12 g) colorless without taste
5 tablespoons cold water to moisturize, then dissolve in a water bath or microwave
* Add hot gelatin in cold cream, * beat until well incorporated *.
The difference between gelatine and chocolate:
The gelatin stays on the mouse. The chocolate is creamy.
The two ingredients together is special see above
Segrdedo:
Never put the gelatin straight into the melted chocolate, turn a gogoroba.
Always gelatin mixed with canned soda before. Always use the method slowly and slowly.
I - Mass:
Ingredients:
200 grs. Mashed biscuit
100 grs. Of butter, does not serve margarine
1 tablespoon of lemon zest, only the green part does not put the white part that bitter.
II Option:
Pasta
Ingredients:
2 packets of crushed lemon weffer biscuit
120 grs. Of butter or what is needed
1 tablespoon lemon juice and lemon zest
Method of Preparing the First Mass:
Mix all ingredients, put in a round shape with removable bottom tighten well with the bottom of a spoon.
Bring to bake for 3 'to 5 minutes., Or take the refrigerator for 20 minutes. Roasting is optional.
Once roasted and cooled, place the filling.
How to Prepare the Second Mass:
Make the same way as the previous dough, the difference is that the second dough is not baked, it is taken to the refrigerator, for 20 minutes to sign.
I - Mass:
Ingredients:
200 grs. Of mashed biscuit mashed in a blender
100 grs. Of butter, does not serve margarine
1 tablespoon of lemon zest, only the green part does not put the white part that bitter.
II Option:
Pasta
Ingredients:
2 packets of crushed lemon weffer biscuit
120 grs. Of butter or what is needed
1 tablespoon lemon juice and lemon zest
The way to prepare the two masses is at the end of the recipe
Filling:
2 cans of condensed milk
1 box of sour cream
100 grs. Of melted white chocolate
1 sache (one tablespoon) of colorless gelatin without flavor see below.
100 ml lemon juice (half small cup)
1 tablespoon (soup) filled with lemon zest only part green, do not put the white part that bitter.
How to prepare the filling:
Lemon cream
Mix the green zest and lemon juice with the condensed milk slowly and slowly until blended.
To hydrate Gelatin:
Wet the gelatin with 5 tablespoons of cold water, let stand for 5 'to 10 minutes, then microwave for 30 seconds (Attention is second rather than minute).
You can dissolve the gelatin in a water bath.
Chef's Secret:
* Putting gelatin and chocolate together *:
In a bowl put the cream add the gelatin dissolved and "hot" slowly and slowly, mix well.
Put the above mixture in the bowl in the melted chocolate slowly and slowly until a homogeneous mass is obtained.
Add in the mixture of the lemon cream with the chocolate, slowly and slowly until a uniform mass
Put the filling in the chosen dough, hit it well.
Take the refrigerator for 4 hours until firm.
Save the lemon pie in the refrigerator.
* I am always repeating slowly and slowly, which is for beginner to memorize "do not forget".
II Option:
Non-Professional Cooking Area Revenue
Way of preparing:
Beat all the ingredients in the blender except for the lemon juice that is last put in drops.
After the finished cream is passed into a bowl and pour the melted white chocolate slowly and slowly, until a homogeneous mass.
If you put melted chocolate, do not put jelly
The amount of gelatin is below.
1 tablespoon gelatin (12 g) colorless without taste
5 tablespoons cold water to moisturize, then dissolve in a water bath or microwave
* Add hot gelatin in cold cream, * beat until well incorporated *.
The difference between gelatine and chocolate:
The gelatin stays on the mouse. The chocolate is creamy.
The two ingredients together is special see above
Segrdedo:
Never put the gelatin straight into the melted chocolate, turn a gogoroba.
Always gelatin mixed with canned soda before. Always use the method slowly and slowly.
I - Mass:
Ingredients:
200 grs. Mashed biscuit
100 grs. Of butter, does not serve margarine
1 tablespoon of lemon zest, only the green part does not put the white part that bitter.
II Option:
Pasta
Ingredients:
2 packets of crushed lemon weffer biscuit
120 grs. Of butter or what is needed
1 tablespoon lemon juice and lemon zest
Method of Preparing the First Mass:
Mix all ingredients, put in a round shape with removable bottom tighten well with the bottom of a spoon.
Bring to bake for 3 'to 5 minutes., Or take the refrigerator for 20 minutes. Roasting is optional.
Once roasted and cooled, place the filling.
How to Prepare the Second Mass:
Make the same way as the previous dough, the difference is that the second dough is not baked, it is taken to the refrigerator, for 20 minutes to sign.
Appetizer - Stuffed Pineapple with Chicken
Appetizer - Stuffed Pineapple with Chicken
How to Enjoy Leftover Chicken
Ingredients
1 large pineapple, remove the pulp
Filling:
3 tablespoons olive oil
1 tablespoon of ketchup
1 or ½ teaspoon of salt
½ teaspoon (coffee) pepper of the finger unpeeled seeded finger or the same measure spicy paprika
1 can of pineapple compote in drained syrup and chopped into cubes
350 grs. Of boiled and chopped chicken meat
2 cups finely chopped celery
½ cup (tea) olives, chopped green
1 cup of mayonnaise or yogurt
2 cups (tea) of apple balls made with the boleador
Way of preparing:
Remove all the pulp from the pineapple, chopped into cubes
Cut the pineapple compote and the diced chicken
Cut the celery into thin slices, and the olives.
Put in a bowl the pineapple pulp chopped with the pineapple compote drained, the chicken the mayonnaise olives, the salt and the pepper, the ketchup and the apple balls mix well all the ingredients.
Mounting Mode:
Arrange the filling inside the half of the pineapple cut in half with the crown.
Bring to ice, (covered with film stock) until ready to serve.
Decoration:
Garnish with Italian grapes without the skin, chervil, cherry, kiwi (all fresh fruit) etc.
You can put avocado balls made with the ball and lemon to not darken.
Serve inside the pineapple bark on a dish of crockery.
Note:
To remove the skin from the grapes, pour the grains into boiling water then pulling them into the ice water.
You can exchange the chicken for another baked and chopped bird (leftovers).
You can also exchange the chicken for shrimp, lobster, cod tuna or other fish all cooked and chopped without seasoning.
If you want you can change the chicken for pork roast and chopped (leftovers)
How to Enjoy Leftover Chicken
Ingredients
1 large pineapple, remove the pulp
Filling:
3 tablespoons olive oil
1 tablespoon of ketchup
1 or ½ teaspoon of salt
½ teaspoon (coffee) pepper of the finger unpeeled seeded finger or the same measure spicy paprika
1 can of pineapple compote in drained syrup and chopped into cubes
350 grs. Of boiled and chopped chicken meat
2 cups finely chopped celery
½ cup (tea) olives, chopped green
1 cup of mayonnaise or yogurt
2 cups (tea) of apple balls made with the boleador
Way of preparing:
Remove all the pulp from the pineapple, chopped into cubes
Cut the pineapple compote and the diced chicken
Cut the celery into thin slices, and the olives.
Put in a bowl the pineapple pulp chopped with the pineapple compote drained, the chicken the mayonnaise olives, the salt and the pepper, the ketchup and the apple balls mix well all the ingredients.
Mounting Mode:
Arrange the filling inside the half of the pineapple cut in half with the crown.
Bring to ice, (covered with film stock) until ready to serve.
Decoration:
Garnish with Italian grapes without the skin, chervil, cherry, kiwi (all fresh fruit) etc.
You can put avocado balls made with the ball and lemon to not darken.
Serve inside the pineapple bark on a dish of crockery.
Note:
To remove the skin from the grapes, pour the grains into boiling water then pulling them into the ice water.
You can exchange the chicken for another baked and chopped bird (leftovers).
You can also exchange the chicken for shrimp, lobster, cod tuna or other fish all cooked and chopped without seasoning.
If you want you can change the chicken for pork roast and chopped (leftovers)
Swiss Tender With Fruit, in Compote, Dried, and Fresh Rectified
Swiss Tender With Fruit, in Compote, Dried, and Fresh Rectified
Ingredients:
3 pounds of smoked pork shank (Tender)
Spices:
1 cup tea apricot jam, or a cup of molasses, or honey
1 cup brandy tea
1 can of pineapple syrup
1 glass of orange juice
1 tablespoon full of cloves of India
Garrison:
2 cups cooked (unpeeled) nuts and skin
2 cups (tea) of black plums
1 cup (tea) cleaned nuts
6 apples peeled, without seeds, cut in half
6 teaspoons or raspberry jam, apricot or strawberry jam,
1 glass of cherries in drained syrup
8 miniature pears (mini pears), cooked in gooseberries or red wine
1 can of figs in syrup, drained
Way of preparing:
Trim the loaf in a loaf, and in each corner a clove, then brush with apricot or molasses jelly.
Put the tender in a baking dish lined with aluminum foil and put down the syrup of the pineapple mixed with the orange juice
Bake Mode:
Cover the tender with aluminum foil bake in a medium preheated oven at 160 º C, then remove the foil and leave it to brown well
Cook the apples carefully so they do not get too soft.
Fill each half with a tablespoon of strawberry jam, or place a cherry
Chestnut caramel syrup
2 cups (tea) sugar
1 cup of water
2 tablespoons of vinegar preferably white
1 tablespoon butter
Way of preparing:
Melt the sugar until it is caramelized (guaraná color) Be careful not to let the syrup burn that gets bitter (discard) Add the hot water to the butter, and the vinegar leave on the fire until a uniform syrup
Way to Pass the Chestnuts in the Syrup:
Dip the nuts (already cooked with the skin), then remove with a skimmer, let it drain well, place on paper
Serving or Tender mode:
Slice the thin tender, eat the electric knife in the middle.
Put the tender on a stainless steel platter and around garnish with halves of the apples, in the center of each one a teaspoon of strawberry jelly
Spread round the caramel nuts and black plums without the core, walnuts the compote of whole figs and small pears, baked in gooseberry or wine, or red vegetable dye.
Beware of the dye, some people have allergies to red, yellow or green color;
II - Option for monitoring
1 large bunch of Italy grapes
4 to 6 raw apples dug, filled with apple puree or chestnut puree see apples puree, on the stuffed fillet of Nonna
Icing for the Grapes:
3 egg whites without knocking
1 cup of icing sugar or refined sugar (beaten in the blender) to tune.
Pass the grapes in the egg whites without knocking, then in the sugar, let dry well in a sieve
Note:
Use pasteurized whites.
If you prefer instead of whites, use colorless gelatine without diluted flavor as directed by the manufacturer.
Ingredients:
3 pounds of smoked pork shank (Tender)
Spices:
1 cup tea apricot jam, or a cup of molasses, or honey
1 cup brandy tea
1 can of pineapple syrup
1 glass of orange juice
1 tablespoon full of cloves of India
Garrison:
2 cups cooked (unpeeled) nuts and skin
2 cups (tea) of black plums
1 cup (tea) cleaned nuts
6 apples peeled, without seeds, cut in half
6 teaspoons or raspberry jam, apricot or strawberry jam,
1 glass of cherries in drained syrup
8 miniature pears (mini pears), cooked in gooseberries or red wine
1 can of figs in syrup, drained
Way of preparing:
Trim the loaf in a loaf, and in each corner a clove, then brush with apricot or molasses jelly.
Put the tender in a baking dish lined with aluminum foil and put down the syrup of the pineapple mixed with the orange juice
Bake Mode:
Cover the tender with aluminum foil bake in a medium preheated oven at 160 º C, then remove the foil and leave it to brown well
Cook the apples carefully so they do not get too soft.
Fill each half with a tablespoon of strawberry jam, or place a cherry
Chestnut caramel syrup
2 cups (tea) sugar
1 cup of water
2 tablespoons of vinegar preferably white
1 tablespoon butter
Way of preparing:
Melt the sugar until it is caramelized (guaraná color) Be careful not to let the syrup burn that gets bitter (discard) Add the hot water to the butter, and the vinegar leave on the fire until a uniform syrup
Way to Pass the Chestnuts in the Syrup:
Dip the nuts (already cooked with the skin), then remove with a skimmer, let it drain well, place on paper
Serving or Tender mode:
Slice the thin tender, eat the electric knife in the middle.
Put the tender on a stainless steel platter and around garnish with halves of the apples, in the center of each one a teaspoon of strawberry jelly
Spread round the caramel nuts and black plums without the core, walnuts the compote of whole figs and small pears, baked in gooseberry or wine, or red vegetable dye.
Beware of the dye, some people have allergies to red, yellow or green color;
II - Option for monitoring
1 large bunch of Italy grapes
4 to 6 raw apples dug, filled with apple puree or chestnut puree see apples puree, on the stuffed fillet of Nonna
Icing for the Grapes:
3 egg whites without knocking
1 cup of icing sugar or refined sugar (beaten in the blender) to tune.
Pass the grapes in the egg whites without knocking, then in the sugar, let dry well in a sieve
Note:
Use pasteurized whites.
If you prefer instead of whites, use colorless gelatine without diluted flavor as directed by the manufacturer.
quarta-feira, 16 de novembro de 2016
Chester To California Rectified
Chester To California Rectified
Ingredients:
1 good size chester can replace with another bird ::
Chicken of Angola, turkey, duck, mallard, goose among others
Spices:
1 glass of beer for each pound 200ml
½ cup dry white wine 200 ml
2 twigs of rosemary
2 sprigs of basil
1 bunch whole parsley and chives
2 sprigs of mint
6 cloves garlic, crushed
1 large onion, chopped
1 finger pepper
2 bay leaves, or ½ teaspoon (ground) bay leaf
1 pinch of Nonna seasoning, or to taste
2% of the weight of the salt equals one teaspoon full of salt for each pound of meat
Garrison:
10 small pears (mini pears) cooked without rind or red wine with cinnamon sticks
10 pineapple slices in drained syrup
10 halves of peaches in syrup
10 black plums in syrup without the lumps,
10 whole green figs in syrup
4 apples, sliced in bark, cooked with a cherry in center
1 cherry glass in syrup
2 cups unsweetened Portuguese chestnuts, peeled or not (optional)
All fruit in jam (with syrup) are drained
1 cup chopped walnuts (optional)
How to Prepare Chester:
Take the throat out of the bohe and the curanchim of the bird wash well under running water
Dry well with a napkin
Place the Ave inside a thick white plastic container
Rub the salt well and season all herbs and herbs without cutting
Leave in the refrigerator for 12 hours, covered with foil or foil;
If you want you can hit the herbs in the blender with a little water, or vinegar, oil or white wine
To Bake:
Place on a high baking sheet with a little bit of seasoning, cover with aluminum foil, not too close to the skin to avoid sticking
Bake Mode:
Bring to bake in medium preheated oven 160 C calculate 40 minutes for each pound. Bake slowly. Take your time. Do it carefully.
After roasting, remove the foil, leave it for another 15 to 20 minutes or until blush
* Be careful not to let it bake too much that the meat gets dry and hard.
Serving Mode:
After roasting, remove from the baking dish, transfer to a stainless steel dish, crockery, or silverware. And garnish with the fruits around and above, see the photo of the Christmas turkey.
Place one cherry on each slice of apple.
Intercale the fruits and colors, in the pineapple place a cherry or black plum in the center.
Note:
As far as the recipe is written rectified, I've changed something.
Ingredients:
1 good size chester can replace with another bird ::
Chicken of Angola, turkey, duck, mallard, goose among others
Spices:
1 glass of beer for each pound 200ml
½ cup dry white wine 200 ml
2 twigs of rosemary
2 sprigs of basil
1 bunch whole parsley and chives
2 sprigs of mint
6 cloves garlic, crushed
1 large onion, chopped
1 finger pepper
2 bay leaves, or ½ teaspoon (ground) bay leaf
1 pinch of Nonna seasoning, or to taste
2% of the weight of the salt equals one teaspoon full of salt for each pound of meat
Garrison:
10 small pears (mini pears) cooked without rind or red wine with cinnamon sticks
10 pineapple slices in drained syrup
10 halves of peaches in syrup
10 black plums in syrup without the lumps,
10 whole green figs in syrup
4 apples, sliced in bark, cooked with a cherry in center
1 cherry glass in syrup
2 cups unsweetened Portuguese chestnuts, peeled or not (optional)
All fruit in jam (with syrup) are drained
1 cup chopped walnuts (optional)
How to Prepare Chester:
Take the throat out of the bohe and the curanchim of the bird wash well under running water
Dry well with a napkin
Place the Ave inside a thick white plastic container
Rub the salt well and season all herbs and herbs without cutting
Leave in the refrigerator for 12 hours, covered with foil or foil;
If you want you can hit the herbs in the blender with a little water, or vinegar, oil or white wine
To Bake:
Place on a high baking sheet with a little bit of seasoning, cover with aluminum foil, not too close to the skin to avoid sticking
Bake Mode:
Bring to bake in medium preheated oven 160 C calculate 40 minutes for each pound. Bake slowly. Take your time. Do it carefully.
After roasting, remove the foil, leave it for another 15 to 20 minutes or until blush
* Be careful not to let it bake too much that the meat gets dry and hard.
Serving Mode:
After roasting, remove from the baking dish, transfer to a stainless steel dish, crockery, or silverware. And garnish with the fruits around and above, see the photo of the Christmas turkey.
Place one cherry on each slice of apple.
Intercale the fruits and colors, in the pineapple place a cherry or black plum in the center.
Note:
As far as the recipe is written rectified, I've changed something.
Chester of Christmas with Farofa of Almonds + Decoration
Chester of Christmas with Farofa of Almonds + Decoration
Rectified
1 large tempered chester, or any bird, turkey duck, mallard, goose to your liking.
Other Ingredients:
50 grs. of butter
1 tablespoon of mustard
50 grs. In almond flakes
50 grs. Butter to sauté the almonds
2 cans of white beer at room temperature
200 ml dry white wine
Salt 1 teaspoon for each pound of meat.
Way of preparing:
Loosen the skin of the chest and thighs, do not pierce, mix butter with mustard, rub under the skin, season with only fine salt.
Put the beer and white wine on the bottom of the baking sheet.
Place the chester covered with aluminum foil, not too close to the skin to avoid sticking.
Oven 160 ° C for 40 'minutes for each pound of meat, watching from time to time, until roasting.
Thirty minutes before taking the bird out of the oven, remove the foil and let it flush.
* Beware not to bake too much that hardens and dries the meat
Main Decoration:
Separately, place the rest of the butter and fry the rolled almonds until golden brown.
To remove the skins from the almonds, it is only to throw in the boiling water, wait a little, drain and rub them between the tips of the fingers.
The almonds are to distribute over Chester
Follow up:
Serve with Greek rice and almond flour
Decoration:
Make a bed with lettuce leaves, over grated raw carrots and cherry tomatoes.
II option:
Anthurium turnip flowers in the center Small piece of carrot forming the kernel of the flower, with 2 cm wide carrot bowls cut into thin slices.
III option:
Chili flower of 3 different colors, red, green, yellow.
IV option:
Basket of tomatoes, with purple olives and sprig of parsley (short cabbage).
V - option:
Put on top of lettuce leaves, pomegranate grains.
Or sprinkle unshelled Christmas fruit around the plate.
You can put Portuguese chestnut cooked, peeled and with the skin.
Place the chester on a stainless steel dish or dish and decorate to taste. See the suggestions above.
Note
Stuffing and seasoning remain separate, so the text does not get too long. My recipes are for Beginner or Professional in Cooking.
Almond Branches
Ingredients:
150 grs. Ground almonds with or without skin
100 grs. Of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups crushed salted cracker
1 or ½ cup raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you like you can put some pepper in it.
Decoration:
Put the farofa on a platter and garnish with a hortencia made of carrot or turnip greens, stuck in a little piece of stick, stuck in a potato in the shell.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Round the farofa put stuffed apricot.
With ricotta, ground ham, parsley and nutmeg is optional
* See salty recipes from previous stuffed fruits or wait for me to post again, apricots, peaches and black plums
Rectified
1 large tempered chester, or any bird, turkey duck, mallard, goose to your liking.
Other Ingredients:
50 grs. of butter
1 tablespoon of mustard
50 grs. In almond flakes
50 grs. Butter to sauté the almonds
2 cans of white beer at room temperature
200 ml dry white wine
Salt 1 teaspoon for each pound of meat.
Way of preparing:
Loosen the skin of the chest and thighs, do not pierce, mix butter with mustard, rub under the skin, season with only fine salt.
Put the beer and white wine on the bottom of the baking sheet.
Place the chester covered with aluminum foil, not too close to the skin to avoid sticking.
Oven 160 ° C for 40 'minutes for each pound of meat, watching from time to time, until roasting.
Thirty minutes before taking the bird out of the oven, remove the foil and let it flush.
* Beware not to bake too much that hardens and dries the meat
Main Decoration:
Separately, place the rest of the butter and fry the rolled almonds until golden brown.
To remove the skins from the almonds, it is only to throw in the boiling water, wait a little, drain and rub them between the tips of the fingers.
The almonds are to distribute over Chester
Follow up:
Serve with Greek rice and almond flour
Decoration:
Make a bed with lettuce leaves, over grated raw carrots and cherry tomatoes.
II option:
Anthurium turnip flowers in the center Small piece of carrot forming the kernel of the flower, with 2 cm wide carrot bowls cut into thin slices.
III option:
Chili flower of 3 different colors, red, green, yellow.
IV option:
Basket of tomatoes, with purple olives and sprig of parsley (short cabbage).
V - option:
Put on top of lettuce leaves, pomegranate grains.
Or sprinkle unshelled Christmas fruit around the plate.
You can put Portuguese chestnut cooked, peeled and with the skin.
Place the chester on a stainless steel dish or dish and decorate to taste. See the suggestions above.
Note
Stuffing and seasoning remain separate, so the text does not get too long. My recipes are for Beginner or Professional in Cooking.
Almond Branches
Ingredients:
150 grs. Ground almonds with or without skin
100 grs. Of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups crushed salted cracker
1 or ½ cup raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you like you can put some pepper in it.
Decoration:
Put the farofa on a platter and garnish with a hortencia made of carrot or turnip greens, stuck in a little piece of stick, stuck in a potato in the shell.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Round the farofa put stuffed apricot.
With ricotta, ground ham, parsley and nutmeg is optional
* See salty recipes from previous stuffed fruits or wait for me to post again, apricots, peaches and black plums
terça-feira, 15 de novembro de 2016
Poultry Menu Continued
Poultry Menu Continued
Chicken roll stuffed with ham, mango, black plum and cashew nutmeal, boiled in the baking water of the mango
Roll chicken with ricotta, spinach, mushrooms and Parmesan, no9 gourd sauce.
Chicken thigh - with cooked pasta stuffed seasoned chicken stuffing
Chicken potato with potato dough stuffing chicken shredded with olives, onions, tomato
Chicken thigh with cooked dough and stuffed chicken thigh or wing thigh.
Round bread cumbuca: white sauce, sour cream chicken, mushrooms, heart of palm, tomato, onion.
Chicken stew with tomato, onion, herbs, and seasonings.
Chicken Risotto in cubes - stew with tomato sauce, onion, parsley, peas, hearts of palm, boiled eggs, beans, carrots, grated cheese, etc.
Boneless tropical chicken - with orange juice, honey, miscellaneous fruit compote or orange slices with peel.
Chicken Chess - with red pepper, celery, garlic, peanut
California chicken with pear compote, apple, peaches, black plums, cherries, pineapple, caramel Portuguese nut, walnuts
Roasted chicken: seasoned with mustard, salt, pepper, walnuts, or Snounbar, stuffed with ham pate, catupiry, salted wafer flour, red pepper bell pepper lettuce, carrot bow tie
Dietetic Chicken-with jelly and passion fruit juice, ricotta stuffing, apricot etc.
Breaded Chicken - Past in wheat flour or pancake batter., Fried in hot oil.
Breadcrumb chicken: Pour the wheat flour into the beaten egg and then into the breadcrumbs, fry in hot oil,
Duck Chicken - Last breast fillet in wheat flour and beaten egg, fried in hot oil.
Grilled chicken, thigh and over-thighs together, seasoned with salt and oregano, leave on the grill, until golden brown on all sides.
Baked chicken in the oven - with sliced onion, tomato and red and green peppers. Seasoned with salt, saffron mustard, dry white wine.
Spanish chicken - white wine, saffron, bacon, cooked egg yolks in the sieve, ground almonds or pinholes, saffron
Whole Roasted Chicken with Pinhão: or with farofa of pinhão and banana
Chicken roasted in pieces with banana breadcrumbs
Roasted chicken in chicken broth sauce, fried ground banana, whole baked potato, arugula. , Red bell pepper on strips.
Farofão Mineiro - corn flour, olives, onion bacon, parsley, boiled egg, chicken kids.
Chicken stew with chorizo and vegetables, to taste, peas, heart of palm. etc.
Potato Rocambole - Stuffed with chicken, heart of palm, olives, tomato, onion, peas and grated cheese.
Chicken - breast fillet, stuffing ricotta spinach, mushrooms, parmesan
Jewish chicken - stuffed pistachio, apricot, snoubar, cooked in the juice of gossip or juice of jabuticaba.
Moroccan chicken - apricot, black plum, ground almonds, pistachio, cooked in tamarind juice.
Chicken with artichokes, or mini artichokes.
Chicken cooked in cow's milk, with herbs mint, basil, rosemary.
Chicken cooked in curd. with mint
Chicken Smoked with various fruits, nuts, almonds, hazelnuts, apricots, black plums, raisins, cherries, pineapple compote, peaches
Chicken in pieces - cooked in tamarind juice
Chicken - Chicken Salpícão, with potato, celery, ham, apple, raisins,
Seedless green grapes, peas, mayonnaise sauce and yogurt.
Chicken - Mayonnaise with potatoes, carrots, peas, mayonnaise sauce.
Chicken - Gizzard Salad - German
Chinese Chicken with celery, garlic, pork, red peppers, almonds, chard
Chicken - Smoked chicken breast with cheese sauce, and various vegetables,
Chicken Xinxim - in pieces, with dry shrimp, onion, palm oil,
Homemade chicken - chopped in the iron pan with lard, salt, bay leaf, nutmeg, ginger and basil, parsley
Chicken D'Angola cooked in cow's milk and coconut milk.
Chicken D'Angola completely stuffed with farofa from poultry kids
Boneless D'Angola chicken stuffed with ham and mozzarella.
Minced Meat - braised in oil and then cooked in rice
Hungarian Chicken - roasted - stuffing red chili, onion, kids of the fowl, boiled egg, olives parsley, oregano, palm heart. mushrooms,
Pea, corn, carrot,
Whole roasted chicken in the grill - open in the back, with salt and oregano.
Chicken roll stuffed with ham, mango, black plum and cashew nutmeal, boiled in the baking water of the mango
Roll chicken with ricotta, spinach, mushrooms and Parmesan, no9 gourd sauce.
Chicken thigh - with cooked pasta stuffed seasoned chicken stuffing
Chicken potato with potato dough stuffing chicken shredded with olives, onions, tomato
Chicken thigh with cooked dough and stuffed chicken thigh or wing thigh.
Round bread cumbuca: white sauce, sour cream chicken, mushrooms, heart of palm, tomato, onion.
Chicken stew with tomato, onion, herbs, and seasonings.
Chicken Risotto in cubes - stew with tomato sauce, onion, parsley, peas, hearts of palm, boiled eggs, beans, carrots, grated cheese, etc.
Boneless tropical chicken - with orange juice, honey, miscellaneous fruit compote or orange slices with peel.
Chicken Chess - with red pepper, celery, garlic, peanut
California chicken with pear compote, apple, peaches, black plums, cherries, pineapple, caramel Portuguese nut, walnuts
Roasted chicken: seasoned with mustard, salt, pepper, walnuts, or Snounbar, stuffed with ham pate, catupiry, salted wafer flour, red pepper bell pepper lettuce, carrot bow tie
Dietetic Chicken-with jelly and passion fruit juice, ricotta stuffing, apricot etc.
Breaded Chicken - Past in wheat flour or pancake batter., Fried in hot oil.
Breadcrumb chicken: Pour the wheat flour into the beaten egg and then into the breadcrumbs, fry in hot oil,
Duck Chicken - Last breast fillet in wheat flour and beaten egg, fried in hot oil.
Grilled chicken, thigh and over-thighs together, seasoned with salt and oregano, leave on the grill, until golden brown on all sides.
Baked chicken in the oven - with sliced onion, tomato and red and green peppers. Seasoned with salt, saffron mustard, dry white wine.
Spanish chicken - white wine, saffron, bacon, cooked egg yolks in the sieve, ground almonds or pinholes, saffron
Whole Roasted Chicken with Pinhão: or with farofa of pinhão and banana
Chicken roasted in pieces with banana breadcrumbs
Roasted chicken in chicken broth sauce, fried ground banana, whole baked potato, arugula. , Red bell pepper on strips.
Farofão Mineiro - corn flour, olives, onion bacon, parsley, boiled egg, chicken kids.
Chicken stew with chorizo and vegetables, to taste, peas, heart of palm. etc.
Potato Rocambole - Stuffed with chicken, heart of palm, olives, tomato, onion, peas and grated cheese.
Chicken - breast fillet, stuffing ricotta spinach, mushrooms, parmesan
Jewish chicken - stuffed pistachio, apricot, snoubar, cooked in the juice of gossip or juice of jabuticaba.
Moroccan chicken - apricot, black plum, ground almonds, pistachio, cooked in tamarind juice.
Chicken with artichokes, or mini artichokes.
Chicken cooked in cow's milk, with herbs mint, basil, rosemary.
Chicken cooked in curd. with mint
Chicken Smoked with various fruits, nuts, almonds, hazelnuts, apricots, black plums, raisins, cherries, pineapple compote, peaches
Chicken in pieces - cooked in tamarind juice
Chicken - Chicken Salpícão, with potato, celery, ham, apple, raisins,
Seedless green grapes, peas, mayonnaise sauce and yogurt.
Chicken - Mayonnaise with potatoes, carrots, peas, mayonnaise sauce.
Chicken - Gizzard Salad - German
Chinese Chicken with celery, garlic, pork, red peppers, almonds, chard
Chicken - Smoked chicken breast with cheese sauce, and various vegetables,
Chicken Xinxim - in pieces, with dry shrimp, onion, palm oil,
Homemade chicken - chopped in the iron pan with lard, salt, bay leaf, nutmeg, ginger and basil, parsley
Chicken D'Angola cooked in cow's milk and coconut milk.
Chicken D'Angola completely stuffed with farofa from poultry kids
Boneless D'Angola chicken stuffed with ham and mozzarella.
Minced Meat - braised in oil and then cooked in rice
Hungarian Chicken - roasted - stuffing red chili, onion, kids of the fowl, boiled egg, olives parsley, oregano, palm heart. mushrooms,
Pea, corn, carrot,
Whole roasted chicken in the grill - open in the back, with salt and oregano.
Poultry Menu
Poultry Menu
Chicken pururuca - in the pressure cooker
Roasted whole chicken - open pork with oregano salt and white beer
Thigh and overcooked baked in white beer, with salt and oregano
Roasted chicken with banana and mozzarella
Chicken pieces with tomato sauce and salted cured
Chicken fried with seasoning. With green corn sauce
Chicken stew with mini corn ears, or ears cut into two-fingered slices.
Chicken stew with cream of corn and coconut milk
Roasted chicken - served with white sauce and grated cheese
Chicken with tomato sauce and onion, peas, carrots, peppers.
Chicken stew with broth - potatoes baked in pieces.
Chicken stew with tomato sauce and vegetables, potatoes, carrots, peas, peas, cabbage etc.
Chicken - Fried breaded bait served with vegetables, heart of palm, potato, beans, asparagus, mushrooms, peas, carrots, chuchu, cabbage.
Franco sautéed with okra, tomatoes, onions, seasonings, ginger.
Chicken casserole - carrot, tomato, banana, mushroom
Chicken to the hunter- stew with tomatoes, peppers, fresh pickes and herbs, red wine.
Chicken to the hunter II - chilli tomato, mushrooms, celery, garlic, red wine, rosemary, basil, peppermint, heart of palm.
Chicken Chicken bait with graviola sauce.
Boneless chicken stuffed with farofa from kids, olives, eggs. Bacon.
Chicken with fruit farofa: pineapple compote, peaches, cherry, raisins,
Black plums with no lumps, bananas, apples, and crackers.
Ham, bacon sauce, heart of palm etc.
Chicken chopped with onion soup and black beer.
Chicken with bed of coarse salt, covered with coarse salt
Roasted chicken with mashed potatoes, or pea puree, mashed potatoes.
Chicken roasted in pieces with simple farofa and apple puree
Boneless chicken stuffed with ham, mozzarella, spinach, catupíry, onion, red peppers in strips, and grated parmesan.
Chicken roll stuffed with ham, mango, black plum and cashew nutmeg, boiled in the baking water of the mango
It was not possible to put the other menu follows in the next publication
Chicken pururuca - in the pressure cooker
Roasted whole chicken - open pork with oregano salt and white beer
Thigh and overcooked baked in white beer, with salt and oregano
Roasted chicken with banana and mozzarella
Chicken pieces with tomato sauce and salted cured
Chicken fried with seasoning. With green corn sauce
Chicken stew with mini corn ears, or ears cut into two-fingered slices.
Chicken stew with cream of corn and coconut milk
Roasted chicken - served with white sauce and grated cheese
Chicken with tomato sauce and onion, peas, carrots, peppers.
Chicken stew with broth - potatoes baked in pieces.
Chicken stew with tomato sauce and vegetables, potatoes, carrots, peas, peas, cabbage etc.
Chicken - Fried breaded bait served with vegetables, heart of palm, potato, beans, asparagus, mushrooms, peas, carrots, chuchu, cabbage.
Franco sautéed with okra, tomatoes, onions, seasonings, ginger.
Chicken casserole - carrot, tomato, banana, mushroom
Chicken to the hunter- stew with tomatoes, peppers, fresh pickes and herbs, red wine.
Chicken to the hunter II - chilli tomato, mushrooms, celery, garlic, red wine, rosemary, basil, peppermint, heart of palm.
Chicken Chicken bait with graviola sauce.
Boneless chicken stuffed with farofa from kids, olives, eggs. Bacon.
Chicken with fruit farofa: pineapple compote, peaches, cherry, raisins,
Black plums with no lumps, bananas, apples, and crackers.
Ham, bacon sauce, heart of palm etc.
Chicken chopped with onion soup and black beer.
Chicken with bed of coarse salt, covered with coarse salt
Roasted chicken with mashed potatoes, or pea puree, mashed potatoes.
Chicken roasted in pieces with simple farofa and apple puree
Boneless chicken stuffed with ham, mozzarella, spinach, catupíry, onion, red peppers in strips, and grated parmesan.
Chicken roll stuffed with ham, mango, black plum and cashew nutmeg, boiled in the baking water of the mango
It was not possible to put the other menu follows in the next publication
Fresh Herbs, Condiments, Seeds and Other
Fresh Herbs, Condiments, Seeds and Other
Rosemary - enhances the flavor of meats, ox, sheep, rabbit, frog
Birds in general - Their leaves contain an oil that is used to
Throw muscle pains
It is used as (tea) for circulation-
Care to use in moderation and with order of the cardiologist.
Alfavaca - is used in tomato sauces, soup etc.
Is anticarthral, antiasthmatic and urinary problems.
Boldo - known as Boldo de Chile good for liver.
It is used as tea or milkshake in the blender with water.
Are 4 raw leaves.
Aloe - Leaves release a visgo that can be used to
Burn and minor injuries. And also for hair loss.
Chives highlight the taste of food -
Chives have sulfur, consumed in large quantities
That is, every day, it can lower blood pressure.
Coriander - Fresh leaves is a digestive tonic, source of vitamins C - The seeds serve for indigestion.
Cumin is spicy for sauces, combines with pepper
Very strong smell (use only one spat)
It is used sparingly in the sesame paste
Dill - relieves intestinal gas. cramps.
Herb- Sweet - Serves for the aroma of cakes and sweets
Tea is diuretic, antiasthmatic, and digestive
Mint - good for killing roundworms.
Serves to flavor ice cream, juices, drinks, fruits, meats, sauces helps in digestion the fresh leaves chewed serves to freshen the breath etc.
Crazy - used on beans, soups, sauces etc.
Good for digestion, relieves pain, removes abdominal swelling
And gases.
Basil - used in sauces, soups, tea, etc.
Used in large quantities is great fortifying and anti-flu
Basil oil serves with insect repellent
Oregano - serves for sauces, tomatoes, stuffing, pizzas
Great nasal, digestive decongestant.
Fresh parsley - its stem is rich in iron, has vitamin C
Calcium and potassium. Rich in bioflavonoids and other substances
Anticancer. Always use leaves and stems.
Salvia - used to season lamb, swine, rabbit, poultry, fish
The tea serves for mouthwash and gargarejos acting against gingivitis and afltas and inflammation of the throat
Thyme - used in sauces, meats etc.
Tea alleviates intestinal disorders, In gargling against inflammation of the throat.Acute for treatment of cough and respiratory congestion.
Spices and Seeds
Caraway - part of the carrot family
The seeds are used bread, cheese and vegetables
Star anise - good for giving aroma to drinks, good
For cough aroma of licorice
Cinnamon stick or powder - great variety of application
Aroma, relieves bloating, gas and lowers blood glucose.
It removes all the cold from the body, and others.
Cardamom - coffee flavoring, tea, cake and to enhance
The taste of cooked fruits, relieves bad digestion
Clove - formerly a toothache remedy, chew
Refreshes the breath, serves to give aroma to sweets and salty.
Ginger - Used on all or sweet or salted dishes mainly, on rice in bean, sauces.
The tea serves to take the cold of the body, good for the lung, enjôs etc. Do not take tea after 18:00 hours of sleep
Pumpkin seed - Whole toasted and crushed
There is an enzyme that is between the kernel glued together with the outside of the seed serves to kill all the worm
Rosemary - enhances the flavor of meats, ox, sheep, rabbit, frog
Birds in general - Their leaves contain an oil that is used to
Throw muscle pains
It is used as (tea) for circulation-
Care to use in moderation and with order of the cardiologist.
Alfavaca - is used in tomato sauces, soup etc.
Is anticarthral, antiasthmatic and urinary problems.
Boldo - known as Boldo de Chile good for liver.
It is used as tea or milkshake in the blender with water.
Are 4 raw leaves.
Aloe - Leaves release a visgo that can be used to
Burn and minor injuries. And also for hair loss.
Chives highlight the taste of food -
Chives have sulfur, consumed in large quantities
That is, every day, it can lower blood pressure.
Coriander - Fresh leaves is a digestive tonic, source of vitamins C - The seeds serve for indigestion.
Cumin is spicy for sauces, combines with pepper
Very strong smell (use only one spat)
It is used sparingly in the sesame paste
Dill - relieves intestinal gas. cramps.
Herb- Sweet - Serves for the aroma of cakes and sweets
Tea is diuretic, antiasthmatic, and digestive
Mint - good for killing roundworms.
Serves to flavor ice cream, juices, drinks, fruits, meats, sauces helps in digestion the fresh leaves chewed serves to freshen the breath etc.
Crazy - used on beans, soups, sauces etc.
Good for digestion, relieves pain, removes abdominal swelling
And gases.
Basil - used in sauces, soups, tea, etc.
Used in large quantities is great fortifying and anti-flu
Basil oil serves with insect repellent
Oregano - serves for sauces, tomatoes, stuffing, pizzas
Great nasal, digestive decongestant.
Fresh parsley - its stem is rich in iron, has vitamin C
Calcium and potassium. Rich in bioflavonoids and other substances
Anticancer. Always use leaves and stems.
Salvia - used to season lamb, swine, rabbit, poultry, fish
The tea serves for mouthwash and gargarejos acting against gingivitis and afltas and inflammation of the throat
Thyme - used in sauces, meats etc.
Tea alleviates intestinal disorders, In gargling against inflammation of the throat.Acute for treatment of cough and respiratory congestion.
Spices and Seeds
Caraway - part of the carrot family
The seeds are used bread, cheese and vegetables
Star anise - good for giving aroma to drinks, good
For cough aroma of licorice
Cinnamon stick or powder - great variety of application
Aroma, relieves bloating, gas and lowers blood glucose.
It removes all the cold from the body, and others.
Cardamom - coffee flavoring, tea, cake and to enhance
The taste of cooked fruits, relieves bad digestion
Clove - formerly a toothache remedy, chew
Refreshes the breath, serves to give aroma to sweets and salty.
Ginger - Used on all or sweet or salted dishes mainly, on rice in bean, sauces.
The tea serves to take the cold of the body, good for the lung, enjôs etc. Do not take tea after 18:00 hours of sleep
Pumpkin seed - Whole toasted and crushed
There is an enzyme that is between the kernel glued together with the outside of the seed serves to kill all the worm
segunda-feira, 14 de novembro de 2016
C a b r i t t o A s s with the Bed of Salt + Farofa-IV Options
C a b r i t t o A s s with the Bed of Salt + Farofa-IV Options
See below Nonna's Seasoning
Ingredients:
1 small new kid
Cut in half or in quarters
Spices:
20 grs. Of salt put each kilos of meat (20 grs. Equivalent) 1 tablespoon of salt)
1 bunch of parsley and green chives tied
2 large onions coarsely chopped
1 head of garlic mashed with salt
2 sprigs of rosemary
2 sprigs of basil
1 whole pepper finger, chopped, without seeds
2 tablespoons of oregano
1 tablespoon grated ginger
1 tablespoon of saffron or
½ tablespoon of turmeric and half a tablespoon of paprika
1 teaspoon ground black pepper or hot paprika
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon (ground) bay leaf, or 2 leaves
Other Ingredients:
½ pound of cooking salt
2 glasses of wine vinegar
Way of preparing
After the clean and well-washed goat kid, the bodum is a greasy gland the size of a dark bean grain that lies between the tendon and the bone. Wash again.
Soak with plenty of water and salt, and 2 more glasses of vinegar, put 40 to 60 minutes in the refrigerator.
Then remove the brine with the vinegar and rinse under running water
Put the cabrito with the seasoning inside a bowl of agate or crockery, thick plastic with lid. Store in the refrigerator for 12 hours covered with film or a napkin.
The next day, remove the seasonings, place on a baking sheet, lined with foil or banana leaves, put up strips of bacon or bacon.
Recapping:
Put the cabrito in a baking dish, put the slices of bacon, with 1 cup of the seasoned broth.
Bring to bake in a preheated oven weak for 150 ° C, covered with aluminum foil, drizzle from time to time with the baking dish itself, carefully, not to burn.
If you need to add more sauce (seasoned broth) it should be (hot).
Bake Mode:
Bake for forty minutes, for each pound, or until cooked.
Take off the foil let it brown.
Be careful not to bake the meat too much that dries out.
The kid should be roasted and juicy.
Serve with single or
White rice, with cooked vegetable salad, potatoes, carrots, pods, heart of palm, green olives, broccoli, asparagus.
Heart of palm salad, tomato, black olives, boiled eggs, onion and parsley
Salad of chickpeas with grated onion parsley and chives
Farofa Simple:
1 grated onion
2 tablespoons oil
½ kilo of maize flour or 1/2 kilo of cassava flour or
Half of manioc flour and the other half of maize flour
100 grs. Chopped bacon
100 grs. Of green olives without the stones
2 boiled eggs grated in the thicker drain, or pass through a sieve, can be chopped
1 cup chopped parsley
½ cup (tea) green onions, finely sliced
Way of preparing:
Fry the bacon in the oil, add the onion, the cassava flour, the olives, after ready sprinkle over the grated eggs and the chopped parsley and the chives.
Serve the farofa in a separate dish
II - Option:
You can season the kid only with coarse salt.
Soaked in milk for 24 hours to moisturize well,
Inside the refrigerator covered with a napkin, or paper film.
III- Option: To take the strong smell of the kid, after washing, place
A liter of rum, let it sit for an hour. If you want you can la-
Var, and season to your liking.
IV - Option:
With Salt Bed:
Put the goat's shank in a lined pan with one (1) centimeter of coarse salt. Over the shank, cover with coarse salt.
Bring to oven oven 180 º C until the salt turns a hard brick.
Break the salt with a hammer.
Serve on a platter with cooked vegetables, pasted in butter and a large green salad to your liking.
Note:
If you like you can use nonna's seasoning.
Nonna's Seasoning
1 tablespoon (spiced) paprika or black pepper
1 tablespoon (soup) or nutmeg (tea)
1 tablespoon ginger powder
1 teaspoon or ground cinnamon (powder)
1 teaspoon of ground cloves
1 teaspoon ground coffee
Way of preparing:
Mix everything together and store it in a tightly closed screw cap where there is no light and moisture, or place in small, tightly closed flasks.
At first, put only a pinch of that seasoning, until you get used to it.
Go increasing gradually until you reach your palate.
Put in pasta sauces, all meats, chickens, fish, soups etc.
See below Nonna's Seasoning
Ingredients:
1 small new kid
Cut in half or in quarters
Spices:
20 grs. Of salt put each kilos of meat (20 grs. Equivalent) 1 tablespoon of salt)
1 bunch of parsley and green chives tied
2 large onions coarsely chopped
1 head of garlic mashed with salt
2 sprigs of rosemary
2 sprigs of basil
1 whole pepper finger, chopped, without seeds
2 tablespoons of oregano
1 tablespoon grated ginger
1 tablespoon of saffron or
½ tablespoon of turmeric and half a tablespoon of paprika
1 teaspoon ground black pepper or hot paprika
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon (ground) bay leaf, or 2 leaves
Other Ingredients:
½ pound of cooking salt
2 glasses of wine vinegar
Way of preparing
After the clean and well-washed goat kid, the bodum is a greasy gland the size of a dark bean grain that lies between the tendon and the bone. Wash again.
Soak with plenty of water and salt, and 2 more glasses of vinegar, put 40 to 60 minutes in the refrigerator.
Then remove the brine with the vinegar and rinse under running water
Put the cabrito with the seasoning inside a bowl of agate or crockery, thick plastic with lid. Store in the refrigerator for 12 hours covered with film or a napkin.
The next day, remove the seasonings, place on a baking sheet, lined with foil or banana leaves, put up strips of bacon or bacon.
Recapping:
Put the cabrito in a baking dish, put the slices of bacon, with 1 cup of the seasoned broth.
Bring to bake in a preheated oven weak for 150 ° C, covered with aluminum foil, drizzle from time to time with the baking dish itself, carefully, not to burn.
If you need to add more sauce (seasoned broth) it should be (hot).
Bake Mode:
Bake for forty minutes, for each pound, or until cooked.
Take off the foil let it brown.
Be careful not to bake the meat too much that dries out.
The kid should be roasted and juicy.
Serve with single or
White rice, with cooked vegetable salad, potatoes, carrots, pods, heart of palm, green olives, broccoli, asparagus.
Heart of palm salad, tomato, black olives, boiled eggs, onion and parsley
Salad of chickpeas with grated onion parsley and chives
Farofa Simple:
1 grated onion
2 tablespoons oil
½ kilo of maize flour or 1/2 kilo of cassava flour or
Half of manioc flour and the other half of maize flour
100 grs. Chopped bacon
100 grs. Of green olives without the stones
2 boiled eggs grated in the thicker drain, or pass through a sieve, can be chopped
1 cup chopped parsley
½ cup (tea) green onions, finely sliced
Way of preparing:
Fry the bacon in the oil, add the onion, the cassava flour, the olives, after ready sprinkle over the grated eggs and the chopped parsley and the chives.
Serve the farofa in a separate dish
II - Option:
You can season the kid only with coarse salt.
Soaked in milk for 24 hours to moisturize well,
Inside the refrigerator covered with a napkin, or paper film.
III- Option: To take the strong smell of the kid, after washing, place
A liter of rum, let it sit for an hour. If you want you can la-
Var, and season to your liking.
IV - Option:
With Salt Bed:
Put the goat's shank in a lined pan with one (1) centimeter of coarse salt. Over the shank, cover with coarse salt.
Bring to oven oven 180 º C until the salt turns a hard brick.
Break the salt with a hammer.
Serve on a platter with cooked vegetables, pasted in butter and a large green salad to your liking.
Note:
If you like you can use nonna's seasoning.
Nonna's Seasoning
1 tablespoon (spiced) paprika or black pepper
1 tablespoon (soup) or nutmeg (tea)
1 tablespoon ginger powder
1 teaspoon or ground cinnamon (powder)
1 teaspoon of ground cloves
1 teaspoon ground coffee
Way of preparing:
Mix everything together and store it in a tightly closed screw cap where there is no light and moisture, or place in small, tightly closed flasks.
At first, put only a pinch of that seasoning, until you get used to it.
Go increasing gradually until you reach your palate.
Put in pasta sauces, all meats, chickens, fish, soups etc.
domingo, 13 de novembro de 2016
Lamb's Reed With Secret + Photo
Lamb's Reed With Secret + Photo
Ingredients:
1 whole reed of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) filled with crushed garlic, if old, remove crumb
1 tablespoon of spicy paprika
1 teaspoon or grated fresh ginger (soup)
½ teaspoon ground coffee or to taste
1 teaspoon ground cinnamon
1 bay leaf or ½ teaspoon (coffee) bay leaf powder
1 pinch of nutmeg (optional)
1 bunch of whole parsley and other herbs to your liking
The rosemary put only half a chicken
1 finger pepper, without the seeds and without the pricked ribs
If you want you can use Nonna's Seasoning,
Sauce Ingredients is (optional):
2 red peppers, or 1 red another yellow
2 tablespoons of broth dissolved in a little water (optional).
1 glass of dry white wine
1 medium glass of drained and washed canned mushrooms
Chopped in half
3 ripe tomatoes, skinless and seeded, chopped
1 garlic only the white part cut into thin slices
1 teaspoon of spicy paprika or chili sauce
2 tablespoons (soup) filled with lard or ½ cup oil
How to Take the Strong Smell of Lamb
First thing is to remove the gland (bodum) from the lamb's leg that smells strong in the flesh.
The gum (bodum) is in the back leg of the lamb, looks like a dark bean grain, lies between the tendon and the leg bone.
Here's how to prepare:
How to Prepare the Leg of Lamb:
Thoroughly wash the lamb's leg in running water, already without the gum (bodum) several times then dry with paper towel.
Season the meat with the seasonings listed above.
Put the shank into a large plastic bag with all the seasoning, tie it with cotton string.
Place the bag inside a dishware, or thick plastic, carry the refrigerator for 12 or even 24 hours.
Then remove the shank, pass to a baking sheet lined with aluminum foil, add half a cup of the sauce.
Grease the meat with lard or cover with slices of bacon.
Bring to bake preheated oven 160 º C, for 40 minutes for each pound of meat, covered with aluminum foil.
Chef's Secret:
To know if the shank is roasted, to shave a knife with small blade if it leaves a pink liquid it is still raw, to leave a little more in the oven, half an hour before taking out of the oven, to remove the aluminum paper and to let blush.
Be careful not to let it bake too much, it dries the meat ..
The palette should be juicy.
The Secret is the way to bake.
How to Prepare the Sauce:
Sauté the onion with the bell peppers and the garlic, the tomatoes add the broth, and the spicy paprika, finally the mushrooms.
Serving Mode:
Place the lamb on a separate platter of the sauce.
Accompany whole cooked potatoes in butter and garlic
Boiled Bean Salad, seasoned with plenty of onion, parsley, chives and green olives all chopped, and a little bit of chickpeas broth.
If you want you can also make a watercress salad with sliced onion and cherry tomatoes.
It can be served with sweet or salted farofa.
Follow the farofa recipes in the next post.
My recipes, some are very long.
I write detailed for Culinary professionals, or beginners. People who want to make or sell for Christmas and New Year's Eve, or other occasions.
If you have any questions you can ask.
I am a Banqueteira and am, passing all my secrets from long years to Professionals or beginners.
And how to serve, too.
Make decoration see the photo.
Ingredients:
1 whole reed of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) filled with crushed garlic, if old, remove crumb
1 tablespoon of spicy paprika
1 teaspoon or grated fresh ginger (soup)
½ teaspoon ground coffee or to taste
1 teaspoon ground cinnamon
1 bay leaf or ½ teaspoon (coffee) bay leaf powder
1 pinch of nutmeg (optional)
1 bunch of whole parsley and other herbs to your liking
The rosemary put only half a chicken
1 finger pepper, without the seeds and without the pricked ribs
If you want you can use Nonna's Seasoning,
Sauce Ingredients is (optional):
2 red peppers, or 1 red another yellow
2 tablespoons of broth dissolved in a little water (optional).
1 glass of dry white wine
1 medium glass of drained and washed canned mushrooms
Chopped in half
3 ripe tomatoes, skinless and seeded, chopped
1 garlic only the white part cut into thin slices
1 teaspoon of spicy paprika or chili sauce
2 tablespoons (soup) filled with lard or ½ cup oil
How to Take the Strong Smell of Lamb
First thing is to remove the gland (bodum) from the lamb's leg that smells strong in the flesh.
The gum (bodum) is in the back leg of the lamb, looks like a dark bean grain, lies between the tendon and the leg bone.
Here's how to prepare:
How to Prepare the Leg of Lamb:
Thoroughly wash the lamb's leg in running water, already without the gum (bodum) several times then dry with paper towel.
Season the meat with the seasonings listed above.
Put the shank into a large plastic bag with all the seasoning, tie it with cotton string.
Place the bag inside a dishware, or thick plastic, carry the refrigerator for 12 or even 24 hours.
Then remove the shank, pass to a baking sheet lined with aluminum foil, add half a cup of the sauce.
Grease the meat with lard or cover with slices of bacon.
Bring to bake preheated oven 160 º C, for 40 minutes for each pound of meat, covered with aluminum foil.
Chef's Secret:
To know if the shank is roasted, to shave a knife with small blade if it leaves a pink liquid it is still raw, to leave a little more in the oven, half an hour before taking out of the oven, to remove the aluminum paper and to let blush.
Be careful not to let it bake too much, it dries the meat ..
The palette should be juicy.
The Secret is the way to bake.
How to Prepare the Sauce:
Sauté the onion with the bell peppers and the garlic, the tomatoes add the broth, and the spicy paprika, finally the mushrooms.
Serving Mode:
Place the lamb on a separate platter of the sauce.
Accompany whole cooked potatoes in butter and garlic
Boiled Bean Salad, seasoned with plenty of onion, parsley, chives and green olives all chopped, and a little bit of chickpeas broth.
If you want you can also make a watercress salad with sliced onion and cherry tomatoes.
It can be served with sweet or salted farofa.
Follow the farofa recipes in the next post.
My recipes, some are very long.
I write detailed for Culinary professionals, or beginners. People who want to make or sell for Christmas and New Year's Eve, or other occasions.
If you have any questions you can ask.
I am a Banqueteira and am, passing all my secrets from long years to Professionals or beginners.
And how to serve, too.
Make decoration see the photo.
Kid With Vegetables + Two Chef's Secret
Kid With Vegetables + Two Chef's Secret
Ingredients:
3 pounds of kid cut into pieces
Spices:
20 grs. Of salt put each pound of meat (equals 1 spoonful of (shallow soup)
2 bay leaves
1 bunch of tossed parsley and chives
1 small twig of rosemary (optional)
2 tablespoons beef broth (optional),
If you put the beef broth tablets lower the salt
You can put other herbs fresh.
Other Ingredients:
1 liter of dry red wine of good quality
4 celery stalks, thinly sliced
2 pores, only part white, cut into thin slices,
The rest save to put in the soup
2 large onions cut into petals
4 tablespoons (lbs) full of lard or butter
1 cup (sour) parsley with minced stalk
* Do not spoil your plate with low quality red wine that has too much dye. See below dyes "
Follow-up
20 small potatoes cooked in butter
4 medium carrots, cooked cut into 2 cm thick slices
1 can of whole asparagus drained, washed, or palm or bottom of chopped artichokes to taste
2 packets of Japanese broccoli pre-cooked in bouquets (cauliflower equal),
1 large cauliflower cut into vessels (optional)
1 dish of Brussels sprouts (they are mini cabbages about the size of a cherry tomato), sometimes preserved drained, washed (optional)
Brine:
2 cups salt tea
2 glasses of wine vinegar
How to Prepare the Kid:
Chef's Secret:
"Secret Not To Smell Strong in Kid's Beef"
Remove the fatty gland, it is the (bodum) that lies between the tendon and the bone of the back leg, it is like a grain of dark bean.
Cut the kid into regular pieces, not too small.
Wash the kid well in running water.
Then place the kid in a large bowl of agate, crockery, or thick plastic, with plenty of water with 2 cups of salt, and two glasses of vinegar, leave to soak for 40 to 60 minutes, inside the refrigerator, covered with film paper
Remove the kid from the refrigerator, rinse again after seasoning.
Leave to soak for 6 hours inside the refrigerator
Remove kid pieces from seasoning and strain the sauce.
Cooking Mode:
Put in a large pan 4 tablespoons of lard, or butter, bring to the heat to let melt well.
Fry the kid's pieces, then add the broth to the onion the garlic, the celery, the bay leaves the rosemary twig and the red wine let it cook over low heat, when it is almost dry let dripping hot water slowly until cooking good.
Add the twig of rosemary as it boils, remove, discard.
After the kid cooked and without water let the fire frying on both sides carefully to not let it burn.
Put the kid in a large bowl of clay and around vegetas, potatoes, carrots, asparagus broccoli, cauliflower, cooked and passed in the butter and on top of Brussels sprouts, then the parsley with chopped stem
If you like you can serve with a white rice.
It comes with watercress salad, with thin slices of red and yellow (raw) peppers cut into thin seedless slices, sliced onion rings, and cherry tomatoes.
Note:
All canned vegetables should be drained washed, chopped.
The above procedure is used to remove additives, dyes and preservatives.
Some people are allergic to additives, dyes and preservatives.
With the same recipe you can do with other meats:
Beef or beef, sheep or lamb, pork, all in large pieces.
Chef's Secret:
The beef is very hard to beef is soft.
The sheep meat is very fat, the lamb meat is lean.
Some people exchange the vinegar for brandy to take the scent off the meat,
The above procedure can do with any meat, poultry and also for sardines or other fish.
Ingredients:
3 pounds of kid cut into pieces
Spices:
20 grs. Of salt put each pound of meat (equals 1 spoonful of (shallow soup)
2 bay leaves
1 bunch of tossed parsley and chives
1 small twig of rosemary (optional)
2 tablespoons beef broth (optional),
If you put the beef broth tablets lower the salt
You can put other herbs fresh.
Other Ingredients:
1 liter of dry red wine of good quality
4 celery stalks, thinly sliced
2 pores, only part white, cut into thin slices,
The rest save to put in the soup
2 large onions cut into petals
4 tablespoons (lbs) full of lard or butter
1 cup (sour) parsley with minced stalk
* Do not spoil your plate with low quality red wine that has too much dye. See below dyes "
Follow-up
20 small potatoes cooked in butter
4 medium carrots, cooked cut into 2 cm thick slices
1 can of whole asparagus drained, washed, or palm or bottom of chopped artichokes to taste
2 packets of Japanese broccoli pre-cooked in bouquets (cauliflower equal),
1 large cauliflower cut into vessels (optional)
1 dish of Brussels sprouts (they are mini cabbages about the size of a cherry tomato), sometimes preserved drained, washed (optional)
Brine:
2 cups salt tea
2 glasses of wine vinegar
How to Prepare the Kid:
Chef's Secret:
"Secret Not To Smell Strong in Kid's Beef"
Remove the fatty gland, it is the (bodum) that lies between the tendon and the bone of the back leg, it is like a grain of dark bean.
Cut the kid into regular pieces, not too small.
Wash the kid well in running water.
Then place the kid in a large bowl of agate, crockery, or thick plastic, with plenty of water with 2 cups of salt, and two glasses of vinegar, leave to soak for 40 to 60 minutes, inside the refrigerator, covered with film paper
Remove the kid from the refrigerator, rinse again after seasoning.
Leave to soak for 6 hours inside the refrigerator
Remove kid pieces from seasoning and strain the sauce.
Cooking Mode:
Put in a large pan 4 tablespoons of lard, or butter, bring to the heat to let melt well.
Fry the kid's pieces, then add the broth to the onion the garlic, the celery, the bay leaves the rosemary twig and the red wine let it cook over low heat, when it is almost dry let dripping hot water slowly until cooking good.
Add the twig of rosemary as it boils, remove, discard.
After the kid cooked and without water let the fire frying on both sides carefully to not let it burn.
Put the kid in a large bowl of clay and around vegetas, potatoes, carrots, asparagus broccoli, cauliflower, cooked and passed in the butter and on top of Brussels sprouts, then the parsley with chopped stem
If you like you can serve with a white rice.
It comes with watercress salad, with thin slices of red and yellow (raw) peppers cut into thin seedless slices, sliced onion rings, and cherry tomatoes.
Note:
All canned vegetables should be drained washed, chopped.
The above procedure is used to remove additives, dyes and preservatives.
Some people are allergic to additives, dyes and preservatives.
With the same recipe you can do with other meats:
Beef or beef, sheep or lamb, pork, all in large pieces.
Chef's Secret:
The beef is very hard to beef is soft.
The sheep meat is very fat, the lamb meat is lean.
Some people exchange the vinegar for brandy to take the scent off the meat,
The above procedure can do with any meat, poultry and also for sardines or other fish.
sábado, 12 de novembro de 2016
Christmas Gift For Todfos Bloggers
Christmas Gift For Todfos Bloggers
CHRISTMAS - Chestnuts Christmas Tree + Secrets
Traditional family recipe, which 1984 made 300 years.
Here are some secrets.
Pasta:
Ingredients
3 kg of Portuguese nuts cooked and peeled
3 tablespoons (powdered) chocolate powder does not serve chocolate
3 tablespoons of cocoa liquor, rum or kirsch, (cherry brandy)
1 tablespoon honey
1 tablespoon ground cinnamon powder
1 teaspoon of ground cloves
1 tablespoon vanilla extract
1 or 2 cups of sugar or sweetener
If using sweetener the amount not in weight is in volume, in place of (cup using tablespoon)
Roof:
300 grams of walnuts without peel cut in half
300 grs.of hazelnuts without skin peels
300 grs.of almonds without skin peels
300 grams of cherries in syrup (drained)
100 grams of white raisins, seeded
100 grs.de grapes raisins dark, seedless
100 grs. Of dates without the cores
100 grs. Dried apricot or to taste
100 grams of Brazil nuts (to make the candles)
1 - cup (tea) of peaches in drained syrup, cut into balls made with the ball
1 - cup of tea (figs) in drained syrup, diced
1 - cup of (crystallized) fruit cut into cubes.
Way of preparing:
Cook the nuts with a pinch of salt, for 20 'or 30 minutes without the peel and the skin (film that surrounds the nuts).
It is for Cooking in an ordinary pan, without the peels, but with thin skin that covers them.
* No pressure cooker that gets watery *
Once cooked, remove the skin and squeeze with the potato masher, or beat the processor.
How to prepare the dough:
Place the squeezed nuts in a large bowl.
Add the sugar, honey, chocolate powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
If it gets too soft add powdered milk
Arrange a board 80 cm wide by 1 meter high, lined with foil to mount the tree.
If you want you can make smaller or even make mini tree, scattered around the Christmas table.
Go putting the dough in the tray, modeling with a knife or with hard bread. The thickness of the dough is one centimeter.
Clean the edges with a damp cloth or paper towel.
Place some cherries on the outline of the tree and the others scattered over, along with walnuts, hazelnuts, almonds, raisins, peach balls and figs, candied fruits.
If you want to make apricot balls.
Take the lumps out of the dates and make the tree trunk with them.
Tree model is a triangle the largest part is down
The chestnuts of Para, make a tip as if it were a pencil, spread in several places of the tree, is placed last
Light the candles of Brazil nuts at supper time.
If you do not want to make the tree distribute in bowls and in the center put cherries, or nuts.
Serves also as pie filling
Decoration is on your own.
The mass of nuts can be frozen,
Take out the freezer 12 hours before putting in the refrigerator. Keep the dough in the refrigerator until serving time (assemble).
Note:
Chestnut mass was recipe of my grandmother Luiza Maria Guriann from the City of Venice, Italy,
The Chestnut Dough Tree is made every year in my home or wherever I go for Christmas.
Then he put other photos of the tree.
CHRISTMAS - Chestnuts Christmas Tree + Secrets
Traditional family recipe, which 1984 made 300 years.
Here are some secrets.
Pasta:
Ingredients
3 kg of Portuguese nuts cooked and peeled
3 tablespoons (powdered) chocolate powder does not serve chocolate
3 tablespoons of cocoa liquor, rum or kirsch, (cherry brandy)
1 tablespoon honey
1 tablespoon ground cinnamon powder
1 teaspoon of ground cloves
1 tablespoon vanilla extract
1 or 2 cups of sugar or sweetener
If using sweetener the amount not in weight is in volume, in place of (cup using tablespoon)
Roof:
300 grams of walnuts without peel cut in half
300 grs.of hazelnuts without skin peels
300 grs.of almonds without skin peels
300 grams of cherries in syrup (drained)
100 grams of white raisins, seeded
100 grs.de grapes raisins dark, seedless
100 grs. Of dates without the cores
100 grs. Dried apricot or to taste
100 grams of Brazil nuts (to make the candles)
1 - cup (tea) of peaches in drained syrup, cut into balls made with the ball
1 - cup of tea (figs) in drained syrup, diced
1 - cup of (crystallized) fruit cut into cubes.
Way of preparing:
Cook the nuts with a pinch of salt, for 20 'or 30 minutes without the peel and the skin (film that surrounds the nuts).
It is for Cooking in an ordinary pan, without the peels, but with thin skin that covers them.
* No pressure cooker that gets watery *
Once cooked, remove the skin and squeeze with the potato masher, or beat the processor.
How to prepare the dough:
Place the squeezed nuts in a large bowl.
Add the sugar, honey, chocolate powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
If it gets too soft add powdered milk
Arrange a board 80 cm wide by 1 meter high, lined with foil to mount the tree.
If you want you can make smaller or even make mini tree, scattered around the Christmas table.
Go putting the dough in the tray, modeling with a knife or with hard bread. The thickness of the dough is one centimeter.
Clean the edges with a damp cloth or paper towel.
Place some cherries on the outline of the tree and the others scattered over, along with walnuts, hazelnuts, almonds, raisins, peach balls and figs, candied fruits.
If you want to make apricot balls.
Take the lumps out of the dates and make the tree trunk with them.
Tree model is a triangle the largest part is down
The chestnuts of Para, make a tip as if it were a pencil, spread in several places of the tree, is placed last
Light the candles of Brazil nuts at supper time.
If you do not want to make the tree distribute in bowls and in the center put cherries, or nuts.
Serves also as pie filling
Decoration is on your own.
The mass of nuts can be frozen,
Take out the freezer 12 hours before putting in the refrigerator. Keep the dough in the refrigerator until serving time (assemble).
Note:
Chestnut mass was recipe of my grandmother Luiza Maria Guriann from the City of Venice, Italy,
The Chestnut Dough Tree is made every year in my home or wherever I go for Christmas.
Then he put other photos of the tree.
Red Pepper Jelly WHAT'S FOR PEPPER JELLY?
Red Pepper Jelly WHAT'S FOR PEPPER JELLY?
see below
Ingredients:
10 dark red middle chilli
L and ½ cup tea white vinegar
5 cups sugar crystal tea
1 medium onion
L cup of water tea
Yield 1 kg
Way of preparing:
Wash the bell peppers thoroughly, dry on a napkin, remove the seeds and white veins, chop it into six pieces.
Peel the onion, wash well, chop into four pieces.
Beat the peppers with the onion and a little water in the blender.
Strain into a fine sieve.
* For this recipe, despise the peppers broth *
Use the peppers broth, for other dishes, to give color and flavor to the rice, chicken, meat, or sauce.
Way of preparing:
Cooking Pepper Jelly:
Make a syrup with the sugar, water and vinegar, when raising boil, lower the fire to not spill.
Add the chilli pulp in the syrup without the water remaining in the sieve.
Cook the jelly over medium heat for 30 minutes.
To leave in the fire another 30 minutes, or until the jelly becomes consistent,
It lasts one year inside a special glass of preserved sterilized, that is if it opens lasts 3 months inside the refrigerator.
It can save in closed glass in the refrigerator for up to 3 months.
WHAT'S FOR PEPPER JELLY?
The chili jelly is to be placed on top of the smoked turkey, or other roasted poultry or loin, tender etc.
To serve:
If done with yellow and green peppers, let it cook for another 15 minutes, in the second step.
Green and yellow peppers release more water.
see below
Ingredients:
10 dark red middle chilli
L and ½ cup tea white vinegar
5 cups sugar crystal tea
1 medium onion
L cup of water tea
Yield 1 kg
Way of preparing:
Wash the bell peppers thoroughly, dry on a napkin, remove the seeds and white veins, chop it into six pieces.
Peel the onion, wash well, chop into four pieces.
Beat the peppers with the onion and a little water in the blender.
Strain into a fine sieve.
* For this recipe, despise the peppers broth *
Use the peppers broth, for other dishes, to give color and flavor to the rice, chicken, meat, or sauce.
Way of preparing:
Cooking Pepper Jelly:
Make a syrup with the sugar, water and vinegar, when raising boil, lower the fire to not spill.
Add the chilli pulp in the syrup without the water remaining in the sieve.
Cook the jelly over medium heat for 30 minutes.
To leave in the fire another 30 minutes, or until the jelly becomes consistent,
It lasts one year inside a special glass of preserved sterilized, that is if it opens lasts 3 months inside the refrigerator.
It can save in closed glass in the refrigerator for up to 3 months.
WHAT'S FOR PEPPER JELLY?
The chili jelly is to be placed on top of the smoked turkey, or other roasted poultry or loin, tender etc.
To serve:
If done with yellow and green peppers, let it cook for another 15 minutes, in the second step.
Green and yellow peppers release more water.
Jelly of Pimenta de São Paulo Suave -III-Options
Jelly of Pimenta de São Paulo Suave -III-Options
See vitamins and minerals.
I - Option:
Smoother Pepper Jelly
1 kg apple peeled and seeded diced
1 liter of water or orange juice or half a half
5 to 8 large finger peppers without the seeds cut in half. See the instructions below.
2 cups (tea) sugar
1 cup white vinegar
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.
Peel and cut the apples into small cubes.
How to Prepare Jelly on Fire:
Put all the ingredients of the recipe in a large and high pot, bring to a simmer, stirring occasionally until a jam is obtained, for approximately 1 or 2 hours.
As soon as it cooled hit all the ingredients in the blender, or processor.
If it remained very liquid to take to the fire until getting a soft jelly.
Store in tightly closed glass with screw cap inside the refrigerator.
Notice:
The pepper jelly is to accompany barbecue, of any kind of meat.
(Birds, rabbit, kid, sheep, pig, ox, etc.).
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it will be used to dilute fish with vinegar and a little oil.
Note:
The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium.
Prevents cancer.
II Option:
Gourmet of Pimenta Gaúcha:
Ingredients:
250 grs. Pepper seedless finger
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar and white rice
1 pinch of salt
Put in a large pot and high, all ingredients, mix well.
Bring to the boil until boiling, simmer for about two to three hours, stirring occasionally.
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.
Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store in refrigerator.
III - Option:
Pepper Jelly with Apple and Orange
1 large peeled apple grated in thick coarse
1 cup of sugar
250 ml orange juice
3 to 5 seedless finger peppers cut in half
1 teaspoon of salt
How to prepare and store, make equal the first recipe.
See vitamins and minerals.
I - Option:
Smoother Pepper Jelly
1 kg apple peeled and seeded diced
1 liter of water or orange juice or half a half
5 to 8 large finger peppers without the seeds cut in half. See the instructions below.
2 cups (tea) sugar
1 cup white vinegar
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.
Peel and cut the apples into small cubes.
How to Prepare Jelly on Fire:
Put all the ingredients of the recipe in a large and high pot, bring to a simmer, stirring occasionally until a jam is obtained, for approximately 1 or 2 hours.
As soon as it cooled hit all the ingredients in the blender, or processor.
If it remained very liquid to take to the fire until getting a soft jelly.
Store in tightly closed glass with screw cap inside the refrigerator.
Notice:
The pepper jelly is to accompany barbecue, of any kind of meat.
(Birds, rabbit, kid, sheep, pig, ox, etc.).
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it will be used to dilute fish with vinegar and a little oil.
Note:
The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium.
Prevents cancer.
II Option:
Gourmet of Pimenta Gaúcha:
Ingredients:
250 grs. Pepper seedless finger
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar and white rice
1 pinch of salt
Put in a large pot and high, all ingredients, mix well.
Bring to the boil until boiling, simmer for about two to three hours, stirring occasionally.
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.
Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store in refrigerator.
III - Option:
Pepper Jelly with Apple and Orange
1 large peeled apple grated in thick coarse
1 cup of sugar
250 ml orange juice
3 to 5 seedless finger peppers cut in half
1 teaspoon of salt
How to prepare and store, make equal the first recipe.
sexta-feira, 11 de novembro de 2016
Jelly Pimenta Jelly, "Secret and Vitamins" Read the recipe to the end
Jelly Pimenta Jelly, "Secret and Vitamins"
Read the recipe to the end
Ingredients:
250 grs. Pepper finger without seed and without the white veins
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar preferably white rice
1 pinch of salt
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Secrets:
Be careful not to rub the "eyes with your hands" while preparing, preferably with your own glasses (protection).
After you have removed the white seeds and ribs cut the peppers into two pieces.
Dispose of gloves (garbage).
Wash hands thoroughly with soap for two to three times, then face the same way.
How to Prepare Jelly on Fire:
Put in a large saucepan, all ingredients, mix well.
Bring to a boil over high heat, simmer for about 2 to 3 hours, stirring occasionally with a high wire spoon
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.
Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store inside the refrigerator, not the door.
Notice:
The pepper jelly is to accompany barbeque, beef or pork.
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it is to be used to dilute fish with vinegar and a little oil, half to half.
Note:
The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium. Prevents cancer
Read the recipe to the end
Ingredients:
250 grs. Pepper finger without seed and without the white veins
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar preferably white rice
1 pinch of salt
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Secrets:
Be careful not to rub the "eyes with your hands" while preparing, preferably with your own glasses (protection).
After you have removed the white seeds and ribs cut the peppers into two pieces.
Dispose of gloves (garbage).
Wash hands thoroughly with soap for two to three times, then face the same way.
How to Prepare Jelly on Fire:
Put in a large saucepan, all ingredients, mix well.
Bring to a boil over high heat, simmer for about 2 to 3 hours, stirring occasionally with a high wire spoon
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.
Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store inside the refrigerator, not the door.
Notice:
The pepper jelly is to accompany barbeque, beef or pork.
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it is to be used to dilute fish with vinegar and a little oil, half to half.
Note:
The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium. Prevents cancer
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