Wichtige Erinnerung für das neue Jahr "Achten Sie darauf, zu lesen"

Wichtige Erinnerung für das neue Jahr
"Achten Sie darauf, zu lesen"

Hallo Jungs und Mädels, ist die liebevolle Art, auf die ich meine Blog-Freunde verweise.
Das Jahr 2017 ist vorbei.
Es war gut oder schlecht, egal, es ist vorbei, drehe die Seite um.
Viele Leute beschweren sich, dass sie ihre Träume nicht erreicht haben.
"Wie naiv."
365 Tage würden dir keine Zeit geben, die Dinge zu tun, die geplant waren.
Die Zeit ist zu kurz.
Laut Numerologie beträgt der Zyklus 9 Jahre.
Will nicht höher steigen als das Bein.
Machen Sie eine Liste von allem, was Sie im Jahr 2018 erreichen wollen.
Organisiere es, als wäre es ein Vertrag, den du selbst gemacht hast, und musst die Bestimmungen einhalten.
It is hat keinen Sinn, etwas "zu haben".
Du musst etwas sein.
Erste Studie, I know unabhängig, bezahle deine Rechnungen. Bekommen Sie an keiner Küste ein totes Gewicht wie Vater, Mutter, Ehemann und andere.
Wach auf zum Leben.
Wirf dein Leben nicht in den Mülleimer.
Hör auf dich zu beschweren.
Machen Sie einige für die, die mehr brauchen als Sie.
Ich spreche nicht über Geld, sondern über Liebe, Zuneigung, Zuneigung und so weiter.
Wenn Sie auffallen möchten, Legen Sie eine Halskette mit Wassermelone auf den Hals.

Suggestion for the New Year

Suggestion for the New Year

Cod menu

01. Portuguese Fashion Codfish
02.Bacalhau Baked in the oven
03.Bacalhau With White Sauce Gratinado
04. Cod with Sophisticated Sauce
05.Bacalhau with Sauce
06 Traditional Grilled Codfish
07. Doré Codfish
08. Baked or Grilled Beef with Vegetables
09.Bacalhau with Chickpeas, Mushrooms, Parsley, Onion, Purple Olives.
10. Cod with Vinaigrette Sauce
11. Cod With White Sauce + Curiosity
12. Cod With Sublessed Sauce + Puree
13. Modified Idalina Italian Codfish
14. Antonieta's shellfish
15.Baval of Bacchus
16.Bacalhau da Serra
17. Violeta II shell options + updated photo
18. Breaded Cod
19. Fried Cod With Potato And Pea
20. Bacchus Lá Riva
21.Boat in Moranga
22. Modified Moranga cod
23.Bacalhau na Morango Updated on, 27.03.15
24.Bacalhau - Fish Miscellaneous Crustacean and Seafood List
25.Black of True Portuguese Codfish
26. Mom's Cod Soup
27. List of Cod and Other Fish
28. Vera Helena Cod Codfish Options
29. Codfish with Special White Beans
30.Tattle With Cod Stuffing With Potato Dough
31.Salted Cod with capers, parsley, onion
32. Cod Salad Rectified on 03/26/15
33.Sport Cod Spirits
Simple Codfish Splash
35. Torta or Codfish with Pasta36 Puff.
36 Cod Pie With Lean Mass.
37. Torta or Codfish with Special Rotten Pasta
38. Cod Tortilla With Lardy Pasta With Lard
39.Baralhau do Fernando With several vegetables
40. Nonna's baked potato with carrot potatoes, broccoli, boiled eggs, onion, black olives,

AVISO: *SEJA RESPONSÁVEL PELA COMIDA QUE VOCÊ COLOCA NA MESA PARA SUA FAMÍLIA E AMIGOS*

Ola Pessoal dos Blogs
AVISO:

*SEJA RESPONSÁVEL PELA COMIDA QUE VOCÊ COLOCA NA MESA PARA SUA FAMÍLIA E AMIGOS*

TODO ALIMENTO QUE FOR FAZER PARTE DE SUA CEIA OU ALMOÇO DE NATAL  DEVERÃO  SER COZIDO  OU ASSADO NO MESMO DIA.

CUIDADO -
Muitas pessoas  dão   orientação errada pela TV e outros órgão de informação ( por falta de conhecimento)  dizendo que é para fazer Salpicão e outras saladas (antigamente chamava de maionese) que pode deixar até 3 dias na geladeira.
ERRADO:

NUNCA FAÇA ISSO!
É PERIGOSO A CONTAMINAÇÃO DE BACTÉRIAS . LEVA A PESSOA  A OBITO.

O BRASIL É  UM PAÍZ TROPICAL ONDE AS TEMPERATURAS CHEGAM ATÉ 40 GRAUS MESMO  GUARDANDO DENTRO DA GELADEIRA, POR ALGUSN DIAS É PERIGOSO.
DEPOIS FICA NA MESA A MERCE DA SORTE (CONTAMINACÃO DE BACTERIAS)

RECAPITULANDO:

“OS INGREDIENTES DO  SALPICÃO E PRATOS FRIOS  DEVERÃO  SER COZIDOS NO DIA” DE PREFERÊNCIA UM POUCO ANTES DE SERVIR.”
.
NUNCA COLOQUE CENOURA CRUA RALADA QUE FICA HORRIVEL;
A CENOURA COZIDA  AZEDA, TROQUE POR ERVILHA OU VAGEM.
A BATATA TAMBÉM AZEDA.
CUIDADO NA ESCOLHA DE SEU INGREDIENTES  DO SALPICÃO E SALADAS

RECAPITULANDO:

AVISO:
TODO ALIMENTO QUE FOR FAZER PARTE DE SUA CEIA OU ALMOÇO DEVE SER COZIDO  OU ASSADO NO MESMO DIA.

Hello everyone! NOTICE: * BE RESPONSIBLE FOR THE FOOD YOU PLACE ON THE TABLE FOR YOUR FAMILY AND FRIENDS *

Hello everyone!
NOTICE:
* BE RESPONSIBLE FOR THE FOOD YOU PLACE ON THE TABLE FOR YOUR FAMILY AND FRIENDS *

ALL FOOD THAT IS TO BE PART OF YOUR SUPPER OR CHRISTMAS LUNCH SHOULD BE BAKED OR BAKED ON THE SAME DAY.

CAUTION -
Many people give wrong guidance by TV and other information agency (for lack of knowledge) saying that it is to make Salpicão and other salads (formerly called mayonnaise) that can leave up to 3 days in the refrigerator.
WRONG:
NEVER DO THAT!
BACTERIA CONTAMINATION IS DANGEROUS. TAKE THE PERSON TO OBITO.

BRAZIL IS A TROPICAL COUNTRY WHERE THE TEMPERATURES ARRANGE UP TO 40 DEGREES EVEN STILL KEEPING INSIDE THE REFRIGERATOR, FOR SOME DAYS IS DANGEROUS.
AFTER THE TABLE IS MERCEED OF LUCK (CONTAMINATION OF BACTERIA)

RECAPITULATING:

"SALPICAN INGREDIENTS AND COLD DISHES SHOULD BE BAKED ON THE DAY" PREFERENCE A LITTLE BEFORE SERVING. "
.
NEVER PLACE RAW RAW CARROT THAT IS HORRIBLE;
THE COOKED CARROT AZEDA, TROUSED FOR PEA OR POD.
THE POTATO ALSO AZEDA.
CAUTION IN CHOOSING YOUR SALAD AND SALAD INGREDIENTS
RECAPITULATING:
NOTICE:
ALL FOOD THAT IS TO BE PART OF YOUR SUPPER OR LUNCH MUST BE BAKED OR BAKED ON THE SAME DAY.

Parasiras de P a s s s R e c h e s s

Parasiras de P a s s s R e c h e s s


ingrédients

Vigne avec des rosins sek
con le sue figlie di vino or di tendenza

3 große Grappes di Rosinen Sec

remplissage:

100 grammi di Noix de Cajou Moulu, oder d'Amandes Moulues
120 g di sucre
½ Verre d'Eau
1 gemme
1 clair dans la neige
½ Cuillère à Café (Espresso) d'Amandes or Vanille d'Essence

Commento-Ersteller:

Bene lavers les Grappes de Rosine, tre Soigneusement.
Puis Laissez Tremper Anhänger 20 Minuten
Égoutter tout l'eau.
Verser l'eau Bouillante auf Rosinen secs lentement und progressement, Laisser Reposer Anhänger 10 Minuten.
Égoutter toute l'eau, mit den Rosinen secs in a tamis au soleil, wieder mit der Finne, sécher.
Ensuite, ouvrez les rosines si aggiudica l'aiuto di una coppia di cigni, pensioniert soignement les graines.
Mélanger le sucre avec l'eau, faire un sirop, pas tropépais, laisser refroidir
Aggiungi ai preferiti su questo album, le migliori che non ti piacciono e le piace di più, ne ho bisogno
Porter à nouveau à feu moyen, in costantes rimescolazione with a cuillère en bois, wozu noch mehr in rouler.
Apré l'avoir refroidi, mettre l'escence d'amande

Modalità di montaggio:

Avec la pâte ci-dessus, faire Mini-Boules, Passier auf sucre, puis Einführung in die Rosinen secs, presso il fois et fa faire Aufmerksamkeit.
Rosinen farcis doivent être accrochés sur des vignes und der Petites Feuilles de Rosine
Faire la vigne avec quatre bois of 15 cm chacun und entrelacer les lattes, formant und jeu d'échecs
Collocate una vigne in un styromousse ferme, oder auch utilisez votre créativité.
La vigne est très belle et savoureuse.

einladung
Pour les Brésiliens qui ont de la difficulté à traduire.
Visitez ma Seite Facebook
Coffre de Nonna Antonieta und aussi
II Opzione:
DOPPELKÜCHE - DEMANDEZ-MOI, JE REPONDE. CONSEIL, CHEF-GEHEIMNISSE, ZWISCHEN AUTRES.

Para os brasileiros que estão fora do Brasil

Parasiras de P a s s s R e c h e s s


ingrédients

Vigne avec des rosins sek
con le sue figlie di vino or di tendenza

3 große Grappes di Rosinen Sec

remplissage:

100 grammi di Noix de Cajou Moulu, oder d'Amandes Moulues
120 g di sucre
½ Verre d'Eau
1 gemme
1 clair dans la neige
½ Cuillère à Café (Espresso) d'Amandes or Vanille d'Essence

Commento-Ersteller:

Bene lavers les Grappes de Rosine, tre Soigneusement.
Puis Laissez Tremper Anhänger 20 Minuten
Égoutter tout l'eau.
Verser l'eau Bouillante auf Rosinen secs lentement und progressement, Laisser Reposer Anhänger 10 Minuten.
Égoutter toute l'eau, mit den Rosinen secs in a tamis au soleil, wieder mit der Finne, sécher.
Ensuite, ouvrez les rosines si aggiudica l'aiuto di una coppia di cigni, pensioniert soignement les graines.
Mélanger le sucre avec l'eau, faire un sirop, pas tropépais, laisser refroidir
Aggiungi ai preferiti su questo album, le migliori che non ti piacciono e le piace di più, ne ho bisogno
Porter à nouveau à feu moyen, in costantes rimescolazione with a cuillère en bois, wozu noch mehr in rouler.
Apré l'avoir refroidi, mettre l'escence d'amande

Modalità di montaggio:

Avec la pâte ci-dessus, faire Mini-Boules, Passier auf sucre, puis Einführung in die Rosinen secs, presso il fois et fa faire Aufmerksamkeit.
Rosinen farcis doivent être accrochés sur des vignes und der Petites Feuilles de Rosine
Faire la vigne avec quatre bois of 15 cm chacun und entrelacer les lattes, formant und jeu d'échecs
Collocate una vigne in un styromousse ferme, oder auch utilisez votre créativité.
La vigne est très belle et savoureuse.

einladung
Pour les Brésiliens qui ont de la difficulté à traduire.
Visitez ma Seite Facebook
Coffre de Nonna Antonieta und aussi
II Opzione:
DOPPELKÜCHE - DEMANDEZ-MOI, JE REPONDE. CONSEIL, CHEF-GEHEIMNISSE, ZWISCHEN AUTRES.

Chestnut Chistmas Tree + Secrets and Photo

Chestnut Christmas Tree + Secrets and Photo
CHRISTMAS

Traditional fa
mily recipe, which 1984 made 300 years.
Here are some secrets.
Pasta:
Ingredients
3 kg of Portuguese nuts cooked and peeled
3 tablespoons 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 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 grains of walnuts without peel cut in half
300 grs.of hazelnuts without skin peels
300 grs.of almonds without skin peels
300 grs.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, cut into balls
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.
* Do not cook in 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 nut 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, I say the dough should be roasted, before putting the filling.
The stuffing is raw placed in the roast dough. "Not for baking the pie with the filling"
The decor is on your own.
The mass of nuts can be frozen,
Remove from the freezer 12 hours before, and go to the refrigerator. Keep the dough in the refrigerator until serving time (assemble).
Note:
The Chestnut mass was recipe of my maternal grandmother Luiza Maria Guriann of the City of Venice, Italy,
The Chestnut Dough Tree is made every year at my house or wherever I go at Christmas.
Then he put other photos of the tree.

Peru de Natal da Antonieta Retificado + Foto

Peru  de Natal  da Antonieta Retificado + Foto 

Veja abaixo  Acompanhamento.

Ingredientes:
1 peru de tamanho médio (serve  outros tamanhos)
Todos os ingredientes abaixo é para cada um (3)  quilos de carne do peru.

Temperos;

½  copo de cerveja por cada quilo de carne
½  copo de vinho branco seco para cada quilo de carne
½ copo   de vinagre de vinho para cada quilo de carne
1 cabeça  de alho amassado  (se for velho) retire  o miolo
1 cebola picada  para cada quilo de carne
1 pitada de noz moscada ralada (opcional) 
1 colher de (chá) de gengibre fresca ralada ou
½  colher de (café) gengibre em pó
1 colher de (chá)  ou de (café) de páprica picante, ou 
½ pimenta dedo de moça sem sementes  ou a gosto, com (moderação)
1 colher de (chá) de louro moído, ou 2 folhas de louro
1 colher de (chá) de canela em pó 
½  colher de (chá) ou (café)  de cravo moído
1 maço de salsa e cebolinha picadas
1 galhos de alecrim desfolhar
1 galho de hortelã
1 galho  de manjericão picado
Folhas de sálvia 1 ou 2
Sal a gosto:
Calcular ½  colher de (sopa) de sal para cada quilo de carne
Recapitulando:
Os ingredientes do tempero acima  refere-se para   cada três (3) quilo da carne do peru.
As ervas frescas, retire o galho  somente as folhas frescas desfolhar.

Modo de Preparar:

Tempere o peru na véspera.

(NÃO FURE  A PELE DO PERU). Desprender a pele do peito e das coxas com cuidado  esfregue bem os temperos e deixe de molho na mistura da cerveja branca, o vinho branco e o vinagre, e  os outros  temperos.
No dia 24.12.12 (na véspera de Natal) coloque o peru num  caldeirão grande com a vinha d'alho.
Leve ao fogo, assim que levantar fervura  deixe por meia hora (30 minutos) para dar uma fervura com a panela tampada, virando com cuidado  com o auxílio de luvas próprias  ou pano de prato limpo.
Depois de frio retire todos os temperos, secar por dentro e por fora, com papel toalha ou com ( um pano branco bem limpo).
Passe bastante  manteiga por baixo da pele do  peito  e das coxas .
Untar o peru inteiro com manteiga.
A quantidade da manteiga no peito e nas coxas e uma grande porção e também   por cima.
Besuntar o peru inteiro, isto é, além do peito e das coxas 
Unte bem todo o peru, por dentro e por fora.
Coloque-o numa forma funda com um pouco do caldo  coado do cozimento. 
A medida que for secando, coloque mais uma concha do caldo coado de cada vez, só que agora o caldo e morno ou quente, de acordo com a temperatura da peru.
Cubra com papel de alumínio
Deixar espaço para não grudar na pele.

Levar ao forno pré-aquecido (fogo baixo) 160 ° C
Deixe assar contando 40’ minutos  (para  quilo de carne), isto é (fogo baixo). .

Quarenta minutos antes de retirar o peru do forno, retire o papel de alumínio e deixe corar.
A farofa  é servida  separado ou em volta do peru.
Decoração:
Decore a gosto, veja a foto

Farofa  Para Festa:

Ingredientes:
2 maçãs ácidas, sem casca, picadas em cubinhos,

½ copo de óleo de milho
1 cebola grande  ralada
1 talo de salsão,  cortado em rodelas fininhas 

1 alho poro, somente parte branca picadinho
1 xícara de (chá) de biscoito  água e sal, moídas no processador, ou liquidificador, pode substituir por farinha de milho
A farinha de milho não fica igual.
100 grs. de nozes picadinha, ou triturada

100 de passas sem sementes,
3 colheres de vinho branco seco, sal e pimenta dedo de moça (sem sementes) picadinha  a gosto ( com moderação)
2 colheres de (sopa)  bem cheia de queijo  parmesão ralado, ou a gosto.
1 colher de (sopa) de alcaparras (opcional)
1 colher de mel de abelha puro, não serve o falsificado..
Nota:
**Se  sua Religião não permitir colocar queijo junto com a farofa  do  Peru ou outra ave, retire, não vai fazer falta.**

Modo de Preparar o Recheio:

Refogue a cebola  e o alho poro  no óleo, junte o  salsão picadinho, as maçãs , torne a refogar, até ficar  bem cozido. Acrescente as nozes, as passas, o vinho , o sal, a pimenta e por último os biscoitos triturados com o queijo ralado.
Se a farofa ficar seca adicione um pouco de óleo, ou água

Para Servir:
Coloque o peru  numa travessa de prata ou inox, e decore,    com castanhas portuguesa cozidas  com cascas, acrescente nozes, avelã, amêndoas tudo com cascas. Por cima do peru fatias de compota de abacaxi e no  centro  de cada fatia uma, cereja ou ameixa preta.

Observação:

CONGELAMENTO:

Pode fazer o peru  sem farofa e congelar.
Retire do freezer um dia antes e na  véspera do natal  2 a 4 horas antes, “dependendo do tamanho da ave”, coloque no forno preaquecido, depois  de quente abaixar o forno para  150 º C  para ir aquecendo devagar e não queimar e também para não ressecar.
Não esqueça de besuntar com bastante  manteiga ou fatias finas de bacon, cobrir com papel alumínio. .
Fique vigiando para não passar do ponto.
Não saia de perto do forno, para não esquecer.
Na época do Natal, as pessoas  ficam eufórica e perde a noção do tempo.
E ainda mais com o monte de gente e criança rodeando   dento da casa bisbilhotando.

Options Chicken Rolls with Mango II Options

Options Chicken Rolls with Mango II Options

Ingredients:

½ pound chicken breast thinly sliced

Spices:

2% by weight of the meat of salt, or 1 teaspoon of salt
1 lemon only the broth
1 tablet broth (optional)
1 cup hot water to dissolve the broth

Filling:

4 large Aden cut into thick strips
300 grs. sliced ​​ham
300 grs. of Brazil nuts, or ground cashew nuts
10 black plums without the core
Other Ingredients:

Sliced ​​mozzarella

Note:

The ham is to put out the rolls. to hold with a toothpick.

 The broth of the meat is to put in the baking dish dissolved with water.

If you prefer you can put the ham open inside the rolls and also outside.
The filling. It's my favorite one.

Cook the lumps of the mangoes with the broth.

 Way of preparing:

Season the chicken files, let stand for half an hour, then dry well.
Open each chicken fillet, put a thick slice of mango with 2 tablespoons of farofa (ground cashew nut), the black plum, wrap well, wrap the ham wrapped with toothpick on the outside.
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, allowed to cool well, before using.

Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango.
Bring to bake in the oven weak 150 º C for 30 minutes or until blush.

Before removing from the oven put a slice of mozzarella on top of each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a plate lined with lettuce leaves, spread the mango puree, or serve on the side.
II Option:
Vitor Pascoal Chicken Roll

Ingredients:
8 files of finely chopped chicken
Filling:
100 grs. ground ham
100 grs. of mashed ricotta with a fork
1 pinch of salt, 1 pinch of nutmeg
½ cup of tea with parsley
1 pinch of grated ginger
1 whole egg

Other Ingredients
1 cup of hot water to cook the rolls
1 or 2 tablets of broth

Way of preparing:
Open the files, beat with the meat beater, season with salt, garlic and oil. and pepper to taste.
Leave to stand in the refrigerator for half an hour.
In a Bowl place the ingredients of the stuffing, the ground ham, the chopped parsley, the egg, the nutmeg, mix well.
Wrap the filling, place in the middle of the chicken fillet, so that the filling does not appear.
Put two toothpicks in each file, or tie with cotton string.
Put the broth in hot water, let it cool.
Put the rolls in the pan, side by side. Dump the stock broth cold. And top a whole bunch of parsley, cook over low heat.
If you like you can cook in the tomato sauce.
Serve with whole potatoes passed in butter.
Serve with fruit balls, made with the ball.
The fruits for bolear are:
Melon, watermelon, apple, papaya, or the fruit of your choice.

Dessert For Christmas or New Year + Chef's Secret.

Dessert For Christmas or New Year + Chef's Secret.

C h a r t o f th e C h o c t h e s + Chef's Secret
Ingredients:
Chocolate cream:
200 grs. of refined sugar
200 grs. of butter, unsalted
4 large gems
4 tablets of bittersweet chopped chocolate 130 to 200 grs. each or See below.
600 to 800 grs. half bitter chocolate bar
1 cup or ½ cup of cocoa (coffee)
1 cup (tea) almonds minced toast, or other dried fruit to taste
Fruits to Choose:
Nuts, hazelnuts, macadamia peanuts and others
Other Ingredients:
250 grs. English cookie or chocolate chip cookie
Caramel syrup:
1 cup sugar, water with 1 tablespoon water
How to prepare the syrup:
In a dry pan put the wet sugar with a tablespoon of water, let it melt, over low heat, without stirring, which removes the luster of the syrup.
Let melt the sugar, until it turns the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Pour the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Place the English biscuit or chopsticks on the bottom lying down, standing around the caramelized shape.

How to Prepare the Chocolate Cream.

Chop the chocolate tablets and melt in a water bath or microwave for 30 seconds at a time.
Beware the microwave is 30 seconds NOT MINUTES.
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Bring to a low heat only for a few minutes, do not boil.
Let it cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into the previously prepared form with the syrup and the biscuits.
Sprinkle over the cream the toasted almonds and coarsely chopped, or other type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Chocolate Melt Mode:
Put the chopped chocolate in a very dry refractory.
Bring a medium saucepan to the fire like water when the bubbling begins to fit the chocolate refractory chopped in the water bath, turn off the heat.
The refractory must be very dry, and can not drip any water in the chocolate.
After a few minutes, stir the chocolate with a spoon of silicone, until it melts well.
If you have not yet melted all the chocolate, go back and do the same procedure as before.
Tips:
Be careful not to let the steam or water from the water bath enter the chocolate pan.
The chocolate desanda gets sticky mole you lose your job.
CHEF SECRET ::
If you want you can melt the chocolate in the microwave, in a plastic pot, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds each time until the chocolate is melted.
Recapping:
If it does not melt back into the microwave again and go putting 30 seconds at a time, mix well until all the chocolate has been melted.
** Remember that seconds are not Minutes **.
Be careful not to miss the chocolate.
Decoration:

Can decorate with cherries and egg yarn.

Note:
There are 4 chocolate bars half margo or
600 to 800 grs. of bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find

Quibebe - Meat Cookie + Tips and Photos

Quibebe - Meat Cookie + Tips and Photos

Ingredients:
1 or ½ pound ripe pumpkin, cut into pieces, 2 x 2 centimeters.
2 tablespoons corn oil
1 large onion, grated or chopped
1 cup chopped parsley
1 teaspoon of salt,
½ liter of boiling water approximately
Way of preparing:
In a medium saucepan, sauté the onion in the oil until it wilts, add the pieces of pumpkin, sauté and dripping hot water slowly and slowly until smooth.
Before serving, add the parsley with the stem and a handful of chopped chives.
Serve on a white platter. And around beef meat.
Almondegas - Meat Cookie -

Ingredients:


1 kg raw ground beef
Spices:
1 cup of grated onion
1 cup chopped parsley
1 cup chopped green olives
1 teaspoon fresh grated ginger
1 pinch of nutmeg (optional)
½ finger pepper or pepper sauce
2% of the meat's weight of salt or 1 teaspoon full of salt
Other Ingredients;
1 or 2 freshly baked rolls wet in the water and squeezed
2 whole eggs
2 tablespoons of flour, or as needed, until alloyed.
2 tablespoons of oil,
1 teaspoon baking powder
½ cup chopped green olives (optional)
½ cup of grated cheese (optional)
Breadcrumbs:
"Thread flour is made with toasted bread crumbled and mashed, in the blender or in the processor.
Filling: I
1 cube of cheese dish (optional)
Way of preparing:
You can make the meatloaf with or without stuffing.
Put the ground meat in a bowl, add the stale, wet and squeezed bread, onion, parsley and chopped olives, nutmeg, ginger, salt, pepper, grated cheese, eggs and flour to few.
Make the fry fritters in hot oil.
Dry with paper towel
If you want you can fry lightly, then cook the dumplings in a liter of thin tomato sauce.

Meat dumplings without stuffing, with tomato sauce serve to place
over the pasta.

II Option:

With the same dough can make flattened steaks equal to burger, fry just like the meat dumplings.

You can stuff it with 1 double slice of mozzarella or mozzarella 1 slice ham together.
If you like you can serve with tomato sauce

Duck with Orange Stripes and Apple Puree

Duck with Orange Stripes and Apple Puree


Ingredients:

1 new big duck

If you are going to use old duck (seasoning the bird with seasoning for 30 minutes with the chest up)
Let cool well, to remove from the cauldron and bake.

Spices:

2 beakers
1 glass of dry white wine
1 large onion, grated or finely chopped
1 teaspoon of nonna seasoning, (see on blogs).
1 bunch of whole parsley and chives
1 bay leaf
1 twig fresh rosemary
1 fresh basil twig
1 stick of mint

Ingredients for the sauce:

2 cups (tea) of pure natural orange juice
1 cup of honey
½ cup of brandy, or dry white wine

Other Ingredients:

2 cups (teaspoons) of orange peel, cut into thin strips
2 cups (tea) water to boil the strips of orange peel, half an hour

Way of preparing:
Remove strips of orange peel from the heat, place in a fine sieve, let cool, wash well, "several times with cold water", then put in syrup, let cook for thirty minutes.
When you put the orange strips in the syrup it has to be cold.
Bring to the heat until cooked for 15 'to 30' minutes, that is, until you taste.

Syrup:

2 cups (tea) of refined sugar
1 cup of water
6 carnations from India
2 cinnamon sticks
2 slices of ginger

Apples Puree:

3 large apples diced
1 cup of water
1 tablespoon of sugar (dessert)
1 pinch of salt
1 tablespoon (colorless) gelatin powder without flavor
½ cup of cold water
1 cup ground almonds

How to prepare the syrup:

Make the syrup with the sugar water the cloves and the cinnamon, ginger let it thicken well, put the orange strips let cook it for thirty minutes, or until it is cooked.

Once cooked leave it inside the syrup to put a full day (24 hours).
The next day bring to the fire again to boil for fifteen to twenty minutes to cool.
Drain in a fine sieve.


How to prepare the puree

Cut apples into cubes, cook with water, sugar and salt until soft

Wet the gelatin with cold water, soak for five minutes, then dissolve in a water bath or microwave for 30 seconds at a time.
"Attention is not seconds"

Beat the apples in the blender. Reserve.
Add the beaten apples in a bowl with the gelatin dissolved and "hot", Bring to freeze for thirty minutes, or until firm.
The gelatin is hot mixed to be able to incorporate in the dough (filling).

How to Prepare the Duck:

Thoroughly clean the duck, remove the feet the neck of the curanchim. Curanchim is the part that is on top of the anus, (where the duck's testicles are).
Despise the kids from the dish.

After the well-washed duck, release the skin from the chest and thighs, being careful not to tear the skin.

Wash the herbs thoroughly, dry on a paper napkin.
Leave in the seasoning to macerate, do not cut the herbs, tighten well and rub, inside and out of the bird. Remove before baking.

Distribute the seasonings under the skin by rubbing well.
Put the bird in a bowl of crockery, cover with paper foil.
If you want you can put in tuperware (white plastic) thick, with lid).
* Do not put on utensils of another color *.
Take the duck to refrigerator for 6 to 12 hours.

Remove duck from seasoning, place in a baking dish lined with foil.
Put up the sauce with the orange juice, the honey and the cognac.
Take to baking covered with foil.

Preheated oven medium weak l50 º C put 40 'minutes for each pound of meat, or until it is almost roasted. It is cooked slowly.
Skewer your fork to see if it is roasted.

Remove the foil, let it flush until golden brown, not burnt. *Caution*

To Serve and Decorate:

Place the duck on a platter and on top the caramel orange strips, the almonds in chips, and the applesauce on the side.
If you prefer to serve the puree apart, inside whole large apples dug raw.

Strain the broth from the baking dish, thicken with a spoonful of corn starch (cornstarch) dissolved in a little cold water to bring to the fire until cooked well.
Watch:
Baking broth can not be burnt-like if discarded.
Why will it spoil the taste of your dish.

If you like you can add two tablespoons of grated cheese to the sauce, it is optional.

Serve the sauce separately.

Serving: Mixed Salad

1 cup chopped celery and lightly fruity
1 large foot of lettuce, with whole leaves
2 cups diced (cooked) diced potatoes
1 cup * tea) ham or smoked pork loin minced
You can substitute ham for any smoked or cooked poultry,
Add, shrimp, lobster, or kani-kama, chopped or shredded is (optional),

Note:

* Do not use colored plastic to store food or meat

Jelly of Mocotó da Nonna Antonieta + Photo

Jelly of Mocotó da Nonna Antonieta + Photo

Ingredients:

2 mocotós (cow's foot) cut into thin slices,
5 liters of cold water.

Other Ingredients:
2 pieces of cinnamon stick. 10 cloves of India, 1 bay leaf, 4 thin slices of ginger, (optional).
sugar to taste

Way of preparing:

Wash the pieces of the mocotó well,
Put in a large pressure cooker, add water, cover the pan, lift the beak, bring to the fire until boiling.

When boiling lower the pin, low heat, for 1 (one) hour.
Once cooked, pour the liquid into a sieve, let it drain well into a bowl.
Bring the broth from the sieve to the refrigerator for 8 to 10 hours, covered with a lid.

Remove the fat that is left on top with a spoon and wipe with paper towel. Discard, that fat.
The jelly in the bowl cut into small pieces

Cut the gelatin into pieces to bring to the fire to dissolve. Measure the stock in cups.
It is the same amount of liquid is sugar.
If you want to make sweetener is half the amount of sugar.
Do not forget to do with sweetener the measure is in volume.
If using 1 cup sugar is half a cup of sweetener, and so on.
Bring the dissolved gelatin to the fire, add the same amount of cold water, add cinnamon the ginger cloves, bring to a boil over high heat until reduced by half.

At the end of the baking you can put 2 glasses of Port wine, it is optional.
 Put in cups or pots, take the refrigerator for 6 hours.

If you do not want to make the gelatin divide into pots place the broth in the soup, a little per day.
Do not put too much quantity that is too strong.

The bones that remained in the sieve remove the meat, cut into small pieces, season with plenty of onion parsley and chives chopped and pepper to taste. Serve as an appetizer.

For gelatin:

If you want you can burn the sugar to give a more beautiful color.
3 teaspoons of sugar to make the caramel, turn the color of guaraná, add the liquid and the other ingredients, boil until reduced to half.
Do not let the sugar burn too much that bitter.

Note:
Mocotó gelatine strengthens the bones, hair, leaves the skin velvety, is aphrodisiac.


 Diet -
For each cup of (tea) broth of mocotó takes half
(½) teaspoon of powdered sweetener suitable for oven and stove.

German Christmas Bread - Delicious with Honey and Dried Fruit IV Options + Decoration

German Christmas Bread - Delicious with Honey and Dried Fruit IV Options + Decoration
Family Recipe

(4 large units, or 8 medium or 16 small units)
The breads are good for Christmas present

Ingredients:

1 kg whole wheat flour
6 to 8 eggs, clear in firm snow, put last.
200 grs. Non-frozen butter does not serve margarine.
2 cups (tea) 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. Reserve.
2 tablespoons of chemical baking powder.
2 tablespoons of cocoa liquor, or rum, kirche (cherry spirit)
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 (only orange part) the bitter white part,
1 tablespoon of lemon peel only the green part to bitter white.

Filling:

150 grs. dried fruits washed and chopped into cubes.
300 grs. ground or coarsely chopped walnuts, or the
200 grs. of various fruits, Turkish figs, apricots, black plums
yellow raisins, dark raisins without seed dates.
All fruits are minced and passed on wheat flour. Reserve.
NOTE:

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, it can be curdled, that's the way it is. Reserve.

In a separate bowl, add wheat flour, salt, powdered milk, baking powder and spices in a large bowl. Add the dough in the center of the mixer, slowly and gradually, until all the pasta.

Then add chopped and floured fruit.
Finally the egg whites, mixing until a homogeneous mass.
Throw the dough into the egg whites in small increments and slowly until done.

Grease the 4 shapes with margarine, put paper butter and spreads.
Big English cake shapes are 20 X10 centimeters.
Or 8 small English cake shapes, or
16 individual mini-cups (miniatures) suitable for gifts.
Preheated oven for 160 ° C, for approximately 60 to 90 minutes.
Do not open oven while baking.

Place the baking shapes inside an aluminum baking dish.
The bread dough is heavy.
Dipping into shapes less than half, 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 well-ventilated 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.
note:
Make one for each guest.
Wrap with colored cellophane paper. Tie a pink, red, or green ribbon and two 10-centimeters of wheat, place the Christmas card and two small balls one golden and one red, or the color of your preference.

You can place each miniature of the "Christmas Bread" on the Christmas table or on a separate table to distribute to the guests.
It looks very elegant and fine.

Canadian Tender With Corn Cream + Diet Syrup

Canadian Tender With Corn Cream + Diet Syrup
Ingredients:

1 Tender large

Clove:
1 pack of Indian carnation 30 pcs
Spices:
2 glasses of dry white wine
1 glass of natural orange juice
½ cup honey, molasses, chopped and melted rapadura or
Cherry syrup.
Diet Syrup:
1 cup of diluted fructose with 1 cup of water
to the fire until it is a thin syrup, or see in the packaging of the fructose.
Corn cream:
3 cans of good quality green corn drained and washed
1 can of sour cream
½ liter of cow's milk
50 grs. butter does not serve margarine
25 grs. or 1 tablespoon of wheat flour
How to Prepare the Tender:

Trace with a knife the sloping lozenges.
At the intersection of the scratches, prick a carnation.
Brush all tender with molasses.
In a baking sheet lined with aluminum foil, put the tender water (white wine, orange juice and cherry sauce), all 3 mixed ingredients
Continue to water the tender while in the oven with the baking pan.
Do the above procedure carefully.
Bring to the preheated oven for 160 ° C for 40 'minutes for each pound, that is approximately.
Remove the tender after roasting.

Baking Sauce:
In the way you bake the tenderloin, place in the fire and spread a spoonful of wheat flour, stirring constantly until the flour is cooked. For 8 'to 10 minutes add a glass of dry white wine. cream, if you want you can strain the sauce.
Dump the sauce over the tender or you can serve it separately in a saucepan.
Serve the Corn Cream separately.
How to prepare Corn Cream:
In a medium saucepan melt the butter, add the wheat flour stir well until cooking.
Add two cans of drained and washed corn, and the milk, with the corn beaten and the cream.
The other can of corn is beaten in the blender with the milk after straining.
Serve with white rice or with cooked vegetables, pasted in butter.
Broccoli or cauliflower vessels, cross cut carrots, potatoes, chuchu, all precooked, in micro waves See below
Add diced palm and sliced ​​mushrooms.
Note:
Put each vegetable inside a plastic bag, add 6 tablespoons of cold water.
Close the tying bag, stick with a fork in several places, not to burst.
Bring the microwave inside a bowl, high power 6 'minutes.
Put one vegetable at a time.

Smoked loin with Brazilian fruit

Smoked loin with Brazilian fruit
Ingredients:
1 whole smoked sirloin
Other Ingredients:

1 glass of orange juice
½ cup dry white wine
2 tablespoons of shoyu
1 teaspoon of spicy paprika
1 cup of clove of India
Fresh fruit:
6 to 10 washed whole peaches
6 to 10 whole fresh figs. open at the time of serving
10 pineapple slices, peeled and diced
10 fresh cherries to put in the center of the slice of pineapple
4 whole apples washed or 1 cup apple balls with lemon juice
4 small pears washed, peeled cook with red dye, or beet juice, or gooseberry.
Pears can be raw or cooked
If you want you can put 1 cup of mango cut into small cubes

For Christmas and New Year:

Add:
1 cup chopped walnuts in half
1 cup of cooked Portuguese chestnut without the peel with the film.
1 cup raisins without seeds, leave to soak with water, or liquor for 1 hour inside the refrigerator.
Way of preparing:
Skewer the blackheads into the smoked tenderloin, with 1 centimeter space.

Place the loin in a shape already with the blackheads, pincele with shoyu mixed with the spicy paprika.

In the bottom of the form mix the orange juice with the white wine.
Bake 180 º C for 20 minutes for each pound of meat.
From time to time brush the loin with the broth from the pan.

Decoration:

1 large foot of washed lettuce, dry with paper towel.
1 plate cherry tomato background.
Sliced ​​palm hearts (optional)
1 cup of mango balls made with the ball point pen (optional)
Remove the hard crust from the pineapple slices and put in each slice a cherry
Serving Mode:

Line a shallow dish with the lettuce leaves, place the loin in the center.
On top of the lettuce leaves slices of palm heart with cherry tomatoes, and the sleeve intercalating the colors.

Pineapple Salad and Figs II Entry Options

Pineapple Salad and Figs II Entry Options

1 Option- pineapple

1 can of pineapple compote
1 large lettuce leaves
8 slices thinly sliced ​​ham
8 large green olives, without lumps
1 small glass of mayonnaise
1 cup chopped parsley
24 cherry tomatoes
12 mint leaves
3 finely chopped red bell peppers
1 shallow dish of finely sliced ​​lettuce

How to Serve

Make individual bowls
On each plate put two lettuce leaves, a slice of pineapple compote, the ham stuffed with chopped lettuce, red peppers and mayonnaise and rolled up.
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

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
Lettuce leaves
Serving Mode:

Make individual bowls
Put two lettuce leaves on the bottom of the dish on top and distribute four thick slices of palm heart.
One olive in each slice of palm.
And on the side two well-washed figs cut in half or in four with the shell

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

Tender by Antonieta - With Fruits + Secret Chef.

Tender by Antonieta - With Fruits + Secret Chef.

Ingredients:

1 average tender

Spices:

1 cup of karo, or honey or molasses
1 cup of orange juice
3 tablespoons of mustard
1 tablespoon of English sauce

Other Ingredients:

1 large handful or a pack of 100 grams of Indian clove

Follow up:

10 orange slices with peel, without seeds finely chopped
10 very small pears without rind cooked in gooseberry
10 black prunes without the pits stuffed with apricot or cherry
10 peeled nuts, split in half
1 glass of cherries in syrup, drained
1 can of pineapple compote, peaches, or figs in syrup drained

Garnish For Christmas:
Cake top:
200 grs. of chocolate bank melted in the microwave

Way of preparing:

Make a candle with cake made inside round can of oil, or make three small round buns and glaze with paste, you can cut the cake with round cutter and paste the pieces with frosting
Pour the melted white chocolate onto the candle cake.
Chef's Secret:
Make the wick with a tuned Pará nut.
Light the candle at supper time Christmas

How to Prepare the Tender:

With a knife scratch the Tender forming squares.
At the intersection of scratches, prick a stud
Brush the Tender with honey, karo or molasses.

Place the Tender with the sauce (seasonings) in a baking dish lined with aluminum foil
Cover with aluminum foil, not too close to the meat to avoid sticking
Bring to the preheated oven medium 160 º C for 40 minutes for each pound.
While in the oven, carefully drizzle the gravy on the baking sheet.
After the roasted Tender pass to a stainless steel platter. Place the tender well in the center of the dish and round the slices of oranges and intercalate the other fruits, according to the colors.
At one of the corners of the table, place the cake candle, light it at dinner time.
In the center of the pineapple slices put a cherry

Decoration:

If you want you can hide the tender covered with orange slices, broken in half.
Place the half orange slices on top of the tender so that it imitates a fish scale, one standing side by side.

Fresh Fruit Entry Stuffed For Christmas and New Year III Options

Fresh Fruit Entry Stuffed
For Christmas and New Year III Options

Figs Fresh Stuffed Plate III Options
Sweet and Diet
I Option:
Ingredients:
8 to 10 large well-washed figs (fruit).
100 to 150 grs. of fresh red fruit pulp does not serve frozen. raspberries, strawberries, cherry, blackberry among others.
1 spoonful (soup) filled with colorless powdered gelatin without taste or
18 grs. gelatin without flavor
2 tablespoons (shallow) cream of canned milk.
1 tablespoon condensed milk or sugar, or
1/2 (half) spoonful of powdered sweetener suitable for oven and stove;

Way of preparing:

Thoroughly wash the figs in running water one by one, being careful not to knead, then dry on the foil.
Cut the figs in half by length.
Carefully remove a teaspoon of the pulp without reaching the white part.
Take the fig pulp in the refrigerator. Book it.
Knead the fresh raspberries with a fork, sift and remove the excess liquid until a thick puree.
Add to the raspberry puree the pulp of figs, the gelatin dissolved and hot the sugar, or sweetener and finally the cream of milk.
After thoroughly mixing all ingredients
bring the mixture up in the refrigerator for 1 (one) hour.
Bring the eggshells and the stuffing to the refrigerator.
Then fill the fig halves, so that the shell is very close, so as not to be deformed.
Note:
The gelatin is incorporated hot to the fruit puree.
If you put the cold gelatine it divides and does not incorporate in the mass.
Decoration:
If you can put the figs on green leaves of figs and round some whole raspberries.
If you do not have fig leaf, serve on a white dish with lettuce leaves.
Suggestion:
Make sheet of green paper, imitating fig leaves.
II Option:
Stuffed Figs - Entry Plate
6 halves of big fresh fleshy figs.
1 cup of fresh ricotta ricotta with a fork.
1 cup of tea (pâté) of ham.
1 tablespoon chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pate, the chopped parsley, and the sweet or spicy paprika, you can substitute with pepper sauce.
Stuff the fig halves, sprinkle with parsley or chopped nuts.
To facilitate you can put the stuffing inside a confectionery bag with large cherry beak.
Serve on a plate of white dishes with bed of lettuce leaves, washed, do not forget to dry with paper towel.
And above the stuffed figs
III - Option: Figs With Palmito - Entry Plate
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
Serving Mode:
Make individual bowls
Put two lettuce leaves on the bottom of the dish on top, distribute four thick slices of palm heart cut in a cross, on the side olives and on the other side two well-washed figs cut in half or in four with the shell ..

Continuaqção

1 pinch of sweet paprika. Method of Preparation: In a bowl knead the fresh ricotta with a fork. Add the ham pâté, the chopped parsley, and the sweet or spicy paprika, can substitute for pepper sauce.Rechear the apricots or the plums with a teaspoon of the filling. Serve on a plate of white dishes covered with lettuce leaves, washed, do not forget to dry with paper towels. And on top of the chosen fruit.

Frutas Diversas Recheadas- VI Opções Ameixas Pretas, Damasco, Pêssego em Calda, Maçã, Figos Decoração

Frutas Diversas Recheadas- VI Opções
Ameixas Pretas, Damasco, Pêssego em Calda, Maçã, Figos Decoração

I Opção:

Ameixas-pretas Recheadas

Ingredientes:

30 ameixas-pretas em calda escorridas, e sem os caroços
30 pedacinhos de queijo prato (quadradinhos)
30 tiras de presunto fatiado grosso
30 palito de dente (opcional)

Modo de Preparar:

Recheie as ameixas com o queijo e enrole cada uma com uma tira de presunto.
Se quiser prenda com palito .

II Opção:

Maçãs Recheadas com Purê de Maçã

Ingredientes:

6 maças grandes escavadas (cruas)

Purê de Maçãs

Ingredientes:

3 maçãs grandes ou 6 pequenas,
Escavadas com o auxílio de uma colher de (sopa)
1 xícara de (chá) de água fria
1 pitada de açúcar, ou a gosto
1 colher de (sopa) de gelatina incolor sem sabor

Modo de Preparar a Gelatina:

Coloque a gelatina incolor sem sabor numa tigela.
Adicionar 6 colheres de (sopa) de água fria serve para hidratar a gelatina
½ xícara de (chá) de água fria para dissolver a gelatina em banho-maria ou no micro ondas.

Modo de Preparar:

Corte as maçãs em cubinhos.

Leve ao fogo, com uma xícara de água fria e o açúcar, até cozinhar se precisar junte mais água .

A parte, hidrate a gelatina com água fria, deixar em repouso por 10 minutos.

Depois acrescente meia xícara de água fria e dissolva a gelatina em banho-maria ou no micro ondas (3 segundos) aproximadamente. “NÃO É MINUTO”.

Bata no liquidificador as maçãs cozidas.
Coloque em uma vasilha e junte a gelatina já dissolvida e ainda quente.

Misture bem e leve à geladeira por 4 horas ou até ficar firme.

Recheie as 6 (seis) maças escavadas com o purê da fruta.

III Opção:
Maçãs Recheadas Com Ricota

Recheio:

300 grs. de ricota fresca
100 grs. de passas sem sementes
200 grs. de polpa de maçã picadas bem miudinha
2 colheres de açúcar ou adoçante ou mel
2 colheres de groselha, ou o necessário
Outros Ingredientes:
100 grs. de cerejas frescas, para enfeitar as maçãs
½ xícara de chá de folhas frescas de hortelã
Modo de Preparar:
Lavar bem as maçãs, enxugar com papel toalha, escavar de modo que fique meio centímetro entre a casca e a polpa.
Colocar suco de limão na polpa e na casca para não escurecer.
Modo de Preparar o Recheio:
Em separado amassar a ricota com um garfo, junte a polpa das maçãs picadas, as passas sem sementes, o açúcar, a groselha, misture bem.
Coloque o recheio nas maçãs, enfeite cada uma com uma cereja no centro, e do lado duas folhas de hortelã fresca.
**Se preferir cozinhe as polpas de maçã, deixe esfriar para misturar com os outros ingredientes.**
Observação:
Pode colocar também nozes moída, damascos, ameixas pretas.
IV Opção:

Pêssegos Recheados - Acompanhamento

6 metades de pêssegos grandes carnudos em compota, escorridos, ou
**Figos em compota escorrido. Retire o miolo dos figos e junte ao recheio.**, ou pode usar figos frescos.
Se usar figos frescos conservar na geladeira até a hora de servir.

Recheio:
1 xícara de (chá) de ricota fresca amassada com garfo.
1 xícara de (chá) de patê de presunto.
1 colher de (sopa) de salsa com o caule picada.
1 pitada de páprica doce ou molho de pimenta vermelha
Outros Ingredientes:

Nozes picadas grosseiramente (opcional)
Modo de Preparar:

Numa tigela média amassar a ricota fresca com um garfo.
Adicione o patê de presunto, a salsa picada, a páprica doce ou picante, pode substituir por molho de pimenta.

Rechear as metades dos pêssegos, salpicar por cima salsa ou nozes picadas.
Se quiser pode colocar em cima metade de uma noz.
Se preferir pode colocar o recheio dentro de um saco de confeitar com bico pitanga grande.

Servir numa travessa de louça branca coberta com folhas de alface, lavadas, não esquecer de secar com papel toalha.
E por cima os pêssegos recheados.

Pode fazer o mesmo procedimento com figos em compota, tomate fresco e Assim por diante.
Use a sua criatividade.
Os pêssegos  recheados serve para acompanhar, aves, suínos, ovinos, e caprinos, e também para decoração da mesa.

V Opção:

Parte superior do formulário

Damasco ou Ameixas Pretas   Recheados

1 quilo de ameixas pretas em calda escorrida e lavada

Pode trocar as ameixas , por damasco seco

Recheio:

½ quilo de ricota fresca amassada
50 grs. de queijo provolone
50 grs. de queijo gorgonzola
50 grs. ou 100 grs. de queijo parmesão ralado
2 colheres de  (sopa) de creme de leite sem soro, ou o necessário
Se quiser pode fazer metade da receita , seguindo com a metade de cada ingredientes.

Modo de Preparar:

Escorrer as ameixas, retire os caroços, com o auxílio de uma tesoura pequena de cozinha. Reserve.

Modo de Preparar o Recheio:

Em uma tigela  amassar a ricota com um garfo, junte o queijo provolone ralado, depois o gorgonzola amassado  o parmesão ralado e o creme de leite aos poucos e devagar até dar consistência de enrolar.

Faça as bolinhas  maior do que as ameixas.
Rechear os damasco  ou as ameixas   deixando aparecer metade do  recheio.
VI Opção:

Recheio Para Ameixas Pretas ou Damasco:

1 xícara de (chá) de ricota fresca amassada com garfo.
1 xícara de (chá) de patê de presunto.
1 colher de (sopa) de salsa picada.
1 pitada de páprica doce.

Modo de Preparar:

Numa tigela amassar a ricota fresca com um garfo.

Adicione o patê de presunto, a salsa picada, e a páprica doce ou picante, pode substituir por molho de pimenta.

Rechear os damascos ou das ameixas pretas, com o auxílio de uma colher de (chá) do recheio.

Servir numa travessa de louça branca coberta com folhas de alface, lavadas, não esquecer de secar com papel toalha.

E por cima a fruta escolhida.

Parte inferior do formulário

Latvian to Pururuca - With Farofa - Rectified

Latvian to Pururuca - With Farofa - Rectified
Ingredients:
1 piglet approximately 6 to 8 pounds
Seasonings:
1 head of crushed garlic, if it is old remove the crumb
2% of the weight of the meat of salt,
About 1 teaspoon of salt for each pound of meat
½ cup white wine for each pound of meat
1 liter of cachaça, serves to remove the smell of the meat or
1 liter of vinegar
1 finger pepper without the seeds and without the pricked ribs
1 tablespoon grated ginger
2 bay leaves or 1 tablespoon of bay leaf
2 bundles of parsley and chives tied together with the other herbs
3 whole basil sprigs
3 whole mint sprigs
1 twig of rosemary
How to Prepare the Piglet:
Wash the piglet well inside and out.
Put cachaça to take the strong smell of the meat.
Leave for 30 minutes to an hour.
Then rinse again with cold water.
Chef's Secret:
Do not pierce the skin of the milk, which drains all the liquid and the flesh becomes dry.
Put all seasonings, rub in the piglet, inside and out.
Leave to stand for 12 to 24 hours, inside the refrigerator, inside a thick plastic bag tied.
From time to time stir mixing the seasonings.
Then place the bag in a thick plastic container or large basin.
The above procedure is not to pass the smell of seasonings on another food.

Crumbs :

Ingredients:
50 grs. of chopped bacon,
2 tablespoons (lbs) lard or corn oil
2 bell peppers one red and one green or yellow chopped very small
2 onions grated or chopped, washed and squeezed.
1 dish of cooked, seasoned and crushed chicken kids (optional)
150 grs. of minced ham, or leftover roasted and shredded pork
2 to 3 pieces of sausage without skin
1 sautéed cashew nuts or Brazil nuts, finely minced or crushed
1 cup chopped green olives
1 cup of parsley with finely chopped stem
1 or 2 cups (tea) of raw cassava flour or cornmeal, or medium to medium.
3 boiled eggs and minced

How to Prepare the Farofa

To fry the bacon with the sausage add the onion the peppers, to leave in the fire until cooking.
Then add the chicken kids, braise again.
Finally the olives and cashew nuts.
Finishing with the cassava or corn flour the necessary.
Mix well until the flour is very moist, if necessary add a little water or oil.
If you want you can put half of cassava flour and the other half of cornmeal, add together.

You can put the farofa inside the piglet, or serve separately.
Make the farofa before baking the milkshake.

To Bake the Pig:

Place the piglet with the feet tied down, and the head up, so that the piglet appears to be lowered.
Place the piglet in a baking dish lined with aluminum foil or banana or cabbage leaves.

Bake in a preheated oven at 160 º C for 1 hour for each pound of meat, or at 180 º C for 40 minutes for each pound.
The piglet will be ready when it is toasted.
Test To See If This Roast:
Threading a thin knife very deep if it leaves a pink liquid the piglet is raw, leave in the oven another 30 'minutes.
If the knife comes out dry it is roasted.
I'd rather bake at 160 ° C, baking more slowly.
Pururucar Mode:
This pururucar process is dangerous, only for professionals in the area.
"Bent Care" To Make Pururuca, Not To Burn:
Heat 8 shells of oil that should be boiling in a deep saucepan.
Take all the people out of the kitchen, just let one person help to put the pig on the table.
Put the piglet that should still be warm in the middle of the table
Do this with maximum care.
Go pouring the hot oil, one shell at a time over the piglet's leather.
Move your body to avoid an accident.
Note:
RECAPITULATING:
** Place the piglet in firm place in the middle of the table to put the boiling oil. **
NOTICE:
If you are a beginner do not do this pururucar procedure, it is very dangerous.

Serving Mode:
Serve with the Greek rice or cooked past vegetables in butter or cabbage salad, or cabbage fried.
Garnish the plate with lettuce leaves and onion flower.
Onion Flower:
1 large whole onion with peel, wash well.
Cut in four, then 8 in 16 pieces without removing the place.
Place in the frostbite water (face down).
Open with care not to ruin the flower.
You can make the flower with onion petals and carrot pistil.
Note:
Vegetables cooked or in conversation that are:
Carrot, potato balls, cauliflower bouquets, and broccoli, heart of palm, asparagus or mushrooms, bottom of canned artichokes drained, all drained, washed and chopped.

Cappuccino Eggplant Antepasto + Fotyos

Cappuccino Eggplant Antepasto + Fotyos
Eggplant Antepasto - Caponata + Photos-

Antipasto (Vegetarian)

Ingredients:

3 to 4 medium eggplants and streets with or without peel cut into strips of 1 (one) centimeter
2 seedless red bell peppers without the white ribs, cut into strips the same size as the eggplants
1 yellow pepper cut equal to red
1 cup chopped celery in thin slices
1 cup (tea) garlic only white piece cut into carrots
1 cup (tea) parsley with chopped stem
1 cup (onion) thinly sliced ​​onion
1 cup of black olives without the pits or (200grs.)
1 cup of (tea) or to taste of raisins without seeds
½ cup (tea) snoubar (pinholes) optional.
2 tablespoons (soup) well filled with capers

Spices:
1 glass of balsamic vinegar
½ cup extra virgin olive oil
Salt to taste in moderation
A handful of oregano
1 teaspoon grated ginger
1 teaspoon ground cinnamon powder
1 pinch of ground cloves

Way of preparing:
     Put in Layered Shape:
The eggplant the bell peppers, garlic, and celery with salt in the form, interspersing the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the rest of the ingredients.
Then pour the vinegar and the olive oil stir well.
Cover the form with foil.

Bring to the preheated oven 180 ° C for 1 (one) or two hours, that is, until the eggplants are cooked.

Serve hot or cold. As antipasto - (entree dish).

Serves to accompany pasta (pasta).

Serves for afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you like you can put ½ teaspoon of sugar or honey.