Simple and Crystallized Pumpkin Jam + Glass Sauce _ Photo

Simple and Crystallized Pumpkin Jam + Glass Sauce _ Photo

Ingredients:


1 pound ripe pumpkin, peeled and cut into 2 cm cubes
1 kilo of refined sugar
2 pieces of cinnamon stick
1 tablespoon of cloves of India
2 tablespoons (ginger) slices

Way of preparing:

Put the squash, sugar, cinnamon, clove and ginger in a pan.

Bring to the boil, bring the fire to a boil and let it cook with the water of the pumpkin, if it does not let water add a glass of water. Once cooked, let cool.

Do not take the jam from the pan. The next day bring it back to the fire, do this operation 3 times, this process is to make the candy more tasty, it is (optional)

If you want you can eat the candy as soon as you finish cooking, hot or cold.
Inside the pumpkin jam is served in deep bowls topped with iced milk.

If you wish you can store it in sterilized glass, with screw cap.

Notice:
For Parties Junina place in plastic cup with lid


Crystallized Pumpkin Candy

Ingredients:

1 pound ripe pumpkin
1 tablespoon of lime

Syrup:

1 pound of sugar
500 ml of water
2 tablespoons chopped ginger
1 tablespoon of cloves of India
2 pieces of cinnamon stick

Way of preparing:

Cut the pumpkin into small pieces all of the same size, wash well under running water.

Do not forget to take the peel off the pumpkin.

Put the pieces in a bowl of crockery, covered with water, already mixed with a lime spoon.
Mix the water with lime with the aid of a wooden spoon, do not put your hands.

Let it soak for 2 to 4 hours, turning the pieces occasionally, with the wooden spoon, or with a fork.

Then drain into the pasta rack, wash in running water.
Wash the pieces of pumpkin in running water for several times.
After washing, stick each piece of pumpkin with a fork on all sides, so that the syrup can penetrate the candy.

How to prepare the syrup:

Put the water in a large saucepan, stir in the heat, add the clove to cinnamon, ginger. Make a syrup in wire point.

Yarn point is when to pour the syrup and at the end of the spoon is a yarn.

Boil the pumpkin pieces for about half an hour, if the syrup thickens, add a little hot water.

Turn the pieces of the pumpkin into the pan, with a fork from time to time with care, not to break.

Repeat this operation for three days in a row, without taking the jam from the pan. It is (optional)

After the cold treat, place in a fine sieve to drain.

If you want you can dry in the sun, covered with a sieve, or fine fabric

Cover the sweets to avoid contamination with insects or dust.

After dry, sprinkle refined sugar on top, or sugar crystal

The pumpkin jam is very beautiful, glazed, with the glass syrup.
Can be stored in compoteira with lid or glass with screw cap.


Glass syrup


3 cups sugar
L ½ cold water
4 tablespoons white vinegar

Mix the sugar with water, bring to the boil.
When raised boil add the vinegar to let in the fire, until the syrup is in the glass point which is the point of wire.
Pass the candy, stuck in a toothpick.
Allow to dry before placing in silver or gold mold.


Recapping:

Put the sugar in the pan with the water, bring to the boil, lower the heat and put the vinegar.
When the syrup is bubbling, take the test.
Squeeze some of the syrup with a tablespoon (soup) to pour the liquid into the pan.
At the tip of the spoon a wire is formed, this is the right spot.
Thread point. That is the glass syrup.
Make careful and careful not to overdo the point.

Serves to use for all the party candy:

Sweet corn, brigadeiros, fruit candy, egg candies among others.

** Glass syrup is very important in confectionery. **

Jonas Brothers Coconut candy

Jonas Brothers


Coconut candy



I Option:

Ingredients:

100 grs. Of dry grated coconut
1 ½ cup of sugar, or condensed milk as needed
½ cup of hot water to hydrate the coconut
½ cup of cow's milk
2 gems
1 tablespoon of wheat flour (optional)

Way of preparing:

Moisturize the coconut with the half cup of hot water, let it stand for 15 minutes.

Mix the coconut hydrated with sugar, cow's milk, yolks and wheat flour, bring to medium heat until the bottom of the pan appears.

Remove from heat and cool well.

Roll with your hands, making balls:

Small 20 to 30 grams,
Averages 40 to 50 grams
Large 60 to 80 grams

Sprinkle with crystal sugar or icing sugar.
Place an Indian carnation in the center of each kiss

Put in paper cups, store in cardboard boxes or clear plastic box.

If serving, put on trays.

For Festa Junina, place in trays lined with colored paper, cut out, as if it were a crochet washcloth.
II Option:

C a j u z i n h o - Festa Junina


Cashew Nut:

Ingredients:

1 cup (roasted peanut tea without skin crushing \, or
Roasted and ground cashew nuts,
2 tablespoons of whole peanuts or (half cashew nuts in each) to decorate.
50 grs. Of milk chocolate in a melted bar, or
3 tablespoons (soup) filled with chocolate or chocolate powder
3 tablespoons (soup) full of sugar, or
½ can of condensed milk
1 egg pasteurized egg whites

Roof:

½ cup of crystal sugar

Way of preparing:

Melt the chocolate in a water bath. To reserve

Mix all the ingredients, take the refrigerator for thirty minutes, or until the point of rolling.
Make the candies in the shape of little cajuinhos, (cashew fruit).

Then pass them through the crystal sugar, put on each sweetie, a peanut or a piece of cashew nuts.
The decor will depend on the choice of your ingredient.

Put in colored paper cups.

Serve on a tray with a tissue paper towel of strong yellow color and all laced.

Cut the washcloth, make several nozzles and peal, to appear lace, or place a crochet washcloth.


Place the colorful towel for Fiesta Junina, or chess

Paulaquinha Para festa Junina - III Options

Paulaquinha Para festa Junina - III Options

Ingredients:

1 cup peanuts roasted and ground without red skin
½ cup of sifted raw manioc flour
2 large cups of sugar (250 grs each)
2 tablespoons (coffee) of salt
3 tablespoons (tablespoons) of frozen margarine is (optional)
You can substitute peanuts for Brazil nuts or cashews.

Way of preparing:

Grind roasted peanuts or cashew nuts in processor or blender.

Put all the ingredients in a bowl and mix well.

Cut a paper into rectangles and roll up to make the cartridges to place the paçoca. Do as many as needed.

For Junina Party put the colored cartridges


II - Option:
Paçoquinha de forma em Quadradinhos:

If you like, you can moisten the dough with milk or with filtered water.
If you can not add, add 1 tablespoon of glucose.
Put in a shape tighten well, cut the squares, or stopper type mold.
Allow to dry at 18 o'clock, in a dry place with a screen in the cabinet.
You can exchange the peanuts, for cashew nuts or brazil nuts, toasted and ground in the same proportion.

III Option:
About Me


Ingredients:


1 kilo of ground or brown peanut from Pará (Brazil)
1 kilo of refined sugar, or the brown
1 large glass (250 ml) of cow's milk, or what is needed
1 teaspoon grated ginger

Way of preparing:

Toast the peanut, remove the red skin, then grind in the processor, blender, or meat grinder.

Mix in a pan the ground peanuts with the sugar and the milk, bring to the fire until the soft point is reached

Grease a shape with butter, place the candy still warm, spread well, shape into squares, with a knife.

Cut the pieces, let dry for 12 hours, covered with a sieve
You can do it in polka dots if you like.

After the candy is ready, put it in paper cups.

For Festa Junina put in colored bowls, one of each color

Shelf life of 3 to 5 days out of the refrigerator

Simple Gnocchi with Tomato Sauce - Tips + Photo

Simple Gnocchi with Tomato Sauce - Tips + Photo

See below for Vegans;

I - Option:
Ingredients:

Simple Gnocchi:

1 pound of steamed potatoes with peel, or cook in the microwave inside transparent plastic bag with six tablespoons of (cold soup) water, tie the mouth, stick in several places
See more details of the recipe on my page.
Use the potato arterix pink color

Other Ingredients:

4 tablespoons of wheat flour, or what is needed, until the point of rolling
1 teaspoon of salt
1 tablespoon butter or margarine
2 large eggs, or
You can replace the eggs with soy lecithin (two tablespoons) (vegan)
50 grs. Grated parmesan cheese - use vegan cheese

Way of preparing :

Wash the potatoes well in the husks to remove the whole earth, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to run out of water, or very small potatoes that are drier or potatoes suitable for gnocchi.
If you want to cook the potatoes in the microwave see in my blog the way of cooking
You can use the aluminum rice drainer to cook the potatoes.
After the cooked potatoes, remove the peel while it is warm by pulling the skin by the sides, pass through the potato masher or in the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:
Put the potatoes in a bowl, squeeze the butter, salt, eggs, one at a time, the grated cheese and finally the wheat flour slowly, mix well, until the point of rolling.
Tips:
Do not put too much flour that gets too hard.
Modeling:
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi about 1 centimeter, and lightly sprinkle with flour, put in a clean floured dishcloth
For cooking :
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.

When you boil slowly pour the gnocchi, lower the heat.
When they rise they are cooked, leave, leave another 2 minutes.

Remove and see if you are already in the right spot.

If you want you can do a test with 3 to 5 gnocchi, to see the right point.
If it is soft add more grated cheese and equal parts wheat flour.
If you put too much flour, the gnocchi will be hard.
II Tips:
If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.
After that he tested the dough and it worked.
Do the same as above. Recapping.
When they are cooked they come up, let it cook for another 2 minutes.
Once cooked remove the gnocchi and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.

Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.

To serve:

Serve hot with roasted meat or chicken.
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.

I Tomato Sauce with Meat:

For Vegan to replace meat with (soybeans)

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

Note:
Can be served only with homemade tomato sauce or white sauce.
See on my page the two recipes

Pé de Moleque - Homemade, Americano II Options

Pé de Moleque - Homemade, Americano II Options


Homemade Foot
I Option:
Ingredients:

1 cup of sugar tea
½ cup karo or corn glucose
1 cup whole roasted peanuts without skin
2 tablespoons water
2 tablespoons unsweetened butter
1 teaspoon of baking soda


Way of preparing:

In a large pot, place the sugar Karo and water.
Bring to medium heat, until sugar is dissolved, stirring constantly.

Put the peanuts and continue stirring, until cooked well.

Test the sweet spot:

Put some of the dough in a saucer with cold water, if it gets separated hard and brittle wires, it is in point.

Take the pan from the fire, add the butter mix well, then add the baking soda, stir quickly, for a few minutes.

When you add the baking soda the dough begins to boil, beat until you finish this process, that is, without hitting.

Pour the candy into a marble stone or a large baking dish greased with butter or paper, or on the silicone mat.

Smooth well, like two forks, to get very fine.

Cut into small squares, or mark the candy with a knife, then break with your hands.
 

 Note:

You can exchange peanuts for cashew nuts, or chestnut nuts from Pará (Brazil nuts).
II Options:
"American Foot"

Ingredients:

3 cups (tea) refined sugar
1 cup of milk
½ cup of tea powder
1 tablespoon butter
1 tablespoon vanilla extract
1 teaspoon grated ginger optional
1 cup ground coffee beans or peanuts
You can exchange the nuts for brazil nuts, cashews, macadamia nuts.

Way of preparing

Put all the ingredients in a pan, except for the ground nuts, bring to the fire until it thickens well.
After very thick the sweet add the ground walnuts, cook for another five minutes.
Take the heat off with a wooden spoon, then pour over a buttered marble table, let it cool down a little, then roll the pasta until it is about half a centimeter thick. Cut the lozenges


Homemade Foot
I Option:
Ingredients:

1 cup of sugar tea
½ cup karo or corn glucose
1 cup whole roasted peanuts without skin
2 tablespoons water
2 tablespoons unsweetened butter
1 teaspoon of baking soda


Way of preparing:

In a large pot, place the sugar Karo and water.
Bring to medium heat, until sugar is dissolved, stirring constantly.

Put the peanuts and continue stirring, until cooked well.

Test the sweet spot:

Put some of the dough in a saucer with cold water, if it gets separated hard and brittle wires, it is in point.

Take the pan from the fire, add the butter mix well, then add the baking soda, stir quickly, for a few minutes.

When you add the baking soda the dough begins to boil, beat until you finish this process, that is, without hitting.

Pour the candy into a marble stone or a large baking dish greased with butter or paper, or on the silicone mat.

Smooth well, like two forks, to get very fine.

Cut into small squares, or mark the candy with a knife, then break with your hands.
 

 Note:

You can exchange peanuts for cashew nuts, or chestnut nuts from Pará (Brazil nuts).
II Options:
"American Foot"

Ingredients:

3 cups (tea) refined sugar
1 cup of milk
½ cup of tea powder
1 tablespoon butter
1 tablespoon vanilla extract
1 teaspoon grated ginger optional
1 cup ground coffee beans or peanuts
You can exchange the nuts for brazil nuts, cashews, macadamia nuts.

Way of preparing

Put all the ingredients in a pan, except for the ground nuts, bring to the fire until it thickens well.
After very thick the sweet add the ground walnuts, cook for another five minutes.
Take the heat off with a wooden spoon, then pour over a buttered marble table, let it cool down a little, then roll the pasta until it is about half a centimeter thick. Cut the lozenges

Pamonha de Milho Verde - Salgada e Doce II Options

Pamonha de Milho Verde - Salgada e Doce II Options

Ingredients:

I - Option:

Pamonha Salted:

24 ears of tender green corn
6 cups (tea) cow's milk, not boiled
1 teaspoon of salt
2 tablespoons powdered milk (optional)

Sweet Pamon or Diet:

1 cup of sugar or
½ cup (tea) of powdered sweetener suitable for oven and stove.

Filling: (optional)

Fresh cheese or half cured, thinly sliced.
Boiled sausage cut into slices.

How to prepare Pamonha:

Remove the leaves and hair from the ears of corn.
Use a soft brush to remove the hair that gets stuck between the grains.
Thoroughly wash the spigots in running water.
Put the spike standing on a board, with a knife cut the corn grains close to the cob, and scrape as much as possible to remove all the starch.

Pamonha Salted:

Beat the corn kernels in the blender with the milk, gradually.
After well beaten, strain into a fine sieve, add the salt mix well.
Put the corn stock into the corn straw bags.
If you want to put a slice of cheese or sausage.

With the leaves of the spikes, make sachets sewing them to the machine and leaving one side open, to put the mass of corn.
Some people know how to fold the sheets without sewing, putting one overlay on the other, so as not to jar.

Pour a little of the corn dough into each of the sachets and tie it with a strip of corncob, tighten well, bend down the ear.

Fill the sachets (of corncob) only in half leave a space to grow the dough.


How to Cook the Pamonhas:

Put 2 liters of cold water in a large pot.
Place the pamonhas standing side by side for cooking.
Bring to the fire as soon as it boils, lower the heat.
Leave to cook for 20 'to 30' minutes.
If you like you can cook in a water bath.

Filling: (optional)

Fresh cheese or half a cure, cut into thin slices. or
Boiled sausage cut into slices.


Recapping:

Put a large pan with 2 liters of cold water on the fire. When you boil, put the bagels of the mushroom on its feet so it does not drain.
Cook about 30 minutes or until firm
Drain and Serve hot

You can also cook in a water bath

Notice:
If you do not want to use the blender, grate the spigots in the thin drain or in the processor continue the recipe in the same way as the previous mode.

II - Option

Pamonha Cake
 
If you do not want to put the mass of the mush in bags, pass the dough to a high buttered, bake in a water bath until firm.


To market add the ingredients below
       
2 tablespoons (powdered) milk powder
2 tablespoons cornmeal or
2 tablespoons of cornstarch, dissolved in milk

Note:

If you prefer, you can make the sweetcorn with sugar or sweetener.
Remove 1 teaspoon of salt, and add only 1 pinch of salt.

Recapping:

Put a large pan with 2 liters of cold water on the fire. When you boil, put the bagels of the mushroom on its feet so it does not drain.
Cook about 30 minutes or until firm
Drain and Serve warm.

Milanese Steak and Parmegiana Steak + Curiosity II Options

Milanese Steak and Parmegiana Steak + Curiosity II Options

Ingredients:

½ pound of duckling, soft loin, rump, or meat of your choice, ask the butcher to pass on the machine to tune the meat, or hit with the meat beater.
Season with salt only.
Leave to stand for 15 'to 20' minutes inside the refrigerator.
I Option:
Breading Ingredients:

1 bowl of sifted wheat flour
1 bowl of flour
Flour is made with crisp bread
"Do not confuse with cassava flour"
Which is a tuber,
4 eggs whole milkshakes
3 tablespoons (soup) of corn oil to pass on the steaks, or what is needed.
½ liter of corn oil for frying.
Paper towel to remove grease
How to prepare the breaded steak:
Season the meat with salt, let stand for 15 'to 20 minutes
Inside the refrigerator.
Then pass the steaks in the cold oil
Pass in the wheat flour, beat to take away the excess.
Then on the beaten eggs.
Last of the flour (bread flour).
Tap to remove excess flour.
Put some of the oil in a medium non-stick pan. "Do not fry in the skillet that is too low," and sneeze oil.
Allow the oil to heat when it is very hot, add a steak to lower the heat, leave cooking for 5 'minutes on each side or until golden brown.
Do not let it brown too much that burns.
When the oil is soiled, discard it, wash the pan thoroughly and refill the oil. Do the same with the other steaks.
Do not skimp on oil that will ruin your taste buds, do not fry with dirty oil, it does harm to health.
Put the fried steaks on paper towel to get the excess fat.
If you need to also place paper towel on top, tighten to look fine.
Serve on a platter and place lettuce leaves, cherry tomatoes.
Accompany mashed potatoes, or mashed mandioquinha, grated cucumber salad with onion and chopped tomatoes.
II Options:
Steak to Parmegiana

Make the same as the breaded steak
Make a tomato sauce with:
6 tomatoes without skins and without seeds, or 300 ml of homemade sauce or ½ canned industrialized sauce with 2 cans of water leave in the heat until reduced in half
300 grs. Or to the taste of grated mozzarella in the thick or sliced ​​drain.
1 or 2 chopped onions
How to prepare the steak to Parmegiana
Put a little sauce on the bottom of a refractory, over the steaks in breadcrumbs.
Cover with tomato sauce, and on top the mozzarella cheese sliced ​​or grated in the thick drain.
Bring to the preheated oven 180 ° C.
Leave in the oven until the cheese melts.
Serve with white rice and finely chopped cabbage or chicory or finely chopped endive salad
Curiosity:
The steak is parmegiana. The name itself says:
The right thing is to do with Parma cheese (from the city of Parma - Italy).
Here in Brazil they traded for mozzarella for being a cheaper cheese within reach of all pockets.
And the name remained the same. "Bife a Parmegiana"

Chicken Risotto + Base For Any Risotto + Photo

Chicken Risotto + Base For Any Risotto + Photo

For Beginners -
Ingredients:
2 cups of arboreal rice (rice for risotto)
1 cup of grated onion
2 tablespoons butter does not serve margarine, or corn oil
1 glass of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth
1 teaspoon fresh grated ginger
Other Ingredients:
1 pound of bone-in thigh without bone already cooked
100 grs. Preserved mushrooms, washed and chopped
1 carrot, cut into cubes, cooked
1 cup frozen peas.
100 grs. Of grated Parmesan cheese
Homemade Vegetables Soup:

You can make the homemade vegetable stock by cooking several vegetables covered with water, without any fat.
Onion, carrot, tomato, celery, parsley with stem, pore garlic, bay leaf, and others of your preference, one unit each
If you prefer you can use vegetable broth in tablets, decrease the salt. Not the same thing.
How to Prepare the Risotto:
In a large saucepan place the butter and onion, let the fire until wilting.
Then add the arboreal rice, mix for another 5 'to 8' minutes, stirring constantly, with a spoon of long handle.
Add the white wine stir well until it is absorbed.
Gradually put the vegetable stock, one conch at a time, stirring constantly, until finished.
Add after the ready risotto, the chicken, the mushroom, carrot, peas and grated cheese.

Frozen Pea:
Pour the frozen peas into the boiling water, so raise boil leave on the fire for 2 minutes, drain, pour enough ice water to stop the cooking.
If you need to add ice water with ice.
The above process calls bleaching.
Recapping:
When the risotto is on the spot ("al dente") add the pea and the other ingredients you have chosen for the risotto
Add lots of grated cheese.
II Option:
For Other Type of Risotto:
After the risotto is ready add one of the ingredients below
Seafood has already been cooked the quantity is to taste.
For each cup of cooked rice put at least 1 cup of the ingredients chosen.
You can make with only one of the ingredients that follows: Shrimp, lobster, clams, octopus, fish without spine in cubes (cacao), cod among others.
Poultry already prepared previously, without the skins and without the bones. "You can use whole bone wrap".
Cooked or pickled vegetables, washed chopped: artichoke, mushrooms, heart of palm, asparagus, or zucchini, carrots and other stews.
Note:
When you add the other ingredients to the risotto they should be very hot.
 The risotto is very moist.

Eggplant for Vegetarians and Others + Photo

Eggplant for Vegetarians and Others + Photo

Ingredients:
4 to 6 eggplants without peel cut into cubes
1 medium onion finely chopped
3 tablespoons oil
1 tablespoon of salt
½ pepper seeded minced finger (optional)
Hot water needed to cook the eggplant
Other Ingredients:
2 tablespoons parsley with chopped stem See below
2 tablespoons chopped spring onion
Way of preparing:
In a medium saucepan, put the oil the onion to let wither, add the eggplant in cubes, go braising and dripping water until cooking.
When it is transparent, do not let it collect too much water.
If desired you can leave the eggplant with water for 15 minutes, squeeze well to remove all the water before braising.
Serving Mode:
White rice, beans or (other legume), short cabbage salad, or celga
For Non-Vegetarian:
200 grs. Canned tuna or anchovies in oil, drained
Before removing from the heat, add tuna or anchovies
If you want you can accompany garlic and oil pasta.


Note:
Do not waste the stem of the parsley that is rich in vitamins and minerals, better than the leaves

Yakissoba of Meat or Chicken with Vegetables + Photo

Yakissoba of Meat or Chicken with Vegetables + Photo

400grs of beef tenderloin, or
(Duck, rump or soft coxão).

It can replace the beef for 400 grs. Chicken breast or thigh and non-skinned chicken breast

Other Ingredients:

300g of yakissoba or spaghetti noodles

Vegetables:

1 large onion, chopped into petals
1 or 2 tablespoons vegetable broth or meat or chicken (optional)
150 grs. Of fresh or pickled mushrooms, washed drained, chopped into thin slices
1 very small cauliflower cut into bouquet
1 small ninja broccoli cut into bouquet
1 medium thinly sliced ​​carrot diagonally
1 small red pepper cut into small squares
1 stalk of shaved celery without leaves cut into thin slices (optional).
1 garlic only cut white piece and carrots (optional)
6 tablespoons soy sauce (shoyu)
2 tablespoons corn oil
2 tablespoons sesame oil (optional)
150 to 250 ml of sauce for industrialized yakissoba (optional)
4 to 6 sheets of celer cut diagonally or
Leaf of cabbage without the thick stem of the cut medium diagonally
1 tablespoon cornstarch (cornstarch) well filled to leave the sauce silky
½ cup (tea) cold water to dilute corn starch
1 bunch of chives cut into rounds, put after ready dish, before serving.
You can exchange or replace some of the vegetables.
Example:
The cauliflower replace with chopped pod. Or another of your own;

In a large pan or round bottom pan
(Wok) Japanese.
Put the two tablespoons of corn oil fry the onion and lightly fry each vegetable, except the broccoli, carrot, pods, cauliflower you need to cook a little more, add the sesame oil, the yakisoba sauce.
Add a little hot water to the vegetable tablets or stock broth, let it on the fire until the vegetables are "al dente", with little sauce.
Dissolve the corn starch in the water, pour over the vegetables, mix well, leave on the fire until cooking for 5 minutes, add the shoyu, finally mix the finely chopped chives.
While braising the vegetables put a cauldron on the fire with 5 liters of water, as soon as they boil, pour the pasta leave on the fire until "al dente". If you want you can give a light fry in the pasta is optional.

To serve.
Place a small serving of pasta on a deep dish, over the very hot vegetables.
Note:
The harder vegetables can make whitening.
Bleaching:
Pour each one into the boiling water leave, as soon as boiling bring about 1 'minutes, pour over ice water to stop cooking.
Then do the above procedure, braising one at a time.

SECRET OF CONFETTIER - (COCADA)

SECRET OF CONFETTIER - (COCADA)

White Cocada (Brazil)
(5 Recipes) MORE 7 OPTIONS)
Ingredients:
I - Option
2 kilos of freshly grated coconut at the time in the thick coarse
2 pounds of refined sugar
½ liter of cold water
1 cup of corn (glucose) glucose is used to give
2 large cinnamon sticks, 8 Indian carnations,
1 thin slice of ginger (optional)
Way of preparing:
Put the grated coconut, sugar, water, cinnamon stick, clove and ginger in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water is dry, before removing from the heat, add the glucose, mix well, until incorporated in the mass.
The glucose is white milky color serves to give alloy in the cocada, to be the true cocada. Commercial.
* GLUCOSE IS THE SECRET OF CONFECTIONER *
Let it rest for an hour in a cool, dry place, not in the refrigerator.
Remove cinnamon sticks, cloves and ginger.
 Modeling:
Shape the cocadas with a deep spoon or two spoons, or a spatula of cake cut, or in aluminum or plastic molds.
After the kettles have been prepared, place to dry for 12 hours, on paper.
Store in the shop window, or store inside a display cabinet or in a cool, dry place, screened or filmed.
It can not put in the refrigerator, which hardens and dries a lot.
II Option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar until it turns to the color of guarana.
Care before making the coconut, not to burn too much sugar that gets bitter.
If you need to stop cooking, place the pan of burnt sugar in a bowl of ice water and plenty of ice.
III - Option:
White Coconut Ribbon with Coconut Shell
Make the same true white coconut, with the difference being that the coconut is cut into thin strips without taking out the brown part (film) that covers the whole coconut.
IV _ Option:
C o c a d e M a r r o m
 Make the same white coconut recipe, except that you change the refined sugar to brown sugar.
V - Option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups sugar tea
2 cups tea juice pure passion fruit, does not serve industrialized.
1 cup of cold water
1 tablespoon full of glucose
Optional:
1 cup ground nuts
½ cup of raisins without seeds
Way of preparing:
Put in a large pot, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to a boil over medium heat stirring constantly for 30 minutes or until thoroughly dry.
After the coconut ready and cold add the ground walnuts and the raisins without seeds.
Let cool make a roll as if it were round or long cut gnocchi.
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Place in paper cups, or in silver or golden moldings, with a plastic lace washcloth.
OTHER FLAVORS:
Can do with other flavors such as purple potato, acerola pineapple, cashew, kiwi carambola and others.
Replace the passion fruit juice with any ingredients above, or you can put juice and the pulp together.

Ground Beef Stew With Vegetables + Photo

Ground Beef Stew With Vegetables + Photo

Ingredients:
300 to 500 grams, of ground beef, arm, fat free filet, muscle or meat of your choice
Other Ingredients:
2 to 3 tablespoons of corn oil
3 tablespoons (chopped) parsley, put after the ready dish
1 to 2 tablespoons finely chopped spring onion
1 large chopped onion
2 to 3 tomatoes without skins and seeded minced
2 cloves of celery with the leaves finely chopped
1 garlic only the white part
1 or ½ cup (tea) green olives cut into thin slices
1 glass of hot water
Vegetables that can be added together with Ground Meat:
Choose one or several vegetables by combining the colors
1 glass (500 g) of washed and chopped palm heart
1 mushroom glass drained, washed and chopped
1 or 2 peeled eggplants cooked in microwave
1 can of green corn drained and washed
1 plate of chopped pod cooked in the microwave
1 plate of cauliflower or broccoli (bouquets) cooked in the microwave
1 plate of potatoes (diced) cooked in the microwave
2 to 3 bell peppers, red, yellow and green diced into small cubes
1 cup of frozen pea (see below)
If you like, you can use the can of peas, canned, drained and washed.
1 or 2 carrots, chopped into cubes cooked in the microwave

Way of preparing:
Add half the oil in a saucepan, add the tomatoes, sauté for 5 minutes, add the onion, celery and garlic, continue sautéing. In another pan sauté the meat.
When the vegetables are almost cooked, add the braised meat and a glass of hot water, leave on the fire until all the ingredients are cooked
Just before finishing, add one or several raw or cooked vegetables in the microwave, leave on the fire for a few minutes, stirring occasionally, not to stick to the bottom of the pan.

How to Cook the Frozen Peas;
Place a medium pan on the fire, as it has boiled, add the frozen peas, as soon as it has boiled again, count 1 'minutes.
Drain the pea in the rack rack and pour plenty of ice water to stop cooking.
The above process calls bleaching.
Serves with accompany rice with beans - garlic noodles and garlic.
The above stew serves as stuffing cake, pancake, omelet pie.
The stew you will choose the vegetables of your choice.
The above recipe left my suggestion.

Roasted Beef with Vinaigrette Sauce + Photo

Roasted Beef with Vinaigrette Sauce + Photo

Ingredients:

1 piece of whole lizard 1 ½ pound or a little more
3 tablespoons oil or to taste to fry
2 tablespoons of meat or salt broth

Spices:
1 tablespoon of salt or broth
1 cup (200 ml) red wine vinegar
1 large chopped onion
4 cloves garlic, crushed, if old, remove crumb
1 bunch of parsley and chives cut roughly
2 sprigs of basil and 2 mints (optional)
1 tablespoon dried oregano
½ teaspoon ground coffee or 2 bay leaves
1 finger pepper, no seed, minced or pepper to your liking.
1 cup of cachaça (optional)

Vinaigrette Sauce:
2 large onions cut very small
1 cup (tea) full of parsley + minced stem
1 cup (tea) green olives, cut into slices
2 stalks of green onions, cut into thin slices
2 small sprigs of basil using only the leaves
2 small mint twigs using only leaves
1 or 2 tablespoons of canned, drained and washed capers
1 red pepper and another seedless yellow cut into thin strips, then peeled very small
 1 cup (200 ml) of red or white lemon vinegar
½ cup extra virgin olive oil
1 tablespoon salt (salt)

Way of preparing:
Season the meat, put inside a plastic bag with all the seasoning, turn over from time to time, leave for 12 hours in the refrigerator.
Do not stick to not dehydrate, remove the seasoning before frying ..
In a large saucepan, fry the meat, from all sides, dripping hot water slowly until cooking takes 2 to 3 hours.
This makes it more palatable or
After frying on all sides, put in the pressure cooker covered with water half a cup of water, 2 whole onions and
The broth.
Let it cook for 40 'to 60' minutes on low heat, in the middle of cooking, turn off the heat and check, as is the meat and sauce of the pan to not dry.
* Allow to cool well before opening the pressure cooker. *
After cooking the meat, remove without the sauce that remained in the pan., Bring to the freezer for 4, or until firm.
Cut into thin slices, refrigerate
Notice:
The vinaigrette dressing make half an hour before serving, so do not sour keep in the refrigerator, remove half an hour before serving.
In a large bowl, place the freshly cut onion let dry in the sieve.
Cut the vegetables all very small and the capers too.
Season with vinegar, olive oil and salt.

If you want you can put the vinaigrette sauce along with the meat, mix well
Serve with white rice and a good salad
Notice:
Do not put tomatoes in the sauce that sour, and spoil the taste.
Just place chopped tomatoes if you use all the vinaigrette sauce on the spot.
If leftover the vinaigrette sauce discard, it sits saturated with old food.
To serve:
Put the already seasoned sliced ​​meat in the center of a large dish of stainless, over capers the vinaigrette sauce on both sides.
Part serve a lettuce salad with tomatoes and grated raw carrots.
You can substitute for fresh, or several, vegetables.
II- Option:
To Serve on Another Recipe:
With the broth that remained in the pan take the refrigerator and the next day remove all the fat that remained on top.
Bring to the fire add 4 tomatoes, without seedless skin or half a can of tomato sauce ready, add a glass of cold water.
Leave on the fire for half an hour, until a thick sauce.
Put whole medium potatoes to cook in the sauce, and if you have sausage 4 buds, wash and pierce her skin.
As soon as the potato and the sausage are cooked, serve with rice and salad.

Recapitulating message from other recipes:
The stem of the parsley is rich in iron and other vitamins, do not throw away, if you do not want to put along with the leaves, make a coar juice.
It can also be placed in soup or rice.

Ground Beef Rocambole -III - Filling Options

Ground Beef Rocambole -III - Filling Options

Ingredients:
1 kg of beef, raw ground,
Duckling, rump, or soft coxão or meat to your liking
Spices:
2 large grated onions, or 6 cloves garlic, minced or both together
1 tablespoon dried oregano or chopped fresh basil
6 tablespoons (soup) of parsley with the chopped stem, or to taste
1 teaspoon grated ginger
1 pinch of nutmeg or cumin
1 or ½ finger pepper, or pepper sauce
1 package of industrialized Onion Soup, (optional or
1 tablespoon (each) English sauce, mustard and ketchup (optional)
Other Ingredients:
100 grs. Of stale bread, not wet and squeezed
1 teaspoon of green olives, finely chopped (optional)
2 large raw eggs
2 tablespoons (shallow) soup or wheat flour, needed
2 tablespoons (grated) parmesan cheese
With the wheat flour the rocambole becomes harder.
Filling: I
3 carrots, diced, cooked
100 grs. Of pre-cooked green pea
100 grs. Of minced ham in cubes
100 grs. Of chopped muscarole in cubes
1 cup grated or minced onion
100 grs. Preserved mushrooms drained washed sliced ​​(optional)
1 green or red bell pepper chopped into cubes
Filling: II
150 grs. Sliced ​​ham
150 grs. Of sliced ​​mozzarella
Filling: III
200 grs of pork sausage cooked and without processed skin
1 chopped red bell pepper
1 medium onion sliced
2 tablespoons grated Parmesan cheese
10 chopped green olives, or pickes
1 tablespoon of capers (optional)
Roof:
150 grs. Sliced ​​bacon, or
1 tablespoon butter spread over top
Way of preparing:
Put the ground meat in a bowl, add the mown, wet and squeezed bread, the onion, the Onion Soup the olives the oregano, the nutmeg, the ginger, the pepper, the grated cheese, the eggs and the flour of the few.
Extend half of the mass of the roll onto a sheet of aluminum foil, opening it so that it is one centimeter thick.
Spread the filling over, leave 2 centimeters of the edges without filling, not to get out of the rocambole.
They give 2 rocamboles of 45 x 25 centimeters, or four small ones.
Wrap the rocambole over the longest part so that it is even, not too thick.
Place the rocambole in a lined shape, lined with aluminum foil or butter.
Put the bacon slices horizontally, that is, the bacon strips are just above and not dropped into the rocambole.
No need to cover the meat with aluminum foil.
Bring the preheated oven to 180 º C for approximately 20 minutes, or until lightly browned.
Do not let it bake too hard to get dried out
After roasting, place on a platter, garnished with lettuce leaves, or finely chopped lettuce and cherry tomatoes.
Serve with white rice and green salad or boiled vegetables
You can serve the rocambole with mashed potatoes.

Orange and Diet Passion Mousse

Orange and Diet Passion Mousse
Ingredients:
1 can of sour cream without the whey, or a canister
10 teaspoons of sweetener (30 drops), or what you need
4 beaten gems
4 egg whites pasteurized in firm snow
1 cup (tea) fresh orange juice, without the seeds
1 tablespoon of powdered gelatine or 12 grams
5 tablespoons cold water to moisten the gelatin
1 tablespoon (grated) grated orange peel, only the orange part does not put the white part of the rind that bitter
Other Ingredients
2 cups (tea) orange wedges without white skin, cut in half, mint leaves to taste.
or
2 cups (tea) of apple cherries, made with boleador and red dye).
½ cup of mint leaves
Way of preparing:
Moisturize the gelatin water with 5 tablespoons of cold water, let stand for 5'minutes, then dissolve in a water bath, or in the microwave for 20 seconds.
Beat the egg yolks with the orange juice and the sweetener powder, suitable for oven and fire.
Then take the orange juice with the egg yolks and the sweetener for 3 minutes at 5 minutes, until the yolks are cooked.
Return the mixture to the bowl of the mixer and gradually add the dissolved and "hot" gelatin, for 5 to 10 minutes, or until it cools well.
Passion Fruit Mousse
Ingredients:
1 cup of dietary condensed milk see the recipe below.
1 cup (tea) of concentrated passion fruit juice or glass
1 cup cold water (tea)
1 tablespoon unflavored gelatin powder
4 egg whites pasteurized in firm snow
Seeds of passion fruit to decorate. (Optional)
Way of preparing:
Wet the gelatin with 5 tablespoons of water, like a gum, then dissolve in a cup of cold water in a water bath for 20 seconds.
Beat the condensed milk in the blender, the passion fruit juice, then add the dissolved gelatin, and "hot" beat for five minutes
Place the blender mixture in the egg whites very slowly, mixing from the bottom up
Put to chill for 2 to 4 hours
Before serving, place the passionfruit syrup
Syrup:
1 passion fruit with seeds
Sweetener needed
Condensed Milk Dietary
1 cup of milk powder
½ cup (tea) sweetener powder for oven and stove
½ cup of boiling water
1 tablespoon margarine
Beat all the ingredients in the blender for 5 minutes
Note:
You can exchange the juice for another fruit of your choice.
The only juice that can not put gelatin is the pineapple, which does not incorporate into the dough,
If you want to use pineapple juice boil with sweetener powder for 30 minutes, let it soften.

Dinner Plate for a Family Dinner

Dinner Plate for a Family Dinner
Beet Soup With Puree + Tips
Ingredients:
Broth:
½ pound of muscle cut into small cubes
1 large onion cut into four pieces
1 whole medium carrot, 3 garlic cloves, 1 bay leaf,
2 stalks of celery cut into four pieces, 1 garlic
3 thin slices of ginger, 1 stick cinnamon (optional)
2 liters of cold water.
How to Prepare the Broth:
In the pressure cooker, place the water, the meat, the onion, the carrot, the garlic, the celery, the garlic and the seasonings.
Put to cook for 20 minutes, let cool inside the pan, to finish cooking.
Soup Ingredients:
1 liter of cold broiled beef stock
4 whole beets with bark, well washed
Place the broth and the beets in the pressure cooker.
Bring to the heat for 30 minutes, let cool inside the pan.
Then peel the beets cut into four pieces.
Put some of the broth in the blender, with a few pieces of beets, beat until well liquid.
Do the same with the rest of the beets.
The broth should not be too thick or too liquid.
Mashed potatoes:
1 pound of boiled potatoes and squeezed
2 tablespoons butter
½ cup of milk of cow or cream of milk
1 tablespoon of salt
Way of preparing:
Put in a pan the squeezed potatoes, the butter, salt.
Bring to the fire stirring constantly, dripping milk slowly, until a uniform mass, that loosen of the bottom of the panela.
If it gets too hard add a little cream.
To serve:
Place the beetroot broth in a deep dish, in the center, make a pyramid of mashed potatoes that remain 4 fingers above the broth.
To eat, take the broth, then the puree.
* Soup is served before dinner *
For a Dinner:
Accompany roasted chicken, with broccoli and boiled carrots, sprinkled with butter.
Salad of palm heart cut into thick slices, fresh figs, washed without the house cut in half.
Note:
With the cooked muscle left over, make a salad with onions, garlic, parsley and tomato pieces. "Serve on another occasion."
With the remaining ingredients left over from the broth, make a soup.
Tips:
If you want you can cook the beets in the microwave. Cut into medium pieces, place in a plastic bag, with six (6) tablespoons of cold water, tie the mouth of the bag, stick with a fork in several places to remove the air.
High power for 6 'to 8 minutes, let it cool slightly inside the microwave to open the bag that is too hot.
You can do the same with the potatoes.

Simple Sweet or Diet Mango Mousse + Tips

Simple Sweet or Diet Mango Mousse + Tips

Ingredients:
3 Haden sleeves cut into cubes
½ cup of cold water or what is needed
1 glass of fresh sour cream or canister
1 can of condensed milk or sugar to taste
1 tablespoon or 12 grams of unflavored colorless gelatin, dissolved in a water bath or microwave for 20 seconds.
5 tablespoons cold water to moisten the gelatin
1 lemon only the juice
3 egg pasteurized whites (optional)
Way of preparing:
Beat the blender in the blender with the cold water, until a thick cream is added, add the condensed milk to beat again, then slowly pour dissolved gelatin and "hot" until finished.
Tips:
The gelatin should be placed hot to incorporate in the dough.
Separately beat the cream in the mixer, then mix with the egg whites in the snow with a little sugar.
Mix the two creams, the mixer and the blender, until a homogeneous mass.
Pour the shaped mousse with hole in the center, or disposable cups or cups with lid.
Decoration:
If done in a round shape, garnish with slices of kiwi and strawberry, or other red fruit.
Store in the refrigerator until serving time.
Note:
Can make the diet mousse.
Replacing condensed milk with diet, see below.
Tips:
The sweetener is always half the sugar by volume, not by weight.
Condensed Milk Dietary
1 cup milk powder
½ cup of powdered sweetener suitable for oven and stove
½ cup boiling water
1 table spoon of margarine
Way of preparing:
Beat all the ingredients in the blender for 5 minutes Store in the refrigerator.
Ideally, use the condensed milk diet the next day.

Notice:
You can change the mango or other fruit of your choice, as long as it is juicy.

Roasted Veal or Stew II Options

Roasted Veal or Stew II Options
Ingredients:
I Option:
 1 kilo or (to taste) of veal cut into pieces of 2 X 2 centimeters
 1 glass of good quality red wine
 300 to 500 grams of preserved or fresh mushrooms
Seasonings and Others:
2 tablespoons butter
2 tablespoons cornstarch (cornstarch)
1 tablespoon (dessert) of salt for each pound of meat
1 tablespoon of sweet paprika or
1 teaspoon of spicy paprika
1 cup chopped parsley
½ cup finely chopped chives
1 cup of tea stock (homemade)
3 garlic cloves, if old, remove the crumb
Other ingredients:
300 to 500 grs. Preserved mushrooms, drained washed and cut in half
! Glass of dry red wine of good quality, (do not put any poor quality wine that spoils your veal dish)

Way of preparing
Sauté the veal in the butter, then add the broth.
When the meat is almost cooked add the wine, the mushrooms. Leave on the fire for another 5 minutes, approximately.
Thicken with cornstarch diluted with the cream.
Serve on a platter and top with parsley and chopped chives.
Roasted turnip and carrot salad or cucumber and radish grated or cut into thin slices.
II Option:
Roasted veal
A veal of 2 to 3 whole kilo
Salt 1 tablespoon (dessert) shallow for pound of meat.
Season like the previous recipes, leave in the refrigerator inside a plastic bag turning from time to time.
If you want you can put enough fresh herbs, parsley, rosemary, mint, basil and others to your liking, beat in the blender with oil. Leave in refrigerator for 6 to 12 hours.
Bring to baking covered with foil, 40 'minutes for each pound, 30' minutes before finishing remove the aluminum foil to blush.
You can put it before baking slices of bacon on top, it is optional.
Roasted veal accompanies a sweet farofa
Can serve with pasta with dry mushroom sauce 100 grs. (Leave to soak with water at night) drain, wash well. Refresh with onion, oil and seasonings to taste, broth. Accompany Green salad with cherry tomatoes and raw carrots grated in thin wires (own appliance).

Stuffed Roasted Veal With Damascus Sauce

Stuffed Roasted Veal With Damascus Sauce

Ingredients:

1 piece of veal rump

Spices:

3 cups grated onion, or minced
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others
1 cup (tea) balsamic vinegar
1 cup (tea) corn oil
1 cup white wine
1 tablespoon of mustard
1 tablespoon grated ginger
1 tablespoon (dessert) of salt for each pound of meat
1 pinch of nutmeg
1 pinch of ground bay
1 fresh whole finger pepper

Sauce:

1 small glass (200 ml) of cold water, or unsalted chicken broth
Baking Scrape
2 tablespoons brandy
2 tablespoons butter
200 grs. Apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated onion
1 cup (tea) finely chopped parsley (sprinkle over roasted meat)
2 tablespoons of wheat flour, or cornstarch

Garrison:

1 small celery, only the stems cut into thin strips and cooked
300 grs. Of carrot cut into thin strips cooked
300 grs. Of small boiled potatoes, shelled
200 grs. Cooked or preserved small onion
200 grs. Canned hearts of palm cut into thin slices
3 red peppers cut into thin thin strips
Notice;
The palmito and (all the conserves) must be drained, washed and chopped, to take the dyestuffs additives and preservatives that harms the health.

Way of preparing:

Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 12 hours, covered with a napkin, inside the refrigerator, or inside a plastic bag
To Bake:
 Approximately 40 minutes for each pound of meat.
Before roasting, open the meat and top with pepper and onion and a medium whole raw carrot, tie with cotton string or garnish with barbecue stick. Strain the seasonings.
In a rectangular shape lined with aluminum foil place the meat covered with slices of bacon, pour over grated sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Bake for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil from the top, let it flush.
When baking check the meat every half hour.
After roasting carefully remove the meat, place in a refractory. Book it.
Put a cup of warm water on the baking sheet, bring to the fire until all the residue is gone, then strain into a sieve.
In a pan melt the butter, add the grated onion until wilted, add the broth, when raise boil add the brandy
Flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.

Serve the hot veal on a platter, with the sauce on top, sprinkle chopped parsley and on the side place the trim.
It accompanies watercress salad with sliced ​​onions and red pepper strips.
Note:
Flambar: if you do not have practice, do not do it. It is optional.
If you do not find a calf to swap for filet mignon

C h a r t o t t With Cream C h o l t h e Rectified Secrets + Chocolate Tips

C h a r t o t t With Cream C h o l t h e Rectified
Secrets + Chocolate Tips
Ingredients:
Chocolate cream:
200 grs. Of refined sugar
200 grs. Of butter, unsalted
4 large gems
4 tablespoons chopped half bitter chocolate 130 to 200 grs. Each or see below.
600 to 800 grs. Bittersweet chocolate bars
1 cup or ½ cup of cocoa (coffee)
1 cup chopped almonds, or other dried fruit to taste
Fruits to Choose:
Walnuts, 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
Preparation Mode:
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.
Allow to melt the sugar, until the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Dump the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Put the English biscuit or chocolate sticks in the bottom lying down, standing around in the caramelized form.

How to Prepare the Chocolate Cream.

Chop the chocolate tablets and melt in a water bath. Book
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 roughly chopped, or another type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Melting Chocolate 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 into the water bath, turn off the heat.
The refractory should 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.
Secret:
If you want you can melt the chocolate in the microwave, in a plastic pan, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds at a 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. Half-bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find

C h a r t o f th e C h o c t e t Secrets + Chocolate Tips

C h a r t o f th e C h o c t e t
Secrets + Chocolate Tips
Ingredients:
Chocolate cream:
200 grs. Of refined sugar
200 grs. Of butter, unsalted
4 large gems
4 tablespoons chopped half bitter chocolate 130 to 200 grs. Each or see below.
600 to 800 grs. Bittersweet chocolate bars
1 cup or ½ cup of cocoa (coffee)
1 cup chopped almonds, or other dried fruit to taste
Fruits to Choose:
Walnuts, 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
Preparation Mode:
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.
Allow to melt the sugar, until the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Dump the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Put the English biscuit or chocolate sticks in the bottom lying down, standing around in the caramelized form.

How to Prepare the Chocolate Cream.

Chop the chocolate tablets and melt in a water bath. Book
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 roughly chopped, or another type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Melting Chocolate 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 into the water bath, turn off the heat.
The refractory should 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.
Secret:
If you want you can melt the chocolate in the microwave, in a plastic pan, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds at a 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. Half-bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find.........

For Beginners = Chocolate Various Tips and Secrets

For Beginners = Chocolate Various Tips and Secrets

To melt the chocolate in a water bath it is necessary to use the panela well dried, a drop of water can hinder all the progress of your work.
For those who do not have a proper dishwasher for this purpose, use a kitchen pot (preferably used for chocolate only). The water bath may be a smaller aluminum pot that fits inside the pot, some people put refractory.
Caution when using refractory, if the water is too hot it can give thermal shock and break your container.
The water temperature of the water bath the ideal to melt the chocolate is 90 º C, that is, when the pan starts to form bubbles in the bottom of the pan, melting curve.
Turn off the fire and on top put the other pan (dry) with chopped or grated chocolate, uncovered.
Place the pan on top of the water bath, leave slightly, remove and dry underneath with a dishcloth.
With a dry spoon mix the chocolate, if it has not melted everything, come back and do the same previous procedure, that is, until the chocolate is totally melted.
To give the shock finish puts on a (cold) stone, lightly greased with a little butter (not margarine).
With the help of a spatula, season the chocolate, stirring from side to side, until it reaches the ideal temperature for each type of chocolate.
Seasoning the chocolate is cool.
II Option:
You can use the method of melting ¾ of the chocolate, remove from the fire and let until the temperature stays in 30 º degrees Add the rest of the chocolate that is ¼.
Mix well until smooth.
To know if the chocolate is at the right temperature. Once used to put some of the chocolate, under the lips if it was in the bottle temperature was right, (homemade) for non-professionals.
Today is used thermometer for this procedure or digital pistol that marks in time.
Bath-Mary - Dry the pan underneath the one that you have melted, no drop of water can fall inside the chocolate.
Be careful not to get steam, or water droplet in the chocolate, it stays sticky and does not work.
If this happens it gets sticky, you've lost your job and the chocolate. It is not suitable for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of the fat, all packaging has been explaining that it can not go beyond so many degrees.
To make chocolate to sell you need to have the thermometer are two (2) different types the simple and the digital the more precise.
Have respect for what you do.
Do it right to be able to market and earn good money.
Chocolate is very profitable, the profit can be up to 300% depending on the chocolate you use. The filling and the material used which are:
Sheets for wrapping, aluminum foil for rolling the bonbons, ribbons labels, cups, cardboard, transparent box packaging among others,
Some of the problems that can end your work.
Chocolate is very sensitive, some problems appear, you should know:
Mold, sticky, air bubble, hygiene, dyes, allergies, chocolate quality (always use pure or noble). Shapes of several sizes (start by small shapes) update courses to always learn new techniques.
How to make chocolate bright, packaging, equipment expenses.
Always start with little more simple forms of acetate forms.
So as not to have future loss.
Do not invest more than you can.
Do not step higher than your leg,

Chocolate Temperatures in Micro waves:
1 pound of chocolate it enters every 30 seconds, until it melts completely.
The leftovers of the forms do not take advantage, change the texture.
You can not do otherwise than burn the chocolate
Recapping:
Each type of chocolate has a different temperature.
Important Tips:
Always place under the dish that came out of the microwave on a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it will overheat and burn.
Always use plastic microwave canister.
When it reaches 32 º, it does not need thermal shock
In order not to lose flavor and shine, use 3 'to 4' minutes for tempering.
For all types of melting whether in a water-bath or in the microwave
Triple shapes if you squeeze in the middle creates bubbles and will puff. Tighten only on the sides.
Do not talk on top of your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and appropriate location, always see the temperature that chocolate can work.
Start with simple shapes.
Fill the shape with the already seasoned (cooled) melted chocolate, over pouring over the pot which is the chocolate very high.
Bring the form down (face down) in the refrigerator.
In the freezer it picks up a lot of moisture, if you notice the moisture drying out with tissue paper

For Mother's Day For Beginner or Professional

For Mother's Day For Beginner or Professional

Heart Pierced or laced + Filling

With the chocolate melted and already tempered (thermal shock) put inside a confectionery bag made with paper butter, cut the very thin tip, to make the decoration inside the heart shape,
Which is equal to the shape of acetate bonbons.
I - Option:

Place the empty heart shape face up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques,
The third layer is to close any part that is open, or can leave leaked.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the heart is not leaked
II Option
Leaked:
After that made the heart leaked in the proper form of acetate does not need to put golden powder put inside a smaller white heart, made with white chocolate, gets a very beautiful effect.
The leaked heart is only one side, the other is normal bark.
The white heart if you want can put stuffing or bonbons inside.

Note:
The other fillings I've put before.
If you lost I'll go through again in the next post.

Filling:
Coconut Candy Famous

Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. Of dry coconut grated hydrated with 3 tablespoons of cold water, or coconut milk.
1 cup milk cream without whey or canister
3 tablespoons of potato starch or corn starch (corn starch)
1 tablespoon vanilla extract

How to prepare the filling:

In a medium saucepan add the cow's milk with the condensed milk, after well mixed add the hydrated dry grated coconut, mix again.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long handle, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.

Remove from the heat add the vanilla and the cream slowly and slowly, mix well, until light cream, allow to cool before using.
Bonbon Filling:
The stuffing above serves for sweets, chocolate tablets, bonbons, cakes, buns, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.

Note:
 
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be warm, not boiling, the potato starch is dissolved in cold milk.
Tips:
The heart is made like Porta Joias, which can put one inside it.
If you want to put inside the heart drums or truffles without wrapping.
Follow the next posts on how to melt chocolate with secrets and tips.
Decoration:
For a lacy heart you can use a lacy plastic washcloth
Place the cut lace inside the heart's transparent shape. Throw the chocolate on top, let cool. Make two layers, after you took the acetate form, carefully remove the lace, so as not to hurt the chocolate

Suggestion for Mother's Day - Rectified

Suggestion for Mother's Day - Rectified


1. Antoinette of Antonieta with Mushroom Paris and Funghi
      Dry porcini 5 to 10% of the weight of the meat selected from each
      one . Fillet mignon, chicken, shrimp, frog, rabbit.
      You can replace the mushrooms with heart of palm, artichoke,
      Asparagus, canned washed and drained.
2 Lasagna with white sauce and tomato sauce with meat, +
     Green salad with cherry tomatoes.
    3.Frango or Shrimp in Moranga with curd;
4. Roasted goat's leg with mashed mashed vegetables
5.Salmon with fruit balls, or Salmon of Claudia with
      White sauce + curd
6. Cod with chickpeas, mushrooms, black olives etc.
7. Fernando's Cod with Vegetables or Vileta Salada
8. Risotto of chicken, or duck, turkey, quail, partridge etc,
9. Pheasant with puree or chestnut musseline
10. Grilled or roasted sea bass with potatoes and vegetables
11. Polenta with pole is chicken. (Over-thighs) with sauce
        tomato
12.Macarrão with pesto sauce with grated Parmesan cheese
  13.Macarrão with polpetones (almondegas) meat dumpling
14.Risoto with seafood (does not take grated cheese)
15.Risotto with 4 cheeses and artichoke bottom
16. Roasted bacon with mashed potatoes
17.Pick in pieces with cooked vegetables and green salad
18.Leitoa, Lamb or Cabrito roasted
19.Churrasco of beef, thigh and sobrecoxa, sausage,
20.Frango open the back or whole, with bed of salt
21. Mixed meat: meat, chicken, sausage
22.Pat or whole roasted turkey with mandiquinha musseline,
23.Polpetone (almondegas) large stuffed with cheese with
     Tomato Sauce ;

24. Kibe oven with eggplant and chickpeas patties.
25. Caponata baked eggplant with peppers 3 colors, walnuts, raisins
Check out my other recipes blogs from January. April 2017 or 2016
Sweet and savory: pies, breads pudding, paella, cream, ice cream. Cake among others.
If you did not like any suggestions see on my blogs or on my page other recipes.
My suggestion for Mother's Day dessert pretty simple
English Soup or Papo de Anjo is all in my blogs (baudanonna.blogspot.com), my page Nonna Antonieta's Chest.
Good Luck - Success
A big tight hug for your Mother
She is waiting for your embrace and your presence.
   
Note:
Do not forget to do something for your Mother. This is the opportunity ..