Mug of Diet Mug or Sweet of Micro waves I and II (Options)

Mug of Diet Mug or Sweet of Micro waves I and II (Options)

Ingredients:
I - Diet Option
4 tablespoons (2 tablespoons) of cow's milk
4 tablespoons (shallow) corn or soybean oil
4 tablespoons of wheat flour
4 tablespoons (shallow) chocolate powder or cocoa powder
2 tablespoons (2 tablespoons) of powdered sweetener suitable for oven and stove.
1 teaspoon baking powder
1 whole egg. If you want to put 1 pinch of cinnamon powder
Way of preparing:
Put the egg in a mug, along with the oil, beat with a fork, until well blended.
Add the wheat flour to beat until well diluted, then add the milk, the chocolate powder and the sweetener.
Beat enough until a homogeneous mass.
Grease a large mug of crockery or,
2 cups (tea).

Put the dough in the middle of the jar, it grows a lot.

If you like you can use a piece of 3-inch-high butter paper on the edge of the mug and fasten it to the sides or inside.
Take to the microwave for 2 'to 3 minutes high power
 Note:
Use a white mug of 250ml.
If you want to change the flavor you can change the chocolate for dry coconut grated hydrated.

Or half a half 2 tablespoons (cacao soup and 2 tablespoons of grated dry coconut.

Sweet Cinnamon Cake II
Ingredients:

II - Option with sugar:

4 tablespoons of wheat flour
4 tablespoons of sugar
4 tablespoons of chocolate or chocolate powder
4 tablespoons corn or soybean oil
4 tablespoons of cow's milk
½ teaspoon baking powder
1 whole egg. You can put 1 pinch of cinnamon powder

Way of preparing:

 Make same as above mix all ingredients, beat well
Oil the mug or 2 cups (tea), put the dough in half, it grows a lot.

Bring to the microwave for 2 'or 3' minutes
If you need to take another 5 seconds to finish cooking.

Brigadeiro The Brazilian Brazilian Sweetheart

Brigadeiro The Brazilian Brazilian Sweetheart

Brigadier Econimico:
Ingredients
I Option:
1 can of condensed milk
1 can of sour cream if whey
1 tablespoon full of butter
1 tablespoon full of wheat flour
2 tablespoons powdered milk (optional)

Other Ingredients:
300 grs. Chopped half bitter chocolate
How to Prepare the Brigadier:
Put in a pan the condensed milk, the butter, the cream of milk already mixed with the wheat flour and the milk powder ingredients, mix well.

Bring to the boil, stirring constantly, for at most 10 '
Minutes.
If you leave more time on the fire it yields less.
Remove from heat and add chopped dark chocolate,
Well until it melts the chocolate, or until a homogeneous mass.
Take out the pan, put on a plate

Cover with paper film for 12 to 18 hours.

Make the balls pass in the granulated chocolate.

If you want you can top it with melted chocolate.

Garnish with white chocolate yarn

You can put pear-shaped confections, or chocolate balls.
Note:
If you want to put 200 grs. Of half bitter chocolate and 100 grs. Of milk chocolate.
Place in paper, white, gold, or silver foil.
With the same recipe you can make with white chocolate and invert the color of the wires on top.
II - Option:
Soluble coffee brigade
Ingredients:
1 can of condensed milk
1 can of sour cream without whey
1 teaspoon well full of wheat flour
1 tablespoon butter
2 tablespoons of soluble coffee, dissolved in a
Filtered cold water spoon
Other Ingredients:
50 or 100 grs. Half-bitter, melted chocolate
Way of preparing:
Mix the wheat flour in the condensed milk, until dissolved.
Place the condensed milk in a medium saucepan,
Dissolve whole wheat flour, combine the sour cream, instant coffee
Already dissolved in water, the butter.
Bring to the fire stirring constantly, until it comes out of the bottom of the pan.

Once it has been removed from the heat and still hot, add the chopped chocolate, mix well until the chocolate melts.
Allow to cool.
Make marbles and pass in granulated chocolate.
Put in paper cups, and transfer to a tray.


Cheese brigade
III Option:
Ingredients:
1 can of condensed milk
3 gems
½ tablespoon of butter
1 cup (tea) half grated cheese grated
Crystal sugar to sprinkle
Way of preparing:
Mix in a pan the condensed milk, with the egg yolks, and the butter, bring to the fire until it becomes a brigadeiro.
Remove from the heat and add the cheese grated half cure, bring it back to the fire for five to ten minutes.
Let cool well and roll the brigadeiros Pass on the crystal sugar
NOTE:
Can not substitute cheese half cure, for parmesan cheese, the other cheese of strong flavor - taste gets very strong, and can not eat
The cheese brigadeiro is not soft, it is a strong-tasting sweet

Note :

The cheese brigadeiro can be made in the microwave
High power for 6 to 8 minutes
Take to the microwave with the first three ingredients
For 6 minutes, then add the cheese and take another two minutes
Scroll after cold.
IV Option:
 Strawberry chocolate truffle

Ingredients:
1 can of condensed milk
1 box of sour cream or can without whey
1 tablespoon of wheat flour
1 tablespoon margarine
2 tablespoons (2 tablespoons) milk powder
3 to 4 tablespoons of homemade strawberry jelly

Homemade Strawberry Jelly:

300 grs. Of very mature strawberries
1 cup of sugar
1 stick of cinnamon
8 blackheads from India,
2 thin slices of ginger (optional)

How to Prepare the Jelly:
Wash the strawberries well, remove the leaves if it is large cut in half
The little ones do not need to cut.

Put in a medium pan the strawberries, with sugar, cinnamon and clove and ginger.

Bring to the fire, stirring constantly with a spoon of high handle, until a thick jelly is obtained.
Transfer to a bowl, let cool.
How to Prepare the Brigadier:
In a medium saucepan place the condensed milk, the wheat flour dissolved in the cream, the margarine, the milk powder and the strawberry jelly.
Bring to medium heat, stirring constantly, until the bottom of the pan appears.

Remove from the heat, transfer to a dish, let cool, if it is soft carry the refrigerator until the next day until the point of curling.

Roll up marbles, pass on the granulated or crystal sugar, prick an Indian clove in the center of the brigadeiro, or another confection or pink ball.
Transfer to paper, then tray.

Rectified Mature Ripe Pumpkin Gnocchi

Rectified Mature Ripe Pumpkin Gnocchi
Ingredients:
Pasta:
1 pound ripe pumpkin
Wheat flour as needed until rolled up
2 large eggs or 1 whole egg plus 1 egg yolk
1 teaspoon of salt

I - Option:
Serves in Place of Sauce:
4 tablespoons butter or margarine
4 tablespoons grated Parmesan cheese

II Option:
Quick Sauce:

1 kg of tomatoes without skins and without seed
1 can of traditional concentrated tomato sauce dilute with
3 can of water, or more if needed
½ pound, or even half a pound of onion
1 bay leaf
1 tablespoon dried oregano or 1 fresh sprig
2 tablespoons tomato extract (optional)
1 or 2 tablespoons (soup) of Industrialized Onion Soup or
2 tablespoons of broth (optional)
1 tablespoon (sugar soup or a whole peeled medium carrot cooked in the sauce (serves to draw the acidity).
2 slices fresh ginger (optional)

How to prepare pumpkin gnocchi:
Wash the pumpkin, cut into pieces remove the peel and seeds
Take the pumpkin with water, to the fire to cook.
Or you can bake in the oven covered with foil for about 20 minutes, testing from time to time by prying with a fork,
After it has cooled remove the peel, knead with a fork
If you want you can go through the processor or hit with mix. The squash will squeeze a lot of coarse water in a fine sieve, then place on a thin diaper cloth and squeeze well.
Put the pumpkin in a bowl, add the egg, the wheat flour salt slowly and slowly to form a dough consistent, rolled point.
If you need you can put a little margarine and grated cheese in the crust.
If it gets hard add a little margarine. If it is soft add more wheat flour, or a large baked and kneaded potato.
Make rolls and cut into small 2-centimeter pieces, or balls.
Make the gnocchi, cook in boiling water. Remove from water as they rise, floating.
Arrange on a platter with margarine and grated cheese.
Notice:
If using the II option, exclude the 4 tablespoons margarine and the 4 tablespoons grated cheese.
How to prepare the tomato sauce:

How to prepare The sauce to the Sugo:

In a large saucepan place the oil with the onion, let the fire until wilting, add the tomatoes and cook until they dismantle,
Add the ginger to the onion soup to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When it is 5 'minutes to turn off the fire, put the cinnamon on a stick and before adding it, add the oregano.
If you want you can put a little tomato extract to make the sauce darker, add two glasses of hot water until everything is well cooked. Gradually add half a cup of hot water, each time until thick and well cooked.
Do not forget to try it before removing it from the fire.
If you put only the industrialized sauce, put another 3 parts of water or even more to cook for 20 'to 30' minutes, until reducing by half.
Otherwise the sauce gets very strong and many people may have a burning in the stomach (heartburn), that the industrialized sauce the seasoning is artificial.
NOTICE:
DO NOT BUY SAUCE OR POTATO LUNCH, HEAT AND PLAY ABOVE THE MACARONI OR NICK.
If you do, you do not like your family.
Serving Mode:
In a large refractory place in the bottom a sauce shell on top the cooked gnocchi cover with the rest of the sauce.
Sprinkle grated Parmesan cheese.
If cooled take it to the hot oven for 10 minutes.
Serve with panela or roasted chicken, and green salad
Serve hot hot.

Note:
If you like you can make a sauce with ground meat or meat in small pieces, fry the separated meat and then add the sauce before cooking.
Do the same procedure as above.
The more onion put "in the sauce", it gets thicker (thick) .and tasty.
If someone in your family has high blood pressure, stop the ginger.
Ginger increases the pressure.

Gluten-free Gnocchi + Quick Gnocchi II Options

Gluten-free Gnocchi + Quick Gnocchi II Options
Ingredients:

200 grs. Of heavy English potatoes after bare boiled
30 grs. Of rice flour
30 grs. Of sweet sprinkles
20 grs. Of gluten-free flour to sprinkle on the table
1 medium yolk
10 grs. Of margarine or oil

Way of preparing:
Mix the baked potato and squeezed with the yolk margarine, mix the rice flour and the dregs in equal parts.
Sprinkle the table with gluten-free flour
Put all the above ingredients in a bowl, mix well until a homogeneous mass is obtained.
If it gets hard add more yolk and oil, if it is soft, add more potatoes and gluten flour until the point of curling.
Make rolls, cut 2 inches.
Put the gnocchi to cook with plenty of water, when it boils, gradually set aside and remove those that rise.
"Do not put all together to cook."
After ready go to the drainer, then to a platter put the sauce to taste.
Note:
Bring to cook in small portions.


You can substitute the rice flour and the flour for gluten-free flour 40 grs. And another 20 grs. Of gluten-free flour to sprinkle on the table, or make the mixture above the rice flour plus the sprinkles.
II Option:
Quick Gnocchi With Sauce To Sugo
Ingredients:
500 grs. Of industrialized or freshly bought gnocchi

 Quick Sauce:
1 kg of tomato (sweet) without skin and without seed chopped or
1 can of traditional concentrated tomato sauce dilute with
3 can of water, or more if needed
1 unit or 1 pound of onion
The onion serves to give consistency and creaminess to the sauce
1 bay leaf or ½ teaspoon ground coffee
1 tablespoon dried oregano or 1 fresh sprig
2 tablespoons tomato extract (optional)
1 or 2 tablespoons of "Industrialized Onion Soup" or
2 tablets of broth
1 tablespoon (sugar) sugar or a peeled medium carrot cooked in the sauce (serves to remove the acidity).
1 piece of cinnamon stick (optional)
2 to 3 ginger slices (optional), remove before serving.
See below.
* Some people put 1 teaspoon of baking soda to take away the acidity of the tomato * I do not use.
How to Prepare the Gnocchi:
Put a cauldron on the fire with 5 gallons of cold water.
When you boil, pour the gnocchi slowly and slowly so you do not stick to each other.
When it comes to the surface leave another 2 minutes to finish cooking.
* Attention; When it comes up remove some gnocchi and take the test to see if they are cooked or continue for another 2 minutes, that is, to try. *
Strain into the pasta rack, gradually squeeze out with a slotted spoon, that is, if you do not have the pan of your own.

How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, let the fire until wilting, add the tomatoes and cook until they are dismantled.
Add the ginger to the onion soup to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When it is 5 'minutes to turn off the fire, put the cinnamon stick and before taking the fire, add the oregano and remove the carrot.
If you want you can put a little tomato extract to make the sauce darker, add a glass of hot water until everything is well cooked.
Add water a few cups at a time until the sauce is thick and well-cooked.
Do not forget to try it before you take it out of the fire.
* If you put the broth or the 'Onion Soup' Industrialized, do not put salt.
If you put only the industrialized sauce, put another 3 parts of water or even more to cook for 20 'to 30' minutes, until reducing by half.
Otherwise the sauce becomes very strong and many people may have a burning sensation in the stomach (heartburn).
Serving Mode:
In a low rectangular refractory place a large sauce shell in the bottom (diluted with a little water to not stick to the bottom) over the cooked gnocchi cover with the rest of the sauce undiluted.
Sprinkle grated Parmesan cheese.
If cooled take to the oven for 10 minutes, or heat in the microwave, (individually).
Serve with panela or roasted chicken, and green salad
Serve hot hot.

Note:
If you want to make a sauce with ground or shredded meat, fry the separated meat and then add the sauce before cooking, leave in the fire stirring always until the meat is well cooked, then follow the above procedure.
To recap: do the same as the previous procedure.
The more onion put "in the tomato sauce", it gets better thicker (thick). Onions are good for health.
Be sure to put onion.
For those who do not like onions, "wash well" in running water after being cut and cooked does not appear the smell, no one notices that there is onion.
Who does not like onion does not notice by cooking.
The longer the sauce gets cooked, the better it gets.
Be careful not to burn at the bottom of the pan.

For Beginners - Chef's Secret Gnocchi

For Beginners - Chef's Secret Gnocchi

Curiosity about Gnocchi + Two Chef's Secret + Rectified


Attention:

My recipes are written in a very simple way, so anyone can do it alone, that is, even for the first time.
Walk with your own legs without fear of making mistakes.


Curiosity about gnocchi or gnocchi

I am responding at the request of several people about the gnocchi.
Write in different ways according to your language.
I used to write inhaled in Portuguese, the right one is gnocchi.
Gnocchi is made with various tubers or vegetables, legumes, even with wheat flour, or another type of flour, and also with stale bread, cooked rice and some banana type fruits.
If the recipe you chose has not yet been published or lost, please send it with great pleasure.

Here are some ingredients that can be made gnocchi:
Potato, yam, yam, cassava, mandioquinha (potato-parsley), pumpkin. Moranga, cooked rice, chickpeas, among others.
Pumpkin and pumpkin have plenty of water, should be roasted with crumbs with a fork, then put on a thin cloth and squeeze enough to remove all the water.
The most common is the potato, then comes the wheat flour or (usually cooked) flour industrialized.
The two gnocchi can do it at home.
Gnocchi (more common) is made a dough, with potatoes, eggs, cheese, wheat flour, modeled. See the recipe on my page or blog.
Make a roll, then cut the size of your preference.
Normal size is 1 (one) to 2 (two) centimeters.
Cook in boiling water when it comes to the surface, leave 2 'more minutes and is cooked.
Pass to a platter.
Travessa is a low (rectangular) utensil and the bowl is (round) high.
To Serve put tomato sauce, or tomato sauce with meat or warm white sauce.
No need to go to the oven. Sprinkle grated cheese on top.
If it cooled, heat each portion in the microwave.
Some people prefer to cook the dough; Model and take to the oven with the chosen sauce.
My suggestion to you that is beginner starts with the traditional one that is the easiest. And tastier.
Traditional gnocchi is made with potatoes, eggs, cheese. Salt, wheat flour, butter.
Gnocchi can be patterned round stuffed, baked in the oven with the sauce on top.

Chef's Secret:
For the Mass Do not Stay Hard:

Put the potatoes in a bowl, squeezed, add the butter, mix well, bring the refrigerator to cool for about 30 minutes,

After the squeezed potato has cooled, add the other ingredients: salt, eggs (one at a time), grated cheese, wheat flour slowly and slowly until it loosens from the hands.
Knead well, until the point of curling.
Make long, thin rolls in the thickness of a finger.
Cut the gnocchi about 1 centimeter, and lightly sprinkle with flour.
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., To finish cooking.
Keep the above information well to succeed in your gnocchi.

* Secret So That The Gnocchi Do not Stay Mole *.

As soon as you removed the gnocchi from the fire, move to the pasta rack, then pour cold water to stop the baking (thermal shock)
After all the gnocchi are cooked and already passed through the cold water (heat shock) put on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Bring to the oven to heat.
To serve:
Serve hot with roasted meat or chicken.
Green salad, watercress with thin slices of red bell pepper, yellow, or assorted vegetables.

Nhocão Stuffed and Simple Gnocchi - -II Options.

Nhocão Stuffed and Simple Gnocchi - -II Options.

I - Option:
Ingredients:

* The same mass of the simple gnocchi serves to make the gnocchi *.

1 pound of medium-sized potatoes with steamed shell, or cook in the microwave inside plastic bag.
Put the potatoes inside the plastic bag adds 6 tablespoons (cold soup) of water, tie the mouth of the sticking bag with a fork in several places to remove the air from inside.

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,
50 grs. Of grated Parmesan cheese

How to prepare the dough:

Wash well the potatoes in the husk to remove all the earth.
Cook the potatoes in the steamer to run out of water, or very small potatoes that are drier or own potato for gnocchi (Asterix).

After the cooked potatoes, remove the peel while it is warm, pass through the potato masher or in the processor, or knead with fork
Put the potatoes in a bowl, squeeze the butter, the salt, the eggs, one at a time, the grated cheese and finally the wheat flour slowly, mix well, until the point of rolling.
II - Option:

How to Prepare:

With the same dough as the simple gnocchi, you can make a dill, spreading the dough, very thin, in a clean floured napkin, put the filling and wrap as if it were rocambole, tie the ends with a thick cotton string. See below the filling.

How to Cook the Wormhole:

Put a large pot on the fire with plenty of water, when it boils, put the nhocão carefully bypassing the pan, let cooking for 20'30 'minutes.
If you want you can make two (2) smaller, cook in separate pan.
Once cooked remove from the heat, carefully holding with thick gloves or dishcloth, pass to a meat board, remove the napkin and transfer to a dish or stainless steel dish.
Cover with plenty of tomato sauce with very hot meat, sprinkle grated Parmesan cheese over the thick coarse.
Bake for 10 to 15 minutes, or until heated well, this is if necessary, serve very hot.
Filling I:
300 grs. Of sliced ​​mozzarella
300 grs. Thinly sliced ​​ham or
Recheio II:
Ground beef sautéed with seasonings or ground beef with various vegetables, chicken, among others.
It can put stuffing to taste, without sauce, that can run down the sides.

How to prepare the dough:

Simple Gnocchi:
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi about 1 centimeter, and lightly sprinkle with flour.
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.
If it becomes hard add a yolk or milk or sour cream or more potatoes until you get the desired spot.
After you have tested the dough and it worked, do the same as before. 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.

II - Option: - Nhocão

Put a large pot on the fire with plenty of water, when it boils, put the nhocão carefully, leave cooking for 20'30 'minutes.

After cooking remove from heat and proceed to a meat board, remove the napkin and go to a dish or stainless steel dish.
Cover with plenty of tomato sauce with meat, sprinkle over grated parmesan cheese, in the thicker drain.

Bake for 10 to 15 minutes, or until heated well, this is if necessary, serve very hot.

Filling:

300 grs. Of sliced ​​mozzarella
300 grs. Thinly sliced ​​ham or

Ground beef sautéed with seasonings or ground beef with various vegetables.
You can put stuffing to taste, not with sauce, that will run down the sides.

Ricotta Gnocchi + Different White Sauce

Ricotta Gnocchi + Different White Sauce

For those who can not use wheat flour, see instructions below, to make your gnocchi

Ingredients

500 grs. Of crushed fresh ricotta
100 grs. of butter
50 grs. Cream without the whey
1 cup of grated Parmesan cheese
1 cup of steamed and well squeezed spinach
2 large egg yolks
8 to 10 tablespoons of wheat flour


Way of preparing :

Wash well the spinach, dry with paper towel.

Put the spinach in a pan to bring to the fire until wilting, put three to five minutes, no more than that. or
Throw in boiling water, leave 1 'minutes, to give a fright.
Cool with cold water.
The above process calls bleaching.
Squeeze the spinach well, squeeze well in the hands, until it is dry, cut well kid.
You can substitute spinach for chopped parsley in the same proportion.
If you are going to use spinach, consume fast, because it oxidizes

How to prepare the dough:

Knead the ricotta with a fork, add the spinach well dry, mix well to stay homogeneous.

Add the butter, the cream, the egg yolks, the grated parmesan cheese, and finally add the wheat flour slowly and slowly until it is ready to roll.

If the dough is soft add more grated cheese.

Do not put too much wheat flour that hardens the dough.

The dough should be firm, not hard, that you can roll with your hands.

If you want you can curl on the table, being careful not to put excess wheat flour.

Cut the gnocchi not too small, two centimeters, and the thickness of your thumb.

Put a cauldron on the fire with plenty of water, with a tablespoon of oil, let it boil.

When boiling, put three or four gnocchi to test the texture, make sure it is firm, or too soft.

If it is too hard, remove all of them, and add a little cream.
If your gnocchi become soft and crumble it is because the spinach is not well squeezed.
In this case of emergency put more wheat flour and a little grated cheese, half a half.
Cook the gnocchi in boiling water with a tablespoon of oil as if it were noodles.
As soon as they surface, leave cooking for another three to five minutes.

Pass the gnocchi to the pasta rack.

With the aid of a slotted spoon, remove the gnocchi from the cauldron very carefully so as not to deform and become very crumpled.
The above recipe, done with due care, so that the gnocchi look perfect and beautiful.

Serve with white sauce.


Bechamel Sauce - (White Sauce) Modified


½ liter of cow's milk
3 tablespoons of wheat flour
2 tablespoons full of butter


Other Ingredients


150 grs. Cream with whey
350 grs. Of sliced ​​boiled or pickled mushrooms
150 grs. Of ground ham or boiled and ground chicken
150 grs. Of grated mozzarella in thick coarse
100 grs. Of grated Parmesan cheese
1 pinch of grated ginger (optional)
1 pinch of grated nutmeg

Way of preparing:

Melt the butter, add the wheat flour, stir well to not stir, then add the hot milk, leave on the fire until thick

If you like you can toast a little of the wheat flour in a frying pan, do not let it darken.

When you make the white sauce, if you do not have much practice mix the flour, out of the fire.

You can substitute half the milk for the cream with the whey.

After the sauce is ready, add or other ingredients, the cream, the mushrooms, the ham, the mozzarella, the nutmeg and the grated ginger.

Before serving Serve a lot of grated parmesan cheese.

* Formerly wrote gossip now some people use Gnocchi which was the name given by the Italians.

Note:

If the mushrooms are pickled, drip, and wash well to take away the preservatives.

If you can not use the wheat flour substitute with corn starch or potato starch.
Divide the dough into four parts, then place the starch in one of the pieces to make the test.
The ratio is set slowly and slowly until the point of rolling.

Creamy Carrot or Vegetable Soup + Photo

Creamy Carrot or Vegetable Soup + Photo

Ingredients:

500 grs. Of muscle or even without fat
Cut into eight pieces

Other Ingredients:

300 whole peeled potato English
4 whole medium carrots (optional)
2 large big stew 300 grs.
1 large grated onion
2 celery stalks without leaves
1 garlic whole pork chopped into thin slices
2 tablespoons (soup) oil
4 tomatoes without skins without seeds
1 cup parsley with chopped stem
After the soup is ready, sprinkle with braised cabbage or chopped raw parsley

How to Prepare the Broth:

Cook the meat without frying, with 2 liters of water in the pressure cooker, put 30 minutes.

Let it cool well before opening the pan.
Remove the meat and add all other ingredients, cook in the pressure cooker, put another 20 minutes or until all the ingredients are cooked.
After all the cooked vegetables, beat blender with a bit of broth.
You can serve the meat separately, seasoned as a salad.
To serve:
Serve the creamy soup and top with sautéed cabbage or spinach.
Note:

Do not put the lid of the pressure cooker when cooking celery with the leaves that clog the valve of the pan.

You can substitute the potatoes for cassava, sweet potato, yam, bean, an ingredient for each soup.

In the above potato soup can add, chuchu, pods, cabbages, chard cut all the vegetables into pieces.

Season the meat of the soup with plenty of chopped onion, parsley and chopped chives and 4 leaves of mint, salt, pepper, olive oil and vinegar. Serve separately.
If you prefer you can only put carrots or beets in the soup by adding the braised cabbage on top.

Cod in the Moranga With cottage cheese for beginner Step by step

Cod in the Moranga With cottage cheese for beginner
Step by step

Ingredients:

1 kilo of cod in splinters demolished for 12 hours, changing twice the water
½ kilo creamy curd

1 (one) medium Moranga

For the sauce:

½ kilo of tomato without skin and without seeds, or
1 can of industrialized concentrated sauce - dilute with 3 cans of water, leave on the fire until cut in half
½ cup of corn oil
2 cups (onion) grated or chopped onion
1 cup teaspoon sauce with very small chopped stalk
1 cup (onion) tea cut into thin knees
1 cup water water
1 thinly sliced ​​pork
2 stems of celery cut into thin slices without leaves
1 tablespoon capers

Spice:

1 tablespoon salt
½ tablespoon (tea) or freshly grated (ginger) soup See below
½ tablespoon ground coffee (laurel) or 2 bay leaves.
½ tablespoon (coffee) cinnamon powder (optional)
1 or ½ finger pepper of the girl without seeds and without the white nerves minced.

Choose only one ingredient:

½ kilo mushrooms or heart of palm, artichoke bottom, asparagus in all canned, drained and
Wash in running water chopped.
Use only one ingredient from the list above.

How to prepare the Cod:

Sauté the cod with the onion in a little oil, Reserve.
In another fry hunt, the pore garlic, the pepperoni, the tomatoes, assembles the ginger laurel.
In a large pot, place the cooked cod and the ingredients of the other pot, if you need to add some hot water.
To leave in the fire until it is a thick sauce, when it is missing 5 'minutes to remove from the fire join the cinnamon powder, finally the sauce and the onion mix well.
After soon add the chopped mushrooms in the middle, the capers and one of the chopped and selected ingredients.

Important Notice:

When using prepared prepared sauce to boil in a separate pot, with 3 cans of water, a medium carrot, or 1 tablespoon of sugar.
Some people use baking soda (one teaspoon), until halved.
Caution:
Do not use baking soda in the pressure cooker, foam too much and taste the pot risk of accident

After it is halved, add the cod sauce.
1 medium-sized moranga

How to Prepare the Moranga:

Cut the lid of the strawberry, remove all seeds, wash well inside and out, then dry with a napkin or paper towels.

Grease with oil, the husk of the strawberry with the lid, wrapping with foil.
Bake at 120 ° C for about an hour.
If you want to cook the moranga in a high and wide cauldron covered with water.
Checking the cooking occasionally prevents the strawberry from overcooking and darkening.
Let it pile up.
Dry on the inside with paper towel or with a napkin.
Remove the strawberry from the oven, line the inside with cottage cheese.
Then pour the cod fried with the sauce, top with cottage cheese.
Bake for 20 minutes,

Accompaniment:

White rice, watercress salad or
Lettuce, raw cherry zest, carrot and thinly sliced ​​onion.


You can make grated salad in apparatus to be very long and thin with the following vegetables:
Carrot, beetroot, turnip, radish, among others.

The carrot contains potassium, phosphorus, calcium, vitamins B1 B2. The vitamin B group has carotene, protects the skin and serves for natural tanning.

Notice:
If someone in your family has high blood pressure do not put ginger.
Ginger increases blood pressure
You can make the Moranga with other fillings:
II Option:
The same sauce as the previous substitute cod for chicken, shrimp, crab, or other fish without spine, (Cation).
It can also be made with demolished and frayed meat, sautéed with onion and other condiments.
If you want you can cook the moranga in a wide, high cauldron with enough water.
To know if it is cooked to bake a fork.
Do not leave too much cooking that is too soft, cutting out.
CAUTION:
Let the water amore to remove the strawberry, use two dish cloths.

Roasted Chicken With Polenta + Photos

Roasted Chicken With Polenta + Photos

Ingredients:

2 pounds of thighs or overcooked whole joints
With bones and with skins, or only on thighs (does not serve chicken breast)

Spices:

2 tablespoons of salt
4 tablespoons oregano

Other Ingredients:

1 can of white beer at room temperature
½ can of water (use the measure of the beer can) or
2 cans of beer at room temperature

Way of preparing:

Wash the chicken well, do not remove the bones, neither the skin nor the fat.
Season with salt and oregano only.

Place the chicken pieces in a large baking dish, with the skin side down, water with a beer,
No need to cover with aluminum foil.

Bring the preheated oven to 180 degrees C for 40 'to 60 minutes, in the middle of cooking, turn the chicken pieces skin up.

When it finished baking, the pieces of chicken are well roasted and the baking sheet with enough melted fat. Discard the fat left in the baking dish.

Serve the roasted chicken on a platter with the skin up, and around alpha leaves, or finely chopped lettuce.

To be very dry, dry the chicken pieces with paper towels, before serving

Accompany polenta or boiled whole potatoes.

Serve with a good salad of watercress, tomatoes, red peppers, sliced ​​onion, and cherry tomatoes.

If you like you can serve with boiled vegetables:
Potatoes, carrots, broccoli cauliflower vessels, seasoned in butter and salt.
And also palmetto or mushrooms in preserved, drained, washed and chopped.
.
Simple Polenta

Ingredients:
2 cups of cranberry cornmeal (thin)
2 ½ cups cold water to soak the cornmeal
4 to 5 cups boiling or needed water
2 to 3 tablespoons of oil
½ tablespoon of salt
Or
1 liter of hot water or what you need
Water enough to wet the cornmeal, about two and a half cup of cold water.
½ tablespoon of salt
2 tablespoons oil or 1 tablespoon butter

How to Prepare the Polenta:

The traditional way is to put the water in a large pot and high, so it started in the boil place the corn in the rain, stirring with a spoon of long handle until it has a consistency of soft porridge without tossing.
Cover the pan and underneath place a tall transverse cable spoon to hold the lid, ie the lid is slightly open.
Let it cook over low heat for about 40 minutes.
II - Option:
Put 1 liter of water to boil.
In another pan that will cook the polenta, wet the corn in the cold water until well dissolved,
Put ¾ half the boiling water in a few minutes, stir well, bring to the low heat, stirring constantly with a spoon of long handle, when it starts to thicken, gradually add the rest of the water until it reaches the desired point.
The porridge can not get thick.
If you need to add more hot water until you get a soft porridge
Cover the pan, put a spoon of long cord to not close completely.
After the cooked polenta, place in a form, or refractory, or on a dish of crockery. Allow to cool slightly before serving.
When the polenta starts to cool it hardens.

It follows in the next polenta publications made in the pressure cooker.

F or c c a c e Fry or Roast III Fillings

F or c c a c e Fry or Roast III Fillings

Recipe for Beginner- Easy to make is very tasty.

Ingredients:

700 grs. Of special sifted wheat flour
300 grs. Of hot baked potato squeezed
30 grs. Of fresh yeast. Or dry 10 grs.
250 ml warm cow's milk
2 whole eggs, put one at a time
½ cup of tea
1 tablespoon of sugar
2 tablespoons powdered milk
1 teaspoon of salt

How to Prepare the Sponge:

In a bowl put the yeast with the sugar, knead with a fork until it becomes liquid.
Add to the yeast half a cup of warm milk half a cup of wheat flour and the sugar mix well.
Cover the bowl, put inside a thick plastic bag, close your mouth to get air in.
Leave to stand for 15'30 'minutes depending on the temperature of the place, or until turning a sponge, cover with film paper.
Continuation:
Put the rest of the flour on the table, make a hole in the center, pour the sponge from the bowl, eggs, oil, milk powder, salt, warm milk gradually, go pulling the ingredients that are in the center mixing with the Flour that is around until it is finished.

After thoroughly mixing all the ingredients the dough becomes soft and sticky.
Strain the dough to the table, without flour pulling with the fingers
(With gloves) or with a spatula from top to bottom and bottom to top.
Tear the dough for 10 minutes, then remove from the table with a spatula, turn the bowl, cover and place inside the thick plastic bag tightly closed, let stand for 30 minutes or even double volume.
After the Crested Mass:
Once the dough has grown it is still soft and sticky.
Pass the dough on the floured table and drizzle with wheat flour gradually until it loosens from the hands.
As soon as you let go of the hands, do not put any more flour until the dough gets heavy hard.
Open Mass Mode:
Open the dough very thin with a roll, or stretch with your hands, a little thicker than pie.
Cut the foccacia the size of a dessert plate with the help of a knife, or whatever size you prefer, it may be smaller or larger.

Can do round or rectangular, can cut with the cutter, fit for foccacia, dough cutter.
Way of Stuffing:
Then place the stuffing in the middle of the dough, a ham slice another of muses and inside a "unsalted" tomato bean sprinkled with oregano.
Do not put salt in the tomato that is sipping.
The stuffing is like a roll.
Fold the dough over the filling and close the edges by squeezing well, or fold an edge to prevent the cheese from dripping, stay half moon.
If you want you can close it with a fork, pass egg white without knocking.
Where to Put After Stuffing:
Go putting the foccacia ready on two dish cloths one on top and one underneath.
Frying Mode:
Fry one at a time with clean oil.

Fry with a lot of hot oil, lower the heat and pour oil over the cake type, grow a lot, then turn and do the same on the other side.
If You Can Bake:
If you prefer you can bake instead of frying the foccacia, having brushed on top with "beaten egg", leave a space to grow.
Bring to bake in the oven at 150 º C cold, for 30 'to 40' minutes or until golden brown.
The oven is not preheated.

II - Option

Fogaccia de Forno:

You can make the fogaccia without filling, type a bread, brush with beaten egg, or olive oil.
You can put on top oregano, grated cheese or white or dark sesame.
Fogaccia With Filling:
Placing the mass of the fogaccia in a high rectangular form, anointed with oil, one centimeter thick, grows a lot.
Above the filling, spread a layer of onion seasoned with salt and oregano.
Above the onion the seedless tomato slices, sprinkle oregano on top.
The last layer spread an aliche layer.
Let the Mass Rest:
Let the dough grow to volume doubling.
Bake in the same manner as above.
It can freeze after roasting and cold.
Before going to the oven, water with olive oil

Oven Fogaccia Filling:
2 sliced ​​onions, seasoned with salt and pepper and oregano.
1 plate bottom of sliced ​​tomatoes not too thin, with oregano.
1 or 2 cans of aliche, or a cup of aliche if salt is salty.
The aliche is to taste. You can put chopped purple olives in half.
If you want you can put minced capers.

Recheio II:

Foccacia individual or Oven:

400 grs. Sliced ​​ham
400 grs. Of sliced ​​mozzarella or cheese plate
150 grs. Tomatoes, skinless and seeded
50 grs. Thinly sliced ​​onion
Oregano to taste

 Recheio III:

2 boiled breasts cooked with broth, processed
Then sauté with grated onion, tomato without skins and without seeds. Garlic, chopped parsley, oregano and chopped green olives.
1 large box of catupiry cheese or creamy curd
     
Way of preparing:

Place the washed chicken breast in a pan with a tablet of beef broth, letting it cook well.
In

Homemade Milk Bread (in balls) - Delicious

Homemade Milk Bread (in balls) - Delicious

The recipe below can do in the bread machine, do not change anything, she is right.
If you want to make the pie bread, turn off the machine before baking, make the balls. See below
Ingredients:
720 grs. Of whole wheat flour (they are 3 cups (240 grs.)
3. spoons of (soup) whole milk powder
2 tablespoons of sugar
3. spoons of (soup) well filled with cream without whey, or canister, or what is needed
1.choice (soup) corn oil
2 egg yolks (do not put light that hardens the dough)
2 tablespoons salt
1 tablespoon of dry biological yeast, or 30 grams. Fresh yeast
If using the bread machine reduce the fresh yeast by half 15 grs.

Sponge Ingredients:
I - Step:
50 ml warm milk, or water
1 tablespoon dry biological yeast (granulated) or 30 grs. Fresh yeast
1 tablespoon of sugar
½ cup of wheat flour
How to Make the Sponge:
"Wear disposable gloves"
Put the yeast in a medium bowl, then the water
Warm or milk, mix well with the tips of the fingers (with gloves).
Then add the sugar and the flour, mix well,
Until a homogeneous mass.

Wrap the bowl in a clear plastic bag
Thick so that it is tightly closed.

Put it in the oven "OFF", or in another place where there is no draft.

Leave to stand for 30 'for hot weather and 60' minutes, for cool weather until it turns a sponge.
How to prepare the dough:

Wear disposable gloves

In a large bowl or on a countertop place the wheat flour, make a pit in the center and add the sponge and then the ingredients below:
3 tablespoons (soup) powdered milk 1 tablespoon sugar, 1 tablespoon oil, 2 to 4 tablespoons well filled with cream without milk, 2 egg yolks, 2 tablespoons of salt And 100 ml warm cow's milk.
Mix well until a homogeneous mass, see how to beat the dough.

Sovar Mass Mode:

Then knead the dough well, for 10 'to 20 minutes.
The more you blow, the more you grow.

If you want you can hit the mixer for 15 'or 20 minutes.
Then throw the dough on the table cleanly, to tear.
Put gloves on, before stirring with dough.
Rip Dough Mode:

Throw the dough on a countertop, pull the dough down and up with a spatula or tearing with your fingers, for at least 10 minutes.

II - Stage
Then add the whole dough with a spatula let rise to double in size.
Put the dough back into the bowl into the plastic bag.
Tie the mouth of the bag to keep out the air.
Allow to grow until doubled in volume.
Then dump the dough on the table.
How to Make Bread Balls:
Make balls the size of an egg or even smaller, balancing to be uniform.
Before bolear, open the ball in the hand (with gloves), then fold the outside edges inwards.
The top part is flat and underneath the fold.
Make several balls.

How to put in shape:

Grease and sprinkle a shape with a hole in the center.
Distribute the balls in the bottom of the form, one glued to the other. To grow up.
The second layer put the balls in the middle (between one and the other), not on top of the ball until closing the whole circle.
If you want you can make in a rectangular baking pan, making the same
mode.
Put the balls one glue on the other, to grow up. "Kind of bakery bread."

If you prefer you can model the loaves all the same size, or braid (give 2 medium braids).

How to Braid the Mass:
Divide the dough in half.
With the first dough, make 3 rolls all the same size after braiding.
After grown, brush with beaten yolk.
With the other half of the dough do the same as the previous one. Can do braid with 2 rollers.
III Stage:
Place the shape inside the oven "OFF" until it doubles in size, or inside a thick plastic bag.

After the dough doubled in size pull the oven off pincele with yolk.

Bake in a preheated oven at 180 ° C.
For larger breads after 10 minutes in the oven lower the heat to 160 ° C, so that it bakes well inside.

Put the bread to bake, until blush. For 40 'to 60' minutes depending on the size of it, see above.
Note:
The ingredients of the sponge is taken from the recipe itself,

** Not to put extra ingredients, which spoils the
The measures of bread *
.
The above recipe is right. "Do not change anything", that is, if you want to make the recipe from mine. Milk bread

Afterwards I will pass a recipe with fresh fruits,
Raisins, cinnamon, mandioquinha, potato and others
Which is also excellent bread.

If you want you can use the fresh organic yeast are 2 tablets
Of 15 grs. each. (Total 30 grs.), However I prefer the dry.

** It is not the exaggeration of yeast that grows **. It is the
Kneading, kneading, tearing, dough and waiting for the slow growth of bread.

Homemade Carrot Shaped Bread + Photo

Homemade Carrot Shaped Bread + Photo

Ingredients:
800 grs. of wheat flour
30 grs. (2 tablets) of fresh yeast, or 2.5 tablespoons of dry biological yeast (the yeast envelope is 10 grams) which equals 3 tablets of fresh yeast.
(See below)
Carrot bread:
2 tablespoons sugar
2 tablespoons corn or soybean oil
3 tablespoons (soup) well filled with milk powder
3 to 4 tablespoons sour cream or canned milk
1 ½ medium carrot grated in thin
2 whole eggs
2 tablespoons salt
1 cup warm cow's milk or water, or cucumber juice.
Sweet bread:

If you want to make sweet bread place a cup of sugar, or a half cup of sweetener powder, suitable for oven and stove, reduce the salt to ¼ teaspoon.
Way of preparing:

Beat in the blender the carrot chopped with the milk, then add the eggs, the salt. The oil, the sour cream beat again.
Place the blender mixture in the bread machine and add the rest of the ingredients, which are:
Wheat flour, sugar, milk powder, and finally the yeast.
There are 10 ingredients. Separate all the ingredients before you start making your bread.
Turn the machine on and let it beat until it stops, (kneading mode).
Remove the dough from the form.
Spread 2 large English cake shapes.
Spread and lighten both forms.
If you want you can put it in the shape of a hole in the center.
Carrot bread is soft sticky dough.
Dumping the dough, up to half the shape, grows a lot.
NOTICE:
Be careful not to put too much dough that can fall out of shape, and bringing disorder, into the oven, the measure is half the shape by height.
Turn on the oven to let it warm after switching off, that is, if the weather is cold.
Put the forms in the oven off (warm), let it grow to double in volume, take 30 'minutes minimum.
Place under the grate that is to bake a bowl of water.
Preheat oven at 160º C, leave roasted for 40 'to 60' minutes, or until blush.
If you want you can brush the yolk with a tablespoon of water is optional.
II- Option:
For Those Who Have No Bread Machine:
Make the sponge first.

Put the yeast in a bowl with a tablespoon (sugar) sugar, knead the two ingredients until the yeast is diluted, add a little warm milk, half a cup of flour, mix well the dough should be liquid.
Do not put salt in the sponge that slows growth.
Leave to stand for 30 'to 40' covered with film or cloth with a cloth, until it turns a sponge, in a cool place out of draft.
Wear Disposable Gloves:
On a countertop spread the remainder of the wheat flour, making a circle, with a hole in the cent, to place the other ingredients.
Beat in the blender the carrot with a bit of warm milk or water and the eggs, or grate the carrot in fine drain
Dump the sponge, milk powder, oil, sour cream the rest of the sugar and salt.
Mix all the ingredients until a homogeneous mass is obtained.
Knead a lot, or tear the dough over a countertop, pulling up and down for 10 minutes.
Add the dough, put in half the shape of the (height), let rise to double volume.
If you want to do the same procedure as the previous recipe.
After it has grown, take it to the oven at 160º C for 40 'to 60 minutes or until blush.
When removing bread from the oven, melt butter or brush with corn oil.
It can be made into individual cups for children's party or Junina.
Note:
I - The bread turns very yellow, looks like corn cake, you can add in the batter 1 tablespoon of fennel.
II- In the dough you can put 1 tablespoon (zest) zest of orange peel or Sicilian lemon, (do not put the white part that bitter).
Notice:
Fresh or dry yeast
It is not the excess of yeast that your bread will grow, besides getting a bad taste still does bad for your health.
Comparing coarse if you put too much salt spoils the dish and with the yeast is the same thing.
The envelope of the dry yeast equals 45 grams, see that the recipe takes 30 grams, this is because it placed carrots.

Two Soups - Green Broth and Green Corn Soup

Two Soups - Green Broth and Green Corn Soup

I Option:

Ingredients:
300 grs. Muscle or lean meat or
2 tablets of broth
Other Ingredients:
500 grs. Of boiled potatoes and squeezed
2 boiled sausages cut into slices without skins
50 grs. Of fried bacon in cubes
1 bunch of cabbage ripped approximately 10 medium leaves
1 large grated onion
2 to 3 liters of cold water.
Way of preparing:
Cook the muscle in pieces, use only the broth or use broth. Use the cooked meat on another occasion tempered like salad with onion, garlic, oil, salt
Put the potatoes in shell to cook, then peel through the juicer
Put the paio to cook covered with water, after cooked remove the skin throw the water off, cut into thin slices.
Fry the bacon and add to the broth the fat and the fried bacon
Put the homemade stock on the fire, when it boils, add the cooked and squeezed potatoes, the onion, the parsley cut into slices, leave in the fire for fifteen minutes.
Add the chopped cabbage or finely chopped, bring to a boil, leave on the heat until the cabbage softens for 5 minutes.
Serve very hot in clay crockery, with a side dish shallow dishwasher.
Put on the green broth spread fried bacon and crotons (toasted cubes).
Note:
Green broth is strong winter soup.
For those who are doing regime suspend the bacon and the paio.
Put a spoonful of olive oil.
II Option:
Soup of the Interior of São Paulo
Ingredients:
10 to 18 young ears of corn
2 liters of milk or water
1 large pack of cambuquira |
(Pumpkin sprout) If you do not find a substitute for spinach, you will find, catalonia, cabbage, endive, celga and others all finely chopped fine.
Way of preparing:
Remove the straw from the spikes.
Put each one standing, on top of the meat board cut the grains with a very close knife.
Then scrape well to remove all residue.
Beat the corn in the blender with the milk or the water, strain it into a deep plastic sieve.
Bring to the boil, stirring constantly until cooked, if too much liquid to thicken with 1 spoon of maize starch, dissolved in a little water.
Season with oil, onion.
When it is almost done, add the cambuquira (pumpkin sprout) or the chosen vegetable.
Serving Mode:
Serve hot with grated parmesan cheese.
If you do not want to put vegetables, place chopped parsley before serving.

Italian Soup of My Son Vitor Pascoal

Italian Soup of My Son Vitor Pascoal
Ingredients:

For Broth:

1 or ½ pound of muscle,
3 liters of water,
Other Ingredients:

2 carrots, shelled, cut into slices
2 celery stalks, grated cut into large pieces
1 onion cut into 4 parts
2 cloves garlic, crushed (if old) remove the crumb
1 whole garlic, cut into pieces
2 ripe skinless and seedless tomatoes
2 bay leaves,
2 slices of ginger. see below
1 piece of cinnamon stick.

Cook the meat for 1 hour in ordinary pan, or in the pressure cooker are 30 'to 40' minutes.
Remove the meat, put the other ingredients, bring to the fire until cooking.
If you are cooking in the pressure cooker remove the celery and the garlic and the parsley put after opening the pan, to cook. If you want you can cook in a separate pan, then put everything together

Discard all broth ingredients. Then freeze, use on another occasion.

Pancake :

1 large glass of cow's milk
1 cup sifted wheat flour
2 large eggs,
1 tablespoon oil (optional)
Salt to taste, 1 pinch of chemical baking powder (optional)
1 pinch of sugar to color the dough (optional)

Filling:

200grs. Of grated Parmesan cheese

How to Prepare Pancake:

Beat all the ingredients in the blender, the dough becomes almost liquid.

Spread a large frying pan with oil, bring to the heat until heat, remove the excess with paper towel.

Pour a large ladle of dough into the skillet, so that it picks up the edges, turning the pan.
Let it flush, turn around and repeat the operation on the other side.
Put the pancakes on a clean napkin.
Then cut them with small stainless steel cut.
Or with the mouth of a very small cup of 3 to 5 centimeters.

Put the stuffing, it's just a layer of grated cheese.
Roll up, it's the size of a cigarette.

To Serve Individual:
Place in a deep dish 4 (four) to 6 (six) minis pancakes and above the concentrated and very hot broth.
Top with a sprinkle of grated Parmesan cheese.
Note:
If someone in your family has high blood pressure do not put ginger.
Ginger increases the pressure.

Stuffed Eggplant from Nonna Antonieta + Photos

Stuffed Eggplant from Nonna Antonieta + Photos

Ingredients:
800 grs. Of ground meat (duckling, soft stool, or muscle)

6 medium eggplants 10 centimeters in length
3 large fleshy eggplants 20 cm long
Other Ingredients:
100 to 200 grs. Grated parmesan cheese, add at the end
1 cup of grated onion
1 cup chopped black olives
1 cup chopped parsley
1 garlic only white piece finely sliced
2 tablespoons of meat or salt broth
1 teaspoon or (soup) of fresh grated ginger or
¼ of (scoop of (coffee) ginger powder see below
2 tablespoons minced mint
2 tablespoons chopped capers
1 tablespoon of oregano,
1 tablespoon (or soup) of pepper sauce or half pepper finger of seeded minced or
1 teaspoon of spicy paprika
3 tablespoons corn oil, does not serve olive oil
1 pinch of cinnamon powder, 1 pinch of ground bay
2 chopped garlic cloves (without the crumb) it makes it bad and gives heartburn optional

 How to Prepare the Eggplants:
Rinse well the 6 eggplants, dry with paper towels, remove the stem, cut in half by length. Remove the pulp with a spoonful (soup) leaving a 3mm edge, along with the peel.
With the Other 3 (three) Berinjelqas:
Wash the 3 large eggplants well, dry with paper towel, peeling the peel well, cut into cubes.
Place the eggplant cubes to cook with cold water, along with the crumb that has been removed from the six eggplants. After you've cooked the eggplant drip and squeeze well to draw out all the water.
The amount of water is just to cover the fruit.
In separate, throw in the boiling water the 12 small boats (shell of the eggplants) with a little vinegar.
The vinegar is to put when the water is boiling.
Drain dry thoroughly. To reserve.

How to Prepare Ground Meat:
Fry the meat well, dripping water as necessary, add the onion, the garlic and the broth and continue to cook until well cooked.
Add the cubes and pulp of the eggplants already cooked and squeezed.
Cook until you run out of water at the bottom of the pan,
Turn off the heat, add the mint, oregano, cinnamon powder, paprika,
Spicy or half finger pepper without the finely chopped seeds, the grated cheese and the rest of the ingredients.
 Put the stuffing in each boat, so that it stays 2 fingers above the eggplant, over sprinkled grated cheese.
Note:
May freeze for 3 months open (separate). Heat in the microwave, or in the oven.
If you prefer to put mozzarella slices on top of each small boat, take it to the oven until the cheese melts.
II - Option:
You can put tomato sauce and on top of grated cheese.
It can serve very hot, or warm.
Accompany mashed mashed potatoes or Creamy curd.
Creamy curd and mashed mashed potatoes, see recent recipes on my Blogs. Baudanonna.blogspot.com

Note:
If someone in your family has high blood pressure do not use ginger.
Ginger increases the pressure.

Suggestion for accompaniment of dishes - C a r d p p e - A r r o z

Suggestion for accompaniment of dishes - C a r d p p e - A r r o z


Arabian rice - with lentils - fried onions, accompanies lettuce, tomatoes.
Armenian rice - rice with angel's noodles and chickpeas, almeirão
Rice Meat Dried and Shrimps - serve with lettuce, tomato, onion, palm heart.
Rice with various fruits - raisins, cashew nuts, ham, olives.
Rice with coconut and coconut milk - accompanies roasted or grilled fish.
Rice with lentils Fruits and vegetables - accompanies roasted and salted meat.
Rice with squid and tomato sauce - accompanied with grilled fish, salad.
Rice with raisins and almonds - accompanies any roast, or grilled
Rice with raisins and mint, accompanies poultry, roasted pork or grilled.
Rice with raisins and chopped parsley - accompanies any roast duck, turkey
Rice with Pequi - Accompany chicken, duck, turkey baked in pieces.
Cuban rice - with eggs, fruit and raw salad - accompanies roasted meat.
Oven rice - with milk eggs, grated cheese, peas, various vegetables.
Simple Rice Restaurant - serves to accompany fish, meat, poultry
Moroccan rice - Snuba, almond, cashew, ground beef, gizzard, chicken breast.
Rice with curd - accompanies kibbe in the oven and watercress, lettuce, tomato.
Simple rice cooker pressure - accompanies any dish
Rice Tailândez - cashew nuts, ham, eggs, pineapple, grated coconut, served inside the shell of the pineapple.
Southern Tropeiro rice - dried meat, paio, sausage, fermented herbs.
Turkish rice with noodles Angel hair or rice noodles.
Arroz a Florentina - with squid, corn, carrots, peas, mushrooms, fish stock and grated cheese.
Brown rice - with bacon sour cream, egg - accompanies fried steak.
Venice rice - broccoli, bacon, ham, mozzarella, curd cheese;
Rice with raisins, walnuts, corn, green peas, parsley, mushrooms.
Oven rice with fish broth and scallops (mussels) roasted fish.
Risotto with Champignon - accompanied with roasted chicken, salad.
Risotto with chicken thighs - accompanies salad with cooked and raw vegetables.
Risotto with pine nuts and raisins - accompanied with roasted meat and vegetables, lettuce.
Risotto of Spain - chicken, vegetables, sausage, loin, rib, paio, rib and tail.
Shrimp and lobster risotto - accompanies fish or roast chicken, salad
Crab Risotto with fried or roasted fish, tomato salad, lettuce.
Risotto of dried meat and sausage - with salad of watercress, escarole, etc.
Risotto of rabbit with tomato sauce - accompanies arugula, peppers
Chicken Risotto with vegetables from Tuninha - lettuce, tomato, heart of palm.
Chicken risotto with tomatoes, onion, peas, carrots and salad to taste
Risotto with walnut fungi and grated cheese - accompanying salad
Risotto with pequi, chicken, tomato, onion accompanies chopped toast.
Risotto with lupine - accompanied with roasted chicken, chopped cabbage salad.
Risotto with vògole with tomato sauce - accompanies roasted fish

Eclair Cake (Carolinas) With Vanilla Cream

Eclair Cake (Carolinas) With Vanilla Cream

Ingredients:

1 kg of eclair (carolinas) without the filling
1 pound vanilla cream
 
Other Ingredients:

500 grs. Of melted milk chocolate in a water bath or microwave for 30 seconds at a time.
500 to 800 grs. Of whole medium fresh strawberries

Way of preparing:

Cut the carolines in half as if it were to be stuffed. Book it.
Lay a high round shape with foil.
Distribute the carolines in the bottom of the shape with the cut side facing up.
In turn place the carolinas of coast with the cut part turned inwards.
The first layer is carolines.
The second layer is vanilla cream filling
The third layer is carolinas
The last layer is carolines facing the cut side down
Place the carolinas and the stuffing in alternating layers, until finished.
When finished assembling the carolines cake, fold the foil to close tightly. It's kind of a tight package.
Bring to ice for 6 to 12 hours.
Pull the refrigerator out of the way, removing the foil.
Cover with chocolate to the melted milk, give the thermal shock so as not to lose the shine.
Garnish on top and back with fresh strawberries.
If you want you can put chopped strawberries over the filling.
If you want you can exchange the strawberries for cherries in drained syrup

Filling:
Vanilla Cream
Ingredients:

1 liter of cow's milk or long life
1 can of condensed milk
4 tablespoons of cornstarch or sifted wheat flour
1 tablespoon margarine
2 well beaten egg yolks until foamed or passed through the sieve
2 tablespoons of sugar or to taste
1 tablespoon vanilla

How to prepare Vanilla Cream:

Mix all the ingredients well or beat everything in the blender.
Bring to the heat stirring constantly until thickened and well cooked.

Place on a refractory rectangular smooth well paper wrap with film well next to the cream to not create bark.
After that it hardened to assemble the cake in alternate layers.
If you are eating the same day you can put strawberries on top with a few drops of lemon and a little sugar, or sweetener.

Note:
Eclair is French pasta
If you like you can decorate with egg yarn, placing from top to bottom,.

Gnocchi Menu - 30 Recipes

Gnocchi Menu - 30 Recipes

01.Appetizer of Different Potato Gnocchi
02.Curiosity About Lucky Gnocchi
03. Simple Potato Mash
04. Stuffed Potato Flake With Catupiry
05.Getting with Ricotta Pasta - II- Options + Sauce
06.Evening, made with Wheat Flour
07. Polish Snort
Oven Stuffed Oven (III Fillings)
Different Stuffed Packet
10, Groundnut Gnocchi
11. Freeze, Which Type Can Freeze
12.Free Open Shock
13.Frozen Gnocchi Packing Method
14.Heart -Master Mass of Potato Gnocchi
15.Head Stuffed With Meat Ground And Cheese
16.Heart Stuffed With Ham And Mozzarella
17. White Eggs For Ricotta Gnocchi
18.Shock With Tomato Sauce To Sugo
19.Machine Sauce Brush
20. Traditional Salad With Two Sauces
21. Different Potato Slush
22.Wash of Yam
23. Yam and Other Gouges
24. Ricotta Garnish With Various Different Sauces
25. Ricotta Jam With Spinach
26. Special Ricotta Flakes With Various Cheeses
Special Ricotta Pack
28 Pork Chops for Soup
29.Sopa With Polish Gnocchi
30. Bread Swap
There are other masses of banana gnocchi, chickpeas among others, for vegetarians and vegans I will post later.

All recipes are in my blogs
Baudanonna.blogspot.com
Facebook Page Baú da Nonna Antonieta

Grilled Bean Gnocchi with Sauce to the Sugo

Grilled Bean Gnocchi with Sauce to the Sugo

Ingredients:
1 cup cooked chickpeas
1 medium cooked potatoes
½ cup of wheat flour or a little less
2 tablespoons (grated) generous grated cheese or whatever
2 tablespoons butter (shallow) does not serve margarine
1 tablespoon corn oil
1 teaspoon full of salt
1 egg

Way of preparing:
Put the chickpeas in the sauce with water for 12 hours, drain, put water back.
Another option is to put the chickpeas in the pressure cooker with boiling water, lower the pin, count 3 minutes, turn off the heat, leave to rest for an hour, without opening the pan.
Then cook the chickpeas with water in the pressure cooker for approximately 20 '30 minutes or 1 hour in the standard pan.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Beat the chickpeas with the potato in the processor or knead with a fork, then pass through the sieve.
Chef's Secret:
Put the chickpeas with the processed potato in a bowl, add the butter and the oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, the grated cheese, the salt, and the flour gradually until the point of curling.
Do not put too much wheat flour, besides the measure of the recipe that gets hard, if you need to add more grated cheese.
How to Prepare Gnocchi:
Lightly sprinkle wheat flour on a table, make the rolls two (2) centimeters in diameter, per 1 cm long.
Put a cauldron with plenty of water on the fire with a pinch of salt and a string of oil, as soon as it boils, pour a few gnocchi at the most ten (10) at a time, as soon as they come up count one more minute, The skimmer, pass to a bowl pour cold water, to stop the cooking, pass to a well separated tray and over a wire of corn oil.
Do this until you finish all the gnocchi.
Serve with tomato sauce.
Homemade Sugo Sauce
Ingredients:
1 or 2 kg of skinless tomatoes and seeded without chopped or
1 can of peeled tomato sauce or the traditional concentrate dilute with 3 cans of water, or more if necessary, boil until halved.
½ pound or even a kilo of onion
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 or 2 tablespoons ("soup of industrialized onion soup") or
2 tablespoons of broth (optional).
1 tablespoon (sugar) or a peeled medium carrot cooked in the sauce (serves to remove the acidity) or
1 teaspoon of baking soda (see below)
1 tablespoon tomato extract (optional)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving. See below.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, leave on the fire until wilting, add the tomatoes and cook until they dissolve.
Add ginger or beef broth or Onion Soup to carrot or sugar, leave on the stove for 20 to 30 minutes.
When you are about 5 minutes away from the fire, place the cinnamon stick and before adding the oregano.
If you want you can put on top basil leaves
Note:
To take out the acidity you can use 1 teaspoon of baking soda while cooking.
Caution can not place the baking soda in the pressure cooker that foam too much and clog the valve cap.
If someone in the family has high blood pressure, do not put ginger as it increases the pressure.

Suggestion Entry for Valentine's Day

Suggestion Entry for Valentine's Day

Filled Fresh Figs Plate of Entry III Options

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) can of sour cream.
1 spoon of condensed milk or sugar, or
1/2 (spoonful) of powdered sweetener suitable for cooking and cooking;

Way of preparing:

Wash the figs thoroughly under running water, one by one, being careful not to knead, then dry on the foil.
Cut the figs in half by length.
Carefully remove the pulp with a teaspoon without reaching the white part.
Take the fig flesh 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, dissolved and hot gelatin and sugar, or sweetener and finally the cream.
Bring the mixture up in the refrigerator for 1 (one) hour. Take the peel of figs separated 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 cold gelatine it splits and does not incorporate into the dough.
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 fleshy fresh 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

Make individual bowls
Put two lettuce leaves on the bottom of the dish on top, distribute four thick slices of palm 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 ..

Puchero Spanish Winter Plate

Puchero Spanish Winter Plate


Serves 10 people well.

Ingredients:

½ pound raw chickpeas or see below
1 liter of cold water
1 liter of stink broth

Spices:

2 large grated onions
4 large mature tomatoes without seed skins
1 green or yellow pepper, chopped
1 chopped red pepper
2 tablespoons of broth or to taste (optional)
1 fresh bay leaf
2 whole basil sprigs
1 whole rosemary branch
1 cup chopped parsley (leaves and stems)
1 teaspoon or grated fresh ginger (soup).
Notice:
Beware anyone who has high blood pressure do not put ginger
1 teaspoon (coffee) of fresh pepper finger of minced seeded seed
1 teaspoon salt
2 tablespoons corn oil
1 pinch of optional nutmeg

Other Ingredients:

300 grs. Of cooked mocotó, diced
300 grs. Of muscle (beef) raw
300 grs. Chicken breast, raw or wing thigh
Desalgar the salted meats, for 12 hours change the water twice, Put in the refrigerator.
300 grs. Of raw pork rib
300 grs. Raw salted pork loin
300 grs. Of double (booze) without the raw fat
100 grs. Of thin bacon cut into small cubes
2 smoked sausages
Vegetables:
4 medium cooked whole carrots, shelled
6 large boiled potatoes, shelled
6 whole small onions, cooked
1 small cooked cabbage
1 plate whole cooked boiled bottom (optional)
4 whole celery stalks cooked
1 cup cooked fresh green peas (optional)

Ornaments:

10 green cambucy peppers
10 red peppers finger peppers


Way of preparing:

Thoroughly wash all salted meats to remove excess salt.
Place the meats inside a bottom pyrex with capped water, bring the refrigerator for 12 hours.
Cut the fold into thin strips.
Then clean the double, remove all the fat, wash well under running water, soak for 10 minutes with a cup of vinegar, to take the strong smell.

Put the double with water and the vinegar to cook, in a pressure cooker, for 10 minutes.
Close the pressure cooker, raise the pin, strong fire, as soon as it boils, lower the pin of the pan, lower the fire at least.
Do not cool the pan under the tap, let it cool down capped, open the pan only after cold.
After the double-insulated, throw the cooking water off then rinse with plenty of hot water. To reserve
Boil the bread for 5 minutes, allow to cool, remove the skin. To reserve.
Boil the muscle in the pressure cooker for 15 minutes.
Wash the mocotó well, remove the chulé, if you do not know how to cut the whole hull and despise (throw away).
Place the mocotó to cook in the pressure cooker covered with water and
With a cup of (tea) vinegar or lemon juice.
As soon as the pressure cooker boils, lower the pin and lower the heat at least, cook for an hour.
Allow the mocotó to cool alone, without cooling the pan under the tap.
Drain the broth of the mocotó in a bowl, take the refrigerator for 12 hours, to remove the fat that is on top, with the aid of a spoon (soup) and paper towel
After cold, without the fat, cut the gelatine (the broth of the mocotó) in cubes of 2 centimeters. To reserve.
Wash well the chickpeas, soak in cold water for 8 to 10 hours.
The next day place the chickpeas with water to cook pressure cooker for 10 minutes.
Close the pan, raise the pin, as soon as it begins to boil, lower the pin and lower the heat at least
Do not cool the pan under the tap, let it cool normally before opening, that is, only after all the steam has gone out.
Put the chickpeas in a large saucepan, with the cooking water, the broth of the cooked and defatted mocotó, the loin, the rib, the pre-cooked double the muscle.

Cook for 20 to 30 minutes on low heat, until the chickpeas are almost cooked, remove the chickpeas twice, the meats if they are
Cooked.
Add in the broth a little hot water, add the carrots, potatoes, peas, pods, onions, tomatoes, seasoning peppers and whole herbs.
After the cooked vegetables, remove from the broth, place on a platter.
Put the chickpeas, broccoli and all cooked meats in broth.
Remove from broth, as soon as the meats are cooked.
Add the mocotó cubes and simmer for another 10 minutes, over low heat.
To serve in a shallow dish the meats and the vegetables very hot, to sprinkle salsa on top. Garnish with pepper flower
Before serving season the chickpeas, with the bacon fried in cubes in the oil with the grated onion
Serve the Pucheiro very hot with the chickpeas in a deep soup rack with lid, not to cool.
If you want you can serve white rice is (optional)
Garnish the plate of meats and vegetables with several green cambucy pepper and red pepper finger.

Suggestion To Make Junina Party

Suggestion To Make Junina Party

- List of Sweets and Sweets Junina Rectified
01.Doce of crystallized pumpkin
02.Dock of pumpkin Dietetics
03. Green Corn Bread
04.Curau of corn Sweet or salty
05. Simple Sweet and Wedding Rice
06 Peanut Nibble
07. Coconut tree
08. Cabocla bean
09. Grandma's rain shower.
10. Sweet Potato Cake
11. Banana Cake With Icing
12. Apple Cake with Currants
13.Bon Pineapple and syrup in the background
14. Coco Bowl]
15. Simple Chocolate Cake
16. Quick Fudge Cake
17. Fubá Romeo and Julieta's Ball
18. Flavorful Honey Bun
19. Creamy Special Honey Fudge Cake With Cheese or Coconut
20. Simple Site Ball
21.Miscellaneous Flavors Cake
22.Bombocado of Coco and Cheese
23.Being of Coco
24. Peanut Huckleberry
25. Cashew Nut Chestnut
26.Canjica Simple
27.Canjica with Condensed Milk
28.Canjica with Condensed Milk and Gems
29.Canjica With Condensed Milk and Coconut
30.Churros Homemade For Parties Juninas
31.Churros Commercial
32.Cocada Branca Baiana
33.Copy of Spoon
34.Cooking with condensed milk
35.Cup of Ribbon
36.Cooking for Oven
37.Cooking Various Flavors With Secret
38.Cocada Industrial
39.Compact of various fruits
40. Oatmeal Cookies
41.Curau da Fazenda
42.Curau of the City
43.Curau de Minas
Sweet Potato Sweet Potato Soup
45. Grated Carrot Soup
46.Does of Carrot Wire Cut in the Appliance
47.Doce of Orange Clove Compote
48, Cutting Orange Sweet
49. Milk of the Site Milk
50.Does of Condensed Milk
51. Milk of Milk in Bits
52.Document of Green Papaya Grated
53.Document of Green Papaya Grated with Coconut
54.Crystallized Green Papaya Fruit
55.Falso Quindins of Portugal
56.Currently selected
57.Moranguinhos
58. Banana Geléia
59. Mocotó Geleia
60. Pepper glaze
61.Máçã do Amor
62.Manjar White With Syrup And Black Plums
63.Paçoca de Sachet
64. Piece in Pieces
65. Baking dish
66. Little Girl from Forminhas
67.Quindão de Coconut grated
68. Almond kernels
69.Quindão de Chocolate
70. Small Quins of Forminhas
71. Various Sweets
72.Rosquinha Mineira
73.Sevenhos de Maisena
74 Sweet biscuit biscuit
75. Ice Cream Cake
76. Salty little dog with sausages
77. French bread sandwich with crazy meat
78.Sanduiche hot mixer
79.Manjar white with syrup in pots with lid
80. Chocolate mousse in cup with lid
81.Coxinha de Heninha
82.Empada filling of palmito chicken, etc.
83. Salt codfish
Chicken Pie with Tomato Onion, Mushrooms, Cottage Cheese
85.Empadão of vegetables.
86. Meat steak, sausage, red bell pepper, onion
87. Chicken cube steak
88. Finnish pork sausage steak
89.Quinte with ginger, cinnamon, clove, sugar brandy
90.Warm water
91 Foot of a boy
92. Meat, palmito cheese and others
93. Meat stew, cheese, closed and open
94. Chicken cuts with heart of palm
95.Bolinho de Cod

Consumption of Nonna (Broth)

Consumption of Nonna (Broth)

Consume is Only Meat Broth, Chicken, Fish etc.

Ingredients:
Consumption of Beef:
1 pound of muscle, or the meat of your choice
A large bone with marrow (optional) ask the butcher to cut into 3 equal pieces.
4 liters of cold water.
Other Ingredients:
1 whole carrot peeled,
1 garlic, cut in half and then into pieces,
4 celery butches with the leaves, and cut into large pieces.
2 onions, 8 cloves (sauté on each onion 4 cloves),
3 cloves garlic, whole peeled
2 thinly sliced ​​ginger slices,
4 to 6 tomatoes cut into 4 parts,
1 tablespoon of salt.
2 bay leaves,
2 fresh mint sticks, and 2 fresh basil (place the two fresh herbs only at the end of the baking). Optional.
1 bunch of parsley with whole stem and chives.
1 piece of cinnamon in stick of 10 centimeters, (optional)
Way of preparing:
Putting in a large cauldron, raw meat and bones, letting it cook for an hour or two, depends on the size of the pieces of meat.

After the cooked meat, remove
In the remaining broth put more cold water.
Wash the vegetables, carrot, onion, garlic, garlic, ginger, tomatoes, parsley and chives and salt also the cinnamon sticks.
Put the vegetables in the cooking broth of meat and bones strained.
Bring to a high heat until boiling. Put the fire down.
Cook until vegetables are cooked.
After all well cooked, let cool.
Strain into a deep sieve. Divide the broth into several pots, or in a large tuperware, to freeze.
After the broth is frozen, remove all the fat on top with a spoon.
Freezing for 2 months.
The remaining broth consumes.

How to Serve Consume:
Notice:
Only the defatted hot liquid is consumed.
II Option:
Serve very hot with crótons without any oil or olive oil.
You can sprinkle grated cheese on top (optional).
Note:
You can cook the meat in a pressure cooker which reduces cooking time, however, does not get the same flavor.
If you are cooking in pressure cooker split into two large pans.
Recapping if you like you can cook the meat in the pressure cooker for 20 'to 30 minutes.
Remove the meat and let the vegetables cook for 15 minutes. Then strain. The vegetables use for another soup the meat make a salad with onion, chives
Consumption of Old Chicken or Rooster:
Ingredients:
2 whole hens with bones, feet, (without nails) (discard liver and gizzard and neck), or thighs with overcoats, without fur
1 liter of cold water. Without salt.
Other Ingredients:
2 whole carrots, 1 head of whole peeled garlic, 2 large onions, 8 cloves (put 4 on each onion), 2 slices of grated ginger, 2 bay leaves, 1 pore garlic, whole cut into four by length, 1 branch of 5 cm cinnamon, 4 celery stalks with leaves, cut into large pieces .4 ripe tomatoes, cut into 4 pieces, 1 small turnip cut into thick slices (optional) 1 bunch of parsley and chives, uncut.
Way of preparing;
Wash the chickens, remove all the skins, cut into pieces, do the same with the vegetables.
Put everything inside a large pressure cooker or 2 medium sized pots, covered with water.
Be careful not to put too much water.
See marking the pan (where it holds the handle), 1 (one) centimeter below the last bolt.
Leave to cook for 20 minutes. When it's all cooked. Allow to cool inside the pan.
Remove the pieces of meat, then boning. Book it.
Strain everything into a deep sieve. Place the broth in one or two turperware with lid. Take the refrigerator for 6 to 12 hours so that the fat is hardened over
Then remove with the aid of a spoon all the fat that remained on top of the broth ..
If you want to use then do it the day before or in the morning to be able to remove the fat.
To serve consume (which is only the liquid) use a clay bowl, or cup with two wings.
Put a pinch of salt, and the crótons without oil.
If you want you can sprinkle on top, some grated Parmesan cheese
CROTONS:
Bread in cubes cut 1 centimeter, toast in the oven or the frying pan.
Do not put in the crótons, oil or olive oil.
Chicken soup:
If you want to use the broth without the fat, to make chicken soup, place 1 small carrot, cut into cubes, 1 stalk of celery without leaves and 1 clove pore cut into thin slices, 4 tomatoes cut into 4, and ½ cup of Washed rice
Cover the pan, as soon as you raise the boil, lower the pin. Then lower the heat, leave to cook for 5 minutes. Turn off the heat, let cool in the pan.
Notice:
Do not place celery leaves that clog the pressure cooker valve.
Note:
For each 1 (one) liter of broth corresponds to half a cup of rice.
To serve the soup, put a clay dish in the bowl and underneath.

Consumption of Nonna (Broth)

Consumption of Nonna (Broth)

Consume is Only Meat Broth, Chicken, Fish etc.

Ingredients:
Consumption of Beef:
1 pound of muscle, or the meat of your choice
A large bone with marrow (optional) ask the butcher to cut into 3 equal pieces.
4 liters of cold water.
Other Ingredients:
1 whole carrot peeled,
1 garlic, cut in half and then into pieces,
4 celery butches with the leaves, and cut into large pieces.
2 onions, 8 cloves (sauté on each onion 4 cloves),
3 cloves garlic, whole peeled
2 thinly sliced ​​ginger slices,
4 to 6 tomatoes cut into 4 parts,
1 tablespoon of salt.
2 bay leaves,
2 fresh mint sticks, and 2 fresh basil (place the two fresh herbs only at the end of the baking). Optional.
1 bunch of parsley with whole stem and chives.
1 piece of cinnamon in stick of 10 centimeters, (optional)
Way of preparing:
Putting in a large cauldron, raw meat and bones, letting it cook for an hour or two, depends on the size of the pieces of meat.

After the cooked meat, remove
In the remaining broth put more cold water.
Wash the vegetables, carrot, onion, garlic, garlic, ginger, tomatoes, parsley and chives and salt also the cinnamon sticks.
Put the vegetables in the cooking broth of meat and bones strained.
Bring to a high heat until boiling. Put the fire down.
Cook until vegetables are cooked.
After all well cooked, let cool.
Strain into a deep sieve. Divide the broth into several pots, or in a large tuperware, to freeze.
After the broth is frozen, remove all the fat on top with a spoon.
Freezing for 2 months.
The remaining broth consumes.

How to Serve Consume:
Notice:
Only the defatted hot liquid is consumed.
II Option:
Serve very hot with crótons without any oil or olive oil.
You can sprinkle grated cheese on top (optional).
Note:
You can cook the meat in a pressure cooker which reduces cooking time, however, does not get the same flavor.
If you are cooking in pressure cooker split into two large pans.
Recapping if you like you can cook the meat in the pressure cooker for 20 'to 30 minutes.
Remove the meat and let the vegetables cook for 15 minutes. Then strain. The vegetables use for another soup the meat make a salad with onion, chives
Consumption of Old Chicken or Rooster:
Ingredients:
2 whole hens with bones, feet, (without nails) (discard liver and gizzard and neck), or thighs with overcoats, without fur
1 liter of cold water. Without salt.
Other Ingredients:
2 whole carrots, 1 head of whole peeled garlic, 2 large onions, 8 cloves (put 4 on each onion), 2 slices of grated ginger, 2 bay leaves, 1 pore garlic, whole cut into four by length, 1 branch of 5 cm cinnamon, 4 celery stalks with leaves, cut into large pieces .4 ripe tomatoes, cut into 4 pieces, 1 small turnip cut into thick slices (optional) 1 bunch of parsley and chives, uncut.
Way of preparing;
Wash the chickens, remove all the skins, cut into pieces, do the same with the vegetables.
Put everything inside a large pressure cooker or 2 medium sized pots, covered with water.
Be careful not to put too much water.
See marking the pan (where it holds the handle), 1 (one) centimeter below the last bolt.
Leave to cook for 20 minutes. When it's all cooked. Allow to cool inside the pan.
Remove the pieces of meat, then boning. Book it.
Strain everything into a deep sieve. Place the broth in one or two turperware with lid. Take the refrigerator for 6 to 12 hours so that the fat is hardened over
Then remove with the aid of a spoon all the fat that remained on top of the broth ..
If you want to use then do it the day before or in the morning to be able to remove the fat.
To serve consume (which is only the liquid) use a clay bowl, or cup with two wings.
Put a pinch of salt, and the crótons without oil.
If you want you can sprinkle on top, some grated Parmesan cheese
CROTONS:
Bread in cubes cut 1 centimeter, toast in the oven or the frying pan.
Do not put in the crótons, oil or olive oil.
Chicken soup:
If you want to use the broth without the fat, to make chicken soup, place 1 small carrot, cut into cubes, 1 stalk of celery without leaves and 1 clove pore cut into thin slices, 4 tomatoes cut into 4, and ½ cup of Washed rice
Cover the pan, as soon as you raise the boil, lower the pin. Then lower the heat, leave to cook for 5 minutes. Turn off the heat, let cool in the pan.
Notice:
Do not place celery leaves that clog the pressure cooker valve.
Note:
For each 1 (one) liter of broth corresponds to half a cup of rice.
To serve the soup, put a clay dish in the bowl and underneath.