NHOQUE - Gnocchi Butter + Simple Gnocchi - Every day on the 29th of every month is the day of eating lucky gnocchi.

NHOQUE - Gnocchi Butter + Simple Gnocchi

Every day on the 29th of every month is the day of eating lucky gnocchi.
It is tradition of Italy dedicated to Santo Gennaro

NICKET SYMPATHY:

Sympathy - "Day 29 of each month" put a note (money) under your gnocchi dish, ask for a favor, do not tell anyone what you asked for.
Save this money in an envelope by the 29th of next month, inside the purse, or pocket (in the house) without commenting with anyone.
Then take the money (note) in the church of your devotion thanking you, even if you have not yet received grace.
If you have faith your grace is already on its way.
Below is a simple gnocchi recipe.

Simple Gnocchi:

1 pound Asterix potatoes (pink) with steamed shells, or cook in the microwave inside plastic bag see below

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 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 plenty of water, or small potatoes that are drier or potato pink for gnocchi.
You can use the aluminum rice drainer to cook the potatoes.
If you want to cook the potatoes in the microwave
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.
Put the potatoes in a bowl, squeeze the butter, salt, eggs, one at a time, the grated cheese and finally the wheat flour slowly and slowly, mix well, until the point of rolling.
Make thin long rolls, the thickness of a finger.
Cut the gnocchi 2 centimeters, 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 and slowly lower the heat.

When they rise they are cooked, leave, leave another 1 minute, remove with a slotted spoon and see if it is already in the right place.
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 a lot of flour, the gnocchi will be hard."
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 the gnocchi are cooked they rise comes to the surface, let cook for another 1 minute.
Once cooked remove the gnocchi with a slotted spoon and proceed 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.
Accompany:
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
See my blog sauce on sugo.
Note:
To cook the potatoes with peel in the microwave:
Put the potatoes washed in a plastic bag, add 6 tablespoons of cold water.
Tie the bag knotted, drill into several places to remove the air. Place the potato bag in a high power bowl for 6 to 8 minutes.
Test to see if it is cooked.
Wait a bit to open it.
Cut the bag with scissors.

Tomorrow, the 29th is the day to eat the luck nhjoque

Tomorrow, the 29th is the day to eat the luck nhjoque
Ripe Pumpkin Gnocchi + Chef's Secret
* The Great Secret of Madame Gourd Gnocchi *:
Answer:
Place the cooked pumpkin on a very thin cloth and squeeze until all the water is removed.
Ingredients:
Pasta:
1 pound of ripe nectar pumpkin roasted in the oven
4 cups (tea) of wheat flour approximately
2 large eggs or 1 whole egg plus 1 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 a kilo 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) sugar or a whole peeled medium carrot cooked in the sauce (serves to remove the acidity).
"Some people put 1 teaspoon of baking soda." If your option is to place the baking soda do not put in the pressure cooker. Reason:
The bicarbonate foam greatly and can clog the valve of the pressure cooker.
How to prepare pumpkin gnocchi:
Wash the pumpkin, cut into pieces remove the peel and seeds
Take the squash with water, to the fire to cook.
To cook, do not remove the peel of the pumpkin, covered with aluminum foil leave in the oven (180º C) for about 20 minutes, testing occasionally, 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, loosen coarse water in a fine sieve, then wipe in a thin diaper cloth and squeeze a lot.
Place the pumpkin squashed in a bowl, add the eggs, the salt, and the flour slowly and slowly until a dough is formed.
If you need you can put a little margarine and grated cheese in the crust.
If it gets hard add a little margarine. If soft, add a large baked potato.
Make rolls the thickness of a finger, cut into small 2-centimeter pieces, or small balls.
Make the gnocchi, cook in boiling water. Remove from water as they float (rising).
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 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 you are missing 10 minutes to turn off the heat put the cinnamon sticks and the fresh herbs:
Before taking the fire, add the oregano.
If you want you can put a little tomato extract in the sauce to get 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 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) .e tasty.

Gnocchi of Banana da Ana, with Modified Meat III Sauces.

Gnocchi of Banana da Ana, with Modified Meat III Sauces.
Ingredients:
3 bananas from the earth (no other banana serves)
Cooked with rind then kneaded.
100 grs. Dried desalted beef, cooked and shredded
2 tablespoons butter does not serve margarine
1 teaspoon chopped garlic
2 medium onions, finely chopped
1 gem
½ cup of corn starch
Salt to taste
¼ cup of grated Parmesan cheese
I option:
Garlic Sauce Modified:
1 liter of fresh cream or canister
1 head of peeled garlic if it is old without the crumb
Salt and black pepper to taste
25 grs. Of cold butter
Put the butter, garlic and onion in a medium saucepan, leave to heat until it fades.
Add the shredded dried meat, sauté well and add the mashed banana, sauté 1 yolk and the cornstarch dissolved with a little water and the salt.
Bring to the boil, stirring constantly, until it comes out of the bottom of the pan, about 5 'to 8' minutes.
Remove from the heat, add the grated cheese.
Transfer to a bowl, cover with a thick plastic, leave until tender.
On a countertop sprinkle corn starch, put the dough go mixing and rolling and making long, finger-sized rolls.
Cut with a spatula the size of 1cm.
Saute the gnocchi in the butter, and is ready cooked.
Serve with garlic sauce or white sauce.
II option:
Traditional White Sauce
Ingredients:
2 cups 250 ml cow's milk each
2 tablespoons (s) of sifted wheat flour
2 tablespoons butter
Way of preparing:
Put the butter in a nonstick skillet to melt, add the wheat flour all at once, mix quickly, not to soak.
Then put the hot milk stir well until the sauce is cooked.
If you do not practice mixing it out of the fire
If you want you can substitute half the amount of milk per cream
III- Option:

White sauce with cheese
½ liter of milk
2 tablespoons of cornstarch, or wheat flour
1 tablespoon butter
1 tablespoon grated Parmesan cheese
1 pinch of salt
Way of preparing:
Mix the cornstarch with the milk, bring to the fire until thick.
After the cream is ready, place the butter and grated cheese

Polish Gnocchi - Pirosque

Polish Gnocchi - Pirosque

The Polish gnocchi serves (as a slash twig) as a substitute for pasta, for soup.

Pasta Ingredients:

1 kg of wheat flour
1 ½ cup of warm water
1 tablespoon margarine
1 large egg
1 tablespoon of salt (coffee)


Filling:

1 ½ pound of crushed fresh ricotta
1 potatoes cooked and squeezed
1 whole large egg
½ teaspoon of salt
1 pinch of sweet paprika (optional)

How to prepare the filling:
In a bowl, put the stuffed ricotta, boiled and squeezed potatoes, whole egg, salt and a pinch of sweet paprika.
Mix well until uniform.


Method of Preparing the Shooting:

Mix the wheat flour with the salt, margarine, egg, and warm water gradually, until alloy, without sticking in the hands.

Open the dough 1 centimeter thick with the floured table cut the dough with the mouth of a small glass.

Put in the center of the dough 1 tablespoon shallow filling, fold in half close the gnocchi by squeezing well with a fork the edges, so they do not open, at the time of cooking.

Cook in a large cauldron with 2 liters of water
When the water boils place the piroquers, leave cooking for 20 minutes.

Sauce:

3 large grated onions
50 grs. Of bacon
½ pound cooked and sliced ​​Calabrian sausage
1 tablespoon oregano
1 teaspoon thyme, dry or fresh (optional), can be exchanged for oregano, and parsley with chopped stem
4 tablespoons butter


Way of preparing:

Wash the sausage, cook covered with water, then cooked, remove the skin and cut into slices.

In separate fry the bacon in butter, add the grated onion, oregano the thyme, add the sausage baked in slices, fry until golden.

Note:

The pirosques serve to replace the pasta in the soup.

Cook the piroques in the meat broth or vegetable broth.

Piroques are also used to make boiled cakes.

Roasted Tainha Stuffed with Fruits and Vegetables + Photos

Roasted Tainha Stuffed with Fruits and Vegetables + Photos

Notice:
Before serving, remove the cotton rope, cutting with a pair of scissors.

Ingredients:
1 whole large bowl, open at the back

Spice:
1 tablespoon salt or to taste
2 tablespoons strawberry (optional)
1 pepper girl finger, without seeds and without ribs minced, (optional)
If you want to season with salt only.
1 sprig of rosemary.
"NEVER PLACE GARLIC IN BREAST LOSE TASTE"
Fruits:
1 large, thick pineapple, cut into regular slices.
2 to 3 boxes large strawberries cut into thick slices.
How to prepare the mullet:

Wash the entire size in running water.
Season with salt, dill, and pepper. Rosemary leave in rest for 1 (one) hour, inside the refrigerator, covered with a dish cloth, or tuperware with lid

Filling:
300 grs. Cornmeal, or what you need
200 grs. Fish cooked with salt, or shrimp, crab, crayfish.
100 or 200 grs. Of mushrooms in canned, drained and washed sheets
1 stalk of celery, finely chopped
1 garlic only pore white
1 large onion, finely chopped
1 plate of raw short dinnerware, or asparagus (optional)
1 can of corn drained and washed (optional)
1 cup (tea) of green olives
1 red pepper hash
1 handful of sauce with chopped stalk
3 tablespoons corn oil
1 or 2 boneless fried mullet roasted (optional)

Method of preparation of the filling:

In a large hunt fry in the oil the onion, the pork, the pork, the pod, until it remains al dente, add the corn, the chile, the mushroom, the fish, the eggs go frying and dripping warm water until Are almost Cooked, finally the olives and chopped sauce, add the salt to pepper.
Add the cornmeal slowly and slowly until reaching the desired point, if you stay very dry add oil or water, if you get very wet, add more cornmeal.
The filling is very moist.
How to fill the mullet:.

Place the carving on a meat board, open it in the back, place the stuffing tightly, garnish with a barbecue stick (the mullet is thick), or tie with cotton thread, "wet the cotton in the oil".
Spread the mullet with butter to not dry,
Pass the fish already filled to the shape, covered with foil.
Oven 180 º C for 25 'to 30' minutes.
Open the oven and keep control, not to roast too much, that is left dry.
How to Serve the Mullet:
Recapping:
Before serving, remove the cotton rope, cutting with a pair of scissors.

Serve with pineapple and caramelated (glazed) strawberries.
Accompany salad with lettuce, tomato and onion, chopped cabbage.
How to Caramelize the Pineapple:
Place the pineapple slices and strawberries in a frying pan with hot oil, fry for a few minutes clear enough sugar left to caramelize, or (fructose powder). Fructose is the diet.
Be careful not to let go of the point that bitter caramel.
Wash the roasted egg, season with salt only, cut into small pieces.
Pass in the wheat flour, or in the cornmeal, to beat to remove the excess.
Fry fish eggs with oil. On a very high hunt that sneezes a lot, turn and fry on the other side.
Use the long cable fork.
Use cooked crawfish to place on lettuce salad, tomatoes and onion. Cut the belly that is hard with a pair of scissors.
If desired, you can roast the whole cutout and the farofa and the salad serve separately.

Tainha Stew With Pyramid and Mullet Frita + Photos

Hello, Time of the Mullet in RS State. Brazil, See Delicious Recipe.

Tainha Stew With Pyramid and Mullet Frita + Photos
Ingredients:
3 medium-sized mullets cut into 3-finger potatoes each
1 tablespoon of salt.
Sauce :
8 to 10 ripe, skinless and seedless mature tomatoes
1 cup scallion celery, cut into thin slices
1 garlic only the thinly sliced ​​banana piece
½ cup corn oil
2 large onions cut into thin slices
1 or ½ tablespoon (finger) pepper, without the seeds and without the pricked ribs.
If you like you can put a carrot in thin slices

For the Puff soup:
3 fish heads cut in half remove the eyes
3 tails with meat and some fish patches
2 to 3 diced tomatoes
1 large onion, prick 8 cloves of India
1 piece of cinnamon stick.
2 sprigs of celery cut in half
1 garlic, the dark part left over from the sauce
1 bunch of whole parsley and scallions washed
1.5 liters of cold water
1 tablespoon salt (salt)
Other ingredients:
Approximately 300 grs. Of manioc flour
1 cup of parsley with the minced stem
½ cup chopped green onions
Some apples and banana (4) each (optional)
How to Prepare Mullet:
Wash the pieces of fish in running water.
Season with salt only, let stand for 1 (one) hour, inside the refrigerator.
In a large saucepan place the oil, celery, garlic, and onion, fry for 5 minutes.
Add the skinless and chopped seeded tomatoes, apples and whole bananas and half a liter of hot water.
Once you've cooked the apples and bananas, transfer to the platter. Book
Continuing:
Cook the sauce until the tomatoes break down.
Add the chopped carrot in slices if you need to put more hot water.
Spread the sauce on the bottom of the pan, distribute the mullet slices side by side, cover with the sauce.
Let it cook over low heat for 15 minutes, then turn the dishes carefully, to cook on the other side.
Leave cooking on the other side for another 15 minutes, that is, if the slabs are thick. Book it.
How to Prepare the Pomegranate Broth:

Put the water pieces and head of the fish, tomatoes, garlic, pork, tomato, onion, green onion in a pan. And the cinnamon stick.
Prick on the onion several Indian carnations.
Let it cook for 30 'to 45 minutes, or until all ingredients are cooked.
Strain into a fine sieve. Discard what was left inside the sieve.

How to Prepare the Pyramid:
For each cup of fish stock the amount of cassava flour 1 tablespoon (rasp).
Measure how many glasses go from the pyramid broth.
If you need to increase with a little cold water to complete.
Put in a pan ¾ of the boiling broth.
(Three part of the liquid).
With the remaining ¼ (one quarter) of the cold broth, dissolve the cassava flour.
As soon as it has boiled, gradually add the manioc flour dissolved in the boiling broth.
Using a tall wire spoon, stir until cooking.
 The dot is equal to a soft polenta.
If it gets too soft add more cassava flour to dissolve in the cold water, return to the fire to finish cooking for another 10 'minutes. Before serving, combine the chopped parsley.
Serve on a separate platter.
** After it has cooled the pyramid it gets harder **
Note :
The pirão has to be well cooked, if you want you can put some pepper stock.
If you prefer and have practice place the cassava flour gradually in rain in the hot broth.
To serve the mullet
Put the mullet in the bottom dish with the sauce and side the pirão.
Serve the roasted egg mullet on a plate, and the salad too.
Mullet Frita:
Cutting into thin slices
Spend on wheat flour or cornmeal
Fry with hot oil. Transfer to a tray covered with paper towel to dry the excess oil, then remove
Serve with boiled potatoes or boiled potatoes + salad to taste
Roasted fried fish the same way.
To serve:
Place on the plate one or two mullet slices, on top of the sauce and on the side the pirão and on the other side cooked banana and apple for each person.
Serve with salt watercress or raw cabbage cut thinly at will.
If you do not want to serve with pirão change for polenta

Creamy Ninth Dry Pea Soup

Creamy Ninth Dry Pea Soup


250 grs. Of pea picked and washed
1 liter of homemade beef broth

Cook the pea in very high foam pan for 20 to 30 minutes, with semi open lid.
After it has been cooked, let it cool slightly, beat the blender with 1 tablet of broth,
Season:
1 tablespoon soybean or corn oil
1 medium onion, finely chopped
2 crushed garlic cloves if you are sprouting remove the kernel that gives heartburn.
Leave on the fire stirring for a few minutes not to stick the pan in the bottom.
Serve in a very low clay bowl (3 fingers high by 15 'to 20 wide).
If you prefer you can serve in a deep dish, supported by a dish.
Other Ingredients:
1 chopped parsley saucer put after ready (optional)
1 tablespoon grated parmesan cheese to sprinkle on each dish (optional)
1 dish of crotons (1 centimeter bread toast)

Note
II Option:
If your "Pea Soup" is watered, dissolve 1 tablespoon corn starch to each 250 ml glass of cold liquid, add the hot soup stirring constantly until the starch is cooked.
Do not dissolve the cornstarch in the hot liquid that starts.

III- Option:
Another trick is to cook mashed potatoes and add the pea soup.
"The trick above and when unexpected visit arrives"
Do not put salt in the broth and the cheese is salty
IV - Option:
You can put vegetables washed and chopped, catalonia, endive, chicory, celga, almeirão.

Suggestion - Menu for Lunch or Dinner

Suggestion - Menu for Lunch or Dinner

1.Peru stuffed with walnuts, raisins, apples, apricot, farofa
   Ground biscuit, onion, celery, grated parmesan cheese, caramel nut trim
2, Roasted duck with orange juice, garnish compote
        Peaches, pineapple, cherry in syrup
3.Price of Chester stuffed with apricot, unpeeled pistachio
        Cooked with jabuticaba juice
4.Frango in chunks or chicken breast with sauce of
       Surrender
5. Sweet shape shell (round shape with cone in the center)
       Stuffed with whole blackberries and watered with the mes-
       Mo juice
6. Roast fried with cooked vegetables, artichokes background
       Or palm hearts, large black olives, pods, Bru-
       Pickled jelly, and pea puree.
7.Paste of chester smoked served with grated grapes and sweet breadfruit of fresh or dried fruits.
 8.Galinha D'Angola roasted with salted farofa
 9.Galinha D'Angola in pieces with coconut milk, or cream
        Of milk
10. Roast pork with apple puree and vegetable salad
11.Dried Nonna fruit cake, walnuts, almonds, hazelnuts, raisins,
       Apricots, black plums, candied fruits.
12. Walnut ricotta bagel
13. Biscuit with beet or carrot pates
14.Sun fruits, apples, pears, plums, peaches, grapes, spices
        Mango, guava, banana, RS pineapple.
15. Chicken breast, with carrots, potatoes, rice, celery,
        Parsley, mint, onion
16.Cup in pieces with white sauce and mushrooms
17. Quails soaked in red sauce
18.Torta stuffed with Portuguese chestnut pasta
19. Sweet pie stuffed with ice cream
20. Stuffed Goose with salted farofa
21. English soup with vanilla cream, gelatin, strawberry in compote whipped cream, egg yams, walnuts, raisins, etc.
22.Mousse of mango decorated with kiwi, cherry, black plum
23. Chocolate mousse with chocolate shavings and cherries
24. Vegetable and fruit salad with chicken or fruit
25. Stuffed lobster with white sauce
26. Stuffed pasta with shrimp and mushrooms
27. Garnished with roasted almond flakes
28. Rais à doré with cooked vegetables and greens, lettuce, watercress
29.Strogonoff of file mignon with mushrooms
30. Tropical polka dots served in goblets with gooseberries
31.Taste of rotten pasta with chicken, heart of palm, pea, carrot
32. Strawberry or apple pie with cream
33. Artichokes with cooked carrots and olives, strips
        Of melon
34.Mallet of veal with wood sauce
35.Crepes with jelly and orange sauce
36.Galantine of chicken (gelatin)
37. Dip into pieces with garnish of cooked vegetables, asparagus
       Carrots, potatoes, etc.
38. Raw macerations stuffed with apple puree or chestnut puree
       
39. Cream tart with black plums, walnuts
40. Sweet or small bread pieces with fruit.

Delicious Fruit Soup for the Elderly

Delicious Fruit Soup for the Elderly

Dona Filomena RS's Delicious Fruit Soup - Brazil

Ingredients:

2 shelled red apples cut into cubes
1 red guava without shelled seed
2 black plums without minced washed bumps
2 red plums without diced lumps
1 pear seedless pear
1 sleeve In addition cut into cubes
1 small papaya cut into cubes without shelled seeds
1 orange sliced ​​without skin, cut into cubes
2 peaches, without peel, cut into cubes, or nectarine
1 cubed pineapple sausage without the thick crust
1 seed sausage without seeds cut in half
1 raw avocado sauté cut into cubes (optional), add before serving. (Not cooked together with other fruits)
2 bananas, cut into cubes, or sliced
1 piece of cinnamon stick
3 blackheads from India
½ cup of sagu put in sauce for 30 'minutes before using.
1 teaspoon of sugar, to remove the acidity of the fruits
Salt to taste
2 liters of cold water

Way of preparing:

Wash the fruits well, cut into cubes, place to cook with water, sugar, salt, cloves and cinnamon.
After the cooked fruits, put the sagû, stirring until it is transparent.

Note:

The amount of various fruits is one kilo
Pick up the fruits of your choice, at least 6 fresh fruits.
Dona Filomena, my mother-in-law, was born in Uruguay, lived in the city of Rio Grande RS.

Veal with Apricot and Grape Sauce

Veal with Apricot and Grape Sauce

Ingredients:


1 piece of veal rump

Spices:

3 cups grated or chopped onion
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others to your liking
1 cup of balsamic vinegar
1 cup (tea) corn oil
1 cup dry white wine
1 tablespoon of mustard
1 tablespoon grated ginger (optional)
1 tablespoon of salt
1 whole young fingered pepper seeded without the ribs finely chopped
1 pinch of nutmeg
1 pinch of ground bay, or 1 bay leaf


Sauce:

1 small glass of cold water, or chicken broth without salt or
Rasp of the baking dish
2 tablespoons brandy
2 tablespoons butter
200 grs. Apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated or finely chopped onion
1 cup finely chopped parsley (sprinkle after roasting)
2 tablespoons of wheat flour, or cornstarch

Garrison:

1 small clean celery, only the stems cut into strips 5 cm thin and cooked
300 grs. Thinly sliced ​​carrots
300 grs. Of small potatoes cooked without peel
200 grs. Cooked or preserved small onion
200 grs. Of palm heart cut into thin slices
3 red peppers cut into strips


Way of preparing:

Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 4 to 6 hours, covered with dishcloth or paper film, inside the refrigerator.
Before roasting, open the meat and top with pepper and onion and a whole raw whole 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 the cooked sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Leave to roast for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil, let it flush.
When baking check the meat every half hour.
After roasting remove the meat carefully, place in a refractory. Book it.
Put a glass of warm water on the baking sheet, bring to the fire until all the residue is gone, then strain into a fine sieve.
In a pan melt the butter, add the onion leave until wilting, add the brewed broth, when raise boil add the brandy
Flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.
NOTICE:
If you have no practice do not flambar.

Serve the hot veal on a platter, with the sauce on top, sprinkle with chopped parsley and on the sides or in place the trim.
It comes with watercress salad with sliced ​​onions and strips of red pepper.


Note:
If you do not find a calf, change it to the rump of a bull rump.

Cabbage Leaf or Grape Leaves Cigar

Cabbage Leaf or Grape Leaves Cigar

Ingredients:
1 fresh, very large, very heavy white cabbage, or
15 leaves of grapes.
1 cup (tea) ground duck, or the meat of your choice, tighten well.
½ cup of well-washed dry rice, without any water.
2 tablespoons beef broth, or ½ liter homemade broth (defatted)
1/2 liter of homemade tomato sauce or 1 can of tomato sauce diluted with 3 cans of cold water.
Spices:
1 large onion, grated or finely chopped
2 garlic cloves (if it is old) without crumbly crumb
1 pinch of nutmeg (optional)
1 pinch of ground bay
1 teaspoon grated ginger (optional)
½ fingered seedless finger pepper
2 tablespoons chopped fresh mint (optional).
1/2 tablespoon of salt.
1 cup of chopped parsley.
Way of preparing:
Wash the cabbage, remove the leaves carefully, cutting with a knife. Cut off some of the thick stalk.
Place the cabbage leaves in a large cauldron to cook with plenty of water, ie only to wither. To reserve.
Season the meat with the salt, let stand for 30 minutes.
Then mix the washed and very dry rice without any water.
If you need to dry it on a clean cloth napkin.
Add onion, garlic, mint, ginger, pepper, ground bay leaf, pinch of nutmeg and chopped parsley
Stuff the cabbage leaves not too tight.
Do not forget that the rice grows twice as much.
Fold the sides and then roll up like a small package.
Put the rolls in a large pan, side by side, on top in the cold tomato sauce or the broth.
Approximately 1 or ½ liter of sauce, or even cover the rolls.

Let it simmer until boiling. Cover the pan, lower the heat, let cook for 30 'to 40' minutes, or even double in size.
If necessary complete with hot water to finish cooking.
Single dish - serve only with salad. Cress, cherry tomatoes,
Or finely chopped endive with cherry tomatoes, and raw grated carrot.
It can accompany curd cheese or curd and fresh fruit balls, pineapple, mango, apple, papaya, and others.

Pineapple Chatney Sauce II Frogs Options

Pineapple Chatney Sauce II Frogs Options

Ingredients:

30 Clean and washed frogs

To Empanar:

2 cups (tea) of wheat flour

Spices:

2% of the weight of the meat of salt or one spoon of soup (shallow) for each pound of Frog meat
20 whole sprigs of parsley
10 whole green chives
4 whole leaves of sage (optional)
2 heads of chopped garlic, finely chopped, or
1 cup grated onion
½ cup of dry white wine
½ cup coarsely minced fresh mint (tea)
½ cup fresh basil (chopped)
1 fingertip chopped pepper seeded and without the stinging white veins.
1 teaspoon fresh chopped thyme (optional)
1 teaspoon chopped fresh savory (optional)
2 tablespoons fresh or dried oregano
½ tablespoon fresh rosemary

Way of preparing:

Thoroughly wash the Frogs in running water, one by one, then dry with paper towel.

Season with salt, pepper, garlic, wine and all herbs.
Place the tempered frogs in a refractory with lid, take the refrigerator for 4 to 6 hours.

Remove the frogs from the seasoning dry with paper towel, then pass through wheat flour, beat to remove the excess.
Heat the oil, then lower the heat so it does not burn, leave the frogs to brown.

To look good, after fries, put on paper towels to remove excess fat.

Serve on a platter lined with lettuce leaves and mango pieces, cut into the ear shape.

Spread over chopped parsley, chives, and mint frogs
Serve with white rice, or Greek rice.
Put the rice in a well-shaped half-tighten and turn over a platter, garnish with parsley and cherry tomatoes.

Accompany green salad, watercress, arugula, escarole etc.
 
Pineapple Sauce - Chatney

Ingredients:

1 large pineapple or 2 small, diced
1 cup (tea) apple cider vinegar
1 cup of brown sugar
1 cup of grated or finely chopped onion
1 cup (tea) raisins without seeds
2 cinnamon sticks
4 whole Indian carnations
1 lemon only the juice
1 tablespoon grated ginger (optional)
1 tablespoon of mustard
1 teaspoon salt, or to taste
1 finger pepper, seeded and without the white ribs finely chopped
If you want you can change the fruit. See below.

How to Prepare the Chatney Sauce ::

In a medium saucepan add the vinegar, water, lemon juice, brown sugar, cinnamon, clove, pepper, ginger, raisins, mix well.
Bring the pan to the boil and simmer for 5 'to 10 minutes.

Then add the pineapple cubes, leave to cook for 30 'to 40' minutes, with the pan covered,
After the sauce is ready, turn off the heat and add the mustard
Decorate with a pineapple crown, and on the tips of it, jab, cherry tomato.
Put the ready-made frogs on a platter and garnish with the pineapple chatney sauce.
Sauce can be served together or separately
Sprinkle over frogs, chopped parsley, chives and mint.
 

Note:

Can replace fruit.
Change the pineapple for sour apples, fresh plums
Peaches, Nespera, Pear, Mango, etc.
II option:
With the same recipe you can exchange the Frogs for chicken breast.

Macaroni - Noodles For Beginners

Macaroni - Noodles For Beginners

Macaroni and Cheese Pasta
Ingredients:
1 kg of wheat flour
10 whole eggs or only egg yolks until needed

"True homemade noodles only take two (two) ingredients."

** Please do not add water or oil you will change the texture of the dough. If it becomes hard to raise eggs, if it is soft add more wheat flour. **
Way of preparing:
Dump wheat flour on the table, making a circle and in the middle a hole place the eggs in it.
With your hands, break the egg yolks with the egg whites, adding the flour slowly and slowly, until finished, so that a homogeneous mass remains.
Sovar enough the dough.

Sovar is the process of tearing the dough up and down for at least 20 minutes. Make a ball cut into four pieces, thus getting 4 balls of smaller size, bulging.
Let stand for 1 hour, covered with a clean cloth dish.
If you make half the recipe rest the dough for 30 minutes and so on.
The dough needs to be well rested before opening.
Then open the dough with a rolling pin.
Press the roller hard into the dough to be able to open.
Go stretching, stretching, until you are a good size (60 to 80) centimeters, very thin.

To Make the Noodle:
Soak the dough. Wrap the dough tightly, get a large roll.
With the aid of a knife, cut the pieces of the same size.
Open each roll, stretching the dough to dry, lightly sprinkling with a little flour.
Place the noodles in a rectangular baking dish.
The procedure of stretching the dough is to dry.
Can put on a countertop covered with a napkin lightly sprinkled with wheat flour.
"Do not put excess flour after the dough is ready."
The fresh pasta takes about 5 minutes to cook, after the water is boiling.
Today the dough is opened with Italian pasta or machine and if you do not have handmade, as shown above, it is excellent in the same way.

Cooking Mode
Put a cauldron on the fire with plenty of water for every 100 grams. Of pasta go to 1000 ml of water, 1 (one) liter.
"No need to add salt, or oil, to fresh dough."
After placing the dough to cook, when boiling, count 5 'to 8' approximately.
Attention:

When making the first dough see the ratio for 100 grs. Of wheat flour takes 1 (one) egg.
You can make ½ or ¼ of the recipe.

I - Note:
Modeling:
You can make lasagne, capelete, ravioli, tie, among others.
If you want you can open the dough in a manual machine called a cylinder.
Already opened pasta noodles with roll, cylinder and pasta machine of various models.
My current machine is Italian, which opens the dough and also cuts two (2) types of pasta and I can make lasagne, with the dough open.
With the open mass I choose the model I want to perform.
Colored Mass:
If you like you can make the colored pasta by placing spinach, carrots, or beets. In the market already have the powdered vegetables.
II - Note:
In the old days I put the dough ready to dry on a clothesline in the sun.

"Do not do it; In addition to dust has the insects. "That will contaminate your fresh mass.
The sauces and fillings follow in another recipe.
To make the capeletes cut into small or medium sized squares.
Place the filling, fold forming a triangle, then turn to stand the caplet shape is very simple.
If you want to make ravioli use the proper form for this.
Strain the dough onto the shape and place a teaspoon of filling in all squares.
Over the top put the other pasta, pass the pasta roll to hit the squares.
Place capleclets or ravioli on top of a napkin lightly sprinkled with flour separate from each other.
Cover with napkin.
If you want you can put it inside a baking sheet and cover it with a clean cloth.
Attention:
 ** Follow the next recipe for sauces and fillings. **

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
I red peppers in thin strips or cubes.
½ fingered seedless minced pepper (optional)
Hot water needed to cook the eggplant
Other Ingredients:
2 tablespoons parsley with chopped stem
2 tablespoons chopped spring onion
see below
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 you like, you can leave the eggplant in the sauce with water and salt for 15 minutes, then squeeze well to remove all the water before braising.
Serving Mode:
White rice, beans or (other legume), sliced ​​cabbage salad, or celga
II Option:
For Non-Vegetarian:
200 grs. Of canned tuna or anchovies in oil, drained
Before removing from the heat, add tuna or anchovies
If you like you can accompany garlic noodles and oil.
Note:
Do not waste the stem of the parsley that is rich in vitamins and minerals, better than the leaves
The above eggplant can use as a sauce for linguine pasta.

On request I'm posting again + Tips

On request I'm posting again + Tips

Consume is Only the Broth of Meat or Chicken and Others

IMPORTANT WARNING
When making broth with various meats, remove fat and skin from the chicken, before cooking.
When ready (cooked) the meat releases a lot of fat.
Put the broth in the refrigerator then remove all the fat that remained on top, with the aid of a spoonful (soup).
Use it the next day.

Ingredients:
Beef Meat:
1 pound of muscle, or the beef soup of your choice
A large bone with marrow (optional) ask the butcher to cut into 3 equal pieces. 4 liters of cold water.
If you want you can cut the bone in half, you can bake for 30 minutes, add along with the other ingredients

Other Ingredients:
1 whole carrot peeled,
1 clove garlic cut in half and then into pieces,
4 to 6 celery butches with the leaves, and cut into large pieces.
2 onions, (sting each onion 2 cloves),
1 whole peeled garlic head.
1 slice ginger sliced ​​thin,
4 to 6 tomatoes cut into 4 parts, with the segments
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,
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 broth of the baking of meat and bones. 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 that is on top with the aid of a spoon.
Freezing for 2 to 3 months.
The broth that was left consumed.
Serve very hot with crotons without any oil or olive oil. And grated parmesan cheese (optional).
 Note:
You can cook 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.

Old Chicken or Rooster Eating:
Ingredients:
2 whole hens with bones, feet, (without fingernails), and gizzards, (discarding the liver), or thighs with overcoats, without skins
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), 1 slice of grated ginger, 2 bay leaves, 1 pore garlic, only white part cut into four by length, 1 5 cinnamon cinnamon, 6 celery stalks without leaves, cut into large pieces .6 very ripe tomatoes, cut into 4 parts, 1 small turnip cut into thick slices (optional) 1 bunch of parsley and chives, uncut.
Way of preparing;
Wash the chickens, remove skins and fats, cut into pieces, do the same with vegetables.
Put everything inside a large pressure cooker or 2 medium pans, topped with water.
Be careful not to put in too much water. See marking the pan (where it holds the handle), 1 (one) centimeter below the last nail
 Leave to cook for 30 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. Bring to the freezer until it hardens.
Once frozen, remove with the help of a spoon all the fat that is on top.
If you want to use then do it the day before or in the morning to be able to take the fat.
To serve consume (which is only 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, a little Parmesan cheese
CROTONS:
Bread in cubes cut into cubes of 1 centimeter, toast in the oven or in 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 garlic clove cut into thin slices, 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 canja place in dish

Vegetable Bean Soup Vapt Vupt + Photo

Vegetable Bean Soup Vapt Vupt + Photo

Ingredients:

3 large shell of cooked and seasoned brindle beans
1 liter of cold water
2 cloves of garlic, remove the kernels if old, then knead
2 tablespoons of oil
2 to 3 tablespoons (soup) of parsley with finely chopped, put after the ready dish and finely sliced ​​chives
Salt and pepper to taste
3 nests of angel hair pasta

Vegetables:
1 medium cooked mandioquina in the microwave
1 cup of tea


Other Ingredients to Choose:
You can add one or more ingredients
1 medium carrot cut into cubes
3 medium potatoes cut into cubes
1 plate of chopped cabbage
2 stalks of chopped celery (optional)
1 garlic only white piece finely chopped


Way of preparing:

Beat the beans with water in the blender. Do not scratch
Bring to the boil.
Break the angel hair noodles, pour into the hot broth of the beans. Mix well with a g \ arfo, leave for 3 minutes on the fire.
Separately place the oil and garlic let fry without burning, then throw into the soup.

Cooking vegetables in the microwave
Place the cut clean pod into a clear plastic bag, add 6 tablespoons of cold water.
Closing the bag knotting, drill with a fork in 6 different places to draw the air.
Take to the microwave for 4 to 6 minutes, depending on the amount is higher or lower.
Do the same with the little man.


Add the cooked casserole and the pod.
Leave cooking for 5 minutes ...

Serve on a deep dish served with a shallow dish, sprinkle parsley and chopped chives on top
If you want you can put some grated cheese. (optional)


II Option:

You can substitute the potato, by yam, yam, mandioquinha, pumpkin mature manioc all chopped.
You can add chard, cabbage, endive, Catalan, pod, pea pie etc.

To serve:

If you do not want to put noodles do not need to raise the vegetables, or put ½ cup of (cooked) rice, or crótons.
Cook the rice separately so as not to stick that broth is thick.
Can put crotons, are cubes of toasted bread is optional

Note:
Dessert fruit to choose
Apple, orange, banana, mexerica

On Request I'm Publishing Again Cooking Tips and Doubts (six)

On Request I'm Publishing Again
Cooking Tips and Doubts (six)
I'm going through some important tips on cooking.

1. What you want in life, make it happen.
Do not sit idly by, leaving for tomorrow what you can start doing today.
You are in the middle of a circle, the opportunity passes in front of you and only appears once in your life. Remember the circle is big.
Seize the opportunity before an adventurer throws her hand.

ANT
2. When you are going to eat cake, bread or other food and realize you have small ants, what do you do?
Take off the ant and eat the food.
It is not?
Do not forget that ants (all) eat cockroaches among other disgusting things.
Sometimes the person has diarrhea, infection (contagious diseases) or even think that they have become infected!

Hygiene
3. Do not talk over the food you are preparing
I've seen people teach sterilizing jams of jams and other foods talking about them.
Have you thought about how many bacteria will enter the food?
And the people who work in the kitchen, with a huge beard, long hair!
Have you thought how many insects can lodge in the beard, due to its ideal temperature.
And the gloves for who will cook?
Glove is not decoration ornament.
Discard after it used, (garbage).
Use on kitchen apron, clean cap and disposable gloves.
The aprons and hats change everyday and the clothes you wear too.
The gloves have just been used, discarded (litter).

How to Remove the Strong Smell from PTS. Meat of Soy: - Soy Protein:

4.Place the soybeans in a pan, cover with double water, add a cup of white coffee (vinegar).
Bring to a boil, bring to the boil for 5 minutes, then drain and rinse under running water for 2 'to 5 minutes.
Squeeze, leaving the soybeans moist.
Then prepare the chosen dish
See in my blogs or on my Page Nonna Antonieta's Chest recipes for various dishes with soy protein, for Vegetarians or Vegans.

COFFEE - TEA -Temperature:
The Great Secret:
5. Did you know that the temperature of the water to pass the coffee is 90 ° C.
The coffee makers are programmed for this temperature.
If you let the water boil 100 ° C, you will have coffee dead.
COFFEE MUST BE TAKEN SO THAT IT WAS BORED.
The coffee in the thermos is dead, you drink dirty water
Tea:
Did you know that the temperature of the water to make tea (all of them) is 85 ° C.
If you let it boil 100 º at high temperature it will take dirty tea water without any properties.

Vermiculo Homemade Tips
6. Roasted pumpkin seed serves to kill worms. See below;
When your child of any age, you have white spots on the face are worms.
No need to take stool now, do it after giving the home remedy, below.
When taking the stool should be repeated every 15 days, ie "if the result is negative! .
Now I do not have time to explain why.
For worms and other worms eat every day for at least "for a month", plenty of pumpkin seed toasted with the bark that kills all eggs from worms.
Pumpkin seed is used to kill worms.
The pumpkin seed is a vermicle, this along with the bark inside the hard bark, is a film between the bark and the rest of the seed (crumb). Do not despise anything of the raw seed.
With the pumpkin seed toasted crush in the blender, (not coar), otherwise you will play the most important one that is vermicelli.
After the crushed pumpkin seed, add to the food in the meal dish.
Anyone can eat,
If you prefer you can eat the whole seed of roasted pumpkin, use as an appetizer.
Do not forget to put salt.
Notice:
Do not buy pork in a suspicious place without going through surveillance.
Do not throw your health in the trash can.
Avoid eating poorly-aged (almost raw) pork that runs the risk of severe intestinal infection
Some Asian countries the people do not have worms for the reason that it is habit to eat pomegranate seeds toast is the whole year.
II Option:
Coconut and Coconut Milk:
The dried coconut the fresh coconut milk is a great natural vermicelli ..
Note:
Dry coconut and coconut milk to have a satisfactory effect should be freshly opened on time.
The dry grated coconut is not good.
Important Note:
Be sure to consult your doctor and do stool tests regularly. Do not neglect your health.

Paula Curiosity - Paella (For Her)

Paula Curiosity - Paella (For Her)

The version I have of Paelha was passed by Spanish friends, and even by my husband who is a descendant of them, which is part of this story.
Paelha started in the XIII Century in Europe, at the time nobody knew the rice.
Rice was used as starch (flour).
Due to climate change, (heating), it started to give curls.
Rice is a cereal. Everything that gives in bunch is cereal, It does not have gluten.
The farmers thought the plant (rice) was plague, they were afraid to eat, they decided to give the animals to do the test.
The surprise is that they realized that the animals got fat and got a good weight.
Recapping:
When it was discovered (Sec. XIII) in Spain farmers were poor and made their food together, each brought from home what they had achieved in hunting and other ingredients collected in nature.
Then they decided to add the rice. It worked.

In Sec. XV the nobles (who only ate meat) realizing that the poor ate this ingredient (rice), they were satisfied and robust, they decided to make the paella.
The nobles changed the ingredients of the farmers, for more sophisticated and more expensive ingredients.
The other inhabitants of Spain also began to make this dish according to the ingredients of the region and according to their pocket.
The version I have of Paelha is that a nobleman had a very sick single daughter.
It was disapproved of by the doctors of Europe.
The Noble (father of the girl) did not warm enough suffering, took his daughter to a monastery to die.
What was your surprise? The daughter recovered her health.
The girl was returned to her father.
The Noble was very grateful, decided to pay the expenses and give a large sum to the monastery. "They did not."
The nobleman did not know how to thank, he decided to give several tons of food, meats of all kinds, fish, vegetables from all over the world.
The monks received the food and did not know what to do! They distributed to the people, and there remained a ton of perishable food.
"Recapitulating not knowing what to do, they decided to make a dish with all the ingredients and gave the name of Paelha. That is for her honoring the girl.
Notice:
II - Version:
In Sec. XIII the poor farmers took the food to the wife to cook.
A little of each, left over from those they did together with the other farmers.
Since they had many children, she did not have time to cook so many ingredients. They were then the one who made the food for (wife) For that reason calls Paelha. " For her".
Now it is you who will draw your conclusions.
I am sending what was passed so I know about Paelha.
If you are from Brazil or Europe mainly from Spain and have another version, please check my blog. Baudanonna.blogspot.com
 Or
Facebook - Nonna Antonieta's Chest
That I will be very grateful.
A little culture of a European country and also knowledge.

Mixed Paire

Mixed Paire
Ingredients:
1 cup of rice (250 grs.)
3 tablespoons corn oil
3 tablespoons extra virgin olive oil
1 cup of grated or minced onion
2 pinches of saffron (Spanish) or
1 teaspoon of turmeric root powder dissolved in hot water, or (Urucum) paprika
1 dose of wiski or dry white wine

Other Ingredients:

3 boneless raw pork chops without fat cut into cubes, or loin
1 large breast raw chicken without skins and without fat chopped into cubes
½ kilo of diced fish or fish of your choice
200 grs. Of octopus cut into small pieces
300 grs. Squid cut into rings can be (frozen)
200 grs. Of crab meat (frozen)
100 grs. Of shelled vines (frozen)
100 grs. Shelled mussels (frozen)

Vegetables:

1 raw carrot in very small cubes
100 grs. Of fresh or frozen peas see below
200 grs. Of fresh mushrooms, or
Mushrooms in drained, washed, and chopped
3 large bell peppers one red one yellow and one green one cut into small pieces or strips
1 cup chopped pods (optional)
1 cup of broccoli in bouquets or cauliflower (optional) or the two together.
15 brussels sprouts (mini cabbage)

Decoration:

5 to 8 large prawns in shell, (take the gut) with or without a clean and fried head.
A handful with the (two hand together) of vngoles with well washed shell or shellfish.
1 large red bell pepper without seed skins cut into thin strips, or chili flower.
If you want you can decorate with Brussels sprouts

Fish soup:
Ingredients:
2 liters of cold water
Fish heads, pimples and scraps, well washed without fish eye
1 medium carrot sliced, 1 tomato cut into 4, 2 whole celery stalks, 1 garlic clove, cut into half, 1 onion cut into 4, 1 stick cinnamon stick, 1 ginger slice (optional).

How to Prepare the Fish Broth:

Put all the broth ingredients in a pan, bring to the fire for 30 minutes. Strain into a fine sieve.
Use the broth of the fish to cook the paella, if you need diluted with a little water.

Way of preparing: :

Thaw the crab, squid and other frozen ingredients.
The frozen pea throw in boiling water for 1 'minutes, then throw in plenty of ice and ice water to stop cooking.
Do not put the frozen pea to cook, just add together with the other ingredients.

How to Prepare the Paella:

Fry the meat in the paella and then add the onion, the rice to fry again, then add the wine and the other ingredients that are:
The carrot, the Brussels sprouts, peas, broccoli, the pods the fresh mushrooms.
Add the finely chopped fish stock and the turmeric or turmeric dissolved in a little hot water
When it is almost done, add the crab and the squid.
Lastly the seafood, the mushrooms.

Garnish with the large shrimp in the fried center the vngoles with rind (well washed with brush), cooked.
The strips of chillies forming a star or

Garnish with open bell pepper.

** Pay attention to the ingredients of the paella that can not go past the cooking time that gets bloody **.

Important Note:

"Do not put lemon on shrimp hardening dehydrates"
"Do not put lemon in fish that dries dehydrates"

Note:

To make the Spanish dish, place in the big paella, (pan own rasa) with two round cables.
If you can put real imported turmeric Spanish or Italian.

Single dish. Serving in own paella.

If you like you can serve salad with raw vegetables.

"DO NOT PLACE PEPPER OR STRONG TEMPEROS"
KEEP THE NATURAL FLAVOR OF THE DISH.

Cooked Winter Plate - Meat and Vegetable Grilled

Cooked Winter Plate - Meat and Vegetable Grilled
Various Meat and Vegetable Cooked

Ingredients:
1 pound chickpeas or white beans to soak for 8 hours on the eve
2 liters of cold water

Meat:

300 to 500 grs. Of muscle (beef) raw into large chunks
300 grs. Thigh of the chicken wing or breast cut into cubes 2x2 cm
300 grs. Pork ribs fresh or salted (desalgar before) into pieces.
200 grs. Pork loin or raw chopped
Cubes of 2x2 cm.
200 grs of lamb or mutton or to taste chopped (optional)
2 smoked sausages, boiled separately, throw the water away
6 slices of pork sausage, separate cooking, throw the water off, then cut into slices.
50 grs. Of thin bacon cut into small cubes

 Vegetables:
2 medium carrots cut into strips or squares
4 boiled medium sized potatoes, not minced in cubes or yams, yams, manioc or half a half
3 medium onions, cooked
1 medium cabbage cooked then cut into pieces
1 whole bottom plate of boiled beans
2 stalks of scalloped raw celery cut into thin slices
1 cup cooked fresh green peas
1 clove garlic, sliced
2 bay leaves
1 tablespoon of salt
1o ½ finger pepper, seeded, chopped
If you want you can put 500 grs. Canned palm hearts drained and washed chopped (optional)
Other Ingredients:
4 large mature tomatoes without skins without seeds, or
1 tablespoon full of paprika (ground urucum), or the same amount turmeric powder (optional)
3 peppers one red, one yellow and one green, (green without the skin)
2 tablespoons of broth or to taste (optional)
1 cup of parsley (chopped leaves and stalks)
2 tablespoons corn oil
1 piece of cinnamon stick (optional)
1 large chopped onion
4 medium ears cut into thick slices
Other Vegetable Options:
If you want you can add Other Vegetables:
Zucchini, squash, eggplant, banana cooked nanina among others.
Way of preparing:

Thoroughly wash all salted meats to remove excess salt.
Put the salted meats, inside a deep bowl with capped water, take the refrigerator for 8 hours to desalgar, change the water twice.
Sprinkle the peel for 10 minutes, allow to cool, remove the skin, discard the water. To reserve.
Cook the sausage, for 15 'to 20' 'minutes, drill with fork after cooking remove skin cut to pieces. Book it.
Cook the muscle in the pressure cooker for 20 minutes. Reserve the broth
Put on the muscle, cover with water
Close the pressure cooker, raise the pin, strong fire, so start to boil, lower the cooker pin, and fire at least.
Do not cool the pan under the faucet, let it cool capped, open the pan only after all the steam has run out and it is cold.
The above process is to protect the rubber.
 Thermal shock damages the rubber of the pressure cooker lid.

How to prepare the chickpeas:

Wash well the chickpeas, soak with cold water for 8 hours.
The next day place the chickpeas with the water to cook pressure cooker for 10 minutes.
Close the pan, raise the pin, as soon as it starts to boil, lower the pin and lower the heat to a minimum.
Do not cool the pan under the tap, let it cool normally before opening, that is, only after all the steam has gone out.
End Plate Mode:
Put on the fire a very large pan, the pre-cooked chickpeas, with the cooking water, the muscle cooking broth the loin and the raw rib and the other meats, as you cook, remove ..
Muscle and other meats are precooked.

Remove from broth as soon as the meats are well cooked. Book ..

Cook for 12 'to 20' minutes over low heat, or until the chickpeas are cooked without undoing.
Recapping:
Remove all cooked meats.
Add to the broth a little hot water or the muscle broth, add the carrots, potatoes, peas, peas, corn, onions, tomatoes, the peppers the stalks of leeks and chopped celery.
When 5 minutes is gone to remove from the heat, add the fresh herbs, remove before serving.
The herbs should not boil too much that turns dry branch without taste
After the vegetables are cooked, remove from the broth, place on a platter.
Put it back in the pan, all other meats, leave on the fire for another 15 minutes.
Remove from broth as soon as the meats are well cooked.
Serve the stew in a shallow bowl of clay, very hot.
If you need to put hot water in the pot where you put the meats and vegetables, not to cool.
If you want you can serve together or separate the meats and vegetables very hot, sprinkle salsa on top.
Garnish with pepper flower.
Before serving season the chickpeas, with the bacon fried in cubes in the oil with the chopped onion.

If you want you can serve white rice is

Beet Soup with Potato Puree + Dinner

Beet Soup with Potato Puree + Dinner

Ingredients:


300 grs. Of beef (muscle) or 2 tablets of vegetable stock
2 liters of cold water

Other Ingredients:

1 tablet broth (optional)
1 large chopped onion
2 celery stalks washed, whole uncut
1 packet of green scented whole washed, uncut
4 medium beets with peel
1 bay leaf

Mashed potatoes

1 pound of potato kitchen and squeezed
1 or 2 tablespoons of butter or margarine
1 cup of boiled and cold milk
2 tablespoons cream (optional)
1 teaspoon of salt
Notice:
For those who can not use milk, sour cream, do not need to put anything, and butter replace with margarine.

How to Prepare Beet Soup:

Wash the meat, cook in pieces, in the pressure cooker, for thirty minutes strain the broth, or make the broth with vegetable broth tablets.
Wash the beets well with a brush in running water, to remove all the earth.
Cook the whole beets with, the celery onion, in the broth of the meat, add the tables of meat broth
After the cooked beets, remove the peel, cut into pieces and beat in the blender with a bit of the cooked broth.
NOTICE:
If you cook the beets in the pressure cooker, just put the vegetable stock, do not add the other ingredients that clog the valve.

Bring the beet cream over the heat, with the whole parsley sauce and chives tied and the bay leaf and the broth tablets. Let it boil for ten to fifteen minutes over low heat, then remove the green and bay scent.

How to prepare the mashed potatoes:

Wash the potatoes with peels take to cook in a steamer or in the pasta noodle with water underneath, or in the couscous.
If you want you can cook the potatoes in the microwave in a plastic bag with 6 tablespoons of cold water.
Tie the sticking bag in 6 places to take out the air, put inside a refractory, take to the microwave for 6 'to 8' minutes.
CAUTION WHEN YOU WILL REMOVE MICRO WAVE POTS, WHICH WILL BE VERY HOT.
After the potatoes are cooked, peel through the potato masher. Not on the processor.
Place the squeezed potatoes in a large saucepan, with the butter the salt and a little milk and finally the cream, bring to the fire to cook, until it comes out of the bottom of the pan.
If it gets too hard add more milk or sour cream, if it gets too soft, put more potatoes.

To serve, place the well-beet cream on a large platter and shallow in the center the very high pyramid-shaped mashed potatoes.

How to Serve the Soup:

To serve put a ladle and a large spoon to serve apart.
First place the beet cream with the shell on the bottom plate, then the puree with the large spoon and place in the center of the plate, type pyramid.
You can replace mashed potatoes with other ingredients:
Cassava, mandioquinha, yam, yams, sweet potatoes.

Serve the soup very hot, as an entrée.
Note:

For a Dinner first serve the soup after roasted chicken cut into pieces, sprinkled with plenty of chopped parsley.

Accompanied by cooked vegetables passed in butter.
Carrot, broccoli or cauliflower vessels.
Cooked quail egg, canned preserved heart of palm, washed and chopped or chopped mushrooms.

On a large platter place the chicken pieces around the vegetables, the eggs, and the palm heart.
You can serve the chicken separately.
 
Recapping:

You can make the puree with other vegetables cassava, mandioquinha, caramel, yam, sweet potatoes.