Macaroni Pasta For Beginner

Macaroni Pasta For Beginner

Pasta of Italian Noodles Home-made and Others
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 as you will change the texture of the dough. If it becomes hard to raise the 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 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 with your hands (with disposable gloves) up and down for at least 20 minutes.
Make a ball cut into four pieces, thus getting 4 balls of smaller size, flirting.
Let stand for 1 (one) 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 firmly 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:
Spoil 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 which water is returning to boiling.
Today the dough is opened with an Italian pasta machine and if you do not have it made, 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 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 pasta for the first time, 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.
I've opened pasta noodles with roller, 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 vegetables powder.
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.
Put the other dough on top, 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 dish and cover it with a clean cloth.
Attention:
 ** Follow the next recipe for sauces and fillings. **
Notice:
The above recipe is from my Italian Grandmother Luiza Gurian Piton

Quindão de Coco + Photo

Quindão de Coco + Photo

Ingredients:

18 large gems
250 grs. Fresh grated coconut, or dried hydrated with water
1 cup boiled and cold cow's milk
300 to 400 grs. Of refined sugar or to taste
1 tablespoon of melted butter, do not serve margarine


Way of preparing:

Beat in the blender for 5 minutes the egg yolks, then add the milk to the melted butter, the sugar and put the fresh grated coconut last.

Form of 25 centimeter of circumference and 5 centimeter of height
Grease the form with butter and sprinkle with sugar, or glucose, diluted with a little water. "Glucose is for shine."

For a cup of glucose, two tablespoons of cold water, bring to the fire until dissolving well, gets a thick syrup.
Put the quindon in the form, let it stand for one hour, to separate the liquid from the coconut.

Oven 180 ° C leave until blush.

Turn on the oven, put the boiling water inside the baking dish where the quindon shape is.
Bake in a water bath for about one hour, or until golden brown on top.

Allow to cool in the oven. Unmold while it is warm.
Durability 3 to 5 days inside the refrigerator.
If you want you can freeze, unmoulded.

To serve, place the cupped quindon in a glass dish, that is, with a golden part facing down.



To serve at a special party, garnish with mint leaf, cherry or sliced ​​kiwi and whipped cream

Note:

You can bake in quindins, buttered and sprinkled with sugar, or glucose. I use glucose to stay shiny.
For Freezing:

After it cooled the quindins put in paper cups.
Store inside a cardboard box with lid.
Wrap with film paper. Bring to the frezer for up to 2 months.

NODE SYMPATHY

NODE SYMPATHY

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 very 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.

Traditional Potato Gnocchi with Tips + Two Secrets of Chewf Rectified

Traditional Potato Gnocchi with Tips + Two Secrets of Chewf Rectified

Ingredients:

1 kilo of potatoes (Asterix) with steamed or roasted peas in the traditional oven or in the microwave (pierce each potato before)
You can also cook covered with water. see below
 

Other Ingredients:

4 tablespoons (about 10 ounces) of wheat flour approximately
200 grs. (20% of the flour), until the point of rolling
1 tablespoon salt (salt)
1 tablespoon of well-filled butter, or margarine
2 large eggs, or 2 egg yolks and 1 egg yolk
50 grs. Of grated Parmesan cheese

Tomato Sauce with Meat:

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

How to Cook the Potatoes:
Wash well the potatoes with peel to remove all the earth, make a cut by slightly marking the half by the circumference, to facilitate the removal of the skin, after cooking, which is only pull on both sides, which it leaves easily
Cook the potatoes in the steamer to run out of water.
You can use very small potatoes that are drier or own potato for gnocchi. .

You can use the aluminum rice drainer to cook potatoes, that is, if you do not have a pan of your own (pasta).

After the cooked potatoes, remove the peel while it is warm by pulling it skin by the sides, through the potato masher or in the processor, or kneading with a fork.

If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:

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 until cool for about 30 minutes,
After the squeezed potato has cooled, add the other ingredients the salt, eggs (one at a time), the grated cheese, the wheat flour slowly and slowly until let go of the hands. Knead well, until the point of curling.

Make thin long rolls, the thickness of a finger.

Cut the gnocchi 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.

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

If you want you can do a test place to cook 3 to 5 gnocchi, to check if you are in the right spot.
If it is soft add more grated cheese and equal parts wheat flour.
"Do not put too much flour the gnocchi gets hard."

Tips:

If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.

After that he tested the dough and it worked.
Do the same procedure with the rest of the gnocchi
Recapping:

When they are cooked they come up, let it cook for another 2 minutes.

Once cooked remove the gnocchi carefully 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.

* Secret So that the Gnocchi Do not Stay Mole *.

As soon as you removed the gnocchi from the fire, move to the pasta rack carefully so as not to break, 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) place in a serving dish cover with tomato sauce with meat, sprinkle grated cheese on top.
Bring to the oven to heat.

To serve:

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

How to prepare the sauce:

In a large pan fry the meat with the oil, then add the onion and let it wither.

Add the broth and the tomato sauce, and the other ingredients, test the salt.

If you need to put one or more glass of water and cook until a thick sauce and the meat well cooked.

Before serving, sprinkle with parsley.

Note:

If cooking covered with water the potato gets too moist and takes too much flour, not ideal.


Other sauces follow in the next publication

Special Cod with Chick Peas and Others + Special Photo with Chick Peas and Others + Photo

Special Cod with Chick Peas and Others + Special Photo with Chick Peas and Others + Photo

Ingredients:
             
1 - pound of cod in pieces desalgado

Other Ingredients:

500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)

Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four

Tempering Mode:

Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.

Way of preparing:

Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.

Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced ​​or shredded cod

As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cook the chickpeas covered with water in the pressure cooker for 20 minutes, or 40 'in a standard pan

Mushrooms are drained, washed to remove the preservative, additives, dyes that is harmful to some people.
"If using fresh mushrooms, sauté with fresh garlic rolled olive oil and 1 tablespoon (or soup) of shallow oyster sauce, do not put salt.

Tempering Mode:

Season the cod salad with extra virgin olive oil, vinegar and a little salt (salt in moderation).

Put in a large bowl the cod, the chickpeas cooked the potatoes, the parsley with the chopped stem, the vinegar, the salt and plenty of olive oil, the mushrooms.

When serving, place in a large bowl, spread well the mixture of the bowl, before having lined with leaves of lettuce, round and the halves of boiled eggs, inside the yolk threading half black pitted olive.

Decorate to taste.
               
Note:
Other Ingredients, if needed, if they show up but people for lunch or dinner:
               
500 grs. Of frozen pea -
Pouring into boiling water for 1 minute, then pouring ice water over top to stop cooking, this process is whitening.
300 grs. Of cooked carrots in cubes.
** If you prefer, saute the cod with the chickpeas and potatoes **.
Garnish with the rest of the other ingredients.

II - Optional Decoration:
Make the decoration below for a Special Day.

Decorate with chili, red, green and yellow flowers, or anthurium made from turnip and the kernels with carrots.
Put the bell peppers into each other already
cut
Here's how to make pepper flowers on blogs.
               
Ingredients:
             
1 - pound of cod in pieces desalgado

Other Ingredients:

500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)

Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four

Tempering Mode:

Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.

Way of preparing:

Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.

Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced ​​or shredded cod

As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cooking the gr

Cabbage Soup - Vegetable Milk

Cabbage Soup - Vegetable Milk
Ingredients:

1 medium cauliflower cooked in bouquets
½ liter of cow's milk or what is needed, can use other types of vegetable milk. (See below).
1 tablet of crumbled vegetable broth (optional)
1 cup teaspoon chopped parsley, beaten in a blender with ½ cup cold water. Then strain.
1 tablespoon (soup) filled with cornstarch (cornstarch) dissolved in a little cold water.
½ grated onion or 2 cloves garlic (if old) remove the kernel + 2 tablespoons of oil (optional)
Other Milk Options:
You can replace cow's milk with yam milk.
Peel 4 pieces and beat in the blender with 1/2 liter cold water or the necessary, coarse.
You can use diluted coconut milk
Milk of almonds, or other vegetable milk
Tips:
Vegetable milk can be used in the preparation of sweet rice, canjica and other sweet dishes.

You can substitute vegetable broth with onion, garlic and sauteed oil.

Way of preparing:
Beat ¾ of the cauliflower in the blender with the milk vegetable broth and the corn starch.
In separate beat the stem of the parsley with the cold water, coar
Bring the blender mixture to the fire with the juice of the parsley, stirring constantly until thickened.
If it gets too liquid add more corn starch dissolved in cold water
If you like you can put the onion and the fried garlic with 2 tablespoons of oil, instead of the vegetable broth.
Serving Mode:
Place the soup in a flat plate with a shallow dish, place a few pieces of the bouquet of cauliflower and chopped chives in small carrots or chopped parsley.
Serve hot hot.

Cabbage Soup - Vegetable Milk

Cabbage Soup - Vegetable Milk
Ingredients:

1 medium cauliflower cooked in bouquets
½ liter of cow's milk or what is needed, can use other types of vegetable milk. (See below).
1 tablet of crumbled vegetable broth (optional)
1 cup teaspoon chopped parsley, beaten in a blender with ½ cup cold water. Then strain.
1 tablespoon (soup) filled with cornstarch (cornstarch) dissolved in a little cold water.
½ grated onion or 2 cloves garlic (if old) remove the kernel + 2 tablespoons of oil (optional)
Other Milk Options:
You can replace cow's milk with yam milk.
Peel 4 pieces and beat in the blender with 1/2 liter cold water or the necessary, coarse.
You can use diluted coconut milk
Milk of almonds, or other vegetable milk
Tips:
Vegetable milk can be used in the preparation of sweet rice, canjica and other sweet dishes.

You can substitute vegetable broth with onion, garlic and sauteed oil.

Way of preparing:
Beat ¾ of the cauliflower in the blender with the milk vegetable broth and the corn starch.
In separate beat the stem of the parsley with the cold water, coar
Bring the blender mixture to the fire with the juice of the parsley, stirring constantly until thickened.
If it gets too liquid add more corn starch dissolved in cold water
If you like you can put the onion and the fried garlic with 2 tablespoons of oil, instead of the vegetable broth.
Serving Mode:
Place the soup in a flat plate with a shallow dish, place a few pieces of the bouquet of cauliflower and chopped chives in small carrots or chopped parsley.
Serve hot hot.

Soup Soup Broth - Entry Plate

Soup Soup Broth - Entry Plate

Ingredients:
300 grs. Muscle or lean meat or
2 tablespoons beef broth

Other Ingredients:

500 grs. Of boiled potatoes half squeezed and the other half in thin slices or cubes
2 cooked steaks cut into slices without skins
50 grs. Of fried bacon in cubes
1 bunch of cabbage ripped about 10 medium leaves
1 large onion finely chopped
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 in another occasion tempered like salad with onion, garlic, extra virgin olive oil, salt
Put the potatoes in the shell to cook, then peel half pass through the juicer and the other half cut into slices or cubes
Put the paio to cook covered with water, after cooked remove the skin throw the water off, cut into thin slices.
Fry the bacon add the onion and add to the broth the fat and the fried bacon
Put the homemade stock on the fire, when it boils, add half of the potatoes cooked and squeezed, and the other half in pieces, the onion, the cut bread in slices, leave in the fire in fifteen minutes.
Add the chopped cabbage or finely chopped, bring to a boil, leave on the fire until the cabbage softens for 5 minutes.
Do not let the cabbage overcook hardening.
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 from Portugal.
Tips:
** My Father was Portuguese, he added chorizo ​​(beef blood sausage) and grated Parmesan cheese, in addition to the ingredients above.
Sometimes when he had no black pudding he would put in the half cup dry red wine.
For those who are doing regime suspend the bacon and the paio.
Put a spoonful of extra virgin olive oil

Simple Salad For Elderly Or Child + Photos

Simple Salad For Elderly Or Child + Photos

Ingredients:
2 ripe peeled tomatoes cut into slices.
½ small cabbage cut thin
Seasoning:
½ teaspoon (salt) just to season the cabbage.
1 tablespoon extra virgin olive oil
1 tablespoon of wine vinegar or lemon.
The tomato is cut into thin slices (without seasoning).
If you prefer to season the tomatoes equal to cabbage

Way of preparing:
Wash and peel the tomatoes as if it were a well-beaten orange peel, then cut into thin slices.
Put the tomatoes on a flat plate, one side dish on the other
Wash the cabbage place on top of a white kitchen board.
Cut the cabbage in half, then with a large knife (make carefully) cut thinly, just as you do with the cabbage, remove the thick stalk of the cabbage.
Put in a sieve, rinse with running water.
After seasoning with the salt and vinegar, squeeze to remove all the water, finally the olive oil.
If it gets too acidic, add a tablespoon of filtered water.
Tips:
If you do not have practice, loosen the leaves of the cabbage, remove the thick stalk, place one leaf on the other 3 to 4 leaves at a time. Fine cut.
Wash well
If you do not like raw cabbage, sauté with olive oil and onion until wilted.
Decorate with two mango ears,

Wines Indication For Dishes + Chef Secrets

Wines Indication For Dishes + Chef Secrets

1.Peixes, shellfish, crustaceans, cod accompanies: Dry white wine or dry green wine.
2.Carnes. Poultry, pasta accompanies:
Dry red wine or dry green wine
3. Rosé wine can be served from the entrance plate:
4. Sweet wines are not served at meals;
Due to its very large alcoholic content, can cause headache or dizziness.
5. Dry or dry half champagne (champgne), can be served throughout the meal, from the starter to the dessert.
6.Taking meals:
After coffee, liqueurs, cognacs, or Port wine, the latter is for dessert. Dried as appetizers.
7.The punch only at parties. Never in meal.

Vatp Vutp Blender Pasta Pizza + Photo _ I Options Salty and Sweet

Vatp Vutp Blender Pasta Pizza + Photo
II Options Salty and Sweet

Pasta Ingredients:
2 to 3 cups (s) of sifted wheat flour
½ cup (tea corn starch (corn starch)
2 cups (tea) of cow milk preferably at room temperature
1 cup (tea) corn or soybean oil
3 whole small eggs
1 teaspoon of salt
1 tablespoon of chemical baking powder not too full, nor too shallow (normal)
100 grs. Of grated Parmesan cheese

How to prepare the dough:

Put in a bowl the flour, the yeast. Book it.
Beat in the blender the eggs until foaming add the oil the milk, and the cheese grated.
Pour the blender mixture slowly and slowly into the bowl of the dry ingredients, mix well with a large spoon, finally the olives.
Put half of the dough in a medium-greased form and lightly sprinkle with wheat flour. Spread the cover as it was a pizza See the photo.

The raw dough should have a thick finger, do not put too thin.
With the other dough make a sweet pizza with pre cooked baking. See below .
Notice:
If its shape is large the yield is of only one pizza.
Roof:
1 or 2 medium onions
4 tomatoes without skins and without seeds, being 2 for the filling and the other 2 for the cover
2 tablespoons chopped parsley
1 big chicken breast cooked and shredded sautéed with tomatoes and onion
1 cup finely chopped green olives, half in batter and the other on top
1 cup of well-filled cubes half cure Minas Standard
2 tablespoons of olive oil to water after you put the cover.
If you like you can add some basil leaves in the dough and the toppings.
How to Prepare for Coverage:
In a pan put the oil, the onion the tomatoes the chicken breast already cooked and shredded.
Then the other ingredients. When all is ready, add the chopped olives, parsley,
Allow to cool and spread the cover over the crust, just like the pizza.
On top of the cover the cheese cubes the tomatoes and the onion, olives.
If you prefer to do it your way,

Preheated 180 ° C oven, let stand
If you want you can mix the filling with the dough.
Oven 180 º C until blush.
High form grows a lot.
The heavy dough, not to spill in the oven, if you need to add more wheat flour
Pick up the ingredients of your preference.
Note:
.
* The amount of coverage is to your liking for more or less. *

Substitution of filling:
Sardine canned tuna drained, leftover cod leftovers, leftover meat pieces or ground braised with plenty of seasoning, onion, garlic, fine herbs.
II Option:
With the same dough can make sweet pizza.
In a form stretch the dough that must be sticky, over milk condensed to taste.
Overhead slices of pre cooked apple with or without peel.
Top cinnamon powder.

Calf Vapt Vupt Student Bean + Photo III Options - Chef Tips

Calf Vapt Vupt Student Bean + Photo III Options - Chef Tips
Ingredients:
I Option:

1 large shell of cooked and seasoned brindle beans, or the carioquinha beans, or its preferably with the exception of black beans
1 1/2 liter of cold water
2 garlic cloves, remove the kernels if old kneading, then fry with two tablespoons of oil (optional), or
1 tablet vegetable broth
2 nests of pasta broken angel hair

Other Ingredients:

I tablespoon of curd (optional) or
1 tablespoon grated cheese (optional)
Choose grated cheese or grated cheese

Way of preparing:

Beat the beans with water in the blender. Do not scratch. see below
Bring to the boil.
Break the angel hair noodles, pour in the hot broth of the beans, mix well with a fork of high handle, leave for 3 'on the fire, turn off the fire cover the pot leave in resting 3 to 5 minutes at rest.
Separately place the oil and garlic let fry without burning, then pour into the soup, or substitute for broth.

How to Serve

Serve in a deep dish with a shallow dish, sprinkle with grated cheese.

Note:
Bean curd is optional, has the fibers.
If you have digestion problems
Chef Tips:

When leaving the bean sauce, throw the water away, wash several times to avoid gas.

II Option:

You can substitute the pasta for 1 cup of (cooked rice tea) or Crótons.
Crotons are cubes of toasted bread.
III - Option
Bean soup:

! Liter of bean broth already seasoned, thicken with cornstarch, or cassava flour, corn, all dissolved with water.
Choose an ingredient above,
Put the stew on the previously seasoned fire, put the dissolved cornstarch in a little water.
Pour slowly and slowly into the hot broth, stirring not to soothe.
Do the same (same) with the other flours

To serve:
Make same as above

Note:
Dessert fruit to choose
Apple, orange, banana, gossip among others, or
Cheese with guava. (Romeo and Juliet)

Calf Vapt Vupt Student Bean + Photo III Options Chef Tips

Calf Vapt Vupt Student Bean + Photo III Options

Chef Tips
Ingredients:
I Option:

1 large shell of cooked and seasoned brindle beans, or the carioquinha beans, or its preferably with the exception of black beans
1 1/2 liter of cold water
2 garlic cloves, remove the kernels if old kneading, then fry with two tablespoons of oil (optional), or
1 tablet vegetable broth
2 nests of pasta broken angel hair

Other Ingredients:

I tablespoon of curd (optional) or
1 tablespoon grated cheese (optional)
Choose grated cheese or grated cheese

Way of preparing:

Beat the beans with water in the blender. Do not scratch. see below
Bring to the boil.
Break the angel hair noodles, pour in the hot broth of the beans, mix well with a fork of high handle, leave for 3 'on the fire, turn off the fire cover the pot leave in resting 3 to 5 minutes at rest.
Separately place the oil and garlic let fry without burning, then pour into the soup, or substitute for broth.

How to Serve

Serve in a deep dish with a shallow dish, sprinkle with grated cheese.

Note:
Bean curd is optional, has the fibers.
If you have digestion problems
Chef Tips:

When leaving the bean sauce, throw the water away, wash several times to avoid gas.

II Option:

You can substitute the pasta for 1 cup of (cooked rice tea) or Crótons.
Crotons are cubes of toasted bread.
III - Option
Bean soup:

! Liter of bean broth already seasoned, thicken with cornstarch, or cassava flour, corn, all dissolved with water.
Choose an ingredient above,
Put the stew on the previously seasoned fire, put the dissolved cornstarch in a little water.
Pour slowly and slowly into the hot broth, stirring not to soothe.
Do the same (same) with the other flours

To serve:
Make same as above

Note:
Dessert fruit to choose
Apple, orange, banana, gossip among others, or
Cheese with guava. (Romeo and Juliet)

Homage to Father's Day To All Parents of the World

Homage to Father's Day To All Parents of the World
Congratulations and best wishes for Father's Day.
Health, Joy, Hope, Faith, Success Love, Peace and Prosperity

Notice:
This cake photo is not mine, I have sinced through the Internet on my page

Suggestion for Father's Day + Photos Haddok With Vegetables With Secret Chef

Suggestion for Father's Day + Photos
Haddok With Vegetables With Secret Chef
Rice with Raisin Raisin
See below for more information about the photos

Ingredients:
1 kilo haddok cut into cubes, season only with salt, or fish of your preference.
If you like you can put 2 tablespoons of dry white wine.
Do not put lemon that dries the fish ..
* Each normal person eats at least 250 to 350 grs. Of fish, that is without the breading being weighed separately.
Notice:
The fish people eat three (3) times more than the red meat.
Vegetables To Choose:
Asparagus, Mushrooms, or Artichokes Background canned, drained, washed and cut to taste.

Other Ingredients:
1 can of drained asparagus, washed and chopped into large pieces, can be replaced by:
Notice:
Mushrooms Artichokes canned, do the same procedure above, that is, drained, washed to remove the additives, dyes and preservatives.
* If you want can serve according to the photo *

To Empanar:
½ pound of flour see below
3 to 4 eggs beaten
1 bowl of sifted wheat flour
½ liter of corn oil or another of your preference, except for olive oil. If you go to the fire, lose all medicinal properties.
Way of preparing:
Season the fish, let it rest for 30 minutes or up to an hour.
Chef's Secret:
Before Drying dry with paper towel and then pass oil on all posts.

To Empanar:
Dry the fish with paper towel, then pass oil in all the posts, remove the excess.
Pass the wheat flour, then the beaten eggs and the flour, screw well to remove the excess flour, both the wheat flour and the flour.
Fry in hot oil, lower to cook well inside.
Put on paper towel and remove all excess oil, leave the fish very dry.
If you want you can bake in the traditional oven
You can grill on the plate without breading.
Lay the skin facing the plate, then turn and bake on the other side.
Do not leave too much time that dries out and misses the point, it is usually 10 'to 15' minutes, this is depending on the thickness of the put.
II Option:
Replacement:
You can exchange the Haddok for salmon, white hake, sea bass, flounder among others.
Follow up:
Rice with Raisins:
Ingredients:
2 cups freshly cooked (tea) rice
4 cups (tea) cold water
1 cup of raisins without seeds or to taste
1 tablespoon butter, no margarine serving
½ cup (tea) chopped parsley
1 tablespoon minced fresh mint (optional)
1 or 2 tablespoons (chopped onion wedges into thin slices.
Way of preparing:
Put the rice in a pan, without frying, add the cold water, the salt, 2 tablespoons grated onion and 2 tablespoons oil, cook until dry, or
Put the water to boil with salt, oil the onion, when the water boils pour the rice, mix well, leave on the fire until dry, this procedure sometimes needs some more water for the rice to be cooked.
I always use this method besides being easier, they say it is better for health.
How to Prepare Raisin Rice:
Heat the butter in a large skillet over low heat, throw the raisins and let it heat for 5 minutes, stirring constantly.
Then add the cooked rice mix well, remove from the heat and add the parsley and the finely chopped spring onion and mint.
"Optional:"
If you like you can add some chopped walnuts roughly.
Arrange on a large platter of stainless steel, silverware or crockery.
If desired you can spruce the edges with dried fruit, or fresh minced. Mango, orange pineapple and others.
You can serve other fresh fruits cut into polka dots, melon, papaya, watermelon, mango, apple, pear to put lemon in apples and pear, not to darken
If it is to serve only pineapple in slices fry in the oil and sprinkle still on the fire with sugar and cinnamon on top.
Pass the whole asparagus or pieces into the butter.
Serve the asparagus separately.
You can serve salad with green leaves, plus cherry tomatoes.
Note:
Thread flour is made with crisp toasted bread and crushed sifted.
Do not confuse with cassava flour that is tuber (root).
Note:
Recapping:
1. The breaded haddok can be roasted in the traditional oven, placing a drop of oil or butter (not margarine) on top.
2.Green on unpeeled plate.
First place the skin part, leave 10 'to 15' minutes then turn, do the same procedure on the other side, that is, if it is thick.
*** You can use other fish of your choice **: *
Salmon, White Hake, Sea Bass, Sole among others.
Do not overcook the fish that dries out and it gets horrible hard.
Caution:
The fish has the right spot to stay juicy.
Important information:
The photo is not from haddok is of another suggestion.
I did not post the haddok fish photo so the photos came out horribly shaky.
The potato in the photo is fried.

Chicken Wrap Steak + photo

Chicken Wrap Steak + photo

Notice see below:
The chicken overcoat is tastier than the breast, which is dry.
Ingredients:
4 to 6 boneless chicken overcooked
If you do not know how to bone, ask the butcher to do this procedure.
Oil or butter for frying
Spices:
1 tablespoon of salt (dessert)
25 to 50 grs. Of dried oregano or one tablespoon of oregano (optional)
Way of preparing:
Remove the skin, fat and bone from each sachet.
Season with salt, oregano, leave to rest for half an hour, inside the refrigerator.
Fry the overcook in butter or corn or soybean oil.
When you're golden, turn around. Do the same procedure on the other side.
Accompany potatoes cooked in the micro waves see on my page or blog, the way to do.
Serving Mode:
It comes with boiled potatoes cut in half and Italian tomato salad.
If you prefer, serve with rice and beans.
Rice and beans is the complete dish of the Brazilian, one complements the other, that is, what is lacking in rice the complete beans and vice versa.
II Option:
Stuffed sobrecoxa.
½ pound boneless onion season with salt and oregano.
Other Ingredients:
2% of the meat's weight of salt, or 1 teaspoon full of salt.
2 tablespoons dry white wine (optional), can exchange for red wine vinegar
1 tablet of beef broth
1 cup hot water to dissolve the broth
Filling:
4 large sleeves Adem or another sleeve from the fleshy season cut into thick, ear-type strips.
300 grs. Sliced ​​ham
300 grs. Of Brazil nuts (Brazil nuts), or
Ground cashew nut.
300 grs. Thinly sliced ​​mozzarella cheese
10 large black plums without the core
Note:
The ham is to put out the rolls. To hold with a toothpick.
The broth of the meat is to put in the baking dish already dissolved with water, or with orange juice or mango juice.

* If you prefer you can put the ham open inside the rolls and also out *.
The filling. *It's my favorite one*.
Cook the lumps of the mangoes with the broth.
Way of preparing:
Season the bird, let it rest for half an hour inside the refrigerator, then dry well, with paper towel.
Open on top of a board of meat the overcoat place a thick slice of mango with 2 tablespoons of farofa (ground cashew nuts), add the plum coils well and wrap the ham wrapped with toothpick outside.
In separate cooking the mango lumps with half a liter of water and the broth, let in the fire until halved, let cool well, before using.
Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango.
Bring to bake in weak oven 150 º C for 30 minutes or until blush.
The oven temperature is right is 150 ° C.
To finish:
Before removing from the oven put a slice of mozzarella over each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a serving tray lined with a bed of lettuce leaves, over them, spread the mango puree, or separate servant

Note:
See on my page or in my blog other fillings. Chest of Nonna Antonieta.

Chicken with catupiry

Chicken with catupiry
Ingredients:
2 pounds of chicken cut into pieces, or overcook, without furs and fats
1 liter of homemade gravy ready
½ cup corn oil
Sauce:
½ pound onion, chopped into small pieces, or grated
2 kg of mature tomato, skinless and seeded
Spices:
1 tablespoon of salt, or a little more, in moderation.
1 teaspoon of ginger (optional). See below.
½ teaspoon (ground) bay leaf, or 2 bay leaves,
3 cloves garlic (if it is old) without crumbly crumb
1 cup chopped parsley,
1 tablespoon (shallow) sugar or an entire medium carrot cooked in the sauce. (Serves to remove the acidity of the tomato).
See below:
1 tablespoon of pepper sauce, or ½ finger pepper of young, seeded and without the white veins.
1 pinch of cinnamon powder or a piece of cinnamon stick.
Other Ingredients ::
1 large box of catupiry cheese or 2 small boxes
Catupiry is a fuller (firm) curd.
Way of preparing:
Wash the quencher with salt and garlic let stand for two hours. Then fry lightly.
In separate fry the onion until wilted, add the tomatoes, and all the seasonings with the exception of the parsley.
Put the carrot or the sugar, leave to cook until it is a thick sauce.
Cook for at least half an hour (or longer) until the tomatoes are well cooked topping.
The longer you cook the tomatoes, the better it gets.
In Half of Cooking:
In the middle of cooking put the already fried chicken leave on the fire until the chicken is tender, and with little sauce, add the chopped parsley.

Before serving remove and discard bay leaf, cinnamon stick and carrot

Pass the chicken with the sauce to a high refractory, or several cumbuca.

Cover with a layer of 1 (one) centimeter of catupiry cheese.
If you want you can do it individually.

Bake in the oven at 180 º C until melted

Serve with white rice or boiled potatoes.
Follow up \;
Salad of cress, or green salad with lettuce, almeirão, endive and others, or lettuce, grated raw carrot and cherry tomatoes.
Note:
Many people replace sugar or carrots with 1 teaspoon of baking soda.
Beware of the baking foam too much, can not put in the pressure cooker, which runs the risk of accident.
Warning - Who has high blood pressure should not use ginger.

The photo I publish later.

Suggestion for Father's Day or for Sunday + Photos

Suggestion for Father's Day or for Sunday
Duck or Chester Stuffed with Rice with Raisins + Photos

The Bird chosen with Stuffing and Raisin Rice
Ingredients:

1 old big duck

Spices:

2% of the weight of the meat of
1 tablespoon (shallow) for every pound of duck meat
1 teaspoon of ginger powder or
3 slices of fresh ginger (optional See below
1 glass of dry white wine
1 whole pepper finger of seeded minced seed
1 large chopped onion
2 fresh bay leaves
2 fresh oregano twigs, or basil
2 fresh rosemary sprigs
2 sprigs of fresh mint
1 bunch whole parsley and chives
2 oranges in peel, thinly sliced
1 lemon only the juice
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves

Orange Sauce:

1 cup of broth from bottom of baking pan or
1 glass of beef broth
1 glass of orange juice
1 tablespoon lemon juice
2 tablespoons of wheat flour
2 spoons of butter
½ cup finely chopped orange peel
½ liter of boiling water to throw over the orange peel


 Way of preparing:

Wash the bird thoroughly, loosen the skin on the chest and thighs of the duck.
Do not pierce the skin of any bird if you want to stick under the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange and lemon juice and dry white wine.
Leave it tempered for 24 hours inside the refrigerator capped with a napkin, or inside a thick plastic bag.

The next day place the duck with the chest up, in a large saucepan with the seasonings and water, bring to the fire to boil for half an hour approximately.
Turn off the heat and let it cool inside the covered pan.
After cooling, remove the seasoning from the pan.
Put the duck in a baking sheet lined with foil, pour a cup of seasoning broth, strained.
Kiss under the skin, breast and duck thighs with butter, or with slices of bacon
Cover with foil, so that it is loose over the bird, so that it does not stick to the bird.

Bake in preheated oven at 170 º C for 40 to 60 minutes for each pound, according to your stove.

How to prepare the sauce:

Put the melted butter in a pan with a little of the bottom of the baking dish, being careful not to get too salty.

Then mix the orange juice and the lemon juice, let it boil well, for 5 'to 10' minutes.

Dissolve the wheat flour with a little cold water or with orange juice, pour in the sauce stirring constantly until the flour is cooked and the sauce becomes thick.
 I- Option:
Garrison:
Cut several peel of the orange into thin strips, without the white part, throw boiling water, let the fire to boil, strain into a fine sieve. Replace water and repeat this operation 3 times.
Then place the fleshed shells in a syrup of sugar, cinnamon, cloves and ginger, cook until thick syrup and peels shine.

Garrison:

II - Option:

1 pound of fresh oranges, or compote.
You can substitute for orange jam or orange slices.
Green leaves of crisp lettuce, black plums without the pits.

Accompany rice with raisins, and green salad, or mashed potato, carrot, or mandioquinha

Note:
New duck does not need to cook before baking, nor do the other new birds.
Old rooster and turkey should cook a little before roasting.

Rice with Raisins:

Ingredients:

2 cups freshly cooked (tea) rice
4 cups (tea) cold water
1 cup of raisins without seeds or to taste
1 tablespoon butter
½ cup chopped parsley (optional)
1 tablespoon chopped fresh mint (optional)

How to prepare the rice:

Put the rice in a pan, without frying, add the cold water, the salt, 2 tablespoons grated onion and 2 tablespoons oil, cook until dry, or
Put the water to boil with salt, oil the onion, when the water boil place the rice, mix well, leave on the fire until dry.

How to Prepare Raisin Rice:

In a large skillet, heat the butter over low heat, throw the raisins and let it heat for 5 minutes, stirring constantly.
Then add the cooked rice mix well, remove from the heat and finally add the minced parsley and mint very small.

If you like you can add some chopped walnuts roughly.
Arrange on a large stainless steel dish and garnish the edges with dried fruit, or fresh chopped. Mango, orange and others.

Filling For The Duck:

Ingredients:

2 cans of ham pate
3 sour apples grated in thick coarse
2 tablespoons butter
2 tablespoons of catupiry cheese, or
2 tablespoons grated Parmesan cheese
1 cup of salt wafer crushed in processor or liqidifier

Way of preparing:

Mix the pâté with the butter the catupiry cheese, the apples and the crushed biscuit, if you want you can suspend the butter and use more cheese catupiry

Mini Microwave Cake - II Options + Photos

Mini Microwave Cake - II Options + Photos

The mini cake recipe is the same as the mug cake, the difference is the most practical, in addition to the ingredients is double. Liquids are beaten in the liquidifier and have other suggestions.

Ingredients:
I - Diet Option
II - Sweet Option See below

8 tablespoons (tablespoons) of wheat flour, or what you need
8 tablespoons (shallow) soup of cow's milk
8 tablespoons (shallow) corn or soybean oil
8 tablespoons of (shallow) chocolate powder or cocoa, or diet chocolate. See below.
2 tablespoons (2 tablespoons) of sweetener powder for own oven and stove Do not put too much sweetener that gets bitter
1 teaspoon baking powder
2 whole eggs
1 teaspoon ground cinnamon powder.
Way of preparing:
Beat 3 'to 5' in blender, eggs, milk, oils and powdered sweetener. Book it.
In a bowl put the sifted wheat flour, the chocolate powder the salt, the cinnamon powder and the chemical baking powder, mix well.
Slowly pour the ingredients of the blender slowly until a homogeneous mass
If it becomes too liquid add more wheat flour until the dough becomes thick.
Notice:
* If you get too much liquid pours into the microwave. *
Oil with a 500 ml capacity container.
The above recipe gives two (2 cakes).
Do not forget to put a little less than half the mass, it grows a lot.
If you prefer to do it in a smaller form, always putting less than half the height of the shape.
High power 2 'minutes for larger vessel.
If you do it in smaller form it is 1.2 (one minute and two seconds.).
Test to see if it is roasted and moist. Do not let it bake too much that gets hard.

If you want you can change the chocolate flavor by grated dry coconut, hydrated lightly, with a little cold water

Or half a half 4 tablespoons (cocoa) of cocoa and 4 tablespoons (grated) dry coconut grated hydrated
Note:
Read the package, make sure it has sweetener along with the chocolate.
If you have sweetener, put (less sweetener) only half of the measure.
Take a test making a cake. After testing do the other
The measure of a spoon of tea or of (soup) normal means neither too full nor shallow.

Mini Cake Sweet II:
Ingredients:
II - Option with sugar:
Ingredients:
8 tablespoons (normal) wheat flour
8 tablespoons sugar
8 tablespoons of chocolate or chocolate powder
8 tablespoons corn or soybean oil
8 tablespoons of cow's milk
1 teaspoon full of chemical baking powder
2 whole egg eggs.
1 teaspoon of cinnamon

Way of preparing:

Beat by 3 'to 5' in the blender, eggs, milk, oils and sugar. Book it.
In a bowl put the sifted wheat flour, the cinnamon powder, the chocolate powder, the salt and the baking powder, mix well.
Pour slowly and slowly the ingredients of the blender mix well, until a homogeneous mass
If it becomes too liquid add more wheat flour until the dough becomes thick.
Notice:
* If you get too much liquid pours into the microwave. *
Oil with a 500 ml capacity container.
The above recipe gives two (2 cakes).
Do not forget to put a little less than half the mass, it grows a lot.
If you prefer to do it in a smaller form, always putting less than half the height of the shape.
High power 2 'minutes for larger vessel.
If you do it in a lower form Light high power 1.2 (one minute and two seconds.).
Test to see if it is roasted and moist. Do not let it bake too much that gets hard.
If you want you can change the chocolate flavor by grated dry coconut, hydrated lightly, with a little cold water

Or half a half 4 tablespoons (powdered) chocolate and 4 tablespoons (grated) dry grated coconut, hydrated
Suggestion:
You can put hydrated seedless raisins.
Ground walnuts or other nuts