It is the Carrê or Suan de Panela

It is the Carrê or Suan de Panela
Ingredients:
l sheepskin
It's Carrê, or Suan, in one piece.
formed by the loin, vertebrae and two more fingers of rib
1 liter of hot water, put gradually

Spices:
1 tablespoon refined salt
6 cloves garlic, crushed if old, remove crumb
l glass of cachaça (it serves to take the strong smell of the lamb) or
1 glass of red wine vinegar
l glass of dry white wine
Other Ingredients:
10 boiled potatoes, shelled, shelled
1 bunch of pre-cooked broccoli in small bouquets or
1 cauliflower also in bouquets
2 medium peeled carrots cut into small slices or crosswise
3 or 6 large onions,
1 cup chopped parsley
Way of preparing:
Wash the ridge in running water, dry with paper towel or clean dish cloth, then season.
Put the piece of mutton in a large bowl of crockery or tuperware, pour the seasoning. stir well so that all the meat is tempered, pass to a refractory, after it rested 12 hours.
Leave in the seasoning for 6 to 12 hours, turning occasionally, inside the refrigerator.
Place the spine inside a refractory covered with napkin. or film paper.
If you want you can put in large tuperware with lid inside the refrigerator.
How to Cook the Ridge:
In a large pan fry the lamb until it is very golden, on all sides.
When golden, add the onion to wilt
Dripping hot water slowly, until cooked, over low heat, for about an hour, or until it is soft and all the water has dried.
Serving Mode:
Place the rump of the lamb on a platter, behind the seasoned potatoes sprinkled with parsley and then the broccoli passed on the butter and the other vegetables.
Served with white rice. Salad :
I option:
Salad of watercress, onion and red bell pepper sliced ​​or arugula, lettuce, almeirão, endive, chopped raw cabbage.
II option
Lettuce, cherry tomatoes and raw carrots grated in the thick drain.
It can serve the rump with farofa., Or salad of cooked vegetables, with mayonnaise sauce.
See mayonnaise of vegetables without egg.
Note:
If you want you can bake in the oven 160 º, 30 'minutes for each pound of meat of the suan. Lined with aluminum foil, before having fried the ridge on all sides, without water.

Uruguayan Soup of Fruits for the Elderly

Uruguayan Soup of Fruits for the Elderly

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, without skin, cut into cubes
2 peaches without peel, peeled, cut into cubes, or nectarine
1 cubed pineapple sausage without the thick crust
1 half seeded saucer cut in half
2 bananas, cut into cubes, or sliced
1 piece of cinnamon stick
3 blackheads from India
½ cup sago put of 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
The above fruits choose at least 6 units.
The amount of fruits above give 6 servings.

Way of preparing:

Wash fruits well, cut into cubes, place to cook with water, sugar, salt, cloves and cinnamon.
After the cooked fruit, put the sago, 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.
.

Lamb Shank With Chef's Secret + Photo

Lamb Shank With Chef's Secret + Photo

Ingredients:
1 whole reed of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) filled with crushed garlic, if old, remove crumb
1 tablespoon of spicy paprika
1 teaspoon or grated fresh ginger (soup)
½ teaspoon of ground cloves or to taste
1 teaspoon ground cinnamon
1 bay leaf or ½ teaspoon (coffee) bay leaf powder
1 pinch of nutmeg (optional)
1 bunch of whole parsley and other herbs to your taste
The rosemary put only half a chicken
1 finger pepper, without the seeds and without the streaked white veins.
If you like you can use Nonna's Seasoning,
Sauce Ingredients is (optional):
2 red peppers, or 1 red another yellow
2 tablespoons of broth dissolved in a little water (optional).
1 glass of dry white wine
1 medium glass of pickled mushrooms drained and washed and chopped in half
3 ripe tomatoes, skinless and seeded, chopped
1 garlic only the white part cut into thin slices
1 teaspoon of spicy paprika or chili sauce
2 tablespoons (soup) filled with lard or ½ cup oil
Chef's Secret:
How to Take the Lamb's Strong Smell
First thing is to remove the gland (bodum) from the lamb's leg that smells strong in the flesh.
The gum (bodum) is in the back leg of the lamb, looks like a dark bean grain, lies between the tendon and the leg bone.
Here's how to prepare:
How to Prepare the Leg of Lamb:
Thoroughly wash the lamb's leg in running water, already without the gum (bodum) several times then dry with paper towel.
Season the meat with the seasonings listed above.
Put the shank into a large plastic bag with all the seasoning, tie it with cotton string.
Put the bag inside a dishware, or thick plastic, carry the refrigerator for 12 or even 24 hours.
Then remove the shank, pass to a baking sheet lined with foil, add half a cup of the sauce.
Grease the meat with lard or cover with slices of bacon.
Bring to bake preheated oven 160 º C, for 40 minutes for each pound of meat, covered with aluminum foil.
Chef's Secret:
To find out if the shank is roasted, wring a knife with a small blade if it leaves a pinkish liquid, it is still raw, leave it in the oven for a little more than half an hour before removing it from the oven, remove the aluminum foil and let it blush.
Be careful not to let it bake too much, it dries the meat ..
The palette should be juicy.
The Secret is the way to bake.
How to prepare the sauce:
Sauté the onion with the bell peppers and the garlic, the tomatoes add the stock broth, and the spicy paprika, finally the mushrooms.
Serving Mode:
Place the lamb on a platter separate from the gravy.
Accompany whole cooked potatoes in butter and garlic
Baked Bean Salad, seasoned with plenty of onion, parsley, chives and green olives all chopped, and a little broth of broth.
If you want you can also make a watercress salad with sliced ​​onion and cherry tomatoes.
It can be served with sweet or salted farofa.
Follow the farofa recipes in the next post.
My recipes, some are very long.
I write detailed for Culinary professionals, or beginners.
People who want to make or sell for Christmas and New Year's Eve, or other occasions.

I am, passing all my secrets from long years to Pros or Beginners.
And how to serve, too.
Make decoration see the photo.

Braised Loin With Carrot (eggs) Yarn + Photo With Follow-Up

Braised Loin With Carrot (eggs) Yarn + Photo With Follow-Up
Original and very tasty dish

Ingredients:

2 pounds of pork loin cut into three equal strips in the lengthwise direction.

Filling:

3 apples peeled, cut into boiled cubes
1 cup of black plums, pitted, cut in half
pineapple slices in syrup (drained) to decorate.

Seasoning,
2 tablespoons of salt
2 glasses of white wine
Fresh herbs, (sage, mint, parsley, basil) among others the amount is a little bit or taste, can only put one or several depends on your taste

Remove the herbs before stuffing.

Way of preparing:

With the meat whisk, beat the loin strips to make them look very thin.

Mix the apples with the plums, place in the center and along each strip and fold each one in half.

With the strips already stuffed, make the braid and sprinkle it with a little pineapple syrup.

Take the preheated oven (160 º C) covered with aluminum foil, for forty minutes for each pound, half an hour before removing from the oven, remove the aluminum foil to let it flush slightly


Do not let it get past the hardening point
Serve with carrot wires (egg yolks).

Carrot Eggs Yarn

200 grs. of grated carrots, in a special device for making long strands
(it is sold in the Central or Lapa market or in SP - Brazil free trade shows)
1 cup of refined sugar
½ cup of cold water
5 blackheads
2 branches of cinnamon sticks
1 slice fresh ginger (optional)
You can fold the syrup if you like.


Method of Preparation:

Bring a pan to the fire with water cinnamon sugar, clove the ginger, mix well off the fire, do not stir while in the fire.

Let it cool until thick.

Put the grated carrot, to cook in this syrup
When the carrot is cooked, strain into a sieve while it is hot.
Use the carrot to decorate the entire back of the loin.

Note:

The carrot egg strands look like real egg strands.
Besides being original is beautiful and tasty.
The photo is mine from a story there on the Ponte Preta Farm (Monteiro Lobato) on the side of an Italian statue and the pool on the side.
Follow up:
Almond Branches

Ingredients:
150 grs. ground almonds with or without skin
100 grs. of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups of crushed salted cracker or cornmeal.
1 or ½ cup of raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you want you can put some pepper.
Decoration:
Place the farofa on a platter and garnish with a hortencia made of carrot or turnip greens, stuck in a piece of stick, stuck in a potato with a peel.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Around the farofa put stuffed apricot.
With ricotta, ground ham, parsley and nutmeg is optional
* See past recipes salted from stuffed fruits or wait for me to post again, apricot, peaches and black plums *.

Pork Pork (pork) With Chef's Secret + Photo

Pork Pork (pork) With Chef's Secret + Photo

Pork Pork with Pepper and Onion Sauce Accompaniment + Decoration Rectified
Ingredients:

1 whole pig shank at least 3 to 5 pounds
Spices:
1 chopped onion
10 cloves of crushed garlic if it is old remove the crumb
2 very small branches of rosemary, do not put too much
6 leaves of sage
1 whole pepper finger of seeded minced seed
1 glass of wine vinegar
2 cups (200 ml) dry white wine
½ teaspoon of bay leaf powder or
2 to 3 bay leaves
1 bunch of parsley with whole chives washed

Chilli Sauce:

4 large onions cut into thin slices
6 two green peppers, two red, and two seedless yellow cut into 1-centimeter strips.
4 to 6 stalks of celery cut into strips of 5 centimeters cooked
1 cup (sour) parsley with chopped stem
½ cup (tea) green onions, finely chopped
1 cup (tea) corn oil.
1 glass of vinegar
½ cup water or dry white wine

How to prepare the shank:

Do not remove fat from the shank.
Put all the ingredients of the seasoning put inside a large bag of plastic suitable for cooking.
Leave in the seasoning for 12 to 24 hours the process of putting in the plastic bag is (optional).
Before baking the shank, remove all seasonings.
Arrange the shank in a baking sheet lined with aluminum foil, greased with oil.
Cover with foil, not too close that can stick to the meat.
Bake at 160 º C for approximately 4 hours, or 30 minutes for each pound of meat.
Always checking the color of the shank.
CAUTION
Do not let it get past the point that gets hard dry.
Chef's Secret:
To Know if the Ham is Roasted:

Make sure it is roasted by putting a thin knife deep enough, if it leaves a pink liquid is still raw, return to the oven again for one (1) hour.
If it has not left nothing is roasted.
When to Remove the Foil:
One hour before removing the shank from the oven, remove the aluminum foil, set the temperature to 180 ° C, leave until slightly colored.
Let it cool inside the Oven.
Use gloves to remove the still hot shank and then go to a bench.
If you want you can slice.

How to prepare the sauce:
Put the oil in a large pot, add the onion the celery, let the fire until wilting, stirring with a spoon of high handle.
Add the peppers, sauté well until they are cooked, stirring constantly if you need to drip a drop of hot water slowly and slowly.
Then add a glass of vinegar and half a glass of water, leave on the fire without stirring, until reduce appeals half.
Serving Mode.
Put the roasted shank on a platter of clay or stainless steel.
Serve the sauce separately.
Another option is to put the sauce on top
Can serve cold or hot shank.
The sauce is served cold.
Do not forget to make the decoration
Slice the pork well thin, put 2 to 3 slices in each dish and the sauce on top.
Note:
Leftover shank is for snacks.
Slice the finely chopped ham between the slices the wet serve with snack type bread.
Farofa With Sausage or Chicken Kids:
½ cup of tea
2 cups (tea) of cornmeal or
half of corn and half of cassava flour
1 cup chopped green olives
1 cup chopped parsley ½ cup (tea) green onions, cut into thin slices.
l grated onion
50 grs. chopped bacon
100 grs. cooked and ground sausage, or cooked and ground chicken, salt and pepper to taste.
4 boiled eggs and chopped very small, or raw fried scrambled.
Way of preparing:
Fry in the oil the bacon with the sausage then add the onion let it dry, add the flour, boiled eggs, olives the parsley, salt and pepper.
Serving separately;
Decoration:
Make a "cup of milk" flower using turnip and center in the fine carrot and fresh celery sprigs with the leaves.

Loin Braised With Fruits + Photo See the

Loin Braised With Fruits + Photo See the

decoration
Compote of peaches, figs, pineapple, black plums without the core.
You can put mini baked pear in gooseberry.

Ingredients:

2 pounds of pork loin cut into three equal strips, lengthwise

Filling:
3 apples peeled, cut into boiled cubes
1 cup of black plums, pitted, cut in half
Pineapple slices in syrup (drained) to decorate.

Seasoning:

2 tablespoons of salt
2 glasses of white wine
Herbs to taste, (sage, mint, parsley), and others to taste.
Remove the herbs before filling and preserve the white wine.

Way of preparing:

With the meat whisk, beat the loin strips to make them look very thin.

Mix the apples with the plums, place in the center and along each strip and fold each one in half.
With the strips already stuffed, make the braid and sprinkle it with a little pineapple syrup.
To Bake:
Put the loin braid on a baking sheet with the white wine. Take the preheated oven 180 º C covered with aluminum foil, for 40 'minutes for each pound.

Just before you toss the loin from the oven.
Take the aluminum foil to blush.
Serve with sweet farofa and round pear baked in gooseberry.

If you prefer to do the braid without the filling, only intercalando the fruits on top.
Before serving, make the final decoration.

See the sweet farofa and pear compote on Facebook
Nonna Antonieta's Chest or Blogs
baudanonna.blogspot.com

Loin Stuffed For Christmas - Rectified III Stuffings

Loin Stuffed For Christmas - Rectified III Stuffings
The photo has already been published in the previous follow up recipe.

Ingredients:

2 pounds of fresh or frozen loin
A large open loin blanket

Spices:

1 cup of lemon juice to wash the loin
2% of the weight of the meat of fine salt (two tablespoons of shallow soup) One spoon of soup for each pound of meat.
1 glass of white wine
4 cloves garlic, crushed (if old) without crumb

Filling I:

200 grs. of sliced ​​ham or sliced ​​smoked turkey breast
200 grs. of sliced ​​mozzarella
50 grs. chopped bacon (optional)
1 large grated onion
1 cup (sour) parsley with chopped stem
1 cup chopped green olives
2 tablespoons of capers
1 large apple grated in thick coarse
1 cup cooked, squeezed and chopped spinach (optional) see below
2 tablespoons of catupiry cheese or grated Parmesan cheese (optional)
1 pinch of salt

How to prepare the filling:

Mix in a bowl, the onion with the bacon, the parsley, the olives, the capers, the grated apple and the spinach, and the salt.

Once the loin is tender, place a layer of ham, put the mozzarella on top and then the other ingredients mixed.
Roll the loin as if it were a rocambole, wind tie with cotton string.
Tie, loin back with cotton string to keep your shape, or stick with sticks and thread the string several times until firm.
After roasting, do not forget to take out the toothpicks and the string, cutting with the kitchen scissors.

Recheio II:

½ pound of crushed fresh ricotta
100 grs. of chopped black plums, or apricot
100 grs. of raisins without seeds
100 grs. of pineapple in minced drained syrup
2 grated apples in thick coarse
2 tablespoons chopped parsley and parsley
½ teaspoon (coffee) of nutmeg or a pinch
1 tablespoon of salt (coffee)
2 tablespoons (soup) catupiry cheese or grated Parmesan cheese

How to prepare the filling:

Knead the ricotta with a fork, add catupiry cheese and chopped black plums, raisins, pineapple cubes, grated apples, parsley, salt and nutmeg.

Mix all the ingredients, make a roll and place inside the loin already open, tie with cotton string, then tie back on the back with the string, so as not to lose the shape.
See more details above, previous filling

Recheio III:

100 grs. of ground sausage or ground smoked turkey breast
50 grs. of bacon (optional)
1 cup of grated onion
1 cup chopped parsley
1 cup chopped green olives
2 eggs cooked and passed by the juicer (it is passed by the same juicer)
4 grated apples in thick coarse
2 tablespoons (3 tablespoons) crushed salted crackers or grated bread
2 tablespoons grated Parmesan cheese

How to prepare the filling:

Mix all the ingredients, put the filling, same as the previous ones.

Method of Preparing the Loin:

Cut the loin in half lengthwise without loosening the pieces then cut from the inside out, or,
Ask the butcher to do this for you.

Open the loin as if it were a large steak, if you need to tune it with the meat beater, there is a large blanket.
Thoroughly rinse the loin in running water, then season with salt, lemon white wine and crushed garlic, let stand for 6 to 12 hours in the refrigerator in a crockery or pyrex bowl, topped with foil or dishcloth.

Then remove all seasonings dry well and put the filling, tie with cotton string to keep your shape.

Place the stuffed loin on a baking sheet, lined with aluminum foil with little brewed broth, covered with aluminum foil.

Bring to bake in preheated oven medium 180 º C, put 40 'minutes for each pound of meat.
Just before taking the loin from the oven, remove the foil and let it brown well.
Serving Mode:

1. Can serve with apple stuffed with apple puree, black plum stuffed with cheese. ricotta carrot
2. Serve on a stainless steel platter with pineapple compote, peaches, figs,
With small pear cooked in gooseberry,

3. Can also serve with cooked vegetables in butter
Whole small potatoes, carrots cut into strips, asparagus, heart of palm, black olives, broccoli etc.
Garnish around the platter with lettuce leaves.


Note:
To cook the spinach, defolish, wash and throw in the boiling water, let stand until boil then count 1 'minute.
Put in the vegetable runoff and pour over enough ice water with ice cubes.
The above process calls bleaching.

** Do not use baking soda to cook the spinach, do not need and leaves a bitter taste is exceeded.
They were what grandmothers who did in the 19th century.

Plates of Entry Apples Stuffed II Options + Plums and Photo

Plates of Entry Apples Stuffed II Options + Plums and Photo

Apples Stuffed with Apple Purée or Ricotta Stuffing + Stuffed Black Plums.
Follow-up Paras Stuffed Loin

Ingredients:

6 large apples dug (raw)

Apple puree
Ingredients:

3 large apples or 6 small apples,
Dug with a spoonful of soup
1 cup cold water (tea)
1 pinch of sugar, or to taste
1 teaspoon of unflavored colorless gelatin

Method of Preparing Gelatin:


Method of Preparing Gelatin:
Place unflavored colorless gelatin in a bowl.
Add 6 tablespoons of cold water to moisten the gelatin
½ cup of cold water to dissolve the gelatin in a water bath or microwave for 30 seconds at a time

 How to prepare apple puree:

Cut the apples into cubes.

Bring to the fire, with a cup of cold water and sugar, until cooked if you need to add more water.

Apart, hydrate the gelatin with cold water, let it stand for 10 minutes.

Then add half a cup of cold water and dissolve the gelatin in a water bath or microwave (approximately 30 seconds). "IT'S NOT MINUTE."

Whisk the cooked apples in the blender.
Put in a bowl and add the gelatin already dissolved and still very hot.

Mix well and refrigerate for 4 hours or until firm.


Fill the 6 (six) dug apples with the fruit puree.

Apples Stuffed With Ricotta:


Filling:

300 grs. fresh ricotta
100 grs. of raisins without seeds
200 grs. of apple pulp chopped very small
2 tablespoons sugar or sweetener or honey
2 tablespoons red currant or whatever
Other Ingredients:
100 grs. of fresh cherries, to spice apples
½ cup of fresh mint leaves
Way of preparing:
Wash the apples well, wipe with paper towel, scoop so that it is half a centimeter between the bark and the pulp.
Place lemon juice on the pulp and on the skin to prevent it from getting dark.
How to prepare the filling:
In separate knead the ricotta with a fork, add the pulp of the chopped apples, the raisins without seeds, the sugar, the currant, mix well.
Place the stuffing in the apples, garnish each with a cherry in the center, and side two fresh mint leaves.
** If you prefer to cook the apple pulp, let it cool to mix with the other ingredients. **
Note:

You can also put ground nuts, apricots, black plums.
Stuffed Black Plums:

Ingredients:

30 black plums in syrup drained, and without pits
30 pieces of cheese plate (squares)
30 strips of thick sliced ​​ham or bacon
30 sticks

Way of preparing:

Stuff the prunes with the cheese and wrap each with a strip of ham.
If you want to stick with a toothpick.

Note:
Follow-up for Stuffed Loin.
Follow the Lombo recipe in the next posts.
My family's recipe.

Entry for Christmas and New Year III Options

Entry for Christmas and New Year III Options

Filled Fresh Figs Plate of Entry III Options

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

Way of preparing:

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

Make individual bowls
Put two lettuce leaves on the bottom of the dish on top, distribute four thick slices of palm heart cut in a cross, on the side olives and on the other side two well-washed figs cut in half or in four with the shell ..

Breast of Peru Smoked For Christmas + Farofa Sweet

Breast of Peru Smoked For Christmas + Farofa Sweet

Chest of Peru Smoked in Fruits:
Ingredients:

1 big smoked turkey breast sliced

Other Ingredients:

1 or 2 cups melon (tea) cut into balls
1 or 2 cups of papaya papaya cut into balls
1 or 2 cups (tea) apple cut into balls with lemon juice not to darken
1 cup (tea) pineapple compote cut into small pieces
1 cup (tea) of roughly chopped walnuts
1 bunch of white grapes without seeds
You can put other fruits in balls:
Mango, watermelon, kiwi etc.


Sauce Ingredients:

1 cup of mayonnaise
½ cup of yogurt or sour cream

Decoration:

Whole lettuce leaves, grated carrot on thin cherry tomatoes.
Nuts in half, raisins without seeds (optional)
½ cup cherry in drained syrup, (optional)

Way of preparing:

Cut turkey breast thinly sliced ​​with electric knife
Cut the fresh fruits into balls with the ball
Cut the walnuts roughly.

How to prepare the sauce
Mix mayonnaise with yogurt

Mounting mode:

On a stainless steel platter make a bed of lettuce, place the sliced ​​turkey breast so that the slices are all in the same direction, as if it had not been cut.

Put in the time to serve the mayonnaise sauce with the yogurt on top, already mixed. Sprinkle on top, chopped parsley.

Around the turkey breast, the fruits, cut into balls, the compote and the bunch of grapes.
Sprinkle with chopped walnuts and raisins without seeds
Store in refrigerator until serving time.

Can serve with sweet flour

Sweet Farofa With Fruits

Ingredients:

l cup grated or minced onion
1 cup (tea) celery stalks finely chopped optional or
l cup of (tea) raw carrot grated in thick coarse
l cup of black plums in syrup, drained, marinated
l cup of grated cheese or catupiry cheese
2 cups salt or salt biscuit
2 cups (tea) cornflour
4 small green apples, not grated rind in thick coarse
200 grs. of chopped or ground walnuts
1 cup corn oil, or 3 tablespoons butter
1 teaspoon of salt

How to Prepare the Farofa:

Fry in oil, celery, onion, apples.
After well sautéed, add the chopped black plums, ground walnuts, raisins without the grated cheese and the biscuit flour
If it gets too dry add a little more oil or water.
Note:
Make the farofa with the salty biscuit that gets much better.
Do not forget that it's good for a party.
Mayonnaise can make vegetable.
See revenue on my page

Peru Stuffed with Nonna Antonieta + Decoration + Photo

Peru Stuffed with Nonna Antonieta + Decoration + Photo

Ingredients:
1 medium sized turkey (other sizes available)
All ingredients below is for each (1) pound of turkey meat.

Spices;
½ cup of beer for each pound of meat
½ cup dry white wine for each pound of meat
½ cup wine vinegar for each pound of meat
1 head of crushed garlic (if old) remove the crumb
1 chopped onion for each pound of meat
1 pinch grated nutmeg (optional)
1 teaspoon freshly grated ginger or ½ teaspoon (coffee) ginger powder
1 teaspoon or paprika (coffee), or
½ young fingerless pepper or to taste, with (moderation)
1 teaspoon ground bay leaf, or 2 bay leaves
1 teaspoon ground cinnamon
½ teaspoon or ground coffee (clove)
1 bunch of parsley and chopped chives
1 sprigs of rosemary to defoliate
1 stick of mint
1 stick of chopped basil
Sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon of salt for each pound of meat
Recapping:
The above seasoning ingredients refers to each kilo of turkey meat.
Fresh herbs, remove the twig is only the fresh leaves defolish.
Way of preparing:

Season the turkey the day before.
(DO NOT BURST THE SKIN OF PERU). Peel off the skin from the chest and thighs carefully rub the seasonings thoroughly and leave to soak the mixture of white beer, white wine and vinegar, and other seasonings.
On 24.12.17 (on Christmas Eve) place the turkey in a large cauldron with the garlic vine.
Bring to the fire as soon as you boil leave for half an hour (30 minutes) to give a boil with the pan without lid.
After cool remove all the seasonings, dry inside and out, with paper towel or with (a white cloth well cleaned).
Pour a lot of butter under the skin of the chest and thighs.
Grease whole turkey with butter.
The amount of butter in the chest and thighs is a large portion and also above.
Besontar the whole turkey, that is to say, besides the chest and the thighs
Grease all turkey well, inside and out.
Put it into a deep shape with a little bit of the cooked broth. As it is drying, put one more ladle of the brewed broth at a time
Cover with aluminum foil
Leave space to not stick to the skin.

Bake in preheated oven (low heat) 160 ° C
Bake counting 40 minutes (for pound of meat), ie (low heat).

Forty minutes before removing the turkey from the oven, remove the foil and let it flush.
The farofa is served separately or around the turkey.
You can use the farofa as stuffing of the turkey.
Decoration:
Decorate to taste, see photo


Farofa or Filling:
Ingredients:
2 sour apples, shelled, diced into cubes,
½ cup corn oil
1 large grated onion
1 stalk of celery, cut into thin slices
1 garlic, only white part finely chopped
1 cup of water and salt biscuit, ground in the processor, or blender, can substitute for cornmeal
100 grs. of chopped walnuts,
100 of raisins without seeds,
3 tablespoons dry white wine, salt and pepper finger of young (seeded) finely chopped (in moderation)
2 tablespoons (soup) well filled with grated Parmesan cheese, or to taste.
1 tablespoon capers (optional)
1 spoonful of pure bee honey, does not serve the counterfeit ..
Notice:
** If your religion does not allow you to put cheese together with farofa from Peru or another bird, remove it, it will not be necessary. **
How to prepare the filling:

Saute the onion and garlic in the oil, add the chopped celery, the apples, sauté until well cooked. If you need to add a trickle of water.
Add the walnuts, raisins, wine, salt, pepper and lastly the biscuits mashed with the grated cheese.
If the farofa becomes dry add a little oil, or water

To serve:
Place the turkey on a silver or stainless steel platter, and garnish with Portuguese nuts cooked in bark, add walnuts, hazelnuts, almonds all with peels.
Over the turkey slices of pineapple compote and in the center of each slice a cherry or black plum.

Note:

FREEZING:
You can make turkey without farofa and freeze.
Remove from the freezer the day before and on Christmas Eve 2 to 4 hours before, depending on the size of the bird, put in the preheated oven, after hot lower the oven to 150 º C to go slowly heating and do not burn and also not to dry .
Do not forget to smear with plenty of butter or thin slices of bacon, cover with foil. .
Stay on the watch so you do not get over the point.
Do not leave the oven close to not forget.
At Christmas time, people get euphoric and lose track of time.
And even more with the heap of people and children surrounding the house snooping around.
The decoration recipe red, green, yellow chili, and purple cabbage, onion flower I will publish next.
Reason:
For anyone to complain that the recipe is too

Pineapple and Figs II Platter

Pineapple and Figs II Platter


Appetizer Pineapple With Ham - Figs With Palm Heart

I - Pineapple Option:

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

Way of preparing:

Make individual bowls
On each plate put two lettuce leaves, a slice of pineapple compote, the ham rolled over. Stuffing the ham:
chopped lettuce, red bell pepper and mayonnaise
Garnish in the center of the dish with three cherry tomatoes and two mint leaves
Distribute the cut olives in the middle in the corner of the dish, sprinkle with chopped parsley and small pepper

II - Option: Figs With heart of palm

2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits cut in half
Lettuce leaves
Serving Mode:

Make individual bowls
Place two lettuce leaves on the bottom of the dish on top and distribute four thick slices of palm heart cut in a crosswise side of the olives. on the other side two well-washed large figs cut in half or in four with the shell ...

Pineapple and Figs II Platter

Pineapple and Figs II Platter


Appetizer Pineapple With Ham - Figs With Palm Heart

I - Pineapple Option:

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

Way of preparing:

Make individual bowls
On each plate put two lettuce leaves, a slice of pineapple compote, the ham rolled over. Stuffing the ham:
chopped lettuce, red bell pepper and mayonnaise
Garnish in the center of the dish with three cherry tomatoes and two mint leaves
Distribute the cut olives in the middle in the corner of the dish, sprinkle with chopped parsley and small pepper

II - Option: Figs With heart of palm

2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits cut in half
Lettuce leaves
Serving Mode:

Make individual bowls
Place two lettuce leaves on the bottom of the dish on top and distribute four thick slices of palm heart cut in a crosswise side of the olives. on the other side two well-washed large figs cut in half or in four with the shell ...

Siri Cone Flesh of Entry

Siri Cone Flesh of Entry
 
20 to 30 casks of crab empty, suitable for stuffing.
Ingredients:
½ pound thick crusted crab
2 finely chopped or finely chopped onions
2 large tomatoes without skin and seeded chopped
1 garlic, thinly sliced, only white
1 medium red bell pepper without seeds and without the white ridges cut
½ fingered unpeeled finger pepper (Optional)
1 glass of coconut milk
2 tablespoons corn oil
2 tablespoons chopped parsley
2 tablespoons chopped scallions (thinly sliced)
1 tablespoon of wheat flour
½ cup cold water (optional)

Other Ingredients:
50 grs. of grated Parmesan cheese
50 grs. of flour (it is made with grated toasted bread)
Way of preparing:

Put the oil in a pan fry the garlic pore with the onion until wilted.
Then add the tomatoes, sauté, add the water to the fire until they are disintegrated, this is cooked.
Add the bell pepper, sauté until it is "al dente"
Then add the crabmeat to the pepper, leave on the fire until precooked, add the coconut milk, leave for some
minutes.
If you need to thicken, put the diluted wheat flour with a little water.
To leave in the fire until cooking the flour of wheat.
Finally add the parsley and chives, mix well.
Fill the crab casing well, sprinkle over the grated cheese mixed with the flour.

Place the stuffed crab casks on a baking sheet.
Bring to the preheated oven at 180 º C for gratin.

Note:
The crabmeat serves to accompany sole, sea bass, haddok white hake and other fish in breaded pies.
Attention:
Beware of the breadcrumbs, it is made with crisp and crushed bread, not to be confused with cassava flour which is a root, not the same thing.

How to Make Thread Flour:
Sliced ​​bread thinly sliced.
Bake until blush, let cool.
Slowly beat in the blender, then run through the sieve to be very thin.
Thick part do not discard put into meat dumpling.

Guidance Important:
Make the flour at home is safer and has no mixture of other flours and your dish gets tastier.

Gratin is to be slightly golden.


.

Artichoke Fund - Jewish - III Options Rectified

Artichoke Fund - Jewish - III Options Rectified

I Option:
Ingredients:
10 - canned artichoke bottoms - you can use the fresh cooked
½ cup of cold water
½ lemon taiti

The water with the lemon is not to oxidize the artichoke
Filling:

300 grs. raw beef, ground twice

Spices:

1 large grated onion
1 whole large egg
3 tablespoons corn oil
3 tablespoons of pinholes, or cashew nuts
2 tablespoons chopped parsley
1 tablespoon of pepper sauce, or
½ seedless finger pepper
1 pinch of nutmeg
1 pinch of cinnamon powder

Way of preparing:

Sauté the onion in the oil until wilted, add the salt and the pinholes until golden. Book it.
Put the meat in a bowl, beat the beaten egg, nutmeg, cinnamon powder, parsley, pepper and sauté the pan already cold.
Mix all ingredients well, make 10 balls of the same size.
Place a ball of meat on top of the bottom of each artichoke.
Arrange the artichokes in a refractory, pour half a cup of water with the lemon.
Bake in a medium oven at 180 º C until browned.
NOTICE:
Do not cover refractory with paper or lid, which will add much water, making it difficult to cook.

II - Option:

Input

6 to 8 raw artichokes
1 lemon only the juice

Wash the artichokes, place to cook covered cold water and lemon, until they drop the petals.
Remove from the heat to the vegetable drier.

To serve:

Put an artichoke in each dish.
And a mini bowl with the sauce for each, or,
Put a ladle in the bowl that made the sauce.
Pour a sauce shell into the dish so that each person, pull the petal and soak with the sauce.
To eat, scrape the thickest part of the petal with your teeth.

Notice:
Put a small plate for each person to put the petals they have already eaten

Sauce:

1 large onion cut
2 seeded diced tomatoes (optional)
1 cup of parsley with finely chopped
½ cup (tea green chives cut into rings
1 glass of vinegar of your choice
½ glass of water
Extra virgin olive oil to taste
1 teaspoon full of salt
½ pepper seedless finger without white streaks diced (optional)

How to prepare the sauce:

Cut the onion, wash in running water, wash and cut the tomatoes, parsley, chives and pepper.
Put everything in a saucepan, season with salt, vinegar, water and olive oil to taste.
 
Note:

A half cup of water and lemon, not to oxidize the artichoke.
The parsley is with the stem.
The stem is where it has more concentration of iron and vitamins.
III - Option:
Background of Artichokes With Mornay Sauce:
Ingredients:


24 artichoke backgrounds
1 spoon of butter

Mornay Sauce:

1 liter of white sauce ready
30 grs. gruyere cheese
30 grs. of grated Parmesan cheese
100 grs. of butter

Notice:
If there is no gruyere, use only parmesan in double quantity.

White sauce

2 cups of cow's milk
2 tablespoons of wheat flour
2 tablespoons butter


Way of preparing:

In a small saucepan add the butter, so it melted to pour the wheat flour, stirring well until after cooking the cow's milk, stirring constantly until forming a full-bodied cream,
Place the white sauce on the bottom of artichokes, bring to the oven to gratin
Serve on a platter, and around, lettuce leaves ..

Antipasto - Ricotta Pate With Herbs

Antipasto - Ricotta Pate With Herbs

Appetizer.
Ingredients:
500 grs. of crushed fresh ricotta
100 grs. Parmesan cheese or grated provolone
100 grs. preserved cucumber pickles or pickles
1 cup chopped parsley
1 cup chopped green olives
2 tablespoons chopped basil
2 tablespoons minced minced minced
1 tablespoon chopped fresh oregano
1 teaspoon salt
II - Option:
Aliche 50grs
All ingredients of the green pate the only difference and exchange an ingredient.
Replace the pickled cucumber with aliche in the oil, (remove the oil) discard.
The ratio is 500 grs. of ricotta go 10% of aliche.
If you want stronger put 100 grs. of aliche.
Way of preparing:
Cut very small the herbs, the pickled cucumber, the olives, mix well and Reserve
Separately knead the ricotta well with a fork, or pass in the fine sieve
Put the stuffed ricotta, the herbs, the pickled cucumber and the olives, the salt, mix well until a paste remains.
Put the pate dough on aluminum foil, and wrap well, forming a coarse roll.
Bring the refrigerator for 2 to 4 hours until firm.
Serving Mode:
Remove from foil and transfer to round stainless steel dish, and place mint and parsley
Serve with round salty cracker, small toast
Note:
Pate lasts 7 to 10 days inside a tuperware capped in the refrigerator.

Seasonings, Herbs, Condiments, and Others

Seasonings, Herbs, Condiments, and Others
Rosemary - enhances the flavor of meats, ox, mutton, rabbit, frog
Birds in general - Their leaves contain an oil that is used to
throw muscle pains
It is used as (tea) for circulation- Care to use in moderation and with order from the cardiologist.
Alfavaca - is used in tomato sauces, soup etc.
is anti-catarrhal, antiasthmatic and urinary problems.
Boldo - known as Boldo de Chile good for liver.
It is used as tea or milkshake in the blender with water.
are 4 raw leaves.
Aloe - Leaves release a visgo that can be used for burn and mild injuries.
And also for hair loss.
Chives highlight the taste of food -
Chives have sulfur, consumed in large amounts ie every day, can lower blood pressure.
Coriander - Fresh leaves is a digestive tonic, source of vitamins C - The seeds serve for indigestion.
Cumin is spicy for sauces, it combines with very strong chili pepper (use only one spit).
It is used sparingly in the sesame paste
Dill - relieves intestinal gas. cramps.
Herb- Sweet - Serves for the aroma of cakes and sweets
Tea is diuretic, antiasthmatic, and digestive
Mint - good for killing roundworms.
Serves to flavor ice cream, juices, drinks, fruits, meats, sauces helps in digestion fresh leaves masked serves to refresh the breath etc.
Blond - Used in bean soups, sauces etc.
good for digestion, relieves pain, removes the swelling of the abdomen and gases.
Basil - Used in sauces, soups, tea, etc.
used in large quantities is great fortifying and anti-influenza
Basil oil serves with insect repellent
Oregano - serves for sauces, tomatoes, stuffing, pizzas
great nasal, digestive decongestant.
Fresh parsley - its stem is rich in iron, has vitamin C = calcium and potassium. Rich in bioflavonoids and other substances
anticancer. Always use leaves and stems.
Salvia - used to season lamb, swine, rabbit, poultry, fish
The tea serves for mouthwash and gargarejos acting against gingivitis and afltas and inflammation of the throat
Thyme - used in sauces, meats etc.
Tea relieves intestinal disorders, In gargling against inflammation of the throat. Syrup for treatment of cough and respiratory congestion.
Spices and Seeds
Caraway - is part of the carrot family
The seeds are used bread, cheese and vegetables
Star anise - good for giving aroma to drinks, good for cough aroma of licorice
Cinnamon stick or powder - great variety of aromatic application, relieves bloating, gas and lowers blood glucose.
It removes all the cold from the body, and others.
Cardamom - coffee flavoring, tea, cake and to enhance
the taste of cooked fruits, relieves bad digestion
Clove - used to be a remedy for toothache, chewing
refreshes the breath, serves to give aroma to sweets and salty.
Ginger - Used in all the dishes mainly sweet or savory, in rice in bean, sauces.
The tea serves to remove the cold from the body, good for the lung, nausea etc. Do not take tea after 18:00 hours of sleep
Pumpkin seed - Whole toasted and crushed
There is an enzyme that is between the kernel glued together with the outside of the seed serves to kill all the worm

Site Feeding Fowl

Site Feeding Fowl

To Market Rectified

Ingredients:
2 cups of cranberry cornmeal (thin)
1 ½ cup of sweet tea
3 ½ cup of cow's milk
1 cup sugar (optional)
½ cup of tea
½ teaspoon salt, or (soup) if you are making salt
1 tablespoon full of fennel
1 tablespoon baking powder
5 medium or small eggs
Fertilizer needed to sprinkle
Way of preparing:
Put in a pan (with the aid of a large spoon) the cornmeal and the sifted powder, add the sugar, milk, oil, fennel and salt, mix well.
Bring to the heat to cook over medium heat, stirring constantly, without stopping to stir until a very hard angu.
Do not care about the lumps that will begin to form is due to the sprinkle, keep stirring without stopping, it will disappear.
Wait to cool, beat the mixer with the hook, add the eggs one at a time, without stopping to beat, finally add the baking powder.
Grease a baking sheet (rectangular) with butter, sprinkle corn.
How to make the broccoli:
I - Option:
Sprinkle cornmeal into a round-bottomed cup.
Put a tablespoon of (shallow) dough. roll the dough into the cup until it forms a ball.
This process is done because the dough is too soft and will not wrap in the hands.
If your batter is hard, add one more egg, and beat again.
Go modeling the chickens inside the cup, placing directly on the greased form, leaving a space between them,
grow.
Preheated oven 180 º C until browned and firm.
If passed from the point of bake remove from the oven immediately.
If it is still white (take the test) by removing a little baby. Cut to check if it is baked, the others let it cool inside the oven (off).
If it has not yet roasted, return to the oven to finish baking, for 5 'or 10 minutes.
Serving Mode:
To serve put in a paper, that is, if it is small or serves as a roll, sprinkled with cornmeal.
If the sweet broth is sprinkled with sugar or sweetener.
Can eat hot, or cold.
II Option:
If you want you can put the dough in aluminum cups and inside paper cups, just like the dough.
Note:
If it is salt, exclude sugar.
If you want you can put a little sugar pin.
The sugar serves to accentuate the sweetness and also for the mass to become darker.
Photo of the broccoli follows afterwards, it is still roasting.

Broinhas de Fubá do Sítio

Broinhas de Fubá do Sítio

Para Comercializar Retificada

Ingredientes:
2 xícaras de (chá) de fubá mimoso (fino)
1 ½ xícara de (chá) de polvilho doce
3 ½ xícara de leite de vaca
1 xícara de (chá) de açúcar (opcional)
½ xícara de (chá) de óleo
½ colher de (chá) de sal, ou de (sopa) se for fazer salgada
1 colher de (sopa) cheia de erva doce
1 colher de (sopa) de fermento químico em pó
5 ovos médios ou pequenos
Fubá o necessário para polvilhar
Modo de Preparar:
Coloque numa panela (com o auxílio de uma colher grande) o fubá e o polvilho peneirados, adicione o açúcar, o leite, o óleo, a erva doce e o sal, misture bem.
Levar ao fogo para cozinhar em fogo médio, mexendo sempre, sem parar de mexer, até ficar um angu bem duro.
Não importe com os grumos que vão começar a se formar é devido ao polvilho, continue mexendo sem parar, que vai desaparecer.
Espere esfriar, bater na batedeira com o gancho, vá adicionando os ovos um de cada vez, sem parar de bater, por ultimo junte o fermento em pó.
Unte uma assadeira (retangular) com manteiga, polvilhe fubá .
Modo de Fazer as broinhas:
I – Opção:
Polvilhe fubá dentro de uma xícara de fundo redondo.
Coloque uma colher de (sopa) rasa da massa . vá rodando a massa dentro da xícara, até formar uma bolinha.
Este processo é feito porque a massa é muito mole e não da para enrolar nas mãos.
Se sua massa ficou dura, acrescente mais um ovo, e volte a bater.
Vá modelando as broinhas dentro da xícara, colocando diretamente na forma untada, deixando um espaço entre elas,
crescem bastante.
Forno preaquecido 180 º C até dourar e ficar firme.
Se passou do ponto de assar retire do forno imediatamente.
Se ainda estiver branca (faça o teste) retirando uma broinha. Corte para verificar se está assada, as demais deixar esfriar dentro do forno (desligado).
Se ainda não assou, volte ao forno para terminar de assar, por 5’ ou 10 minutos.
Modo de Servir:
Para servir coloque em forminha de papel, isto é, se for pequena ou sirva como um pãozinho, polvilhada com fubá.
Se a broinha for doce polvilhar com açúcar ou adoçante.
Pode comer quente, ou fria.
II Opção:
Se quiser pode colocar a massa em forminhas de alumínio e dentro forminhas de papel, igual como se faz com a queijadinha.
Observação:
Se for fazer salgada, excluir o açúcar.
Se quiser pode colocar uma pitadinha de açúcar.
O açúcar serve para acentuar o doce e também para a massa ficar mais escura.
Foto das broinhas segue depois, ainda está assando.

Parte superior do formulário

4

Parte inferior do formulário

Suggerimento per la giornata dei bambini

Suggerimento per la giornata dei bambini
Torta di Eclair (Carolinas) con Crema di Fragole

ingredienti:

1 kg di eclair (carolinas) senza il riempimento
1 libbra di crema di vaniglia o crema di rosa
5 a 10 gocce di coloranti alimentari a colori rossi
1 cucchiaio di fragola di essenza
 
Altri ingredienti:

500 gr. di cioccolato al latte fuso in un bagno d'acqua o forno a microonde per 30 secondi alla volta.
Da 500 a 800 gr. di intere fragole fresche

Come preparare:

Tagliate le carolini a metà, come per essere ripiene. Prenotatelo.
Posare una forma rotonda e alta con la lamina.
Distribuire le carolines nel fondo della forma con il lato tagliato rivolto verso l'alto.
A sua volta, posizionare le caroline di costa con la parte tagliata rivolta verso l'interno.
Il primo strato è carolines.
Il secondo strato è il riempimento della crema di fragole
Il terzo livello è carolinas
L'ultimo strato è caroline rivolte verso la parte tagliente
Posizionare le carolines e il riempimento in strati alternativi fino al termine.
Una volta finito di assemblare la torta di carolini, piegare la lamina per chiudere strettamente. È un tipo di pacchetto stretto.
Portare a ghiaccio per 6 a 12 ore.
Rimuovere dal frigorifero non uniformato rimuovendo la lamina.
Coprire con il cioccolato al latte fuso, dare lo shock termico in modo da non perdere la brillantezza.
Guarnire in alto e dietro con fragole fresche.
Se vuoi puoi mettere fragole tritate sopra il riempimento.
Se vuoi puoi scambiare le fragole per le ciliegie in sciroppo drenato

Crema Rosa

ingredienti:

1 litro di latte vaccino o lunga durata
1 lattina di latte condensato
4 cucchiai di farina di mais o farina di frumento sezionato
1 cucchiaio di margarina
2 tuorli d'uovo ben battuti fino a schiumarsi o passare attraverso il setaccio
2 cucchiai di zucchero o di gusto
1 cucchiaio di fragranza (opzionale)
5 gocce di coloranti alimentari rossi o bordeaux

Come preparare la crema Rosa:

Mescolare bene tutti gli ingredienti o battere tutto nel frullatore. ad eccezione dell'essenza della fragola e del colorante.
Al fuoco agitare sempre fino ad addensarsi, togliere dal fuoco aggiungere l'essenza e il colorante fino a quando non sia del colore desiderato (rosa).
Posizionare in un pozzetto refrattario rettangolare liscio con pellicola di carta accanto alla crema per non creare corteccia.
Dopo di che si è indurito per assemblare la torta in strati alternativi.
Se si intende mangiare lo stesso giorno è possibile mettere le fragole in cima con alcune gocce di limone e un po 'di zucchero o dolcificante.
Se preferite potete sostituire l'essenza della fragola per l'essenza della vaniglia e non avere bisogno di mettere il colorante.

Nota:
Eclair è la massa francese
Se ti piace puoi decorare con il filo d'uovo, metti da cima a fondo.

Suggerimento per la giornata dei bambini

Suggerimento per la giornata dei bambini
Torta di Eclair (Carolinas) con Crema di Fragole

ingredienti:

1 kg di eclair (carolinas) senza il riempimento
1 libbra di crema di vaniglia o crema di rosa
5 a 10 gocce di coloranti alimentari a colori rossi
1 cucchiaio di fragola di essenza
 
Altri ingredienti:

500 gr. di cioccolato al latte fuso in un bagno d'acqua o forno a microonde per 30 secondi alla volta.
Da 500 a 800 gr. di intere fragole fresche

Come preparare:

Tagliate le carolini a metà, come per essere ripiene. Prenotatelo.
Posare una forma rotonda e alta con la lamina.
Distribuire le carolines nel fondo della forma con il lato tagliato rivolto verso l'alto.
A sua volta, posizionare le caroline di costa con la parte tagliata rivolta verso l'interno.
Il primo strato è carolines.
Il secondo strato è il riempimento della crema di fragole
Il terzo livello è carolinas
L'ultimo strato è caroline rivolte verso la parte tagliente
Posizionare le carolines e il riempimento in strati alternativi fino al termine.
Una volta finito di assemblare la torta di carolini, piegare la lamina per chiudere strettamente. È un tipo di pacchetto stretto.
Portare a ghiaccio per 6 a 12 ore.
Rimuovere dal frigorifero non uniformato rimuovendo la lamina.
Coprire con il cioccolato al latte fuso, dare lo shock termico in modo da non perdere la brillantezza.
Guarnire in alto e dietro con fragole fresche.
Se vuoi puoi mettere fragole tritate sopra il riempimento.
Se vuoi puoi scambiare le fragole per le ciliegie in sciroppo drenato

Crema Rosa

ingredienti:

1 litro di latte vaccino o lunga durata
1 lattina di latte condensato
4 cucchiai di farina di mais o farina di frumento sezionato
1 cucchiaio di margarina
2 tuorli d'uovo ben battuti fino a schiumarsi o passare attraverso il setaccio
2 cucchiai di zucchero o di gusto
1 cucchiaio di fragranza (opzionale)
5 gocce di coloranti alimentari rossi o bordeaux

Come preparare la crema Rosa:

Mescolare bene tutti gli ingredienti o battere tutto nel frullatore. ad eccezione dell'essenza della fragola e del colorante.
Al fuoco agitare sempre fino ad addensarsi, togliere dal fuoco aggiungere l'essenza e il colorante fino a quando non sia del colore desiderato (rosa).
Posizionare in un pozzetto refrattario rettangolare liscio con pellicola di carta accanto alla crema per non creare corteccia.
Dopo di che si è indurito per assemblare la torta in strati alternativi.
Se si intende mangiare lo stesso giorno è possibile mettere le fragole in cima con alcune gocce di limone e un po 'di zucchero o dolcificante.
Se preferite potete sostituire l'essenza della fragola per l'essenza della vaniglia e non avere bisogno di mettere il colorante.

Nota:
Eclair è la massa francese
Se ti piace puoi decorare con il filo d'uovo, metti da cima a fondo.

Some Important Spices Saffron, Turmeric, Colorau, Paprika, Capers - Rectified

Some Important Spices
Saffron, Turmeric, Colorau, Paprika, Capers - Rectified

SAFFRON:
Saffron comes from Europe.
Saffron are dried stamens of a flower (crocus sativus), have a very dark orange coloration and a strong aroma.
Nice taste.
It is a very expensive ingredient. Gold price.
It is used worldwide in dishes of chicken, fish and other crustaceans mainly (paella) in Spain.
Here in Brazil only in Horteis and Fine Restaurants, and also for those who have the opportunity to buy.
Do not confuse with turmeric which is a root.

TURMERIC
Turmeric is a root and ginger family, strong yellow color, a bit bitter taste, also known as saffron from India. It is sold in powder form and serves various dishes.

DO NOT CONFUSE CRYSTAL, WITH CROCUS, are two very different things. One is flower stamens the other is a root.
"As far as the saffron reference of the land" DOES NOT EXIST. "
People use it in turmeric cooking and says it is saffron from the earth. It is ideal to know the right and taste of each one.

COLORAU
Colorau is a raw crushed seed that is born in a shrub. When they are ripe it opens the hedgehogs full of strong red seeds.
In the past, paprika was used to replace tomatoes that were very expensive. It is good for circulation.
Today not widely used, due to allergies and also
because it darkens the skin a lot.

PAPRIKA
Paprika powder, is made of red-colored brick
(reddish) soft sweet flavor that goes up to the spicy.
Besides the bright red color leaves in the dishes a mysterious aroma

GREEN CAPERS
Green capers is a very small aromatic floral bud, the size is half of a green olive.
The capers are used in preserved in white vinegar, it is digestive anti - scorbutic is a special condiment for meats, cod and other fish roasted, cooked or fried, chicken, sauces, and also in vegetable salad, boiled, beak and white beans and stuffing.
The ripe fruits are used to put in curds and jellies.
The mature caper also serves against snake bite.
The caper is anti rheumatic.
The bark of the tree and also the root are bitter tonic and diuretic. The new branches in the chemical laboratory serve for acidity and alkalinity.

Eggplant Quibe With Soy Beef + Chef's Secret

Eggplant Quibe With Soy Beef + Chef's Secret

II Tracking
Ingredients:
2 large eggplants or (½ pound) cut in half by length, then make square squares of the pulp
1 cup (s) of soy protein from the chick
See below how to take the strong smell of soybeans
½ cup of tea for kibbe
½ cup (tea) raisins without seeds (optional)
1 large onion or 2 small grated or chopped.
2 tablespoons ground walnut or cashew nuts, or Brazil nut
2 tablespoons minced fresh mint leaves or parsley
2 tablespoons chopped parsley
1 tablespoon salt
1 tablespoon of pepper sauce is (optional)
1 tablespoon of tahine (optional)
½ teaspoon (cinnamon) or a pinch of cinnamon powder
Way of preparing:
CHEF SECRET:

To Remove the Strong Smell of Soy Beef:
Put the soybeans in a pan, cover with double water, add a cup of white coffee (vinegar) or lemon juice.
Bring to the boil, bring to the boil for 5 minutes, drain and rinse under running water three times.
Then squeeze, leaving the soybeans moist.
Moisturize kibbe wheat with boiling water, gradually so you do not need to squeeze.
If water is squeezed well.
The wheat has to be solitary
Cut the eggplants in half by length, peal the pulp in small squares and let the peel season with salt, pepper and oil.
Place the eggplants in a greased baking dish and bake for 30 minutes.
You can cook the eggplants peeled inside the peel in the microwave. Put on high power 5 'minutes later plus 5 until it is cooked.
Carefully remove the pulp with a spoonful (soup), without tearing the peel to be stuffed.

Remove the pulp from the roasted eggplant with the aid of a spoonful (soup).

After all, mix all ingredients through the processor.
Passing through the processor is (optional).
Stuff the eggplant shells.
Place in a baking dish greased.
Water with a little corn oil or olive oil bake for 15 'to 20' minutes.
Oven average 180 º C.
Before serving, squeeze lemon on top (optional).
To serve place lettuce leaves with tomato slices and canned palm hearts drained washed and chopped. (drain, wash serves to remove preservatives and dyes).
Serves with puree of mandioquinha or curd of Ricotta.
Note:
You can change the soy meat for 300 to 500 grs, of ground beef.
Mashed potatoes
I - Option:
Ingredients:
1 pound of casserole cooked and squeezed or passed through the processor.
2 tablespoons butter or margarine
1 tablespoon salt
1 cup of boiled and cold cow's milk or soy milk
 1 box of cream, or can without serum (optional)
Way of preparing:
Put the first 3 ingredients in a pan, bring to the fire, slowly adding the milk until the point.
If you put cream, remove the puree from the fire let, then add the cream and then slowly add the cream.
Return pan to low heat, stirring constantly until heated, not boiling.
Ricotta cheese:
II - Option:
Ingredients:
½ liter of boiled cow's milk
200 grs. of margarine cut into small pieces
1 fresh ricotta of 500 grs. cut into cubes
1 tablespoon salt
1 box of cream (optional)
Way of preparing:
Bring to a boil in a medium saucepan, 1 cup boiled milk, add the margarine, allow to dissolve, make the same with the ricotta, add the salt, add the rest of the hot milk slowly until a homogeneous cream is not very soft nor hard.
Once well dissolved, whisk everything in the blender.
Finally cream of milk.
Take the refrigerator in small pots, or in tuperware with lid, until hardened.
Always store in refrigerator.
NOTE:
The above curd serves as the basis for making pates, split into several pots.
 Put in each pot an ingredient different from the other, that is, the (flavor).
1 Crushed black olives
2 crushed green olives
 3 (onion, parsley and anchovies) all together
4 minced ham
 5 canned tomatoes, dried tomatoes
6 capers
 7 minced boiled eggplants seasoned with onion, oregano sauce
8 chilies without crushed, seasoned skin and so on.
 Make a taste pâté of your taste.
The numbering above is the name of each ingredient.

CAIPIRINHA Appetizer

CAIPIRINHA  Appetizer
What can not put in the caipirinha appetizer that bitter
Ingredients:
1 or 2 lemons peeled
½ cup of good quality brandy (cachaça)
2 tablespoons cold water (optional)
sugar or sweetener to taste
Tips:
Before squeezing the lemon remove the peel and the white part (pectin) also the lemon kernel or other fruit you choose
Some ice rocks.
Do not put water on ice.
If you want you can put 6 sheets of mint, washed and kneaded ..
Note:
You can exchange the lemon for another fruit:
Lima of Persia, gossip, orange, carambola, pineapple, among others.

Pancake With II Pasta III Filling Rectifies

Pancake With II Pasta III Filling Rectifies


Ingredients:
Mass: I
2 cups (tea) of wheat flour
2 cups (tea) cold milk
1 cup cooked spinach, squeezed,
sautéed with oil and onion
2 tablespoons corn oil
1 teaspoon of salt
3 large whole eggs

Mass: II
1 cup finely chopped oatmeal
1 cup of cornstarch
2 cups (tea) cold milk
1 cup cooked spinach (tea), squeezed
sautéed with oil and onion
1 teaspoon of salt
2 tablespoons corn oil
3 large whole eggs
Filling: I
1 cup cooked spinach tea
½ grated onion
1 tablespoon (soup oil
1 teaspoon of salt
½ cup of milk
1 tablespoon corn starch
50 grs. of grated Parmesan cheese
150 grs. finely sliced ​​mozzarella (optional)
100 grs. finely sliced ​​ham (optional)
Filling: II

500 grs. of crushed fresh ricotta
4 tablespoons (s) can of sour cream
4 tablespoons of cooked and braised spinach
1 cup unsweetened raisins (optional)
1 ½ teaspoon of salt
How to Prepare Pancake Dough:
Put the eggs, milk, oil, salt in the blender.
cooked spinach squeezed and fried.
After well beaten add the wheat flour slowly, and slowly, beat again.
The mass becomes almost liquid.
Grease a frying pan with oil, remove the excess with paper towels.
Pour a ladle of pasta into a 20-22cm frying pan.
Golden on both sides. Book
Put the pancake batter ready on a napkin and another on top,
Grease the skillet again with oil and repeat until the entire dough is finished.
Use only after it has cooled.
Fill the pancakes wrap as a rocambole.
If you want you can put a slice of mozzarella and another ham in the filling (I).
Put the stuffed pancakes in a refractory, cover with hot tomato sauce, sprinkle grated Parmesan cheese.
Bake at 180 ° C for gratin for 10 'to 15' minutes.
Can serve with white sauce, see recipe on Blogs
You can exchange the spinach for carrots, or beets.
In the Municipal market have spinach, carrots, and beets powder, after and only add more milk.

How to prepare the filling:
In a large saucepan place water, bring to the boil.
Throw the spinach leaves, and as soon as it has boiled,
Count 3 minutes.
Drain and pour cold water over (heat shock) to stop cooking.
Cut very thin and saute with onion
and the oil. Divide the spinach into two pieces.
One for the dough and another for the filling
For the filling add the corn starch dissolved in the milk, stirring until cooking.
If it gets very thick, add a little milk. If it is soft, corn starch increases.
Finally the grated cheese.
III Option:
Filling of Meat:
500 grs. of ground beef twice
50 grs. chopped bacon (optional)
2 tablespoons broth (optional)
1 cup of grated onion
1 cup (sour) parsley with chopped stem
1 cup chopped green olives
½ cup of water to dissolve cornstarch
2 tomatoes without skin without chopped seeds
1 stalk of chopped celery very small (optional)
1 garlic, only the white part cut into thin slices (optional)
1 tablespoon of oregano, rub in hands, before using
1 teaspoon salt
3 tablespoons of oil
1 tablespoon of cornstarch
How to prepare the filling:

In a pan fry the bacon and remove all the fat.
Put the oil, add the meat to fry until golden brown, add the tomatoes to onion, celery, pork, broth, salt.
When the meat is golden brown, drip a little hot water to cook all the ingredients.
After the filling is done, add the olives, the oregano and the parsley, thicken the pasta with cornstarch dissolved in the water.
To fill, place a spoon full of the filling and wrap or fold in four, making a rectangle.

Soup of Cauliflower + Cauliflower II Options + Photo

Soup of Cauliflower + Cauliflower II Options + Photo

Ingredients:
2 cup (tea) bouquet of cooked cauliflower
1 glass of cold water
2 glasses of cold milk
2 tablespoons corn starch (cornstarch)
2 tablespoons parsley with chopped or finely chopped spring onion
1 tablespoon butter or 2 tablespoons oil
1 tablespoon pepper sauce (optional)
4 cloves garlic, chopped (optional)
1 small onion finely chopped
1 tablet broth (optional)
50 grs. of grated cheese to sprinkle before serving
If you put the meat stock does not carry salt
Tips:
If you do not like white soup, see below for more information.
If you want the green or carrot-colored soup, whisk in the blender a handful of parsley stalks with a little coarse water. Or a small carrot beaten with water and tapped (use only liquid)
Way of preparing:
Blend in the blender a (1) cup of cauliflower cooked with the glass of water and the beef stock tablet. Book it.
In a medium pan fry the butter until the onion is wilted, add the garlic, fry again without burning.
Pour the blender mixture into the pan, bring to a boil stirring constantly.
Dissolve the corn in the milk, put in the pan slowly and slowly, stirring constantly until cooking.
Add the rest of the heated cauliflower to the microwave.
After the ready soup add the chopped parsley.
Before serving sprinkle grated cheese.
II Option:
You can exchange the cauliflower for broccoli.
Do the same as the cauliflower soup.