Star of the Christmas Supper - Chestnut Christmas Tree

Star of the Christmas Supper - Chestnut Christmas Tree

In 1984 it was 300 years ago that this Recipe is in our Family.

2018 Christmas Supper Star

Chestnut Christmas Tree
Ingredients for mass:
3 kg of Portuguese nuts
3 tablespoons chocolate powder does not serve chocolate
3 tablespoons of cocoa liquor, rum or kirsch, (cherry brandy)
1 tablespoon honey
1 tablespoon ground cinnamon powder
1 teaspoon ground cloves
1 tablespoon vanilla extract
1 or 2 cups of sugar or sweetener
If you use sweetener the amount not in weight is in volume instead of


 (cup use tablespoon)
Roof:
300 grs.of walnuts without peel
300 grs.of hazelnuts without peel
300 grs.of almonds without peel
300 grs.of cherries in syrup (drained)
100 grams of white raisins, seeded
100 grs.de grapes raisins dark, seedless
100 grs. Of dates without the cores
100 grams of Brazil nuts (to make the candles)
1 - cup (tea) of peaches in drained syrup, cut into balls made with the ball
1 - cup of (tea) figs in drained syrup, cut into balls
1 - cup of (crystallized) fruit cut into cubes, and apricot to taste
Way of preparing:
Cook for 20 'or 30 minutes the nuts with a pinch
of salt, in an ordinary pan, without the peels but with thin skin that covers them.
Once cooked, remove the skin and squeeze with the potato masher, or beat the processor.
Place the dough in a large bowl. Add the sugar, honey, chocolate powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
Arrange a board 80 cm wide by 1 meter high, lined with foil to mount the tree.
Go putting the dough on the tray, modeling it with a knife or with crusty bread. Clean the edges with a damp cloth or paper towel.
Place some cherries on the outline of the tree and the others scattered over, along with walnuts, hazelnuts, almonds, raisins, peach balls and figs, candied fruits.
And if you want to make apricot balls.
Remove the lumps from the dates and make the trunk of the tree with them. model of the tree is a triangle the larger part is down
The chestnuts of Para, make a tip as if it were a pencil, spread in several places of the tree, is placed last
Light the candles. at supper time (they are scattered on the tree.
If you do not want to make the tree distribute in bowls and in the center put cherries, or nuts.
Serves as pie filling
The decoration is on your own.
Chestnuts can be frozen Remove from the oven 12 hours before
put in the refrigerator.
Keep the dough in the refrigerator until ready to serve (assemble).
Reminder:
The candles are chestnut from Pará, to point out like a pencil
Distribute over pasta.
Light up at supper time.

Estrella de la Cena de Navidad - Árbol de Navidad de Castaña

Estrella de la Cena de Navidad - Árbol de Navidad de Castaña

En 1984 hizo 300 años que esa Receta está en nuestra Familia.

Árbol de Navidad de Castañas
Ingredientes para la masa:
3 kg de Inglés brown
3 cucharadas de chocolate en polvo no sirve chocolatado
3 cucharadas de licor de cacao, ron o kirsch, (aguardiente de cerezas)
1 cucharada de miel
1 cucharadita de canela en polvo
1 cucharada de (café) de clavo molido
1 cucharada de esencia de vainilla
1 o 2 tazas de (té) de azúcar o edulcorante
Si se usa edulcorante la cantidad no en peso es en volumen, en lugar de


 (taza de la cuchara de sopa)
la cobertura:
300 grs de nueces sin cáscaras
300 grs. De avellanas sin cáscaras
300 grs de almendras sin cáscaras
300 grs de cerezas en almíbar (escurridas)
100 grs de uvas pasas blancas, sin semillas
100 grs de uvas pasas oscuras, sin semillas
100 grs.de los támaras sin los huesos
100 grs de castañas de Pará (para hacer las velitas)
1 - taza de melocotones en almidón escurrido, cortado en bolitas hecho con el boleador
1 - taza de (té) de higos en almíbar escurrido, cortado en bolitas
1 - taza de (té) de frutas cristalizadas cortadas en cubitos, y albaricoque a gusto
Modo de preparar:
Cocine, por 20' o 30 minutos las castañas con una pizca
de sal, en una cacería común, sin las cáscaras pero con piel fina que las cubre.
Después de cocer, retire la piel y exprima con el exprimidor de patatas, o bata en el procesador.
Coloque la masa de castañas en un tazón grande. Añade el azúcar, la miel, el chocolate en polvo, la vainilla, el licor de cacao, la canela en polvo y el clavo molido.
Arreglar una bandeja de 80 cm de ancho por 1 metro de altura, forrarlo con papel aluminio para montar el árbol.
Vaya colocando la masa en el tablero, modelando con un cuchillo o con un pan duro. Limpie los bordes con un paño húmedo o papel toalla.
Coloque algunas cerezas en el contorno del árbol y las otras esparcidas por encima, junto con las nueces, las avellanas, las almendras, las pasas, las bolitas de melocotones y de higos, las frutas cristalizadas.
Y si quieres hacer bolitas de albaricoque.
Retira los huesos de los dátiles y haz con ellos el tronco del árbol. modelo del árbol es un triángulo la parte más grande está abajo
Las castañas del Pará, haz una punta como si fuera un lápiz, esparce en diversos lugares del árbol, es colocado por último
Encender las velas. en la hora de la cena (ellas son esparcidas en el árbol.
Si no desea que el árbol se distribuye en las copas y en el centro coloque cerezas, o nueces.
Sirve como relleno de pastel
La decoración es por su cuenta
La masa de castañas puede ser congelada Retirar del frezer 12 horas antes
poner en la nevera.
Conservar la masa en la nevera hasta la hora de servir (montar).
recordatorio:
Las velitas son de castaña de Pará, apuntar como era un lápiz
Distribuir sobre la masa.
Encender a la hora de la cena.

Pão Rústico do Meu Cunhado Leonardo A.Riva

Pão  Rústico do Meu Cunhado Leonardo A.Riva

Ingredientes:
1 quilo de farinha de trigo
½ quilo de farinha de trigo integral
2 tabletes de fermento biológico fresco
1 xícara de (chá) de banha de porco
2 xícaras de (chá) de leite de vaca
1 ovo
1 colher de (sopa) rasa de açúcar
1 colher de (sobremesa) de sal
Modo de Preparar:

Misture todos os ingredientes deixar crescer.
Modele os pães, deixar crescer novamente até dobrar de tamanho.
Modo de Assar:
Forno alto  pré aquecido 180 C. por aproximadamente 25’ minutos.
Retire do forno coloque numa bandeja coberto com pano de prato bem limpo.

Pork Chop with Vinaigrette Sauce

Pork Chop with Vinaigrette Sauce

Ingredients

6 large pork chops with fat around
Seasonings:
10 garlic cloves (if it is old) without crumbly crumb
1 tablespoon salt or to taste in moderation
3 tablespoons (lbs) lard of pork or bacon
3 tablespoons (2 tablespoons) of pepper sauce finger or pepper of your taste
2 tablespoons mustard (optional)
1 glass of dry white wine, or white vinegar.
½ liter of hot water to drip when you are frying the chop
Branches of fresh herbs, rosemary, mint, parsley and others to your taste
Remove the herbs and garlic before frying
Onion Sauce `a Vinaigrette:
3 to 4 very large sliced ​​onions
The fry pan fat from the fry.
Salt to taste
1 glass of (250 ml) red wine vinegar or as needed
1 1 / 2copy of cold water
Method of Making the Sauce:
As soon as the pork fat has cooled, strain, remove the excess fat.
wash the pan
If you want to save the fat for another opportunity
In the same clean pan fry the onion until transparent

Put the vinegar the salt and the water to leave in the fire until the onion is cooked
After the ready pour over the chops.

How to Prepare the Chops:
Put the chops in a large bowl with the seasonings to stand for 4 to 6 hours, inside the refrigerator.
Bring to the fire a very large pan with the lard or the bacon, so fry the bacon to remove.
Put the chops to fry 3 at a time until browned, do not reassemble the meats.
After all fried steaks, go to a paper towel shape to remove excess fat.
To serve:
Transfer the chops to a stainless steel platter, pour the sauce over, or serve separately.
Serve the steak with pineapple slices on top of the pineapple Kiwi, side mushrooms and cherry tomatoes.

Other Options:
Can be served with barbecue sauce or homemade tomato sauce
Accompany a salad to taste
Decoration:
Line the platter with lettuce leaves to distribute the chops, over cherry tomatoes, and canned mushrooms drained and washed.
II Option:
You can put the barbecue sauce or tomato sauce.
III Option?
The steak is served with the sauce is the vinaigrette, the ear side of mango and boiled potatoes, stained and tomato.

Meatballs - and Quibebe For Beginners

Meatballs - and Quibebe For Beginners

Meatballs I and II Options

Ingredients:


1 kg of beef, raw duck, ground

Seasonings:

1 cup of grated or finely chopped onion
1 cup chopped parsley
1 cup chopped green olives
1 teaspoon fresh grated ginger
1 pinch of nutmeg
1 pinch of pepper or pepper sauce
2% of the meat's weight of salt or 1 teaspoon full of salt

Other Ingredients;

1 or 2 wet streaked bread in the water and squeezed
2 whole eggs
2 tablespoons of flour, or what is needed, until
give alloy or thick oats.
2 tablespoons oil,
1 tablespoon (dessert) of chemical baking powder
Method of Preparing the Feedlots:
½ cup chopped green olives (optional)
½ cup of grated cheese (optional)

Filling: I

1 cube of cheese plate

Filling: II

1 box of catupiry cheese, cut into cubes

Side dish:

STEAMED PUMPKIN

Ingredients :

1 pound ripe pumpkin, cut into small pieces

Other Ingredients

1 large grated onion
1 tablespoon beef broth
2 tablespoons corn oil
1 teaspoon of salt,
1 tablespoon pepper sauce
1 cup (tea) chopped parsley put after the ready dish

Way of preparing:

Cut the pieces of pumpkin, remove the peel, wash well dry with paper towels.

In a large saucepan, fry the onion in the oil until wilted, add the pieces of the pumpkin, salt or the broth, gradually add water until the pumpkin is cooked.

After the ready dish turn off the heat and add the chopped parsley

Method of Preparing the Feedlots:
You can make the meatballs the meat dumpling with or without stuffing.

Put the ground meat in a bowl, add the stale, wet and squeezed bread, onion, parsley and chopped olives, nutmeg, ginger, salt, pepper, grated cheese, eggs and flour to few.

Make the fry fritters in hot oil.

Dry with paper towel

If you want you can fry lightly, then cook the dumplings in a liter of thin tomato sauce.

Meat dumplings without stuffing, with tomato sauce serve to place
over the pasta.

II Option:

With the same dough can make flattened steaks equal to burger, fry just like the meat dumplings.

You can stuff it with 1 double slice of mozzarella or
mozzarella 1 slice ham together.
If you like you can serve with tomato sauce

Breadcrumbs:

"Thread flour is made with toasted bread and
in the blender or processor

Fusilli with Vegan Sauce II Options

Fusilli with Vegan Sauce II Options

Ingredients:
500 grs of short fusilli pasta (screw)
500 r of whole preserved mushrooms, drained and washed to remove the coloring additives and preservatives
2 heads of broccoli ninja or two dishes bottoms of very small bouquets
10 garlic cloves very large rolled (if it is old remove the crumb)
4 tablespoons extra virgin olive oil
1 or 2 tablespoons canned capers drained
1 teaspoon of salt or what is needed
II Option:
The same ingredients previous to the fried prawns
4 large prawns with fried shells
Place the fried prawns on top of the plate before serving
Another option:

You can exchange the prawns for tuna or sardines in canned drained.

Way of preparing:
Wash broccoli heads and separate into very small vessels.
Place the bouquets in a colorless plastic bag and add 6 tablespoons of cold water.
Close the bag, drill into several lugs with a fork to get air out.
Take to the microwave for 6 minutes. let cool
In a large saucepan sauté the garlic with olive oil and the broccoli vessels
Add the drained, washed, preserved mushrooms.
If you want you can chop the mushrooms in slices
Cook the pasta "al dente" with plenty of water, drain and add the vegan sauce
Serve with tomato salad or to taste.
Brazilian fruit dessert to choose

Delicious mousse of Jabuticaba

Delicious mousse of Jabuticaba
Yields II portions

Ingredients
800 ml of fresh jabuticaba juice whipped in the strained blender (do not cook)
200 grs of whole fresh jabuticaba for decoration.
1 can of condensed milk
2 boxes of sour cream
1 cup whole milk powder
2 teaspoons of unflavored gelatin or (2 tablespoons), moistened with 10 tablespoons of cold water
Then dissolve in the microwave for 30 seconds twice.
How to Prepare the Mousse:
Wash one pound of jabuticaba, beat in the blender with cold water.
Put half the juice in the blender add the condensed milk the sour cream and the milk powder
Beat until blended
Pass the blender mixture into a bowl and add the rest of the jabuticaba juice, mix well.
Dissolve the gelatin in the microwave and pour hot in the bowl mixture.
Put in corrugated form of tuperware.
Bring to ice for 4 to 6 hours, or until firm.
Unmount and decorate with jabuticaba
Notice:
The mousse is flavored with jabuticaba, however, the color is kissed by the other ingredients added in the dough.

Rabada Magra - With Potatoes and Others

Rabada Magra - With Potatoes and Others

Ingredients:
1 or 2 cow tails cut into pieces by joints, choose only large pieces
Water needed to cover
1 tablespoon salt
Cook in the pressure cooker for 40 minutes, allow to cool to open the pan.
Put everything in a bowl take the refrigerator until the next day
Then remove all the fat on top, (discard) take the pan to the fire until melting, coar. Reserve
Spices:
1 teaspoon full of salt,
1 teaspoon grated ginger
2 bay leaves, or a dash of bay leaf powder.
1 pinch of nutmeg
1 teaspoon of spicy paprika or chili sauce can substitute for ½ fingered pepper of seeded young lady finger
1 pinch of cinnamon powder or 1 piece of cinnamon stick. (optional)
1 tablespoon full of oregano, put only after ready dish (optional)
1 tablespoon sugar
1 cup (tea) chopped parsley, put before serving the dish
Other Ingredients:
1 kg of tomatoes without skins without seeds, or ½ liter of sauce ready, or industrialized with 3 glasses of water.
1 pound or ½ pound chopped onion
3 celery stalks, thinly sliced
1 whole garlic clove cut into thin slices
 3 medium carrots cut into thick slices (optional
Way of preparing:
Wash well the pieces of meat, put in the pressure cooker covered with cold water.
Bring to the fire, when raising the boil, lower the pin and the fire, leave cooking for 40 'minutes.
Do not open the pan, let it cool until all the steam comes out.
Put everything in a bowl, cover with foil paper, carry the refrigerator until the next day.
Remove with a spoon, all the fat that remained above the bowl, the rest pass paper towel.
How to prepare the sauce:
In a large pan put the oil, add the onion, garlic, pork and celery, fry well for 15 minutes.
Add the tomato sauce, carrot, bay leaf and remaining ingredients,
Before serving, remove bay leaf and cinnamon stick.
After the pre-cooked sauce, add the pieces of the defatched tail .. leave on the fire until the meat is very tender Place the oregano, leave on the fire for 5 minutes, finally the parsley and the chopped chives.
Serve with boiled potatoes, puree or polenta.
Some people put cassava to cook with the oxtail.
Served with sliced ​​cabbage salad with slices of olives
To Serve Individual:
Put a piece of the big oxtail a little sauce an ear of mango a potato and the salad.



.

Double Dove with Vegetable and Others

Double Dove with Vegetable and Others

Ingredients:

1 ½ kilograms of doubled beef
5 centimeters long, (1 x 5)
3 liters of cold water
Meat:
10 non-skinned and fat-free wing thighs, cook on pressure cooker for 15 minutes
3 pios smoked without the skin cut into thin slices
4 slices of bacon (sliced) 50grs;
1 boiled beef (sliced)
1 ½ liters of defatted stout broth

Other Ingredients:
 
6 medium potatoes cut into cubes
2 medium carrots cut into cubes
1 small cabbage cut into medium strips
1 packet of frozen peas 300 to 500 grs.
1 whole garlic clove cut into thin slices
3 celery stalks without leaves cut into thin slices
1 cup (tea) filled with parsley and minced
½ cup chopped chives
1 cup (200 grams) of chickpeas
1 cup (tea) parsley with chopped stem and chives to taste
2 cups chopped onion
300 grs of sliced ​​pickled mushrooms) optional)
50 to 100 grs. grated cheese
1 piece of cinnamon stick

Sauce:


1 kilo of ripe tomatoes, heavy without skins and without seeds, or 500 ml of homemade tomato sauce or

To take the strong smell of the double:

Use 1 (one) 250 ml glass of cachaça, or red wine vinegar, the same amount.
If you want you can put a little more.

How to Prepare the Double:

Rinse the double well in running water, use the pasta rack to make it easier to work.

Then fold the dough into a bowl, place a glass of rum or vinegar.
Leave to stand for one or two hours, inside the refrigerator, covered with film foil
Then flush the liquid for re-wash.

Put it in a pressure cooker, covered with cold water, with ½ glass of vinegar, or lemon, leave cooking for 40 minutes, it will depend on the animal if it is old takes longer ..
* Vinegar is not to darken the pan inside. *

If the animal is new it takes 30 minutes if it is old 40 'minutes, so take the test.

Cook the lettuce let cool inside the pan, without opening. Do the test.

After the double boiled, drain well and pour warm water on top. If it is cold use cold water, remove all the fat.
Cook the mocotó, remove the liquid take the refrigerator for 12 hours; Then remove with a spoonful (soup) all the fat left on top of the gelatin.
Cut the gelatin and chopped it into pieces. Reserve.

How to prepare the sauce:

In a large pan put the oil, fry the bacon, add the celery and the garlic, then add the onion, the cinnamon stick, the tomatoes or the sauce, the potatoes in cubes and the carrot very small;
The carrot and potato cooks in the microwave and the double boiled and defatted.
Leave on the fire for 20 minutes.
Then add the mushroom, cut into small pieces and the broth of it defatted, leave in the fire for 10 minutes.
When ready add parsley and chives, turn off the heat
Before serving sprinkle grated cheese.


To serve:
Place on a shallow pan or stainless steel dish
Note:
Cabbage rice and salad is optional.
Served with white rice and braised cabbage, salad to taste
Dessert:
Strawberry with sour cream
You can serve another fruit.


 note:
The double and the mocotó cook the day before.

Mocotó Jelly With Rectified Chef's Secret Fotos

Mocotó Jelly With Rectified Chef's Secret

Ingredients:

1 beef mocotó cut into pieces
2 liters of water to cook the mocotó, or the necessary

Gelatin Ingredients:
4 cinnamon sticks
1 Handful Indian Carnations
2 star anise (optional)
2 bay leaves (optional)
1 whole sliced ​​lemon peel (optional)
1 teaspoon of powdered sweetener suitable for oven and cooker or two (2) cup sugar

Way of preparing:

Thoroughly wash mocotó pieces in running water
Cook each stump in a 4.5-liter pressure cooker, cover with water, as needed.
Place the water under the pin, which is inside the pan.
Cook for one (1) hour.
Do not open the pan to cool until all the steam comes out.
Remove the meat from the mocotó, chop into small pieces, season with salt, chopped onion, parsley and chives serve separately.
Remove and discard the bones, having previously removed the marrow and residue that remained stuck
Strain into the thin liquid of the pan, bring the bowl to the covered refrigerator with lid or foil until the next day.
Take out all the fat on top with a spoon, then wipe down the remaining fat (discarded)
The gelatin is underneath the fat.
Method of Preparing Mocotó Gelatin:
Cut the gelatin into pieces, put in a large pot with 2 liters of cold water, the spices the sweetener powder for oven and stove,
Bring to a high heat, as soon as it boils, lower the heat, let it cook until it is cut in half, for about one (1) hour
Remove the spices, put in large or small bowls or cups with lid.
After it cooled it to the refrigerator for 4 to 6 hours.

IMPORTANT WARNING:

Benefit of Mocotó Gelatin:
Strengthens hair, nails is said to be aphrodisiac
Chef's Secret:
The mocotó gelatina serves to remove the wrinkles of the face, that is, to eat at least one (1) time per week.
Note:
Do not forget to remove all the fat from the mocotó, before making the gelatin
If you like you can use the diluted mocotó gelatine to make soups or add in other salty puchero dishes.

II Option:


Site Mocotó Jelly:

3 mocotós cut into pieces
Water enough to cover

Other Ingredients:

3 liters of cow's milk
3 pounds of crystal sugar, or to taste

Way of preparing:

Wash the mocotós well under running water.
Place the cook to cook with water in a very large pressure cooker for 2 hours, or until cooked,
Do not open the bread until all the steam has run out.

Beat the mocotó pieces in the blender with the milk and the defatted broth.

Put the coarse liquid in a large saucepan with the sugar, bring to the fire by always stirring with a wooden blade with a long handle, until the point is reached for about an hour.
The point is when it starts to make a noise, clicking on the bottom of the pan.
Remove the pan from the heat. Beat with the same blade, beat it, lifting the dough well and lower until it is white for 30 'to 50' or until a thick paste is made of rubber.

Line the wooden boxes with paper, pour the dough, smooth it well and it will only be ready 12 hours later.
After. cut into pieces of 1 pound or a half kilo, or even smaller pieces, ten centimeters long by five wide and one centimeter thick.