Roasted Veal or Stew II Options

Roasted Veal or Stew II Options
Ingredients:
I Option:
 1 kilo or (to taste) of veal cut into pieces of 2 X 2 centimeters
 1 glass of good quality red wine
 300 to 500 grams of preserved or fresh mushrooms
Seasonings and Others:
2 tablespoons butter
2 tablespoons cornstarch (cornstarch)
1 tablespoon (dessert) of salt for each pound of meat
1 tablespoon of sweet paprika or
1 teaspoon of spicy paprika
1 cup chopped parsley
½ cup finely chopped chives
1 cup of tea stock (homemade)
3 garlic cloves, if old, remove the crumb
Other ingredients:
300 to 500 grs. Preserved mushrooms, drained washed and cut in half
! Glass of dry red wine of good quality, (do not put any poor quality wine that spoils your veal dish)

Way of preparing
Sauté the veal in the butter, then add the broth.
When the meat is almost cooked add the wine, the mushrooms. Leave on the fire for another 5 minutes, approximately.
Thicken with cornstarch diluted with the cream.
Serve on a platter and top with parsley and chopped chives.
Roasted turnip and carrot salad or cucumber and radish grated or cut into thin slices.
II Option:
Roasted veal
A veal of 2 to 3 whole kilo
Salt 1 tablespoon (dessert) shallow for pound of meat.
Season like the previous recipes, leave in the refrigerator inside a plastic bag turning from time to time.
If you want you can put enough fresh herbs, parsley, rosemary, mint, basil and others to your liking, beat in the blender with oil. Leave in refrigerator for 6 to 12 hours.
Bring to baking covered with foil, 40 'minutes for each pound, 30' minutes before finishing remove the aluminum foil to blush.
You can put it before baking slices of bacon on top, it is optional.
Roasted veal accompanies a sweet farofa
Can serve with pasta with dry mushroom sauce 100 grs. (Leave to soak with water at night) drain, wash well. Refresh with onion, oil and seasonings to taste, broth. Accompany Green salad with cherry tomatoes and raw carrots grated in thin wires (own appliance).

Stuffed Roasted Veal With Damascus Sauce

Stuffed Roasted Veal With Damascus Sauce

Ingredients:

1 piece of veal rump

Spices:

3 cups grated onion, or minced
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others
1 cup (tea) balsamic vinegar
1 cup (tea) corn oil
1 cup white wine
1 tablespoon of mustard
1 tablespoon grated ginger
1 tablespoon (dessert) of salt for each pound of meat
1 pinch of nutmeg
1 pinch of ground bay
1 fresh whole finger pepper

Sauce:

1 small glass (200 ml) of cold water, or unsalted chicken broth
Baking Scrape
2 tablespoons brandy
2 tablespoons butter
200 grs. Apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated onion
1 cup (tea) finely chopped parsley (sprinkle over roasted meat)
2 tablespoons of wheat flour, or cornstarch

Garrison:

1 small celery, only the stems cut into thin strips and cooked
300 grs. Of carrot cut into thin strips cooked
300 grs. Of small boiled potatoes, shelled
200 grs. Cooked or preserved small onion
200 grs. Canned hearts of palm cut into thin slices
3 red peppers cut into thin thin strips
Notice;
The palmito and (all the conserves) must be drained, washed and chopped, to take the dyestuffs additives and preservatives that harms the health.

Way of preparing:

Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 12 hours, covered with a napkin, inside the refrigerator, or inside a plastic bag
To Bake:
 Approximately 40 minutes for each pound of meat.
Before roasting, open the meat and top with pepper and onion and a medium whole raw carrot, tie with cotton string or garnish with barbecue stick. Strain the seasonings.
In a rectangular shape lined with aluminum foil place the meat covered with slices of bacon, pour over grated sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Bake for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil from the top, let it flush.
When baking check the meat every half hour.
After roasting carefully remove the meat, place in a refractory. Book it.
Put a cup of warm water on the baking sheet, bring to the fire until all the residue is gone, then strain into a sieve.
In a pan melt the butter, add the grated onion until wilted, add the broth, when raise boil add the brandy
Flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.

Serve the hot veal on a platter, with the sauce on top, sprinkle chopped parsley and on the side place the trim.
It accompanies watercress salad with sliced ​​onions and red pepper strips.
Note:
Flambar: if you do not have practice, do not do it. It is optional.
If you do not find a calf to swap for filet mignon

C h a r t o t t With Cream C h o l t h e Rectified Secrets + Chocolate Tips

C h a r t o t t With Cream C h o l t h e Rectified
Secrets + Chocolate Tips
Ingredients:
Chocolate cream:
200 grs. Of refined sugar
200 grs. Of butter, unsalted
4 large gems
4 tablespoons chopped half bitter chocolate 130 to 200 grs. Each or see below.
600 to 800 grs. Bittersweet chocolate bars
1 cup or ½ cup of cocoa (coffee)
1 cup chopped almonds, or other dried fruit to taste
Fruits to Choose:
Walnuts, hazelnuts, macadamia peanuts and others
Other Ingredients:
250 grs. English cookie or chocolate chip cookie
Caramel syrup:
1 cup sugar, water with 1 tablespoon water
Preparation Mode:
In a dry pan put the wet sugar with a tablespoon of water, let it melt, over low heat, without stirring, which removes the luster of the syrup.
Allow to melt the sugar, until the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Dump the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Put the English biscuit or chocolate sticks in the bottom lying down, standing around in the caramelized form.

How to Prepare the Chocolate Cream.

Chop the chocolate tablets and melt in a water bath. Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Bring to a low heat only for a few minutes, do not boil.
Let it cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into the previously prepared form with the syrup and the biscuits.
Sprinkle over the cream the toasted almonds and roughly chopped, or another type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Melting Chocolate Mode:
Put the chopped chocolate in a very dry refractory.
Bring a medium saucepan to the fire like water when the bubbling begins to fit the chocolate refractory chopped into the water bath, turn off the heat.
The refractory should be very dry, and can not drip any water in the chocolate.
After a few minutes, stir the chocolate with a spoon of silicone until it melts well.
If you have not yet melted all the chocolate, go back and do the same procedure as before.
Tips:
Be careful not to let the steam or water from the water bath enter the chocolate pan.
The chocolate desanda gets sticky mole you lose your job.
Secret:
If you want you can melt the chocolate in the microwave, in a plastic pan, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds at a time until the chocolate is melted.
Recapping:
If it does not melt back into the microwave again and go putting 30 seconds at a time, mix well until all the chocolate has been melted.
** Remember that seconds are not Minutes **.
Be careful not to miss the chocolate.
Decoration:

Can decorate with cherries and egg yarn.

Note:
There are 4 chocolate bars half margo or
600 to 800 grs. Half-bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find

C h a r t o f th e C h o c t e t Secrets + Chocolate Tips

C h a r t o f th e C h o c t e t
Secrets + Chocolate Tips
Ingredients:
Chocolate cream:
200 grs. Of refined sugar
200 grs. Of butter, unsalted
4 large gems
4 tablespoons chopped half bitter chocolate 130 to 200 grs. Each or see below.
600 to 800 grs. Bittersweet chocolate bars
1 cup or ½ cup of cocoa (coffee)
1 cup chopped almonds, or other dried fruit to taste
Fruits to Choose:
Walnuts, hazelnuts, macadamia peanuts and others
Other Ingredients:
250 grs. English cookie or chocolate chip cookie
Caramel syrup:
1 cup sugar, water with 1 tablespoon water
Preparation Mode:
In a dry pan put the wet sugar with a tablespoon of water, let it melt, over low heat, without stirring, which removes the luster of the syrup.
Allow to melt the sugar, until the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Dump the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Put the English biscuit or chocolate sticks in the bottom lying down, standing around in the caramelized form.

How to Prepare the Chocolate Cream.

Chop the chocolate tablets and melt in a water bath. Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Bring to a low heat only for a few minutes, do not boil.
Let it cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into the previously prepared form with the syrup and the biscuits.
Sprinkle over the cream the toasted almonds and roughly chopped, or another type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Melting Chocolate Mode:
Put the chopped chocolate in a very dry refractory.
Bring a medium saucepan to the fire like water when the bubbling begins to fit the chocolate refractory chopped into the water bath, turn off the heat.
The refractory should be very dry, and can not drip any water in the chocolate.
After a few minutes, stir the chocolate with a spoon of silicone until it melts well.
If you have not yet melted all the chocolate, go back and do the same procedure as before.
Tips:
Be careful not to let the steam or water from the water bath enter the chocolate pan.
The chocolate desanda gets sticky mole you lose your job.
Secret:
If you want you can melt the chocolate in the microwave, in a plastic pan, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds at a time until the chocolate is melted.
Recapping:
If it does not melt back into the microwave again and go putting 30 seconds at a time, mix well until all the chocolate has been melted.
** Remember that seconds are not Minutes **.
Be careful not to miss the chocolate.
Decoration:

Can decorate with cherries and egg yarn.

Note:
There are 4 chocolate bars half margo or
600 to 800 grs. Half-bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find.........

For Beginners = Chocolate Various Tips and Secrets

For Beginners = Chocolate Various Tips and Secrets

To melt the chocolate in a water bath it is necessary to use the panela well dried, a drop of water can hinder all the progress of your work.
For those who do not have a proper dishwasher for this purpose, use a kitchen pot (preferably used for chocolate only). The water bath may be a smaller aluminum pot that fits inside the pot, some people put refractory.
Caution when using refractory, if the water is too hot it can give thermal shock and break your container.
The water temperature of the water bath the ideal to melt the chocolate is 90 º C, that is, when the pan starts to form bubbles in the bottom of the pan, melting curve.
Turn off the fire and on top put the other pan (dry) with chopped or grated chocolate, uncovered.
Place the pan on top of the water bath, leave slightly, remove and dry underneath with a dishcloth.
With a dry spoon mix the chocolate, if it has not melted everything, come back and do the same previous procedure, that is, until the chocolate is totally melted.
To give the shock finish puts on a (cold) stone, lightly greased with a little butter (not margarine).
With the help of a spatula, season the chocolate, stirring from side to side, until it reaches the ideal temperature for each type of chocolate.
Seasoning the chocolate is cool.
II Option:
You can use the method of melting ¾ of the chocolate, remove from the fire and let until the temperature stays in 30 º degrees Add the rest of the chocolate that is ¼.
Mix well until smooth.
To know if the chocolate is at the right temperature. Once used to put some of the chocolate, under the lips if it was in the bottle temperature was right, (homemade) for non-professionals.
Today is used thermometer for this procedure or digital pistol that marks in time.
Bath-Mary - Dry the pan underneath the one that you have melted, no drop of water can fall inside the chocolate.
Be careful not to get steam, or water droplet in the chocolate, it stays sticky and does not work.
If this happens it gets sticky, you've lost your job and the chocolate. It is not suitable for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of the fat, all packaging has been explaining that it can not go beyond so many degrees.
To make chocolate to sell you need to have the thermometer are two (2) different types the simple and the digital the more precise.
Have respect for what you do.
Do it right to be able to market and earn good money.
Chocolate is very profitable, the profit can be up to 300% depending on the chocolate you use. The filling and the material used which are:
Sheets for wrapping, aluminum foil for rolling the bonbons, ribbons labels, cups, cardboard, transparent box packaging among others,
Some of the problems that can end your work.
Chocolate is very sensitive, some problems appear, you should know:
Mold, sticky, air bubble, hygiene, dyes, allergies, chocolate quality (always use pure or noble). Shapes of several sizes (start by small shapes) update courses to always learn new techniques.
How to make chocolate bright, packaging, equipment expenses.
Always start with little more simple forms of acetate forms.
So as not to have future loss.
Do not invest more than you can.
Do not step higher than your leg,

Chocolate Temperatures in Micro waves:
1 pound of chocolate it enters every 30 seconds, until it melts completely.
The leftovers of the forms do not take advantage, change the texture.
You can not do otherwise than burn the chocolate
Recapping:
Each type of chocolate has a different temperature.
Important Tips:
Always place under the dish that came out of the microwave on a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it will overheat and burn.
Always use plastic microwave canister.
When it reaches 32 º, it does not need thermal shock
In order not to lose flavor and shine, use 3 'to 4' minutes for tempering.
For all types of melting whether in a water-bath or in the microwave
Triple shapes if you squeeze in the middle creates bubbles and will puff. Tighten only on the sides.
Do not talk on top of your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and appropriate location, always see the temperature that chocolate can work.
Start with simple shapes.
Fill the shape with the already seasoned (cooled) melted chocolate, over pouring over the pot which is the chocolate very high.
Bring the form down (face down) in the refrigerator.
In the freezer it picks up a lot of moisture, if you notice the moisture drying out with tissue paper

For Mother's Day For Beginner or Professional

For Mother's Day For Beginner or Professional

Heart Pierced or laced + Filling

With the chocolate melted and already tempered (thermal shock) put inside a confectionery bag made with paper butter, cut the very thin tip, to make the decoration inside the heart shape,
Which is equal to the shape of acetate bonbons.
I - Option:

Place the empty heart shape face up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques,
The third layer is to close any part that is open, or can leave leaked.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the heart is not leaked
II Option
Leaked:
After that made the heart leaked in the proper form of acetate does not need to put golden powder put inside a smaller white heart, made with white chocolate, gets a very beautiful effect.
The leaked heart is only one side, the other is normal bark.
The white heart if you want can put stuffing or bonbons inside.

Note:
The other fillings I've put before.
If you lost I'll go through again in the next post.

Filling:
Coconut Candy Famous

Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. Of dry coconut grated hydrated with 3 tablespoons of cold water, or coconut milk.
1 cup milk cream without whey or canister
3 tablespoons of potato starch or corn starch (corn starch)
1 tablespoon vanilla extract

How to prepare the filling:

In a medium saucepan add the cow's milk with the condensed milk, after well mixed add the hydrated dry grated coconut, mix again.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long handle, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.

Remove from the heat add the vanilla and the cream slowly and slowly, mix well, until light cream, allow to cool before using.
Bonbon Filling:
The stuffing above serves for sweets, chocolate tablets, bonbons, cakes, buns, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.

Note:
 
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be warm, not boiling, the potato starch is dissolved in cold milk.
Tips:
The heart is made like Porta Joias, which can put one inside it.
If you want to put inside the heart drums or truffles without wrapping.
Follow the next posts on how to melt chocolate with secrets and tips.
Decoration:
For a lacy heart you can use a lacy plastic washcloth
Place the cut lace inside the heart's transparent shape. Throw the chocolate on top, let cool. Make two layers, after you took the acetate form, carefully remove the lace, so as not to hurt the chocolate

Suggestion for Mother's Day - Rectified

Suggestion for Mother's Day - Rectified


1. Antoinette of Antonieta with Mushroom Paris and Funghi
      Dry porcini 5 to 10% of the weight of the meat selected from each
      one . Fillet mignon, chicken, shrimp, frog, rabbit.
      You can replace the mushrooms with heart of palm, artichoke,
      Asparagus, canned washed and drained.
2 Lasagna with white sauce and tomato sauce with meat, +
     Green salad with cherry tomatoes.
    3.Frango or Shrimp in Moranga with curd;
4. Roasted goat's leg with mashed mashed vegetables
5.Salmon with fruit balls, or Salmon of Claudia with
      White sauce + curd
6. Cod with chickpeas, mushrooms, black olives etc.
7. Fernando's Cod with Vegetables or Vileta Salada
8. Risotto of chicken, or duck, turkey, quail, partridge etc,
9. Pheasant with puree or chestnut musseline
10. Grilled or roasted sea bass with potatoes and vegetables
11. Polenta with pole is chicken. (Over-thighs) with sauce
        tomato
12.Macarrão with pesto sauce with grated Parmesan cheese
  13.Macarrão with polpetones (almondegas) meat dumpling
14.Risoto with seafood (does not take grated cheese)
15.Risotto with 4 cheeses and artichoke bottom
16. Roasted bacon with mashed potatoes
17.Pick in pieces with cooked vegetables and green salad
18.Leitoa, Lamb or Cabrito roasted
19.Churrasco of beef, thigh and sobrecoxa, sausage,
20.Frango open the back or whole, with bed of salt
21. Mixed meat: meat, chicken, sausage
22.Pat or whole roasted turkey with mandiquinha musseline,
23.Polpetone (almondegas) large stuffed with cheese with
     Tomato Sauce ;

24. Kibe oven with eggplant and chickpeas patties.
25. Caponata baked eggplant with peppers 3 colors, walnuts, raisins
Check out my other recipes blogs from January. April 2017 or 2016
Sweet and savory: pies, breads pudding, paella, cream, ice cream. Cake among others.
If you did not like any suggestions see on my blogs or on my page other recipes.
My suggestion for Mother's Day dessert pretty simple
English Soup or Papo de Anjo is all in my blogs (baudanonna.blogspot.com), my page Nonna Antonieta's Chest.
Good Luck - Success
A big tight hug for your Mother
She is waiting for your embrace and your presence.
   
Note:
Do not forget to do something for your Mother. This is the opportunity ..