Several menu Aves:
Chester, pheasant, goose, partridge, duck, quail and mallard Peru Other
01 dietary Chester - roast with jelly and other dietary ingredients
02 Chester, roasted, with accompanying fruit compote or fru-
tas fresh, or dried, or various vegetables, asparagus, artichoke background
03 Quail stuffed, baked in an ordinary oven with herbs
04 Quail skewered, roasted on the grill with peppers, onions
05 whole quail in the pan with tomato sauce and vegetables
06 steaks, whole pheasant with sweet-salty or crumbly various vegetables
07 Roast Pheasant with whole herbs, artichoke bottom
black olives, hearts of palm, asparagus
08 Pheasant roasted in pieces with vegetable garnish
09 Pheasant pieces with tomato sauce or white sauce and mushrooms
10 Farofão mining, with large chunks of chicken with palm hearts, peas
carrots, corn, olives, bacon, parsley and cassava and corn flour
11 Chicken - Breaded with steamed vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit sauce or orange
14 Chicken - chicken mayonnaise with cooked vegetables and other
15 Chicken - chicken risotto with hearts of palm, boiled eggs, grated cheese etc.
Chicken 16 - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and prosciutto and ricotta
18 Chicken - breast of Jewish chicken with apricot and pistachio nuts, cooked in
of tangerine juice, then baked
19 Chicken - chicken salami, celery, potatoes, carrots etc.
Chicken 20 - special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with Italian rotten mass, with four fingers
stuffing, chicken, hearts of palm, boiled eggs, olives, carrots, cheese
22 Chicken - boneless stuffed with ham, mozzarella and salty crumbly
baked with white beer
23 D'Angola Chicken cooked in milk with white sauce and coconut milk
24 Goose - with savory filling or fruit filling, walnuts, plums, apples
25 Goose - pieces with tomato sauce, peas, carrots, peppers
26 Goose - Vienna Portuguese stuffed with chestnuts, green apple, raisins
Guan 27 - similarly to goose
Macuco 28 - similarly to goose
29 mallards will German fashion, stuffing crumbs, salt, chicken with kids
bacon, eggs, baked, etc. pea
Partridge 30 - the same way as chicken
31 Pato - the whole fashion Vitor Pascoal, with red wine or wood
32 pieces in a pathological fashion Vera Helena with applesauce, or
Portuguese chestnut
33 whole pathological Nonna with the Portuguese chestnut stuffing, apples, raisins
roasted in beer, white wine, sprinkled with almonds
34 pathological stuffed with ham, bacon mozzarella, olives, onion etc.
35 pathological roast with orange and orange strips cooked in syrup
36 Roast Duck with -New whole fruits: peaches jam, pineapple, figs
and pear cooked in red currants and walnuts
37 -Old cooked duck pieces with various vegetables: broccoli, carrots
potato. celery, Brussels sprouts, hearts of palm, artichokes fund
38 pathological old cooked, then roasted, with salt or crumbly fruit, with
ties of carrot and lettuce leaves
39 pathologists in pieces with sauce Jewish tamarindos-
40 Duck cooked in old pieces with jabuticaba juice -
41 Peru - sliced smoked turkey breast half with black plums,
baked apples with jam or cherry in the center, brown face Portuguese
honeydew
42 Peru - Venice, all for Christmas, stuffed with walnuts, prunes
raisins, celery, grated cheese, biscuit flour, onion etc.
43 Peru - whole stuffed with bacon crumbs salgada.com, gizzard, liver
olives, grated cheese, cooked eggs
44 Peru - roasted turkey breast, sliced with vegetables and fruit compote
45 Peru - Leg of turkey, cooked and baked, with no filling
Note:
The turkey came with a tree mass of Portuguese chestnut peeled fruit with Christmas.
The mass is put on a board in the shape of a triangle with
feet below the widest part.
Over the peeled dried fruit, nuts, hazelnuts, almonds, dates, white and dark seedless raisins, dried apricots and other
Cherry in syrup drained playing the Christmas ball.
You can also put balls stewed peaches and figs.
Revenue from Christmas tree is in my blogger December
baudanonna.blogspot.com
quarta-feira, 22 de outubro de 2014
Cake With Strawberry Mousse
Cake With Strawberry Mousse
ingredients:
3 tea cups flour
2 cups of sugar
1 cup of hot milk
100 grs. margarine
5 eggs - egg whites
1 tablespoon baking powder powder
1 pinch of salt
How to Prepare:
Beat in mixer the egg whites with a pinch of salt. Reserve.
Beat the egg yolks with the sugar and butter, until a whitish cream.
With the mixer connected add the hot milk, add the flour gradually until you are finished, turn off the mixer and add the baking powder and lastly the egg whites, mixing with a hand beater.
Grease a way sprinkled with flour butter, throw the cake batter, take to bake for approximately 30'minutos, or even blush.
Preheated oven 180 º C.
After the baked cake and let cool.
Cut a lid on the cake, and then scoop the center, so it is two centimeters around the edges, not very let sink in the bottom 3 cm.
Put the mousse into the cake after it has already led to the fridge and it is in point of egg white.
Take the cake to the refrigerator stuffed leave for 4-6 hours or until firm, mousse.
Then recompose the cover cake.
If you want you can put a covering of melted chocolate.
Fresh strawberries and over yarn eggs.
The strawberries should be placed at serving time.
The cake can be served with or without a lid, with or without a cover, can sprinkle icing sugar and scrapes over the chocolate
Garnish with fresh whole strawberries medium.
If you prefer to use no cap put enough fresh strawberries stuck to one another, or strawberries with whipped cream.
Mousse Fresh Strawberries
ingredients:
200-300 grams. chopped fresh strawberries
1 can of condensed milk
1 can of cream
1 tablespoon unflavored gelatin colorless
5 tablespoons of cold water to hydrate gelatin
2 pasteurized egg whites into firm snow (optional)
How to Prepare:
Wet the gelatin with cold water, then dissolve in water bath.
Separately whisk the condensed milk in the blender with the cream for 5'minutos.
After the two ingredients well mixed, add the already dissolved and hot, and still with the unit on, beat for 5'a 8 'minutes or until a homogeneous mass gelatin.
Remove the mixture from the blender go to a bowl, add the chopped strawberries, and lastly the egg whites into firm snow.
Place the mousse in a bowl and refrigerate until it is the consistency of egg white and this stage is that you put the mousse on the cake.
Put the filling on the cake, take to freeze to harden for 4-6 hours.
ingredients:
3 tea cups flour
2 cups of sugar
1 cup of hot milk
100 grs. margarine
5 eggs - egg whites
1 tablespoon baking powder powder
1 pinch of salt
How to Prepare:
Beat in mixer the egg whites with a pinch of salt. Reserve.
Beat the egg yolks with the sugar and butter, until a whitish cream.
With the mixer connected add the hot milk, add the flour gradually until you are finished, turn off the mixer and add the baking powder and lastly the egg whites, mixing with a hand beater.
Grease a way sprinkled with flour butter, throw the cake batter, take to bake for approximately 30'minutos, or even blush.
Preheated oven 180 º C.
After the baked cake and let cool.
Cut a lid on the cake, and then scoop the center, so it is two centimeters around the edges, not very let sink in the bottom 3 cm.
Put the mousse into the cake after it has already led to the fridge and it is in point of egg white.
Take the cake to the refrigerator stuffed leave for 4-6 hours or until firm, mousse.
Then recompose the cover cake.
If you want you can put a covering of melted chocolate.
Fresh strawberries and over yarn eggs.
The strawberries should be placed at serving time.
The cake can be served with or without a lid, with or without a cover, can sprinkle icing sugar and scrapes over the chocolate
Garnish with fresh whole strawberries medium.
If you prefer to use no cap put enough fresh strawberries stuck to one another, or strawberries with whipped cream.
Mousse Fresh Strawberries
ingredients:
200-300 grams. chopped fresh strawberries
1 can of condensed milk
1 can of cream
1 tablespoon unflavored gelatin colorless
5 tablespoons of cold water to hydrate gelatin
2 pasteurized egg whites into firm snow (optional)
How to Prepare:
Wet the gelatin with cold water, then dissolve in water bath.
Separately whisk the condensed milk in the blender with the cream for 5'minutos.
After the two ingredients well mixed, add the already dissolved and hot, and still with the unit on, beat for 5'a 8 'minutes or until a homogeneous mass gelatin.
Remove the mixture from the blender go to a bowl, add the chopped strawberries, and lastly the egg whites into firm snow.
Place the mousse in a bowl and refrigerate until it is the consistency of egg white and this stage is that you put the mousse on the cake.
Put the filling on the cake, take to freeze to harden for 4-6 hours.
Base To Any Risotto of Antoinette
Base To Any Risotto of Antoinette
"The request I am publishing again."
ingredients:
2 cups Arborio rice (risotto rice to own)
1 cup (tea) of grated onion
2 tablespoons (soup) of butter not margarine 1 cup serving of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth
Homemade Vegetable Broth:
You can make the soup at home, cooking various vegetables covered with water, without any fat.
Onion, garlic, carrot, pumpkin, celery, leek, bay leaf, cauliflower, broccoli, tomato pods, snow peas, and other of your choice.
If you prefer you can use vegetable broth in tablets
How to Prepare:
In a large saucepan place the butter and onion, leave the fire until wilted.
Then add the Arborio rice, stir for 5 'to 8' minutes, stirring constantly with a long-handled spoon.
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth, a ladle at a time, stirring constantly, until finished.
Frozen peas:
Dump the frozen peas in boiling water, so the boil, drain, pour enough cold water to stop cooking.
If you need to add cold water with ice cubes.
The above process is called whitening.
When the risotto is at the point ("al dente") add the peas and other ingredients that you chose for the risotto
Ingredients Add to Risotto:
After adding a ready risotto the ingredients below:
Seafood is usually already prepared a deep dish or to taste.
Can do with just one ingredient: shrimp, lobster, clams, octopus, fish boneless diced (cation), cod and others.
Birds have previously prepared without skins and without bones.
Artichoke, mushrooms, hearts of palm, asparagus and others: cooked or canned drained, rinsed and chopped vegetables.
Note:
When you add the other ingredients to risotto it has to be very hot and some came with a little sauce or tomato sauce.
The risotto should not stay dry when wet.
"The request I am publishing again."
ingredients:
2 cups Arborio rice (risotto rice to own)
1 cup (tea) of grated onion
2 tablespoons (soup) of butter not margarine 1 cup serving of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth
Homemade Vegetable Broth:
You can make the soup at home, cooking various vegetables covered with water, without any fat.
Onion, garlic, carrot, pumpkin, celery, leek, bay leaf, cauliflower, broccoli, tomato pods, snow peas, and other of your choice.
If you prefer you can use vegetable broth in tablets
How to Prepare:
In a large saucepan place the butter and onion, leave the fire until wilted.
Then add the Arborio rice, stir for 5 'to 8' minutes, stirring constantly with a long-handled spoon.
Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth, a ladle at a time, stirring constantly, until finished.
Frozen peas:
Dump the frozen peas in boiling water, so the boil, drain, pour enough cold water to stop cooking.
If you need to add cold water with ice cubes.
The above process is called whitening.
When the risotto is at the point ("al dente") add the peas and other ingredients that you chose for the risotto
Ingredients Add to Risotto:
After adding a ready risotto the ingredients below:
Seafood is usually already prepared a deep dish or to taste.
Can do with just one ingredient: shrimp, lobster, clams, octopus, fish boneless diced (cation), cod and others.
Birds have previously prepared without skins and without bones.
Artichoke, mushrooms, hearts of palm, asparagus and others: cooked or canned drained, rinsed and chopped vegetables.
Note:
When you add the other ingredients to risotto it has to be very hot and some came with a little sauce or tomato sauce.
The risotto should not stay dry when wet.
terça-feira, 21 de outubro de 2014
Y Chantilly Cream Icing
Y Chantilly Cream Icing
ingredientes:
I - Opción:
Chantilly formación de hielo:
1 ½ taza o 375 ml de leche larga vida
1 cuchara (sopa) de maicena (harina de maíz)
1 cucharada (sopera) de esencia de vainilla
Otros ingredientes:
200 grs. de mantequilla sin sal, margarina no sirve
200 grs. azúcar glas o azúcar en la licuadora para afinar.
Cómo preparar:
Disolver la maicena en la leche, llevar a fuego hasta que espese, retirar agregar la vainilla, dejar enfriar.
Aparte, en un mezclador de batir la mantequilla y el azúcar durante 15 'minutos o hasta que doble su volumen.
A continuación, añadir la crema cocida crema batida una cucharada a la vez hasta que termine.
Batir la crema en un mezclador durante 5 'minutos.
Nota:
Coloque el azúcar glaseado de crema batida es más delgada (delicado)
II - Opción:
C r e m an d C o n f e t i e i r o
ingredientes:
250 grs. azúcar
75 grs. harina
l pizca de sal
3 yemas de huevo
½ litro de leche
1 caja de caja de la crema
l limón, ralladura sólo o extracto de vainilla
Otros ingredientes:
1 lata de crema sin el suero ligeramente batido.
Mezcle todos los ingredientes en la licuadora, excepto la cáscara de limón.
Traiga el calor, revolviendo constantemente con una cuchara de cable de alta, incluso cocinar.
Retirar del fuego y agregar la ralladura de limón
Usando sólo después de la crema fría
Cuando esté frío, añadir la nata.
Nota:
Sirva como topping para pasteles, tartas, poco y también como relleno.
ingredientes:
I - Opción:
Chantilly formación de hielo:
1 ½ taza o 375 ml de leche larga vida
1 cuchara (sopa) de maicena (harina de maíz)
1 cucharada (sopera) de esencia de vainilla
Otros ingredientes:
200 grs. de mantequilla sin sal, margarina no sirve
200 grs. azúcar glas o azúcar en la licuadora para afinar.
Cómo preparar:
Disolver la maicena en la leche, llevar a fuego hasta que espese, retirar agregar la vainilla, dejar enfriar.
Aparte, en un mezclador de batir la mantequilla y el azúcar durante 15 'minutos o hasta que doble su volumen.
A continuación, añadir la crema cocida crema batida una cucharada a la vez hasta que termine.
Batir la crema en un mezclador durante 5 'minutos.
Nota:
Coloque el azúcar glaseado de crema batida es más delgada (delicado)
II - Opción:
C r e m an d C o n f e t i e i r o
ingredientes:
250 grs. azúcar
75 grs. harina
l pizca de sal
3 yemas de huevo
½ litro de leche
1 caja de caja de la crema
l limón, ralladura sólo o extracto de vainilla
Otros ingredientes:
1 lata de crema sin el suero ligeramente batido.
Mezcle todos los ingredientes en la licuadora, excepto la cáscara de limón.
Traiga el calor, revolviendo constantemente con una cuchara de cable de alta, incluso cocinar.
Retirar del fuego y agregar la ralladura de limón
Usando sólo después de la crema fría
Cuando esté frío, añadir la nata.
Nota:
Sirva como topping para pasteles, tartas, poco y también como relleno.
Chatney Pineapple - Sensational Sauce
Chatney Pineapple - Sensational Sauce
ingredients:
sauce:
1 pineapple well large or two small, diced
1 cup (tea) of apple cider vinegar
1 cup (tea) brown sugar or ½ cup of sweetener in itself for cooking and baking powder
1 cup (tea) of grated onion
1 cup (tea) seedless raisins
2 cinnamon sticks
4 whole cloves of India
1 lemon juice only
1 spoon (soup) of grated ginger
1 spoon (soup) shallow mustard
1 teaspoon (tsp) salt, or to taste
1 lady finger pepper, seeded and finely chopped without the white ribs
How to Prepare:
In a large pot add vinegar, water, lemon juice, brown sugar, cinnamon, cloves, pepper, ginger, raisins, mix well.
Bring the pan to heat boil for 5 '10 minutes.
Then add the diced pineapple, let cook for 30 'to 40' minutes with the pan covered,
After the sauce ready, turn off the heat and add the mustard
Note:
The pineapple sauce (Chatney) serves to accompany poultry, pork and other meats.
Serve in separate bowl or platter
Note:
You can change the pineapple for mango, peach and others.
ingredients:
sauce:
1 pineapple well large or two small, diced
1 cup (tea) of apple cider vinegar
1 cup (tea) brown sugar or ½ cup of sweetener in itself for cooking and baking powder
1 cup (tea) of grated onion
1 cup (tea) seedless raisins
2 cinnamon sticks
4 whole cloves of India
1 lemon juice only
1 spoon (soup) of grated ginger
1 spoon (soup) shallow mustard
1 teaspoon (tsp) salt, or to taste
1 lady finger pepper, seeded and finely chopped without the white ribs
How to Prepare:
In a large pot add vinegar, water, lemon juice, brown sugar, cinnamon, cloves, pepper, ginger, raisins, mix well.
Bring the pan to heat boil for 5 '10 minutes.
Then add the diced pineapple, let cook for 30 'to 40' minutes with the pan covered,
After the sauce ready, turn off the heat and add the mustard
Note:
The pineapple sauce (Chatney) serves to accompany poultry, pork and other meats.
Serve in separate bowl or platter
Note:
You can change the pineapple for mango, peach and others.
Chatney de Abacaxi – Molho Sensacional
Chatney de Abacaxi – Molho Sensacional
Ingredientes:
Molho:
1 abacaxi bem grande ou dois
pequenos, cortados em cubinhos
1 xícara de (chá) de vinagre de maçã
1 xícara de (chá) de açúcar
mascavo ou ½ xícara de adoçante em pó
próprio para forno e fogão
1 xícara de (chá) de cebola ralada
1 xícara de (chá)
passas sem sementes
2 paus de canela
4 cravos da Índia inteiros
1 limão somente o suco
1 colher de (sopa) de gengibre ralada
1 colher de (sopa) rasa de mostarda
1 colher de (chá) de sal, ou a gosto
1 pimenta dedo de moça, sem
sementes e sem as nervuras brancas picadinha
Modo de Preparar:
Numa panela grande
adicione o vinagre, a água, o
suco de limão, o açúcar mascavo, a canela, o cravo, a pimenta, a gengibre ,as
passas, misture bem.
Levar a panela ao fogo deixar ferver por 5’ a 10 minutos.
Levar a panela ao fogo deixar ferver por 5’ a 10 minutos.
Depois junte os cubinhos de abacaxi, deixar cozinhando por 30’ a 40’ minutos, com a panela tampada,
Depois do molho pronto, desligue
o fogo e junte a mostarda
Observação:
O molho de abacaxi (chatney) serve para acompanhar aves,
suíno e outras carnes.
Servir em travessa ou tigela separado
Servir em travessa ou tigela separado
Observação:
Pode trocar o abacaxi por manga, pêssego e outras.
Mousse and Strawberries Chantilly - II Options
Mousse and Strawberries Chantilly - II Options
ingredients:
200-300 grams. chopped fresh strawberries
1 can raw condensed milk
1 can of ice cream milk without serum
1 tablespoon of clear unflavored gelatin (12 grams)
5 tablespoons of cold water to hydrate gelatin
2 egg whites into firm snow (optional)
How to Prepare:
Place the gelatin in a small pan, spray with five tablespoons of cold water, let it sit for 5'minutos.
After taking fire in a water bath to dissolve, as follows.
Bring a large pan of water to the fire, so it reaches a boil, turn off the heat, place over a pan of gelatin already wet with water.
Stir with a wooden spoon until well dissolved, is liquid.
Can dissolve the gelatin in the microwave for 20 to 30 seconds.
Watch is "second" No minute.
Separately whisk the condensed milk in the blender with the cream for 3'minutos.
After well mixed the two ingredients in the blender, slowly add the dissolved and hot with the unit on, beat for 5 more 'or 10'Minutos gelatin until it is homogeneous and very cold.
Remove the mixture from the blender, go to a bowl, add the chopped strawberries kid and lastly the egg whites into firm snow, blending from top to bottom and slowly.
Grease with butter a form with wavy edges, flicking the tap, let it drain well, and place in individual bowls.
Garnish with whole or cut in half and the side strawberry mint leaves.
If you want you can beat all the strawberries in the blender, however, it is good to add a little more chopped strawberries into the batter.
Strawberry Chantilly
ingredients:
½ jar of cheese believe
½ cup (tea) of cream
250 grs. whipped beaten
1 packet of strawberry pulp or
1 spoon (soup) of shallow powder strawberry ice cream.
How to Prepare:
Mix the cheese with the cream then add the strawberry pulp, powder or cream.
After all blended well add the whipped cream and stir until a homogeneous mass.
ingredients:
200-300 grams. chopped fresh strawberries
1 can raw condensed milk
1 can of ice cream milk without serum
1 tablespoon of clear unflavored gelatin (12 grams)
5 tablespoons of cold water to hydrate gelatin
2 egg whites into firm snow (optional)
How to Prepare:
Place the gelatin in a small pan, spray with five tablespoons of cold water, let it sit for 5'minutos.
After taking fire in a water bath to dissolve, as follows.
Bring a large pan of water to the fire, so it reaches a boil, turn off the heat, place over a pan of gelatin already wet with water.
Stir with a wooden spoon until well dissolved, is liquid.
Can dissolve the gelatin in the microwave for 20 to 30 seconds.
Watch is "second" No minute.
Separately whisk the condensed milk in the blender with the cream for 3'minutos.
After well mixed the two ingredients in the blender, slowly add the dissolved and hot with the unit on, beat for 5 more 'or 10'Minutos gelatin until it is homogeneous and very cold.
Remove the mixture from the blender, go to a bowl, add the chopped strawberries kid and lastly the egg whites into firm snow, blending from top to bottom and slowly.
Grease with butter a form with wavy edges, flicking the tap, let it drain well, and place in individual bowls.
Garnish with whole or cut in half and the side strawberry mint leaves.
If you want you can beat all the strawberries in the blender, however, it is good to add a little more chopped strawberries into the batter.
Strawberry Chantilly
ingredients:
½ jar of cheese believe
½ cup (tea) of cream
250 grs. whipped beaten
1 packet of strawberry pulp or
1 spoon (soup) of shallow powder strawberry ice cream.
How to Prepare:
Mix the cheese with the cream then add the strawberry pulp, powder or cream.
After all blended well add the whipped cream and stir until a homogeneous mass.
Assinar:
Postagens (Atom)