Pave Black Forest

Pave Black Forest

ingredients:
1 cookie package or English
1 recipe of sponge cake
ganache:
200 g. semisweet or milk, chopped and melted chocolate
2 cups (tea) (480 ml) whipping cream
Other Ingredients:

2 tablespoons (soup) of sugar
1 tablespoon (soup) of vanilla extract
80 grams. of the maraschino cherries in syrup, drained
200 g. semisweet chocolate chips
Whole cherries 10
½ cup (tea) of cold milk, rum or brandy

How to Prepare:
Mince and melt the chocolate in a double boiler or in the microwave for 30 seconds. Care is not the 2nd minute.

Add to melted chocolate, one (1) cup (tea) of whipping cream, mix well to turn the ganache.

Beat in mixer the rest of the whipping cream until it reaches the point whipped cream, then add the sugar and vanilla.

* Be careful not to hit too that the whipped cream becomes butter. *
Drain the cherries. Reserve the syrup.

Mode Mount the Pave:
Watering biscuits or sponge cake into pieces in milk or syrup of cherries.
Use a refractory small 30 X 18.
Put in layers:
1st layer - English biscuit soaked in milk or syrup
2nd layer - Ganache
3rd layer whipped cream with chopped cherries in half.
Repeat the layers until all the ingredients finish
The last layer is whipped cream.
Decoration:
Chocolate flakes and whole cherries.
Note:
secret
Place all utensils (blades, bowl) in the freezer for 40 'to 60' minutes before hitting the cream to turn Whipped Cream
The ice cream fresh cream.
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Flour Gluten Free

Flour Gluten Free

List of flour that has no gluten:
Rice flour or rice cream
Potato starch
Sweet or sour cassava starch
Cassava starch (cassava)
Cassava flour (cassava)
Cornstarch, cornmeal
Flocked cornmeal
Corn semolina
Corn starch (cornstarch)
Soybean flour


* Second list flours that have gluten *
"Pay close attention to the meal that has gluten"

Gluten is a protein that is present in the flour below:
With gluten flour:

Wheat flour
rye
barley
malt
oatmeal
Breadcrumbs
Wheat for kebab
Wheat semolina.

Pate Ricotta With Fresh Herbs

Pate Ricotta With Fresh Herbs


ingredients:


500 g. mashed fresh ricotta
100 g. Parmesan or grated provolone cheese
100 g. of pickled cucumber chopped anchovies or
1 cup (tea) of chopped parsley
1 cup (tea) chopped green olives
2 tablespoons (soup) chopped fresh basil
2 tablespoons (soup) of chopped fresh mint and drizzle
1 tablespoon (soup) chopped fresh oregano
1 teaspoon (tsp) salt

II - Option-

All ingredients of green pate the only difference and change an ingredient
Replace the pickle for anchovies in oil, (make the oil).
to 500 g. ricotta go 50 or 100 g. of anchovies or anchovies.

How to Prepare:

And drizzling cut herbs, pickled cucumber, olives, mix well and Book

Separately and kneading the ricotta with a fork, or spend the fine sieve.

Place in a bowl the mashed ricotta, herbs, pickled cucumber or (anchovies) the olives, and salt, mix well, until it becomes a smooth paste.

Place the mass of the pate in aluminum foil and wrap well, forming a thick roll.
Take the refrigerator for 2-4 hours until firm.
Before serving, remove the foil and continue to dish round stainless steel, and around place mint branch and salsa without sting
Serve with round crackers, small toast

Note:

Save the hard refrigerator pate 7 to 10 days in a capped Tuperware or sterile glass screw cap.
With the same pate you can garnish tomatoes.
Cut the cover, dig a well to get the seeds, cut down a slice in order to stay firm on site, or make tomato basket.

Did you know that anchovies is a national and anchovies is imported.

B abaganushi - pates Eggplant Rectified

B abaganushi - pates Eggplant Rectified


Pate Eggplant

ingredients:


4 large eggplants, whole, fat 20 inches
3 cloves garlic (if old) make the core
4 tablespoons (soup) of tarrine (sesame paste)
2 tablespoons (soup) lemon juice or necessary
Salt and pepper to taste, sesame oil necessary, until smooth.

How to Prepare:

Wash the eggplants in shell and the stem. Dry well, stick with a fork in several places.
In a large roasting pan roast the whole eggplants.
In traditional oven bake for about 30 'minutes or until brown in color, are usually withered.
Allow to cool well. or
Stick a fork the whole eggplant without sticking lead to fire in the stove, go turning until toasted.
Wrap with aluminum foil, let cool.
Shaving with a spoon (soup) the core of eggplants, knead with a fork, add all other ingredients or
Blend the eggplant with all other ingredients, go putting sesame oil until a homogeneous mass and creamy.

Serve with toast or biscuit with water and salt.

MEAT STROGONOFFE and Other Options

MEAT STROGONOFFE and Other Options

Russian Plate Count century. IX
ingredients:

1 pound of beef tenderloin or rump, topside, duckling, cut into thick strips of 2x5 cm.
½ pound of fresh mushrooms or canned, use canned rinse well before using
750 grams of processed onion, or cut and drizzle
2 pore garlic - white part only
375 ml of pepper without cachup
200 g. butter does not serve margarine
2 boxes of cream
1 cup 200 ml milk
1 or 2 tablespoons (soup) of mustard
2 tablespoons (soup) of oil
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) optional hot sauce
1/2 teaspoon (soup) of fresh ginger grated or powdered
1 ½ tablespoons (soup) salt
1 teaspoon (tsp) ground cinnamon or 3 cinnamon sticks
2 bay leaves or ½ tablespoon (coffee) ground shallow bay, use sheet remove before serving
1cálice brandy -flambar

How to Prepare:

I-Step:

In a medium saucepan, fry the leek with a little oil, add the onion until wilted and re-fry until it is transparent. Reserve.

Step II:

In another pan (large) beef tenderloin fry in butter with the oil, until thoroughly cooked.
If exchange for rump or other meat, do the same procedure except that after frying go dripping boiling water gradually and slowly, until the meat is tender, it is well cooked.

Step III:

In a large pot add the ingredients of Phase I and II, mix well, add the canned mushrooms (washed) and chopped in half, the cachup, mustard, cinnamon, loro, ginger and paprika which is optional.

Leave on heat for 15 'minutes stirring constantly with a spoon high cable.
Once cooked remove the cinnamon and bay leaf

Step IV:

Turn off the heat let cool until warm.

Step V:

Separately dissolve the flour in glass of milk with the cream.
Pour this mixture slowly into the pot where all the other ingredients, with the fire off.

Step VI:

After all the ingredients well mixed, test the salt, bring to medium heat until it starts to boil, stirring constantly.

Step VII:

flambé

If you have questions on buckling, do not do this procedure.

IMPORTANT NOTE:
The Strogonoffe salt is moderate, that is, does not take much salt.
CAN BE FROZEN FOR A MONTH.

If you want you can change the meat for chicken or other bird, shrimp, cheese etc.

Farofa MIXED - III - Options

Farofa MIXED - III - Options

ingredients

2 tablespoons (soup) of oil or lard
2 chopped red chillies (optional)
2 large onions, grated
1 cashew nuts ground saucer or Brazil (optional)
1 saucer of chopped green olives
1 cup (tea) of chopped parsley with stems
1 cup chopped green onions, thinly sliced
50 to 100 grs. chopped bacon, diced
150 grams. cooked sausage and ground, or cooked pork
300 grams. of baked chicken gizzard and ground
2 cups corn meal of tea or
1 cup (tea) of corn flour and
1 cup (tea) of cassava flour
2 boiled eggs and chopped well choosy

How to Prepare:

Fry the bacon in the oil bath or remove leaving the fat in the pan.
Fry the onions peppers in bacon fat, add the gizzards and the cooked and ground sausage, sauté well, put the olives corn flour or both together, mix well to stay dry add a little oil or water.
If it gets too wet add a little corn flour, then the cashew nuts and fried bacon.
Finally add the parsley and chopped chives.

Option II:

Farofa With Cabbage:

2 tbsp of corn oil
1 onion grated
50 g. bacon diced
2 cups corn meal of tea or manioc flour, or half and half.
1 cup chopped parsley
½ cup green onions thinly sliced
1 plate chopped cabbage background thinly (optional)
½ cup chopped green olives s.
salt and pepper to taste

How to Prepare:

Fry the bacon, remove place the onion, leave the fire until wilted, then the cabbage sauté for a few minutes, do not leave much time in the fire she yellow, then the choice flour mix well and follow the instructions above.
Finally parsley and spring onions and the olives.

III - Option:

Farofa With Banana


ingredients:

1 onion grated large
2 tablespoons (soup) of corn oil
2 cups cornmeal tea
4 dwarf bananas sliced
2 chopped hard boiled eggs
1 cup (tea) of chopped parsley with stems
Salt and pepper to taste

Prepare the way of Farofa.

Fry the onion in oil, add the bananas simmer, then add the corn flour to give point,
If it gets too dry add more oil or water.
Then add all other ingredients.

Peixada With Pirão and Monitoring

Peixada With Pirão and Monitoring
ingredients:

4 pounds of fish in steaks, fish of your choice

Other Ingredients:

1 pound of very ripe tomatoes, peeled and seeded
chopped.
1 pound of onion sliced
1 cup (tea) corn oil
1 cup (tea) of chopped parsley with stems
½ cup (tea) chopped green onions
1 tablespoon (soup) chopped fresh cilantro (optional) or
1 teaspoon (tsp) coriander grain
Salt to taste
1 pepper finger girl without seeds and without the sting ribs
12 lemons
Never put garlic in fish, loses the taste of fish.
How to Prepare:

Never large pot, fry the onion in oil, add the tomatoes, salt and pepper add 1 ½ liter of cold water.
Leave cook until a thick sauce.
Add to sauce the fish slices already washed and temperate
only with salt.
Place the fish fillets a side by side without revamp.
Cook over low heat, half the time, turn the slices with the aid of a skimmer being careful not to break.
If you need to make fish stew in two pans, not to reassemble the fish.
When the fish stew is ready, add the parsley, chives and coriander.
Serve in earthenware platter.
If you want you can add before 1 pound of clean shrimp to the sauce.
Be careful not to overcook the shrimp is just 3 'to 5' minutes, otherwise they become rubbery.
If you want you can fry the prawns aside, and serve with eat fish stew.
Mush Fish
ingredients:

Fish heads, fins, bones and some patchwork
fish.
6 tomatoes cut into four parts.
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot sliced,
1 celery stalk cut into four with leaves
1 male salsa with whole chives washed
1 bay leaf
2 liters of cold water
Other Ingredients:

200 g. from raw cassava flour
dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of cooking


How to Prepare:

In a large saucepan put the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery carrots. The parsley and bay leaf.

Lead to fire, cook for 40 'to 60' minutes over medium heat

Once cooked strain through a fine sieve and discard the residue.

Place the broth in a pot, bring to fire, when boiling go adding the flour cassava already diluted in water, gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.

Leave to cook for 15 'to 20' minutes before removing from heat add the chopped parsley, mix well.
Serving the separate mush
Serve the fish stew with mush, need not accompany rice, however, put rice on the table. What always someone will ask
Cut the lemons in half, serve separately.
Accompanying coleslaw cut very thin or
Watercress, arugula, endive, chicory, endive, lettuce,
Note:
If you want you can serve with plantain cut into slices. Fry until golden brown. separate serve