Consumption of Nonna

Consumption of Nonna

Consume Only with Broth or Chicken

Ingredients:
Consumption of Beef:
1 pound of muscle, or the meat of your choice
A large bone with marrow (optional) ask the butcher to cut into 3 equal pieces.
4 liters of cold water.
Other Ingredients:
1 whole carrot peeled,
1 garlic, cut in half and then into pieces,
4 celery butches with the leaves, and cut into large pieces.
2 onions, 8 cloves (sauté on each onion 4 cloves),
3 cloves garlic, whole peeled
2 thinly sliced ​​ginger slices,
4 to 6 tomatoes cut into 4 parts,
1 tablespoon of salt.
2 bay leaves,
2 fresh mint sticks, and 2 fresh basil (place the two fresh herbs only at the end of the baking). Optional.
1 bunch of parsley with whole stem and chives.
1 piece of cinnamon in stick of 10 centimeters, (optional)
Way of preparing:
Putting in a large cauldron, raw meat and bones, letting it cook for an hour or two, depends on the size of the pieces of meat.

After the cooked meat, remove
In the remaining broth put more cold water.
Wash the vegetables, carrot, onion, garlic, garlic, ginger, tomatoes, parsley and chives and salt also the cinnamon sticks.
Put the vegetables in the cooking broth of the meat and bones.
Bring to a high heat until boiling. Put the fire down.
Cook until vegetables are cooked.
After all well cooked, let cool.
Strain into a deep sieve. Divide the broth into several pots, or in a large tuperware, to freeze.
After the broth is frozen, remove all the fat on top with a spoon.
Freezing for 2 months.
The remaining broth consumes.

How to Serve Consume:
Notice:
Only the defatted hot liquid is consumed.
II Option:
Serve very hot with crótons without any oil or olive oil.
You can sprinkle grated cheese on top (optional).
Note:
You can cook the meat in pressure cooker which reduces cooking time, however, does not get the same taste.
If you are cooking in pressure cooker split into two large pans.
Recapping you may want to cook the meat in the pressure cooker for 20 'to 30 minutes.
Remove the meat and let the vegetables cook for 15 minutes. Then strain. The vegetables use for another soup the meat make a salad with onion, chives parsley
Consumption of Old Chicken or Rooster:
Ingredients:
2 whole chickens with bones, feet, (without fingernails) (discard liver and gizzard and neck), or thighs with overcoats, without skins
1 liter of cold water. Without salt.
Other Ingredients:
2 whole carrots, 1 head of whole peeled garlic, 2 large onions, 8 cloves (put 4 on each onion), 2 slices of grated ginger, 2 bay leaves, 1 pore garlic, whole cut into four by length, 1 branch of 5 cm cinnamon, 4 celery stalks with leaves, cut into large pieces .4 ripe tomatoes, cut into 4 pieces, 1 small turnip cut into thick slices (optional) 1 bunch of parsley and chives, uncut.
Way of preparing;
Wash the chickens, remove the skins, cut into pieces, do the same with the vegetables.
Put everything inside a large pressure cooker or 2 medium sized pots, covered with water.
Be careful not to put too much water.
See marking the pan (where it holds the handle), 1 (one) centimeter below the last bolt.
Leave to cook for 30 minutes. When it's all cooked. Allow to cool inside the pan.
Remove the pieces of meat, then boning. Book it.
Strain everything into a deep sieve. Place the broth in one or two turperware with lid. Take the refrigerator for 6 to 12 hours so that the fat is hardened over
Then remove with the aid of a spoon all the fat that remained on top of the broth ..
If you want to use then do it the day before or in the morning to be able to remove the fat.
To serve consume (which is only liquid) Use a clay bowl, or cup with two wings.
Put a pinch of salt, and the crótons without oil.
If you want you can sprinkle on top, some parmesan cheese
CROTONS:
Bread in cubes cut 1 centimeter, toast in the oven or the frying pan.
Do not put in the crótons, oil or olive oil.
Chicken soup:
If you want to use the broth without the fat, to make chicken soup, place 1 small carrot, cut into cubes, 1 stalk of celery without leaves and 1 clove pore cut into thin slices, 4 tomatoes cut into 4, and ½ cup of Washed rice
Cover the pan, as soon as you raise the boil, lower the pin. Then lower the heat, leave to cook for 5 minutes. Turn off the heat, let cool in the pan.
Notice:
Do not place celery leaves that clog the pressure cooker valve.
Note:
For each 1 (one) liter of broth corresponds to half a cup of rice.
To serve the soup, put a clay dish in the bowl and underneath.

Italian Winter Soup With Rectified Pancakes

Italian Winter Soup With Rectified Pancakes

Make a broth of meat:
See below how to prepare the broth.
Ingredients:

1 or ½ pound of muscle, cut into pieces
3 liters of cold water. See below for muscle replacement

Other Ingredients:
2 carrots, cut into 2 pieces each
2 celery stalks, cut into 4 parts with leaves
1 onion, cut into 4 parts
2 cloves of crushed garlic (if old) without crumb
1 whole pore garlic cut into 4 pieces
2 bay leaves,
3 slices of ginger.
1 piece of cinnamon stick (optional)
NOTICE:
If you want you can use 2 to 4 tablets of beef broth in place of the muscle, be sure to put the vegetables.
Way of preparing:
Cook the muscle in the pressure cooker for 30 minutes. In ordinary pan for 1 hour, Coar.
Use only the broth with the vegetables, to give flavor.
Discard all the ingredients that remained in the sieve, then freeze, use on another occasion.
Meat can make a salad with plenty of onion and parsley. The vegetables can hit the blender and make another soup tempered

Pancake :

1 large glass of cow's milk
1 cup sifted wheat flour
2 large eggs, 1 tablespoon oil (optional)
Salt to taste,
1 pinch of chemical baking powder (optional)
1 pinch of sugar to color the dough

Filling:

300 to 200 grs. Of grated Parmesan cheese

How to Prepare Pancake:

Beat all the ingredients in the blender or with the whisk, the dough becomes almost liquid.
Grease a large frying pan with oil, bring to the heat until heat, remove excess with paper towel.
Pour a dough into the skillet, so that it picks up the edges, turning the pan.
Let it flush, turn around and repeat the operation on the other side.
Put the pancakes between two napkins.
Then cut them with small stainless steel cut.
Or with the mouth of a very small glass of 3 to 5 centimeters.

If you want you can double the amount of ingredients in the dough.
Put the filling, it's just a layer of grated cheese.
Roll up, it's the size of a cigarette.

To Serve Individual:

Place in a bottom plate 4 (four) to 6 (six) minis pancakes and over the concentrated hot meat stock.
Top with sprinkled grated Parmesan cheese.
Note:
If you want you can make the pancakes green, yellow or red, by putting the raw or powdered vegetables, spinach, carrot, beetroot.

Zuppa di cipolle Crema + Filtri

Zuppa di cipolle Crema + Filtri


ingredienti:

1 ½ chilo di cipolla tagliata a fettine sottili
2 litri di brodo fatto in casa o
2 compresse da brodo
2 cucchiai (zuppa) di burro o olio

ingredienti facoltativi:

2 cucchiai (zuppa) di farina poco profonda
1 tazza (tè) latte freddo

Altri ingredienti ::

300 grammi. di parmigiano grattugiato, o per il gusto
sfondo Crotons 1 piastra (cubetti di pane tostato) un centimetro
1 tazza di prezzemolo tritato (opzionale)

Come si prepara:

Sbucciare le cipolle, lavare, tagliare a fettine sottili
Soffriggere la cipolla nel burro o olio fino appassito.
Aggiungere il brasato brodo di carne fatto in casa, lasciare il fuoco fino a quando la cipolla è ben cotta. Battere tutto in un frullatore.

* Quando il brodo di carne fatto in casa, non aggiungere le compresse di brodo *
Si tratta di una crema densa, prendere il calore per 5'minutos, se avete bisogno di addensare con 2 cucchiai di farina di frumento o amido di mais sciolto nel latte o acqua fredda.
Modo di servire la zuppa:

Servire la zuppa in cumbuca argilla con una credenza (piatto piano di sotto) e oltre i brindisi e poi parmigiano grattugiato.
Se si può guarnire con prezzemolo tritato è (opzionale), o
Se si riesce a battere una tazza di tè di prezzemolo nel frullatore, poi filtrare, mescolare con crema di cipolle.


serva a caldo

consigli:
 
La zuppa di cipolle è servita in inverno. E 'di origine francese
Francia zuppa di cipolle, non viene colpito in un frullatore.
Per tagliare la cipolla affettata è o può tagliare in piccoli pezzi
I Crotons sono crostino.
Se i cubetti di pane non sono arrostiti, prendere l'argilla cumbuca il forno a tostare.
Prima di servire cospargere parmigiano grattugiato sulla parte superiore

Hit la zuppa di cipolle in un frullatore è facoltativo.

Onion Cream Soup + Tips

Onion Cream Soup + Tips


Ingredients:

1 ½ pound onion cut into thin slices
2 liters of homemade beef broth or
2 tablespoons beef broth
2 tablespoons butter or oil

Optional Ingredients:

2 tablespoons of wheat flour
1 cup cold milk

Other Ingredients ::

300 grs. Grated Parmesan cheese or to taste
1 bowl bottom of crotons (cubes of toasted bread) one centimeter
1 cup chopped parsley (optional)

Way of preparing:

Peel the onions, wash, chop into thin slices
Fry the onion in butter or oil until wilted.
Add the sautéed beef broth to the stew, leave on the heat until the onion is well cooked. Beat everything in the blender.

* If you put the homemade beef broth, do not add the beef broth tablets *
Get a thick cream, take it for 5 minutes, if necessary thicken with 2 tablespoons of wheat flour or corn starch dissolved in milk or cold water.
How to Serve the Soup:

Serve the soup in clay crockery, with a dresser (shallow dish underneath) and over the toast and then grated parmesan cheese.
If desired you can sprinkle with chopped parsley is (optional), or
If you want you can whip a cup of parsley tea in the blender, then strain it with the onion cream.


Be very hot.

Tips:

The onion soup is served in winter. It is of French origin
In France the onion soup is not beaten in the blender.
To cut the onion is in slices or can cut into small pieces
Crotons are cubes of toasted bread.
If the cubes of bread are not roasted, take the clay dumplings to the oven for toasting.
Before serving sprinkle grated Parmesan cheese on top

Hitting the onion soup in the blender is optional.

Green Soup Soup - Rectified + Photo

Green Soup Soup - Rectified + Photo

Ingredients:

To Make Soup Broth:
300 grs. Muscle or lean meat or
2 tablespoons beef broth
2 to 3 liters of cold water.

Other Ingredients:

500 grs. Of potatoes cooked and squeezed, cook in the soup stock if it is shelled.
1 or 2 cooked cuts, sliced ​​without skins
50 grs. Of fried bacon in cubes
1 bunch of cabbage ripped about 10 medium leaves
1 large onion, grated or chopped

Way of preparing:

Put the potatoes in the shell to cook
Peel the potatoes and go through the juicer
Put the paio to cook covered with water, after cooked remove the skin throw the water off.
Fry the bacon and add the fat to the broth.
The fried bacon reserve to put on top of the soup before serving
Put the homemade stock on the fire, when it boils, add the boiled and squeezed potatoes, the onion, the sliced ​​bread.
Leave on the stove for fifteen minutes
Add the chopped cabbage or chopped finely, let it boil, let it cook until the cabbage softens for 5 minutes.
Serve very hot in clay crockery, with a side dish shallow dishwasher.
Put on the green broth spread fried bacon and crotons (toasted cubes).


Note:

Green broth is strong winter soup.

For those who are doing regime suspend the bacon and the paio.
Put a spoonful of olive oil.

Soup Broth, Meat, Fish and Other + Tips - VI Options

Soup Broth, Meat, Fish and Other + Tips - VI Options
I -Option:
Bones Broth Beef
See below broth with beef
Ingredients:
2 pounds of fat-free cow bones, larger bones ask the butcher to cut into several pieces
You can add pieces of meat
Bones that have marrow.
1 whole large onion with or without well washed shell
1 head of garlic with or without well washed skin
1 bunch of green scent, 2 bay leaves, 5 ginger slices, 1 cinnamon sticks.
"Do not use industrialized broth."
How to Prepare the Bone Broth:
Put all the ingredients in a large cauldron, let cook for 2 to 5 hours, increasing the water if necessary.
Once cooked coar, despise all other ingredients from the sieve or vegetable drier.
Do not cook in the pressure cooker

II - Option:
Shrimp broth:
1 pound well-washed shrimp in running water, thoroughly wash the heads, remove the eyes.
2 liters of cold water.
How to prepare: the Shrimp Broth:
Put the shrimp shells in an ordinary pan, bring to a boil until the water turns pink. Coar book.
Use for dishes that go either shrimp or seafood.
Strained shrimp broth is great for flavoring rice.
III - Option:
Fish soup:
2 large heads of fish, (without the eyes), with fins and fish flaps.
1 medium carrot, chopped into slices
2 celery stalks with leaves cut into 5 centimeter pieces
1 garlic pore, remove the white portion use for another recipe, use the remainder bare cut into pieces.
1 large onion cut into 4 parts by length
4 large tomatoes cut into 4 pieces.
2 bay leaves
1 bunch of tossed parsley and chives
1 whole finger pepper
Way of preparing:
Put all the ingredients inside a large saucepan boil for 30 minutes, or until all ingredients are cooked, Coar.
Discard all ingredients from the sieve.
Store the broth inside several tuperware, bring the freezer to use when needed.
You can thicken the soup with cassava flour or cornmeal. The ratio is half a spoon to a glass of broth.
With the Caldo do Peixe You can also do Pirão:

The ratio is 1 cup of cold broth, dissolve 1 tablespoon of cassava flour.
If you want you can put the flour in the rain slowly and slowly so as not to get stuck.
To take to the fire stirring always with a spoon of long handle, until cooking, is a thick cream.
When finished add parsley with the minced stem.
Pour hot on a platter or bowl of dishware or stainless steel.
IV- Option:
-Balance of True Meat:
1 kg of lean ground beef
1 or 2 liters of water
Way of preparing:
Put in a large saucepan the two ingredients cook for 60 minutes, then strain. Use broth to make soup.
The residue that remained in the sieve make meat dumplings, I add eggs, milk, flour and a crisp breaded wet and squeezed a bit of baking powder-
V - Option
Broth of Meat - Soup:
1 or ½ pound of muscle cut into medium pieces
1 or 2 liters of cold water
1 carrot, peeled, cut into slices
2 whole unshelled potatoes
1 garlic only white piece cut into pieces
2 stalks of celery with leaves
4 tomatoes cut into 4 each
2 bay leaves1 packet of parsley and chives
1 whole finger pepper

How to Prepare the Soup:
Cook the muscle in the pressure cooker for about 40 minutes.
If you want you can fry the muscle before, then add hot water. Frying the muscle the pan does not get dirty on the edges.
After the cooked muscle, remove from the pan, pass to a bowl temperar as it was salad, with plenty of onion and parsley with the stalks chopped very small, garlic, vinegar and olive oil. Put the beef salad separated from the soup.
The rest of the ingredients, put in the pressure cooker for 15 minutes. Coar in the vegetable dressing (Book)
Return the broth to the pan, put a half cup of rice, or noodles for soup. Before serving, return with the cooked vegetables and leave to the fire until very hot.

VI - Option:
Kid's Broth
Ingredients:
1 or 2 kilos of kid's bones and kid's meat slices.
2 liters of water.
Seasonings to taste
Cook the kid's bones and leftovers with water and some seasonings. Coar in the vegetable colander.
Then you can use the kid's broth to cook raw cow's tail without the bones.
If you want to give a boil on the tail, throw the water out, remove the fat and cook again with the kid's broth is ideal.
To the surprise, the tail tastes like a kid.
Sauté the already cooked tail with seasonings and tomatoes to taste.
See in the next publications, to make soups with mocotó broths, Beans, peas, chickpeas;

Chocolates or Tablets With Amendocrem and Rice Flakes

Chocolates or Tablets With Amendocrem and Rice Flakes

Ingredients:

500 ml of honey or Karo
500 grs. To amend

Other Ingredients:

200 grs. Of rice flakes
500 grs. Melted milk chocolate

How to prepare Filling:

Mix the honey with the whipping mass, bring to the boil until boiling, leave for 2 minutes.
Remove from the heat add the rice flakes, mixing well.
Grease a rectangular shape with butter, pour the dough of the bonbon, spread well, so that it is uniform.
After well spread in the form, bring to chill for 2 to 4 hours, or until firm.
Remove from the refrigerator when it is firm, cut into strips 10 x 3 inches, or cut to your liking.
Melting Chocolate Mode:
In separate take the chopped chocolate to melt in a water bath, or in the microwave with the instructions of the apparatus, see below.

To pass the bonbons in the melted chocolate holding with the own fork, to leave to drain well, to put on paper of butter or aluminum paper, to leave to dry.
Then wrap with paper lead and back with colored cellophane paper, red, blue, yellow, green, dark blue, gray lilac and others.
If you want you can use rectangular shape that are all wrinkled.
Place the melted chocolate in the rectangular shapes until the mouth, turn to drain the excess ..
Bring the already drained dishes clean the edges turn upside down, place on foil, bring the refrigerator for about 2 minutes.
Remove from the refrigerator the filling, tighten well, then cover with melted chocolate, put the spatula over the top to hit the edges, take the refrigerator for 15 minutes.
The filling can be shaped separately, then put inside the pans and bathe with chocolate.
Recapping, the rectangular molds should already be with a melted chocolate shell, before putting the filling.

Note:
Never wrap chocolate (candy) or tablets with cellophane paper (colored) with the chocolate, there is the dye on the paper.
With transparent cellophane paper you can wrap without fear of making a mistake.
Notice:
If it is to melt the chocolate in the microwaves do not use glass bowl that heats a lot and can lose its ingredient.
Use plastic bowl
Tips To Make Bonbons:
Use two equal shapes with 12 pieces each filling the 9 and then tilting the shape so that the chocolate covers the remaining 3.
Put the other form empty turn to fill it the other way.
Pass the spatula to wipe the chocolate that was out of the forms,
Scrape the spatula with chocolate in the way it was melted.