Macaroni with Vegetable Sauce and Aliche II Options Photos

Macaroni with Vegetable Sauce and Aliche II Options Photos
I option:

Ingredients:
½ pound of linguine long pasta
5 liters of water to cook the pasta
1 thread of oil
1 pinch of salt
Sauce:
2 cans of peeled tomatoes diced into cubes
1 cup of warm water
2 head of broccoli ninja, cut into baked bouquets
1 carrot, diced, cooked
200 grs, canned artichoke bottom, drained, washed and chopped, or sliced ​​pickled mushrooms
2 cups diced onion
3 tablespoons (corn oil soup
2 tablespoons of capers
2 tablespoons chopped parsley
100 grs of aliche in the crumbled oil, if you use the salt to desalgar

Other Ingredients:

100 grs. of grated parmesan cheese to sprinkle over the pasta.
 How to prepare the pasta sauce:

In a large saucepan, place the oil and onion, leave the fries, add the chopped peeled tomatoes, sauté, drip the water. until thick.
Then add the broccoli vessels to the carrot cooked the artichoke.,
For last aliche and chopped parsley and capers.
Sprinkle grated cheese.
How to cook the pasta:
Put the water in a large pot, as soon as boil raise pour the long uncut noodles by stirring with a long cord fork.
See packaging instructions.
Once cooked it drains, this is if you do not have the proper pan to cook the pasta.
Put in the dishes and on top the sauce to taste,
Cook the broccoli and carrot in the microwave.
Place the broccoli in a plastic bag with 6 tablespoons of cold water.
Tie the mouth of the bag and stick with a fork in several places.
Do the same with the carrot.
See the photo,
II option:
Pasta with Pesto Sauce -;
Ingredients:
½ pound of spaghetti or linguine, or other pasta of your taste
I - Cold Cold Sauce:
1 cup (tea) basil leaves (tightly packed)
1 cup chopped parsley
½ cup of extra virgin pure olive oil
½ cup (tea) of walnuts or crushed pine nuts
100 grs. of grated Parmesan cheese
4 to 6 teeth (if old) without the crux
2 tablespoons hot water
Method of Preparation:
Cook the pasta with 5 liters of boiling water, with a
pinch of salt, and a tablespoon of oil.
To cook 100 grs. of pasta corresponds to a liter of water and so on.
After the cooked noodles pass to a platter pour the sauce over. Sprinkle grated cheese
How to prepare the sauce:
Beat in the liquefied, basil, parsley, olive oil, teeth
of garlic with the two spoons of hot water, (water of the baking of the pasta).
After well beaten, add the ground walnuts.
Can serve hot or cold.
Hot Pepper Sauce:
* If you want to serve the hot sauce, put in a water bath, until time to serve. Hot sauce is the most
right.


Dessert:
Pink pear candy, recipe on blogs.

Chicken Fillet with Dorê or Milanesa + Salada

Chicken Fillet with Dorê or Milanesa + Salada

See below for more information.

Ingredients:
½ pound chicken breast cut into steaks, if it is too thick to beat with the meat whisk to tune.
Season with salt and if you want you can put some pepper.

The fillet a dore recipe is below.
To fatten
I Option:
Chicken Steak to Milanesa
1 plate of sifted wheat flour
1 bowl of flour
Flour is made with crisp bread
"Do not confuse with cassava flour"
which is a tuber,
3 eggs whole milkshakes
2 tablespoons of corn oil to pass on the steaks, or what is needed (optional).
½ liter of corn oil for frying.
Fry in high non-stick pan, never in skillet that splashes too much hot oil.
II Option:
Chicken File to Dore:
Instructions below.
If egg remains, pass twice and then in the flour and thread,
Way of preparing:
Season the chicken with salt, let stand for 15 'to 30' minutes.
Place the wheat flour in a round shape measuring 25 centimeters in circumference by 3 in height.
Do the same with the thread flour, putting in another round shape of the same size.
The eggs put in a bowl, beat with the wire whisk (fué), until it is well mixed, put a pinch of salt, no more than that.
NOTICE:
If you are making a small portion, place the wheat flour into a separate deep dish.
Cover the dish with a clear white plastic, after the operation has finished, discard two flours. (litter), so put little at a time, not to wait.
Pass each steak in the oil, then in the wheat flour, shake the shape to not get your hands dirty, wear disposable gloves.
If you prefer to turn the steak with a fork and do the same on the other side, shake to remove the excess flour.
Then pass on the beaten eggs, and finally on the flour, do the same procedure of the wheat flour, shaking the form, and using the fork to turn the steak.
Tap to remove excess flour.
Put some of the oil in a medium non-stick pan.
Not in the skillet that is too low, and sneezes the hot oil
Let the oil heat up, when it is very hot add one steak at a time, lower the heat, let it cook for 5 minutes on each side or until golden.
Do not let it brown too much that burns and gets hard.
What's the point of frying one filet at a time?
The reason is that the oil cools and the fillet is soaked,

Chef's Secret:
When dirtying the oil, discard, wash the pan well and replace the oil.
Then do the same as the previous one.
Put the fried steaks on paper towel to remove excess fat.
If you need to also place paper towel on top, tighten to look fine.
Serve on a platter and on the back, place lettuce leaves and broccoli.
Accompany mashed potatoes, or mashed potatoes, grated cucumber salad with onion and chopped tomatoes, or watercress with chopped tomatoes. Or lettuce, watercress, beet, carrot and cherry tomatoes,
To Serve Individual:
Place the chicken fillet in a dish with boiled potatoes and fresh asparagus cooked with the fibers. Remove before eating
II Option
File of Chicken to Dorê
Make the same as before, the difference is that it passes in the flour of triho and then in the beaten egg.
Fry in hot oil.
Dry the chicken fillets with paper towels to remove excess oil,
note:
He did not have time to photograph the files;
The photo is from Milanese steak (already published previously

Beet Soup With Ricotta Beans + Photo

Beet Soup With Ricotta Beans + Photo

Broth Ingredients:
½ kg of raw large beet in shell, or two (2) units.
1 onion, grated or finely chopped
1 tablespoon butter
1 teaspoon salt or 2 tablespoons beef stock
1 pinch of grated ginger See below
1 pinch of nutmeg (optional)
2 liters of cold water
If someone in your family has high blood pressure exclude ginger

Ricotta balls:
½ pound fresh ricotta
2 whole eggs
2 tablespoons (soup) full of grated cheese
½ cup (tea) of cow's milk, or soda if necessary.
Wheat flour until needed to roll the balls
1 pinch of salt
How to Prepare the Broth:
Wash the beets with bark ..
Put the water with the beets in the pressure cooker, with a pinch of sugar, to accentuate the color.
Let it cook for ½ hour on low heat, or until well cooked.
After the cooked beets, peel and beat into the blender with water
Put the beet broth in a cauldron, add the onion, salt, ginger, nutmeg, butter without frying, leave on the fire until it boils, about 1 minute approximately. Reserve
If you prefer to fry the onion in the butter.

How to Prepare the Ricotta Balls:
In a bowl knead the ricotta with a fork, place the eggs, cheese, salt, and wheat flour gradually until the rolls are rolled. If necessary add a little milk.
To know the point, take some of the mass tighten on the hand if it is firm this is the point of rolling.
Make small balls the size of half a quail egg, or even smaller.
Put the balls to cook in the broth, put 10 minutes.
Serve very hot, in deep dish with a flat dish dresser
III Options
With the same recipe you can exchange the beet for another vegetable or fruit:
I - Tomato (fruit)
II -Cenoura
III-Spinach
In the market we already have the above powdered ingredients.
You can substitute beets for tomatoes, carrots or spinach.
You can cook the ricotta balls with lean meat broth or chicken broth, without skin and without fat, or meat tablet, that is if you want the balls to remain
white
The polka dots of the photo became very large, make smaller ones.

Fish With Broccoli + Salad And Photos

Fish With Broccoli + Salad And Photos

Ingredients:
4 Steaks of Tilapia (no pimples)
½ cup (tea) oil to fry
Lemon to squeeze over the fish before serving.
2 tablespoons of capers
Seasoning For The Fish:
Salt and pepper taste

To Empanar:
1 dish of maize

Way of preparing:

Season the fish with salt and pepper, let stand for 30 minutes in the refrigerator.
After passing the cornstarch, tap to remove the excess.
Fry the fish in the hot oil.
Remove, dry the grease with paper towel.
How to Serve the Fish:
Place the file of the fish on the dish over the capers, the vegetable on the side.
Side dish:
2 heads of baked broccoli See below
1 large clove garlic cloves
2 tablespoons olive oil
Salad:
1 foot lettuce
1 box of cherry tomatoes, cut in half.
How to Prepare Broccoli
Wash the vegetable cut on ships.
Tips:
Place the vegetable in a colorless plastic bag, add eight (8) tablespoons of cold water.
Tie the mouth of the bag, pierce with a fork to remove the air.
Carry the bag in high power microwave supported by a bowl of crockery, for about 6 minutes or until cooked.
NOTICE:
"Be careful when you take out the microwave oven that is too hot."
Cut the mouth of the bag with kitchen scissors, pass to a sieve, let it drain well.
Saute the broccoli with olive oil and garlic and salt.
Serving Mode:
Put each put in the dish on top of the capers and the vegetable side.
Serve the Separate Salad.
Wash the lettuce, dry with paper towel.
Line a shallow dish with lettuce, over the cherry tomatoes cut in half.
Season to taste with lemon oil and salt.

Ricotta Gnocchi with Spinach and Bechamel Sauce + Tips

Ricotta Gnocchi with Spinach and Bechamel Sauce + Tips

See below the substitution of wheat flour

Ingredients:

500 grs. of fresh ricotta mashed with a fork
200 grs. of cooked spinach and well squeezed, about 2 plates of fresh spinach
100 grs. grated Parmesan cheese or what is needed
200 grs. of wheat flour or 9 tablespoons (soup)
1 or 2 eggs

I Option

White sauce, or Bechamel:

½ liter cold cow's milk
3 tablespoons of wheat flour
2 tablespoons (soup) full of butter

How to Prepare the Bechamel Sauce:

Spread the butter in a medium saucepan, bring to the heat until well melted, add the wheat flour and stir rapidly, then gradually add the milk, cook until smooth cream
If you do not have practice, mix the flour out of the fire.

II option:

Cheese sauce
1 white sauce recipe
½ liter of fresh cream
250 gorgonzola cheese
100 grs. of grated Parmesan cheese
50 grs. chopped walnuts, or to taste
50 grs. of butter

How to Prepare Spinach:

Wash the spinach well, throw in the boiling water, leave for 3 minutes after
cool, pour into a pasta rack, squeeze well with your hands, until all the liquid is gone. Dry on paper towels.
II option:
You can put the spinach leaves in a transparent pie. Add 8 tablespoons of cold water.
Tie the mouth of the bag, stick with a fork in several places.
Put the bag inside a bowl, microwave it for 6 minutes.
Wait cool, cut the mouth of the bag with kitchen scissors.
Dump the spinach in the pasta rack to throw cold water.
Squeeze well, until all the water comes out, cut very thin.
How to Prepare the Gnocchi.
Knead the fresh ricotta with a fork, mix the finely chopped cooked spinach finely chopped, an egg add the grated cheese and the wheat flour gradually, until a homogeneous mass.
If it gets hard add a little milk or sour cream if it gets soft
mix together grated cheese and wheat flour equal parts.
Make the rolls and cut to size 1 centimeter.
To not stick, lightly sprinkle on top with wheat flour.

How to Cook the Gnocchi:

Put a large pan with 5 liters of water, with a wire of oil, when it boils, pour the gnocchi, once it comes out, leave another 1 minute.
NOTICE:
Take the test to see if the gnocchi do not break
When the water boils, pour only 3 to 5 gnocchi, leave to cook until rising;
If it melts, mix everything and put grated cheese and wheat flour in equal parts.
If it gets too hard, add a little cream, or milk.
Remove the gnocchi with a slotted spoon, throw it in the pasta rack, pour cold water over it, or a strand of oil to avoid sticking.

How to prepare The White Cheese Sauce:

Make the white sauce, mix the sour cream the chopped gorgonzola cheese and the grated Parmesan cheese, (above the plates the chopped nuts).
If using only the sauce above add the butter.
Line the bottom of a platter with the cooked gnocchi, mix the sauce and spread well.
Use half the sauce, (over the ready dish), the other half is mixed with the gnocchi.
Bake for 8 to 10 minutes.
Only take the gnocchi with cheese sauce;

Serve with roasted meat or chicken and lettuce salad with cherry tomatoes and grated carrots in the thick drain, or a salad full of fresh leaves ripped, uncut.
You can put in the salad ball of mango or avocado and orange slices.

Note:

If you can not use wheat flour, replace with corn starch or potato starch.
Test with a dough (¼) until you get the right dough.
Then do the same procedure as the previous recipe.
If the gnocchi cooled put each dish in the microwave for 1 minute, or a little more,

Roasted Chicken With Salted Curau + Salad

Roasted Chicken With Salted Curau + Salad

Ingredients:
8 thighs and overcoats without the skin, leave the bones.separate the thighs of the overcoats
4 slices of bacon cut in half
2 cups (tea) corn oil
2 cups hot water

Spices:
1 tablespoon of salt
1 handful of oregano
1 cup dry white wine (optional)
Pepper to taste
Way of preparing:
Remove the hair and fat from the thighs and overcoats.
Wash the chicken in running water.
Dry with paper towels.
Season with dry white wine, salt, and oregano. Leave to stand in the refrigerator for 30 minutes.
.In a large saucepan place the oil to warm.
Put the pieces of chicken and fry on all sides, dripping hot water slowly and slowly, until it they turn golden.
Pass the pieces of golden chicken to a cover with the pieces of bacon, bring to the preheated oven for 15 'to 20' minutes at 160 ° C
If you want you can cover aluminum foil, leave for 10 minutes, then remove and let the baking finish
Side dish:
Salted cured.and lettuce salad, grated carrot and cherry tomatoes.

Curau Salgado:

6 young ears of corn
1 liter of cow's milk
2 tablespoons (soup) of corn starch, dissolved in a little of the milk.
1 teaspoon full of salt or taste, can not be too salty
Way of preparing
Remove the chaff and hair from the ears;
Wash under running water with a (new) kitchen brush that you use for this purpose.
Place each spike on a meat board and cut the corn kernels with a small knife then scrape well to remove the starch.
Put one serving of the corn at a time in the blender.
Crash and scratch, that is, if the blender is traditional.
Tips:
With the residues of corn (bagasse), you can use it to make cookie, bread or cake, even pie.
Bring the blender mixture to a large saucepan add the salt, bring to the fire stirring always with a spoon of high handle until thickened and the mixture is cooked.
Lightly grease a fluted form with oil, pour the curau, take the refrigerator until it hardens.
The curau is served cold.
If you like you can make a tomato sauce to serve together.

Pickled Fish With Vegetable Grilled + Photos

Pickled Fish With Vegetable Grilled + Photos

Ingredients:

2 pounds of cation in medium posts
1 large glass of brandy of good quality, serves to take the strong smell of the fish
2 grits bottom of wheat flour to bread
2 cups (tea) oil to fry

Spices:

1 tablespoon salt
1 teaspoon grated ginger (optional)
1 fingered seedless pepper or chopped pepper sauce
2 sprigs of rosemary, whole (options)

Miscellaneous Vegetables:

2 carrots cut into thin strips See below
1 kg raw onion, cut into petals
6 peppers being 2 red, 2 yellow and 2 green cut into thin strips, do not need to remove the skin.
1 whole large celery without the leaves cut into thin strips scraped ten centimeters,
1 garlic only white portion cut into thin slices
1 or 2 cups finely chopped parsley
½ cup chopped chives
12 whole purple olives
1 bowl of raw sweet bulb bulb, finely chopped, (optional), cooks equal to the celery
½ cup chopped mint tea (optional)
3 tablespoons (soup) full of capers
NOTICE:
If it is to save the marinade sauce, remove the carrot which it sour the next day, (after cooked).

Escabeche Sauce:

1 large glass of extra virgin olive oil
2 large glasses of red wine vinegar
1 teaspoon (full) of salt

Way of preparing:

Wash the fish dishes thoroughly, dry them with paper towel, place on a platter covered with the brandy, let stand for 30 minutes, inside the refrigerator, covered with film.
Remove the fish from the seasoning with salt, grated ginger and pepper.
The above process is optional.
If you like you can wash the fish again, before seasoning. Reserve.
Peel the carrots, cut into thin strips, cook for five minutes in the pressure cooker, or ordinary pan.
Do the same with the celery and the fennel.
Cut the onions into petals, fry along the garlic thinly sliced ​​pork or thin strips, and the sweet herb, then add the capers.
Fry the peppers in a large saucepan, dripping hot water until they are cooked,
Drizzle the onion with the other ingredients in the pan of cooked peppers, sauté for 5 'to 10 minutes.
Then add the olives to the parsley and the chives and check the salt.

How to prepare the fish:

Remove the fish from the seasoning, dry thoroughly with paper towel, pass the slices in the wheat flour, beat to remove the excess ..
Fry the fish fillets in hot oil. one or two servings at a time, in a large pan and not to spill hot oil.
Lower the heat so that it is well cooked inside and out, let it brown on one side, turn around and do the same on the other side.
Dry the fish with paper towel until the excess fat is removed.
Tips:
Change the oil every time the skillet is floured, or the oil is dirty.
The ideal is to change the oil, with each fry.
 The dirty oil will change every time. "So as not to risk changing the taste.
After all the fries are fried, mount the dish.
Mounting mode:
In a large, high transparent refractory, make the layers, alternating fish and the marinade sauce, until finished.
Sprinkle with parsley, chives and mint, minced.
Cover the refractory, or place paper film, take the refrigerator for 6 to 12 hours.
Serve the next day to taste well.
If you want you can also serve the same day.
Side dish:
It accompanies white rice, palm hearts in large slices, and mangoes cut into thick strips, or slices of pineapple.
II option:
You can serve the fish as a snack with bread at will, and slices of fresh white cheese.

Keep the capped fish inside the refrigerator.

In summer put the temperature of the refrigerator stronger than normal, that is, more ice.

Durability up to five days, inside the refrigerator, with the temperature described above.

It can replace the cation with another fish without too much spine.

It can also substitute for open sardines without pimples, empanadas with wheat flour and fried in the hot oil.

Remove excess fat with paper towel.

Important Note:

Never season fish with garlic, which takes the taste out of the meat.