Kebab with Eggplant II Subscriptions

Kebab with Eggplant II Subscriptions

ingredients:
2 large eggplants and cut into cubes or unshelled
1 cup (tea ) of soy protein of chick
½ cup (tea ) of wheat for kebab
1 large onion or 2 small grated or minced
2 tablespoons ground walnuts or cashews or Brazil nuts
2 tbsp (tablespoons) chopped fresh mint leaves or parsley
1 spoon (soup ) shallow salt
1 teaspoon hot sauce is (optional )
How to Prepare :
Hydrate the soy protein with boiling water, then squeeze well to remove all the water .

Moisturize wheat for kebab with boiling water gradually so that you do not need to squeeze .
If water was wringing well .
Place the eggplants on a greased wire with a oil pan, bring to bake for 20 ' minutes . Reserve .

After all prepared , mix all ingredients pass through the processor.
Place on a greased baking sheet .
Watering with a little corn oil or olive oil bake for 15 ' to 20' minutes.
Moderate oven 180 º C.
Before serving squeeze lemon on top (optional ) .
Accompanies Mashed Mandioquinha Ricotta or Cottage cheese .

Mashed cassava

I - Option :

ingredients:

1 pound of cooked and squeezed past the processor or Peruvian .
2 spoons (soup ) of butter or margarine
1 spoon (soup ) shallow salt
1 cup ( tea) of boiled milk and cold
1 box of cream , or serum-free tin

How to Prepare :

Put in a pot the first 3 ingredients , bring to the fire , gradually adding the milk to make the point .

If you put sour cream , remove from heat let the puree , then add to warm the cream slowly .
Return pan to low heat , stirring constantly until warm , not boiling .
 
Cottage cheese Ricotta :

II - Option :

ingredients:

½ liter of boiled cow's milk
200 grs . margarine cut into small pieces
1 fresh ricotta 500 gr. diced
1 spoon (soup ) shallow salt
1 box of cream (optional )

How to Prepare :

Lead to fire a medium saucepan , 1 cup of boiled milk , add the butter , let it dissolve , do the same with the ricotta , add the salt , add the remaining hot milk slowly until a homogeneous cream not too soft nor hard .

After dissolved well , hitting everything in a blender .
Lastly cream.

Take the refrigerator in small pots , or Tuperware with lid , until set .
Always keep in the refrigerator .

NOTE :
The curd above serves as the basis for making pates , split into several pots .
Place an ingredient in each pot different from each other, that is, ( flavor).
1 crushed black olives
2 crushed green olives
3 ( onion, parsley and anchovies ) all together
4 minced ham
5 canned tomatoes , dried tomatoes
6 capers
7 cooked mashed eggplant seasoned with onion, parsley oregano
8 without the crushed chilies , spicy and so on skin.
Make a pate flavor on your taste .
The numbering above is the name of each ingredient.



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