Scones Site of cornmeal For Trading

Scones Site of cornmeal For Trading
ingredients:
2 cups (tea) dainty cornmeal (fine)
1 ½ cup (tea) of fresh cassava
3 ½ cup of cow's milk
1 cup (tea) of sugar (optional)
½ cup (tea) of oil
½ teaspoon (tsp) salt, or (soup) if do salt
1 tablespoon (soup) full of fennel
1 tablespoon (soup) of chemical baking powder
5 medium eggs or small
Cornmeal needed for dusting
How to Prepare:
Place in a pan cornmeal and flour sifted, add the sugar, milk, oil, fennel and salt, mix well.
Lead to fire to cook over medium heat, stirring, stirring constantly, until a very hard mush.
Do not care about the lumps that will start to form is due to the flour, continue stirring constantly, it will disappear.
Let cool, hit the mixer with the hook, go adding the eggs one at a time, stirring constantly, lastly add the baking powder.
Grease a baking dish (rectangular) with butter, sprinkle cornmeal.

Method of Making the scones:
Sprinkle cornmeal in a cup round bottom.
Place a tablespoon (soup) shallow mass. go running mass within the cup, until it forms a ball.
This process is done because the dough is molinha and not of the hands to roll.
If its mass was hard, add more egg, and beat again.
Place the scones on the baking sheet, leaving a space between them,
grow well.
Preheated oven 180 ° C until golden and firm.
To serve place in small paper.

Cod With Coconut Milk

Cod With Coconut Milk
ingredients:
350 grams. cod in salted chips
Other Ingredients:
1 cup (tea) of tomatoes peeled and seeded
1 cup finely chopped onion
2 coriander branches or half a cup of (tea) chopped parsley
2 tablespoons (soup) of corn oil
1 red pepper without seeds chopped into thin strips
50 ml of coconut milk taste or
4 beaten eggs
¼ teaspoon (soup) of chemical baking powder
salt to taste
How to Prepare:
Place the cod soak for 12 hours, changing the water 4 for 4 hours.
Drain the water cod, dry with paper towels.
Place in a pan oil, saute the onions with tomatoes, peppers, after well cooked add the cod and coconut milk let the fire, stirring Constantly is 10 'minutes.
Place this stew in the refractory, greased with butter.
Cover with beaten eggs add baking powder chemical oo.
Bake Until eggs are golden brown.
note:
Before Placing the beaten eggs, you can add a cup of (tea) baked potato, cut into thin slices.
Serve with white rice and salad tomato, onion, avocado into cubes.

Disclaimer - Please read.

Disclaimer - Please read.

After a short holiday.

I want to thank from the bottom of my heart all persons accessing my Bloggers, and even more, knowing that I am helping a lot of people, from tips, secrets, and experience taking the doubts to work on Cooking branch.
For research I learned that each person spends at least five people.
My culinary work is the result of many years of research, dedication done with great care, dedication, love for everyone especially for beginners, step by step. I'm always updating, changing or replacing ingredients in the recipes and accompanying products and new appliances.

"I'm not a company."
I am a person, I do all my own work Cooking from the dishes, text, typing, publishing, so far I have no one to help in my work.

I have tuition computing, to take my doubts when my computer starts giving problems.


I love receiving criticism, was with what I got here, improving more and more.
* For Professional learn that those who criticize your work, want the best and believe in you. *
My Bloggers have "content and not pretty pictures."
It was made for culinary professionals and people who like to eat well, and also for those who want to make and sell: snacks, pastries, breads, frozen foods, banquet dishes etc.

And it is you who will do the dishes and take the photos to see the result,
When not using the revenue now, save for when one day you or another family member will use, separating by subject and date of publication.
Do not forget to rate.
I am writing a very clear way so that everyone from the simplest to understand, therefore I write very detailed.
"All" the recipes have been tested several times and almost all have been modified by me, except for Chestnut mass Christmas tree see in my bloggers December 2014.
My recipes ended up in more than 98 countries by October 2014 and without advertising in bloggers.
Only Facebook access is approximately about 200 people a day are not included bloggers

I'm running out of time to see if I can spend all recipes, tips, and more secrets.
One day you might find on my way someone can help me financially (advertising) to develop my work.

The best gift I received at Christmas, was the huge access my Bloggers in various countries.
Thank you to everyone who contributed.
Any doubts on revenue ask for:
baudanonna.blogspot.com

Recipe Gluten Free and No Fat Diet - IV Options

Recipe Gluten Free and No Fat Diet - IV Options

Sagu Diet With Milk, Wine, and Currant Fruit Juices
ingredients:
1 ½ cup of sago (no gluten, no fat)
5 cups (tea) water
2 cups (tea) of cow's milk
1 tablespoon (soup) of cloves
2-4 cinnamon bark sticks
Sweetener cup ¾ in own powder for cooking and baking

How to Prepare:
Wash the sago, place sauce with cold water, approximately two to four hours, or until doubled in size.

Place the sago in a pan "big and tall" with water, milk and remaining ingredients. Foam lot.

Lead to high heat, stirring constantly, lower the heat, let cook until thickened, if you need to put more "hot water" slowly, ie if necessary.

Baking time approx 15 'minutes.

Remove from heat when the balls are transparent, allow to cool, is gelatinous.
Place in individual bowls, lead to the refrigerator until ready to serve.

You can eat hot, cold or iced.
II - Option:
Change milk for wine, or currant diet.

III - Option:
Change milk a concentrated fresh fruit juice in the same proportion.
IV - Option:
You can change the sweetener for sugar.
The ratio is always double sugar.
Remember that weight is not volume, the sweetener is very light.

Chantilly Diet

Chantilly Diet

ingredients:

6 egg whites
1 can cream of ligth without serum, well chilled
6 tablespoons (soup) of own sweetener for cooking and baking
4 tablespoons (soup) of skimmed milk powder
1 teaspoon (tsp) vanilla extract
1 teaspoon (tsp) of colorless unflavored gelatin
2 tablespoons (soup) of water to hydrate and dissolve the gelatin
 
How to Prepare:

Beat in mixer the egg whites, add the sweetener and make the hit, until a homogeneous mass.

Turn off the mixer add the milk powder at a time, mixing with the manual whisk.

After well mixed sigh with powdered milk, add the cold milk and cream.

Hydrate the gelatin with two tablespoons of cold water, let stand for 5'minutos.
Dissolve the gelatin in a double boiler or in the microwave for 30 seconds until well net,

Mix the hot gelatin slowly up cream (whipped cream diet) moving quickly to incorporate into the batter.

Take the refrigerator for 4-6 hours before use.

Note:

Dietary Chantilly above, serves to cover cakes, pies, tarts.
Can also serve with fruit, ice cream, pudding and stuffing cakes and mousse coverage.

Carrot Cake Diet

Carrot Cake Diet
ingredients:
2 cups (tea) whole wheat flour
1 cup (tea) of sweetener own dietary powder
  oven and hob.
1/3 cup (tea) of corn oil
2 tablespoons (soup) of chemical baking powder
2 medium carrots (raw) sliced
3 large whole eggs
There will milk

How to Prepare:

Place in blender eggs, oil, carrots and the sweetener. Beat for 10 'minutes.

Separately place in a bowl the flour baking powder,
add ingredients beaten in a blender, mix
well with a spatula, until bubbles form.

Put the dough into a round shape with hole in the center, oiled and sprinkled with flour.

Oven preheated to 180 ° C for about 30 'minutes. Turn out still warm.

Note:

Place the dough only half the way, grows too.
The baking powder powder are two (2) tablespoons (soup)
thereof.
"When used sweetener on the cake has to bend the chemical baking powder, so that the cake becomes fluffy."
If you want you can put cover with the hot cake.
coverage:
1 egg white, lightly beaten, add
1 teaspoon (soup) of powdered sweetener,

Mix well the two ingredients.
Brush the cake with the syrup, allow to dry.

Note:
If you want to do with sugar, only replace 1 cup (tea) sweetener for 2 cups (tea) of sugar.
Replace 2 tablespoons (soup) of chemical baking powder by only 1 tablespoon (soup) of chemical baking powder.
When using sugar yeast is always half.

Peixada With Seafood and Pirão of São Paulo- Brasil

Peixada With Seafood and Pirão of São Paulo- Brasil
ingredients:
1 ½ pound of fish slicing, dogfish, boyfriend or fish you prefer
Season only with a spoon (soup) shallow salt
sauce:
liter of cold water or appropriate
1 kilo of tomatoes peeled and seeded
½ pound of chopped onion
1 leek white part only, cut into slices
2 celery stalks scraped and cut into thin slices
2 red bell peppers cut into thin strips (optional)
2 yellow peppers cut into thin strips (optional)
1 cup (tea) of chopped parsley
½ cup (tea) green onions thinly sliced
½ cup (tea) corn oil
2 bay leaves

Other Ingredients:
200 g. clean cut into rings moons
200 g. clean shrimps without shells and casings thoroughly washed
200 g. Chopped octopus clean (optional)
200 g. clean clams or to taste
Mush See the recipe below

How to Prepare:

Place in a large oil pan, the leek celery onion, leave on heat for 10 'to 15 minutes.
Add the tomatoes, leave the fire until it come apart, add water.
After the cooked sauce add the slices of fish and bay leaf, leave on heat for 5 'to 10' minutes, ie until the fish is cooked.
Remove folded carefully and bay leaf. Reserve.
Cook the sauce squid, Reserve.
Do the same with the shrimp, octopus and shellfish.
Each above ingredients kitchen with different time.
* Beware shrimp cooks quickly 3 'to 5' minutes the other cook some more. *
After all the ingredients cooked, remove some of the sauce.
Spend two shells of hot sauce for a refractory, only distribute the slices of fish.
Do not place the seafood that dry and harden, warm them slightly on the stove with a little sauce.
Serving to Peixada:
Remove from the oven so that warmed slightly distribute over the seafood and sprinkle parsley and chives enough.
Serve with fish sauce, white rice, and a large green salad with lettuce, endive, watercress, arugula, chicory, endive

Mush fish:
ingredients:
2 fish heads, fins, bones and some patchwork
fish.
4 to 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 parsley pack with whole chives washed
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:
Wash heads and the rest of the ingredients

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

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 strained broth in a pot, bring to fire, so boil, go adding the diluted cassava flour in water gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.
If lumps puree in a blender or pass through a sieve.

Leave to cook for 10 'to 15' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to place the cassava flour in rain gradually and slowly. Even cooking.

Serving the separate mush
Serve the fish with the fish sauce, do not need to accompany rice, however, put rice on the table.
Always someone will ask.

Cut the lemons in half, serve separately.