Rib Braid thread With Fruit Compote + Carrot + Wire Photo eggs

Rib Braid thread With Fruit Compote + Carrot + Wire Photo eggs

Ingredients:
2 kg of pork loin cut into three equal strips lengthwise

Filling:
3 peeled apples, cut into cubes cooked
1 cup (tea) of black plums pitted, halved
Pineapple slices in syrup (drained) to decorate.

Flavor:
 
2 tablespoons (soup) shallow salt
2 glasses of white wine
Herbs to taste, (sage, mint, parsley, rosemary and other to taste.
Withdrawest herbs before filling.




Way of preparing:

With the meat beater, it beats the sirloin strips so they are very thin.
Mix the apples with plums, put in the center and along each strip and fold each half.
Already stuffed with strips, make the braid and drizzle it with a little pineapple syrup, close the braid forming a thread (screw-type bread).
Bake in preheated oven 160 ° C covered with aluminum foil, for 40 'minutes per kilo.
Just before the oven sirloin strips, remove the foil, and let it brown.
Serve around with stewed peaches, figs, prunes pitted, slices of pineapple cored and center cherry or plum.

By Heart:
Carrot wires.


Serve carrot yarn (yarn type eggs), the loin side, with or without filling.


Wire (eggs) Carrot

200 g. grated carrots, a special device to make long wire (is sold in any market)
1 cup (tea) caster sugar
½ cup (tea) cold water
5 cloves
2 shins wool
4 slices ginger


Prepare mode:

Light, fire, water with sugar, cinnamon, clove the ginger, mix well out of the fire. Do not move while the fire.
Leave investigate until a thick syrup.
Place the grated carrots to cook this sauce.
When the carrot is cooked, strain it through a fine sieve while hot, use it to decorate all around the loin.
The recipe above is only ¼ of the recipe. carrot eggs wires.
The amount of carrot threads you choose how much to do.

Chocolate Quindim + Calda- II Options

Chocolate Quindim + Calda- II Options

Ingredients:

3 cans of condensed milk - (three cans are the same)
3 cans of cow's milk - to use the same measure condensed milk
3 tablespoons well filled with powdered chocolate soup
1 tablespoon of butter
1 tablespoon cocoa liqueur
10 large egg yolks
100 g. fresh or dried shredded coconut
If using dried coconut, moisturize with a tablespoon of warm water

Way of preparing:

Beat in condensed milk blender with gems by 5'a 10'Minutos, then add the chocolate and butter, make the beat, add cow's milk and coconut already hydrated, finally the cocoa liquor.

After all ingredients well beaten, put the Quindao a form of 25 x 5 cm greased with butter and sprinkled with sugar, let it sit for 30'minutos.

Place the shape of Quindao inside an empty baking sheet in the oven, go putting boiling water halfway up the height of fashion, with the oven already on, at 180 ° C.

If you want you can use molds of Quindins 40 grams each, greased with butter and sprinkled sugar crystal, let rest for 30'minutos.

Bake in water bath for 40 to 60'minutos about or until thoroughly flushed.
Place the shape of Quindao inside an empty baking sheet in the oven, go putting boiling water halfway up the height of fashion, with the oven already on, at 180 ° C.


Note:

If you use individual ramekins, do the same way the Quindao.
Place the molds already filled with the candy mass within an empty pan, inside the oven, placing check boiling water until half the height of the cups.
Once ready, unmold warm, put in molds of white paper, gold or chocolate brown.
Garnish on top with chocolate sprinkles or chocolate shaves.
Use as dessert serve with syrup.
You can decorate with chocolate zest and egg threads.

Syrup Chocolate:

100 g. melted chocolate
½ can of cream with serum
1 cup of warm water or milk
1 cup cherry liquor or cocoa liquor

Way of preparing:

In a saucepan melt the chocolate in a double boiler, combine the cream water and finally the liquor of your choice.

Tip For Mother's Day+ foto

Tip For Mother's Day
Three Colors + jelly Strawberries Mousse

Make The First Strawberries layer mousse see below Reserve. Do not take the refrigerator.
Second Layer 2 boxes of strawberry gelatin, dissolved with half of water recommended by the manufacturer.
Leave in the refrigerator until the point clear of egg.
Third Layer 2 boxes of green gelatin with half the water and recommends when in clear point of egg put the kiwi, sliced ​​thin slices.
Below are step by step.

Mode Assemble the dessert Three Layers

First Layer:
Make inverted dessert. Hole shape in the center

Place the bottom of a form slightly wet with water, a little green gelatin, wait a bit to stay clear type of egg, distribute kiwi slices, over the rest of the gelatin. Take the refrigerator.
Second Layer:
Once the second layer is light type egg, gelatin pouring the industrialized strawberry, taken with water half recommended by the manufacturer Take the refrigerator.
Third layer.
When the second layer is light kind of egg, add the strawberry mousse that is pink and strawberries into pieces. Place the mousse pouring a tablespoon slowly not to sink.
It is not the spoon is a spoon.
Cover the form with aluminum foil or plastic wrap.
Take the refrigerator for four hours, or until it is. Firm.
To unmold place the bottom of the mold in water bath for a few "seconds". Only to loosen gelatin.
Make careful not to dissolve the gelatin and lose your job. Go slowly testing, slamming the way over the sink to realize that the dessert is loose.
Place in a large white plate or a stainless steel platter.

Fresh Strawberries mousse

Ingredients:

200-300 grams. of chopped fresh strawberries
1 can of condensed milk
1 cream tin
1 tablespoon colorless unflavored gelatin
5 tablespoons soup cold water to hydrate the gelatin
2 egg whites in firm snow pasteurized (optional)

Way of preparing:

Wet the gelatin with cold water, then dissolve in water bath or microwave for 20 to 30 seconds.
Care is "second" no minute.
Separately hit the blender condensed milk with the cream, for 5'minutos.
After the two ingredients well mixed, add the gelatin has dissolved and "hot", and with the power on, beat for 5'a 8 'minutes until it is smooth.

Remove the mixture from the blender to pass a bowl, add the chopped strawberries and lastly the egg whites until stiff.
Place the mousse in a lightweight refractory the refrigerator for 4 hours or until set.

Note:

You can replace the strawberries by kiwi, mango, grape and do likewise. When deploying gelatin do always combined the colors of fruits.

Menu Boi or Beef

Menu Boi or Beef

01 pot meat with potatoes
02 Tomato sauce w / ground beef broccoli +
03 Meat With the French Monitoring
04 Ladle With Meat III fillings
05 Lizard Stuffed Pot With Provolone
06 cushion Hard Pan Stuffed With Sausage Carrot
07 Lizard with bacon Stuffed green olives + carrot
08 Meat Rocambole ground and vegetables
Consume 09 (soup) of muscle + vegetables
Consume 10 (soup) of muscle with capelete
11 Stroganoff beef tenderloin
12 meat dumpling with sauce short pasta
13 Meatballs with tomato sauce
14 pot meat with onion soup beer black + vegetables
15 BBQ ribs, tri-tip, goldfish picanha
16 Roast beef with polenta
17 Dry meat with quibebe and steamed cabbage
18 pepper stuffed with ground beef seasoning +
19 pot of beef with artichoke and palm Fund
20 Dried meat shredded braised with polenta or mashed
21 Meat in pieces with tomato sauce + long macaroni
22 Rocambole mixed meat (beef and pork) + roasted spices
23 Steak ground beef
24 Kebab meat with wheat, mint, onion, spices
25 Paçoca pinion with meat and ribs RS
26 Steak from simple fillet
27 steak from tenderloin with onion sauce vinaigrette
28 beef steak with onions and tomatoes
29 regular steak with onions
30 Medallion of filet mignon around bacon
31 individual Role of beef with pepper bacon carrot,

32 Brajola boiled eggs, raisins onion parsley and capers
33 crazy Beef Nonna
34 Ground beef stuffed eggplant for
35 Brajolas of kebabs Rec.Com mushrooms, bacon, olives
35 Stew with brown sugar, soy sauce + lots of onions
36 student Bile with tips
37 Termite cooked in pressure, thinly sliced, seasoned, onions, etc.
38 Chuleta the plate with vegetables and salsada
39 T 'cap - barbecue or grilled with puree and salad
40 plain or stuffed Burger
Note:
Beef is soft good quality, light yellow fat
Beef is hard, it takes to cook, strong yellow fat.

Bass With Cream Cheese Broccoli + II + Photos Options

Bass With Cream Cheese Broccoli + II + Photos Options

Ingredients:
½ kilo of bass or hake cut into steaks
1 teaspoon (tsp) salt

1 tablespoon (coffee) grated fresh ginger (optional)
1 teaspoon (tsp) pepper sauce (optional)
½ cup oil for frying
To tarnish:
1 cup (tea) of wheat flour

Curd - Neutral
Ingredients:
½ kilo of chopped fresh ricotta
½ liter of cow's milk
250 g. margarine
1 teaspoon (tsp) salt
Way of preparing:
Boil the milk, put the margarine let dissolve.

Blend the hot milk with margarine, add the ricotta to little and go beating until a thick cream and uniform and well dissolved Store in refrigerator.

If you want can mix last one without the whey cream can is optional. Not part of the recipe.
Braised Broccoli:
Place bouquets of broccoli in a pan of boiling water, leave on heat for 5 'minutes. Remove strain.
Put oil in a pan with garlic for 2 'minutes pour the broccoli, add a pinch of salt, stir for a few minutes until it is cooked.
If you want you can make very small bouquets and fry in a pan until it is "al dente" finally add the garlic, fry for a maximum of 2 'minutes.
II - Option:
Mashed Potato
8 medium potatoes cooked in shell and squeezed
2 tablespoons margarine
½ cup of milk or carton of sour cream
1 teaspoon (tsp) salt
How to Prepare the potato puree
Place in a saucepan the squeezed potato, margarine.
Lead to fire stirring constantly, then add the
milk and salt.
Continue stirring until unglued from the bottom of the pot
Reserve.
How to prepare the fish:
Season the fish, let rest for 10 'minutes.
Passing each fillet in flour.
Fry in hot oil until golden brown, turn and brown the other side.
Place fried fillets on paper towel to strip excess
fat.

A tray put the hake fillets, sprinkle by
up the parsley and chopped chives.
Serve with mild cheese or mashed potatoes together or separately.
Accompanies braised broccoli and tomato and onion salad cut into slices.

Sweet Orange - Pre-Ready Rectified

Sweet Orange - Pre-Ready Rectified
+ Photos
** In Supermarkets sell already peeled and pre-ready **

Sweet Homemade Orange:

Ingredients:

1 kilo of sour orange peel thick peels, orange cloves, is popularly called orange-horse.


Syrup:

Two liters of cold water
1 ½ kilo of refined sugar
2 large cinnamon sticks
6 cloves
1 ginger thin slice (optional)



Way of preparing:

Open the pre-ready orange package, rinse well under running water, rubbing inside carefully.
Place the orange in a large covered pot of cold water, leave the fire for 20 'to 30' minutes, so come to the boil, lower the heat.

Separately put on fire in 2, 5 liters of cold water, bring the fire until it boils.

Once cooked orange for 20 'to 30' minutes, drain and then not to get bitter.

Turns out half a liter boiling water over the rack.
The rest of boiling water (2 liters) place in pan with warm orange, lead to fire up so let boil 1 'minutes.
Drain and pour half a liter of boiling water into the colander.
Do this above procedure twice, it (optional).

Prepare the syrup so:
 
In a large pan, add cold water and sugar gradually, stirring to dissolve go, cotinue putting sugar and stirring to dissolve all the sugar.
Once all the sugar has dissolved in cold water, bring the pan to the fire, with the spices (cinnamon and dig), so come to the boil tell 15 'minutes.
Place the orange and simmer for about 1.5 to two hours on low heat until the syrup becomes mirror and cooked sweet.
Allow to cool in the pan.

Place the orange compote glasses sterile screw cap, you can leave out of the refrigerator. or cummerbund with lid in the refrigerator.

Orange sweet - Pre-Ready Rectified + Photos

Orange sweet - Pre-Ready Rectified + Photos

** In Supermarkets sell already peeled and pre-ready **

Sweet Homemade Orange:

Ingredients:

1 kilo of sour orange peel thick peels, orange cloves, is popularly called orange-horse.


Syrup:

Two liters of cold water
1 ½ kilo of refined sugar
2 large cinnamon sticks
6 cloves
1 ginger thin slice (optional)

Way of preparing:

Open the pre-ready orange package, rinse well under running water, rubbing inside carefully.
Place the orange in a large covered pot of cold water, leave the fire for 20 'to 30' minutes, so come to the boil, lower the heat.

Separately put on fire in 2, 5 liters of cold water, bring the fire until it boils.

Once cooked orange for 20 'to 30' minutes, drain and then not to get bitter.

Turns out half a liter boiling water over the rack.
The rest of boiling water (2 liters) place in pan with warm orange, lead to fire up so let boil 1 'minutes.
Drain and pour half a liter of boiling water into the colander.
Do this above procedure twice, it (optional).

Prepare the syrup so:
 
In a large pan, add cold water and sugar gradually, stirring to dissolve go, cotinue putting sugar and stirring to dissolve all the sugar.
Once all the sugar has dissolved in cold water, bring the pan to the fire, with the spices (cinnamon and dig), so come to the boil tell 15 'minutes.
Place the orange and simmer for about 1.5 to two hours on low heat until the syrup becomes mirror and cooked sweet.
Allow to cool in the pan.

Place the orange compote glasses sterile screw cap, you can leave out of the refrigerator. or

cummerbund with lid in the refrigerator.