Cod Antoinette In Form -II Options + Photos

Cod Antoinette In Form -II Options + Photos

ingredients:
1 kilo of potatoes cut into slices not too thick nor too thin
800 grams. of desalted cod flakes, or to taste
4 peppers without seeds and without white ribbed strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 boiled eggs
1 cup (tea) of salsa with chopped stem.
2 cups of black or purple olives
1 tablespoon (soup) oregano
2 tablespoons (soup) of capers, distribute between the layers of cod and potato
1 cup of water to cook the ingredients

How to prepare the cod:

Place the cod soak for 12 hours, changing the water 4 in 4 hours,
Fill a pot with water (necessary to be able to cover the cod).
Bring the water to a boil, pour the desalted cod, once again boil, count 5 'minutes. drain the water, "do not throw the water out)", take to cook the potatoes, they should be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mode Mounting the cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is raw potatoes or pre-cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is hardened raw tomatoes into slices with a little salt and olive oil and oregano.
The fourth layer is thin strips of spiced raw peppers with salt.
The fifth layer and seasoned raw onion with salt, oregano and olive oil
The sixth is boiled eggs with salt upturned (upside down).
In alternating layers put black olives (purple)
If you prefer to place the olives, only on top of the potatoes and cod.
The last layer is potatoes in slices, like the first layer.
The first and last layer is the potato slices.
Capers put only on the cod and potatoes.
Pour a glass of cold water on top, then sprinkle with olive oil.
Cover the form, attach with hooks, and light the fire of the weak stove for 20 'to 30' minutes.
Before serving sprinkle chopped parsley enough.

Note:
Option II:
If you do not have the round shape with a lid with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, to cook the ingredients before the oil.
If the form was very crowded place half water and half of the remaining cooking.
Notice:
The first choice is made on the stove the fire is in the second oven.
The two options are the tastiest.
If you prefer you can do with thicker cod average, desalting is 24 hours.
Do not make too thick cod that is not good.

Atenção

Dejar de publicar durante unos días en los blogs, aunque continuó publicando en otro lugar.
motivo:
Se redujo drásticamente el número de acceso, falta de interés.
Ejemplo gruesa de 690 a 43.
Hago mis recetas paso a paso, con puntas de curiosidad.
Capricho en mi idioma (portugués), a menudo ha sido elogiado por mí escribir clara, de modo que todas las personas de cualquier nivel social pueden leer. Los secretos son muchos.
Por lo general, mis recetas son para banquetes, fiestas y otros, pero tiene la receta para todos los demás.
Cocina Profesional por lo general no pasa todo lo que sabe., O por temor a perder su empleo o encontrar que la gente ya sabe. Nadie nace sabiendo.
La mayoría de los libros de cocina común es aún peor. Escribe todo junto, pasta, relleno, salsa y la persona que está empezando a recoger el carro a pie.
Prestar atención a mis recetas cuando empecé a 9 años de edad, tenía mucha dificultad, pida madre, abuela, tías, amigas y las madres de otras chicas de la misma edad.
Quiero ayudar a los principiantes tienen muchas dudas y ha perdido muchos ingredientes caros.
No quiero que las personas pasen por lo que yo pasé. Ese tiempo tenía una gran cantidad de riqueza (mis abuelos eran agricultores estrangeiros._
Ahora Brasil y del mundo, es en gran crisis monetaria.
Voy a llegar a pasar recetas para las personas con menor poder adquisitivo
Sugiero se presta atención a la política de su país, para no tener dolor de cabeza.
Nota:
Quiero agradecer muy sinceramente a todos los que visitaron mi blog en 2015, que fue un gran éxito.
Espero que el tiempo para mí pasar todas mis recetas por mi edad.
Gracias a todos y un abrazo
Antonieta Gonçalves.
apellidos de la familia son:
Gusmann Guriann, Piton, Gonçalves Machado (de mis hijos).

Atenção

Stop posting for a few days on blogs, although continued publishing elsewhere.
Reason:
It dropped sharply the number of access, lack of interest.
Example coarse of 690 down to 43.
I make my recipes step by step, with curiosity tips.
Capricho in my language (Portuguese), has Been Often praised for me to write clear, so que all people of any social level can read. Secrets are many.
Usually my recipes are banquet, parties and others, but has recipe for all others.
Professional Cooking Usually does not pass everything he knows., Or is fear of losing Their jobs or find que people already know. No one is born Knowing.
Most common cooking books is even worse. Write it all together, pasta, stuffing, gravy and the person who is starting pick up the walking trolley.
Heed my recipes When I started was 9 years old, I had a lot of difficulty, ask for mother, grandmother, aunts, girlfriends and mothers of other girls of the same age.
I want to help beginners have much doubt and lost many expensive ingredients.
I do not want people to go through what I went through. That team had a lot of wealth (my grandparents Were farmers estrangeiros._
Now Brazil and the world, is in great monetary crisis.
I'll get to spend recipes for people with lower purchasing power
I suggest you pay attention to the policy of his country, not to get a headache.
Notice:
I want to thank most sincerely all who visited my blog in 2015 Which was a great success.
I hope que time for me to spend all my recipes because of my age.
Thank you all and hug
Antonieta Gonçalves.
Family surnames are:
Gusmann Guriann, Piton, Gonçalves Machado (of my children).

Marinated Dogfish Fresh

Marinated Dogfish Fresh

ingredients:

2 kilos of shark in large folded (fresh)
1 large glass of good quality brandy,
It serves to make the strong smell of fish

Spices:

2% of fish weight salt, and 2 tablespoons (tea) salt
1 tablespoon grated ginger
1 chili finger girl without seeds or chopped pepper sauce
2 sprigs of rosemary, whole (optional |)
If you prefer you can season the fish with salt only.

Other Ingredients:

1 dish of flour sifted background
2 cups of corn oil for frying fish

Complement:

Several vegetables:

800 grams. Carrot pre - cooked, cut into thin strips
1 kilo of raw onion, thinly sliced
4 green peppers baked, skinless seedless
4 red peppers (raw) cut into thin strips
2 yellow peppers (raw) cut into strips
1 whole large celery without the shaved leaves, cut into thin strips
1 or 2 cups of parsley tea with chopped stem very thin
½ cup chopped chives tea, white part only
1 dish of raw fennel bulb, finely chopped (optional)
½ cup chopped fresh mint tea (optional)
2 tablespoons (soup) of capers

Sauce Marinade:

1 big cup corn oil (250 ml)
1 large glass of red wine vinegar and white vinegar to rice (250 ml).
1 cup of cold water (250 ml)
1 teaspoon salt tea

If you can double the recipe sauce

Way of preparing:

Wash the fish, dry with paper towels, arrange on a platter to put the whole fish covered with brandy, leave to rest for 30'minutos, in the refrigerator, covered with plastic wrap.

Take the fish drink season with salt, grated ginger and pepper.
If you do not want to use brandy use red wine vinegar or white

If you can wash the fish again, before seasoning. To reserve.

Peel the carrots, cut into thin strips, cook for five (5) minutes in the pressure cooker, or common pot.

The carrot can not get much cooked, must be "al dente", and other vegetables as well.

Do not open the pot, until they cool down completely, ie without pressure.

Stick the green peppers in several places and bake until the skin is loose, (almost burnt), or

Pierce each pepper on a fork, take the mouth of the fire gáz go turning until the skin is slightly burned, or cook in a water bath, to loosen skin. (Only green peppers) that are indigestible.

Place the peppers in a damp napkin, leave until cool.

Then remove the skin, pulling, or scrape carefully with a small knife.

Wash the peppers under running water.

Cut the peppers into thin strips. Book
Do the same procedure with the other peppers (raw).

Clean the celery, removing the fibers scraping down the sides, cut into thin strips cook until almost soft. Not too soft. "Al dente"

In a large pot, place the oil let warm, pour the onion leave until wilted, add the vinegar and salt.

Then add the carrots and celery cooked, leave the heat for 10 minutes over low heat, finally add the chilli strips. Not move much not to break the vegetables;

Take the fish seasoning, dry with paper towel, folded pass in flour, tap out the excess flour.

Fry the fish fillets in hot oil. To reserve.

Frying put one or two at a time, lower the fire so that it is well cooked inside, let it brown on one side, turn and do the same procedure on the other side.
Dry the fish with paper towels, to remove excess fat.

Change the oil every time the pan is burned with flour, or dirty oil.
Ideally change the oil every frying.
"I return every time." Not to run the risk of changing the taste.

Once all are put chips, assemble the dish.

A transparent refractory big and loud, make the layers, alternating fish and sauce marinade.

Place a layer of fish in the refractory bottom, above, spread the sauce of vegetables.

Sprinkle over parsley, chives and mint, chopped, and the capers

Repeat layers until all the ingredients finish, the latter is vegetables, and sprinkle over the parsley chives, and mint.
Cover the terrine, or put plastic wrap, take the refrigerator for 6-12 hours.
Serve the next day to pick up good taste.
If you want you can also serve the same day.

With white rice, palm in large slices, mango and cut into thick strips or slices of pineapple.

Can serve the fish as a snack with bread will, and slices of fresh white cheese.

Keep the fish in the refrigerator covered with a lid or plastic wrap.

In the summer the temperature of the place stronger magnets than normal, i.e. colder.

Durability 3 to 5 days stored in the refrigerator.
Use no later than five days in the refrigerator with the above temperature.

Can replace the cation by other fish without much spine.

You can also substitute for open sardines without bones, empanadas with flour and fried in hot oil.

Take the fat excess with a paper towel.

Important Note:

Never fish with garlic seasoning, that changes its taste.

Cooking Important tips, pea beans, lentils 02/24/2016

Cooking Important tips, pea beans, lentils 02/24/2016

Important information For Novice:
The beans should be picked and washed, even if the "package say no need to pick and wash"
Pay attention to the packaging, make sure that does not weevil.
If you weevil disposal. (trash).
Use pinto beans the best known, or the brindle will not put mark.
Each uses the beans you like and are used to.
Way of preparing:
Choose beans remove the broken earth and if weevil disposal, rinse under running water rubbing the beans with your hands, to take all the land that comes along, "even the selected".
If you can wash an aluminum rack, suitable for cooking.
Soak beans the day before, before you go to sleep for 6-8 hours maximum.
Why not to let the bean sauce?
The beans should be placed sauce, for when you are eating not give gauze and be sick.
The gauze increases the abdomen is swollen and bulky with many sorrows.
If you eat the night beans will not sleep.
Avoid these problems for you and your family
"Before you cook your beans, throw the water out of the sauce which is full of air bubbles."
** Important **:
"After washing three (3) times to remove all air bubbles before cooking."
Place the beans in a pressure cooker covered with 4 cold fingers above him, leave cooking for each kilogram 40 'minutes.
Allow to cool in the pan to loosen gangbusters.
Halfway through the cooking, do the same procedure, that is, let it cool until you release all the steam, make sure it is cooked, and need to add more water. If the beans are hot, place the rest of the hot water
If the beans are not cooked, add more water now it is hot, not encruar giving thermal shock.
Unplug the pressure cooker and leave the cooking beans.
Do not overcook it does not get full.
Some people like beans slightly crumpled to give a thick broth.
Season with 3 tablespoons of oil and 4 cloves of garlic (if old remove the core, cut or mash with a shell, or one bean batter.
I'm recap so that all people understand clearly.
It is not only for those with education.
My recipes and tips are for all people independent of culture.
For this reason it is that repeat several times to be very clear to everyone.
Do not feel strange why some people ask your questions.
Keep sending your questions.
We only learn by repetition.
Note:
Beware of the weevil are maggoty beans.
Throw away.
You do not know where it was produced which may have other contaminants.
You may even be contaminated with the barber (mosquito).
Before using any product, make it a habit to read the manufacturer's instructions, and well look at the packaging should be in order, not stuck full of weevils etc., even those who are in the dispensation of his house.
There is new bean old bean.
You do not know its origin.
Care Folded:
Sometimes the beans (depending on the store) is contaminated with other things.

Lentil:
Choose, rinse under running water does not need to soak.
Put the lentils to cook with water until cooked, not breaking up.
Season equal to the beans.

Split Pea:
Do the same procedure lentil.

Ice cream cake Simple and Anthill II Options + Foto

Ice cream cake Simple and Anthill II Options

OR - Option:
Cream I:
ingredients:
4 large egg yolks
1 can of condensed milk
2 cans of cow's milk, use of condensed milk measurement.
Blend 3 (three) ingredients,
then take the fire stirring constantly until thickened, is a thin cream for 10 'minutes. Allow to cool for 20 'minutes.
Cream II:
4 egg whites beaten stiff
4 tablespoons (soup) full of sugar
1 can cream without serum or 1 box
Hit the mixer the egg whites, then add sugar, mix well, until one sigh of dough, add the cream without cold saline gradually and slowly with a spoon, until a uniform mass.
Caramel:
5 tablespoons (soup) full of sugar
1 tbsp (tablespoons) cold water
Dissolve the sugar, wet with water, until a caramel, guarana color, not too dark that bitter.
hole shape in the center, greased with butter, then spread the caramel over throughout the side and the cone, allow to cool.
Above her the chocolate syrup.
Chocolate syrup:
¼ cup cold water (a cold water room).
3 tablespoons (soup) and full of chocolate powder
Mix the water with the chocolate until a thick syrup, playing over caramel, ready and cold.
"The chocolate syrup is not going to fire."
How to prepare the ice cream Simple:
Mix the two creams, beat with the whisk, or blender, until smooth.
Place the ice cream in the form of shallow aluminum, the fund has with caramel sauce and over that the chocolate syrup, then the ice cream.
Lead to the freezer to harden for 12 hours.
To unmold place the shape of ice cream in a pan with half of boiling water, or directly on the stove quickly.
Leave por1 'minutes.
Spend a hot knife around the shape, and also the cone being careful not to hurt the ice cream.
Then tap the form above the sink to loosen the dough.
Turn the ice cream cake in a dish cake dish and pour the syrup is left over. The syrup is dripping and very beautiful.
Store in freezer up to an hour before serving.
Take 10 'to 15' minutes before serving.
Option II:
Ice cream cake Anthill:
Do the same to the simple ice cream cake.
Using the same ingredients of plain ice cream cake up,
The difference is that you add the "chocolate sprinkles", see below the amount.
After the ice cream ready and already out of the freezer it should already be pasty.
To facilitate dividing the dough into two portions.
Mix the first portion half the chocolate sprinkles, do the same procedure with the other part of the ice cream, then mix the two parties.
Taking the freezer into a shaped hole in the caramel center and above this a chocolate syrup for 8 to 12 hours.
To put unmolding the form of ice cream into a pan, with half boiling water.
Leave for 1 'minutes.
Spend a hot knife around and cone being careful not to hurt the ice cream.
Hit the way over the sink to loosen the dough.
Turn the ice cream cake in a dish cake dish and throw the syrup is left over. The syrup is dripping and very beautiful.
Store in freezer up to an hour before serving.
Tirar10 'to 15' minutes before serving
Note:
* The Ice Cream Anthill Cake can do without the caramel and chocolate syrup without the *. It's your choice.
Grease the pan with butter before putting the dough ice cream.

The photo recipe was two recipes ice cream.

Pie Mousse Passion Fruit - II Pasta Rectified

Pie Mousse Passion Fruit - II Pasta Rectified
ingredients
DE - Cookie dough Cornstarch
200 g. biscuit type cornstarch ground not too thin
100 g. of chocolate milk and chopped kid
100 g. Kid chopped semisweet chocolate
1 tablespoon rum, brandy or vanilla extract
Preparing Dough I Mode
Grind the cookies in a blender or processor. To reserve
Melt both chocolates the dark chocolate and milk chocolate in a double boiler
Mix the melted chocolate with a large spoon the crushed biscuit, when well mixed, go pressing the dough with both hands until smooth.
With this headlight line the bottom and sides of a shaped removable rim.
Place a little of crumbs in the hands and head shaking at the edges of the way across the back.
The leftovers of manioc spread in the center of fashion, tighten with the coast of the hands, then to the coast of a spoon, spread it out.
Lead to mass alone to bake for 5 '10'Minutos. Oven 160 ° C.
Leave the dough to cool spread the filling.
Finally coverage
Filling:
Passion fruit mousse
300 grams. of finely grated white chocolate
1 can of cream with the serum
¾ cup of natural juice concentrate strained passion.
1 tablespoon (dessert) gelatin in colorless powder without flavor moisturized with 5 tablespoons of cold water and dissolve in a double boiler or in the microwave for 30 seconds
3 tablespoons (soup) of cold water
3 egg whites beaten stiff (pasteurized)
3 tablespoons (soup) and full of powdered sugar or regular sugar.
Using refined sugar beat in a blender
Optional) Coverage:
½ cup (tea) cold water
½ cup (tea) sugar
¼ cup (tea) of passion fruit juice concentrate strained
1 tablespoon (soup) shallow cornstarch (cornflour)
1 teaspoon (tsp) glucose
2 tablespoons (tea) of passion fruit seeds, put over the cover
How to Prepare the filling:
Melt the chocolate with the cream. then add the dissolved gelatin and hot, strained passion fruit juice, light snow mixed in with the sugar in the blender to stay thin.
Prepare the Coverage Mode:
Combine all topping ingredients with
Aside from passion fruit seed that puts only 2 'minutes before removing from heat.
Take cover fire to cook corn starch.
Once the cover is cold pour over the cake and spread it out let it drain naturally, and over the seeds.
Lead to the refrigerator for 4 to hours.
.
II - Mass weffer Cookie:
3 biscuit packages triturated weffer flavor choose strawberry, chocolate, vanilla, or fresh milk.
200 g. butter at room temperature, it does not serve margarine
Prepare to Mass II
Grind the cookies in a blender or processor, then pour into a large bowl and deep, add the butter in small pieces at room temperature.
Mix the butter with the flour cookie or squeezing with the fingertips until it is smooth.
The point of the mass is put a portion in the hand, tighten, if it is firm and moist is the right spot.
Line the bottom and sides form a false bottom, that is, with removable rim.
Press the dough on the sides of the form, so that is not too thin, not to break.
The remaining dough put in the center of the form go hitting with the back of a spoon and shaking hands.
Place the filling of passion fruit mousse, take the refrigerator until set.
After the cover.
ingredients
DE - Cookie dough Cornstarch
200 g. biscuit type cornstarch ground not too thin
100 g. of chocolate milk and chopped kid
100 g. Kid chopped semisweet chocolate
1 tablespoon rum, brandy or vanilla extract
Preparing Dough I Mode
Grind the cookies in a blender or processor. To reserve
Melt both chocolates the dark chocolate and milk chocolate in a double boiler
Mix the melted chocolate with a large spoon the crushed biscuit, when well mixed, go pressing the dough with both hands until smooth.
With this headlight line the bottom and sides of a shaped removable rim.
Place a little of crumbs in the hands and head shaking at the edges of the way across the back.
The leftovers of manioc spread in the center of fashion, tighten with the coast of the hands, then to the coast of a spoon, spread it out.
Lead to mass alone to bake for 5 '10'Minutos. Oven 160 ° C.
Leave the dough to cool spread the filling.
Finally coverage
Filling:
Passion fruit mousse
300 grams. of finely grated white chocolate
1 can of cream with the serum
¾ cup of natural juice concentrate strained passion.
1 tablespoon (dessert) gelatin in colorless powder without flavor moisturized with 5 tablespoons of cold water and dissolve in a double boiler or in the microwave for 30 seconds
3 tablespoons (soup) of cold water
3 egg whites beaten stiff (pasteurized)
3 tablespoons (soup) and full of powdered sugar or regular sugar.
Using refined sugar beat in a blender
Optional) Coverage:
½ cup (tea) cold water
½ cup (tea) sugar
¼ cup (tea) of passion fruit juice concentrate strained
1 tablespoon (soup) shallow cornstarch (cornflour)
1 teaspoon (tsp) glucose
2 tablespoons (tea) of passion fruit seeds, put over the cover
How to Prepare the filling:
Melt the chocolate with the cream. then add the dissolved gelatin and hot, strained passion fruit juice, light snow mixed in with the sugar in the blender to stay thin.
Prepare the Coverage Mode:
Combine all topping ingredients with
Aside from passion fruit seed that puts only 2 'minutes before removing from heat.
Take cover fire to cook corn starch.
Once the cover is cold pour over the cake and spread it out let it drain naturally, and over the seeds.
Lead to the refrigerator for 4 to hours.
.
II - Mass weffer Cookie:
3 biscuit packages triturated weffer flavor choose strawberry, chocolate, vanilla, or fresh milk.
200 g. butter at room temperature, it does not serve margarine
Prepare to Mass II
Grind the cookies in a blender or processor, then pour into a large bowl and deep, add the butter in small pieces at room temperature.
Mix the butter with the flour cookie or squeezing with the fingertips until it is smooth.
The point of the mass is put a portion in the hand, tighten, if it is firm and moist is the right spot.
Line the bottom and sides form a false bottom, that is, with removable rim.
Press the dough on the sides of the form, so that is not too thin, not to break.
The remaining dough put in the center of the form go hitting with the back of a spoon and shaking hands.
Place the filling of passion fruit mousse, take the refrigerator until set.
After the cover.