Austrian pea soup -Receita of My Grandfather Pascoal + Photo

Austrian pea soup -Receita of My Grandfather Pascoal + Photo

ingredients:

500 g. dry peas
If you can use frozen peas see instructions below

Other Ingredients:
50 grams. bacon chopped into small cubes
1 grated onion or minced
250 g. cooked pork sausage in the water without the skin (optional)
1 Catalonha pack or endive, escarole, chopped niggling
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablets
100 g. grated Parmesan cheese

Way of preparing:

Wash the peas, drain, put in a pressure cooker with half the water, close the pot when it starts to boil, lower the pin turn off the heat, let stand for an hour.
Open the pot, simmer without the lid, go putting remaining hot water to finish.
Do not cook the peas in the pressure cooker, loose too much foam and clog the valve.
Leave the fire cooking over low heat with little water until the peas are cooked.

Cook on high and large pan, uncovered, with low heat that much foam and pour all the water.
Go removing the foam and throwing away.
After the cooked peas hit the blender until it becomes a thick cream.
Prick the sausages with a fork to remove all the air from inside
Cook sausage covered with water put 20 'minutes.
Once cooked, remove the skin, cut into thin slices. Book

In a skillet, fry the bacon into small cubes, add chopped cooked sausage into slices, onion, and make the fry then pour in pea cream, cook for about 10 minutes on low heat

Wash the vegetables (Catalonha), place each leaf a side by side, poking and drizzling, pour into the soup along with the spices, bacon and sausage, leave the fire for five minutes, that is until wilted greenery .
Do Crotons (toasts bread) into cubes of 1 cm.
Serve the hot soup, place the toasts put up and if you want to sprinkle grated cheese.
Note:
Place a medium saucepan on the fire with water when it boils pour the frozen peas, leaving 1 'to 2' minutes. Drain then playing ice water to stop the cooking.
The above process called bleaching
After hitting the peas in a blender with water and season as dry peas.

Baked Potato Stuffed Miro IV waves options: + Photo

Baked Potato Stuffed Miro IV waves options: + Photo

ingredients:
4 medium unpeeled potatoes or a large 12 cm.
Way of preparing:
Wash the potatoes under running water.
Place the 4 medium potatoes or a large within a colorless transparent plastic bag with 4 tablespoons of cold water soup
Close the mouth of the bag tying a knot, then stick with fork in four different places about four fingers down near where you closed, not to burst the bag.
Put the bag of potatoes into a bowl or deep dish.
Turn on the microwave high power for 6 'to 8'minutos, let it cool a bit to open the bag.
If you notice that they have not put cooked over 1 'or 2' minutes.
Filling:
Stuffing: I
Cream cheese cup
1 or 2 cans of drained tuna
 stuffing II
Cream cheese cup
100 g. ham processed (milled)
stuffing III
ground beef braised with your seasonings
Cottage cheese to taste
stuffing IV
cooked sausage, then braised with plenty of onion
Cottage cheese to taste
Way of preparing:
Wash the whole raw potatoes do not have to dry.
Cook according to the above information (inside the bag) for 6 'minutes with a little water, do not forget to stick the bag with fork in 4 different places.
Once cooked cut the potato in half without going to the end.

Digging potatoes, so it is space to put the filling.

Knead with a fork hot crumb, mix with cream cheese and the drained tuna.
Stuff the potatoes.
Depending on the filling, you can put grated Parmesan cheese on top ,, or until the filling.
. Serve accompanied potato a rich green salad with cherry tomatoes, or cooked vegetables, past the manteig:
Green beans, peppers, eggplant, olives, hearts of palm among others, can mix with tomato, onion.
For every person is a stuffed large potato, or 2 to 3 medium
You can eat the stuffed potato afternoon or snack.
Note:
You can cook other vegetables or tubers in the microwave.
Then I will publish peeled tomatoes, peppers, eggplant, whole onion among others,
You can cook sweet potatoes in the microwave for 6 'minutes, wash, cut slices each of 3 fingers.
Write a time, or ously cooking time.
You can use the potato puree, sautéed potatoes, cooked and passed in butter, cut in half or into pieces or slices put in omelet.

Tip For Father's Day - Rectified

Tip For Father's Day - Rectified

1 - Whole Duck or Roast turkey with mousseline of parsnip,
      or crumbly fruit, + leafy green salad with tomato,

2 - Strogonof of Antoinette with mushroom Paris and Funghi
      Dry Porcini 5 to 10% by weight of meat at a chosen
      an . Filet mignon, chicken, shrimp, frog, rabbit.
      You can replace the mushrooms for heart of palm, artichoke bottom,
      asparagus, pickled rinsed and drained.
    3 - Shrimp in Pumpkin with cream cheese;
4 - Kid Leg roasted vegetables with mashed parsnip
5 - Salmon with balls of fruit, or Salmon of Claudia
6 - cod with chickpeas, mushrooms, black olives etc.
7 - Fernando cod with vegetables or salad Vileta
8 - Chicken Risotto, or duck, Peru, quail, partridge etc,
9 - pheasant with mashed or muslin nuts
10 - grilled or baked sea bass with potatoes and vegetables and legumes
11 - Polenta with polasto (over-thighs) with tomato sauce
12 - Pasta with pesto sauce
  13 - Pasta with polpetones (meatballs) meat dumpling
14 - Risotto with seafood
15 - Risotto with 4 cheeses and artichoke background
16 - roast rabbit with mashed parsnip
17 - Duck into pieces with cooked vegetables and green salad
18 - suckling pig, lamb or baked Cabrito
19 - beef BBQ
20 - Chicken open the back or whole, with salt bed
21 - Mixed Barbecue: beef, chicken, sausage
22 - lasagna with white sauce and tomato sauce with meat
23 - Polpetone (meatballs) Large stuffed with cheese
24 - furnace Kibe with eggplant pâté and chickpeas
25 - Baked Eggplant with peppers 3 colors, nuts, raisins etc.
Look at my other blogs receitas.de January. The July 2016 or 2015
Sweet and Savory: pies, breads pudding, trifle, cream, ice cream. Cake Juliana and others.
If you do not like any of them see in my blogs other income.
My suggestion for Father's Day, is a simple dessert
English soup is all in my blogs (baudanonna.blogspot.com), or
Angel chat.
Good Luck - Success
A big hug tightly to your Father.
He is waiting for his embrace and his presence.
   
See on my blogs (baudanonna.blogspot.com)
Note:

With the above list you can combine other dishes.

Begleite Lachs Mousseline von Pastinake IV Optionen:

Begleite Lachs Mousseline von Pastinake IV Optionen:

I Option vom Grill
II Braten mit Salzbett
III mit Gemüsesauce
IV Lachs Eintopf

Zutaten:
½ Kilo Fisch (Lachs) schneiden in Dateien oder
gemalt, Merlan, Seezunge, Seebarsch oder Fisch, den Sie bevorzugen

Würze:

1 Teelöffel (TL) Salz
1 Teelöffel (TL) geriebener Ingwer
1 Esslöffel (Suppe) Pfeffersauce
"Niemals Knoblauch, die den Geschmack des Fisches nimmt"

andere Zutaten
1 EL (EL) Butter 1 EL Öl
2 Esslöffel (Suppe) von Kapern
½ Tasse (Tee) gehackte Petersilie mit Stielen
½ Tasse (Tee) von grünen Zwiebeln in rodelinhas geschnitten
2 EL gehackte frische Minze

Wie die Fische vorzubereiten:

Saison der Fisch mit Salz und Ingwer und Chili-Sauce.

I - Option:
In einer beschichteten Pfanne oder auf einem Backblech Grill die Lachsfilets mit der Haut der beiden gleichen Seiten.

In einer anderen Pfanne erhitzen die Butter die Kapern hinzufügen,
für 30 Sekunden braten.

II - Option:
* Legen Sie Salz und keine Würze auf den Fisch nicht. *
In einem großen Bräter eine dicke Salz Bett zu machen, wie folgt:
Legen Sie auf Backblech 1 (eins) cm von grobem Salz, über den ganzen Lachs.
Decken Sie den Fisch mit dem restlichen grobem Salz.
Die Gesamt grobem Salz ist 1 Kilo.
III - Option:
Machen Sie eine Soße mit Zwiebeln, 1 Lauch, 5 Tomaten geschält und entkernt, 1 rote Paprika, 1 gelb und ½ grüne Paprika, dann die fertige Soße, 1 Tasse gehackte Petersilie und vor dem Servieren bestreuen grün in Scheiben schneiden Zwiebeln dünn.
Kochen Sie den Lachs in der Sauce, bis es gut gemacht ist
IV - Option:
Stew Salmon:
Legen Sie eine Pfanne von jeder Zutat unter der Schicht.
Verwebung mit Lachs und letzten 1 Glas Kokosmilch
500 ml auf 1 Liter. Lassen Sie bei schwacher Hitze, bis alles gut gekocht wird
Setzen Sie auf Schichten:
1 große Zwiebel, in dünne Scheiben geschnitten
3 Paprika und 1 rote, 1amarelo 1verde und in dünne Scheiben schneiden.
Wenn Sie 1 Lauch setzen nur den weißen Teil, in dünne Scheiben schneiden und ½ Tasse Maisöl.
Wenn Sie 1 EL Palmöl setzen können, ist es (optional)
Acompanhemnto:
Mashed Maniok:
½ Kilo peruanischer Küche und durch die Wringer geführt.
½ Tasse Kuh Milch oder Sahne
1 Esslöffel (Suppe) von Butter oder Margarine
1 Teelöffel (TL) Salz

2 Liter Wasser zu kochen peruanisch
Wie das Püree vorbereiten:
Waschen Sie die Pastinake, legen ganze mit
Schale für 5 'Minuten in Dampfkochtopf Kochen.
Lassen Sie in der Pfanne abkühlen, schälen, während
heiß, nachdem sie durch die Mangel oder Prozessor vorbei

In einem mittelgroßen Topf legen Sie das gepresste Maniok, Butter, nehmen Sie die Hitze unter ständigem Rühren.

Fügen Sie die Milch nach und nach, bis sie in Einklang oder
fallen auf den Boden des Topfes.
Sie können das Püree durch Mousseline von Pastinake ändern
Serve-Modus:
Den Fisch auf einer Platte, streuen Sie die Kapern über,
Petersilie, Schnittlauch und Minze.

Kann als "queneles" Individuum, Modell Püree dienen
(Queneles formt den Teig mit Hilfe von 2 Löffel (Suppe)

Dann legen Sie die Filetseite.

Garnieren Sie mit Mango-Bälle, mit boleador gemacht.
Kirschtomaten und Salatblätter auf einem Teller Ecke.

 Dekoration:
2 Ärmel geschnitten in Kugeln mit boleador
30 Kirschtomaten,
1 Big Foot Salat gewaschen, dann trocken auf einem Papiertuch
Begleitung
Muslin Maniok

400 oder 500 Gramm. gekocht und geschält Pastinake
1/2 Tasse (Tee) Box-Creme, oder frisch
1 Teelöffel (TL) Salz
1/2 Tasse (Tee) Öl oder Maisöl
So bereiten ::
Schlagen Sie in den Mixer gebacken Pastinaken, in Scheiben schneiden mit der Sahne und Salz, bis eine einheitliche Masse.
Schalten Sie den Mixer, fügen Sie das Öl allmählich und langsam .. Schlag zu beenden, bis Mayonnaise Punkt eine .homogêneo Creme bekommt.
In eine Schüssel geben, Gerinnen nehmen .. (optional)
Kann dienen dann.
Hinweis:
Sie können Kartoffelmousseline, Maniok, Maniok (Petersilienkartoffeln) Süßkartoffeln und andere Knollen machen.

Accompany salmon mousseline of parsnip IV options:

Accompany salmon mousseline of parsnip IV options:

I Option Grilled
II roast with salt bed
III with vegetable sauce
IV salmon stew

ingredients:
½ kilo of fish (salmon) cut into files or
painted, whiting, sole, sea bass or fish you prefer

Seasoning:

1 teaspoon (tsp) salt
1 teaspoon (tsp) grated ginger
1 tablespoon (soup) pepper sauce
"Never put garlic that takes away the taste of the fish"

other ingredients
1 tbsp (tablespoons) butter 1 tablespoon oil
2 tablespoons (soup) of capers
½ cup (tea) of chopped parsley with stems
½ cup (tea) of green onions cut into rodelinhas
2 tablespoons chopped fresh mint

How to prepare the fish:

Season the fish with salt and ginger and chili sauce.

I - Option:
In a nonstick skillet or on a griddle grill the salmon fillets with the skin of the two equal sides.

In another pan heat the butter add the capers,
fry for 30 seconds.

II - Option:
* Do not put salt and no seasoning on the fish. *
In a large roasting pan make a thick salt bed as follows:
Place on baking sheet 1 (one) cm of coarse salt, over the whole salmon.
Cover the fish with the remaining coarse salt.
The total coarse salt is 1 kilo.
III - Option:
Make a sauce with onion, 1 leek, 5 tomatoes peeled and seeded, 1 red pepper, 1 yellow and ½ green pepper, then the ready sauce, add 1 cup chopped parsley and before serving sprinkle green onions cut into slices thin.
Cook the salmon in the sauce until it is well done
IV - Option:
Moqueca De Salmon:
Place a pan of each ingredient layer below.
Interweaving with salmon and last 1 glass coconut milk
500 ml to 1 liter. Leave on low heat until everything is well cooked
Put on layers:
1 large onion, thinly sliced
3 peppers and 1 red, 1amarelo 1verde and cut into thin slices.
If you can put 1 leek only the white part, cut into thin slices and ½ cup of corn oil.
If you can put 1 tablespoon palm oil, it is (optional)
Acompanhemnto:
Mashed Manioc:
½ kilo of peruvian cuisine and passed through the wringer.
½ cup of cow milk or cream
1 tablespoon (soup) of butter or margarine
1 teaspoon (tsp) salt

2 liters of water to cook peruvian
How to Prepare the puree:
Wash the parsnips, place whole with
peel for cooking in pressure cooker for 5 'minutes.
Allow to cool in the pan, peel while
hot after passing through the wringer or processor

In a medium saucepan place the squeezed cassava, butter, take the heat, stirring constantly.

Add the milk gradually until it consistent, or
drop to the bottom of the pot.
You can change the puree by mousseline of parsnip
Serve mode:
Place the fish on a platter, sprinkle over the capers,
parsley, chives and mint.

Can serve individual, model puree as "queneles"
(Queneles is shaping the dough with the help of 2 spoons (soup)

Then place the fillet side.

Garnish with mango balls, made with boleador.
Cherry tomatoes and lettuce leaves on a plate corner.

 Decoration:
2 sleeves cut into balls with boleador
30 cherry tomatoes,
1 Big Foot lettuce washed, then dry on paper towel
accompaniment
Muslin Manioc

400 or 500 grams. cooked and peeled parsnip
1/2 cup (tea) box of cream, or fresh
1 teaspoon (tsp) salt
1/2 cup (tea) of oil, or corn oil
Way of preparing::
Beat in blender baked parsnip, cut into slices with the cream and salt until a uniform mass.
Turn on the blender, add the oil gradually and slowly to finish .. Beat until mayonnaise point gets a .homogêneo cream.
Place in a bowl, take curdling .. (optional)
Can serve then.
Note:
You can make potato mousseline, cassava, cassava (parsley potatoes) sweet potatoes and other tubers.

Salmon My Son Vitor Pascoal

Salmon My Son Vitor Pascoal

ingredients:
1 ½ kilo of fresh salmon with skin cut in thick slices
Other Ingredients:
2 teaspoons (tsp) salt
1 teaspoon (tsp) grated ginger
1 tablespoon chili sauce, or
1 / 2pimenta girl finger chopped without seeds
2 tablespoons (soup) of soy sauce (shoyu) (optional)
2 tablespoons (soup) spirit (cachaça) to wash the fish

follow up:
2 heads of Japanese broccoli or cauliflower cut into bouquets
3 medium carrots cut into thick slices
1 kilo of new potatoes cooked in shell, seasoned
1 drained palmetto glass, washed, cut into slices
1 cup (tea) black olives (purple) seedless
30 cherry tomatoes
1 cup (tea) chopped parsley
½ cup (tea) of green onions cut into rodelinhas

Sauce Vinaigrette:
2 large onions cut into thin slices
2 tablespoons (soup) of oil,
1 teaspoon (tsp) salt
1 cup red wine vinegar
½ cup cold water
Mode Prepare the sauce:
Fry the onion in oil until wilted, add the vinegar with water,
Leave cooking until the sauce reduce by half.
How to prepare the fish:
Season the fish with salt, soy sauce, ginger and pepper. Allow to stand for 1 hour in the refrigerator
Place the slices of salmon on a baking sheet nonstick
Bake 180 ° C for 20 'minutes or until roast.
If you prefer you can fry the salmon instead of baking.
Frying the first fish with the skin side down, then do the same on the other side.
How to prepare vegetables - Bleaching:
Place a large pot with water, boil when the play (bouquets) of broccoli simmer until "al dente", do the same with the carrots. Then drain.
Then pour ice water to stop cooking,.
The above process called bleaching.
The colors of the plants are very green and the carrot is strong color,
Pass the bouquets of broccoli and sliced ​​carrots in garlic and oil, put salt in moderation.
Cook the potatoes, peel, season with salt, parsley, chives
To serve:
Place the salmon fillet in a large stainless steel or earthenware platter.
Over the onion vinaigrette, or serve separately around the broccoli bouquets with sauteed carrots, distribute palm across the back, and olives, and cherry tomatoes.
The potato serve part.
If you can serve the vegetables on a separate plate.
With white rice and salad - (watercress, lettuce, arugula, chicory).
You can put in the salad strips or ripe mango cubes, or avocado (or both together) more orange sections without the skin.

Galantine Salmon + Espetinho Fish II Options

Galantine of Celery - Input plate
ingredients:

500 g. smoked salmon, finely sliced ​​or other fish

You can replace the salmon per chicken or shredded pork with broth.

Other Ingredients:

800 ml fish stock (made with head, spine and fish leftovers) or
1 tablet of vegetable broth + shrimp broth (made with shrimp shells).
2 tablespoons well-filled soup colorless unflavored gelatin
10 tablespoons soup cold water to wet the gelatin

Vegetables:

 250 g. cooked spinach and stuffy
100 g. chopped pods precooked bits
100 g. cooked grated carrots slightly
1 chopped red pepper into thin strips cooked
1 green pepper or chopped into thin yellow, cooked strips

Spices:

1 teaspoon salt, or to taste
1 pinch of pepper or spicy paprika can use pepper sauce
6-8 tablespoons pure olive oil soup
4 tablespoons or to taste white vinegar

Way of preparing:

Wash the vegetables, put to cook separate, in boiling water for 5'minutos, drain and leave to cool.
Temper like a salad

Cook the shells of shrimps with water and vegetable broth then let cool.

In a small bowl, wet the gelatin with cold water let stand for 5'minutos.
Then take the fire in a water bath until dissolved, let it cool before using, or in the microwave for 30 seconds.
If gelatin does not dissolve completely put 30 seconds in the microwave
Stir the dissolved gelatin, with the broth from the shells of shrimp.

Mode Mount the Galantine

A rectangular terrine, arrange layers of galantine
1st layer - in the refractory bottom, spread a cold and dissolved gelatin shell, take the refrigerator until set.
2nd layer - after hardened gelatin, put a thin sliced ​​smoked salmon layer.
3rd layer - spread a portion pods.
4th layer - Spread over a well filled shell gelatin, bring to chill until set.
5 layer - spread over spinach, already seasoned, and so on
6 layer - boiled and spiced grated carrot
7 layer - red peppers and green on top, cooked and seasoned
8th layer - spread over a very full shell gelatin, bring to chill until set.
9 Spread the ingredients in layers until the end, the last layer is dissolved gelatin.
Take to the fridge for 10 to 12 hours, or until set

Note:
Distribute the gelatin dissolved so that it is all layers
with the same amount of liquid.


Espetinho Fish With Fruits
ingredients:
600 grams. dogfish diced
1 tablespoon (dessert) shallow salt
100 g. apricots whole or cut in half or pineapple cubes
2 green apples with peel cut into four parts
seedless
1 large onion cut into petals or cubes
2 tablespoons (soup) of oil

Sauce:
1 cream canister
1 jar of whole yogurt
2 tablespoons (soup) of mustard
2 tablespoons (soup) of catchup
1 teaspoon (tsp) shoyu (soy sauce)
1 tablespoon (soup) pepper sauce is (optional)
Mode Prepare the sauce:

In a bowl put all the sauce ingredients, beat with fue
(Whisk) until a homogeneous mass. Book
How to prepare the kebabs:
Wash the fish, cut into pieces of 3 x 3 cm.
Quench only with salt.
Stick on a barbecue stick a piece of fish alternating with half a dried apricot, apple,
onion replace the fish and so on.
Leave a space on both sides to hold the skewer.
If you want you can also put pineapple cubes in
spit. It is tasty.
Heat the oil in a nonstick skillet, brown the
kabobs equally. Reserve.
Serve the sauce in small bowls with separate skewers.
Wet the skewers with the sauce.