Caldinho of Mocotó
Caldinho of Mocotó for Heat this cold.
Broth Mocotó
ingredients:
1 or 2 cow cut into pieces mocotós
Discard the hull
3 to 5 liters of cold water
2 tablespoons (soup) of vinegar or lemon juice
How to prepare the Mocotó:
Wash the pieces of mocotó, put in a pressure cooker.
If you make one (1) unit, put in pressure cooker (4.5 liters) with 3 liters of cold water.
For two (2) units put in the pressure cooker of 7 liters to 5 liters of water.
Cooking for one hour, let cool in the pan.
Open the pot and see if it is cooked.
If you need to return to the heat for another 30 'minutes, not forgetting to put more water.
Strain through a fine sieve. Remove the pieces of mocotó season as salad. Serve separately.
Bring the broth strained mocotó to the refrigerator until the next day.
The next day, remove with the help of a spoon (soup) yellow fat that was on top, discard then pass the paper towel.
Other Ingredients:
ingredients:
2 tablespoons (soup) of corn oil
1 medium onion, grated or chopped
1 teaspoon (tsp) fresh ginger, grated
2 bay leaves
2 whole celery stalks (optional)
1 whole bunch of parsley, remove before serving
Prepare the broth mode:
Fry the onion until wilted, add the broth mocotó with ginger and bay leaf, celery and parsley.
Bring the broth to fire the degreased mocotó for 20 'minutes. If you need to increase a little water.
Before serving remove the celery and parsley.
Take hot.
The mocotó broth is strong. The person gets enough energy.
Note\\\\\\\\\\:
Hello guys today second recipe.
Pay close attention folded in the above recipe, mocotó broth that is, if you want to stay warm this winter.
easy recipe, you can use common pot the difference is that it takes twice as long to cook.
After going public \ r the recipe with photos ,. I could not get the machine has problem.
terça-feira, 6 de setembro de 2016
Chicken Soup (Sopa) of Antoinette + Photos
Chicken Soup (Sopa) of Antoinette + Photos
Ingredients Chicken Soup:
1 large chicken, or 8 drumsticks, skinned without fats.
Other Ingredients:
2 medium carrots peeled, cut into thin slices.
4 large tomatoes diced, peeled and seeded.
2 celery stalks chopped into thin slices, with the leaves
1 leek only white part cut into thin slices
2 large onions, chopped,
4 garlic cloves without the cut kernels, or wrinkled.
If new garlic do not need to take the core
1 cinnamon sticks branch.
2 bay leaves, then remove
Do not put many bay leaves, which lowers the pressure, or
½ tablespoon (coffee) shallow ground bay.
2 bouillon tablets or chicken (optional).
1 teaspoon pepper sauce lady finger (optional).
1 tablespoon (soup) or (tsp) grated fresh ginger, or
½ teaspoon of coffee) ground ginger.
Complement For Soup:
1 cup (tea) of rice washed, drained
1 cup (tea) of chopped parsley with stems, add at the end. along with the shallots.
½ cup chopped chives, add at the end of cooking
50 to 100 grs. grated Parmesan cheese is (optional)
Each person puts on your plate the required amount.
Mode Prepare the Chicken Soup:
Rinse the chicken, inside and out.
Cut into small pieces.
Take the skin, fat, lungs, head, wing neck to neck discard (throw away).
* Do not eat or neck chicken wing say they inject hormones *.
If Use Thigh and drumstick:
Wash the thighs, not to forget to take the skins, and the fat, keep the bones, removing until cooked.
Place the chicken to cook in pressure cooker for 10 'minutes or common pan for 20' minutes or until cooked.
Remove the chicken pieces. Reserve.
Place broth in the other ingredients of the first list, washed and cut very small, in common pot
Put to cook in the common pot for 10 'minutes, or until it is cooked.
Allow to cool, remove it from the pan pour into a bowl.
Debone the chicken cut into pieces no fraying. To reserve.
Pour the strained broth in a pressure cooker add 3 cups of hot water and washed rice.
Cover the pot, bring to a boil, lower the pin, leave on low heat for 5 'minutes.
Do not open the pot, let cool it continues cooking.
Then open the pot add all the other ingredients cooked, which were reserved in the bowl, and spices too.
If you need to add more hot water.
The soup has to be very consistent, but with enough broth.
Leave the fire for another 10 to 20 'minutes, or until hot.
Before serving add the parsley and chives raw bites.
* The salsa stem is richer rich in iron than own sheets * s.
Serve in earthenware bowls on a shallow dish.
Sprinkle grated Parmesan cheese on top (optional)
If you prefer you can cook in common pot, it takes twice as long.
Note:
You can make soup with another bird.
Peru, mallards, duck etc.
Ingredients Chicken Soup:
1 large chicken, or 8 drumsticks, skinned without fats.
Other Ingredients:
2 medium carrots peeled, cut into thin slices.
4 large tomatoes diced, peeled and seeded.
2 celery stalks chopped into thin slices, with the leaves
1 leek only white part cut into thin slices
2 large onions, chopped,
4 garlic cloves without the cut kernels, or wrinkled.
If new garlic do not need to take the core
1 cinnamon sticks branch.
2 bay leaves, then remove
Do not put many bay leaves, which lowers the pressure, or
½ tablespoon (coffee) shallow ground bay.
2 bouillon tablets or chicken (optional).
1 teaspoon pepper sauce lady finger (optional).
1 tablespoon (soup) or (tsp) grated fresh ginger, or
½ teaspoon of coffee) ground ginger.
Complement For Soup:
1 cup (tea) of rice washed, drained
1 cup (tea) of chopped parsley with stems, add at the end. along with the shallots.
½ cup chopped chives, add at the end of cooking
50 to 100 grs. grated Parmesan cheese is (optional)
Each person puts on your plate the required amount.
Mode Prepare the Chicken Soup:
Rinse the chicken, inside and out.
Cut into small pieces.
Take the skin, fat, lungs, head, wing neck to neck discard (throw away).
* Do not eat or neck chicken wing say they inject hormones *.
If Use Thigh and drumstick:
Wash the thighs, not to forget to take the skins, and the fat, keep the bones, removing until cooked.
Place the chicken to cook in pressure cooker for 10 'minutes or common pan for 20' minutes or until cooked.
Remove the chicken pieces. Reserve.
Place broth in the other ingredients of the first list, washed and cut very small, in common pot
Put to cook in the common pot for 10 'minutes, or until it is cooked.
Allow to cool, remove it from the pan pour into a bowl.
Debone the chicken cut into pieces no fraying. To reserve.
Pour the strained broth in a pressure cooker add 3 cups of hot water and washed rice.
Cover the pot, bring to a boil, lower the pin, leave on low heat for 5 'minutes.
Do not open the pot, let cool it continues cooking.
Then open the pot add all the other ingredients cooked, which were reserved in the bowl, and spices too.
If you need to add more hot water.
The soup has to be very consistent, but with enough broth.
Leave the fire for another 10 to 20 'minutes, or until hot.
Before serving add the parsley and chives raw bites.
* The salsa stem is richer rich in iron than own sheets * s.
Serve in earthenware bowls on a shallow dish.
Sprinkle grated Parmesan cheese on top (optional)
If you prefer you can cook in common pot, it takes twice as long.
Note:
You can make soup with another bird.
Peru, mallards, duck etc.
sexta-feira, 2 de setembro de 2016
AVISO
I was 20 days out of my house by problems of reform capable of Santos in Sao Pauloo Brazil) by the tenant output of reason.
| Now we will rent for season.
Rose 5 am a cold 8 degrees and 7 came mason, plumber, painter, electrician. Glazier, technical refrigeration (refrigerator and freezer not chilled) janitor.
My husband and I did not have time to breathe, that is, in addition to choosing to purchase the material.
We made a small change in return for furniture.
I did not die as many people thought and I am also not sick.
I did not have time to spend my recipes for lack of time.
From now on I will resume my work.
I ate so much mullet with mush in many ways and farofas;
Mullet lunch dinner and evening supper.
| Now we will rent for season.
Rose 5 am a cold 8 degrees and 7 came mason, plumber, painter, electrician. Glazier, technical refrigeration (refrigerator and freezer not chilled) janitor.
My husband and I did not have time to breathe, that is, in addition to choosing to purchase the material.
We made a small change in return for furniture.
I did not die as many people thought and I am also not sick.
I did not have time to spend my recipes for lack of time.
From now on I will resume my work.
I ate so much mullet with mush in many ways and farofas;
Mullet lunch dinner and evening supper.
sábado, 13 de agosto de 2016
Oven Cod La Riva + Photos Rectified
Oven Cod La Riva + Photos Rectified
ingredients:
2 kilos of cod desalted put average for 24 hours.
Place in the refrigerator
other ingredients
1 kilo of cooked medium potatoes cut in half, or ball.
6 red chilli, seeded and without the white ribs into thin strips.
3 yellow peppers or green seedless and without white ribs (optional).
1 ½ kilo of onion cut into petals (cut into four)
1 100 g glass. capers
½ liter of extra virgin olive oil.
1 or 2 cups (tea) of whole purple olives.
1 cup of chopped parsley to sprinkle on top before serving
Way of preparing:
In a large saute pan in olive oil, the onion petals and the peppers into thin strips, so the onions wilt turn off the heat, cover the pan, let stand for a few minutes to finish cooking. with own heat.
Separately do the procedure below.
After the desalted cod, drain dry. with paper towels.
Fry the slices of cod with corn oil, drain put on paper towels for degreasing, Reserve.
Place the slices of cod in a very large refractory, greased with oil, distributing over two (2) to four (4) capers. each pieces, or to taste.
Side of the refractory Seasoned Baked potatoes with salt, olive oil and oregano.
If you prefer you can use potatoes as a bed for cod.
Over the peppers with onion sauteed already previously.
Oven 180 ° C. To take to hot oven for about 20 'minutes or until warm.
Decoration:
Spread over the entire plate tomatoes cherries.
follow up:
Part Serve one Chickpea salad seasoned with onion, pore and already sautéed garlic, mushrooms fatiados- ..
Over parsley raw with the stalk, finely chopped.
You can follow lettuce leaves or other green leaves.
Note:
The cod above is called the thickness of two fingers.
Wash under the tap to remove the salt.
Place the cod covered with water, changing twice, preferably with cold water.
You can put green peppers, remove the skin that poor digestion.
To remove the skin from green pepper:
Stick a fork chili take to the stove, take pivoting until all burned. Wrap with aluminum foil, let cool.
Then remove the skin pulling, remove the seeds and white ribs under the tap, cut into strips.
Option II:
To Remove the peppers skin in Microwave:
3 Place peppers in a plastic bag with 4 tablespoons of water soup, close knotting, then stick with a fork just below the knot.
Take the microwave, high power for 6 'or 8' minutes.
Decoration:
piemntão red flower, yellow and green, and purple cabbage flower
ingredients:
2 kilos of cod desalted put average for 24 hours.
Place in the refrigerator
other ingredients
1 kilo of cooked medium potatoes cut in half, or ball.
6 red chilli, seeded and without the white ribs into thin strips.
3 yellow peppers or green seedless and without white ribs (optional).
1 ½ kilo of onion cut into petals (cut into four)
1 100 g glass. capers
½ liter of extra virgin olive oil.
1 or 2 cups (tea) of whole purple olives.
1 cup of chopped parsley to sprinkle on top before serving
Way of preparing:
In a large saute pan in olive oil, the onion petals and the peppers into thin strips, so the onions wilt turn off the heat, cover the pan, let stand for a few minutes to finish cooking. with own heat.
Separately do the procedure below.
After the desalted cod, drain dry. with paper towels.
Fry the slices of cod with corn oil, drain put on paper towels for degreasing, Reserve.
Place the slices of cod in a very large refractory, greased with oil, distributing over two (2) to four (4) capers. each pieces, or to taste.
Side of the refractory Seasoned Baked potatoes with salt, olive oil and oregano.
If you prefer you can use potatoes as a bed for cod.
Over the peppers with onion sauteed already previously.
Oven 180 ° C. To take to hot oven for about 20 'minutes or until warm.
Decoration:
Spread over the entire plate tomatoes cherries.
follow up:
Part Serve one Chickpea salad seasoned with onion, pore and already sautéed garlic, mushrooms fatiados- ..
Over parsley raw with the stalk, finely chopped.
You can follow lettuce leaves or other green leaves.
Note:
The cod above is called the thickness of two fingers.
Wash under the tap to remove the salt.
Place the cod covered with water, changing twice, preferably with cold water.
You can put green peppers, remove the skin that poor digestion.
To remove the skin from green pepper:
Stick a fork chili take to the stove, take pivoting until all burned. Wrap with aluminum foil, let cool.
Then remove the skin pulling, remove the seeds and white ribs under the tap, cut into strips.
Option II:
To Remove the peppers skin in Microwave:
3 Place peppers in a plastic bag with 4 tablespoons of water soup, close knotting, then stick with a fork just below the knot.
Take the microwave, high power for 6 'or 8' minutes.
Decoration:
piemntão red flower, yellow and green, and purple cabbage flower
quarta-feira, 10 de agosto de 2016
Sweet fig Green Crystallized -III Options + Photo
Sweet fig Green Crystallized -III Options + Photo
Ingredients: Fig Jam Green Crystallized -III Options + Photo
ingredients:
1quilo of whole fresh green figs
Syrup:
800 grams. crystal or refined sugar
1 liter of cold water
2 cinnamon sticks, 1 slices of ginger and 6 cloves of India
Way of preparing:
Place raw figs in a large bowl or bag of cloth with salt, sugar or rice straw. .
Rub salt in the figs or the other ingredients to remove the hairs from the bark until it is very smooth.
Rinse under running water, rub each to remove the salt and the hairs.
Make a cut crosswise at the bottom of each serves to spray the inside of Figs.
Place the figs to cook with 3 liters of water, ie up to two fingers Figs.
Leave on heat for 30 'minutes or until cooked but firm, let it cool in the pan.
"Be careful not to overcook"
Check point pricking with a fork.
Pour the cooking water, move to another pan with hot water, not boiling, leave for a few minutes then drain. To reserve.
Make A Calda Well Rala.
Pour the figs in the cold light syrup, leave cooking for 90 'minutes (half an hour) over low heat, or until they are cooked
At the end of cooking, the sauce is thin put another cup of sugar, or necessary, to stand a thickened syrup, not thick.
If it gets too thick place a glass of water and cook again for 5 'minutes.
I Option:
For Crystallized figs:
Remove the figs cooked in syrup with a slotted spoon and pass to a colander to drain finished, that is if you want to "candied figs."
Pass the figs in crystal or refined sugar put in a bamboo sieve lined with paper towel allow to dry.
Store the syrup for use at another time.
Option II:
Compote of figs:
If you prefer the figs with syrup, keep candy in cummerbund, glass or sterile screw cap, inside the refrigerator.
Sweet home has no preservative and should be stored always in the refrigerator.
Serve with a slice of fresh cheese.
Cut figs fresh:
III - Option:
After baked sweet pass to the processor until well crushed.
Place the figs crushed in a pan and add a cup or the necessary sugar, bring to high heat to boil, lower the heat, stirring constantly until smooth.
If you need to add a little of the sauce to bind.
It takes about 30 'minutes on low heat, stirring constantly.
Once ready, pass the candy to a container, or (thin wooden box) and hit (smooth) with a spatula.
Once cooled cut into small pieces wrap with cellophane, or pieces of half a kilo.
Ingredients: Fig Jam Green Crystallized -III Options + Photo
ingredients:
1quilo of whole fresh green figs
Syrup:
800 grams. crystal or refined sugar
1 liter of cold water
2 cinnamon sticks, 1 slices of ginger and 6 cloves of India
Way of preparing:
Place raw figs in a large bowl or bag of cloth with salt, sugar or rice straw. .
Rub salt in the figs or the other ingredients to remove the hairs from the bark until it is very smooth.
Rinse under running water, rub each to remove the salt and the hairs.
Make a cut crosswise at the bottom of each serves to spray the inside of Figs.
Place the figs to cook with 3 liters of water, ie up to two fingers Figs.
Leave on heat for 30 'minutes or until cooked but firm, let it cool in the pan.
"Be careful not to overcook"
Check point pricking with a fork.
Pour the cooking water, move to another pan with hot water, not boiling, leave for a few minutes then drain. To reserve.
Make A Calda Well Rala.
Pour the figs in the cold light syrup, leave cooking for 90 'minutes (half an hour) over low heat, or until they are cooked
At the end of cooking, the sauce is thin put another cup of sugar, or necessary, to stand a thickened syrup, not thick.
If it gets too thick place a glass of water and cook again for 5 'minutes.
I Option:
For Crystallized figs:
Remove the figs cooked in syrup with a slotted spoon and pass to a colander to drain finished, that is if you want to "candied figs."
Pass the figs in crystal or refined sugar put in a bamboo sieve lined with paper towel allow to dry.
Store the syrup for use at another time.
Option II:
Compote of figs:
If you prefer the figs with syrup, keep candy in cummerbund, glass or sterile screw cap, inside the refrigerator.
Sweet home has no preservative and should be stored always in the refrigerator.
Serve with a slice of fresh cheese.
Cut figs fresh:
III - Option:
After baked sweet pass to the processor until well crushed.
Place the figs crushed in a pan and add a cup or the necessary sugar, bring to high heat to boil, lower the heat, stirring constantly until smooth.
If you need to add a little of the sauce to bind.
It takes about 30 'minutes on low heat, stirring constantly.
Once ready, pass the candy to a container, or (thin wooden box) and hit (smooth) with a spatula.
Once cooled cut into small pieces wrap with cellophane, or pieces of half a kilo.
Paella Mixed Meats and Vegetables Various
Paella Mixed Meats and Vegetables Various
Spanish dish)
ingredients:
Rice 1 cup (250 grs.)
3 tablespoons (soup) of corn oil
3 tablespoons (soup) of extra virgin olive oil
1 cup (tea) of grated onion or minced
2 pinches saffron (Spanish) or
1 teaspoon (tsp) turmeric root (Brazil) dissolved in hot water or powder
1 tablespoon (soup) paprika
1 dose of wiski or dry white wine
Other Ingredients:
3 raw boneless pork chops fat diced or stewed
1 large raw chicken breast without skin and no fat chopped into cubes, or small chicken drumsticks.
½ kilo of fish into cubes (cation) or fish without bones
200 g. the octopus cut into small pieces
300 grams. squid can be cut into rings (frozen)
200 g. crab meat (frozen)
100 g. of vôgoles shelled (frozen)
100 g. mussels (clams) shelled (frozen
Vegetables:
1 raw carrot into very small cubes
100 g. fresh or frozen peas see below
200 g. of fresh mushrooms or
Mushrooms in conserving drained, washed and chopped
1 large red bell pepper cut into small piece
1 yellow pepper cut into small pieces
1 green pepper, cut into pieces
1 cup (tea) of green beans cut into pieces (optional)
1 cup broccoli in bouquets or cauliflower (optional) or both together.
15 brussel sprouts (mini cabbage)
Decoration:
5-8 prawns in shell, (take the tripe) with or without clean and fried head.
A handful with (two hands together) of clams with well washed peel or seafood.
1 large red bell pepper peeled, seeded cut into thin strips, or chili flower.
If you can decorate with Brussels sprouts
Fish soup:
2 liters of cold water
Heads, bones and fish scraps and washed out the eye of the fish.
1 sliced medium carrot, 1 tomato cut into four, 2 stalks of whole celery, 1 leek, sliced half, 1 onion, cut into four, 1 branch of cinnamon sticks (optional), 3 ginger slices, I salsa pack and tied scallions, 2 bay leaves.
Mode Prepare the Fish Stew:
Place all ingredients in a saucepan with cold water, bring to heat for 40 'minutes. Strain into a fine sieve.
Use the broth of fish for cooking paella, if you need to dilute with a little water.
Start mode:
Thaw the crab, the squid and other frozen ingredients.
The frozen pea play in boiling water for 1 'minutes and then play enough ice cold water to stop cooking, the above process called bleaching.
Do not place the frozen pea cooking, just add together with the other ingredients, after bleaching.
Prepare to Paella:
Frying meat one at a time, then remove.
When all the meat is pre-cooked add the onion, rice, make fry add the other ingredients are:
The carrot, the Brussels sprouts, peas, broccoli, green beans peppers fresh mushrooms.
Add the strained fish stock and the (Spanish saffron) or paprika or turmeric dissolved in a little warm water.
When almost ready add the crab, squid.
Finally the seafood, mushrooms white wine.
Decorate the center with large fried shrimp and clams in shell (well washed with brush), boiled.
The chilli strips forming a star or
Garnish with open chili flower.
** Watch the paella ingredients (sea fruit) that can not pass the cooking time is blackfly **.
Important note:
"Do not put lemon on shrimp cakes dehydrates"
"Do not put lemon on fish dries dehydrates"
Note:
To make the Spanish dish, place in large paelheira (shallow own pot) with two round cables.
If you can put true saffron imported Spanish or Italian.
single dish .Servir in itself paelheira.
If you can serve salad with raw vegetables.
"DO NOT PUT PEPPER SPICES OR STRONGER"
KEEP NATURAL FLAVOUR DISH.
Spanish dish)
ingredients:
Rice 1 cup (250 grs.)
3 tablespoons (soup) of corn oil
3 tablespoons (soup) of extra virgin olive oil
1 cup (tea) of grated onion or minced
2 pinches saffron (Spanish) or
1 teaspoon (tsp) turmeric root (Brazil) dissolved in hot water or powder
1 tablespoon (soup) paprika
1 dose of wiski or dry white wine
Other Ingredients:
3 raw boneless pork chops fat diced or stewed
1 large raw chicken breast without skin and no fat chopped into cubes, or small chicken drumsticks.
½ kilo of fish into cubes (cation) or fish without bones
200 g. the octopus cut into small pieces
300 grams. squid can be cut into rings (frozen)
200 g. crab meat (frozen)
100 g. of vôgoles shelled (frozen)
100 g. mussels (clams) shelled (frozen
Vegetables:
1 raw carrot into very small cubes
100 g. fresh or frozen peas see below
200 g. of fresh mushrooms or
Mushrooms in conserving drained, washed and chopped
1 large red bell pepper cut into small piece
1 yellow pepper cut into small pieces
1 green pepper, cut into pieces
1 cup (tea) of green beans cut into pieces (optional)
1 cup broccoli in bouquets or cauliflower (optional) or both together.
15 brussel sprouts (mini cabbage)
Decoration:
5-8 prawns in shell, (take the tripe) with or without clean and fried head.
A handful with (two hands together) of clams with well washed peel or seafood.
1 large red bell pepper peeled, seeded cut into thin strips, or chili flower.
If you can decorate with Brussels sprouts
Fish soup:
2 liters of cold water
Heads, bones and fish scraps and washed out the eye of the fish.
1 sliced medium carrot, 1 tomato cut into four, 2 stalks of whole celery, 1 leek, sliced half, 1 onion, cut into four, 1 branch of cinnamon sticks (optional), 3 ginger slices, I salsa pack and tied scallions, 2 bay leaves.
Mode Prepare the Fish Stew:
Place all ingredients in a saucepan with cold water, bring to heat for 40 'minutes. Strain into a fine sieve.
Use the broth of fish for cooking paella, if you need to dilute with a little water.
Start mode:
Thaw the crab, the squid and other frozen ingredients.
The frozen pea play in boiling water for 1 'minutes and then play enough ice cold water to stop cooking, the above process called bleaching.
Do not place the frozen pea cooking, just add together with the other ingredients, after bleaching.
Prepare to Paella:
Frying meat one at a time, then remove.
When all the meat is pre-cooked add the onion, rice, make fry add the other ingredients are:
The carrot, the Brussels sprouts, peas, broccoli, green beans peppers fresh mushrooms.
Add the strained fish stock and the (Spanish saffron) or paprika or turmeric dissolved in a little warm water.
When almost ready add the crab, squid.
Finally the seafood, mushrooms white wine.
Decorate the center with large fried shrimp and clams in shell (well washed with brush), boiled.
The chilli strips forming a star or
Garnish with open chili flower.
** Watch the paella ingredients (sea fruit) that can not pass the cooking time is blackfly **.
Important note:
"Do not put lemon on shrimp cakes dehydrates"
"Do not put lemon on fish dries dehydrates"
Note:
To make the Spanish dish, place in large paelheira (shallow own pot) with two round cables.
If you can put true saffron imported Spanish or Italian.
single dish .Servir in itself paelheira.
If you can serve salad with raw vegetables.
"DO NOT PUT PEPPER SPICES OR STRONGER"
KEEP NATURAL FLAVOUR DISH.
segunda-feira, 8 de agosto de 2016
Tip For Father's Day.
Tip For Father's Day.
Cream Ice Cream Cake With Chocolate Syrup + Photos
ingredients:
Cream I:
1 can of condensed milk
2 cans of cow's milk
4 egg yolks passed through a sieve (not scrape the screen), which is the skins of the gems, which gives strong smell of egg.
How to prepare the cream I:
Beat the 3 ingredients in a blender, or the whisk. Take the heat for 10 'minutes or until thickened.
It gets a soft cream, let cool. To reserve.
After the cold cream add the cream II.
Cream II:
1 can of serum-free sour cream or 1 box
4 egg whites until stiff
4 tablespoons (soup) of sugar
Mode Prepare Cream II:
Beat the egg whites until stiff, add sugar and cream (without serum) or the box, mix well to incorporate the 3 ingredients.
Mix the two creams, until a homogeneous mass.
Syrup:
9 tablespoons (soup) of cold water
5 tablespoons (soup) cocoa powder
2 tablespoons (soup) of sugar or to taste
If you chocolaty not by sugar
Mix well chocolate sugar and water
"The above syrup is not going to fire."
Caramel:
4 tablespoons (soup) of sugar
1 tablespoon (soup) of cold water to moisten the sugar
aluminum round shape with the center cone
Prepare the ice cream so;
first make the caramel. Bring to fire the sugar moistened with water to dissolve, is color guarana.
CAUTION - not to burn the syrup, that bitter.
Burning waste. Otherwise it spoils the ice cream.
After the caramel ready, spread on the bottom and sides of the round shape with cone in the center, let it cool.
Over caramel throw the chocolate syrup.
Take the form to the freezer for half an hour.
Mix the two creams according to the mode to above.
Play the mass of ice cream in caramel shape and already with the top of chocolate syrup. Take the freezer for 12 hours or until set.
To Unmould:
Place the shape of ice cream cake in a water bath with boiling water quickly. Spend a hot knife only on the ice edge, across the back and the cone, being careful not to hurt the ice cream.
The above procedure is also to release a little caramel that is stuck in shape. The caramel Remainder which is the empty form melt and play over the ice cream.
To Serve: Use a china cake plate, crystal or (glass)
Decorate ice cream with prunes without caroços.ou
Scrape chocolate, made with round cutter rim.
Around cherries in syrup drained. If you can put nuts, raisins, damascos.E also egg threads.
If Easter put colored mini-eggs, or only small eggs (quail egg size), made with chocolate.
Cream Ice Cream Cake With Chocolate Syrup + Photos
ingredients:
Cream I:
1 can of condensed milk
2 cans of cow's milk
4 egg yolks passed through a sieve (not scrape the screen), which is the skins of the gems, which gives strong smell of egg.
How to prepare the cream I:
Beat the 3 ingredients in a blender, or the whisk. Take the heat for 10 'minutes or until thickened.
It gets a soft cream, let cool. To reserve.
After the cold cream add the cream II.
Cream II:
1 can of serum-free sour cream or 1 box
4 egg whites until stiff
4 tablespoons (soup) of sugar
Mode Prepare Cream II:
Beat the egg whites until stiff, add sugar and cream (without serum) or the box, mix well to incorporate the 3 ingredients.
Mix the two creams, until a homogeneous mass.
Syrup:
9 tablespoons (soup) of cold water
5 tablespoons (soup) cocoa powder
2 tablespoons (soup) of sugar or to taste
If you chocolaty not by sugar
Mix well chocolate sugar and water
"The above syrup is not going to fire."
Caramel:
4 tablespoons (soup) of sugar
1 tablespoon (soup) of cold water to moisten the sugar
aluminum round shape with the center cone
Prepare the ice cream so;
first make the caramel. Bring to fire the sugar moistened with water to dissolve, is color guarana.
CAUTION - not to burn the syrup, that bitter.
Burning waste. Otherwise it spoils the ice cream.
After the caramel ready, spread on the bottom and sides of the round shape with cone in the center, let it cool.
Over caramel throw the chocolate syrup.
Take the form to the freezer for half an hour.
Mix the two creams according to the mode to above.
Play the mass of ice cream in caramel shape and already with the top of chocolate syrup. Take the freezer for 12 hours or until set.
To Unmould:
Place the shape of ice cream cake in a water bath with boiling water quickly. Spend a hot knife only on the ice edge, across the back and the cone, being careful not to hurt the ice cream.
The above procedure is also to release a little caramel that is stuck in shape. The caramel Remainder which is the empty form melt and play over the ice cream.
To Serve: Use a china cake plate, crystal or (glass)
Decorate ice cream with prunes without caroços.ou
Scrape chocolate, made with round cutter rim.
Around cherries in syrup drained. If you can put nuts, raisins, damascos.E also egg threads.
If Easter put colored mini-eggs, or only small eggs (quail egg size), made with chocolate.
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