Chocolate tablet with Cashew
Ingredients:
Filling:
2 cans of condensed milk
1 cup cashew nuts
1 cup sugar
1 tablespoon (tablespoons) butter (optional)
After stuffing ready to take to the refrigerator for 2 hours or until firm.
Other Ingredients:
200 g. of melted milk chocolate
200 g. rice flakes
How to Prepare:
In a saucepan mix the condensed milk with cashew nuts and sugar, bring to fire up to point of Brigadier, if you need to put a tablespoon of butter.
Remove from heat, let cool, (see above) and make the tablets pass the rice flake and then the melted chocolate.
The tablet is rectangular 6 x 2 centimeters, can also be made up in molds for this purpose., May be larger or smaller.
To make the tablet in molds, first make a shell by placing a layer of melted chocolate, turn down to drain all the excess, clean edges, lead to the refrigerator for 2'minutos
Then make a second layer with melted chocolate in the same previous mode, take the fridge again.
Make a roll with the filling, cut and place in muffin cups, pressing to take shape, after bathing in melted chocolate, take the refrigerator for 2'minutos.
Once ready release of molds and wrap with colored cellophane paper, or paper itself for sweets.
terça-feira, 31 de março de 2015
sábado, 28 de março de 2015
Joker gnocchi pasta and Freezing
Joker gnocchi pasta and Freezing
Ingredients:
3 cups of water (250 mL each)
750 grams. wheat flour
150 grams. butter or margarine
1 cup of cow's milk
1 tablespoon (soup) shallow salt or to taste
2 tablespoons (soup) full of margarine,
(Put after the cooked pasta)
2 large whole eggs
How to Prepare:
Lead to fire the water with milk and 150 grams. butter when it boils, add the flour all at once, mix well let the fire stirring constantly with a high cable spoon until a homogeneous mass and drop the bottom of the pan getting a ball
Remove from the heat and add the two remaining margarine spoons eggs one at a time, mix well.
Return to heat up and cook the eggs.
How to prepare the Gnocchi:
Place the hot pasta on the floured table.
With a spatula without cable, mix the dough to cool and is uniform.
Be careful not to burn your hands.
After the well mixed dough, make thin rolls, cut the gnocchi the size of one (1) inch.
Put to cook in a large pot with 5 liters of water and a tablespoon of oil.
When ascending the surface are cooked, leave more 3 'minutes in the fire, then drain
When taking the gnocchi the cauldron, already cooked, allow to drain and pour over ice water to stop the cooking and cool well.
For Freezing Remaining:
Grease a form with oil, and spread the gnocchi from sticking to each other, cover with aluminum foil or plastic wrap.
Bring to freezer until frozen.
Once frozen, store in transparent bags.
To defrost, play hot water or heat in microwave
Note:
The mass of the cooked gnocchi, serves to rissoles, drumsticks,
cheese dumplings, and others.
Once cooked put the sauce to suck or homemade Bolognese see in my recipe. Blogs. baudanonna.blogspot.com
The Joker mass above also serves to freeze the gnocchi ready., To sell, with or without ground beef.
Ingredients:
3 cups of water (250 mL each)
750 grams. wheat flour
150 grams. butter or margarine
1 cup of cow's milk
1 tablespoon (soup) shallow salt or to taste
2 tablespoons (soup) full of margarine,
(Put after the cooked pasta)
2 large whole eggs
How to Prepare:
Lead to fire the water with milk and 150 grams. butter when it boils, add the flour all at once, mix well let the fire stirring constantly with a high cable spoon until a homogeneous mass and drop the bottom of the pan getting a ball
Remove from the heat and add the two remaining margarine spoons eggs one at a time, mix well.
Return to heat up and cook the eggs.
How to prepare the Gnocchi:
Place the hot pasta on the floured table.
With a spatula without cable, mix the dough to cool and is uniform.
Be careful not to burn your hands.
After the well mixed dough, make thin rolls, cut the gnocchi the size of one (1) inch.
Put to cook in a large pot with 5 liters of water and a tablespoon of oil.
When ascending the surface are cooked, leave more 3 'minutes in the fire, then drain
When taking the gnocchi the cauldron, already cooked, allow to drain and pour over ice water to stop the cooking and cool well.
For Freezing Remaining:
Grease a form with oil, and spread the gnocchi from sticking to each other, cover with aluminum foil or plastic wrap.
Bring to freezer until frozen.
Once frozen, store in transparent bags.
To defrost, play hot water or heat in microwave
Note:
The mass of the cooked gnocchi, serves to rissoles, drumsticks,
cheese dumplings, and others.
Once cooked put the sauce to suck or homemade Bolognese see in my recipe. Blogs. baudanonna.blogspot.com
The Joker mass above also serves to freeze the gnocchi ready., To sell, with or without ground beef.
Joker de pasta ñoquis y congelación
Joker de pasta ñoquis y congelación
Ingredientes:
3 tazas de agua (250 ml cada una)
750 gramos. harina de trigo
150 gramos. mantequilla o margarina
1 taza de leche de vaca
1 cucharada (sopa) de sal superficial o al gusto
2 cucharadas (sopa) llenos de margarina,
(Ponga después de la pasta cocida)
2 huevos grandes enteros
Cómo preparar:
El plomo al fuego el agua con leche y 150 gramos. mantequilla cuando hierva, agregar la harina de una vez, se combina bien dejar que el fuego revolviendo constantemente con una cuchara de alta cable hasta conseguir una masa homogénea y colocar el fondo de la cacerola que consigue una pelota
Retirar del fuego y añadir las dos restantes cucharas de margarina huevos uno a la vez, mezclar bien.
Vuelva a calentar y cocinar los huevos.
¿Cómo se prepara el Gnocchi:
Coloque la pasta caliente en la mesa enharinada.
Con una espátula sin cable, mezclar la masa a enfriar y es uniforme.
Tenga cuidado de no quemarse las manos.
Después de la masa bien mezclada, hacer rollos finos, cortar el gnocchi el tamaño de una (1) pulgada.
Poner a cocer en una olla grande con 5 litros de agua y una cucharada de aceite.
Al ascender la superficie se cocinan, dejar más de 3 minutos en el fuego y escurrir
Al tomar los ñoquis del caldero, ya cocido, dejar escurrir y verter sobre agua helada para detener la cocción y enfriar bien.
Para Congelar restante:
Engrasar un formulario con aceite, y difundir los ñoquis se peguen entre sí, cubierta con papel de aluminio o envoltura de plástico.
Traer al congelador hasta que se congele.
Una vez congelado, almacenar en bolsas transparentes.
Para descongelar, jugar con agua caliente o de calor en el microondas
Nota:
La masa de los ñoquis cocidos, sirve para croquetas, baquetas,
albóndigas de queso, y otros.
Una vez cocido poner la salsa a chupar o boloñesa caseras ver en mi receta. Blogs. baudanonna.blogspot.com
La masa Joker anterior también sirve para congelar los ñoquis listo., Vender, con o sin carne molida.
Ingredientes:
3 tazas de agua (250 ml cada una)
750 gramos. harina de trigo
150 gramos. mantequilla o margarina
1 taza de leche de vaca
1 cucharada (sopa) de sal superficial o al gusto
2 cucharadas (sopa) llenos de margarina,
(Ponga después de la pasta cocida)
2 huevos grandes enteros
Cómo preparar:
El plomo al fuego el agua con leche y 150 gramos. mantequilla cuando hierva, agregar la harina de una vez, se combina bien dejar que el fuego revolviendo constantemente con una cuchara de alta cable hasta conseguir una masa homogénea y colocar el fondo de la cacerola que consigue una pelota
Retirar del fuego y añadir las dos restantes cucharas de margarina huevos uno a la vez, mezclar bien.
Vuelva a calentar y cocinar los huevos.
¿Cómo se prepara el Gnocchi:
Coloque la pasta caliente en la mesa enharinada.
Con una espátula sin cable, mezclar la masa a enfriar y es uniforme.
Tenga cuidado de no quemarse las manos.
Después de la masa bien mezclada, hacer rollos finos, cortar el gnocchi el tamaño de una (1) pulgada.
Poner a cocer en una olla grande con 5 litros de agua y una cucharada de aceite.
Al ascender la superficie se cocinan, dejar más de 3 minutos en el fuego y escurrir
Al tomar los ñoquis del caldero, ya cocido, dejar escurrir y verter sobre agua helada para detener la cocción y enfriar bien.
Para Congelar restante:
Engrasar un formulario con aceite, y difundir los ñoquis se peguen entre sí, cubierta con papel de aluminio o envoltura de plástico.
Traer al congelador hasta que se congele.
Una vez congelado, almacenar en bolsas transparentes.
Para descongelar, jugar con agua caliente o de calor en el microondas
Nota:
La masa de los ñoquis cocidos, sirve para croquetas, baquetas,
albóndigas de queso, y otros.
Una vez cocido poner la salsa a chupar o boloñesa caseras ver en mi receta. Blogs. baudanonna.blogspot.com
La masa Joker anterior también sirve para congelar los ñoquis listo., Vender, con o sin carne molida.
Ricotta gnocchi, spinach and sauce Bechamel II Options
Ricotta gnocchi, spinach and sauce Bechamel II Options
Ingredients:
500 g. mashed fresh ricotta
200 g. cooked and squeezed raw spinach or heavy to taste
100 g. grated Parmesan cheese or necessary
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much flour that is hard"
Bechamel sauce (white sauce) I:
½ liter of cold cow milk
3 tablespoons (soup) of wheat flour
2 tablespoons (soup) and full of butter
How to prepare the Bechamel Sauce:
Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually and slowly, let the fire to cook get a smooth cream.
* If you do not practice, combine the flour out of the fire *.
White sauce Modified:
Add to Bechamel sauce ingredients below
½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 g. coarsely chopped walnuts, or the like is (optional)
50 g. butter (optional)
Mode Prepare the spinach:
Wash the spinach, play in boiling water, so let boil for 1 minute, place in a colander, pour cold water to stop the cooking.
Squeeze well with your hands, even take all the liquid, dry well on paper towels. Book.
The above procedure is called bleaching.
How to prepare the Ricotta Gnocchi:
Knead the fresh ricotta with a fork, mix the chopped cooked spinach and squeezed kid, slowly add the grated cheese and the flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut into the size of one (1 cm) inch.
To not stick, lightly sprinkle flour on top.
If you become soft add grated cheese, to give point to roll.
Way of cooking the gnocchi Ricotta:
Put on the fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, it turns out the gnocchi, so come to the fore, leaving more 2'minutos.
Take the Quiz Before Placing the Rest of gnocchi:
To test place 3-5 gnocchi units and make sure it is the right spot.
Unwinds put more flour, if it is hard add a little cream, he has to stay soft.
Remove the gnocchi with the skimmer, throw in colander, pour cold water to stop the cooking. Then place over an oil thread to not stick.
How to Prepare the sauce White II
Make the bechamel white sauce, mix the cream cheese and gorgonzola chopped grated parmesan cheese, chopped nuts on top.
If only I use the sauce, add the butter, before the sauce.
Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it out.
Use half the sauce, over the finished dish (dish).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.
Decorate to taste.
Ingredients:
500 g. mashed fresh ricotta
200 g. cooked and squeezed raw spinach or heavy to taste
100 g. grated Parmesan cheese or necessary
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much flour that is hard"
Bechamel sauce (white sauce) I:
½ liter of cold cow milk
3 tablespoons (soup) of wheat flour
2 tablespoons (soup) and full of butter
How to prepare the Bechamel Sauce:
Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually and slowly, let the fire to cook get a smooth cream.
* If you do not practice, combine the flour out of the fire *.
White sauce Modified:
Add to Bechamel sauce ingredients below
½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 g. coarsely chopped walnuts, or the like is (optional)
50 g. butter (optional)
Mode Prepare the spinach:
Wash the spinach, play in boiling water, so let boil for 1 minute, place in a colander, pour cold water to stop the cooking.
Squeeze well with your hands, even take all the liquid, dry well on paper towels. Book.
The above procedure is called bleaching.
How to prepare the Ricotta Gnocchi:
Knead the fresh ricotta with a fork, mix the chopped cooked spinach and squeezed kid, slowly add the grated cheese and the flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut into the size of one (1 cm) inch.
To not stick, lightly sprinkle flour on top.
If you become soft add grated cheese, to give point to roll.
Way of cooking the gnocchi Ricotta:
Put on the fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, it turns out the gnocchi, so come to the fore, leaving more 2'minutos.
Take the Quiz Before Placing the Rest of gnocchi:
To test place 3-5 gnocchi units and make sure it is the right spot.
Unwinds put more flour, if it is hard add a little cream, he has to stay soft.
Remove the gnocchi with the skimmer, throw in colander, pour cold water to stop the cooking. Then place over an oil thread to not stick.
How to Prepare the sauce White II
Make the bechamel white sauce, mix the cream cheese and gorgonzola chopped grated parmesan cheese, chopped nuts on top.
If only I use the sauce, add the butter, before the sauce.
Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it out.
Use half the sauce, over the finished dish (dish).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.
Decorate to taste.
Cod pie with Hearts of Palm * * Rectified
Cod pie with Hearts of Palm * * Rectified
Ingredients:
Rotten mass:
½ pound of ice sifted wheat flour (and even ice)
250 g. lard, margarine or ice
2 icy whole eggs
2 tablespoons (soup) of ice water
1 tablespoon (dessert) of chemical baking powder
Prepare to Rotten Mass:
Place in a medium bowl the dough ingredients, mix with your fingertips, until a soft polenta.
"Do not knead the dough she is embatumada", is heavy and hard disposal.
* If your hand is very hot, rinse in cold water, dry. * Let the dough rest 30 'minutes in the refrigerator covered with a clean cloth or paper film.
The mass above also serves to mini pies.
Open very thin dough, in the palm and unite the pieces, "is kind quilt", or between two plastic with the aid of a roll.
With the mass line a large round shape of 25 inches in circumference, with removable bottom.
If you prefer to use smaller toothed forms, or pie pans.
Then put the cold filling, and over the curd.
Before baking the mini pies, tarts and the pie brush over hit gem.
Not the whole egg.
I - Filling:
350 grams. cod into small chips desalted
1 large grated onion or chopped girl
1 glass of 500 g. hearts of palm, drained, washed and chopped.
2 large ripe tomatoes peeled and chopped without seeds
1 red pepper, seeded and without white ribs (optional)
1 yellow pepper seeded and without white ribs (optional)
1 tablespoon (soup) shallow margarine, or corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ pepper girl finger without seeds or chopped pepper sauce to taste, or can exchange for another pepper
50 g. grated Parmesan cheese (optional)
Other ingredients of the filling is optional:
1 cup cream cheese or
200gsm. mashed potatoes or manioc
Complement Filling:
Place a thin layer of mashed potatoes, manioc, or curd is (optional).
On top cover with a very thin batter, stick (small hole) in the center for the air out.
Filling II:
500 g. desalted cod in chips
250 g. hearts of palm or canned mushrooms drained and washed and chopped.
You can exchange the palm by a drained can of corn cooked and washed
1 cup (tea) of chopped onion
1 cup (tea) of tomatoes peeled and chopped without seeds
1 cup (tea) parsley with stems finely chopped
½ cup (tea chives
½ cup (tea) chopped green olives or to taste
2 tablespoons (soup) of oil (oil)
1 tablespoon (grated ginger tea
1 pinch of nutmeg (optional)
1 pinch of white pepper or pepper to your taste
Preparation:
Sauté onion, tomato, oil add cod, desalted the palm or mushrooms, olives and the remaining ingredients.
For the filling with palm can add shrimp, crab, and others.
Mode Prepare the filling:
Line the bottom and sides of a non-stick form with removable bottom with shortcrust pastry, thin.
Only the background make a little thicker to not leak
Place the cold filling, and over cream cheese or mashed potatoes.
Make Pie cover with the same mass, brush over beaten egg or yolk
Brush with beaten egg yolk
Take the cake to bake, pre-heated oven 180 ° C minutes or until blush. Watch the size of your pie when bigger, takes to bake.
The smaller pie take less time to bake.
Be careful not to burn.
Note:
Put eve cod soak in for 12 hours, changing the water every 4 hours.
Then drain and re-wash under running water.
Not for cooking cod, before sautéing.
Disclaimer:
When using glass or vegetable cans canned, drain, rinse strips to the preservatives and dyes.
Never use the liquid to put together with the product in conversation.
Many people have allergies to preservatives and dyes.
Mass:
If you do not want to use rotten mass, search the Chest of Nonna Antoinette or Blogs, or wait for me to publish in the next publications other masses.
baudanonna.blogspot.com
Ingredients:
Rotten mass:
½ pound of ice sifted wheat flour (and even ice)
250 g. lard, margarine or ice
2 icy whole eggs
2 tablespoons (soup) of ice water
1 tablespoon (dessert) of chemical baking powder
Prepare to Rotten Mass:
Place in a medium bowl the dough ingredients, mix with your fingertips, until a soft polenta.
"Do not knead the dough she is embatumada", is heavy and hard disposal.
* If your hand is very hot, rinse in cold water, dry. * Let the dough rest 30 'minutes in the refrigerator covered with a clean cloth or paper film.
The mass above also serves to mini pies.
Open very thin dough, in the palm and unite the pieces, "is kind quilt", or between two plastic with the aid of a roll.
With the mass line a large round shape of 25 inches in circumference, with removable bottom.
If you prefer to use smaller toothed forms, or pie pans.
Then put the cold filling, and over the curd.
Before baking the mini pies, tarts and the pie brush over hit gem.
Not the whole egg.
I - Filling:
350 grams. cod into small chips desalted
1 large grated onion or chopped girl
1 glass of 500 g. hearts of palm, drained, washed and chopped.
2 large ripe tomatoes peeled and chopped without seeds
1 red pepper, seeded and without white ribs (optional)
1 yellow pepper seeded and without white ribs (optional)
1 tablespoon (soup) shallow margarine, or corn oil
2 tablespoons (soup) of chopped parsley with stems (put ready after filling).
2 tablespoons chopped chives in rodelinhas (optional)
2 tablespoons (soup) chopped green olives on rodelinhas
1 teaspoon (tsp) grated ginger (optional)
½ pepper girl finger without seeds or chopped pepper sauce to taste, or can exchange for another pepper
50 g. grated Parmesan cheese (optional)
Other ingredients of the filling is optional:
1 cup cream cheese or
200gsm. mashed potatoes or manioc
Complement Filling:
Place a thin layer of mashed potatoes, manioc, or curd is (optional).
On top cover with a very thin batter, stick (small hole) in the center for the air out.
Filling II:
500 g. desalted cod in chips
250 g. hearts of palm or canned mushrooms drained and washed and chopped.
You can exchange the palm by a drained can of corn cooked and washed
1 cup (tea) of chopped onion
1 cup (tea) of tomatoes peeled and chopped without seeds
1 cup (tea) parsley with stems finely chopped
½ cup (tea chives
½ cup (tea) chopped green olives or to taste
2 tablespoons (soup) of oil (oil)
1 tablespoon (grated ginger tea
1 pinch of nutmeg (optional)
1 pinch of white pepper or pepper to your taste
Preparation:
Sauté onion, tomato, oil add cod, desalted the palm or mushrooms, olives and the remaining ingredients.
For the filling with palm can add shrimp, crab, and others.
Mode Prepare the filling:
Line the bottom and sides of a non-stick form with removable bottom with shortcrust pastry, thin.
Only the background make a little thicker to not leak
Place the cold filling, and over cream cheese or mashed potatoes.
Make Pie cover with the same mass, brush over beaten egg or yolk
Brush with beaten egg yolk
Take the cake to bake, pre-heated oven 180 ° C minutes or until blush. Watch the size of your pie when bigger, takes to bake.
The smaller pie take less time to bake.
Be careful not to burn.
Note:
Put eve cod soak in for 12 hours, changing the water every 4 hours.
Then drain and re-wash under running water.
Not for cooking cod, before sautéing.
Disclaimer:
When using glass or vegetable cans canned, drain, rinse strips to the preservatives and dyes.
Never use the liquid to put together with the product in conversation.
Many people have allergies to preservatives and dyes.
Mass:
If you do not want to use rotten mass, search the Chest of Nonna Antoinette or Blogs, or wait for me to publish in the next publications other masses.
baudanonna.blogspot.com
sexta-feira, 27 de março de 2015
Nhocão - The same Mass Potato Gnocchi
Nhocão - The same Mass Potato Gnocchi
Ingredients:
1 pound of pink potatoes (Asterix) with baked shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required Until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and butter or margarine full
2 large eggs
50 g. grated Parmesan cheese
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to Facilitate the removal of the skin after cooking, Which is just pull on Both Sides.
Cook the potatoes covered with water or
steamed to look good sequinha.
You can use very small potatoes que are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After boiled or baked potatoes, remove the peel while warm pulling the skin on the sides, potato masher or past the processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the folder mode:
Chef's Secret:
Mass is not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled potato Which already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, wheat flour and slowly Gradually to release the hands.
Knead well, Open the roulade on a floured napkin, see below other instructions.
How to Prepare the Swiss roll (nhocão)
In a floured napkin, extend the mass of very fine gnocchi, (an inch thick and 60 inches long) place the filling and roll the roulade if it Were, tie the ends, with thick cotton string.
Put to cook in a large pot with enough water When boiling, place the nhocão "carefully", let cook for 20'a 30'minutos.
Once cooked, allow to cool a little. Remove from heat with the help of two napkin, one in each hand. Spending nhocão for a cutting board, let cool slightly. remove the napkin and pass to a china plate or stainless steel.
Cover with enough tomato sauce, sprinkle over parmesan cheese, grated in the large drain.
* Follow the next publication Sauce To Suck *.
Bake for 10'a 15'minutos, or warm Until well, that is if necessary.
Serve hot.
I Filling:
300 grams. mozzarella sliced
300 grams. of finely sliced ham or
II - Filling:
Ground beef braised with spices, olives, leeks, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not place in tomato sauce filling, Which will drain the wings
Note:
Serving the nhocão with ham and mozzarella filling with sauce to suck, grated Parmesan on top.
Accompanies roast beef pot and salad.
Salad of green vegetables.
Ingredients:
1 pound of pink potatoes (Asterix) with baked shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required Until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and butter or margarine full
2 large eggs
50 g. grated Parmesan cheese
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to Facilitate the removal of the skin after cooking, Which is just pull on Both Sides.
Cook the potatoes covered with water or
steamed to look good sequinha.
You can use very small potatoes que are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After boiled or baked potatoes, remove the peel while warm pulling the skin on the sides, potato masher or past the processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the folder mode:
Chef's Secret:
Mass is not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled potato Which already squeezed add the other ingredients are:
The eggs (one at a time), salt, grated cheese, wheat flour and slowly Gradually to release the hands.
Knead well, Open the roulade on a floured napkin, see below other instructions.
How to Prepare the Swiss roll (nhocão)
In a floured napkin, extend the mass of very fine gnocchi, (an inch thick and 60 inches long) place the filling and roll the roulade if it Were, tie the ends, with thick cotton string.
Put to cook in a large pot with enough water When boiling, place the nhocão "carefully", let cook for 20'a 30'minutos.
Once cooked, allow to cool a little. Remove from heat with the help of two napkin, one in each hand. Spending nhocão for a cutting board, let cool slightly. remove the napkin and pass to a china plate or stainless steel.
Cover with enough tomato sauce, sprinkle over parmesan cheese, grated in the large drain.
* Follow the next publication Sauce To Suck *.
Bake for 10'a 15'minutos, or warm Until well, that is if necessary.
Serve hot.
I Filling:
300 grams. mozzarella sliced
300 grams. of finely sliced ham or
II - Filling:
Ground beef braised with spices, olives, leeks, celery or ground beef with various vegetables.
You can put stuffing to taste.
Do not place in tomato sauce filling, Which will drain the wings
Note:
Serving the nhocão with ham and mozzarella filling with sauce to suck, grated Parmesan on top.
Accompanies roast beef pot and salad.
Salad of green vegetables.
Traditional Potato Gnocchi With Two Secrets
Traditional Potato Gnocchi With Two Secrets
Ingredients:
1 pound of cooked potatoes with pink shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 g. grated Parmesan cheese
Tomato sauce with meat:
500 g. of ground beef
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with more
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) Soup Onion Cream (industrialized)
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup delete the salt
2 bouillon tablets (optional), remove the salt.
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, you can replace it with a cinnamon powder teaspoon.
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to facilitate the removal of the skin after cooking, which is just pull on both sides.
Cook the potatoes in the steam to run out of a lot of water.
You can use very small potatoes that are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After the boiled potatoes, remove the peel while warm pulling the skin on the sides, past the potato masher or processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the pasta mode:
Chef's Secret:
For Massa not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled the squeezed potato add the other ingredients salt, eggs (one at a time), grated cheese, wheat flour gradually and slowly to release the hands. Knead well until to the point of curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a cauldron on fire with 5 liters of cold water and a tablespoon (soup) of oil.
When it boils go pouring gnocchi gradually lower the heat. when rise are cooked, leave, leave more 2 'minutes., to finish cooking.
Remove and see if it is already in the right spot.
If you want you can take a test put to cook 3-5 gnocchi, to see the right spot.
If you become soft add more grated cheese and flour equal parts.
"Do not put too much flour the gnocchi is hard."
Other Information:
If you stay hard join a gem or milk or cream or more potato., To achieve the desired point.
Once tested the mass and it worked.
Do the same procedure with the remaining gnocchi
To recap:
When cooked they climb comes up, leave cooking for another 2'minutos.
Once cooked remove the gnocchi and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
* Secret to What the Gnocchi Not Be Mole * dismantled.
Once removed the gnocchi fire, move to the rack, noodles, then pour ice water to stop the cooking (heat shock)
Once all the gnocchi are cooked and already passed by ice water (heat shock) arrange on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Place in the oven to heat.
To Serve:
Serve hot accompanied with meat or baked chicken.
Green salad, watercress with thin slices of red pepper, yellow and purple, or various vegetables.
Mode Prepare the sauce:
In a large saucepan fry the meat with oil, then add the onion and let wither.
Add broth and tomato sauce and other ingredients, salt test.
If you need to place one or more cup of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle with parsley quite the chopped stems.
Note:
Other sauces follow in the next publication
Ingredients:
1 pound of cooked potatoes with pink shell, steamed, or roasted
Other Ingredients:
4 tablespoons (soup) shallow wheat flour 200 grams. (20% of flour) required until the point of rolling give
1 teaspoon (tsp) salt
1 tablespoon (soup) and full butter or margarine
2 large eggs
50 g. grated Parmesan cheese
Tomato sauce with meat:
500 g. of ground beef
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with more
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) Soup Onion Cream (industrialized)
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup delete the salt
2 bouillon tablets (optional), remove the salt.
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, you can replace it with a cinnamon powder teaspoon.
Mode To Cook the potatoes:
Wash the potatoes unpeeled to take all the land, cut slightly in half the circumference to score, to facilitate the removal of the skin after cooking, which is just pull on both sides.
Cook the potatoes in the steam to run out of a lot of water.
You can use very small potatoes that are drier or potato gnocchi own. .
You can use the aluminum rice colander to cook the potatoes, that is, if you do not own pot for pasta (pasta).
After the boiled potatoes, remove the peel while warm pulling the skin on the sides, past the potato masher or processor, or kneading with fork.
If you want you can pass quickly, each baked potato in running water to cool slightly.
Prepare the pasta mode:
Chef's Secret:
For Massa not Stay lasts:
Place in a bowl, squeezed the potatoes, add the butter, mix well, take the fridge to cool for about 30 'minutes
Once cooled the squeezed potato add the other ingredients salt, eggs (one at a time), grated cheese, wheat flour gradually and slowly to release the hands. Knead well until to the point of curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a cauldron on fire with 5 liters of cold water and a tablespoon (soup) of oil.
When it boils go pouring gnocchi gradually lower the heat. when rise are cooked, leave, leave more 2 'minutes., to finish cooking.
Remove and see if it is already in the right spot.
If you want you can take a test put to cook 3-5 gnocchi, to see the right spot.
If you become soft add more grated cheese and flour equal parts.
"Do not put too much flour the gnocchi is hard."
Other Information:
If you stay hard join a gem or milk or cream or more potato., To achieve the desired point.
Once tested the mass and it worked.
Do the same procedure with the remaining gnocchi
To recap:
When cooked they climb comes up, leave cooking for another 2'minutos.
Once cooked remove the gnocchi and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
* Secret to What the Gnocchi Not Be Mole * dismantled.
Once removed the gnocchi fire, move to the rack, noodles, then pour ice water to stop the cooking (heat shock)
Once all the gnocchi are cooked and already passed by ice water (heat shock) arrange on a platter cover with tomato sauce with meat, sprinkle grated cheese on top.
Place in the oven to heat.
To Serve:
Serve hot accompanied with meat or baked chicken.
Green salad, watercress with thin slices of red pepper, yellow and purple, or various vegetables.
Mode Prepare the sauce:
In a large saucepan fry the meat with oil, then add the onion and let wither.
Add broth and tomato sauce and other ingredients, salt test.
If you need to place one or more cup of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle with parsley quite the chopped stems.
Note:
Other sauces follow in the next publication
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