Beet soup with mashed - Entrance

Beet soup with mashed - Entrance


 Ingredients:

Broth:
½ kilo of muscle cut into small cubes or
2 bouillon tablets
1 large onion, cut into quarters
1 whole medium carrot, 3 garlic cloves, 1 bay leaf,
 2 celery stalks cut into four pieces, 1 leek
 3 thin slices of ginger, 1 cinnamon stick (optional)
 2 liters of cold water.

How to prepare the broth:

In the pressure cooker, place the water, meat, onion, carrot, garlic, celery, the leek and seasoning.
Put to cook for 20 'minutes, let cool in the pan to finish cooking.

Soup ingredients:

1 liter of cold strained broth
4 whole beets unpeeled, well washed
Place the broth and beets in the pressure cooker.
Take the heat for 30 'minutes, let cool in the pan.
Then peel the beets cut into four parts.
Put a little of the broth in a blender with a few pieces of beets, beating until well liquid.
Do the same with the rest of the beets.
The broth should not be too thick nor too liquid.

Mashed potatoes:


1 kilo of potatoes cooked and squeezed
2 tablespoons (soup) butter
½ cup of tea or cow milk cream
1 tablespoon (dessert) salt

Way of preparing:

Place in a saucepan squeezed the potatoes, butter, salt.
Lead to fire stirring constantly, go dripping milk gradually, until a uniform mass, to release the bottom of the pot.
If it gets too hard add a little cream.

To Serve:

Place in a deep dish the hot broth beets in the center make a mashed potato pyramid that stay 4 fingers above the broth.
Take to eat the broth, then puree.
* The soup is served before dinner *

For Dinner:

Accompanies roast chicken pieces with potato, broccoli, cooked carrots, passed in butter.
Hearts of palm salad cut into thick slices, fresh figs, washed without the house cut in half.

Note:
With the cooked muscle's left, make a salad with onion, garlic, parsley and tomato pieces. "Serving on another occasion."
With the other ingredients left over from the broth, make a soup.

Coco single bullet or bullet Marriage - IV Options

Coco single bullet or bullet Marriage - IV Options

See the easiest recipe with less sugar, II option.

I - Option:

Ingredients

l kilogram of refined white sugar
250 ml of coconut milk glass
250 ml water

Way of preparing:

Place the sugar, coconut milk, and water in a tall pot, mix well, "out of the fire."

Lead to high heat so lift the boil, lower the heat.

Leave on low heat put 20 to 30 minutes approximately
Do not move while the fire that açucara.

When you have enough bubbles it is almost on the spot.

With the help of a spoon, take a little of the syrup cauldron let drain into a saucer with cold water.


If he endured and toffee, leave a little extra in the fire.

Test again in another saucer with clean water.

Pressing the dough between two fingers if they get a hard ball is in the right spot.

Throw the ball into the saucer without water, if you make noise is just on point.

Grease a marble stone with butter, extend the bullet and spread well to cool quickly.
When placing the bullet on the marble, not far up the cauldron, the heat is uneven.

Let lose a little heat, and still a little hot, roll the dough over itself.

Take the dough begins to pull with both hands up high up, returning with the dough over on the other hand, cheering. Make them quickly back and forth movements, up and down always cheering, it can not be long that açucara bullet.
The Right Place To Cut.


To cut is when you start a thread appear drawn on the bullet, which is of the fans.

One more twisted the cord and cut the bullets of 2 cms
Allow to dry well,

Store in sealed cans
Or wrap in tissue paper, suitable for bullet fringed.


Antoinette of coconut bullet

II - Option:

Ingredients:

750 grams of sugar (seven hundred and fifty grams)
l 250 ml of coconut milk glass
250 ml of cold water

With a little sugar is tastier and easier to do


Can replace the glass of coconut milk by milk (a coconut) extracted from fresh coconut



The difference with less sugar, gets better and tastier it is also easier to do.
The risk sweeten and much smaller in time to pull it is almost cold, because of lower sugar.
If you want to do with the fresh coconut see below how to extract the coconut milk.

Extract so the Coconut Milk

l large grated coconut
2 cups of hot water

Way of preparing:

Place grated coconut with water on the fire.
Boil put about 20 minutes, then strain it in a thin cloth diaper type of cloth, squeezing well.
Allow to cool measure 250 ml of coconut milk, discard the rest.
Store the waste and leftover coconut milk for another opportunity.

III - Option

Coco bullet With Walnuts


With the same previous recipe, then the scattered bullet in marble. sprinkle with l50 grams. ground nuts.

IV - Option:

 Filling:

200 g. dried coconut
sugar to taste
½ cup of coconut milk or cow's milk to hydrate coconut

After the ready and cut bullet, allow to dry for 3 hours.
Mix filling ingredients to the dry coconut with sugar and milk gradually.

With this mixture, sprinkle the bullets "already completely dry"

Let dry in a strainer before wrapping, or place before the own silk paper, bullet, or cellophane.


To Serve:

Place the bullets in a special container so that the fringes are fallen.
Note:
If you missed the point of the bullet and it açucarou do not give up.
* I learned to make the bullet simple coconut alone. *
Sometimes he failed. I did not give up.
I did a lot of bullets for Wedding, Birthday, and Anniversary and other parties., And still do.

Delicious soup Pea Austrian

Delicious soup Pea Austrian

The pea soup recipe is from my grandfather Paschoal.

Ingredients:

500 g. dry peas
50 grams. bacon chopped into cubes
1 grated onion, or chopped
250 g. cooked pork sausage in the water without the skin
1 bunch of Catalonia or chicory or escarole, chopped niggling
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablets
100 g. grated Parmesan cheese
1 cup (tea) Crotons or to taste, put before serving the soup
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 "off the fire", allow to stand for an hour.
The above process is no need to soak for several hours, 6 to 8 hours to advance the cooking.

Open the pan, remove the lid, simmer, go putting remaining hot water until finished.

Always cook the peas in common pot, having previously left to soak the day before, for 6-8 hours.
Leave the fire cooking over low heat with little water until the peas are cooked.

Cook on high and large saucepan, uncovered, on low heat that much foam and pour all the water on the stove.

Note:

"Never cook the peas in a pressure cooker that much foam and clogs the pot and can give blast"


After the cooked peas hit the blender until it becomes a thick cream.
Separately pierce the sausage with a fork to remove all the air put to cook covered with water put 20 'minutes.
Once cooked, remove the skin, cut into thin slices. Set aside.

In a frying pan, fry the bacon into small cubes, add chopped cooked sausage into slices, onion, and re-fry after pouring. the pea soup, simmer for about 10 minutes over low heat

Wash out Catalonia, place the leaf and the stem poking and drizzling, pour into the soup along with the spices, bacon and sausage, let the fire set five minutes, that is, until wilted the vegetables.

Follow up:

Make Crotons (toasts bread) into cubes of 1 cm.
Serve hot soup, place the toasts put up and if you want to sprinkle grated cheese.

Corn Soup With Kale + Photo

Corn Soup With Kale + Photo

Ingredients:

1 drained can of corn or 2-3 medium sized ears Thrashed
1½ to 2 cans of water (the same can of washed corn)
1 cup (tea) of cabbage (see instructions below)
1 tablet of broth
1 tablespoon (soup) of corn starch (cornstarch) (optional
50 grams. grated cheese (optional)
Way of preparing:
The can of corn drain and rinse under running water to remove the dye and preservative.
Beat the corn with water in a blender, strain, discard the residue.
Lead to fire the mixture from the blender, add the broth. Leave the fire by 8 'minutes, then pour the cabbage.
If it is too liquid, add the dissolved cornstarch in 3 tablespoons of cold water, mix well let it cook for a few minutes it is creamy, then add the cabbage cortadinha or torn, so let boil up for 3 'minutes.
Heat the dish with hot water before placing the soup.
If you want to put grated cheese on top

Prepare the cabbage mode:

Wash the cabbage leaves, remove a bit of the stem, place a sheet overlying the other, make a roll and cut very thin on a board.
Place a medium saucepan on the fire with water, to boil, pour the cortadinha cabbage, leave the boil for 1 minute.
Drain and pour ice water to stop the cooking.
The above procedure calls bleaching.
If you can freeze the cabbage in Tuperware with lid.

Note:
You can change the cabbage for chicory, endive, Catalonia, add raw spinach in soup .or stuffy without the stem.

Stuffed Tomatoes - Input Prato

Stuffed Tomatoes - Input Prato

It serves to accompany fried fish or chicken with mashed

Ingredients:

6 large tomatoes Japanese (good fat) almost ripe

Filling:

1 small jar of mayonnaise
12 green olives and chopped drizzling
2 tablespoons (soup) of chopped parsley to the stem
1 can of tuna in oil, drained or anchovies
½ can of drained peas, or
1 cup (tea) of frozen peas in boiling water for play
1 'minutes, then in cold water to stop the cooking.
1 chopped red pepper and niggling
1 stalk celery finely chopped, or 1 head of fennel


Way of preparing:


Wash the tomatoes, dry with paper towels.

Cut a very thin cover.

Then with the aid of a spoon, scoop out the seeds being careful not to split them.

In a bowl put all filling ingredients.

Put the filling to the brim, put the lid and secure with toothpick, take the refrigerator until serving time.

Serve stuffed tomatoes in a round dish plate or stainless steel, with leaves
lettuce and over sliced ​​mushrooms.
Mushrooms are canned, drained and rinsed.
See below for other options.

Note:

Can replace the canned mushrooms for hearts of palm, artichokes,
asparagus. Drained and rinsed under running water to remove preservatives and dyes.
Can replace the Tuna drained and mashed sardines in the can.

Ricotta Pie With Pasta II + II fillings

Ricotta Pie With Pasta II + II fillings
Ingredients:

I - Massa biscuit pie:
1 packet of biscuits cornstarch crushed
4 tablespoons (soup) of butter.
1 tablespoon (coffee) ground cinnamon (optional)
Way of preparing:
Mince cookies in a blender, go to a bowl.
Go adding butter until a homogeneous mass, ie tighten it becomes stiff.
Only lining the bottom of a round shape.
Bake the stuffing, then move to a form with biscuit base, take cold.
Cover (optional):
Garnish with petals made of peach kernels cherry or plum without seed, and whipped cream nozzles

I - Filling:
½ kilo of chopped fresh ricotta
1 can of condensed milk
2 cans of cow's milk
4 egg whites eggs in snow
3 tablespoons (soup) of corn starch
4 tablespoons (soup) of sugar
Way of preparing:
Blend all ingredients in a blender, except clear which are separated beaten stiff.

Put the mixture in a blender bowl, add the egg whites.
Pass the mixture from the bowl into a greased with margarine and sprinkled with flour.

Baking oven at 180 ° C for 30 'to 40' minutes.
If you want to make a pie with biscuit base, do the following:
Bake the stuffing, then move to a form with biscoito.levar base to chill.
Garnish with petals made of peach kernels cherry or plum without seed, and whipped cream
 II - Filling:
½ kilo of crushed fresh ricotta
150 grams. of sugar
1 tablespoon (soup) lemon peel zest only green part of the bitter white
1 juice of one lemon
3 large eggs
50 grams. seedless raisins
Way of preparing:
In a bowl place the mashed ricotta, sugar, eggs, mix well, then the other ingredients.
If you use the cookie dough, bake the stuffing before.
Then mount the pie
II - Rotten Mass Switzerland:

½ kilo of flour sifted cold
250 g. lard, or margarine
2 whole eggs
2 tablespoons (soup) of ice water
1 tablespoon (dessert) of chemical baking powder

Prepare so rotten Mass:

Place in a medium bowl (cold) the mass of the ingredient mix with your fingertips quickly, until a soft polenta.

Do not knead it is embatumada, it is heavy and hard waste.
If your hand is too hot, rinse in cold water, dry *.
Line the bottom and sides with a very thin dough, in fondo a little thicker.
Place the filling and cover with the remaining dough.
Preheated oven 180 ° C until blush.

Sardinha Pie With Vegetables

Sardinha Pie With Vegetables

Filling:

Ingredients:

3 cans drained sardines or
10 sardines marinated boneless
* You can change the sardines by drained can of tuna *
3 large ripe tomatoes cut into slices not too thin
3 chillies one of each color red, yellow, green, seeded, cut into thin slices
2 large onions cut into thin slices
1 cup (tea) of chopped parsley with stems (see below)
1 tablespoon (soup) salt

I - Massa:

Rotten mass Switzerland:

½ kilo of flour sifted cold
250 g. lard, or margarine
2 whole eggs
2 tablespoons (soup) of ice-cold water
1 tablespoon (dessert) of chemical baking powder

Prepare the way of Rotten Mass Switzerland:

Place in a medium bowl (cold) ice cream pasta ingredient also mix with your fingertips quickly, until a soft polenta.
Do not knead it is embatumada, it is heavy and hard waste.
If your hand is too hot, rinse in cold water, dry *.

Take the refrigerator to rest wrapped in plastic wrap or in a bowl, covered with clean napkin for 30 'minutes

Open Mass mode:

Then open the very thin dough, in your palm and put together the pieces, or opening between two plastic with the aid of a roll
Line the bottom and sides of a form of pie, stick with fork.
Do not need grease, put the filling (always cold), make the pie cover stick in the center out all the air and not stewing.
If you can bake the dough alone.
Baking mode:

Take the cake to bake, to blush for approximately 20 'to 30' minutes (over medium oven) that is, depending on the size of the pie, but instead brushed with beaten egg (no yolk).

Important warning:

The big pie takes longer to bake and only brush with egg yolk, confuses and it is raw.
Oven 180 ° C for about 20 'to 30' minutes.

Mode Prepare the filling:

After the mass already lined the way, make layered:

1.Sardinha
2.Cebola into slices
3.Tomate
4.Pimentão red, green, yellow
5. Sardinha
And so on until finishing the ingredients
The latter is tomato with onion.
Can make the layers with different ingredients to your liking.
Cover with the dough, make a small hole in the center of the pie, leave the air.
Brush with beaten egg or yolk with a tablespoon of water.

II - blender Mass:

Pie blender

Pasta ingredients:

12 tablespoons (soup) of wheat flour
1 tablespoon (soup) and full of chemical baking powder
1 teaspoon (tsp) salt
3 cups (tea) Cow milk
1 cup (tea) of oil,
100 g. grated Parmesan cheese
5 large eggs

 Prepare in order to II - Blender Pie Dough:

Place in a bowl the flour, baking powder and salt. Set aside.
Blend the eggs then add the oil and milk.
Pour the mixture in the blender bowl of dry ingredients, mix well with a large spoon, finally add the grated cheese.

Grease a round shape, with butter or oil, dusted with flour.
Place half of the dough, then the filling and cover with the other half of the dough
Brush over with beaten egg or egg yolk (optional)
Preheated oven 180 ° C to leave baking blush
If you want a thicker crust add a little more flour and more a pinch of baking powder powder.

In the first pie in layers if you want can season the stuffing as salad, allow to drain all liquid.
The salsa is placed between the layers.
Note:
Place the parsley stem it richer in iron than the leaves.