Sheep Ridge is the Carré or Suan Pan
Ingredients:
l whole ridge sheep
It is the Carré, or Suan, a piece only
formed by the back, vertebrae and two rib fingers
1 liter of hot water, gradually put
Spices:
l tablespoon (soup) shallow refined salt
6 cloves of crushed garlic if you remove the old kernels
l glass of rum (it serves to get the strong smell of lamb) or
Red wine vinegar 1 cup
l cup dry white wine
Other ingredients:
10 baked potatoes peeled, tempered
1 bunch of pre-cooked broccoli into small bouquets or
1 cauliflower also in bouquets
2 medium peeled carrots cut into small slices or cross-
3 or 6 large onions,
1 cup (tea) chopped parsley
Way of preparing:
Wash the ridge under running water, dry with paper towel or clean dish towel, then season.
Place the piece of mutton in a large bowl or dish Tuperware, pour the seasoning. stir well so that all the meat is seasoned, move to an ovenproof dish, rested after 12 hours.
Leave seasoning put 6 to l2 hours, turning occasionally.
Place the ridge within a refractory covered with napkin. or paper film.
If you can put in great Tuperware with lid in the refrigerator.
Cooking Ridge mode:
In a large pan fry in oil the ram until it is well browned, on all sides.
When golden, add the onion let wither
Go dripping hot water gradually to cook over low heat, for about an hour, or until tender and all water has dried.
Serve mode:
Place the lamb on a platter ridge behind the seasoned potatoes sprinkled with parsley and then passed broccoli in butter and other vegetables.
With white rice. Salad :
I option:
Salad of watercress twigs, onions and red peppers cut into slivers or arugula, lettuce, endive, escarole, chopped raw cabbage.
II option
Lettuce, cherry tomatoes and raw grated carrot in the large drain.
Can serve the ridge with manioc flour., Or salad of boiled vegetables with mayonnaise sauce.
See vegetable mayonnaise without egg.
Note:
If you can bake in the oven 160 ° 30 'minutes for each kilogram of suan meat. Lined with aluminum foil., Having previously fried the ridge on all sides without water.
quinta-feira, 29 de outubro de 2015
terça-feira, 27 de outubro de 2015
Chester Covered With Farofa of banana and raisins
Chester Covered With Farofa of banana and raisins
Ingredients:
1 chester good size
50 to 100 grs. butter, not margarine serves
Spices;
Salt, and oregano
Way of preparing :
Cut the chester the back from top to bottom.
Open so that it is a very open blanket, and chest facing up.
Flavor:
Only season with salt and oregano, do not pierce the skin of the bird.
Leave the dressing for 6 hours in the refrigerator, remove the spices. Dry thoroughly with paper towels.
Baking mode Chester:
To roast the breast is facing up, place butter under the skin of the chest and thigh, being careful not to tear the skin.
Cover with aluminum foil.
Preheated oven 160 ° C for 40 'minutes for each kg of poultry meat.
Twenty minutes before the end of roasting, remove the paper
aluminum and increase the oven temperature to 180 ° C leave until flush.
Banana farofa with raisins:
Ingredients:
4 large nanicas bananas cut into thin slices
1 cup (tea) of seedless raisins
1 ½ cup (tea) flour milhou or ground, sifted crackers.
1 cup (tea) of grated onion
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce, pepper or ½ finger girl without chopped seeds.
Way of preparing:
In a pan fry the onion and leeks, add the banana and re-fried until the banana is soft.
Place the olives, then the cornmeal, salt, and pepper, mix well.
If you stay dry put a little hot water or oil, if it is upside down (get too wet) more flour corn.
Finally add the raisins, parsley and chopped chives
"You can replace chester for chicken or other bird"
The way to do it is the same chester procedure.
Came with mashed potatoes, or mixed vegetable salad
Option II:
Green salad with lettuce, watercress, arugula, chicory,
III - Option
Lettuce grated carrots and cherry tomatoes.
Option IV:
Palm and onion cut into thin slices. and cherry tomato.
Note:
You can do the same procedure with thigh and drumstick chicken or chester, boned.
You can swap the corn flour by cassava flour, or half and half.
* You can replace the above flours by ground and sieved * crackers.
Ingredients:
1 chester good size
50 to 100 grs. butter, not margarine serves
Spices;
Salt, and oregano
Way of preparing :
Cut the chester the back from top to bottom.
Open so that it is a very open blanket, and chest facing up.
Flavor:
Only season with salt and oregano, do not pierce the skin of the bird.
Leave the dressing for 6 hours in the refrigerator, remove the spices. Dry thoroughly with paper towels.
Baking mode Chester:
To roast the breast is facing up, place butter under the skin of the chest and thigh, being careful not to tear the skin.
Cover with aluminum foil.
Preheated oven 160 ° C for 40 'minutes for each kg of poultry meat.
Twenty minutes before the end of roasting, remove the paper
aluminum and increase the oven temperature to 180 ° C leave until flush.
Banana farofa with raisins:
Ingredients:
4 large nanicas bananas cut into thin slices
1 cup (tea) of seedless raisins
1 ½ cup (tea) flour milhou or ground, sifted crackers.
1 cup (tea) of grated onion
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce, pepper or ½ finger girl without chopped seeds.
Way of preparing:
In a pan fry the onion and leeks, add the banana and re-fried until the banana is soft.
Place the olives, then the cornmeal, salt, and pepper, mix well.
If you stay dry put a little hot water or oil, if it is upside down (get too wet) more flour corn.
Finally add the raisins, parsley and chopped chives
"You can replace chester for chicken or other bird"
The way to do it is the same chester procedure.
Came with mashed potatoes, or mixed vegetable salad
Option II:
Green salad with lettuce, watercress, arugula, chicory,
III - Option
Lettuce grated carrots and cherry tomatoes.
Option IV:
Palm and onion cut into thin slices. and cherry tomato.
Note:
You can do the same procedure with thigh and drumstick chicken or chester, boned.
You can swap the corn flour by cassava flour, or half and half.
* You can replace the above flours by ground and sieved * crackers.
D E C O R A TION Vegetables Flowers+ Fotos
D E C O R A TION Vegetables Flowers
Red Bell Pepper flower, Green, Yellow and purple cabbage flower or white or red onion.
Ingredients:
Green pepper with the stem and seeds
A red bell pepper with the stem and seeds
A yellow pepper with the stem and seeds
Way of preparing:
Cut a thick slice on the edge of the first chili with a sterile kitchen shears (scissors pass in the flame of the stove).
Hold the raw chili by the stem, cut very thin strips by length, almost to the height of the seeds, leaving a space of 2 cm between the seeds and the cartoons.
Do this procedure with 3 peppers. Set aside.
Place each pepper into a large mug of dish overturned upside down
so that it is quite close to the wall of the mug, i.e., one on each mug.
Cover with cold water and bring the refrigerator for 4 hours.
Take the refrigerator dry well with paper towels, or well clean dish towel.
Hold the chili by the stem, the strips are turned down, the seeds form the core of the flower.
If you can put one inside the other.
It serves to decorate dishes or salads for feast days.
Try putting chili flower 3 colors in the middle of a large plate of lettuce leaves washed and thinly chopped.
Pepper flower finger Girl
Ingredients:
20-30 pepper finger whole girl
20-30 toothpicks
1 medium potato with sliced raw shell the base to fix the pepper and feet.
1 foot of curly lettuce
Way of preparing:
Place disposable gloves before washing the pepper dry with paper towels, careful not to rub your eyes, it will burn a lot.
Put the toothpick into the whole pepper, leaving a bit of a centimeter to stick in the potato, put a pepper glued to another without space.
Wash lettuce leaves, drain, dry with paper towels.
When Pepper flower is ready, place on a bed of lettuce.
Use a stainless steel plate round, well clean and dry.
Red Bell Pepper flower, Green, Yellow and purple cabbage flower or white or red onion.
Ingredients:
Green pepper with the stem and seeds
A red bell pepper with the stem and seeds
A yellow pepper with the stem and seeds
Way of preparing:
Cut a thick slice on the edge of the first chili with a sterile kitchen shears (scissors pass in the flame of the stove).
Hold the raw chili by the stem, cut very thin strips by length, almost to the height of the seeds, leaving a space of 2 cm between the seeds and the cartoons.
Do this procedure with 3 peppers. Set aside.
Place each pepper into a large mug of dish overturned upside down
so that it is quite close to the wall of the mug, i.e., one on each mug.
Cover with cold water and bring the refrigerator for 4 hours.
Take the refrigerator dry well with paper towels, or well clean dish towel.
Hold the chili by the stem, the strips are turned down, the seeds form the core of the flower.
If you can put one inside the other.
It serves to decorate dishes or salads for feast days.
Try putting chili flower 3 colors in the middle of a large plate of lettuce leaves washed and thinly chopped.
Pepper flower finger Girl
Ingredients:
20-30 pepper finger whole girl
20-30 toothpicks
1 medium potato with sliced raw shell the base to fix the pepper and feet.
1 foot of curly lettuce
Way of preparing:
Place disposable gloves before washing the pepper dry with paper towels, careful not to rub your eyes, it will burn a lot.
Put the toothpick into the whole pepper, leaving a bit of a centimeter to stick in the potato, put a pepper glued to another without space.
Wash lettuce leaves, drain, dry with paper towels.
When Pepper flower is ready, place on a bed of lettuce.
Use a stainless steel plate round, well clean and dry.
Turkey Antoinette With Farofa + photo decoration
Turkey Antoinette With Farofa + photo decoration
Ingredients:
1 medium size turkey (serves other sizes)
All ingredients below are for each one (1) kilogram of turkey meat.
Spices;
½ glass of beer per kilogram of meat
½ cup dry white wine for each kilogram of meat
½ cup wine vinegar for each kilogram of meat
1 head garlic, crushed (if old) remove the kernels
1 chopped onion for each kilogram of meat
1 pinch of grated nutmeg (optional)
1 teaspoon (tsp) grated fresh ginger or ½ tablespoon (coffee) ground ginger
1 teaspoon (tsp) or (coffee) spicy paprika, or
½ pepper lady finger seeded or to taste with (moderation)
1 teaspoon (tsp) ground bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
½ teaspoon (tsp) or (coffee) of ground cloves
1 bunch parsley and chives chopped
1 rosemary branches defoliate
1 mint branch
1 chopped basil branch
Sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon (soup) of salt for each kilo of meat
To recap:
The seasoning ingredients above refers to each kilogram of turkey meat.
Fresh herbs, remove the branch is only the fresh leaves defoliate.
Way of preparing:
(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs gently scrub the spices and let it soak into the mix of white beer, white wine and vinegar, and other seasonings.
On 12/24/12 (on Christmas Eve) put the turkey in a large pot with the vineyard-d'alho.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the pan covered, turning carefully with the aid of suitable gloves or clean dish towel.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Spend plenty of butter under the skin of the chest and thighs.
Grease the entire turkey with butter.
The amount of butter in the chest and thighs and a large portion and also over.
Smear the whole turkey, i.e. beyond the breast and thighs
Grease well all the turkey, inside and out.
Put it in a deep way with a little strained broth cooking. As for drying, put another shell strained broth at a time
Cover with aluminum foil
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Forty minutes before removing the oven turkey, remove the aluminum foil and let it brown.
The headlight is served separately or around turkey.
Decoration:
Decorate to taste, see photo
Crumbs:
Ingredients:
2 sour apples, peeled, chopped into cubes,
½ cup corn oil
1 large onion, grated
1 stalk celery, cut into slices and shaved thinly
1 leek, white part only mincemeat
1 cup (tea) of water biscuit and salt, ground in processor or blender, you can substitute corn flour
100 g. finely chopped nuts,
100 seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (without seeds), chopped to taste (in moderation)
2 tablespoons (soup) and filled with grated Parmesan cheese, or to taste.
1 tablespoon (soup) of capers (optional)
1 tablespoon pure honey, does not serve the fake ..
Note:
** If your religion does not allow placing cheese along with the streusel Peru or other bird, remove, will not be missed. **
Mode Prepare the filling:
Saute onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. If you need to add a trickle.
Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.
If the crumbs stay dry add a little oil or water
To serve:
Place the turkey on a silver plate or stainless steel, and garnish with cooked Portuguese nuts with shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Note:
FREEZING:
Can make the turkey without crumbs and freeze.
Remove from the freezer the day before and on Christmas Eve 2-4 hours before, depending on the size of the bird, place in the preheated oven, then hot lower the oven to 150 º C to go warming up slowly and do not burn and also not dry out .
Do not forget to smear with plenty of butter or thin slices of bacon, cover with foil. .
Keep watching to not pass the point.
Not get away from the oven, not to forget.
At Christmas time, people are euphoric and lose track of time.
And even more to the lot of people and children surrounding dento of snooping home.
Revenue flower decoration red peppers, green, yellow, and red cabbage, onion flower will publish next.
Reason:
For anyone complaining that the recipe is too long ..
Foto do Peru invertida
Flor de pimewtão, verde, vermelho, amarelo e repoilho roxo
Ingredients:
1 medium size turkey (serves other sizes)
All ingredients below are for each one (1) kilogram of turkey meat.
Spices;
½ glass of beer per kilogram of meat
½ cup dry white wine for each kilogram of meat
½ cup wine vinegar for each kilogram of meat
1 head garlic, crushed (if old) remove the kernels
1 chopped onion for each kilogram of meat
1 pinch of grated nutmeg (optional)
1 teaspoon (tsp) grated fresh ginger or ½ tablespoon (coffee) ground ginger
1 teaspoon (tsp) or (coffee) spicy paprika, or
½ pepper lady finger seeded or to taste with (moderation)
1 teaspoon (tsp) ground bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
½ teaspoon (tsp) or (coffee) of ground cloves
1 bunch parsley and chives chopped
1 rosemary branches defoliate
1 mint branch
1 chopped basil branch
Sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon (soup) of salt for each kilo of meat
To recap:
The seasoning ingredients above refers to each kilogram of turkey meat.
Fresh herbs, remove the branch is only the fresh leaves defoliate.
Way of preparing:
Flor de pimenta vermelha com cama de alface
Season the turkey the day before.(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs gently scrub the spices and let it soak into the mix of white beer, white wine and vinegar, and other seasonings.
On 12/24/12 (on Christmas Eve) put the turkey in a large pot with the vineyard-d'alho.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the pan covered, turning carefully with the aid of suitable gloves or clean dish towel.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Spend plenty of butter under the skin of the chest and thighs.
Grease the entire turkey with butter.
The amount of butter in the chest and thighs and a large portion and also over.
Smear the whole turkey, i.e. beyond the breast and thighs
Grease well all the turkey, inside and out.
Put it in a deep way with a little strained broth cooking. As for drying, put another shell strained broth at a time
Cover with aluminum foil
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Forty minutes before removing the oven turkey, remove the aluminum foil and let it brown.
The headlight is served separately or around turkey.
Decoration:
Decorate to taste, see photo
Crumbs:
Ingredients:
2 sour apples, peeled, chopped into cubes,
½ cup corn oil
1 large onion, grated
1 stalk celery, cut into slices and shaved thinly
1 leek, white part only mincemeat
1 cup (tea) of water biscuit and salt, ground in processor or blender, you can substitute corn flour
100 g. finely chopped nuts,
100 seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (without seeds), chopped to taste (in moderation)
2 tablespoons (soup) and filled with grated Parmesan cheese, or to taste.
1 tablespoon (soup) of capers (optional)
1 tablespoon pure honey, does not serve the fake ..
Note:
** If your religion does not allow placing cheese along with the streusel Peru or other bird, remove, will not be missed. **
Mode Prepare the filling:
Saute onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. If you need to add a trickle.
Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.
If the crumbs stay dry add a little oil or water
To serve:
Place the turkey on a silver plate or stainless steel, and garnish with cooked Portuguese nuts with shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Note:
FREEZING:
Can make the turkey without crumbs and freeze.
Remove from the freezer the day before and on Christmas Eve 2-4 hours before, depending on the size of the bird, place in the preheated oven, then hot lower the oven to 150 º C to go warming up slowly and do not burn and also not dry out .
Do not forget to smear with plenty of butter or thin slices of bacon, cover with foil. .
Keep watching to not pass the point.
Not get away from the oven, not to forget.
At Christmas time, people are euphoric and lose track of time.
And even more to the lot of people and children surrounding dento of snooping home.
Revenue flower decoration red peppers, green, yellow, and red cabbage, onion flower will publish next.
Reason:
For anyone complaining that the recipe is too long ..
Foto do Peru invertida
domingo, 25 de outubro de 2015
Blackberry jam of Finance Ponte Preta
Blackberry jam of Finance Ponte Preta
Ingredients:
1 kilo of fresh black mulberry
800 grams. of sugar
Cold water 1 cup (200 ml)
1 piece of cinnamon stick 5 cm (optional)
Other ingredients (Optional):
1 sachet of unflavored gelatin or colorless
1 tablespoon (soup) shallow colorless unflavored gelatin
5 tablespoons (soup) of cold water
1 cup of 200 ml of cold water
Way of preparing:
Wash the berries without the stem.
Blend with a little water, enough to be able to hit and get a thick juice.
NOT COAR.
Place in a saucepan the cranberry juice with sugar, a glass of water, and raw cinnamon.
Mix well, bring the fire stirring until the point of soft jelly, let it cool to pack into sterilized glass screw-slap.
Took plenty of water, use the feature of gelatin.
wet the gelatin with five tablespoons of water, let stand for 5 'minutes to take the microwave for 30 seconds, until dissolved.
Add hot or warm gelatin in hot jelly, not boiling, stir to incorporate power in jelly.
Allow to cool if using then otherwise put hot in sterilized glass.
Serve with potato bread,
After I publish another time potato bread recipe.
Do not forget to filling the glass with a dry cloth folded under the form (glass is on top of the cloth) never on the direct sink bursting.
Note:
You can freeze the cranberry juice and use as needed.
Remove the night to use the next day.
With cranberry juice can make ice cream, jelly juice among others.
1 kilo of fresh black mulberry
800 grams. of sugar
Cold water 1 cup (200 ml)
1 piece of cinnamon stick 5 cm (optional)
Other ingredients (Optional):
1 sachet of unflavored gelatin or colorless
1 tablespoon (soup) shallow colorless unflavored gelatin
5 tablespoons (soup) of cold water
1 cup of 200 ml of cold water
Way of preparing:
Wash the berries without the stem.
Blend with a little water, enough to be able to hit and get a thick juice.
NOT COAR.
Place in a saucepan the cranberry juice with sugar, a glass of water, and raw cinnamon.
Mix well, bring the fire stirring until the point of soft jelly, let it cool to pack into sterilized glass screw-slap.
Took plenty of water, use the feature of gelatin.
wet the gelatin with five tablespoons of water, let stand for 5 'minutes to take the microwave for 30 seconds, until dissolved.
Add hot or warm gelatin in hot jelly, not boiling, stir to incorporate power in jelly.
Allow to cool if using then otherwise put hot in sterilized glass.
Serve with potato bread,
After I publish another time potato bread recipe.
Do not forget to filling the glass with a dry cloth folded under the form (glass is on top of the cloth) never on the direct sink bursting.
Note:
You can freeze the cranberry juice and use as needed.
Remove the night to use the next day.
With cranberry juice can make ice cream, jelly juice among others.
sábado, 24 de outubro de 2015
PERUDEVENEZA + Secret Chef + Photo
PERUDEVENEZA + Secret Chef + Photo
See other information in the footer
Ingredients:
1 peru 12-15 kilos
If you can make smaller, divide by the amount of spices kilogram turkey
Spices;
1 glass of beer per kilogram of meat
1/2 cup dry white wine for each kilogram of meat
2 glasses of wine vinegar
100 g. garlic if old tire crumb
1/2 kilo of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) of crushed bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) of ground cloves
1 bunch parsley and whole scallions tied with the other herbs
2 rosemary twigs
5 mint twigs
1/2 cup chopped basil
Salt to taste:
calculate 1/2 tablespoon (soup) of salt for each kilo of meat
Way of preparing:
Season the turkey the day before.
(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs and rub the spices and let it soak into the mix of white beer, white wine and vinegar.
On the morning of 12.24.15 (on Christmas Eve) put the turkey in a large pot with the spices, with the breast facing up.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the covered pot, let cool in the pan.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Butter beneath the skin of the chest and thighs.
Grease the entire turkey with butter.
Grease well throughout the turkey.
Put it in a deep way with a little strained broth of cooking, if you need while it is baking go adding more broth.
Now must be heated
Cover with aluminum foil.
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Thirty minutes before removing the oven turkey, remove the aluminum foil.
Ingredients Filling:
½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks of celery scraped and cut into slices very thin
2 sour apples, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) or the salty cookie necessary crushed
100 g. finely chopped nuts,
100 raisins without whole seeds
3 tablespoons dry white wine, salt to goto.
1 pepper finger girl without seeds, chopped (optional)
2 tablespoons (soup) and filled with grated Parmesan cheese,
1 tablespoon (soup) of capers
Mode Prepare the filling:
Saute onion and leek celery in the oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add the walnuts, raisins, wine, salt, pepper the crushed biscuits and finally the grated cheese.
Serve mode:
Place the turkey on a silver or stainless platter, around make decoration.
Decoration:
Garnish with cooked Portuguese nuts and shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Below figs stewed, whole in drained syrup., 6 mini peeled pears, cooked in currants (they are red).
Large bunch of white and red grapes, fresh apples, fresh red and purple plums. Damascus and dates as well.
The Christmas table towel is white 10-meter-long linen and goes to the floor and above other far less red in color, or
Several small tables for 6 people each.
China plates, cups and crystal glasses, silverware, or stainless steel.
If you can put Christmas Ornament in the white part of the towel
WHAT NOT TO PUT ON DESK:
Never put bottles or liters, or cans of soft drinks or beer on the table, is very ugly clumsy, it seems (farofeiros beaches).
Serve soda in glass or glass jar.
The beer there is already a barrel to keep ice.
Follow up:
6 large peach compote, they come cut in halves. Drain the syrup.
Filling:
Pate ricotta cheese with ham:
1 cup mashed cottage cheese, 1 cup ham pâté,
1 tablespoon (soup) of chopped parsley, 3 branches chopped mint, a pinch of sweet paprika, 3 drained cherries in syrup.
Mix all ingredients, put that filling in halves of peaches.
Decorate each with half a cherry.
Serving for the Follow-up:
Arrange peaches stuffed into a silver plate and stainless Round lined with lettuce leaves washed well and dried. Dry the leaves with paper towels.
Note:
The recipe I made long with all the secrets, it is for professional cuisine and also for those who want to sell or prepare banquet.
I'm going through all the Chef's secrets.
For those who have questions, enter the Nonna Chest Cooking Questions group Antoinette only ask that I answer.
Ace doubts are usually always the same
Revenue was up from my Italian grandmother Maria Luiza Gurian
See other information in the footer
Ingredients:
1 peru 12-15 kilos
If you can make smaller, divide by the amount of spices kilogram turkey
Spices;
1 glass of beer per kilogram of meat
1/2 cup dry white wine for each kilogram of meat
2 glasses of wine vinegar
100 g. garlic if old tire crumb
1/2 kilo of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) of crushed bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) of ground cloves
1 bunch parsley and whole scallions tied with the other herbs
2 rosemary twigs
5 mint twigs
1/2 cup chopped basil
Salt to taste:
calculate 1/2 tablespoon (soup) of salt for each kilo of meat
Way of preparing:
Season the turkey the day before.
(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs and rub the spices and let it soak into the mix of white beer, white wine and vinegar.
On the morning of 12.24.15 (on Christmas Eve) put the turkey in a large pot with the spices, with the breast facing up.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the covered pot, let cool in the pan.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Butter beneath the skin of the chest and thighs.
Grease the entire turkey with butter.
Grease well throughout the turkey.
Put it in a deep way with a little strained broth of cooking, if you need while it is baking go adding more broth.
Now must be heated
Cover with aluminum foil.
Leave room for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).
Thirty minutes before removing the oven turkey, remove the aluminum foil.
Ingredients Filling:
½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks of celery scraped and cut into slices very thin
2 sour apples, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) or the salty cookie necessary crushed
100 g. finely chopped nuts,
100 raisins without whole seeds
3 tablespoons dry white wine, salt to goto.
1 pepper finger girl without seeds, chopped (optional)
2 tablespoons (soup) and filled with grated Parmesan cheese,
1 tablespoon (soup) of capers
Mode Prepare the filling:
Saute onion and leek celery in the oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add the walnuts, raisins, wine, salt, pepper the crushed biscuits and finally the grated cheese.
Serve mode:
Place the turkey on a silver or stainless platter, around make decoration.
Decoration:
Garnish with cooked Portuguese nuts and shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.
Below figs stewed, whole in drained syrup., 6 mini peeled pears, cooked in currants (they are red).
Large bunch of white and red grapes, fresh apples, fresh red and purple plums. Damascus and dates as well.
The Christmas table towel is white 10-meter-long linen and goes to the floor and above other far less red in color, or
Several small tables for 6 people each.
China plates, cups and crystal glasses, silverware, or stainless steel.
If you can put Christmas Ornament in the white part of the towel
WHAT NOT TO PUT ON DESK:
Never put bottles or liters, or cans of soft drinks or beer on the table, is very ugly clumsy, it seems (farofeiros beaches).
Serve soda in glass or glass jar.
The beer there is already a barrel to keep ice.
Follow up:
6 large peach compote, they come cut in halves. Drain the syrup.
Filling:
Pate ricotta cheese with ham:
1 cup mashed cottage cheese, 1 cup ham pâté,
1 tablespoon (soup) of chopped parsley, 3 branches chopped mint, a pinch of sweet paprika, 3 drained cherries in syrup.
Mix all ingredients, put that filling in halves of peaches.
Decorate each with half a cherry.
Serving for the Follow-up:
Arrange peaches stuffed into a silver plate and stainless Round lined with lettuce leaves washed well and dried. Dry the leaves with paper towels.
Note:
The recipe I made long with all the secrets, it is for professional cuisine and also for those who want to sell or prepare banquet.
I'm going through all the Chef's secrets.
For those who have questions, enter the Nonna Chest Cooking Questions group Antoinette only ask that I answer.
Ace doubts are usually always the same
Revenue was up from my Italian grandmother Maria Luiza Gurian
Lamb shank of Finance + Photo
Lamb shank of Finance + Photo
Ingredients:
1 whole leg of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) full of crushed garlic, if old tire crumb
1 tablespoon (soup) spicy paprika
1 teaspoon (tsp) or (soup) of fresh grated ginger
½ tablespoon (coffee) of ground cloves or to taste
1 teaspoon (tsp) ground cinnamon
1 bay leaf or ½ tablespoon (coffee) powder in shallow bay
1 pinch of nutmeg
1 whole bunch of parsley and other herbs to taste
Rosemary put only half cock
1 pepper finger girl without seeds and without the sting ribs
Sauce ingredients is (optional):
2 red bell peppers, 1 red or yellow other
2 bouillon tablets dissolved in a little water (optional).
1 cup dry white wine
1 medium glass drained and washed mushrooms preserved and
the middle minced
3 ripe tomatoes peeled and chopped without seeds
1 leek just the white part cut into thin slices
1 teaspoon (tsp) spicy paprika or pepper sauce
2 tablespoons (soup) full of lard or ½ cup oil
How to Take the ram Fort Smell:
First thing is to remove the gland (stench) leg of lamb that the stench in the flesh.
The gland (stench) is at the back of the lamb leg, looks like a grain of dark beans, lies between the tendon and the bone of the leg.
Below is how to prepare:
How to prepare the Lamb Shank:
Wash the leg of the lamb in running water, no longer the gland (stench) several times then dry with paper towels.
Season the meat with the spices listed above.
Place the ham in a large plastic bag with all the spices, tie with cotton string.
Place the bag in a dish utensil, lead to the refrigerator for 12 or 24 hours.
Then take the shank, switch to a baking sheet lined with aluminum foil, add half a cup of the strained sauce.
Grease the meat with lard or cover with slices of bacon.
Take to bake oven preheated 160 ° C for 40 'minutes for each kilogram of meat, covered with aluminum foil.
To find out if the ham is baked, frazzle a knife with small blade to leave a pink liquid it is still raw, let a little longer in the oven half an hour before taking the oven, remove the aluminum foil and let it brown.
Mode Prepare the sauce:
Sauté the onion with the peppers and leeks, tomatoes add the broth, and the spicy paprika finally the mushrooms.
To serve:
Place the lamb in a separate dish of sauce.
Follows last baked whole potato in butter with garlic
Spiced chickpea salad with plenty of onion, parsley, chives and green olives all finely chopped, and some of the chickpeas.
If you can also make a watercress salad with onion into slices and cherry tomatoes.
And some people like to serve with a sweet or salty crumbly.
Follow the recipes farofa next publication.
My recipes, some are very long.
Cooking detailed written for professionals, or for those who want to make and sell for Christmas and New Year, or other occasions.
If you have any questions you can ask.
Banqueteira am and I'm passing all my secrets for Professionals and serve as well.
Ingredients:
1 whole leg of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) full of crushed garlic, if old tire crumb
1 tablespoon (soup) spicy paprika
1 teaspoon (tsp) or (soup) of fresh grated ginger
½ tablespoon (coffee) of ground cloves or to taste
1 teaspoon (tsp) ground cinnamon
1 bay leaf or ½ tablespoon (coffee) powder in shallow bay
1 pinch of nutmeg
1 whole bunch of parsley and other herbs to taste
Rosemary put only half cock
1 pepper finger girl without seeds and without the sting ribs
Sauce ingredients is (optional):
2 red bell peppers, 1 red or yellow other
2 bouillon tablets dissolved in a little water (optional).
1 cup dry white wine
1 medium glass drained and washed mushrooms preserved and
the middle minced
3 ripe tomatoes peeled and chopped without seeds
1 leek just the white part cut into thin slices
1 teaspoon (tsp) spicy paprika or pepper sauce
2 tablespoons (soup) full of lard or ½ cup oil
How to Take the ram Fort Smell:
First thing is to remove the gland (stench) leg of lamb that the stench in the flesh.
The gland (stench) is at the back of the lamb leg, looks like a grain of dark beans, lies between the tendon and the bone of the leg.
Below is how to prepare:
How to prepare the Lamb Shank:
Wash the leg of the lamb in running water, no longer the gland (stench) several times then dry with paper towels.
Season the meat with the spices listed above.
Place the ham in a large plastic bag with all the spices, tie with cotton string.
Place the bag in a dish utensil, lead to the refrigerator for 12 or 24 hours.
Then take the shank, switch to a baking sheet lined with aluminum foil, add half a cup of the strained sauce.
Grease the meat with lard or cover with slices of bacon.
Take to bake oven preheated 160 ° C for 40 'minutes for each kilogram of meat, covered with aluminum foil.
To find out if the ham is baked, frazzle a knife with small blade to leave a pink liquid it is still raw, let a little longer in the oven half an hour before taking the oven, remove the aluminum foil and let it brown.
Mode Prepare the sauce:
Sauté the onion with the peppers and leeks, tomatoes add the broth, and the spicy paprika finally the mushrooms.
To serve:
Place the lamb in a separate dish of sauce.
Follows last baked whole potato in butter with garlic
Spiced chickpea salad with plenty of onion, parsley, chives and green olives all finely chopped, and some of the chickpeas.
If you can also make a watercress salad with onion into slices and cherry tomatoes.
And some people like to serve with a sweet or salty crumbly.
Follow the recipes farofa next publication.
My recipes, some are very long.
Cooking detailed written for professionals, or for those who want to make and sell for Christmas and New Year, or other occasions.
If you have any questions you can ask.
Banqueteira am and I'm passing all my secrets for Professionals and serve as well.
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