Tip -Cardápio For Christmas 2015
1.Peru stuffed with nuts, raisins, apples, apricots, farofa
wafer, onion, celery, grated Parmesan cheese, garnish
caramel brown.
2. Roast duck with orange juice, jam trim
peaches, pineapple, cherries in syrup.
3. Chester breast stuffed with apricot, pistachio unsalted
cooked with jabuticaba juice.
4. Chicken in pieces or chicken breast with sauce tama-
Rindos.
5. Sweet bread shape (round shape with cone in the center)
stuffed with whole blackberries and watered with the same
mo juice.
6. roast pheasant with cooked vegetables, artichokes fund
or palm, big black olives, green beans, cabbage gross
xelas preserved, and pea puree.
7. smoked chester breast served with grapes and crumbly glaçadas
sweet fresh or dried fruit.
8. Chicken D'Angola roasted manioc flour with salt.
9. Chicken D'Angola into pieces with coconut milk or cream
treat.
10.Perdiz roast with applesauce and vegetable salad.
11.Bolo fruit of dry Nonna, walnuts, almonds,
hazelnuts, raisins, apricots, prunes, candied fruit.
12.Pastelzinho ricotta with nuts.
13.Biscoito with pates beet or carrot.
14.Sopa fruit, apple, pear, plum, peach, grape, spices
mango, guava, banana, pineapple RS.
15.Canja chicken breast with carrots, potatoes, rice, celery,
parsley, mint, onion.
16.Coelho to pieces with white sauce and mushrooms.
17.Codornas soaked with red sauce.
18.Árvore nut mass Christmas.
19.Panetone sweet stuffed with ice cream.
20.Ganso Stuffed with salty crumbly.
21.Sopa English (pavé) with vanilla cream, gelatin, strawberry in
jam whipped cream, egg wires, nuts, raisins etc.
22.Mousse sleeve decorated with kiwi, cherry, black plum.
23.Mousse chocolate with chocolate chips and cherries.
24.Salpicão of vegetables and fruit with chicken, potato etc.
25.Lagosta filled with white sauce.
26.Lulas stuffed with shrimp and mushrooms.
27.Pintado with roasted almond slivers.
28.Rãs will doré with cooked vegetables, lettuce, watercress.
29.Strogonoff of file mignon with mushrooms, sour cream.
30.Frutas tropical in balls served in bowls with currants.
31.Torta rotten pasta with chicken, cabbage, peas, carrots.
32.Torta strawberry or apple with cream.
33.Fundos artichokes cooked with carrots and olives, strips
melon.
34.Medalhões of veal with Madeira sauce.
35.Crepes with jelly and orange sauce.
36.Galantine chicken (gelatin).
37.Pato into pieces of trim of cooked vegetables, aspar-
go, carrots, potatoes, etc.
38.Maçãs stuffed with raw applesauce or mashed casta-
nha.
39.Torta cream with prunes with nuts.
40.Tortinhas candies or mini Christmas bread with fruit.
segunda-feira, 30 de novembro de 2015
L A L S T A - Sauce Court Bouillon
L A L S T A - Sauce Court Bouillon
1 large lobster with housing
Sauce Court Bouillon
l glass of water 200 ml
l cup dry white wine or white vinegar
l teaspoon (tsp) salt, or to taste
l tablespoon (coffee) red pepper lady finger chopped without seeds, or hot sauce to taste
l teaspoon (tsp) grated ginger
l parsley and chives pack
l stalk of celery (celery)
l garlic pore
14 cloves of India
l whole large onion
l medium carrot, thinly sliced
l bay leaf
l pinch of grated nutmeg (optional)
Prepare the way of Lobster:
Wash the lobster, remove the green casing which is in the center of the crustacean body.
Before cooking tie the legs and tail, with string
Remove the housing, then cooked in the sauce.
Cook the lobster in the sauce Court Bouillon.
The amount of water is the same dry white wine, can not be changed, then add the onion, as spiky cloves India salsa packet, pepper, carrot, celery, leek, bay leaf to nutmeg, the ginger.
Cook the lobster in the indicated sauce for 30 minutes.
Let cool in the sauce itself. Then remove the carcass
Filling Lobster:
3 cooked egg yolks
3 large brains of cabbage lettuce
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
½ cup (tea) chopped chives
l cup (tea) chopped celery and niggling
l cup (tea) and niggling chopped pickles
1 cup (tea) mayonnaise or yogurt
l cup (coffee) oil or to taste
l cup (coffee) vinegar
l / 2 pepper finger girl without seeds, chopped
1 tablespoon (soup) of capers
Add chopped lobster.
Prepare the salad so:
To prepare the salad, add 3 brains lettuce, sliced very thin.
Baked and past gems in fine sieve or ricer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, celery
minced parsley and chives
3 tablespoons mayonnaise or yogurt sauce
Put the filling into the shell of the lobster.
To serve:
Arrange the lobster in the center of a platter and around chopped lettuce, grated carrots in thick drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
Note:
You can exchange the lobster for crayfish,
1 large lobster with housing
Sauce Court Bouillon
l glass of water 200 ml
l cup dry white wine or white vinegar
l teaspoon (tsp) salt, or to taste
l tablespoon (coffee) red pepper lady finger chopped without seeds, or hot sauce to taste
l teaspoon (tsp) grated ginger
l parsley and chives pack
l stalk of celery (celery)
l garlic pore
14 cloves of India
l whole large onion
l medium carrot, thinly sliced
l bay leaf
l pinch of grated nutmeg (optional)
Prepare the way of Lobster:
Wash the lobster, remove the green casing which is in the center of the crustacean body.
Before cooking tie the legs and tail, with string
Remove the housing, then cooked in the sauce.
Cook the lobster in the sauce Court Bouillon.
The amount of water is the same dry white wine, can not be changed, then add the onion, as spiky cloves India salsa packet, pepper, carrot, celery, leek, bay leaf to nutmeg, the ginger.
Cook the lobster in the indicated sauce for 30 minutes.
Let cool in the sauce itself. Then remove the carcass
Filling Lobster:
3 cooked egg yolks
3 large brains of cabbage lettuce
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
½ cup (tea) chopped chives
l cup (tea) chopped celery and niggling
l cup (tea) and niggling chopped pickles
1 cup (tea) mayonnaise or yogurt
l cup (coffee) oil or to taste
l cup (coffee) vinegar
l / 2 pepper finger girl without seeds, chopped
1 tablespoon (soup) of capers
Add chopped lobster.
Prepare the salad so:
To prepare the salad, add 3 brains lettuce, sliced very thin.
Baked and past gems in fine sieve or ricer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, celery
minced parsley and chives
3 tablespoons mayonnaise or yogurt sauce
Put the filling into the shell of the lobster.
To serve:
Arrange the lobster in the center of a platter and around chopped lettuce, grated carrots in thick drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
Note:
You can exchange the lobster for crayfish,
Chocolate Crepes With Nuts, Sweet and Diet III Options
Chocolate Crepes With Nuts, Sweet and Diet III Options
Ingredients Dough
Option I:
1 cup (tea) of sifted flour
2 cups (tea) milk
2-5 tablespoons (soup) cocoa powder or cocoa
1 tablespoon (soup) of oil (optional)
1 tablespoon (soup) of sugar, or
½ teaspoon (soup) of powdered sweetener
3 large whole eggs
1 pinch of salt
II - Option
Add the dough:
2 tablespoons nuts, or toast almonds, hazelnuts, macadamia and Brazil nuts, crushed.
Place the dried fruit of your liking, then hit batter, mix the fruit with whisk.
III - Option:
Crepe Simple:
1 cup flour
1 cold cow milk cup
1 tablespoon (soup) of sugar or
½ teaspoon (soup) sweetener
3 large eggs
1 pinch of salt
Make mass equal to chocolate crepe.
Garnish with sweet condensed milk, or sweet pumpkin with coconut, or other homemade sweet.
Coverage make chocolate wires, making kind of a horizontal fence.
Filling and sauce:
1 can of condensed milk
1 can cow's milk
2 teaspoons (tsp) vanilla
1 teaspoon (tsp) or (soup) of chocolate or cocoa powder
2 large egg yolks
1 cup rum or cocoa liquor
Mode Prepare the pasta Crepe:
Beat the eggs in a blender, then add milk, oil, salt, wheat flour and chocolate.
Once you add the beaten ground nuts by hand mixing with the whisk, until smooth.
How to cook the crepes:
Grease oil lightly with a non-stick frying pan 15 to 20 centimeters wide lead to fire for heating.
After heated the skillet, remove excess oil, then dump a mass shell, go around the pan until the dough spread across the background., Leave the fire until golden brown, turn and do the same procedure on the other side .
Place the crepes under a napkin, until ready to fill.
Other options:
For Child Party:
Can make smaller pancakes, use a large skillet, do the same as others.
Then cut to cut stainless steel, or the mouth of a glass.
* Smaller crepes can serve in Festinha Child *.
Prepare filling mode and the sauce:
Blend condensed milk with the egg yolks until well blended, then add a cow's milk can, which is the same as condensed milk, and cocoa powder.
After all the ingredients well mixed, bring to the fire in a double boiler, stirring constantly, until acquiring a very creamy consistency, for about 15'a 20'minutos.
After the cold cream add the vanilla essence fill the crepes with little filling, fold the dough into four.
Covers:
Make wired melted chocolate on top of crepes or chocolate chips.
Place semisweet chocolate melted into a paper bag or cellophane butter, cut his mouth quite small.
Whipped cream sprinkled with chocolate sprinkles or chocolate chips
If you can put chopped strawberries whipped cream on top and inside too ..
Other fillings:
The crepes can have other fillings:
Ice cream, whipped cream with chopped raw banana Strawberry sprinkled with sugar with cinnamon.
Sweet condensed milk with mining cheese, sweet milk with melted chocolate or powdered
Can put stewed peaches, figs, pineapple and others.
chopped or mixed with whipped cream.
Use your creativity.
Note:
You can add the dough nuts almonds or Brazil nuts
Can make sweeter or less sweet
The crepes are our pancakes.
If do diet put condensed milk diet.
Condensed Milk Diet
Ingredients:
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener ,, own oven and hob
1 tablespoon (soup) of light margarine
Way of preparing:
Beat everything in a blender.
Using the following day
Store in refrigerator until ready to use.
Decoration:
Place whole strawberries around.
Ingredients Dough
Option I:
1 cup (tea) of sifted flour
2 cups (tea) milk
2-5 tablespoons (soup) cocoa powder or cocoa
1 tablespoon (soup) of oil (optional)
1 tablespoon (soup) of sugar, or
½ teaspoon (soup) of powdered sweetener
3 large whole eggs
1 pinch of salt
II - Option
Add the dough:
2 tablespoons nuts, or toast almonds, hazelnuts, macadamia and Brazil nuts, crushed.
Place the dried fruit of your liking, then hit batter, mix the fruit with whisk.
III - Option:
Crepe Simple:
1 cup flour
1 cold cow milk cup
1 tablespoon (soup) of sugar or
½ teaspoon (soup) sweetener
3 large eggs
1 pinch of salt
Make mass equal to chocolate crepe.
Garnish with sweet condensed milk, or sweet pumpkin with coconut, or other homemade sweet.
Coverage make chocolate wires, making kind of a horizontal fence.
Filling and sauce:
1 can of condensed milk
1 can cow's milk
2 teaspoons (tsp) vanilla
1 teaspoon (tsp) or (soup) of chocolate or cocoa powder
2 large egg yolks
1 cup rum or cocoa liquor
Mode Prepare the pasta Crepe:
Beat the eggs in a blender, then add milk, oil, salt, wheat flour and chocolate.
Once you add the beaten ground nuts by hand mixing with the whisk, until smooth.
How to cook the crepes:
Grease oil lightly with a non-stick frying pan 15 to 20 centimeters wide lead to fire for heating.
After heated the skillet, remove excess oil, then dump a mass shell, go around the pan until the dough spread across the background., Leave the fire until golden brown, turn and do the same procedure on the other side .
Place the crepes under a napkin, until ready to fill.
Other options:
For Child Party:
Can make smaller pancakes, use a large skillet, do the same as others.
Then cut to cut stainless steel, or the mouth of a glass.
* Smaller crepes can serve in Festinha Child *.
Prepare filling mode and the sauce:
Blend condensed milk with the egg yolks until well blended, then add a cow's milk can, which is the same as condensed milk, and cocoa powder.
After all the ingredients well mixed, bring to the fire in a double boiler, stirring constantly, until acquiring a very creamy consistency, for about 15'a 20'minutos.
After the cold cream add the vanilla essence fill the crepes with little filling, fold the dough into four.
Covers:
Make wired melted chocolate on top of crepes or chocolate chips.
Place semisweet chocolate melted into a paper bag or cellophane butter, cut his mouth quite small.
Whipped cream sprinkled with chocolate sprinkles or chocolate chips
If you can put chopped strawberries whipped cream on top and inside too ..
Other fillings:
The crepes can have other fillings:
Ice cream, whipped cream with chopped raw banana Strawberry sprinkled with sugar with cinnamon.
Sweet condensed milk with mining cheese, sweet milk with melted chocolate or powdered
Can put stewed peaches, figs, pineapple and others.
chopped or mixed with whipped cream.
Use your creativity.
Note:
You can add the dough nuts almonds or Brazil nuts
Can make sweeter or less sweet
The crepes are our pancakes.
If do diet put condensed milk diet.
Condensed Milk Diet
Ingredients:
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener ,, own oven and hob
1 tablespoon (soup) of light margarine
Way of preparing:
Beat everything in a blender.
Using the following day
Store in refrigerator until ready to use.
Decoration:
Place whole strawberries around.
domingo, 29 de novembro de 2015
Stuffed Chicken Breast with Mango - Delicious - Rectified
Stuffed Chicken Breast with Mango - Delicious - Rectified
Ingredients:
½ kilo of chicken breast or turkey cut into thin slice
Spices:
2% by weight of salt meat, or 1 teaspoon (tsp) salt
1 lemon only the broth, pepper to taste
To put in the pan:
1 tablet of broth (optional)
1 cup of hot water to dissolve the bouillon
Filling:
4 large mangoes Haden cut into thick strips
300 grams. thin sliced ham is in and out of the filling
300 grams. of Brazil nuts (Brazil nuts), or ground cashew nuts
10 prunes without pits
Other ingredients:
Mozzarella sliced
Note:
The ham is to put out the rolls. to secure with toothpick.
The broth of the flesh is to put in the pan dissolved with water.
If you prefer you can put the ham in the open rolls and also out.
The stuffing. It's my favorite.
Cook the kernels of the sleeves, with the broth.
Way of preparing:
Season the chickens files, leave for half an hour rest, then dry well.
On top of a board, open each chicken fillet, place a thick slice of mango with crumbs 2 tablespoons (ground cashew nuts), plum wrap well and out wrap the ham secure with toothpick.
Separately cook the mango pits with half a liter of water and the broth, leaving the fire until reduced by half, and let it cool before using.
Arrange the rolls on a baking sheet, one from the other side, on top put the strained broth Mango already cold.
Take to bake in the oven 150 ° C weak by 30'minutos or even blush.
Before removing from oven put on top of each chicken roll a slice of mozzarella, leave until melted.
The remainder of the sleeve is left to cook with a little water, then puree in a blender until it forms a thick puree.
Place the rolls on a platter lined with lettuce leaves, sprinkle over the mango puree, or serve on the side.
Note:
If you can cook the rolls in the pan with the broth.
Finally place the mozzarella or if you prefer to bake.
Take the rolls in the oven topped with mozzarella.
Can replace the chicken breast for thighs and drumsticks, do likewise.
Ingredients:
½ kilo of chicken breast or turkey cut into thin slice
Spices:
2% by weight of salt meat, or 1 teaspoon (tsp) salt
1 lemon only the broth, pepper to taste
To put in the pan:
1 tablet of broth (optional)
1 cup of hot water to dissolve the bouillon
Filling:
4 large mangoes Haden cut into thick strips
300 grams. thin sliced ham is in and out of the filling
300 grams. of Brazil nuts (Brazil nuts), or ground cashew nuts
10 prunes without pits
Other ingredients:
Mozzarella sliced
Note:
The ham is to put out the rolls. to secure with toothpick.
The broth of the flesh is to put in the pan dissolved with water.
If you prefer you can put the ham in the open rolls and also out.
The stuffing. It's my favorite.
Cook the kernels of the sleeves, with the broth.
Way of preparing:
Season the chickens files, leave for half an hour rest, then dry well.
On top of a board, open each chicken fillet, place a thick slice of mango with crumbs 2 tablespoons (ground cashew nuts), plum wrap well and out wrap the ham secure with toothpick.
Separately cook the mango pits with half a liter of water and the broth, leaving the fire until reduced by half, and let it cool before using.
Arrange the rolls on a baking sheet, one from the other side, on top put the strained broth Mango already cold.
Take to bake in the oven 150 ° C weak by 30'minutos or even blush.
Before removing from oven put on top of each chicken roll a slice of mozzarella, leave until melted.
The remainder of the sleeve is left to cook with a little water, then puree in a blender until it forms a thick puree.
Place the rolls on a platter lined with lettuce leaves, sprinkle over the mango puree, or serve on the side.
Note:
If you can cook the rolls in the pan with the broth.
Finally place the mozzarella or if you prefer to bake.
Take the rolls in the oven topped with mozzarella.
Can replace the chicken breast for thighs and drumsticks, do likewise.
Stuffed Chicken Breast with Damascus Jewish Pistache
Stuffed Chicken Breast with Damascus Jewish Pistache
Ingredients:
2 large chicken breasts or turkey breast
2 glasses of tangerine juice (mandarin, bergamot)
Spices:
2% by weight of meat salt 1 teaspoon (tsp) for each kilo
1 lemon, juice only
4 garlic cloves if (is old) without the crushed kernels
1 tablespoon spicy paprika soup
1 sprig of rosemary, optional
Filling:
100 g. of dried apricot or mango
100 g. raw pistachios
2-3 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 spoons snob, (pinholes)
Other ingredients:
Red fruit jelly or honey (cover)
Way of preparing:
Wash the chicken breasts, remove the skin, cut into very thin steaks.
If you can not cut very thin, hit with the meat beater until tune well.
Season with salt, garlic, lemon, paprika and rosemary branch, allow to stand for two hours in the refrigerator covered with aluminum foil
Leave the apricot sauce for an hour, or until soft, then cut and niggling
Cut the kid and pistachios.
Add the chopped apricots, chopped pistachios, the ketchup, Worcestershire sauce
and lastly snob.
Stuff the chicken breasts, wrap as roulade, secure with palito.ou fold in half
Cook the chicken breasts with the juice of tangerine, until soft.
Once cooked and very tender, take to the hot oven to pick up color, covered with red fruit jelly.
Cover with aluminum foil
To serve
Accompanying mashed parsnip.
Lettuce salad, grated carrots, cherry tomatoes and watercress
Ingredients:
2 large chicken breasts or turkey breast
2 glasses of tangerine juice (mandarin, bergamot)
Spices:
2% by weight of meat salt 1 teaspoon (tsp) for each kilo
1 lemon, juice only
4 garlic cloves if (is old) without the crushed kernels
1 tablespoon spicy paprika soup
1 sprig of rosemary, optional
Filling:
100 g. of dried apricot or mango
100 g. raw pistachios
2-3 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 spoons snob, (pinholes)
Other ingredients:
Red fruit jelly or honey (cover)
Way of preparing:
Wash the chicken breasts, remove the skin, cut into very thin steaks.
If you can not cut very thin, hit with the meat beater until tune well.
Season with salt, garlic, lemon, paprika and rosemary branch, allow to stand for two hours in the refrigerator covered with aluminum foil
Leave the apricot sauce for an hour, or until soft, then cut and niggling
Cut the kid and pistachios.
Add the chopped apricots, chopped pistachios, the ketchup, Worcestershire sauce
and lastly snob.
Stuff the chicken breasts, wrap as roulade, secure with palito.ou fold in half
Cook the chicken breasts with the juice of tangerine, until soft.
Once cooked and very tender, take to the hot oven to pick up color, covered with red fruit jelly.
Cover with aluminum foil
To serve
Accompanying mashed parsnip.
Lettuce salad, grated carrots, cherry tomatoes and watercress
Breast Peru Puree apple + Grapes Glaçadas - III - Options
Breast Peru Puree apple + Grapes Glaçadas - III - Options
Ingredients:
500 g. smoked turkey breast cut into slices Fine
Filling: Puree apples
4 large apples, chopped into cubes
l cup (tea) cold water
l teaspoon (tsp) sugar
1 pinch of salt
l tablespoon (soup) of white unflavored gelatin
Prepare the gelatin mode:
l tablespoon (soup) of white unflavored gelatin
6 tablespoons (soup) of cold water
½ cup (tea) cold water
Prepare the way of Mashed Apple:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water salt sugar, cooking until well
Allow to cool. Hitting apples in a blender. To reserve.
Separately, hydrate the gelatin with six tablespoons of cold water, allowing to stand for 10 minutes
Then add half a cup of cold water, dissolve in a water bath.
In a deep bowl, add the mashed apples, gelatin has dissolved.
Mix well and refrigerate for four hours or until firm.
Prepare the way of Turkey Breast:
Cut the smoked turkey breast into very thin slices.
Put the stuffing of apple puree in turkey slices
Arrange on a large platter of lettuce leaves
II - Option
Rolls of turkey breast
Filling ham pate:
l cup (tea) ham pâté
2 cups (tea) cooked chicken and ground
l cup (tea) of dark raisins or
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated onion, discard the juice
l cup (tea) of chopped green olives
2 tablespoons (soup) of chopped parsley
2 tablespoons (soup) of catupiry cheese (optional)
l pinch of grated nutmeg
Way of preparing:
Mix all the ingredients
Open the turkey breast slices, place a spoonful of the filling shallow soup
Make the stuffed rolls.
Arrange the rolls of turkey breast on a platter and around lettuce leaves thinly chopped up and cherry tomatoes.
Smoked turkey breast
Stuffing III
l great smoked turkey breast
Icing for grapes:
l kilogram of white grapes Italy
4 egg whites sterilized without knocking, or spend the dissolved gelatin
l cup (tea) of refined sugar in the blender
Farofa of Fruits and Vegetables:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
1 cup (tea) of dark seedless raisins
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of crushed crackers or
2 cups (tea) corn flour, or
a cup of tea manioc flour and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. nuts coarsely chopped or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 tablespoon (soup) salt
Way of preparing:
Fry in oil, celery, onions, carrots, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Grapes Glaçadas
Wash the grapes dry on paper towels
Skip grapes in clear without knocking, then sugar, allow to dry
Use pasteurized clear.
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l bunch of grapes glaçadas and in the center a little manioc flour
Distribute well the three ingredients in small plate
Serve as input
Ingredients:
500 g. smoked turkey breast cut into slices Fine
Filling: Puree apples
4 large apples, chopped into cubes
l cup (tea) cold water
l teaspoon (tsp) sugar
1 pinch of salt
l tablespoon (soup) of white unflavored gelatin
Prepare the gelatin mode:
l tablespoon (soup) of white unflavored gelatin
6 tablespoons (soup) of cold water
½ cup (tea) cold water
Prepare the way of Mashed Apple:
Cut the apples into cubes without shells.
Light the fire with a cup of cold water salt sugar, cooking until well
Allow to cool. Hitting apples in a blender. To reserve.
Separately, hydrate the gelatin with six tablespoons of cold water, allowing to stand for 10 minutes
Then add half a cup of cold water, dissolve in a water bath.
In a deep bowl, add the mashed apples, gelatin has dissolved.
Mix well and refrigerate for four hours or until firm.
Prepare the way of Turkey Breast:
Cut the smoked turkey breast into very thin slices.
Put the stuffing of apple puree in turkey slices
Arrange on a large platter of lettuce leaves
II - Option
Rolls of turkey breast
Filling ham pate:
l cup (tea) ham pâté
2 cups (tea) cooked chicken and ground
l cup (tea) of dark raisins or
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated onion, discard the juice
l cup (tea) of chopped green olives
2 tablespoons (soup) of chopped parsley
2 tablespoons (soup) of catupiry cheese (optional)
l pinch of grated nutmeg
Way of preparing:
Mix all the ingredients
Open the turkey breast slices, place a spoonful of the filling shallow soup
Make the stuffed rolls.
Arrange the rolls of turkey breast on a platter and around lettuce leaves thinly chopped up and cherry tomatoes.
Smoked turkey breast
Stuffing III
l great smoked turkey breast
Icing for grapes:
l kilogram of white grapes Italy
4 egg whites sterilized without knocking, or spend the dissolved gelatin
l cup (tea) of refined sugar in the blender
Farofa of Fruits and Vegetables:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
1 cup (tea) of dark seedless raisins
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of crushed crackers or
2 cups (tea) corn flour, or
a cup of tea manioc flour and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. nuts coarsely chopped or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 tablespoon (soup) salt
Way of preparing:
Fry in oil, celery, onions, carrots, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Grapes Glaçadas
Wash the grapes dry on paper towels
Skip grapes in clear without knocking, then sugar, allow to dry
Use pasteurized clear.
To serve:
Place a dessert plate
two or three slices of smoked turkey breast
l bunch of grapes glaçadas and in the center a little manioc flour
Distribute well the three ingredients in small plate
Serve as input
sábado, 28 de novembro de 2015
Turkey Breast With Cheese Sauce and Sweet Farofa - II Options
Turkey Breast With Cheese Sauce and Sweet Farofa - II Options
Ingredients
1 large smoked turkey breast
sliced into very thin slices
Cheese sauce:
I - Option:
1 small catupiry cheese box
100 g. grated Parmesan cheese
100 g. of pecorino cheese, or gorgonzola
1 can of cream with serum
1 cup of kirche (cherry brandy) or white wine
1 tablespoon (soup) shallow butter
1 tbsp (tablespoons) finely chopped fresh basil
3 tablespoons (soup) of chopped parsley, put before serving the dish
How to prepare the cheese sauce:
Hit the mixer the cream cheese cheese with sour cream, butter add the grated parmesan cheese and gorgonzola.
If it becomes too hard to add more cream.
If it gets too soft add more grated Parmesan cheese until it forms a thick cream.
After the cream cheese is ready, add the basil and Kirche.
Keep the cream cheese in the refrigerator, covered with plastic wrap until ready to serve.
Serve so the Turkey Breast:
It can serve all cold, i.e. (turkey breast, and the cheese sauce) or hot see below.
Notice:
I prefer to serve cold here in São Paulo (Brazil) is very hot during the Christmas season.
To Serve Peru Hot Chest:
Place the turkey breast in a greased refractory butter, go arranging a layer of slices of turkey pastrami, another sauce, until finished.
The last layer is molho.e put up grated Parmesan cheese.
Bake gratin in oven preheated weak l50 ° C to blush
Before serving sprinkle chopped parsley and drizzling.
Note:
You can use turkey breast, chester, chicken, smoked.
Option II:
White Sauce II:
2 cups of hot cow's milk
2 tablespoons wheat flour
2 tablespoons full of butter
How to prepare the white sauce:
Bring a pan to the fire, put the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If you do not practice mix the milk out of the fire.
If you want you can add 2 tablespoons grated Parmesan cheese soup
* You can substitute half of cow's milk for heavy cream *
You can also bake gratin
Crumbly sweet
Ingredients:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely optional or
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of ground salt biscuit or
2 cups (tea) cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
Way of preparing:
Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Note:
Serve separate crumbs.
Ingredients
1 large smoked turkey breast
sliced into very thin slices
Cheese sauce:
I - Option:
1 small catupiry cheese box
100 g. grated Parmesan cheese
100 g. of pecorino cheese, or gorgonzola
1 can of cream with serum
1 cup of kirche (cherry brandy) or white wine
1 tablespoon (soup) shallow butter
1 tbsp (tablespoons) finely chopped fresh basil
3 tablespoons (soup) of chopped parsley, put before serving the dish
How to prepare the cheese sauce:
Hit the mixer the cream cheese cheese with sour cream, butter add the grated parmesan cheese and gorgonzola.
If it becomes too hard to add more cream.
If it gets too soft add more grated Parmesan cheese until it forms a thick cream.
After the cream cheese is ready, add the basil and Kirche.
Keep the cream cheese in the refrigerator, covered with plastic wrap until ready to serve.
Serve so the Turkey Breast:
It can serve all cold, i.e. (turkey breast, and the cheese sauce) or hot see below.
Notice:
I prefer to serve cold here in São Paulo (Brazil) is very hot during the Christmas season.
To Serve Peru Hot Chest:
Place the turkey breast in a greased refractory butter, go arranging a layer of slices of turkey pastrami, another sauce, until finished.
The last layer is molho.e put up grated Parmesan cheese.
Bake gratin in oven preheated weak l50 ° C to blush
Before serving sprinkle chopped parsley and drizzling.
Note:
You can use turkey breast, chester, chicken, smoked.
Option II:
White Sauce II:
2 cups of hot cow's milk
2 tablespoons wheat flour
2 tablespoons full of butter
How to prepare the white sauce:
Bring a pan to the fire, put the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If you do not practice mix the milk out of the fire.
If you want you can add 2 tablespoons grated Parmesan cheese soup
* You can substitute half of cow's milk for heavy cream *
You can also bake gratin
Crumbly sweet
Ingredients:
l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely optional or
l cup (tea) raw carrots grated in the large drain
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of ground salt biscuit or
2 cups (tea) cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt
Way of preparing:
Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
Note:
Serve separate crumbs.
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