Green cabbage soup - + photo Flower

Green cabbage soup - + photo Flower

ingredients:

1 cabbage cooked in average flower bouquets
½ liter of cow's milk or necessary, may use other types of vegetable milk. (See below).
1 tablet crumbling vegetable broth
1 cup (tea) (tea) chopped parsley stem, beaten in a blender with ½ cup cold water. Then strain it.
1 tablespoon (soup) filled with corn starch (cornstarch) dissolved in a little cold water.
½ grated onion and 2 cloves of garlic (if old) remove the core + 2 tablespoons (soup) of oil (optional)
Other Milk Options:
You can replace cow's milk with yam milk.
Peel 4 units and puree in a blender with half a liter cold water or necessary, strain.
You can use diluted coconut milk
Almond milk or other nondairy milk
Notice:
The vegetable milk can be used in the preparation of sweet rice, hominy and other sweet dishes.

You can substitute vegetable broth for onions, garlic and sauteed oil.

Way of preparing:

Beat ¾ cauliflower in a blender with milk vegetable broth and cornstarch.
Separately beat the parsley stem with cold water, strain
Bring the mixture to heat the blender with the juice strained parsley, stirring constantly until thickened.
If it is too liquid add more cornstarch dissolved in cold water
If you can put the onion and fried garlic with 2 tablespoons oil instead of vegetable broth.
Serve mode:
Put the soup in a deep dish supported with shallow dish, place a few pieces of cauliflower bouquets and chopped chives in rodelinhas, or chopped parsley.
Serve hot.

C P O N A T A + F t s

C P O N A T A + F t s

Berinjelas- Caponata - antipasto (vegetarian)
(Italian dish)
ingredients:
3 a4 eggplants medium with or without the peel cut into strips of 1 (one) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of grated, chopped celery, thinly sliced
1 cup (tea) only white part of leek cut into rodelinhas
1 cup (tea) of chopped parsley with stems
1 cup (tea) onion, thinly sliced
1 cup (tea) black olives pitted or (200gsm).
1 cup (tea) or to taste seedless raisins
½ cup (tea) snoubar (pinholes)
2 tablespoons (soup) and full of capers

Spices:
1 cup balsamic vinegar
½ cup extra virgin olive oil
salt to taste in moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch of ground cloves
Way of preparing:
Put in layered form:
The eggplant peppers, leeks, celery salt already in shape, sandwiching the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the rest of the ingredients.
Then pour the vinegar and oil, mix well.
Cover with foil form.

Bake preheated 180 ° C for one (1) hour or two, i.e., until the eggplants are cooked.

hot or cold serving. As antipasto - (first course).

Serves to accompany pasta (pasta).

Fits afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you can put ½ teaspoon sugar or honey.
I do not put neither sugar nor honey.
I leave the peeled eggplant sauce for 1 hour, do not put salt or vinegar, takes all the acidity.

Roast chicken pieces with Poleta + Photos

Roast chicken pieces with Poleta + Photos

ingredients:

2 kilos of thighs and drumsticks whole

Spices:

2 shallow tablespoons salt
2 handful of dried oregano (rubbing hands before using)

Other Ingredients:

1 can not chilled white beer or
2 bouillon tablets dissolved in one glass of water

Way of preparing:
Do not remove the chicken skin that serves to moisture in the meat.
Serve with skin, remove the skin each person on your plate.
Wash the chicken pieces, no season
Place in a deep way with the beer and the broth already dissolved with two tablespoons of cold water and oregano.
Do not cover the form with aluminum foil, which brings together a lot of water
Bring to a preheated moderate oven 180 ° C for 40 to 60 minutes, or until cooked, lightly browned.
Half the time, turn the pieces, if dry add another half can of beer.
Option II:
Remove any skin and some fat from chicken pieces, leaving the meat to the bone.

Leave baking until it with a little broth, not bake too that dries out.
Serve mode:

I -Option:
Serve with polenta and vegetables cortadinha endive type, endive among others. and tomato.
Option II:
Serve with baked potatoes in half matches and also cooked carrots cut into slices, sprinkle enough salsa to put up
If you can fry the potatoes after cooking
 

Polenta Traditional Picture
ingredients:
1 cup cornmeal
1 cup of cold water to wet cornmeal
4 cups boiling water
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt.
Way of preparing:
Place the cornmeal in a medium saucepan, add cold water, mix well, add the oil and salt.
With the other four (4) glasses of water lead to the fire until it boils.
Place a glass of boiling water and mix the wet cornmeal.
Bring to heat until it starts to thicken, go adding the rest of boiling water slowly and slowly.
"If you do not practice, every time you put boiling water, turn off the heat and mix well, return to heat, stirring constantly with a high cable spoon."
Do this procedure up to finish all the water, until a homogeneous mass. Bring the fire to cook.
I - Option:
You can leave in the same pan, put a long spoon between the lid and the pot, low heat for 40 'minutes, stirring occasionally.

II - Option:

Place the whole mass of polenta in the pressure cooker, close.
Lift the pin and so sizzle, lower the pin and also the fire (weak fire), leave cooking for 20 'minutes.
Turn off the heat and only take prompt polenta after he left gangbusters.
Pass to a platter of clay or earthenware or stainless way.
Allow to cool a bit for her to stay pretty tough.
Accompanies roast chicken or roast beef with tomato and lettuce salad, cherry tomatoes and grated carrot in the large drain, or the unit to be very thin.
Note:
The measurement of cornmeal, can be measured with one (1) small bowl.
The water is always five (5) times longer than the cornmeal.
Watch as the ingredients.
This recipe gives just right if you follow the above procedure.
Suggestion:
In the morning you can eat polenta with coffee with milk, it is delicious hot, grandmother taste.
You can serve polenta topped with tomato sauce and grated cheese on top.

Eggplants Italian Stuffed + Curd - Photos

Eggplants Italian Stuffed + Curd - Photos

ingredients:

6 medium eggplants cut raw in half
dug with a spoon (soup)

Filling:

½ kilo of beef (duckling) ground twice
3 tablespoons corn oil
3 big, fat eggplants, cut into small cubes

Spices:

300 grams. grated onion or chopped and drizzling
2 bouillon tablets (optional)
1 tablespoon (soup) shallow salt
2 tablespoons (soup) dried oregano
2 tablespoons (soup) chopped fresh basil
1 teaspoon (tsp) fresh ginger, grated
1 tablespoon (coffee) pepper finger girl seedless
finely chopped or 1 teaspoon (soup) pepper sauce
1 pinch of grated nutmeg (optional)
1 pinch of cinnamon (optional)
1 pinch of ground cloves) optional)
1 pinch of ground bay
½ cup (tea) of grated Parmesan cheese, or to taste
1 cup (tea) chopped fresh parsley (leaves and stems)
½ cup chopped fresh mint leaves
1 leek only the white part thinly sliced
2 stalks of celery scraped, cut into thin slices
Other Ingredients:

1 cup of vinegar to take the bitter of eggplants

Roof:
I - Option:
100 g. grated cheese for sprinkling over the eggplants or

II - Option:

300 grams. musarela sliced ​​(optional)
300 grams. sliced ​​ham (optional)

III - Cover with homemade tomato sauce

Way of preparing:

Wash eggplants, cut the stalk, open in half, lengthwise.

With the help of a tablespoon, scoop the eggplants, to take almost all the kernels.

Leave half centimeter pulp, with the husk, i.e. all around.

Place in a bowl the pulp and in another bowl the skin of eggplants, cover with water, salt and vinegar, let stand for 30 minutes to take the bitter, drain and set aside.

Place two large pots with water on the fire.

Once boil, throw in the first pot, leaving the pulp cooking 20 minutes, or until softened. It is cooked when changes color. Do not forget to put together the other three eggplants cut into cubes.

Drain the eggplant in a colander, after cooled, squeeze out until all excess water.

Do the same with the boat of eggplants, drain and dry with paper towels ..

Be careful not to overcook the shells that are too soft.


If you can cut raw eggplants in half, soaking in brine, then cook with water.
Once cooled, remove the pulp with a spoon of soup.
"I prefer to do with raw eggplants."

Mode Prepare the filling:
In a large saute pan meat with broth in the oil until golden brown, stirring constantly to prevent burning.
In another pan fry the celery after the leek and onion until wilted.
Put everything in the pot of meat already cooked well, also add the pulp of the eggplants well espremidas.Vá mixing and stirring with a spoon long handle. Finally the seasoning:
Oregano, pepper, nutmeg, ground cloves to ginger, cinnamon powder. Without adding water.

When almost ready, that is pretty consistent, add the chopped fresh herbs: parsley, mint and chopped basil and tots finally the grated cheese. Do not put your herbs before, always at the end.
If you prefer you can put grated cheese in the filling and over as well.

I - Option:

Put quite filling the halves of eggplant shells, sprinkle on top with grated cheese or slices of musarela.

You can then serve or lead to moderate oven 180 ° C gratin by 15'minutos maximum

If you can lead to heating by microwave for 5 'minutes each.

II - Option:

If you can put sauce thick tomato over the stuffed eggplants, sprinkle grated cheese, then take the average oven 180 ° C for 15'a 20'minutos.


III -Option:

Cover the eggplants with a slice of ham and two slices of musarela. Bake gratin.
               
Decorate the platter with whole lettuce leaves and chili flower, red, green and yellow, and pepper flower, see model in Blogs.

Accompanying homemade cheese or white rice and watercress salad.

Pepper flower finger girl.

Threading pepper on each toothpick after sticking in a medium potato or onion, so that it covers the entire back.
Cut down a thin slice so that it is firmly in place.

Homemade cream cheese

ingredients:

500 g. chopped fresh ricotta into small pieces
200 g. margarine in tablet, cut into pieces
250 ml of boiled milk and hot
1 level tablespoon salt

Way of doing:

Boil the milk in a medium saucepan, throw the margarine pieces and let it melt.
Turn off the heat add the ricotta.
Place half of the mixture in the blender, hit by 5'minutos, then go slowly adding the remaining ingredients until finished.
Place the salt, make the beat for more 5'a 10'Minutos or until a very uniform cream without lumps.
Place glass jars with screw-capped or capped Tuperware white, lead to the refrigerator for 12 hours, or until set.
If you can change the flavor of the cheese by placing, olives, anchovies, ground pickes, or spiced baked eggplants or red pepper or fresh herbs, parsley, mint, basil and chopped oregano choosy.
After the stuffed eggplants without the cheese, you can freeze open.
freezing:
Place the filled in an aluminum eggplants, with a space between them.
Once frozen, remove the eggplants, go to a plastic bag, place one on top of another puncture the bag to exit the air.

If you can put in cardboard trays with two units on top cover with plastic wrap, validity 3 months.

Zucchini Stuffed With Meat and Rice + Seasoning Nonna + Photos

Zucchini Stuffed With Meat and Rice + Seasoning Nonna + Photos

ingredients:
4 to 6 courgettes medium (Italian)
3 cups (tea) of ground beef
 1 ½ cups raw rice washer drain, let it dry in the colander.

For every 2 cups of half ground beef is rice
(1 cup (tea).
Spices:
1 onion large grated
1 tablespoon (soup) salt
1 tablespoon (coffee) seasoning Nonna (optional)
1 cup (tea) of salsa with chopped stem, or to taste
1 or 2 tablespoons (soup) of chopped fresh mint
1 pepper finger girl seedless without white ribbed
finely chopped as fine as possible, or hot sauce to taste
Put the spice of nonna not put another pepper
Sauce :
1 cup (tea) of grated onion
1 cup whole dried apricots or 1 tablespoon honey
2 celery stalks cut into thin slices
1 leek cut into thin rodelinhas
1 liter of homemade tomato sauce, or 1 can of ready sauce
using dilute sauce with two cans of water.
1 tablespoon salt.

Prepare the zucchini mode:
Wash the zucchini. If you are injured or imperfections, scrape with a knife. Wash again.
Cut the zucchini into two pieces, removing the stem and cut the bottom so that it is standing.
Dig with a small spoon to remove the core. To reserve.
Prepare the meat mode:

In a large bowl place the ground beef rice washed and well dried, add the onion, pepper, salt, parsley and mint bites, the spice of nonna.
"(The spice of nonna replaces pepper)"
Mix all the ingredients.
Let stand in refrigerator covered with film paper for an hour.
The courgettes are raw.
Fill the zucchini so do not get too tight.
Do not forget that the rice grows after cooked.
If you very filling it bursts.

Mode Prepare the sauce:
Fry the celery in the middle of cooking add the leek and onion. Leave the heat until the onion is wilted.
Add the tomato sauce with a little water, and salt, leave the fire until a well-cooked sauce. Let cool.
Place the sauce in a medium saucepan go distributing the stuffed courgettes so that it is a side by side, covered with sauce.
Add the apricots sauce or honey.
Leave the fire until the courgettes are cooked, that is, and rice should be well cooked.
Can Serve with eggplant paste that is on blogs and pods cortadinha shanks. And lettuce salad with cherry tomatoes and grated raw carrot. Accompanies yogurt or cottage cheese.

 Tempero da Nonna

ingredients:

1 tablespoon (soup) spicy paprika or pepper
1 tablespoon (soup) or (tsp) nutmeg
1 tablespoon (soup) of powdered ginger
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) of ground cloves
1 tablespoon (coffee) of ground bay

Way of preparing:

Mix everything and store in a glass with tightly closed screw cap, where there is no light and moisture, or place in tightly closed weak small. Do not store in the refrigerator.

When using the first time put only a pinch of this spice.
Then gradually increase the amount until you get used to it.

Put in pasta sauces, meat, poultry, fish, soups etc.

Rice Pudding + VI - Options

Rice Pudding + VI - Options
I Option:
Simple Sweet Rice:
2 cups (tea) of washed raw rice
4 cups (tea) cold water
1 cinnamon stick
6 cloves of India
Other Ingredients:
1 liter of cow's milk or long-life
1 cup (tea) sugar or
½ cup (tea) of sweetener powder own oven and hob.
Way of preparing:
Place in a large pot the rice washed with cold water, spices lead to fire up dry.
After the cooked rice and add cow's milk and sugar, lead to heat for 10 minutes.
Remove the cinnamon cloves, pass to a wide and low refractory, sprinkle cinnamon powder.
Option II:
Sweet Rice With Condensed Milk:
ingredients:
2 cups (tea) of washed raw rice
4 ½ cups (tea) cold water
1 stick 5cm cinnamon
6 cloves of India
2 ginger slices (optional)

Other Ingredients:
1 liter of cow's milk or long-life
1 can of condensed milk
2 to 4 tablespoons (soup) of sugar or
½ can of condensed milk
Way of preparing:
Place in a large pot, rice water, cinnamon, cloves and ginger.

Bring to heat until almost dry water.
Then remove the cinnamon, cloves and ginger, let cool.

Put the pot of cooked rice condensed milk and cow's milk and sugar.
Lead to fire again for 15 'to 20' minutes, i.e. until it becomes a creamy.
If dry too add more cows milk, continue the process.

Once ready to pass a shallow wide bowl.
Place over a plastic crochet washcloth and washed and dried. Sprinkle over cinnamon.

After this procedure, take the washcloth carefully.
See that was the design of the income of crochet.

If you are not washcloth sprinkle cinnamon on top

III - Option:
1 coconut milk glass
Make the previous recipe and add the coconut milk glass.
Add the second recipe coconut milk with cow's milk and condensed milk, bring back to the fire, to take taste.
IV - Option:
gems:
Adds in the third recipe, 3 beaten egg yolks, along with the other ingredients of the first recipe, take the fire to cook the yolks.

V - Option:
Peanut:
Add the first recipe one or ½ cup (tea) and roasted crushed peanuts, mix well, take the heat for 10 minutes,
VI - Option:
Coconut milk, and fresh grated coconut:
Place the first recipe 1 glass of 200 ml of coconut milk, and adding 50 to 100 grams. grated fresh coconut or dry hydrated, take the heat for 10 minutes.

Did you notice that has five different ways to make rice pudding.
Option I: Cow milk with condensed milk
Option II: Cow milk with condensed milk and coconut milk
Option III: Cow milk with condensed milk and egg yolks
Option IV: Cow milk with condensed milk and peanut
Option V: Cow's milk, condensed milk, grated coconut
   
For June Festival:
Serve in cups with disposable lid.

Brigadier Diet and Condensed Milk

Brigadier Diet and Condensed Milk

1 ½ cups (tea) preferably skimmed milk powder
1 cup (tea) of boiling water
½ cup of tea) of skim milk
1 tablespoon (soup) of light margarine
2 tablespoons (soup) of sweetener powder own oven and hob
3 chocolate (soup) of chocolate or cocoa powder diet
25 grams. grated chocolate milk diet
50 grams. chocolate granulated powder diet
Way of preparing:
Blend powdered milk, cow's milk, boiling water, margarine sweetener and cocoa.
Place the mixture in the blender in a saucepan, bring the fire to boil, without taking fire, pour the grated chocolate, mix well, stir to the point of releasing the bottom of the pot.
Remove from heat, go to a dish let it cool as well, or refrigerate until very firm.
Butter hands and make balls the size 30, 60, 90 grams each.
After the ready balls, pass the granulated chocolate, place in paper cups.

Condensed Milk Diet

1 cup (tea) milk powder
½ cup (tea) of boiling water
½ cup (sweetener tea powder itself to oven and stove
1 tablespoon (soup) of light margarine
Way of preparing:
Beat all ingredients in a blender for 5 '8' minutes.
Use preferably the next day it gets better.