Simple Gnocchi with Tomato Sauce + Tips

Simple Gnocchi with Tomato Sauce + Tips

I - Option:
Ingredients:

Simple Gnocchi:

1 pound of steamed potatoes with peel, or cook in the microwave inside transparent plastic bag with six tablespoons of (cold soup) water, tie the mouth, stick in several places
See more details of the recipe on my page.
Use the potato arterix pink color

Other Ingredients:

4 tablespoons of wheat flour, or what is needed, until the point of rolling
1 teaspoon of salt
1 tablespoon butter or margarine
2 large eggs,
50 grs. Of grated Parmesan cheese

Way of preparing :

Thoroughly wash the potatoes with peel to remove all the ground, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to run out of water, or very small potatoes that are drier or potatoes suitable for gnocchi.

You can use the aluminum rice drainer to cook the potatoes.
After the cooked potatoes, remove the peel while it is warm by pulling the skin by the sides, pass through the potato masher or in the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:

Tips and Secrets of Chef:
Put in a bowl, the potatoes squeezed, add the butter mixture well carry the refrigerator covered with film paper or dishcloth well cleaned for 30 minutes.
 Then add the salt, the eggs, one at a time, the grated cheese and finally the wheat flour gradually, mix well, until the point of rolling.
Tips:
Do not put too much flour that gets too hard.
Modeling:
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi about 1 centimeter, and lightly sprinkle with flour, put in a clean floured dishcloth
For cooking :
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
When you boil slowly pour the gnocchi, lower the heat.
When they rise they are cooked, leave, leave another 2 minutes.

Remove and see if you are already in the right spot.
Testing:
If you want you can do a test with 3 to 5 gnocchi, to see the right point.
If it is soft add more grated cheese and equal parts wheat flour.
If you put too much flour, the gnocchi will be hard.
II Tips:
If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.
After that he tested the dough and it worked.
Do the same as above.
Recapping:
When they are cooked they come up, let it cook for another 2 minutes.
Once cooked remove the gnocchi and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve hot with roasted meat or chicken.
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.

I Tomato Sauce with Meat:

500 grs. Ground beef
500 grs. Of grated onion or to taste is the same amount of meat, serves to give consistency to the sauce
1 liter of homemade tomato sauce, or
1 can of industrialized sauce with
3 cans of cold water
4 tablespoons corn oil
2 tablespoons (soup) of industrialized onion cream, or broth. )optional).
1 tablespoon oregano add after the sauce ready
1 teaspoon of salt, if add onion soup or broth excluding salt.
2 tablespoons of broth (optional)
1 piece cinnamon stick, put only 5 'minutes before finishing the sauce, then discard

Note:
Can be served only with homemade tomato sauce or white sauce.
See on my page the two recipes

I'm posting yesterday's recipe, for which reason it only came out on Blog Brasil because it's too long.

Gnocchi Sympathy + Boss Tips

Gnocchi Sympathy + Boss Tips

Every day on the 29th of every month is the day to eat luck gnocchi.
Ingredients:

NICKET SYMPATHY:

Sympathy - "On the 29th of each month", at lunch or dinner, put a note (money) under your plate, ask for a favor, do not tell anyone what you asked for.
Save this money until the 29th of next month, inside the purse, or pocket without commenting with anyone.
Then take the money (note) in the church of your devotion, thanking you, even if you have not yet received grace.
If you have faith your grace is already on its way.

 Curiosity:

In the old days people used small potatoes to make gnocchi, and that's how they wrote it.

Why did they claim that the smaller potatoes had less water, used little flour and did not get hard.

Today with so much research, we already have the special potato to make gnocchi, which is the pink color (asterix) do not know the right commercial name.
When you are reading you may already have another potato more current to make gnocchi, (more dry).

Chef Tips:
Cooking the potatoes Squeeze Place the butter to bring the refrigerator to for 30 'minutes, then add the other ingredients.
See the Simple Gnocchi recipe
Since mode with the frozen ingredients takes less flour. And the gnocchi do not get tough.

Massa Francesa - For Confectionery Professional Eclair - Chocolate Pumps Tips and Secrets

Massa Francesa - For Confectionery Professional

Eclair - Chocolate Pumps Tips and Secrets

Massa Francesa - For Confectionery Professional

Ingredients:

1 kg of special sifted wheat flour
1 liter of cold water
700 grs. Of vegetable margarine in a bucket without salt
30 fresh medium eggs of 30 to 40 grams each
2 tablespoons of sugar
1 pinch of salt

Way of preparing:

Put a large saucepan over the heat with water and margarine.
When the water boils and the margarine is melted, add the salt and sugar then the wheat flour in a single time, without turning off the heat, stirring quickly as a spoon of high wire, until well blended.
Let it cook for 10 '(ten) minutes, stirring constantly with a wooden spoon, or until it loosens from the bottom of the pan, getting a ball.
Remove the dough from the fire, let the heat a little loose, and with the dough still warm, add the eggs one at a time, mixing with the hands, until the eggs are finished.
Mix well with your hands or with a spoon of high stick until you reach the point.
The point of the dough is, when you pick up a portion on the hands by pulling up on the dough, it does not fall, forming a wire at the tip of the dough, or at the end of the mixer.
Put the dough into a large flat beaker
Tips:
The mass grows a lot, when put into shape leave a distance twice the size of the pump,
Make 2 centimeters (carolines) or eclair (pumps) 5 centimeters long and 2 centimeters wide.
You can make a large thread with the Eclair mass with the bag of confection.
Place the roasting thread into a hole-shaped center, stuffed with dulce de leche, or dulce de leche with chocolate.
If you want to beat the dough in the mixer with the racket, do the same procedure in the manual mode.
To put the eggs see the change of mass. The eggs are placed one at a time, until you reach the point of wire, at the end of the racket of the mixer.
Bake in preheated hot oven 200 º C, po 20 'or 30' minutes.
Some people usually lower the fire as soon as the bombs grew, after 10 minutes.
SECRET:
Do not open the oven while it is roasting, which mass lowers, that is, wilts.
Do not put butter in place of margarine as the dough gets greasy.
After Baking:
After roasting it is golden brown, remove from the oven, let cool in a place without drafts, covered with a clean dry napkin, not to wilt.
After cold, wipe the excess mass, or some defect, with the knife.
II Tips
Open the pump in half lengthwise without separating the parts. Or with the nozzle of the stuffing stuck to the side of the length.
Then place the filling, with a teaspoon, smooth it well.
Or with the stuffing spout stuck on the side of the length.

Finally cover with the noble chocolate syrup, bring the refrigerator to dry.
Remove from the refrigerator, make the friezes according to the color of the cover.
Coverage - Secure the pump in the left hand, and with the right hand pour the warm melted chocolate with the aid of a ladle.
Test the Chocolate Temperature:

Test the temperature of the chocolate by putting a little under the lips, when cool return the chocolate pot in the water bath with the boiling water and the fire off, put a little oil (not olive oil) on the cover to tune the chocolate.
 
To make the friezes - Use a small bag of butter paper, fill with melted chocolate, cut a little tip to get the chocolate thinly.
The candy bomb with chocolate, the friezes are made with dark chocolate.
The candy pump, the friezes are made with white chocolate.
The other fillings make the friezes according to your taste.
The mass of the pump is 30 grams, the filling is 30 to 40 grams, and the coating 10 grams.
The balls filling and topping to taste.
The thread is stuffed with dulce de leche or whipped cream.
You do not need to cut the thread for filling, to drill in several places, with large smooth beak and the bag of confectionery.
The amount of the filling of the thread is to taste.

Decoration:

Decorate over the pump with whipped cream and sprinkle dark granulated chocolate, or chocolate shavings, made with the round candy cutter.
Note:
If you are not professional, divide the amount into four parts.
When doing it for the first time make small amount to test your oven.

Options + Cooking Secrets and Tips

Options + Cooking Secrets and Tips

See below how to boning chicken.
Ingredients:

1 whole chicken or whole chicken
1 whole large chicken breast

Filling:

1 cup of cooked chicken gizzard, cooked and ground
1 cup cooked and ground chicken liver (optional)
1 cup tea) cooked chicken or ham
1 cup grated onion or minced onion
1 cup of tea with parsley
½ cup finely sliced ​​green chives
1 cup chopped green olives
½ cup of tea
100 grs. Chopped fried bacon
4 boiled eggs chopped small
2 to 3 cups (tea) corn flour
2 tablespoons beef broth

Spices:

2 tablespoons freshly minced mint
2 tablespoons chopped fresh basil
2 tablespoons dried oregano
1 tablespoon (shallow) pepper finger of seedless seed and without the pricked ribs
1 teaspoon grated ginger
1 tablespoon salt (salt)
1 pinch of ground cloves (optional)
1 pinch of cinnamon powder (optional)
1 pinch of nutmeg (optional)
1 pinch of spicy paprika or black pepper.
Note:
Air fresh herbs calculates 1 or 2 tablespoons of (shallow) soup or to taste.

Way of preparing:

Wash the chicken thoroughly and dry on a napkin, bone.
Or ask the butcher to do this procedure above.
Open back

Put on the back or chest of the boned chicken a whole raw chicken breast, sprinkle a little salt and oregano.
How to prepare the filling:
In a large saucepan place the oil with the bacon, let it fry well, remove the bacon, add the onion let the fire until wilting, then add the gizzard, the liver, the chicken meat already cooked and ground, the broth of crumbled meat And leave on the fire for 10 minutes or so.
After the filling is ready add the chopped olives, the cornmeal gradually, stirring well to remain a homogeneous mass.
Finally salt, mint, basil, oregano, ginger pepper, walnut, nutmeg, clove, cinnamon, and chopped parsley.
If it gets too dry add more oil or a little water.
If you want the farofa to be moist, put a little water or oil.
Allow to cool before filling.

Stuff the chicken, put it in a high shape, with a large glass of beef broth, or 1 can of non-alcoholic beer.
Bring to bake 150 º C for 40 'minutes for each pound of meat, or until blush.
Be careful not to bake too much to dry

You can roll the chicken like rocambole.

II Option:
Whole Chicken:
If you prefer to bake the whole chicken with the bones.
Put the stuffing, fasten the feet with cotton string.

Spread oregano over chicken, cover with aluminum foil, bake for 1 or 2 hours, depending on the size of the chicken ..

Baking Mode:
Calculate 40 'minutes for each pound of meat.
Bake in a preheated 150 º C oven for about 2 hours or until blush.
20 minutes before removing the chicken from the oven, remove the foil, leave to brown, without increasing the temperature of the oven.

Serve on a platter decorated with lettuce leaves.
Accompany mashed potatoes, or potatoes soutê.

Lettuce salad with tomato, onion palm black olives or cooked vegetable salad, potatoes, chuchu, carrots, potatoes, broccoli, cauliflower and others.

Note:

Potato souté is boiled potato cut into pieces, passed in butter, with salt and finally chopped parsley.
How to Bonanza Chicken:
Rinse well the chicken in running water and lemon juice, season with salt, pepper to taste, oregano, after opening season the inside again.
Cut the tendons of the chicken thighs and remove the bones from the thigh and also from the thighs.
Then lift the skin from the chest and very carefully, go passing the knife close to the bones of the chest and back of the chicken to remove all bones.
Save the bones to make a broth for soup.
After boning the chicken, open it in the back.
Cut your thighs by opening the front
The chicken should stay kind of a large, well-opened blanket.
See in my pagiuna Cooking Tips and Secrets

Cake Mousse Passionfruit Mousse - II Pasta

Cake Mousse Passionfruit Mousse - II Pasta

Ingredients

I - Biscoito Maisena Pasta
200 grs. Biscuit type crushed mastic not very thin
100 grs. Chopped milk chocolate
100 grs. Chopped half bitter chocolate
1 tablespoon rum, brandy, or vanilla essence
II - Weffer Biscuit Dough:
3 packets of crushed Weffer biscuit flavor to choose strawberry, chocolate, vanilla, or dulce de leche.
200 grs. Of butter at room temperature, does not serve margarine
How to Prepare Mass II
Grind the biscuit in the blender or processor, then throw in a large bowl and deep, add the butter to small pieces at room temperature.
Mix the butter with the biscuit flour by squeezing with your fingertips until it is homogeneous.
The point of mass is to put a portion in the hand, tighten, if it is firm and damp it is in the right place.
Line the bottom and sides of a false bottom shape, that is, with removable rim.
Squeeze the dough on the sides of the shape, so that, do not get too thin, not to break.
The rest of the dough place in the center of the form go hitting with the back of a spoon and pressing with the hands.
Place the passion fruit mousse filling, bring the refrigerator until it hardens.
Passion fruit mousse
300 grs. Fine white grated chocolate
1 can of sour cream with whey
¾ cup of concentrated passion fruit natural juice.
1 teaspoon (gelatin) colorless powdered gelatin without moisturizing flavor with 5 tablespoons of cold water then dissolve in a water bath or microwave for 30 seconds
3 tablespoons cold water
3 egg whites beaten (pasteurized)
3 tablespoons (soup) well filled with icing sugar, or plain sugar.
If using refined sugar hit the blender
Roof:
½ cup of cold water
½ cup of sugar
¼ cup (tea) concentrated passion fruit juice
1 tablespoon corn starch (cornstarch)
1 teaspoon of glucose
2 teaspoons of passion fruit seeds, put on top of the cover
How to Prepare Mass I
Grind the cookie in the blender or processor. To reserve
Melt the two chocolates the half bitter chocolate and the milk chocolate in the water bath
Mix the melted chocolates with a large spoon to the crushed biscuit, when well mixed, go squeezing the dough with both hands until a homogeneous mass is obtained.
With this farofa lining the bottom and sides of a removable rim shape.
Put some of this farofa in your hands and squeeze on the edges of the shape all the way around, whatever remains spread in the center of the shape, tighten well with the hands, then the sides of a spoon.
Bring the dough alone to roast for 5 'to 10' minutes. Oven 160 º C.
Allow the dough to cool and spread the filling.
Finally the coverage
How to prepare the filling:
Melt the chocolate with the cream. Then add the dissolved and hot gelatin, the passion fruit juice, the egg whites mixed with the sugar beaten in the blender to be thin.
How to Prepare for Coverage:
Mix all the ingredients of the
Except for passion fruit seeds that lay only 2 minutes before being removed from the fire.
Bring the cover over the heat until cooked to the corn starch.
After it is warm pour over the pie, already with the filling, spread well let it drain naturally.
Bring to the refrigerator for 4 to hours.

Suggestion For Easter - For Those Who Do not Like Cod

Suggestion For Easter - For Those Who Do not Like Cod
Loaves of Flounder IV Different Fillings

Ingredients:
½ pound of sole
Season with salt only.

I- Option:
Filling:
Stuff with thin slice of mango and a black plum without the open pit, cashew or Brazil nuts chopped coarsely, parsley to taste.

Way of preparing:
Lightly salt the sole
Stuff with a thin slice of mango, a black plum without the open pit, coarsely chopped cashew nuts
Wrap the sole, water with olive oil.
Place on a square of 20x20cm aluminum foil to make the bundles.
Bake at 180 º C for 10 '15' minutes, or until roasted.
Be careful not to bake too much.
To serve, place the chocolates on the plate.
Accompany rice or boiled potatoes watered with olive oil
Watercress salad with cherry tomatoes and onion cut into thin slices.
II Option:
Filling:
You can stuff it with capers, chopped parsley and a small raw shrimp, or shredded Kani Kama.
III Option:
Filling:
1 cup chopped parsley or whatever
½ glass of capers
IV _ Option
1 banana cut into two pieces, parsley to taste black plum without the lumps.
Make all the bundles the same way as the first option.
Note:
Make all the bundles the same, changing the filling.

Chocolate Fondue With Fresh Fruits

Chocolate Fondue With Fresh Fruits
Ingredients:
½ pound of noble chocolate half bitter grated or chopped very well
1 can of sour cream, with whey
4 tablespoons of honey, or
4 tablespoons (sugar) sugar or sweetener powder
(Own for oven and stove).
4 tablespoons (brandy) of brandy, or cocoa liquor
Other Ingredients:
500 grs. Of whole strawberries without the sheets washed, then dry with paper towel.
500 grs. Diced apples or strips washed and well dried.
500 grs. Of grapes Italy
500 grs. Various fruit cut into strips or cubes: melon, papaya, pineapple in pieces, orange slices without skins, Kiwi, pear, bananas etc.
Way of preparing:
Chop the chocolate on a board with a large serrated knife or grate in thick drain.
Melt the chocolate in a water bath according to the instructions below.
Place the chopped chocolate in a very dry refractory. Book it.
Bring another pan to the fire with cold water when it starts to form balls, the temperature is 90 º C.
Turn off the heat by frying the refractory with chopped chocolate, do not stir, leave until the chocolate begins to melt, stirring with a wooden spoon or silicone, until the chocolate is all melted.
If it has not melted yet, repeat the same procedure as above.
Add the cream slowly, mix well, until it is a smooth cream, add the honey and the liquor.
Place the fondue in the Rechaud (crock pot with the spiriteira) leave on the table with the fire access.
Each person spits a fruit with a long cordon (fondue) after passing the hot chocolate fondue.
Take the fork to your mouth to eat naturally, repeat the operation as many times as necessary with the same fork.
Note:
You can use the chocolate fondue as a fruit topping or fruit salad, or pies.