Diet Melon Mousse

Diet Melon Mousse

Ingredients:
1 liter of melon juice are 2 bottom plates of the thick part without peel
1 cup whole milk powder
½ cup (tea) sweetener powder
oven and stove
1 carton of sour cream
3 sachets of colorless gelatin powder without flavor
Wet the gelatin with 15 tablespoons of cold water, then dissolve for 30 seconds at a time for 2 times and
clean.
Way of preparing:
Cut only the hard part (reuse), then cut into small pieces, hit the blender. Coar.
Only use the liquid for the mousse.
Discard part of sieve.

Store other edible soft melon piece for decoration
Put in the blender the juice of the melon, add the powdered milk powder sweetener suitable for oven and stove.
Beat until homogeneous.
Hydrate the gelatin to stand for 3 minutes, put 15 tablespoons of cold water, take to the microwave for 30 seconds, repeat the operation for another 2 to 3 times.
ATTENTION
Dissolve the gelatin in "seconds", not in minutes.
Pour the blender mixture into a bowl, pour the dissolved and hot gelatin, slowly and slowly with the whisk for 5 minutes.
Place in moistened form with cold water. Bring to refrigerator for 4 to 6 hours, or until hardened.
Decoration:
Make melon balls and place large mint leaves.
note:
With the same r3ceita you can do with melnacia or melon pulp

Risotto of the Prima Elza Maria site

Risotto of the Prima Elza Maria site

Ingredients :
½ pound pork sausage, cooked in water, then remove the skin
Other Ingredients:
2 cups (tea) of good quality rice
4 1/5 cups (tea) boiling water or what is needed
½ cup (tea) corn oil or as needed
2 medium carrots cut into cubes
1 garlic only white piece cut into thin slices
1 large onion finely chopped
2 courses chopped cabbage bottoms
4 tomatoes with skin and short seeds
1 cup (tea) chopped parsley put after the ready dish
½ cup (tea) chopped chives put together with the parsley
Decoration:
Sleeve cut into thin strips
1 box of cherry tomatoes
2 boiled eggs, first pass the egg yolks on the potato masher, then pass the egg whites apart
100 grs. of thinly sliced ​​olives (optional)
2 tablespoons of capers (optional)
1 basket of tomato stuffed with the last yolk in the potato masher
Some black olives (optional)
How to Prepare the Risotto:
Wash the rice in running water let dry well in the reserve sieve.
In a very large pan put the oil, so warm add the onion the garlic pore and the tomatoes, leave on the fire stirring constantly for 15 'minutes.
Then add the cabbage and the rice drained, go frying always stirring not to stick to the bottom.
The water will gradually set by always stirring with a spoon of high handle, as it does with the traditional risotto.
If you need to put more water besides the medicine above.
Do not let it stick to the bottom.
The Risotto is moist.
Garnish with the above ingredients
Dessert pineapple or strawberry jam with sour cream,

The basket of tomatoes the stuffed yolk is cooked in the juicer

Mulled Pea Stew and Salad + Fruit + Fotos

Mulled Pea Stew and Salad + Fruit

Ingredients:
3 medium-sized mullets cut into 3-finger potatoes each
1 tablespoon of salt.
Sauce :
8 to 10 large ripe, skinless and seedless tomatoes
1 cup thinly sliced ​​celery
1 garlic only the thinly sliced ​​banana piece
½ cup corn oil
2 large onions cut into petals or thin slices
½ finger pepper, without the seeds and without the pricked ribs.

For the Puff soup:
3 fish heads cut in half remove the eyes
3 tails and some fish patches
2 to 3 diced tomatoes
1 large onion, prick 8 cloves of India
1 piece of cinnamon stick. (optional)
2 whole celery sprouts
1 garlic, the dark part left over from the sauce
1 bunch of whole parsley and scallions washed
1.5 liters of cold water
1 tablespoon salt
Other Ingredients:
Approximately 300 grs. of manioc flour
1 cup of parsley with the minced stem
½ cup green onions, cut into slices
How to Prepare Mullet:
Wash the fish pieces in running water.
Season with salt only, let stand for 1 (one) hour, inside the refrigerator, covered with film paper.
In a large saucepan place the oil, celery, garlic, and onion, fry for 5 minutes.
Add the skinless, chopped seeded tomatoes, 1 liter of hot water.
Continuing:
Cook the sauce until the tomatoes are chopped, if need put more hot water.
Spread the sauce on the bottom of a large pan, distribute the mullet slices side by side, cover with the sauce.
Let it cook over low heat for 15 minutes, then turn the dishes carefully.
Cook on the other side for 15 minutes. Reserve.
How to Prepare the Pomegranate Broth:
Put the water pieces and head of the fish, tomatoes, garlic, pork, tomato, onion, green onion in a pan. and the cinnamon stick.
Prick on the onion several Indian carnations.
Let it cook for 30 'to 45' minutes, or until all ingredients are cooked.
Strain into a fine sieve.
Discard what remained inside the sieve.

How to Prepare the Pyramid:
For each cup of cold fish stock the amount of cassava flour 1 tablespoon (rasp).

Measure how many glasses go of the pyramid broth.
If necessary increase with a little water to complete.

Put in a pan ¾ of the boiling broth.
(three part of the liquid).

With the remaining ¼ (one fourth) of the "cold" broth, dissolve the cassava flour, so as not to embark.
As soon as it has boiled, gradually add the manioc flour dissolved in the pirão broth, using a spoon of high handle, stirring until cooking.
 The dot is equal to a soft polenta.
If it gets too soft add more cassava flour to dissolve in the cold water, return to the fire to finish cooking for another 10 'minutes. Before serving, combine the chopped parsley.
Serve on a separate platter.
"Once he has cooled the pyramid he gets harder."
Note :
The pirão has to be well cooked, if you want you can put minced pepper without seeds or sauce.

To Serve the Mullet:
Put one or two mullet slices on top of the sauce. On the side the pyramid
Serve the salad to your liking.
Fried banana or whole cooked small munch.

Fresh Pasta With Tomato + Salad and Dessert

Fresh Pasta With Tomato + Salad and Dessert

Ingredients:

½ pound of pasta with tomato

To cook 100 grs, of pasta go 1 liter of water.
Put to cook with water and a wire of oil, see the packaging instructions of the manufacturer.
Once cooked, pass to a platter and top with grated cheese.

Tomato Sauce With Minced Meat:

500 grs. of ground beef, duck, soft steak, or the meat of your choice
500 grs. of grated onion or finely chopped onion
1 liter of homemade tomato sauce, or
1 can of industrialized sauce with more
3 cans of cold water
1 liter of hot water or what is needed
4 tablespoons corn oil
2 tablespoons (or soup) of oregano add after the sauce is ready
1 teaspoon of salt,
1 tablespoon of sugar or a medium carrot
1 tablespoon (grated) or grated ginger (optional)
1 garlic, only the white part cut into thin slices
2 to 3 sprigs of celery cut into thin slices
2 tablespoons meat broth (optional), remove the salt.
1 piece of cinnamon stick, put only 15 'minutes before finishing the sauce, then discard, can substitute for a teaspoon of cinnamon powder.
2 bay leaves, remove after the sauce ready
If you like you can put 50 grams of minced bacon, fry along with the meat.

How to prepare the sauce:

In a large saucepan fry the meat with two tablespoons of oil for 15 minutes,
In separate fry with remaining oil, onion, celery and garlic, until the onion is wilted.
Dump the seasonings in the pan of the meat, add the tomato sauce to the water and the rest of the ingredients, leave on the fire until cooking for about 40 minutes, or even longer.
When the sauce is ready add the oregano.
Put the sauce on top of the pasta.
Sprinkle grated cheese.
Side dish
Salad with vegetables and fruits and others.
Dessert
Tips:
When peeling the melon simple, do not throw away the hard part, they have the same vitamins of the soft part.
Cut and beat in the blender after straining.
If you like you can mix it with another fruit, type pineapple (the hard part).

Chicken Sauce Rack With Oatmeal + Photos

Chicken Sauce Rack With Oatmeal + Photos

Ingredients:

8 Thighs or overcoats without skins and without bones cut into very small pieces.
If you want you can use large pieces
Tomato Sauce with Tomato and Others:
½ pound of very small tender okra, or fresh pea, or the two together
½ liter of boiling water
½ cup of oil.
½ pound tomatoes without skins and seeded heavy after cleaned, cut into cubes.
1 cup chopped or grated onion
1 cup (sour) parsley with chopped stem
1 garlic only white part, thinly sliced
1 small red bell pepper chopped (optional), or use
1 tablespoon chopped paprika.
10 black olives without the pits
200 grs. sliced ​​mushrooms in preservatives, drained washed, (to remove additives, dyes and preservatives) (optional).

Spices:
½ cup of vinegar
½ cup of oil,
1 tablespoon of salt,
1 large onion cut into 4 parts
 ½ finger and young pepper, without the seeds, or
1 tablespoon of pepper sauce.
1 pinch of nutmeg (optional),
1 pinch of cinnamon powder,
1 tablespoon grated ginger,
2 bay leaves,
1 tablespoon oregano
1 green bell pepper, cut into strips. 1 bunch of chopped parsley.
3 cloves garlic without crumb, cut in half.
How to Prepare the Seasoning:

Beat in the blender the onion, green chili, parsley, pepper, bay, garlic, salt and other seasonings, with vinegar and oil.
How to Prepare the Chicken:
Wash the chicken well without the skin and without the bones chopped very small, pass this seasoning, leave to rest in the refrigerator for 2 hours.
Before cooking remove all seasonings
NOTICE:
"Do not put garlic seasoning" to cook the chicken that spoils the dish, gets saturated.
In a large saucepan, sauté the garlic with the onion in the oil, then place the tomatoes, and the peppers to cook until the tomatoes are crisp and well cooked.

Add the little pieces of chicken, side by side, do not reassemble, so that everything cooks evenly, turns over to cook on both sides, dripping boiling water gradually, for 20 minutes.
Then add the cut okra, cook until soft.
If you like you can cook the separate okra and then add to the sauce.

Turn off the heat and add the chopped parsley, if you like you can also add chives.
Side dish:
Salad to choose some already repeated and other recipes
Dessert:
White mango with coconut and black plum syrup
.
Serving Mode or Capelete:
Place on a platter and on top the chicken sauce with okra

Ox Beef Salad + Tips -Other

Ox Beef Salad + Tips -Other

Ingredients:
½ pound of diced muscle cooked in the pressure cooker
Other Ingredients:
1 large onion cut into thin slices, washed, dry with paper towel.
1 cup (tea) of green olives
1 cup of tea with parsley. see below
½ cup (tea) green onions, finely sliced
1 or 2 tablespoons (capers) of capers
Seasoning:
1 glass of red wine vinegar
½ cup or to your taste of extra virgin olive oil
1 tablespoon (dessert) of salt
1 or 2 tablespoons mustard (optional)
Way of preparing:
Place the muscle in the pressure cooker covered with water for 30 minutes or until thoroughly cooked.
Only open the pressure cooker after it has cooled and all steam has run out.
Discard the muscle, pass to a platter, place the onion, parsley, chives, olives capers and seasonings.
Mix well let it rest in the refrigerator for at least 30 minutes
With muscle baking water, store to make soup.
Other Ingredients Optional:
Serves to increase the meat salad dish.
1 or 2 Tomatoes diced, or cherry tomatoes
1 raw red or yellow bell pepper without seeds, without the white veins, cut into thin strips or cubes.
Preserved palm hearts cut into thin slices (drained washed to remove additives, colorings and preservatives
Tips:
The stem of the parsley that you throw away
is rich in vitamins, minerals and iron.
Table Tops

Linguie with Chicken & Salad Sauce + Photos

Linguie with Chicken & Salad Sauce + Photos

Ingredients:

1 pound of thigh or overcoats without skins

Sauce:

1 ½ pound tomatoes very mature without skins seeded cut into small cubes
½ pound grated or minced onion
1. whole medium carrots, serves to remove the acidity or
1. spoon of (soup) of sugar.
½ cup (tea) corn oil
1. cup (tea) parsley with finely chopped
½ cup (tea) green onions, cut into slices
2. tablespoons oregano (soup)
1 tablespoon salt (salt)
1 cup (soup) of pepper sauce or
1. or ½ finger pepper of seeded minced seed
1 piece of cinnamon stick (optional)
1 garlic only white part cut into thin slices, the rest put in the soup
3 celery sticks without leaves

Way of preparing:

Remove all skin and fat from the chicken, then rinse with running water, put in the drainer to get out all the water.
Transfer to a bowl, put a glass of cachaça or vinegar, take the refrigerator for half an hour,
If you want to wash again, it is not necessary.
Put a large pan on the fire with the oil as soon as it heated, go placing the chicken pieces with the bone, so that they stay in the bottom of the pan.
Do not leave the pieces one above the other.
Fry until golden. Reserve
Make the sauce separated with the ingredients above until well cooked, pour the sauce over the chunks of already fried chicken leave on the fire until the chicken is cooked.
When. wait 10 minutes to finish cooking the sauce, add the herbs and cinnamon stick.
Note :

You can use any piece of chicken, with or without the bones, however, can not leave the skins and fat, which is harmful to health.

Serve with linguine pasta and a very colorful salad. see the pictures
For every 100 grams of pasta cook with a quart of water.
Here's how to make pasta in previous recipes.