2 cups of tapioca starch
2 cups of grounded dry cheese (as tasteful as better). I used parmesan cheese
1 cup of milk
4 tbsp of butter
2 eggs
Pre-heat the oven on 350oF. Put the tapioca starch and cheese in a large bowl. Mix a little bit. Add the eggs and mix a little more. Get prepared... Now it comes the bad part... hehehe... Add the milk and start to mix until it becomes a uniform batch. It's a good idea to pour milk just at the end because when you add the moisture on the starch it will become difficult to mix. Sometimes you will probably need to use your hands to mix it properly.
When you are done mixing, get your hands very clean and a little wet. Make little balls and place them in an oven pan. It will depend on the size of the balls you made to know how long they will sit in the oven, but I can tell you that they will be ready when their bottom parts start to brown.
The balls you are not going to bake you may put them on a plate and it goes in the fridge (NOT freezer) for at least 15 min. After they get hard, you may put them in a plastic bag.
It makes about 40-50 bite size cheese puffs. You can also add different flavour to them. While you still have the soft batch, you can mix different spices, like oregano, or extra cheese, like cheddar (in this case a very small piece inside the ball).
Wednesday, March 31, 2010
Tabouli
Tabbouleh (Arabic: تبولة; also Tabouleh or Tabouli) is a Lebanese salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In Syria and in Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves.
2 Tomatoes or 2 Cups Diced
1 Cup chopped green onion
4 Cup chopped parsley flat leaf
1 Cup yellow onion chopped
3 leaves fresh mint
1/4 Cup dry or
1/2 cup soaked burgle
1 tsp dry mint
1 tsp salt
1/2 Cup lemon juice
1/2 Cup Extra Virgin Olive Oil
1/2 tsp cayenne pepper
Rinse and finely chop parsley and fresh mint leaves and place in a bowl. Add chopped tomato, green onion, yellow onion, and soaked burgle and combine with parsley. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow burgle to absorb some of the dressing.
2 Tomatoes or 2 Cups Diced
1 Cup chopped green onion
4 Cup chopped parsley flat leaf
1 Cup yellow onion chopped
3 leaves fresh mint
1/4 Cup dry or
1/2 cup soaked burgle
1 tsp dry mint
1 tsp salt
1/2 Cup lemon juice
1/2 Cup Extra Virgin Olive Oil
1/2 tsp cayenne pepper
Rinse and finely chop parsley and fresh mint leaves and place in a bowl. Add chopped tomato, green onion, yellow onion, and soaked burgle and combine with parsley. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow burgle to absorb some of the dressing.
Tahini
Tahini (Arabic tahina: طحينة) or sesame paste is a paste of ground sesame seeds used in cooking. Middle Eastern tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds.
Tahini is a major component of hummus and other Middle Eastern foods. It is sold fresh or dehydrated
Serves: 2 cups
Difficulty: Easy
Prep Time: 10 minutes
2 cups sesame seeds
1/4 cup vegetable oil
This is a great way to make tahini at home and can save you a lot of money so you can make more wonderful recipes at home.
Preheat oven to 400 degrees (F) and spread out sesame seeds on a cookie sheet or flat pan and place in the oven for 4-5 minutes, do NOT let sesame seeds brown. Pour seeds into a food processor and add the vegetable oil and blend the seeds until you have a nice smooth paste. Store in an air tight container in the refrigerator.
Difficulty: Easy
Prep Time: 10 minutes
2 cups sesame seeds
1/4 cup vegetable oil
This is a great way to make tahini at home and can save you a lot of money so you can make more wonderful recipes at home.
Preheat oven to 400 degrees (F) and spread out sesame seeds on a cookie sheet or flat pan and place in the oven for 4-5 minutes, do NOT let sesame seeds brown. Pour seeds into a food processor and add the vegetable oil and blend the seeds until you have a nice smooth paste. Store in an air tight container in the refrigerator.
Baba Ghanoush
Baba Ghanoush or Baba-Ganouj (Arabic بابا غنوج), babaganuş, in a free translation, means spoiled dad. It is a popular Middle Eastern dish made primarily of eggplant with various seasonings. You may bake or broil over an open flame the eggplant, so that the pulp is soft and has a smoky taste.
1 large Eggplant baked then peeled
1/2 Cup Lemon Juice
2 Garlic Minced
1/2 tsp Salt
1/2 Cup of Tahini
blend in blender or
mix with mortar
mint or parsley for garnish
olive oil/cayenne pepper to top
Roast the eggplant then place a plastic bag to cool, then you can peel and remove top, place in a bowl. Add garlic, lemon juice and tahini paste, blend in a blender or with a mortar. Spread in a place and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.
Tuesday, March 30, 2010
Sausage Bean Cassarole
500g beans
Rinse beans and check for stones. Cover with 5' of water and soak overnight. Drain and rinse. Add fresh water to bean and simmer aprprox. 1 hour or until beans are almosr tender. Drain and rinse. Place beans in oven-proof dish or crock pot. In a fry pan, brown 1-2 lb sausage of your choice (bulk or link), 1 med. chopped onion, 1 chopped red and green pepper, 2 cloves crushed garlic. Cut cooked link sausages into bite-sized pieces. Combine sausage mixture and beans. Add 1-28 oz. can crushed tomatos, 1 c. water, 3 tbsp. brown sugar, 1 tsp. dry mustard, 1/4 c. ketchup, 3 tbsp. molasses, salt and pepper to taste. Bake in 250o oven or crock pot 4-6 hours or low.
Make 6-8 servings. Freezes well.
Rinse beans and check for stones. Cover with 5' of water and soak overnight. Drain and rinse. Add fresh water to bean and simmer aprprox. 1 hour or until beans are almosr tender. Drain and rinse. Place beans in oven-proof dish or crock pot. In a fry pan, brown 1-2 lb sausage of your choice (bulk or link), 1 med. chopped onion, 1 chopped red and green pepper, 2 cloves crushed garlic. Cut cooked link sausages into bite-sized pieces. Combine sausage mixture and beans. Add 1-28 oz. can crushed tomatos, 1 c. water, 3 tbsp. brown sugar, 1 tsp. dry mustard, 1/4 c. ketchup, 3 tbsp. molasses, salt and pepper to taste. Bake in 250o oven or crock pot 4-6 hours or low.
Make 6-8 servings. Freezes well.
Monday, March 29, 2010
Sweet Potato and Ground Chicken Shepherd's Pie
Ingredients
2 tbsp olive oil
1-2 lb ground chicken or turkey
1 medium chopped onion
3-4 cloves garlic (minced)
2 tsp thyme
2 tsp poultry seasoning
1 cup chopped celery
1 cup chopped carrot
1/2 cup flour (or more depending on how much gravy you want to make)
1-2 cups chicken stock (again, depending on how much gravy you want)
4 large sweet potatoes
2 tbsp butter
pinch salt and pepper to taste
1 cup grated old cdn. Cheddar
Preparation:
Peel and boil sweet potatoes until tender. Meanwhile, heat olive oil over medium heat and saute onion and 1-2 minced garlic for about 3-5 minutes (until translucent) Add the ground chicken or turkey and cook for 5 minutes before adding the carrots and celery. Cook unti the meat is browned.
Stir in poulty seasoning, thyme, salt and pepper. Add flour and cook for one minute. Add stock and simmer until thickened to a gravy.
Pour into a glass baking dish. When the sweet potatoes are done, mash them with butter and 2 cloves of garlic. Spread the mashed sweet potatoes over the meat mixture. Top with grated cheddar cheese. Bake at 350ºF for 30 minutes.
2 tbsp olive oil
1-2 lb ground chicken or turkey
1 medium chopped onion
3-4 cloves garlic (minced)
2 tsp thyme
2 tsp poultry seasoning
1 cup chopped celery
1 cup chopped carrot
1/2 cup flour (or more depending on how much gravy you want to make)
1-2 cups chicken stock (again, depending on how much gravy you want)
4 large sweet potatoes
2 tbsp butter
pinch salt and pepper to taste
1 cup grated old cdn. Cheddar
Preparation:
Peel and boil sweet potatoes until tender. Meanwhile, heat olive oil over medium heat and saute onion and 1-2 minced garlic for about 3-5 minutes (until translucent) Add the ground chicken or turkey and cook for 5 minutes before adding the carrots and celery. Cook unti the meat is browned.
Stir in poulty seasoning, thyme, salt and pepper. Add flour and cook for one minute. Add stock and simmer until thickened to a gravy.
Pour into a glass baking dish. When the sweet potatoes are done, mash them with butter and 2 cloves of garlic. Spread the mashed sweet potatoes over the meat mixture. Top with grated cheddar cheese. Bake at 350ºF for 30 minutes.
Truta com panaché de legumes
Rendimento: 4 pessoas
Valor Nutricional da receita (por pessoa)
Valor calórico 275,2 kcal
Proteínas 24,2 g
Carboidratos 11,0 g
Gorduras 6,8 g Ingredientes
Truta 4 filés de truta sem a pele (100 g cada)
suco de 1 limão
sal
1 cebola em rodelas
1 colher (sobremesa) de azeite
Panaché de legumes
1 cenoura em cubos
1 xícara (chá) de vagens cortadas em pedaços pequenos
1 xícara (chá) de ervilhas frescas sal e pimenta do reino
1 colher (sopa) margarina light
Modo do Preparo
Truta: Num refratário médio, coloque os filés de truta e tempere com o limão e o sal. Deixe descansar por 15 min. Cubra com a cebola e o azeite. Leve ao forno pré-aquecido coberto com papel alumínio por 20 minutos. Reserve em local aquecido.
Panachê: Cozinhe as cenouras e vagem no vapor separadamente. Misture as ervilhas, o sal, a pimenta e a margarina. Sirva cada filé com ¼ de panaché.
Valor Nutricional da receita (por pessoa)
Valor calórico 275,2 kcal
Proteínas 24,2 g
Carboidratos 11,0 g
Gorduras 6,8 g Ingredientes
Truta 4 filés de truta sem a pele (100 g cada)
suco de 1 limão
sal
1 cebola em rodelas
1 colher (sobremesa) de azeite
Panaché de legumes
1 cenoura em cubos
1 xícara (chá) de vagens cortadas em pedaços pequenos
1 xícara (chá) de ervilhas frescas sal e pimenta do reino
1 colher (sopa) margarina light
Modo do Preparo
Truta: Num refratário médio, coloque os filés de truta e tempere com o limão e o sal. Deixe descansar por 15 min. Cubra com a cebola e o azeite. Leve ao forno pré-aquecido coberto com papel alumínio por 20 minutos. Reserve em local aquecido.
Panachê: Cozinhe as cenouras e vagem no vapor separadamente. Misture as ervilhas, o sal, a pimenta e a margarina. Sirva cada filé com ¼ de panaché.
Thursday, March 25, 2010
Mike's Tuna Casserole
Yummy, yummy... My man cooks soooooo good!!! He is definitely such a thing... And of course the fact he knows how to cook and he does it so well is just a plus.
So last night he made his Tuna Casserole. I have being waiting it for so long with an incredible curiousity... and what pleasure it was. Yummy, yummy!
So last night he made his Tuna Casserole. I have being waiting it for so long with an incredible curiousity... and what pleasure it was. Yummy, yummy!
Tuesday, March 23, 2010
Creamy Mushroom Pork Chops
4 pork chops, 3/4" thick
1 tbsp oil
1 medium onion, chopped
1 1/2 cups sliced mushrooms
1 clove garlic, minced
1 can of cream of mushroom soup
1/2 cup of milk
Brown pork chops in hot oil in skillet, set aside. Saute vegetables until tender in skillet. Stir in soup mixture and heat to a boil; return chops to skillet. Simmer 10 min or until cooked through.
Serve 4.
1 tbsp oil
1 medium onion, chopped
1 1/2 cups sliced mushrooms
1 clove garlic, minced
1 can of cream of mushroom soup
1/2 cup of milk
Brown pork chops in hot oil in skillet, set aside. Saute vegetables until tender in skillet. Stir in soup mixture and heat to a boil; return chops to skillet. Simmer 10 min or until cooked through.
Serve 4.
Balsamic Vinagrette
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 tbsp fresh lemon juice
Zest of one lemon
Whisk together all ingredients until blended. Drizzle over Spring Mix to coat, refrigerate leftovers. Makes about 1 cup.
Fonte: The box of Dole Spring Mix :P
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 tbsp fresh lemon juice
Zest of one lemon
Whisk together all ingredients until blended. Drizzle over Spring Mix to coat, refrigerate leftovers. Makes about 1 cup.
Fonte: The box of Dole Spring Mix :P
Saturday, March 20, 2010
Homemade Seasonings Mix
Today I decided to organize the kitchen for the weekend. Try to guess? The impossible happened.
The onions were going bad and I have a enormous problem to throw anything away. So, I decided to make our own Homemade Seasonings Mix. So whenever you want to save time and money, it's a good way... Oh! And specially if you have kids who doesn't like onions or garlic.
As you probably already know, I am from Brasil and my father's family lives at Minas Gerais state in a very rural area. There you can see lots of farms and homemade traditional foods, including cheese puffs and other special treats. Hmmmm... I guess it's a subject for another topic. hehehe
Ok... Here we go!
How to make it...
First you have to decide what you want in your mix... You may want to have:
* 6 or 7 Onions (but the big ones)
* 2 or 3 cloves of Garlic
* 2 table spoon of Olive oil (It can change. Pay attention on the texture you want your mix. I prefer it "creammy", so I add oil until I get it)
* 1 tea spoon of Salt (if you want or like it)
I prefer just onions or onions and garlic. I don't like to add salt, since I try to not use it at all when I cook.
For extra flavour, you may use:
Parsley or/and Chives (1 table spoon of), Bay Laurel - also known as True Laurel, Sweet Bay, Laurel Tree, Grecian Laurel, Laurel, or Bay Tree (1 leaf of), Basil (1 leaf of), Marjoram (1 leaf of), Oregano (1 tea spoon of).
But keep in mind the flavour of these herbs and that they will limit the possibles use. Anyways, go crazy and create your own personal choice.
I made about 500g of mix with this quantity. To keep it, boil the glass container and the lid you chose, let them dry. Put the mix inside the container and add a little bit of oil (just enough to make a thin lair on it). It's good for 6 months. Some old people suggest you are supposed to keep it in small containers, so you would protect it from air, but I never had a problem... I guess it's up to you.
Good luck and bon appetit!!! :)
P.S. Mike liked and he also suggested to use this mix when we make our homemade hamburgers again :)
The onions were going bad and I have a enormous problem to throw anything away. So, I decided to make our own Homemade Seasonings Mix. So whenever you want to save time and money, it's a good way... Oh! And specially if you have kids who doesn't like onions or garlic.
As you probably already know, I am from Brasil and my father's family lives at Minas Gerais state in a very rural area. There you can see lots of farms and homemade traditional foods, including cheese puffs and other special treats. Hmmmm... I guess it's a subject for another topic. hehehe
Ok... Here we go!
How to make it...
First you have to decide what you want in your mix... You may want to have:
* 6 or 7 Onions (but the big ones)
* 2 or 3 cloves of Garlic
* 2 table spoon of Olive oil (It can change. Pay attention on the texture you want your mix. I prefer it "creammy", so I add oil until I get it)
* 1 tea spoon of Salt (if you want or like it)
I prefer just onions or onions and garlic. I don't like to add salt, since I try to not use it at all when I cook.
For extra flavour, you may use:
Parsley or/and Chives (1 table spoon of), Bay Laurel - also known as True Laurel, Sweet Bay, Laurel Tree, Grecian Laurel, Laurel, or Bay Tree (1 leaf of), Basil (1 leaf of), Marjoram (1 leaf of), Oregano (1 tea spoon of).
But keep in mind the flavour of these herbs and that they will limit the possibles use. Anyways, go crazy and create your own personal choice.
I made about 500g of mix with this quantity. To keep it, boil the glass container and the lid you chose, let them dry. Put the mix inside the container and add a little bit of oil (just enough to make a thin lair on it). It's good for 6 months. Some old people suggest you are supposed to keep it in small containers, so you would protect it from air, but I never had a problem... I guess it's up to you.
Good luck and bon appetit!!! :)
P.S. Mike liked and he also suggested to use this mix when we make our homemade hamburgers again :)
Friday, March 12, 2010
Cookies, cookies and more!!!
Hi, everybody!
Today is being a raining and cloudy day outside... More cloudy than rain by itself, but... Anyways, it makes me feel in a "treat mood". Yeah! I need sugar!!! LOL And the easiest way to get sugar is cookies and I decided to try two different things.
First things first!
1st experience... It takes...
2 cups of all purpose flour
1/2 cup of water
1/4 cup of olive oil
1 table spoon of margarine
1 tea spoon of baking powder
(Yep! Until now sounds like the dough recipe, but let's add...)
3/4 cup of sugar
2/4 teaspoon of cinnamon
Some raisins if you want
How to make it
Put all the dry ingredients in a bowl. Add the oil and margarine. The water will be the just enough amount to make it soft but not sticking on the hand or on the bowl. Like the dough, it won't grow a lot, but I suggest to make them small (like hand size). This batter is very soft, so if they are small it will be easier to keep in your hand.
I suggest to bake it at 350oF. Because of the size, 10 minutes will probably enough. When they look baked poke one of them with a fork. It's cooked if the fork is dry. Because of its texture, it's a good batter to work with and give different shapes.
Again, to brush a little bit of butter, margarine or egg on it will give a "health look".
2nd experience... It takes
1 cup of flour
1/2 cup of white sugar
1/2 cup of brown sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 egg
1/2 cup of butter
How to make it
Put all the dry ingredients in a bowl and then add the egg and butter/margerine. Make very small balls (1 or 2 inch) and lots of room between them. They will need this space, not because they grow, but they become flat. Bake them at 350oF and pay attention, because they bake really fast. Take them off the oven when you can see the side becoming a little brown. And definetely, definetely wait until it is cool to remove them. If you do not wait they will break. The right moment is when you try to spirel the cookie softly and it obey your movement.
Oh there was also a site where they suggested 1/2 teaspoon of vanilla and 1/2 teaspoon of baking soda, but I really didn't taste any difference. If you want, you may add them too.
You can add anything to them to get more flavour or at least different ones. It can be cinnamon, nutmeg, oatmeal, raisins, chocolate (of course!!!). Let your mind and stomach guide you... hehehe
Good luck and bon appetit!!! :)
Not so mental notes: Mike liked the 1st experience, but just with cinnamon and the 2nd one with chocolate chips... But who does not like chocolate? :P
Today is being a raining and cloudy day outside... More cloudy than rain by itself, but... Anyways, it makes me feel in a "treat mood". Yeah! I need sugar!!! LOL And the easiest way to get sugar is cookies and I decided to try two different things.
First things first!
1st experience... It takes...
2 cups of all purpose flour
1/2 cup of water
1/4 cup of olive oil
1 table spoon of margarine
1 tea spoon of baking powder
(Yep! Until now sounds like the dough recipe, but let's add...)
3/4 cup of sugar
2/4 teaspoon of cinnamon
Some raisins if you want
How to make it
Put all the dry ingredients in a bowl. Add the oil and margarine. The water will be the just enough amount to make it soft but not sticking on the hand or on the bowl. Like the dough, it won't grow a lot, but I suggest to make them small (like hand size). This batter is very soft, so if they are small it will be easier to keep in your hand.
I suggest to bake it at 350oF. Because of the size, 10 minutes will probably enough. When they look baked poke one of them with a fork. It's cooked if the fork is dry. Because of its texture, it's a good batter to work with and give different shapes.
Again, to brush a little bit of butter, margarine or egg on it will give a "health look".
2nd experience... It takes
1 cup of flour
1/2 cup of white sugar
1/2 cup of brown sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 egg
1/2 cup of butter
How to make it
Put all the dry ingredients in a bowl and then add the egg and butter/margerine. Make very small balls (1 or 2 inch) and lots of room between them. They will need this space, not because they grow, but they become flat. Bake them at 350oF and pay attention, because they bake really fast. Take them off the oven when you can see the side becoming a little brown. And definetely, definetely wait until it is cool to remove them. If you do not wait they will break. The right moment is when you try to spirel the cookie softly and it obey your movement.
Oh there was also a site where they suggested 1/2 teaspoon of vanilla and 1/2 teaspoon of baking soda, but I really didn't taste any difference. If you want, you may add them too.
You can add anything to them to get more flavour or at least different ones. It can be cinnamon, nutmeg, oatmeal, raisins, chocolate (of course!!!). Let your mind and stomach guide you... hehehe
Good luck and bon appetit!!! :)
Not so mental notes: Mike liked the 1st experience, but just with cinnamon and the 2nd one with chocolate chips... But who does not like chocolate? :P
Sunday, March 07, 2010
Dough... But no eggs or milk?!? Here we go!!!
Tonight I wanted to make a Brazilian surprise for him. Every single time we traveled by bus in Brasil, he had this pastry (empadao de frango, as they call it at the bus stops)... But try to guess? We did not have eggs or milk (Tomorrow is grocery day!!!). So, I googled for some recipes and created my own.
It takes...
2 cups of all purpose flour
1/2 cup of water
1/4 cup of olive oil
1 table spoon of margarine
1 tea spoon of baking powder
How to make it
Put all the dry ingredients in a bowl. Add the oil and margarine. The water will be the just enough amount to make it soft but not sticking on the hand or on the bowl.
It doesn't grow a lot, so make sure we have it thick or thin as you prefer it. I suggest to take it to bake (350oF) before adding the filling, but keep in mind that it goes back into the oven, so just enough to become a little hard.
You can make a little more and cover whatever you decided to have in it. In this case would be nice to have some more margarine or egg to pass on it and give that "professional health" look.
Oh! Just keep in mind we are 2 people here... If you have kids or visitors, I strongly suggest to make more. Feel free to create your own fillings, just do not make it too liquid or you may melt the dough... hehehe
Good luck and bon appetit!!! :)
P.S. Mooooom, "Michael liked it!" :P
It takes...
2 cups of all purpose flour
1/2 cup of water
1/4 cup of olive oil
1 table spoon of margarine
1 tea spoon of baking powder
How to make it
Put all the dry ingredients in a bowl. Add the oil and margarine. The water will be the just enough amount to make it soft but not sticking on the hand or on the bowl.
It doesn't grow a lot, so make sure we have it thick or thin as you prefer it. I suggest to take it to bake (350oF) before adding the filling, but keep in mind that it goes back into the oven, so just enough to become a little hard.
You can make a little more and cover whatever you decided to have in it. In this case would be nice to have some more margarine or egg to pass on it and give that "professional health" look.
Oh! Just keep in mind we are 2 people here... If you have kids or visitors, I strongly suggest to make more. Feel free to create your own fillings, just do not make it too liquid or you may melt the dough... hehehe
Good luck and bon appetit!!! :)
P.S. Mooooom, "Michael liked it!" :P
Really homade tomato sauce
chega para 4 - 5 frascos médios
1,5kg de tomates maduros em pedacos
2 colheres de sopa de azeite
1 cebola grande
2 dentes de alho
1/4 litro de vinagre
5 cravinhos
1 colher de chá de oregaos, graos de pimenta
1 colher de chá de sal fino
50 gr de acucar
picar a cebola e refogar no azeite, juntar os tomates em pedacos e o alho deixar refogar um pouco. Acrescentar o vinagre, as especiarias e o sal e deixar cozinhar durante 30 minutos.
passar a massa por um passador de rede fina e deixar cozinhar mais 30 minutos sem tampa. ir mexendo de vez em quando para nao peguar ao fundo e juntar o acucar.
passado o tempo encher os frascos com o molho, fecham-se e poe-se de cabeca pra baixo durante 5 minutos
1,5kg de tomates maduros em pedacos
2 colheres de sopa de azeite
1 cebola grande
2 dentes de alho
1/4 litro de vinagre
5 cravinhos
1 colher de chá de oregaos, graos de pimenta
1 colher de chá de sal fino
50 gr de acucar
picar a cebola e refogar no azeite, juntar os tomates em pedacos e o alho deixar refogar um pouco. Acrescentar o vinagre, as especiarias e o sal e deixar cozinhar durante 30 minutos.
passar a massa por um passador de rede fina e deixar cozinhar mais 30 minutos sem tampa. ir mexendo de vez em quando para nao peguar ao fundo e juntar o acucar.
passado o tempo encher os frascos com o molho, fecham-se e poe-se de cabeca pra baixo durante 5 minutos
Homemade mustard
100 gr de grao de mostarda (para quem nao tiver moinho de café em casa pode ser em pó)
80 ml de água
50 ml de vinagre de vinho branco normal
1 colher de sopa de sal
2 colheres de sopa de acúcar
moe-se a mostarda aos poucos no moinho de café e ter o cuidade de nao aquecerem muito, senao perdem sabor.
misturar o pó de mostarda com a água e o vinagre ( se tiver mais de 5% de grau de acidez, misturar antes com um pouco de água ) e juntar o sal e o acúcar.
bater a massa com a batedeira eléctrica durante cerca de 5 minutos até ficar espessa.
encher os frascos com a mostarda e guardar no frigorifico pelo menos 2 dias sem abrir, depois desse tempo pode ser consumida.
antes que me esqueca, a mostarda dura cerca de um ano num local fresco e escuro.
80 ml de água
50 ml de vinagre de vinho branco normal
1 colher de sopa de sal
2 colheres de sopa de acúcar
moe-se a mostarda aos poucos no moinho de café e ter o cuidade de nao aquecerem muito, senao perdem sabor.
misturar o pó de mostarda com a água e o vinagre ( se tiver mais de 5% de grau de acidez, misturar antes com um pouco de água ) e juntar o sal e o acúcar.
bater a massa com a batedeira eléctrica durante cerca de 5 minutos até ficar espessa.
encher os frascos com a mostarda e guardar no frigorifico pelo menos 2 dias sem abrir, depois desse tempo pode ser consumida.
antes que me esqueca, a mostarda dura cerca de um ano num local fresco e escuro.
Saturday, March 06, 2010
To organize
Ok, ok, ok... I barely start to write here, but just to make my life easier... and probably yours too, a little bit of organization and legend would be nice.
So, we will divide the tags on
1. What kind of meal:
* Breakfast: Breakfast & Brunch
* Dinner: Lunch & Dinner
* Supper: Tea, Supper & everything else
2. What Course:
* Appetizers: Also known as Hors d'oeuvres & Amuse-bouche/gueule, Entrée, Starter. It's usually Salad and/or Cheese.
* Soups: Soups, Stews & Broth
* Sauce: Dip, Sauces, Gravy & Dressing
* Main/Side: Basically Main Course and Side Dishes
* Dessert: Or Entremet. It will basically be Cakes, Cookies, Pastries, Candies, Ice-cream & Pudding
* Snack: Sandwiches & Finger food
* Beverage: Beer, Wine, Liquor, Brandy, Moonshine, Schnapps, Cider, Punch, Coffee, Tea, Yogurt... Anyways, all the kinds of liquid, but water...Non-Alcoholic, Soft drinks & Alcoholic (Hic!)
3. How long it takes to get ready:
* Quick: for people with little time or experience cooking and don't involve complicated preparation. They will be prepared in less than an hour and you basically do not leave the kitchen.
* Slow: You will need more time to get everything done. So, relax and enjoy!
4. Cooking techniques
* Fry: Fry, Deep-fry, Stir-fry & Saute
* Oven: Bake, Roast, Broil & Grill
* Boil: Boil, Simmer, Stew, Poach, Blanch, Steam & Braise
* Canning: Can & Pickle
* Raw: No cooked at all!!!
* Others: Pressure Cook, Slow Cook & Barbecue
5. Main ingredient:
* Veggies: Vegetables, Legume & Fruit
* Eggs
* Dairy
* Meat: Meat, Poultry & Seafood
* Chocolate
* Coffee
* Grains: Cereal, Grain, Flour & Pasta
* Flavour: Herbs, Spices, Onion & Garlic
Oh! You do not have or can't eat some ingredient?
If one of those ingredients is milk, egg, nut, seafood salt or sugar, you will find special recipes tagged as FREE. But be careful, because it is possible that just one of those ingredients is missing.
6. Other topics
* Super Saving: For saving ideas and suggestions
* Garden: Gardening Indoors
* Specialty: Special treats & Holiday food
* Food Inc.: International Cuisines, History, Techniques information & Health tips
7. Oh! Just in case we find something interesting in other sites/blogs and do not try yet but want to share:
* Not tried (yet!!!)
So, we will divide the tags on
1. What kind of meal:
* Breakfast: Breakfast & Brunch
* Dinner: Lunch & Dinner
* Supper: Tea, Supper & everything else
2. What Course:
* Appetizers: Also known as Hors d'oeuvres & Amuse-bouche/gueule, Entrée, Starter. It's usually Salad and/or Cheese.
* Soups: Soups, Stews & Broth
* Sauce: Dip, Sauces, Gravy & Dressing
* Main/Side: Basically Main Course and Side Dishes
* Dessert: Or Entremet. It will basically be Cakes, Cookies, Pastries, Candies, Ice-cream & Pudding
* Snack: Sandwiches & Finger food
* Beverage: Beer, Wine, Liquor, Brandy, Moonshine, Schnapps, Cider, Punch, Coffee, Tea, Yogurt... Anyways, all the kinds of liquid, but water...Non-Alcoholic, Soft drinks & Alcoholic (Hic!)
3. How long it takes to get ready:
* Quick: for people with little time or experience cooking and don't involve complicated preparation. They will be prepared in less than an hour and you basically do not leave the kitchen.
* Slow: You will need more time to get everything done. So, relax and enjoy!
4. Cooking techniques
* Fry: Fry, Deep-fry, Stir-fry & Saute
* Oven: Bake, Roast, Broil & Grill
* Boil: Boil, Simmer, Stew, Poach, Blanch, Steam & Braise
* Canning: Can & Pickle
* Raw: No cooked at all!!!
* Others: Pressure Cook, Slow Cook & Barbecue
5. Main ingredient:
* Veggies: Vegetables, Legume & Fruit
* Eggs
* Dairy
* Meat: Meat, Poultry & Seafood
* Chocolate
* Coffee
* Grains: Cereal, Grain, Flour & Pasta
* Flavour: Herbs, Spices, Onion & Garlic
Oh! You do not have or can't eat some ingredient?
If one of those ingredients is milk, egg, nut, seafood salt or sugar, you will find special recipes tagged as FREE. But be careful, because it is possible that just one of those ingredients is missing.
6. Other topics
* Super Saving: For saving ideas and suggestions
* Garden: Gardening Indoors
* Specialty: Special treats & Holiday food
* Food Inc.: International Cuisines, History, Techniques information & Health tips
7. Oh! Just in case we find something interesting in other sites/blogs and do not try yet but want to share:
* Not tried (yet!!!)
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