Dutch Apple Loaf
Há 3 dias
A Ceia de Natal deste ano teve apenas 7 participantes, o que facilitou. Fiz da seguinte maneira:
1. O Peru, o Tender, o Quiche Lorraine e dois tipos de farofas foram servidos cedo numa mesa de entradas.
2. À meia noite (antecipamos um pouco) logo após a troca de presentes, servi um jantar cujo cardápio foi:
-- Mini-torta de frango catupiry bem quente ( coloquei no forno poucos miutos antes)
-- Tagine de Cordeiro com Couscuz Marroquino
-- Sobremesa Panna Cotta com calda de Mirtilos
-- Torta de Chocolate com cerejas
-- Torta de Nozes com ameixas
Receitas:
O Peru
Inspirei-me em duas receitas ( Peru assado com tangerina e Sálvia do Panelinha e Peru assado com Manteiga de ervas e limão siciliano do blog cozinhapeque na)Confesso ter sido o melhor peru que já comi:
Ingredientes
1 Peru (usei esses já temperados )
1 limão siciliano
Manteiga de ervas
Para a Salmoura:
1 xícara (chá) de sal
1/2 xícara (chá) de açúcar
2 cebolas cortadas em 4 partes
6 dentes de alho 1 ramo de sálvia
5 folhas de louro 3 cravos-da-índia
1 colher (sopa) de pimenta-do-reino caldo de 1 tangerina ( ou laranja)
Para assar o peru:
100 g de manteiga
1/2 xícara (chá) de vinho branco
1 tangerina
ramos de sálvia
Modo de fazer;
1. Lavei bem o Peru e reservei
2. Coloquei os elementos da salmoura numa panela no fogo e desliguei assim que começou a ferver.
3. Coloquei numa vasilha grande que coubesse o peru e envolvi com filmito e deixei de molho por 40 min (não passe disso)
4. A partir daí comecei a usar a técnica do Cozinha pequena: passei pimenta do reino em todo o peru,
5. Descolei (isso mesmo!) a pele do Peru (pensei que iria ser difícil , mas não foi) e dentro da pele recheei com a manteiga de ervas.
6. Voltei a usar a receita do panelinha:
- fiz o molho para assar:
derreti a manteiga com o vinho e o limão siciliano, embebi toalhinhas (pode ser pano de pratos) com esse molho e envolvi todo o peru. Coloquei dentro fatias de limão siciliano e botei para assar até dourar, Sempre regando as toalinhas com o molho (que tive que fazer outras quantidades).. Levei a assadeira ao forno por 30 minutos. Retirei do forno, reduzi a temperatura para 180 ºC (temperatura média) e continuei assando por mais 3 horas. . A cada 30 minutos, retirei o peru do forno e pincelei com o vinho e a manteiga.
7. Quando o peru terminou de assar, retirei a assadeira do forno e, com cuidado, retirei o pano da ave. (Se quiser, decore com ramos de sálvia, pincele-os com o restinho de manteiga e vinho e leve ao forno por mais 10 minutos, apenas para terminar de dourar o peito).
ENGLISH VERSION:
The Christmas dinner this year had merely 7 guests which made cooking particularly easy. I built the menu in this way:
2. At midnight (a little bit early than that) right after the gift exchange, I served the dinner according to this menu: -
-mini chicken and cream cheese pies served hot
- Sheep Tagine with Moroccan couscous
- Panna Cotta with blueberry syrup for dessert
- Chocolate Cake with Cherries
- Nuts Cake with plums
The recipes are as follows:
I was inspired by two distinct recipes: roast turkey with tangerine and salvia (panelinha) and roast turkey with herb butter and Sicilian lemon (cozinhapeque na). I confess it was the best turkey I have eaten. ingredients:
1 turkey (I used the pre-seasoned kind)
1 Sicilian lemon herb butter
for the marinade:
1 --cup of salt
1/2 cup sugar
2 onions cut in 4 parts
6 cloves of galric
1 bunch of salvia
5 3 indian cloves
1 tablespoon of ground black pepper
the juice of an entire citrus fruit: tangerine or orange
to cook the turkey: 100g of butter
1/2 cup of white wine
1 tangerine
bunches of salvia
to make it:
1. wash the turkey well and put it aside
2. cook the ingredients for the marinade until boiling
3. put into a large bowl that is deep enough for the entire turkey to be submerged
4. submerge the turkey and cover with clear plastic wrap for no more than 40 minutes
5. with your fingers, detach the turkey skin from the meat and fill the space with the her butter
6. I went back to using panelinha's recipe:
-melt the butter with white wine and the sicilian lemons
-soak a cloth with this sauce and wrap the turkey in it
-under this cloth insert lemon slices
-bake until golden, occasionally re-soaking the towel (you may have to make more sauce)
-the pan remained in the oven for 30 minutes
-remove from the oven and reduce the temperature to 180C and there the turkey remained for 3 more hours - every 30 minutes the wine and butter sauce was brushed onto the turkey
7. when the turkey was done baking, the cloth was carefully removed from the bird. ( if desired, decorate with bunches of salvia and brush with sauce, place in oven until the skin is golden, about 10 minutes)
ENGLISH VERSION:
The Christmas dinner this year had merely 7 guests which made cooking particularly easy. I built the menu in this way:
2. At midnight (a little bit early than that) right after the gift exchange, I served the dinner according to this menu: -
-mini chicken and cream cheese pies served hot
- Sheep Tagine with Moroccan couscous
- Panna Cotta with blueberry syrup for dessert
- Chocolate Cake with Cherries
- Nuts Cake with plums
The recipes are as follows:
I was inspired by two distinct recipes: roast turkey with tangerine and salvia (panelinha) and roast turkey with herb butter and Sicilian lemon (cozinhapeque na). I confess it was the best turkey I have eaten. ingredients:
1 turkey (I used the pre-seasoned kind)
1 Sicilian lemon herb butter
for the marinade:
1 --cup of salt
1/2 cup sugar
2 onions cut in 4 parts
6 cloves of galric
1 bunch of salvia
5 3 indian cloves
1 tablespoon of ground black pepper
the juice of an entire citrus fruit: tangerine or orange
to cook the turkey: 100g of butter
1/2 cup of white wine
1 tangerine
bunches of salvia
to make it:
1. wash the turkey well and put it aside
2. cook the ingredients for the marinade until boiling
3. put into a large bowl that is deep enough for the entire turkey to be submerged
4. submerge the turkey and cover with clear plastic wrap for no more than 40 minutes
5. with your fingers, detach the turkey skin from the meat and fill the space with the her butter
6. I went back to using panelinha's recipe:
-melt the butter with white wine and the sicilian lemons
-soak a cloth with this sauce and wrap the turkey in it
-under this cloth insert lemon slices
-bake until golden, occasionally re-soaking the towel (you may have to make more sauce)
-the pan remained in the oven for 30 minutes
-remove from the oven and reduce the temperature to 180C and there the turkey remained for 3 more hours - every 30 minutes the wine and butter sauce was brushed onto the turkey
7. when the turkey was done baking, the cloth was carefully removed from the bird. ( if desired, decorate with bunches of salvia and brush with sauce, place in oven until the skin is golden, about 10 minutes)
 |
| A SALMOURA (marinade) |
 |
| COBERTO COM AS TOALHINHAS EMBEBIDAS NO MOLHO (Towels with souce) |
 |
ASSADO (it was done) |
Ceia de Natal 2013 - 1o. Ato : O Peru / Christmas dinner - first act: The Turkey
By IVA PASSOS
INGREDIENTES
2 colheres (sopa) de creme de leite fresco
1 gema grande
1.1/3 xícaras + 1. 1/2 colheres (sopa) ( 202g ) de farinha de trigo
3 .1/2 colheres (sopa) (42g) de açúcar refinado
1 pitada de sal 1/2 xícara (113g) de manteiga sem sal, gelada e em cubinhos
Recheio
1 xícara creme de creme de leite fresco
226 g de cream cheese
1/3 de xícara de açúcar
1/2 colher de chá. baunilha ou extrato de amêndoa
18-20 morangos cortados em metades
1 colher de sopa de óleo vegetal
1/2 xícara de chocolate ao leite (usei meio amargo)
Modo de Fazer:
Massa:
1. Misturei o creme de leite e a gema com um garfo.2. Usando o processador, misturei a farinha, o açúcar, o sal e a manteiga até obter uma farofa grossa.
3. Aos poucos, juntei a mistura de creme de leite e gema e bata só até misturar (não bati muito)
4. Transfirai para uma superfície levemente enfarinhada e terminei de misturar com as mãos.
5. Fiz um disco de 2,5cm de espessura com a massa
6. Embrulhei em filmito e levei à geladeira por 10-15 minutos
7.Coloquei a massa entre duas folhas de papel manteiga levemente enfarinhadas e abri com o rolo até obter um círculo de aproximadamente 6mm de espessura.
8. Transfirai para uma forma de torta de 25cm de diâmetro levemente untada com manteiga.
9. Furei-a com um garfo e levei-a ao freezer por 30 minutos.
10. Pré-aqueci o forno a 190°C. Forrei a massa com um pedaço de papel manteiga levemente untado com manteiga e enchi o papel com arroz cru. Assei por 15 minutos (ou até a massa firmar).Retirei do forno, removi o arroz e o papel e voltei a massa ao forno por mais 10-15 minutos (ou até que ela dourasse). Retirei do forno e deixei a base da torta esfriar completamente dentro da forma, coloquei na geladeira.
Recheio:
Bati o creme de leite até formar picos firmes até o ponto de chantilly . Em uma tigela separada, bati cream cheese até ficar fofo. Aos poucos, adicionei o açúcar e baunilha. Misturei o Cream Cheese com o chantilly. até ficar uniforme. Coloquei na crosta ja fria. Arrumeios morangos por cima do recheio.
Cobertura:
Derreti 1 col de sopa de óleo com o chocolate no microondas, mexendo a cada 30 segundos até ficar homogêneo. Reguei sobre morangos. Levei à geladeira.
I loved it!! very easy e delicious!. I found here.
INGREDIENTS
Pastry: 2 tablespoons heavy cream
1 large egg yolk 1 1/3 cups + 1 ½ tablespoons (202g) all purpose flour
3 ½ tablespoons (42g) caster (superfine) sugar
pinch of salt
½ cup (113g/1 stick) unsalted butter, cold and diced
Filling:
8 oz cream cheese softened
1/3 cup sugar
1/2 tsp. vanilla or almond extract
18-20 strawberries cut in halves
1 Tbsp. shortening or oil 1/2 cup milk chocolate chips
How to make:
I whisked the cream and yolk together in a small bowl. I Used an mix electricer with the dough hook, combined flour, sugar, salt and butter until I had a coarse meal. Gradually I added the cream and yolks. Mixed until just combine – do not overwork the pastry. Transfered to a lightly floured surface and I bring it together with my hands. Shapeed into a 2.5cm (1in) disk, than wraped in plastic and refrigerate for 10-15 minutes (depending on how soft the pastry is). Working on a lightly floured piece of baking paper, covered the pastry with another piece of paper and then roll it into a 6mm (¼in) thick circle. Carefully I transfered to a lightly buttered 25cm (10in) tart pan. Using my fingertips, pressed the pastry into the corners of the pan. Removed the excess pastry with a pairing knife, pricked it all over with a fork and freeze for 30 minutes. Preheat the oven to 190°C/375°F. I Lined the pastry with a buttered piece of foil, then filled the paper with dried beans/baking weights. Baked for 15 minutes or until set. Removed from the oven, removed beans/weights and paper, and bakeed for 10-15 minutes longer, or until crust is evenly golden brown.
Filling:
In a separate bowl, beated cream cheese until fluffy. Gradually added in sugar and vanilla. Folded cream cheese mixture into the beaten heavy whipped cream. until evenly combined. Spoon into cooled pie crust. I Arrangeed strawberries over the top of filling. Than, I melted 1 Tbsp shortening or oil and 1/2 cup chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over strawberries. Refrigerate.
Torta Cremosa de Morango - bem Fácil! / Easy Strawberry Cream Pie
By IVA PASSOS
Hummmm... vi essa receitinha tão simples do blog Panelaterapia no facebook de uma amiga que mora fora do Brasil (nem sei como ela fez pois acho que não tem essa farinha fora do Brasil!!). Enfim, fácil e rápido e absolutamente saboroso!
Ingredientes:
1 xícara de polvilho doce;
5 colheres (sopa) de parmesão ralado (eu usei ralado na hora mais um pouco de tipo Reino);
1 colher (sopa) bem cheia de manteiga em temperatura ambiente;
2 colheres (sopa) de leite em temperatura ambiente;
1 ovo;
1 pitada de sal.( de acordo com o seu queijo, se for salgado vá devagar)
Modo de fazer:
1. Misturei tudo até ficar homogêneo ( tem que desgrudar das mãos). Se necessário ajuste a massa com mais polvilho ou mais água, se preciso.
ENGLISH VERSION
Ingredients:
1 cup of sweet Polvilho;
5 tablespoons (soup) of grated parmesan (I used freshly grated, 1a);
1 tablespoon (full) of butter at room temperature;
2 tablespoons of milk at room temperature;
1 egg;
1 pinch of salt. (According to your cheese)
Preparation:
I mixed everything until smooth (have to unstick the hands). If necessary adjust the dough with more Polvilho and more water if needed.
Biscoitinhos de parmesão / Parmesan Cookies
By IVA PASSOS
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