“COOKING
TO ALL TASTES”
INGREDIENTS
3 cups (tea) of cooked rice
4 tablespoons (soup) of olive oil
1 large onion, chopped
4 cloves garlic, crushed and chopped
500g smoked sausage, sliced
One cup (tea) of grated carrot
One cup (tea) of mozzarella cut into
cubes
One cup (tea) of pea and corn
A box of milk Cream
Salt to taste
Black pepper to taste
One cup (tea) of grated parmesan
cheese
MODE OF PREPARATION
Arrange the slices of
sausage in the bottom of the heated pan, let golden brown and turn over. Remove
from heat and set aside. Completely remove the fat from the pan with paper
towels and add the olive oil to brown the garlic, onion and carrot and sauté
until wilted. Remove from heat and add the cooked rice. The mozzarella, peas,
corn and sausage slices, mix with the cream, a little salt and pepper. Mix all
ingredients in a greased with olive shape accept. Sprinkle with grated cheese
and gratine in medium oven long enough to melt the cheese.
CAKE
JOY
INGREDIENTS
6 eggs
2 cup of sugar
1 tablespoon butter
1 cup of hot milk tea
3 cup of flour powder
2 cup of sugar
1 tablespoon butter
1 cup of hot milk tea
3 cup of flour powder
INGREDIENTS
OF FILLING
1 can sweetened condensed milk
1 coconut milk glass
5 egg yolks
1 coconut milk glass
5 egg yolks
INGREDIENTS
OF COVERAGE
2 cups of sugar
1 cup water
3 egg whites
2 egg whites
2 cups granulated sugar tea rose or blue
1 cup of granulated white chocolate tea
1 cup water
3 egg whites
2 egg whites
2 cups granulated sugar tea rose or blue
1 cup of granulated white chocolate tea
MODE OF
PREPARATION
Using an electric mixer , beat the egg whites , add the egg yolks one by
one and sugar until light and fluffy. Melt butter in hot milk , then add to the
batter and beat slightly . Stop the mixer , add the flour sifted with the
baking powder, mixing gently . Pour into a rectangular greased and floured
baking sheet. Bake in preheated oven for about 40 minutes or until a toothpick
sticking it out clean. Remove from oven and allow to cool. For the filling ,
in a saucepan, place the condensed milk, coconut milk and egg yolks. Mix well
and cook, stirring, for about 10 minutes or until they drop the bottom of the
pan . Remove from heat and let cool. For the topping, in a saucepan, mix
sugar with water and cook without stirring until it forms a syrup to the wire.
Using an electric mixer, beat the egg whites and go slowly adding the syrup
while hot, until a marshmallow . Remove from pan and cut the cake in half .
Place the filling . Overlap the other half of the cake and top with
marshmallows. Sprinkle with granulated sugar in the chosen color with white and
chocolate sprinkles. Refrigerate until ready to serve.
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