Tuna Pasta

Good evening :)

Here's another recipe I'm going to share with you that's also quick and very tasty.

Here it is:

Pasta of your choice (spaghetti, elbow macaroni, or any other pasta shape you like)

1 can of tuna

1 chopped onion

1 can of sliced ​​mushrooms

Salt to taste

Olive oil to taste

Tomato pulp to taste

Preparation:

We start by putting the chopped onion in a pan with olive oil. Then we fill a pot with water and wait for it to boil before adding the pasta of your choice. When the onion is sautéed, we add the mushrooms to sauté. After the water boils, we add the pasta. Once the mushrooms are cooked to your liking, we add the tuna and salt to season. If you like, you can also add a little pepper. Then we can add tomato pulp to taste. I usually add 4/5 tablespoons to get a good color. Remember to drain the water from the pot when the pasta is ready, and it's done! After everything is cooked, we have two options: either we combine everything in the pot and mix it all together, or we eat it separately, that is, we put the pasta on a plate and the tuna and mushroom mixture on top.

Enjoy your meal :)

I don't have a picture of this one, but I'll post one for you when I make it.

Chicken Stroganoff

 Good afternoon :)

So... I'm going to share a recipe that I make and that turns out very tasty, but it's only made for two people. If you want to make it for more, just adjust the recipe for larger quantities.

Here's what you'll need:

1 cup of rice

Half a kilo of chicken, already cut if you want, or buy it in small pieces and cut it your way (I prefer cubes)

Onion

Salt to taste

Pepper to taste

Olive oil to taste

1 packet of cooking cream

1 packet of béchamel sauce

1 can of sliced ​​mushrooms

Preparation

We start by chopping an onion into small pieces to sauté both the rice and the mushrooms. Add olive oil to taste. When it's golden brown, add the rice and stir well to fry it a little. While stirring, I add salt to season it. Then add 2 cups of water and when it starts to boil, immediately put the lid on and lower the heat to cook it until fluffy.

Next, we'll sauté the mushrooms, and when they're cooked to your liking, we'll add the diced chicken and season with salt and pepper for a good flavor. When it's reached your desired color, we'll add the cream and the béchamel sauce and start stirring to combine the sauces with the chicken and mushrooms, always tasting to check the flavor. When stirring to see if it's almost done, we stir it forward; if it leaves a trail, it's ready. I think it's a very tasty dish.

What do you think?

Hidden chicken

Good morning :)

Here's a recipe I often make that's very tasty.

Here it is:

1 and a half cups of rice (the cup doesn't need to be very large)

Half a chicken/1 chicken (depending on size)

Chopped onion

Olive oil to taste

Salt to taste

Tomato pulp to taste

1/2 spicy sausage, cut into small pieces for flavor

1 packet of grated cheese

Preparation:

Start by chopping the onion and sausage into small pieces, adding olive oil to taste. Once it's browning, add the chicken pieces to the pot to stew, gradually adding water and seasoning with salt and tomato pulp to taste. After it's stewed, remove it to a bowl to cool before shredding. Use the chicken broth to cook the rice.

While the rice and chicken are cooking, you can preheat the oven to 190°C (375°F) just to melt the cheese.

Once everything is ready that is, the shredded chicken and cooked rice transfer it to a terrine. The layers I usually make are rice, then chicken, then rice again, and finally grated cheese on top.

And that's it, dinner is ready! It doesn't take long to make; I don't specify a time because it depends on each person's cooking style. But normally it takes 1 to 1.5 hours :)

How about that?

Chocolate Mousse

 To make a wonderful chocolate mousse, we use the following ingredients:

200g of chocolate (I usually use 55% chocolate bought at Froiz)

4/5 eggs

125g cooking butter

I use the same amount of sugar as eggs, for example, 4 eggs, 4 tablespoons of sugar. This prevents the dessert from being too sweet, but everyone can do it their own way :)

Decoration to your liking; I usually add chocolate sprinkles, or sometimes I leave a bar of chocolate out of the bowl to melt and cut it to place on top.

Preparation:

In a bowl, place the egg yolks separately from the whites. In the bowl with the yolks, add the sugar to your liking. As I mentioned before, I use 4 or 5 yolks and add 4/5 tablespoons of sugar and mix until it reaches a nice yellow color.

On the stovetop in a double boiler, melt the chocolate and butter. Once melted, add the egg yolks to this mixture and mix well.

Next, beat the egg whites well with your mixer. Once well beaten, gradually add the egg whites to the chocolate mixture.

Finally, pour into a serving dish, decorate as desired, and refrigerate until ready to serve.

I hope you enjoy it and let me know how it turned out :)

Thank you

Mine turned out like this :)

Bombocado old bread

2 cups of milk

2 1/2 cups sugar

3 large eggs

4 old rolls , thinly sliced

100 g grated coconut

How to prepare:

Blend together milk, sugar, eggs .

In a greased and floured so put a layer of slice of stale bread , sprinkle with juice smoothie in the blender and sprinkle with shredded coconut . Repeat the layers . Leave for 30 minutes and take to bake in moderate oven for 30 to 40 minutes.

Bombocado cassava

ingredients:

500 gr of peeled and grated or processed cassava

05 lightly beaten eggs

100g of unsalted butter or margarine

02 cups of sugar

200g fresh grated coconut

01 small glass (200 mL) coconut milk

03 tablespoons sweet starch

In preparation mode:

in a deep bowl , combine the ingredients and beat on han .

Bake in greased and floured , medium, 200 º C oven until lightly golden .

Let cool and cut into pieces .

not lead to the refrigerator.

Bombocado diet of cornmeal

ingredients:

4 eggs

Measure 2 cups of skim milk

Measure 2 cups of condensed milk diet ( see recipe in Cybercook )

- 1 tablespoon light margarine

- 2 tablespoons cornmeal

- 2 teaspoons of flour

- 1 teaspoon of baking powder

Beat well . Greased and floured form , medium oven 35 minutes or microwave 10 to 12 minutes high power .

Bombs Strawberry

2 cups of water tea

1 tablespoon butter

1 pinch of salt

Mix together and bring to a boil . To a boil , throw 1 1/ 2 cup of flour and stir to not tangle . Do pirãozinho and pour into a baking dish . Play 5 eggs , one at a time and beat until it forms a smooth dough . Place in a pastry bag and go on disposing oiled baking sheet , well separated in the preheated oven . Bake , turn the oven off and leave in the oven for a further 10-15 minutes to not wither. Cut in half and place as a filling for pastry and icing as coverage fondan .

Pump Chocolate

Ingredients for dough:

200g . Butter or margarine

200g . Flour

6 eggs

1 Salt Pepper

300 ml of water

How to prepare:

Return to heat the water , butter and salt . When boiling , check adding the flour gradually stirring constantly to avoid lumps . When the dough is unfolding the bottom of the pan , remove from heat , put it in another bowl or electric mixer and beat slowly adding eggs to make the point . After all done, grab a pastry bag , place the nozzle of your choice and then place the dough . Extend the models you want.

I form temperature : 200 degrees

Length of oven : 20 minutes approx

Vanilla cream filling

ingredients:

500 ml . milk

75g . Flour

250 g . sugar

4 egg yolks

1 pinch of vanillin or vanilla

How to prepare:

Return to heat the milk with half the sugar. Mix well . When boiling , add the other half sugar already mixed with the flour . Cook for a few moments , stirring constantly to avoid lumps . Add the remaining ingredients , cook for a few more minutes , remove from heat , allow to cool , mix with melted chocolate in a double boiler and fill pumps .

Whipped cream for filling and decorations

ingredients:

500 ml . Of whipping cream

150 g . sugar

1 pinch of vanillin or vanilla

How to prepare:

Bring the cream to freeser and let it freeze well . Then take it to an electric mixer and beat until mounting .

Bombocado old bread

2 cups of milk

2 1/2 cups sugar

3 large eggs

4 old rolls , thinly sliced

100 g grated coconut

How to prepare:

Blend together milk, sugar, eggs .

In a greased and floured so put a layer of slice of stale bread , sprinkle with juice smoothie in the blender and sprinkle with shredded coconut . Repeat the layers . Leave for 30 minutes and take to bake in moderate oven for 30 to 40 minutes.

Bombocado cassava

ingredients:

500 gr of peeled and grated or processed cassava

05 lightly beaten eggs

100g of unsalted butter or margarine

02 cups of sugar

200g fresh grated coconut

01 small glass (200 mL) coconut milk

03 tablespoons sweet starch

In preparation mode:

in a deep bowl , combine the ingredients and beat on han .

Bake in greased and floured , medium, 200 º C oven until lightly golden .

Let cool and cut into pieces .

not lead to the refrigerator.

Bombocado diet of cornmeal

ingredients:

4 eggs

Measure 2 cups of skim milk

Measure 2 cups of condensed milk diet

- 1 tablespoon light margarine

- 2 tablespoons cornmeal

- 2 teaspoons of flour

- 1 teaspoon of baking powder

Beat well . Greased and floured form , medium oven 35 minutes or microwave 10 to 12 minutes high power .

Bombs Strawberry

2 cups of water tea

1 tablespoon butter

1 pinch of salt

Mix together and bring to a boil . To a boil , throw 1 1/ 2 cup of flour and stir to not tangle . Do pirãozinho and pour into a baking dish . Play 5 eggs , one at a time and beat until it forms a smooth dough . Place in a pastry bag and go on disposing oiled baking sheet , well separated in the preheated oven . Bake , turn the oven off and leave in the oven for a further 10-15 minutes to not wither. Cut in half and place as a filling for pastry and icing as coverage fondan .

Pump Chocolate

Ingredients for dough:

200g . Butter or margarine

200g . Flour

6 eggs

1 Salt Pepper

300 ml of water

How to prepare:

Return to heat the water , butter and salt . When boiling , check adding the flour gradually stirring constantly to avoid lumps . When the dough is unfolding the bottom of the pan , remove from heat , put it in another bowl or electric mixer and beat slowly adding eggs to make the point . After all done, grab a pastry bag , place the nozzle of your choice and then place the dough . Extend the models you want.

I form temperature : 200 degrees

Length of oven : 20 minutes approx

Vanilla cream filling

ingredients:

500 ml . milk

75g . Flour

250 g . sugar

4 egg yolks

1 pinch of vanillin or vanilla

How to prepare:

Return to heat the milk with half the sugar. Mix well . When boiling , add the other half sugar already mixed with the flour . Cook for a few moments , stirring constantly to avoid lumps . Add the remaining ingredients , cook for a few more minutes , remove from heat , allow to cool , mix with melted chocolate in a double boiler and fill pumps .

Whipped cream for filling and decorations

ingredients:

500 ml . Of whipping cream

150 g . sugar

1 pinch of vanillin or vanilla

How to prepare:

Bring the cream to freeser and let it freeze well . Then take it to an electric mixer and beat until mounting .

Bag of meat with corn crumbs

1500g . the topside (whole piece )

Garlic, salt and oregano to taste

1/2 cup of vinegar

How to prepare

Season meat and let marinhando for 30 minutes.

Remove the meat from marinhado and cut with the knife making a bag and set aside.

2 tablespoons margarine

1 medium onion, grated

1 grated raw carrot

1 chopped boiled egg

1/2 teacup of chopped olives

1 cup of green tea canned corn

200g . Chopped prosciutto

2 tablespoons chopped parsley

Salt and pepper to taste

1 cup of cornmeal

How to make stuffing

Take a pan to the heat and place the margarine and then the onion , when wilt add the remaining ingredients and season with salt to taste .

final preparation

Ready filling , check the meat stuffing . Close with toothpick and check amarando with floss .

Bring the meat to fire in a medium saucepan and place 3 tablespoons of oil, and fry on both sides until you get color. Place 1 liter of boiling water and simmer until reduced all the water . Garnish with vegetables.

Cake Brings Zas

ingredients

filling

01 cup ( tea) of peach syrup

01 cup ( tea ) milk

03 tablespoons ( soup) of cornstarch

04 tablespoons ( soup) of sugar

01 cup ( tea) of chopped peach in syrup

1/2 teaspoon (tsp ) vanilla extract

( Pastry Ingredients and preparation )

01 cup ( tea ) milk

1/2 cup ( tea) of oil

03 eggs

1 1/ 2 cup (tea ) of wheat flour

 1/2 cup ( tea) of cornstarch

01 tbsp (tablespoons ) baking powder

Beat all ingredients in blender , place half of the dough

form a central hole greased and floured ( media), spread the filling

and cover with the remaining batter , bake in moderate oven for 30 minutes. ( Mode

Preparation of cream) Mix first 04 ingredients and cook ,

stirring constantly until thickened. Add the peach and vanilla, stir well and

let cool .

Chess cake

Ingredients - (mass )

06 eggs

01 teacup of cream

2.1 / 2 cup of sugar

2.1 / 2 cup all-purpose flour

3/4 cup of chocolate tea powder

01 heaped tablespoon cocoa

01 tablespoon of baking powder

01 teacup of hot water

Preparation:

Beat eggs with cream and sugar .

Sift the flour, chocolate , cocoa and baking , switch the dry mixture with the hot water , stirring gently .

Bake .

Filling White Chocolate for Filling

ingredients

03 tea cups chopped white chocolate

06 gems

1/2 cup of sugar

01 cup of milk tea

24 grams of unflavored powdered gelatin

1/2 cup of water for tea

02 cups of tea fresh cream

Preparation:

Place the chocolate in a bowl and set aside , beat the egg yolks with the sugar until light .

Put the milk into a saucepan and stir over heat until hot , add the egg mixture and stir.

Bring this mixture to the heat, stirring constantly , until thickened ( but not boil ) .

Dissolve the gelatin in the water bath and stir in the cream.

Add the cream, still hot , over the chocolate , stir until smooth .

Let cool , stirring occasionally .

Whip the cream and mix with cream

Chocolate Mousse for Coverage

ingredients

1.1 / 2 cup chopped semisweet chocolate tea

03 gems

1/4 cup of sugar

1/2 cup of milk tea

12 g unflavored powdered gelatin

1/4 cup of water tea

01 tea cup whipping cream

Preparation:

Place the chocolate in a bowl and set aside.

Beat the egg yolks with the sugar until light .

Put the milk into a saucepan and stir over heat until hot , add the egg mixture and stir.

Bring this mixture to the heat, stirring constantly , until thickened ( but not boil ) .

Dissolve the gelatin in the water bath and stir in the cream.

Add the cream, still hot , over the chocolate , stir until smooth .

Let cool stirring occasionally , beat the cream and mix the previous cream.

Mild to cool before covering the cake .

Cake Vila Velha

2 cups sugar

3 eggs

2 cups all-purpose flour

2 cups of coconut milk

1 cup Cornstarch

3 tablespoons margarine

1 teaspoon baking powder

2 packages of shredded coconut ( 100 g each)

Beat the eggs with the butter and sugar and then add the flour , 1 package shredded coconut and baking powder , alternating with the milk .

Place in greased pan and on the batter , sprinkle with 1

package shredded coconut . Once baked , drizzle with the syrup already

must be cold .

syrup

2 cups water

1 cup sugar

Return to heat and simmer for about 3 minutes .

Moist cake passionfruit

1/2 cup of butter tea

1 1/ 2 cup of sugar

2 eggs

1 pinch of salt

1 cup passion fruit juice

1 cup all-purpose flour

1 cup of Cornstarch

2 teaspoons of baking powder

syrup

1 cup of sugar

1 cup passion fruit juice

Beat cream in the first four ingredients . Add the juice

passion . Add the flour , the Cornstarch and baking . Pour into shape ( average) greased with central hole . Mix the sugar syrup with passion fruit juice and cook . Simmer on low heat for 10 minutes. Unmold the still warm cake and pour over slowly the hot syrup , leaving penetrate the cake. Let cool and serve.

Bag of meat with corn crumbs

1500g . the topside (whole piece )

Garlic, salt and oregano to taste

1/2 cup of vinegar

How to prepare

Season meat and let marinhando for 30 minutes.

Remove the meat from marinhado and cut with the knife making a bag and set aside.

2 tablespoons margarine

1 medium onion, grated

1 grated raw carrot

1 chopped boiled egg

1/2 teacup of chopped olives

1 cup of green tea canned corn

200g . Chopped prosciutto

2 tablespoons chopped parsley

Salt and pepper to taste

1 cup of cornmeal

How to make stuffing

Take a pan to the heat and place the margarine and then the onion , when wilt add the remaining ingredients and season with salt to taste .

final preparation

Ready filling , check the meat stuffing . Close with toothpick and check amarando with floss .

Bring the meat to fire in a medium saucepan and place 3 tablespoons of oil, and fry on both sides until you get color. Place 1 liter of boiling water and simmer until reduced all the water . Garnish with vegetables.