Galette Marguerita
1 cup (tea), basil leaves, chopped
1 ½ cup (tea) of wheat flour
½ cup (tea) cold butter
1 cup (tea) salt
1 egg white for brushing
1 egg, beaten
Filling:
400 grams of grated mozzarella cheese
50 grams grated parmesan cheese
3 ripe tomatoes, sliced
Salt and black pepper to taste Kingdom
Sift the flour and salt in a bowl. Add basil, butter, egg and knead until dough is smooth. Wrap in plastic wrap and bring to cool for 20 minutes. Open the dough with a rolling pin and transfer to a baking sheet with the bottom facing up. In the center of mass, spread 2 / 3 of the mozzarella and arrange the tomato slices. Sprinkle with salt and pepper. Mix the Parmesan with the remaining mozzarella and sprinkle over the tomatoes. Fold the edges over the filling and brush with egg yolk. Bring the oven, preheated to the brown mass.
Crispy Chicken Pie
Mass:
3 cup (tea) of wheat flour
1 pack of margarine (250 g)
1 large egg
1 pinch of salt
Filling:
3 spoons (soup) of grated Parmesan cheese
1 spoon (soup) of margarine
500 grams of chicken breast, cooked and shredded
1 bunch parsley, chopped
1 can of peas (200 g)
12 chopped black olives
1 clove garlic
Pepper
1 onion, chopped
Salt
Mass:
Sift the flour with the salt and make a well in center. Put the butter into small pieces, and the egg. Mix the ingredients with your fingertips until it forms a sort of mixture resembles fine breadcrumbs. Work the dough until the butter is completely integrated with the flour and the dough very soft. Roll into a ball and is ready for use.
Filling:
Heat margarine and sauté onion and garlic until lightly browned. Add chicken, stir well and add the peas and olives. Stir for 5 to 10 minutes, add the cheese and season with salt and pepper. Before removing from heat, mix well the smell green. Line bottom and sides of a round pan (27 cm in diameter) with 2 parts of dough. Spread the filling on top and cover with remaining batter. Brush the surface of the pie with beaten egg yolk, for an appetizing golden brown. Bring the oven to bake (180 º), preheated for 45 minutes.
Meat Pastry
500 grams of puff pastry
Filling:
2 spoon (soup) of oil
Salt and black pepper to taste Kingdom
400 grams of ground beef
1 onion, chopped
For the filling, fry the meat and onion in olive oil, stirring occasionally. Allow to dry and season with salt and pepper. Remove and let cool. Line a pan with half the pastry open. Spread the filling and cover with the mass remaining open. Bring the oven, preheated for 25 minutes or until lightly browned.
BBQ ribs, sliced
2 pounds of soft ribs cut into strips (width of four fingers)
400 grams of bacon cut into "sticks"
2 spoons (soup) of shallow salt
1 package of cream of onion (powder)
With a thin-bladed knife and sharp, make some holes in the meat and stuff with the "sticks" of bacon. Next season, sprinkled over all flesh, cream of onion powder and then salt. Wrap the meat in cellophane BBQ (5 laps). Bring to a barbecue at a distance of 50 cm from the strong blaze for two hours (or until meat is tender). With great care not to burn yourself with the steam formed inside the cellophane, remove and return the beef to the grill for 10 minutes on each side at a distance of 25cm from the fire, just to brown. Remove from heat, slice into strips and then type appetizer. Serve hot accompanied by fine cassava flour and cassava chips.
Rump Steak with bacon
1 ½ pounds of beef
150 grams of bacon
4 cloves
2 bay leaves
3 cloves garlic, crushed
1 spoon (dessert) oregano
150 ml wine
1 spoon (soup) of vinegar
Salt and pepper to onions gosto2
Place the meat in a baking dish and season with cloves, bay leaves, garlic, oregano, black pepper kingdom or finger girl, vinegar, salt and wine. Let the sauce for about 30 minutes to get taste. Now place the rump on a chopping board and distribute the slices of bacon on it. Tie with string (from end to end). Go back to bowl the seasoning and add the onions into strips. Keep the sauce for 15 minutes. Heat a little oil in a pan and fry the rump (reserve the sauce). Then put the tomato sauce and seasoning reserved. Simmer for 20 to 25 minutes. After cooking, remove the string and slice the flesh. Pass on the baked potatoes soup where the meat was cooked. Garnish with potatoes and bacon.
Elizeu França
maprom2009@hotmail.com
