Receitas

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Blueberry Muffins

Ingredients: 1/2 cup butter at room temp 1 cup sugar 2 large eggs 1 tsp vanilla 2 tsp baking powder 1/4 tsp salt 2 cups flour 1 cup milk 2 1/2 cups blueberries Cooking: Pre-heat oven Grease muffin tins In a bowl, mix butter until creamy. Add sugar and beat until pale and fluffy Beat in vanilla, baking powder and salt With spoon, fold in half flour and then half the milk into batter. Repeat Fold in blueberries Spoon into muffin cups and bake 15-20 minutes

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Pão Caseiro

Ingredientes: 

1 tablete fermento biologico fresco (15g)

3 xicaras farinha de trigo 

1/2 xicara de leite integral em temperatura ambiente

4 cds açúcar 

1 1/2 cdc sal 

1 ovo pequeno (massa) + 1 ovo p/ pincelar

2 colheres de margarina

Preparo: 

Faça a esponja: esfarele o fermento e misture-o a 1 xicara de farinha e ao leite em temperatura ambiente. Assim que ficar homogêneo, cubra e deixe fermentar +30 min (até que dobre de volume) 

Em uma vasilha grande, misture o restante da farinha, açúcar e sal. Acrescente a esponja e misture a massa com a mão até toda a farinha seca desaparecer. Se necessário acrescente até 3 cds de agua, para dar ponto na massa

Transfira a massa para uma bancada e sove por cerca de 25 min, até que fique lisa. Divida em 3 bolas. Coloque em uma forma untada e enfarinhada e deixe descansar até dobrar de volume.  Pincele o ovo e leve a forno preaquecido (180 C) por cerca de 30 min ou até que a superfície fique dourada/pão assado. 

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Chickpea and Kale Curry

Ingredients * 2 teaspoons olive oil * 1/2 cup chopped red bell pepper *  1/3 cup chopped yellow onion * 3 cups chopped lacinato kale *  2 teaspoons minced garlic * 1 teaspoon curry powder * 1/2 teaspoon ground ginger * 1/2 teaspoon kosher salt *  1/4 teaspoon black pepper * 1 tablespoon creamy natural peanut butter *  1 1/2 cups unsweetened refrigerated coconut milk (such as Silk) * 1 cup canned unsalted chickpeas, rinsed and drained *  1 tablespoon fresh lime juice

Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime

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Madaleines

Ingredients: 

2/3 cup flour

1/4 teaspoon fine salt

Zest of 1 lemon

1 tbsp honey

1/2 cup melted butter

1 tsp baking powder

1/3 cup sugar

2 large eggs (@ room temp)

1 tsp vanilla

2 tbsp whole milk

Cooking

In a medium bowl, whisk together flour, baking powder, salt and set aside

Mix together lemon zest and sugar until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly. Add honey and vanilla

Gently fold in flour mixture in 3 additions. Fold in melted butter until fully incorporated. Stirr in milk. Batter should be smooth and shiny. 

Cover bowl whit plastic and chill in fridge for at least 1 hr

Unte forma com farinha +manteiga. Bake 11-13 min until golden.

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Ricotta Cookies

INGREDIENTS:

2 stick ( 1/2 pound) butter, softened

1 3/4 cup granulated sugar

2 eggs

1 container (15 oz.) ricotta cheese

2 tbsp. vanilla extract

4 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

COOKING

1. Preheat oven to 350°F.

2. In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart.

3. Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

4. In a medium bowl, beat the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.

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Farofa Natalina

Ingredientes:

½ xícara de manteiga em cubos

1 cebola picada

2 dentes de alho picados

2+½ xícaras de farinha amarela flocada de milho

1 xícara de frutas cristalizadas sortidas

½ xícara de uvas-passas escuras

½ xícara de uvas-passas brancas

½ xícara de castanha de caju picada

½ xícara de castanha-do-Pará picada

Sal a gosto

Pimenta do reino a gosto

2 colheres de sopa de salsinha picada

Modo de preparo:

1. Em uma frigideira em fogo médio, refogue a cebola e alho na manteiga por 3-4 minutos ou até ficar macia.

2. Acrescente a farinha de milho e cozinhe por 2-3 minutos.

3. Adicione as frutas cristalizadas, as uvas, as castanhas, sal, pimenta, a salsinha e misture bem.

4. Deixe cozinhar por 2-3 minutos enquanto mexe.

5. Retire do fogo.

6. Aproveite!

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Mac n Cheese

Ingredients

for 6 servings

* 5 cups whole milk * 1 box elbow macaroni * ½ cup butter * 2 cups cheddar cheese * salt, to taste * pepper, to taste

* fresh parsley, to serve

Preparation

* In a large pot on medium-high heat, gently heat the milk to a simmer. * Add in the elbow macaroni. Cook until the pasta is tender. * Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce. * Sprinkle with parsley and serve! * Enjoy!

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Souflê de Espinafre

INGREDIENTES:

3 ovos

1 maço de espinafre

1 cebola, picada

2 cds magrarina

300 ml leite

1 cdc farinha de trigo

Sal e noz moscada a gosto

PREPARO

1) Lige o forno em temperatura média

2) Separe as claras das gemas

3) Pique o espinafre grosseiramente e a cebola finamente

4) Acrescente a farinha e deixe refogar por um minuto

5)Acrescente o leite e mexa para não empelota. Deixe cozinhar 5 minutos.

6) Misture as gema como um garfo. Junte ao espinafre e misture rapidamente. 

7) Tempere com sal e noz moscada. Desligue o fogo e reserve.

8) Bata as claras em neve bem firme (3 minutos). Coloque o espinafre numa tigela e misture 1/3 das claras rapidamente. Em seguida misture o restante delicadamente.

9) Coloque a massa num ramequin ou num refratario fundo e leve para assar por 30 minutos

10) Retire do forno e sirva imediatamente, ates do sufle murchar 

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Tiramisu

INGREDIENTS:

3 eggs

2 tbsp sugar

250g mascarpone

Lady finger biscuits

Cocoa Powder

300-500ml Italian Coffee

COOKING

1) Separate egg whites and yolks 

2) Beat egg whites until they form soft peaks

3)Add sugar to egg yolks and whisk

4) Add mascarpone and mix until creamy

5) Combine egg whites and mix again

6) Dip each side of biscuits for 3 seconds in coffee

7) Layer bottom of glass with biscuits

8) Add cream on top

9) Sprinkle cocoa on top

10) Repeat until done and serve!

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Torta de Chocolate

INGREDIENTES: 

Base da Torta:

* 450 gramas biscoito de chocolate

* 150 gramas manteiga sem sal

Recheio de Ganache: 

* 750 gramas de chocolate meio amargo

* 550 gramas de creme de leite

* 2 cds manteiga sem sal gelada

PREPARO: 

1) Em um processador, processe todos os biscoitos ate formar farofa homogênea 

2) Adicione a manteiga derretida e processe mais um pouco ate formar a massa

3) Coloque a massa dentro da forma e deixe esfriar na geladeira por 2 hrs

4) Derreta o chocolate e amorne o creme de leite

5)Junte o creme ao chocolate e misture ate que tudo se dissolva

6) Acrescente a manteiga e misture ate homogenizar

7) Derrame a ganache sobre a base e deixe esfriar por no mínimo 4 hrs

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Chickpea Curry

Ingredients:

2 tablespoons salt, for water

1 tablespoon vegetable oil

1 medium onion, diced

4 cloves garlic, minced

2 teaspoons cumin

1 teaspoon cayenne

4 teaspoons curry powder

1 teaspoon salt

1 teaspoon black pepper

1-inch piece of ginger, minced

1 14-ounce can diced tomatoes

1 15-ounce can chickpeas, drained

1 15-ounce can peas, drained

1 14-ounce can coconut milk

Preparation:

# Place pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.

# Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.

# Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

# Enjoy!

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Pasta with Tuna and Argula

Ingredients

3/4 pound (12 ounces) dried fettuccine, spaghetti or linguine

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1/8 teaspoon hot red pepper flakes (more to taste)

2 6-ounce cans tuna packed in olive oil, drained

Salt

5 to 8 ounces baby arugula

Method

1 Cook pasta: Bring a large pot of salted water (1 Tbsp salt for every 2 quarts of water) to a rolling boil. Add the pasta, return to a rolling boil, and boil uncovered until the pasta is al dente, cooked, but still a little firm to the bite.

2 Cook garlic and red pepper flakes in olive oil; add tuna, salt: While the pasta is cooking, heat the olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant.

Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

3 Set aside a cup of pasta water: Just before the pasta is ready, set aside 1 cup of boiling water. You'll need this to add back to the pasta dish to keep it from getting too dry.

4 Combine pasta with tuna mixture, arugula, and some pasta water: Drain the pasta and depending on the size of your pan, either add it to the skillet with the tuna, or return the pasta to the pasta pot and add the tuna mixture to the pasta.

Add the arugula and use tongs to toss together with the pasta and tuna. Add some of the hot reserved pasta water to help loosen the pasta.

The arugula will wilt as you toss the pasta and tuna with it. Add more pasta water as needed.

Read more:

http://www.simplyrecipes.com/recipes/pasta_with_tuna_and_arugula/#ixzz50I2eMHS1

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Cookie de Chocolate com Chocolate Branco

Ingredients

1/2 xícara (110g) de manteiga em temperatura ambiente

1/2 xícara de açúcar mascavo

6 colheres de sopa (100g) de açúcar cristal

1 ovo

1 xícara de farinha de trigo

1/4 de xícara de cacau em pó

1 colher de chá de bicarbonato de sódio

1 barra de chocolate Hershey's cookies 'n' creme

Instructions

1. Em uma vasilha, misture a manteiga com os açúcares até formar um creme homogêneo.

2. Adicione o ovo e misture. Junte a farinha, cacau e o bicarbonato. Por último o chocolate picado.

3. Molde bolinhas e transfira para uma assadeira untada com papel manteiga, deixando um espaço grande entre um cookie e o outro.

4. Espalhe mais chocolate picado nos cookies e asse em forno preaquecido à 160 C por 10 minutos ou até que as bordas estejam levemente ressecadas.

5. Espere esfriar e transfira para um prato de servir.

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Applesauce Muffins

Ingredients: 

2 cups flour

3/4 cups sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1 large egg, beaten

1 cup unsweetened applesauce

1/2 cup butter, melted

Cooking:

Preheat oven

mix flour, sugar, baking powder, cinnamon in bown

mix in beaten egg, applesauce and melted butter

Bake for 20 min

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Brownie de Nescau

Ingredientes: 

200g manteiga

1 xícara de Nescau

4 ovos

1 xícara açúcar 

1 1/2 xícara farinha de trigo

nozes 

Preparo:

Derreta a manteiga e dissolva o Nescau. Reserve. 

Bata levemente os ovos, acrescente o açúcar e misture bem

Acrescente o creme de Nescau e em seguida a farinha

Ponha em forma retangular untada e leve ao forno médio (180) cerca de 25 minutos

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Boeuf Bourguignon

Ingredientes 500g de coxão duro 150g de bacon picado 300g de mini cebolas 2 colheres de sopa de farinha de trigo 1 ¼ xícara de vinho tinto 250g de cenoura bolinhas 200g de cogumelo paris cortados em quatro 2 dentes de alho picados 1 colher de sopa de extrato de tomate 1 ramo de alecrim 1 ramo de tomilho 1 folha de louro 2 xícaras de água Salsinha picada E vamos cozinhar... Em uma panela bem quente, fritar o bacon até dourar. Retirar o bacon com uma escumadeira e selar os cubos de carne, aos poucos, por um minuto de cada lado, sempre em fogo alto. Temperar a carne com sal e pimenta. Reservar. Refogar a cebola por cerca de 5 minutos, até dourar, juntar a farinha de trigo e deixar cozinhar por mais um minuto. Acrescentar o vinho, a carne e o bacon, a cenoura, o cogumelo, o alho e o extrato de tomate. Adicionar o alecrim, o tomilho e o louro. Temperar com sal e pimenta do reino, adicionar a água, tampar a panela e levar ao forno preaquecido a 180 graus até que a carne esteja macia. Finalizar com a salsinha picada.

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Blueberry Muffins

Ingredients:

1⁄2cup  butter or 1⁄2 cup  margarine, at room temp

1 cup  granulated sugar

2 large  eggs

1 teaspoon  vanilla

2 teaspoons  baking powder

1⁄4teaspoon  salt

2 cups  all-purpose flour

1 cup  milk

2 1⁄2cups  fresh blueberries

Cooking:

Heat oven to 375°.

Grease 18 regular-size muffin cups (or 12 large size muffins).

In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

Add eggs one at a time, beating after each.

Beat in vanilla, baking powder and salt.

With spoon, fold in half of flour then half of milk into batter; repeat.

Fold in blueberries.

Spoon into muffin cups and sprinkle topping onto each muffin.

Bake 15 to 20 minutes, until golden brown and springy to touch