Helena's Notes

 Btaxa roxa assada: Btata doce roxa Sal Erva doce Cominhos

  Ingredients Mashed Potatoes 2 cups (340 g) russet potatoes, peeled and cubed 2 tbsp butter 2 tbsp (30 ml) 35% cream   Scallop Filling 2 shallots, finely chopped 2 tbsp butter 2 tbsp unbleached all-purpose flour 1/2 cup (125 ml) milk 1/4 cup (60 ml) white wine 11 oz (300 g) medium scallops, size 15-25, drained and patted dry 1 cup (100 g) Gruyère cheese, grated   Preparation Mashed Potatoes In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée the potato mixture with the cream until smooth. Add more cream, if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip. With the rack in the middle position, preheat the oven to 350°F (180°C). Scallop Filling In a pot, soften ...

 This dumplings are delicious. A good idea is making the mix and boil a small portion before rolling all of them so if something seasoning can be adjusted. 250 g minced beef 250 g minced beef 1 tablespoon of rice wine 1 tablespoon of soya sauce 1 tablespoon of sesame oil 1 tablespoon of sesame oil Salt to taste 1 teaspoon of brown sugar 3 tablespoons of water 1 teaspoon of beef or duck fat Three leaves of cabbage Two spring onions 5 cm of ginger Makes everything by stirring to the right direction until the meat and the other ingredients are welcome combined and a big stringy. Can either go inside the dumplings or meatballs for soup?

  ngredientes para o Caldo: -Cascas de 300g de camarão limpo -500ml de água -1 cebola picada -1 cenoura cortada em rodelas -1 talo de aipo picado -1 alho-francês (parte branca) cortado em rodelas Fritar ad cascas ae caramelizar em azeite e flabejar adicionar os aromaticos e caramelizar adicionar polpa de tomate e reduzir e depois a agua remover a espuma quando sobe e deitar fora cozingar 30 para apurar e triturar e depois passar pela peneira Temperar os camaroes com sal e pimeta selar na manteiga e azeite e retirar e deixar fritar um pouco e Deppois no mesmo tacho refogar a cebola depois os alhos e o tomate ralado e talos de coentros acrescenta a semola de milho e mexer, acrescentar os camaroes e tabasco. Ingredientes para o Xerém: -200g de xerém (ou polenta) -1 cebola picada -2 dentes de alho picados -1 folha de louro -1 tomate maduro picado (ou 100g de tomate em lata) -50ml de azeite -Sal e pimenta a gosto -Coentros

Chicken Noodle Soup Recipe Ingredients: 1 chicken stock cube ½ onion, thinly sliced into half-moons 2 cm fresh ginger, finely chopped 2 chicken breasts, thinly sliced 1 tablespoon soy sauce Chopped spring onions White pepper Salt, to taste Instructions: In a pot, add enough hot water and dissolve the chicken stock cube. Add the onion, ginger, chicken, soy sauce, salt, and white pepper. Simmer for about 10 minutes, or until the chicken is fully cooked. Add cooked egg noodles to a bowl Top with pak choi or any other leafy greens and add the broth Sprinkle over the chopped green parts of the spring onions. Garnish with fresh coriander before serving.

  50g  butter 1  onion finely chopped 300g  frozen or cooked fresh peas 1.7l  hot vegetable stock 350g  risotto rice 200ml  white wine 25g  parmesan or vegetarian alternative, grated 2 good handfuls  pea shoots extra-virgin olive oil to drizzle (optional) Method step 1 Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed. step 2 Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins. step 3 Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give t...

  PARA A TORTA DE IOGURTE Ingredientes 2 xícaras (chá) de  iogurte natural sem açúcar  (3 potes de 170 g cada) 2 ovos ⅓ de xícara (chá) de açúcar 2 colheres (sopa) de amido de milho raspas de 1 laranja-baía 1 colher (chá) de extrato de baunilha 1 pitada de sal frutas frescas a gosto para servir Continua após patrocínio Modo de prepar Forre uma peneira com um pano de algodão fino e limpo e apoie sobre uma tigela (se preferir, use 2 filtros de café cortados ao meio). Coloque o iogurte e leve à geladeira por 1 hora para drenar — ele vai liberar bastante soro e ficar mais cremoso. Ao final, você deve ter 1½ xícara (chá) de iogurte cremoso. Unte com óleo uma fôrma redonda de 15 cm de diâmetro. Corte um disco de papel-manteiga de 30 cm, forre o fundo e laterais da fôrma e unte também o papel com óleo. Preaqueça a Air Fryer da linha Electrolux por Rita Lobo a 160 ºC e programe para assar por 30 minutos. Numa tigela pequena, quebre um ovo de cada vez e transfira para uma tigela g...