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Comment by Celestino Neto on January 20, 2009 at 10:42pm

Hmmm ....Good.....good....good

Candy of potato-candy Dessert light with potato-candy and cravos-da-indian Ingredients

½ xícara (tea) of skimmed milk
24 cravos-da-indian to decorate
500 purple potato-candy g or turns yellow sweetener for oven and stove the taste

Way of preparation

It cooks potatoes per 30 minutes or until being soft.
It removes of the fire.
With peeled and still hot potatoes pass them in the espremedor and it places purê formed in one.
It adds milk, the sweetener and mixes until he is homogeneous.
It has led to the fire and it leaves to cook, moving of time in when, per 10 minutes, or until encorpar and getting a candy in point to roll.
It removes the candy of the fire, transfers it to an earthen bowl and it waits to amornar. After that, it rolls 24 small balls and it decorates each one with 1 cravo-da-indian.

Comment by Celestino Neto on January 20, 2009 at 10:36pm

Hmmmm..... Good Chantal and Rod


Potato pie candy Potato-candy mass with recheijo of meat and mussarela Ingredients

800g of potato candy
250g of cured cheese ralado
1 cup (American) of milk
1 xícara (coffee) of oliva oil
250g of worn out meat
300g of alcatra cut in small small pieces
1 perforated onion
2 perforated tomatoes
1/3 of perforated chili Pepper of I smell the taste
1 tomatoe extract spoon Coentro and perforated chive
300g of mussarela sliced Salt and English gravy the taste
1 spoon of butter
1 pitada of pepper of the kingdom

Way of preparation It cooks the potato well candy, it peels it, it places in the liquidificador and it has after beaten milk, after that, it places the ralado cheese the oliva oil and has beaten again.
In a pan, refogue the worn out meat and the meat pricked with the butter, after that places the onion, the tomatoes, the pepper of smells, the chili and the pitada one of pepper of the kingdom per one 5 minutes.
When it will be to the point together places an extract spoon of tomatoe with coentro and the chive.
As it goes refogando, it places the salt and English gravy the taste.
The broth leaves to be thick. In one it forms refractory, it more or less places 3 centimeters of the cream of the potato candy in the deep one and the edges, after that the meat and superficially places mussarela.
It covers everything with the remaining portion of the cream of potato candy and has led to the well hot oven until dourar superficially, around 8 the 10 minutes.

Comment by Rod Summers / VEC on January 20, 2009 at 10:22pm

hmmm.... sweet sweet potato cake... must be something like carrot cake.... but sweeter.... thankyou Chantal and Celistino

Comment by Celestino Neto on January 20, 2009 at 12:17am

Until tomorrow.

Comment by Celestino Neto on January 20, 2009 at 12:03am

I Chantal

Potato-candy cake Cake mass with potato-candy, condensed milk and coconut

Ingredients

1 kg of potato-candy
100 butter g
3 eggs
1 package of ralado dry coconut (100 g)
3 spoons (soup) of sugar 1 condensed milk can
1 spoon (soup) of I leaven in dust butter to dip in grease confectioner sugar ralado coconut to decorate

Way of preparation It cooks the potato-candy in a pressure pan, with half liter of water, for about 20 minutes.
It peels and pass for the espremedor, still hot.
It joins the butter, the eggs, the ralado coconut, the sugar, condensed milk and I well after leaven it in dust, moving each addition.
It pours in average rectangular assadeira, dipped in grease and has taken aoforno average (180°C), per approximately 45 minutes.
After cold, polvilhe, with the sugar of confectioner and the ralado coconut if to prefer cut in squares.

Comment by Celestino Neto on January 19, 2009 at 11:57pm

Nhoque of potato-candy Prescription lightly adocicada

with cream gravy Ingredients

1 kg of potato candy
1 egg
3 flour spoons of wheat or until giving point For gravy:
3 spoons of cream
1 oliva oil spoon pitada of salt

Way of preparation It cooks the potato and it leaves to cool.

It kneads with the yoke and it adds the entire egg.
To little it goes adding the flour until giving point to roll.
It makes small balls and it places in freezer.
You can in accordance with go cooking its consumption.
A tip is not to defrost before cooking, boils the water with salt and direct places nhoques of freezer in the water fervente.
It leaves to cook per 10 minutes depending on the size of the small balls.
To serve the gravy together with.
For gravy: It places in a pan and it moves until dourar in low fire.

Comment by Celestino Neto on January 19, 2009 at 11:52pm

Here it is a typical plate and I finish Brazilian

Potato-candy to

the miner Potato-candy stew,

tomatoes and ralado cheese Ingredients

1 kg of potato-candy
1 perforated onion
3 spoons oil soup
2 tomatoes without skin and perforated seeds
1 spoon soup of salsinha pricked
2 cubinhos of hen broth
1 xícara of thick ralado cheese

Way of preparation It cooks the potato with rind until being soft, after cozida drains. Later it peels and cut in rodelas thick. It reserves. In a pan it places the oil and it fries the onion and it leaves to dourar. It joins the tomatoes, parsley, broth of hen dissolved in 1 xícara of hot water. Refogue moving per some minutes. To follow it adds potatoes to the gravy it covers and it leaves to cook in low fire per 10 minutes. Polvilhe cheese ralado over potatoes leaves to melt a little removes and is alone to serve.

Comment by Rod Summers / VEC on January 19, 2009 at 11:35pm

Oh yes, we likes pasta we does! Also I will be visiting Vittore Baroni in his town of Viareggio which has some super pizza restaurants. The best pizza I ever ate was in Genova with Enzo Minarelli, the best lasagna (!) ever is the one I make myself.

Well come on Celestino... please share some of these Brazilian secret recipes

Comment by Celestino Neto on January 19, 2009 at 11:28pm

Yes Chantal the meal is one mometo the holy ghost, in Brazil has many gostosas prescriptions.

Comment by Celestino Neto on January 19, 2009 at 11:23pm

Yes Chantal the meal is one mometo the holy ghost, in Brazil has many gostosas prescriptions.

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