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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.

Comment by Celestino Neto on January 19, 2009 at 11:15pm

I have a friend that he eats cold Potato in the Bread.

Comment by Celestino Neto on January 19, 2009 at 11:13pm

eggs

Comment by Celestino Neto on January 19, 2009 at 11:07pm

I like pure of potato.

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