• Chocolates house
  • Chocolate Chip Cookie
  • Appetizer of Champignon
  • Special meat
  • Stuffed potatoes
  • Crooked of Chocolate
  • Milk truffles
  • Truffles with Girl Pepper Finger
  • Lumpia (Rolls Spring)
  • Sauce for Lumpia
  • Coconut and Peanut farofa
  • Colored rice
  • Chicken with Ginger and Basil
  • Crumble of Red Fruit
  • Spaguetti with Tomatinhos Cherry
  • Crooked of Strikes of Simonetta Santelli

 

 

 

Trufas de leite [top]

2 Latas de creme de leite Nestlé sem soro
2 colheres de chá de conhaque
1000g de chocolate ½ amargo Nestlé
200g de chocolate em pó Nestlé

Modo de Preparo do Recheio
Dissolva os chocolates e tempere até esfriar;
Adicione o creme de leite, o conhaque e misture bem.

Modo de Preparo da Trufa
Fracione a massa com uma colher de sobremesa;
Modele cada fração em bolinhas;
Polvilhe de chocolate em pó sobre as trufas

 

 

Trufas com Pimenta Dedo de Moça [top]          

1 xícara chá de creme de leite
1 colher de sopa de pimenta picada miúdo
1 colher de sopa de conhaque
1 colher de café de gengibre
1 colher de café de cravo em pó
500g de chocolate ao leite Nestlé
400g de chocolate ½ amargo Nestlé
1 xícara de café de cacau em pó Nestlé

Modo do preparo do recheio
Dissolva o chocolate ao leite e tempere até esfriar;
Adicione a pimenta e misture bem;
Adicione o cravo, o gengibre, o creme e misture bem.

Modo de preparo da Trufa
Fracione a massa com uma colher de sobremesa;
Modele a cada fração em bolinhas;
Tempere o chocolate ½ amargo e recubra as bolinhas;
Polvilhe sobre as trufas o cacau em pó

 

 

Lumpia (Rolls Spring) [top]

2 tablespoons of soya oil
3 teeth of stung garlic
½ Little onion sting cup
300g of breast of milled chicken
300g of clean shrimp, stung in the knife
½ Cup of grated carrot
2 garlic porro stems stung (only the white part)
½ Cup of stung cabbage (or sprout bean)

Way of doing:
Heat the oil in average fire, stew the garlic and the little onion for 1 minute. Add the chicken and the shrimp and stews them until change by heart, moving always. Add the carrot and the garlic porro, and stew for more 2 minutes. Add the cabbage (or sprout bean) and stew for more 1 minute. Temper with salt to the taste and to let dry in the fire. Stuff the masses, it closes them and to fry the rolls.

 

 

Sauce for Lumpia [top]

2 tablespoons of stung garlic
2 tablespoons of grated ginger
2 sugar mascavo cups
2 soya sauce cups
1 white wine cup

Way of doing: Cook all the ingredients until reduce by the half. Let cool and to serve with the rolls.

 

 

Coconut and Peanut farofa [top]

1 cup of grated coconut
1 peanut cup without skin, thick stung in the processor
Crispy garlic
Crispy onion
Salt
1 teaspoon of saffron

Way of doing:
Toast the coconut in pan in the average fire, moving stop. Add the rest ingredients.

 

 

Colored rice [top]

3 rice stew cups
2 tablespoons of soya oil
2 tomatoes without skin and without seed, cut in cubes
½ Chicken or loin cup stung in minimum cubes
1 cup of clean shrimps
1 teaspoon of chilli dust
Crispy onion
Crispy garlic
½ Little onion sting cup

Way of doing:
In average fire, heat the oil and to add the tomato cubes and chilli dust, stewing for 2 minutes. Add the loin or the chicken and the shrimps and stews them for more 3 or 4 minutes. Add 3 tablespoons of the Sauce for Lumpia (or soya sauce). Mix with the rice stew and to cover with the onion and the crispy garlic and the little onion.

 

 

Chicken with Ginger and Basil [top]

500g of chicken breast cut in cubes
½ Wheat flour cup
1 tablespoon of páprica (sweet or spicy)
2 tablespoons of soya oil
1 teaspoon of stung garlic
1 teaspoon of grated ginger
1 peel coffee spoon of grated lemon
1 broth tea cup of vegetables or of chicken
Basil leaves

Way of doing:
At the moment of the prepare, pass the chicken breast cubes in the flour mixed with for páprica, sifting the excess. Heat well the oil and to fry the chicken breast cubes until gild, lower the fire and to withdraw the cubes. Stew the garlic and the ginger, add the peel of grated lemon, the broth and to cook the cubes for more 5 minutes. Serve set with basil leaves.

 

 

Crumble of Red Fruit [top]

500g of assorted red fruit, mixxed with 2 tablespoons of confectioner sugar and 1 tablespoon of wheat flour
1 sugar mascavo cup
1 wheat flour cup
1 oat flakes cup
1 butter cup
Way of doing:
Cover a pirex with the fruit mixed red with sugar and flour. Cover with 1 mass cm, made with the rest ingredients and to roast in the average oven for 25 minutes.

 

Spaguetti com Tomatinhos Cereja [top]

Ingredientes

3 caixas de tomatinhos cereja maduros
1 pacote de spaguetti de 500 g. (o mais grosso fica melhor)
400 g de mozzarella de búfala
21 azeitonas pretas (tipo Azapa) marca “Raiola”
1 pacote de queijo ralado faixa azul
10 colheres de sopa de azeite de oliva
Um pouco de orégano e manjericão
Sal a gosto

Modo de Fazer

No recipiente em que será servida a massa, colocar os tomatinhos cortados ao meio, a mozzarella cortada em pequenos pedaços, as azeitonas se caroços e cortadas ao meio e juntar os outros ingredientes (azeite, manjericão, orégano e sal). Misturar bem.

Cozinhar o macarrão em uma panela com água fervente e sal. Quando este estiver cozido, escorre-lo e coloca-lo no recipiente juntamente com os outros ingredientes. Misturar e colocar o queijo ralado e mexer novamente. Está pronto para ser servido.

 


Torta de Maça da Simonetta Santelli
[top]

Ingredientes

04 Maçãs
04 Ovos
150 gramas de manteiga sem sal
250 gramas de açúcar
Casca de 1 limão ralado
02 colheres de sopa rasas de fermento
300 gramas de farinha de trigo
100 ml de leite
Açúcar de confeiteiro para polvilhar a torta

Modo de Fazer

Bater os ovos com o açúcar, tudo bem batido, acrescentar a manteiga e continuar batendo. Em seguida, acrescentar a farinha, leite e as raspas de limão e bater até que se forme uma massa cremosa. Por último colocar o fermento e bater até que ele esteja bem misturado.

Enquanto a mistura da massa estiver batendo na batedeira, descascar as maças cortando-as ao meio e fatia-las em finas fatias.

Untar uma assadeira redonda com manteiga e polvilha-la com farinha de trigo. Logo após, despejar a massa na assadeira e colocar as fatias de maças em pé e em círculos, afundando-as na massa.

Coloca-las para assar deixando-a até que esteja dourada e solta lateralmente da assadeira.
Após desenformar a torta, polvilhar com o açúcar de confeiteiro.

 


Chocolates house [top]

Ingredients:
1 dozen of eggs
1 1/2 kilogram of refined sugar
5 lemons
+ Or - 1/2 kilogram of chocolates and several candies
1 box of average cardboard
Scissors
Durex or adhesive ribbon

Beat the clear in neve.  Discard gemas.  Add little by little the sugar and limão.  juice Mix well until forms a mass consistente.  The material quantity is going to vary by casinha.  size In the class will do that.
Mount a cardboard little house of about 20 height cm for 20 length cm.
Mould with the sugar mixture and to adorn with the chocolates

 

Chocolate Chip Cookies [top]

Ingredients:
300 grams of wheat flour
1/2 teaspoon of ferment
1/8 teaspoon of sodium bicarbonate
1/8 teaspoon of salt
200 grams of butter or margarine without salt
1 teaspoon of vanilla
100 grams of sugar mascavo
1 egg
1 bar of great chocolate
100 grams of chestnut of Pará / nuts /amêndoas

Mix all the ingredients (first the dry. Break in pieces the chocolate and the chestnuts and to mix in the massa .  Mix well all ingredientes.  Anoint cake form and to put mass portions with space to do not paste one in outra.  Roast in oven with temperature of 300 degrees from 10 to 12 minutes.

 

 

Appetizer of Champignon [top]

Ingredients:

30 Minute's breads (little round);
Garlic butter (hit the liguidificador 100 grs of butter in ambient temperature and 30 grs of squeezed garlic);
1 Onion little sting;
50 grs of butter;
200 grs of champignon stung.

Way of doing:

Take the fund and milo of the bread as demonstrated. Paint with the garlic butter. Carry baked to toast lightly. Stew the onion in the butter, join champingnon and to cook more 5 minutes. Stuff the bread and to immediately serve.

 

Special meat [top]

Ingredients:
1 filet mignon;
1 package of sliced toucinho;
Onions cut in fine not much slices;
Butter in ambient temperature.

Way of doing:

Clean the meat and to cut in slices, without separating. Put between each slice an onion slice, a toucinho piece and a little bit of butter. Put in the pan, cover with the sauce and to carry to roast. (1/2 hour for kg – hot oven to for being red meat).

 Sauce:

½ Package of onion soup;
½ Oil cup;
½ Oil cup;
1 tablespoon of English sauce;
2 tablespoons of shoyu;
2 tablespoons of tomato sauce;
2 tablespoons of mustard;
2 meat broth cubes;
Kingdom pepper and pepper sauce for taste.

Dissolve the onion soup and the meat broth crumbled in the oil and oil. Add the other ingredients and to hit the blender.

 

Stuffed potatoes [top]

Ingredients:

8 average potatoes;
2 tablespoons of butter;
1 milk cream cup;
½ Cup of grated cheese dish;
Salt;
Grated cheese (parmezon or cured minas).

 Way of doing:

Wash well the potatoes with brush, dry and to do some holes with toothpick. Wrap in aluminum paper and to carry baked to roast turning in the half the cooking (in the microwaves 4 potatoes – 10 to 12 minutes in the high power, put on top of paper towel). Let amornar, take the cover and carefully, dig the potato letting a fine layer close to peel.

Mix the pulp very dented with the butter, milk cream, the cheese dish and to verify the salt. Perform the potato cavity with that stuffing, dust of grated cheese and to carry baked to grate.

 

 

Crooked of Chocolate [top]

Ingredients:

Cake:

Beat well in batdeira: 6 yolks – 4 tablespoons of powdered chocolate – 7 tablespoons of sugar.

Beat the clear in snow and to mix 3 tablespoons of sugar. Join the 2 mixtures and to put in anointed form and enfarinhada. Roast in average oven (180th) for more or less 30 minutes. Let cool and to cover with the whipped cream (300 grs of cream of pasteurized milk beating in the mixer with 4 tablespoons of sugar).

Coverage:

Beat 3 clear in snow and to join 3 tablespoons of sugar.

Melt 150 grs of bitter chocolate and to add the 3 yolks, 1 to 1, mix the chocolate and to cover the cake.

 

 

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ou pelo telefone: (55 61)3245 4263
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é de R$ 100,00 (cem reais) e
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