Tartufipanna da montare g 120 - cioccolato fondente g 100 - castagne lessate e pelate g 100 - rum g 30 - cacao in polvere Tagliuzzate il cioccolato, raccoglietelo in un recipiente, quindi immergete quest'ultimo in un bagnomaria tiepido, fino a quando il cioccolato si sar fuso. Togliete, aggiungete la panna e, con lo sbattitore elettrico, montate il composto fino a quando risulter gonfio e spumoso. Incorporatevi allora le castagne passate al passaverdura e il rum. Dividete il composto in piccole porzioni diseguali e passatele su un vassoio abbondantemente cosparso di cacao. Si formeranno delle palline irregolari (tartufi). Sistemateli in piccoli pirottini e teneteli in frigo fino al momento di utilizzarli Tortinhas de milho com zabaione ao Porto Tortine: burro g 150 - zucchero g 150 - farina bianca g 100 - farina di mais g 100 - lievito in polvere per dolci e vanillina Bertolini - 5 tuorli - un uovo - burro e farina di mais per gli stampini - sale - Zabaione: Porto g 160 zucchero g 160 - cioccolato fondente grattugiato g 80 - 8 tuorli Tortine: montate a lungo il burro con lo zucchero fino a ottenere un composto spumoso al quale incorporerete i tuorli, l'uovo, le due farine mescolate, fatte scendere da un setaccino, un cucchiaino di lievito in polvere, mezza bustina di vanillina e un pizzichino di sale: dovrete ottenere un impasto piuttosto morbido che distribuirete in 12 stampini smerlati gi ben imburrati e spolverizzati di farina di mais. Infornateli a 180 per 25' circa. Zabaione: in un bagnomaria caldo, tenuto su fuoco al minimo, montate i tuorli con lo zucchero, il Porto e, quando lo zabaione sar gonfio e spumoso, unitevi il cioccolato. Servite le tortine con lo zabaione Semifreddo com iogurte Semifreddo: panna fresca g 200 - yogurt intero g 150 - albume g 40 - zucchero semolato g 40 - zucchero a velo - vanillina - menta - Guarnizione: 4 pesche g 600 - vino Moscato g 300 - zucchero g 50

Semifreddo: mescolate lo yogurt con la panna gi montata con un cucchiaio di zucchero a velo e l'albume, pure montato con lo zucchero e un pizzico di vanillina. Distribuite il semifreddo nei bicchieri e tenete in frigorifero. Guarnizione: dividete le pesche a met e bollitele per 5' con il Moscato e lo zucchero, poi fatele raffreddare nello sciroppo. Servite il semifreddo con le pesche a dadini e foglioline di menta Semifreddo de Amaretto com calda de caf Per il semifreddo: panna da montare g 500 - amaretti g 250 - zucchero semolato g 125 - 6 tuorli - caff ristretto - Per la salsa al caff: latte g 125 - panna da montare g 125 - zucchero g 75 - 4 tuorli - caff ristretto - vanillina Bertolini Preparate il semifreddo: fate uno sciroppo lasciando bollire per 2' lo zucchero con g 100 d'acqua. Con lo sbattitore elettrico, montate i tuorli aggiungendo a filo lo sciroppo caldo, quindi una tazzina di caff freddo; si lascia raffreddare il composto che dovr essere gonfio e ben montato, poi si uniscono gli amaretti tritati finemente e la panna montata fermissima. Dividetelo tra 6 stampini da crme caramel e metteteli in freezer almeno per 6 ore. Avviate anche la salsa al caff: riscaldate il latte e la panna; a parte montate con lo sbattitore i tuorli con lo zucchero e una bustina di vanillina; unite il misto di latte e panna versandolo a filo poi, sempre mescolando, portate la salsa sul fuoco e fatela addensare senza che prenda il bollore; togliete dal fuoco, incorporate una tazzina di caff, poi passate in frigorifero. Al momento di servire, sformate i semifreddi nei piatti da porzione su un velo di salsa, guarnite con alcuni chicchi di caff e, volendo, accompagnate con biscottini tipo lingue di gatto

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Brownie cremoso light 3 ovos inteiros 1 xcara de adoante 1 xcara de farinha de trigo 1/2 xcara achocolatado light 100 grs de chocolate ao leite

1 xcara(ch) de margarina light 1 xcara de nozes ou castanha do Par picadas Em uma batedeira colocar os ovos e o adoante, bata at obter um creme claro. Reserve. Leve ao microondas a manteiga e o chocolate por 1 minuto at derreter. Coloque a mistura na tigela da batedeira, bata um pouco, misture a farinha de trigo e o achocolatado e bata mais um pouco. Desligue a batedeira e acrescente as nozes ou amndoas. Unte uma forma pequena ou forre-a com papel manteiga. Leve ao forno, praquecido a 250C por 6 minutos, e quando levantar uma crosta, diminua para 220C e deixe mais 5 minutos. O ponto certo quando a massa estiver mole, mas com as laterais e a parte de cima firmes.

Cebola do Outback 4 cebolas grandes 1 litro de gua 2 colheres (sopa) de sal 1 xcara (ch) vinagre 1 litro de leite 5 ovos inteiros 2 colheres (sopa) de queijo ralado 1 colher de sopa de salsa desidratada 1 colher de sopa de pimenta-do-reino moda na hora 1 colher de ch de organo Sal a gosto Para empanar: 500 g de farinha de trigo 5 colheres de sopa de fub Um dos segredos do preparo da receita a forma de se cortar as cebolas. Corte-as a partir do topo do meio da cebola v fatiando, como se fatia uma torta. Ela ficar dividida como em gomos, vai se abrir. Cada tira voc corte em trs pedaos. Numa vasilha, faa uma salmoura com gua gelada, sal e vinagre. Coloque as cebolas e deixe de molho na geladeira por 2 horas. Retire as cebolas da salmoura, coloque de cabea para baixo numa outra vasilha para escorrer o excesso de gua. Leve-as para a geladeira novamente e deixe por mais 1 hora antes de fritar. Bata no liquidificador o leite, os ovos, a farinha de trigo e o queijo ralado. Coloque numa tigela e acrescente os temperos. Mergulhe a cebola nesta mistura, retire o excesso e empane na farinha de trigo com fub. Retire o excesso de farinha, dando leves batidas e frite em leo bem quente. Alfajor 1 pacote de bolachas, 1 lata de doce de leite, 300g de chocolate ao leite Nutella caseira: 45 gramas de avels tostadas e sem pele, 30 gramas de chocolate (com 20% de manteiga de cacau), 30 gramas de chocolate branco, 350 ml de leite integral, 65 gramas de acar e 1 grama de lecitina de soja. Bata ento, no

liquidificador, as avels junto com uma colher de acar e a lecitina de soja, at que no saia mais leo das castanhas. Em outro recipiente, acrescente duas colheres de acar ao chocolate e mexa bem com 50 ml de leite at formar um creme denso - o creme de cacau. A esta altura, coloque no fogo o leite junto ao acar e ao chocolate branco at o derretimento completo. O creme de cacau feito anteriormente misturado com o creme de avel e o chocolate branco, ainda no fogo. Depois de tudo unido, coloque o creme final em um pote de vidro e feche s quando esfriar.

Petit gateau de limo 6 pes 2 large lemons 1/4 cup all-purpose flour Rounded 1/4 teaspoon salt 3/4 cup plus 2 tablespoons sugar 3 large eggs, separated 1 1/3 cups whole milk Preheat oven to 350F. Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice. Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin). Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath. Transfer to a rack. Serve warm or at room temperature Salmo com couscous e azeite sabor limo, organo e tomates For tomatoes and lemon oregano oil 6 plum tomatoes (1 lb), halved lengthwise 1 1/4 teaspoons sugar 3/4 teaspoon salt 1/2 teaspoon black pepper 1/3 cup extra-virgin olive oil 2 garlic cloves, finely chopped 10 fresh basil leaves 12 whole fresh oregano leaves plus 3 tablespoons finely chopped 2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced 2 tablespoons fresh lemon juice For couscous 2 teaspoons olive oil 2 1/4 cups pearl (Israeli) couscous (12 oz) 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 1 cup water 1/4 teaspoon salt

For salmon 6 (6-oz) pieces wild salmon fillet with skin (preferably center cut) 1 teaspoon olive oil 1/2 teaspoon salt 1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250F. Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours. Transfer tomatoes with a spatula to a large plate, then pour oil through a finemesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper. Cook couscous: Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt. Roast salmon while couscous stands: Put oven rack in upper third of oven and preheat oven to 500F. Line a 17- by 12-inch shallow baking pan with foil. Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes. Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil. Salmo com mostarda escura e acar mascavo 6 pes 3/4 cup dry white wine 1/4 cup butter, cut into small pieces 1 teaspoon Old Bay seasoning 1 2-pound center-cut skinless salmon fillet 1/3 cup spicy brown mustard (such as Gulden's) 1/4 cup (packed) golden brown sugar Preheat oven to 350F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven. Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve Musse de salmo defumado com ovas de salmo

fresh coriander leaves for garnish 2 tablespoons cold water plus 1/3 cup boiling water 1 tablespoon fresh lemon juice 1 envelope (about 1 tablespoon) of unflavored gelatin 1/2 pound thinly sliced smoked salmon a 7 1/4-ounce can salmon, drained and the skin discarded 1 1/2 cups sour cream 1/4 teaspoon Tabasco, or to taste 1/4 cup finely chopped scallion 1 cup heavy cream 1/4 cup salmon roe celery leaves for garnish Line the bottom of an oiled 5-cup charlotte mold or souffl dish with a round of wax paper, oil the paper, and press the coriander leaves face down onto the paper decoratively. in a small bowl combine the cold water and the lemon juice, sprinkle the gelatin over the mixture, and let it soften for 2 minutes. Add the boiling water and stir the mixture until the gelatin is dissolved. In a food processor blend together the smoked salmon, the canned salmon, the sour cream, and the Tabasco until the mixture is smooth, add the gelatin mixture, the scallion, and salt and pepper to taste, and blend the mixture until it is combined well. In a large bowl beat the heavy cream until it holds soft peaks, add it to the salmon mixture, and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill it, covered, for at least 8 hours or overnight. Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter. (If the coriander leaves stick to the wax paper, replace them on top of the mousse.) Spoon the salmon roe around the edges Torta de chocolate branco e caf com pralin de avels Praline and chocolate curls: 2/3 cup sugar 1/4 cup water 1 1/2 teaspoons instant espresso powder 1 cup hazelnuts, toasted , husked 1 6- to 8-ounce block high-quality white chocolate (1 to 1 1/2 inches thick; for chocolate curls) Mousse: 12 ounces high-quality white chocolate (such as lindt or perugina), finely chopped 5 tablespoons water 2 cups chilled heavy whipping cream 2 1/2 teaspoons instant espresso powder soaking syrup and ganache Soaking syrup and ganache: 2/3 cup kahla or other coffee-flavored liqueur 4 teaspoons instant espresso powder 7 ounces bittersweet chocolate (do not exceed 61% cacao), chopped 2 tablespoons dark corn syrup 3/4 cup heavy whipping cream Cake:

Nonstick vegetable oil spray 4 large eggs, room temperature 2/3 cup sugar 3 1/2 teaspoons instant espresso powder, divided 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup sifted cake flour (sifted, then measured) 2 tablespoons (1/4 stick) unsalted butter, melted, cooled 6 tablespoons powdered sugar, divided For praline and chocolate curls: Place sheet of foil on work surface. Bring sugar and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, 7 to 8 minutes. Mix in espresso powder, then nuts. Scrape mixture onto foil; quickly spread out. Cool completely. Chop praline into small pieces. Microwave white chocolate block at 50 percent power in 10-second intervals until chocolate feels just slightly warm and is just beginning to soften (if too soft, let stand until firm enough to shave). Using vegetable peeler, shave 1- to 1 1/2inch-wide ribbon, about 4 to 5 inches long, from block. Gently roll ribbon into loose curl (cylinder). Repeat, making 20 to 24 curls. DO AHEAD: Praline and chocolate curls can be made 2 days ahead. Chill separately in airtight containers. For mousse: Stir chocolate and 5 tablespoons water in metal bowl set over saucepan of barely simmering water until chocolate is smooth. Remove bowl from over water. Cool chocolate to lukewarm, stirring occasionally. Using electric mixer, beat cream in large bowl until soft peaks form. Gradually pour lukewarm chocolate over cream, folding to blend well. Transfer 2 1/2 cups mousse to another medium bowl; gently fold in espresso powder. Cover and chill both bowls of mousse until firm, at least 6 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. For soaking syrup and ganache: Stir liqueur and espresso powder in small bowl until espresso dissolves. Place chocolate and corn syrup in medium bowl. Bring cream to boil in small saucepan; pour over chocolate and corn syrup. Stir until melted and smooth. DO AHEAD: soaking syrup and ganache can be made 1 day ahead. Cover separately and store at room temperature. For cake: Preheat oven to 350F. Coat 15 x 10-inch sheet of parchment paper with nonstick spray. Line 15x10x1-inch baking sheet with prepared parchment (sides of baking sheet should not be coated). Combine eggs, sugar, 2 teaspoons espresso powder, vanilla, and salt in large bowl. Using electric mixer, beat until egg mixture is thick and fluffy and falls in ribbons when beater is lifted, 6 to 7 minutes. Sift flour over in 3 additions, folding gently just to incorporate after each addition. Transfer 1 cup batter to small bowl; fold in butter. Fold batter from small bowl back into batter in large bowl just until combined; spread evenly on baking sheet. Bake cake until tester inserted into center comes out clean and cake begins to pull away from pan, about 18 minutes. Cool cake in pan on rack 30 minutes.

Sift 2 tablespoons powdered sugar over cake. Cut around pan sides. Slide spatula under parchment to loosen from pan and invert cake onto work surface. Peel off parchment. Cut cake crosswise into 4 rectangles, each about 10 x 3 1/2 inches. Place 1 cake rectangle on platter. Brush 2 tablespoons soaking syrup over. Spread 3 tablespoons ganache over, then 1/3 of espresso mousse (about 3/4 cup). Repeat 2 more times with cake, syrup, ganache, and mousse. Top with fourth cake layer; press lightly to adhere. Spread 2/3 cup plain mousse thinly over top and sides of torte to seal, then spread remaining mousse over top and sides. DO AHEAD: can be made 1 day ahead. Tent loosely with foil and chill. Before serving, press praline pieces into mousse on all sides of torte. Mound white chocolate curls on top. Mix 4 tablespoons powdered sugar and 1 1/2 teaspoons espresso powder in small bowl. Sift over top of torte. Terrine de chocolate com crme ingls de caf Valrhona Chocolate Terrine 250g unsalted butter, chopped 250g caster sugar 250g Valrhona Guanaja chocolate, chopped 5 eggs 1 tablespoonflour Coffee Bean Anglaise 500ml cream 5 egg yolks 100g sugar 30ml espresso teaspoon finely ground fresh coffee beans Valrhona Chocolate Terrine Preheat the oven to 180C. Place the butter in a deep bowl. Pour the sugar over the butter, then place the chocolate on top (this is so the butter and sugar dissolve and line the bowl, preventing the chocolate from sticking). Place the bowl over a saucepan of barely simmering water, ensuring the bowl doesnt touch the water, until the chocolate has melted, then remove from the heat. Transfer the mixture to an electric mixer with the whisk attachment fitted. In a separate bowl, whisk the eggs with the flour. With the mixer running, pour the egg mixture into the chocolate and continue to whisk until the mixture becomes smooth and shiny. Line a terrine or loaf tin with baking paper and pour in the chocolate mixture. Cover with a lid or tinfoil and place in a deep roasting dish. Pour in water to halfway up the sides of the terrine or tin and place in the oven for 1 hour, until it is slightly glossy in the centre. Refrigerate overnight to set. Coffee Bean Anglaise In a saucepan, bring the cream to the boil, then set aside. Beat the egg yolks and sugar together until pale. Slowly add the cream to the sugar and yolk mixture while whisking continuously. Return to a moderate heat and cook, stirring continuously, until the custard coats the back of a wooden spoon. Remove from the heat and add the espresso and coffee beans. Cool in the refrigerator until required Tempero p/churrasco argentino: sal refinado, pimenta e noz-moscada

Sorvete de abacate 1 abacate grande 1 lata de leite condensado 1 lata de leite integral (use a lata de leite condensado para medir) 2 colheres (sopa) de suco de limo Doce de banana com caf 3 colheres (sopa) de acar cristal 1/2 xcara (ch) de suco de lima-da-prsia Suco de 1 limo-siciliano 1/4 de xcara (ch) de caf 1 canela em pau 4 bananas-prata cortadas em rodelas 4 fatias de queijo-de-minas fresco Ferva o acar ao suco de lima-da-prsia, ao suco de limo, ao caf e canela. Cozinhe essa mistura por dez minutos, em fogo baixo. Junte a banana e cozinhe por mais dois minutos.Deixe esfriar e guarde na geladeira at o momento de servir com queijo minas. Chicken Satay 1 cup plain yogurt 1 teaspoon freshly-grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1 pounds skinless, boneless chicken breasts, cut into strips 20 wooden skewers, soaked in water 30 minutes Vegetable oil, for grilling Butter lettuce leaves Fresh cilantro leaves --Peanut sauce: 1 cup smooth peanut butter cup low-sodium soy sauce 2 teaspoons red chili paste, such as sambal 2 tablespoons dark brown sugar 2 limes, juiced cup hot water Pasta de alcachofra quente 3 ounces Parmesan cheese cup mayonnaise 1 can artichoke hearts packed in water salt cup red pepper sauteed in olive oil 2 egg whites

cup chopped onion sauteed in olive oil Drain artichoke, rinse and chop them thinly. Combine mayonnaise, artichokes, Parmesan cheese, red pepper and onion. Beat egg whites until stiff, not dry. Fold egg whites into cheese mixture. Spread mixture on bread. Broil until golden brown on top. Watch carefully to prevent burning.

Queijo feta marinado 12 ounces feta cheese (the softer kinds imported from Israel or France are best for this) 6 lrg garlic cloves, peeled 10 lrg sprigs fresh parsley 10 lrg leaves fresh basil 2 teaspoons fresh oregano good quality extra virgin olive oil Cut feta cheese into 1/2 inch cubes. Place cheese into shallow nonreactive dish or plastic container. In food processor, finely chop parsley, basil and oregano. Step 2 With machine running, drop garlic cloves through feed tube. Continue processing until garlic and herbs are finely chopped, stopping to scrape down sides as necessary. Carefully mix garlic-herb mixture with feta cheese, coating the cheese well. Pour enough olive oil into dish to completely cover cheese mixture. Marinate 24 hours for up to one week and serve at room temperature

Bolo de ameixa com chocolate . 200 g de ameixa preta sem caroo . 2 xcaras (ch) de acar . 3 ovos . 1 colher (sopa) de margarina . 1 xcara (ch) de leite . 2 colheres (sopa) de chocolate em p 1 xcara (ch) de farinha de trigo 1 colher (sopa) de fermento em p No liquidificador bata a ameixa, o acar, os ovos, a margarina, o leite e o chocolate. Transfira a mistura para uma tigela, incorpore a farinha de trigo e o fermento. Coloque em uma frma redonda untada com margarina e asse no forno praquecido a 200C durante 40 minutos. Pode rechear com leite condensado na presso, ameixa e nozes. Bolo de cacau e nozes 2 chvenas de ch de farinha 2 chvenas de ch de acar

de c. de ch de sal 1 chvena de ch de manteiga 4 c. de sopa de cacau em p 1 chvena de ch de gua a ferver meia chvena de ch de natas 2 ovos batidos 1 c. de ch de bicarbonato de sdio 1 c. de ch de essncia de baunilha Molho: meia chvena de ch de nozes picadas de chvena de ch de manteiga 4 c. de sopa de cacau 6 c. de sopa de leite 1 c. de ch de essncia de baunilha meia chvena de ch de acar em p Bolo: Numa tigela combine a farinha, o acar e o sal. Reserve. Num tacho leve ao lume a manteiga e deixe derreter. Adicione o cacau e mexa bem. Junte a gua a ferver, mexa e deixe ferver durante uns segundos. Tire o tacho do lume e ponha esta mistura sobre a mistura da farinha. Mexa bem. Deixe arrefecer um pouco. Numa outra tigela misture os ovos batidos, as natas, a baunilha e o bicarbonato. Adicione mistura de chocolate e farinha. Coloque a massa numa forma rectangular previamente untada com manteiga e forrada a papel vegetal e leve a cozer em forno moderado durante aproximadamente 20 minutos. Enquanto o bolo coze, prepare o molho: derreta a manteiga num tacho, junte o cacau e mexa bem. Retire do lume e adicione o leite, a baunilha, o acar em p e por ltimo as nozes picadas. Mexa muito bem. Deixe arrefecer e endurecer um pouco antes de usar. Retire o bolo do forno, desenforme e coloque o creme por cima com o bolo ainda quente Bolo gelado de aveia 3 ovos, 1/2 xcara (ch) de gua fervente, 1 xcara (ch) de leite, 1/2 xcara (ch) de manteiga, 1 1/2 xcara (ch) de acar, 1 1/4 xcara (ch) de farinha de trigo, 1 colher (sopa) de fermento em p, 1 xcara (ch) de chocolate em p, 1/2 xcara (ch) de aveia em flocos, 1 colher (sopa) de canela em p, Margarina e farinha de trigo para untar liquidificador, bater todos os ingredientes, comeando com os lquidos.Despejar a massa em uma forma untada e enfarinhada.Levar ao forno mdio praquecido a (180C) por 45 a 55 minutos * Creme 1/2 lata de leite condensado1 xcara (ch) de leite1 gema1 colher (sopa) de amido de milho, 4 colheres (sopa) de aveia em flocos. Levar ao fogo baixo os ingredientes e mexer at engrossar Bolo gelado embrulhado 5 ovos grandes 1 xcara (ch) de acar refinado xcara (ch) de suco de laranja

xcara (ch) de leo 2 xcaras (ch) de farinha de trigo 1 colher (sobremesa) raspas de laranja 1 colher (sopa) de fermento em p Bata os ovos inteiros com o acar por 8 minutos ou at que dobre de volume. Em seguida, acrescente o suco e o leo. Alterne delicadamente com a farinha de trigo e o fermento em p. Acrescente as raspas e leve para assar em forma retangular n3 untada e enfarinhada em forno pr-aquecido a 180 C por aproximadamente 35 minutos. Calda: lata de leite condensado lata de leite. Misture os ingredientes, fure o bolo frio fure e coloque a calda na superfcie. Bolo de aveia 1/2 xcara de manteiga, 1 xcara de acar mascavo, 1 xcara de aveia em flocos, 1 xcara de farinha de trigo ou 1/2 xcara de farinha branca e 1/2 xcara integral, 1 colher (ch) de canela, 1/2 colher (caf) de cardamomo em p, 2 colheres (ch) de fermento em p, 4 ovos, 1/4 xcara de leite, 1/2 xcara de uvas passas passadas na farinha de trigo (opcional) Coloque todos os ingredientes numa vasilha, exceto as passas. Bata bem com uma colher de pau ou na batedeira. Junte as uvas e misture.Coloque a massa numa forma de 20 cm de dimetro untada. Asse em forno quente (200C) preaquecido, por uns 35 minutos Bolo de legumes com aveia 1/2 mao de espinafre (ou acelga) 3 batatas inglesas 1 cenoura grande 2 tomates, sem pele 1 colher de sopa de cebola picada 1 colher de sopa de margarina 3 ovos 1 xcara de leite 1 colher de sopa rasa de sal 1/2 colher de ch de pimenta do reino Salsa e temperos a gosto 2 xcaras de Aveia em flocos Descasque as batatas e a cenoura, corte em cubinhos e cozinhe em gua e sal. Ferva ligeiramente o espinafre (ou acelga) e pique. Numa tijela, bata os ovos por 2 minutos e acrescente o tomate amassado, a cebola a salsa picada e o restante dos ingredientes, misturando bem. Asse por 30 min. em forma de buraco, untada e polvilhada com farinha de rosca. Sirva quente ou frio. Bolo de mel com peras carameladas 1 chvenas de farinha colher de ch de fermento em p colher de ch de sal grosso* colher de ch de canela em p 2 ovos caseiros grandes

chvena de acar amarelo chvena de acar chvena + 2 colheres de sopa de mel de boa qualidade chvena de leite chvena de leo vegetal colher de ch de raspas de limo Pras caramelizadas 4 pras 1 chvena de acar amarelo - Pr-aquecer o forno a 200C. Untar com margarina uma forma redonda e polvilhar com farinha. Reservar. Numa taa juntar a farinha, o fermento, o sal e a canela, mexer. - Numa tigela bater os ovos e os 2 tipos de acar com a batedeira eltrica a alta velocidade. Numa taa envolver o mel, o leite, o leo e as raspas de limo. Com a batedeira a baixa velocidade, juntar este preparado mistura de ovos. Quando estiver bem envolvido, incorporar a mistura de farinha. Deitar na forma e levar ao forno. - Lavar bem as pras, cortar ao meio, retirar os caroos e fati-las. Pass-las pelo acar e coloc-las na frigideira antiaderente. Polvilhar com o restante acar e deixar em lume brando at caramelizar. - Retirar o bolo do forno, desenformar e colocar numa grelha para arefecer. Servir com as pras caramelizadas por cima Bolo de aveia e ameixa 1 xcara de acar mascavo 1 xcara de aveia em flocos 3/4 xcara de farinha de trigo xcara de leite desnatado 1/2 xcara de leo 1 ovos 1 colheres de ch de semente de linhaa 2 pitadas de canela em p 10 ameixas pretas sem caroo 1 colher de ch (generosa) de fermento em p Bati as claras em neve e reservei. Bati o leite, o leo, a ameixa e a linhaa no liquidificador. Acrescentei ao acar e gema e bati na batedeira. Juntei, aos poucos, os demais ingredientes, deixando as claras em neve e o fermento por ltimo. Levei assar em forno mdio pr-aquecido numa forma de 18cm de dimetro por 35 minutos. Rendeu um bolinho super simptico de 6cm de altura

Bolo de aveia com acar mascavo 2 ovos xcara de margarina 1 xcara de acar mascavo peneirado e apertado na xcara 1 xcara de farinha de trigo 1 xcara de aveia em flocos de gua ou leite 1 colher (ch) de canela

2 colheres (sopa) de fermento em p Pr-aquea o forno a 200C Unte com margarina uma forma de 20 cm de dimetro Na batedeira coloque todos os ingredientes, e bata at obter uma massa homognea Despeje na forma e asse em forno mdio, pr-aquecido uns 40 minutos bolo de banana com farinha de rosca 4 bananas nanicas (maduras) 4 ovos inteiros 3/4 xcara de ch de leo 2 xcaras de ch de acar (ou mascavo) 2 xcaras de ch de farinha de rosca 1 colher sopa de fermento em p. Liquidificador Burritos de carne com feijo 4 pes 1 tablespoon olive oil 1 small brown onion, finely chopped 1 garlic clove, crushed 500g lean beef mince 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/4 teaspoon chilli powder 400g can diced tomatoes 1 red capsicum, chopped 2 tablespoons tomato paste 1/3 cup beef stock 300g can red kidney beans, drained, rinsed 1/2 cup coriander leaves, chopped 8 flour tortillas (see note) 3/4 cup grated cheddar cheese Preheat oven to 200C. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add mince. Cook, stirring, for 3 minutes or until browned. Add cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, capsicum, tomato paste and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce is thickened. Stir in beans and coriander. Warm tortillas following directions on packet. Divide beef mixture between tortillas. Spread along centre of tortillas. Roll up to enclose filling. Place in a large, greased baking dish. Sprinkle with cheese. Bake for 10 minutes or until cheese melts and burritos start to brown. Serve with sour cream and salad leaves Risoto de alho e tomate assados 250g (1 punnet) cherry tomatoes, halved 8 garlic cloves, unpeeled 3 tsp olive oil Salt & freshly ground black pepper 825ml (3 1/2 cups) vegetable stock (Campbell's brand)

1 large brown onion, halved, finely chopped 220g (1 cup) arborio rice 1/2 cup loosely packed shredded fresh basil or parsley 2 tbs grated parmesan Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place the cherry tomato halves in a single layer on lined tray. Place garlic on tray. Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper. Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft. Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl. Set aside. Bring the stock just to the boil in a saucepan. Reduce heat and hold the stock at a gentle simmer. Heat remaining oil in a medium heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden. Add the rice and cook, stirring, for 1 minute or until lightly coated with oil. Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed. Continue to add the stock, a small ladleful (about 1/4 cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful. Cook until rice is tender yet firm to the bite and risotto is creamy. Start tasting after about 15 minutes, it will probably take about 20-25 minutes to cook and should be moist and creamy when finished. Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine. Taste and season with salt (if needed) and pepper. Add the tomatoes and fold through the rice gently. Spoon into serving bowls and serve immediately sprinkled with a little extra pepper. Bife milanesa com nozes e alecrim 4 pes 1/2 cup dried breadcrumbs 1/3 cup walnuts, finely chopped 1 1/2 tablespoons finely chopped fresh rosemary leaves 1 egg 4 (125g each) thin beef scotch fillet steaks, trimmed 1 tablespoon olive oil Salada de batata assada morna 8 pes 1.5kg small chat potatoes, halved 5 slices prosciutto, chopped 2 tablespoons olive oil 1/4 cup sour cream 1/4 cup whole-egg mayonnaise 1 tablespoon lemon juice 1 tablespoon drained capers, chopped 1 tablespoon chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh basil leaves Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.

Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender. Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil Trufas ao caf Versate negli appositi stampini g 200 di cioccolato temperato, fuso, in quantit abbondante per rivestirne bene le pareti, ma non troppo, affinch resti una cavit per il ripieno. Inclinate lo stampo in tutte le direzioni, in modo che il cioccolato si distribuisca regolarmente e con uguale spessore allinterno di tutte le cavit Raschiate via, con una spatola, tutto il cioccolato in pi, recuperandolo nella bastardella; mettete arassodare al fresco lo stampo capovolto. Preparate la crema per farcire montando insieme g 250 di panna, g 30 di zucchero a velo, un cucchiaino di caff solubile e g 100 di cioccolato fuso. Riempite con la crema i gusci freddi e rassodati, servendovi della tasca da pasticciere Muffins salgados recheados com creme de queijo e frio latte g 320 - farina g 300 - arrosto di tacchino affettato g 240 - burro fuso g 130 ricotta g 130 - formaggio spalmabile g 130 - caprino g 80 - grana grattugiato g 50 - lievito in polvere per torte salate g 10 - 2 uova - maggiorana - limone burro e farina per gli stampi - sale - pepe Lavorate con la frusta la farina, il latte, il burro, il grana, il lievito, le uova, maggiorana tritata, sale e pepe. Distribuite il composto in 12 stampi da muffin ( cm 7) imburrati e infarinati, riempiendoli per 2/3. Infornateli a 180C per 3035'. Amalgamate i formaggi e conditeli con sale, pepe e gocce di limone. Sformate i muffin, tagliateli e farciteli con la crema di formaggio e fettine di tacchino Trilhas ao molho de alecrim 4 triglie da porzione circa g 240 cad. - panna g 200 - burro g 50 - vino bianco secco - scalogno - rosmarino - limone - olio d'oliva - farina bianca - sale, pepe in grani Preparate il fumetto: rosolate la testa e la lisca delle triglie nel burro, unite lo scalogno tritato e irrorate con un decilitro d'acqua; al bollore unite il vino, 10 gocce di succo di limone, sale e 5 grani di pepe. Cuocete per 10 minuti. Infarinate i filetti di triglia e friggeteli a calore vivace, su entrambi i lati, in 2 cucchiaiate d'olio ben caldo, quindi teneteli da parte. Filtrate un bicchiere e mezzo di fumetto, versate il ricavato in una casseruolina, portatelo al bollore e lasciatelo bollire finch se ne sar consumata met. Unitevi la panna, mescolate e lasciate addensare, sempre a calore vivace. Tritate finemente le foglioline di un rametto di rosmarino e unitele alla salsa. Salsate i filetti di triglia con la salsina preparata e servite Ervilha ao presunto de Parma e amndoas Piselli surgelati g 450 - prosciutto cotto, tagliato in un pezzo solo g 100 mandorle sbucciate g 30 - burro - sale Mettete a bollire circa un litro d'acqua e salatela, al bollore. Tuffatevi i piselli e lasciateli cuocere per 10 minuti circa. Riducete nel frattempo a striscioline il

prosciutto cotto. Tagliate a filetti le mandorle. Scaldate in una padella circa g 30 di burro, quindi rosolatevi il prosciutto e le mandorle. Scolate i piselli e fateli saltare per un minuto con il prosciutto, poi serviteli immediatamente. Lasanha verde com abobrinha e ricota latte g 750 - ricotta g 500 - zucchine g 400 - taccole g 250 - lasagne verdi g 250 - farina g 60 - burro g 60 pi un po per la pirofila e per completare - grana grattugiato - aglio - menta - finocchietto - olio extravergine di oliva - sale Lessate le taccole nellacqua bollente per 10', poi scolatele. Mondate le zucchine, affettatele a rondelle sottili e rosolatele in padella sulla fiamma viva con 3 cucchiai di olio, uno spicchio di aglio, menta e finocchietto tritati e salate. Dopo 5-6' unite le taccole gi lessate, fate insaporire per 2-3' e spegnete.Preparate una besciamella con il latte, la farina e il burro, poi versatela sulla ricotta e mescolate fino a ottenere una crema soffice e spumosa.Cuocete le lasagne, 4 fogli per volta, in acqua bollente salata per 4-5'; poi scolatele e immergetele in una ciotola di acqua fredda.In una pirofila imburrata distribuite sul fondo una cucchiaiata abbondante di besciamella, poi fate uno strato di lasagne, uno di besciamella, uno di verdure, spolverizzate con g 10 di grana e ripetete fino a esaurire le lasagne. Completate con una generosa spolverata di grana e qualche ciuffetto di burro,Infornate a 190 C per 45', sfornate e servite subito. Quiche de legumes Pasta brise g 200 per il ripieno Porri n. 2 Zucchine n. 2 Olio extra vergine g 40 Parmigiano grattugiato g 80 per la royale Uova n. 2 Latte dl 1 Panna dl 1 Noce moscata Sale, pepe Pulire e affettare le verdure. Brasare i porri con poco olio, acqua, sale e pepe sino a renderli ben morbidi. Saltare le zucchine in padella antiaderente con poco olio. Salare e pepare. Sbattere le uova con il latte e la panna; condire con sale, pepe e noce moscata. Stendere sottilmente la pasta brise e foderare una piccola tortiera. Farcire con le verdure ed il formaggio Pappardele com alho-por, grana e tomilho Pappardelle g 300 Porri sottili e teneri n. 4 Rametti di timo n. 4 Olio extravergine d'oliva cl 10 Panna fresca cl 10 Burro g 40 Scaglie di Grana Padano g 40

Sale fino Pepe bianco Sfogliare il timo. Pulire i porri e tagliare a striscioline (julienne) la parte bianca e tenera. Far appassire i porri con l'olio; salare e pepare. Bagnare con un bicchiere di acqua e poca panna; cuocere per 10-15 minuti, sino a rendere la verdura morbida e ben cotta. Cuocere la pasta in abbondante acqua bollente e salata; scolarla e mantenerla molto umida. Condire con la crema di porri e aromatizzare con il timo. Completare con le scaglie di parmigiano Salada de farro farro perlato prelessato g 200 - provolone piccante g 80 - 3 wrstel, circa g 75 piselli sgranati, anche surgelati g 80 - 2 pomodori - capperi g 20 - senape limone - timo - olio extravergine di oliva - sale - pepe in grani Lessate brevemente i piselli in acqua leggermente salata, scolateli e teneteli da parte. Riducete a minuscoli dadini il formaggio. Scottate e sbucciate i pomodori, privateli dei semi e fate pure questi a dadini. Tagliate infine, sempre a pezzettini, i wrstel. Spremete il limone e mescolatene il succo, in una ciotolina, con 2 cucchiaini di senape, un pizzico di sale e una macinata di pepe. Emulsionatevi 4 cucchiaiate d'olio. Mettete in una ciotola il farro, prelessato e freddo. Mescolatevi i dadini di formaggio, di wrstel. di pomodoro, i piselli e i capperi, sciacquati e sgocciolati. Versate su tutto la salsina preparata, mescolate bene e completate con foglioline di timo Tiradito peixe branco cru marinado em shoyu e leo de gergelim. pe coentro e come com torrada. Sorbet de chocolate amargo 1 litro de gua 330 g de acar 65 g de xarope de glucose 200 g de cacau em p amargo 200 g de chocolate amargo 70% cacau Ferva todos os ingredientes juntos, durante 1 minuto, batendo sem parar com um fouet. Deixe esfriar, passe pela peneira e coloque na mquina de sorvete Panqueca de massa verde 2 unidade(s) de ovo 2 xcara(s) (ch) de leite 2 xcara(s) (ch) de farinha de trigo 1/2 xcara(s) (ch) de leo de soja Sadia 1 colher(es) (caf) de sal 1 folha(s) de couve manteiga quanto baste de glutamato monossdico. Rechear com frango e requeijo.

Bolinhos de amndoas com calda de baunilha 8 unid 1 1/2 cups (185g) icing sugar mixture 1 cup (150g) plain flour 1 cup (100g) almond meal 5 eggwhites

180g butter, melted 1 tsp vanilla extract Flaked almonds, to sprinkle Vanilla-bean syrup 1 vanilla bean, split 1/3 cup (70g) caster sugar 1/2 cup (125ml) water Preheat oven to 180C. Grease eight 1/2-cup (125ml) capacity friand or muffin pans and place on an oven tray. Combine icing sugar, flour and almond meal in a medium bowl. Add eggwhites, butter and vanilla; stir until just combined. Spoon among pans. Sprinkle with almonds. Bake for 20 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes; turn onto a wire rack. To make syrup, use a small, sharp knife to scrape seeds from vanilla bean and place in a medium saucepan. Add bean and sugar; stir to combine and break up seeds. Add water and place over lowheat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 3-5 minutes or until syrup thickens slightly. Remove from heat. Pour hot syrup over friands Porco com ma, bacon, repolho e ervilhas 4 pes 1/4 cup apple sauce 2 tablespoons light soy sauce 4 pork cutlets, trimmed 2 teaspoons olive oil 4 green onions, thinly sliced 1 garlic clove, crushed 4 rashers rindless shortcut bacon, thinly sliced 2 cups shredded green cabbage (1/4 repolho pequeno) 2 cups frozen peas Combine apple and soy sauce in a shallow dish. Add pork. Turn to coat. Heat oil in a frying pan over medium-high heat. Add pork to pan, reserving marinade. Cook for 2 to 3 minutes each side or until lightly browned (ou leve ao forno etc). Transfer to a plate. Reduce heat to medium. Add onion, garlic and bacon to pan. Cook, stirring, for 5 minutes or until onion softens. Add cabbage. Cook, stirring, for 3 to 4 minutes. Return pork and reserved marinade to pan. Cover. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until pork is cooked through, adding peas in the last 5 minutes of cooking Peito de frango com damasco, pur de batata com abbora e pesto 4 pes 40g dried apricots, finely chopped 550g Kent pumpkin, peeled, deseeded, cut in 1cm-thick slices 1 large coliban potato, peeled, cut into 1cm-thick slices 2 tsp butter 2 shallots, ends trimmed, thinly sliced 80g baby spinach leaves Olive oil spray 4 small (about 180g each) single chicken breast fillets

1. 2. 3.

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1 1/2 tbs bought basil pesto Baby spinach leaves, extra, to serve Place the apricot in a small heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain. Cook the pumpkin and potato in a saucepan of boiling water for 10 minutes or until soft. Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 2 minutes or until the spinach wilts. Add the apricot to the spinach mixture and stir to combine. Season with salt and pepper. Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the apricot mixture evenly among pockets. Season with salt and pepper. Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Add the chicken and cook for 3 minutes each side or until cooked through. Thickly slice. Drain the pumpkin mixture and return to the pan. Place over medium heat and stir to remove excess moisture. Mash until smooth. Stir in the pesto. Season with salt and pepper. Divide the mash among serving plates. Top with the chicken. Serve with spinach. Notes Variations Herb-crumbed chicken with crushed carrots: Omit the apricots, potato and shallots. Replace the pumpkin with 650g carrots, peeled, coarsely chopped. Replace the pesto with 3 tsp honey. Place 75g (3/4 cup) dry stuffing mix on a plate. Add the chicken and press to coat both sides. Melt the butter in a frying pan over medium heat. Add the chicken and cook for 4-5 minutes each side or until golden and cooked through. In step 6, coarsely mash the carrot mixture and add 2 tsp butter with the honey. Sun-dried tomato pork with parmesan mash: Omit pumpkin, spinach and pesto. Replace apricots with 40g semi-dried tomatoes, finely chopped. Replace the chicken with 4 pork neck steaks. Increase potato to 5 medium coliban potatoes. Omit step 1. Place the pork between two sheets of plastic wrap. Use a rolling pin to gently pound until 5mm thick. Spoon the semi-dried tomato mixture over pork. Sprinkle with 55g (1/2 cup) coarsely grated mozzarella. Fold pork in half to enclose filling. Use toothpicks to secure. In step 6, add 30g (1/3 cup) shredded parmesan, 2 tbs light sour cream and 4-5 tbs low-fat milk to the mash. Stir to combine. Fish with creamy sweet potato salad: Omit the apricots, potato and pesto. Replace the pumpkin with 650g orange sweet potato (kumara), peeled, cut into 2cm pieces. Replace the chicken with 4 firm white fish fillets (such as ling or perch). Add 1 garlic clove, crushed, with the spinach in step 3. In step 6, set the sweet potato aside to cool slightly (do not mash). Whisk together 65g (1/4 cup) 97% fat-free mayonnaise, 2 tbs light sour cream, 1 tbs chopped fresh continental parsley and a little water in a bowl. Add to the sweet potato and gently stir until just combined. Serve the sweet potato salad with the fish and spinach. Salada de milho com abacate 6 pes

2 firm large ripe avocados, halved, stones removed, peeled, finely chopped 1 x 410g can corn kernels, drained 3 shallots, ends trimmed, thinly sliced 1/4 cup chopped fresh coriander 2 tbs fresh lemon juice Frango parmegiana no forno com abacate 4 pes 2 (340g) chicken breast fillets, halved lengthways 1/2 cup plain flour 2 tablespoons milk 2 eggs 1 1/2 cups dried breadcrumbs Olive oil cooking spray 1/2 cup tomato pasta sauce 1 medium avocado, sliced 1/2 cup grated reduced-fat mozzarella cheese Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place chicken between 2 sheets plastic wrap. Using a rolling pin, pound until 5mm thick. Place flour on a plate. Lightly whisk milk and eggs together in a shallow bowl. Place breadcrumbs on a plate. Coat 1 piece chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs, pressing on to secure. Place on prepared tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs. Spray chicken with oil. Bake for 5 minutes. Remove from oven. Top each with 1 heaped tablespoon pasta sauce. Arrange avocado over sauce. Sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through Breading: Place flour, egg mixture and breadcrumbs in separate dishes. Place dishes in a row on bench. Lightly coat chicken, one piece at a time, in flour, then egg mixture and finally breadcrumbs, pressing breadcrumbs on firmly. Sushi sanduche de abacate e atum 4 slices wholemeal bread, crusts removed (ou po rabe) 2 tablespoons spreadable cream cheese 95g can tuna in springwater, drained 1/2 medium avocado, peeled, thinly sliced 1/2 medium carrot, peeled, grated Place bread slices on a chopping board. Using a rolling pin, flatten bread. Spread 1 side of each slice with cheese. Arrange tuna, avocado and carrot in rows next to each other on bread, leaving a 1cm border along 1 edge. Roll up bread from opposite edge to enclose filling. Cut each roll into 3 rounds. Massa com frango e pesto de abacate 4 pes 1 tablespoon olive oil 2 (500g) chicken breast fillets 375g dried linguine pasta 240g cherry truss tomatoes 1/3 cup light cooking cream 50g baby spinach 1/2 medium avocado, diced

Toasted pine nuts, to serve Avocado pesto 2 cups firmly packed fresh basil leaves 1/4 cup pine nuts, toasted 1/3 cup finely grated parmesan cheese 1 garlic clove, quartered 1/2 medium avocado, roughly chopped 1/2 cup olive oil Make avocado pesto Process basil, pine nuts, parmesan, garlic and avocado until finely chopped. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Cover surface with plastic wrap. Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Set aside, covered, for 5 minutes. Thinly slice chicken. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Transfer to a large bowl. Cover to keep warm. Remove tomatoes from stem, keeping stalks intact. Add tomatoes to frying pan. Cook, turning, for 3 to 5 minutes or until just starting to collapse. Add pesto, tomatoes, cream, spinach and chicken to pasta. Season with salt and pepper. Toss gently to combine. Top with avocado and pine nuts. Serve Geleia de microondas 1 lemon, halved 500g fruit remove stone or stalk and chop fruit 1 1/2 cups (335g) white sugar (or brown sugar) Juice the lemon. Place fruit, lemon juice and the rind halves in a large microwave safe bowl. Cook, uncovered, on High/100% power, stirring occasionally for 6 minutes. Add the sugar and cook on High/100% power for 20 minutes or until the jam reaches setting point. (To do this, cool some jam on a chilled saucer and run your finger through it. If the jam wrinkles and stays separate it is ready to bottle.) Discard lemon rind and spoon the hot jam into a clean jar. Invert for 2 minutes then turn upright to cool Massa empadinha de queijo 200g far. trigo 100g mant sem sal gelada 2 C leite 2 gemas, sal Recheio para empadinha de queijo 125g queijo minas picado e passado pelo espremedor de batatas 15 g parmeso ralado 3 C creme de leite noz-moscada, pimenta e sal

Musse de toblerone bicolor 8 pes 200g good-quality dark chocolate, chopped 400ml Dairy Farmers Thickened Cream, chilled 200g Toblerone chocolate bar, broken into pieces

6 eggs, at room temperature, separated pinch cream of tartar 1/3 cup caster sugar cocoa powder, to serve Combine dark chocolate and 50ml cream in a small, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth. Set aside for 10 minutes to cool. Repeat with Toblerone and 50ml cream. Beat 3 egg yolks with a fork to combine. Add to melted dark chocolate mixture and stir until well combined. Repeat with remaining egg yolks and Toblerone mixture. Using an electric mixer, beat eggwhites and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating until thick and glossy. Add 1 tablespoon eggwhite to dark chocolate mixture. Mix well. Add 1 tablespoon eggwhite to Toblerone mixture. Mix well. Divide remaining eggwhite between both chocolate mixtures. Fold in until just combined. Using an electric mixer, beat remaining 300ml cream until soft peaks form. Fold half the cream into dark chocolate mixture and half into Toblerone mixture. Divide dark chocolate mixture into eight 2/3-cup capacity serving glasses. Refrigerate for 30 minutes. Top with Toblerone mixture. Refrigerate for at least 6 hours or until firm. Dust with cocoa. Serve.

Speculoos - 500 grams ( about 4 cups*) flour - 150 grams (2/3 cup) butter, at room temperature - 1 egg - 300 grams (1 1/2 cups) brown cassonade (substitute the darkest brown sugar you can get) - 1 teaspoon mixed ground cake spices (traditionally cinnamon and cloves)(Yields about 50 speculoos.) Preheat the oven to 180C (360F), and line a cookie sheet with parchment paper. In a food processor or by hand, mix the butter, sugar, spices and eggs. If you're using a food processor, transfer the dough into a large mixing bowl now, as the rest has to be done by hand. Add the flour in batches, and knead the dough until it comes together and gets buttery and brown. Divide the dough in two. Spread a sheet of parchment paper on your work surface, and use a rolling pin to spread one half of the dough on it (this is so it doesn't stick to the counter, without the addition of flour), until it is about 5 mm (1/5 inch) thick. Use a special speculoos mold to cut out cookies, or just cut the dough in long and narrow rectangles, about 3 x 7 cm (1.2'' x 2.8''). Use the blade of a knife to transfer the cookies onto your cookie sheet, and put into the oven to bake for twelve to fifteen minutes (the cookies will still be soft in the center). Slide the parchment paper onto a rack for the cookies to cool and harden. Repeat in batches with the rest of the dough. Store the cookies in a metal tin box Salada de bacalhau com risoni

200 g de bacalhau cozido em azeite e em lascas 50 g de azeitonas pretas em tirinhas 150 g de risoni 200 g de tomate maduro sem sementes e cortado em cubos pequenos Folhas de manjerico verde e roxo Raspas de um limo siciliano 50 ml de azeite extra virgem Sal e pimenta a gosto Em uma panela com gua fervente, salgada e abundante, cozinhe o risoni al dente. Escorra, adicione parte do azeite e junte o bacalhau em lascas, misture bem e deixe esfriar. Adicione o tomate em cubos, as folhas de manjerico, as raspas de limo e, por ltimo, as tirinhas de azeitonas pretas. Acerte o tempero e finalize com mais azeite.

Risoni com gorgonzola 500 gramas de risoni (Barilla) 2 unidades de cebolas (bem picadinhas) azeite a gosto 2 caixas de creme de leite 200 gramas de gorgonzola esmigalhado 1 unidade de caldo de legumes ( tablete Cozinhe o risoni com o caldo de legumes (al dente). Reserve. Frite as cebolas no azeite (at amolecer) Acrescente o creme de leite Quando o creme de leite esquentar, misture o gorgonzola esmigalhado e mexa bem para derreter. Acrescente o sal, se necessrio. Misture o molho na massa, j cozida, salpique salsinha picadinha e sirva. Risoni de festa 2 x risoni, ervilhas, cebola refogada, tomate, manjerico, 50g queijo pecorino, x amndoas em lascas Risoni com estrago 2 xcaras de Risoni (eu uso da marca Barilla) 500 mL de creme de leite fresco 2 colheres de sopa de manteiga 3 dentes de alho picados em pedaos grandes 1 punhado de folhas de estrago (secas ou frescas) 4 colheres de sopa de queijo parmeso ralado sal (a gosto) Cozinhe a massa de acordo com as instrues do fabricante. Enquanto isso, prepare o molho. Descasque os dentes de alho, e pique em pedaos grandes. Derreta a manteiga numa frigideira em fogo baixo. Junte o alho e as folhas de estrago. Retire do fogo quando o alho dourar. Coe em peneira pequena. Reserve a manteiga aromatizada. Jogue fora o alho e as folhas de estrago. Coloque a manteiga aromatizada em uma panela. Junte o creme de leite, o queijo parmeso e o sal. Cozinhe em fogo baixo. Mexa para incorporar o queijo ralado. Desligue quando comear a borbulhar. Prove, e retifique o sal se necessrio. Caso deseje, acrescente mais queijo parmeso. Escorra a massa, e cubra com o molho

Risoni com funghi 1/2 caixa de risoni (Barilla) 50g cogumelo funghi 1 alho por, manteiga, cebolinha Lave os cogumelos e deixe-os de molho na gua morna por alguns minutos (at amolecerem). Coloque aproximadamente 800ml de gua em uma panela mdia, deixe ferver e acresente o risoni. Enquanto o macarro cozinha, coloque em uma frigideira um pedao de manteiga e refogue o funghi e o alho por (no deve fritar, apenas refogar). Aps 11min. de cozimento do macarro, ou at ele ficar al dente, misture o refogado sem escorrer a gua. Coloque a cebolina picada ao final e misture. Sirva bem quente. Acrescente o parmeso ralado e azeite a gosto. Risoni com abobrinha 1 abobrinha ralada (com a casca) 1 1/2 xcara de risoni 3 dentes de alho picados 1/2 cebola ralada 3 colheres de sopa de creme de leite fresco 3 colheres de sopa de azeite 3 raminhos de alecrim Sal a gosto Preparo: 1 - Leve meio litro de gua ao fogo. 2 - Enquanto a gua ferve, refogue dois dentes de alho e a cebola numa panela com o azeite e frite at que estejam dourados. 3 - Acrescente o risoni e mexa bem para que ele absorva os temperos. 4 - Adicione a gua quente at cobrir o risoni. V adicionando gua aos poucos quando for necessrio. Mexa sempre para que a massa no grude. 5 - Enquanto o risoni cozinha, por volta de 10 minutos, frite o 3 dente de alho numa frigideira grande e acrescente a abobrinha em seguida. 6 - Acerte o sal e quando o legume estiver tenro, coloque as folhinhas de alecrim. 7 - Quando o risoni estiver "al dente", junte-o abobrinha, mexa bem e adicione o creme de leite.

Bolinhos de ricota, abobrinha e milho 16 unid. 125ml (1/2 cup) milk 2 eggs 125g (1/2 cup) fresh ricotta 150g (1 cup) self-raising flour 2 cups fresh corn kernels (see note) 2 (about 250g) zucchini, trimmed, coarsely grated 1 small red capsicum, halved, deseeded, finely chopped 2 tbs chopped fresh chives 2 tbs olive oil Tomato salsa, to serve

Use a balloon whisk to whisk together the milk, eggs and ricotta in a bowl. Gradually add the flour, whisking constantly, until a smooth batter forms. Stir in the corn, zucchini, capsicum, and chives. Heat half the oil in a large non-stick frying pan. Spoon three 1/4-cup quantities of the corn mixture into the pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat, in 5 more batches, with the remaining oil and corn mixture, reheating the pan between batches. Serve the fritters warm or cold with a dollop of tomato salsa Massa com molho bolonhesa com vegetais 6 pes 1 tbs olive oil 1kg lean beef mince 175g short-cut bacon rashers, finely chopped 300g button mushrooms, thinly sliced 3 zucchini, ends trimmed, finely chopped 2 carrots, peeled, finely chopped 1 brown onion, finely chopped 2 garlic cloves, crushed 800g can diced Italian tomatoes 375ml (1 1/2 cups) water 3 bay leaves 2 tsp dried mixed Italian herbs 2 tbs tomato paste 500g macaroni pasta, cooked Shredded parmesan or cheddar, to serve Heat the oil in a large frying pan over medium-high heat. Cook half the mince, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until mince changes colour. Transfer to a bowl. Repeat with remaining mince, reheating pan between batches. Add bacon, mushroom, zucchini, carrot, onion and garlic to the pan and cook, stirring, for 5 minutes or until the onion is soft. Add the beef, tomato and water. Bring to the boil. Add bay leaves and herbs. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Stir in tomato paste. Simmer for 10 minutes or until the mixture thickens slightly. Combine the mince and pasta. Rocambole de chocolate com recheio de chantilly e morangos ao cointreau 6 pes Melted butter, to grease 6 eggs, separated 100g (1/2 cup) caster sugar 30g (1/4 cup) Home Brand Cocoa Powder 2 tbs plain flour 100g 70% cocoa dark chocolate, melted, cooled 2 tbs milk 300ml ctn thickened cream Cocoa powder, to dust Cointreau strawberries 500g strawberries, washed, hulled, halved 60ml (1/4 cup) Cointreau liqueur 2 tbs caster sugar

To make the Cointreau strawberries, combine strawberry, Cointreau and sugar in a bowl. Set aside for 3 hours to macerate. Meanwhile, preheat oven to 180C. Brush a 30 x 24cm Swiss roll pan with melted butter. Line the base and 2 short sides with non-stick baking paper, allowing sides to overhang by about 5cm. Use an electric beater to beat egg yolks and sugar in a large bowl until thick and pale. Sift over the cocoa powder and flour. Add chocolate and milk. Stir until combined. Use a clean electric beater to beat the egg whites in a bowl until soft peaks form. Fold one-quarter of the egg white into the chocolate mixture. Fold in the remaining egg white until just combined. Pour the mixture into the lined pan and smooth the surface. Bake for 10-12 minutes or until the cake is firm and springs back when lightly tapped. Carefully turn the cake onto a sheet of non-stick baking paper. Set aside for 3-5 minutes to cool. Trim 2cm from 1 short side. Starting from the short side closest to you, and using the paper as a guide, gently roll up the cake. Set aside for 5 minutes to cool. Gently unroll the cake. Use an electric beater to beat the cream in a bowl until firm peaks form. Spread over the cake, leaving a 4cm border at the short side furthest from you. Using the paper as a guide, roll up the cake. Dust with cocoa powder. Serve with the Cointreau strawberries. Bolo de chocolate e marrom glac 300g de chocolate meio amargo - 500g de farinha de trigo (com fermento) - 400g de marrom glac (em pedaos) - 250g de margarina - 1 e 1/2 xcara (ch) de conhaque - 200g de acar - 4 ovos Em um recipiente colocar a manteiga em temperatura ambiente, adicione o acar e bata at obter um creme. Acrescente os ovos, um de cada vez, batendo sem parar. Junte o conhaque (ou leite) e incorpore a farinha peneirada, batendo bem, parar de bater e agregar os pedacinhos de chocolate, mexendo com uma colher de pau. Acrescente os pedaos de marrom glac e mexa bem. Coloque a massa em assadeira e asse em forno pr-aquecido, entre 45 e 60 minutos Fil mignon ao molho de vinho tinto 2 colheres (sopa) de manteiga (temperatura ambiente) 2 envelopes de tempero para carnes Sal a gosto 1 pea de fil mignon (cerca de 1 kg) 1 xcara (ch) de vinho tinto seco Misture a manteiga, o tempero, o sal e besunte a carne. Deixe descansar por 10 minutos. Aquea uma frigideira e doure a carne, virando-a de vez em quando. Tampe a frigideira parcialmente e deixe cozinhar por cerca de 20 minutos, pingando gua caso esteja muito seco. Corte a carne em fatias finas e reserve. Na mesma frigideira, despeje o vinho tinto e mexa lentamente,

raspando o fundo. Deixe ferver por 5 minutos ou at o molho reduzir e ficar espesso Fils ao molho de vinho tinto 4 bifes grossos de fil-mignon 2 (ch) de vinho tinto 2 (sopa) de leo 250 gramas de manteiga 1 cebola grande em rodelas 2 ramos de cebolinha 10 ramos de salsa 1 folha de louro Sal Aquecer 2 colheres de manteiga em uma panela. Fritar a cebola por 3 minutos. Juntar o vinho, o tomilho, o louro, a salsa e a cebolinha. Deixar ferver por uns 15 minutos, coar e reservar. Em uma frigideira, derreter 150 gramas de manteiga, mexer bem, para ficar cremosa, e despejar sobre o molho. Com o restante da manteiga e o leo, fritar os fils, um a um, e, quando estiver quase no ponto, temperar com pimenta e sal. Assim que for fritando os fils, acomodar em uma travessa previamente aquecida. Despejar o molho na frigideira e deixar no fogo at que o fundo soltar (cerca de 6 minutos). Derramar sobre os fils e servir

Bolo de ma Farinha: 2 chvenas Acar: 1 chvena Fermento em p: colher de ch Bicarbonato de sdio: 1 colher de ch Sal: 1 colher de ch Canela: colher de ch Cravinho em p: colher de ch Margarina: chvena gua: chvena Noz (picada): chvena Passa (picada): 1 chvena Pur de ma: 450 gr Ovo: 1 grande (batido) Pr-aquea o forno a 180 C. Unte com manteiga uma forma refractria de 30 x 19 centmetros e polvilhe-a de farinha. Misture os primeiros 7 ingredientes. Junte os ingredientes que se seguem e bata na batedeira durante 2 minutos. Deite a mistura e leve ao forno de 45 a 50 minutos. Unte com o creme da receita do bolo de cenoura ou outro da sua preferncia Bacalhau com broa Azeite: q.b. alho: 2 dentes batatas mdias: 6 cebolas grandes: 2 Mias de bacalhau previamente demolhadas: 500 g folha de louro: 1

Sal: q.b. Pimenta: q.b. Miolo de broa: q.b. Corte a cebola em rodelas finas e leve-as a alourar em azeite juntamente com o alho picado e a folha de louro. Quando a cebola comear a querer alourar, junte o bacalhau escorrido e deixe cozinhar 15 minutos, mexendo de vez em quando. Tempere com pimenta e sal, se necessrio. Entretanto descasque as batatas e corte-as em rodelas com cerca de 0.3 mm de espessura. Leve-as a fritar em leo quente, sem as deixar ficar demasiadamente louras. Escorra-as em papel absorvente. Comee ento a montar a travessa: coloque na base de um prato de servir que possa ir ao forno as batatas fritas cobrindo todo o fundo. Por cima coloque a cebolada do bacalhau e cubra tudo com uma boa camada de miolo de broa esfarelado. Regue com um fio de azeite e leve a forno quente (200C) at a camada da broa estar lourinha. Sirva com uma salada verde Bolo de iogurte de morango iogurte de aromas ou pedaos (morango): 1 medidas (copo de iogurte) de acar: 3 medidas (copo de iogurte) de farinha: 3 medida (copo de iogurte) de leo: 1 ovos inteiros: 4 fermento: 1 colher de ch Juntar tudo (no preciso bater as claras), num recipiente e bater bem. Untar uma forma com manteiga e polvilhar com farinha. Levar ao forno previamente aquecido em lume mdio ou 180C cerca de 30/40 minutos Bolo de toblerone Acar: 1/2 chvena Manteiga sem sal: 200 gr Chocolate Toblerone: 300 gr Farinha de trigo: 1 1/4 chvena Fermento em p: 1 colher de caf Achocolatado: 1/4 chvena Ovo: 3 Chocolate: 60 gr Numa vasilha colocar 200 gr de chocolate Toblerone, a manteiga e o acar. Levar a vasilha ao banho-maria. Mexer at a mistura derreter. Adicionar 1/2 chvena de gua bem quente e mexer. Deixar arrefecer um pouco. parte, misturar numa tigela a farinha, o fermento e o achocolatado. Juntar os ovos e adicionar a mistura ao chocolate derretido, mexendo cuidadosamente. Despejar a massa numa forma rectangular de 20 por 30 cm, untada e enfarinhada. Polvilhar com o chocolate restante picado e assar em forno baixo (160)pr-aquecido, durante 35 minutos ou at que o palito saia limpo Sorvete de toblerone 100g blanched almonds, toasted 1 cup caster sugar 2 litres vanilla ice-cream 2 x 100g Toblerone bars, roughly chopped Line a baking tray with baking paper. Spread almonds over baking paper.

Place sugar into a small non-stick frying pan over low heat. Cook, tilting frying pan back and forth occasionally, until sugar dissolves and turns a rich caramel colour. Pour toffee over almonds. Allow to set. outra: 3 egg yolks 40g sugar 1 tsp corn flour 170g fresh milk 1 tsp vanilla essence 100g toblerone chocolate (or cooking chocolate) 220g non-dairy whipping cream 50g chocolate chips 1. Beat egg yolks, sugar and corn flour until sugar has dissolved and pale. 2. Add in fresh milk, vanilla essence and toblerone chocolate. Double boil the mixture and stir and cook at low heat until chocolate has melted and slightly thicken. Remove from heat and leave to cool. Whisk non-dairy whipping cream until stiff and fold into the cooled milk mixture. Stir in chocolate chips and mix well. Pour into a container and freeze overnight. Whisk the mixture again until smooth and freeze until set

outra: (ganhou concurso!) 6 eggs (or if you prefer only the egg yolks) 1 cup dark brown sugar 1 tsp vanilla essence /(or if you like, 2 to 3 tbsp of Bayleis Irish Cream instead of the vanilla) 100 to 150g Toblerone Chocolate (the yellow original type) 500ml whipping cream Chop the Chocolate into small bits. Whip the Cream, when using Ice Cream maker, do not whip the cream too much. But when not using an Ice Cream maker, whip the cream stiff. Now beat the eggs with the sugar and vanilla. Combine all ingredients and either set in a bowl and freeze. outra: Heavy whipping cream, 2 cups Dulce de leche, 1 tin Toblerone (finely chopped), 300 gr. Mistura e congela. Sorbet de framboesas 500g raspberries 1 orange, juiced 2/3 cup caster sugar cup water Puree the raspberries in a food processor, and then pass through a fine sieve into a large bowl, keeping the juice and discarding the seeds. Mix in the orange juice. Place the water and caster sugar in a saucepan and heat on medium/high heat until the sugar has dissolved. Bring the sugar water to the boil and boil for 3 minutes. Remove from the heat and allow to cool slightly. Whisk the sugar mixture into the sieved raspberry puree and cool down in the sink with ice cubes and cold water. Once cooled, churn in an ice cream maker

as per instruction manual and then freeze in a suitable container. If you dont have an ice cream maker, place in a suitable freezer container and freeze for a few hours at a time, whisking or using a fork, to break up larger ice crystals. Continue to mix until it is too frozen to mix further. 5-10 minutes prior to serving, remove the sorbet from the freezer to allow easier dishing of the sorbet. Triple Chocolate Praline Tart Recipe from Gourmet Traveller (my hints in italics) Serves: 16 160ml pouring cream 40ml milk 200g dark chocolate (61% cocoa solids), finely chopped Chocolate pastry 200g plain flour 60g pure icing sugar, sifted 30g Dutch-process cocoa 100g cold butter, coarsely chopped 2 egg yolks (I had to add 2 tablespoons of cold water at the end for it to form a dough) Milk chocolate praline filling 150g hazelnuts, roasted and skins removed 175g raw caster sugar 300ml pouring cream 400g milk chocolate, finely chopped For chocolate pastry, process flour, icing sugar and cocoa in a food processor until combined. Add butter, process until mixture resembles fine crumbs, then add egg yolks, process to combine. (If you need to add some cold water add it now and process, I needed to do this as it was very crumbly). Turn onto a lightly floured work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap, refrigerate for 1 hour to rest. Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and line a 28cm-diameter loose-bottomed tart tin, trimming edges (I used a quiche dish as thats all I had). Refrigerate for 1 hour, then blind bake for 8-10 minutes (place a piece of baking paper in the tart and add rice, beans or weights), remove paper and weights and bake until dry and crisp (8-10 minutes). Meanwhile, for praline filling, spread hazelnuts on an oiled baking tray, set aside. Combine sugar and 60ml water in a small saucepan, stir over mediumhigh heat until sugar dissolves. Bring to the boil, cook until dark caramel in colour (4-5 minutes), pour over nuts. Stand until cool and set (8-10 minutes), process in a food processor until finely ground, set aside. Bring cream to the simmer in a small saucepan over medium heat, add chocolate, stir until smooth, remove from heat, stir in two-thirds of praline mixture (reserve remaining to serve). Spoon into pastry case, smooth top, refrigerate until just set (1-2 hours). Combine cream and milk in a small saucepan, bring to the simmer over medium-high heat. Add dark chocolate, remove from heat, stir until smooth. Spread over tart, refrigerate until just set (45 minutes-1 hour). Cut into wedges with a hot knife and serve immediately scattered with reserved praline.

Tiramisu sem caf Tiramisu (Recipe source: Carminantonios Tiramisu from The Washington Post, July 11 2007 ) This recipe makes 6 servings For the zabaglione: 2 large egg yolks 3 tablespoons sugar/50gms 1/4 cup/60ml Marsala wine (or port or coffee) 1/4 teaspoon/ 1.25ml vanilla extract 1/2 teaspoon finely grated lemon zest For the vanilla pastry cream: 1/4 cup/55gms sugar 1 tablespoon/8gms all purpose flour 1/2 teaspoon finely grated lemon zest 1/2 teaspoon/ 2.5ml vanilla extract 1 large egg yolk 3/4 cup/175ml whole milk For the whipped cream: 1 cup/235ml chilled heavy cream (we used 25%) 1/4 cup/55gms sugar 1/2 teaspoon/ 2.5ml vanilla extract To assemble the tiramisu: 2 cups/470ml brewed espresso, warmed 1 teaspoon/5ml rum extract (optional) 1/2 cup/110gms sugar 1/3 cup/75gms mascarpone cheese 36 savoiardi/ ladyfinger biscuits (you may use less) 2 tablespoons/30gms unsweetened cocoa powder My note: To make this with no coffee flavour, replace the espresso and rum with 2 teaspoons cocoa powder, 2 teaspoons of baileys and 2 cups warm water add together with the sugar for a chocolate alternative for dipping the biscuits. For the zabaglione: Heat water in a double boiler. If you dont have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled. For the pastry cream: Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavybottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.

Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, dont worry. You can push the cream through a fine-mesh strainer.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled. For the whipped cream: Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside. To assemble the tiramisu: Have ready a rectangular serving dish (about 8 by 8 should do) or one of your choice. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside. Now to start assembling the tiramisu. Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight. To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve. Mascarpone Cheese (Source: Veras Recipe for Homemade Mascarpone Cheese) This recipe makes 12oz/ 340gm of mascarpone cheese 474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultrapasteurized), preferably organic cream (between 25% to 36% cream will do) 1 tablespoon fresh lemon juice Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the

whipping cream will do is become thicker, like a well-done crme anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. Veras notes: The first time I made mascarpone I had all doubts if itd been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy. Keep refrigerated and use within 3 to 4 days. Ladyfingers / Savoiardi Biscuits (Source: Recipe from Cordon Bleu At Home) This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2 to 3 long) ladyfingers. 3 eggs, separated 6 tablespoons /75gms granulated sugar 3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch) 6 tablespoons /50gms confectioners sugar, Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper. Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth. In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy. Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5 long and 3/4 wide strips leaving about 1 space in between the strips. Sprinkle half the confectioners sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness. Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar. Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack. Homemade Ferrero Rocher

100g (3.5 oz) whole raw hazelnuts PLUS 35 extra hazelnuts for the centre of the Rochers 1 cup of Chocolate Hazelnut spread such as Nutella 1/4 cup hazelnut meal 60g (2 oz) ice-cream wafers finely chopped 400g (1lb) milk compound chocolate Heat oven to 180c (360f) . On a baking tray, spread out all of the hazelnuts and bake for 10 minutes. Remove from oven and wrap in a clean tea towel. Rub the nuts with the tea towel to remove the hazelnut skins. Set aside 35 whole hazelnuts then finely chop the rest. In a small bowl, mix the chocolate hazelnut spread, hazel meal and chopped hazelnuts until well combined. Freeze until the mixture is stiff enough to be moulded and rolled into balls. Working quickly while the mixture is stiff, mould 1 slightly heaped teaspoon of choc hazelnut mixture around 1 whole hazelnut, then roll in the chopped icecream wafers. Freeze again until the balls are firm. Melt compound chocolate in a double boiler, chocolate melting appliance or microwave and coat each ball draining off excess chocolate. Let sit until set then store in the fridge. Granola salgada 2 colheres (sopa) de semente de girassol torrada sem casca; 20 gramas de corn-flakes( aquele sucrilhos sem aucar); 1 colher (sopa) de aveia em flocos; 1/2 colher ( sobremesa) de gergelim preto; 1/2 colher (sobremesa) de gergelim branco; 2 pitadas de sal e 1 colher (caf) de azeite de oliva Numa tigela, junte os gros e o sal. Mexa com uma colher. Junte o azeite s gotas, devagar e v mexendo, mexendo sem pressa, para que os gros assimilem o sabor do azeite e peguem o sal. Muffins de abobrinha com peito de peru 1 xcara de farinha de trigo; 2 colheres (sopa) de quaijo parmeso ralado light; 1 colher (sopa)no muito cheia, fermento em p; 1 colher (ch) de sal; 1 ovo; 1/2 xcara de leite desnatado; 2 colheres (sopa) de azeite de oliva; 1 abobrinha ralada ( usei a do tipo italiana, pois tem menos sementes); 100 gramas de peito de peru picadinho; 1 colher (sopa) de manjerico fresco, usei o desidratado Misture a farinha de trigo, o queijo ralado, o fermento, e o sal. Reserve. Noutro recipiente misture o ovo, o leite, o azeite, a abobrinha, o peito de peru e o manjerico. Junte as duas misturas. Unte 10 forminhas de alumnio, ou use forminhas de papel ou de silicone, o que voc achar mais fcil. Leve ao forno pr aquecido at que fiquem levemente douradas Barquinhas light de chuchu 3 Chuchus descascados, e sem o miolo;

1 lata de ervilhas; 2 ovos cozidos e picados; tempero em p, 0 % de gordura (eu usei o ilatiano); 2 colheres(sopa) de requeijo light (ou maionese) Cozinhe as barquinhas de chuchu com um pouquinho de sal na gua, para que ele no fique sem gosto. Reserve. Pique os ovos, junte as ervilhas, tempere com o tempero em p e por ltimo junte o requeijo light. Coloque em cada barquinha de chuchu uma colher bem cheia desse recheio. echeadas todas as barquinhas leve geladeira para ficar bem geladinhas. Bolo de legumes 200 gramas de vagens; 1 couve-flor mdia; 1 envelope de tempero em p (0% de gordura); 1 cebola ralada; 1 dente de alho amassado; 2 cenouras raladas; 1/2 xcara de leite desnatado; 1 colher(sobremesa) de queijo ralado; 1 ovo inteiro; 1 xcara de farinha de trigo; 1 xcara de farinha de trigo integral; 1 colher(sopa)de fermento em p; sal gosto; cheiro verde gosto. Corte em pedaos pequenos a couve-flor e as vagens, e coloque para cozinhar numa panela com gua e sal. Depois de cozidos, escorra e deixe esfriar. Em um recipiente grande, coloque as vagens com a couve-flor, a cebola, o alho, as cenouras e o tempero em p. misture bem misturado. Acrescente o ovo, leite, far e cheiro verde. Mexa bem mexidinho, pode parecer que no ir dar liga...mas continue mexendo que os legumes iro soltar lquido e fica tudo certo no final.Fique tranquila! Junte o sal, o queijo ralado e finalmente o fermento em p. Misture at homogeneizar. Leve para assar em forma untada e enfarinhada e asse em forno praquecido por aproximadamente 45 minutos Berinjela com champignon 3 Berinjelas de tamanho mdio; 200 gramas de champignom cortados ao meio; 1 xcara (ch) de uva passas brancas e escuras (meio a meio); 1 pimenta dedo de moa sem as sementes (opcional); 1 envelope de tempero 0% de gordura sabor legumes; 3 dentes de alho descascados; 2 colheres (sopa) de Azeite de oliva extra-virgem 1 colher (ch) de manjerona desidratada; 1 colher (ch) de salsa desidratada; 1 pimento vermelho cortado em tirinhas finas; 20 gramas de castanha de caju.

As berinjelas devero ser cortadas em tirinhas finas. Eu fao assim: primeiro corto em fatias, sobreponho umas sobre as outras e corto novamente. Depois que estiverem cortadas e essencial colocar de molho em gua com um punhado de sal e um prato com um peso em cima, para que assim a berinjela solte todo o gostinho amargo que possui. picando o pimento, separando os temperos, descascando o alho, e deixando tudo separadinho, que j, j s montar na assadeira. Primeiro coloca uma camada de berinjela, o pimento, os champignom, joga os dentes de alho, os temperos desidratados.Voc s no ir colocar o azeite, nem a castanha de caju, que sero colocados somente na hora de servir. Leve a assadeira coberta com papel alumnio, sendo a parte espelhada voltada para dentro, e deixe no forno por 1 hora. Passado esse tempo, tire o papel alumnio e deixe mais 15 20 minutos para secar a guinha que por ventura possa ter juntado. Coloque numa tigelinha bem linda, regue com o azeite para terminar de perfumar, coloque as castanhas de caj extrategicamente por cima e sirva com torradinhas Caramelized Apple ~ Almond Tart thinly sliced apples over a layer of frangipane and puff pastry, Vanilla ice cream, green apple sorbet Goat Cheese Cheesecake passion fruit gele, meringue, passion fruit ice cream Chocolate Marquise Brooklyn Bridge handmade chocolate with a terrine of toasted hazelnut and Tahitian vanilla ice cream Coffee Caramel Parfait - salted caramel chantilly, espresso caramel sauce Chocolate Sticky Toffee Cake pistachio ice cream sandwiched between dark chocolate cookies, butterscotch sauce, Ronnybrook Farm whipped cream Gianduja Pancakes with milk chocolate and caramelized hazelnuts Belgian Style Six Grain Waffle bruled bananas, Tahitian vanilla bean frozen yogurt Poached Eggs Benedict - griddled brioche, Canadian bacon, Russet potato, sage and caramelized onion hash, tangerine hollandaise sauce

Montauk Fluke Ceviche - served raw and chilled, thinly sliced with lime and coconut marinate, roasted mild poblano chili peppers and fresh toasted shaved coconut Lamb Meatballs Au Poivre - tender Colorado lamb, whipped potato pure, classic green peppercorn and Cognac sauce

Ruby Red Shrimp Risotto - fresh white asparagus and tender Maine shrimp, rosemary cured Mangalitsa pork lardo, Parmigiano Reggiano milk chocolate marquise cake

Cupcake de tiramisu Cupcake Filling: 1 cup mascarpone cheese 3 tablespoons coffee liqueur, such as Tia Maria or Kahla 1/4 cup sweetened condensed milk One 8-ounce container Cool Whip Cupcakes: One 18.25-ounce box white cake mix 1/2 cup confectioners sugar 3/4 cup hot brewed coffee 1 tablespoon pure vanilla extract Frosting: One 8-ounce package cream cheese, softened 1/2 cup (1 stick) unsalted butter, softened 1 teaspoon pure vanilla extract White chocolate liqueur, such as Godiva 2 cups confectioners sugar Dark chocolate shavings, for garnish To make the cupcake filling: In a large bowl and using a handheld mixer set on medium speed, beat together the mascarpone, coffee liqueur, and condensed milk until smooth and blended. Using a rubber spatula, fold in the Cool Whip. Cover and refrigerate for at least 4 hours and up to 6 hours. To Make the Cupcakes: Meanwhile, bake cupcakes according to the cake mix package directions. Let cool on a wire cooling rack. In a medium bowl, stir the confectioners sugar into the hot coffee until the sugar dissolves. Stir in the vanilla. To make the frosting: In a large bowl and using a handheld mixer set on medium speed, beat the cream cheese and butter for 2 to 3 minutes, until light and fluffy. Mix in the vanilla and chocolate liqueur. With the mixer on low speed, slowly add the confectioners sugar to the frosting until it reaches a spreadable consistency. To fill and frost the cupcakes: Using a fork, pierce the cupcakes several times and brush each one liberally with the sweetened coffee. Spoon the mascarpone mixture into a pastry bag fitted with a plain tip and inject small amounts directly into the center of each cupcake. The best way to do this is to insert the pastry bag tip into the top of the cupcakes. Using a spatula, frost the cupcakes liberally with the frosting and garnish with chocolate shavings. Bolo marquise de chocolate Filling 2 1/2 cups whipping cream 1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped Syrup 1/2 cup sugar 1/3 cup water 1/2 cups finely chopped pitted prunes (about 3 ounces) 1/4 cup Cognac, Armagnac or other brandy Cake

1 3/4 cups unbleached all purpose flour 1/2 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature 2 cups sugar 3 large eggs, room temperature 1 ounce unsweetened chocolate, melted 1 1/4 cups buttermilk, room temperature Unsweetened cocoa powder 1/4 cup (1/2 sticks) unsalted butter, cut into pieces 2 ounces imported milk chocolate, chopped For Filling: Scald cream in heavy medium saucepan over medium heat. Remove pan from heat. Add chocolate and whisk until melted and smooth. Pour filling into large bowl. Refrigerate until filling is very thick but still spreadable, stirring occasionally, about 1 1/2 hours. For Syrup: Bring sugar, water and chopped prunes to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Boil 1 minute. Remove from heat. Add Cognac. Cover and let mixture steep 1 hour. Strain, reserving prunes and syrup separately. For Cake: Position rack in center of oven and preheat oven to 350F. Butter 11x17 1/2inch cookie sheet with 1-inch-high sides. Line cookie sheet with parchment. Butter parchment and dust with flour, tapping out excess. Sift first 5 ingredients into medium bowl. Using electric mixer, cream 1/2 cup plus 2 tablespoons butter in large bowl. Gradually beat in sugar (mixture will be grainy). Add eggs 1 at a time, beating well after each addition. Mix in melted unsweetened chocolate and prunes reserved from syrup. Stir in flour mixture alternately with buttermilk, beginning and ending with dry ingredients and scraping down sides of bowl. Transfer batter to prepared pan, spreading evenly. Bake until tester inserted in center comes out clean, about 25 minutes. Dust parchment sheet with cocoa powder. Run knife around edges of pan to loosen cake. Cool cake in pan on rack 15 minutes. Turn cake out onto prepared parchment sheet. Peel parchment off cake bottom. Cool completely. Trim 1/2 inch off each short edge of cake. Cut remainder of cake into three 5x10 1/2-inch rectangles (there will be some cake left over). Place 1 cake layer onto 4 1/2x10-inch cardboard rectangle. Brush cake with 3 tablespoons syrup. Spread 3/4 cup filling over. Place second cake layer atop filling. Brush with 3