September 24, 2012

Penne with Salsa Verde and Grape Tomatoes

Quick and tasty dinner fix!

servings: 5 to 6 / time: 20 minutes
Click here to see this recipe in Portuguese

1 package of penne pasta (1 lb.)
20 grate (or cherry) tomatoes, halved
1 shallot, finely chopped
1 tablespoon red wine vinegar
1 and ½ cup chopped parsley
1 ½ tbsp chopped fresh thyme
1 tbsp chopped capers
olive oil and salt to taste

1 – Cook the pasta according to the package instructions. Meanwhile, prepare the salsa verde.
2 – Mix chopped shallot and vinegar in a bowl and let sit.
3 – Chop parsley, thyme and capers and add them in the bowl with the shallot and vinegar. Add olive oil and salt to taste and mix well.
4 – Once the penne is done, mix it with the salsa verde and add the tomatoes.
5 – Taste. If necessary, add more salt and olive oil.

Tips and Options
  • Substitute the vinegar for juice of 1 lemon.
  • Add diced fresh mozzarella.

September 17, 2012

Flourless Chocolate Cake

Irresistible and easy to prepare. There will be no leftovers...

(servings: 10 to 12 / time: 45 minutes)

6 eggs
6 tablespoons chocolate milk powder
2 tbs. butter
8 tbs. sugar
1 teaspoon baking powder
3.75 oz. shredded coconut (100 grams)

1 cup heavy cream
4 tbs. cocoa powder
2 tbs. sugar

1 – In the blender, beat eggs for about 2 minutes.
2 – Add chocolate, butter and sugar and beat 3 minutes more.
3 – Put the mixture into a bowl and add the grated coconut and baking powder. Mix gently.
4 – In a preheated oven, bake it for about 30-40 minutes (in a greased pan) at 350-400°F.

Heat all ingredients in a saucepan. From the moment it begins to start bubble, count about 5 minutes.

Tips and Options
  • Add nuts, apple and/or raisins in the batter (in step 3).
  • This topping is also good for different kinds of cake.

Original recipe (in Portuguese):
Bolo de Chocolate (sem farinha).

September 10, 2012

Crispy Golden Potato

Crispy outside, soft inside. Yummy...

servings: 6 / time: 30 minutes (Click here to see this recipe in Portuguese)

12 medium yellow potatoes
salt to taste
enough oil for deep frying

1 – Wash and peel the potatoes and cut them in half.
2 – Cook them in salted water until tender, but still firm.
3 – Remove from pan and drain.
4 – Fry in hot oil until well gold (approximately 8-10 minutes).
5 – Put in a plate with paper towel. If necessary, add a pinch of salt.

Tips and Options
  • Sprinkle fried garlic, bacon, cheese or chives after frying.
  • Serve with cheese, cream cheese, sour cream, mayonnaise or ketchup.
  • These potatoes are a good side dish for meats and pastas, but can also be served as an appetizer.
  • If you are using a small pan, don't fry all the potatoes at once.

September 03, 2012

Beef Risotto

How about a risotto for dinner? Try this recipe that has top sirloin and broccoli.

(servings: 4 / time: 40 minutes)
2 cups arborio rice
4-5 cups beef broth
2 tbs. olive oil (or 1 tbs. butter)
1 small onion, finely chopped
3 crushed garlic cloves
1 lb. top sirloin cut into cubes
1 cup red wine (optional)
1 cup chopped broccoli, chopped (optional)
½ cup chopped green onions or chives
salt and black pepper to taste
grated parmesan cheese to garnish

1 – In a large saucepan, bring the beef broth to a boil and keep it warm.
2 – In another pan, heat olive oil and add top sirloin, onion, garlic, salt and pepper. Fry until golden brown (about 3 minutes).
3 – At medium high temperature, add rice and stir for 3 minutes.
4 – Add wine and stir until the liquid is completely absorbed. Add the broccoli.
5 – After that, add about 3/4 cup of the boiling broth and stir until the liquid is almost gone.
6 – Repeat the process until rice is al dente (this will be about 18 minutes, counting from the moment you pour the wine).
7 – Turn off the heat, add cheese and chives and stir.

Tips and Options
  • Instead of butter or cheese, typically used to finish risottos, use 1 tablespoon of cream cheese.
  • You can also add any types of vegetables in this recipe: mushroom, zucchini, carrot and/or squash.
  • Good side dishes: potato chips and green salad will give a crisp touch to the dish.
  • If you know how to make it, is preferable to use a homemade beef broth. It will be tastier and healthier.

Original recipe (in Portuguese):
Risoto de Carne.
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