Cajun Meat Loaf – 8 servings2 bay leaves 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon black ground pepper 1/2 teaspoon white pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 4 tablespoons butter 3/4 cup chopped peeled onion 1/4 cup chopped celery 1/2 cup chopped green bell pepper1/4 cup chopped green onion2 teaspoons garlic cloves, crushed 1 tablespoon hot pepper sauce 1 tablespoon Worcestershire sauce 1/2 cup evaporated milk1/2 cup tomato ketchup 1 1/2 pounds lean ground beef 1/2 pound ground pork 2 large eggs, beaten 1 cup dry bread crumbs In a small bowl, combine bay leaves, salt, cayenne pepper, pepper, white pepper, cumin, and nutmeg; set aside. In a skillet, melt butter and sauté onions, celery, green bell pepper, green onions, garlic, hot pepper sauce and Worcestershire sauce. Stir in spice mixture and cook for about 6 minutes. Stir in evaporated milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and let it cool. Preheat oven to 350°F (175°C). Place ground beef and ground pork in a mixing bowl. Add eggs, the vegetable mixture and dry bread crumbs. Remove bay leaves and mix well. Transfer meat mixture to an ungreased loaf pan. Bake, uncovered for 1 hour.

Escalopinhos ao molho madeira8 escalopes1 xícara vinho Madeira1 ½ x caldo de carne8 C manteiga, 100g champignon, farinha de trigo, sal e pimenta.Fatiar os champignons. Bater levemente os escalopes entre 2 sacos plásticos, para deixar com um diâmetro de 12 cm aproximadamente, temperar com sal e pimenta-do-reino e reservar. Aquecer metade as manteiga em uma frigideira, passar os escalopes pela farinha de trigo, retirando o excesso e colocar na frigideira, 2 a 2. Dourar ambos os lados e retirar da frigideira, fazer o mesmo com os escalopes restantes acrescentar mais manteiga, se necessário. Retirar o excesso de manteiga da frigideira deixando somente o equivalente a 1 C, acrescentar os champignons e refogar rapidamente, cerca de 2 minutos. Regar com o vinho e retornar todos os escalopes à frigideira, cozinhar até que metade do vinho evapore, regar com o caldo e cozinhar até que o molho esteja espesso, uns 5 minutos. Acertar o sal e pimenta-do-reino e servir

Tiramissu clássico 4 very fresh, top quality eggs, separated 4 tablespoons sugar 1 1/4 pounds fresh mascarpone cheese Brandy (dashes, optional - depending upon how she feels at the moment) 1 demitasse espresso coffee, diluted with water and lightly sweetened with sugar. 3/4 pound savoiardi cookies (available in Italian delicatessens -- or use ladyfingers -- 1 savoiardo = 2 ladyfingers) Powdered bitter chocolate

Beat the yolks with the sugar, then whip in the mascarpone and, if you're using it, the brandy. Whip 2 of the whites to firm peaks (use the other 2 for something else) and fold them in. Put the diluted, sweetened coffee in a bowl and add about a tablespoon of brandy (to taste here, assuming you want it). Dip the savoiardi in the coffee and line a mold large enough to hold the mascarpone mixture. Fill with the mixture, chill for 2 hours, and dust with the powdered chocolate before serving

Pasta com salmão defumado e nozes2 tablespoons olive oil 1 clove garlic, crushed 4-5 walnut meats, chopped 2-3 ounces (50-75 g) smoked salmon, shredded 1/3 cup cream Salt & pepper Flour 2 tablespoons minced parsley 1/2 pound (200 g) short pasta, along the lines of farfalle (bow ties). Bring salted pasta water to a boil and while the pasta is cooking sauté the garlic in the oil in a skillet, discarding it when it has browned. Add the nutmeats, cook them for a few minutes, then add the salmon and season lightly. Add the cream and heat through, thickening the sauce with a little flour if you want. Drain the pasta and turn it into the skillet. Toss over a brisk flame for a minute, stir in the minced parsley, and serve.

Penne al salmone afumicato – 2 pes. (servir com Chardonnay!)1/2 pound pasta, either penne or a strip variety such as linguine. 1/4 to 1/3 pound thinly sliced smoked salmon, shredded 1/2 a shallot, thinly sliced 2 tablespoons unsalted butter A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a tablespoon) 1/2 cup whipping cream (unwhipped) Salt & pepper to taste 1 tablespoon minced parsley Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready. Start by sautéing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end.

Bacalhau com arroz negro1kg bacalhau- 1litro de leite - 2 alho poró - 500 grs de arroz negro - 250 grs azeitonas gregas - 250 grs tomatinhos cerejas - 100 grs cebola - 1 pimentao vermelho - 1 pimentao amarelo - tomilho - alecrim - sal - pimenta - azeite - manteigadessalgas o bacalhau de um dia para o outro e ferver com um pouco de leite. cortar em lascas.refogar o bacalhau com manteiga e alho poró.refogar o arroz negro no azeite com a cebola, colocar agua e deixar na pressao por 40 minutos.cortar pimentoes em brunoise, poró em rodelas e tomatinhos em metade e misturar com o arroz e o bacalhau e temperar com ervas sal e azeite..

MEDALHÃO DE SALMÃO E ATUM100g de filé de salmão100g de filé de atum6 unidades de camarão médioAzeite de oliva extra virgemSal e limãoCorte 100g de filé de salmão, pique em cubinhos bem pequenos, ou moa no processador. Tempere com sal e limão a gosto. Corte 100g de filé de atum fresco e faça o mesmo processoLimpe 6 unidades de camarão médio, grelhe e reserve para a decoração.10 cm de filme plástico1 forma de torta com as laterais lisas ou um modelador de ovos com 10 cm de diâmetroForre um prato ou refratário com o filme plástico (cerca de 10 cm), sobreponha à formaColoque dentro da forma o atum, aperte com uma colher até preencher a metade

da forma.Em seguida coloque o salmão, fazendo o mesmo processo, completando a outra metade da forma. Leve a geladeira por cinco minutos até pegar consistência. Em uma frigideira coloque um fio de azeite extra virgem e deixe aquecer. Desforme o Medalhão dos Príncipes e deixe dourar um lado por três minutos em fogo baixo, em seguida vire o outro lado e repita o processo por mais três minutos. Retire e reserve.MOLHO FUME DE PEIXEUse a carcaça dos dois peixes e as cascas dos camarões1 dente de alho½ cebola20g de sal½ galho de alho poro½ cenoura30g de manteiga sem sal500ml de água100 ml de vinho branco secoAqueça a manteiga e refogue os ingredientes. Acrescente o vinho branco, mexendo sempre. Coloque por último a água e deixe cozinhar até que o líquido reduza até a metade. Passe o líquido em uma peneira bem fina, reserve-o, e o restante jogue fora. Volte o líquido na panela e acrescente 20g de fécula de batata, e deixe ferver por um minuto. Esta pronto para a montagem.Coloque o medalhão no prato sobre ele coloque o molho fume, decore com os camarões. Um risoto de rúcula com tomate seco e mussarela de búfala , e um purê de mandioquinha, vai muito bem com o prato.

Arroz de bacalhau do XexeoArroz, bacalhau desfiado, ovos mexidos, azeitonas, salsinha, bastante azeite e batata frita de pacote.

Peanut Butter Brownies – makes 4 dozen1/4 cup vegetable shortening1/2 cup butter OR margarine1 cup granulated sugar1 cup firmly packed brown sugar3 large eggs2 teaspoons vanilla extract1 1/2 cups all-purpose flour3/4 cup unsweetened cocoa1/2 teaspoon salt1 1/4 cups chunky peanut butter1 cup sifted powdered sugar Microwave shortening and butter in a 2-quart microwave-safe bowl at HIGH 35 seconds. Stir until well blended. Stir in sugars until well blended. Add eggs and vanilla, stirring well. Combine flour, cocoa, and salt. Stir into butter mixture until well blended. Spread batter into a lightly greased 13 x 9 x 2-inch pan. Bake at 325*F (160*C) for 30 minutes. Microwave chunky peanut butter in a microwave-safe bowl at MEDIUM (50% power) 2 minutes or until peanut butter melts, stirring after 1 minute. Stir in powdered sugar; spread over warm brownies

Peanut Butter Brownie Bars – 24 bars2 cups quick or old fashioned oats1 cup all-purpose flour

1 cup creamy peanut butter 1/2 cup butter, softened 3/4 cup brown sugar, firmly packed 1 large egg 1/2 cup butter, softened 1 cup granulated sugar 2 large eggs 1/2 cup unsweetened baking cocoa1/2 cup all-purpose flour Preheat oven to 350°F (175°C). For Crust: Combine oats and flour in medium bowl. Beat peanut butter, butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan. Bake for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes. For Brownie Filling: Beat butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture.

Bake for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (Do not overbake.) Cool completely. Cut into bars. Store tightly covered.

Bolo de groselha1 xícara (chá) de xarope de groselha 3 ovos 1 xícara (chá) de açúcar 1 colher (sopa) de margarina 3 xícaras (chá) de farinha de trigo 1 colher (sopa) de fermento em pó Margarina e farinha de trigo para untar

Calda: 1 x água, 1 x xarope de groselha, 1 C amido de milhoNo liquidificador, bata os ingredientes da massa até incorpar. Despeje em uma forma de buraco no meio de 22cm untada e enfarinhada. Leve ao forno, pré aquecido, por 30 minutos ou até dourar. Desenforme morno. Para a calda, misture todos os ingredientes e leve ao fogo médio, mexendo até engrossar. Deixe esfriar, gele por 40 minutos e sirva sobre o bolo

Rosbife caramelado com laranjas – 10 pes.2 kg de contrafilé quanto baste de sal quanto baste de pimenta-do-reino branca 1 xícara(s) (chá) de açúcar mascavo 3 colher(es) (sopa) de suco de limão 1 xícara(s) (chá) de suco de laranja 1/2 colher(es) (chá) de gengibre quanto baste de laranja em rodelas

Faça uma mistura com o suco de limão, laranja, gengibre, açúcar, sal e pimenta. Mergulhe a carne nesta misture e leve ao forno quente durante 20 minutos. Diminua o fogo e deixe assando por mais 1 hora. Regue 4 ou 5 vezes com o próprio molho. Na hora de servir, decore a travessa com fatias de laranja. 

Risoto de abóbora, carne seca e mascarpone – 8 pes.sal, 50 ml de azeite de oliva

1 dente(s) de alho picado(s) 1 colher(es) (sopa) de salsinha 50 gr de cebola picada(s) 300 gr de carne seca quanto baste de pimenta-do-reino branca quanto baste de cebolinha verde picada(s) Acompanhamento 500 gr de abóbora moranga sem casca(s) 75 gr de cebola picada(s) 100 ml de azeite de oliva 500 gr de arroz arbóreo 250 ml de vinho branco 2 litro(s) de caldo de frango 80 gr de manteiga 80 gr de mascarpone 50 gr de parmesão ralado(s)

Deixe a carne seca de molho de um dia para outro. Cozinhe a carne na água,de preferência na panela de pressão, e depois desfie. Aqueça uma frigideira,adicione azeite e refogue a cebola picada, o alho picado, a salsinha e acebolinha. Coloque a carne, mexa e tempere a gosto. Reserve. AcompanhamentoCozinhe a abóbora, escorra e faça um purê (pode ser servida em cubos).Refogue a cebola no azeite de oliva, adicione o arroz e refogue, mexendobem.Adicione o vinho branco e espere evaporar, sempre mexendo.Coloque aos poucos o caldo de frango quente e cozinhe em fogo baixo, mexendoseguidamente, até o arroz ficar "al dente".Junte a manteiga, o queijo mascarpone e o parmesão. Incorpore o purê deabóbora.Por fim, monte o risoto nos pratos e distribua a carne seca sobre as porções

Rosbife oriental – 20 pes.1,2 kg de filé mignon 1 1/2 xícara(s) (chá) de shoyu 225 ml de saquê 2 dente(s) de alho picado(s) 2 colher(es) (chá) de gengibre ralado(s) 1 colher(es) (chá) de açúcar União 1 colher(es) (sopa) de suco de limão 3 unidade(s) de cebolinha verde em fatias, 1 colher (chá) de maisena

Coloque em uma panela o molho de soja, o saquê, o alho e o gengibre e leve ao fogo até ferver. Divida o filé em duas partes e acrescente à panela. Cozinhe por cerca de 15 minutos, virando regularmente. Retire do molho e deixe descansar por 5 minutos. Adicione o açúcar à panela e ferva o molho novamente, coe e acrescente o suco de limão e a cebolinha picada. Fatie a carne e regue com um pouco do molho

Fricassê de pato com canela – 4 pes.Pato: 1Manteiga: 2 colheres de sopaCebola: 1Azeite: 1 colher de sopaOvo: 3

Limão: 2Canela: 1/2 colher de caféSalsa: q.b.Sal: q.b.Pimenta: q.b.Corta-se o pato em bocados e tempera-se com sal e o sumo de 1 limão.Passado algum tempo, colocam-se os bocados do pato num tabuleiro e untam-se com manteiga. Cobre-se o tabuleiro com papel vegetal e leva-se o pato a assar no forno.À parte, num tacho, faz-se um refogado com a cebola picada e o azeite. Quando a cebola começar a alourar, rega-se com um pouco de água e deixa-se ferver para apurar.Introduz-se o pato no tacho, assim como o molho que resultou da assadura, e deixa-se ferver durante mais 15 minutos.Entretanto, prepara-se o fricassé. Deitam-se as gemas numa tigela e dissolvem-se com um pouco do molho do pato e o sumo de limão, adicionando em seguida a salsa picada, a canela e bastante pimenta. Junta-se este preparado ao que está no tacho e, com o lume muito brando, deixam-se cozer as gemas.

Legumes gratinados com ementhalBeringela: 2Courgette: 2Alho francês: 4, finosAlcachofra: 2Cenoura: 1Queijo Emmental francês: 150 gAlho: 3 dentesNata: 3 colheres de sopa Salsa: q.bSal: q.bPimenta: q.bLavam-se muito bem as beringelas e as courgettes. Cortam-se as beringelas em rodelas finas e as courgettes em fatias finas, sobre o comprimento. Polvilha-se com um pouco de sal grosso e põe-se a escorrer. Retiram-se as folhas exteriores e mais duras das alcachofras e cortam-se as pontas aos vegetais. Põe-se de molho em água com vinagre durante pelo menos 20 minutos. Escorre-se e corta-se em quartos.Raspa-se e lava-se a cenoura e corta-se em fatias sobre o comprimento. Arranjam-se os alhos franceses e cortam-se em pedaços. Cozem-se separadamente os legumes em água a ferver com sal. Colocam-se num prato que vá ao forno e à mesa. Deita-se numa tigela o queijo Emmental ralado, os alhos picados, a nata e a salsa picada. Mistura-se tudo muito bem e tempera-se com sal. Regam-se os legumes com o preparado anterior e levam-se a gratinar

Açorda de Bacalhau- 270 g de bacalhau demolhado por 24 horas- 1/2 chávena de azeite- 1 cebola picada- 200 g de tomate picado, sem pele e sem semente- 2 dentes de alho picados- 3 pãezinhos franceses cortados em pedaços- 1 pitada de cominho- 1 folha de louro, salsinha picada a gosto- sal a gosto.Cozinhe o bacalhau por 5 minutos em bastante água fervente. Reserve 3 chávenas da água do cozimento e desfie o bacalhau com as mãos, retirando a pele e as espinhas. Numa panela com o azeite, coloque a cebola, o tomate e o alho, e refoque por 5 minutos. Molhe o pão com a água reservada e deixe inchar. Esprema um pouco e coloque o na panela. Tempere com o sal,

o cominho e o louro. Junte o bacalhau desfiado e deixe ferver um pouco. Retire do lume e deixe ficar de repouso por 10 minutos. Leve novamente ao lume até levantar fervura, mexendo. Sirva logo numa travessa com a salsinha por cima e com um fio de azeite.

Bolo de chocolate125g choc. pó, 2 x far, 2 c fermento, 2 x açúcar, 5 ovos, 1 x óleo, 1 C água. Bater açúcar e ovos. Juntar farinha, chocolate, óleo e água fervida. Forno 180o.C.

Bacalhau com castanhas4 postas altas de bacalhau (devem ficar previamente de molho do leite)- 2 dentes de alho- 1 kg de castanhas (podem ser congeladas)- 200 ml de azeite- 500 g de batatas pequenas- Sal, pimenta- 1 colher de chá de erva-doce- 1 raminho de salsa- azeitonas pretas Preparação:Descongele as castanhas, dê uma fervura em água temperada com sal e erva-doce e escorra. Dê também uma fervura nas batatas. Coloque as postas de bacalhau dentro de um pirex, depois de bem escorridas (reserve o leite em que esteve de molho), com os dentes de alho cortados em rodelas, o azeite e um pouco de pimenta. Acrescente as batatas e as castanhas. Regue com um pouco do leite em que o bacalhau esteve de molho e sirva quando o bacalhauabrir lascas e as batatas e as castanhas estiverem douradas. Decore c/ azeitonas e salsa.

Rolo de bacalhau120 g de farinha- 300 g bacalhau demolhado congelado- 4 ovos- 1 colher de café de fermento- 1 cebola picada- 2 dentes alho picado- 3 colheres de sopa de azeite- Salsa picada q.b.- Pimenta q.b.- Manteiga para untar q.b.- Sal q.b.Preparação:Leve o bacalhau a cozer em água uns 6 min. Deixe-o arrefecer, guarde a água, e limpe-o retirando a pele e espinhas.Leve ao lume um tacho com azeite e junte-lhe a cebola, o alho picado e deixe cozinhar até a cebola estalar. Depois junte-lhe o bacalhau.Prepare o molho, utilizando a água de cozedura do bacalhau.Depois de pronto, junte-o ao bacalhau, misturebem, retifique o tempero e deixe cozinhar em lume brando durante 10 min. Mantenha-o quente.Unte uma folha de papel vegetal com manteiga e forre um tabuleiro.Parta os ovos para uma tigela, junte-lhe o sal e bata até obter um creme fofo. Junte-lhe a farinha peneirada e o fermento e misture delicadamente. Deite a massa no tabuleiro forrado e leve ao forno a 180º C durante 10 minutos.Depois desenforme para cima de um pano, retire-lhe o papel e espalhe amistura de bacalhau, salpique com salsinha e enrole c/ajuda de um pano.Sirva quente ou frio.

Moqueca de bacalhau – 2 pes1 posta de lombo de Bacalhau da Noruega dessalgado (+ ou - 500g)

3 tomates picados sem pele e sem sementes 2 colheres de sopa de purê de tomate 2 colheres de sobremesa de azeite-de-dendê 1/2 xícara de leite de coco 2 ramos de coentro 3 dentes de alho 1 cebola média picada 1/2 xícara de cebola ralada 1 xícara de azeite de oliva extravirgem 1/2 xícara de olho de milho 4 xícaras de caldo da água do bacalhau da Noruega 1/2 xícara de creme de arroz 1 folha de louro Sal a gosto.Cozinhar o Bacalhau da Noruega durante 15 minutos. Em uma panela de bom tamanho, misture o azeite extravirgem e o óleo de milho e , em seguida, refogue a cebola picada, os dentes de alho e os tomates picados. Espere alguns minutos e acrescente 2 xícaras do caldo da água na qual o Bacalhau da Noruega foi cozido, o azeite-de-dendê, os ramos de coentro, o louro e o purê de tomate. Deixe tudo ferver um pouco até que o caldo ganhe consistência. Só então, acrescente o leite de coco e coloque o Bacalhau da Noruega para cozinhar neste molho por alguns minutos. Em uma panela à parte, prepare o molho caça utilizando as outras duas xícaras do caldo da água do Bacalhau da Noruega e acrescentando o creme de arroz, a cebola ralada, 1 colher de café do azeite-de-dendê, 2

colheres do preparado anteriormente e sal a gosto. Misture tudo deixando cozinhar até ganhar uma consistência cremosa. Quando for servir, coloque o molho caça no fundo do prato, a posta de Bacalhau da Noruega no centro e, em seguida, derrame o molho por cima. Sirva com arroz branco

Outra:1 kg bacalhau, 1 kg tomate, 3 cebolas, 6 dtes alho, 4 dl leite coco, 3 C azeite, 1 c açúcar, 3 ovos cozidos, 2 gemas, 36 azeitonas picadas, coentro, sal, pimenta, piripiri. Desfia bacalhau. Refoga cebola e alho no azeite. Põe bac, tomates e açúcar, sal, pim e piripiri. Põe leite coco, coentro e azeitonas. Fogo baixo. Tira do fogo, junta gemas, bate bem. Tira, junta ovos cozidos picados, acerta sal. Serve com arroz branco.

Ratatouille de bacalhau1 berinjela, 250g abobrinha. Cortar em cubos, polvilhar com sal e deixar marinar 20 min. Lavar em água fria.Refogar em 100ml de azeite 3 dtes alho e 1 cebola picada. Juntar berinjela e abobrinha. Juntar 1 pimentão vermelho e 1 amarelo, 3 tomates picados. Junta 1 copo vinho branco e 1 C polpa de tomate. Deixa uns 25 min. Põe ratatouille num prato grande e, no meio, 600g de bacalhau em lascas aferventado alternando com fatias de queijo Flores. Regar com um molho de manteiga derretida, azeitonas e salsa picada.

Musse de caramelo1 lata de leite condensado furada cozida na pressão em b.maria por 40 min. Misturar 4 gemas e 4 claras em neve. Gelar.

Panquecas doces de abóbora500 g de abóbora menina (amarela) já descascada ; 500 g de farinha de trigo ; 1 ovo (facultativo) ; óleo para fritar, açúcar e canela

Coze-se a abóbora em água e sal e depois escorre-se muito bem. Deita-se a abóbora ainda morna numa tigela e esmaga-se. Adiciona-se a farinha a pouco e pouco, mexendo muito bem.Se se juntar o ovo, é nesta altura. A massa não deverá ficar mole, mas se estiver muito dura junta-se um pouco de água de cozer a abóbora.Frita-se a massa ás colheradas em óleo bem quente, deixando alourar dos dois lados. Servem-se ao lanche, polvilhadas com açúcar e canela

Panquecas de abóbora com carne seca e molho de pimenta1 1/2 xícara (chá) de leite-1/2 xícara (chá) de abóbora japonesa cozida e amassada-3 ovos-1 1/2 xícara (chá) de farinha de trigo-1 colher (sopa) de amido de milho-sal a gostoRecheio:-500g de charque cozido e desfiado-1 cebola grande bem picada-2 colheres (sopa) de óleo-3 colheres (sopa) de salsa picada-300g de queijo mussarela ralado grossoBata no liquidificador o leite, a abóbora, a farinha detrigo, o amido de milho, os ovos e o sal até ficar homogêneo.Pincele uma frigideira antiaderente com manteiga e prepare aspanquecas até a massa terminar. Reserve.Molho:-1 colher (sopa) de manteiga-1 dente de alho-1/2 cebola picada-2 pimentas dedo-de-moça (sem as sementes) bem picadas-1 lata de creme de leite com soro

-sal a gostoRecheio: numa panela, doure a cebola no óleo, junte a carne erefogue por 5 minutos. Adicione a salsinha, misture, retire dofogo e reserve.Molho: numa panela, derreta a manteiga, junte o alho, a cebola ea pimenta e refogue por 5 minutos. Junte o creme de leite, espereferver e retire do fogo.Montagem: recheie as panquecas com o charque e a mussarela.Enrole e disponha-as lado-a-lado em uma assadeira refratária.Cubra com o molho de pimenta e leve ao forno pré por 15 minutos.

Raclette de abóbora e brie 1 abóbora japonesa sem casca, cortada em 4 partes 1 1/2 xícara (chá) de queijo brie picado grosseiramente 2 xícaras (chá) de creme de leite 1 fio de óleo de oliva 1 pitada de tomilho 1 pitada de noz-moscada Sal e pimenta-do-reino moída na hora a gosto Tempere a abóbora com óleo de oliva e tomilho. Embrulhe-a em papel-alumínio e asse-a em forno médio. Coloque a abóbora num processador, junte o queijo brie, o creme de leite, os temperos e processe até obter uma consistência cremosa, levemente amolecida

Blini de inhame – 4 pes.350gr inhame2 ovos50gr creme de leite frescosal e pimenta á gosto5gr alecrim, tomilho, picadoRale o inhame em fios e misture ao ovo, ao creme batido e as ervas.Tempere com sal e pimenta.Ponha o óleo em uma frigideira e frite blini em forma dediscos finos de 10cm de diâmetro

prato da Marilu: vitela com molho de jabuticaba e pimenta dedo-de-moça, acompanhada de blinis de abóbora e inhame

Blinis de legumes com ratatouille de palmito

Massa do Blini1 forma quadrada de 10cm60g de farinha de trigo40ml de cerveja clara1 ovo1 colher (de chá) de manteiga sem sal1 pitada de açúcarSal e pimenta-do-reino a gosto. Em uma tigela, mexa bem os ingredientes com um batedor, até adquirir uma consistência cremosa e sem pelotas. Em uma frigideira, espalhe a manteiga e coloque a massa para fritar em fogo baixo. Frite cada lado por 1 minuto. Retire do fogo e passe a massa em um pano, para retirar o excesso de manteiga. Corte 3 blinis, com a forma. Reserve

Recheio4 rodelas finas de berinjela grelhadas8 rodelas finas de abobrinha grelhadas4 fatias finas de tomate grelhadas2 fatias finas de queijo de minas1 colher (de sopa) de queijo reggiano ralado

1 colher (de sopa) de azeite de oliva. Em uma tigela, coloque como base 1 blini. Sobre ela, 2 rodelas de berinjela, 3 rodelas de abobrinha, 1 rodela de tomate, queijo reggiano, 1 fatia de queijo de minas, azeite e por cima de tudo, outro blini. Repita a operação. Feche com o terceiro blini e leve ao forno pré-aquecido a 180°C por 5 minutos. Retire do forno e reserve

Ratatuille2 colheres (de sopa) de palmito pupunha cortado em cubos pequenos1 rodela de tomate1 colher (de sopa) de berinjela cortada em cubos pequenos1 colher (de sopa) de abobrinha cortada em cubos pequenos1 colher (de sopa) de queijo de minas cortado em cubos pequenos3 colheres (de sopa) de azeite de oliva1 colher (de chá) de suco de laranja1/2 colher (de café) de curry picante1/2 colher (de sopa) de aceto balsâmicoSal e pimenta-do-reino a gosto. Em uma frigideira, aqueça o azeite e refogue rapidamente a berinjela, a abobrinha, o palmito e o tomate por 1 minuto. Tempere com sal e pimenta, adicionando o suco de laranja, o aceto balsâmico e o curry. Cozinhe por 30 segundos em fogo alto e reserve

Blinis de aipim30 gramas de farinha de trigo50 ml de leite5 gramas de fermento químico10 gramas de manteiga derretida 200 gramas de aipim ralado cru1 ovo15 gramas de parmesão ralado1 colher de crème de leiteSalsa picadaSalMisture o aipim com a manteiga e o ovo. Junte a farinha, o leite, o fermento e o sal e bata até formar uma mistura homogênea. Depois acrescente o parmesão e o creme de leite. Deixe descansar por uma hora. Em seguida, junte a salsa e faça os blinis numa frigideira pequena

Blinis simples – 20 unidades pequenas3 eggs1 ¼ cups milk2 T olive oil¼ tsp salt¾ cup all purpose flour1 cup buckwheat flour½ tsp. baking powder

Combine the salt, flours, and baking powder together in a bowl. In a blender mix together the eggs, milk, and olive oil. Add the flour to the blender, and blend until all the ingredients are fully incorporated. You can do this also by whisking by hand. In a medium sized skillet, heat up some butter or oil, and ladle a palm-sized amount of batter into the pan. After about a minute, carefully flip the blini over with a spatula. Cook another minute or two on the other side, and remove to a plate lined with paper towels.

Panquecas de abóbora com gergelim1 cup flour¾ cup cold water½ tsp. salt1 ½ cups roasted acorn squash1 tsp. black sesame seeds3 scallions, chopped, white and pale green partsSome oil for frying. Place the flour and salt in a bowl, and pour in the water, whisking to combine and remove lumps. Let sit for half and hour. Stir in the roasted acorn squash, sesame seeds, and scallions.Heat up a frying pan with 1 or 2 tablespoons of oil and fry the pancake on both sides for about 2 minutes, until cooked through. Makes 8 pancakes

Blinis de batata – 36 blinis1 pound Yukon Gold potatoes 2 Tablespoons all-purpose flour 2 to 3 tablespoons creme fraiche, at room temperature 2 large eggs 1 large egg yolk Kosher salt and freshly ground white pepperPlace the gold potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender. Peel the warm potatoes and press them through a tamis (ricer). Immediately weigh out 9 ounces of pureed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons creme fraiche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk. Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season to taste with salt and white pepper. Heat an electric griddle to 350 degrees F. (If you do not have a griddle, heat a large nonstick skillet over medium-low heat.) Spoon between 1 and 1-1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.

Blinis de potiron500 g de potiron - 25 cl de lait - 150 g de farine - 1 cuillère à café de levure chimique - 3 oeufs - un filet d'huile - un soupçon de piment en poudre (Cayenne ou autre) pour relever - selCuire le potiron au micro-ondes environ 10 min suivant la force du four, jusqu'à ce que la chair soit tendre. Puis, gratter la chair et l'ajouter au lait préalablement chauffé. Mixer. Dans un récipient, mélanger la farine et la levure, ajouter les oeufs et un filet d'huile pour éviter que les blinis n'attachent. Incorporer le potiron et assaisonner en ajoutant une pincée de sel et le piment en poudre. Mélanger pour obtenir une pâte homogène et laisser reposer une heure (facultatif si vous êtes pressés ou gourmands). La pâte ne doit pas être vraiment épaisse. Verser une petite louche de pâte dans la poêle chaude et huilée et cuire quelques minutes de chaque côté comme une crêpe. On peut en faire plusieurs à la fois selon la taille de la poêle. Les blinis doivent être souples et dorés sur le dessus. Les servir chauds avec un oeuf au plat dont le jaune est encore liquide

Blinis de couve-flor150 g de purée de pommes de terre • 100 g de purée de chou-fleur • 2 œufs• 2 blancs d'œufs• 80 ml (1/3 tasse) de crème à 35 %• 100 g de farine tout usage • Sel, poivre au goûtÀ l’aide d’un batteur à main, amalgamer la purée de pommes de terre et la purée de chou-fleur. En battant, ajouter les jaunes d’œufs un à un, en attendant entre chaque ajout que l’appareil ait bien incorporé le précédent; faire de même avec les blancs d’œufs. Ajouter ensuite un filet de crème, en gardant toujours à l’esprit qu’il ne faut pas aller trop vite afin que tous les ingrédients s’amalgament bien. Terminer en ajoutant petit à petit la farine qui aura été préalablement tamisée et assaisonnée. À la fin, on doit obtenir un appareil semblable à celui d’une crêpe très épaisse. Si la purée est trop humide, au besoin ajouter de la farine. Préchauffer le four à 375 °F (190 °C). Dans une poêle antiadhésive, à feu

moyen, mettre un peu de beurre et d’huile d’olive, déposer au centre une grosse cuillerée de préparation pour blinis, laisser cuire seulement d’un côté, pendant environ 3 minutes, mettre au four environ 3 minutes, sans retourner.Retirer du four, retourner le blini et laisser reposer environ 2 minutes

Salmão defumado para acompanhar o blini de couve-flor200 g (7oz) de saumon frais, taillé en petits cubes• ½ botte de ciboulette, ciselée• 2 échalotes françaises, hachées• 1 jus de citron• 20 ml (2 c. à thé) d'huile d'olive extra vierge• 10 grains de poivre concassés• 5 ml (1 c. à thé) de moutarde de Dijon. Misturar tudo e reservar.

Molho de iogurte e estragão para acompanhar160 ml (2/3 tasse) de yogourt nature• ½ botte d'estragon, hachée• 30 ml (2 c. à soupe) d'huile d'olive extra vierge• 10 ml (2 c. à thé) de vinaigre de riz• Sel, poivre au goût. Misturar tudo e servir.

Geléia de brilho1 x água, 1 x açúcar, 2 C amido de milho, corante. Levar tudo ao fogo para engrossar. Tem gente que acrescenta gelatina em pó.

Penne com abobrinha e kani

½ C (sopa) de tomilho (opcional)1 C (sopa) de cebolinha picada1 C (sopa) de salsinha picada1 C (sopa) de margarina light1 C (sopa) de cebola ralada1 C (sopa) de azeite1 x (chá) de tomate cereja300 gramas de macarrão tipo penne4 abobrinhas (somente a casca)Sal e pimenta do reino a gosto1 dente de alho picado5 unidades de KaniLevar uma panela grande com água para ferver. Lavar as abobrinhas, apoiar sobre uma tábua e cortar as pontas (desprezar). Retirar uma fatia da lateral da abobrinha (casca com um pouco de polpa). Apoiar a abobrinha sobre uma tábua com a lateral cortada voltada para baixo, retirar fatias (da casca) de cada lado e desprezar o miolo. Repetir o procedimento com as abobrinhas restantes. Colocar as cascas das abobrinhas na tábua e cortar em fatias bem fininhas, com uma faca afiada. Reservar. Lavar os tomatinhos, cortar ao meio e ao meio novamente. Reservar. Lavar e picar a salsinha e a cebolinha. Colocar o macarrão na água e deixar cozinhar conforme as instruções da embalagem. Enquanto a massa cozinha, começar a preparar o molho. Colocar o azeite e a margarina light numa frigideira grande e levar ao fogo baixo para derreter. Acrescentar a cebola e refogar por 2 minutos. Acrescentar o alho e refogar por mais 1 minuto. Acrescentar as abobrinhas fatiadas e refogar por 2 minutos, mexer sempre, ou até que começarem a ficar moles. Colocar as tiras de kani, os tomates cereja, a salsinha e a cebolinha e refogar por mais 1 minuto. Temperar com sal e pimenta do reino e misturar bem. Escorrer o macarrão, colocar o molho e mexer rapidamente

Bolo de abobrinha2 xícaras de chá de abobrinha ralada (1 abobrinha grande)2 xícaras de chá de farinha de trigo2 xícaras de chá de açúcar mascavo2 ovos1 clara batida em neve1 xícara de chá não muito cheia de óleo de canola1 colher de chá de canela em pó1 colher de chá de gengibre em pó1 colher de sobremesa de fermento em póFrutas cítricas, uvas passas e nozes a gostoMisturar, a farinha, o açúcar, a canela, o gengibre, as frutas secas e o fermento. Reservar.Bater no liquidificador a abobrinha, os ovos e o óleo. Misturar essa massa suavemente aos ingredientes secos, adicionar por último a clara batida em neve para dar leveza à massa.Despejar tudo numa forma de buraco no meio, untada e enfarinhada e levar ao forno pré-aquecido por mais ou menos 40 minutos. Faça o teste do palito, ao sair seco o bolo estará assado. Espere esfriar um pouco para desenformar.

Sopa de abobrinha – 4 pes. 2 tsp olive oil

1 small brown onion, finely chopped 2 garlic cloves, chopped 750g (about 7) zucchini, grated 500ml (2 cups) water 2 vegetable stock cubes (Massel brand), crumbled 100ml thickened cream Freshly ground black pepper

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, uncovered, stirring often, for 2 minutes or until slightly soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic.

2. Add the zucchini and cook, uncovered, stirring, for 2 minutes or until slightly soft. Stir in the water and stock cubes. Increase heat to high, cover and bring to the boil. Reduce heat to medium and cook, partially covered, for 7 minutes or until the zucchini is tender.

3. Transfer the mixture to the bowl of a food processor, or use a hand blender, and process until smooth. Return the soup to the pan and stir in the cream. Taste and season with pepper.

4. Cook over medium heat, uncovered, stirring occasionally, for 2-3 minutes or until warmed through (do not allow to boil)

Ratatouille marroquino 1 red onion, cut into thin wedges 600g butternut pumpkin, peeled, deseeded, cut into 4cm pieces 400g eggplant, cut into 3cm pieces 250g zucchini, sliced into 3cm-thick rounds 1/3 cup olive oil 1 1/2 tablespoons Moroccan spice mix (see note)

2 x 400g cans diced tomatoes 2 teaspoons chilli sauce 1 1/2 cups vegetable stock 1 1/2 cups couscous 400g can chickpeas, drained, rinsed fresh coriander leaves, to serve1. Preheat oven to 220°C. Combine onion, pumpkin, eggplant and zucchini in a

large roasting pan. Drizzle with oil and sprinkle with spice mix. Toss to combine. Roast, turning vegetables occasionally, for 30 minutes or until golden.

2. Combine tomatoes and chilli sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 minutes or until vegetables are soft.

3. Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.

4. Remove vegetable mixture from oven. Stir in chickpeas. Stand in pan for 5 minutes. Spoon couscous into bowls. Spoon over ratatouille. Sprinkle with coriander. Serve.

Cheesecake de chocolate branco com calda de cerejas ao Porto – 12 pes. Melted butter, to grease 1 x 250g pkt plain sweet biscuits (such as Arnott's Nice) 150g butter, melted 200g Cadbury Dream white chocolate, finely chopped 2 x 250g pkts cream cheese, at room temperature 1 x 395g can sweetened condensed milk 375ml (1 1/2 cups) thickened cream Port syrup cherries 185ml (3/4 cup) port 155g (3/4 cup) caster sugar 750g fresh cherries, pitted1. Brush a 22cm (base measurement) springform pan with melted butter to grease.

Line the base with non-stick baking paper. 2. Place biscuits in the bowl of a food processor and process until finely crushed.

Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

3. Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

4. Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

5. Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

6. Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

To prevent the chocolate from hardening in step 3, use a metal spoon. Wooden and plastic spoons retain moisture, which can cause the chocolate to seize. Also, make sure the bowl you use fits tightly over the saucepan, otherwise the steam may escape and combine with the chocolate, causing it to seize. Allow 5 minutes cooling time, 8 hours freezing time and 40 minutes standing time

Couscous de beterraba – 4 pes. 1 cup (250ml) chicken or vegetable stock 1 cup (200g) couscous 2 tbs olive oil 1 red onion, thinly sliced 2 tbs each balsamic vinegar & lemon juice 2 peeled, cooked beetroot (or 450g can baby beets, drained), cut into 2cm cubes 1/2 cup chopped flat-leaf parsley, plus extra whole leaves to garnish1. Bring stock to the boil in a pan. Remove from heat, then slowly stir in couscous.

Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork. 2. Meanwhile, heat the oil in a frypan over medium-low heat. Cook onion for 10

minutes, stirring, until softened and just starting to caramelise. Stir in vinegar, juice, beets and parsley. Season, then stir through couscous. Transfer to a portable serving dish. Serve with extra parsley

Bolo de chocolate – 16 pes. Melted butter, to grease 200g good-quality dark cooking chocolate, coarsely chopped 250ml (1 cup) water 250g butter, softened 400g (2 cups, firmly packed) brown sugar 6 eggs 100g (1 cup) hazelnut meal 150g (1 cup) plain flour 150g (1 cup) self-raising flour 50g (1/2 cup) cocoa powder, sifted 1. Preheat oven to 160°C. Brush a square 20cm (base measurement) cake pan with

melted butter to lightly grease. Line the base and sides with non-stick baking paper. 2. Place the cooking chocolate and water in a small saucepan over low heat. Cook,

stirring with a metal spoon, for 2 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.

3. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the hazelnut meal, flours, cocoa and chocolate mixture until combined. Spoon mixture into prepared pan. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven and turn onto a wire rack to cool completely.

Muffins de figo e gengibre com calda de butterscotch – 40 unid. Melted butter, to grease 1 x 250g pkt Angas Park Soft & Juicy Figs, finely chopped 125ml (1/2 cup) water 2 tsp finely grated fresh ginger 1 tsp bicarbonate of soda

300g (2 cups) self-raising flour 155g (3/4 cup, firmly packed) brown sugar 125ml (1/2 cup) olive oil 2 eggs, lightly whisked Butterscotch sauce 80g butter 125ml (1/2 cup) thickened cream 100g (1/2 cup, firmly packed) brown sugar 1 tbs golden syrup1. Preheat oven to 180°C. Brush twelve 40ml (2-tbs) capacity mini muffin pans

with melted butter to grease. 2. Place the fig and water in a medium saucepan over medium heat and bring to the

boil. Remove from heat. Stir in the ginger and bicarbonate of soda. Set aside for 10 minutes to cool.

3. Place the flour and sugar in a bowl. Stir in the fig mixture, oil and egg. 4. Spoon one-quarter of the mixture among the prepared pans. Bake for 12-15

minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool. Repeat, in 3 more batches, with the remaining mixture, brushing the pans with melted butter to grease between batches.

5. Meanwhile, to make the butterscotch sauce, combine the butter, cream, sugar and golden syrup in a medium saucepan over medium heat. Cook, stirring, for 2-3 minutes or until melted and smooth.

6. Place muffins on a serving platter. Drizzle over the sauce to serve. Freezing tip: Cool the muffins completely at the end of step 4. Layer the muffins

between sheets of non-stick baking paper in an airtight container. Freeze for up to four months. Thaw at room temperature. Warm in the microwave on High/ 800watts/100%, checking every 30 seconds until warmed through. Continue from step 5.

Muffin de chocolate e pera com calda de chocolate – 10 unid. Melted butter, to grease 10 small corella pears, peeled leaving stalks intact 750ml (3 cups) water 2 tsp vanilla bean paste 315g (1 1/2 cups) caster sugar 2 tbs cocoa powder 1 x 200g pkt dark cooking chocolate, finely chopped 200g butter, melted 150g (1 cup) plain flour 40g (1/4 cup) self-raising flour 2 eggs, lightly whisked 30g (1/4 cup) cocoa powder, extra1. Preheat oven to 180°C. Brush ten 150ml-capacity Texas muffin pans with

melted butter to lightly grease. Use a melon baller to scoop out the base and core from each pear.

2. Place the water, vanilla and half the sugar in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Add the pears and cook, turning occasionally, for 10 minutes or until the pears are tender. Use a slotted spoon to transfer the pears to a plate to drain.

3. Whisk the cocoa powder into the syrup. Simmer for 15 minutes or until the syrup thickens slightly.

4. Meanwhile, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Remove from heat.

5. Add the combined flours, egg, extra cocoa powder and remaining sugar to the chocolate mixture and stir until well combined.

6. Spoon mixture among prepared pans. Gently press the pears into the centres. Bake for 20 minutes or until a skewer inserted into the muffin comes out clean. Set aside for 15 minutes to cool.

7. Carefully remove from the pans and divide among serving plates. Drizzle over the chocolate syrup to serve.

To make this recipe quicker, in step 4, place the chocolate and butter in a microwave-safe bowl. Heat, uncovered, on High/800watts/100%, stirring every 30 seconds with a metal spoon, for 2 minutes or until the chocolate melts and the mixture is smooth.

Frango ao limão com azeitonas – 8 pes. 1.2kg chicken thigh fillets, trimmed 2 tablespoons olive oil 1 brown onion, halved, roughly chopped 2 garlic cloves, sliced 400g can diced tomatoes 1 small lemon, sliced 1 tablespoon brown sugar 2 teaspoons fresh oregano leaves 1 cup (180g) pitted kalamata olives1. Season chicken with salt and pepper. Heat oil in a large, heavy-based saucepan

over medium-high heat. Cook chicken in batches, turning, for 5 minutes or until browned. Remove to a plate.

2. Add onion and garlic to saucepan. Cook, stirring, for 3 minutes or until just soft. Return chicken to saucepan. Add tomatoes, lemon, sugar and oregano. Bring to the boil.

3. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until chicken is cooked through and sauce thickened. Stir in olives. Season with salt and pepper.

Cupcakes de laranja, maracujá e iogurte – 12 unid 125g unsalted softened butter 3/4 cup caster sugar 1 1/2 tablespoons finely grated orange rind 2 eggs 1/4 cup fresh orange juice 2 passionfruit, pulp reserved 2/3 cup Greek-style yoghurt 1 1/3 cups sifted self-raising flour 1/2 teaspoon baking powder1. Preheat oven to 170°C. Using electric beaters, beat butter, caster sugar and

orange rind in a large bowl for 4-5 minutes or until light and fluffy. Gradually add eggs, and beat until well combined.

2. Using a large metal spoon, fold through orange juice, the passionfruit pulp, yoghurt, flour and baking powder until just combined.

3. Spoon the cake mixture into small patty cases. Bake for 15-20 minutes or until golden and a skewer inserted into the centre of a cupcake comes out clean. Remove from oven and serve warm.

Tempero barbecue para pipoca etc: 2 c paprika, 1 c oregano, 1 c thyme, 1 c onion salt

Sweet and sour pork – 4 pes 400g pork fillet, trimmed and thinly sliced 1/4 cup (60ml) salt-reduced soy sauce 1/4 cup (60ml) tomato sauce 1 tablespoon white vinegar 1 teaspoon brown sugar 1 small onion, cut into wedges 1 green capsicum, cut into thin strips 150g cherry tomatoes, halved 150g chopped fresh pineapple

steamed rice, to serve1. Place the pork and 2 tablespoons of the soy sauce in a non-metallic bowl. Toss

until the pork is well coated. Cover and refrigerate for 10 minutes. 2. Place the remaining soy sauce in a small bowl and combine with the tomato

sauce, vinegar and brown sugar. Set aside. 3. Place a wok or large non-stick frying pan over medium-high heat and spray with

oil spray. Cook the pork in batches until browned, then remove and wipe out the wok with paper towel.

4. Spray the wok with a little more oil spray. Add the onion and capsicum and stir-fry for 4 minutes or until just tender. Return the pork to the wok, along with the cherry tomato, pineapple and soy sauce mixture and cook for another 3 minutes. Serve immediately with steamed rice

Peito de frango recheado com ricota e espinafre – 4 pes 2 1/2 cups chopped English spinach 1 cup (240g) low-fat fresh ricotta 2 tbs grated parmesan 1 tbs finely chopped basil leaves Zest of 1 lemon, plus wedges to serve 1 small eschalot, finely chopped 1 eggwhite 4 chicken breast minute steaks (thinly sliced chicken breast, about 120g each, 2 cups good-quality chunky tomato pasta sauce Dressed rocket leaves, to serve1. Preheat the oven to 200°C. Blanch the spinach in boiling salted water for 1-2

minutes. Drain. Squeeze to remove water. Mix in a bowl with ricotta, parmesan, basil, zest, eschalot and eggwhite. Season.

2. Using a meat mallet or rolling pin, pound chicken breasts to about 8mm thick. Place each breast on a square of foil. Place 4 tablespoons of the ricotta mixture at one end of the chicken, then roll up tightly in foil and twist ends to secure. Place on a baking tray, then bake for 20 minutes or until cooked. Leave the chicken (in foil) to rest in a warm place for 10 minutes.

3. While the chicken is resting, warm through the pasta sauce over medium heat. Remove foil from the chicken and slice into 1.5cm rounds. Divide the sauce among plates, top with the chicken, then serve with rocket leaves.

Frango assado com feta e uvas 100g goat's milk feta 4 chicken breasts 4 prosciutto slices 350g red globe grapes 250g seedless green grapes 8 small fresh rosemary sprigs Salt & freshly ground pepper 2 tbs olive oil1. Preheat oven to 220°C. Cut the cheese into four even oblongs. Place the cheese

under the chicken tenderloin and tuck in to secure. Pull the tenderloin over the cheese to conceal. Alternatively, if the tenderloin is small, remove the tenderloin and cut a slit horizontally into the thickest part of the chicken breast to make a pocket. Tuck the cheese into the pocket and pull the other side of the chicken breast over to enclose. Wrap a slice of prosciutto around each chicken breast.

2. Remove the grapes from the stems and place onto a large baking tray with the rosemary sprigs. Season with salt and pepper and drizzle with 1 1/2 tablespoons of the olive oil. Toss to combine.

3. Nestle the chicken breasts among the grapes. Drizzle the remaining olive oil over the chicken breasts. Season with freshly ground pepper and cook in the oven for 25 mins until chicken is cooked through.

Frango com abóbora e curry – 4 pes. 2 teaspoons vegetable oil 1 tablespoon Thai red curry paste 6 green onions, thinly sliced 750g chicken thigh fillets, cut into 4cm pieces 420g can Heinz Condensed Cream of Pumpkin Soup 165ml can light coconut milk 1 lime, juiced 500g desiree potatoes, peeled, cut into 4cm pieces 1 cup fresh coriander leaves, to serve 1 cup fresh mint leaves, to serve steamed jasmine rice, to serve1. Heat oil in a large, non-stick frying pan over medium-high heat. Add curry

paste. Cook, stirring, for 1 minute. Add onion and chicken. Cook, stirring occasionally, for 5 minutes or until chicken is browned.

2. Stir soup, coconut milk, 2 tablespoons of lime juice and potatoes into chicken mixture. Bring to the boil over high heat.

3. Reduce heat to medium-low. Simmer for 25 minutes or until potatoes are tender. Spoon rice into bowls. Top with curry. Sprinkle with coriander and mint.

Macarrão com atum gratinado – 4 pes 145g (1 cup) macaroni pasta

1 tablespoon butter 1 brown onion, finely chopped 2 tablespoons plain flour 2 cups skim milk 1 tablespoon wholegrain mustard 1/2 cup grated light tasty cheese 185g can tuna in spring water, drained 2 tablespoons flat-leaf parsley leaves, chopped 1/2 cup wholegrain breadcrumbs (see note) steamed vegetables, to serve1. Preheat oven to 180°C. Grease a 6-cup capacity ovenproof dish. Cook pasta

following packet directions. Drain. 2. Meanwhile, melt butter in a large saucepan over medium-high heat. Add onion.

Cook, stirring, for 1 to 2 minutes. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture comes to the boil.

3. Remove from heat and stir in mustard, cheese, tuna, parsley and pasta. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with breadcrumbs. Bake for 20 to 25 minutes or until top is golden. Serve with steamed vegetables.

To make 1/2 cup breadcrumbs, process 2 slices of day-old bread.

Torta de peixe e batata 4 pes 800g golden delight potatoes, peeled, chopped 3 cups milk 80g butter 1 small red onion, finely chopped 2 garlic cloves, crushed 1/3 cup plain flour 500g firm white fish fillets, cut into 2cm cubes (see note) 125g can corn kernels, drained, rinsed 3 teaspoons horseradish cream 1/4 cup chopped fresh flat-leaf parsley leaves1. Cook potato in a saucepan of boiling, salted water for 10 minutes or until tender.

Drain. Return to saucepan with 1/2 cup milk. Mash. Cover and set aside. 2. Preheat oven to 180°C/160°C fan-forced. Melt butter in a large saucepan over

medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion is softened. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually add remaining milk, stirring continuously, for 5 to 7 minutes or until mixture thickens slightly. Remove from heat. Stir in fish, corn and horseradish cream. Season with salt and pepper.

3. Spoon fish mixture into an 8 cup-capacity ovenproof dish. Top with mashed potato. Season with pepper.

4. Bake for 30 minutes or until potato is golden. Top with parsley. Serve.

Torta cremosa de frango, aspargos e estragão – 4 pes 400g chicken thigh fillets, trimmed, cut into 2cm cubes 2 tablespoons plain flour 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed

1/3 cup dry white wine 3/4 cup chicken stock 2 tablespoons wholegrain mustard 1 bunch asparagus, trimmed, cut into 2cm lengths 1/2 cup thickened cream 1 tablespoon chopped fresh tarragon leaves 4 sheets filo pastry olive oil cooking spray1. Preheat oven to 180°C/160°C fan-forced. Place chicken and flour in a large

bowl. Toss to coat. 2. Heat oil in a large frying pan over medium-high heat. Add onion and garlic.

Cook, stirring, for 3 minutes or until soft. Remove from pan and set aside. Increase heat to high. Cook chicken for 3 to 5 minutes or until cooked through.

3. Return onion mixture to pan. Add wine, stock, mustard and asparagus. Simmer, uncovered, for 2 minutes. Stir in cream and tarragon. Reduce heat to low. Cook, stirring occasionally, for 2 minutes or until thickened slightly. Season with pepper. Spoon chicken mixture into four 1 1/4 cupcapacity ovenproof dishes.

4. Place 1 sheet of filo pastry on a flat surface. Spray with oil and top with another sheet of filo. Cut pastry in half crossways. Repeat with remaining filo and oil. Scrunch up each piece of filo and place on top of filling. Spray pies with oil and place on a baking tray.

5. Bake for 8 to 10 minutes or until pastry is golden

Cheesecake fudge brownie – 16 unid Melted butter, to grease 150g butter, chopped 300g good-quality dark cooking chocolate, chopped 3 eggs 215g (1 cup) caster sugar 225g (1 1/2 cups) plain flour 65g (1/4 cup) sour cream 1 x 250g pkt cream cheese, at room temperature1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with

melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.

3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.

4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.

5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve

Sorvete de ricota com calda de cardamomo e mel – 1,2 litro ricotta ice-cream

3 eggs, at room temperature 115g (1/2 cup) caster sugar 60ml (1/4 cup) honey (like yellow box) 375g fresh ricotta 375ml (1 1/2 cups) thickened cream cardamom honey syrup 6 green cardamom pods 330ml (1 1/3 cups) water 125ml (1/2 cup) honey (like yellow box) 2 tbs sugar1. To make the ricotta ice-cream, use an electric beater to whisk the eggs, sugar

and honey until thick and pale, and a ribbon trail forms when the whisk is lifted. Add the ricotta and whisk until smooth. Add the cream and whisk until thick.

2. Spoon the mixture into eight 150ml freezerproof moulds or ramekins. Cover with plastic wrap and place in the freezer for 4-5 hours or until frozen.

3. Meanwhile, to make the cardamom honey syrup, use the flat side of a knife to lightly crush the cardamom pods on a chopping board. Combine the cardamom pods, water, honey and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and simmer over low heat for 10 minutes or until the syrup thickens slightly. Remove from heat and set aside for 1 hour or until cooled to room temperature.

Biscoitos de mel e pistache – 36 unid 1 cup unsalted pistachio kernels (see note) 1 cup plain flour 1/4 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 1/3 cup caster sugar 2 tablespoons honey1. Preheat oven to 170°C/150°C fan-forced. Line 2 baking trays with baking paper.

Finely chop 1/2 cup pistachios. Transfer to a bowl. 2. Sift flour, baking powder and bicarbonate of soda over chopped pistachios. Add

sugar and remaining pistachios. Stir to combine. Add honey and 2 tablespoons cold water. Stir until mixture just starts to come together. Using your hands, knead until well combined.

3. Divide dough in half. Shape each half into an 18cm log. Press down slightly to flatten. Place on 1 baking tray. Bake for 18 to 20 minutes or until golden and firm. Remove from oven. Cool. Reduce oven temperature to 150°C/130°C fan-forced.

4. Using a serrated knife, cut logs into 1cm slices. Place slices, in a single layer, on 2 trays. Cook for 15 minutes or until lightly browned and firm. Transfer to wire racks to cool completely

Porco com damasco e crosta de ervas – 4 pes 2 teaspoons olive oil 4 (125g each) pork cutlets, trimmed 1/4 cup apricot jam 2/3 cup fresh multigrain breadcrumbs 1/4 cup fresh flat-leaf parsley leaves, chopped 1/2 cup reduced-salt chicken stock

4 (85g each) corn cobettes, steamed, to serve1. Preheat oven to 190°C. Heat oil in a large, non-stick frying pan over medium-

high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.

2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.

3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden. Drizzle over dish juices. Serve with corn.

Picadinho asiático – 6 pes 2 tbs plain flour 1.5kg beef casserole steak (such as chuck steak or gravy beef), cut into 4cm

pieces 2 tbs olive oil 1 brown onion, halved, thinly sliced 3 carrots, peeled, cut into 2cm-thick slices 4 whole star anise 4cm-piece fresh ginger, peeled, thinly sliced 2 stems lemon grass, pale section only, halved 500ml (2 cups) beef stock 125ml (1/2 cup) brandy 90g (1/3 cup) tomato paste 300g green beans, topped Fresh coriander leaves, to serve Steamed rice, to serve1. Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper.

Add the beef and toss to coat. Shake off any excess. 2. Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish

over medium heat. Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining oil and beef, reheating the dish between batches.

3. Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemon grass, and stir to combine.

4. Add the beef, stock, brandy and tomato paste to the dish. Cover and bake for 1 1/2 hours or until the beef is tender.

5. Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.

6. Add the beans to the beef mixture and stir to combine. 7. Top the beef mixture with coriander. Serve with steamed rice

Filé de peixe com crosta de manjericão e laranja – 4 pes 2 cups basil leaves 100g toasted pinenuts 1 teaspoon Dijon mustard 1 clove garlic, crushed 1 teaspoon finely grated orange rind 2 tablespoons orange juice 1/4 cup olive oil salt and cracked black pepper

4 small snapper (each one around 350g), scaled and gutted 250g baby vine-ripened trussed tomatoes), to serve olive oil, extra, for drizzling1. Preheat oven to 200°C. Place the basil, pine nuts, Dijon mustard, garlic, orange

rind and juice in a food processor or blender and process until roughly chopped. With the motor running, gradually add the olive oil until mixture is combined but not entirely smooth. Set aside.

2. Use a sharp knife to cut four or five 1cm-deep diagonal slashes in the thickest part of the fish on both sides. Sprinkle with salt and pepper. Spread the basil mixture over both sides of the fish, working the mixture into the cuts.

3. Place the fish in a baking dish lined with non-stick baking paper (if you need two baking dishes place one dish on a higher shelf and swap shelves halfway through cooking).

4. Place the tomatoes around the fish, and drizzle with a little olive oil. Bake for 15-20 minutes or until fish is cooked through when tested with a fork - the flesh should flake. Divide the snappers and tomato among serving plates and serve immediately.

Risoto de beterraba e vinho tinto – 6 pes 2 (about 350g) beetroot, ends trimmed 500ml (2 cups) salt-reduced vegetable stock 1 tbs olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 220g (1 cup) arborio rice 160ml (2/3 cup) red wine 40g (1/2 cup) finely grated parmesan1. Cook the beetroot in a large saucepan of boiling water for 35 minutes or until

tender. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot and coarsely chop.

2. Place the beetroot in the bowl of a food processor with 125ml (1/2 cup) of the stock. Process until smooth.

3. Heat the oil in a 2L (8-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 30 seconds or until the grains appear slightly glassy.

4. Preheat oven to 170°C. Heat the remaining stock in a small saucepan over medium heat.

5. Add the beetroot mixture, stock and wine to the casserole dish and stir to combine. Cover the dish tightly with a lid or foil. Bake in oven for 25-30 minutes or until the rice is tender and the liquid is absorbed.

6. Stir in the parmesan. Taste and season with salt and pepper. Serve immediately. Time plan tip: Prepare this recipe to the end of step 2 up to 7 hours ahead. Store

in an airtight container in the fridge. Continue from step 3, 40 minutes before serving.

Espetinho de peixe e camarão – 4 pes 500g green prawns, peeled, deveined, roughly chopped 500g thick white boneless fish, chopped 1/2 cups fresh white breadcrumbs 3 green onions, thinly sliced 2 eggwhites

1 lemon, rind finely grated, juiced 1/2 cup dill leaves, finely chopped 3/4 cup whole-egg mayonnaise olive oil cooking spray1. Soak chopsticks in water for 30 minutes. Drain. Pulse prawns in a food

processor until finely chopped. Transfer to a bowl. Pulse fish until finely chopped. Add to prawn meat with breadcrumbs, onions, eggwhites, lemon rind, 1/3 cup of dill, and salt and pepper. Stir until well combined.

2. Line a baking tray with plastic wrap. Divide mixture into 12 portions. Form into sausage shapes. Gently push a chopstick through centre of each sausage. Place onto prepared tray. Cover with plastic wrap. Refrigerate for 30 minutes.

3. Combine mayonnaise, lemon juice, remaining dill, and salt and pepper. 4. Preheat barbecue plate on medium heat. Spray skewers with oil. Cook for 5 to 7

minutes, turning often, or until cooked through. Serve with lemon mayonnaise. You'll need 12 wooden chopsticks or skewers. Asian variation: Replace the dill with coriander leaves, the lemon rind with lime

rind and add a red chilli, deseeded and finely chopped. Instead of threading your mixture onto chopsticks, mould it around sticks of lemon grass. Replace lemon mayonnaise with a sauce of 1/2 cup sweet chilli sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 tablespoon fish sauce and 1 tablespoon finely chopped coriander leaves

Crabcakes – 8 pes 1 x 200g carton Stewart's fresh crab meat 2 green shallots, ends trimmed, finely chopped 1 celery stick, finely chopped 2 egg whites 1 tbs chopped fresh dill 2 tsp Worcestershire sauce 70g (1 cup) fresh breadcrumbs (made from day-old bread) 1 tbs vegetable oil 1 small ripe avocado, halved, stone removed, peeled, finely chopped 1 fresh red chilli, deseeded, finely chopped 1 tbs finely chopped fresh chives 2 tsp fresh lime juice1. Combine the crab, shallot, celery, egg whites, dill, Worcestershire sauce and

breadcrumbs in a medium bowl. Season with salt and pepper. 2. Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-

tablespoonful portions of crab mixture into the pan. Use an egg lifter or small palette knife to gently flatten. Cook for 1-2 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining crab mixture, reheating the pan between batches.

3. Combine the avocado, chilli, chives and lime juice in a small bowl. Taste and season with salt and pepper.

4. Place the crab cakes on a serving platter. Top with avocado mixture to serve.

Sopa de bacon, cenoura e tomilho – 4 pes 3 rindless bacon rashers, finely chopped 1 brown onion, coarsely chopped 2 garlic cloves, crushed

1 tsp fresh thyme leaves 1L (4 cups) salt-reduced vegetable stock 250ml (1 cup) water 6 (about 1kg) parsnips, peeled, cut into 2cm pieces 80ml (1/3 cup) thickened cream Fresh thyme leaves, to serve 8 x 1.5cm-thick slices sourdough baguette (French breadstick), toasted1. Heat a large saucepan over medium heat. Add the bacon, onion, garlic and

thyme and cook, stirring, for 5 minutes or until the onion is soft. 2. Add the stock and water to the pan. Increase heat to high and bring to the boil.

Reduce heat to medium-high. Add the parsnip and simmer, partially covered, for 15 minutes or until parsnip is tender. Set aside for 10 minutes to cool.

3. Place half the mixture in the jug of a blender and blend until smooth. Transfer to a saucepan. Repeat with the remaining mixture. Place over low heat and cook, stirring, for 2 minutes.

4. Ladle the soup among serving bowls and drizzle over the cream. Sprinkle with extra thyme and season with pepper. Serve with the toasted bread.

Rolinhos de berinjela e ricota no forno – 4 pes Olive oil spray 2 medium eggplants 480g (2 cups) fresh ricotta 1/2 cup chopped fresh basil 70g (1 cup) finely grated parmesan 1 x 575g btl Woolworths Select Primavera Pasta Sauce 85g (3/4 cup) coarsely grated mozzarella Cooked polenta (optional), to serve1. Preheat oven to 200°C. Spray 2 large baking trays with olive oil spray to lightly

grease. Cut the eggplants into sixteen 1cm-thick slices lengthways. Arrange the eggplant, in a single layer, on the prepared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.

2. Meanwhile, place the ricotta, basil and three-quarters of the parmesan in a medium bowl and stir until well combined. Taste and season with pepper.

3. Place 1 tablespoon of the ricotta mixture on 1 eggplant slice. Roll up firmly to enclose filling. Place the roll, seam-side down, in a 30 x 20cm (base measurement) baking dish. Repeat with the remaining ricotta mixture and eggplant. Pour the sauce evenly over the rolls. Sprinkle with the mozzarella and remaining parmesan. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired

Peixe com tomate, azeitonas e alcaparras – 4 4 x 175g ling fillets (or other firm skinless white fish such as blue-eye or

snapper), skin removed 250g cherry tomatoes, halved 100g pitted kalamata olives 2 tbs capers, rinsed, drained 4 thyme sprigs 2 tbs extra virgin olive oil 1-2 tbs balsamic vinegar 2 cups mixed salad leaves, to serve

1. Preheat the oven to 200°C. Place the fish in a roasting pan, scatter with the tomatoes, olives, capers and thyme sprigs, then drizzle with the olive oil. Season with sea salt and pepper, then bake for 15 minutes. Remove pan from oven, cover with foil and leave to rest for 5 minutes.

2. Divide the fish, tomatoes and olives among 4 warmed plates. Stir the vinegar into the pan juices and spoon over the fish. Serve with salad leaves

Salmão com limão, tomilho e aspargos – 4 pes 4 x 175g skinless salmon fillets 1/4 cup (60ml) extra virgin olive oil 1 lemon, thinly sliced 4 fresh thyme sprigs 2 tsp Dijon mustard 1 tbs white wine vinegar 3 tsp chopped fresh tarragon (see note) 1/2 tsp caster sugar 2 bunches asparagus, trimmed1. Heat oven to 220°C. Lay four 30cm squares of baking paper on 2 baking trays.

Place a salmon fillet on each, then top with lemon slices and a thyme sprig. Drizzle with 1 tsp oil and season. Fold the edges of the paper together to form well-sealed parcels. Bake for 15 minutes until cooked through.

2. Meanwhile, whisk the mustard, vinegar, tarragon, sugar and remaining oil in a jug. Season, then set the dressing aside.

3. Blanch the asparagus in a pan of lightly salted boiling water for 2 minutes until just tender. Drain well, then keep warm.

4. Arrange the salmon and blanched asparagus on plates, drizzle with the tarragon dressing and serve

Salmão glaceado com espinafre – 4 pes 1/2 cup (125ml) freshly squeezed orange juice 1/3 cup (80ml) maple syrup 2 tsp freshly grated ginger 1 garlic clove, crushed 4 x 180g salmon fillets, without skin 2 tsp olive oil 150g baby spinach leaves1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place orange juice, syrup, ginger and garlic in a small pan over medium heat, and bring to the boil. Reduce the heat to medium-low and simmer for 8 minutes or until slightly reduced and syrupy.

3. Place salmon on prepared tray. Reserve half the maple glaze. Use remaining glaze to brush over salmon fillets. Bake for 8-10 minutes, until cooked to your liking, brushing salmon with reserved glaze halfway through cooking.

4. Meanwhile, heat the olive oil in a large non-stick frypan over high heat. Add the baby spinach leaves and cook, stirring, for 2-3 minutes, until just wilted. Season to taste with sea salt and freshly ground black pepper.

5. To serve, divide the wilted spinach and salmon fillets among four serving plates, and drizzle salmon fillets with any remaining reserved glaze

Creme brulée de baixa caloria - 8 pes

2 mangoes, cheeks removed, peeled, coarsely chopped 500ml (2 cups) Carnation Light & Creamy Coconut Flavoured Evaporated Milk 55g (1/4 cup) caster sugar 6 kaffir lime leaves, torn 3 eggs 2 egg whites 2 tbs water 215g (1 cup) caster sugar, extra 1 tbs sesame seeds1. Preheat oven to 150°C. Line the base of a roasting pan with a tea towel, folded

to fit. Place eight 125ml (1/2-cup) capacity ovenproof ramekins in the pan. 2. Place the mango in the jug of a blender and blend until smooth. 3. Place the milk, sugar and lime leaves in a medium saucepan over medium heat

and cook, stirring, for 2 minutes or until the sugar dissolves. Bring to a simmer. Remove from heat.

4. Whisk together the eggs and egg whites in a small bowl. Slowly add the milk mixture, whisking to combine. Whisk in the mango puree. Strain through a fine sieve into a jug. Discard the lime leaves.

5. Pour the custard mixture evenly among the ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35 minutes or until just set. Remove ramekins from the pan and set aside for 1 hour to cool. Place in the fridge for 6 hours or overnight to chill.

6. Place the water and extra sugar in a small heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until the sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes or until the syrup turns almost deep golden. Remove from heat. Add the sesame seeds and stir to combine. Pour the toffee mixture among the custards. Place the custards in the fridge for 10 minutes to set. Serve.

Sopa de camarão oriental 250g rice stick noodles 1 1/2 litres (6 cups) chicken stock 1-2 tbs green curry paste to taste (see related recipe) 1 tbs soy sauce 1 tbs caster sugar 1 lime, juiced 2 tomatoes, chopped 2 celery stalks, sliced 20 green prawns (tails intact), peeled chilli, bean sprouts, coriander and mint leaves, to serve1. Soak rice stick noodles in boiling water according to packet instructions. Drain

and set aside. Place chicken stock, green curry paste to taste, soy sauce, sugar and lime juice in a large pan and bring to the boil. Add tomatoes and celery stalks. Reduce heat to medium-low. Simmer for 5 minutes until tomatoes have softened slightly. Add prawns, then cook for 2-3 minutes until just cooked through. Divide noodles among bowls. Spoon soup and prawns over. Serve with chilli, bean sprouts, coriander and mint leaves

Limão em conserva salgada (p/ pratos marroquinos e do Oriente Médio) 5 lemons 1/2 cup of sea salt several bay leaves and cinnamon sticks

1. Cut lemons lengthways into quarters, keeping bases intact. Rub 1/4 cup of sea salt into the centre of each lemon. Place lemons in the jar with bay leaves and cinnamon sticks. Sprinkle 1/4 cup sea salt into the jar. Add enough lemon juice to cover the lemons. Seal and store in a cool place, away from direct sunlight for six weeks. To use, rinse with water then cut away and discard flesh. To make, wash and dry a 4-cup (1L) capacity glass jar with an airtight lid.

Salada de cenoura assada com carne de porco – 4 pes 2cm piece ginger, peeled, finely grated 1 1/2 tablespoons brown sugar 3 oranges, juiced 1 1/2 tablespoons olive oil 4 pork loin cutlets 3 carrots, trimmed, peeled 100g baby spinach 50g feta cheese, crumbled 2 tablespoons currants 2 tablespoons pine nuts, toasted1. Combine ginger, brown sugar and 1 cup of orange juice in a bowl. Remove 2

tablespoons of juice mixture to a small jug. Add 2 teaspoons of oil to jug. Season with salt and pepper. Using a fork, whisk to combine. Set aside.

2. Place cutlets in a ceramic dish. Pour over remaining juice mixture and turn to coat. Cover and refrigerate for 20 minutes.

3. Preheat oven to 200°C. Line a large baking tray with baking paper. Cut carrots into quarters lengthways and place on tray. Drizzle with remaining oil. Roast carrots for 20 to 25 minutes or until tender.

4. Preheat barbecue plate or chargrill pan on medium heat. Remove cutlets from marinade. Cook for 6 to 8 minutes on each side or until just cooked through. Remove to a plate. Cover and stand for 5 minutes.

5. Combine spinach, feta, currants and pine nuts in a large bowl. Add roasted carrots. Pour over reserved dressing. Toss to combine. Spoon salad onto plates.

Ramequim de queijo e vegetais – 4 pes 200g broccoli, trimmed, cut into small florets 200g cauliflower, trimmed, cut into small florets 1/4 cup reduced-fat dairy spread 1/4 cup plain flour 2 cups low-fat milk, warmed 1 cup grated tasty cheese1. Place carrots in a shallow microwave-safe dish. Add 2 to 3 tablespoons cold

water. Cover and microwave on high (100%) for 4 to 5 minutes or until tender. Remove to a bowl. Place broccoli and cauliflower in the dish. Add a little more water, if necessary. Cover and microwave on high (100%) for 3 to 4 minutes or until tender. Drain well.

2. Preheat oven to 200°C. Divide vegetables between four 1 1/2 cup capacity (375ml) ovenproof dishes. Set aside.

3. Melt spread in a small saucepan over medium heat. Remove pan from heat. Stir in flour. Return to medium heat. Cook, stirring, for 1 to 2 minutes or until mixture forms bubbles. Remove from heat. Slowly add milk, whisking constantly with a balloon whisk until smooth. Return to heat. Cook, stirring, for 1 to 2 minutes or until sauce comes to the boil and thickens. Reduce heat to low and simmer for 2 minutes or until thickened. Stir in half the cheese.

4. Spoon sauce over vegetables. Sprinkle with remaining cheese. Place dishes on a tray. Bake for 15 to 20 minutes or until cheese melts and is golden. Set aside for 5 minutes to cool slightly.

Lasanha de frango ao pesto de abóbora – 6 pes 1 tbs olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 500g skinless chicken thigh fillets, cut into 1.5cm pieces 300g pumpkin, peeled, deseeded, cut into 1.5cm pieces 250ml (1 cup) thickened cream 1/2 cup Chris' Basil, Cashew & Parmesan Chunky Dip Olive oil, to grease 375g fresh lasagne sheets 150g baby spinach leaves 250g shredded mozzarella 1 x 500g ctn Pantalica Smooth Light Ricotta Cheese1. Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook,

stirring, for 3 minutes or until onion softens. 2. Add the chicken and pumpkin and cook, stirring often, for 8 minutes or until the

chicken is cooked through and the pumpkin starts to soften. Remove from heat. Stir in the cream and dip. Season with salt and pepper.

3. Preheat oven to 180°C. Brush a 6cm-deep, 21 x 32cm ovenproof dish with oil to grease. Spread a thin layer of chicken mixture over the base of the prepared dish. Top with 2 lasagne sheets. Spread with one-third of remaining chicken mixture. Top with one-third of the spinach and one-quarter of the mozzarella. Continue layering with remaining lasagne sheets, chicken mixture, spinach and two-thirds of the remaining mozzarella, finishing with lasagne sheets. Top with the ricotta and remaining mozzarella.

4. Bake in oven for 40 minutes or until golden and cooked through.

Suflê de chocolate fácil – 6 pes 200g good-quality dark chocolate, chopped 100g butter, chopped 2/3 cup dark brown sugar 5 eggs, at room temperature, separated 2 tablespoons plain flour 2 tablespoons cocoa powder 1/4 cup caster sugar thickened cream and icing sugar mixture, to serve1. Preheat oven to 180°C. Grease a 6cm deep, 20cm (base) 8-cup capacity square

ovenproof dish. 2. Combine chocolate and butter in a heatproof, microwave-safe bowl. Microwave,

uncovered, on MEDIUM-HIGH (70%) for 2 minutes, stirring every minute with

a metal spoon, until almost melted. Stir until smooth. Stir in brown sugar. Set aside for 10 minutes to cool.

3. Beat egg yolks with a fork to combine.Stir into chocolate mixture. Sift flour and cocoa together over chocolate mixture. Stir to combine. Using an electric mixer, beat eggwhites until soft peaks form. Add caster sugar, 1 tablespoon at a time, beating until thick and glossy.

4. Add 1 tablespoon eggwhite to chocolate mixture. Mix well. Using a large metal spoon, gently fold in remaining eggwhite. Spoon mixture into prepared dish. Bake for 35 minutes or until just firm to touch. Dust with icing sugar. Serve warm with cream.

Bolo de chocolate superfácil – 6 pes 1 1/3 cups plain flour 1 teaspoon bicarbonate of soda 1/3 cup cocoa powder 1 cup caster sugar 1 cup buttermilk 2 eggs 125g butter, melted, cooled 1 teaspoon vanilla essence 125g blueberries Chocolate icing 1 1/3 cups pure icing sugar 1 1/2 tablespoons cocoa powder 20g butter, at room temperature, chopped1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line

base with baking paper. 2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar.

Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.

3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake

Molho doce de pimenta (tailandês) – 1 litro 500g long fresh red chillies, stems trimmed 3 garlic cloves, peeled 750ml (3 cups) white vinegar

645g (3 cups) caster sugar1. Halve 100g of the chillies and place in the bowl of a food processor. Halve and

deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped. 2. Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan

over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

3. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.

Pasta de alcachofra e espinafre – 1 ½ x 1/2 bunch English spinach, leaves roughly chopped (to give 1 1/2 cups) 2-3 marinated artichoke hearts (100g total), roughly chopped 1 small garlic clove, crushed 3 tsp lemon juice 3 tbs finely grated Pecorino Romano or parmesan 2 tsp finely chopped flat-leaf parsley 1/2 cup (120g) fresh ricotta 2 tbs extra virgin olive oil, plus extra to drizzle 1. Blanch the chopped spinach leaves in a saucepan of boiling salted water for 1-2

minutes until wilted. Drain and allow to cool slightly, then squeeze out excess water. Set aside to cool completely.

2. Place the artichokes, garlic, lemon juice, pecorino and parsley in a food processor and pulse until finely chopped. Add ricotta and spinach and pulse to combine. With motor running, gradually add oil until you have a smooth puree, scraping down sides with a spatula if needed. Season to taste. Transfer to a bowl, drizzle with extra oil and serve with crispbread and antipasto.

Quiche de salmão fácil – 4 pes 1 cup plain flour 1/2 cup natural cottage cheese 125g butter, melted 1 onion, finely chopped 210g can red salmon, drained, deboned and flaked 3 eggs 3/4 cup cream 1/2 cup grated tasty cheese1. Combine flour and cottage cheese in a bowl. Add butter. Stir with a knife until

well combined. Wrap in plastic wrap. Refrigerate for 1 hour. 2. Press dough into the base and sides of a 23cm pie dish. Cover evenly with

combined onion and salmon. 3. Whisk eggs with cream. Pour evenly over salmon mixture. Top with grated

cheese. 4. Bake in a hot oven (200°C) for 10 minutes. Reduce heat to moderate (180°C)

and cook for a further 35 minutes or until set and golden. Variation: Add some fresh spinach or capers

Torta de frango com batata e alho-poró – 4 pes 2 tablespoons olive oil 2 leeks, trimmed, halved, washed, sliced 400g coliban potatoes, peeled, diced into 1cm cubes 1/4 cup plain flour 1 1/2 cups chicken stock 1 small barbecued chicken, skin and bones removed, meat shredded (see note) 1 cup grated tasty cheese 1 sheet frozen ready-rolled puff pastry, partially thawed

1. Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.

2. Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.

3. Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. You will need 2 cups of chicken for this recipe.

Geléia no microondas 1 lemon, halved 500g fruit remove stone or stalk and chop fruit 1 1/2 cups (335g) white sugar1. 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.

2. 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.)

3. Discard lemon rind and spoon the hot jam into a clean jar. Invert for 2 minutes then turn upright to cool.

Gelatina de coco e limão – 4 pes 250ml (1 cup) boiling water 1 x 85g pkt lime-flavoured jelly crystals 1 x 270ml can Woolworths Select Coconut Cream 25g (1/3 cup) shredded coconut 12 drained canned lychees1. Place the water and jelly crystals in a large heatproof jug and stir until the jelly

dissolves. 2. Stir in the coconut cream. Divide the jelly mixture among serving glasses. Place

on a baking tray in the fridge for 4 hours or until set. 3. Meanwhile, place the coconut in a small frying pan over medium-low heat.

Cook, stirring, for 2 minutes or until toasted. Transfer to a heatproof bowl. Set aside to cool.

4. Top the jellies with the lychees and sprinkle with the coconut to serve.

Bolo de sorvete com frutas vermelhas e merengue – 12 pes 2 litres low-fat vanilla ice-cream 500g fresh or frozen mixed berries 100g packet (10) pavlova nests1. Line a 26cm (base) springform cake pan with baking paper.

2. Stand ice-cream at room temperature until slightly softened (about 10 to 15 minutes). Place into a large bowl. Add mixed berries.

3. Add meringue nests to ice-cream and berries, 1 at a time, crushing gently in your hands. Stir until well combined.

4. Spoon mixture into prepared cake pan. Cover with plastic wrap and place into freezer. Freeze for 6 hours, or overnight, if time permits, until firm.

Yogurt Cheesecake – 10 pes.8-oz cream cheese, room temperature16-oz Greek-style yogurt, room temperature1 cup sugar4 large eggs, room temperature1 tbsp vanilla extract, pinch saltPrebake a graham cracker base into a 9-inch springform pan (see recipe below); a 9-inch graham cracker pie crust should work fairly well, too. This cheesecake can also be baked without a crust.Preheat oven to 350F.In a food processor, blend cream cheese, yogurt, sugar, eggs, vanilla extract and salt until mixture is very, very smooth. Pour into prepared pan and bake for about 50 minutes, until the cake is set and jiggles only slightly when gently tapped. Cool to room temperature before refrigerating

Outra: 1/2 cup finely chopped walnuts – 12 pes.1/4 cup butter2 tablespoons sugar2 tablespoons cocoa1 cup cookie crumbs2 1/2 cups yogurt1/4 cup sugar3 eggs, separated1 teaspoon vanilla1 tablespoon sugar1/2 cup coarsely chopped walnuts2 pounds vanilla yogurtSaute walnuts in butter. Add sugar, cocoa and cookie crumbs. Prepare in advance the 2 lbs. vanilla yogurt in cheese cloth overnight to separate whey. Mix yogurt, sugar and egg yolks thoroughly. Add vanilla. Fold in stiffly beaten egg whites with sugar into mixture. Fold in chopped walnuts. Place walnuts, butter, sugar, cocoa and cookie crumb mixture in pan. Pour yogurt mixture over crust. Place pan in pan of water on bottom rack of oven while cooking. Bake at 300 degrees at least 1 hour or until toothpick inserted comes out clean

Cheesecake de iogurte e limão com cobertura de morango –1 c. graham cracker crumbs1/2 c. ginger snap crumbs1/3 c. crushed walnuts1/3 c. vegetable oil or melted butter1/2 tsp. cinnamon1/2 tsp. ginger1 tbsp. honeyButter and chill an 8" springform pan. Mix all ingredients together. Press into the bottom and sides of the pan. Chill at least 15 minutes.CHEESECAKE:8 oz. low fat cream cheese8 oz. yogurt2 c. yogurt cheese made from 48 oz. yogurt (recipe follows)1 c. sugar2 tbsp. lemon juice

1 tbsp. lemon peel4 eggs, room temp., beaten until thickTOPPING:Pt. fresh strawberries, hulled & sliced in half1/2 c. sugarBeat together cream cheese, yogurt, yogurt cheese, sugar, lemon juice and peel with an electric mixer. Stir in eggs. Spoon mixture carefully into the crust lined pan. Bake at 300 degrees for 1 hour and 10 minutes, or until the center sets. Cool in the oven with door ajar for 1 hour. Refrigerate 3 hours or more and unmold. Mix strawberries and sugar, let stand for 1 to 2 hours; and spoon over cheese cake

Yogurt cheesecake32 oz. carton vanilla flavored lowfat yogurt2 tbsp. sugar1 tbsp. cornstarch1 tbsp. fresh lemon juice1 tsp. vanilla2 eggs, lightly beatenWhole eggs yield a creamier cheesecake, but can replace with 1 whole egg plus 2-3 white or egg beaters. Drain yogurt the day before to make the yogurt cheese. Lightly grease an 8 inch pie pan or 7 inch springform pan. Place cheese in medium sized bowl. Add sugar, cornstarch, lemon juice and vanilla mixing gently with fork or wire whisk until well blended. Stir in eggs. Pour into prepared pan and smooth top with spatula. Bake in 325 degree oven until center is set, about 20-25 minutes for pie pan, 45-50 minutes for springform. Cool slightly on wire rack. Refrigerate. Serves 8.

Cheesecake de iogurte e chocolate1 c. chocolate wafer crumbs (sixteen 2 1/4" wafers)1/4 c. butter, melted16 oz cream cheese, room temperature1 c. sugar3 eggs, room temperature1 1/2 tsp. vanilla extract6 oz. semi-sweet chocolate squares, melted & cooled1 c. plain yogurtGLAZE:3 oz. semi-sweet chocolate2 tbsp. butter1 tbsp. corn syrup1/2 tsp. vanilla extractPreheat oven to 300 degrees. Mix crumbs with butter until blended. Press firmly onto bottom of well greased 8 inch spring form pan. Chill pan. In large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in chocolate and yogurt. Mix well and then pour into prepared pan. Meanwhile, place pan of water on bottom oven rack, place cheesecake on middle rack in oven. Bake 1 hour or until edges of cake pull away slightly from sides of pan. Do not open oven door during baking. Turn off heat when done. Let cake cool in oven with door ajar. Run thin blade between cake and pan, remove sides of pan. Spread glaze on top. Chill several hours or overnight.

Glaze: In small saucepan over low heat, mix all ingredients until chocolate and butter melt and mixture is smooth. Remove from heat and cool slightly. Serves 12

Yogurt cheesecake de morango

1 ½ cups plain biscuits crumb 1/3 cup butter, melted 1 tsp cinnamon 22, 5 oz cream cheese, softened ¾ cup sugar 3 large eggs or 4 small eggs, at room temperature 1 tsp vanilla ½ cup strawberry yogurt 1/3 cup heavy cream ½ cup strawberry jam Decoration: 12 strawberry halves Strawberry sauce

Mix the cookies crumbs, butter and cinnamon until well combined and pat in a greased 25 cm loose bottom cake pan lined with parchment paper. Bake in a 350 F. Preheated oven for 10-12 minutes. Beat the cream cheese and sugar together until light and creamy. Add the eggs one at a time. Add vanilla and beat again. Mix in the yogurt and beat only till incorporated. Add heavy cream and beat again. Add the jam and beat only mixed. Pour in prepared pan and bake for 1 hour 15 minutes. Leave to cool in oven with door ajar. Chill for 4-5 hours. Serve with strawberry sauce and sliced strawberries or crème fresh or use the macaroons cookies to decorate around the sides as shown in the pictures

Bolo de ricota com batata, tomate assado e bacon - 6 pes 3 desiree potatoes (about 350g), peeled, halved 250g prosciutto slices 2 eggs 1kg fresh ricotta, drained 1/3 cup (25g) grated parmesan 1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and

oregano) 250g vine-ripened cherry tomatoes Grilled bacon rashers or bacon curls (see note) and grilled bread, to serve 1 cup wild rocket leaves Extra virgin olive oil and balsamic vinegar, to drizzle1. Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper. 2. Place potatoes in a pan of cold salted water. Bring to a simmer over medium

heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl.

3. Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes.

4. While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.

5. Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

Cheesecake marmorizado com caramelo ou doce de leite – 10 pes 250g plain sweet biscuits 125g butter, melted 500g cream cheese, softened

1/2 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs 3/4 cup thickened cream 2 tablespoons plain flour Caramel 8 caramel chews 2 tablespoons thickened cream Caramel sauce 1 cup firmly packed brown sugar 300mls thickened cream 60g butter, chopped1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 19cm square cake

pan. Line base and sides with baking paper, allowing a 5cm overhang. 2. Place biscuits in a processor. Process until fine crumbs form. Add butter.

Process until combined. Press mixture into base of prepared pan. Refrigerate for 30 minutes.

3. Meanwhile, make caramel: Place caramels and cream in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Remove from heat.

4. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating after each addition. Beat in cream and flour until just combined.

5. Pour mixture into prepared pan. Place spoonfuls of caramel on cheese mixture. Using a wooden skewer, swirl through caramel. Bake for 50 minutes or until centre is almost set. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight.

6. Make caramel sauce: Place sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes or until slightly thickened. Remove from heat. Set aside for 10 to 15 minutes to cool slightly. Serve cheesecake with caramel sauce.

Sopa de lentilha e abóbora ao curry – 4 pes 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 teaspoons Madras curry powder 1 1/2 cups dried red lentils 1.75kg butternut pumpkin, peeled, seeds removed, and chopped 5 cups vegetable stock natural yoghurt, to serve1. Heat oil in a large heavy-based saucepan over medium heat. Add onion and

garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.

2. Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.

3. Serve immediately, topped with a dollop of natural yoghurt if desired.

Sopa de tomate assado – 6 pes 1/4 cup (60ml) olive oil 1 onion, finely chopped 1kg vine-ripened tomatoes, roughly chopped 3 garlic cloves 1 tsp caster sugar 600ml vegetable stock 100g alphabet or risoni pasta 2 slices toast1. Preheat the oven to 200°C. 2. Heat oil in a shallow ovenproof casserole, add onion and cook over low heat,

stirring occasionally, for about 10 minutes or until softened. Add tomatoes, garlic, and sugar, and season well with salt and pepper. Roast uncovered in oven for 20 minutes, then allow mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Bring to the boil, add pasta and simmer for 10 minutes. Taste and adjust seasoning if necessary. Cut stars from toast slices with a star cutter, and serve with soup.Sopa de abóbora com coco – 4 pes

1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped 750ml (3 cups) water 185ml (3/4 cup) coconut cream 1 tbs coconut cream, extra, to serve 1 tbs finely chopped fresh chives1. Combine the flavour base, pumpkin and water in a large saucepan over high

heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly.

2. Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through.

3. Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately

Sopa de espinafre e coco – 4 pes 2 bunches English spinach, stems trimmed 25g butter 1 brown onion, chopped 2 garlic cloves, crushed 2 cups Gravox Real Vegetable Stock 1/2 (700g) cauliflower, cut into florets 270ml can Ayam coconut milk 1/4 teaspoon ground nutmeg pinch of cayenne pepper 1. Rinse spinach leaves, shaking off excess water. Melt butter in a large saucepan

over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic. Cook, stirring, for 1 minute.

2. Add stock and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender. Add spinach and cook for 2 minutes or until just wilted.

3. Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.

4. Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk.

Sopa-creme de milho com pimenta dedo-de-moça assada – 1 litro 4 corn cobs, husks and silks removed 1 tbs olive oil 1 brown onion, halved, finely chopped 375ml (1 1/2 cups) vegetable stock 125ml (1/2 cup) thickened cream Salt & freshly ground black pepper 2 small (about 165g each) red capsicums 2 tsp extra virgin olive oil 1 tsp red wine vinegar1. Use a small sharp knife to cut down the length of the cob, close to the core, to

remove the kernels. 2. Heat the oil in a large saucepan over medium-high heat. Add the onion and

cook, stirring occasionally, for 5 minutes or until soft. Add the corn and cook, stirring, for 2 minutes or until corn is bright yellow.

3. Increase heat to high. Add the stock and bring to the boil. Simmer, uncovered, for 20 minutes or until corn is tender. Remove from heat and set aside for 5 minutes to cool slightly.

4. Add the cream. Taste and season with salt and pepper. Place the soup in the jug of a blender and blend until smooth.

5. Meanwhile, preheat oven to 180°C. Place the capsicums on a baking tray. Cook in preheated oven for 25 minutes or until tender. Remove from oven. Use a sharp knife to cut capsicums in half and deseed. Peel and discard the skin.

6. Finely chop the capsicum and place in a small bowl. Add the oil and vinegar, and stir until well combined. Season with salt and pepper.

7. Pour the warm soup among shot glasses. Top with the capsicum mixture and serve immediately. You can prepare this recipe to the end of step 6 up to 1 day ahead. Cool soup to room temperature and store in an airtight container in the fridge. Store the capsicum in a separate airtight container in the fridge. To reheat, place the soup in a medium saucepan and stir over medium heat until hot. Bring the capsicum to room temperature. Carry out step 7 just before serving

Sopa de abóbora com bacon – 6 pes 750g bacon bones, cut into smaller pieces 2 carrots, chopped 2 celery sticks, chopped 1 brown onion, chopped 6 black peppercorns Sprig fresh thyme 10 cups water 1 tbs olive oil 1 brown onion, extra, chopped 2 garlic cloves, crushed 1.5kg pumpkin, peeled and deseeded, cut into 2cm pieces Sour cream & chopped fresh chives, to serve

1. Place bacon bones, carrots, celery, onion, peppercorns, thyme and water in a stockpot. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 1 1/2 hours or until the meat starts to fall off the bones. Remove ribs and set aside to cool slightly. Strain the stock. Remove the meat from the bones and shred. Set aside.

2. Heat oil in a large saucepan over medium heat. Add extra onion and garlic. Cook, stirring occasionally, for 7-8 minutes or until onion softens. Add pumpkin and 4 cups of the stock. Freeze remaining stock for another use. Cover and bring to a simmer. Simmer, partially covered, for 25-30 minutes or until the pumpkin is very tender. Set aside to cool slightly.

3. Process soup in a food processor or blender in batches. Return to the pan. Season with salt and pepper. Add shredded bacon. Stir over low heat for 3-5 minutes or until warmed through. Serve topped with sour cream and chives

Sopa de couve-flor com bacon e crisps de parmesão – 4 pes 1 tbs olive oil 1 onion, roughly chopped 500g bacon bones, cut into pieces 1 (700g) cauliflower, trimmed into florettes 1 litre water 2 bay leaves 1/2 cup freshly grated parmesan 1/4 cup lite cream, optional 1/2 tsp horseradish cream Salt & white pepper 1 tbs snipped chives1. Heat the olive oil in a large heavy-based saucepan. Saute the onion and bacon

bones over the heat for 5 mins. Add the cauliflower, water and bay leaves and bring to the boil.

2. Reduce the heat to moderately low and simmer the soup for 15 mins. Remove the saucepan from the heat, set aside to cool slightly. Remove and discard the bacon bones and bay leaves and process the soup in a food processor in two batches until smooth.

3. Preheat oven to 200°C. Place tablespoons of parmesan cheese onto baking trays, spread out to form 6cm rounds, bake in batches for 5-7 minutes mins or until crisp and golden. Working quickly lift the parmesan crisps from the tray and set aside on a cooling rack.

4. Return the soup to a saucepan and warm gently, add cream and horseradish and season. Sprinkle with the chives and serve with the parmesan crisps.

Sopa de maçã e beterraba – 6 pes 500g fresh beetroot, peeled, grated 1 large carrot, chopped 1 onion, chopped 100g green apples, peeled, cored, chopped 2 tsp caster sugar 1 fresh bay leaf* 2 tbs lemon juice 1.5L (6 cups) chicken stock 300ml thickened cream, plus extra to serve

Mustard cress* or chopped flat-leaf parsley, to serve1. Preheat the oven to 140°C. Combine all the ingredients, except the cream and

cress or parsley, in a casserole dish. Season with salt and pepper, cover with foil and bake for 4 hours. Discard the bay leaf and set aside to cool slightly. Puree the mixture in a blender, in batches, until smooth, then transfer to a saucepan.

2. Season the soup with salt and pepper, stir in the cream and reheat gently, without boiling. Ladle the soup among bowls and swirl in some extra cream. Garnish with mustard cress or chopped parsley.

Sopa de cenoura e batata com cominho – 4 pes 1 tbs vegetable oil 1 onion, diced 2 cloves garlic, crushed 2 tsp grated ginger 3 carrots, roughly chopped 2 sebago potatoes, roughly chopped 2 tsp cumin seeds 3 cups (750ml) chicken stock Salt & pepper 4 slices wholegrain bread Olive oil spray 1 tbs light sour cream 1/4 cup fresh coriander leaves1. Heat oil in a large saucepan over a moderate heat. Saute onion, garlic and ginger

for 3 mins or until just soft. Add carrots, potatoes and half the cumin seeds. Cover, reduce heat to low, cook for 7 mins or until just golden.

2. Add stock, cover and simmer for 15 mins or until vegetables are just tender. Cool slightly then puree until smooth. Season to taste.

3. Spray bread and sprinkle with remaining cumin seeds. Grill until golden. Cut into triangles.

4. Top soup with sour cream and coriander leaves. Serve with cumin toast.

Sopa de cenoura e gengibre – 4 pes 2 tablespoons olive oil 1 brown onion, finely chopped 5cm piece ginger, peeled, finely chopped 2 garlic cloves, finely chopped 6 (1kg) carrots, peeled, chopped 4 cups chicken stock sour cream and chopped dill leaves, to serve1. Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce

heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until onion is soft.

2. Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat and set aside.

3. Using a food processor or blender, process soup, in batches, until smooth. Return soup to saucepan and stir over low heat until warmed through.

4. Ladle soup into bowls. Top with sour cream and dill. Serve

Sopa de couve-flor e queijo – 6 pes 700g cauliflower 450ml milk 450ml thin cream 1 bay leaf 50g unsalted butter 350g chopped onion 25g plain flour 200ml vegetable stock 350g gruyere or cheddar cheese (or half and half) 1/2 teaspoon grated nutmeg1. Chop cauliflower into small florets, discard outer leaves and place in a pan with

milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid.

2. Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just softened. Add flour and cook for 1 minute, then add stock and strained liquid, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.

3. Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)

4. Preheat the oven to 220°C. 5. Divide soup between 6 ovenproof serving bowls and sprinkle with remaining

cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden

Sopa de pimentão com tapenade – 6 pes 2 270g jars chargrilled capsicum, drained 1 tbs olive oil 2 garlic cloves, chopped 500ml (2 cups) vegetable stock 1 400g can Italian diced tomatoes 1 tsp sugar Salt & freshly ground black pepper 2 tbs olive tapenade 1 75g pkt croutons1. Place the capsicum in the bowl of a large food processor. Process until smooth. 2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook,

stirring, for 1 minute. Add the capsicum puree, stock, canned tomatoes and sugar. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 6 minutes or until the soup thickens slightly.

3. Taste and season with salt and pepper. Serve with a dollop of olive tapenade and sprinkle with the croutons.

Cassoulet – 4 pes 1 cup (215g) dried cannelini beans 2 tsp olive oil 500g pork belly, cut into 2cm pieces 200g speck, cut into batons 2 (about 150g) garlic sausages

2 duck marylands or breast fillets 2 brown onions, coarsely chopped 2 garlic cloves, crushed 1 sprig thyme 1 sprig rosemary 400g can chopped tomatoes 4 cups (1L) chicken stock 1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread) 30g butter, melted1. Place beans in a medium bowl and cover with plenty of cold water. Set aside

overnight to soak. 2. Preheat oven to 140°C. Heat oil in a large casserole pan over high heat. Add

one-third of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.

3. Add speck to the pan and cook, stirring, for 2 minutes or until brown. Transfer to bowl. Add sausages and cook, turning occasionally, for 5 minutes or until brown all over. Slice thickly diagonally.

4. Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add pork, speck, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock. Remove from heat.

5. Bake in preheated oven, covered, for 1 1/2 hours or until tender. Remove the duck marylands. Use forks to coarsely flake and return to the cassoulet. Combine breadcrumbs and butter in a bowl. Sprinkle breadcrumb mixture over cassoulet. Bake, uncovered, for 30-40 minutes or until top is crisp and golden. Remove from oven and serve

Cassoulet – 4 pes250 gr de feijão branco1 folha(s) de louro1/2 unidade(s) de cenoura1 talo(s) de salsão1 unidade(s) de cebola1 unidade(s) de cravo-da-índia30 gr de alho picado(s)200 gr de tomate sem pele(s), sem sementes2 unidade(s) de coxa com sobrecoxa de pato2 colher(es) (sopa) de banha Sadia 4 unidade(s) de lingüiça toscana Sadia 4 unidade(s) de bisteca suína Sadia 500 ml de caldo de galinha sem gordura3 colher(es) (sopa) de farinha de rosca1 colher(es) (sobremesa) de tomilhoquanto baste de salquanto baste de salsinha picada(s)quanto baste de pimenta-do-reino brancaCozinhe o feijão, já lavado, com o louro, a cenouracortada em quatro, a cebola com um cravo, sal e água atéa altura do feijão. Deixe em fogo baixo, e desligue quandoos grãos estiverem firmes, porém cozidos. Reserve com aágua. Refogar na banha de porco, o alho e os tomates, com aslingüiças, a carne desfiada grosseiramente e do patoconfinado. Frite a bisteca de porco pré salgada na banha

de porco e anexe ao refogado. Coloque tudo em uma panela grande com os feijões e sua água, deixe cozinhar por 30 minutos em fogo baixo ecoloque aos poucos a farinha de rosca para engrossar o caldo. Complete o caldo de galinha se necessário para ficar com mais caldo. Salpique com salsinha picada e retifique sal e pimenta-do-reino.

Porco recheado com camembert – 4 pes

2 tbs Tru-Blue garlic butter 8 pork medallions with cracked black pepper 1 bunch Dutch carrots, trimmed, peeled 1 bunch asparagus, woody ends trimmed 150g Tasmanian Heritage Camembert, thinly sliced 1/4 cup (30g) chopped walnuts1. Cut the pork fillets in half horizontally and fill with the cheese slices. Heat a

chargrill pan over medium-high heat. Melt half of the garlic butter and add the pork to the pan. Cook for 2-3 minutes each side. Transfer to a plate and cover.

2. Meanwhile, cook the carrots in a large frying pan of boiling water, or steam for 2 minutes. Add the asparagus and cook for a further 3-4 minutes or until just tender. Drain. Toss with the remaining garlic butter.

3. Serve the pork with the carrots and asparagus and scattered with walnuts.

Frango Diane - 4 pes

700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes 30g unsalted butter 2 tbs olive oil 4 chicken breast fillets with skin (see note) (wingbone attached - optional) 3 eschalots, finely chopped 2 garlic cloves, finely chopped 1/2 cup (125ml) good-quality chicken stock 2 tsp Dijon mustard 1 tbs Worcestershire sauce 1/4 cup (60ml) brandy 1/2 cup (125ml) thickened cream 2 tbs finely chopped flat-leaf parsley 2 tsp lemon juice Watercress sprigs, to serve1. Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tbs oil and

toss with salt and pepper. Place in oven to roast while you brown chicken. 2. Heat butter and remaining 1 tbs oil in a frypan over medium heat. Season

chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.

3. Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress.

Hambúrguer com especiarias – 4 pes

1 tbs sunflower oil, plus extra to brush 1 small onion, chopped 3 pancetta slices, chopped 1 garlic clove, crushed

2 slices wholemeal bread, crusts removed 1/3 cup flat-leaf parsley leaves 500g lamb mince 2 tsp good-quality medium curry powder 2 tbs chopped coriander leaves Toasted buns, lettuce, sliced tomato and kumara wedges, to serve Mango chutney 2 small mangoes, peeled, seeds removed, flesh chopped 3cm piece (25g) ginger, cut into very thin matchsticks 2 long red chillies, seeds removed, cut into thin strips 1/2 cup (125ml) cider vinegar 100g golden or raw caster sugar Curry-leaf raita 1 tbs vegetable oil 1/2 tsp black mustard seeds 20 fresh curry leaves (see notes) 1 cup thick Greek-style yoghurt 1 small red onion, very thinly sliced 1 vine-ripened tomato, seeds removed, finely chopped 1 green chilli, seeds removed, finely chopped1. For the mango chutney, place everything in a pan over medium heat. Bring to

the boil, then reduce heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Cool.

2. Meanwhile, for the raita, heat oil in a small dry frypan over medium heat. Add mustard seeds and curry leaves and cook for 1 minute until the seeds start to pop. Remove from the heat and allow to cool. Once cool, place the yoghurt in a bowl, then fold in onion, tomato and chilli.

3. Season to taste with salt and pepper, then fold in the mustard seeds and curry leaves. Chill until needed.

4. For burgers, heat oil in a frypan over medium heat. Stir onion and pancetta for 2-3 minutes until onion is soft and pancetta is golden. Add garlic and cook, stirring, for 30 seconds. Remove using a slotted spoon and place on a paper-towel-lined plate. Set aside to cool. Whiz bread and parsley in a processor to fine crumbs. Add lamb, curry powder, coriander and onion mix. Pulse until mix just comes together - don't overprocess. Season, form into 4 patties and chill for 30 minutes.

5. Preheat a chargrill or barbecue to medium-high. Brush patties with extra oil. Cook for 2-3 minutes each side until cooked. Serve on buns, with chutney, raita, lettuce and tomato, with kumara wedges

Muffin de morango – 12 unid

400g plain flour, sifted 3/4 cup (165g) caster sugar 1 tbs baking powder Grated zest of 1 orange 1 punnet (250g) strawberries, chopped 2 eggs, beaten 300ml buttermilk 80g unsalted butter, melted, cooled Icing sugar (optional), to dust

1. Preheat oven to 200°C. Line a 12-hole muffin pan with paper cases. Mix dry ingredients in a bowl, then stir in berries with a wooden spoon. Mix eggs, buttermilk and butter in another bowl, then add to dry ingredients. Stir to just combine - don't overmix. Pour into pans. Bake for 15-18 minutes until risen and pale golden. Cool. Dust with icing sugar, if desired

Lombinho rech c/macadamia e sálvia acompanhado de peras assadas – 6

2 tbs olive oil 1 brown onion, finely chopped 4 slices pancetta, finely chopped 2 garlic cloves, crushed 1/2 cup (80g) macadamias, coarsely chopped 1/4 cup (45g) toasted pine nuts 1 cup (70g) dried breadcrumbs 2 tbs finely shredded sage 1 egg, lightly whisked 1 (about 1.5kg) boned rolled loin or leg pork 1 tsp fennel seeds 1 tsp sea salt flakes 4 Williams pears, halved lengthways 2 tbs maple syrup Steamed asparagus, to serve Baby rocket leaves, to serve1. Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat.

Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly.

2. Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage and egg and stir to combine. Season with salt and pepper.

3. Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Place the pears around the pork and drizzle with maple syrup. Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender and pears caramelise. Remove from heat and cover with foil. Set aside for 15 minutes to rest.

4. Cut pork into slices. Place on serving plates with roasted pears and drizzle over pan juices. Serve with steamed asparagus and baby rocket leaves.

Pera assada no mel e calda de caramelo e pecan – 6 pes 6 firm pears, peeled, quartered, cored 30g butter 2 tbs honey 1/2 tsp ground cinnamon 45g (1/3 cup) pecans 185ml (3/4 cup) thickened cream 60g (1/3 cup, lightly packed) brown sugar

1. Preheat oven to 180°C. Arrange the pear, in a single layer, in a medium flameproof roasting pan. Place the butter, honey and cinnamon in a small saucepan over medium heat and stir until the butter melts. Pour over the pear and turn to coat. Roast in oven, turning once, for 20-25 minutes or until the pear is tender and light golden.

2. Meanwhile, spread the pecans over a baking tray. Bake in oven for 5 minutes or until toasted. Coarsely chop.

3. Transfer the pear to a bowl and cover with foil to keep warm. Add the cream and sugar to the roasting pan. Place the pan over low heat and stir until the sugar dissolves and the mixture is well combined. Simmer, stirring often, for 8 minutes or until the sauce thickens.

4. Pour the caramel sauce over the pear and sprinkle with the pecans

Carne com molho de pimenta doce e vegetais – 4 pes 400g beef stir-fry strips 1/3 cup salt-reduced teriyaki sauce peanut oil 1 onion, cut into wedges 100g cauliflower, trimmed and cut into small florets 125g baby corn, halved 1 red capsicum, seeded and sliced 150g snow peas, trimmed 1/4 cup sweet chilli sauce 1/4 cup shredded basil1. Place beef stir-fry strips in a non-metallic bowl with 1/4 cup teriyaki sauce and

toss to coat. Cover and refrigerate for 20 minutes. 2. Heat a little peanut oil in a wok or large non-stick frying pan. Stir-fry the meat,

in batches, for 3 minutes or until just cooked. Remove and keep warm. 3. Wipe the wok clean and add a little extra oil. Add the onion, cauliflower, baby

corn and capsicum and stir-fry for 4 minutes or until tender. 4. Return the meat to the wok. Add the snow peas and cook for another minute. 5. Combine the sweet chilli sauce, remaining teriyaki sauce and basil. Add to the

wok and toss until well combined. Cook for another minute. Divide beef between serving bowls and serve with steamed rice or noodles.

Salada de berinjela e lentilha com molho de iogurte – 4 pes 4 baby eggplant, cut lengthways into 5mm-thick slices sliced lengthways Extra virgin olive oil, to brush 1 punnet (250g) cherry tomatoes 1 small garlic clove, crushed 1/4 tsp smoked paprika (pimenton) (see note) Juice of 1/2 a lemon 1/2 cup (140g) thick Greek yoghurt 400g can lentils, rinsed, drained 1/2 cup (80g) pine nuts, toasted 1/2 cup flat-leaf parsley leaves 2 firmly packed cups (about 70g) baby spinach leaves 1. Preheat the grill to high. Lightly brush the eggplant slices with olive oil and

place on a large baking tray with the cherry tomatoes. Cook under grill for 3-4 minutes until eggplant is coloured slightly and tomatoes are starting to wilt. Remove the

tomatoes and set aside. Turn the eggplant slices and cook for a further 2-3 minutes, then set aside.

2. Meanwhile, combine crushed garlic, smoked paprika, lemon juice and yoghurt in a small bowl. Season to taste.

3. Combine eggplant, tomatoes, lentils, pine nuts, parsley and spinach in a bowl. Season to taste. Divide the salad among plates, serve with yoghurt dressing.

Milk shake de iogurte com maracujá e banana – 4 pes 1/2 cup (75g) icing sugar 2 passionfruit, plus extra to serve 1/2 cup (125ml) pure (thin) cream 1 cup (280g) thick Greek yoghurt 1 tsp vanilla-bean paste (see note) 6 x 10g pavlova nests*, broken into 2cm chunks 2 bananas, sliced1. Stir half the sugar in a pan with 1/4 cup (60ml) cold water over low heat until

sugar dissolves. Increase heat to medium-low and simmer, without stirring, for 1 minute, then set aside to cool. Stir passionfruit pulp into cooled syrup, then set aside.

2. In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla-bean paste and remaining sugar. Fold meringue into yoghurt mixture, then stir in the banana and half the passionfruit syrup. Spoon into glasses, top with the remaining passionfruit syrup and serve with the extra fresh passionfruit pulp.

Goulash rápido – 4 pes 1 1/2 tablespoons olive oil 500g stir-fry beef 1 brown onion, thinly sliced 200g button mushrooms, thickly sliced 1 tablespoon ground paprika 400g can condensed tomato soup 400g can diced tomatoes steamed rice, chopped flat-leaf parsley leaves and light sour cream, to serve1. Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef.

Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.

2. Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes. Stir until well combined. Bring to the boil.

3. Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.

4. Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a dollop of sour cream and serve

Bolo de laranja com farinha de amêndoas – 12 pes Melted butter, to grease 2 oranges 3 eggs 215g (1 cup) caster sugar 300g (3 cups) almond meal

1 tsp gluten-free baking powder Orange Syrup 1 orange 155g (3/4 cup) caster sugar1. Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan

with melted butter to lightly grease. Line base with non-stick baking paper. 2. Place the oranges in a saucepan and cover with cold water. Bring to the boil over

medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

3. Place the orange in the bowl of a food processor and process until smooth. 4. Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale.

Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

5. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

6. Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.

7. Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.

8. Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve

Satay de frango - 4 pes 400g can coconut milk 45g (1/4 cup, lightly packed) brown sugar 3 tbs light soy sauce 2 tbs Keen's Traditional Curry Powder 1 tsp turmeric 12 (about 600g) chicken tenderloins, fat trimmed. 200g jar crunchy peanut butter 1 tbs fresh lime juice1. Combine coconut milk, sugar, 2 tbs soy sauce, curry powder and turmeric in a

large glass or ceramic dish. Add chicken. Turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.

2. Drain the chicken, reserving the marinade. Thread onto bamboo skewers. Transfer the reserved marinade to a saucepan. Add peanut butter and 1 tbs light soy sauce. Bring to the boil over high heat. Reduce heat to medium. Cook, stirring often, for 5 minutes or until the sauce thickens. Stir in lime juice.

3. Preheat a chargrill or barbecue grill on high. Cook the chicken skewers for 2-3 minutes each side or until cooked through. Divide among serving plates. Drizzle over the satay sauce and top with fresh coriander leaves to serve

Mudcake triplo de chocolate – 10 pes 1 x 200g pkt dark chocolate, coarsely chopped 200g butter, chopped 125ml (1/2 cup) water

155g (3/4 cup) caster sugar 115g (3/4 cup) plain flour 40g (1/4 cup) self-raising flour 30g (1/4 cup) cocoa powder 3 eggs, lightly whisked 80g white chocolate, at room temperature Frosting 75g milk chocolate, coarsely chopped 60ml (1/4 cup) thickened cream1. Preheat oven to 160°C. Line a 7cmdeep, 10.5 x 20.5cm (base measurement) loaf

pan with non-stick baking paper. 2. Place the dark chocolate, butter and water in a heatproof bowl over a saucepan

half-filled with simmering water (make sure bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth.

3. Combine the sugar, combined flours and cocoa powder in a bowl. Add the chocolate mixture and egg and whisk until combined. Pour into the lined pan. Bake in oven for 1 hour 10 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 15 minutes to cool before transferring to a wire rack to cool completely.

4. Meanwhile, to make the frosting, place the milk chocolate and cream in a heatproof bowl and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth. Set aside for 25 minutes to cool.

5. Use a vegetable peeler to slice the white chocolate into thin pieces. Place cake on a serving platter. Pour frosting onto the centre and spread to the edges, allowing it to run over the sides. Sprinkle with white chocolate to serve

Sopa francesa de cebola – 4 pes 1 tbs olive oil 60g butter 1kg brown onions, halved, thinly sliced 1 tsp brown sugar 2 tbs plain flour 750ml (3 cups) salt-reduced beef stock 125ml (1/2 cup) white wine 2 sprigs fresh thyme 2 Woolworths Petit Pain Bake-at-Home crusty bread rolls, cut into 1cm-thick slices 40g (1/3 cup) coarsely grated gruyere or Swiss cheese Fresh thyme sprigs, extra, to serve1. Heat the oil and butter in a large saucepan over medium heat. Add the onion and

cook, stirring, for 10 minutes or until the onion softens. Add the sugar and cook, stirring occasionally, for 8-10 minutes or until the onion is golden.

2. Add the flour to the pan and cook, stirring, for 1-2 minutes. Remove from heat. Gradually add the stock and wine, stirring until combined.

3. Place the onion mixture over medium heat. Add the thyme and cook, stirring constantly, for 5 minutes or until the mixture thickens. Cover and simmer, stirring occasionally, for a further 5 minutes. Season with pepper.

4. Meanwhile, preheat grill on medium. Place bread on a baking tray. Cook under grill for 1-2 minutes or until toasted. Turn and sprinkle with the gruyere. Cook under grill for a further 1-2 minutes or until the gruyere melts.

5. Ladle soup among serving bowls. Top with croutons and extra thyme to serve. Freezing tip: At the end of step 3, set aside to cool. Place in an airtight container. Label, date and freeze for up to 3 months. To thaw, place in the fridge overnight. To reheat, place in a saucepan over medium heat. Continue from step 4.

Frango e batatas à provençal – 4 pes 8 chicken thigh fillets, trimmed and halved flour, for dusting salt and cracked black pepper 1 onion, sliced 3 garlic cloves, crushed 2 1/2 cups (625ml) chicken stock 3/4 cup (180ml) white wine 4 thyme sprigs 8 slices (120g) pancetta, cut into strips 6 chat potatoes, halved 1/2 cup whole green olives1. Toss the chicken in a little flour, salt and pepper, and shake off excess. 2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the

chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute.

3. Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.

4. Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes.

Brócolis com molho de ostras – 6 pes 2 bunches gai lan (Chinese broccoli), washed 60ml (1/4 cup) oyster sauce 1 garlic clove, crushed 1 1/2 tbs light soy sauce 1 tsp caster sugar 1 tbs vegetable oil 2 tsp sesame oil1. Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the

leaves in half crossways. 2. Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir

until the sugar dissolves. 3. Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3

minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving platter.

4. Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over the gai lan. Drizzle over the oyster sauce mixture and serve

Muffins de cenoura, laranja e semente de papoula - 8 unid 1 cup (150g) self-raising flour, sifted 3/4 cup (165g) brown sugar 1 tsp ground cinnamon 2 eggs, lightly beaten 2/3 cup (160ml) extra virgin olive oil 2 cups finely grated carrot (about 4 carrots) 1 1/2 tbs poppy seeds 2/3 cup (120g) icing sugar, sifted 1 tbs fresh orange juice1. Preheat oven to 180°C. Grease 8 x 1/2 cup (125ml) muffin pans. Combine the

self-raising flour, brown sugar and cinnamon in a bowl. 2. Combine the eggs and olive oil. Stir through the dry ingredients until combined.

Stir in the carrots and poppy seeds until well combined. 3. Divide the mixture among the muffin pans. Bake for 25-30 minutes or until a

skewer comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool.

4. Place the wire rack over a tray. Combine the icing sugar and orange juice in a small bowl. Spoon the icing over the muffins when cooled.

Minibolos de capuccino – 8 unid Melted butter, to grease 185g butter, at room temperature 155g (3/4 cup, firmly packed) brown sugar 2 eggs 300g (2 cups) self-raising flour 185ml (3/4 cup) freshly brewed espresso coffee, cooled 125ml (1/2 cup) buttermilk 1 x 250g ctn mascarpone 125ml (1/2 cup) thickened cream 45g (1/4 cup) icing sugar mixture 2 tbs Kahlua liqueur Drinking powdered chocolate, to dust1. Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity ovenproof tea cups

or muffin pans with melted butter to lightly grease. 2. Use an electric beater to beat together the butter and sugar in a medium bowl

until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour, coffee and buttermilk until well combined. Spoon the mixture evenly among the prepared cups or pans. Bake in oven for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside for 1 hour to cool completely.

3. Use a balloon whisk to whisk together the mascarpone, cream and icing sugar in a large bowl until the mixture thickens slightly. Add the Kahlua and whisk until well combined.

4. Spoon the mascarpone mixture over each cake and spread to the edge. Sprinkle with drinking chocolate to serve.

Penne gratinado com frango e aspargos – 4 pes 350g penne pasta 1 tbs olive oil

2 single chicken breast fillets, sliced 1 medium brown onion, chopped 1 clove garlic, crushed 2 bunches asparagus, trimmed, cut into 5cm pieces 300g sour cream 1/2 cup (125ml) chicken stock 1 1/2 cups grated tasty cheese 1/4 cup finely grated parmesan cheese1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until

tender, drain. 2. Heat oil in large frying pan. Cook chicken, in 3 batches, until browned. Add

onion and garlic to same pan and cook, stirring for 3 minutes until onion is soft. 3. Return chicken to pan with asparagus, sour cream and stock, mix well. Season

with salt and pepper. Add pasta, combine well. 4. Transfer to an 8-cup capacity ovenproof dish. Sprinkle with combined cheeses.

Bake in moderate oven for about 20 minutes or until heated through and golden brown.

Cebolas carameladas – 1 xíc 2 tbs olive oil 3 large red or brown onions, sliced 2 tbs brown sugar 1-2 tbs balsamic vinegar1. Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt

and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

2. When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required

Frango com arroz marroquino – 4 pes 1/4 cup apricot jam 1 1/2 tablespoons Moroccan seasoning 1 garlic clove, crushed 1 tablespoon olive oil 500g chicken thigh fillets, trimmed, cut into 3cm pieces 2 cups long-grain rice, rinsed 1 brown onion, thinly sliced 1 large tomato, roughly chopped 1/2 cup frozen peas 2 1/4 cups salt-reduced chicken stock 1 lemon, juiced steamed green beans, to serve1. Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add

chicken and stir to coat. Season with salt. 2. Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion,

tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

3. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans

Bolo de milho e pimenta – 8 pes Olive oil, to grease 150g (1 cup) plain flour 1 tbs baking powder 170g (1 cup) instant polenta (cornmeal) 1 tsp salt 2 eggs, lightly whisked 250ml (1 cup) buttermilk 1 tbs olive oil, extra 2 x 125g cans corn kernels, rinsed, drained 2 fresh jalapeno chillies, halved, deseeded, finely chopped 120g (1 1/2 cups) coarsely grated cheddar1. Preheat oven to 190°C. Brush a 6cm-deep, 20 x 9cm (base measurement) loaf

pan with oil to grease. Line the base and sides with non-stick baking paper. 2. Sift together the flour and baking powder into a large bowl. Stir in the polenta

and salt. Make a well in the centre. 3. Combine the egg, buttermilk and extra oil in a large jug. Gradually add to the

polenta mixture, stirring until smooth. Stir in the corn, chilli and three-quarters of the cheddar.

4. Pour the mixture into the prepared pan. Sprinkle with the remaining cheddar. Bake for 35 minutes or until a metal skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack.

Carne com manjericão e pimenta à oriental – 4 pes 2 tablespoons peanut oil (see note) 400g rump steak, thinly sliced 1/4 cup sweet chilli sauce 2 teaspoons salt reduced soy sauce 2 teaspoons fish sauce 1 onion, cut into wedges 1 small red capsicum, sliced 1 long red chilli, thinly sliced 1/4 cup basil leaves1. Heat half the oil in a wok or large non-stick frying pan until hot. 2. Add the meat and stir fry in batches until browned and almost cooked through. 3. Remove and cover with foil to keep warm. 4. Combine the sweet chilli sauce, soy and fish sauce and set aside. 5. Heat the remaining oil. Add the onion and capsicum and stir fry for 2-3 minutes

until just tender. 6. Add the red chilli and cook for 1 minute. 7. Return the meat to the pan, along with the sweet chilli sauce mixture. Cook for

1-2 minutes until sauce is warmed through. 8. Remove from heat, toss through the basil leaves and serve immediately.

Arroz frito com chili de atum – 4 pes 350g long grain rice (or use 4 cups leftover cooked rice) 2 tbs olive oil

8 bacon rashers, rind removed, diced 1 garlic clove, crushed 1 cup fresh or frozen peas 210g can tuna in chilli oil*, drained 1/2 cup spring onions, finely sliced, plus extra to serve 1/4 cup (60ml) light soy sauce, plus extra to serve1. Cook rice in salted, boiling water until cooked, then drain and refresh.

2. Heat oil in a wok over high heat, add the bacon and fry until crisp. Remove and drain on kitchen paper.

3. Add rice and garlic to the wok, stir-fry for 1 minute, then add the peas, tuna, spring onions, cooked bacon and soy sauce. Stir-fry quickly until heated through. Serve with extra soy sauce and spring onions. * If you can't find tuna in chilli oil, add 1 finely chopped chilli, seeds removed, with the rice and garlic.

Torta de coco com maracujá, limão e laranja – 4 pes 4 eggs 225g (1 cup) caster sugar 100g unsalted butter, softened 100g slivered almonds 1 cup desiccated coconut 2 tbs grated lemon rind 2 tbs grated orange rind 125ml (1/2 cup) lemon juice 125ml (1/2 cup) orange juice 250ml (1 cup) coconut milk 1/2 cup plain flour, sifted Lightly whipped cream and fresh passionfruit pulp, to serve1. Preheat oven to 180°C. 2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice,

coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.

3. Slice and serve with a little whipped cream and passionfruit

Arroz com curry de frango e tomate – 4 pes Olive oil spray 2 (about 450g) single chicken breast fillets, cut into 4cm pieces 1 onion, coarsely chopped 2 tbs Sharwood's Mild Korma Curry Paste 400g (2 cups) basmati rice 750ml (3 cups) salt-reduced chicken stock 2 tbs toasted slivered almonds 1 large tomato, coarsely chopped 1/3 cup fresh coriander leaves Low-fat natural yoghurt, to serve1. Heat a saucepan over medium-high heat. Spray with olive oil spray. Cook the

chicken for 3-4 minutes each side. Transfer to a plate. 2. Add the onion to the pan. Cook, stirring, for 5 minutes. Add the curry paste and

cook, stirring, for 1 minute. Add the rice and stir to coat. Add the chicken and

stock and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes.

3. Top the pilaf with almonds, tomato and coriander. Serve with yoghurt.

Bolinhos de milho, atum e batata doce – 4 pes 250g sweet potato (kumara), peeled, cut into 1cm pieces Olive oil spray 5 eggs, lightly whisked 125ml (1/2 cup) milk 1 x 425g can tuna in springwater, drained, flaked 2 x 125g cans corn kernels, drained 1/4 cup chopped fresh chives 75g feta, crumbled 40g (1/2 cup) finely grated parmesan Bought lime aioli, to serve Baby cos lettuce leaves, to serve1. Preheat oven to 200°C. Cook the sweet potato in a saucepan of boiling water for

5 minutes or until tender. Drain. 2. Meanwhile, spray eight 125ml (1/2-cup) capacity muffin pans with olive oil

spray. Line the bases with non-stick baking paper. Combine the egg, milk, tuna, corn, chives, feta and half the parmesan in a bowl. Season with salt and pepper.

3. Add the sweet potato. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan. Bake for 18 minutes or until golden and set. Serve with aioli and baby cos lettuce. Variation: Mini salmon, corn & potato frittatas: Replace the sweet potato with Desiree potato. Replace the tuna with canned salmon, drained, flaked. Replace the chives with basil. Replace the feta with fresh ricotta.

Espinafre refogado com dedo-de-moça, cominho e curry

Frango à moda mediterrânea – 4 pes 2 tsp olive oil 8 chicken lovely legs 1 large brown onion, halved, thinly sliced 3 celery sticks, trimmed, cut into 2cm-thick slices 2 garlic cloves, crushed 200g button mushrooms, thickly sliced 2 x 400g cans diced Italian tomatoes 1 chicken stock cube (Massel brand) 150g (1 cup) frozen broad beans, thawed, peeled 1 tbs fresh thyme leaves Freshly ground black pepper 200g dried spiral pasta, optional, to serve1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat.

Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.

2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.

3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.

Sopa rápida de peixe – 6 pes 1 tbs olive oil 200g streaky bacon, rind removed 2 onions, finely chopped 2 celery stalks, thinly sliced 1 garlic clove, crushed 1 tbs plain flour 2 cups (500ml) milk, hot 350g desiree or pontiac potatoes, peeled, cut into 1cm chunks 1 1/2 cups (375ml) fish stock 100g canned corn kernels, drained 500g boneless white fish (such as perch or cod), cut into bite-size chunks 24 mussels, scrubbed, debearded (optional) 150ml thick cream 2 tbs chopped flat-leaf parsley, to garnish1. Heat the oil in a large saucepan, add the bacon and cook over medium heat until

starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.

Couscous com alcachofras e cordeiro - 4 pes 3 tsp McCormick Middle Eastern spices (Harissa) 2 (about 400g) lamb eye of loin (backstrap) 2 tsp olive oil 290g (1 1/2 cups) couscous 1 tbs coarsely grated lemon rind 310ml (1 1/4 cups) salt-reduced chicken stock 60ml (1/4 cup) fresh lemon juice 340g chargrilled capsicum, cut into thin strips 1 x 280g btl artichoke hearts, drained, halved 1/2 cup chopped fresh continental parsley 130g (1/2 cup) Greek-style natural yoghurt1. Place spice mix on a plate. Add the lamb and turn to coat. Heat the oil in a non-

stick frying pan over medium-high heat. Add the lamb and reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice across the grain. Meanwhile, place the couscous and lemon rind in a medium heatproof bowl. Bring the stock to the boil in a small saucepan. Pour the stock and lemon juice over the couscous. Cover and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the capsicum, artichoke and parsley and stir until well combined. Divide the couscous mixture among serving plates. Top with lamb and a dollop of yoghurt to serve

Almôndegas de carne de vaca com molho romesco – 6 pes 400g lean beef mince 1 lightly beaten egg salt and cracked black pepper olive oil 20g blanched almonds 1 slice of white bread, roughly torn into pieces 2 (about 80g) slices roughly chopped chargrilled capsicum, 1/4 teaspoon paprika 1 crushed garlic clove 2 teaspoons sherry 2 vine-ripened tomatoes, seeded and chopped 1/4 cup olive oil1. Preheat oven too 180°C. Combine beef and egg in a bowl. Season with salt and

pepper. Divide mixture into 16 portions. Using wet hands, roll each portion into a ball and set aside. Heat a little olive oil in a non-stick frying pan. Add almonds and cook, stirring, for 3 minutes or until golden. Remove and set aside. Add bread, roughly torn into pieces, and cook for 2 minutes or until golden. Remove and set aside. Place the almonds, bread, capsicum, paprika, garlic, sherry and tomatoes in a food processor and blend until smooth. Add extra oil if required. Season with salt and pepper. Set aside. Heat olive oil in a non-stick frying pan. Add the meatballs and cook in batches, turning occasionally, for 8-10 minutes or until cooked through. Remove and drain on paper towel. Arrange meatballs in serving bowl and serve with toothpicks and the romesco dipping sauce

Mac and cheese gratinado – 6 pes 400g macaroni 1 tbs olive oil 250g sliced pancetta or bacon, chopped 50g unsalted butter 2 1/2 cups (175g) fresh breadcrumbs 2 tbs chopped flat-leaf parsley 600ml each milk and pure (thin) cream 1/4 cup (35g) plain flour 225g fontina cheese (see note), coarsley grated 300g cheddar, coarsely grated1. Preheat oven to 180°C. Grease a 2-litre baking dish. Cook pasta in boiling salted

water according to packet instructions. Drain well and set aside. 2. Meanwhile, heat oil in a frypan over medium heat. Add pancetta and stir for 2-3

minutes until starting to crisp. Add butter and crumbs, then stir 2-3 minutes until golden. Transfer to a food processor with parsley. Pulse briefly to combine.

3. Place milk, cream and flour in a large heatproof bowl. Lightly whisk to combine. Add half of each cheese, then set bowl over a pan of simmering water. Allow cheese to melt, then stir gently to combine - don't overmix. Add pasta, then stir in remaining cheese. Season, then transfer to baking dish. Sprinkle with crumbs. Bake for 30 minutes until bubbling and golden.

Outra: 3 cups water

1/2 teaspoon salt 8 ounces seashell pasta

1 cup whole milk 4 cups shredded Cheddar cheese 1 cup shredded Parmesan cheese 1/4 teaspoon ground black pepper 1. Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is

boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.

2. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan and pepper; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce

as the pasta cooks. serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour

Dahl de lentilha e couve-flor – 4 pes 2 tbs sunflower oil 1 large onion, thinly sliced 2 garlic cloves, finely chopped 2 tbs medium-hot Indian curry paste 1 cup (200g) dried red lentils 3 cups (750ml) vegetable stock 2 tbs tomato paste 500g cauliflower, cut into small florets 1 cup (120g) frozen peas, thawed 2 tbs roughly chopped coriander leaves, plus extra chopped coriander to garnish Natural yoghurt and naan bread, to serve1. Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then

cook, stirring, for 5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and simmer, covered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnished with extra coriander

Caçarola rápida de frango e tomates – 4 pes 1 tbs plain flour 4 small (120g each) chicken breast fillets 1/4 cup (60ml) olive oil 1 onion, thinly sliced 2 garlic cloves, crushed 1/2 cup pitted black olives 2 anchovies 1 tbs chopped mixed herbs (rosemary, thyme, parsley), plus extra to garnish 1 tbs baby capers, rinsed 1 tbs red wine vinegar 2 tbs tomato paste 2 tbs sun-dried tomato pesto 1/2 cup (125ml) red wine Pasta, to serve1. Season flour with salt and pepper, then toss fillets in flour. Heat 2 tablespoons of

oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.

2. Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.

3. Add garlic, olives, anchovies, herbs and capers, cook for 1 minute, then add vinegar. Mix paste, pesto, wine and 1 1/2 cups water (or stock). Add to pan with chicken and simmer 5 minutes or until chicken is cooked.

4. Serve with pasta and top with herbs.

Quiche de mussarela, tomate assado com alho e manjericão em filo – 8 pes 40g butter, melted 45g (1/4 cup) pine nuts, roughly chopped 8 sheets filo pastry 4 eggs, at room temperature 160ml (2/3 cup) thickened cream 160ml (2/3 cup) milk 100g (1 cup) coarsely grated mozzarella 60g (2/3 cup) shredded parmesan 1/3 cup loosely packed finely shredded fresh basil Salt & freshly ground black pepper 500g (2 punnets) cherry tomatoes 2 garlic cloves, crushed 1 tbs olive oil1. Preheat oven to 190°C. Brush a 20cm springform pan with a little of the melted

butter to lightly grease. 2. Place the pine nuts on a baking tray. Cook in preheated oven for 2-3 minutes or

until golden brown. Transfer to a bowl and set aside until required. Return the baking tray to the oven while preparing the quiche.

3. Place the filo on a work surface. Cover with a clean tea towel and then a damp tea towel (to prevent drying out). Brush a sheet of filo with a little remaining melted butter and fold in half crossways. Repeat with remaining filo and butter, turning each sheet slightly before stacking together. Place filo stack in prepared pan and lightly press to line base and sides.

4. Use a balloon whisk to whisk together the eggs, cream and milk in large bowl until well combined. Add the pine nuts, mozzarella, parmesan and basil, and stir until combined. Season with salt and pepper.

5. Pour egg mixture into filo base. Place in oven on preheated tray and bake for 40-45 minutes or until filling is lightly browned and just set. Remove from oven and set aside for 10 minutes to cool slightly.

6. Increase oven temperature to 220°C. 7. Place the tomatoes, garlic and oil in a large roasting pan. Season with salt and

pepper. Gently toss until well coated. Cook, in preheated oven, for 4-5 minutes or until tomatoes just collapse. Remove from oven and set aside for 5 minutes to cool slightly.

8. Use a slotted spoon to place tomatoes on top of quiche

Filé de frango à indiana com raita – 4 pes 90g (1/3 cup) low-fat natural yoghurt 2 tbs korma curry paste 60ml (1/4 cup) fresh lime juice 4 small single chicken breast fillets, excess fat trimmed, halved horizontally Olive oil spray 100g baby rocket leaves 1 small red onion, halved, thinly sliced Raita 130g (1/2 cup) low-fat natural yoghurt

1 Lebanese cucumber, halved, deseeded, finely chopped 1 garlic clove, crushed1. Combine the yoghurt, curry paste and 2 tablespoons of lime juice in a shallow

glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.

2. Meanwhile, to make the raita, combine the yoghurt, cucumber and garlic in a medium bowl.

3. Preheat a barbecue grill or chargrill over high heat. Spray chicken with olive oil spray. Cook for 2-3 minutes each side or until golden.

4. Combine rocket, onion and remaining lime juice in a bowl. Season with pepper. Divide chicken and salad among serving plates. Top with the raita and serve

Frango recheado com pesto e legumes assados – 4 pes 800g eggplant, cut into 3cm chunks 600g zucchini, cut into 3cm chunks 2 1/2tablespoons olive oil 4 large chicken breast fillets, trimmed 1/2 cup pesto (rocket, basil or tomato), homemade, see notes, or store-bought 500g cherry tomatoes olive oil cooking spray Rocket and parmesan salad 100g rocket, trimmed 100g parmesan cheese, shaved 1 tablespoon olive oil 2 teaspoons red wine vinegar1. Preheat oven to 230°C. Grease a large roasting pan. Place eggplant, zucchini and

oil in pan. Season with salt and pepper. Toss to coat. Roast for 20 minutes. 2. Meanwhile, cut into each chicken breast lengthways to make a pocket (do not

cut all the way through). Spoon 1 1/2 tablespoons pesto into each pocket. Close pocket and secure with toothpicks.

3. Reduce oven to 200°C. Add tomatoes to roasting pan. Spray chicken with oil. Season with salt and pepper. Place on top of vegetables. Roast for 20 minutes or until chicken is cooked through.

4. Make rocket and parmesan salad: Meanwhile, place rocket and parmesan in a bowl. Drizzle over oil and vinegar. Season with salt and pepper. Toss gently to combine.

5. Remove toothpicks from chicken. Serve chicken with vegetables and rocket and parmesan salad. For homemade pesto: Process 1 firmly packed cup rocket or basil leaves, 2 tablespoons toasted pine nuts, 1 garlic clove and 1/2 cup grated parmesan cheese in a food processor. Pour 1/2 cup oil down the feed tube and process until a thick paste forms.

To make tomato pesto, replace basil or rocket leaves with 1 cup semi-dried tomatoes. Keep pesto in a sealed jar in the fridge for up to 6 months.

Salmão gratinado com poró e estragão – 4 pes Olive oil spray 35g (1/2 cup) fresh breadcrumbs (made from day-old bread) 30g (1/3 cup) finely grated parmesan 20g butter

1 tbs olive oil 1 leek, pale section only, thinly sliced 2 tbs plain flour 375ml (1 1/2 cups) chicken stock 80ml (1/3 cup) reduced-fat thickened cream 1 tsp dried tarragon leaves 500g skinless salmon fillets, cut into 2.5cm pieces 1 x 475g ctn Woolworths Fresh Desiree Potato Mash, warmed (optional)1. Preheat oven to 200°C. Spray four 250ml (1-cup) capacity ovenproof dishes

with olive oil spray to lightly grease. Combine the breadcrumbs and parmesan in a bowl.

2. Heat butter and oil in a saucepan over medium heat. Add leek and cook, stirring, for 3 minutes or until leek softens slightly. Add the flour and cook, stirring, for 2 minutes. Add the stock, whisking until combined. Cook, stirring, for 5 minutes or until mixture comes to the boil. Add cream and tarragon and cook, stirring, for 2 minutes or until mixture thickens.

3. Add the salmon and cook, stirring, for 2 minutes or until salmon is just cooked through. Spoon into the prepared dishes. Sprinkle with breadcrumb mixture. Bake in oven for 10 minutes or until golden.

Variations Chicken & mushroom pot pies: Omit the breadcrumbs, parmesan and salmon.

Replace the tarragon with 1 tsp dried rosemary leaves. In step 2, heat the butter and oil in a large frying pan over medium-high heat. Add 600g chicken thigh fillets, cut into 2.5cm pieces, and cook, stirring, for 3-4 minutes or until golden. Transfer to a bowl. Add 200g button mushrooms, quartered, to the pan and cook for 4-5 minutes or until mushroom softens. Transfer to the bowl. Return the chicken and mushroom to the leek mixture in step 3. Divide among the prepared dishes and top with 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed, quartered. Press the edges to seal. Cut a slit in the top of the pastry to allow steam to escape. Bake in oven for 10 minutes or until the pastry is golden. Serve with the mash.

Crumbed salmon with sweet potato puree: Omit the leek, flour and stock. Replace the mash with Woolworths Fresh Sweet Potato Mash. Increase the breadcrumbs to 70g (1 cup). Increase salmon to 4 fillets. Brush a baking tray with olive oil to grease. Add the tarragon and 2 tbs chopped fresh continental parsley to the breadcrumb mixture in step 1. Place on a plate. Add the salmon and press to coat on both sides. Place on the prepared tray. Bake in oven for 8-10 minutes or until the salmon flakes when tested with a fork. Stir the cream into the warmed mash and serve with the salmon.

Crumbed veal with mash & creamy leek sauce: Omit the flour. Increase breadcrumbs to 70g (1 cup). Replace the salmon with 4 veal schnitzels. Melt the butter in a frying pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until leek softens. Add the stock, cream and tarragon and cook, stirring often, for 10 minutes. Place the breadcrumbs on a plate. Add the veal and press to coat on both sides. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add the veal and cook for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Divide the veal and mash among serving plates and drizzle over the leek sauce to serve.

Frango com ameixa e castanha de caju – 4 pes

2 tsp peanut oil 80g raw cashews 3 single chicken breast fillets, thinly sliced 1 tbs grated fresh ginger 3 garlic cloves, crushed 1 x 125g pkt baby corn, halved lengthways 1 bunch asparagus, halved crossways 150g snow peas, halved diagonally 1 red capsicum, deseeded, cut into thin strips 60ml (1/4 cup) Woolworths Select oriental sweet plum sauce 60ml (1/4 cup) sweet chilli sauce 1/3 cup fresh coriander leaves Steamed rice, to serve1. Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3

minutes or until golden. Transfer to a plate. 2. Heat half the oil in a wok over high heat until just smoking. Add half the

chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

3. Heat the remaining oil in the wok over high. Add the corn, asparagus, snow peas, capsicum, garlic and ginger to the wok and stir-fry, for 2-3 minutes or until the vegetables are just tender.

4. Return the chicken to the pan with the plum and sweet chilli sauce and stir-fry for 1-2 minutes or until heated through. Spoon rice among serving bowls and top with the stir-fry. Scatter with the coriander leaves and serve immediately

Canelloni de ricota e legumes - 6 pes 1 tablespoon olive oil 1/2 small butternut pumpkin, peeled, grated 1 large carrot, grated 1 large zucchini, grated 1 bunch English spinach, trimmed, chopped 500g reduced-fat ricotta 2 eggs, lightly beaten 200g packet dried cannelloni pasta 3 cups Italian tomato pasta sauce 3/4 cup reduced-fat grated mozzarella cheese 1. Heat oil in a frying pan over medium-high heat. Add pumpkin, carrot and

zucchini. Cook, stirring, for 4 to 5 minutes or until just softened. Stir in spinach. Remove from heat. Season with salt and pepper.

2. Preheat oven to 180°C/160°C fan-forced. Place ricotta and eggs in a bowl. Whisk until almost smooth. Add half the ricotta mixture to vegetable mixture. Stir to combine. Using a teaspoon, spoon vegetable mixture into cannelloni. Arrange cannelloni, in a single layer, in a greased 5cm-deep, 28cm x 20.5cm (base) ovenproof dish. Top with sauce. Top with remaining ricotta mixture. Sprinkle with mozzarella. Cover with foil. Bake for 30 minutes. Uncover. Bake for 10 minutes or until golden.Cheesecake de chocolate marmorizado congelado – 6 pes

125g packet chocolate cookies, roughly broken 75g unsalted butter, melted 85g dark chocolate, chopped 250g packet cream cheese

250g ricotta 2/3 cup (150g) caster sugar 250ml thickened cream1. Grease and line an 18cm (base measurement) springform pan. To make the base,

place the cookies in a food processor or blender and process until it resembles coarse breadcrumbs. Add butter and continue to process until well combined.

2. Remove the crumb mixture and, using your hands, press into the base of the prepared pan, until the surface is smooth and even. Cover and chill for 20 minutes.

3. Meanwhile, place the chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from the heat and cool to room temperature.

4. Place the cream cheese, ricotta, and sugar in the bowl of an electric mixer and beat for a couple of minutes or until well combined. Add the thickened cream and continue beating for 5 minutes or until mixture is smooth and thick.

5. Pour the mixture into the pan over the biscuit base and smooth the surface. Drizzle with the melted chocolate and swirl lightly with a knife to create ripple effect. Freeze for 2 hours or until solid

Peixe grelhado com molho de abacaxi e hortelã – 4 pes4 (about 150g each) blue-eye trevalla or snapper fillets 1 tsp olive oil 80g mixed salad leaves 1/2 red capsicum, deseeded, thinly sliced 1 x 200g punnet grape tomatoes, halved 1 Lebanese cucumber, halved lengthways, thinly sliced 4 wholegrain bread rolls Pineapple & mint salsa 1/4 (about 250g) pineapple, peeled, cored, finely chopped 2 tbs shredded fresh mint 1 small fresh red chilli, deseeded, finely chopped 1 tbs fresh lime juicePreheat a barbecue flat plate or frying pan on medium-high. Brush both sides of the fish evenly with oil. Season with pepper. Add the fish to the barbecue flat plate or pan and reduce heat to medium. Cook for 3 minutes each side or until the flesh flakes when tested with a fork. Meanwhile, to make the salsa, combine the pineapple, mint, chilli and lime juice in a bowl. Combine the salad leaves, capsicum, tomato and cucumber in a bowl. Divide fish among serving plates. Spoon over the salsa. Serve with salad and bread.Tip: This recipe calls for firm, moist fish, such as blue-eye trevalla or snapper. Other good options include ling, perch or barramundi.

Frango à caçadora – 6 pes3 tbs olive oil 6 chicken drumsticks, trimmed of excess fat, skin on 6 chicken thighs, trimmed of excess fat, skin on 1 large onion, chopped 2 celery sticks, chopped 2 carrots, peeled, chopped

150g sliced pancetta, chopped 3 garlic cloves, crushed 125g button mushrooms, sliced 100ml dry white wine 800g can diced tomatoes 1/2 tsp brown sugar 1 tbs balsamic vinegar 1 tbs chopped fresh rosemary 1 bay leaf 150ml chicken stock 1 cup pitted Kalamata olives Chopped flat-leaf parsley, to garnishHeat the oil in a large casserole dish over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to a plate and set aside. Add the onion, celery, carrot and pancetta to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute. Return chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes. Add the tomatoes, sugar, vinegar, herbs and stock. Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally. Add the olives and cook for a further 10 minutes. Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes. Serve garnished with the parsley

Camarão com capim-limão e maionese de manga – 8 pes 40 (about 1.2kg) green prawns, peeled leaving tails intact, deveined 1 stem lemon grass, pale section only, finely chopped 2 kaffir lime leaves, centre veins removed, finely shredded 1 tbs palm sugar 2 garlic cloves, crushed 1 tbs finely grated fresh ginger Mango mayonnaise 1/2 ripe mango, peeled, coarsely chopped 2 egg yolks 2 tbs fresh lime juice 1 tsp mustard powder 250ml (1 cup) peanut oil Salt & freshly ground black pepper1. To make the mango mayonnaise, place the mango, egg yolks, lime juice and

mustard powder in the bowl of a food processor and process until smooth. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is pale and creamy. Taste and season with salt and pepper. Transfer mango mayonnaise to an airtight container and store in the fridge until required.

2. Combine the prawns, lemon grass, lime leaves, sugar, garlic and ginger in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

3. Thread the prawns, tail-end first, onto bamboo skewers. Preheat a barbecue grill or chargrill pan on medium. Cook half the prawns on the grill for 1-2 minutes each side or until they change colour. Transfer prawns to a large serving platter. Repeat with the remaining prawns. Transfer the mango mayonnaise to a serving

bowl and serve immediately with the prawn skewers. You can serve this recipe with the pumpkin & cashew couscous salad

Couscous de abóbora e castanha de caju – 8 pes500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces 2 tbs olive oil 2 tsp cumin seeds Salt & freshly ground black pepper 375ml (1 1/2 cups) chicken stock 290g (1 1/2 cups) couscous 145g (1 cup) salted roasted cashews 150g (1 cup) fresh dates, pitted, coarsely chopped 1 cup loosely packed coarsely chopped fresh coriander 60ml (1/4 cup) fresh lemon juicePreheat oven to 180°C. Place the pumpkin in a roasting pan and drizzle with half the oil. Sprinkle with cumin seeds and season with salt and pepper. Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender. Set aside to cool. Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer to a large bowl. Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined. Taste and season with salt and pepper. Serve immediately. You can prepare this salad to the end of step 2 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 2 hours ahead

Torta de chocolate em três texturas – 10 pes 250g plain chocolate biscuits 1 tablespoon plain flour 125g butter, melted cocoa powder, to serve Chocolate ganache 100g dark chocolate, chopped 1/2 cup thickened cream Chocolate mousse 200g dark chocolate, chopped 1 teaspoon vanilla extract 600ml thickened cream1. Grease a 6cm-deep, 22cm round springform pan. Line base with baking paper.

Place biscuits and flour in a processor. Process until finely chopped. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 30 minutes. Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Pour over biscuit base. Refrigerate for 30 minutes or until set. Meanwhile, make chocolate mousse: Place chocolate, vanilla and half the cream in a saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Remove from heat. Cool for 15 minutes. Using an electric mixer, beat remaining cream until soft peaks form. Fold chocolate mixture into cream. Gently pour over ganache layer. Refrigerate overnight. Dust with cocoa. (Add 1 to 2 teaspoons coffee essence to cream to change.

Bolo musse de chocolate (assado no forno) – 4 pes 500g dark chocolate 2 tbs golden syrup 125g unsalted butter 4 eggs 1 tbs caster sugar 1 tbs plain flour, sifted Melted chocolate, to decorate Chocolate sorbet, to serve Coffee mascarpone 200g mascarpone cheese 2 tbs instant coffee 2 tbs pure icing sugar1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form

cake pan with non-stick baking paper. 2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently

simmering water. Set aside to cool slightly. 3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand

beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).

4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.

5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.

6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side

Bolo de chocolate com farinha de amêndoa – 6 pes200g good-quality dark chocolate, roughly chopped 175g unsalted butter 175g caster sugar 4 eggs 1 cup (150g) self-raising flour, sifted 100g almond meal 1 tsp baking powder, sifted 1/2 cup (125ml) milk 2 Cadbury Flake chocolate bars, crumbled Chocolate cream 300ml thick cream 150g good-quality dark chocolate, roughly choppedPreheat oven to 160°C. Grease and line a 20cm springform cake pan. Place chocolate in a bowl over a pan of simmering water until melted, making sure the bowl does not touch the water. Stir until smooth and set aside to cool.

Place butter and sugar in a bowl and beat with an electric mixer for about 5 minutes or until pale. Add eggs one at a time, beating well after each. Fold in flour, almond meal, baking powder, milk and melted chocolate. Pour mixture into cake pan and bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Cool slightly, then turn out onto a rack to cool completely. For chocolate cream, heat cream over low heat, add chocolate and stir until melted. Chill for about 15 minutes, until thickened but still a little soft. To serve, spread cream over cooled cake and sprinkle Flake bars over the top.

Creme brulée de chocolate – 6 pes 600ml thickened cream 120g good-quality dark chocolate, finely chopped 6 egg yolks 100g (1/2 cup) caster sugar1. Preheat oven to 150°C. Position an oven rack on the lowest shelf of the oven.

Place the cream and chocolate in a medium heavy-based saucepan and stir over medium heat for 10 minutes or until chocolate melts and mixture is combined. Remove from heat.

2. Use a wire balloon whisk to whisk together the egg yolks and 70g (1/3 cup) of the sugar in a large jug until pale and creamy. Gradually stir in the cream mixture until combined.

3. Place six 125ml (1/2-cup) capacity ovenproof ramekins in a baking dish. Pour chocolate mixture among ramekins. Pour enough boiling water into the baking dish to reach halfway up the sides of the ramekins. Bake on lowest shelf of preheated oven for 50 minutes or until brulees are firm around the edges.

4. Remove baking dish from oven. Remove ramekins from water bath and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 8 hours to set.

5. Preheat grill on high. Sprinkle brulees with remaining sugar. Cook under grill, about 6cm from heat source, for 1 minute or until sugar bubbles and caramelises. Remove from grill and set aside for 5 minutes to cool slightly before serving

Semifreddo de chocolate com crocante de macadâmia – 8 pes 225g (1 cup) white sugar 80ml (1/3 cup) water 200g unsalted macadamia nuts 2 eggs 4 egg yolks 215g (1 cup) caster sugar 1 x 600ml thickened cream 30g (1/4 cup) cocoa powder 100g dark chocolate, coarsely chopped1. Line the base and sides of an 11 x 21cm (base measurement) loaf pan with

plastic wrap, allowing sides to overhang. 2. Line a baking tray with non-stick baking paper. Combine the white sugar and

water in a heavy-based saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5-7 minutes or until golden. Reduce heat to low. Add the macadamia nuts and cook, stirring, for 1-2 minutes or until nuts are well

coated in toffee mixture. Pour over the lined tray. Set aside for 15 minutes or until the toffee is set. Coarsely chop.

3. Meanwhile, use an electric beater to whisk eggs, egg yolks and caster sugar in a heatproof bowl for 2 minutes or until light and fluffy. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and continue whisking for 6-8 minutes or until mixture is thick and pale. Remove from heat and whisk for a further 2 minutes or until cool.

4. Use a clean electric beater to whisk together the cream and cocoa powder in a bowl until soft peaks form. Gently fold in the egg mixture, chocolate and one-third of the macadamia mixture. Pour into the prepared pan. Cover with plastic wrap and place in the freezer for 6 hours or until set.

5. Remove the semifreddo from the freezer and set aside for 2-3 minutes to soften slightly. Turn out onto a serving platter and top with the remaining macadamia mixture to serve. For a quick and easy way to break up the macadamia toffee, place it in a sealable plastic bag and pound with a rolling pin

Pudim de leite condensado com chocolate e canela – 8 pes 215g (1 cup) caster sugar 60ml (1/4 cup) water 500ml (2 cups) milk 100g dark cooking chocolate, coarsely chopped 6 eggs 1 x 395g can sweetened condensed milk 1/2 tsp ground cinnamon 1/2 tsp vanilla extract Strawberries, washed, hulled, quartered, to serve1. Preheat oven to 160°C. Line the base of a large baking dish with a tea towel,

folded to fit. 2. Place the sugar and water in a medium saucepan over low heat. Cook, stirring,

for 5 minutes or until the sugar dissolves. 3. Increase heat to medium and bring to the boil. Cook, without stirring,

occasionally brushing down the side of pan with a pastry brush dipped in water, for 7 minutes or until golden. Use an oven mitt or tea towel to hold a round 20cm (base measurement) cake pan with one hand. Pour in the caramel and swirl to coat the base and 2cm up the side. Set aside to cool completely.

4. Meanwhile, place the milk and chocolate in a medium saucepan over low heat. Cook, stirring, for 4-5 minutes or until the chocolate melts and the mixture is smooth.

5. Whisk together the eggs, condensed milk, cinnamon and vanilla in a large bowl. Gradually add the chocolate mixture to the egg mixture, whisking constantly. Place the cake pan in the lined baking dish. Pour the custard mixture into the pan. Pour enough boiling water into the dish to come halfway up the side of the pan. Bake in oven for 40 minutes or until just set

Purê de couve-flor com poró caramelado – 4 pes 600g cauliflower, trimmed, cut into florets 30g butter 2 medium leeks, trimmed, halved, washed, thinly sliced 1 garlic clove, crushed 2 teaspoons fresh thyme leaves

2 tablespoons pure cream1. Rinse cauliflower. Place, with water clinging, in a microwave-safe dish. Cover.

Microwave on high (100%) for 4 minutes or until tender. Drain. 2. Meanwhile, melt butter in a frying pan over medium-low heat. Add leek. Cook,

stirring, for 10 minutes or until soft and light golden. Add garlic and thyme. Cook, stirring occasionally, for 1 minute. Place cauliflower in a bowl. Using a potato masher or fork, lightly crush. Add leek mixture and cream. Toss gently to combine. Season with salt and pepper. Serve.

Cheesecake de maracujá – 12 pes 250g butternut biscuits 200g digestive biscuits 120g butter, melted 500g cream cheese, at room temperature 1/2 cup (100g) caster sugar 300g sour cream 2 eggs 1 tsp finely grated lemon rind Passionfruit curd 2 passionfruit 50g butter 2 eggs, lightly whisked 1/2 cup (100g) caster sugar 1 tbs lemon juice1. Line the base of a 20cm (base measurement) springform pan with baking paper.

Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the pan and use a glass to press the crumb mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to set.

2. In the meantime, to make the passionfruit curd, place passionfruit pulp, butter, eggs, sugar and lemon juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat and set aside for 30 minutes to cool.

3. Preheat oven to 160°C. Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add the sour cream and beat until smooth. Add eggs and lemon rind and beat until just combined.

4. Pour half the cream cheese mixture into the biscuit base. Dollop spoonfuls of half the passionfruit curd over the cream cheese. Pour over remaining cream cheese and dollop half of the remaining curd. Use a bamboo skewer to gently swirl passionfruit mixture and cream cheese to make a marbled pattern.

5. Place on an oven tray. Bake in oven for 45 minutes or until centre is just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely. Cover loosely with plastic wrap and place in the fridge to chill. Spread over remaining curd to serve

Brownie de chocolate com manteiga de amendoim – 12 pes Melted butter, to grease 150g dark chocolate, coarsely chopped

100g butter, chopped 215g (1 cup) caster sugar 75g (1/2 cup) plain flour 2 tbs cocoa powder 2 eggs 200g (3/4 cup) Woolworths Select crunchy peanut butter1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with

melted butter to grease. Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.

3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.

4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve

Bolinho de salmão e batata – 4 pes 500g sebago potatoes, peeled, diced 1/2 cup frozen baby peas 415g can red salmon, drained, flaked 2 tablespoons chopped fresh dill 1 egg, lightly beaten 1/3 cup plain flour 1/3 cup vegetable oil salad and lemon wedges, to serve1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over

high heat. Reduce heat to medium. Cook, uncovered, for 12 to 15 minutes or until tender. Drain. Roughly mash potatoes. Remove to a bowl. Cool for 5 minutes.

2. Place peas in a heatproof, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until tender.

3. Add salmon, dill, peas and egg to mash. Stir to combine. Shape mixture into 8 patties.

4. Line a baking tray with baking paper. Place flour on a plate. Coat patties. Place on tray. Cover and refrigerate for 30 minutes.

5. Heat 2 tablespoons oil in a large frying pan over medium heat. Cook 4 patties for 2 to 3 minutes each side or until golden. Remove to a plate. Repeat with remaining oil and patties. Serve patties with salad and lemon wedges.

Bolinho assado de salmão defumado – 4 pes 6 eggs 1/3 cup thickened cream 1/4 cup grated tasty cheese salt and cracked black pepper 1 tablespoon chopped chives 2 tablespoons finely chopped flatleaf parsley 200g smoked salmon1. Preheat oven to 170°C. Lightly grease four holes in a 1-cup capacity muffin pan.

2. In a large bowl, whisk eggs and combine with cream and tasty cheese. Add salt and cracked black pepper, chives and parsley and combine well. Divide smoked salmon between the prepared holes, lining the base and sides of each one. Pour in the egg mixture. Bake frittatas for 20 minutes or until firm and golden. Remove from pan. Salada de abacate com molho de gengibre – 6 pes

150g sugar snap peas, trimmed 2 avocados, halved, stones removed, peeled, sliced 100g mixed green salad leaves Ginger dressing 1 1/2 tablespoons mirin 1 1/2 tablespoons Japanese rice vinegar (see note) 1cm piece ginger, peeled, finely grated 1 teaspoon caster sugar 1 tablespoon olive oil 1 teaspoon sesame oil 1 tablespoon sesame seeds, toasted1. Make ginger dressing: Place mirin, rice vinegar, ginger, sugar, oils and sesame

seeds in a bowl and whisk until well combined. Set aside for 10 minutes. 2. Meanwhile, bring a saucepan of salted water to the boil over high heat. Add

sugar snap peas and cook for 2 to 3 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.

3. Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.

Aspargos e vagens com molho de avelã e cranberry – 8 pes 3 bunches asparagus, trimmed 500g green beans, trimmed 2 tablespoons olive oil 120g dry-roasted hazelnuts, finely chopped 1/3 cup dried cranberries, finely chopped 3 garlic cloves, thinly sliced 1/4 cup red wine vinegar 2 tablespoons finely-chopped fresh flat-leaf parsley leaves1. Cook asparagus and beans separately in a large saucepan of boiling water for 2

to 3 minutes or until bright green. Drain. Rinse under cold water. Remove to a large bowl. Toss gently to combine.

2. Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add hazelnuts, cranberries and garlic. Cook, stirring, for 1 to 2 minutes or until hazelnuts are heated through. Remove from heat. Stir in vinegar and parsley.

3. Place asparagus and beans on a platter. Spoon over dressing. Serve.

Cestinhas de wonton com abacate e tomate cereja – 36 unid Olive oil spray 36 Shanghai wonton wrappers 2 avocados, halved, stones removed, peeled, mashed 90g (1/3 cup) natural yoghurt 10-12 drops red Tabasco pepper sauce 1 x 250g punnet cherry tomatoes, coarsely chopped 1/2 small red onion, finely chopped 1/3 cup chopped fresh coriander

2 tbs fresh lemon juice1. Preheat oven to 190°C. Spray thirty-six 30ml (1 1/2-tbs) capacity mini muffin

pans with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and side. Bake for 8 minutes or until golden brown and crisp. Set aside in the pans to cool completely.

2. Meanwhile, place the avocado in a bowl. Add the yoghurt and stir to combine. Add the Tabasco sauce to taste. Combine the tomato, onion, coriander and lemon juice in a bowl. Season with salt and pepper.

3. Spoon the avocado mixture evenly among the wonton cups. Arrange on a serving platter. Top with the tomato mixture and serve immediately.

Salada de abacate, espinafre e nozes – 4 pes 1 1/2 tablespoons roughly chopped walnuts 200g baby spinach leaves 1 ripe avocado, peeled, stone removed, sliced juice of 1 lemon1. Place walnuts into a small frying pan. Cook over medium heat, shaking frying

pan often, for 3 to 4 minutes or until walnuts are golden and roasted. Remove from heat. 2. Arrange spinach and avocado on serving plates. Sprinkle over walnuts. Drizzle

with lemon juice. Season with salt and pepper and serve.

Salada de espinafre, laranja e macadâmia

Purê de batata doce com balsâmico – 4 pes 1kg orange sweet potato, peeled, diced 50g butter, chopped 50ml extra-virgin olive oil 1 tablespoon balsamic vinegar1. Cook sweet potato in a saucepan of boiling, salted water over medium-high heat

for 10 minutes or until tender. Drain in a colander. 2. Return sweet potato to warm saucepan. Shake saucepan over low heat for 30

seconds or until excess moisture evaporates. Remove from heat. 3. Using a potato masher, roughly mash sweet potato. Gradually add butter and oil.

Mash until smooth. Season with salt and pepper. Drizzle with vinegar. Serve

Aspargos com molho de pistache e limão

Salmão com ravioli de ricota e espinafre e molho pesto – 4 pes 1 x 625g pkt ricotta & spinach agnolotti 300ml thin cream 2 tbs bought basil pesto 200g smoked salmon, cut into thin strips Salt & freshly ground black pepper 2 tbs coarsely chopped fresh chives1. Cook the agnolotti in a large saucepan of salted boiling water following packet

directions or until al dente. Drain well. 2. Meanwhile, combine cream and pesto in a medium frying pan and bring to the

boil over medium-high heat. Reduce heat to medium-low and simmer, stirring, for 2-3 minutes or until sauce thickens.

3. Add pasta and salmon to the pesto mixture, and toss to combine. Taste and season with salt and pepper.

4. Spoon pasta among bowls. Sprinkle with chives and serve immediately.

Patê de salmão – 2 xíc. 200g pkt smoked salmon, flaked 1/2 cup (125g) mascarpone 1/3 cup (85g) whole-egg mayonnaise 2 green onions, trimmed, thinly sliced 1 tbs finely chopped dill 1 tbs lemon juice 2 tsp horseradish cream 1/2 tsp Dijon mustard1. Place the salmon in the bowl of a small food processor and process until almost

smooth. Transfer to a bowl. Add the mascarpone, mayonnaise, green onion, dill, lemon juice, horseradish and mustard and gently stir until well combined. Taste and season with salt and pepper.

2. Spoon salmon mixture evenly among two 1-cup (250ml) capacity ramekins or serving bowls and smooth the surface. Cover with plastic wrap and refrigerate for 3 hours to set and develop flavours.

3. Top with a sprig of dill

Risoni com salmão e hortelã – 4 pes 300g risoni 1 lemon, rind finely grated and juiced 1/3 cup extra virgin olive oil salt and pepper 415g can red salmon, drained, bones removed, broken into large chunks, 100g wild rocket 4 shallots, sliced, 1/3cup shredded fresh mint1. Cook 300g rissoni in a large saucepan of boiling water according to packet

instructions or until al dente. Drain well and return to the pan. 2. Combine 1 lemon, rind finely grated and juiced, and 1/3 cup extra virgin olive

oil. Season with salt and pepper. Set aside. 3. Toss 415g can red salmon, drained, bones removed, broken into large chunks,

100g wild rocket, 4 shallots, sliced, and 1/3 cup shredded fresh mint and lemon

Torta de salmão e alho-poró – 4 pes 50g butter, chopped 1 leek, trimmed, halved, washed, sliced 2 tablespoons plain flour 1 1/4 cups milk 1/3 cup grated smoked cheddar cheese 415g can pink salmon, drained, flaked 2 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten 1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. 2. Melt butter in a saucepan over medium heat. Add leek. Cook, stirring, for 6 to 8

minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk.

Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in cheese. Set aside to cool slightly. Add salmon. Stir to combine.

3. Cut 1 pastry sheet into a 16cm x 24cm rectangle. Cut remaining sheet into an 18cm x 24cm rectangle. Cut 12 slits in larger sheet, leaving a 2cm border.

4. Place smaller pastry sheet on prepared tray. Spread with salmon mixture, leaving a 3cm border. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Bake for 25 minutes or until golden.

Penne cremoso com frango e cheddar – 4 pes 375g dried penne pasta 1 bunch asparagus, trimmed, cut into 2cm lengths 1 tablespoon olive oil 2 (360g) chicken breast fillets, trimmed, thinly sliced 2 garlic cloves, crushed 1 medium brown onion, sliced 410g can cream of celery soup 1/2 cup frozen peas 1 cup grated low-fat cheddar cheese 1/4 cup finely chopped fresh flat-leaf parsley leaves1. Cook pasta in saucepan of boiling, salted water until tender, adding asparagus to

pan for the last 2 minutes of cooking. Drain. 2. Meanwhile, heat oil in a large frying pan over high heat. Add chicken, garlic,

and onion. Cook, stirring, for 3 to 4 minutes or until chicken is cooked through. 3. Add soup, 1/3 cup cold water and peas. Bring to the boil. Add pasta, cheese and

parsley. Cook, stirring, for 2 minutes or until cheese has melted. Serve

Cheesecake marmorizado de chocolate e laranja – 12 pes 250g plain sweet biscuits (such as Nice or Morning Coffee Biscuits) 125g butter, melted 500g cream cheese, softened 1 cup (215g) caster sugar 3 eggs 300g ctn sour cream 300ml thickened cream 1/4 cup (60ml) Grand Marnier 1 tbs finely grated orange rind 100g 70% cocoa dark chocolate, melted Glace orange slices, to serve (see notes)1. Preheat oven to 160°C. Line the base of a round 20cm (base measurement)

springform pan with baking paper. 2. Place the biscuits in the bowl of a food processor and process until they

resemble fine breadcrumbs. Add the butter and process until well combined. Place in the prepared pan and use a straight-sided glass to spread and press the biscuit mixture on the base and side. Place in the fridge for 30 minutes to chill.

3. Meanwhile, place the cream cheese and sugar in a food processor and process until smooth. Add the eggs, one at a time, processing well between each addition. Add the sour cream and thickened cream and process until combined. Pour evenly among two medium bowls. Add the Grand Marnier and orange rind to one portion and stir to combine. Add the chocolate to the remaining portion and stir to combine.

4. Pour half of the chocolate mixture in the prepared base. Pour half of the orange mixture over the top. Continue layering with remaining orange and chocolate portions. Use a bamboo skewer to gently swirl the mixtures to create a marbled pattern.

5. Bake for 45 minutes or until just set. Turn off the oven and set aside for 2 hours to cool (see note). Transfer to the fridge to chill completely. Top with glace orange slices, if desired. Cut into wedges to serve. Leaving the cheesecake to cool in an oven that has been turned off lets it cool gradually, which helps prevent cracking. To make glace orange, gently simmer orange slices in a pan of sugar syrup. Turn occasionally until the rind softens and becomes translucent.

Tarte tatin de pera e gengibre – 16 pes 2 cups firmly packed brown sugar 250g butter, melted, cooled 3 (600g) packham pears, peeled, cored, cut into 2cm slices 1 cup golden syrup 2 eggs 1 teaspoon bicarbonate of soda, sifted 2 1/2 cups plain flour, sifted 2 teaspoons ground ginger, sifted 1 teaspoon mixed spice, sifted 200g light sour cream1. Preheat oven to 160°C/140°C fan-forced. Lightly grease a 6cm-deep, 23cm

(base) square cake pan. Line base and sides with baking paper. 2. Sprinkle 1/2 cup sugar over base of prepared pan. Pour 1/3 cup butter over

sugar. Arrange pear slices in a single layer over butter and sugar. 3. Place remaining butter in a large bowl. Whisk in syrup, eggs, soda, flour, ground

ginger, mixed spice and remaining sugar. Stir in sour cream. Pour batter over pears. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean. Stand for 10 minutes. Turn out on to a platter. Serve

Curry de peixe do Sri Lanka – 4 pes 1 tablespoon peanut oil 2cm piece ginger, peeled, finely chopped 2 long green chillies, chopped 1 tablespoon hot curry powder 1/4 cup dried curry leaves 400ml can coconut milk 1 1/2 cups chicken or fish stock 700g firm white fish fillets (such as ling), chopped into 2cm cubes 2 limes, juiced warmed naan bread and lime wedges, to serve1. Heat oil in a wok or large saucepan over medium-low heat. Add ginger and

chillies. Cook, stirring often, for 2 to 3 minutes or until softened. Add curry powder and cook for 30 seconds or until aromatic.

2. Add curry leaves, coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes to allow flavours to develop.

3. Add fish and 2 tablespoons lime juice. Simmer for a further 2 minutes or until fish is cooked through

Gelatina de bloody mary com brandade de salmão defumado – 6 pes

4 leaves (20g) leaf gelatine* 700ml tomato juice 150ml vodka 1 lemon, juiced 1 tbs Worcestershire sauce 1 tsp Tabasco sauce Smoked salmon brandade 450g pontiac or desiree potatoes, peeled, diced 90ml extra virgin olive oil 2 tbs salted capers*, rinsed 2 garlic cloves, crushed 6 shallots (spring onions), roughly chopped 200g smoked salmon (off-cuts are fine) 2 tbs chopped fresh dill 2 tbs creme fraiche 40ml (2 tbs) lemon juice 1 baguette, sliced, toasted1. Place gelatine in a bowl of cold water for five minutes to soften. Place the

tomato juice in a pan on low and heat gently. 2. Squeeze the gelatine dry and add to tomato juice, stirring to dissolve. Remove

from the heat and add vodka, lemon juice and sauces. Set aside to cool, then divide between six moulds. Refrigerate for four hours until firm.

3. To make the salmon brandade, cook potatoes in boiling, salted water until tender. Drain and mash. Season. Cover to keep warm. Heat two tablespoons of the oil in a frying pan over medium heat. Add capers, garlic and shallots and fry gently for 1-2 minutes. Add remaining oil to the pan and heat through until just warm.

4. Place the potato mixture and salmon in a processor and whiz until combined. Leave some texture. (If you overdo it, it will become glutinous.) Stir in the dill, creme fraiche and lemon juice.

5. Briefly place moulds in warm water and turn out onto plates. Season and serve jelly with warm slices of baguette with brandade and vodka shots

Bolinhos de salmão e estragão – 4 pes bread crumbs, to coat 1 egg, lightly beaten 700g potatoes, peeled and chopped into 2cm cubes plain flour, to coat 1 tbs tarragon, chopped 1 clove garlic, crushed 400g cooked salmon, roughly flaked 2 green onions, finely chopped1. Steam potatoes for 10 minutes or until tender. Remove from heat, place in a

large bowl and mash roughly. Add salmon, tarragon, green onions, lemon rind, garlic, salt and pepper and stir until combined. Set aside for 5 minutes to cool.

2. Divide mixture into eight portions and roll into flat patty shapes. Dust cakes with flour, then dip into egg. To finish, press each cake into breadcrumbs, coating well. Repeat this process for each cake.

3. Place cakes on a tray and refrigerate for 10 minutes. 4. Coat a large non-stick frying pan with vegetable oil and place over medium heat.

Add salmon cakes and cook for 2 minutes on each side or until golden and crisp.

Salmão em crosta de ervas – 4 pes 2 slices multigrain bread, crumbed 1/4 cup fresh parsley, chopped 1/4 cup finely chopped chives 4 x 200g salmon fillets, skin on olive oil spray 2 tablespoons low-fat mayonnaise, to serve lemon wedges, to serve mixed salad leaves, to serve1. Preheat oven to 200°C. Line a baking tray with baking paper.

2. Combine breadcrumbs, parsley and chives in a bowl. Season both sides of salmon fillets. Press breadcrumb mixture onto flesh sides of salmon.

3. Place salmon, skin-side down, onto prepared baking tray. Spray with oil. Bake for 10 to 15 minutes or until golden and cooked through. Serve with mayonnaise, lemon wedges and salad.

Risoto de laranja, tomate e amêndoas com salmão – 4 pes 60ml (1/4 cup) olive oil 1 large brown onion, halved, thinly sliced 550g ripe tomatoes, cut into thin wedges 125ml (1/2 cup) fresh orange juice 2 x 250g pkts Sun Rice Risotto Base 375ml (1 1/2 cups) fish stock 125ml (1/2 cup) water 2 x 250g pkts frozen salmon fillets, thawed (see note) 60g (1/3 cup) almond kernels, halved 1/3 cup chopped fresh continental parsley1. Heat 2 tablespoons of oil in a large, deep frying pan over medium-high heat.

Add the onion and cook, stirring, for 3 minutes or until soft. Add the tomato and cook, stirring, for 1 minute. Add the orange juice. Cover and cook for 3 minutes or until the tomato softens. Stir in the rice, stock and water. Bring to a simmer. Cook, covered, for 6 minutes or until the rice is tender.

2. Meanwhile, heat the remaining oil in a large heavy-based frying pan over medium-high heat. Add the salmon and cook for 2 minutes each side for medium or until cooked to your liking.

3. Add the almonds and 2 tablespoons of the parsley to the risotto and stir until well combined. Divide the risotto among serving bowls. Top with the salmon. Sprinkle with the remaining parsley to serve. Replace the salmon with 2 large single chicken breast fillets, halved horizontally. In step 2, cook the chicken for 3-4 minutes each side or until cooked through. You can also use 4 small fresh salmon fillets.

Curry de frango verde tailandês – 4 pes 2 tbs sunflower oil 2 baby eggplants, halved lengthways, cut into 2cm pieces 2-3 tbs green curry paste (see related recipe), to taste 500g skinless chicken thigh fillets, cut into 3cm pieces 2 cups (500ml) coconut cream 2 cups (500ml) chicken stock 4 kaffir lime leaves (see note), roughly torn, plus

2 finely shredded leaves to garnish 125g fresh baby corn, halved lengthways 2 tbs fish sauce 1 tbs lime juice 2 tsp grated palm sugar (see note) Sliced red chilli & Thai basil (see note), to garnish Steamed jasmine rice, to serve1. Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-

4 minutes until golden. Set eggplant aside. 2. Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure

paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute

Fettuccine com salmão defumado – 4 pes 350g dried fettuccine 1 tbs olive oil 1 onion, chopped 2 garlic cloves, crushed 1 cup chicken stock 1 cup UHT thickened cream 2 tsp dried dill 1 tbs drained capers 200g smoked salmon, roughly chopped1. Cook 350g dried fettuccine in a large saucepan of boiling, salted water

according to packet instructions or until al dente. Drain and return the pasta to the pan. 2. Heat 1 tbs olive oil. Add 1 onion, chopped, and 2 garlic cloves, crushed, and

cook until soft. Stir in 1 cup chicken stock, 1 cup UHT thickened cream and 2 tsp dried dill, until thickened.

3. Add the cream sauce, 1 tbs drained capers and 200g smoked salmon, roughly chopped, to the pasta and toss until well combined. Serve fettuccine immediately.

Espetinho de frango com limão e alho servido com salada de lentilhas – 4 pes 700g chicken thigh fillets, trimmed, cut into 3cm pieces 1 tablespoon finely-grated lemon rind 2 teaspoons finely-chopped lemon thyme 2 garlic cloves, crushed 1/4 cup olive oil 150g butternut pumpkin, peeled, cut into 1cm pieces 400g can lentils, drained, rinsed 150g semi-dried tomatoes, roughly chopped 1/2 cup roughly-chopped fresh basil leaves 1/4 cup lemon juice lemon wedges, to serve1. Place chicken, lemon rind, thyme, garlic and 1 tablespoon of oil in a bowl. Toss

to combine. Cover and refrigerate for 30 minutes, if time permits. Thread chicken onto skewers.

2. Toss pumpkin in 2 teaspoons oil. Heat a greased barbecue plate or chargrill over medium-high heat. Cook skewers for 3 minutes each side. Add pumpkin. Cook for 2 to 3 minutes or until pumpkin is browned and chicken cooked through. Remove to a plate.

3. Place lentils, tomatoes, basil and pumpkin in a bowl. Add lemon juice and remaining oil. Toss gently to combine. Serve skewers with lentil mixture and lemon wedges. Soak wooden skewers in cold water for 30 minutes before using. This prevents them splintering and scorching during cooking.

Salmão cajun com couscous, iogurte e hortelã – 4 pes 100g chargrilled capsicum or chargrilled peppers in oil 500g skinless salmon fillets, cut into 4cm pieces 3 tsp Cajun spice mix 375ml (1 1/2 cups) chicken stock 290g (1 1/2 cups) couscous 1/4 cup chopped fresh mint 1/4 cup chopped fresh coriander 130g (1/2 cup) Greek-style natural yoghurt 2 tbs water 2 bunches broccolini, ends trimmed Lemon wedges, to serve Fresh coriander sprigs, to serve1. Drain the capsicum, reserving 2 tablespoons of oil. Coarsely chop. Combine the

salmon, 1 tablespoon of reserved oil and 2 teaspoons of spice mix in a bowl. Place the stock and remaining spice mix in a saucepan over medium heat. Bring to the boil. Add the couscous. Cover and set aside for 3 minutes or until the liquid is absorbed. Add the chopped capsicum and remaining reserved oil. Season with salt and pepper. Use a fork to separate the grains.

2. Meanwhile, combine the mint, chopped coriander, yoghurt and water in a small bowl. Season with salt and pepper. Heat a large non-stick frying pan on medium-high heat. Add the salmon. Cook for 3-4 minutes each side or until golden and almost cooked through.

3. Cook the broccolini in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Divide the couscous mixture and broccolini among serving dishes. Top with the salmon and yoghurt mixture. Serve with lemon wedges and coriander sprigs.

Espetinho de salmão com arroz e teriyaki – 4 pes 4 x 200g salmon fillet portions, skin and bones removed 1 tablespoon sesame oil 1/3 cup salt-reduced teriyaki sauce 1/2 cups brown rice 1 tablespoon toasted sesame seeds 4 green onions, cut into 4cm lengths 1 red capsicum, seeded and cut into 3cm pieces cooking oil spray1. Soak bamboo skewers in water for at least 30 minutes. 2. Cut the salmon into 3cm cubes. Place the sesame oil, 1 /4 cup of the teriyaki

sauce and salmon in a large bowl and mix until evenly coated. Cover and refrigerate for 15 minutes.

3. Meanwhile cook the rice according to packet instructions or until tender. Drain and stir through remaining teriyaki sauce and the sesame seeds. Cover and set aside.

4. Drain the skewers and thread the salmon onto them, alternating with length of green onion and capsicum.

5. Heat a large non-stick frying pan or barbecue hot plate over medium heat. Spray the skewers with oil spray and cook, in batches if necessary, until golden and cooked to your liking. Serve the skewers with the rice.

Quiche de batata doce e salmão – 4 pes 250g orange sweet potato, peeled, cut into 2cm pieces olive oil cooking spray 4 green onions, thinly sliced 1 garlic clove, crushed 2 cups baby spinach 3 sheets filo pastry 210g can red salmon, drained, skin and bones removed 1/2 cup low-fat feta cheese, crumbled 4 eggs 3/4 cup milk dressed salad leaves, to serve1. Preheat oven to 220°C. Line a baking tray with baking paper. Place sweet

potato, in a single layer, on tray. Spray with oil and season with salt and pepper. Roast for 20 minutes or until tender and golden.

2. Heat a non-stick frying pan over medium heat. Spray with oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat.

3. Reduce oven to 180°C. Spray a 20cm (base) round springform pan with oil. Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note).

4. Spoon sweet potato over pastry base. Spoon over spinach mixture. Place salmon in a bowl and flake with a fork. Spoon salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.

5. Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad. Lining with filo pastry: Working quickly, spray 1 sheet with oil (cover remaining sheets with damp tea towel). Fold in half to form a rectangle. Place in pan. Repeat with remaining sheets, layering crossways to completely cover side of pan

Bolinho aos dois salmões com maionese de limão confit – 4 pes 200g salmon fillet, skin removed, pin-boned 100g smoked salmon, chopped 500g mashed potato (from about 3 potatoes) 1 onion, coarsely grated 1 tbs chopped flat-leaf parsley leaves 1 tbs chopped chives 3 eggs 1 tbs whole-egg mayonnaise Sunflower oil, to shallow-fry 1/3 cup (50g) plain flour 6 cups (420g) fine fresh white breadcrumbs

Salad leaves and lemon wedges, to serve Preserved-lemon mayonnaise 100ml whole-egg mayonnaise 150ml creme fraiche or sour cream 1/4 preserved lemon*, flesh and pith discarded, rind finely chopped 1 tbs finely chopped chives (optional)1. Line a baking tray with baking paper. 2. Cook the salmon fillet in a bamboo or metal steamer over a pan of boiling water

for 6 minutes, or until the salmon is just cooked through. 3. Place the salmon fillet in a bowl and flake with a fork. Add the smoked salmon,

potato, onion, parsley, chives, 1 egg and mayonnaise. Season to taste with sea salt and freshly ground pepper, then mash together using a potato masher. Form the mixture into 8 round balls, flatten slightly into patties, then place on the tray and chill while you prepare the mayonnaise.

4. For the preserved-lemon mayonnaise, mix together the mayonnaise, creme fraiche or sour cream, lemon and chives, then cover and chill until ready to serve.

5. Pour 3-4cm of oil into a large, deep frypan and heat over medium-high heat. Test the temperature with a cube of bread - it will turn golden in 30 seconds when the oil is hot enough.

6. Meanwhile, spread the flour and breadcrumbs on two separate sheets of baking paper. Beat the remaining 2 eggs in a small bowl. Dip the salmon fishcakes first in the flour, then into the beaten egg, and finally coat generously in the breadcrumbs.

7. Shallow-fry the fishcakes, in 2 batches, until crisp and golden. Serve on a bed of salad leaves, drizzled with the preserved-lemon mayonnaise and with lemon wedges to squeeze

Farfalle com salmão, limão confit e alcaparras – 4 pes 2 tbs olive oil 90g (1/2 cup) drained capers 2 garlic cloves, crushed 1 whole (about 140g) preserved lemon 400g farfalle pasta 250g sugar snap peas, topped 4 (about 200g each) salmon steaks, skin removed Salt & freshly ground black pepper 1 bunch dill, leaves picked 1 tbs extra virgin olive oil1. Heat half the olive oil in a large, heavy-based non-stick frying pan over medium-

high heat. Add capers and cook, stirring, for 6-8 mins or until slightly crisp. Add garlic and cook, stirring, for 1 minute or until aromatic. Transfer to a plate and set aside. Use a small sharp knife to cut the flesh away from the lemon rind. Discard flesh and remove white pith from rind. Rinse rind under cold running water and chop.

2. Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 mins, for 10-12 mins or until the pasta is al dente and sugar snap peas are bright green and tender crisp.

3. Meanwhile, brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper. Heat frying pan over medium-high heat. Add salmon and cook for 3-4 mins each side for medium-rare or until cooked to your

liking. Transfer to a plate and set aside for 5 mins to cool slightly. Use a fork to flake salmon into large pieces.

4. Drain pasta and return to pan. Add caper mixture, preserved lemon, dill and extra virgin olive oil. Toss well to combine. Add salmon and toss gently to combine. Taste and season with pepper. Divide among serving bowls and serve

Paella – 10 pes 1 chorizo sausage, thinly sliced diagonally 5 chicken thigh fillets, cut in half crossways 10 green tiger prawns, peeled leaving heads and tails intact, deveined 1 brown onion, coarsely chopped 440g (2 cups) arborio rice 2 tsp smoked paprika 1/2 tsp saffron strands 1.25L (5 cups) chicken stock 1 small ripe tomato, coarsely chopped 2 tbs chopped fresh continental parsley (optional)1. Heat a large frying pan or paella pan over medium-high heat. Add the chorizo

and cook for 1 minute each side. Transfer to a heatproof bowl. Add the chicken and cook for 3-4 minutes each side or until golden. Transfer to the bowl with the onion. Add the prawns and cook, turning occasionally, for 2 minutes or until the prawns just change colour. Transfer to a separate bowl.

2. Add the onion to the pan and cook, stirring, for 5 minutes or until soft. Add the rice, paprika and saffron and cook, stirring, for 1 minute. Stir in 500ml (2 cups) of stock. Bring to the boil. Arrange the chorizo and chicken on top of the rice mixture.

3. Reduce heat to low. Cook, without stirring, for 20 minutes or until liquid is almost absorbed. Add the prawns, tomato and remaining stock. Cook for 5 minutes or until liquid is absorbed. Sprinkle with parsley. You can prepare this recipe to the end of step 1 up to 2 hours ahead. Store in the fridge. Continue from step 2, 40 minutes before serving.

Curry panang de carne, vagem e couve-flor – 4 pes 1 1/2 tablespoons oil 500g beef stir-fry strips 1 onion, cut into wedges 1/4 cup (3 tablespoons) store-bought panang curry paste 1 cup (250ml) low-fat coconut milk 1/2 cup (125ml) water 2 tablespoons sweet chilli sauce 3 teaspoons fish sauce 250g cauliflower flowerets 100g green beans, cut into 5cm lengths 2 teaspoons lime juice steamed rice, to serve1. Heat half the oil in a large deep non-stick frying pan over high heat. Cook the

meat, in batches, for 2 to 3 minutes minutes, until browned. Remove from heat. 2. Heat remaining oil. Add onion and cook for 2-3 minutes until just tender. Add

curry paste, coconut milk, water, sweet chilli sauce, fish sauce and cauliflower. Simmer over medium low-heat for 8-10 minutes. Add beans.

3. Return all of the meat to the pan and cook for a further 5 minutes. Stir through lime juice and serve with rice

Salmão marroquino com purê de batata, creamcheese, poró e alho – 4 pes 1 tbs olive oil 1 leek, white part only, finely sliced 2 cloves garlic, crushed 1kg potatoes, steamed 100g light cream cheese 3/4 cup (180ml) milk 4 x 200g Atlantic salmon fillets 1 tbs Moroccan seasoning Olive oil spray 100g baby spinach leaves1. Heat oil in a saucepan over medium heat. Add leek and cook for 3 mins, then

add garlic and cook for 1 min. 2. Transfer to a food processor with cooked potatoes, cream cheese and milk.

Process until smooth and season to taste. Return to the saucepan and keep warm. 3. Heat a chargrill pan or BBQ over a medium heat. Lightly sprinkle salmon fillets

with seasoning. Spray with olive oil spray and cook for 3-4 mins on each side for medium, or until cooked to your liking. Serve salmon on a bed of mashed potato and baby spinach leaves.

Filé de salmão com molho de tomate e milho – 4 pes 2 small tomatoes, cut into 1cm cubes 1/2 small red onion, finely chopped 1/2 cup feta-stuffed green olives, sliced 1 tablespoon red wine vinegar 1 garlic clove, crushed 4 x 200g Atlantic salmon fillets, skin removed 1 corn cob, husk removed olive oil cooking spray 20cm piece Turkish bread, split mixed green salad leaves, to serve1. Combine tomatoes, onion, olives, vinegar and garlic in a small bowl. Season

with salt and pepper. Cover. Refrigerate. 2. Preheat barbecue grill on medium-high heat. Lightly spray salmon and corn with

oil. Season with salt and pepper. 3. Barbecue corn for 5 to 7 minutes, turning, or until kernels are lightly charred and

tender. Remove from heat. Wrap in foil to keep warm. Barbecue salmon for 3 to 4 minutes each side or until cooked to your liking. Set aside. Cook bread for 1 minute each side or until warmed through.

4. Remove corn kernels from cob. Stir into tomato salsa. Cut bread into 4. Place a piece of salmon onto each serving plate. Top with tomato salsa. Serve with bread and salad leaves

Quiche de salmão e camembert – 6 pes 185ml (3/4 cup) pouring cream 3 eggs 2 tbs chopped fresh dill

100g sliced smoked salmon 100g chilled camembert, thinly sliced Mixed salad leaves, to serve Shortcrust pastry 225g (1 1/2 cups) plain flour 150g butter, at room temperature, chopped 2-3 tbs iced water1. To make the pastry, sift the flour into a medium bowl. Use your fingertips to rub

the butter into the flour until the mixture resembles fine breadcrumbs. Add the water and use a round-bladed knife in a cutting motion to mix until the mixture begins to hold together. Use your hands to bring the dough together in the bowl.

2. Turn the pastry onto a lightly floured surface and use your fingertips to gently knead until just smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

3. Roll out the pastry between 2 sheets of non-stick baking paper to a 28cm disc. Line a 22cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Use a fork to lightly prick the base all over. Place in the fridge for 15 minutes to rest.

4. Preheat oven to 190°C. Place the tart tin on a baking tray. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 180°C.

5. Whisk together the cream, eggs and dill in a large jug. Season with salt and pepper.

6. Arrange the smoked salmon and camembert evenly over the base of the quiche. Carefully pour the egg mixture into the quiche shell. Bake in oven for 35-40 minutes or until the filling is golden and just set in the centre. (To freeze, see note.)

7. Cut the quiche into wedges and serve with mixed salad leaves. To freeze: Make the quiche to the end of step 6. Set aside to cool. Remove the quiche from the tin and wrap in 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to 3 months. To thaw: Place the quiche in the fridge overnight or until thawed. To reheat: Preheat oven to 190°C. Line a baking tray with foil. Unwrap the quiche and discard the plastic wrap. Place quiche on the lined tray and cover with foil. Bake in oven for 25 minutes. Uncover and bake for a further 10-15 minutes or until heated through. Continue from step 7.

Salmão e camarão em molho de coco e especiarias – 4 pes 2 tbs sunflower oil 2 tbs laksa paste 400ml can coconut milk 1/2 cup (125ml) chicken stock 1 tbs brown sugar 4 kaffir lime leaves (see note) 4 x 125g salmon fillets 400g cooked prawns, peeled (tails intact), deveined 2 tbs lime juice 2 tbs fish sauce

100g snow peas, blanched in boiling water for 2 minutes, drained Coriander leaves, to garnish1. Heat 1 tbs oil in a wok or large, deep frypan over medium-high heat. Add paste

and stir for 30 seconds. Add coconut milk, stock, sugar and lime leaves. Simmer for 5 minutes.

2. Meanwhile, heat remaining oil in a non-stick frypan over medium-high heat. Season fish. Fry for 1-2 minutes each side until cooked but still pink in the centre. Set aside. Add prawns to pan and heat through for 1 minute.

3. Add juice and sauce to broth, then remove from heat. Divide seafood and snow peas among shallow bowls, pour over broth and top with coriander. Quick starter: Serve vodka martinis with a bowl of mixed nuts that have been quickly fried in a little chilli oil and soy sauce. Quick dessert: Drizzle tropical fruit with a sugar syrup infused with ginger and lemongrass

Fettuccine de frango com funcho e limão – 4 pes 375g dried fettuccine pasta 2 tbs olive oil 500g chicken mince 1 x 400g fennel bulb, trimmed, quartered, finely chopped 1 zucchini, ends trimmed, thinly sliced 1 garlic clove, crushed 1 x 300ml ctn thickened cream 2 tbs chopped fresh continental parsley 60g (3/4 cup) finely grated parmesan 2 tbs fresh lemon juice1. Cook the pasta in a large saucepan of salted boiling water following packet

directions or until al dente. Drain. 2. Meanwhile, heat the oil in a frying pan over medium-high heat. Add the mince.

Season with salt and pepper. Cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until light golden. Add the fennel, zucchini and garlic. Cook for 2 minutes or until the vegetables start to soften.

3. Add the cream, parsley and 40g (1/2 cup) of the parmesan. Cook for 2 minutes or until mixture comes to the boil. Add the pasta and lemon juice. Toss to combine. Divide among serving bowls. Top with remaining parmesan to serve.

Remove and discard any tough outer layers from the fennel before slicing. Rigatoni with peas, fennel, lemon & sage: Omit chicken. Replace the

fettuccine with rigatoni. Add 150g (1 cup) frozen peas with the fennel in step 2. Add 1 tbs chopped sage with the parsley in step 3. Pork, fennel & lemon fettuccine: Replace the chicken mince with pork mince. Add 2 tomatoes, finely chopped, to the sauce at the end of step 2. Add 2 tsp chopped fresh rosemary with the parsley in step

Linguine com camarão, tomate, funcho e pimenta – 4 pes 1 lemon 2 tbs fresh lemon juice 2 baby fennel bulbs 400g dried linguine pasta 1 tbs extra virgin olive oil 20 green prawns, peeled leaving tails intact, deveined (see tip) 2 garlic cloves, thinly sliced

1/4-1/2 tsp dried chilli flakes 4 tomatoes, coarsely chopped1. Use a zester to remove rind from the lemon. (Alternatively, use a vegetable

peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.)

2. Add half the lemon juice to a bowl of iced water. Trim fennel, reserving 1/2 cup of the fronds. Place reserved fronds in the bowl of iced water. Use a vegetable peeler to slice the fennel lengthways into thin strips. Add to the bowl.

3. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

4. Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the prawns and cook for 2 minutes each side. Add the garlic and chilli and cook, stirring, for 2 minutes or until aromatic and the prawns curl and change colour.

5. Drain the fennel mixture, reserving 2 tablespoons of fronds. Add the lemon rind, fennel mixture, prawn mixture, tomato, remaining lemon juice and oil to the pasta. Season with salt and pepper. Toss until well combined.

6. Divide the pasta mixture among serving bowls. Sprinkle with the reserved fronds to serve. Variation: For Linguine with prawns, zucchini, fennel & ricotta, omit the dried chilli flakes and tomatoes. Add 2 zucchini, peeled into ribbons, to the pasta in the last 1 minute of cooking. Add 200g fresh ricotta, crumbled, to the pasta mixture in step 5. Baby fennel: Crisp fennel adds crunch and a lovely aniseed flavour to this pasta dish, while the feathery fronds are a pretty garnish. To devein peeled green prawns without cutting along the back, pull the vein through the opening at the head end to remove.

Couscous com ervas e pistache – 4 pes 1 1/2 cups couscous 1 1/2 cups boiling water 1/2 cup chopped fresh mint leaves 1/2 cup chopped fresh coriander leaves 1 cup chopped fresh flat-leaf parsley leaves 1 small red onion, finely chopped 1 cup pistachio kernels, toasted 2 tablespoons olive oil 1/4 cup orange juice1. Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5

minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes. Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve with grilled white fish or chicken.

Petit fours de coco e chocolate – 20 unid 2 cups desiccated coconut 1/2 cup caster sugar 2 egg whites 1/3 cup finely chopped dark chocolate1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place

desiccated coconut, caster sugar, egg whites and dark chocolate in a bowl and mix well until combined. Roll level tablespoonfuls of the coconut mixture into balls, and place on the lined tray. Bake for 10 minutes or until light golden. Set aside to cool completely before serving

Bolo de coco e limão – 6 pes 125g unsalted softened butter 1 cup caster sugar 1 tablespoon finely grated lemon rind 1 tablespoon finely grated lime rind 2 lightly beaten eggs, 1 cup sifted self-raising flour 3/4 cup desiccated coconut 1 cup milk icing sugar, for dusting Greek-style yoghurt, to serve1. Preheat oven to 180°C. Lightly grease and line a 10x20cm loaf pan. Place butter

and caster sugar in a large bowl and beat with electric beater until light and creamy. Add lemon rind and lime rind. Add eggs, one at a time, beating between each addition until the mixture is well combined. Fold flour and desiccated coconut into the mixture, alternating with milk, until just combined. Spoon the mixture into the lined pan and smooth the surface. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Dust with icing sugar. Serve cake warm or at room temperature, with yoghurt

Carpaccio de salmão com molho de wasabi – 2 pes 1 (about 250g) salmon fillet, skin and bones removed 2 tsp salted baby capers, rinsed Baby rocket leaves, to serve Watercress sprigs, washed, dried, to serve Lime wedges, to serve Toasted baguette slices, to serve Wasabi dressing 2 tsp light soy sauce 2 tsp rice vinegar 2 tsp peanut oil 2 tsp fresh lime juice 1 tsp wasabi paste 2 tbs finely chopped fresh chives Salt & freshly ground black pepper1. Wrap the salmon in plastic wrap and place in the freezer for 3 hours or until just

frozen. To make wasabi dressing, whisk together the soy sauce, vinegar, oil, lime juice, wasabi paste and chives in a bowl. Season with salt and pepper. Slice salmon into paper-thin slices. Arrange on plates. Sprinkle with capers, rocket and watercress. Drizzle with dressing and serve with lime wedges and baguette slices

Roulade de salmão com molho de siri – 6 pes 6 (about 120g each) skinless salmon fillets, pin-boned 3 tbs (1/4 cup) plain flour, plus 2 tsp extra for sauce 1 tbs sweet paprika 1 tbs dried thyme 2 tbs extra virgin olive oil 2 cups grape tomatoes, halved 1/2 tsp cayenne pepper 150ml dry white wine

1 cup (250ml) thick cream 250g fresh crabmeat 2 tbs basil leaves, finely sliced, plus extra leaves to garnish1. To make the roulades, cut each fillet through the centre horizontally, nearly

cutting through to the end, but stopping short so you have one long strip of fish. 2. Starting at one end, roll each fillet into a neat round, then secure with a

toothpick. 3. Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up. 4. Preheat oven to 160°C. 5. Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1

teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other fl at side, then place on a tray in the oven for 5 minutes until just cooked.

6. Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.

7. Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad

Ravioli de salmão com molho de tomate fresco – 4 pes 4 (about 140g each) ripe tomatoes, quartered, deseeded 1/3 cup finely chopped fresh chives 60ml (1/4 cup) olive oil 1 garlic clove, crushed Salt & freshly ground black pepper 24 fresh flour wonton wrappers 2 (about 400g) salmon fillets, skin removed, cut into 4cm cubes Chopped fresh chives, extra, to garnish 2 witlof, bases trimmed, leaves separated, halved lengthways1. Line a baking tray with paper towel. Place tomato, 1/4 cup of the chives, oil and

garlic in bowl of a food processor and process until coarsely chopped. Season with salt and pepper. Set aside.

2. Place half the wonton wrappers on a clean surface. Divide the salmon among wrappers. Sprinkle with the remaining chives and season with salt and pepper. Use a pastry brush to brush edges of wrappers with a little warm water. Top with remaining wrappers and pinch the edges together to enclose filling.

3. Bring a saucepan of salted water to the boil over high heat. Turn off heat. Add the ravioli and stand for 3 minutes or until the salmon is cooked. Transfer to the prepared tray to drain.

4. Spoon ravioli among serving plates. Spoon over the tomato sauce and sprinkle with extra chives. Serve with witlof

Brownie de chocolate branco e cerejas 185g white chocolate 150g chopped unsalted butter 1 cup caster sugar

1 1/4 cups plain flour 1/2 teaspoon baking powder 3 lightly beaten eggs 100g roughly chopped glace cherries 1. Preheat oven to 170°C. Grease and line a 20cm (base measurement) square cake

pan with non-stick baking paper. Place chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth, then set aside to cool. Place caster sugar, flour and baking powder in a large bowl. Make a well in the centre and add eggs and the chocolate mixture. Fold in glace cherries until just combined. Spoon the mixture into the prepared pan. Bake for 30-35 minutes or until a skewer inserted into the centre come out slightly sticky. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Slice and wrap to present as gifts.

Salmão ao molho de manga e pimenta – 4 pes 1 tbs olive oil 4 (about 220g each) skinless salmon fillets 2 ripe mangoes, cheeks removed, peeled, finely chopped 1 long fresh red chilli, halved, deseeded, thinly sliced 2 tbs chopped fresh coriander 1 tbs fresh lime juice 1 bunch asparagus, woody ends trimmed 1. Heat oil in a non-stick frying pan over medium-high heat. Season salmon with

salt and pepper. Cook for 3-4 minutes each side or until just cooked through. 2. Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste

and season with salt and pepper. 3. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright

green and tender crisp. 4. Divide the salmon among serving plates. Top with asparagus and salsa

Couscous com limão, azeitona e salsinha – 4 pes 1 1/2 cups couscous 1 1/2 cups boiling water 1 cup stuffed green olives, chopped 1 cup chopped fresh flat-leaf parsley leaves 1 tablespoon olive oil 2 teaspoons finely grated lemon rind 1/4 cup lemon juice1. Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5

minutes or until water is absorbed. Stir with a fork to separate grains. Add olives, parsley, oil, lemon rind and juice to couscous. Season with pepper. Toss to combine. Serve with chicken or vegetarian tagine

Salmão ao molho tailandês – 4 pes 250g packet rice stick noodles 1/3 cup (80ml) sweet chilli sauce, plus extra to serve 1/2 cup (125ml) lime juice 1 tbs fish sauce 2 tbs finely chopped coriander leaves, plus extra leaves to garnish 1/2 cup finely chopped mint leaves

1 tsp grated ginger 1 tsp grated garlic 4 x 150g skinless salmon fillets 1 tbs vegetable oil Chopped peanuts and finely sliced red chilli, to garnish1. Place noodles in a bowl, cover with boiling water. Soak for 5 minutes. 2. Place sweet chilli, lime juice, fish sauce, herbs, garlic and ginger in a bowl with

1/2 cup (125ml) warm water. Stir to combine. 3. Heat a chargrill or barbecue to high. Brush salmon with oil and cook for 2

minutes each side or until just cooked through. 4. Drain and rinse noodles, toss with half the dressing. Place on plates, top with

salmon and pour over remaining dressing. Garnish with extra coriander, peanuts and chilli

Salmão com abóbora, tomate e especiarias – 4 pes 1/3 cup (80ml) extra virgin olive oil 2 cloves garlic, finely chopped 2 celery stalks, trimmed, thinly sliced 1/3 cup (55g) blanched whole almonds 1 tsp ground cumin 1 tsp sweet paprika 800g jap pumpkin, peeled, seeded, cut into 2cm pieces 400g can chopped tomatoes 4 x 175g pieces salmon or ocean trout fillet, skinned 1/3 cup coarsely chopped coriander leaves 1. Heat 1/4 cup oil in a large saucepan over medium heat. Add garlic, celery and

almonds. Cook, stirring often, for 3 minutes or until vegetables are beginning to soften. Add spices. Cook, stirring, for 1 minute or until fragrant.

2. Add pumpkin to pan. Stir to coat, then add tomatoes and 1/2 cup water. Season to taste with salt and pepper. Bring to the boil. Reduce heat to low-medium. Cover. Simmer, stirring occasionally, for 10 minutes or until pumpkin is tender.

3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add salmon. Season to taste, then cook for 4-5 minutes, turning once, or until pale golden and cooked to your liking.

4. Divide pumpkin mixture among plates. Sprinkle with coriander then top with salmon. Serve with lemon wedges

Massa seca com salmão, dill e tomate semi-seco – 4 pes 400g dried pasta 1 1/2 tablespoons cornflour 375ml can Carnation Light & Creamy Evaporated Milk 1 lemon, rind grated 410g can red salmon, drained, flaked 2/3 cup semi-dried tomatoes, chopped 2 tablespoons dill, chopped lemon wedges, to serve1. Cook pasta in a large saucepan of boiling salted water, following packet

directions, until just tender. 2. Blend cornflour and 2 tablespoons of milk to a smooth paste. Add remaining

milk, and salt and pepper.

3. Drain pasta. Set aside. Return saucepan to stove over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Add pasta, lemon rind, salmon, tomatoes and dill. Toss over low heat until well combined. Season with pepper. Serve with lemon wedges

Bisque de camarão e salmão – 8 pes 1 tbs olive oil 8 large green prawns, peeled, deveined, heads and shells reserved 1 brown onion, finely chopped 1 small carrot, finely chopped 1 celery stick, finely chopped 3 large garlic cloves, chopped 1 bay leaf 1L (4 cups) water 80ml (1/3 cup) dry white wine 55g (1/4 cup) medium-grain rice 1 50g sachet tomato paste Pinch of saffron threads 375ml (1 1/2 cups) water, extra Salt & freshly ground black pepper 8 Tasmanian scallops, deveined 1250g piece Atlantic salmon fillet, skinned, cut into 2cm pieces 4 sprigs fresh thyme, leaves picked garlic baguette 20g (1 tbs) light Dairy Soft (Devondale brand) 2 large garlic cloves, crushed Salt & freshly ground black pepper 1 30cm baguette, cut into 2cm-thick slices1. Heat the oil in a large saucepan over medium heat. Add the reserved prawn

heads and shells, and cook, stirring, for 4-5 minutes or until the shells are browned (the shells will pop and crackle loudly).

2. Add the onion, carrot, celery, garlic and bay leaf, and cook, stirring often, for 5 minutes or until the onion is soft.

3. Discard the prawn heads. Add the water, wine, rice, tomato paste and saffron to the pan, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes or until the rice and vegetables are tender. Set aside to cool for 10 minutes.

4. Transfer the mixture to a blender (shells included) and blend until very smooth. Strain through a coarse sieve into a clean saucepan. Stir in the extra water. Taste and season with salt and pepper.

5. To make the garlic baguette, preheat grill on medium-high. Combine the Dairy Soft, garlic, salt and pepper in a small bowl. Spread the mixture thinly over the baguette slices. Place slices on a baking tray and cook under preheated grill for 2-3 minutes or until golden.

6. Meanwhile, bring bisque to a simmer over medium heat and add prawns, scallops and salmon pieces. Cook, uncovered, for 3-4 minutes or until seafood is just cooked. Ladle into serving bowls, sprinkle with the thyme leaves and serve immediately accompanied by the garlic baguette.

Torta de frutos do mar – 4 pes

750g salmon fillet, cut into 3cm cubes 500g uncooked prawns, shelled, head and tails removed 40g unsalted butter 1 leek, white part only, sliced into rings 1 carrot, peeled and chopped 2 washed potatoes (300g), peeled and cut into 2cm cubes 2 tablespoons plain flour 2 cups milk 3/4 cup (180ml) fish stock 1/3 cup (80ml) white wine 1/3 cup chopped flat-leaf parsley salt and cracked black pepper 3 sheets ready rolled puff pastry, thawed 1 egg, lightly beaten1. Preheat oven to 200°C. Heat a large saucepan of water over medium heat. When

simmering, add fish and prawns, and cook for 1-2 minutes or until lightly poached. Remove with a slotted spoon and drain on paper towel.

2. Melt butter in a large saucepan over medium heat. Add leek, carrot and potato, and cook for 3-4 minutes or until just tender. Add flour and cook, stirring, for 2 minutes or until golden and bubbly. Gradually add combined milk, stock and wine, stirring the mixture constantly with a wooden spoon to avoid lumps forming.

3. Simmer sauce for 2-3 minutes until thickened. Add fish and prawns, and cook for another minute. Stir through parsley, salt and pepper. Remove from heat and cool for 10 minutes.

4. Spoon the cooled filling mixture into four 2-cup capacity ovenproof dishes. Cut the pastry sheets into rounds using a 4cm-diameter biscuit cutter. Gently press edge of pastry rounds onto rim of pie dish until rim is covered, taking care not to press pastry into filling. Working from the outer edge towards the centre, carefully arrange pastry rounds over filling, without pressing down, until pie is covered. (You'll need about 15 rounds for each pie.) Brush with egg. Repeat process for remainder pie dishes. Bake for 15 minutes or until golden and puffed on top. It's best to cool the filling a little before covering with pastry, otherwise the pastry can 'melt' and won't rise and puff properly.

Pasta com salmão, aspargos, gergelim e pimenta – 4 pes 375g dried linguini pasta 2 bunches asparagus, woody ends trimmed, cut into 3 equal lengths diagonally 40g (1/4 cup) sesame seeds 2 (about 200g each, 2cm thick) boneless skinless salmon steaks 1 small red onion, halved, finely chopped 1 garlic clove, crushed 2 fresh red birdseye chillies (or to taste), finely chopped 1 1/2 tbs coarsely chopped fresh dill 2 tbs fresh lemon juice 2 tbs drained coarsely chopped capers

Salt & freshly ground black pepper Lemon wedges, to serve1. Cook the pasta in a large saucepan of salted boiling water following packet

directions until al dente. Add the asparagus in the last 3 minutes of cooking. Drain. Return to the pan.

2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until toasted. Transfer to a bowl.

3. Heat the pan over medium-high heat. Add salmon and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a chopping board. Use 2 forks to coarsely flake. Add to pasta.

4. Add the onion, garlic, chilli, dill, lemon juice and capers to pasta mixture, and gently toss until combined. Season with salt and pepper.

5. Divide pasta among serving bowls and sprinkle with sesame seeds. Serve immediately with lemon wedges. Microwave tip: Place the sesame seeds in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2 minutes or until toasted.

Molho de cogumelos – 1 ½ xíc 30g butter 1 medium brown onion, finely chopped 1 garlic clove, crushed 200g Swiss brown mushrooms, thinly sliced 1/2 cup dry white wine 300ml pure cream1. Melt butter in a frying pan over medium heat. Add onion. Cook, stirring, for 5

minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 3 to 4 minutes or until softened.

2. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 2 to 3 minutes. Stir in cream. Bring to the boil. Simmer for 10 minutes or until reduced by half. Season with salt and pepper. Serve with grilled chicken breast or steak

Molho de hortelã para cordeiro – 1 xíc 1/2 cup apple cider vinegar 1/4 cup caster sugar 2/3 cup finely chopped fresh mint leaves1. Place vinegar, sugar and 1/2 cup cold water in a small saucepan over medium

heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer, for 10 minutes or until slightly thickened. Remove from heat. Add mint. Stir to combine. Cool to room temperature. Serve with roast leg of lamb, lamb chops or steamed peas

Frango assado com orégano fresco – 4 pes 1/4 cup plain flour 2 teaspoons smoked paprika 1.5kg chicken pieces, such as drumsticks and thigh cutlets 2 tablespoons olive oil 1 lemon, cut into 4 wedges 1 large red onion, cut into 8 wedges 8 garlic cloves, unpeeled

4 fresh oregano sprigs 1 1/2 cups chicken stock fresh oregano leaves, to serve1. Preheat oven to 180°C/160°C fan-forced. Place flour and paprika in a bowl.

Season with salt and pepper. Add chicken. Toss to coat. 2. Heat half the oil in a heavy-based, flameproof baking dish over high heat. Add

half the chicken. Cook for 3 to 4 minutes or until browned all over. Transfer to a plate. Repeat with remaining oil and chicken. Return chicken to dish. Add lemon, onion, garlic, oregano and stock. Bake for 45 minutes or until chicken is cooked through.

3. Transfer chicken to a plate. Place dish over medium heat. Cook for 5 minutes or until sauce thickens. Remove oregano sprigs. Serve topped with oregano leaves

Penne com atum, laranja e alho-poró – 4 pes 3 slices white bread, torn 1 tbs finely grated orange rind 1 cup chopped fresh continental parsley 40g (1/2 cup) coarsely grated parmesan 250g dried penne pasta 35g (1/4 cup) cornflour 250ml (1 cup) chicken stock 125ml (1/2 cup) white wine 80ml (1/3 cup) fresh orange juice 1 tbs olive oil 1 leek, ends trimmed, thinly sliced 1 x 425g can tuna in springwater, drained, flaked White sauce 40g fat-reduced dairy spread 40g (1/4 cup) plain flour 500ml (2 cups) reduced-fat milk 130g (1/2 cup) reduced-fat natural yoghurt 40g (1/2 cup) coarsely grated reduced-fat cheddar1. Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the

parmesan in the bowl of a food processor and process until coarsely chopped. 2. Cook the pasta following packet directions. Drain. 3. Meanwhile, to make the white sauce, melt the dairy spread in a saucepan over

medium heat. Stir in the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly with a wooden spoon, until sauce boils and thickens. Remove from heat. Stir in yoghurt and cheddar.

4. Place the cornflour in a jug. Gradually stir in the stock, wine and orange juice. 5. Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring

occasionally, for 4 minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.

6. Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to a 1.5L (6-cup capacity) ovenproof dish. Top with the breadcrumb

Laranjas ao amaretto com mascarpone de baunilha – 6 pes 1 vanilla bean, split, seeds scraped 250g mascarpone cheese 1/2 cup (125ml) amaretto liqueur (see note), plus 1 tbs extra for the mascarpone 6 seedless oranges (such as navels), scrubbed 1 1/4 cups (275g) caster sugar1. Combine vanilla seeds, mascarpone and 1 tablespoon amaretto in a bowl. Cover

and chill while you prepare the oranges. 2. Trim the ends off the oranges, then using a peeler, carefully pare orange rind,

being sure not to remove any of the white pith with the rind. Stack little piles of the pared rind strips on top of one another (about 4 at a time) and using a sharp knife, cut lengthways into very thin strips. Set aside.

3. Using a sharp knife, remove and discard the white pith from the oranges. Slice each orange across into 1cm-thick rounds, then stack the slices to reform their original shape and place on a large serving platter.

4. Bring a small saucepan of water to the boil. Add rind and simmer for 1 minute, drain, then repeat process to remove the bitterness. Place the sugar and 1/2 cup (125ml) water in a saucepan over low heat. Stir to dissolve the sugar, then increase the heat to medium-high and simmer for 5 minutes or until slightly syrupy. Add the blanched orange zest and cook for 3 minutes, then add the 1/2 cup (125ml) amaretto. Cool completely.

5. To serve, remove the candied rind from the syrup and pile on top of the oranges. Pour over the syrup and serve with the vanilla mascarpone.

Risoni com salmão defumado, ervilhas e molho de coentro – 4 pes 400g risoni pasta (orzo) 1 cup (120g) frozen peas Zest and juice of 1 lemon 1 tbs olive oil 1/2 tsp mild paprika 2 tbs toasted pine nuts 6 spring onions, thinly sliced 1/2 cup coriander leaves, chopped 4 (2 x 175g packs) hot-smoked salmon portions (see note) Coriander mojo 1 small green capsicum, roughly chopped 1/2 cup flat-leaf parsley leaves 1/2 cup coriander leaves 1/2 cup long green chilli, seeds removed, chopped 1 garlic clove 2 tsp white wine vinegar 2 tbs olive oil1. Cooke the risoni in a large saucepan of boiling water according to packet

instructions. Add the peas to the pan for the final 3 minutes of cooking time. Rinse the pasta and peas under cold water, then drain well and place in a large bowl.

2. While the pasta is cooking, blend all the mojo ingredients in a blender until smooth. Season well with salt and pepper.

3. Stir a third of the mojo into the pasta with the lemon zest and juice, oil, paprika, pine nuts, spring onion and coriander. Flake the salmon with a fork, then add to

the pasta and gently stir through. Season to taste with salt and pepper. Serve the pasta with with the remaining mojo to drizzle

Falafel – 4 pes 1 brown onion, chopped 2 garlic cloves, chopped 2 teaspoons ground coriander 1 teaspoon cumin seeds 2 x 400g cans chickpeas, drained, rinsed 1 cup chopped fresh flat-leaf parsley leaves 1/3 cup plain flour 1 eggwhite 1 tablespoon olive oil tabouli, yoghurt and lavash bread, to serve1. Place onion, garlic, coriander, cumin, chickpeas, parsley, flour, eggwhite, salt

and pepper in a food processor. Process until almost smooth. Using floured hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.

2. Heat oil in a large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until cooked through

Falafel – 10 pes 1 tbs cumin seeds 1 tbs coriander seeds 2 x 400g cans chickpeas, rinsed, drained 3 cloves garlic, chopped 3/4 cup finely chopped coriander 1/4 cup finely chopped mint 1/2 cup finely chopped flat-leaf parsley 1/2 Spanish onion, coarsely grated 1/3 cup (50g) plain flour 1/4 tsp bicarbonate of soda 1 egg, lightly beaten 1/2 cup (75g) sesame seeds Sunflower oil, for shallow-frying Tarator sauce (see related recipe) and lemon wedges, to serve1. Place cumin and coriander seeds in a frying pan and cook, stirring, over low-

medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

2. Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with tarator sauce and lemon wedges

Molho tarator 40g (2-3 slices) crustless Italian-style bread 125g blanched whole almonds 1 clove garlic, crushed 100ml olive oil 1/2 cup (125ml) lemon juice1. Tear bread into pieces and place in a small bowl. Cover with cold water and

stand for 1 minute, then drain and squeeze out excess moisture. 2. Using a food processor, process almonds and garlic to form fine crumbs. Add

soaked bread and process to combine. 3. With motor running, gradually pour in 1/2 cup water, followed by combined oil

and lemon juice. Season to taste with salt and pepper. Refrigerate until ready to serve. This sauce is best made 1 day in advance, to allow flavours to develop.

Chilli de carne com arroz de coco – 4 pes 2 cups (400g) jasmine rice 400ml can coconut cream 1/4 cup (60ml) vegetable oil 4 baby eggplant, halved lengthways 500g beef sirloin, thinly sliced across the grain 1 onion, halved, thinly sliced 2 cloves garlic, peeled, sliced lengthways 1 tomato, finely chopped 2 tsp sambal oeleck, or to taste 5cm piece ginger, peeled, bruised, chopped 1/2 bunch Thai basil, leaves picked1. Rinse rice under running water until water runs clear. Place in a heavy-based

saucepan. Add coconut cream, 100ml water and a pinch of salt. Stir then bring to the boil over medium heat. Cover, reduce heat to low and cook for 10 minutes or until rice absorbs liquid. Remove from heat and stand, covered, for 10 minutes.

2. Heat 1 tbs oil in a wok over medium-high heat. Add eggplant then cover and cook, stirring occasionally, for 6 minutes or until golden and tender. Transfer to a bowl. Heat wok over high heat. Add 2 tsp oil and half the beef. Stir-fry for 2 minutes or until just tender then transfer to a bowl. Repeat with 2 tsp oil and remaining beef.

3. Heat remaining oil in wok over medium-high heat. Add onion and garlic. Stir-fry for 3 minutes. Add tomato, sambal oeleck and ginger. Cook for 5 minutes. Add ��1/2 cup water and simmer for 2-3 minutes or until sauce thickens. Drain beef then return to wok with eggplant to warm. Serve rice and beef sprinkled with Thai basil. Storage tip: Wrap the Thai basil in damp paper towels and store in a zip-lock bag or airtight container in the fridge. This is a good way to store all kinds of herbs - they'll stay fresh for much longer.

Molho barbecue – 4 pes 2 tbs olive oil 1 small onion, peeled, chopped 2 garlic cloves 300g can peeled tomatoes, drained 2 tbs tomato puree 1 tbs brown sugar 1 tbs Worcestershire sauce

1 tbs sweet chilli sauce 2 tbs white wine vinegar 1 tbs Dijon mustard1. Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes

until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.

2. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks

Mini-hambúrgueres – 30 unid 10 hamburger buns, halved 500g minced beef 1/3 cup dry breadcrumbs 1 large onion, grated 20ml (1 tbs) Worcestershire sauce 1/3 cup tomato sauce, plus extra to serve 1/2 tbs mixed dried herbs 1 egg yolk 80ml (1/3 cup) olive oil 10 slices tasty cheese, quartered BBQ sauce and baby rocket leaves, to serve Cocktail sticks, to serve1. Use a 4cm pastry cutter to cut out 30 rounds from the tops and 30 rounds from

the bottoms of the 10 hamburger buns. Set aside. (Prepare the hamburger buns well in advance and store them in a clip-lock plastic bag.)

2. Place the minced beef, breadcrumbs, grated onion, Worcestershire and tomato sauce, mixed herbs and egg yolk in a bowl. Season with salt and pepper and mix well together.

3. Use wet hands to form 30 small burgers. Refrigerate the mixture for 30 minutes to chill.

4. Heat the oil in a large, non-stick frypan. Fry the burgers in batches for 1-2 minutes each side; they should still be rare in the centre. Place on an oven tray, cool and then refrigerate. When the burgers are ready to serve, preheat the oven to 170°C.

5. Place the buns on an oven tray. Cover with aluminium foil and heat for 5-6 minutes. Top the mini beef burgers with the quartered cheese slices and heat in the oven for 5 minutes.

6. Sit each burger on a bun base. Top with BBQ or tomato sauce and rocket. Place the tops on the burgers; secure with a cocktail stick. Serve immediately

Barrinhas de cereais – 6 pes 175g unsalted butter 3 tbs golden syrup 1/2 cup fi rmly packed (100g) soft brown sugar Juice of 1 lemon 250g rolled oats 2 tbs slivered almonds 2 tbs sesame seeds 50g raisins

Pinch each of ground cinnamon and ground cloves1. Preheat the oven to 160°C (not fanforced).

2. Grease and line the base of a 26cm x 18cm baking tray. 3. Place the butter, golden syrup, sugar and lemon juice in a saucepan over low

heat until melted. Place oats, almonds, seeds, raisins and spices in a bowl, add butter mixture, then stir to combine.

4. Press mixture into prepared tray and bake for 25 minutes. Turn out onto a flat baking sheet a further 15 minutes or until crisp. Cool, then cut into squares. Serve with warm milk and berries if desired. American flapjacks are thick pancakes, but this British version is quite different. Serve as a teatime treat, a healthy lunchbox snack, or a delicious breakfast with warm milk and fresh fruit

Muffins de blueberry com crosta crocante de amêndoas – 12 pes Melted butter, to grease 375g (2 1/2 cups) self-raising flour 155g (3/4 cup, firmly packed) brown sugar 150g butter, melted 80ml (1/3 cup) milk 2 eggs, lightly whisked 220g frozen blueberries, thawed Bought vanilla custard, to serve Crumble topping 115g (3/4 cup) plain flour 90g chilled butter, chopped 100g (1/2 cup, firmly packed) brown sugar 50g (1/2 cup) flaked almonds1. Preheat oven to 180°C. Brush twelve 150ml-capacity Texas muffin pans with

melted butter to lightly grease. 2. To make the crumble topping, place the flour in a bowl. Use your fingertips to

rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.

3. Place the flour and sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.

4. Spoon the mixture evenly among the prepared pans. Divide the blueberries evenly among the pans. Sprinkle over the crumble mixture. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.

5. Warm the custard following packet directions. Remove the muffins from the pans and divide among serving plates. Drizzle over the custard to serve.

Freezing tip: At end of step 4, set muffins aside in pans to cool completely. Wrap each in plastic wrap and place in airtight container. Freeze for up to four months. Thaw on kitchen bench overnight. Warm in microwave on High/800watts/100%, checking every 30 seconds until warmed through. Serve with custard.

Granola salgada2 colheres (sopa) de semente de girassol torrada sem casca;• 20 gramas de corn-flakes(é aquele sucrilhos sem açucar);• 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 (café) de azeite de olivaNuma tigela, junte os grãos e o sal. Mexa com uma colher.Junte o azeite às gotas, devagar e vá mexendo, mexendo sem pressa, para que os grão assimilem o sabor do azeite e peguem o sal (numa frigideira, torre).

Outra:

2 xícaras (chá) de flocos de milho½ xícara (chá) de proteína granulada de soja½ xícara (chá) de flocos de centeio ou cevada

½ xícara (chá) de aveia em flocos½ xícara (chá) de flocos de arroz

1 colher (sopa) de temperos desidratados (cebola,alho tomate)4 colheres (sopa) de óleo

Sal a gosto

Misture os ingredientes, distribua em uma forma e leve ao forno baixo por aproximadamente 15 minutos ou ate começar a dourar, deixe esfriar e guarde em um recipiente fechado

Pudim de chocolate com molho Floresta Negra – 4 pes 115g unsalted butter 115g caster sugar 2 eggs 85g self-raising flour 1/2 tsp baking powder 2 tbs cocoa powder 30g almond meal 1 tbs milk 1 quantity hot chocolate sauce (see related recipe) Thick cream, to serve 670g can pitted cherries 1 tbs arrowroot 2 tbs brandy1. Place butter and sugar in the bowl of an electric mixer and beat until pale. Add

eggs one at a time, beating well after each addition. Sift flour, baking powder and cocoa together and add to mixture with almond meal and milk, stir until well combined. Spoon into a 1 litre buttered pudding basin, cover with a layer of foil and tie with kitchen string to secure. Place in a saucepan and add enough water to come halfway up side of pudding basin. Steam for 1 1/2 hours.

2. To make the black forest sauce, place cherries and their juices in a saucepan, bring to a simmer over medium heat. Combine arrowroot with brandy until smooth, then add to cherries and cook for 2-3 minutes until thickened. Serve with cherry sauce, chocolate sauce and a dollop of cream

Bolo de chocolate acompanhado de vodca e frutas – 8 pes 2/3 cup (100g) icing sugar, sifted 250g best-quality dark chocolate, chopped 150g butter 4 eggs, separated 1 tsp red wine vinegar Cocoa powder, to dust Plum pudding vodka 1 bottle (about 700ml) vodka

250g dark brown sugar 100g mixed peel 250g sultanas 150g raisins Grated rind and juice of 1 orange 1 tsp almond essence 6 cloves 2 cinnamon sticks 2 vanilla beans, split, seeds scraped 1/2 tsp nutmeg 1 tsp mixed spice1. To prepare the vodka, place all ingredients in a large bowl and cover well with

plastic wrap (reserve the vodka bottle and cap). Set aside in a cool place for 1 week, stirring once a day. Strain the contents through a very fine sieve, pressing down well to extract all the liquid. Pour liquid back into the vodka bottle and screw the cap on tightly. Store in the refrigerator for up to 6 months.*

2. Line base and grease base and sides of a 20cm cake pan. (Use a solid, not springform, pan as the cake cooks in a water bath.)

3. Place 2/3 of the icing sugar in a saucepan with 5 tablespoons (100ml) water and stir over low heat until sugar dissolves. Add chocolate and stir until melted, then stir in butter. Beat eggwhites with remaining sugar and vinegar until soft peaks form. Add yolks to the warm chocolate mixture, then gently fold into the eggwhites until incorporated. Pour into the cake pan, place pan in a baking dish and pour enough boiling water into the baking dish to come just below the top of the cake pan. Bake for 30 minutes, remove from oven, then leave in its pan set in water until completely cold.

4. Run a knife around outside of the cake and carefully turn out onto a flat plate. Cut into slices, dust with cocoa and serve with a shot of plum pudding vodka in chilled shot glasses.Start this recipe the week before. For an added treat, you can also remove the cloves, cinnamon sticks and vanilla, and then fold the macerated fruits through softened ice-cream to create a very boozy pudding.

Pato com molho de vinho tinto – 4 pes 4 pontiac potatoes, peeled, cut into 2cm cubes 2 tbs olive oil 1 bunch thyme sprigs 4 garlic cloves 4 x 240g duck legs* 1 red onion, halved, sliced 1/2 red cabbage (750g), finely shredded 2 tbs brown sugar 8 dried juniper berries* 3 cups (750ml) dry red wine 250g jar spiced redcurrant jelly, canela Chopped flat-leaf parsley, to garnish1. Preheat the oven to 200°C. Place the potato in a large saucepan of cold salted

water. Bring to the boil and cook for 2 minutes. Drain, rinse under cold water and dry well with paper towel. Toss in 1 tablespoon of the oil. Lay thyme and garlic in a roasting pan, place duck on top and scatter potatoes around. Season and roast for 45 minutes, turning potatoes occasionally, until duck is cooked and potatoes are golden.

2. Meanwhile, heat remaining tablespoon of oil in a large pan over medium heat. Cook onion for 3-4 minutes. Add cabbage, sugar, juniper berries and 350ml wine, then bring to the boil. Cover and simmer over low heat, stirring occasionally, for 35 minutes. Stir in 2 tablespoons of jelly. Place the remaining jelly and wine in a pan and simmer over medium heat for 4-5 minutes until reduced and syrupy. Divide the cabbage among plates top with the duck, then drizzle with the sauce. Serve with potatoes.

Bolo de amêndoas com calda de Earl Grey – 8 pes Melted butter, to grease 125g butter, at room temperature, cubed 115g (1/2 cup) caster sugar 3 eggs, at room temperature 150g (1 cup) self-raising flour, sifted 150g (1 1/2 cups) almond meal Icing sugar, to dust Earl Grey syrup 25g (1/4 cup) Earl Grey tea leaves 250ml (1 cup) boiling water 60ml (1/3 cup) fresh orange juice 80g (1/3 cup) caster sugar1. Preheat oven to 180°C. Brush a 1.25-litre (5-cup) savarin ring pan with the

melted butter to lightly grease. 2. Place the butter in a medium bowl and use an electric beater to beat until

smooth. Add the sugar and beat, using a spatula to scrape down the side of the bowl often, until the mixture is pale and creamy.

3. Add the eggs 1 at a time, beating well and using the spatula to scrape down the side of the bowl after each addition, until well combined (don't worry if the mixture looks curdled).

4. Add flour and almond meal to butter mixture and use a large metal spoon to gently fold in until combined. Spoon cake mixture into greased pan and use back of spoon to smooth surface. Bake in the preheated oven for 25 minutes or until a skewer inserted in the cake comes out clean.

5. Meanwhile, to make the Earl Grey syrup, place tea leaves in a medium heatproof jug, pour over 125ml (1/2 cup) of boiling water and set aside for 10 minutes to infuse. Place orange juice, sugar and remaining boiling water in a small saucepan. Cook over medium heat, stirring, until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and boil gently, uncovered, without stirring, for 5 minutes or until sauce thickens slightly. Remove from heat. Pour the tea through a fine sieve into the syrup and use the back of a metal spoon to press tea leaves against sieve.

6. Remove the cake from the oven and set aside for 2 minutes before turning onto a wire rack over a baking tray. Gradually pour the hot syrup evenly over the warm cake. Spoon any excess syrup on the baking tray over the cake. Dust the cake with the icing sugar and serve

Torta de Santiago (amêndoas sem farinha) – 8 pes Melted butter, to grease 250g blanched almonds 1 lemon, rind finely grated

1/4 tsp ground cinnamon 5 eggs 220g (1 cup) caster sugar Icing sugar, to dust1. Preheat oven to 180°C. Brush a 24cm springform pan with the melted butter to

grease. Line the base of the pan with non-stick baking paper. 2. Place the almonds, lemon rind and cinnamon in the bowl of a food processor and

process until the almonds are very finely ground. 3. Use an electric beater to beat the eggs and sugar in a large mixing bowl until

thick and pale (it should be the consistency of thick cream). Add the almond mixture and use a large metal spoon or spatula to gently fold until just combined.

4. Pour the mixture into the prepared pan and bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove cake from the oven and set aside on a wire rack for 10 minutes before removing side of the pan. Cool cake to room temperature.

5. Dust the cake liberally with icing sugar and serve cut into wedges.

Arroz com especiarias – 4 pes 30g ghee 1 brown onion, halved, finely chopped 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 4 cardamom pods, bruised 4 x 3cm cinnamon sticks 2 tsp black mustard seeds 1 tsp ground cumin 1 tsp fenugreek seeds 1/2 tsp saffron threads 6 fresh or dried curry leaves 400g (2 cups) basmati rice 625ml (2 1/2 cups) chicken stock 75g (1/2 cup) salted pistachio kernels 80g (1/2 cup) roasted cashew nuts 1 cup loosely packed fresh coriander leaves Salt & freshly ground black pepper1. Melt the ghee in a large saucepan over medium heat. Add onion, garlic and

ginger and cook, stirring, for 3 minutes or until onion softens. Add cardamom, cinnamon, mustard seeds, cumin, fenugreek, saffron and curry leaves and cook, stirring, for 1 minute or until aromatic. Add rice and stir to coat in spice mixture. Add stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat.

2. Stir in pistachios, cashews and coriander. Taste and season with salt and pepper.

Fudge de chocolate com Baileys – 12 pedaços 50ml Baileys Irish Cream liqueur 200g good-quality dark chocolate, roughly chopped 20g unsalted butter 1/3 cup (100g) sweetened condensed milk 50g chopped unsalted pistachio kernels

75g roughly crushed shortbread biscuits 200g mini marshmallows (or regular marshmallows, chopped) 150g white chocolate, roughly chopped1. Grease an 8cm x 20cm bar pan. Line with baking paper, leaving some

overhanging. 2. Place Baileys, dark chocolate, butter and milk in a heatproof bowl over a pan of

simmering water (don't let the bowl touch the water). Allow to melt, then stir gently until smooth. Remove from heat and cool slightly. Stir in nuts, biscuit, marshmallow and 100g white chocolate. Spread mixture into pan, then chill for 2-3 hours until firm.

3. Melt remaining 50g white chocolate as before. Drizzle over fudge, leave for 3-4 minutes to set, then cut into squares. The fudge will keep in an airtight container in the fridge for up to 1 week.

Bolo de amêndoas e tangerina – 8 pes 2 (300g each) large mandarins 4 eggs (59g each) 255g caster sugar 200g ground almonds 30g fine semolina 1 tsp baking powder 2 tbs light olive oil 1 tsp orange blossom water, optional 40g flaked almonds, lightly toasted 1/2 cup (175g) orange breakfast marmalade 1/2 cup (90g) honey 50g pistachio kernels, lightly roasted, skins rubbed 300ml double cream or mascarpone1. Place mandarins in a large saucepan and cover with water. Keep submerged with

a plate. Bring to a simmer over low-medium heat and cook for 1 1/2 hours, then remove and cool. Cut mandarins in half, remove any pips, then process halves in a food processor until pureed.

2. Preheat oven to 190°C. Grease 8 x 200ml metal pudding moulds. Using an electric mixer, whisk eggs and 200g sugar until just pale. Using a fine sieve, sift ground almonds, semolina, baking powder and 1/2 tsp salt over egg mixture. Add oil, orange blossom water (if using), pureed mandarins and almonds. Fold to combine.

3. Spoon batter among moulds, filling to 5mm from top. Place on an oven tray and bake on lowest shelf for 20-25 minutes or until dark golden and a skewer inserted into the centre comes out clean. Cool cakes in tins for 5 minutes, then invert on to a wire rack to cool completely.

4. Place remaining sugar, marmalade, honey and 1/4 cup water in a small saucepan and simmer over medium heat for 5 minutes, then transfer to a small bowl. Dip cakes, 1 at a time, into syrup, avoiding bases, then place on a baking paper-lined tray. Add pistachios to syrup. Top each cake with cream, then spoon over pistachios and remaining syrup. Serve

Massa com tomate defumado, ricota e brócolis – 4 pes

1/2 cup tea leaves

1/2 cup sugar 1/2 cup rice 250g punnet cherry tomatoes 500g pasta 1 tbsp olive oil 4 cloves garlic, thinly sliced lengthways 1 head broccoli (about 390g), cut into florettes 1 small red chilli, deseeded and finely chopped Juice and grated rind of 2 lemons 250g low-fat ricotta cheese1. Line a wok with foil. Combine the tea leaves, sugar and rice in a wok. Place a

small rack over the tea leaves and top with a heatproof plate. Place the cherry tomatoes onto the plate, cover the wok tightly and cook over a moderate heat until it smokes. Smoke the tomatoes for 7 minutes, remove and discard the tea mixture.

2. Bring a large saucepan of water to the boil and cook pasta according to packet directions, drain and set aside.

3. Meanwhile, heat the olive oil in frying pan, cook the garlic for 2 minutes or until golden, add the broccoli and chilli cook for 5 minutes or until the broccoli is tender crisp. Add the lemon juice and rind and warm through. 4. Toss the pasta together with the smoked tomatoes, broccoli and ricotta cheese

Frango com mel e gergelim – 4 pes 1/4 cup honey 2 tablespoons salt-reduced soy sauce 1 tablespoon oyster sauce 2 teaspoons sesame oil 2 tablespoons peanut oil 600g chicken thigh fillets, trimmed, thinly sliced 115g baby corn, halved lengthways 4 green onions, cut into 4cm lengths 1 tablespoon sesame seeds, toasted 1. Place honey, soy sauce, oyster sauce, sesame oil and 1 tablespoon cold water in

a bowl. Stir to combine. 2. Heat wok over high heat. Add half the peanut oil. Swirl to coat. Add half the

chicken. Stir-fry for 3 to 4 minutes or until light golden and almost cooked through. Transfer to a plate. Repeat with remaining oil and chicken.

3. Return chicken to wok. Add corn and onion. Stir-fry for 3 to 4 minutes or until corn is tender. Add sauce mixture. Stir-fry for 1 minute or until sauce thickens. Top with sesame seeds. Serve with rice.

Almôndegas italianas condimentadas – 4 pes 500g lean Italian pork sausages 1 brown onion, chopped 2 celery stalks, chopped 1 red capsicum, chopped 1 1/2 cups chicken stock 430g can Campbell's Rich Tomato Condensed Soup 50g dried angel hair pasta, broken into pieces 200g broccoli, cut into small florets

1. Cut 1 end from each sausage. Squeeze meat from casings. Discard casings. Using hands, roll meat into small meatballs. Heat a non-stick saucepan over medium-high heat. Add meatballs. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Add onion and celery to pan. Cook, stirring, for 3 to 5 minutes or until soft. Add capsicum, stock, soup, meatballs and 1/2 cup cold water. Bring to the boil. Reduce heat to medium. Simmer for 7 to 10 minutes or until meatballs are cooked through. Add pasta and broccoli. Simmer for 3 to 5 minutes or until pasta is tender. Try beef and cracked pepper or spicy lamb sausages in the soup instead of pork

Tomate assado com azeitonas e alcaparras – 4 pes 4 roma tomatoes, halved lengthways 175g vine sweet minicaps (baby capsicums) 1/3 cup mixed olives 1 tablespoon olive oil 1 tablespoon fresh rosemary leaves 2 teaspoons baby capers, drained, rinsed1. Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in

a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers.

Nhoque de batata ao pesto cremoso de tomate seco – 4 pes 500g fresh potato gnocchi 1 cup light thickened cream 1/4 cup sun-dried tomato pesto 150g chargrilled capsicum, finely chopped 150g baby spinach 1/2 cup grated parmesan cheese1. Cook gnocchi in a large saucepan of boiling, salted water, following packet

directions, until tender. Drain. Preheat grill on medium-high. 2. Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer,

stirring occasionally, for 3 to 4 minutes or until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.

3. Add gnocchi to cream mixture. Toss to combine. Transfer to a greased 6cm-deep, 8 cup-capacity baking dish. Top with cheese. Cook under grill for 5 minutes or until cheese is melted and golden. Variation: Add 2 cups shredded barbecued chicken to sauce at the end of step 2

Cheesecake de chocolate e avelã – 8 pes 220g packet Cottage Cookies Heavenly Chocolate Hazelnut 60g butter, melted 1/4 cup boiling water 3 teaspoons gelatine powder 300ml thickened cream 500g cream cheese, softened 2/3 cup caster sugar 1/4 cup choc-hazelnut spread cocoa powder, to serve1. Grease a 20cm round springform pan. Place half the cookies in a food processor.

Process until fine crumbs. Add melted butter. Process to combine. Using your

fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.

2. Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Set aside to cool slightly. Break remaining cookies into small pieces. Set aside. Using an electric mixer, beat cream in a small bowl until soft peaks form. Beat cream cheese and sugar in a large bowl until smooth. Stir gelatine mixture through cream cheese mixture to combine. Fold through cream, cookie pieces and choc-hazelnut spread. Spoon over base. Smooth surface. Cover. Refrigerate for 3 to 4 hours or until set. Sprinkle with cocoa. When combining dissolved gelatine and the cream cheese mixture, make sure both are at the same temperature, to prevent lumps from forming

Torta de tomate defumado 4 vine-ripened tomatoes 375g block frozen puff pastry, thawed 30g eschallots, peeled 100g white anchovies 75g pitted black olives 100g goat's curd 1/4 cup cream 1 bunch basil 50g mixed herbs 50ml olive oil 50ml white balsamic 250ml spring water 50g sugar 2 leaves gelatine1. Blanch tomatoes, then smoke over wood chips. Preheat oven to 200°C. 2. Roll out pastry and cut into 13cm rounds. Bake between 2 flat oven trays, so it

doesn't rise, for 12-15 mins. Cool. 3. Chop eschallots in a food processor, add anchovies, olives and pulse until

coarsely chopped. 4. Cut tomatoes into 8 wedges. Spread olive tapenade onto pastry discs. Arrange

tomato on top, like a wheel, bake for further 2 minutes. Mix goat's cheese with cream. Finely chop 4 basil leaves and mix into goat's cheese. Spoon on top of tart. Place on plate.

5. Dress herbs in some olive oil and balsamic and place on top. 6. Blanch remaining basil in boiling spring water. Drain, refresh in cold water and

drain again. Soften gelatine leaves in the reserved water. Add sugar and basil and blend. Strain, transfer to a jar, shake well and spoon foam around tart.

Alternative: Slash tomato skin, wrap in foil and bake for 20 mins at 180°C.

Stroganoff tradicional – 6 pes 2 tablespoons plain flour 700g beef rump steak, trimmed, thinly sliced 40g butter, chopped 1 1/2 tablespoons olive oil 1 large brown onion, halved, thinly sliced 2 garlic cloves, finely chopped

1/2 teaspoon sweet paprika 400g button mushrooms, sliced 1/2 cup dry white wine 3/4 cup beef stock 2 tablespoons tomato paste 3 teaspoons dijon mustard 1/4 cup creme fraiche (see note) cooked fettuccine pasta and chopped fresh flat-leaf parsley, to serve1. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to

coat. 2. Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high

heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.

3. Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly. Stir in creme fraiche. Serve stroganoff with pasta and parsley

Jambalaya – 4 pes 2 tbs olive oil 150g chorizo sausage, sliced 2 garlic cloves, crushed 1 onion, chopped 1 red capsicum, seeds removed, diced 1 green capsicum, seeds removed, diced 1 tsp sweet smoked paprika* 200g long-grain rice 2 bay leaves 500ml tomato passata* or canned crushed tomatoes 1 1/2 cups (375ml) chicken stock 1/4 tsp cayenne pepper 500g green prawns, peeled, de-veined, tails intact 3 tbs chopped flat-leaf parsley 1. Heat oil in a large frypan over medium-high and fry chorizo until golden on both

sides. Transfer to a plate and set aside. Add garlic, onion and capsicum to pan and cook for 3 minutes, then add paprika. Return chorizo to the pan and stir in the rice, bay leaves, passata, stock and cayenne. Season well. Bring to the boil then reduce heat to low and simmer for 20 minutes. Add prawns, cover, and cook for a further 5 minutes. Add the parsley and stir well. Place in serving bowls.

Ensopado de carne e berinjela (para servir com couscous) – 4 pes 2 tablespoons olive oil 600g beef chuck steak, trimmed, cut into 4cm pieces 2 garlic cloves, crushed 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 teaspoon ground turmeric 1 teaspoon ground paprika 1 teaspoon ground cumin

800g vine-ripened tomatoes, roughly chopped 1 long red chilli, halved lengthways 4 (300g) baby eggplant, chopped 1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add beef.

Cook, stirring, for 6 to 8 minutes or until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook, stirring, for 1 minute or until fragrant.

2. Add tomato, chilli and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until beef is tender and sauce has thickened.

3. Meanwhile, heat half the remaining oil in a frying pan. Add half the eggplant. Cook, turning occasionally, for 5 to 6 minutes or until golden. Repeat with remaining oil and eggplant. Set aside.

4. Remove and discard chilli. Add eggplant to saucepan. Season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through.

Frango com azeitona verde e limão confit - 4 pes 2 teaspoons olive oil 4 (110g each) chicken thigh cutlets, skin removed, trimmed 4 (110g each) chicken lovely legs 1 brown onion, thinly sliced 2 garlic cloves, crushed 4cm piece fresh ginger, finely grated pinch saffron threads 1 cinnamon stick 400g can chickpeas, drained, rinsed 1 cup large green olives, pitted, halved 2 preserved lemon wedges, pulp discarded, rind thinly sliced 2 tablespoons lemon juice 1. Heat oil in a large saucepan over medium-high heat. Add chicken. Cook, turning

occasionally, for 8 to 10 minutes or until browned. Transfer to a plate. 2. Add onion, garlic and ginger. Cook, stirring, for 5 minutes. Return chicken to

pan. Add saffron, cinnamon and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes.

3. Add chickpeas, olives and preserved lemon. Simmer, covered, for 20 minutes or until chicken is cooked through. Remove and discard cinnamon stick. Season with pepper. Stir in lemon juice. Top with coriander

Lombinho com vinho tinto – legumes glaceados

Lomo 1,8 kgs o 1 unidadManteca clarificada 80 grsCiboullette 10 grsPerejil 100 grsEstragón 100 grs Romero 100 grs Limpiar el lomo retirando todo exceso de grasa que pudiera contener. Cortar en medallones de 150 grs a 200 grs. Sellarlos en una sartén con un poco de manteca clarificada hasta obtener el punto de cocción deseado. Al retirarlos de la sartén pasar los laterales del lomo por la mezcla de hierbas picadas.  

Zanahorias baby 150 grsCebollitas baby 150 grsPuerros baby 150 grsNabos baby 150 grsManteca 80 grsAzúcar 100 grs

Agua c/n para cubrirSal c/nEn cacerolas diferentes colocar cada una de las verduritas baby peladas y lavadas, apenas cubrirlas con agua, incorporar una cucharada de manteca, otra de azúcar y una pizca de sal. Cocinar a fuego máximo hasta que el agua se evapore por completo y quede un caramelo en el fondo de la cacerola. En ese momento mover la cacerola de forma tal a que todas las verduras queden cubiertas por ese carameloSalsa de vino tintoVino tinto Malbec 500 ccGlace de carne 500 ccAzúcar ½ cSal y pimienta c/nComenzar colocando el vino tinto en una cacerola y reducir casi hasta el punto de un almíbar, en ese momento incorporar la glace de carne y volver a reducir un poco mas. Condimentar con sal y pimienta. Si llegara a estar un poco ácida incorporar una pizca de azúcar

Espetinho de frango com molho de amendoim (kai satee) – 4 pes500 g de peito de frango200 ml de leite de coco1/2 colher (sopa) de molho de peixe3 colheres (sopa) de sementes de coentro picadas1 colher (chá) de curry em pó2 colheres (chá) de açúcar2 colheres (sopa) de óleo de olivaEspetinhos de bambuÓleo de oliva para untarCorte o peito de frango em tiras. Em um recipiente, misture o leite de coco, o molho de peixe, as sementes de coentro, o curry, o açúcar e o óleo de oliva. Coloque as tiras de frango no recipiente e deixe marinar ou tomar gosto nos temperos, por, no mínimo, 3 horas (o ideal é que fique por uma noite). Retire as tiras de frango e coloque-as nos espetinhos de bambu. Frite os espetinhos numa grelha (ou frigideira) quente, bem untada com óleo de oliva, até o frango dourar. Reserve em lugar aquecido

Molho de amendoim2 colheres (sopa) de óleo de oliva2 colheres (sopa) de pasta de curry roxo (encontrada em lojas de produtos asiáticos)1/2 colher (chá) de coentro seco picado400 ml de leite de coco115 g de amendoins tostados, sem pele2 colheres (sopa) de açúcar2 colheres (sopa) de suco de tamarindo ou de limão1 colher (café) de salNuma frigideira, aqueça o óleo de oliva. Reduza o fogo e junte a pasta de curry. Mexa sem parar por cerca de 1 minuto, até o curry começar a desprender seu aroma, cuidando para não queimar. Adicione o coentro, mexa e passe a mistura para uma panela. Incorpore o leite de coco, os amendoins e o açúcar. Mexa bem e cozinhe por alguns minutos até que o molho engrosse ligeiramente. Por último, coloque o suco de tamarindo e o salPasse os espetinhos para um recipiente, coloque o molho de amendoim e sirva

Pudim de ameixa com vinho do Porto – 6 pes Melted butter, to grease 24 (about 250g) pitted prunes 375ml (1 1/2 cups) muscat or port 250ml (1 cup) water 100g (1/2 cup) caster sugar 175g butter, at room temperature 100g (1/2 cup, firmly packed) brown sugar 2 eggs

2 tbs milk 85g almond meal 40g (1/4 cup) plain flour 40g (1/4 cup) self-raising flour 1/2 tsp mixed spice Vanilla ice-cream, to serve1. Preheat oven to 180°C. Brush six 250ml (1-cup) capacity ovenproof ramekins

with butter to grease. Line the bases with non-stick baking paper. Place the prunes, muscat or port, and water in a large saucepan over medium heat and bring to a simmer. Cook for 15 minutes or until the prunes are soft. Use a slotted spoon to transfer the prunes to a medium heatproof bowl.

2. Add the caster sugar to the saucepan and cook, stirring, for 3 minutes or until the sugar dissolves. Bring to a simmer. Cook for 10 minutes or until the syrup thickens. (You should have about 185ml/ 3/4 cup of syrup.) Pour the syrup over the prunes.

3. Use an electric beater to beat the butter and brown sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the milk. Fold in the almond meal, combined flours and mixed spice until well combined.

4. Place four prunes in the base of each ramekin. Drizzle over 2 teaspoons of the syrup. Spoon the cake mixture evenly among the ramekins. Use a teaspoon to smooth the surface. Cover each ramekin with lightly greased foil.

5. Place ramekins in a roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake for 40 minutes or until a skewer inserted in the centres comes out clean. Remove the ramekins from the pan. Set aside for 5 minutes to cool. Turn the puddings onto serving plates and top with ice-cream. Drizzle over the remaining syrup to serve.

Semifreddo de banana, abacaxi e coco – 6 pes 2 small bananas, peeled, chopped 3/4 cup low-fat vanilla yoghurt 200ml low-fat evaporated milk 100ml pineapple juice 1/2 teaspoon coconut essence 1/4 teaspoon ground nutmeg 250g strawberries, hulled, sliced1. Place bananas, yoghurt, evaporated milk, pineapple juice, coconut essence and

nutmeg in a blender. Blend until smooth. 2. Pour into a 1-litre capacity airtight container. Freeze for 4 to 5 hours or until just

frozen. Spoon into bowls. Serve with strawberries. The semi-freddo will keep in the freezer for up to 1 month. As it contains no preservatives, you might need to let it stand in the fridge for 15 minutes to soften slightly before scooping

Cheesecake de limão – 4 pes Melted butter, to grease 1 x 250g pkt ginger nut biscuits (Arnott's brand) 75g plain sweet biscuits 125g butter, melted 2 x 250g pkts cream cheese, at room temperature 100g (1/2 cup) caster sugar 2 tsp finely grated lemon rind 2 eggs

Lemon curd 2 tsp finely grated lemon rind 60ml (1/4 cup) fresh lemon juice 100g (1/2 cup) caster sugar 40g butter, chopped 2 eggs, lightly whisked1. Brush four 12cm (base measurement) springform pans with melted butter to

lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among prepared pans. Use a straight-sided glass to evenly spread and press the biscuit mixture firmly over the base and side of each pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

2. Preheat oven to 180°C. Use an electric beater to beat the cream cheese, sugar and lemon rind in a bowl until smooth. Add eggs, 1 at a time, beating well after each addition until combined. Pour mixture evenly among biscuit bases. Place on a baking tray. Bake in oven for 30 minutes or until just set in the centre. Turn oven off. Leave cheesecakes in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cakes from cracking). Cover with plastic wrap and place in the fridge for 2 hours to chill.

3. Meanwhile, to make the lemon curd, combine the lemon rind and juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Strain through a fine sieve into a jug. Set aside for 15 minutes to cool.

4. Pour lemon curd over each cheesecake. Place in the fridge for 1 hour to chill.

Cheesecake floresta negra – 8 pes Melted butter, to grease 200g plain chocolate biscuits 125g butter, melted 200g good-quality dark cooking chocolate, chopped 1 tbs boiling water 1 tsp gelatine 2 x 250g pkt cream cheese, at room temperature 70g (1/3 cup, firmly packed) brown sugar 1 x 670g jar morello cherries 2 tbs caster sugar 1 tbs cornflour White chocolate curls, to decorate1. Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable

base, with melted butter to lightly grease. 2. Place biscuits in the bowl of a food processor and process until finely crushed.

Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.

3. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch water) and stir until melted.

4. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.

5. Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill.

6. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool.

7. Slice cheesecake. Serve topped with cherries and chocolate curls.

Nougat de amêndoas e cerejas – 16 unid Vegetable oil, to grease 2 edible rice paper sheets 320g (2 cups) almond kernels 285g (1 1/3 cups) caster sugar 60ml (1/4 cup) honey 60ml (1/4 cup) liquid glucose 2 tbs water 1 egg white 2 tsp rosewater 1 x 100g pkt red glace cherries, coarsely chopped1. Preheat oven to 180°C. Brush a square 15cm (base measurement) cake pan with

oil to lightly grease. Line the base with 1 sheet of rice paper. Spread the almonds over a baking tray. Bake in oven for 8-10 minutes or until toasted. Set aside to cool.

2. Combine the sugar, honey, glucose and water in a medium saucepan and stir over low heat for 5-7 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 4-5 minutes or until a candy thermometer reaches 160°C. Remove from heat.

3. Meanwhile, use an electric beater to whisk the egg white and rosewater in a clean, dry bowl until firm peaks form. With the motor running, pour the hot sugar-syrup mixture into the egg-white mixture in a thin steady stream. Use a metal spoon to stir in the almonds and cherries. Pour into the prepared pan and press firmly into the base. Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.

4. Turn nougat onto a chopping board and cut into 2.5cm squares to serve.

Almôndegas à indiana – 4 pes 750g lamb mince 2 tbs curry powder 2 tsp finely grated fresh ginger 2 tbs olive oil 1/2 tsp cumin seeds 270g (1 1/3 cups) basmati rice 1L (4 cups) chicken stock 1 x 400g can brown lentils, rinsed, drained 2 garlic cloves, crushed 375ml (1 1/2 cups) passata (tomato pasta sauce) Fresh coriander sprigs, to serve Natural yoghurt, to serve

1. Combine the mince, half the curry powder and half the ginger in a bowl. Roll tablespoonfuls of the mixture into balls.

2. Heat half the oil in a large frying pan over medium-high heat. Add half the meatballs and cook, turning occasionally, for 4 minutes or until browned. Transfer to a plate lined with paper towel. Repeat with the remaining meatballs.

3. Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the cumin seeds and cook for 1 minute. Stir in the rice. Add three-quarters of stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the lentils.

4. Add garlic, remaining curry powder and remaining ginger to the frying pan. Cook, stirring, for 1 minute or until aromatic. Add the passata, remaining stock and meatballs, and simmer for 5 minutes or until the sauce thickens and the meatballs are cooked through.

5. Divide the rice mixture and meatballs among serving dishes. Top with the coriander and serve with yoghurt. Variations Fish & tomato curry with lentil pilaf: Omit the coriander. Replace mince with 600g firm white fish fillets (such as ling), cut into 4cm pieces. Reduce curry powder to 1 tbs curry powder. Heat the oil in a frying pan over medium heat. Add curry powder, ginger and garlic and cook for 1 minute or until aromatic. Add the passata and one-quarter of stock and simmer, stirring, for 15 minutes or until sauce thickens. Add the fish and cook for 3-5 minutes or until the fish flakes when tested with a fork. Serve with the pilaf and yoghurt.

Moroccan beef meatballs with couscous: Omit the cumin seeds and lentils. Replace the lamb mince with 750g beef mince. Replace the curry powder with 2 tbs Moroccan spice mix. Replace rice with 260g (1 1/3 cups) couscous. Bring stock to the boil. Place couscous in a large heatproof bowl. Stir in the oil and stock. Cover and set aside for 5 minutes or until liquid has absorbed. Use a fork to separate the grains. Serve with the meatballs and yoghurt.

Veal & rosemary bolognaise with risoni: Omit the curry powder, cumin seeds, ginger, lentils and yoghurt. Replace the lamb mince with 750g veal mince. Replace rice with 270g (1 1/3 cups) risoni. Replace coriander with 3 sprigs fresh rosemary. Heat the oil in a large frying pan over medium-high heat. Add mince and garlic and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the passata, one-quarter of the stock, rosemary and 125ml (1/2 cup) red wine. Season with salt and pepper. Simmer for 25 minutes or until the sauce thickens. In step 3, cook the risoni, uncovered, in the remaining stock for 15 minutes or until al dente. Divide the mince mixture and risoni among serving bowls. Top with finely grated parmesan to serve. Fatias de maçã e canela – 8 pes

340g pkt golden buttercake mix 1 cup (90g) desiccated coconut 125g butter, melted 400g can apple pieces 300g sour cream 1 tsp cinnamon sugar1. Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the

two opposite sides with baking paper, extending the paper 5cm over edge of pan. 2. Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly

over base of prepared pan. Cook for 15 mins, or until lightly browned. Cool slightly. 3. Spread apple evenly over base, then spread sour cream evenly over apple and

sprinkle with cinnamon sugar. Cook for further 20 mins, or until sour cream has set.

4. Cool in pan. Cut the slice into fingers to serveFatias de maçã e amêndoas – 12 pes

1 x 400g packet Traditional English Tea Cake mix 3 eggs 80g softened butter, chopped 2/3 cup (160ml) milk 3 green apples 125g slivered almonds 2 tbs demerara sugar1. Preheat oven to 200°C (180°C fan forced). Grease a 21cm x 31 cm x 5cm deep

slab tin and line base with non-stick baking paper. 2. Place packet cake mix (reserve cinnamon sachet), eggs, butter and milk into the

bowl of an electric mixer. Beat on low until ingredients are moistened, then beat on medium for 2 minutes.

3. Coarsely grate apples and stir through cake mixture. Pour into prepared tin. In a small bowl, combine slivered almonds, demerara sugar and cinnamon sachet. Sprinkle evenly over the top of the mixture.

4. Bake for 35-40 minutes until cake is cooked when tested. Cut into squares to serve. Serve warm with double cream

Tuiles de amêndoas – 6 unid do tipo cesta 2 eggwhites 1/3 cup (75g) caster sugar 1/3 cup (50g) plain flour, sifted 50g unsalted butter, melted, cooled 2/3 cup (50g) fl aked almonds1. Preheat oven to 190°C. Lightly grease the outside of 2 dariole moulds with a

little oil. Line a baking tray with baking paper. 2. Combine eggwhites and caster sugar in a bowl. Add the fl our and the cooled

melted butter, and stir with a wooden spoon. Stir in nuts. Using 2 tablespoons of batter for each, spread two 12cm circles on the prepared tray. Bake the tuiles for 5 minutes or until lightly browned. Working quickly, lift the tuiles off the tray using a palette knife and press over the outside of the greased dariole moulds to form dish shapes, then allow to cool on the mould for 30 seconds until hardened. Repeat twice more with the remaining batter

Cheesecakes de amaretti com cerejas e morangos – 6 pes 75g amaertti biscuits 140g unsalted butter (40g melted, 100g softened) 185g caster sugar 1 tsp vanilla extract 1 tsp finely grated meon rind 2 eggs 125g self-raising flour 1/2 cup (100g) pitted morello cherries in syrup, plus 1 cup reserved syrup 250g strawberries, sliced withways Filling 150g goat's curd, mascarpone or softened cream cheese 125g chreme fraiche 1/2 cup (110g) caster sugar

1 egg 1 egg yolk1. Preheat oven to 170°C. Grease a 6-hole (3/4 capacity) Texas muffin tin, then

line bases with baking paper. Process amaretti in a food processor until fine crumbs form. Add 40g metled butter and process until larger clumps form. Press crumb mixture firmly into bases of prepared muffin holes. Regrigerate while making filling.

2. For the filling: whisk together all the ingredients in a bowl, then set aside. 3. Using an electric mixer, beat remaining 100g softened butter, 75g sugar, vanilla

and meon rind in a bowl until light and fluffy. Add eggs and beat until incorporated, then add flour and beat until combined. Pour mixture over crumbs in muffin tin, then spread halfway up side of holes. Spoon filling into centres - don't worry about being too precise. Bake in oven for 20 minutes or until lighlty browned. Set aside in tin to cool completely (cheesecake will sink slightly on standing).

4. Combine: remianing 110g sugar and morello syrup in a small saucepan. Simmer over medium heat until reduced to about 3/4 cup and slightly syrupy. Set aside to cool completely. Top cheesecakes with cherries and strawberries, then drizzle with syrup.

Crumble de maçã com vinho tinto – 4 pes Melted reduced-fat dairy spread (Devondale Light brand), to grease 5 large lady william apples, peeled, halved, cored 2 tbs caster sugar 125ml (1/2 cup) red wine (such as merlot) 3cm cinnamon stick 3 whole cloves 100g (2/3 cup) self-raising flour 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 2 1/2 tbs reduced-fat dairy spread (Devondale Light brand) 25g (1/4 cup) rolled oats 2 tbs brown sugar1. Preheat oven to 200°C. Brush a round 1.25L (5-cup) capacity ovenproof dish

with melted dairy spread to lightly grease. 2. Cut each apple half into quarters. Place apple, caster sugar, wine, cinnamon stick

and cloves in a large saucepan and bring to a simmer over medium heat. Reduce heat to low and cook, covered, stirring occasionally, for 10 minutes or until apple is tender. Use a slotted spoon to transfer apple to prepared dish. Bring wine mixture to the boil over mediumhigh heat. Boil, uncovered, for 1-2 minutes or until reduced by half. Strain through a fine sieve over apple in prepared dish.

3. Sift combined flour, cinnamon and nutmeg into a bowl. Use your fingertips to rub spread into flour until combined. Stir in the oats and brown sugar. Spoon crumble mixture over apple.

4. Bake in preheated oven for 30 minutes or until crumble is golden brown and apple is hot. Remove from oven. Spoon among serving dishes and serve immediately. When wine (or any alcohol) is heated during cooking the alcohol evaporates, leaving only the flavour.

Crumble de maçãs, frutas vermelhas e vinho do Porto 50g unsalted butter 1kg Granny Smith apples, peeled, cored, cut into 1cm slices 500g frozen mixed berries

185g caster sugar 300ml port 1/2 tsp ground cinnamon 300g good-quality shortbread biscuits1. Preheat oven to 180°C.

2. Melt 20g of the butter in a pan over medium-low heat. Cook apple, stirring, for 5-6 minutes until soft. Add berries, sugar, port and cinnamon. Cover and cook for 8 minutes until fruit gives off a lot of juice. Using a slotted spoon, transfer fruit to a 2L pie dish or six 300ml ramekins. Reduce juice in pan over medium-high heat for 3-4 minutes until syrupy. Pour over fruit.

3. Pulse shortbread in a processor to form coarse crumbs. Add remaining butter and process to combine. Top fruit with crumbs. Bake for 35 minutes until golden. Warm crumbles in an oven preheated to 180°C for 10-15 minutes.

Pudim de maçã, figo e butterscotch – 8 unid 1 small apple (such as gala), unpeeled, cored, cut into 8 slices 125g unsalted butter, softened 3/4 firmly packed cup (150g) dark brown sugar* 1 tsp vanilla bean paste* or vanilla extract 2 large eggs 1 1/4 cups (185g) plain flour 1/2 cup (60g) almond or hazelnut meal 1 1/2 tsp baking powder 1/4 cup (60ml) milk 2 dried figs, finely chopped Pure (thin) cream, to serve Butterscotch sauce 50g unsalted butter 2 firmly packed cups (320g) dark brown sugar* 300ml pure (thin) cream1. For the butterscotch sauce, place all the ingredients in a pan and stir over

medium heat until the sugar dissolves. Increase the heat to medium-high and simmer rapidly for 5-8 minutes or until thickened, taking care not to let it boil over.

2. Preheat oven to 180°C. Grease eight 1/2-cup (125ml) metal pudding moulds. Place 1 tablespoon butterscotch sauce in the bottom of each mould and top with a slice of apple.

3. Using an electric mixer, beat the butter, brown sugar and vanilla bean paste until pale, then add the eggs one at a time, beating well after each addition. Slowly add the flour, almond meal, baking powder, milk and fig, and mix until combined. Divide the mixture among the moulds, place in a small baking pan and pour in enough boiling water to come halfway up the sides of the moulds. Bake for 35 minutes, until almost set.

4. Stand for 3 minutes, then remove from water bath. Run a hot paring knife around puddings and invert onto plates. Serve immediately with cream and remaining butterscotch sauce

Bolo de damasco e cenoura Melted butter, for greasing 110g (2/3 cup) chopped dried apricots 150g (1 cup) self-raising flour

115g (3/4 cup) plain flour 1 tsp mixed spice 200g (1 cup, firmly packed) brown sugar 250g carrots, grated 65g (1/2 cup) chopped walnuts 125g butter, melted 3 eggs, lightly whisked1. Preheat oven to 170°C. Brush a 10.5 x 21cm (base measurement) loaf pan with

melted butter to grease. Line the base with non-stick baking paper. 2. Place the apricots in a medium heat-resistant bowl and cover with boiling water.

Stand for 10 minutes. Drain well. 3. Sift together the flours and spice into a medium mixing bowl. Stir in the

apricots, brown sugar, carrots and walnuts. Add the butter and eggs and use a large metal spoon to combine.

4. Spoon into the prepared pan and bake in preheated oven for 1 hour or until a skewer inserted in the centre of the loaf comes out clean. Stand in the pan for 5 minutes before turning onto a wire rack to cool completely

Pavê de damasco e maracujá - 4 pes 150ml thickened cream 600g carton vanilla custard 6 large sponge finger biscuits, chopped 825g can apricot halves in natural juice, drained 1/2 cup fresh passionfruit pulp (see note)1. Using an electric mixer, beat cream until soft peaks form. Add custard and

gently stir until combined. Spoon 1 tablespoon custard mixture into each base of four 1 3/4-cup capacity serving glasses.

2. Top with one-third of biscuits and half the apricots. Drizzle with a little passionfruit pulp and top with half the remaining custard mixture. Repeat layers. Finish with a dollop of custard mixture and remaining biscuits. Drizzle with remaining passionfruit pulp. Serve. You will need 6 passionfruit to get 1/2 cup pulp

Bolo de damasco e iogurte – 10 pes 410g can apricot halves, drained, sliced 125g butter, softened 1/2 cup caster sugar 1 teaspoon vanilla essence 2 eggs 1 1/3 cups self-raising flour 2 x 175g tubs NESTLE All Natural Orchard Apricot yogurt 1/4 cup flaked almonds 1/4 cup shredded coconut1. Preheat oven to 180°C. Grease base and sides of a 6cm-deep, 20cm (base)

springform cake pan. Line with baking paper. Pat apricot dry with paper towel. Using an electric mixer, cream butter, caster sugar and vanilla until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and 1 tub of yoghurt until well combined.

2. Spoon half the cake mixture into prepared pan. Smooth surface. Top with apricot. Spoon remaining mixture over apricot. Smooth surface. Sprinkle with almonds and coconut.

3. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.

4. Serve cake with remaining yoghurt. If cake starts to over-brown in the oven, cover loosely with foil for the remainder of the cooking time.

Compota de damasco, água de rosas e tâmaras – 4 pes 180g (1 cup) whole dried Turkish apricots 150g (1 cup) whole pitted dried dates 80ml (1/3 cup) blue gum honey 2 tsp rosewater essence 55g (1/3 cup) shelled pistachios 125ml (1/2 cup) warm water 1 x 200g ctn continental yoghurt (Attiki brand), to serve1. Combine the apricots, dates, honey, rosewater essence, pistachios and water in a

medium saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 7-8 minutes or until apricots and dates are plump (see microwave tip).

2. Spoon fruit compote among serving bowls and serve with yoghurt, if desired. Microwave tip: Combine the apricots, dates, honey, rosewater essence,

pistachios and water in a heatproof, microwave-safe bowl. Heat, uncovered, on Medium-High/650watts/70% for 5-7 minutes or until the apricots and dates are plump.

Leftovers: Use pistachios in desserts.

Sorvete de Bacci – 8 pes 6 egg yolks 125g caster sugar 900ml thick cream, plus extra to serve 150g good-quality dark chocolate 40g good-quality cocoa powder, sifted 250g Nutella 1-2 tbs hazelnut syrup* 2-3 Baci chocolates, quartered, to garnish1. Whisk together the egg yolks and sugar until light. 2. Place 600ml of the cream in a saucepan over medium heat until at scalding

point. Add to the egg yolk mixture, beating to combine. 3. Melt chocolate in a heatproof bowl over a saucepan of simmering water (don't

let the bowl touch the water). Cool slightly, then stir cream mixture into chocolate. 4. Add cocoa, place in a saucepan and cook over low heat until thickened. Cool a

little, whisk in Nutella and syrup, then cool further. Whip remaining cream and fold into chocolate mixture.

5. Lightly grease a 25 x 11cm terrine and line with plastic wrap. Fill the terrine with the ice-cream and smooth the top. Freeze overnight or until firm. Remove from the freezer, dip the base of the terrine in a little warm water, then gently ease out onto a serving platter, discarding the plastic wrap. To serve, garnish with the extra cream and the chopped chocolates. Start this the day before.

Banana split assada com molho de laranja – 4 pes

2 oranges, juiced 4 ripe bananas 20g (1 tbs) butter or margarine, softened 50g (1/4 cup, firmly packed) brown sugar Vanilla ice-cream, to serve 2 tbs crushed nuts1. Preheat oven to 180°C. 2. Reserve 80mls (1/3 cup) of the orange juice. Place bananas onto a foil-lined

baking tray. Cut the skin of the bananas lengthways and gently open to reveal flesh. Dot each banana with 1 tsp butter or margarine and sprinkle with 1 tsp of brown sugar. Spoon remaining juice evenly over and close the skins. Cook in preheated oven for 10 minutes or until bananas are tender (skin will blacken). Remove from oven. Stand for 5-10 minutes to cool slightly.

3. Meanwhile, combine the reserved 80mls (1/3 cup) orange juice and remaining 2 tbs of brown sugar in a small saucepan. Bring to the boil and simmer over medium heat, stirring occasionally, for 5 minutes or until mixture is syrup. Remove from heat and keep warm. To serve, place bananas on individual plates, gently pull back skin and top with syrup, ice-cream and nuts.

Cheesecake de banana e caramelo – 8 pes Melted butter, to grease 180g plain sweet biscuits (like Arnott's Nice) 80g butter, melted, cooled 80ml (1/3 cup) thin cream 200g hard caramel lollies (like Pascall's Columbines), unwrapped 2 250g pkts cream cheese, at room temperature 115g (1/2 cup) caster sugar 1 tsp vanilla essence 4 eggs, at room temperature 270g (1 cup) mashed banana1. Preheat oven to 170°C. Brush a square, shallow 23cm (base measurement) cake

pan with the melted butter to lightly grease. Line the base and 2 opposite sides with a piece of non-stick baking paper, allowing about 5cm to overhang. Repeat with another piece of non-stick baking paper to line the base and 2 remaining sides.

2. Place biscuits in bowl of a food processor and process until finely crushed. Add butter, process until well combined. Transfer to pan. Use back of a spoon to press evenly over base. Place in fridge until required.

3. Heat cream in a small saucepan over medium-high heat until just simmering. Reduce heat to low and add lollies. Cook, stirring, for 1-2 minutes or until lollies melt and mixture is smooth. Reserve 2 tbs of caramel mixture. Pour the remaining caramel mixture over the biscuit base. Place in the fridge for 10-15 minutes or until the caramel is cool.

4. Use an electric beater to beat cream cheese, sugar and vanilla essence in a bowl, scraping down side of bowl with a spatula when necessary, for 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Add banana and stir with a wooden spoon until well combined. Pour over base. Drizzle with reserved caramel (you may need to warm it if it is too firm to drizzle) and use a skewer to swirl caramel to make a decorative pattern over the top of the cheesecake.

5. Bake in preheated oven for 35-40 minutes or until just set in the centre. Remove from oven to cool completely. Cover loosely with plastic wrap and place in the fridge for 3-4 hours or overnight to firm. Use the paper to assist removing from the pan. Cut into slices to serve. You will need 3 ripe medium bananas for this

Pudim (custard) de butterscotch – 6 2 cups (500ml) cream 2 eggs 2 egg yolks 1/3 cup (80g) caster sugar 1/4 cup (60ml) butterscotch schnapps 80g Nestle Plaistowe dark cooking chocolate Icing sugar, to dust1. Preheat oven to 150°C. Heat the cream in a saucepan over a medium heat until

hot but not boiling. Remove from the heat. 2. Meanwhile, place the eggs, egg yolks and sugar in a heatproof bowl. Whisk until

well combined. 3. Slowly add the hot cream to the egg mixture, whisking to combine. Whisk in the

butterscotch schnapps. 4. Place 6 x 3/4 cup (185ml) ovenproof cups or dishes in a baking dish. Place four

squares of chocolate in each cup. Divide the cream mixture among the cups. Fill the baking dish with enough hot water to come half-way up the sides of the dishes. Bake for 40 minutes or until set and firm to a light touch. Set aside for 20 minutes. Serve dusted with icing sugar

Banana caramelada assada – 4 pes 4 ripe bananas, halved lengthways 100g (1/2 cup, firmly packed) brown sugar 1 tbs unsweetened apple juice 50g butter, melted 1. Preheat oven to 200°C. Arrange bananas, cut-side down, over the base of a

square 24cm (base measurement) ovenproof dish. 2. Kid's task: Combine the sugar, apple juice and melted butter in a jug and pour

evenly over the bananas. 3. Bake in preheated oven for 20 minutes or until the bananas are tender and the

sauce thickens. Remove from oven. 4. Use an egg lifter to divide bananas evenly among serving dishes. Serve with ice-

cream.

Custard de chocolate – 4 pes 1 cup milk 1 cup pouring cream 100g good-quality dark chocolate, broken into small pieces 4 egg yolks 1/3 cup brown sugar 1 teaspoon vanilla extract canned or fresh fruit, to serve1. Preheat oven to 150°C.

2. Combine milk and cream in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add chocolate and stir until smooth.

3. Whisk egg yolks, sugar and vanilla in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly until smooth.

4. Pour custard into four lightly-greased, 3/4-cup capacity ovenproof ramekins. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.

5. Bake custards, uncovered, for 45 minutes or until just set (see tip). Serve warm or chilled with fruit.

Cheesecake de café – 8 pes 250g Granita biscuits 170g butter, melted 500g cream cheese 3/4 cup (175g) caster sugar 3 eggs 2 tbs Kahlua (coffee liqueur) 300g sour cream Coffee and chicory essence 300ml double cream1. Preheat oven to 160°C. Process 250g Granita biscuits in a food processor until

fine crumbs form. Add 170g butter, melted and process until combined. Press the crumbs 2/3 of the way up the sides and over the base of a 22cm springform pan. Refrigerate until required.

2. Use an electric beater to beat 500g cream cheese and 3/4 cup (175g) caster sugar until smooth. Beat in 3 eggs and 2 tbs Kahlua (coffee liqueur). Beat in 300g sour cream. Pour into biscuit crust and bake for 1 hour. Turn off the oven and leave the door ajar for 1 hour, to cool slightly. Put into the fridge overnight to chill.

3. Fold a little coffee and chicory essence through 300ml double cream until a swirl effect appears. Serve with slices of the cheesecake.

Cheesecake assado de limão – 14 pes 115g (3/4 cup) plain flour 40g chilled butter, chopped 2 tbs caster sugar 1 egg yolk 1 tbs water 2 tbs apricot jam Whipped cream, to serve Filling 500g cream cheese, at room temperature 100g (1/2 cup) caster sugar 1 1/2 tbs cornflour 1 tsp finely grated lemon rind 3 eggs 60ml (1/4 cup) fresh lemon juice 185ml (3/4 cup) thickened cream Lemon syrup 1 lemon

215g (1 cup) caster sugar 250ml (1 cup) water1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the

flour, butter and sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just starts to come together.

2. Turn the dough onto a lightly floured surface and knead until smooth. Roll out the dough between 2 sheets of baking paper to a 24cm-diameter disc. Place on the lined tray. Use a fork to prick pastry all over. Place in the fridge for 10 minutes to rest. Bake in oven for 12 minutes or until golden. Set aside to cool.

3. Reduce oven temperature to 160°C. Line the base and side of a 23cm (base measurement) springform pan with non-stick baking paper. Place the pastry disc in the base of the pan. Trim edges of the pastry to fit. Spread with the jam.

4. To make the filling, use an electric beater to beat the cream cheese, sugar, cornflour and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition until well combined. Add lemon juice and beat to combine. Transfer to a bowl. Use a clean electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. Pour over the pastry base. Bake in oven for 1 hour 10 minutes. Turn oven off. Leave the cheesecake in oven, with door ajar, until cooled completely.

5. Meanwhile, to make the lemon syrup, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Place the rind in a saucepan and cover with water. Bring to the boil over high heat. Drain. Repeat 3 more times. Transfer to a bowl. Add the sugar and water to the pan. Stir over low heat until the sugar dissolves. Bring to a simmer and cook, without stirring, for 20 minutes or until the syrup thickens. Stir in the lemon rind. Set aside to cool completely.

6. Cut the cheesecake into wedges. Top with whipped cream and drizzle over the lemon syrup to serve. To cut the cheesecake, dip a sharp knife into a heatproof jug of boiling water, then dry quickly with a tea towel. Repeat between slices.

Cheesecake de manga e maracujá – 12 pes 250g plain sweet biscuits (such as Arnott's Nice) 1/3 cup (35g) desiccated coconut 150g butter, melted 500g cream cheese, at room temperature 300g sour cream 1/2 cup (115g) caster sugar 3 eggs, whisked 4 frozen mango cheeks, thawed, pureed (see note) 5 passionfruit, pulp removed1. Preheat oven to 160°C. Grease a 22cm springform cake pan. Place the biscuits in

a food processor and process until finely crushed. Transfer to a large bowl. Add the coconut and butter. Mix until well combined. Press evenly over the base and two-thirds of the way up the sides of the pan. Chill in the fridge.

2. Place the cream cheese in the food processor and process until smooth. Add the sour cream, sugar and eggs. Blend until creamy and well combined. Transfer to a large bowl.

3. Whisk in the mango puree and passionfruit until well combined. Pour into the chilled base. Place on a baking tray. Bake for 1 hour. Turn the oven off and leave the door ajar for 1 hour. Chill in the fridge overnight. If you are unable to find frozen mango cheeks, use 8 drained canned apricot halves.

Creme caramelo de laranja – 6 pes Finely grated rind and juice of 1 orange 6 egg yolks 1 cup (220g) caster sugar 600ml thickened cream1. Preheat the oven to 160°C. Place the orange rind, juice, egg yolks and 1/2 cup

(110g) caster sugar in a food processor and process until combined. Place the thickened cream in a saucepan over medium heat and bring to just below boiling point. Stir the orange mixture into the heated cream, then divide the mixture among six 120ml ramekins. Place the ramekins in a large roasting pan, then pour in enough boiling water to come halfway up sides of the ramekins. Place in the oven and bake for 30 minutes until the mixtures have just set (they'll still have a slight wobble).

2. Remove the roasting pan from the oven and carefully remove the ramekins from the water. Cool for 20 minutes, then chill in the fridge for 2-3 hours until firm.

3. For the toffee topping, have ready a large bowl or sink filled with cold water. Place the remaining sugar and 1/2 cup (125ml) water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium - do not stir. Cook for 3-4 minutes until a light caramel colour. Remove from heat, then plunge the base of the pan into cold water to stop cooking process. Pour a thin layer over the custards and leave to set

Cheesecake de ricota com passas no marsala – 12 pes 260g (1 1/2 cups) sultanas 80ml (1/3 cup) marsala or port 120g savoiardi (sponge finger biscuits), coarsely chopped 800g fresh ricotta 2 x 250g pkts cream cheese, at room temperature 215g (1 cup) caster sugar 2 eggs Icing sugar, to dust1. Combine the sultanas and marsala or port in a small bowl and set aside for 1

hour to macerate. 2. Preheat oven to 160°C. Release the base from a 24cm (base measurement)

springform pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back in the pan. Spread the biscuit evenly over the base.

3. Use an electric beater to beat the ricotta, cream cheese and sugar in a large bowl until smooth and well combined. Add the sultana mixture and eggs, and beat until well combined.

4. Pour the ricotta mixture into the prepared pan and use the back of a spoon to smooth the surface. Tap the pan on the benchtop several times to settle the mixture (see tip).

5. Place the pan on a baking tray. Bake in oven for 1 hour 20 minutes or until the cheesecake is just set in the centre and light golden. Turn the oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this

will prevent the cheesecake from cracking). Cover with plastic wrap and place in the fridge for 4-5 hours or overnight to chill.

6. Remove the cheesecake from the pan and place on a serving platter. Dust with icing sugar and cut into wedges to serve. To remove air bubbles and give your cheesecake an even top, gently tap the pan on the benchtop a few times after pouring in the mixture. For the kids: To make it kid friendly, swap the marsala or port for fresh orange juice.

Cheesecake de ricota com damasco e açafrão – 6 pes 250g dried apricots 2 tbs brandy or sweet white wine 1/2 tsp saffron threads 1 1/3 cups (295g) caster sugar 1kg low-fat fresh ricotta 1/2 cup lemon curd 1 tsp vanilla extract Grated zest 1 lemon 40g cornflour 4 eggs, lightly beaten 1 cinnamon quill 6 cardamom pods, bruised Icing sugar, to dust1. Preheat the oven to 170°C. Grease a 20cm springform cake pan. 2. Combine the apricots in a bowl with the brandy and saffron, then stand for 1

hour. 3. Meanwhile: place 1/3 cup (75g) caster sugar in a food processor with the ricotta,

lemon curd, vanilla, lemon zest and cornflour and pulse to combine. Add the eggs through the feed tube and process until smooth. Pour the mixture into the prepared pan and smooth the top, then tap several times on the benchtop to remove any air bubbles. Place in the oven and bake for 40-45 minutes until the top is golden and a skewer inserted into the centre comes out clean. Turn off the oven, leave the door slightly ajar, then leave the cheesecake to cool completely.

4. Meanwhile: place the remaining 1 cup (22g) caster sugar in a pan with 1 1/4 cups (310ml) cold water. Stir over low heat until the sugar dissolves, then add cinnamon, cardamom and apricot mixture. Simmer over low heat for 15 mintues. Transfer the apricots to a bowl, then increase the heat to meduim-high and simmer syrup until thickened. Pour the syrup voer the apricots and cool completely.

5. Dust the cake with icing sugar, slice and serve with apricots and syrup.

Cheesecake de baunilha com mel de baunilha – 6 pes 75g unsalted butter 150g caster sugar 350g cream cheese 4 tbs vanilla honey* 75ml thick cream 3 eggs, separated 25g plain flour 1 vanilla bean, split 50g brown sugar

1 tsp cinnamon 50g flaked almonds Sweet shortcrust pastry 250g plain flour, sifted 110g unsalted butter, cubed, chilled 110g icing sugar 1 egg1. To make pastry, place flour, butter and icing sugar in a food processor and

process until mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Preheat oven to 180°C. Roll out the pastry on a lightly floured surface and use to line a 23 x 6cm loose-bottomed tart pan. Refrigerate for 30 minutes. Line pastry with baking paper and fill with rice or pastry weights and bake in the oven for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until dry and crisp.

3. Cream butter and caster sugar in a mixer until pale. Add cream cheese, 1 tablespoon of honey, cream, egg yolks and flour. Scrape in vanilla seeds, discarding the bean, and mix well.

4. In a clean bowl, beat eggwhites until stiff, then gently fold into cheese mixture. Pour into pastry case. Combine brown sugar, cinnamon and almonds. Sprinkle over cheesecake, then bake for 1 hour. Turn the oven off and allow to cool in the oven. Drizzle with extra honey, if desired

Cheesecake com crosta de nozes – 10 pes 250g packet ginger nut biscuits, processed to fine crumbs 80g butter, melted, cooled 500g cream cheese, softened 3/4 cup caster sugar 1 lemon, rind finely grated 3 eggs, separated 300g carton sour cream 1/2 cup walnuts, finely chopped 50g dark chocolate, finely grated 2 tablespoons brown sugar1. Preheat oven to 160°C. Line base and sides of a 5.5cm deep, 22cm (base)

springform pan with baking paper. 2. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate. 3. Using an electric mixer, beat cream cheese and 1/2 cup caster sugar until

smooth. Add lemon rind and egg yolks. Beat until well combined. Add sour cream. Mix well. In a separate bowl, beat eggwhites to soft peaks. Gradually beat in remaining 1/4 cup caster sugar, 1 tablespoon at a time, continuing to beat until thick and glossy. Fold one-third of meringue into cream cheese mixture. Fold in remaining meringue.

4. Pour mixture over chilled base. Place onto a baking tray. Combine walnuts, chocolate and brown sugar. Sprinkle over cheesecake, pressing into filling slightly. Bake for 50 minutes or until centre is firm. Turn oven off. Leave door ajar for 3 hours.

5. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until chilled.

Torta bakewell (de amêndoas com geléia) – 8 pes

1 1/4 cups plain flour 1/4 cup almond meal (ground almonds) 2 tablespoons caster sugar 125g butter, chilled, chopped 1 egg yolk 2 tablespoons chilled water 1/4 cup cherry jam 1/4 cup flaked almonds icing sugar and double cream, to serve Filling 125g butter, softened 1 cup caster sugar 1 tablespoon finely grated lemon rind 3 eggs 1 1/2 cups almond meal (ground almonds) 1/3 cup plain flour1. Combine flour, almond meal, sugar and butter in a processor. Process until

mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon chilled water. Process until dough just comes together, adding more chilled water if necessary. Turn pastry out on to a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.

2. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 23cm (base) loosebased fluted tart pan. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Refrigerate for 10 minutes.

3. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool. Spread pastry case with jam. Reduce oven to 160°C/140°C fan-forced.

4. Meanwhile, make filling: Using an electric mixer, beat butter, sugar and lemon rind until light and fluffy. Add eggs, 1 at a time, beating until just combined. Beat in almond meal and flour. Spread filling over jam in pastry case. Sprinkle with almonds. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool slightly. Dust with icing sugar.

Bolo de banana e chocolate Mars – 12 pes 150g butter 1/4 cup (100g) brown sugar 2 eggs 2 bananas, mashed 2 cups (300g) self-raising flour 3 x 60g Mars Bars, chopped 1/2 cup (125ml) milk 1 cup (150g) icing sugar 2 tbs caramel topping 2 tsp hot water1. Preheat oven to 180°C. Line a 7 x 11 x 21cm loaf pan with non-stick baking

paper. Beat 150g butter and 1/4 cup (100g) brown sugar until pale and creamy. Beat in 2 eggs and 2 bananas, mashed.

2. Combine 2 cups (300g) self-raising flour and 3 x 60g Mars Bars, chopped. Fold into the butter mixture with 1/2 cup (125ml) milk. Spoon into pan. Bake for 50-55 minutes. Set aside to cool.

3. Combine 1 cup (150g) icing sugar, 2 tbs caramel topping and 2 tsp hot water. Drizzle over the cake to serve

Custard de banana e coco – 4 pes 1 cup milk 1 cup coconut milk 1 teaspoon vanilla essence 6 egg yolks 2 tablespoons cornflour 1/2 cup caster sugar sesame snaps, roughly chopped (see note), to serve Caramelised bananas 1 tablespoon butter 1 tablespoon brown sugar 4 bananas, sliced1. Make caramelised bananas: Melt butter in a non-stick frying pan over medium-

high heat. Add brown sugar. Cook, stirring, for 1 minute or until sugar dissolves. Add bananas. Reduce heat to medium. Cook for 2 to 3 minutes or until warmed through. Remove from heat and cover to keep warm.

2. Place milk, coconut milk and vanilla in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (donot allow to boil). Remove from heat.

3. Whisk egg yolks, cornflour and caster sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly.

4. Return mixture to saucepan over low heat. Cook, stirring constantly, for 8 minutes or until custard thickens and coats the back of a wooden spoon (do not allow custard to boil as it might curdle).

5. Pour hot custard into serving bowls. Spoon over caramelised bananas. Sprinkle with sesame snaps. Serve

Morangos com balsâmico – 4 pes 2/3 cup mascarpone, at room temperature 2 tablespoons icing sugar mixture 2 teaspoons finely grated orange rind 1/2 cup firmly packed brown sugar 1/3 cup balsamic vinegar 32 strawberries, hulled, washed olive oil cooking spray1. Combine mascarpone, icing sugar and orange rind in a bowl. 2. Place brown sugar, vinegar and 2 tablespoons water in a saucepan. Bring to a

simmer over low heat. Simmer, uncovered, for 2 minutes. Set aside to cool. 3. Thread strawberries onto 8 skewers. Brush with vinegar mixture. 4. Preheat a barbecue plate or chargrill over medium heat. Spray skewers with oil.

Cook, turning, for 1 to 2 minutes or until strawberries are just tender and brown. Drizzle with remaining vinegar mixture. Serve with mascarpone mixture.

You will need 8 pre-soaked skewers.

Bolo de banana com uma camada de sorvete de creme (bicolor) e calda de caramelo

Bolo de banana com cobertura de maracujá – 8 pes Melted butter, to grease 125g butter, softened 155g (3/4 cup, firmly packed) brown sugar 2 eggs 300g (2 cups) self-raising flour 50g (1/3 cup) plain flour 1 tsp ground cinnamon 1/2 tsp ground ginger 160ml (2/3 cup) buttermilk 2 large overripe bananas, mashed Passionfruit icing 25g (1/3 cup) shredded coconut 125g cream cheese, at room temperature 80g (1/2 cup) icing sugar mixture 2 tbs unstrained passionfruit pulp1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with

melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.

2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.

3. Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.

4. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.

5. Meanwhile, to make the passionfruit icing, heat a small non-stick frying pan over medium heat. Add the coconut and cook, stirring, for 2 minutes or until toasted. Remove from heat. Use an electric beater to beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy.

6. Place the cake on a serving platter. Use a round-bladed knife to spread the icing over the cake. Sprinkle with coconut and cut into slices to serve. This cake will keep in an airtight container out of direct sunlight for up to 3 days. You'll need 2 passionfruit for this recipe

Terrine de sorvete de banana, chocolate e manteiga de amendoim – 10 pes 1 litre vanilla ice cream 200g chopped banana (2 small bananas) 1/4 lemon, juiced 500ml chocolate ice cream 1/4 cup (70g) crunchy peanut butter 5 Double Delight Oreo biscuits (Peanut Butter 'n' Chocolate Creme)1. Line a 21cm x 11cm loaf pan with plastic wrap, allowing extra to hang over the

sides. Place half of the vanilla ice cream into a bowl. Allow to soften slightly. Blend the banana and lemon juice until pureed. Fold through the ice cream until well combined. Spread into the base of the pan. Freeze for 1 hour or until firm.

2. Place the chocolate ice cream in a bowl. Allow to soften slightly. Swirl the peanut butter through the ice cream. Spread over the banana ice cream layer. Freeze for 1 hour or until firm.

3. Place the remaining vanilla ice cream in a bowl. Allow to soften slightly. Use your hands to roughly crush the biscuits into the bowl. Fold the biscuits through the ice cream. Spread over the chocolate ice cream layer. Cover with plastic wrap. Freeze for at least 4 hours or overnight to firm.

4. To serve, invert onto a chopping board or serving platter. Remove the plastic wrap and cut into slices to serve

Bolo de banana com chantilly de maracujá e crocante de amendoim – 4 pes

Melted butter, to grease 2 over-ripe bananas, mashed 185ml (3/4 cup) boiling water 1/4 tsp bicarbonate of soda 150g (1 cup) self-raising flour 115g (1/2 cup) raw caster sugar 55g (1/2 cup) almond meal 60g butter, melted 2 eggs, lightly whisked Peanut brittle

55g (1/3 cup) whole unsalted roasted peanuts, coarsely chopped 375ml (1 1/2 cups) cold water 175g (3/4 cup) raw caster sugar Passionfruit cream

300ml thickened cream 80ml (1/3 cup) passionfruit pulp 2 tbs raw caster sugar

1. To make the peanut brittle, line a baking tray with baking paper. Scatter over peanuts. Combine water and sugar in a saucepan over low heat and stir for 3 minutes or until sugar dissolves. Increase heat to medium-high and boil, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 15 minutes or until toffee is golden. Remove from heat and set aside for 5 minutes or until bubbles reside. Carefully pour toffee over peanuts on tray. Set aside for 20 minutes to set.

2. Meanwhile, preheat oven to 180°C. Brush four 250ml (1-cup) capacity ovenproof ramekins or dishes with melted butter to grease. Place on a baking tray. Place the bananas in a large heatproof bowl. Add the boiling water and bicarbonate of soda and stir to combine. Set aside for 5 minutes.

3. Stir flour, sugar, almond meal, melted butter and egg into banana mixture until combined. Pour among ramekins. Bake in oven for 30 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes to cool.

4. To make the passionfruit cream, combine the cream, passionfruit pulp and sugar in a saucepan over medium heat. Simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly.

5. To serve, break peanut brittle into pieces. Turn banana puddings out onto plates. Drizzle with passionfruit cream and serve with peanut brittle.You'll need 3 passionfruit for this recipe

Creme caramelo de coco à moda vietnamina (banh gan) – 8 pes 225g (1 cup) white sugar 80ml (1/3 cup) water 1 x 400ml can coconut milk 375ml (11/2 cups) milk 6 eggs, lightly whisked 100g (1/2 cup, firmly packed) brown sugar 1 tsp vanilla bean paste Toasted shredded coconut, to serve Shredded lime rind, to serve1. Preheat oven to 160°C. Combine the white sugar and water in a medium

saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour the caramel mixture evenly among eight 160ml (2/3-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.

2. Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean paste in a large bowl until well combined. Strain through a fine sieve into a jug. Carefully pour over the caramel mixture in the ramekins.

3. Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35-40 minutes or until the custards are just set.

4. Transfer to a baking tray and set aside for 1 hour to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.

5. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Sprinkle with shredded coconut and lime rind to serve. Prepare this recipe to the end of step 4 up to 3 days ahead. Store in the fridge. Continue from step 5 just before serving

Bolo de maracujá – 10 pes 10 passionfruit, halved 185g unsalted butter, softened (or yogurt) 1 tablespoon finely grated lemon rind 1 cup caster sugar 3 eggs 2/3 cup milk 2 1/2 cups self-raising flour thinly sliced lemon rind, to serve Glace icing 1 1/2 cups pure icing sugar 2 tablespoons lemon juice 1 teaspoon butter, softened1. Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan. 2. Strain passionfruit pulp over a small jug (you'll need 1/2 cup juice and 2

tablespoons passionfruit seeds).

3. Place butter, lemon rind, sugar, eggs, passionfruit juice, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale. Stir in passionfruit seeds. Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.

4. Make glace icing: Combine icing sugar, lemon juice and butter in a small bowl. Stir with a wooden spoon until a spreadable consistency. Spread over cake. Top with lemon rind

Tortinhas banoffee – 6 pes 1 x 250g pkt granita biscuits (Arnott's brand) 125g butter, melted 2 bananas 1 x 300ml ctn double cream Caramel filling 1 x 395g can sweetened condensed milk 70g (1/3 cup, firmly packed) brown sugar 50g butter1. Place the biscuits in the bowl of a food processor and process until finely

crushed. Add the butter and process until well combined. Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required.

2. To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).

3. Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill.

4. Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately

Sorbet de coco – 4 pes 400ml fresh coconut juice 1/2 cup (125ml) liquid glucose 1 cup (210g) caster sugar 2 1/2 cups (625ml) coconut milk 1. Combine coconut juice, glucose and 1/3 cup (70g) of sugar in a saucepan over

medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Set aside to cool. Add coconut milk and place in the fridge for 20 minutes or until chilled.

2. Freeze mixture in an ice-cream machine following the manufacturer's instructions (see note). Transfer to a metal container and place in the freezer for 2 hours or until firm

Frango marroquino com damasco – 4 pes 2 tbs Moroccan spice mix 800g chicken breast fillets 2 tbs extra light olive oil 1 leek, pale section only, thinly sliced 2 tsp finely grated ginger 2 garlic cloves, crushed

1 tsp ground cumin 1 x 405g can apricot nectar 260g (1 1/2 cups) couscous 375ml (1 1/2 cups) boiling water Fresh coriander leaves, to serve1. Rub the spice mix evenly over the chicken. Heat half the oil in a large frying pan

over medium-high heat. Add the chicken and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.

2. Meanwhile, heat the remaining oil in a frying pan over low heat. Add the leek, ginger and garlic, and cook, stirring occasionally, for 3 minutes or until the leek softens. Add the cumin and cook for 30 seconds or until aromatic. Stir in the apricot nectar. Simmer for 10 minutes or until the sauce thickens slightly. Place the couscous in a heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes. Use a fork to separate the grains.

3. Thickly slice the chicken diagonally across the grain. Divide the couscous among serving plates. Top with the chicken. Spoon over the apricot sauce. Sprinkle with coriander to serve. Variations: Tomato & chicken curry with basmati rice: Replace the Moroccan spice mix with curry powder. Replace the apricot nectar with tomato juice. Serve with steamed basmati rice instead of couscous. Apricot lamb with spinach & mash: Replace the chicken with lamb eye of loin (backstraps). Add 100g baby spinach leaves with the lamb in step 3. Serve with mashed potato instead of couscous.

Sorvete de baunilha – 1 litro 300ml thick cream 300ml milk 1 vanilla bean, split 6 egg yolks 175g caster sugar 1 tsp vanilla extract1. Place the cream and milk in a saucepan. Scrape in the vanilla seeds and add the

bean, too. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Carefully pour the milk over, then return to a clean saucepan.

2. Cook over low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a wooden spoon. (This simple custard forms the basis of a classic ice-cream recipe.)

3. Set aside to cool, then refrigerate for 30 minutes. 4. Place custard in a plastic container in the freezer until frozen at the edges.

Remove from freezer. Beat with an electric beater. Re-freeze. Repeat this process two more times. (Alternatively, churn in an ice-cream machine according to the manufacturer's directions

Outra: 5 egg yolks (também rende 1 litro) 150g (2/3 cup) caster sugar 1 1/2 tsp vanilla essence 125mls (1/2 cup) milk 375mls (1 1/2 cups) thickened cream1. Combine the egg yolks and the sugar in a heat-resistant bowl. Place over a

saucepan of simmering water and whisk constantly with a whisk or electric hand

beaters for 5-8 minutes or until the mixture is thick and pale and a ribbon trail forms when the whisk or beaters are lifted (see note). 2. Remove the mixture from the heat, add the vanilla essence and whisk until

cooled to room temperature (the mixture will thicken further as it cools.) 3. Whisk the cream in a medium mixing bowl with a whisk or electric hand beaters

until soft peaks form. 4. Stir the milk into the egg yolk mixture until well combined. Fold half the cream

into the egg yolk mixture with a large metal spoon or spatula until almost combined. Add the remaining cream and fold gently until thoroughly combined (This will help retain the air that has been incorporated and therefore help to ensure an ice-cream that is not only smooth but light too).

5. Pour the ice-cream mixture into an airtight container and seal (see note). Place into the freezer and freeze for 8-10 hours or until firm. Store in the freezer for up to 1 month.

6. About 20 minutes before serving, transfer the ice-cream to the fridge to allow it to soften slightly. Serve as desired.

Calda de chocolate básica – 1 ½ xíc 185ml (3/4 cup) thickened cream, at room temperature 200g good-quality dark chocolate, broken into squares 55g (1/4 cup, firmly packed) brown sugar1. Quarter fill a medium saucepan with water and place a large heatproof bowl

over the top. The bowl should fit snugly in the pan with its base reaching halfway into the pan. If the base of the bowl touches the water, the chocolate may overheat and become grainy. If the bowl does touch the water, remove the bowl and tip a little of the water out. Remove the bowl and place the saucepan over high heat and bring the water to the boil. Reduce heat to low so the water is barely simmering.

2. Place the cream, chocolate and sugar in the heatproof bowl. It is important to use good-quality dark chocolate as this will affect the flavour of the sauce (you can also use good-quality cooking chocolate). Place the bowl over the pan of simmering water, and heat, stirring often with a metal or wooden spoon, for 3-4 minutes or until chocolate almost melts. If you are using a wooden spoon, make sure it's clean. It is a good idea to keep separate wooden spoons for sweet and savoury cooking, as the wood can absorb the flavours of the food it comes in contact with.

3. Remove the bowl from the heat and continue to stir until all the chocolate melts. (See microwave tip.) There will be enough residual heat in the bowl for the chocolate to finish melting. This also ensures the chocolate doesn't overheat.

4. Serve the chocolate sauce warm or transfer to a clean, dry airtight jar or container. Store in the fridge for 3-4 weeks. Serve at room temperature or warm (see reheating instructions). Use a clean metal spoon each time you remove the chocolate sauce from the container to prevent mould forming.

Microwave tip: Place the cream, chocolate and sugar in a medium heatproof, microwave-safe bowl or jug. Heat, uncovered, stirring every minute on Medium-High/650watts/70% for 2-3 minutes or until the chocolate melts and the sauce is smooth.

To reheat: Place the chocolate sauce in a small heatproof bowl. Fill a large heatproof bowl about one quarter full with boiling water. Sit the small bowl inside the large bowl and heat, stirring the sauce often, for 1-2 minutes for a single portion (2 tbs), 4 minutes for the whole quantity or until the chocolate sauce is warmed through.

Microwave reheating: Place the sauce in a microwave-safe container and heat a single portion on Medium/500watts/50% for 20-40 seconds or until warmed through. If reheating the whole quantity, cook on Medium/500watts/50% for 1-2 minutes or until warmed through.

Serving suggestions: Drizzle over ice-cream; Pour over poached pears; Use as a dipping sauce for fresh fruit; Drizzle over crepes and sliced fresh strawberries.

Variations:

Chilli chocolate sauce: Halve 3 fresh red birdseye chillies lengthways and place in a small saucepan with the cream. Heat over medium heat until the cream almost comes to the boil. Remove from the heat and set aside for 15 minutes to allow the chilli to infuse into the cream. Strain and continue from step 1.

Rum & raisin chocolate sauce: Combine 50g (1/4 cup) raisins, finely chopped, with 2 tbs of dark rum that has been warmed in a small bowl. Set aside for 10 minutes to soak. Stir into the chocolate sauce at the end of step 3.

Mocha sauce: Add 2 tsp instant espresso coffee granules with the cream in step 2.

Cointreau chocolate sauce: Reduce the cream to 160ml (2/3 cup). Replace the brown sugar with 60g (1/4 cup) caster sugar. Stir in 2 tbs of Cointreau liqueur at the end of step 3 (you can replace the Cointreau with Frangelico, Creme de menthe or Sambuca).

Zabaione – 2 pes 2 egg yolks 1 tbs caster sugar 1 tbs marsala, madeira or sherry (champagne, wine, Kahlua etc.)1. In the top of the double boiler or a metal/heatproof bowl that can be suspended

over simmering water, beat the egg yolks and sugar until thick and foamy. Beat in the wine.

2. Set the mixture over the simmering water. Make sure the water doesn't touch the base of the bowl and whisk constantly for about 4-5 minutes.

3. Continue whisking until it forms a thick creamy foam that coats the back of the spoon. The eggs need to be cooked gently so the mixture stays smooth.

4. Serve immediately over fresh fruit, sponge finger biscuits or broken biscotti pieces. It can also be served chilled. The beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. The mixture must not get too hot during cooking or it will become grainy. If it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking. Zabaglione may be served warm or cold. A cold one is beaten off the heat until cooled. Traditional zabaglione must be made just before serving. The warm froth can be served as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. They may also be used for sweet or savoury gratins. Cornflour is sometimes added for stability

Bolo de banana e iogurte com cobertura de creamcheese – 8 pes Melted butter or margarine, for greasing 125g butter or margarine 175g caster sugar 2 eggs

2 very ripe bananas, mashed 200g plain yoghurt 200g (1 1/3 cups) plain flour 1 1/2 tsp baking powder 25g (1/3 cup) shredded coconut, to serve Icing 200g cream cheese 55g (1/3 cup) icing sugar, sifted1. Preheat oven to 180°C. Grease a 22cm springform pan with the melted butter or

margarine and then line the base with non-stick baking paper. 2. Beat butter or margarine and sugar in a bowl with electric beaters until pale and

creamy. Add eggs one at time beating well after each addition. Fold in the mashed bananas and yoghurt with a large metal spoon. Sift together the flour and baking powder and then fold gently into the yoghurt mixture until just combined.

3. Spoon mixture into prepared pan and bake in preheated oven for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand for 5-10 minutes then remove cake from pan and place it on a wire rack to cool.

4. To make the icing, beat cream cheese and icing sugar with a wooden spoon until it's a smooth and a spreadable consistency.

5. Spread icing over cooled cake and then sprinkle with the coconut. Un-iced cake can be stored in an airtight container at room temperature for up to 3 days

Bolo sorvete de zabaione – 6 pes 6 egg yolks 1/4 cup marsala wine 3/4 cup caster sugar 750ml (3 cups) cream 1 tsp vanilla extract 1/2 cup icing sugar, sifted 4 cups crumbled amaretto biscuits 300g raspberries 300g strawberries 1 tbs lemon juice1. Line base and sides of a 23cm spring-form pan with non-stick baking paper and

brush sides with melted butter. 2. Place egg yolks, marsala and 1/4 cup caster sugar in a bowl over a saucepan of

simmering water. Whisk until doubled in volume then chill over a bowl of ice. Beat cream until it forms stiff peaks, then beat in vanilla and icing sugar and fold into zabaglione mixture.

3. Pour a quarter of the zabaglione mixture into the pan and freeze for 15 minutes. Top with a layer of amaretto biscuits then a layer of zabaglione. Freeze and repeat, finishing with a layer of zabaglione. Freeze for 4 hours.

4. Place remaining caster sugar in a saucepan with 1/2 cup water and bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Set aside to cool slightly. Add raspberries. Place in a blender and whiz until a smooth puree. Strain and discard seeds then add strawberries and lemon juice.

5. Pour the sauce over ice-cream cake and serve immediately

Panna cota de chocolate branco com calda de café – 8 pes

600ml thickened cream 1 x 180g pkt white chocolate, broken into small pieces 160ml (2/3 cup) milk 140g (2/3 cup) caster sugar 2 tbs boiling water 3 tsp powdered gelatine 200ml freshly brewed strong espresso coffee 60g (1/4 cup) white sugar1. Place cream, chocolate, milk and caster sugar in a saucepan over low heat.

Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth. 2. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk

with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.

3. Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.

4. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve (juntar Irish Cream!).

Zuccotto – 6 pes 160g plain round sponge cake (see note) 2 tablespoons strong espresso coffee 2 tablespoons coffee liqueur (such as Kahlua) 200g good-quality dark chocolate 30g butter, chopped 300ml thickened cream 1/3 cup pure icing sugar 1/2 cup slivered almonds, toasted, chopped 1/2 cup hazelnuts, roasted, chopped 2 teaspoons cocoa powder1. Line a 5-cup capacity pudding bowl with 1 piece of damp muslin. Cut cake into

1cm-thick slices. Place cake slices flat on a board. Cut each slice in half diagonally. Use cake pieces to line sides and base of bowl, overlapping pointed ends in centre. Cut pieces to fill any gaps. Set aside remaining cake pieces.

2. Combine coffee and liqueur. Gently brush over cake in bowl. Chop half the chocolate and set aside. Place remaining chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth.

3. Using an electric hand mixer, beat cream until firm peaks form. Add 1/4 cup icing sugar and melted chocolate mixture. Beat until well combined. Fold in chopped chocolate, almonds and hazelnuts. Spoon mixture into pudding bowl. Arrange reserved cake pieces over filling to cover. Brush with remaining coffee mixture. Cover and refrigerate for 24 hours.

4. Carefully turn out. Remove muslin. Dust with cocoa powder and remaining icing sugar. Cut into wedges and serve

Musse de limão – 10 pes 125mls (1/2 cup) boiling water

1 1/2 tbs (2 x 10g sachets) powdered gelatine 4 large eggs (59/60g each), separated 165g (3/4 cup) caster sugar 2 tsp finely grated lemon rind 2 tsp finely grated lime rind 80mls (1/3 cup) fresh lemon juice 80mls (1/3 cup) fresh lime juice 1 300ml carton thickened cream1. Measure all your ingredients and have all your equipment ready before you start.

Timing is crucial when making a mousse, so it is important to have all the ingredients and equipment ready to go.

2. You will need a small heat-resistant jug and a fork for dissolving the gelatine. To make a bain-marie for cooking the egg yolks, you will need a large heat-resistant bowl and a saucepan into which the bowl fits snugly and sits about halfway into the saucepan.

3. It is easier to use electric hand-held beaters to whisk the egg yolk mixture over the heat. You can use a balloon hand whisk but keep in mind it will take about twice as long to whisk the egg yolk mixture this way.

4. Make sure you have 2 ice-cube trays full of ice ready to help cool the whisked yolk mixture quickly once the gelatine has been added.

5. Have 2 medium bowls on hand for whisking the egg whites and cream separately.

6. You will also need a 6.5cm deep, 20cm round cake pan or a 2.25-litre (9-cup) capacity metal, glass or ceramic mould to set the mousse in.

7. To dissolve the gelatine, pour the boiling water into the heat-resistant jug and then sprinkle the gelatine over the water while whisking with a fork. Continue to whisk for about 1 minute to remove any lumps. Set aside for 15-20 minutes or until cooled to room temperature but not set. The gelatine will dissolve completely and the mixture will become clear after about 3 minutes. Gelatine is also available in leaf form with 1 leaf being equivalent to 1/2 tsp gelatine powder. If you use gelatine leaves in this recipe, you will need 12. Soak them in cold water for about 5 minutes, remove and squeeze well. Then add them to the boiling water, stir until dissolved and continue as for the powdered gelatine.

8. Meanwhile, fill the saucepan about 1/4 full with water. Sit the heat-resistant bowl in the saucepan, making sure the water doesn't touch the base of the bowl or the mixture could overcook and curdle. (Just pour out some water if necessary and remember that the water will come to a slightly higher level when simmering.)

9. Remove the bowl from the saucepan and bring the water to the boil over high heat. Reduce heat to low and hold at a gentle simmer.

10. Place the egg yolks, 110g (1/2 cup) of the sugar and lemon and lime rinds into the heat-resistant bowl that fits in the top of the saucepan. Use electric hand-held beaters to whisk the yolk mixture on low speed until combined. Increase speed to medium and whisk for about 2 minutes or until thick and pale and a ribbon trail forms when the beaters are lifted. Gradually whisk in the lemon and lime juices on low speed.

11. Place the bowl over the saucepan of gently simmering water and beat with electric beaters on low speed for 10 minutes or until the mixture forms a thick foam and increases in volume by about 1/2. Remove the bowl from the saucepan.

12. Fill a large bowl or sink about 1/4 full with cold water. (This will be used to cool the mousse mixture.)

13. Gradually whisk the gelatine mixture into the egg-yolk mixture in a slow, steady stream.

14. Place the bowl immediately in the cold water bath and place the ice cubes in the water. The ice will help cool the mixture quickly. Leave to cool for about 10 minutes, stirring with a balloon hand whisk every few minutes or until cooled to room temperature. Stirring will stop the mixture from setting too quickly on the sides of the bowl and ensure even cooling and thickening. If it isn't cooled to room temperature, the heat of the mixture will melt the cream and the final mousse will have a heavy texture. If the mixture starts to cool too quickly and sets around the sides of the bowl but not in the centre, remove the bowl from the water bath and use the whisk to whisk until smooth. Do not return the bowl to the water bath.

15. Meanwhile, about halfway through cooling the egg-yolk mixture, use hand-held electric beaters to whisk the egg whites in a clean, dry medium bowl until very soft peaks form. Over-whisking the egg whites will make it hard to fold them into the egg-yolk mixture and can result in pockets of egg whites in the finished mousse. Whisk in the remaining caster sugar in 2 separate batches until combined.

16. Whisk cream in a medium mixing bowl until soft peaks form. Don't overwhisk the cream or the finished mousse may have a grainy texture.

17. Use a large metal spoon to fold egg-white mixture into the egg-yolk mixture in 2 batches. (If you did overwhisk the egg whites, it will be easier to use a hand whisk to gently stir the egg-white mixture into the egg-yolk mixture. However, the texture of the final mousse will be different.) Fold in the cream until well combined.

18. Pour the mixture into the dry cake pan or mould. Tap it gently on the bench to burst any large air bubbles, cover with plastic wrap and place in the fridge overnight to set.

19. To turn out the mousse, have a serving plate ready and wet it lightly (this will help you slide the mousse into place). Briefly dip the pan/mould (almost up to the top edge) into a bowl or sink of hot tap water for just 1 second. The hot water should just take the chill off the pan/mould. If left for too long, the mousse surface will melt and lose shape when turned out. Invert the pan/mould immediately onto the plate. Hold the pan/mould and plate firmly together and shake from side to side to help release the mousse. Gently lift away the pan/mould. If the mousse doesn't come away from the pan/mould the first time you try, simply re-dip it or place a hot cloth briefly over the upturned pan/mould and try again.

Variations: Passionfruit mousse: reduce the boiling water to 80mls (1/3 cup). Omit both the

lemon and lime rinds and juices. Process the pulp from 6 passionfruit in a food processor for about 20 seconds and then strain into a jug. Reserve the juice and seeds. Measure 160mls (2/3 cup) juice and 2 tsp seeds. Add to egg-yolk and sugar mixture in step 3 after it has been whisked to a ribbon and before whisking over simmering water. Continue as in the basic recipe.

Lime & coconut mousse: omit the lemon rind and juice and increase the lime rind to 1 tbs. Add 400mls coconut cream to the egg-yolk and sugar mixture with the lime juice and omit the thickened cream. Continue as in the basic recipe.

Cafe latte mousse: omit the lemon and lime rinds and juices. Beat 2 tbs instant coffee granules with the egg yolks and sugar. Add 125mls (1/2 cup) milk to the egg-yolk, sugar and coffee mixture in step 3 after it has been whisked to a ribbon and before whisking over the simmering water. Reduce the cream to 125mls (1/2 cup). Continue as in the basic recipe.

Note: This mousse and all the variations that follow can be made up to 3 days ahead and kept, covered with plastic wrap, in the fridge. If you make them in an aluminium container, turn the set mousse onto a serving plate and cover with plastic wrap before storing in the fridge.

Mousse de chocolate e cointreau – 6 pes 300g good-quality dark chocolate, coarsely chopped 3 eggs, separated 125ml (1/2 cup) light olive oil 60ml (1/4 cup) Cointreau liqueur1. Place the chocolate in a heatproof bowl over a saucepan half-filled with

simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and is smooth. Set aside to cool.

2. Use an electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Add the egg yolks, 1 at a time, beating well after each addition until combined. Add the chocolate and beat until combined. Gradually add the oil and Cointreau, beating until well combined.

3. Spoon the chocolate mixture into serving cups. Cover and place in the fridge for 4 hours or until firm. Serve. You can make this recipe up to 1 day ahead. Cover with plastic wrap and store in the fridge overnight.

Mousse de chocolate branco e maracujá – 2 pes 100g white chocolate, coarsely chopped 125ml (1/2 cup) fresh passionfruit pulp 2 eggs, separated 125ml (1/2 cup) thickened cream 1 tbs caster sugar Whipped cream, to serve Fresh passionfruit pulp, extra, to serve Shortbread hearts 125g unsalted butter, at room temperature 70g (1/3 cup) caster sugar 150g (1 cup) plain flour 45g (1/4 cup) rice flour 1/2 tsp vanilla extract Pinch of salt Olive oil, to grease Caster sugar, extra, to dust1. Place the chocolate and passionfruit in a heatproof bowl over a saucepan of

simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool. Add the egg yolks and whisk until combined.

2. Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to fold in the chocolate mixture.

3. Use a clean electric beater to beat the egg whites and sugar in a clean, dry bowl until firm peaks form. Fold the egg white mixture into the chocolate mixture until combined. Divide the mousse among two 250ml (1-cup) capacity serving dishes. Cover with plastic wrap and place in the fridge for 4 hours or until set.

4. Meanwhile, to make the shortbread: place the butter and sugar in the bowl of a food processor and process until pale and creamy. Add the flour, rice flour, vanilla

and salt, and process until the dough just comes together. Turn out dough onto a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

5. Preheat oven to 190°C. Grease a baking tray lightly with oil. Halve the dough. Roll out 1 portion on a lightly floured surface until 3mm thick. Use a 7.5cm-diameter heart-shaped pastry cutter to cut 20 hearts. Place on tray. Repeat with remaining dough.

6. Sprinkle the biscuits lightly with extra sugar. Bake in oven for 10 minutes or until golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.

7. Top mousse with cream and passionfruit. Serve with shortbread. You can prepare this recipe to the end of step 5 up to 1 day ahead. Store the

mousse in the fridge. Store the shortbread in an airtight container. Continue from step 6 just before serving. You will need about 8 passionfruit for this recipe.

Tip: To save time place the chocolate in a microwave-safe bowl and heat, uncovered on Medium/500watts/50% for 1 minute. Stir, then repeat until smooth.

Mousse de salmão defumado – 6 pes 400g sliced smoked salmon 10g unsalted butter, softened 1 1/2 gelatine leaves* 100ml fish stock 1/4 tsp Worcestershire sauce Dash of Tabasco 150ml thickened cream 1/2 cup salad herb leaves (such as chervil, parsley, chives) 2 tsp olive oil, plus extra to drizzle 2 tsp lemon juice Oatcakes*, to serve1. Place half the salmon in a food processor with the butter and process until

smooth. 2. Soak gelatine leaves in cold water for 5 minutes to soften, then drain. Warm the

fish stock, add gelatine and stir to dissolve. Add to food processor with Worcestershire sauce and Tabasco, and process until well combined. Add cream and process again.

3. Use the remaining salmon slices to line six 120ml ramekins, leaving some salmon hanging over edges. Fill each ramekin with mousse and fold the overlapping salmon over top. Cover with plastic wrap and chill in fridge for 2 hours.

4. Place herbs in a bowl with olive oil and lemon juice. Season with salt and pepper and toss gently. To serve, gently unmould each mousse onto a serving plate and top with a little salad. Drizzle with extra olive oil and serve with oatcakes.

Purê de couve-flor com poró caramelado – 4 pes 600g cauliflower, trimmed, cut into florets 30g butter 2 medium leeks, trimmed, halved, washed, thinly sliced 1 garlic clove, crushed 2 teaspoons fresh thyme leaves

2 tablespoons pure cream1. Rinse cauliflower. Place, with water clinging, in a microwave-safe dish. Cover.

Microwave on high (100%) for 4 minutes or until tender. Drain. 2. Meanwhile, melt butter in a frying pan over medium-low heat. Add leek. Cook,

stirring, for 10 minutes or until soft and light golden. Add garlic and thyme. Cook, stirring occasionally, for 1 minute.

3. Place cauliflower in a bowl. Using a potato masher or fork, lightly crush. Add leek mixture and cream. Toss gently to combine. Season with salt and pepper.

Bolo de pera e figos – 6 pes 1 1/2 cups self-raising flour 2/3 cup brown sugar 1/4 teaspoon cinnamon 1/2 teaspoon bicarbonate of soda 2 lightly beaten eggs 1/2 cup milk 1/3 cup canola oil 1 cup chopped moist, dried figs 1 cup peeled and seeded pear, cut into 2cm cubes1. Preheat oven to 170°C. Sift flour into a large bowl along with brown sugar,

cinnamon and bicarbonate of soda. Make a well in the centre. 2. In a separate bowl, whisk together eggs, milk and canola oil until well

combined. Pour the egg mixture into the flour mixture, folding gently until just combined. Fold through figs and pear.

3. Pour the mixture into a lightly greased and lined 10cm x 20cm loaf pan. Bake for 45-50 minutes or until golden and cooked through. Set aside to cool in the pan for 5 minutes before turning out onto a wire rack.

4. Slice and serve warm, toasted or at room temperature with butter, if desired.

Bolo de tâmaras – 6 pes 175g dates, pitted, chopped 1 tsp bicarbonate of soda 75g unsalted butter, softened, plus extra to grease 150g light brown sugar 1 tsp vanilla extract 170g self-raising flour, sifted 2 eggs Thick cream, to serve Sauce 200ml cream 1/2 cup brown sugar 60g unsalted butter 2 tbs chopped pecan nuts1. Preheat oven to 180°C. Place dates in a pan with 180ml water and bring to the

boil. Add bicarbonate of soda and set aside for 15 minutes (it will bubble fiercely then settle down).

2. Cream together butter and sugar until pale. Add vanilla and 1 tablespoon of flour, and stir to combine. Add eggs one at a time, beating until smooth. Use a metal spoon to gently fold in remaining flour and stir in the date mixture (it may look a little curdled at this stage).

3. Grease six 250ml (1-cup capacity) dariole moulds with butter and pour in pudding mixture. Bake for 25 minutes until cooked through. Set aside for 5 minutes before turning out.

4. To make the sauce, mix ingredients in a pan over low heat until butter has melted. Cool slightly before pouring over puddings. Serve with cream.

Hambúrguer de atum – 6 pes 650g fresh tuna steaks 5 green shallots, finely chopped 1 tsp grated fresh ginger 1 fresh birdseye chilli, deseeded, finely chopped 1 tbs teriyaki sauce 2 tsp sesame oil 1. Cut tuna steaks into chunks. Place in the bowl of a food processor and pulse 2-3

times or until the tuna is just chopped. Transfer to a large mixing bowl. Add the green shallots, ginger, chilli, teriyaki sauce and sesame oil. Mix with your hands until evenly combined.

1. Divide the mixture into 6 equal portions. Shape each portion into a patty about 9cm in diameter and 2cm thick and place onto a tray lined with greaseproof paper. Cover with plastic wrap and place in the fridge for 30 minutes to rest. Heat a chargrill or barbecue on high. Brush both sides of the patties with the peanut oil and cook on the preheated chargrill or barbecue for 30 seconds on each side or until cooked to your liking. Unlike meat or chicken patties, these don't have to be cooked all the way through as you mince the tuna just before making it into patties. We have cooked it in the traditional way so it is still raw in the centre but you can cook it until just cooked all the way through.

Carne e cogumelos com molho teriyaki – 4 pes 750g beef stir-fry strips 1/2 cup Kikkoman Teriyaki Marinade Original Flavour 1 1/2 tablespoons sesame seeds 1 tablespoon extra light olive oil 1 red onion, cut into thin wedges 250g button mushrooms, halved 300g broccoli, trimmed, cut into florets 2 teaspoons sesame oil 1. Place beef into a bowl. Add marinade. Toss. Cover. Refrigerate for 30 minutes.

Drain, reserving marinade. 2. Heat a wok over high heat until hot. Add sesame seeds. Stir-fry for 2 minutes or

until toasted. Remove to a plate. 3. Reheat wok. Add 1 teaspoon of oil. Swirl to coat. Add one-quarter of beef. Stir-

fry for 2 minutes. Remove to a plate. Repeat three more times. 4. Add remaining oil and onion to wok. Stir-fry for 1 minute. Add mushrooms and

broccoli. Stir-fry for 2 minutes. Return beef and half the reserved marinade to wok. Stir-fry for 1 to 2 minutes or until heated through. Add sesame seeds and oil. Stir. Serve with rice

Teriyaki de carne com salada de minimilho – 4 pes 100ml Japanese rice wine vinegar

1/3 cup (80ml) light soy sauce 1 tsp sesame oil 2 1/2 tbs brown sugar 3cm piece fresh ginger, peeled, finely grated 1 garlic clove, crushed 500g beef fillet steak, thinly sliced Oil, to grease Steamed rice, to serve baby corn salad 125g baby corn, quartered lengthways 2 Lebanese cucumbers, halved crossways, cut into matchsticks 150g bean shoots 100g chargrilled red capsicum, cut into strips1. Combine the rice vinegar, soy sauce, sesame oil, brown sugar, ginger and garlic

in a glass or ceramic bowl. Stir in the beef. Set aside for 5 minutes. 2. Drain the beef into a strainer over a small saucepan. Bring the marinade to the

boil. Boil until reduced slightly. 3. Meanwhile, lightly grease a chargrill pan and heat over a high heat. In batches,

cook the beef for 1 minute each side or until golden. Transfer to a plate. 4. Combine the baby corn, cucumber, bean shoots and capsicum. Top with the beef

and drizzle with the marinade. Serve with rice.

Carne moída de frango à tailandesa – 4 pes 2 teaspoons olive oil 1 large red onion, thinly sliced 750g lean chicken mince 1 bunch coriander 1/4 cup sweet chilli sauce 2 tablespoons fish sauce 2 tablespoons lemon juice 3 teaspoons brown sugar steamed baby pak choy and steamed jasmine rice, to serve (see tip)1. Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook,

stirring occasionally, for 3 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned.

2. Meanwhile, cut 5cm from roots end of coriander. Wash and finely chop. Remove coriander leaves and set aside. Add chopped coriander to mince with sweet chilli sauce, fish sauce, lemon juice and sugar. Stir to combine. Reduce heat to low. Cook, stirring occasionally, for 5 minutes or until heated through.

3. Serve mince with coriander leaves, steamed baby pak choy and steamed jasmine rice. To steam baby pak choy, half-fill a medium saucepan with water. Bring to the boil. Place baby pak choy in a steamer basket over pan. Cook, covered, for 1 minute or until just wilted. Drain.

Teriyaki de frango – 4 pes 500g fresh hokkien noodles 2 1/2 tablespoons peanut oil 500g chicken breast fillet, thinly sliced 3 green onions, sliced diagonally 1/2 red capsicum, deseeded, sliced

125g baby corn, quartered lengthways 1 stick celery, thinly sliced 1/2 cup thick teriyaki marinade 1 tablespoon reduced-salt soy sauce 1/4 cup roasted peanuts, chopped1. Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 3

minutes. Drain. Set aside. 2. Heat a wok over high heat. Add 1 tablespoon of oil and half the chicken. Stir-fry

for 2 minutes or until chicken is cooked through. Remove. Repeat with 2 teaspoons of oil and remaining chicken.

3. Add remaining 1 tablespoon of oil to wok. Swirl to coat wok. Heat until hot. Add vegetables. Stir-fry for 1 minute.

4. Add chicken, noodles, marinade, soy sauce and peanuts to wok. Stir-fry for 1 minute or until hot. Serve

Teriyaki de carne com salada de batata – 4 pes /3 cup soy sauce 1 tablespoon barbecue sauce 1/4 cup red wine, optional 2 tablespoons brown sugar 2cm piece ginger, peeled, grated 2 garlic cloves, crushed 4 scotch fillet steaks 500g chat potatoes, washed, halved 1 tablespoon olive oil 1 red onion, halved, thinly sliced 1/4 cup cream 2 tablespoons mayonnaise 2 teaspoons wholegrain mustard 1 tablespoon basil leaves Salad leaves, to serve1. Combine sauces, wine, sugar, ginger and garlic in a ceramic dish. Mix until

sugar has dissolved. Add steaks. Turn to coat. Cover. Refrigerate for at least 2 hours. 2. Place potatoes into a saucepan. Cover with cold water. Bring to the boil over

high heat. Reduce heat to medium. Simmer for 8 minutes or until just tender. Drain. Transfer to a large bowl.

3. Preheat barbecue plate on high heat until hot. Reduce heat to medium. Grease plate with oil. Cook onion for 5 minutes or until tender. Add to potatoes. Cook steaks, basting with marinade, for 5 minutes each side for medium.

4. Combine cream, mayonnaise, mustard, basil, and salt and pepper. Stir into potatoes. Serve with steaks and salad leaves

Gelatina de chá – 6 pes 2 black tea bags 100g (1/2 cup) caster sugar 1 lemon, thinly sliced 2 x 7cm cinnamon sticks 1.5L (6 cups) boiling water 2 tbs gelatine powder 375ml (1 1/2 cups) thickened cream

1 1/2 tbs brown sugar1. Remove the tags from the end of the tea bags. Discard the tags. Place the tea

bags, sugar, lemon and cinnamon in a large heatproof bowl. 2. Add the boiling water and stir until the sugar dissolves. Set aside for 5 minutes

to infuse. 3. Strain the mixture into a large heatproof jug. Discard the tea bags, lemon and

cinnamon. Sprinkle the gelatine over the tea mixture. Whisk well with a fork until the gelatine dissolves.

4. Divide the mixture evenly among six 185ml (3/4-cup) capacity serving glasses. Place in the fridge for 5 hours or until set.

5. Use an electric beater to beat the thickened cream in a large bowl until soft peaks form. Gently fold the brown sugar into the cream to create a swirled effect.

6. Top the jellies with a dollop of the cream. Serve immediately

Chantilly de wasabi – ¾ xíc 200g sour light cream 2 tsp wasabi 2 tsp mirin (rice wine)1. Combine the sour light cream, wasabi and mirin in a small bowl. Cover and

place in the fridge until required

Carne ao balsâmico – 4 pes 1 tsp olive oil 4 (about 125g each) beef fillet steaks, excess fat trimmed 125ml (1/2 cup) balsamic vinegar 60ml (1/4 cup) salt-reduced beef stock 60ml (1/4 cup) water

Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the steaks and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Add the vinegar, stock and water to the pan. Bring to the boil over high heat. Boil, uncovered, for 6-7 minutes or until the mixture reduces and thickens slightly

Molho Teriyaki

Esse é tão fácil que, às vezes, a gente erra o ponto e acaba com um caramelo no lugar do molho grossinho que o teriyaki deve ser. Se isso acontecer nao se desespere, coloque mais água e leve ao fogo de novo. Aos poucos se acerta o ponto preferido por cada um.½ xícara de chá de açúcar100 ml de shoyu100 ml de saquê doce (mirin). Confesso que acabo sempre usando saque normal, do que vende na seção de bebidas mercado e cloco 1 xícara de açúcar, mas a receita certa é asim.....Coloque todos os ingredientes em uma panela e leve ao fogo, mexendo de vez em quando, por 10 minutos, ou até encorpar. Apague o fogo e deixe esfriar.

Arroz para sushi5 copos de arroz americano grão curto ou médio (medida de copo do "denki nabe" - panela elétrica de arroz) 5 copos de água mineral 1 colher de sopa de saquê mirin

 

12 colheres de vinagre de arroz 5 colheres de sopa de açúcar refinado Preparo do molho- Coloque o açúcar, o vinagre de arroz e o saquê mirin em uma panela em fogo médio;- Não deixe o molho ferver, pois senão o vinagre perde a sua acidez;- O ponto ideal de desligamento do fogo é quando o açúcar se derrete. Reserve.Preparo do arrozLave o arroz mexendo somente com a ponta dos dedos e jogue a água fora.Repita a lavagem por mais 2 vezes.Coloque 5 copos de água mineral no denki nabe.Ligue a panela e aguarde o tempo de cozimento.Depois de pronto, aguarde mais 15 minutos antes de abrir a panela para que o arroz continue cozinhando a vapor. Abra a panela e despeje o arroz em um recipiente.Em seguida, jogue o molho por cima e misture delicadamente o arroz com um shamoji, evitando amassá-lo. Abane o arroz com um ventilador, até esfriar.

Chipolatas (linguiças?) com purê de cenoura e parsnip (nabo?) – 4 pes600g carrots, peeled, thinly sliced

400g parsnips, peeled, thinly sliced 20g butter 1/2 cup milk olive oil cooking spray 500g extra-lean beef chipolatas 250g sugar snap peas, trimmed1. Place carrots and parsnips in a large saucepan. Cover with cold water. Cover pan

and bring to the boil over mediumhigh heat. Reduce heat to low. Simmer, uncovered, for 20 minutes or until parsnips are soft. Drain. Return to pan. Add butter and milk. Mash until smooth. Cover to keep warm.

2. Meanwhile, spray a large, non-stick frying pan with oil. Heat over medium-low heat. Add chipolatas. Cook for 15 to 20 minutes or until cooked through. Remove to a plate. Cover to keep warm.

3. Bring a saucepan of cold water to the boil over medium-high heat. Add sugar snap peas. Boil for 1 to 2 minutes or until just tender. Drain. Serve sausages with mash and sugar snap peas.For extra-smooth mash, use a handstab blender instead of a standard blender.

Arroz básico para sushi - rende 3 xíc 1 cup sushi rice 1/4 cup Mizkan sushi seasoning (see note)1. Rinse and drain rice 3 times or until water runs clear. Place rice in a strainer.

Drain for 10 minutes. 2. Place rice and 1 cup cold water in a saucepan over medium heat. Cover and

bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until rice has absorbed water. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic dish. Stir rice with a plastic spatula to break up lumps. Gradually add seasoning while lifting and turning rice until rice is almost cold.

Custard com pera pochê no suco de laranja e baunilha – 4 pes 1 vanilla bean, halved lengthways 1 cup milk 1/2 cup pure cream

1/3 cup caster sugar 4 egg yolks Orange and vanilla poached pears 500g caster sugar 1 vanilla bean 3 x 5cm-long strips orange rind 1 cinnamon stick 4 firm pears (such as packham), peeled1. Scrape seeds from centre of each vanilla bean half. Place milk, cream, vanilla

seeds and bean halves in a saucepan. Bring to the boil, stirring, over medium heat. 2. Strain milk mixture into a large jug. Discard vanilla bean halves. 3. Meanwhile, whisk sugar and egg yolks together in a large bowl until thick and

creamy. Gradually whisk in hot milk mixture. 4. Return custard mixture to pan. Place over low heat. Cook, stirring with a

wooden spoon, for 7 minutes or until mixture is thick enough to coat the back of the spoon.

5. Pour mixture through a fine strainer into a bowl. Place ice and cold water in a larger bowl until one-third full. Stand bowl of custard in iced water. Stir frequently, for 10 minutes or until mixture cools (this stops custard cooking, and 'splitting' on cooling).

6. Cover custard surface with plastic wrap (to prevent custard from forming a skin). Refrigerate until cold (see note).

7. Make orange and vanilla poached pears: Heat 4 cups cold water, sugar, vanilla bean, orange rind and cinnamon in a saucepan over medium heat. Add pears. Simmer for 20 minutes or until pears are just tender. Allow pears to cool in syrup. Remove with a slotted spoon. Divide pears between serving bowls. Spoon over custard and serve. Custard can also be served warm, but will have a thinner consistency. Tip: Both the pears and the custard can be stored separately, covered, in the fridge for up to 3 days

Sushi de salmão e aspargos (com peixe em cima) – 6 pes 1 quantity Basic sushi rice (see related recipe) 200g mini asparagus, trimmed 2 nori sheets, halved 200g sliced smoked salmon, cut into 4cm squares1. Make Basic sushi rice (see related recipe). Cook asparagus in a saucepan of

boiling water for 1 minute or until tender. Rinse under cold water. Drain. Cut each asparagus spear in half crossways. Cut each nori sheet into 2cm-wide strips.

2. Form tablespoons of rice into rectangular mounds with rounded edges. Top each mound with 2 pieces asparagus and 1 piece salmon to make 24 battleships.

3. Wrap 1 nori strip around each. Serve. You can find sushi seasoning, sushi mats, nori sheets and wasabi paste in the

Asian section of larger supermarkets. Serve sushi with soy sauce, pickled ginger and extra wasabi paste.

Rolinhos de omelete com nori – 4 pes 3 tbs soy sauce 1/2 tsp wasabi paste 125ml (1/2 cup) water 8 eggs, at room temperature

Pinch of salt 20g (1 tbs) butter 4 sheets sushi nori (roasted seaweed) 1 carrot, peeled, cut into thick matchsticks 2 celery sticks, trimmed, cut into thick matchsticks 40g snow pea sprouts, stems trimmed1. Whisk the soy sauce, wasabi and 60ml (1/4 cup) of the water in a small bowl

until well combined. Cover and set aside until serving. 2. Crack the eggs into a large jug and add the remaining water. Add salt and use a

fork to whisk until well combined. 3. Heat 1 tsp of the butter in a 20cm non-stick frying pan over medium-high heat

until foaming. Pour a quarter of egg mixture into pan and tilt pan until mixture covers base. As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely with foil to keep warm. Repeat in 3 more batches with remaining butter and egg mixture.

4. Place the omelettes in a single layer on a clean surface. Top each with 1 nori sheet. Divide carrot, celery and snow pea sprouts among nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half. Arrange on a serving plate and serve with the wasabi mixture

Rosbife com gengibre, soja e limão – 4 pes 600g beef eye fillet, excess fat trimmed 1 tbs olive oil 1/4 cup (60ml) sushi soy sauce 2 tbs mirin 5 green onions, trimmed, thinly sliced 2 tbs lemon juice 1 tbs brown sugar 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 250g bean sprouts, trimmed 5 green onions, trimmed, thinly sliced, extra 1 tbs sesame oil 2 tbs sushi soy sauce, extra 2 tbs lemon juice, extra1. Season beef with salt and pepper to taste. Heat the olive oil in a large frying pan

over medium-high heat. Add the beef and cook, turning, for 10 minutes or until brown all over. Remove from heat and cover with foil. Set beef aside for 10 minutes to rest.

2. Combine the soy sauce, mirin, green onion, lemon juice, sugar, garlic and ginger with any pan juices in a large baking dish. Whisk to combine. Add the beef and turn to coat in the marinade. Set aside to cool. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

3. Toss the bean sprouts, extra green onions and sesame oil together in a medium bowl. Thinly slice the beef and arrange on serving plates. Top the centre of the beef with the bean sprouts. Combine the extra soy and lemon juice together and serve in small dipping bowls with the beef tatake. Allow 1 hour marinating time.

Sushi com o arroz por fora – 32 unid 2 nori sheets*

Splash of rice vinegar 3 cups cooked sushi rice 1 tbs black* and white sesame seeds, roasted 1 tbs wasabi* 1 avocado, peeled, cut into thin strips 1/2 red capsicum, seeded, cut into thin strips 60ml (1/4 cup) Japanese soy sauce1. Halve each nori sheet lengthways. Place one half on a bamboo mat (or a sheet of

non-stick baking paper), longest side nearest to you. Pour some cold water in a bowl and add rice vinegar. Dip your hands in the bowl, then use to spread a quarter of rice evenly over the nori. Sprinkle a quarter of sesame seeds over rice, then cover with a large piece of plastic wrap.

2. Carefully turn rice and nori pile over so the nori is on top. Place bamboo mat under plastic wrap.

3. Spread a pinch of wasabi, strips of avocado and capsicum across centre of the nori. Use your index fingers and thumbs to pick up long edge of bamboo mat and plastic wrap nearest you.

4. Place remaining fingers over fillings to hold them in place. 5. Using the mat and plastic wrap as a guide, roll mat forward tightly (without

rolling the mat and wrap in), wrapping the rice and nori sheet around fillings. Press gently and continue rolling forward to complete the roll. Gently press mat to shape and seal the roll, then remove it from mat and plastic. Repeat with remaining ingredients.

6. Use a sharp knife wiped with a damp cloth to cut each roll into 8, wiping the knife with each cut. Serve with a little extra wasabi, if desired, and soy sauce.

Frango com ovo à japonesa – 4 pes 1 cup (250ml) fish stock 1/4 cup (60ml) rice vinegar 1/3 cup (75g) caster sugar 1/2 cup (125ml) tamari* 5 x 150g skinless chicken thigh fillets, thinly sliced 1 small carrot, cut into thin batons 3 spring onions, thinly sliced 3 eggs, lightly beaten 1 tbs vegetable oil 2 cups cooked sushi rice or steamed rice1. Place the stock, 2 tablespoons of the vinegar, 1/2 cup (55g) of the sugar and all

but 2 teaspoons of the tamari in a deep frypan over high heat. Bring to the boil, then reduce heat to medium and simmer.

2. Add chicken and carrot and return to the boil, then reduce heat to low. Cover and cook for about 5 minutes, stirring once. Remove from the heat, stir in the spring onions and set aside.

3. Meanwhile, make the omelettes by combining the eggs with the remaining vinegar, sugar and tamari. Beat lightly with a fork. Heat the oil in a non-stick frypan. When the oil is very hot, add half the egg mixture, stirring lightly in the centre to distribute the egg.

4. When set (about 2-3 minutes), gently roll the omelette up - into a cylinder shape - in the pan. Slide onto a chopping board and slice crossways. Repeat with remaining egg mixture.

5. Place chicken in shallow bowls, pour over plenty of broth and top with omelette strips. Serve with rice. * Wheat-free soy sauce

Tempura misto - 4 pes 12 green king prawns, peeled, tails intact, deveined 2 small baby eggplants, trimmed, thinly sliced lengthways 12 stringless green beans 1/2 small sweet potato, peeled, cut into 5mm-thick slices 1/3 cup plain flour vegetable oil, for deep-frying Kikkoman Soy, Sashimi and Sushi Dipping Sauce, to serve Tempura batter 2 egg yolks 2 cups chilled water (see note) 2 cups plain flour1. Preheat oven to 160°C. Place prawns, eggplant, beans and sweet potato on a flat

tray lined with paper towel. Pat with more paper towel to remove excess moisture. Place plain flour in a shallow bowl.

2. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel.

3. Make tempura batter Meanwhile, combine 1 egg yolk and 1 cup chilled water in a bowl. Stir with chopsticks or flat-bladed knife. Add 1 cup flour and stir lightly with chopsticks. Do not beat or over-mix (flour should still be lumpy).

4. Dip prawns and eggplant lightly in plain flour. Dip in tempura batter to coat. Gently ease 5 to 6 pieces at a time into hot oil. Cook, turning occasionally, for 2 to 3 minutes or until crisp and golden. Use a slotted spoon to remove to wire rack. Make second batch of tempura batter using remaining ingredients. Repeat step 4 using tempura, beans and sweet potato.

5. Arrange prawns and vegetables on serving plates. Serve with dark soy dipping sauce. Ice-cold water must be used to achieve a lacy effect with tempura batter.

Temakis de camarão e abacate – 6 pes 1/2 quantity Basic sushi rice (see related recipe) 8 Obento nori sheets, quartered 2 teaspoons wasabi paste 1 large avocado, cut into strips 1 large yellow capsicum, cut into strips 32 cooked king prawns, peeled, deveined1. Make Basic sushi rice. Make handrolls, layering with 1 prawn and 1 strip of

avocado and capsicum. Repeat with remaining ingredients to make 32 rolls.

Temakis rústicos (com arroz integral) – 12 unid 1 tbs Japanese rice vinegar 4 cups cooked medium grain brown rice 6 nori sheets 1 Lebanese cucumber 1 large avocado, halved, stone removed, peeled 3/4-1 tsp wasabi 250g bean shoots 180g seafood flakes, each flake halved diagonally

Tamari, to serve1. Stir the vinegar through the rice. If hot, allow to cool completely. Cut the nori

sheets in half crossways along the short side to make twelve 10cm x 18cm rectangles. Trim the ends of the cucumber and cut into twelve 1cm x 11cm sticks. Cut each avocado half in half again lengthways. Cut each quarter lengthways into three slices.

2. Place a nori rectangle, shiny side down, on a clean flat surface. Working from the short end, spread a 1/3 cup of rice over the nori, leaving 2cm free at the top end of the nori. Spread wasabi crossways in the middle of the rice.

3. Spread some bean shoots over the rice. Place a piece of avocado crossways in the middle of the sheet (in the same position as the wasabi). Place a piece of cucumber and 2 seafood flake halves on top.

4. Brush the top 2cm of nori with water. Working from the opposite end, roll up the nori to enclose the filling. Repeat with the remaining ingredients to make 12 rolls. Serve with tamari for dipping.

Sushi na forma de bolinhas recheadas cobertas com gergelim – 16 unid 2 cups sushi rice, rinsed 5 tablespoons sushi seasoning (we used Mitsukan brand) 1/2 small avocado, peeled, stone removed 1/2 small lemon, juiced 1/2 carrot, finely chopped 1/4 Lebanese cucumber, finely chopped 50g sliced smoked salmon, chopped 3/4 cup sesame seeds, toasted soy sauce, to serve1. Place rice and 2 cups of cold water in a medium saucepan. Bring to the boil over

medium heat. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is just tender. Remove pan from the heat. Set aside, covered, for 10 minutes.

2. Add sushi seasoning to rice. Using a fork, gently fold through rice. Spread rice mixture over a large tray lined with baking paper. Set aside for 1 hour or until rice has cooled.

3. Mash avocado and lemon juice together in a bowl. Using damp hands, divide rice into 16 equal portions. Place on a large board lined with baking paper. Using fingertips, press each rice portion into a 1cm-thick round.

4. Spoon 1 teaspoon of avocado mixture in the centre of each round. Divide carrot, cucumber and salmon between rounds. Fold rice mixture around filling to form a ball. Roll balls in sesame seeds. Place on a large tray. Cover and refrigerate for 1 hour. Serve with soy sauce. For an extra flavour 'kick', you could spread the rice rounds with a little wasabi paste and top the salmon with a slice of pickled ginger before rolling into a ball. Pickled ginger, or gari, traditionally is used to refresh the palate between pieces of sushi. It's made by marinating finely-sliced ginger in rice vinegar, water and sugar

Sushi de salmão e shitake (peixe por cima) 3 cups Japanese-style sushi rice 90ml rice vinegar 1/3 cup (55g) caster sugar 1/2 large carrot, finely chopped 6 dried shiitake mushrooms, stalks discarded 25g kanpyo (dried gourd shavings), rinsed

1 1/2 tbs soy sauce 140g whole peeled bamboo shoot, cut into 1cm pieces 8 eggs 1 1/2 tsp bonito dashi (stock) powder 1 tbs mirin (rice wine) 1 tbs vegetable oil 400g sashimi-grade salmon, cut into 4mm-thick slices 60g snow peas, blanched, trimmed, thinly sliced diagonally 50g salmon roe (optional), to serve1. Rinse rice under cold running water until water runs clear. Cook in a rice cooker

with 3 1/2 cups water. Combine vinegar, 2 tbs sugar and 1 tsp salt in a small bowl. Transfer hot rice to a large bowl. Sprinkle with vinegar mixture, while mixing rice quicly with a spatula. Using a stiff piece of paper, fan rice while stirring to cool it (this will give it a shine).

2. Meanwhile: place carrot, 1/2 cup water and a pinch of sugar and salt in a small saucepan and cook over medium heat for 3-5 minutes or until soft. Drain, then set aside to cool.

3. Place shiitake in a bowl and pour over 2 cups lukewarm water. Stand for 20 minutes or until soft. Drain and finely chop, reserving soaking liquid.

4. Place kanpyo in a sieve and rinse under cold running water. Rub 1 tsp salt into kanpyo and rinse again. Cook in a large saucepan of boiling water for 5 minutes or until soft. Drain, then finely chop.

5. Place reserved shiitake liquid, shiitakes, remaining sugar, soy sauce, kanpyo and bamboo in a small saucepan. Cook over meduim heat for 20 minutes or until water has almost evaporated. Set aside to cool.

6. Combine eggs, dashi and mirin in a bowl. Heat oil in a 20cm non-stick frying pan over low heat. Working in batches, pour in 1/4 cup egg mixture to make a thin omelette. Cook for 1 minute each side or until just set but not browned. Remove frompan and cut into thin strips.

7. Fold carrot and shiitake mixture into rice. Using slightly moistened hands, mould heaped tablespoons of rice mixture into 2.5 x 5cm rectangles, about 2.5cm high. Top with a slice of salmon, snow peas, omelette strips and salmon roe, if using. Serve.

Sushi sanduíches – 24 unid 8 slices sandwich white or wholemeal bread, crusts removed 310g can creamed corn 4 large thin slices double smoked ham 1 small carrot, peeled, grated 1 small Lebanese cucumber, peeled, cut into long strips 200g can salmon in oil, drained, flaked 2 tablespoons whole-egg mayonnaise 2 to 3 iceberg lettuce leaves, washed, dried, finely shredded 1 small avocado, cut into long strips1. Place bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread

corn over 4 slices, leaving a 2cm strip free of filling along 1 edge. Top with ham, carrot and cucumber. Roll up to enclose filling. Cut each sandwich into 3 rounds.

2. Place salmon and mayonnaise into a bowl. Mix gently to combine. Arrange lettuce over remaining 4 slices of bread, leaving a 2cm strip free of filling along 1 edge. Top with salmon mixture and avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.

3. Wrap all sandwiches in plastic wrap. Store in the fridge

Atum semicozido com noodles, pepino e nori – 4 pes 270g pkt dried buckwheat soba noodles 5 tbs vegetable oil 1/4 cup (60ml) soy sauce 1/4 cup (55g) caster sugar 1/4 cup (60ml) sushi seasoning 1 nori sheet (see note) 1/4 cup (45g) finely chopped pink pickled ginger 1 1/2 Lebanese cucumbers, sliced into long, thin strips 1 1/2 tbs toasted sesame seeds 4 (about 600g) tuna steaks1. Cook noodles in a large saucepan of boiling water for 3 minutes or until tender.

Refresh under cold running water. Drain. 2. Combine 1/4 cup (60ml) oil, soy sauce, sugar and sushi seasoning in a small

bowl. Use kitchen scissors to snip nori sheet into long, thin strips. Combine noodles, nori, ginger, cucumber, 1 tbs sesame seeds and half the soy sauce mixture in a medium bowl and toss to combine.

3. Season tuna with salt and pepper. Heat remaining oil in a large frying pan over medium heat. Cook tuna for 1 1/2 minutes each side for medium-rare or until cooked to your liking. Thinly slice tuna.

4. Divide noodles among serving bowls. Top with tuna slices. Drizzle with remaining soy sauce mixture and sprinkle with remaining sesame seeds

Salada de atum, arroz e gergelim – 6 pes 270g pkt dried buckwheat soba noodles 5 tbs vegetable oil 1/4 cup (60ml) soy sauce 1/4 cup (55g) caster sugar 1/4 cup (60ml) sushi seasoning 1 nori sheet (see note) 1/4 cup (45g) finely chopped pink pickled ginger 1 1/2 Lebanese cucumbers, sliced into long, thin strips 1 1/2 tbs toasted sesame seeds 4 (about 600g) tuna steaks1. Cook noodles in a large saucepan of boiling water for 3 minutes or until tender.

Refresh under cold running water. Drain. 2. Combine 1/4 cup (60ml) oil, soy sauce, sugar and sushi seasoning in a small

bowl. Use kitchen scissors to snip nori sheet into long, thin strips. Combine noodles, nori, ginger, cucumber, 1 tbs sesame seeds and half the soy sauce mixture in a medium bowl and toss to combine.

3. Season tuna with salt and pepper. Heat remaining oil in a large frying pan over medium heat. Cook tuna for 1 1/2 minutes each side for medium-rare or until cooked to your liking. Thinly slice tuna.

4. Divide noodles among serving bowls. Top with tuna slices. Drizzle with remaining soy sauce mixture and sprinkle with remaining sesame seeds

Sushi de salmão defumado e abacate – 6 pes 430g (2 cups) koshihikari rice, rinsed, drained 750ml (3 cups) cold water 125ml (1/2 cup) rice vinegar 2 tbs caster sugar 1/2 tsp salt 6 nori sheets 1 1/2 tbs good-quality whole-egg mayonnaise 1/2 tsp wasabi paste 200g sliced smoked salmon 1 avocado, halved, stone removed, peeled, thinly sliced 125ml (1/2 cup) light soy sauce 2 tbs mirin1. Combine the rice and water in a saucepan. Cover with a lid and bring to the boil

over high heat. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly (see microwave tip).

2. Combine vinegar, sugar and salt in a small jug. Place rice in a glass or ceramic bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar mixture and gently fold through the rice (the rice shouldn't become too wet). Continue folding and fanning the rice until it is cool (this should take about 15 minutes).

3. Place a sushi mat on a clean work surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat, 2cm from the edge closest to you. Use wet hands to spread 3/4 cup of rice over the nori sheet, leaving a 3cm-wide border along the edge furthest from you.

4. Combine the mayonnaise and wasabi in a bowl. Spread a little wasabi mixture along the centre of the rice. Top with 2 pieces of salmon and some avocado. Pick up the edge of the mat closest to you. Hold filling in place while rolling the mat over to enclose rice and filling in nori. Repeat with the remaining nori, rice and filling to make 5 more rolls.

5. Combine the soy sauce and mirin in a small serving bowl. Cut sushi rolls into 2cm-thick slices. Arrange on a platter and serve with mirin sauce.

Koshihikari is a variety of short-grain rice. Mirin is a Japanese rice wine. They

are available from supermarkets and Asian grocery stores. Microwave tip: Place rice and water in a heatproof, microwave-safe rice cooker

or deep bowl. Cover with a lid or a double layer of plastic wrap. Cook on High/800watts/100% for 5 minutes. Cook for a further 7 minutes on Medium/500watts/50%. Set aside for 5 minutes to cool.

prep: 40 mins (+10 mins cooling).

Sushi 1 cup short-grain rice 1 tbs caster sugar

5 tbs rice vinegar 100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish) 1 small Lebanese cucumber, peeled 1/2 avocado 4 nori sheets Wasabi*, to taste Pickled ginger, to serve Japanese soy, to serve1. Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of

water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.

2. Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using.

3. Choose from a variety of fillings. We used fresh salmon and tuna, cucumber and avocado. Prepare the fish and vegetables by slicing into batons about 5cm long. Set aside. Meanwhile, combine remaining vinegar and 300ml cold water in a bowl.

4. Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge.

5. Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.

6. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi.

Salada de camarão com arroz de sushi – 4 pes 2 cups (440g) Japanese sushi rice, rinsed, drained 1kg cooked tiger prawns, peeled, deveined 2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced 2 small red chillies, seeds removed, thinly sliced into strips 4 spring onions, thinly sliced on an angle 2 tsp black* or regular sesame seeds Dressing 2 tbs mirin (Japanese rice wine)* 1/4 cup (60ml) rice vinegar 1 tbs soy sauce 2 tsp sesame oil Juice of 1 lemon1. Place rice and 2 cups (500ml) water in a saucepan and bring to the boil. Season

with salt and cover with a tight-fitting lid. Reduce heat to very low, cook for 10 minutes or until water has been absorbed. Remove from heat and stand for 5 minutes.

2. Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the rice with a fork, then toss with the salad. Serve warm

Sanduíches de sushi – 6 pes – 16 unid 1 quantity Basic sushi rice (see related recipe) 4 nori sheets 1 medium carrot, cut into ribbons 150g roasted red capsicum, cut into strips 2 Lebanese cucumbers, cut into ribbons 1/3 cup pickled ginger1. Make Basic sushi rice (see related recipe). Place nori sheets, shiny-side down,

on work bench. Using damp fingers, spread 1/4 rice over each sheet. Arrange carrot, capsicum, cucumber and ginger over rice on 2 of the sheets.

2. Place remaining nori sheets over vegetables, rice-side down. Press down to secure. Cut into quarters. Cut each quarter into 2 triangles to make 16

Forminha (timbale) de sushi – 6 pes 1/2 telegraph cucumber, peeled 150ml rice vinegar 1/3 cup (75g) caster sugar 200g sushi rice 18 large smoked salmon slices 2-3 tsp wasabi paste 6 small cooked prawns, peeled 1/4 cup coriander leaves, plus extra to garnish1. Oil six 100ml ramekins and line with plastic wrap.

2. Use a swivel peeler to shave long strips from the cucumber, turning as you go. Discard seeds in centre. Place vinegar, sugar and 2 tsp salt in a small pan over medium heat, stirring for 1-2 minutes until sugar is dissolved. Cool, then add 1/3 cup to cucumber and refrigerate.

3. Place rice in a pan with 300ml water. Bring to the boil, cover, reduce heat to low and simmer for 15 minutes. Turn off heat and stand for 10 minutes. Spread onto a non-metallic tray or platter, sprinkle with half the remaining dressing and cool.

4. Line each mould with 3 salmon slices, leaving some overhanging the sides. Half-fill moulds with cooled rice, then add a dab of wasabi and a prawn. Cover with remaining rice. Fold in overhanging salmon. Cover and chill for 15 minutes.

5. Whiz remaining dressing in a blender with wasabi (to taste) and coriander. 6. To serve, invert timbales onto a plate and discard wrap. Top with cucumber and

extra coriander. Drizzle with the sauce.

Truta recheada de sushi servida com manteiga de wasabi – 6 pes 2 tbs olive oil 1 onion, finely chopped 2 small red chillies, seeded, chopped 1 tbs fresh grated ginger 3 cups cooked sushi rice (follow packet instructions) 2 tbs seasoned rice wine vinegar* 2 tbs chopped fresh coriander 2 tbs fish sauce 1 1/2-2kg trout boned, butterflied (ask your fishmonger to do this) 6 sheets of nori* 125g unsalted butter

2 tbs lime juice 4 kaffir lime leaves, shredded 2 tbs sliced pickled ginger1. Preheat oven to 180°C.

2. Heat 1 tablespoon of oil in a saucepan over low heat. Add the onion, chilli and ginger and cook for 2-3 minutes until onion just softens. Transfer to a bowl and add the cooked rice, rice vinegar, coriander and fish sauce.

3. Open out fish from centre cut and stuff cavity with the rice mixture. Bring sides together to enclose filling. Lay out nori sheets on the work surface, edges slightly overlapping, to make a large square. Place the stuffed fish in the middle then fold up nori sides to enclose. Use remaining oil to rub over nori so it attaches to the skin. Transfer to a lightly greased baking tray and bake for 30-40 minutes (depending on size of fish. To test, stick a skewer into the flesh, it should give easily). Set aside to rest.

4. Place butter, lime juice and kaffir lime leaves in a saucepan over medium heat, whisk gently until the butter has melted and sauce starts to sizzle.

5. Thickly slice the fish and serve drizzled with sauce and with pickled ginger on the side

Rolinhos (temaki) de frango ao teriyaki – 6 pes 1/2 quantity Basic sushi rice (see related recipe) 500g chicken breast fillets 1/3 cup teriyaki marinade 2 teaspoons vegetable oil 8 nori sheets, quartered 2 teaspoons wasabi paste 6 green onions, cut into 5cm lengths 100g snow pea sprouts, trimmed1. Make Basic sushi rice (see related recipe). Combine chicken and marinade in a

glass or ceramic bowl. 2. Heat oil in a large frying pan over high heat. Cook chicken for 6 minutes each

side or until browned and cooked through. Transfer to a plate. Cut into 1cm-thick slices.

3. Make handrolls, layering with chicken, onion and sprouts. Repeat with remaining ingredients to make 32 rolls

Sushi vegetariano – 24 unid 215g (1 cup) koshihikari rice 375ml (1 1/2 cups) water 1 tbs seasoned rice vinegar 4 nori sheets 1/2 small ripe avocado, peeled, mashed 1/2 small Lebanese cucumber, cut into thin strips 1/2 small red capsicum, deseeded, cut into thin strips 1/3 cup coarsely grated carrot Soy sauce, to serve1. Combine the rice and water in a large saucepan. Cover and bring to the boil over

high heat. Reduce heat to very low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside for 5 minutes to cool slightly. Place the rice in a large bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar

and gently fold through the rice (the rice shouldn't become too wet). Set aside, stirring occasionally, for 30 minutes or until completely cool.

2. Place a nori sheet, shiny-side down, on a clean work surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you. Spread one-quarter of the avocado across the centre of the rice. Arrange one-quarter of the capsicum and cucumber across the avocado and top with one-quarter of the grated carrot. Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest. Cut each roll into 6 pieces.

Sushi vegetariano – 12 unid 1/2 cup (110g) SunRice Japanese-style sushi rice, cooked, cooled 1 tablespoon rice or white wine vinegar Olive oil spray 1 egg, lightly whisked 2 sheets sushi nori (roasted seaweed) 4 teaspoons mayonnaise (optional) 1 small Lebanese cucumber, deseeded, cut into matchsticks 1 small carrot, cut into matchsticks1. Combine the cold rice and vinegar. Set aside. 2. Heat frying pan sprayed with oil over a medium heat. Add egg. Cook for 1

minute on each side or until set. Transfer omelette to a plate and cool. Roll it up firmly. Cut into 5mm-thick slices.

3. Place nori sheet smooth side down. Use hands to spread 1/2 of sushi rice over the sheet, leaving a 3cm strip free at the opposite end. Spread half the mayonnaise across the centre, then top with half the cucumber, carrot and egg.

4. Roll up tightly and enclose. Repeat with remaining ingredients. Cut into slices. You can add or substitute other vegetables such as capsicum or avocado, or add

canned tuna or shredded barbecued chicken.

Pork & lemmon grass larb – 4 pes 2 tbs kecap manis 2 tbs fresh lime juice 1 tbs fish sauce 1 tbs brown sugar 2 tsp sambal oelek 1 tbs extra light olive oil 600g pork mince 1 stem lemon grass, pale section only, finely chopped 8 iceberg lettuce leaves 1/2 cup fresh mint leaves 110g (2 cups) bean sprouts, trimmed1. Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek

in a small jug. 2. Heat the oil in a wok or large frying pan over high heat until just smoking. Add

the mince and stir-fry for 5 minutes or until the mince changes colour. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.

3. Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.4. Divide the lettuce leaves among serving dishes. Spoon the

mince mixture evenly among the lettuce leaves. Top with the mint and bean sprouts to serve.

Beef-maki com vegetaisIn Japanese, maki means 'to roll'. To make these delicious beef rolls, ask your butcher to freeze the scotch fillet then thinly slice it on a meat slicer.

1/2 (100g) large carrot, cut into sticks the size of green beans 100g green beans, trimmed 5 dried shiitake mushrooms, soaked in 2 cups lukewarm water for 20 minutes 400g beef scotch fillet, very thinly sliced 2 tsp vegetable or canola oil 2 tbs soy sauce 1 tbs cooking sake 1 tbs mirin (rice wine)1. Cook carrot and green beans separately in a saucepan of boiling water for 2-3

minutes or until just tender. Refresh under cold water, then drain. Drain shiitakes, reserving 100ml soaking liquid. Discard stems and thinly slice caps.

2. Place 3-4 slices scotch fillet, horizontally and overlapping by 1cm, on a piece of plastic wrap to from a rectangle without gaps, then season with salt. Place carrot, beans and mushrooms horizontally in lines, a quarter of the way up from the bottom of the rectangle. Using plastic wrap as a guide, roll up tightly to enclose filling, then wrap in plastic wrap. Repeat with remaining scotch fillet and vegetables to make a total of 4-5 rolls. Refrigerate rolls for 1/2 hour or up to 4 hours.

3. Heat oil in a large frying pan over meduim-high heat adn brown beef rolls on all sides. Add reserved shiitake miquid, soy sauce, sake and mirin, cover pan with a lid and steam for 5 minutes or until meat is cooked through. Remove rolls from pan and simmer sauce until reduced to a drizzling consistency. To serve, cut each roll into four and place, cut-side up on a plate. Drizzle with sauce. Serve.

Bolinhos de peixe à tailandesa – 4 pes 500g firm white fish fillets (such as ling), coarsely chopped 1/2 cup fresh coriander leaves 35g (1/4 cup) cornflour 2 tbs fish sauce 2 tbs sweet chilli sauce 1 egg, lightly whisked 3 green shallots, ends trimmed, finely chopped 50g green beans, finely chopped 80ml (1/3 cup) vegetable oil Lime wedges, to serve Sweet chilli sauce, extra, to serve Herb & peanut salad 50g Woolworths fresh Asian salad mix 1/2 cup fresh coriander leaves 2 tbs roasted peanuts, chopped 2 tbs olive oil 2 tsp fresh lime juice

1. Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.

2. Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

3. Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

4. Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce

Carne à oriental (on a string?) com bearnaise de gengibre – 4 pes 1L good-quality beef stock 1 cup (250ml) shaohsing rice wine* 1 cup (250ml) dark soy sauce 1 cup (250ml) light soy sauce 1 cup grated palm sugar* 6 garlic cloves, crushed 1/2 cup roughly chopped fresh ginger 4 eschalots (Asian red), roughly chopped 6 star anise 2 cinnamon sticks 1 thin strip of orange peel 1-1.5kg eye fillet, trimmed of sinew Wasabi mash (see related recipe) and salad of Asian leaves (see related recipe),

to serve Pickled ginger bearnaise sauce 2 tbs seasoned rice vinegar* 2 tbs white wine vinegar 2 eschalots (Asian red), finely chopped 4 egg yolks 210g unsalted butter, melted 2 tbs shredded Japanese pickled ginger1. For the beef, place all ingredients except eye fillet in a stockpot or large, wide

saucepan with 2 litres water and place over a high heat. Bring to the boil, then reduce heat to low and simmer for 30 minutes.

2. While the stock is simmering, prepare beef. Tie string around the fillet at 4cm intervals (if the fillet has a thin tail-end, tuck it under before tying to ensure even thickness). Thread a large piece of string lengthways under the other pieces, leaving extra at the ends for tying.

3. Just before cooking, tie the ends of the string around a wooden spoon or stick. Lower beef into the pan and rest the spoon across the top of the pan so the beef hangs down and is completely submerged in the stock. Cook for 15 minutes, then remove beef and set aside to rest.

4. While the beef is cooking, make the sauce. Place vinegars and eschalots in a small saucepan and cook over low heat until reduced to about 1 tablespoon.

Strain and discard solids. Place in a food processor with egg yolks and process for a few seconds to combine. Slowly add butter a little at a time through the food tube and process until mixture is thick and rich. Set aside and keep warm. Add ginger just before serving.

5. Strain the beef stock, discarding solids, and return to the pan to simmer gently for a further 10 minutes until slightly reduced. Reserve 1/2 cup for the salad of mixed Asian leaves.

6. Remove string and cut beef into thick slices. Place a slice of beef on each plate with a generous dollop of wasabi mash. Spoon over bearnaise and drizzle with reduced stock.

Sashimi de atum em crosta de erva-doce e pimenta acompanhado de figos – 4 pes 1 tbs fennel seeds 720g sashimi-grade piece tuna fillet 2 tbs olive oil 8 small figs, quartered 5 cups mizuna* or wild rocket 1/4 cup (60ml) lemon juice Lemon wedges, to serve1. On a tray, combine fennel seeds with 2 teaspoons coarsely ground black pepper

and 1 teaspoon sea salt. Trim the tuna and halve lengthways to create 2 long logs. Coat pieces all over in the fennel mixture, then cover and leave at room temperature for 10 minutes.

2. Heat 1 tablespoon of the oil in a large frypan over high heat. When very hot, add tuna and cook for about 3 minutes, turning to brown all over. The tuna should be seared on the outside and very rare in the centre.

3. Combine the figs and mizuna or rocket in a bowl with lemon juice and remaining tablespoon of oil.

4. Slice tuna thinly and toss through the salad. Serve with lemon wedges.

Rolinho (temaki) de salmão e vegetais em papel de arroz – 4 pes 1 carrot, peeled, coarsely grated 1 small red capsicum, halved, deseeded, thinly sliced 3 green shallots, ends trimmed, thinly sliced diagonally 1 bunch coriander, leaves picked, washed, dried, coarsely chopped 8 round (21cm-diameter) rice-paper sheets 80g baby Asian greens 2 (about 400g) salmon fillets, thinly sliced 2 tbs fresh lime juice 1 tbs sweet chilli sauce 1 tsp fish sauce Lime wedges, to serve1. Place the carrot, capsicum, green shallot and coriander in a large bowl and

gently toss to combine. 2. Soak a rice-paper sheet in a dish of warm water for 45 seconds or until soft and

pliable (don't soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a few baby Asian greens, a little carrot mixture and some salmon along the centre of the sheet. Fold in the ends and roll up tightly to enclose the filling and form a cigar shape. Cut in half

diagonally and place on a serving plate. Repeat with remaining rice-paper sheets, baby Asian greens, carrot mixture and salmon.

3. Combine the lime juice, sweet chilli sauce and fish sauce in a small serving bowl. Serve rice-paper rolls immediately with dipping sauce and lime wedges.

Sashimi de atum – 4 pes 500g sashimi-grade tuna 2 avocados, flesh cut into thick slices 2 tbs extra virgin olive oil 1 tbs lime juice, plus extra lime to serve 4 spring onions, finely sliced on the diagonal 1/2 cup (125ml) light soy sauce1. Using a sharp knife, cut the tuna into 0.5cm slices. Place on a serving platter

with the slices of avocado. 2. Combine the extra virgin olive oil and lime juice. When ready to serve, dress the

avocado and tuna with lime dressing. Garnish with spring onions and season with sea salt and pepper.

Sashimi de atum com arroz de coco – 4 pes 1 cup (200g) jasmine rice

4 spring onions, thinly shredded 1/2 cup (125ml) coconut milk Juice of 1/2 lime 1/4 tsp dried chilli flakes 400g sashimi-grade tuna (see note), sliced 2 avocados, flesh cut into thin wedges 50g toasted sesame seeds Gluten-free tamari (naturally brewed soy sauce) and lime wedges (optional), to

serve1. Cook the rice in boiling salted water according to packet instructions. 2. Meanwhile, place the spring onion in a bowl of iced water until it curls. Drain

and set aside. Combine the coconut milk, lime juice and chilli in a bowl. Season with salt and pepper, then set aside. 3. Drain the rice, return to the pan and stir in the coconut dressing and half the

spring onion. 4. Divide the rice among serving plates. Top with the tuna and avocado wedges,

then garnish with the remaining onion and sesame seeds. Serve with a bowl of tamari to dip, and lime if desired.

Salada de atum, abacate e daikon com molho de wasabi – 4 pes 1/4 tsp wasabi paste 1/2 tsp sesame oil 1 tbs black vinegar 1 tbs light soy sauce 1 tbs water 1/4 cup finely chopped chives 4 (about 100g each) pieces sashimi-grade tuna 1 firm ripe avocado, halved, stoned, peeled, finely chopped 1/4 (about 50g) white radish (daikon), peeled, cut into matchsticks Micro salad leaves, to serve

Wasabi paste, extra, to serve1. Combine the wasabi, sesame oil, vinegar, soy sauce and water in a small jug and

place in the fridge to chill. 2. Place the chives on a plate. Roll each piece of tuna in the chives to lightly coat.

Wrap in plastic wrap and place in the fridge for 15 minutes to chill. 3. Use a sharp knife to slice the tuna into 5mm-thick slices and arrange on serving

plates. Top with avocado and daikon and sprinkle with salad leaves. Drizzle lightly with a little of the dressing

Ceviche de kingfish e salmão – 6 pes 1/4 cup (60ml) freshly squeezed orange juice 2 tbs lime juice 2 tbs olive oil 2 tsp sesame oil 1 tbs fish sauce 300g each sashimi-grade (see note) kingfish and salmon fillet, thinly sliced 1 long red chilli, seeds removed, finely chopped 1 tbs roughly torn coriander leaves 1 tbs small mint leaves 1 small red onion, very thinly sliced 2 tbs pomegranate seeds (optional, or use 1 orange or pink grapefruit segment,

broken into small pieces)1. Whisk the orange and lime juice in a bowl with oils and fish sauce. Alternate the

kingfish and salmon slices on 6 serving plates. Scatter with the chopped chilli, coriander, mint, onion and pomegranate or citrus. Drizzle with the dressing just before serving.Sashimi de atum sobre endívias – 20 pes

2 tbs sesame seeds 500g tuna, skin removed, cut into 1cm cubes 1/3 cup loosely packed finely chopped fresh chives 1 tbs finely grated fresh ginger 2 tbs soy sauce 2 tsp mirin 20 yellow witlof leaves1. Place sesame seeds in a non-stick frying pan over medium heat. Cook, stirring,

for 2 minutes or until toasted. 2. Combine the tuna, chives, ginger, soy sauce, mirin and sesame seeds in a bowl. 3. Arrange witlof on a platter. Spoon tuna mixture into witlof. Serve immediately. Prepare this recipe to the end of step 2 up to 3 hours ahead. Store in an airtight

container in the fridge. Continue from step 3, 15 minutes before serving starter. Transport tip: Store the tuna mixture and witlof leaves in separate airtight

containers in a cooler bag or esky. Assemble at destination.

Truta com molho de alcachofra – 4 pes 60ml (1/4 cup) olive oil 2 bacon rashers, rind removed, thinly sliced 1 x 280g btl Sandhurst Artichoke Hearts, drained, coarsely chopped 125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips

(roasted capsicum) 2 tbs toasted pine nuts

1 tsp finely grated lemon rind 1 tbs fresh lemon juice 1 tbs chopped fresh continental parsley 4 (about 180g each) skinless ocean trout or salmon fillets Baby rocket leaves, to serve 1. Heat 2 teaspoons of oil in a medium non-stick frying pan over medium heat.

Add the bacon and cook, stirring, for 5 minutes or until lightly browned. Transfer to a plate lined with paper towel.

2. Combine the bacon, artichoke, roasted capsicum, pine nuts, lemon rind, lemon juice, parsley and remaining oil in a large bowl. Season with salt and black pepper.

3. Preheat a barbecue grill or frying pan on medium-high. Season both sides of the fish with salt and pepper. Cook for 3-5 minutes each side or until the fish flakes when tested with a fork in the thickest part.

4. Divide among serving plates and top with salsa. Serve with rocket and bread. Variations Roasted capsicum, chickpea & rocket salad: Omit the bacon, lemon rind and

fish. Replace artichokes with 1 x 400g can chickpeas, rinsed, drained. Replace the lemon juice with 1 tbs balsamic vinegar. Replace the parsley with 2 shallots, ends trimmed, thinly sliced. Reduce the oil to 2 1/2 tbs olive oil. Add 2 cups loosely packed baby rocket leaves to the salsa in step 2. Omit step 3. Serve with bread.

Pork with lychee, lime & cashew salsa: Omit the bacon and roasted capsicum. Replace the artichokes with 1 x 565g can lychees in syrup, drained, coarsely chopped. Replace the pine nuts with 2 tbs roasted cashews. Replace the lemon rind with 1 tsp finely grated lime rind. Replace the lemon juice with 1 tbs fresh lime juice. Replace the parsley with 1 tbs chopped fresh coriander. Replace the fish with 4 pork neck chops. Reduce oil to 2 1/2 tbs olive oil. Serve with rocket and bread.

Cherry tomato & brown lentil salad: Omit fish. Replace the artichokes with 1 x 400g can brown lentils, rinsed, drained. Replace the roasted capsicum with 1 x 125g punnet cherry tomatoes, quartered. Add rocket and 2 shallots, ends trimmed, finely chopped, to the lentil mixture in step 2. Serve with bread.

Crumble tropical – 4 pes 440g can crushed pineapple in juice, drained 3 passionfruit, halved 2 x 425g cans mango slices in syrup, drained, roughly chopped Topping 1 quantity Basic crumble topping (see related recipe) 1/2 cup shredded coconut1. Preheat oven 180°C/160°C fan-forced. Combine pineapple, passionfruit pulp

and mango in a bowl. Spoon mixture into a 6cm-deep, 6 cup-capacity ovenproof dish. 2. Make topping: Follow step 2 of Lemon cheesecake crumbles for Basic crumble

topping (see related recipe), adding coconut. Sprinkle over fruit. Bake for 20 to 25 minutes. Set aside to cool for 5 minutes. Serve crumbles with cream, custard or ice-cream.

Bolo de caramelo com calda no microondas – 4 pes 1 cup self-raising flour 1 1/4 cups firmly packed brown sugar 60g butter, melted, cooled

1/2 cup milk 1 egg 1/2 cup chopped pecan nuts 1 cup boiling water icing sugar mixture and ice-cream, to serve1. Grease a 6cm-deep, 6 cup-capacity, heatproof, microwave-safe dish.

2. Combine flour and 1/2 cup sugar in a bowl. Make a well in the centre. Add butter, milk and egg. Whisk to combine. Stir in pecans. Spoon mixture into prepared dish. Smooth top.

3. Combine boiling water and remaining sugar in a heatproof jug. Stir until sugar has dissolved. Pour mixture over the back of a large metal spoon to evenly cover pudding batter.

4. Place dish on a microwave-safe rack or upturned dinner plate. Cook, uncovered, on medium (50%), for 9 to 10 minutes or until a skewer inserted into the edge of the pudding comes out clean. Carefully remove from microwave. Stand for 1 minute. Dust with icing sugar. Serve with ice-cream

Docinho turco no microondas – 54 unid 1/4 cup powdered gelatine 2 cups caster sugar 3/4 cup cornflour 1 1/3 cups icing sugar mixture 1/4 teaspoon cream of tartar 1/2 teaspoon rosewater 1 to 2 drops red food colouring 1/2 cup pistachio kernels, roughly chopped 1. Lightly grease a 4cm-deep, 17.5cm x 27.5cm (base) slice pan. Line base and

sides with baking paper, allowing a 2cm overhang at both long ends. 2. Place 2 1/2 cups hot water in a large heatproof, microwave-safe bowl. Sprinkle

gelatine over water. Using a fork, whisk until gelatine dissolves. Stir in caster sugar. Microwave, uncovered, on high (100%) for 5 minutes. Stir well. Microwave, uncovered, on high (100%) for a further 4 to 5 minutes or until mixture is thick and syrupy.

3. Whisk cornflour, icing sugar and cream of tartar into gelatine mixture. Microwave on high (100%) for 3 minutes. Stir in rosewater, food colouring and pistachios. Pour into prepared pan. Refrigerate until firm.

4. Remove Turkish delight from pan. Using a hot knife (see tip), cut into 3cm squares. Remove squares to a new sheet of baking paper.

Tip: To heat knife, hold under hot, running water for 1 min or stand in a jug of hot water for 1 minute. Store in an airtight container in the fridge for 3 days.

Torta caramelada de queijo e banana – 8 pes 1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed 300g fresh ricotta 1 x 110g pkt goats cheese 60g (1/3 cup) icing sugar mixture 40g butter 55g (1/4 cup, firmly packed) brown sugar 60ml (1/4 cup) thickened cream 3 small bananas, peeled, thinly sliced diagonally

45g (1/4 cup) dry roasted hazelnuts, coarsely chopped1. Preheat oven to 200°C. Cut the pastry in half. Line a 2.5cm deep, 11 x 34cm

(base measurement) tart tin, with removable base, with the pastry. Use a fork to prick the base all over. Place in the freezer for 5 minutes to rest. Bake for 15 minutes or until crisp and golden.

2. Meanwhile, use an electric beater to beat the ricotta, goats cheese and icing sugar in a medium bowl until smooth. Place the butter, brown sugar and cream in a small saucepan. Cook over low heat, stirring, for 5 minutes or until melted and combined. Set aside to cool slightly.

3. Spoon the ricotta mixture into the pastry case and use the back of a spoon to smooth the surface. Layer the banana slices, overlapping slightly, over the top. Place on a serving platter and drizzle over the caramel sauce. Sprinkle with hazelnut and serve immediately. Placing the lined tart tin in the freezer in step 1 allows the pastry to rest. If you don't rest it first, your pastry can shrink during baking.

Brie com caramelo e nozes – 6 pes 250g round brie or camembert 2 cups sugar Pecan or walnuts1. Sit the brie on a rack over a foil-lined baking sheet. Arrange several nuts on top.

Place sugar and 1/2 cup water in a heavy-based saucepan over low heat and stir to dissolve sugar.

2. Increase heat to medium and cook until the mixture is a smooth golden caramel. 3. Place base of pan in a bowl of cold water to stop the cooking process. Pour over

the cheese, covering the top completely and allowing some to drip down sides. Cool completely.

Forminhas de caramelo – 24 unid 150g (1 cup) plain flour 1 cup desiccated coconut 200g (1 cup firmly packed) brown sugar 150g unsalted butter, melted, plus extra to grease 395g can sweetened condensed milk 2 tbs golden syrup 125g good-quality milk chocolate1. Preheat oven to 180°C. Brush two 12-hole non-stick mini-muffin pans with

melted butter. 2. Combine the flour, coconut, sugar and butter in a bowl then use teaspoons of the

mixture to line base and sides of each muffin hole. Bake in the oven for 5 minutes, then remove from the oven and gently flatten the mixture against the sides and base using your fingers or the handle of a wooden spoon.

3. Place the condensed milk and golden syrup in a saucepan over medium-low heat and cook, stirring constantly so the mixture does not catch, for 5 minutes until light golden and thickened. Set aside to cool slightly, then place a teaspoon of the caramel into each tart shell. Return to oven and bake for 5 minutes. Set aside to cool completely. Remove from pan and place on a wire rack.

4. Melt chocolate in a bowl over a saucepan of simmering water, then carefully spread over each tart. Set aside to cool completely.

Sorvete de caramelo – 6 pes

8 egg yolks 350ml full-cream milk 250g caster sugar 1 vanilla bean, split 300ml thick cream1. Lightly whisk egg yolks in a bowl. Gently heat milk in a small saucepan over

medium heat and pour over the eggs. Stir well to combine, then set aside. 2. Place sugar and 2 tablespoons cold water in a saucepan over low heat and stir to

dissolve sugar. Increase heat to medium and cook until mixture begins to turn a rich golden colour. Add vanilla bean and cook for a few seconds (don't let the mixture get too dark or the ice-cream will be very bitter).

3. Very carefully pour in the cream (it will splatter quite a lot at this stage). Reduce heat to low and stir to melt the lumps of caramel that have formed. When it is smooth, stir in the egg mixture. Continue to cook, stirring constantly, until the mixture thickens.

4. Strain through a sieve to remove any lumps of caramel. Pour into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into the container and refreeze. Repeat 2 or 3 times. (Alternatively churn in an ice-cream machine following manufacturer's instructions.)

Torta de pera e gengibre – 4 pes 250g packet ginger nut biscuits 125g unsalted butter, melted 175g caster sugar 3 firm pears (such as beurre bosc) 450ml thickened cream 1 tbs Poire William* (optional) 1 tbs icing sugar, sifted 3 tbs (1/4 cup) prepared good-quality caramel sauce, to serve 6 almonds (skin on), thinly sliced1. Crush the biscuits in a food processor and mix with melted butter. Use biscuit

mixture to line the base and sides of a 25cm x 11cm rectangular, loose-bottomed tart pan, pressing in firmly. Cover and refrigerate for 30 minutes.

2. Place the sugar in a saucepan, add 2 cups (500ml) water and stir over low heat to dissolve sugar. Peel pears and add to pan, topping up with enough water to cover.

3. Bring to the boil, reduce heat to low, cover and poach for 10 minutes or until fruit is cooked (this will depend on the ripeness of the pears). Allow to cool in the syrup.

4. When ready to serve, remove pears (the poaching liquid can be frozen and used for poaching fruit). Drain pears well, patting dry with paper towel, and slice thinly, discarding cores. Lay slices over the biscuit base. Beat together the cream, Poire William and icing sugar, spread over the pears and drizzle with caramel sauce. Garnish with sliced almonds.

Salmão gravlax com coentro e pimenta – 10 pes 110g (1/2 cup) white sugar 110g (1/3 cup) rock salt 1/3 cup chopped fresh coriander

1 fresh red chilli, halved, deseeded, finely chopped 1 tbs vodka 4 (about 250g each) skinless salmon fillets 1/4 cup chopped fresh coriander, extra 1 fresh red chilli, extra, halved, deseeded, finely chopped 1 tbs extra virgin olive oil 1 cup fresh purple basil leaves 1 cup fresh mint leaves 1 bunch fresh chives, finely chopped Extra virgin olive oil, extra, to serve Lime wedges, to serve1. Combine the sugar, salt, coriander, chilli and vodka in a bowl. Place one-quarter

of the sugar mixture in the base of a deep ceramic or glass dish, large enough to hold the salmon in a single layer. Place salmon in dish. Rub the remaining sugar mixture over the salmon. Cover with plastic wrap, covering the surface of the salmon. Place a plate on top, and press down with weights, such as cans. Place in the fridge, turning once, for 2 days or until the salmon is firm to the touch.

2. Combine the extra coriander and extra chilli in a bowl. Rinse the salmon under cold running water. Pat dry with paper towel. Rub the oil over the salmon. Top with the coriander mixture and press to coat. Use a filleting knife to cut the salmon across the grain into paper-thin slices.

3. Combine basil, mint and chives in a small bowl. Arrange the gravlax on serving plates. Place the basil mixture in the centre of each plate and drizzle over oil. Serve with lime wedges.This recipe requires two days of curing time. Prepare to the end of step 1 up to 2 days ahead. Continue from step 2 just before serving

Picles doce de pepino – 4 pes 125ml (1/2 cup) rice wine vinegar 60ml (1/4 cup) water 100g (1/2 cup) caster sugar 2 Lebanese cucumbers, thinly sliced crossways 1 large fresh red chilli, halved lengthways, deseeded, thinly sliced 2 kaffir lime leaves, finely shredded1. To make the sweet pickled cucumber, combine the vinegar, water and sugar in a

medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool slightly. Transfer to a bowl and add the cucumber, chilli and kaffir lime leaves. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Mini panini - 24 unid

1 1/2 tsp (half 7g sachet) dried yeast 2 tbs olive oil, plus 2 tsp extra for cooking salmon 1 tsp caster sugar

1 1/2 cups (225g) plain flour, plus extra for dusting1. For the panini, place 150ml lukewarm water in a jug. Add yeast, oil and sugar,

then stir to combine. Sift flour and 1 tsp salt into a large bowl. Pour in yeast mixture and stir until mixture comes together. Turn on to a floured surface and knead for 5 minutes or until smooth and elastic. Place in a clean bowl, cover with plastic wrap and leave in a draught-free place for 1 hour or until doubled in size. Preheat oven to

200°C. Roll dough into 24 balls and place on a baking-paper-lined oven tray. Dust with extra flour, then set aside for 15 minutes. Bake in oven for 15-17 minutes or until pale golden.

Conserva de gengibre para sushi – rende 2 xíc 2 lb fresh young ginger (shin shoga) 3 cups rice vinegar 2 cups sugar 2 tsps salt

Wash young ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)Cover the jar and store it in the refrigerator.

Ratatouille asiático – 6 pes 300ml vegetable stock 3 tbs Chinese rice wine (shaohsing)* 3 tbs oyster sauce 1 tbs hoisin sauce 1 tbs soy sauce 3 tbs tomato sauce (ketchup) 3 tsp sesame oil 1 onion, chopped 1 eggplant, cut into 2cm cubes 4 garlic cloves, crushed 1 red capsicum, roughly chopped 100g fresh shiitake mushrooms*, sliced 230g can bamboo shoots, drained Sliced spring onion, to serve1. Combine the vegetable stock, wine and sauces in a bowl, then set aside.

2. Heat the sesame oil in a wok over medium-high heat. When hot, add onion and eggplant, and stir-fry for 3-4 minutes until starting to soften. Add the garlic and capsicum, and stir-fry for a further 1 minute. Add the mushrooms, bamboo shoots and sauce mixture, and cook for 2-3 minutes until vegetables are tender and sauce is thick and syrupy. Serve warm or cold, topped with spring onion

Salada de frango à asiática – 4 pes 1L (4 cups) water 1 brown onion, halved 2 single chicken breast fillets 1 carrot, peeled, cut into matchsticks 150g snow peas, trimmed, thinly sliced 1 red capsicum, deseeded, thinly sliced 1/2 wombok (Chinese cabbage),hard core removed, finely shredded 3 green shallots, ends trimmed, thinly sliced diagonally 1/2 cup fresh coriander leaves 2 tbs fresh lime juice 1 tbs fish sauce 2 tsp brown sugar 1 fresh red chilli, deseeded, chopped

1. Place water, onion and chicken in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.

2. Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.

3. Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.

Salada de gravlax à asiática – 4 pes a1 x 100g pkt baby Asian greens mix (Woolworths brand) 1/2 cup loosely packed fresh coriander leaves 20 thin slices gravlax dressing 2 tbs soy sauce 1 tbs mirin or sweet sherry 1 garlic clove, crushed 1 small fresh birdseye chilli, deseeded, finely chopped1. To make the dressing, combine the soy, mirin, garlic and chilli in a bowl.

2. Place the Asian greens, coriander and gravlax slices in a bowl. Gently toss to combine and drizzle with dressing.

Espetinho de frango caramelado com salada de ervas – 4 pes 2 chicken breast fillets, sliced lengthways into strips Juice of 1 lemon 2 tbs kecap manis 3 tsp brown sugar 2 small red chillies, finely chopped 2 cloves garlic, crushed 1/2 cup mint leaves 1/2 cup coriander leaves 1/2 cup Asian basil leaves 1 tbs kecap manis, extra1. Marinate chicken strips in the combined lemon juice, kecap manis, brown sugar,

red chilli and garlic. Cover and refrigerate for at least 30 minutes or until required. 2. Thread each chicken strip onto a small bamboo skewer. Heat a chargrill or

barbeque to medium high. Cook the skewers in 2 batches, turning occasionally for 6 mins or until caramelised and cooked through.

3. Toss together the mint leaves, coriander leaves and Asian basil leaves. Serve the skewers with steamed brown rice, top with the herb salad and drizzle with the extra kecap manis

Frango com molho caramelado vietnamita – 4 pes 1 tbs sunflower oil 1 tsp grated fresh ginger 1/3 cup (80ml) light soy sauce 125g brown sugar 1 tbs fish sauce 1 tbs tamarind concentrate* 4 chicken breast fillets (with skin and wingbone** - optional)

Baby Asian salad leaves*** and steamed rice, to serve1. Heat half the oil in a small pan over medium heat, add ginger and stir for 1

minute. Add soy and sugar and cook, stirring, until sugar dissolves. Add fish sauce and tamarind, reduce heat to low and simmer for 5 minutes or until sauce thickens and is a dark caramel colour.

2. Make 3 slashes in each chicken breast and season with salt and pepper. Heat remaining oil in a frypan over mediumhigh heat. Add chicken, skin-side down, and cook for 2-3 minutes until golden brown. Turn and cook for 2 minutes on the other side, then turn skin-side down once more. Drain any excess fat, reduce heat to medium-low, then add sauce and cook chicken, basting, for a further 5 minutes or until cooked through. Slice chicken and serve drizzled with the sauce, with Asian salad leaves and rice.

Carne chinesa com molho de laranja – 4 pes 2 shallots, finely chopped 2 cloves garlic, finely chopped 2 tsp sesame oil 2 tsp soy sauce 1 tbs finely chopped fresh ginger 1.5kg rolled beef brisket pot roast 1 tbs peanut oil 1/4 cup (60ml) sherry 1/2 cup (125ml) beef stock 2 cinnamon sticks, broken 1/4 cup Roseâ��s Sweet Orange Marmalade Steamed rice and Asian greens, to serve1. Preheat oven to140°C. Combine shallots, garlic, sesame oil, soy sauce and

ginger in a small bowl and mix well. Remove string from brisket and unroll. Spread shallot mixture evenly over flesh leaving a 2cm border on all sides. Roll up tightly to enclose filling and secure with kitchen string.

2. Heat oil in a large casserole and brown meat well on all sides and ends. Add sherry to casserole and allow it to boil until almost completely evaporated. Add stock and cinnamon, cover with lid and transfer to oven. Cook, undisturbed for 2½ hours.

3. Remove casserole from oven, remove beef and set aside, covered with foil to rest for at least 10 minutes. Meanwhile, place casserole over a high heat. Add marmalade and reduce liquid to ½ cup. Strain through a fine sieve. Slice beef and drizzle with orange sauce. Serve with rice and greens

Curry de frango da Malásia – 4 pes 1 tbs peanut oil 2 brown onions, cut into wedges 8 (about 800g) chicken thigh fillets, cut into 3cm pieces 4 kaffir lime leaves 1 cinnamon stick 4 star anise 400ml coconut milk 1/2 cup (125ml) chicken stock 2 tsp grated palm sugar 2 tbs fish sauce

Finely shredded kaffir lime leaves, to serve Steamed jasmine rice, to serve Curry paste 4 garlic cloves, finely chopped

4 long fresh red chillies, seeded, finely chopped (seeds optional) 2 stalks lemongrass, white part only, finely chopped 1 tbs finely grated fresh ginger 4 purple Asian shallots, finely chopped 1 1/2 tsp ground turmeric

1/4 cup (60ml) peanut oil1. Place all curry paste ingredients in a food processor and process until a smooth

paste forms. Season with salt and pepper. 2. Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring

occasionally, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until aromatic. Add chicken, lime leaves, cinnamon, star anise, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens and chicken is tender. Remove from heat. Add palm sugar and fish sauce; stir to combine. Taste and season with sugar and fish sauce.

Biscoitos de gengibre – 40 unid 100g butter 200g (1 cup, firmly packed) brown sugar 250ml (1 cup) treacle 2 eggs, lightly whisked 600g (4 cups) plain flour 150g (1 cup) self-raising flour 1 tbs ground ginger 1 tbs ground cinnamon 1 1/2 tsp ground cloves 1 tsp bicarbonate of soda 2 egg whites 420g (2 2/3 cup) pure icing sugar 1 tsp fresh lemon juice1. Place the butter, sugar and treacle in a small saucepan over low heat. Stir until

the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly. 2. Combine the butter mixture and egg in a large bowl. Sift the combined flour,

ginger, cinnamon, cloves and bicarbonate of soda over the butter mixture. Stir until well combined. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.

3. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Divide the dough into 2 even portions. Roll out 1 portion on a lightly floured surface until 5mm thick. Use a 12.5cm-long Christmas tree-shaped cutter to cut trees from the dough. Place on the lined trays. Bake for 5 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely. Repeat with remaining dough. Place the egg whites in a bowl. Use a wooden spoon to lightly beat the egg whites until foamy. Sift icing sugar over the egg whites and stir until smooth. Add lemon juice and stir until well combined. Divide icing between a piping bag fitted with a 4mm plain nozzle and a piping bag fitted with a 4mm fluted nozzle, and pipe onto the biscuits to decorate. Set aside for 1 hour to set. To give the gingerbread biscuits

a lighter colour and flavour, use golden syrup instead of treacle. Allow 1 hr resting and 1 hr setting time.

Mojito tailandês – 1 pes 1 lime, coarsely chopped 5 large fresh mint leaves 5 kaffir lime leaves, coarsely torn 1 tbs brown sugar 40-60ml white rum 3 large ice cubes Chilled soda water, to serve1. Place lime, mint, kaffir lime leaves and sugar into a cocktail shaker. Use the end

of a wooden rolling pin to crush lime and leaves until the sugar has almost dissolved. 2. Add the rum and ice cubes. Cover and shake well. Pour the mixture into a tall

glass. Top with soda water and serve immediately.

Salada oriental de frango e limão – 4 pes 1 large lemon, juiced 2 tablespoons Chinese rice wine (see note) 1 tablespoon light soy sauce 2 tablespoons honey 650g chicken breast fillets, trimmed 1/4 cup plain flour 2 tablespoons vegetable oil Salad 100g packet baby Asian greens 1 cup beansprouts, trimmed 2 green onions, thinly sliced 1 small carrot, cut into long thin sticks1. Combine 1/3 cup lemon juice, rice wine, soy sauce and honey in a small

saucepan over medium heat. Cook, stirring, for 2 minutes or until marinade comes to the boil. Set aside to cool.

2. Place chicken in a large, shallow ceramic dish. Pour half the marinade over chicken. Turn to coat. Refrigerate for 1 hour, if time permits. Set aside remaining marinade.

3. Drain chicken, discarding marinade. Lightly coat chicken in flour, shaking off excess. Heat oil a non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side or until almost cooked through. Reduce heat to low. Combine reserved marinade and 2 tablespoons cold water. Pour over chicken. Cover and simmer for 10 minutes or until sauce is thick and chicken cooked through. Cover and set aside for 5 minutes to rest.

4. Make salad Combine ingredients in a bowl. Divide salad between plates. Thickly slice chicken and place on salad. Spoon over sauce. Serve

Truta com molho caramelado tailandês e arroz de coco – 4 pes 300g palm sugar* Grated rind and juice of 2 limes 2 kaffir limes leaves*, very finely sliced 2cm piece ginger, cut into very thin strips 1 large red chilli, seeds removed, thinly sliced

2 tbs fish sauce 1 tbs vegetable oil 4 x 180g skinless ocean trout fillets, pin-boned Baby Asian salad leaves, to serve Coconut rice 2 tsp dried chilli flakes Grated rind and juice of 1 lime 2 tbs desiccated coconut, dry-roasted 4 cups cooked jasmine rice1. Place palm sugar and 150ml water in a saucepan and stir for 1-2 minutes over

low heat to dissolve sugar. Increase heat to medium and cook for 5-6 minutes until mixture begins to caramelise. Add rind and juice, kaffir lime, ginger, chilli and fish sauce and cook for a further minute. Remove from heat and set aside.

2. Heat oil in a large non-stick frypan, add fish and cook for 2 minutes. Turn and cook other side for 1-2 minutes, then add sauce and cook for a further minute, basting fish with sauce.

3. Meanwhile, make rice. Combine chilli with 1 tablespoon boiling water and set aside for 5 minutes. Stir in rind, juice and coconut, then stir through the hot rice.

4. Place coconut rice on plates, top with fish and sauce. Serve with salad leaves.

Frango defumado com chá – 4 pes 160ml (2/3 cup) soy sauce 160ml (2/3 cup) rice vinegar 80ml (1/3 cup) peanut oil 60ml (1/4 cup) sesame oil 140g (2/3 cup, firmly packed) brown sugar 3 large (about 600g) single chicken breast fillets 5 tsp black tea leaves 6 star anise, crumbled 2 x 7cm cinnamon sticks, broken into pieces 55g (1/4 cup, firmly packed) brown sugar, extra 12 spears baby corn, halved lengthways 150g Asian salad leaves 90g roasted cashews1. Whisk together the soy sauce, rice vinegar, peanut oil, sesame oil and sugar in a

large jug. 2. Place the chicken in a shallow glass or ceramic dish and pour over 125ml (1/2

cup) of the soy sauce mixture. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.

3. Combine the tea leaves, star anise, cinnamon and extra sugar in a small bowl. Line a wok with 2 layers of foil, allowing the side to overhang. Sprinkle the tea mixture evenly over the foil. Place a wire rack in the wok.

4. Drain the chicken from the marinade and discard marinade. Place the chicken on the rack. Fold over the edges of the foil to cover the chicken. Cover the wok with a tight-fitting lid. Place the wok over medium-high heat and smoke the chicken, turning once, for 20-25 minutes or until cooked through. Transfer the chicken to a large plate and cover with foil. Set aside for 5 minutes to rest.

5. Meanwhile, cook the baby corn in a medium saucepan of boiling water for 5 minutes or until tender crisp. Refresh under cold water. Drain.

6. To serve, thinly slice the chicken across the grain. Combine the baby corn, salad leaves and cashews in a large bowl. Add half of the remaining soy sauce mixture and toss to combine. Divide the salad among serving plates. Top with the chicken and drizzle over the remaining soy sauce mixture to serve.

Serves 8 as part of a degustation menu. Allow 4 hours marinating & 5 minutes resting time. Prepare this to the end of step 5 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 6 just before serving.

Bolinhos de frango (ou peixe) à tailandesa – 12 unid 4 small chicken breast fillets (about 600g total), roughly chopped 1 egg 1 1/2 tbs gluten-free Thai green curry paste* 2 tbs fish sauce 2 tsp palm* or caster sugar Zest and juice of 1 lime 1/2 cup coriander leaves 4 kaffir lime leaves*, finely shredded 2 tbs vegetable oil Baby Asian salad leaves* and sweet chilli sauce, to serve1. Place the chopped chicken in a food processor with the egg, curry paste, fish

sauce, palm or caster sugar, lime zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime leaves. Use wet hands to form the chicken mixture into 12 small cakes.

2. Heat the vegetable oil in a large non-stick frypan over medium heat. 3. Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden

brown and cooked through. 4. Serve the chicken cakes with Asian salad leaves and sweet chilli sauce.

Polenta de abóbora com coco à oriental – 4 pes 400ml vegetable stock, plus 100ml extra 500g pumpkin, peeled, chopped 400ml can coconut milk 150g instant polenta 2 tbs vegetable oil 1 garlic clove, crushed 1 tsp finely chopped ginger 100g fresh wood ear mushrooms (see note), sliced 100g canned baby corn, halved lengthways 100g (about 1/3 bunch) gai lan (Chinese broccoli), cut into 4cm pieces 1 long red chilli, deseeded, finely chopped Coriander and toasted cashews, to serve1. Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat

for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm.

2. Heat oil in a wok over medium heat and cook garlic and ginger for 30 seconds. Add mushroom, corn, gai lan and chilli and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until vegetables

are cooked. Divide polenta among 4 shallow bowls, top with vegetables and scatter with coriander and cashews. Serve immediately

Custards de coco à oriental – 6 pes 35g (1/2 cup) shredded coconut 250ml (1 cup) coconut cream 250ml (1 cup) milk 4 eggs, lightly whisked 2 egg yolks 60g (1/3 cup, lightly packed) brown sugar1. Place the coconut in a large frying pan over medium heat and cook, stirring, for

1-2 minutes or until toasted. Transfer to a heatproof bowl. 2. Combine the coconut cream and milk in a small saucepan over low heat. Bring

to a simmer. Remove from heat. 3. Use a balloon whisk to whisk together the egg, egg yolks and sugar in a

heatproof bowl. Gradually add the coconut cream mixture, whisking until combined. Pour evenly among six 185ml (3/4-cup) capacity heatproof bowls.

4. Cook the custards in a bamboo steamer over a wok one-third filled with simmering water (make sure the steamer doesn't touch the water) for 25-30 minutes or until custard is just set.

5. Top the custards with toasted coconut to serve.

Macarrão à moda de Cingapura – 4 pes 225g thin fresh egg noodles 25g dried Asian mushrooms 100g Chinese barbecued pork* 40ml (2 tbs) light soy sauce 40ml (2 tbs) Shaohsing rice wine* 2 tbs curry powder 1 tbs brown sugar 250ml (1 cup) coconut milk 185ml (3/4 cup) chicken stock 20ml (1 tbs) vegetable oil, plus extra for noodles 3 garlic cloves, crushed 1 tbs grated ginger 2 small red chillies, seeded, cut into thin strips 4 shallots, sliced on the diagonal 100g cooked peeled prawns 175g frozen peas Fresh coriander leaves, to garnish1. Cook noodles following packet directions, drain and refresh. Toss in a little oil.

Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Slice mushrooms and pork.

2. Combine the soy, rice wine, curry powder, sugar, coconut milk and stock in a bowl. Set aside. Heat oil in a wok over medium-high heat, add garlic, ginger, chilli and mushrooms and fry for 30 seconds.

3. Add pork and shallots and cook for a further minute. Add noodles, prawns and peas and cook for 2 minutes. Add liquid ingredients and cook for 5 minutes until most of the liquid has been absorbed. Serve garnished with coriander

Camarão com maionese de capim-limão – 8 pes 24 (about 615g) medium green king prawns, peeled leaving tails intact, deveined

2 tsp ground Sichuan pepper 1 tsp freshly ground black pepper 1 tsp sea salt flakes Lime wedges, to serve Lemon-grass mayonnaise

125ml (1/2 cup) water 2 stems lemon grass, pale section only, coarsely chopped 1 tsp finely grated lime rind 235g (1 cup) reduced-fat mayonnaise

1/4 cup chopped fresh Thai basil1. To make the mayonnaise, combine the water, lemon grass and lime rind in a

saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool. 2. Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the

mayonnaise and basil and stir to combine. 3. Thread the prawns, tail-end first, onto the bamboo skewers. 4. Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and

salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges. Prepare this to the end of step 3 up to 3 hours ahead. Store in fridge. Continue from step 4 up to 30 minutes before serving

Carne com vegetais à asiática – 6 pes 2 tbs plain flour 1.5kg beef casserole steak (such as chuck steak or gravy beef), 4cm pieces 2 tbs olive oil 1 brown onion, halved, thinly sliced 3 carrots, peeled, cut into 2cm-thick slices 4 whole star anise 4cm-piece fresh ginger, peeled, thinly sliced 2 stems lemon grass, pale section only, halved 500ml (2 cups) beef stock 125ml (1/2 cup) brandy 90g (1/3 cup) tomato paste 300g green beans, topped Fresh coriander leaves, to serve 1. Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper.

Add the beef and toss to coat. Shake off any excess. 2. Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish

over medium heat. Add half the beef and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining oil and beef, reheating the dish between batches.

3. Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the star anise, ginger and lemon grass, and stir to combine.

4. Add the beef, stock, brandy and tomato paste to the dish. Cover and bake for 1 1/2 hours or until the beef is tender.

5. Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain. Add the beans to the beef mixture and stir to combine. Top the beef mixture with coriander

Frango com castanha de caju e geléia de pimenta tailandesa – 4 pes 1 1/2 tablespoons peanut oil 500g chicken breast fillets, trimmed, thinly sliced 1 brown onion, cut into wedges 2 tablespoons Thai chilli jam 1 tablespoon fish sauce 1 tablespoon light soy sauce 4 green onions, thinly sliced diagonally 1/2 cup roasted cashew nuts 1 cup Thai basil leaves steamed jasmine rice, to serve1. Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add

half the chicken and stir-fry for 2 minutes or until light golden. Transfer to a bowl and cover to keep warm. Repeat with 2 teaspoons oil and remaining chicken.

2. Add remaining 2 teaspoons of oil to wok. Add onion and stir-fry for 4 minutes or until golden. Return chicken and any juices to wok. Add chilli jam, fish sauce, soy sauce and green onions. Stir-fry for 2 to 3 minutes or until chicken is coated in sauce.

3. Add cashews and basil to chicken. Toss to combine. Spoon over rice and serve

Molho de amendoim para vegetais etc. – 4 pes 2 tsp peanut oil 50g (about 2) eschalots (French shallots), finely chopped 1/2 tsp crushed dried chillies 130g (1/2 cup) crunchy peanut butter 1 x 200ml carton coconut milk (Asia at Home brand) 1 tbs soy sauce

heat oil in a saucepan over low heat. Add eschalots and cook, stirring occasionally, for 2 minutes or until soft. Add chillies and cook, stirring, for 1 minute or until aromatic. Remove from heat, add peanut butter, coconut milk and soy sauce, and stir to combine. Cook over low heat, stirring, for 4 minutes or until just boiling

Curry tailandês de camarão – 6 pes 60ml (1/4 cup) vegetable oil 1 bunch shallots, ends trimmed, sliced into 5cm lengths 5cm-piece fresh ginger, peeled, thinly sliced 1 x 114g can masaman curry paste 1 x 1kg pkt frozen peeled prawn cutlets, thawed 1 x 400ml can coconut cream 2 tbs fresh lime juice Steamed rice, to serve 1/2 cup fresh coriander leaves

Lime wedges, to serve1. Heat oil in a heavy-based saucepan over medium-high heat. Add the shallot,

ginger and curry paste and cook for 2 minutes or until aromatic. 2. Add prawns and stir-fry for 2 minutes. Add the coconut cream and lime juice,

and bring to the boil. Cook for 6 minutes or until the prawns curl and change colour and the sauce thickens.

3. Divide the rice and curry among serving dishes. Top with the coriander and serve with lime wedges

Porco e macarrão à tailandesa – 4 pes 400g Heart Smart pork fillet 450g pkt fresh hokkien noodles 1 tbs olive oil 2 tsp crushed garlic 1 red onion, cut into wedges 500g pkt frozen stir-fry vegetables, thawed 1 tbs oyster sauce 1 tbs sweet chilli sauce 1 tbs soy sauce 1 tbs honey1. Slice pork into thin strips. Run noodles under warm water to separate and leave

to drain. 2. Place a large wok over a medium-high heat. Add oil, garlic and onion. Cook for

2 minutes. Add pork and cook, stirring, for 2-3 minutes. Put onto a plate and set aside.

3. Combine the sauces and honey in a jug then pour into the wok. Bring to the boil then add vegetables. Cook, stirring, for 2-3 minutes.

4. Return the pork to the wok and toss through the noodles to heat up. Place into bowls and serve

Curry de frango satay – 4 pes 1 tbs vegetable oil 1kg chicken thigh fillets, trimmed, roughly chopped 1 large onion, cut into thin wedges 2 cloves garlic, crushed 1 tbs Malaysian curry paste 250ml can satay sauce 140ml can coconut milk 1 tbs crunchy peanut butter 1 tbs fruit chutney Coriander leaves, to garnish Steamed rice to serve1. Heat oil in a large non-stick pan or wok. Add chicken, onion, garlic and curry

paste and stir-fry, until chicken is browned. 2. Add satay sauce, coconut milk, peanut butter and chutney and mix to combine.

Simmer, uncovered, for about 15 minutes, or until chicken is tender and sauce has reduced and thickened. Sprinkle with coriander and serve with rice.

Espetinho de porco satay – 24 unid 1 tsp green curry paste

2 garlic cloves, crushed 1/3 cup (80ml) soy sauce 1 tbs brown sugar 500g Heart Smart stir-fry pork strips Lime wedges, to serve Satay sauce 1 tbs oil 1 onion, finely chopped 1 garlic clove, crushed 2cm piece ginger, peeled and finely grated 270ml can light coconut milk 1/4 cup (70g) crunchy peanut butter 1 tsp curry powder 1 small red chilli, sliced 1 tbs soy sauce 2 tsp brown sugar1. Soak 24cm x 20cm bamboo skewers in cold water for 30 minutes.

2. Combine the curry paste, garlic, soy sauce, sugar and pork in a ceramic bowl. Refrigerate for 30 minutes.

3. To make the sauce, heat the oil in a saucepan over a medium-high heat. Add the onion, garlic and ginger. Cook for 3-4 minutes.

4. Stir in the coconut milk, peanut butter, curry powder, chilli, soy sauce and sugar. Simmer for 5 minutes. Set aside to thicken.

5. Thread the pork onto the skewers. In batches, cook on a lightly greased chargrill pan over a medium heat for 2-3 minutes each side or until cooked through.

6. Serve the satay sauce with the skewers and lime wedges

Fried rice especial – 4 pes 1 1/2 cups long-grain rice, rinsed 3 teaspoons Chang's sesame oil 2 eggs, lightly beaten 1 tablespoon peanut oil 150g Chinese barbecued pork, chopped 100g small peeled, cooked prawns 1 cup frozen baby peas, thawed 3 eschallots, trimmed, thinly sliced 2 tablespoons soy sauce1. Cook rice in a large saucepan of boiling water, following packet directions, until

just tender. Drain and rinse under cold water. Spread over a tray. Refrigerate, uncovered, for 2 hours or until dry.

2. Heat a large wok over medium heat until hot. Add 1 teaspoon sesame oil. Swirl to coat base and sides. Pour egg into wok. Swirl to run over base and a little up the side. Cook for 1 minute or until almost set. Slide omelette onto a board. Roll up. Thinly slice.

3. Increase heat to high. Add remaining sesame oil and peanut oil to wok. Swirl to coat. Add pork and prawns. Stir-fry for 2 minutes or until heated through. Add rice and stir-fry for 1 minute. Add peas, eschallots and soy sauce. Stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with omelette and serve

Carne com vagem ao teriyaki – 4 pes 4 (about 180g each) sirloin steaks 400g thin green beans 1 large onion, sliced 2 tbs peanut oil 1 long red chilli, deseeded, thinly sliced Coriander leaves, to garnish Steamed jasmine rice, to serve Marinade 1/2 cup (125ml) soy sauce 2 tsp caster sugar 1/3 cup (80ml) sake or dry sherry 2 garlic cloves 2 tsp grated ginger1. Mix marinade ingredients together in a dish, then add steaks, turn to coat and set

aside for 10 minutes. Blanch the beans in boiling salted water for 1-2 minutes. Rinse in cold water, then drain.

2. Toss onion in half of the oil and season. Heat a chargrill pan or barbecue on medium heat. Cook onion, turning, for 3-4 minutes until charred and golden, then set aside. Shake excess marinade from steaks (reserving marinade), then cook for 2 minutes each side or until charred but medium-rare in the centre. Set aside to rest while you warm through beans and onion on the grill. Bring marinade to the boil in a small saucepan.

3. Arrange the beans and onion on plates and top with thickly sliced steak. Spoon over the marinade and garnish with sliced chilli and coriander.

Curry tailandês de frango – 4 pes 2 tbs sunflower oil 2 baby eggplants, halved lengthways, cut into 2cm pieces 2-3 tbs green curry paste (see related recipe), to taste 500g skinless chicken thigh fillets, cut into 3cm pieces 2 cups (500ml) coconut cream 2 cups (500ml) chicken stock 4 kaffir lime leaves (see note), roughly torn, plus 2 finely shredded leaves to garnish 125g fresh baby corn, halved lengthways 2 tbs fish sauce 1 tbs lime juice 2 tsp grated palm sugar (see note) Sliced red chilli & Thai basil (see note), to garnish Steamed jasmine rice, to serve1. Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-

4 minutes until golden. Set eggplant aside. 2. Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure

paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

3. Garnish with red chilli, extra lime leaves and Thai basil

Curry tailandês de camarão – 4 pes 2 teaspoons oil 2 tablespoons store-bought green curry paste 2 cups (500ml) salt-reduced chicken stock 270ml can light coconut cream 1 small red capsicum, seeds removed, chopped coarsely 1 punnet baby corn, halved lengthwise 3/4 cup (45g) broccoli flowerets 75g snow peas, trimmed 20 uncooked king prawns, heads removed, peeled with tails left intact 2 teaspoons lime juice 2 tablespoons Thai basil leaves1. Heat oil in a large deep non-stick frying pan over medium heat. Add curry paste

and stir fry for 1 minute. Stir in stock and coconut cream. Bring to a high simmer, then reduce heat to medium-low.

2. Add capsicum, baby corn and broccoli. Cook for 8-10 minutes or until tender. Add snow peas and prawns. Cook for a further 2-3 minutes or until prawns are cooked through.

3. Stir through lime juice and basil leaves, and serve with rice

Sopa tailandesa de camarão – 4 pes 2 tsp sunflower oil 2 tbs laksa paste 400ml light coconut milk 2 fresh kaffir lime leaves*, thinly sliced 2 cups (500ml) fish stock or water 8 large green prawns, peeled (tails intact), deveined 1 carrot, cut into thin matchsticks 12 snow peas Juice of 1 small lime Steamed rice or cooked rice noodles (optional), to serve1. Heat the oil in a saucepan over medium-high heat. Add the laksa paste and cook

for 30 seconds or until fragrant. Add the coconut milk, kaffir lime leaves and stock, and simmer for 10 minutes. Add the prawns and carrot and simmer for a further 3 minutes. Add the snow peas and cook for a further minute or until the prawns are cooked through. Serve immediately, with lime juice to taste and rice or noodles if desired.Salada tailandesa de peru e macarrão – 4 pes

200g vermicelli noodles 1 1/2 cups cooked turkey, shredded 200g red cherry tomatoes, halved 1 small red onion sliced 1 tablespoon fish sauce 2 tablespoons sweet chilli sauce 1/4 cup of whole coriander leaves 2 tablespoons of shredded mint 2 tablespoons chopped roasted cashews1. Place the vermicelli noodles in a large heatproof bowl and cover with boiling

water. Stand for 5 minutes, then drain well and set aside to cool. 2. Meanwhile, place the turkey, tomatoes and onion in a bowl and set aside.

3. To make the dressing, place the fish sauce and sweet chilli sauce in a small bowl and whisk to combine.

4. Combine the noodles, turkey mixture, coriander and mint. 5. Drizzle with the dressing and toss to coat. Divide noodle salad between serving

bowls and sprinkle with cashews. Serve with lime wedges.

Sopa de beterraba assada e maçã - 6 pes

500g fresh beetroot, peeled, grated 1 large carrot, chopped 1 onion, chopped 100g green apples, peeled, cored, chopped 2 tsp caster sugar 1 fresh bay leaf* 2 tbs lemon juice 1.5L (6 cups) chicken stock 300ml thickened cream, plus extra to serve Mustard cress* or chopped flat-leaf parsley, to serve1. Preheat the oven to 140°C. Combine all the ingredients, except the cream and

cress or parsley, in a casserole dish. Season with salt and pepper, cover with foil and bake for 4 hours. Discard the bay leaf and set aside to cool slightly. Puree the mixture in a blender, in batches, until smooth, then transfer to a saucepan.

2. Season the soup with salt and pepper, stir in the cream and reheat gently, without boiling. Ladle the soup among bowls and swirl in some extra cream. Garnish with mustard cress or chopped parsley.

Bouillabaisse – 4 pes 1 tbs olive oil 1 leek, white part only, ends trimmed, thinly sliced 2 garlic cloves, crushed Large pinch of saffron threads 125ml (1/2 cup) white wine 750ml (3 cups) chicken stock 250ml (1 cup) passata (tomato pasta sauce) 6 sprigs lemon thyme 2 large strips orange rind 2 bay leaves 1/2 tsp chilli powder 1 sourdough baguette (French breadstick), thinly sliced 500g firm white fish fillets (such as ling), cut into 3cm pieces 16 peeled green prawns1. Heat the oil in a large saucepan over medium heat. Add the leek, garlic and

saffron, and cook for 2 minutes or until the leek softens slightly. 2. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the

stock, passata, thyme, orange rind, bay leaves and chilli powder, and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes.

3. Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes each side or until toasted.

4. Add the fish and prawns to the stock mixture and cook for 2 minutes or until the fish and prawns are just cooked through. Ladle the soup among serving bowls

and serve with the toast. (Add 16 black mussels, scrubbed, debearded, with the fish in step 4. Cook for 2-3 minutes or until the mussels open.)

Sopa de brócolis e castanha do Pará – 6 pes 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1kg broccoli, trimmed, cut into small florets 4 cups vegetable stock 1/3 cup pine nuts1. Heat oil in a large saucepan over medium-low heat. Add onion and garlic. Cook,

stirring, for 8 to 10 minutes or until soft. Add broccoli, stock and 2 cups water to pan. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Remove from heat. Meanwhile, heat a small frying pan over medium heat. Dry-fry pine nuts, stirring, for 3 to 4 minutes or until golden. Add to soup. Using a food processor or blender, process soup, in batches, until smooth. Season with salt and pepper. Return soup to pan. Stir over low heat for 8 minutes or until warmed through. Ladle into bowls and serve.When trimming broccoli, leave about 3cm of the stem intactSopa de brócolis com Parma e amêndoas – 4 pes

10g Massell chicken stock cube 1 large desiree potato, peeled, diced 500g broccoli, cut into florettes 1/4 tsp ground nutmeg Salt & freshly ground pepper 6 slices prosciutto 1/4 cup (65g) sour cream 1/4 cup (40g) slivered almonds, toasted1. Place the chicken stock cube and 1 litre (4 cups) water in a large saucepan.

Cover and bring to the boil over a medium high heat. Add potato, cover, and cook for 10 minutes. Add broccoli and nutmeg, and cook for a further 5-7 minutes or until just tender.

2. Remove from the heat and set aside to cool slightly. Transfer to a food processor and process until smooth. Season with salt and pepper.

3. Preheat the grill on high. Grill the prosciutto for 1-2 minutes or until crisp. Break the prosciutto into large pieces. Serve the soup topped with a dollop of sour cream, a sprinkle of slivered almonds and the prosciutto

Sopa de brócolis com vieiras – 6 pes 150ml olive oil 2 onions, finely chopped 2 cloves garlic, finely chopped 2 (200g) sebago potatoes, cut into 3cm pieces 3 heads (1kg) broccoli, trimmed into 3cm florets 1/2 cup (125ml) pouring cream 1/2 cup coarsely chopped flat-leaf parsley 18 scallops, without roe Chervil or flat-leaf parsley leaves, to serve1. Heat 2 tbs oil in a heavy-based saucepan over low-medium heat and cook

onions, garlic and 2 tsp salt for 5 minutes. Add potatoes and 5 cups water and bring to

the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool slightly then blend, in 3 batches, in a food processor until smooth. Return soup to pan. Stir in cream and season to taste with pepper. When ready to serve, gently reheat over medium heat.

2. Meanwhile, process parsley and 100ml oil in a food processor until smooth, then strain through a fine sieve.

3. Heat remaining oil in a frying pan over high heat and cook scallops for 30 seconds each side or until just tender. Serve soup topped with scallops and chervil leaves, drizzled with parsley oil

Sopa de pimentão com pão de polenta e azeitona – 4 pes 1 tbs olive oil 2 red onions, halved, finely chopped 2 garlic cloves, crushed 4 (about 1.4kg) red capsicums, halved, deseeded, coarsely chopped 1 x 400g can diced tomatoes with basil 1.25L (5 cups) chicken or vegetable stock 250ml (1 cup) thickened cream Salt & freshly ground black pepper 1/4 cup finely chopped fresh chives Olive cornbread 170g (1 cup) coarse polenta (cornmeal) 150g (1 cup) self-raising flour Pinch of salt 250ml (1 cup) milk 100g butter, melted 1 egg, lightly whisked 80g (1 cup) coarsely grated cheddar 85g (1/2 cup) drained stuffed green olives, thinly sliced1. Preheat oven to 180°C. Heat the oil in a large saucepan over high heat. Add the

onion and garlic and cook, stirring, for 3 minutes or until soft. Add capsicum and cook, stirring, for 5 minutes.

2. Add the tomato and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 20 minutes or until capsicum softens.

3. Place one-third of capsicum mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat, in 2 more batches, with the remaining capsicum mixture. Add the cream and stir over low heat until hot. Taste and season with salt and pepper.

4. Meanwhile, to make the olive cornbread, combine polenta, flour and salt in a large bowl. Add the milk, melted butter and egg, and stir until combined. Stir in cheddar. Spoon mixture among eight 250ml (1-cup) capacity non-stick mini loaf pans and smooth the surface. Top with olives. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool slightly. Ladle capsicum soup among serving bowls. Sprinkle with chives and serve immediately with sliced cornbread.

Sopa de aipo, pera e gorgonzola – 6 pes 40g butter 1 brown onion, halved, finely chopped 1 garlic clove, crushed 2 tsp finely chopped fresh thyme

1 large (about 750g) celeriac, peeled, finely chopped 2 ripe beurre bosc pears, peeled, cored, finely chopped 2L (8 cups) vegetable stock 125g blue cheese (King Island Roaring Forties brand), crumbled Salt & freshly ground black pepper Fresh thyme leaves, to serve1. Melt butter in a large saucepan over medium heat until foaming. Add onion,

garlic and thyme and cook, stirring, for 5 minutes or until onion softens. Add the celeriac and pear and cook for 5 minutes or until light golden. Add stock and bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until celeriac is tender. Set aside for 5 minutes to cool.

2. Add cheese and stir to combine. Place half the celeriac mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining celeriac mixture. Place over low heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Ladle soup among serving mugs or bowls. Sprinkle with thyme leaves and season with pepper to serve

Caçarola de frango e aipo – 4 pes 1/2 cup plain flour 1kg chicken thigh fillets, chopped 60g butter, chopped 1 large brown onion, diced 4 rashers bacon, rind removed, diced 1 1/2 cups water 410g can cream of celery soup 2 carrots, peeled, diced 3 celery sticks, diced 1/2 cup grated cheese1. Preheat oven to 180ºC. Place flour, and salt and pepper into a plastic bag.

Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer.

2. Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute.

3. Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.

4. Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve

Sopa de frango e milho doce – 4 pes 1L (4 cups) chicken consomme 2 (about 200g each) single chicken breast fillets 1 tbs light soy sauce 2 tsp finely grated fresh ginger 1 tbs cornflour 60ml (1/4 cup) water 1 x 420g can creamed corn 1 x 300g can corn kernels, rinsed, drained 100g shaved ham, thinly sliced

2 egg whites 1 tsp sesame oil 6 green shallots, ends trimmed, thinly sliced diagonally Salt & freshly ground black pepper1. Place the consomme and chicken in a large saucepan and bring to the boil over

high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.

2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.

3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.

4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.

5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.

Sopa de frango, bacon e poró – 4 pes 12 chicken drumsticks 1 tablespoon olive oil 2 leeks, sliced, washed 4 rashers bacon, roughly chopped 420g can cream of chicken soup 1/2 cup light thickened cream1. Preheat oven to 180°C. Place chicken into a large ovenproof casserole dish.

2. Heat oil in a frying pan over medium-high heat. Saute leek and bacon for 3 to 4 minutes or until leek is tender.

3. Stir in soup and cream. Bring to the boil, stirring. Pour over chicken. Bake, uncovered, for 45 to 55 minutes, until chicken is cooked. Serve

Sopa de grão-de-bico e poró – 4 pes 30g butter 2 medium leeks, trimmed, halved, washed, thinly sliced 1 garlic clove, crushed 3 medium carrots, peeled, chopped 1 medium desiree potato, chopped 2 x 400g cans chickpeas, drained, rinsed 2 cups chicken stock light sour cream and chopped fresh chives, to serve1. Melt butter in a large saucepan over medium-high heat. Add leek and garlic.

Cook, stirring, for 6 to 8 minutes or until leek has softened. Add carrot and potato. Cook, stirring, for 5 minutes. Add chickpeas, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes.

2. Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.

3. Ladle into bowls. Top with sour cream and chives. Serve

Sopa gelada de pepino com camarão – 4 pes 4 Lebanese cucumbers, ends trimmed, coarsely chopped 390g (1 1/2 cups) Vaalia low-fat natural yoghurt 1/2 cup shredded fresh mint 2 green shallots, ends trimmed, thinly sliced 1 tbs finely grated lemon rind 60ml (1/4 cup) fresh lemon juice Salt & freshly ground black pepper Prawn & tomato salsa 6 (about 160g) cooked tiger prawns, peeled, deveined, finely chopped 1 small (about 90g) ripe tomato, finely chopped 1 tbs finely shredded fresh mint1. Place cucumber, yoghurt, mint, green shallot, lemon rind and lemon juice in the

jug of a blender and blend until almost smooth. Taste and season with salt and pepper. 2. Transfer to a large bowl and place in the fridge for 1 hour to chill. 3. To make the salsa, combine the prawn, tomato and mint in a bowl. 4. Divide the soup among serving bowls and top with salsa to serve.

Salada de risoni - 6 pes 200g risoni* 1 tbs chopped chives 1 tbs chopped chervil or flat-leaf parsley 2 tbs lemon juice 1 tbs preserved lemon*, pith and pulp removed, finely chopped 1 small cooked lobster

Cook the risoni in boiling salted water according to the packet instructions, adding the reserved peas for the last 2 minutes of cooking time. Drain, rinse in cold water, drain again. Place in a bowl with herbs, remaining oil, the lemon juice and preserved lemon. Taste for seasoning. Remove lobster meat from the shell, slice into medallions and add to salad. Season wellEspaguete com cogumelos e pancetta – 4 pes

400g Barilla dried spaghetti pasta 1/4 cup olive oil 400g cup mushrooms, chopped 8 slices (75g) pancetta, chopped 3 eggs 1/4 cup flat-leaf parsley leaves, chopped 50g parmesan cheese, finely grated1. Cook spaghetti in a large saucepan of boiling, salted water, following packet

directions, until tender. 2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add

mushrooms and pancetta. Cook, stirring occasionally, for 6 minutes or until pancetta is crisp.

3. Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.

4. Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.

Carne à moda coreana – 4 pes 2 tsp caster sugar 2 garlic cloves, crushed 2 tsp finely grated fresh ginger 1 1/2 tsp sesame oil 2 tbs soy sauce 3 shallots, ends trimmed, finely chopped 4 (about 150g each) beef rump steaks 2 tbs sesame seeds 1 tbs caster sugar, extra 2 tbs fish sauce 2 tbs fresh lime juice 40g (3 cups) shredded wombok (Chinese cabbage) 1 cup snow pea sprouts, ends trimmed 1/2 cup fresh coriander sprigs1. Combine the sugar, garlic, ginger, oil, soy sauce and shallot in a glass or ceramic

bowl. Add beef and turn to coat. 2. Heat a small frying pan over medium heat. Add the sesame seeds and cook,

stirring, for 2 minutes or until toasted. 3. Preheat a chargrill on medium-high. Cook the beef on grill for 3 minutes each

side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

4. Meanwhile, combine the extra sugar, fish sauce and lime juice in a large bowl. Add the wombok, snow pea sprouts and coriander and toss to combine.

5. Thickly slice the beef across the grain. Divide the wombok mixture among serving plates. Top with the beef and sprinkle with the sesame seeds to serve.

Storage tip: To store the wombok, place whole in an plastic bag and store in the crisper for up to three weeks. Once cut, cover the wombok with plastic wrap and use within two days.

Variations Stir-fried sesame pork & cabbage noodles: Omit shallot, fish sauce, lime

juice, snow pea sprouts and coriander. Replace the beef with 600g pork stir-fry strips. Cook 250g dried wheat noodles in a saucepan of boiling water for 3 minutes. Drain. Heat 1 tbs olive oil in a wok over high heat. Add the pork and stir-fry for 2-3 minutes or until browned. Transfer to a plate. Add garlic, ginger and wombok to the wok and stir-fry for 2-3 minutes. Stir in pork, noodles, sesame oil, sugar, soy sauce, 2 tbs oyster sauce and 2 tbs dry sherry. Divide among serving bowls. Top with sesame seeds to serve.

Chicken & snow pea stir-fry with rice: Omit the lime juice and wombok. Replace the beef with 600g chicken thigh fillets, thinly sliced. Replace snow pea sprouts with 2 cups snow peas, ends trimmed. Heat 1 tbs peanut oil in a wok over high heat. Add half the chicken and stir-fry for 3 minutes or until browned. Transfer to a plate. Repeat with remaining chicken, reheating wok between batches. Add the garlic, ginger and snow peas to wok and stir-fry for 2 minutes. Add chicken, sugar, sesame oil, soy sauce and fish sauce, and stir-fry for 1 minute. Add the shallot and coriander, and toss to combine. Top with sesame seeds. Serve with steamed rice.

Chinese chicken meatball & pak choy soup: Omit the beef, sesame seeds, fish sauce, lime juice, wombok and snow pea sprouts. Combine the garlic, ginger, shallot and 500g chicken mince in a bowl. Season with salt and white pepper.

Roll 2-tablespoon portions into balls. Heat 1 tbs peanut oil in a wok over high heat. Add the meatballs and cook, turning, for 4-5 minutes or until browned. Add the sugar, sesame oil, soy sauce, 1L (4 cups) chicken stock and 2 tbs dry sherry. Simmer for 20 minutes. Add 1 bunch baby pak choy, halved lengthways. Cook for 2 minutes or until pak choy just wilts. Stir in the coriander to serve.

Sopa de abóbora clássica – 4 pes 1 tablespoon olive oil 1 leek, chopped, washed, dried 1 garlic clove, crushed 1.25kg butternut pumpkin, peeled, seeds removed, cut into 2cm pieces 2 cups vegetable stock 2 cups water 1. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook,

stirring, for 5 minutes. 2. Add pumpkin, stock and water. Cover. Cook for 20 to 25 minutes or until

pumpkin is tender. 3. Blend soup in batches. Return to saucepan. Heat over medium heat until hot.

Season with salt and pepper

Sopa de milho e manjericão com frango – 4 pes 1.5L chicken stock 2 (about 500g) single chicken breast fillets, trimmed, quartered crossways 500ml (4 cups) water 4 corncobs, husks and silk removed 50g (1/3 cup) cornflour 2 tbs water, extra 1/2 cup shredded fresh basil Salt & freshly ground black pepper1. Bring stock to the boil in a covered saucepan over high heat. Add chicken,

reduce heat to medium and cook, uncovered, for 15 minutes or until cooked. Transfer chicken to plate, cover and set aside to cool for 5 minutes.

2. Meanwhile, add the water to the pan, increase heat to high, cover and bring to the boil.

3. Cut the corncobs lengthways and close to the core to remove kernels. Add kernels to pan and cook, uncovered, for 3 minutes or until tender.

4. Meanwhile, use your fingers to finely shred the chicken and set aside. 5. Mix cornflour and extra water in a bowl to a paste. Add to stock in pan and cook

over high heat, stirring, for 1 minute or until slightly thick. Stir in chicken and basil, and cook for 1-2 minutes or until chicken is heated.

6. Taste and season with salt and pepper. Ladle into large serving bowls

Sopa de milho com pimenta e camarão – 6 pes 500ml (2 cups) vegetable oil 3 round (20cm-diameter) flour tortillas, cut into 36 wedges 6 (about 800g) corncobs, husks and silk removed 450ml pouring cream 900ml milk

2 garlic cloves, finely sliced 1-2 tsp sambal oelek 2 tbs olive oil 18 (about 600g) medium green prawns, peeled leaving tails intact, deveined Fresh coriander leaves, to serve1. Place the vegetable oil in a wok or large frying pan. Heat to 180°C over

medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add 6 tortilla wedges and cook for 1 minute or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining tortilla wedges, reheating the oil between batches. Set aside to cool completely.

2. Use a sharp knife to cut down the length of the corncobs, close to the core, to remove the kernels.

3. Combine the corn, cream, milk, garlic and sambal oelek in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 20 minutes or until the corn is tender. Set aside for 10 minutes to cool.

4. Place half the corn mixture in the bowl of a food processor and process until smooth. Return to the pan. Repeat with the remaining corn mixture. Season with salt and pepper.

5. Heat the olive oil in a large frying pan over medium-high heat. Add half the prawns and cook for 1 minute each side or until prawns curl and change colour. Transfer to a plate. Season with salt and pepper. Repeat with the remaining prawns.

6. Divide the soup among serving bowls. Top with the prawns and coriander. Serve with the tortilla crisps

Sopa cremosa de abobrinha – 4 pes 1 tablespoon oil 1 onion, coarsely chopped 1 garlic clove, crushed 4 large zucchini, chopped 2 large potatoes, peeled, chopped 1L chicken stock 3/4 cup cream salt and cracked black pepper1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely

chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.

2. Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.

3. Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper.

Focaccia de alecrim e azeitonas 310ml (1 1/4 cups) warm water 2 tsp (7g/1 sachet) dried yeast 2 tsp caster sugar 3 1/2 tbs olive oil

450g (3 cups) plain flour 2 tsp sea salt flakes 1 1/2 tbs fresh rosemary leaves 20 pitted kalamata olives1. Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set

aside in a warm, draught-free place for 5 minutes or until frothy. 2. Place flour and half of the sea salt in a bowl. Make a well in the centre and pour

in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

3. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

4. Preheat oven to 200°C. Brush a 20 x 30cm Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over rosemary and remaining salt. Press the olives into the dough.

5. Bake in oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature.

Sopa de abóbora maravilhosa – 6 pes 1 (about 1kg) butternut pumpkin 40ml (2 tbs) olive oil 1 large onion, peeled, chopped 2 carrots, peeled, chopped 750ml (3 cups) chicken stock 1 tsp mild paprika 1 tsp ground cumin 1/2 tsp turmeric 1/2 tsp ground coriander 1/2 tsp grated fresh nutmeg 250ml (1 cup) creme fraiche Pumpkin-seed pesto 2-3 tbs roasted pumpkin seeds (see note), plus extra to serve 1/2 tsp grated ginger 2 garlic cloves 1/2 cup fresh basil leaves 1 tsp grated parmesan cheese 120ml (6 tbs) olive oil1. To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and

parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.

2. Preheat oven to 180°C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.

3. Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper. To roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°C for about 10 minutes or until golden.

Sopa de abóbora à tailandesa com pesto de coentro – 6 pes 2 bunches coriander, roots trimmed (a few leaves reserved for garnish) Zest and juice of 1 lemon 2 garlic cloves 1/3 cup (80ml) olive oil 1 onion, chopped 2 tsp grated ginger 1 tbs Thai red curry paste 1kg pumpkin, peeled, cut into small cubes 2 cups (500ml) vegetable stock 400ml canned light coconut milk Thinly sliced red onion and thinly sliced red chilli, to garnish1. To make the coriander pesto, process coriander, lemon zest, lemon juice and

garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season. 2. Heat the remaining tablespoon oil in a large pan over medium heat. Add onion

and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.

3. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves

Sopa de curry vermelho tailandês – 4 pes 100g thin rice stick noodles 1 tbs vegetable oil 1 onion, finely chopped 1 small red capsicum, cut into thin strips 3 tbs Thai red curry paste 500ml vegetable stock (preferably homemade) 2 kaffir lime leaves* 75g green beans, ends trimmed, cut into small lengths (about 2cm) 100g baby spinach leaves 400ml coconut milk 300g medium cooked prawns, peeled 1 tbs fish sauce Coriander and fresh lime, to serve1. Place the noodles in a bowl and cover with boiling water to soften.

2. Heat oil in a large saucepan over medium heat, add the onion and cook for 1-2 minutes until softened. Add the capsicum and cook for a further minute. Add the curry paste and cook, stirring, for 1 minute. Add the vegetable stock and kaffir lime leaves, bring to the boil, then add the beans and cook for 1 minute further.

Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.

3. Drain the noodles and divide between 4 serving bowls. Pour over the soup, top with coriander and serve with lime on the side.

Sopa creme de couve-flor – 4 pes 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 teaspoons ground coriander 1 teaspoon ground cumin 1/4 teaspoon chilli flakes 750g cauliflower, trimmed, cut into florets 2 cups vegetable stock 2 cups water 1/4 cup cream or creme fraiche carrot and zucchini muffins, to serve (see related recipe)1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring,

for 6 to 7 minutes or until very soft. 2. Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for

2 minutes. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.

3. Blend soup in batches until smooth. Return to saucepan. Stir in cream. Stir over low heat until hot. Season with salt and pepper.

Muffins de cenoura, abobrinha e dill – 12 unid 2 cups self-raising flour 1 teaspoon baking powder 2 tablespoons caster sugar 1/2 cup finely grated carrot 1/2 cup finely grated zucchini, squeezed between your hands to remove excess

moisture 1/2 cup coarsely grated Swiss cheese 2 tablespoons dill, chopped 3/4 cup milk 1/2 cup extra light olive oil 2 eggs 2 teaspoons sea salt flakes1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan. 2. Sift flour and baking powder into a large bowl. Stir in sugar, carrot, zucchini,

cheese and dill. Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.

3. Divide mixture evenly between muffin holes. Sprinkle tops with sea salt. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature

Rissoles francês – 4 pes 400g chicken mince

1 leek, trimmed, washed, finely chopped 1 tablespoon finely chopped fresh sage 1/3 cup stale breadcrumbs 8 fresh sage leaves mashed potatoes, gravy and quick apple relish (see related recipe), to serve1. Combine mince, leek, chopped sage, breadcrumbs, salt and pepper in a large

bowl. Using clean hands, shape mixture into four 2cm-thick rissoles. Press 2 sage leaves into 1 side of each rissole. Place on a plate. Cook rissoles for in a large frying pan, sprayed with oil, over medium-high heat for 3 to 5 minutes each side or until cooked.

Rocambole de suspiro com licor, mascarpone e compota de frutas vermelhas – 8 pes 1 x 250g ctn mascarpone 1/2 cup (125ml) double cream 1 1/2 tbs icing sugar mixture 1 tbs Grand Marnier liqueur 7 eggwhites 1 3/4 cups (375g) caster sugar 2 tsp cornflour 2 tsp white vinegar Icing sugar mixture, extra, to dust Berry compote 1/3 cup (75g) caster sugar 1/3 cup (80ml) water 1 x 500g packet frozen raspberries, thawed 2 x 250g punnets strawberries, hulled, thinly sliced 1 x 150g punnet blueberries 1 x 150g punnet raspberries1. Combine the mascarpone, cream, icing sugar and Grand Marnier in a small

bowl. Cover with plastic wrap and place in the fridge to firm slightly. 2. Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan

with baking paper. Use an electric mixer to beat the eggwhites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking. Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan. Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface. Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.

3. Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling. Keep pavlova wrapped in baking paper and tea towel. Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.

4. To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth. Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.

5. Transfer pavlova roll onto a serving platter. Remove paper and tea towel. Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis

Bolo de cenoura e pecan – 15 fatias 150g butter, softened 2/3 cup firmly-packed brown sugar 100g pecans, finely chopped 2 (200g) carrots, peeled, coarsely grated 2/3 cup self-raising flour 2/3 cup plain flour 2/3 cup buttermilk 2 eggs Orange and cream cheese frosting 125g spreadable cream cheese 20g butter, softened 1/2 cup pure icing sugar 1 orange, rind finely grated1. Preheat oven to 180°C. Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line

with baking paper (see note). 2. Using an electric mixer, beat butter and brown sugar until pale and creamy,

scraping down the side of the bowl. Add pecans and carrots. Stir to combine. 3. Sift the flours together into a bowl. Whisk buttermilk and eggs together. Add

half the flour and half the buttermilk mixtures to the carrot mixture. Mix until well combined. Repeat with remaining flour and buttermilk mixtures.

4. Pour mixture into prepared pan. Smooth the surface. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 15 minutes. Lift onto a wire rack. Allow to cool completely. Make orange and cream cheese frosting: Using an electric mixer, beat cream cheese and butter until pale and creamy. Add icing sugar and orange rind and beat until well combined. Spread frosting over the cooled slice. Cut into pieces.

Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing a 2cm overhang at each long side. Use the overhang to lift slice from pan in one piece

Muffin de banana e iogurte – 12 unid 1 3/4 cups self-raising flour 1/2 cup caster sugar 1 cup natural yoghurt 1 egg 2/3 cup vegetable oil 2 large bananas, mashed1. Preheat oven to 180°C. Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.

Sift flour and sugar into a bowl. 2. Combine yoghurt, egg, oil and 1 cup mashed banana in a large bowl. Gradually

add dry ingredients, stirring until just combined. 3. Spoon mixture into muffin holes. Bake for 20 to 25 minutes or until a skewer

inserted into the centre comes out clean. 4. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Serve warm or cold

Muffin de maçã e canela – 12 unid Melted butter or margarine (optional), for greasing

300g (2 cups) plain flour 1 tbs baking powder 2 tsp ground cinnamon 150g (3/4 cup, firmly packed) brown sugar 2 medium (about 375g) Granny Smith apples, cored, peeled, chopped 125g (3/4 cup) seedless raisins 125g butter or margarine, melted, cooled 2 eggs, lightly whisked 185mls (3/4 cup) milk1. Preheat oven to 180°C. Prepare your ingredients. You will need 12 medium

(125mls/ 1/2 cup) muffin pans. They are available in trays of either 6 or 12. Non-stick muffin pans are wonderful to use as they don't need greasing. If you aren't using non-stick pans, brush the pans with the melted butter or margarine to lightly grease. Alternatively, line the pans with paper muffin cases.

2. Sift the plain flour, baking powder and cinnamon together into a large bowl. The baking powder acts as a raising agent and will help give the muffins a light texture. Stir in the brown sugar, apples and raisins until well combined.

3. Whisk together the butter or margarine, eggs and milk until well combined. Blending the wet ingredients before adding them to the flour mixture makes it easier to evenly combine the two.

4. Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will have a tough texture.

5. Spoon the mixture evenly into the muffin pans. 6. Bake the muffins in preheated oven for 20 minutes or until golden and cooked

through. To test if they are cooked, insert a skewer into the centre of one - if it comes out clean, it is ready If not, cook for a little longer before testing again. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Letting them stand makes them easier to remove from the pans. Serve warm or at room temperature. Store in an airtight container for up to 1 day.

Variations: Based on the basic cinnamon apple muffins recipe Banana & pecan muffins: Replace apples and raisins with 3 mashed very ripe

bananas (combine with the wet ingredients before adding to flour mixture) and 100g chopped pecan nuts and reduce the milk to 125mls (1/2 cup). Cook for 25 minutes.

Tangy lemon muffins: Replace the cinnamon with finely grated rind of 2 lemons. Replace the brown sugar with 220g (1 cup) caster sugar, leave out the apple and raisins. Replace the milk with 125mls (1/2 cup) fresh lemon juice and 70g (1/4 cup) plain yoghurt. Cook for 25 minutes. Alternatively, cook them in mini muffin pans (40mls/2 tbs) for 15 minutes.

Rhubarb muffins: Increase the brown sugar to 200g (1 cup, firmly packed), replace the apples and raisins with 1/2 bunch (about 350g) rhubarb, washed well, trimmed and roughly chopped, and 100g (1 cup) pecans, roughly chopped. Replace the milk with 200g plain yoghurt. Sprinkle the muffins with 50g (1/4 cup, firmly packed) extra brown sugar before cooking. Cook for 25-30 minutes.

Sweet corn & polenta muffins: Reduce the flour to 225g (1 1/2 cups), add 170g (1 cup) polenta (cornmeal) with the flour, leave out the cinnamon and reduce the brown sugar to 50g (1/4 cup, firmly packed). Replace the apples and raisins with a 420g can of corn kernels, drained. Cook for 20 minutes.

Blueberry muffins: Replace the apples and raisins with 300g frozen or fresh blueberries and replace milk with buttermilk.

Low-fat apple & raisin muffins: Replace 75g (1/2 cup) of the flour with 60g (1 cup) unprocessed bran. Replace the brown sugar with 150g (1/2 cup) honey (combine with the wet ingredients before adding to the flour mixture). Replace the butter with 60mls (1/4 cup) canola oil. Replace the eggs with 3 egg whites and replace the milk with 125mls (1/2 cup) unsweetened apple juice. Cook for 20 minutes.

Wheat-free, dairy-free cinnamon apple muffins: Replace the flour with 50g (1 cup) brown rice flour, 25g (1/4 cup) natural oat bran (wheat-free) and 100g (3/4 cup) corn cornflour. Replace the baking powder with 2 tsp bicarbonate of soda and 1 tsp cream of tartar. Replace butter with 125mls (1/2 cup) canola oil and replace milk with soy drink. Cook for 20 minutes.

Freezing: Individually wrap the cooled muffins in plastic wrap or foil and then place them in batches in sealed freezer bags. Freeze for up to I month.

Defrosting: Thaw at room temperature still in their bags. To defrost in the microwave, remove the plastic wrap or foil and place the muffins directly onto the microwave turntable. Cook, uncovered, for 45 seconds for 2 muffins, 1 minute for 4, or 1 1/2 minutes for 6 on Defrost/350watts/30%. Then stand for 1 minute to allow muffins to finish defrosting.

Reheating: In the oven: Wrap in foil and reheat in oven preheated to 1800 (3 for about 10 minutes. In the microwave: Place muffins directly onto the microwave turntable and cook for 45 seconds for 2 muffins, 1 minute for 2, or 11/2 minutes for 6 on Medium/500watts/50% or until heated through. To reheat muffins straight from the freezer, wrap in foil and place in oven preheated to 180°C for about 25 minutes. Alternatively, remove the plastic wrap or foil, place them directly onto microwave turntable and cook for 1 1/2 minutes for 2 muffins, 2 1/2 minutes for 4, or 3-4 minutes for 6 on Defrost/350watts/30

Muffin de limão com truta defumada e caviar de wasabi – 36 unid 2 eggs 60ml (1/4 cup) light olive oil 125ml (1/2 cup) plain yoghurt 125ml (1/2 cup) milk 1 tbs grated lime zest 375g (21/2 cups) self-raising flour 1 tsp sugar 250g (1 cup) creme fraiche 1 small (about 350g) smoked trout, skinned, deboned, flesh flaked wasabi caviar*, to serve1. Preheat oven to 180°C. 2. Grease three 12-hole mini-muffin pans.

3. Combine the eggs, oil, yoghurt, milk and lime zest together in a bowl. 4. Sift the flour and sugar into a large bowl, pour in the liquid ingredients and stir

to combine. (Add a little more milk if necessary until you have a dropping consistency.)

5. Spoon into the muffin pans and bake for 10-12 minutes or until cooked through. Set aside to cool completely. Cut a small slice from the top of each muffin, scoop out a little of the centre and discard the top. Fill with some creme fraiche, a little trout, and some wasabi caviar. * Available from Black Pearl Epicure, (07) 3257 2144. Substitute with salmon roe from gourmet food stores

Muffins de abacaxi e macadâmia – 12 unid 2 1/4 cups (335g) self-raising flour, sifted 1/2 cup (110g) raw sugar, plus 1 tbs extra 1 cup chopped macadamia nuts* 125g unsalted butter, softened 2 tbs honey, plus extra to serve 1 cup (250ml) buttermilk 440g canned crushed pineapple in natural juice, well-drained 1 egg, lightly beaten Low-fat yoghurt, to serve1. Preheat oven to 190°C (not fan-forced). 2. Line a 12-hole muffin pan with paper cases.

3. Place flour and sugar in a large bowl with half the macadamias, then set aside. 4. Melt butter with honey in a small saucepan over low heat. When melted, remove

from heat and add the buttermilk and pineapple. 5. Stir to combine, then add egg. Make a well in centre of dry ingredients and pour

in buttermilk mixture. Fold in to just combine, then pour mixture into muffin pan.

6. Combine remaining nuts with extra tablespoon of raw sugar and sprinkle over the muffins. Bake for 20-25 minutes, until golden and cooked through.

7. Remove from the oven and allow to cool for 5 minutes. 8. Serve warm with extra honey and yoghurt, or dust with icing sugar if desired.

Minimuffins de banana com glacê de creamcheese – 12 unid 1 1/2 cups (225g) self-raising flour 1/2 tsp bicarbonate of soda 1/2 cup (100g) brown sugar 1/2 cup (125ml) mashed ripe banana 1/3 cup (80ml) vegetable oil 1 egg, lightly whisked 3/4 cup (185ml) milk Icing 125g light cream cheese, softened 2 tbs icing sugar mixture 1 tsp finely grated lemon rind1. Preheat oven to 180°C. Grease a 12 x 1/3-cup capacity muffin pan. Combine

flour, bicarbonate of soda and sugar in a bowl. Make a well in the centre. Whisk mashed banana, oil, egg and milk together in a jug. Pour into the well and gently stir until just combined.

2. Spoon mixture evenly among prepared muffin holes. Bake in oven for 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool.

3. Use an electric mixer to beat cream cheese, icing sugar and lemon rind in a small bowl until light and fluffy. Spread the top of each muffin with a little of the cream cheese mixture.

These muffins can be frozen and put straight into a lunch box to defrost. Store in an airtight container in the freezer for up to 3 months.

Minimuffins de toblerone – 24 unid 1 cup plain flour

1/4 cup cocoa powder 2 teaspoons baking powder 1/3 cup brown sugar 60g butter, melted, cooled 1/3 cup milk 1 egg, lightly whisked 100g Toblerone milk chocolate, chopped1. Preheat oven to 180°C. Grease two 12-hole 2-tablespoon capacity mini muffin

pans or line with paper cases. 2. Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in

the centre. 3. Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently

fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Serve warm. Hint: To make 12 regular-sized muffins from this mix, bake in a 1/3-cup capacity muffin pan for 15 to 18 minutes.

Muffins de laranja, cenoura e nozes – 12 unid 2 cups (300g) self-raising flour 3/4 cup (155g) brown sugar 1 1/2 cups coarsely grated carrot 1 cup (100g) coarsely chopped walnuts 1 tbs finely grated orange rind 1 egg 1 cup (250ml) buttermilk 1/2 cup (125ml) vegetable oil 250g cream cheese 1 tsp finely grated orange rind, extra 1 tbs orange juice 1/2 cup (80g) icing sugar mixture1. Preheat oven to 200°C. Line twelve 1/3 cup (80ml) capacity muffin pans with paper cases. 2. Combine the flour, sugar, carrot, walnuts and orange rind in a large bowl. Combine the egg, buttermilk and oil in a jug and whisk to combine. Add the egg mixture to the flour mixture and gently stir until just combined (do not over-mix). 3. Spoon mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until cooked through. Remove from oven and set aside to cool. 4. Meanwhile, use an electric mixer to beat the cream cheese until light and creamy. Add the extra orange rind, juice and icing sugar and beat until well combined. Spread the cream cheese mixture over the muffins to serve. Variations: Try your own variations to this recipe to create savoury treats. Substitute carrot with pumpkin or zucchini

Minimuffins de parmesão e manjericão – 30 unid 2 cups self-raising flour 1 teaspoon baking powder 2 tablespoons caster sugar 1 cup firmly packed basil leaves, finely chopped 1/2 cup finely grated parmesan cheese

1/4 cup coarsely grated cheddar cheese 3/4 cup milk 1/2 cup extra light olive oil 2 eggs 30 small basil leaves, extra1. Preheat oven to 200°C. Lightly grease a 12 x 1 1/2-tablespoon (30ml) capacity

mini muffin pan. 2. Sift flour and baking powder into a bowl. Stir in sugar, basil, parmesan and

cheddar. Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.

3. Spoon mixture into muffin holes to almost fill them. Press a basil leaf into top of each muffin. Bake for 8 to 10 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Repeat with remaining muffin mixture and basil leaves. Serve warm or at room temperature.

Muffins de chocolate branco e maracujá – 12 unid 2 cups self-raising flour, sifted 1/2 cup caster sugar 100g white chocolate, chopped 125g butter, melted, cooled 1/3 cup milk 2 eggs, lightly whisked 1/4 cup passionfruit pulp 1 teaspoon vanilla extract Passionfruit icing 1 1/4 cups pure icing sugar 2 teaspoons hot water 1 1/2 tablespoons passionfruit pulp1. Preheat oven to 200°C. Lightly grease a 12-hole 1/3-cup capacity muffin pan. 2. Combine flour, sugar and chocolate in a bowl. Make a well in the centre.

3. Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.

4. Make passionfruit icing: Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve

Muffins de pêssego e iogurte – 18 unid 2 cups rolled oats (see note) 2 cups buttermilk 1/2 cup vegetable oil 4 eggs, lightly beaten 2 1/4 cups self-raising flour 2 teaspoons ground cinnamon 2/3 cup brown sugar 415g can peach slices in natural juice, drained, diced 1/2 cup spreadable cream cheese, to serve1. Preheat oven to 180°C. Lightly grease three 6-hole, 1/3-cup capacity muffin

pans.

2. Place oats, buttermilk, oil and eggs in a large bowl. Stir with a wooden spoon until well combined.

3. Sift flour and cinnamon over oat mixture. Add sugar. Stir gently to combine. Fold in peach. Spoon mixture into muffin holes to completely fill (muffins won't rise much, due to the oats).

4. Bake muffins for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve muffins warm with cream cheese

Muffins de peras e amêndoas – 12 unid 1 cup self-raising flour, sifted 1 cup wholemeal self-raising flour, sifted 1/4 cup brown sugar 1 teaspoon ground cinnamon 3 pears, peeled, diced 2/3 cup milk 1/4 cup olive oil 1 egg 1/2 teaspoon almond essence 2 tablespoons brown sugar, extra 2 tablespoons almond meal1. Preheat oven to 200°C. Grease a 12-hole 1/3-cup capacity muffin pan.

2. Combine flours, sugar and cinnamon in a bowl. Stir in pears. Using a fork, whisk milk, oil, egg and almond essence in a jug. Make a well in the centre of flour mixture. Stir in milk mixture. Spoon into muffin holes.

3. Combine extra sugar and almond meal. Sprinkle over top of muffins. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand in muffin pan for 10 minutes. Transfer to a wire rack. Serve warm

Muffins de batata, bacon e ervas – 12 unid Olive oil (optional), to grease 3 bacon rashers, trimmed, chopped 3 medium (about 550g) Desiree potatoes 225g (1 1/2 cups) plain flour 3 tsp baking powder 125g (1 cup) grated cheddar 1 bunch fresh chives, chopped 1/2 bunch fresh Continental parsley, chopped 80mls (1/3 cup) olive oil 2 eggs, lightly whisked 125 mils (1/2 cup) milk Salt & ground black pepper, to taste1. Preheat oven to 180°C. Brush 12 medium (125mls/ 1/2-cup) muffin pans with

the olive oil to lightly grease, line them with paper cases or use Cook the bacon in a non-stick flying pan over medium heat for 5 minutes or until it starts to brown. Remove from heat.

2. Peel and then coarsely grate the potatoes. Squeeze out any excess liquid from the grated potatoes using your hands.

3. Sift together the plain flour and baking powder into a medium bowl. Add the cooked bacon, grated potatoes, 90g (3/4 cup) of the cheddar, chives and parsley and stir to combine.

4. Whisk together the olive oil, eggs, and milk. Add to the potato mixture, season well with salt and pepper and stir with a large metal spoon until just combined.

5. Spoon the mixture evenly into the muffin pans and sprinkle with the remaining 35g (1/4 cup) cheddar. Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day. These muffins are great for brunch, added to a lunch box or picnic hamper, or served at a barbecue instead of bread. The cheddar can be replaced by 100g (1 1/4 cups) grated Parmesan. Variations: Potato & dill muffins with smoked salmon: Leave out the bacon and replace the chives and parsley with 1 tbs chopped fresh dill. Split the cooled muffins and serve them spread with cream cheese and filled with smoked salmon. Sweet potato muffins: Replace the potato with the same quantity of orange sweet potato (kumara), leave out the bacon and add 1 1/2 tsp ground nutmeg with the flour.

Muffins de abóbora, Parma e feta – 16 unid 1/3 cup (80ml) olive oil 1 shallot, finely chopped 2 cloves garlic, finely chopped 250g piece peeled, seeded butternut pumpkin, coarsely grated 7 slices (100g) prosciutto, finely chopped 2 1/2 cups (375g) self-raising flour 1 1/4 cups (100g) finely grated parmesan 150g firm feta, cut into 5mm dice 1 egg, lightly beaten 1 1/4 cups (310ml) buttermilk 30g pepitas (see note)1. Preheat oven to 190°C. Grease 2, 12 x 1/3-cup capacity muffin tins. Heat 2 tbs

oil in a frying pan over medium heat. Add shallot and garlic and cook, stirring, for 3 minutes or until soft. Add pumpkin and prosciutto and cook for 5 minutes or until soft. Remove from heat and cool.

2. Sift flour and 1/2 tsp salt into a bowl. Stir in parmesan and 3/4 of the feta. Whisk together egg, buttermilk and remaining oil until combined, then season to taste with freshly ground black pepper. Pour buttermilk mixture over flour. Add pumpkin mixture and, using a large metal spoon, stir briefly until just combined.

3. Spoon mixture among 16 holes of prepared muffin tins. Combine remaining feta and pepitas in a bowl and scatter over tops of muffins. Bake full tin first, for 20-25 minutes or until a skewer inserted into the centre comes out clean. Fill empty holes of second tin with scrunched foil (this will allow the remaining muffins to cook more evenly), then cook as for the full tray. Stand in tins for 5 minutes then turn on to a wire rack. Pepitas are white pumpkin seeds, or their hulled green kernels (which we used) - the name is used for both forms of this Mexican ingredient. Look for them in the health food section of your supermarkets.

Muffins vegetarianos – 12 unid Melted butter or oil, for greasing 300g (2 cups) self-raising flour

3/4 tsp salt 270g carrots, coarsely grated 250g piece butternut pumpkin, peeled, deseeded, coarsely grated 100g zucchini, trimmed, coarsely grated 65g (3/4 cup) coarsely grated cheddar 2 tbs chopped fresh chives 125ml (1/2 cup) milk 3 eggs, lightly whisked 60g (3 tbs) butter, melted1. Preheat oven to 210°C. Brush 12 medium (125ml/1/2 cup) muffin pans with

melted butter or oil to grease. 2. Sift the flour and salt together into a large bowl. Add the carrots, pumpkin,

zucchini, cheddar and chives. Toss to combine until the vegetables are well coated with the flour. Make a well in the centre of the vegetable mixture.

3. Whisk the milk, eggs and butter in a large jug. Pour into the centre of the vegetable mixture and use a large metal spoon to fold in until just combined. Don't overmix or the muffins will be tough.

4. Spoon the mixture into the greased pans and bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. Transfer to a wire rack to cool.

5. Cut muffins in half and spread with butter. Sandwich back together and wrap individually in plastic wrap. Place in the freezer until required.

prep: 25 mins (+ cooling time) Keep in the freezer for 7-10 days. Pack the vegie muffins while frozen - they

will defrost and be ready to eat by mid-morning. adult variation (based on vegie muffins recipe) Mediterranean vegetable wedges: replace cheddar with 55g (3/4 cup) finely

shredded parmesan. Replace chives with 1 1/2 tbs chopped fresh oregano. Add 3/4 tsp black pepper to flour with salt in step 2. Add 75g (1/3 cup) well-drained, sliced chargrilled capsicum to flour with vegetables in step 2. Spoon into a greased, lined 20cm (base measurement) springform pan. Reduce oven temperature to 180°C. Cook for 50-55 minutes or until skewer inserted in centre comes out clean

Muffins toffee – 12 unid 1 1/2 cups pitted dates 1 tsp bicarbonate of soda 175g unsalted butter 1 1/2 cups (225g) self-raising flour 3/4 cup (165g) caster sugar 1 tsp vanilla extract 2 eggs, lightly beaten 3/4 cup (150g) firmly packed brown sugar 2 tbs golden syrup 1 cup (250ml) thickened cream, plus extra to serve1. Preheat the oven to 180°C and grease a 12-hole muffin pan. 2. Place the dates in a saucepan with 1 cup (250ml) water, bring to the boil, then

add the bicarbonate of soda and 60g of the butter. Stir to dissolve, then remove from the heat and set aside to cool slightly.

3. Sift the flour into a large bowl with the caster sugar, then add the vanilla extract and eggs. Place the date mixture in a food processor and whiz to form a roughish paste. Add to the bowl and stir until just combined. Pour the mixture into muffin

holes and bake for 20 minutes. While the muffins are cooking, place the remaining butter and the brown sugar in a saucepan over low heat with the golden syrup and cream. Stir to combine, simmer for 10 minutes until thickened, then allow to cool to room temperature. Serve the warm muffins with the toffee sauce and extra cream

Muffins de espinafre e queijo de cabra – 8 unid 25g unsalted butter 200ml milk 100g baby spinach leaves 1 2/3 cup (250g) plain flour 1 tbs baking powder 1 tsp bicarbonate of soda 2/3 cup (50g) finely grated parmesan 1 egg 120g soft goat's cheese 8 vine-ripened cherry tomatoes1. Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and

milk in a pan over medium heat. Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.

2. Sift dry ingredients into a large bowl. Add parmesan, egg and spinach mixture. Crumble in cheese, then stir gently until just combined. Fill pans with mixture. Prick tomatoes several times, then place one in centre of each muffi n. Bake for 20 minutes or until muffi ns are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm

Torta mousse de chocolate branco – 8 pes 1 sheet frozen ready-rolled butter puff pastry, partially thawed 1 tablespoon milk 2 egg yolks 1/4 cup caster sugar 300ml thickened cream 250g good-quality white chocolate, melted (see note) 3 teaspoons gelatine powder 3 passionfruit, halved 1 tablespoon icing sugar1. Preheat oven to 200°C. Line a baking tray with baking paper. Using a 24cm

round plate as a guide, cut 1 circle from pastry sheet. Place on prepared tray. Brush top with milk. Bake for 15 minutes or until golden and puffed. Allow to cool completely.

2. Grease and line a 22cm (base) springform cake pan with baking paper. Place pastry in prepared pan. Press gently to flatten (pastry will crack).

3. Combine egg yolks and caster sugar in heatproof bowl over a saucepan of simmering water (make sure base doesn't touch the water). Whisk for 3 minutes or until mixture is thick and warm. Add 2 tablespoons of cream. Whisk to combine. Add chocolate, stirring constantly, until smooth. Remove from heat.

4. Place 2 tablespoons of hot water in a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Stir gelatine mixture into chocolate mixture.

5. Beat remaining cream until soft peaks form. Gently fold cream into chocolate mixture. Pour mixture over pastry. Refrigerate for 3 hours or until set.

6. Transfer torte to serving plate. Combine passionfruit pulp and icing sugar in a small bowl. Pour over torte. Serve. To melt chocolate: Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.

Sopa de lentilha vermelha e abóbora – 4 pes Olive oil spray 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tsp finely grated fresh ginger 2 tsp curry powder 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces 175g (3/4 cup) red lentils, rinsed 1.25L (5 cups) water 1x 10g Massel Salt-Reduced Vegetable stock cube 90g (1/3 cup) low-fat natural yoghurt Fresh coriander leaves, to serve1. Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add

the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.

2. Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

3. Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.

4. Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.

Risoto de bacalhau com ovos pochê – 4 pes 2 tbs white wine vinegar 4 eggs 300ml milk 1 bay leaf 250g smoked cod 50g unsalted butter 1 tbs olive oil 1 large leek, white part only, washed, thinly sliced 2 garlic cloves, crushed 250g arborio rice 150ml white wine 350ml fish or vegetable stock 1 cup frozen peas 2 tbs chopped chives, to garnish1. Bring a shallow pan of water to the boil, add vinegar, then turn heat to medium-

low. Break eggs into the simmering water and poach for 5 minutes until white is cooked through but yolk is still soft. Remove with a slotted spoon and set aside on a plate.

2. Place milk, bay leaf and fish in a saucepan and poach for 5 minutes. Drain and reserve liquid. Break fish into pieces, discard any skin or bones and set aside.

3. Melt half the butter with the oil in a heavy-based frypan over medium heat, add leek and cook for 1-2 minutes until softened but not coloured. Add garlic and fry for a few seconds, then add rice and stir for 1 minute. Add wine and cook until there is no liquid left. Add half the stock, bring to the boil, then reduce heat to low and simmer until there is no liquid left. Add remaining stock, bring to the boil again, then turn heat to low and cook, stirring, for another 7 minutes, until rice is cooked. Stir in strained poaching liquid and peas and cook, stirring, for another 2-3 minutes. Season, then stir in fish and remaining butter. Remove from heat and cover.

4. To reheat eggs, fill a bowl with boiling water, place each egg on a slotted spoon and drop into water for 1 minute to heat through, then drain. To serve, divide risotto between bowls, top with egg, sprinkle with cracked pepper and garnish with chives.

Parmiggiana de berinjela e tomate – 8 pes 4 (1.5kg) eggplant, thinly sliced 1 cup olive oil, for brushing 700g jar Italian tomato sauce 1 bunch basil, leaves torn 500g mozzarella cheese, grated 1 cup finely grated parmesan cheese1. Preheat barbecue or chargrill to mediumhigh. Brush eggplant slices with oil.

Cook for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining eggplant and oil.

2. Preheat oven to 180°C. Lightly grease a 6cm deep, 22cm x 22cm (9-cup) square ovenproof dish. Layer a quarter of the eggplant over the base of dish. Spoon over a third of the tomato sauce and basil. Sprinkle over a quarter of the mozzarella. Repeat layers twice. Top with remaining eggplant. Combine remaining cheeses and sprinkle over eggplant.

3. Bake for 30 minutes or until golden

Pizza antepasto – 4 pes 2 red capsicums, quartered, deseeded 2 pieces (20cm-diameter) Lebanese bread 80ml (1/3 cup) passata (tomato pasta sauce) 4 marinated artichokes, drained on paper towel, quartered 80g (1/2 cup) pitted kalamata olives 8 cherry bocconcini, torn in half 100g baby spinach leaves, to serve1. Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook

under grill for 6-8 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and thickly slice.

2. Preheat oven to 220°C. Place the Lebanese bread on a baking tray and spread with the passata. Top with capsicum, artichoke and olives. Season with salt and pepper.

3. Bake in oven for 10 minutes or until pizza bases are crisp and light brown. Scatter the bocconcini over the pizzas and bake for a further 3-4 minutes or until the bocconcini begins to melt.

4. Serve pizzas immediately with baby spinach leaves, if desired

Panacotta de chocolate branco com xarope de rosas – 6 pes 300ml thick cream (48% milk fat) 300ml cream 5 tbs caster sugar 1 tsp vanilla extract 100g good-quality white chocolate 3 sheets leaf gelatine* Dried rose petals, to decorate* Rosewater syrup 1/2 cup caster sugar 2 tbs rosewater 2 drops red food colouring1. Place the creams, sugar and vanilla in a saucepan over medium heat and stir

until sugar dissolves. Add chocolate, turn off heat and stand for a few minutes until chocolate dissolves.

2. Soak the gelatine in cold water for 5 minutes until soft. Drain and squeeze out excess water. Add to cream mixture and stir until well combined. Strain and set aside to cool slightly before pouring into moulds. Refrigerate for at least 4 hours.

3. Meanwhile, to make the syrup, place sugar and 1/2 cup of water in a pan and bring to the boil, stirring constantly until sugar dissolves. Reduce heat to low, add the rosewater and simmer for 10 minutes until thickened slightly. Stir in food colouring and set aside to cool.

4. Dip base of each mould very briefly in warm water and turn out onto serving plates. Drizzle with syrup and decorate with dried rose petals

Risoto de bacalhau1/2 kg de bacalhau 1 cebola picada2 dentes de alho 3 colheres (sopa) de azeite de oliva 2 xícaras (chá) de arroz arbóreo½ xícara(chá) de vinho branco seco

5 xícaras(chá)água do cozimento do bacalhau1 colher(sopa) de manteiga

3 colheres(sopa) de queijo parmesão raladocebolinha a gosto

 Lave o bacalhau, corte em pedaços médios e coloque numa tigela com 2 litros de água fria. Deixe de molho na geladeira por 36 horas, trocando a água no mínimo 5 vezes. Escorra a água do bacalhau, coloque-o numa panela com 2 litros de água e cozinhe até ficar macio. Retire do fogo, reserve a água do cozimento (desde que não esteja salgada), mantendo-a aquecida. Elimine a pele e as espinhas do bacalhau, desfie grosseiramente,deixando pedaços, e reserve. Descasque e amasse os dentes de alho. Reserve.Coloque numa panela o azeite de oliva, a cebola, o alho, o arroz. Leve ao fogo e refogue, mexendo de vez em quando, até o arroz  ficar levemente dourado. Em seguida, adicione o bacalhau e refogue, mexendo sempre. Junte 1/2 xícara (chá) de vinho branco, a água do bacalhau fervente e deixe cozinhar, mexendo sem parar, raspando o fundo e as laterais da panela, até não ter mais líquido. Continue a cozinhar e, a cada minuto, despeje 1/2 xícara (chá) da água de cozimento do bacalhau. Não pare de mexer, raspando o fundo e as laterais da panela até o arroz ficar al dente. Retire do fogo junte a manteiga, o queijo e a cebolinha verde e mantenha a panela tampada por 3 minutos antes de servir.,coloque numa tyravessa e enfeite com azeitonas pretas

Riso al baccalà - 4 persone 300 g di riso 200 g di baccalà già ammorbidito 1 cipolla 1/2 gambo di sedano 1 carota 15 g di funghi secchi 250 g di pomodori maturi (o 200 g di pomodori pelati)

30 g di pinoli 5 cucchiai di olio d'oliva extra-vergine 1/2 cucchiaio di pangrattato Sale , Pepe

Lavate il baccalà, asciugatelo e tagliatelo a pezzetti piccoli.Sbucciate la cipolla, pulite il sedano e privatelo degli eventuali filamenti; spuntate la carota e pelatela.lavate cipolla, sedano, carota e tritateli.Fate ammorbidire i funghi in una ciotola con poca acqua tiepida.Fate scottare i pomodori in una pentola con acqua in ebollizione, scolateli, privateli della pelle, dei semi, dell'acqua di vegetazione e tritateli grossolanamente.In un tegame con 2 cucchiai di olio fate appassire il trito di cipolla, sedano e carota; aggiungete i funghi e fateli rosolare brevemente mescolandoli con un cucchiaio di legno.Aggiungete i pomodori, mescolate ancora e unitevi, infine, i pezzetti di baccalà e i pinoli.Salate, pepate e continuate la cottura della preparazione per 20 minuti circa a fuoco moderato e mescolando di tanto in tanto.Nel frattempo portate a ebollizione in una capace pentola abbondante acqua salata e fatevi cuocere il riso per 10 minuti circa.Scolatelo e conditelo con il composto di baccalà e funghi; mescolate facendo amalgamare bene gli ingredienti.Spennellate con poco olio una pirofila, distribuitevi il composto preparato in modo uniforme; cospargetelo con il pangrattato e irroratelo con l'olio rimasto.Ponete la pirofila in forno preriscaldato a 180 gradi e fate cuocere per 15 minuti circa.

Almôndegas com molho à italiana – 4 pes 400g lean beef mince 35g (1/2 cup) fresh breadcrumbs (made from day-old bread) 1 brown onion, halved, finely chopped 2 garlic cloves, crushed Salt & freshly ground black pepper 1 tbs olive oil 1 celery stick, trimmed, finely chopped 1 carrot, peeled, finely chopped 1 x 400g can chopped tomatoes 500ml (2 cups) beef stock 2 tbs coarsely chopped fresh continental parsley1. Combine the mince, breadcrumbs, half the onion and half the garlic in a medium

bowl. Season with salt and pepper. Roll 1 tablespoonful of the mince mixture into a ball and place on a plate. Repeat with the remaining mince mixture.

2. Heat half the oil in a large frying pan over high heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until brown all over. Remove from heat.

3. Meanwhile: heat the remaining oil in a saucepan over medium heat. Add the celery, carrot and remaining onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the tomato and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until vegetables are tender.

4. Add the meatballs and simmer, uncovered, for 3 minutes or until heated through. Remove from heat. Taste and season with salt and pepper. Sprinkle with parsley. Ladle soup among serving bowls and serve immediately

Pizza rápida de abóbora com Parma – 4 pes 2 tsp extra virgin olive oil 300g butternut pumpkin, peeled, seeded, thinly sliced 4 small round pita bread 1/2 cup (125ml) tomato passata 1 1/2 cups (155g) coarsely grated mozzarella 100g baby spinach leaves 8 slices prosciutto, halved lengthways

50g goat's cheese, crumbled (or feta, or Minas) Fresh rosemary sprigs1. Preheat oven to 220°C. Heat the oil in a large frying pan over high heat. Add

half the pumpkin and cook, turning occasionally, for 2 minutes or until golden brown and almost tender. Transfer to a plate and repeat with remaining pumpkin.

2. Place pita bread on a large oven tray. Spread each base with the passata and sprinkle with mozzarella. Top with alternating layers of spinach and pumpkin. Cut the prosciutto into thirds. Gently roll each piece and place on the pizzas. Sprinkle with goat's cheese and rosemary.

3. Bake in preheated oven for 12- 15 minutes or until cheese melts and pizzas are golden brown. Serve immediately with extra spinach leaves, if desired.

Ragu de javali com papardelle (Mario Batalli) – 4 tablespoons extra-virgin olive oil 1/2 medium Spanish onion, cut into 1/8-inch dice 1/2 small carrot, cut into 1/8-inch dice 1/2 rib celery, cut into 1/8-inch thick slices 1 teaspoon anchovy paste 1 tablespoon hot chili flakes 1 teaspoon chopped fresh rosemary leaves 1 cup dry red wine 1 cup basic tomato sauce 1/2 pound fresh boar shoulder (may substitute lamb or venison) cut into 1-inch cubes Salt and pepper to taste 1 recipe basic pasta dough, rolled to the thinnest setting and cut into 1-inch wide ribbons

In a heavy 6 to 8-quart saucepan, heat the olive oil until smoking. Add the onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes). Add the anchovy paste, chili flakes, rosemary, red wine and tomato sauce and bring to a boil. Season the meat with salt and pepper and drop into the tomato sauce mixture. Return to a boil and lower to simmer and cook 90 minutes. The meat should be falling apart with the poke of a fork. Allow to cool 10 minutes. In a food processor, barely pulse 4-ounce ladles of meat mixture until "stew" resembles meat sauce. Check for seasoning and set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Place the ragu in a saucepan and bring to a boil. Drop the pappardelle into the boiling water and cook until tender yet firm. Drain the pasta in a colander over the sink and pour into the ragu. Toss gently to coat and pour into a warm serving bowl and serve immediately.

BASIC TOMATO SAUCE: 1/4 cup extra virgin olive oil 1 Spanish onion, chopped in 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups

BASIC PASTA DOUGH: 31/2 to 4 cups flour 4 eggs 1/2 teaspoon extra-virgin olive oil

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the

board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired

Nhoque gratinado com gorgonzola e Parma – 4 pes 300ml pouring cream 150g blue cheese, crumbled 1 recipe gnocchi or 800g purchased gnocchi, cooked 125g prosciutto, coarsely torn or chopped 1 cup (70g) fresh breadcrumbs 2/3 cup (50g) grated parmesan1. Preheat oven to 180C. Bring cream to the boil in a small saucepan over high

heat. Reduce heat to medium then simmer for 2 minutes or until slightly reduced. 2. Add blue cheese to pan. Season to taste with pepper. Reduce heat to low-

medium then cook, stirring occasionally, for 2-3 minutes or until cheese has melted (don't worry if mixture isn't completely smooth).

3. Spread gnocchi over the base of a large, ovenproof baking or gratin dish. Scatter with prosciutto pieces then pour over the blue cheese sauce. Sprinkle with breadcrumbs and parmesan. 4. Bake for 15-20 minutes or until sauce is bubbling and crumbs are golden. Serve

immediately

Risoto de beterraba com queijo de cabra e nozes – 4 pes 300g beetroot 600ml vegetable stock 50g unsalted butter 1 onion, peeled, finely chopped 2 garlic cloves, crushed 250g arborio rice 2 tsp chopped fresh thyme leaves 150ml red wine 75g walnuts, roughly chopped 125g soft goats' cheese

1. Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.

2. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.

3. Add the rice and thyme and stir to coat the rice grains in the butter. 4. Add the red wine to the rice and continue cooking until most of the liquid has

been absorbed. 5. Add the stock mixture, a ladleful at a time, stirring to prevent catching and

allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.

6. Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.

7. To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

Risoto de tomate no microondas – 6 pes4 tablespoons butter 1 clove garlic, minced 1 onion, chopped

2 (14.5 ounce) cans RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO or REDPACK® DICED TOMATOES with BASIL, GARLIC & OREGANO 1 1/2 cups uncooked Arborio or other short-grain white rice 1 (15 ounce) can RED GOLD® TOMATO SAUCE or REDPACK® TOMATO SAUCE 1/2 cup grated Parmesan cheese In a 4 quart, microwave-safe dish, combine butter, garlic and onion. Microwave on HIGH for 3 minutes. Place RED GOLD® or REDPACK® DICED TOMATOES with BASIL, GARLIC & OREGANO in the dish. Microwave until hot but not boiling, 2 minutes.

1. Stir in the rice; cover and microwave on HIGH for 6 minutes. Stir in RED GOLD® or REDPACK® TOMATO SAUCE and microwave on HIGH for an additional 10 to 12 minutes or until liquid is gone. Stir in cheese and serve

Risoto de camarão e pignoli – 4 pes 2 tablespoons olive oil 1 onion, finely chopped 2 cups Arborio rice 1/2 cup white wine 1 quart reduced-sodium chicken broth, warmed 1/4 cup chile-garlic flavored butter 12 ounces medium shrimp, peeled and deveined, tails left on 1 carrot, cut into thin strips 1/3 cup pine nuts 1/4 cup sliced black olives 1 large red chile pepper, minced ground black pepper to taste 1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and

translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.

2. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.

3. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.

4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness

Frango com damasco e purê de abóbora – 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 1/2 tbs bought basil pesto Baby spinach leaves, extra, to serve1. Place the apricot in a small heatproof bowl and cover with boiling water. Set

aside for 10 minutes to soak. Drain. 2. Cook the pumpkin and potato in a saucepan of boiling water for 10 minutes or

until soft. 3. 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.

4. 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.

5. 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.

6. 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. 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

Risoto de siri com coco – 4 pes 1 tbs olive oil 40g unsalted butter 1 onion, finely chopped 2 garlic cloves, finely chopped 1/2 tbs finely sliced lemongrass 2 tsp mild curry powder 350g arborio rice 2L (8 cups) fish or chicken stock 250g fresh crabmeat 150ml coconut cream 2 tbs chopped coriander, plus extra to garnish Toasted shaved coconut and lime wedges, to serve1. Heat oil and half the butter in a large frypan over medium heat. Add onion and

cook for 2-3 minutes, stirring until softened. Add garlic and lemongrass, cook for a further minute, then add curry powder and rice. Stir to coat rice in onion mixture, then slowly add stock, one ladleful at a time, stirring until all liquid is absorbed and rice is al dente (this should take 15-20 minutes). Remove pan from heat, then stir in crab, coconut cream and remaining butter. Cover and set aside for 5 minutes.

2. Stir coriander through risotto and pile into bowls or coconut shells. Garnish with extra coriander and coconut shavings, and serve with lime wedges.

Risoto de café – 4 pes 1 1/2 tbs instant coffee granules (or cocoa) 1 vanilla bean, split 1/2 cup arborio rice 2 cups (500ml) milk 1/2 cup caster sugar 30g unsalted butter 250ml (1 cup) thick cream 60ml (1/4 cup) brandy Thin cream and biscotti, to serve1. Place coffee in a saucepan with 1 cup water and vanilla bean, bring to the boil.

Add rice then turn off heat and allow to soak for 5 minutes. Return rice to low heat, add the milk and cook very gently, stirring occasionally until rice is tender. Add sugar, butter, cream and brandy, and cook over low heat, stirring for a further 5 minutes. Remove vanilla bean. Drizzle with the cream and serve immediately with a biscotti

Bolo de chocolate com mascarpone e crocante de avelãs – 8 pesCake: 1 box chocolate cake mix Crunch:

1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned 2/3 cup sugar

1/3 cup water. Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside. Filling:

2 (8-ounce) containers mascarpone cheese, room temperature 1 cup cream 3/4 cup powdered sugar 1 teaspoon vanilla extract. Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream

Topping:1/4 cup bittersweet chocolate chips 1 tablespoon sugar

1 teaspoon orange zest. Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely groundFor the cake:Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.

Risoto de pato e shitake – 4 pes 2 tbs olive oil 1 onion, fi nely chopped 2 garlic cloves, chopped 150g fresh shiitake mushrooms 350g arborio rice 1.2L chicken stock 1/4 cup (60ml) Chinese rice wine* (shaohsing)

2 tbs kecap manis (Indonesian sweet soy sauce)* 1 tsp sesame oil 1 Chinese barbecued duck*, meat roughly chopped 1 bunch steamed baby bok choy*1. Preheat oven to 200°C. Heat oil in a large, deep frypan over medium heat and

cook onion and garlic for 1-2 minutes until softened. Add shiitakes and rice, and stir for a further minute. Add stock and wine, bring to the boil, then transfer to a large greased baking dish. Cover with foil and bake for 20-25 minutes. Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed. Roughly chop bok choy, stir in and serve

Semifreddo de limão siciliano e amêndoas – 12 pes 8 egg yolks* 1 1/4 cups sugar 2 Meyer lemons, zested (or 3 lemons, zested) 1 1/4 pounds toasted Spanish almonds 4 1/2 cups heavy cream In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly. In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture. Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours

Cheesecake de manga com calda de limão e manjericão – 8 pes 8 ounces biscotti 3/4 cup butter, melted 2 (8-ounce) packages cream cheese, room temperature 1 cup whole milk ricotta cheese, room temperature 2 cups mango puree 4 large eggs 3/4 cup sugar

Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth. Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 daysBasil Lemon Syrup:

1 cup sugar 1/4 cup water 1/4 cup lemon juice 1 packed cup fresh basil leaves

Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve.

Caçarola de tortillas – 8 pes 8 corn tortillas 1 1/4 cups chicken broth, divided 2 tablespoons olive oil 1 cup frozen chopped onions 1 cup frozen chopped green pepper 1 1/2 tablespoons minced garlic

1 (8-ounce) package fresh sliced mushrooms 1 pound ground turkey breast 2 cups plain yogurt 1 (15-ounce) can diced tomatoes 3 tablespoons fine flour (recommended: Wondra Flour) 2 tablespoons chili seasoning 1 (15-ounce) can artichoke hearts in water, drained and chopped 1 1/2 cups organic shredded jack cheese 1/2 cup crushed baked tortilla chips

Preheat oven to 350 degrees F. Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside. Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes. Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.

Lagosta com manteiga clarificada – 4 pes 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes

Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque. Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.

3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces 3 lemons, zested

In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug. Yield: 1 1/4 cups

Torta de avelãs com laranjas em calda de Frangelico – 10 pes Melted butter, to grease 270g (1 1/4 cups) caster sugar 8 eggs, at room temperature 4 x 100g pkts hazelnut meal 115g (3/4 cup) self-raising flour 75g (1/2 cup) plain flour 2 tsp vanilla extract Icing sugar, to dust Double cream, to serve Frangelico oranges 315g (1 1/2 cups) caster sugar 185ml (3/4 cup) water 5 small navel oranges, halved, thinly sliced 185ml (3/4 cup) Frangelico liqueur1. Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with

melted butter to grease. Line the base with non-stick baking paper. 2. Use an electric beater to beat the sugar and eggs in a bowl until pale and creamy.

Use a large metal spoon to fold the hazelnut meal, combined flours and vanilla into the egg mixture until well combined.

3. Spoon the egg mixture into the prepared pan and smooth the surface. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.

4. Meanwhile, to make the Frangelico oranges, place the sugar and water in a frying pan over low heat. Bring to the boil. Boil, without stirring, for 5 minutes or until the syrup thickens. Add the orange and Frangelico and cook, stirring occasionally, for 5 minutes or until the orange is tender. Set aside for 10 minutes to cool.

5. Dust the cake with icing sugar. Cut into wedges and serve with the Frangelico oranges

Massa com filé mignon - 4 pes 400g linguine or fettucine pasta 1 tablespoon olive oil 300g round beef steak 1 red onion, sliced 2 garlic cloves, crushed 1 long red chilli, deseeded, finely chopped 400g can tomatoes 150g baby spinach leaves1. Cook pasta in a large saucepan of boiling salted water, following packet

directions, until tender. 2. Meanwhile, heat 2 teaspoons oil in a large non-stick frying pan over medium-

high heat. Add beef and cook for 3 minutes each side or until browned. Transfer to a plate. Cover with foil and stand for 5 minutes. Thinly slice beef across the grain. Set aside.

3. Reduce heat to medium. Add remaining oil and onion. Cook, stirring, for 1 to 2 minutes or until soft. Add garlic and chilli and cook, stirring, for 1 minute. Stir in tomatoes, bring to a simmer and cook for 4 minutes or until thickened slightly.

4. Drain pasta and return to pan. Add spinach, beef and tomato mixture to pasta. Toss gently over low heat to combine. Season with salt and pepper. Spoon into serving bowls and serve.

Risoto de abóbora assada no mel – 4 pes 900g pumpkin, peeled, cut into 1cm cubes 1/4 cup (60ml) olive oil 1/2 tbs honey, plus extra to drizzle 850ml vegetable stock 1 onion, chopped 2 celery stalks, finely chopped 2cm piece ginger, grated 1 cup (220g) arborio rice 2/3 cup (160ml) white wine Juice of 1/2 lemon 1/2 cup chopped flat-leaf parsley, plus extra to garnish 2 tbs mascarpone, plus extra to serve1. Preheat the oven to 220°C.

2. Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.

3. Place stock in a saucepan and keep at a simmer over low heat. 4. Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add

onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.

5. Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.

Semifreddo de limão siciliano – 8 pes Oil, to brush 4 savoiardi sponge-finger biscuits 80ml (1/3 cup) Vin Santo or dry marsala* 4 eggs, separated 2 lemons, rind grated 110g (1/2 cup) caster sugar 500ml (2 cups) thickened cream, whipped Candied lemons 2 lemons, sliced 110g (1/2 cup) caster sugar1. Lightly brush a 24 x 10cm terrine with oil and line with plastic wrap. 2. Roughly break up the sponge fingers and place in a bowl with the Vin Santo.

Beat egg yolks, lemon rind and sugar until pale. In a separate bowl, beat the eggwhites until soft peaks form. Fold together sponge fingers, egg yolk mixture, eggwhites and cream, then pour into prepared terrine. Freeze overnight.

3. To make the candied lemons, place lemon slices in a saucepan and cover with cold water. Bring to the boil, cook for 1 minute then drain. Discard the water and set the lemons aside.

4. Place the sugar and 425ml cold water in the saucepan. Stir over low heat until the sugar dissolves, then add the lemon slices and simmer for about 30 minutes (the lemons should be translucent and the liquid well-reduced). Drain the lemons on a rack over a tray until cool.

5. Allow the terrine to soften in the refrigerator for 1/2 hour. To serve, slice the semifreddo and serve with the candied lemons and cream, if desired

Limoncello – 1,3 litro 6 lemons 750ml (3 cups) vodka 225g (1 cup) white sugar 435ml (1 3/4 cups) water1. Place the lemons in a saucepan and cover with boiling water. Set aside for 1

hour to soak. Drain. Pat dry. Finely grate the lemon. Combine lemon rind and vodka in a jug.

2. Meanwhile, place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and

bring to the boil. Cook, without stirring, for 3 minutes or until the syrup thickens. Set aside to cool.

3. Add syrup to the vodka mixture. Pour into sterilised airtight bottles. Seal and store in a cool, dark place, shaking occasionally, for 1 month to develop the flavours.

4. Strain the vodka mixture through a fine sieve. Discard the rind. Pour into a clean sterilised airtight bottle. This luscious lemon liqueur must be served well chilled. Place it in the freezer for one hour before serving. Make this recipe up to 1 month ahead

Risoto de lagosta – 6 pes 2 cooked lobsters, split lengthways (ask your fishmonger to do this) 1 tbs olive oil 1.25L (5 cups) chicken stock 30g unsalted butter 1 small onion, finely chopped 250g grape tomatoes 2 cups (440g) arborio rice 200ml dry white wine 1/2 cup torn basil leaves 1 tbs lemon juice 1/4 cup grated parsean, plus extra shavings to serve1. Remove the meat from the tail of the lobsters and cut into bite-sized pieces,

reserving the shells. 2. Heat the olive oil in a saucepan over medium-low heat. Add the lobster shells

and cook for 1-2 minutes. Add the stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to a low simmer.

3. Heat the butter in a frypan over low heat. Add onion and cook for 1-2 minutes until soft. Add tomatoes and stir for 1-2 minutes until they start to soften. Add rice and stir to coat the grains. Add wine and cook for 2-3 minutes until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue: stirring constantly, for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm to the bite.

4. Gently stir through the lobster, basil, lemon juice and grated parmesan, then season with sea salt and black pepper. Divide among serving dishes and top with extra parmesan shavings

Frango ao balsâmico com risoto vermelho de alcachofras – 6 pes 12 (about 600g) chicken tenderloins 125ml (1/2 cup) fresh lemon juice 2 garlic cloves, crushed 2 tbs fresh thyme leaves 80ml (1/3 cup) olive oil 70g (1/2 cup) cornflour 30g (1 tablespoon) white sugar 60ml (1/4 cup) balsamic vinegar Toasted pine nuts, to serve Fresh thyme sprigs, to serve Red risotto 2 red capsicums, quartered, deseeded

1L (4 cups) chicken stock 2 tbs olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 440g (2 cups) arborio rice 1 x 170g jar marinated artichokes, drained 110g (1/2 cup) semi-dried tomatoes1. Preheat oven to 220°C. Combine the chicken, lemon juice, garlic, thyme leaves

and half the oil in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

2. Meanwhile, to make the red risotto, place the capsicum on a baking tray. Bake in preheated oven for 20 minutes or until tender. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this will help lift the skin). Peel skin from the capsicum. Place capsicum flesh in the bowl of a food processor and process until smooth. 3. Place stock in a saucepan and bring to the boil over medium heat. Reduce heat to

low and hold at a simmer. Heat the oil in a large heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add the capsicum puree and a ladleful (about 125ml/ 1/2 cup) of stock to the rice mixture and use a wooden spoon to stir constantly until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Cook until the rice is just tender and the risotto is creamy (this should take about 20 minutes). Add the artichokes and semi-dried tomatoes and stir until just combined. Remove from heat.

4. Drain the chicken from the marinade. Place cornflour on a plate. Coat chicken in cornflour and shake off any excess. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add half the chicken to the pan and cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining chicken. Return chicken to the pan and sprinkle with sugar and vinegar. Cook, turning occasionally, for 2-3 minutes or until sugar dissolves and sauce thickens slightly. Remove from heat.

5. Spoon the risotto among serving plates. Divide the chicken among serving plates and drizzle with pan juices. Sprinkle with pine nuts and top with thyme sprigs to serve

Risoto de cogumelos no microondas – 4 pes 60g butter, chopped 1 leek, halved, washed, thinly sliced 1 garlic clove, crushed 1 cup arborio rice 3 cups chicken or vegetable stock 400g mushrooms, sliced (we used Swiss brown cups, buttons, shiitake) 50g parmesan cheese, finely grated 1/4 cup flat-leaf parsley leaves, chopped1. Combine 20g butter, leek and garlic in an 8-cup capacity, heatproof, microwave-

safe bowl or rice-cooker. Cover loosely with paper towel. Microwave on HIGH (100%) for 2 minutes or until leek is soft.

2. Add rice. Stir to coat in butter mixture. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups stock. Cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).

3. Stir in mushrooms and remaining stock. Cover and microwave on MEDIUM (50%) for a further 7 minutes. Stand, covered, for 5 minutes.

4. Add parmesan, parsley and remaining butter. Season with pepper. Stir to combine. Spoon into bowls. Serve.

Risoto de vegetais no microondas – 4 pes 1 tablespoon olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 300g butternut pumpkin, peeled, deseeded, chopped into 2cm pieces 1 cup arborio rice 3 cups salt-reduced vegetable or chicken stock 1 bunch asparagus, ends trimmed, cut into thirds 100g sugar snap peas, trimmed 1 cup frozen peas 1/4 cup flat-leaf parsley leaves, finely chopped 20g baby spinach, to serve1. Combine oil, onion and garlic in a 2-litre capacity, heatproof, microwave-safe

bowl. Cover with paper towel. Microwave on HIGH (100%) for 2 minutes or until soft. Stir in pumpkin. Microwave, uncovered, on HIGH (100%) for a further 2 minutes.

2. Add rice. Stir to coat in oil mixture. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups stock. Cover with a lid or double layer of plastic wrap. Microwave for 5 minutes on HIGH (100%), followed by 7 minutes on MEDIUM (50%).

3. Remove cover and quickly stir in asparagus, sugar snap peas and remaining 1 cup stock. Cover and microwave on MEDIUM (50%) for 4 minutes. Remove cover and quickly stir in peas. Cover and microwave on MEDIUM (50%) for 2 minutes. Stand for 5 minutes.

4. Remove cover. Season with salt and pepper. Stir in parsley. Spoon into bowls. Top with spinach and serve

Risoto de linguiça com tomate e orégano fresco – 4 pes 2 1/2 tablespoons olive oil 6 beef sausages 1 small red onion, finely chopped 2 garlic cloves, crushed 2 x 250g packets 90-second arborio rice 2 x 400g cans Val Verde Diced Italian Tomatoes with Capsicum and Onion 2 tablespoons fresh oregano leaves1. Heat 2 teaspoons oil in a large saucepan over medium heat. Add sausages. Cook,

turning often, for 8 to 10 minutes or until cooked through. Transfer to a board. Cut sausages into 2cm-thick slices.

2. Add remaining oil, onion and garlic to pan. Cook for 3 to 4 minutes or until onion is tender. Add rice. Cook, stirring to separate rice grains, for 2 minutes. Add tomatoes. Cook, stirring, for 6 to 8 minutes or until rice is tender.

3. Remove risotto from heat. Add sausages and oregano. Stir to combine. Season with pepper. Spoon into bowls and serve

Pera pochê com risoto de chocolate – 4 pes 1L (4 cups) water 75g (1/3 cup) caster sugar 16cm cinnamon stick 4 (about 550g) just ripe beurre bosc pears, peeled leaving stems intact chocolate risotto 1.25L (5 cups) milk 40g butter, chopped 220g (1 cup) arborio rice 100g dark chocolate (Plaistowe brand), finely chopped 60g (1/4 cup) caster sugar1. Place the water, sugar and cinnamon stick in a medium saucepan over medium-

high heat. Cook, stirring with a wooden spoon, for 2 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to medium-low and add the pears. Simmer, covered, for 20 minutes or until pears are tender. Remove from heat and set aside in the poaching liquid at room temperature for 1 hour to allow the flavours to develop.

2. To make the chocolate risotto, bring the milk just to the boil in a saucepan over medium-high heat. Reduce heat to low and hold at a gentle simmer. Heat the butter in a medium heavy-based saucepan over medium heat until foaming. Add the rice and cook, stirring, for 3 minutes or until the grains appear slightly glassy. Reduce heat to medium-low and add a ladleful (about 125ml/ 1/2 cup) of the simmering milk to the rice and stir constantly with a wooden spoon until all the liquid is absorbed. Continue to add the milk, a ladleful at a time, stirring constantly, allowing the liquid to be absorbed before adding more. The rice will take about 40 minutes to cook. Once the last ladleful of milk is just absorbed, the rice should be tender yet firm to the bite, and the risotto creamy.

3. Add the chocolate and sugar, and cook, stirring, for 5 minutes or until chocolate melts and mixture is well combined.

4. Spoon chocolate risotto into shallow serving bowls. Cut each pear in half lengthways and place on the risotto. Serve immediately.

Risoto de camarão e limão – 4 pes 225g sugar snap peas 120g zucchini, thickly sliced 2 tbs olive oil 1 onion, finely chopped 1/2 tsp saffron threads 250g arborio rice 1 garlic clove, crushed 225g button mushrooms, sliced Juice and grated rind of 1 lemon 3 cups (750ml) fish or vegetable stock 300g cooked prawns, peeled, tails intact 3 tbs chopped flat-leaf parsley1. Blanch sugar snap peas and zucchini in boiling water for 1 minute, then drain,

refresh under cold water and drain again. Set aside. 2. Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3

minutes or until onion is softened but not coloured. Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes. Add lemon rind and a third of the

stock and simmer, stirring occasionally, until most of the liquid is absorbed. Repeat twice by separately adding the remaining thirds of stock.

3. Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through. Stir in parsley and season. (If you?re feeling naughty, add a spoon of butter).

Biscoistos amaretti rápidos – 18 unid 180g almond meal 3/4 cup caster sugar 1/3 cup plain flour 2 egg whites 1/2 teaspoon vanilla extract1. Preheat oven to 170°C. In a large bowl, combine 180g almond meal, 3/4 cup

caster sugar, 1/3 cup plain flour, 2 egg whites and 1/2 teaspoon vanilla extract. Mix together until fully combined.

2. Shape single tablespoonfuls of mixture into balls and place on 2 baking trays lined with baking paper. Gently press each ball to flatten. Bake for 20 minutes or until golden. Cool completely before serving.

Massa rápida para pizza – 2 pizzas finas 2 cups plain flour 8g sachet instant dry yeast 1/2 teaspoon caster sugar 3/4 cup warm water 2 tablespoons olive oil1. Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm

water and oil. Add to flour mixture. Mix until dough comes together. 2. Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if

necessary, or until elastic (when you press the top it should bounce back and leave no indentation). Cut dough in half. The pizza dough can be made to the end of step 2 and frozen. Wrap in plastic wrap and freeze for up to 6 months. Thaw in the fridge then bring to room temperature before rolling out

Filé de porco assado com molho de mascarpone – 4 pes 1 rosemary sprig, plus extra to serve 2 garlic cloves, sliced 1/3 cup (80ml) olive oil 2 large pork fillets (about 450g each), halved, thin end trimmed off 20g unsalted butter 2 red apples, cored, cut into wedges 150ml dry white wine 100g mascarpone Blanched thin green beans and fried diced potatoes, to serve1. Preheat the oven to 190°C. 2. Roughly chop the rosemary sprig and place in a bowl with the garlic and 2

tablespoons of the olive oil. Add the pork fillets and rub the mixture well into the meat. Set aside for 10 minutes.

3. Heat 1 tablespoon of the remaining olive oil and the butter in a large ovenproof frypan over medium heat.

4. Add the apple wedges and cook for 1-2 minutes or until golden on both sides. Remove and set aside.

5. Increase heat to high, then add the remaining oil. When hot, cook the pork fillets, turning to brown well on all sides. Return the apples wedges to the pan and transfer pan to the oven, then cook for about 15 minutes or until the pork is cooked through but still moist.

6. Remove the pork fillets and apples wedges from the pan and set aside. Place the pan over medium heat. Add the dry white wine and simmer until the wine has reduced by half. Add the mascarpone and cook, stirring, for a further minute.

7. To serve, place some of the blanched green beans on a plate and top with a few apple wedges. Slice the pork fillets and place on top. Drizzle with the mascarpone sauce and garnish with a small extra rosemary sprig.

Risoto de tomate assado – 4 pes 1L (4 cups) vegetable stock 60g butter, chopped 1 brown onion, halved, finely chopped 2 garlic cloves, crushed 275g (1 1/4 cups) arborio rice 400g cherry tomatoes 1 tbs olive oil 80g shaved parmesan 1/4 cup loosely packed coarsely chopped fresh continental parsley Pinch of salt1. Preheat oven to 180°C. Bring the stock just to the boil in a medium saucepan.

Reduce heat and hold at a gentle simmer. 2. Melt the butter in a large heavy-based saucepan over medium heat until

foaming. Add the onion and garlic and cook, stirring, for 4 minutes or until soft. Add rice and cook, stirring, for 2 minutes or until grains appear slightly glassy.

3. Add a ladleful (about 125ml/1/2 cup) of stock to the rice mixture and stir constantly with a wooden spoon until all the liquid is absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Cook for 25 minutes or until rice is tender but firm to the bite and risotto is creamy.

4. Meanwhile, place the tomatoes in a roasting pan. Drizzle with oil and toss to coat. Roast in oven for 15-20 minutes or until the tomatoes are tender but still hold their shape. Remove from oven.

5. Add tomatoes, half the parmesan and half the parsley to the risotto and stir to combine. Taste and season with salt.

6. Spoon risotto among serving bowls. Sprinkle with remaining parmesan and parsley, and serve immediately.

Pera assada com Parma – 6 pes 3 firm ripe pears 2 tbs balsamic vinegar 1 tbs extra virgin olive oil 1 tbs caster sugar 6 slices prosciutto1. Preheat oven to 180°C. Cut the pears in half lengthways. Use a teaspoon or

small sharp knife to remove the cores. Cut each pear half lengthways into 3 wedges.

2. Place the pear, in a single layer, in a baking dish. Drizzle over the vinegar and oil. Sprinkle with the sugar. Roast, turning occasionally, for 45 minutes or until the pear is soft and golden and the liquid is thick and syrupy. Set aside to cool completely.

3. Cut each prosciutto slice lengthways into 3 pieces. Wrap each pear wedge in a piece of prosciutto. Arrange on a serving platter. Drizzle over pan juices to serve

Risoto de tomate e alho assados – 2 pes 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 2 tbs grated parmesan1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

2. 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.

3. Bring the stock just to the boil in a saucepan. Reduce heat and hold the stock at a gentle simmer.

4. 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.

5. 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.

6. 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

Batatinha com alecrim – 4 pes 1kg chat potatoes 3 sprigs rosemary 2 tablespoons olive oil 2 teaspoons sea salt flakes1. Preheat oven to 220°C. Bring a large saucepan of water to the boil over high

heat. Add potatoes. Cook for 10 minutes or until almost tender. Drain and pat dry with paper towel. Allow potatoes to cool for 10 minutes.

2. Cut potatoes in half and place in a bowl. Remove leaves from 1 rosemary sprig and finely chop. Add oil and chopped rosemary to potatoes. Toss to coat.

3. Spread potatoes, in a single layer, in a lightly greased roasting pan. Top with remaining rosemary sprigs. Roast, turning once, for 35 minutes or until golden and tender. Season with sea salt. Serve.

Risoto de linguiça e tomate cereja – 4 pes Olive oil cooking spray 1 brown onion, finely chopped 2 garlic cloves, crushed 1 1/2 cups arborio rice 4 cups reduced-salt chicken stock, simmering 6 extra-lean beef sausages 250g punnet cherry tomatoes, halved 1/4 cup flat-leaf parsley, chopped shaved parmesan cheese, to serve1. 1 Heat a heavy-based saucepan over medium heat. Spray lightly with oil. Add onion and garlic. Cook for 3 to 5 minutes or until light golden.

2. 2 Add rice. Stir to coat in onion mixture. Add 1 ladleful of hot stock, stirring until stock has been absorbed. Continue to add stock, 1 ladleful at a time, until all stock has been added and absorbed.

3. 3 Meanwhile, heat a chargrill or frying pan over medium-high heat. Spray lightly with oil. Cook sausages for 10 minutes, turning often, or until cooked through. Thickly slice.

4. 4 Stir sausages, tomatoes and parsley through rice mixture. Remove from heat. Cover. Stand for 5 minutes. Season with salt and pepper. Spoon into bowls. Top with parmesan cheese. Serve.

Ensopado de peixe à siciliana com couscous – 8 pes 1/4 cup (60ml) olive oil 1 large onion, finely chopped 2 inner stalks celery, finely chopped, leaves included 5 cloves garlic, finely chopped 1/4 tsp cayenne pepper 2 bay leaves 1/2 tsp firmly packed saffron threads, soaked in 1/4 cup boiling water for 10

minutes 700ml passata 2 (400g each) blue swimmer crabs, halved, cleaned 4 (125g each) snapper fillets, skin on 4 (50g each) King George whiting fillets, skin on 600g clams (vongole), rinsed 18 (625g) large green king prawns, peeled, deveined, leaving tails intact Sicilian couscous 500g pkt couscous 2 tbs olive oil 6 dried bay leaves 1 bunch flat-leaf parsley, coarsely chopped 50g slivered almonds, roasted, chopped

1. For Sicilian couscous, place couscous in a large bowl, scatter with 1/2 cup water, then, using your hands, mix until evenly damp. Add oil and 1 tsp salt and stir until well combined. Place a large fine metal sieve over a saucepan of simmering water, ensuring water is 3cm below the base of sieve. Line base with bay leaves, then top with couscous. Cover pan tightly with foil. Reduce heat to low and simmer for 1 hour, stirring couscous halfway through cooking.

2. Meanwhile, heat oil in a large casserole dish over medium heat, add onion and cook for 5 minutes. Add celery, garlic, cayenne and bay leaves and cook for 2 minutes. Add saffron and soaking liquid, passata and 1 litre water. Bring to the boil and simmer for 30 minutes. Add crab and snapper (skin-side down). Reduce heat to low-medium and cook, covered, for 10 minutes. Add whiting (skin-side down), clams and prawns, pressing gently into liquid, and cook, covered, for 5-8 minutes or until clams have opened and seafood is just cooked through.

3. Transfer couscous to a large bowl. Stir in 1 1/2 cups seafood cooking liquid, parsley and almonds. Serve with fish stew. Passata is sieved tomato puree sold in bottles and available from supermarkets. Remove and discard top shell from crabs and remove and discard gills. Rinse coral from crab meat, then cut crabs in half.

Risoto de peixe defumado com aspargos – 4 pes 250g smoked trout fillets* 2 bunches thin green asparagus, woody ends trimmed 1 1/2 cups (375ml) fish or vegetable stock 50g unsalted butter, plus extra knobs to serve 1 leek, white part only, cleaned, thinly sliced 2 garlic cloves, crushed 1/2 tsp good-quality mild curry powder 250g arborio rice 150ml Jacob's Creek Reserve Chardonnay 3 tbs (1/4 cup) finely chopped chives1. Break the smoked trout into bite-sized chunks and set aside. Bring a saucepan of

salted water to the boil. 2. Add the asparagus, return to the boil and cook for 1 minute, then drain and

refresh in cold water. Place on paper towel to drain and set aside. 3. Place the stock in a saucepan over low heat and simmer gently until ready to use. 4. Heat half the butter in a large, deep frypan over low heat, add leek and cook,

stirring, for 2-3 minutes until softened but not coloured. Add garlic and curry powder, and cook for 1 minute. Add the rice and stir for 1-2 minutes to ensure all the grains are coated. Increase heat to medium, add wine and reduce for 2-3 minutes or until very little liquid is left.

5. Begin adding the simmering stock, 1 cupful at a time. As each cup of liquid is absorbed, add the next, stirring constantly. After all the stock is added and absorbed, gently stir through the trout, asparagus and remaining butter. Season with sea salt and pepper. Remove from the heat, cover and set aside for 3 minutes.

6. Stir in half the chives just before serving, then divide between plates and top with extra butter and remaining chives

Massa com pesto, frango defumado e tomate cereja

Espaguete com manteiga de alho, bacon e camarão – 4 pes 60g unsalted butter, softened 2 garlic cloves, crushed 2 tsp lemon juice 1/4 cup chopped basil, plus extra to serve 400g spaghetti 1 tbs olive oil 4 bacon rashers, chopped 500g green prawn meat, roughly chopped1. Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork

in a bowl) to combine well. Set aside. 2. Cook pasta in a large pan of boiling salted water to packet instructions. 3. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon,

stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel. 4. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes

until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.

Cannelloni de ricota e espinafre – 4 pes 1 cup (250ml) tomato passatta 600g ricotta (low-fat, if desired) 250g frozen chopped spinach, thawed 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped basil 1/4 cup (20g) grated parmesan salt and cracked black pepper 6 fresh lasagne sheets 3/4 cup tomato passatta, extra 1 cup grated low fat mozzarella 1/3 cup (25g) grated parmesan, extra green salad, to serve1. Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof

dish. Pour in tomato passatta, spreading evenly over base. 2. Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl,

and mix to combine. 3. Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta

mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad

Sorvete de tiramisu – 10 pes 1 cup (250ml) strong black coffee, cooled 1/4 cup (60ml) coffee-flavoured liqueur (Kahlua or Tia Maria) 2 litres good quality vanilla ice cream, softened 4 x 30g Flake chocolate bars, crumbled 18 sponge finger biscuits1. Line a 10 x 20 x 7cm deep loaf tin with baking paper to cover the base and

overhang the 2 long sides. Combine coffee and liqueur in a shallow bowl.

2. Soften ice cream, and divide evenly between 2 bowls. Don't allow to melt completely. Fold chocolate through half the ice cream and 1/4 cup of the coffee mixture through the other half.

3. Spread half the chocolate mixture over the base of the tin. Dip biscuits, one at a time into remaining coffee mixture and lay onto ice cream pressing in gently. Follow with half the coffee mixture, another biscuit layer, remaining coffee, biscuits and finish with chocolate ice cream.

4. Fold sides of paper over top of ice cream, wrap tin in foil. Freeze for 4 hours or overnight.

5. To serve, remove foil and wipe outside of tin with a hot wet cloth. Run a knife down each end to loosen. Turn out onto a platter, remove paper and slice to serve.

Filé com molho de pimenta e tomate-cereja assado – 4 pes 500g trussed cherry tomatoes 1 bunch spring onions, green ends trimmed, cut into wedges 1 garlic clove, thinly sliced 1 tbs balsamic vinegar 1 tbs olive oil 1 tsp brown sugar 1/4 cup small basil leaves 1 tbs crushed mixed pepper medley 4 (about 200g each) scotch fillet steaks 2 cups (500ml) chicken stock 1 cup (170g) instant polenta 1/2 cup (40g) finely grated parmesan 1/2 cup (125ml) thin cream1. Preheat oven to 160°C. Place tomatoes, onion and garlic on an oven tray.

Drizzle with vinegar and oil and sprinkle with sugar. Season with salt and pepper. Bake in preheated oven for 20 minutes or until tomatoes collapse. Remove from oven and set aside for 10 minutes to rest. Sprinkle basil over and gently toss to combine.

2. Meanwhile, place the pepper on a plate. Gently roll the edge of each steak onto the pepper to coat. Season with salt and pepper. Heat a frying pan on high. Add the steaks and cook for 2-3 minutes each side for medium, or until cooked to your liking. Remove from heat and cover with foil. Set aside for 5 minutes to rest.

3. Place the stock in a medium saucepan over high heat and bring to the boil. Reduce heat to medium. While continually whisking, gradually add the polenta in a thin stream until incorporated. Cook, stirring, for 5 minutes or until polenta is tender and mixture thickens. Remove from heat and add the parmesan and cream. Stir to combine.

4. Spoon polenta among serving plates. Top with the steak. Spoon over tomatoes, onion and any juices. Serve immediately.

Tortellini gratinado de ricota e tomate – 6 pes 250g fresh ricotta cheese 1 cup basil leaves 3 x 400g cans Val Verde Peeled Italian Tomatoes 2 large garlic cloves, crushed 1 teaspoon white sugar

2 x 400g packets fresh tortellini pasta (we used beef variety) 250g mozzarella cheese, thickly sliced1. Preheat oven to 220°C. Lightly grease a 5cm-deep, 22cm x 30cm (base) baking

dish. Beat ricotta with a wooden spoon until almost smooth. 2. Roughly chop three-quarters of the basil. Combine tomatoes, garlic, sugar and

chopped basil in a saucepan over medium-high heat. Cook, breaking up tomatoes with a wooden spoon, for 5 minutes or until sauce comes to the boil. Cook, stirring occasionally, for a further 10 minutes or until sauce thickens slightly. Season with salt and pepper.

3. Meanwhile, cook pasta in a large saucepan of boiling salted water for 3 minutes or until partially cooked. Drain pasta and spoon into prepared dish. Add tomato sauce and stir to coat.

4. Dollop ricotta over pasta. Top with mozzarella. Bake, uncovered, for 15 to 20 minutes or until bubbling around the edges. Top with remaining basil. Serve.

The tortellini bake can be made 1 day ahead until the end of step 3. Cover and refrigerate. Complete step 4, baking for 30 minutes.

Risoto de atum, limão siciliano e rúcula – 4 pes 2 x 185g cans tuna in oil with chilli 1 small onion, chopped 1 1/2 cups (375ml) fish stock 350g arborio rice 100ml white wine 1/4 cup grated parmesan Grated rind and juice of 1 lemon, plus extra zest to serve 50g wild rocket1. Drain the tuna, reserving 1 tablespoon of the oil, and fl ake to separate.

2. In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.

3. Mix the fi sh stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.

4. Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.

5. When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.

Azeitonas temperadas – 8 pesFor orange, rosemary and chilli seasoned olives, heat 1/4 cup olive oil in a frying pan over low heat. Add 2 cloves thinly sliced garlic, 2 tbs rosemary leaves, thinly peeled rind of 1 orange and 2 finely chopped seeded small red chillies and cook for 1 minute. Add 600g mixed olives and toss to combine. Serve

Bolo salgado de abobrinha – 15 pes 5 eggs 150g (1 cup) self-raising flour, sifted 375g zucchini, grated 1 large onion, finely chopped 200g rindless bacon, chopped 1 cup grated cheddar cheese

60ml (1/4 cup) vegetable oil1. Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan. 2. Beat the eggs in a large bowl until combined. Add the flour and beat until

smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through

Papardelle com ragu de atum – 4 pes 1 tbs extra virgin olive oil

20g unsalted butter 1 red onion, finely chopped 1 carrot, cut into 1cm cubes 2 celery stalks, cut into 1cm cubes 2 garlic cloves, crushed 1 tbs chopped fresh rosemary 1 bay leaf 1 tbs tomato paste 6 anchovy fillets, drained 800g canned chopped tomatoes 2 x 185g cans tuna in oil, drained 2 cups (240g) frozen peas 400g pappardelle or other long pasta 1/4 cup chopped flat-leaf parsley leaves1. Heat the olive oil and butter in a large frypan over medium heat. Add the onion

and cook, stirring, for 2-3 minutes until softened. Add the carrot, celery, garlic, rosemary and bay leaf, then cook for a further 2-3 minutes. 2. Add the tomato paste, anchovies and tomatoes. Reduce the heat to low and

simmer for 20 minutes. Stir in the drained tuna, breaking it up into chunks, and peas and cook for a further 5 minutes or until peas are tender.

3. Meanwhile, cook the pappardelle in a saucepan of boiling salted water according to packet instructions. Drain.

4. Season the tuna ragu with sea salt and freshly ground black pepper and stir in the chopped parsley. Serve the ragu on the pappardelle.

Vitela toné – 4 pes 4 (about 200g each) veal chops 1 garlic clove, crushed 2 tbs olive oil 185g can tuna in oil 2 anchovies 6 capers 2 tbs lemon juice 1/2 cup mayonnaise 1/4 cup picked parsley leaves 1. Rub the veal with garlic and season with salt and pepper. Heat the oil in a large

frypan over high heat and fry the veal for 3-4 minutes on each side (the veal should still be pink in the centre). Remove chops from the heat and allow to cool.

2. Place tuna, anchovies, capers, lemon juice, mayonnaise and parsley in a food processor and process until smooth.

Ensopado de frutos do mar com aioli de chili defumado – 8 pes

80ml (1/3 cup) extra virgin olive oil 2 large brown onions, finely chopped 4 garlic cloves, finely chopped 3 celery sticks, ends trimmed, finely chopped 2 tbs chopped fresh thyme 250ml (1 cup) dry white wine 2 x 410g cans chopped tomatoes 3 fresh or dried bay leaves 4 strips orange rind, white pith removed 1kg green prawns, peeled leaving tails intact, deveined 1kg tuna steaks, cut into 3cm pieces Mashed potato, to serve Fresh thyme leaves, to serve Jalapeno Cornbread (see related recipe), to serve Smoked chilli aioli 4 fresh red bell chillies 2 x 200g ctns aioli with lime zest 1 tsp smoked paprika1. To make the smoked chilli aioli, preheat grill on high. Thread the chillies onto a

metal skewer. Cook under grill, turning occasionally with tongs, for 3-5 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the chillies and coarsely chop the flesh. Place in the bowl of a food processor. Add the aioli and paprika, and process until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.

2. Heat the oil in a large saucepan over medium-low heat. Add the onion, garlic, celery and chopped thyme. Season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until the vegetables are soft and light golden. Add the wine and cook for 2 minutes or until the wine is reduced by half.

3. Add the tomato, bay leaves and orange rind to the pan, and stir to combine. Bring to the boil. Reduce heat to low. Cover and cook for 50 minutes.

4. Stir in the prawns and tuna. Cook, covered, for 5 minutes or until the prawns curl and change colour and the tuna is cooked through. Set aside, covered, for 5 minutes to stand.

5. Divide the mashed potato and stew among serving bowls. Top with smoked chilli aioli and thyme leaves. Serve with the cornbread

Espaguete com berinjela, atum e alcaparra – 6 pes 1 large (about 500g) eggplant, cut crossways into 1.5cm-thick slices 3 tsp extra virgin olive oil 3 (about 420g) 2cm-thick tuna steaks Salt & freshly ground black pepper 1 x 400g can diced tomatoes in juice 185ml (3/4 cup) vegetable stock 2 tbs drained capers 2 anchovy fillets, drained on paper towel, finely chopped 1 garlic clove, finely chopped 1/4 cup loosely packed coarsely chopped fresh continental parsley 500g dried spaghetti 1 lemon, cut into 6 wedges, to serve

1. Preheat grill on high. Lightly brush the eggplant with 2 tsp of the oil. Place on a baking tray and cook under preheated grill, about 6cm from the heat source, for 4-5 minutes each side or until golden brown and tender. Remove from grill and set aside for 5 minutes to cool slightly. Cut each slice into eighths.

2. Meanwhile, lightly season the tuna with salt and pepper. Heat the remaining oil in a medium non-stick frying pan over medium-high heat. Add the tuna and cook, turning once, for 4-5 minutes for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to cool slightly. Cut into 2cm pieces.

3. Drain the tomatoes in a fine sieve over a bowl. Reserve 125ml (1/2 cup) of the juice. Place the eggplant, tomato, tomato juice, stock, capers, anchovy and garlic in a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 5 minutes. Taste and season with pepper. Stir in the tuna and half the parsley. Remove from heat.

4. Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain and return to the pan.

5. Add half the tuna mixture to the spaghetti and gently toss to combine. Divide spaghetti mixture among serving bowls. Spoon over the remaining tuna mixture. Sprinkle with the remaining parsley and season with pepper. Serve immediately with lemon wedges.

Espaguete com molho de atum – 4 pes 1-2 tbs olive oil 1/2 tsp finely chopped garlic 3 tbs finely chopped parsley 2 x 400g cans diced Italian tomatoes 425g can Italian-style tuna in oil 500g spaghetti1. Heat the oil in a frying pan or skillet over medium heat. Add the garlic and cook

for 1-2 minutes until lightly browned. 2. Add the parsley, taking care, because the parsley may jump about if the pan has

become a bit too hot. Stir for 1 minute, then add the tomatoes and their juice. 3. Reduce heat to low and simmer, stirring occasionally, for 5-10 minutes until a

sauce-like consistency. 4. Drain the oil from the tuna (not down the sink, though) and add to the pan,

breaking it up and mixing it through the sauce. Simmer for 5 minutes. 5. Bring a large pan of salted water to the boil. Add the spaghetti and cook

following packet directions or until al dente. Drain and transfer to a warm serving bowl.

6. Stir in the sauce, season with black pepper and serve immediately

Espaguete com atum, tomate-cereja, azeitona e alcaparra – 4 pes 500g spaghetti 1/4 cup (60 ml) extra virgin olive oil 2 garlic cloves, sliced 1/4 tsp dried chilli flakes 500g cherry tomatoes, halved 185g can tuna in olive oil, drained and flaked 125g pitted black olives, roughly chopped 4 tbs capers in brine, drained

4 tbs chopped fresh basil Salt & freshly ground pepper1. Cook spaghetti in a large pan of lightly salted, boiling water and cook for 10-12

minutes or until just cooked. Drain pasta reserving 1/3 cup of the cooking water and return to pan.

2. Meanwhile, heat the oil in a frying pan and gently fry the garlic, chilli flakes and a little salt and pepper for 3-4 minutes until softened. Do not let brown. Add the tomatoes, cover and cook for 3 minutes until softened and then stir in the tuna, olives and capers and heat through for a further 2 minutes.

3. Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once

Berinjela recheada com atum e ervas – 4 pes 3 medium eggplant 2 tablespoons olive oil 1 brown onion, finely chopped 185g can tuna, drained, flaked 1/2 cup fresh wholegrain breadcrumbs 1/4 cup roughly chopped fresh oregano leaves 1 tablespoon chopped fresh chives 1 lemon, rind finely grated 2 garlic cloves, crushed 2 eggs 1/3 cup grated parmesan cheese 1 cup Italian tomato pasta sauce extra chopped fresh chives, to serve1. Preheat oven to 180°C. Line an oven tray with baking paper. Cut eggplant in

half lengthways. Cut a 1cm border around the inside edge of each half and scoop out the flesh. Place eggplant shells, cut-side up, in prepared tray. Drizzle with half the oil and season with salt and pepper. Bake for 20 minutes or until tender.

2. Meanwhile, finely chop eggplant flesh. Heat remaining oil in a large frying pan over medium heat. Add onion and cook for 2 to 3 minutes. Add chopped eggplant. Cook for 10 minutes or until soft and golden. Remove from heat and transfer mixture to a large bowl.

3. Add tuna, breadcrumbs, oregano, chives, 1 teaspoon lemon rind, garlic and eggs. Mix well. Spoon tuna mixture into warm eggplant shells. Sprinkle with parmesan. Bake for 35 minutes or until golden.

4. While the eggplant is cooking, heat pasta sauce in a small saucepan over medium heat or in a microwave-safe bowl. Sprinkle eggplant with chives. Serve with pasta sauce

Bolinhos de atum e limão – 4 pes 1 x 475g ctn Woolworths desiree potato mash with garlic 2 x 185g cans tuna in oil, drained, flaked 2 green shallots, ends trimmed, thinly sliced 1 tbs finely grated lemon rind 2 tbs chopped fresh continental parsley 1 egg yolk 2 eggs, lightly whisked 90g (1 cup) dried (purchased) breadcrumbs

Vegetable oil, to shallow fry 125g (1/2 cup) sour cream 65g (1/4 cup) horseradish cream 1 x 120g pkt baby spinach leaves1. Combine the mash, tuna, shallot, lemon rind, parsley and egg yolk in a bowl.

Divide the mixture into 8 portions and shape each portion into a patty. 2. Place the egg in a dish. Place the breadcrumbs on a plate. Dip patties in egg,

then in the breadcrumbs, pressing firmly to coat. Place in the fridge to chill. 3. Add enough oil to a frying pan to come 5mm up the side of the pan. Place over

medium heat. Add the patties and cook for 3-5 minutes each side or until golden. Transfer to a plate lined with paper towel.

4. Meanwhile, combine the sour cream and horseradish cream in a small bowl. Season with salt and pepper.

5. Divide the patties and spinach among serving plates. Top with a dollop of the horseradish cream mixture to serve

Penne gratinado com pesto e atum – 4 pes 500g dried penne pasta 2 teaspoons olive oil 3 green onions, finely chopped 2 garlic cloves, crushed 2 sticks celery, finely chopped 250g cherry tomatoes, quartered 120g baby spinach 1/4 cup basil pesto 1 cup light evaporated milk 2 x 185g cans Sole Mare Tuna in Olive Oil, Chunk Style 1/2 cup grated light mozzarella cheese mixed salad leaves, to serve1. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water,

following packet directions, until tender. Drain. 2. Heat oil in a large frying pan over medium heat. Add onions, garlic and celery.

Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.

3. Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving

Cogumelos com polenta cremosa – 4 pes 2 tablespoons olive oil 400g flat mushrooms, thickly sliced 200g Swiss brown mushrooms, quartered 2 tablespoons red wine vinegar 2 cups milk 1 cup instant polenta 1/3 cup grated parmesan cheese 1/2 cup chopped fresh flat-leaf parsley leaves

1. Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the mushrooms. Cook, stirring occasionally, for 5 minutes or until tender. Transfer to a bowl. Repeat with remaining oil and mushrooms. Return mushrooms to pan. Add vinegar. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until liquid has almost evaporated.

2. Meanwhile, combine milk and 2 cups cold water in a saucepan. Bring to the boil over medium-high heat. Gradually pour in polenta, stirring constantly. Reduce heat to medium-low. Whisk polenta for 2 (or 20?)minutes or until thickened. Remove from heat. Using a wooden spoon, stir for 1 minute. Stir in parmesan. Divide polenta between bowls. Top with mushrooms and parsley. Season with pepper. Serve

Stroganoff de frango – 4 pes 2 tablespoons olive oil 4 (180g each) chicken breast fillets, trimmed 1 medium brown onion, thinly sliced 1 garlic clove, crushed 200g cup mushrooms, sliced 2 teaspoons sweet paprika 2 tablespoons worcestershire sauce 1 cup chicken stock 1 cup light sour cream steamed white long-grain rice and finely chopped fresh chives, to serve1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a flameproof

baking dish over medium-high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.

2. Reduce heat to medium. Heat remaining oil in pan. Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add paprika. Cook, stirring, for 1 minute. Add worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half. Add stock. Simmer for 3 minutes. Remove from heat (see note).

3. Stir in sour cream. Season with pepper. Return chicken to dish. Transfer to oven. Bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through. Sprinkle with chives. Serve with steamed rice.

Couscous de atum – 4 pes 1 1/4 cups Ainsley couscous 1 1/4 cups boiling water 2 1/2 tablespoons olive oil 150g sugar snap peas, trimmed 1 small red onion, halved, thinly sliced 150g grape tomatoes, halved 1/3 cup pitted kalamata olives 425g can tuna in oil, drained, flaked 1 cup flat-leaf parsley leaves, roughly chopped 2 lemons, juiced1. Place couscous in a large, heatproof bowl. Combine 1 1/4s boiling water and 2

teaspoons oil in a jug. Pour over couscous. Stir with a fork. Cover and stand for 5 minutes or until liquid is absorbed. Stir gently with a fork to separate grains. Set aside to cool.

2. Place sugar snap peas in a heatproof bowl. Cover with boiling water and stand or 3 minutes. Drain. Refresh in cold water. Pat dry with paper towels.

3. Add sugar snap peas, onion, tomatoes, olives, tuna and parsley to couscous. Season with salt and pepper. Stir to combine.

4. Whisk remaining 2 tablespoons oil and 1/3 cup lemon juice in a bowl until well combined. Pour dressing over tuna salad. Toss to combine. Spoon salad into bowls and serve

Escondidinho de atum e batata – 4 pes 6 medium size potatoes, peeled and roughly chopped 1/4 cup (60ml) milk 70g unsalted butter, chopped salt and pepper 1 leek, thinly sliced 1 large carrot, chopped 2 sticks celery, chopped 1 tablespoon plain flour 300ml thickened cream 2 x 185g cans tuna in oil, drained and roughly flaked 310g can corn kernels, drained 1/2 cup (60g) frozen peas 4 tablespoons grated Tasty cheese 2 tablespoons finely chopped flat-leaf parsley1. Steam or boil the potatoes until tender. Mash the potatoes along with the milk,

50g butter, salt and pepper, then set aside, cover and keep warm. 2. Meanwhile, melt the remaining 20g butter in a large non-stick frying pan over

medium heat. Add the leek, carrot and celery and cook for 3-4 minutes or until softened. Add the flour and cook, stirring constantly, for another 1 minute.

3. Stir in the cream. Bring to a simmer, reduce the heat and cook for 5 minutes or until thickened. Add the tuna, corn, peas, 2 tablespoons cheese, parsley, salt and pepper and cook for another 5 minutes.

4. Preheat grill on high. Transfer tuna mixture to a 6-cup capacity ovenproof dish. Top the tuna mixture with the mashed potato and sprinkle with the remaining 2 tablespoons cheese. Place pie under preheated grill for 2 minutes or until golden brown on top. Serve with a simple salad

Massa de atum com pesto de rúcula e limão – 4 pes 400g orecchiette pasta 2 bunches rocket, coarsely chopped 2 teaspoons lemon juice 1 garlic clove, crushed 3/4 cup toasted slivered almonds, plus extra to serve 1 cup (80g) finely grated parmesan, plus extra to serve salt and cracked black pepper 1/3 cup (80ml) olive oil 2 x 190g tins tuna in oil, drained1. Cook orecchiette in a large saucepan of boiling salted water according to packet

instructions or until al dente. 2. Meanwhile, to make the pesto, place the rocket, lemon juice, garlic, almonds,

parmesan, salt and cracked black pepper in a food processor or blender and

process until roughly combined. With the motor running, gradually add the oil. The texture of the pesto should still be a little rough.

3. When pasta is al dente, drain, retaining about 1/4 cup cooking liquid. Return the orecciette and reserved liquid to the pan. Add the pesto and tuna and heat over low heat until warmed through. Serve pasta sprinkled with extra almonds and shaved parmesan.

Penne de atum com laranja e aipo – 4 pes 3 slices white bread, torn 1 tbs finely grated orange rind 1 cup chopped fresh continental parsley 40g (1/2 cup) coarsely grated parmesan 250g dried penne pasta 35g (1/4 cup) cornflour 250ml (1 cup) chicken stock 125ml (1/2 cup) white wine 80ml (1/3 cup) fresh orange juice 1 tbs olive oil 1 leek, ends trimmed, thinly sliced 1 x 425g can tuna in springwater, drained, flaked White sauce 40g fat-reduced dairy spread 40g (1/4 cup) plain flour 500ml (2 cups) reduced-fat milk 130g (1/2 cup) reduced-fat natural yoghurt 40g (1/2 cup) coarsely grated reduced-fat cheddar1. Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the

parmesan in the bowl of a food processor and process until coarsely chopped. 2. Cook the pasta following packet directions. Drain. 3. Meanwhile, to make the white sauce, melt the dairy spread in a saucepan over

medium heat. Stir in the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly with a wooden spoon, until sauce boils and thickens. Remove from heat. Stir in yoghurt and cheddar.

4. Place the cornflour in a jug. Gradually stir in the stock, wine and orange juice. 5. Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring

occasionally, for 4 minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.

6. Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to a 1.5L (6-cup capacity) ovenproof dish. Top with the breadcrumb

Salada de atum, brócolis e couve-flor com molho de anchova e cast. Pará – 4 pes 5 anchovy fillets, drained 1 garlic clove 2 tbs toasted pine nuts 2 tbs white wine vinegar 1 tbs olive oil 500g cauliflower, cut into small florets

1 bunch broccolini, stalks trimmed, cut into long florets 185g can tuna in springwater, drained 1/3 cup pitted kalamata olives 1 cup firmly packed flat-leaf parsley leaves1. Very finely chop the anchovies, garlic and 1 tablespoon toasted pine nuts. 2. Place in a bowl with the vinegar, olive oil and freshly ground black pepper.

3. Cook the cauliflower florets in a large saucepan of boiling water for 2 minutes. Add the broccolini and cook for a further 2 minutes. Briefly rinse under cold water to cool slightly, then drain.Place the warm cauliflower and broccolini in a large bowl with the tuna, olives, parsley and remaining pine nuts. Pour over the salsa and toss gently. Serve immediately

Quiche de tomate-cereja e espinafre – 4 pes 250g cherry tomatoes 1 tbs olive oil Salt 150g baby spinach, steamed 2 eggs 1/2 cup (125ml) cream 1/3 cup (30g) grated parmesan Pastry 2 cups (300g) plain flour 125g butter, chilled, cubed Pinch salt 1 egg yolk 1 tbs chopped fresh basil 1 tbs chopped fresh continental parsley1. To make the pastry, process the flour, butter and salt until fine crumbs form.

Add the egg yolk, herbs and 3 tbs water and process until it comes together. Knead until smooth. Cover with plastic wrap and refrigerate for 10 minutes.

2. Roll the pastry out on a lightly floured surface and use it to line a 35cm x 11cm rectangle flan tin with removable base. Trim the edge. Refrigerate for 30 minutes.

3. Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Place the tomatoes on the tray, drizzle with the oil and sprinkle with salt. Roast for 15 minutes. Set aside to cool.

4. Line the base of a tray with non-stick baking paper and fill with rice or baking beans. Place on the tray and bake for 15 minutes. Remove paper and rice.

5. Line pastry with steamed spinach and tomatoes. Whisk eggs and cream together. Pour over the filling. Sprinkle over the parmesan. Bake until just set.

Quiche de feta, Parma e tomate – 6 pes 1 x 200g punnet grape tomatoes, halved 1 x 200g punnet golden grape tomatoes, halved Olive oil spray 1 sheet (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just

thawed 125ml (1/2 cup) thickened cream 125ml (1/2 cup) milk 4 eggs, lightly whisked

1/4 cup chopped fresh chives 2 tbs chopped fresh basil 100g feta, broken into large pieces 200g thinly sliced prosciutto, halved lengthways Fresh small basil leaves, to serve1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place

tomato on the tray and spray with olive oil spray. Season with salt and pepper. Bake for 20 minutes or until tender.

2. Meanwhile, line a 3.5cm-deep, round 22.5cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 10 minutes to rest.

3. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until crisp. Reduce oven temperature to 180°C.

4. Whisk together the cream, milk, egg, chives and basil in a jug. Sprinkle the feta over the pastry case. Pour over egg mixture. Bake for 30 minutes or until set.

5. Top quiche with tomato and prosciutto. Bake for 20 minutes or until prosciutto is crisp. Top with basil leaves to serve.

Caesar salad com frango e espinafre – 4 pes 4 (about 800g) chicken breast fillets 2 tbs olive oil 1/2 small thin baguette 1/2 cup (40g) finely grated parmesan 6 thin slices (about 100g) pancetta, halved 3/4 cup (190g) good-quality whole-egg mayonnaise 2 anchovy fillets, drained on paper towel 3 tsp lemon juice 250g baby spinach leaves1. Preheat oven to 200°C. Preheat a barbecue grill or chargrill pan on high. Brush

chicken with oil and season with salt and pepper. Cook chicken on grill for 7 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside to rest. Thickly slice.

2. Meanwhile, cut baguette into 5mm-thick slices. You will need about 16 slices. Place bread on an oven tray and sprinkle evenly with parmesan. Place pancetta on a wire rack over an oven tray. Bake baguette slices and pancetta for 7 minutes or until baguette is goldenbrown. Remove baguette from oven and continue cooking pancetta for a further 3 minutes or until crisp. Remove from oven and break into large pieces.

3. Place mayonnaise, anchovies, lemon juice and freshly ground black pepper in the bowl of a food processor and process until smooth. Stir in 1-2 tsp of water if mixture is too thick.

4. Combine spinach, sliced chicken, half the croutons, half the pancetta and 1/3 of the mayonnaise mixture and toss to combine. Arrange among serving plates. Top with remaining croutons and pancetta and drizzle with remaining dressing

Quiche de cebola caramelada, queijo de cabra e alecrim – 8 pes 1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed 2 tbs olive oil 1kg brown onions, halved, thinly sliced

1 tbs chopped fresh rosemary 80g goat's cheese, crumbled 60ml (1/4 cup) thickened cream 4 eggs1. Preheat oven to 200°C. Line a 3.5cm-deep, 22.5cm (base measurement) fluted

tart tin with pastry and trim any excess. Place in the fridge for 10 minutes to rest. 2. Cover pastry base with baking paper and fill with pastry weights or rice. Bake in

oven for 15 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until crisp. Remove from oven. Reduce oven temperature to 180°C.

3. Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the onion and cook, stirring occasionally, for 40 minutes or until dark golden brown and caramelised. Set aside to cool slightly.

4. Add the rosemary to the onion and stir until well combined. Spread the onion mixture over the base of the pastry case. Sprinkle with goat's cheese.

5. Whisk together the cream and eggs in a medium jug. Season with salt and pepper. Pour the egg mixture over the onion mixture. Bake in oven for 45 minutes or until set. Serve warm or at room temperature

Risoto de espinafre, bacon e amendoim – 4 pes 6 cups (1.5L) chicken or vegetable stock 40g unsalted butter 1 onion, coarsely chopped 3 rashers bacon, trimmed and cut into large strips 2 garlic cloves, crushed 2 cups (400g) arborio rice 150g baby spinach leaves 1/4 cup (40g) pine nuts, lightly toasted, to serve shaved parmesan, to serve (optional) 1. Place the stock and 1 cup water in a large saucepan over high heat and bring to a

simmer. Reduce heat to very low. 2. Heat the unsalted butter in a large heavy-based saucepan over medium heat. Add

the onion, bacon and garlic and cook for 3 minutes. Add the rice and cook for 1 minute, stirring until the rice is well coated.

3. Pour 1 cup of the hot stock mixture into the pan, stirring regularly to avoid the rice sticking to the base of the pan, until the liquid has absorbed. Add the remaining stock mixture, one cup at a time, stirring again until most of the liquid has evaporated, the rice is tender and the risotto has thickened. This should take around 20 minutes. Add the spinach, salt and pepper and cook for 3 minutes or until spinach has wilted. Divide between serving plates and serve topped with toasted pinenuts and shaved parmesan, if desired

Quiche de siri com camembert – 4 pes 1 large sheet frozen shortcrust quiche pastry 170g can crab meat, drained 125g camembert, sliced 1/2 bunch asparagus, trimmed, halved lengthways 3 eggs 1 cup (250ml) cream 1 lemon, rind grated

1. Preheat oven to 190°C. Place a baking tray in the oven. Use the pastry to line a 3cm deep, 24cm (base) fluted flan tin with removable base. Trim the edge. Line the base with non-stick baking paper and fill with rice or baking beans.

2. Place on the hot tray and bake for 10 minutes. Remove paper and rice. 3. Spread the crab in the pastry case. Arrange camembert slices over crab meat and

top with asparagus. 4. Whisk the eggs, cream and lemon rind together. Pour over the filling. Bake 30-

35 minutes or until just set.

Quiche de cogumelo e frango (sem crosta) – 4 pes 1 tbs olive oil 400g button mushrooms, sliced 6 shallots, sliced 1 barbeque chicken, skin and bones removed, flesh chopped 2 tbs torn basil leaves 4 eggs 300ml cream 1/4 cup (60ml) white wine 2 tbs tomato paste Salt & freshly ground pepper Mixed salad leaves, to serve1. Preheat oven to 180°C. Grease a 2 litre ovenproof dish.

2. Heat the oil in a frying pan over a medium heat. Add the mushrooms and shallots and cook until soft. Remove from the heat and stir in the chicken and basil.

3. Whisk the eggs, cream, white wine and tomato paste together. Season with salt and pepper.

4. Spread the mushroom and chicken mixture over the base of the greased dish. Pour over the egg mixture. Bake for 25-30 minutes or until set and golden. Serve with salad leaves

Quiche de truta defumada e ervilha – 6 pes 1 sheet (25cm) ready-rolled shortcrust pastry 20g butter 1 brown onion, finely chopped 2 garlic cloves, crushed 300g hot smoked trout, flaked 3/4 cup (120g) fresh or frozen peas 3 eggs, lightly whisked 3/4 cup (185ml) thin cream 1 tbs finely chopped dill Baby rocket leaves, to serve1. Preheat oven to 200°C.

2. Line a 15cm (base measurement) x 5cm fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.

3. Cover pastry base with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 160°C.

4. Meanwhile, melt the butter in a medium frying pan over low heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Remove from heat.

5. Combine onion mixture, trout and peas in a bowl. Arrange the onion mixture in the base of the pastry case. Whisk the eggs, cream and dill together in a bowl. Pour over the onion mixture. Bake for 45-50 minutes or until just set. Serve warm or at room temperature with baby rocket leaves, if desired

Berinjela em conserva com laranja - 10 pes 2 medium eggplant 4 garlic cloves, crushed 2 tbs tahini 1 orange, juiced 1 tbs tamari (see note) or soy sauce1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. 2. Place the whole eggplant on the lined baking tray and roast in preheated oven for

20 minutes or until flesh is soft when tested with a skewer. Remove from the oven and stand for 5-7 minutes or until cool enough to handle.

3. Cut the eggplants in half and scoop out the flesh into the bowl of a food processor or blender. Add the garlic, tahini, orange juice and tamari or soy sauce and blend until smooth and well combined. Keep in an airtight container in the fridge for up to 2 days. Serve the dip at room temperature with sweet potato & beetroot chips.

Bolo de canela – 6 pes 65g butter, softened 1/2 cup caster sugar 1 teaspoon vanilla extract 1 egg, at room temperature 1 1/2 cups self-raising flour, sifted 3/4 cup milk Topping 3 teaspoons butter, melted 1/2 teaspoon ground cinnamon 3 teaspoons caster sugar1. Preheat oven to 180°C. Grease and line a 6.5cm deep, 20cm (base) round cake

pan with baking paper. 2. Using electric mixer, cream butter, sugar and vanilla until pale and creamy (see

note). Add egg. Beat well. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour and milk alternately into butter mixture until just combined.

3. Spread mixture into the prepared pan. Smooth surface. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack.

4. While cake is still warm, brush top with melted butter. Combine cinnamon and sugar. Sprinkle over cake

Batata assada recheada com presunto e parmesão – 4 pes 4 large potatoes (preferably King Edwards) 30g unsalted butter 2/3 cup (160ml) creme fraiche

4 tbs grated parmesan cheese 1/2 cup chopped ham 3 shallots (spring onions), finely chopped 4 tomatoes, peeled, seeded, chopped 1/2 cup (125ml) olive oil, plus extra to drizzle 4 tbs tomato sauce (ketchup) 1/4 cup (60ml) white wine vinegar 2 tsp Worcestershire sauce 1 tbs chopped basil or flat-leaf parsley1. Preheat the oven to 180°C.

2. Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour. Remove from oven and cut a small slice off the top of each potato. Scoop out the flesh and place in a bowl with the butter, half the creme fraiche, the parmesan, ham, shallots and half the chopped tomatoes.

3. Season with salt and pepper and mix together. Pile back into potatoes, drizzle with extra olive oil and return to the oven for 20 minutes or until golden.

4. Meanwhile, combine the tomato sauce, remaining creme fraiche, vinegar, Worcestershire sauce and 1/2 cup olive oil in a bowl. Whisk together to form a sauce, then add the basil or parsley and season with salt and pepper. Serve the potatoes with the sauce.

Casca de batata assada tipo nachos – 8 pes 8 (about 200g each) unpeeled baking potatoes (such as sebago or desiree),

scrubbed 1 cup (80g) grated cheddar cheese 1 cup (100g) grated mozzarella 35g packet taco seasoning mix Sour cream, to serve1. Preheat the oven to 180°C. Line a baking tray with non-stick baking paper. 2. Prick the unpeeled potatoes all over with a fork, then place them in a large

baking dish. Bake for 40 minutes. Remove from oven and leave the potatoes to stand for 15 minutes or until they're cool enough to handle safely.

3. Cut the potatoes into quarters lengthways and scoop out some of the potato flesh, leaving about 1-1.5cm flesh inside the skin. Place the hollowed out potato quarters, skin-side down, on the prepared baking tray.

4. Combine the grated cheddar and mozzarella cheeses and seasoning mix in a bowl and scatter over potatoes. Bake for 10 minutes or until cheese is melted and golden. Serve topped with sour cream

Abobrinhas crocantes - 16 fatias2 abobrinhas grandes (cerca de 200 g cada)2 claras1/4 de colher (chá) de cremor de tártaro55 g de amêndoas moídas55 g de parmesão ralado finoum pouco de pimenta de caiena moída (opcional)Esta abobrinha é ótima para um lanche, pura ou acompanhada de um molho.Preaqueça o forno a 230°, Forre uma assadeira com papel-manteiga.

Corte cada abobrinha ao meio no sentido do comprimento e depois na metade de novo, obtendo quatro pedaços compridos. Fatie cada pedaço no sentido do comprimento de modo a obter um total de 16 fatias.Bata as claras com o cremor de tártaro até ficarem bem firmes, no ponto em que se pode virar a tigela sem que elas caiam.Passe as fatias de abobrinha primeiro nessa mistura, cobrindo-as bem, e depois nas amêndoas moídas ou no queijo ralado (ou ainda nos dois). Se quiser, polvilhe com um pouco de pimenta de caiena. Coloque na assadeira.Asse durante 10-12 minutos, ou até as fatias ficarem douradas e crocantes

Manga grelhada com sorbet de mel e iogurte – 6 pes 215g (1 cup) caster sugar 250ml (1 cup) water 160ml (2/3 cup) honey 520g (2 cups) Greek-style yoghurt 300ml pouring cream 3 ripe large mangoes, cheeks removed, peeled Olive oil spray 2 tbs unsalted pistachio kernels, coarsely chopped 1. Place the sugar and water in a small saucepan over medium heat and stir until

the sugar dissolves. Reduce heat to low and cook, without stirring, for 4 minutes or until the syrup thickens slightly. Remove from heat. Stir in the honey. Transfer to a large bowl and set aside to cool.

2. Add the yoghurt and cream to the sugar syrup and stir until well combined. Pour the yoghurt mixture into a square 23cm (base measurement) cake pan. Place in the freezer for 6-8 hours or until firm.

3. Use a metal spoon to transfer one-quarter of the yoghurt mixture to the bowl of a food processor and process until smooth. Transfer to a sealable plastic container and place in the freezer. Repeat, in 3 more batches, with the remaining yoghurt

4. mixture, adding each batch to the container. Cover and place in the freezer for 4 hours or until firm.

5. Preheat a barbecue grill on high. Lightly spray both sides of the mango cheeks with olive oil spray. Cook for 1-2 minutes each side or until lightly charred.

6. Divide the mango cheeks and gelato among serving plates. Sprinkle with the pistachios and drizzle over extra honey. Serve immediately. Prepare this recipe to the end of step 3 up to 1 week ahead. Continue from step 4 just before serving

Crostini de carne e agrião com chutney de manga - 10 pes 350g pkt Bake at Home Turkish bread Olive oil spray 2 Calypso mangoes, peeled, chopped 1/4 cup cider vinegar 2/3 cup brown sugar 1 red chilli, deseeded, chopped 2 limes 250g tub spreadable cream cheese 1/2 bunch watercress, sprigs picked, washed 20 slices (400g) roast beef, halved

1. Preheat oven to 180°C. Cut a 350g pkt Bake at Home Turkish bread, crossways into 5mm slices. Place the slices on a baking tray and spray with olive oil spray. Bake for 3-4 minutes each side until light golden. Cool.

2. Combine 2 Calypso mangoes, peeled, chopped, 1/4 cup cider vinegar, 2/3 cup brown sugar, 1 red chilli, deseeded, chopped and 2 limes, juiced in a microwave safe bowl. Microwave, stirring often, on High/100% power for 20-25 minutes until thick.

3. Use a 250g tub spreadable cream cheese, 1/2 bunch watercress, sprigs picked, washed, and 20 slices (400g) roast beef, halved. Spread the crostini with cream cheese, top with watercress, beef and a dollop of mango chutney

Abobrinha crocante 2 – Se tem uma entrada que é sucesso garantido é essa abobrinha! Principalmente se for servida com um pãozinho ou torradas. Todas às vezes que faço, querem a receita. E atendendo a pedidos, aqui está.3 kg de abóbora menina 500 ml de azeite de oliva03 cebolas médias1 1/2 xícara de vinagre branco01 colher de sopa de oréganocebolinha e salsinha picados20 pimenta - do - reino inteirasPimenta dedo de moça vermelha em conservaDepois de bem lavadas corto em rodelas finas. Levo-as ao fogo com 1 litro de água, um pouco de vinagre, um fio de azeite e sal. Deixo ferver por 5 minutos. Não pode ser mais, se não amolece e não fica verdinha. Tem que ficar "al dente". Retiro do fogo, escorro e asseguir jogo água bem gelada. Este choque térmico serve para que fiquem mais firmes. Levo ao fogo em uma panela, o vinagre, a cebola, as pimentas-do-reino e o azeite por 15 minutos. Retiro do fogo e acrescento o orégano. Depois de frio, vou alternando em camadas de molho e abobrinhas, não esquecendo da cebolinha, salsinha e a pimenta vermelha. Levo à geladeira em vasilha fechada

Frango cajun com molho de manga – 4 pes

4 (about 250g each) single chicken breast fillets, skin on 2 tbs vegetable oil 2 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tsp dried thyme 1 tsp sweet paprika 1/4 tsp cayenne pepper 1/2 tsp freshly ground black pepper Mixed salad leaves, to serve mango salsa 1 ripe mango 1 avocado, halved, stone removed, peeled, finely chopped 1 red capsicum, halved, deseeded, finely chopped 1/2 red onion, finely chopped 1 tbs fresh lime juice 1 tbs finely shredded fresh mint Salt & freshly ground black pepper1. Use a knife to score thickest part of each chicken breast, skin-side up, at 2cm

intervals. Combine oil, salt, garlic and onion powders, oregano, thyme, paprika, cayenne and black pepper in a large bowl. Add chicken and turn to coat.

2. Heat a frying pan over medium heat. Cook chicken, skin-side down first, for 5 minutes each side. Transfer to a plate. Cover loosely with foil and set aside.

3. Meanwhile, to make salsa, cut mango cheeks close to seed and peel away skin. Finely chop. Combine in a bowl with avocado, capsicum, onion, lime juice and mint. Season with salt and pepper. Serve chicken with salsa and salad leaves

Sopa de abobrinha e parmesão – 4 pes

2 tbs olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tbs chopped fresh thyme leaves 1.25L (5 cups) chicken stock 3 (about 440g) desiree potatoes, peeled, cut into 1.5cm pieces 4 large (about 700g) zucchini, ends trimmed, thickly sliced 1 cup chopped fresh continental parsley 40g (1/2 cup) shredded parmesan 65g (1/4 cup) sour cream Shredded parmesan, extra, to serve 1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and

thyme and cook, stirring, for 1 minute or until the onion softens slightly. 2. Increase heat to high. Add the stock and potato, and bring to the boil. Cook,

stirring occasionally, for 10 minutes or until the potato is tender. 3. Add the zucchini and cook for 2 minutes or until the zucchini is soft. Remove

from heat. Stir in the parsley, parmesan and sour cream. 4. Pour half the zucchini mixture into the bowl of a food processor and process

until smooth. Transfer to a clean saucepan. Repeat with remaining zucchini mixture. Ladle among serving bowls. Season with pepper and serve

Linguiças de frango – 4 pes

650g chicken mince 4 green onions, thinly sliced 1 lemon, rind finely grated 1 garlic clove, crushed 1 cup fresh white breadcrumbs 4 long torpedo bread rolls olive oil cooking spray 1 tablespoon sun-dried tomato pesto 2 tablespoons whole-egg mayonnaise 1 bunch rocket, trimmed oven fries, to serve1. Preheat oven to 160°C. Combine mince, green onions, lemon rind, garlic and

breadcrumbs in a bowl. Season with salt and pepper. Mix until well combined. Divide mince mixture into 4 portions. Using clean hands, shape each portion into a 20cm-long sausage. Warm bread rolls in the oven.

2. Heat a non-stick frying pan over medium heat. Spray sausages lightly with oil. Cook sausages, turning occasionally, for 10 minutes or until cooked through.

3. Split warm bread rolls in half lengthways, leaving attached at 1 long edge. Spread 1 cut side of rolls with pesto and the other cut side with mayonnaise. Place rocket on roll bases. Top with sausage. Press top to secure. Serve sausage burgers with fries. Variation: For the adults, replace the chicken mince with lamb mince and tomato pesto with olive tapenade

Torta de chocolate e sorvete de menta – 6 pes

250g pkt oreo biscuits 30g melted unsalted butter 40ml (2 tbs) creme de menthe A few drops of green food colouring 1L vanilla ice-cream 30g dark chocolate, melted1. Preheat the oven to 180°C. Place the biscuits in a food processor and process

until fine crumbs. Add the melted butter and combine. 2. Place six 10 x 4cm round moulds on a flat baking sheet. Pack the biscuit crumbs

into the base of each, letting some mixture come halfway up the sides. Bake in oven for five minutes, then cool completely.

3. Add the creme de menthe and food colouring to the vanilla ice-cream mixture during the final beating or just before finished churning in ice-cream machine. (If using bought, soften in fridge for 15 minutes, then beat in creme de menthe and food colouring.)

4. Fill moulds with the ice-cream and smooth the tops. Freeze until firm. 5. Wash and dry the leaves thoroughly and brush the underside of the leaves with

the chocolate. Refrigerate until hard. Peel away the leaf and discard.

Sopa de carne ao perfume de capim-limão – 4 pes

1 litre Gravox Beef Stock 2 stalks lemongrass, white part only, quartered lengthways 5cm piece ginger, sliced 2 red birdseye chillies, halved lengthways (see tip) 375g packet beef tortellini pasta 200g button mushrooms, thinly sliced 150g baby spinach leaves1. Place stock, 2 cups of cold water, lemongrass, ginger and chilli in a large

saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low. Simmer, covered, for 5 minutes. Using a slotted spoon, remove lemongrass, ginger and chilli and discard.

2. Add pasta and mushrooms to the stock. Cover and return to a gentle boil. Cook, partially covered, for 6 to 7 minutes or until pasta is tender.

3. Add spinach to the saucepan. Cover and remove from heat. Stand for 1 minute or until spinach wilts. Ladle soup into bowls and serve.

Torta de chocolate e pão doce (custard) – 6 pes

70g (1/3 cup) caster sugar 1 vanilla bean, halved lengthways 1 x 600ml ctn thickened cream 4 egg yolks 200g good-quality dark chocolate, coarsely chopped 100ml thin cream 4 bought hot cross buns, thinly sliced vertically 2 tbs warm water 2 1/2 tsp gelatine powder 2 tsp cocoa powder1. Place the sugar, vanilla bean and half the thickened cream in a small saucepan

over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to a gentle boil. Strain through a fine sieve into a medium heatproof jug. Discard the vanilla bean.

2. Place the egg yolks in a medium bowl. Gradually whisk in the cream mixture. Return to the saucepan over low heat and cook, stirring, for 4 minutes or until the custard coats the back of a spoon. Transfer to a heatproof bowl. Place in the fridge for 1 hour to chill.

3. Meanwhile, combine the chocolate and thin cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.

4. Line the base of a round 24cm (base measurement) springform pan with non-stick baking paper. Arrange half the hot cross bun slices, in a single layer, over the base of the pan. Spread half the chocolate mixture evenly over the base to cover completely. Repeat with the remaining hot cross bun and chocolate mixture. Cover with plastic wrap and place in the fridge for 1 hour or until set.

5. Whisk the remaining thickened cream in a bowl until soft peaks form. Use a large metal spoon to gently fold the cream into the custard mixture.

6. Place the warm water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves. Gently fold the gelatine mixture into the custard mixture. Pour over the chocolate base. Cover and place in fridge for 3 hours or overnight to set. Dust with the cocoa powder to serve

Brownie de chocolate e menta – 16 unid

1/3 cup strong black coffee 250g dark chocolate, roughly chopped 180g butter, chopped 1 1/2 cups plain flour 1/2 cup cocoa powder 1 1/2 cups brown sugar 3 eggs, lightly beaten 4 x 35g Peppermint Crisp bars, roughly chopped thick cream, to serve1. Preheat oven to 180°C. Grease and line a 20cm base measurement square cake

pan. 2. Place coffee, chocolate and butter into a saucepan. Stir over low heat for 3 to 4

minutes or until smooth and melted. Transfer to a bowl. Cool for 10 minutes. 3. Sift flour and cocoa into a bowl. Add sugar. Stir to combine. Make a well in the

centre. Add chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.

4. Pour into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.

5. Cut into squares, top with cream and sprinkle with remaining Peppermint Crisp

Purê de batata doce – 4 pes (acompanha carne de porco e brócolis)

1kg orange sweet potatoes (kumara), peeled, cut into 3cm pieces 20g butter 1/2 tsp ground ginger 1. Cook the sweet potato in a steamer basket over a saucepan of simmering water

for 10 minutes or until tender. Place the sweet potato, butter and ginger in a bowl. Mash until smooth. Fatias crocantes de gengibre – 24 unid

330g butter, softened 3/4 cup white sugar

1 cup self-raising flour, sifted 1 cup plain flour, sifted 5 teaspoons ground ginger 1/4 cup golden syrup 2 1/4 cups pure icing sugar, sifted1. Preheat oven to 180°C. Grease and line a 3cm deep, 20cm x 30cm (base)

lamington pan. 2. Using an electric mixer, cream 250g of butter and sugar until light and fluffy.

Stir in flours and 1 teaspoon of ginger. Press into pan. Prick all over with a fork. 3. Bake for 20 to 25 minutes, or until light golden. Turn onto a wire rack to cool. 4. Heat syrup, icing sugar, and remaining butter and ginger in a saucepan over low

heat for 3 minutes, stirring, or until butter has melted. Spread over cooled base. Allow to set. Cut into pieces. Serve

Cocoa cookies –

2 1/4 cups all-purpose flour1/2 cup Nestlé® Toll House® Baking Cocoa1 teaspoon baking soda1/2 teaspoon salt1 cup (2 sticks) butter, softened (we recommend Land O Lakes® Butter)1 cup brown sugar, packed3/4 cup granulated sugar1 teaspoon vanilla extract2 large eggs2 cups (12-oz. pkg.) Nestlé® Toll House® Semi-Sweet Chocolate MorselsPreheat oven to 375° F. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

Outro: 2 tablespoons butter, softened 2 ounces reduced-fat cream cheese, cubed 6 tablespoons sugar 6 tablespoons brown sugar 1 egg 1 egg white 1 cup all-purpose flour 3 tablespoons baking cocoa 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup miniature semisweet chocolate chips 1. In a mixing bowl, cream the butter, cream cheese and sugars. Add the egg and egg white; mix well.

Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in chocolate chips. 2. Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with nonstick spray. Bake at

375 degrees F for 7-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks. Store in an airtight container

Outro: 125g butter, chopped - 20 unid 200g dark chocolate, roughly chopped 1 cup brown sugar 3 eggs, beaten 1 teaspoon vanilla essence

3/4 cup plain flour 3/4 cup self-raising flour 1/4 cup cocoa powder

1 cup walnuts, roughly chopped1. Place butter and chocolate in a saucepan over low heat. Stir for 3 minutes or

until melted (see shortcut). Remove from heat and transfer immediately to a bowl. 2. Add sugar, eggs and vanilla. Mix well. Sift flours and cocoa over mixture. Add

walnuts. Stir to combine. Refrigerate for 1 hour or until firm enough to roll. 3. Preheat oven to 180°C. Roll heaped tablespoonfuls of mixture into balls and

place 3cm apart on lined baking trays. Bake for 12 to 15 minutes, swapping trays after 8 minutes, or until biscuits are cracked on top. (Cookies will firm on cooling and stay fudgy inside.)

4. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Outro: 2 c. sugar (não vai ao fogo)1/2 c. cocoa1/2 c. evaporated milk1 stick butter1/2 c. peanut butter (smooth or crunch)1 tsp. vanilla3 c. quick oatsMelt butter in first 3 ingredients over a medium heat. Bring to a boil and boil 1 minute, stirring constantly to avoid scorching. Take off stove and add remaining ingredients. Drop by spoon on wax paper. Cool and enjoy

Marquise de chocolate – 6 pes 7 egg yolks 3/4 cup (165g) caster sugar 200g good-quality dark chocolate, roughly chopped 250g unsalted butter, chopped, softened 65g good-quality cocoa powder, sifted 600ml thickened cream 1 tsp vanilla extract Halved strawberries and thickened cream or creme anglaise*, to serve1. Lightly grease an 8cm x 22cm (1-litre capacity) terrine. Line with plastic wrap,

leaving the excess to hang over the sides. 2. Use an electric mixer to beat yolks and sugar in a heatproof bowl for 5 minutes

or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn't touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted. Remove from heat and fold in cocoa.

3. Beat cream and vanilla until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into terrine, fold over plastic wrap to cover, then refrigerate overnight.

4. Turn out terrine, cut into slices and top with strawberries and creme anglaise.

Cocoa crumble (para pôr em cima de bolos etc.)125g plain flour2 tblsp cocoa75g butter75g dark muscovado sugar

mix the flour and cocoa and then rub in the sugar and the butter to get a crumbly texture, adding a few drops of water to get a lumpy mixture. When the cake is ready, add the crumble on top and bake for 10 more minutes

Torta de chocolate e merengue – 8 pes

300g (2 cups) plain flour 200g chilled butter, chopped 45g (1/4 cup) icing sugar mixture 35g (1/3 cup) cocoa powder 4-5 tbs milk 1 x 200g pkt good-quality dark chocolate, coarsely chopped 250ml (1 cup) thickened cream 2 eggs, lightly whisked 4 egg whites 215g (1 cup) caster sugar Thin cream, to serve1. Place the flour, butter, icing sugar and cocoa powder in the bowl of a food

processor and process until mixture resembles fine breadcrumbs. Add the milk and process until dough just comes together. Turn onto a lightly floured surface and knead until smooth.

2. Divide pastry into 8 equal portions. Use a lightly floured rolling pin to roll out 1 portion to a 4mm-thick disc. Line a 3cm-deep, round 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Repeat with the remaining pastry. Place in the fridge for 30 minutes to rest.

3. Preheat oven to 200°C. Cover pastry cases with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray. Bake in oven for 15 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for a further 10 minutes or until crisp.

4. Reduce oven temperature to 180°C. Combine the chocolate and cream in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly. Add the egg and stir until well combined. Spoon chocolate mixture among pastry cases. Bake in oven for 15-20 minutes or until just set.

5. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar and whisk until sugar dissolves and mixture is thick and glossy.

6. Spoon meringue mixture among chocolate tarts. Bake in oven for 5-6 minutes or until light brown. Set aside for 30 minutes to cool. Divide among serving plates and serve drizzled with cream, if desired.

MARINATED SARDINES WITH FENNEL AND OLIVE OIL / Serves 46 sardines0.5 l Champagne vinegar0.3 l olive oil1 fennel bulb50 g whipped creamSugar1 slice white sandwich bread20 g each of carrot, celeriac, shallots andfennel,cut into 5 mm cubes1 sprig each of flat leaf parsley, coriander, basilFleur de SelBone, rinse and pat dry the filleted sardines.Sweat the diced vegetables with the herbs. Pourthe champagne vinegar into a bowl, add onesardine fillet and gradually add sugar, stirringall the time as it dissolves. The mixture is right

when the fish begins to float. Now add the restof the fillets and the vegetables. Leave to marinateovernight. After 24 hours remove the fillets,place in a shallow dish and cover with olive oil.The fillets are ready to eat after 6 hours.Cut the bread into cubes 5 mm square. Then fryin olive oil until golden. Drain in a sieve and saltlightly.Pat the fillets dry, salt with Fleur de Sel and placethree fillets in the centre of each plate. Place 3olive croûtons next to the fish. Add a grape-sizedblob of whipped cream between the croûtons.Sprinkle very finely sliced, ice-cold, raw fennelover the fish and then drizzle olive oil over.

VEGETABLE MUESLI / Serves 4 VEGETABLE FLAKES AND NUTS200 g small potatoes200 g parsley root1 fennel bulb, approx. 150 g200 g carrots100 g celeriac, peeled40 g flat leaf parsley, torn, leaves only10 g pecan nuts, coarsely choppedFOR THE MILK: 500 g parsley root, 900 g full-fat milk, Salt. Peel the potatoes, parsley root and the carrots.Slice the vegetables thinly using a grater, andkeep separate. Spread the fennel and celeriacout on lightly oiled baking parchment and dryin an oven at 80 °C for 60 minutes. The ovendoor should be left slightly open. Fry the othervegetables and the parsley in batches in a deepfat fryer and drain on kitchen paper. Lightly saltall the vegetables.Wash and peel the parsley root, then slice intostrips using a grater. Then bring to the boil withthe milk and leave to stand for about 10 minutes.Allow the parsley root milk to cool and passthrough a sieve. Season to taste and place in thefridge.Pour the ice-cold milk into a cereal bowl, serve, andthen add the mixed vegetable flakes and nuts.

SADDLE OF VENISONBRAISED IN AN EXOTIC HERB BROTH – 4 pes600 g trimmed venison filletSalt and pepperFOR THE BROTH0.5 l water1/2 tbsp five spice mix4 star anises3 small cinnamon sticks50 g sugar200 g sweet soy sauce (Kecap Manis)200 g rice vinegar100 g soy saucePut all the ingredients in a pan and bring to theboil. Cool the broth to around 70 to 80 °C andpoach the fillet for 10 to 12 minutes. I recommendred cabbage as an accompaniment. For a sauce,use a little of the broth in which the venison wascooked. The broth can be saved and reused. It is excellentfor other game and game birds, and for beef.

COCOA BEAN CRUMBLE – serves 480 g butter80 g flour80 g brown sugar1/2 vanilla pod6 g Fleur de Sel80 g ground almonds20 g finely ground cocoa beans25 g roughly ground (crushed) cocoa beansMix the chilled butter cubes and the flourtogether using the mixer’s flat beater or doughhook, then add the sugar. Add the rest of theingredients. Press or sprinkle the crumble mixtureinto a tin and bake at 150 °C for approx. 10-15minutes.

Crocantes de cacau 300 g de açúcar de confeiteiro 60 g de cacau em pó 100 g de açúcar 200 g de manteiga amolecida 2 claras misture os ingredientes na seguinte ordem: açúcar de confeiteiro, cacau e açúcar. Acrescente a manteiga, mexa bem e junte as claras. Aqueça o forno a 180oC. Coloque a massa em assadeiras de tefal em camadas finas e no formato desejado. Asse por 5 minutos. Assim que for possível, solte as asas da assadeira e deixe esfriar sobre uma tábua ou uma folha de papel-alumínio. Guarde em latas bem fechadas, se não for utilizar os biscoitos logo

Bolo de chocolate e iogurte – 6 pes 1 1/2 cups self-raising flour 1/2 cup cocoa 1 cup brown sugar 1/4 cup raspberry jam 1/2 cup natural yoghurt 3 eggs 200g melted butter 50g dark chocolate 40g butter Small Easter eggs1. Preheat oven to 160°C. Grease and line a 20cm round cake pan. Combine 1 1/2

cups self-raising flour, 1/2 cup cocoa and 1 cup brown sugar. Stir in 1/4 cup raspberry jam, 1/2 cup natural yoghurt, 3 eggs and 200g melted butter.

2. Pour the mixture into the pan and smooth the surface. Bake for 1 hour 10 minutes or until a skewer comes out clean when inserted. Set aside to cool in the pan before transferring to a wire rack to cool completely.

3. Melt 50g dark chocolate and 40g butter in a saucepan until smooth. Set aside to thicken slightly. Pour the icing over the cake and leave to set. Decorate with small Easter eggs

Mississipi mud cake – 20 pes Melted butter, to grease 250g butter, chopped 200g good-quality dark chocolate (Lindt Excellence 85 per cent Cocoa brand),

coarsely chopped 250ml (1 cup) freshly brewed strong espresso coffee 430g (2 cups) caster sugar 60ml (1/4 cup) bourbon whiskey 2 eggs, lightly whisked 300g (2 cups) plain flour 2 tsp baking powder Cocoa powder, to dust 1. Preheat oven to 160°C. Brush a square 20cm (base measurement) cake pan with

melted butter to grease. Line base and sides with non-stick baking paper.

2. Place butter, chocolate and coffee in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.

3. Pour chocolate mixture into a large bowl. Add sugar, bourbon and egg, and use a wire balloon whisk to whisk until well combined. Sift flour and baking powder over chocolate mixture and stir with the whisk until well combined. Pour into prepared pan. Bake in preheated oven for 1 1/4 hours or until crumbs cling to a skewer inserted into the centre of the cake (cover with non-stick baking paper halfway through cooking if it browns too quickly). Remove from oven and set aside for 1 hour to cool. Turn cake onto a chopping board. Cut into squares and dust with cocoa powder. Serve with creme fraiche

Brownie de chocolate – 20 unid pequenas Melted butter or margarine, for greasing 125g butter, chopped 200g (1 cup, firmly packed) soft brown sugar 125g dark chocolate, chopped 3 eggs 50g (1/3 cup) plain flour 35g (1/3 cup) cocoa powder 1/4 tsp baking powder 150g (1 1/4 cup) walnuts1. Preheat oven to 180°C. Grease an 18 x 28cm cake tin with the melted butter or

margarine and line the base of the pan with non-stick baking paper. 2. Place butter, brown sugar and chocolate in a large saucepan and stir over

medium heat until well combined (see microwave tip). 3. Remove from heat and beat in the eggs using a wooden spoon. 4. Sift together the flour, cocoa and baking powder into the chocolate mixture and

stir until well combined. Stir in the walnuts. 5. Pour into the prepared tin and bake in the preheated oven for 35-40 minutes or

until firm and until a few crumbs cling to a skewer when it's inserted into the centre

Frango tailandês – 3 pes 2 tbs light olive oil, to fry 2 large chicken breasts, fat trimmed, finely chopped 1 cup chopped snake or French beans or baby eggplant, optional 2-3 bird's eye chillies, chopped 1 pkt (about 375g) peanuts, crushed while in the packet 1 bunch Thai basil, leaves picked (see note) 2 tbs fish sauce 2 tbs lime juice Steamed jasmine rice, to serve1. Heat the oil in a frying pan over medium-high heat. Add the chicken and cook

for 2-3 minutes until lightly browned. Add the beans, chilli, peanuts and half the basil. 2. Cook for a further 2-3 minutes, then stir in the fish sauce and lime juice. Just

before serving, add the remaining basil. 3. Serve with the steamed jasmine rice

Sopa vietnamita de carne – 4 pes

6 cups (1 1/2 litres) beef stock 3 shallots, trimmed and finely sliced 2 tsp grated fresh ginger 1 tbs fish sauce Pinch of ground star anise 2 beef porterhouse steaks, trimmed and very thinly sliced across the grain 1/2 bunch baby choy sum, cut into 5cm lengths 150g shimeji mushrooms, trimmed 100g bean shoots, trimmed 1/2 cup fresh Thai basil leaves1. In a medium-sized saucepan bring stock, shallots, ginger, fish sauce and star

anise to the boil. Remove from heat and add the beef immediately. Ladle hot soup into serving bowls and serve with choy sum, mushrooms, bean shoots and basil for your guests to add themselves

Panquecas de coco e banana – 6 pes Melted reduced-fat dairy spread (Devondale Light brand), to grease 3 ripe medium bananas, peeled, finely chopped 2 tbs brown sugar 1 1/2 tbs water 1 tbs light coconut milk (A Taste of Thai brand) Lime wedges, to serve Pancake batter 225g (1 1/2 cups) self-raising flour 185ml (3/4 cup) light coconut milk (A Taste of Thai brand) 185ml (3/4 cup) reduced-fat milk 2 eggs, lightly whisked 1 tbs brown sugar1. To make the pancake batter, sift the flour into a medium bowl and make a well

in the centre. Whisk together the coconut milk, milk, egg and sugar in a jug. Gradually add the milk mixture to the flour, whisking constantly, until batter is smooth and combined. Set aside for 20 minutes to rest.

2. Preheat oven to 100°C. Brush a large non-stick frying pan with melted dairy spread and heat over medium-high heat. Add the banana to the batter and stir until combined. Pour two 60ml (1/4-cup) quantities of pancake batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear around the edges and pancakes are golden brown underneath (the batter will appear uncooked in the centre). Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.

3. Transfer pancakes to a heatproof plate and cover loosely with foil. Place in preheated oven to keep warm. Repeat, in 5 more batches, with the remaining batter, greasing and reheating pan between batches.

4. Combine the sugar, water and coconut milk in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Transfer to a jug.

5. Divide the pancakes among serving plates and drizzle with sauce. Serve immediately with lime wedges

Filé de peixe com curry de grão-de-bico – 4 pes 125ml (1/2 cup) chicken stock 1 tbs fish sauce 1 tsp brown sugar

650g barramundi fillets, cut into large pieces 1 x 400g can chickpeas, rinsed, drained 70g baby spinach leaves Fresh coriander leaves, to serve Steamed rice, to serve Lemon wedges, to serve Curry paste 1 fresh long red chilli, deseeded, coarsely chopped 1 stem lemon grass, white part only, finely chopped 1 French shallot, peeled, chopped 1 garlic clove 2 tsp finely grated ginger 2 tsp chopped fresh coriander root 250ml (1 cup) Ayam coconut milk1. To make curry paste, place chilli, lemon grass, shallot, garlic, ginger, coriander

root and coconut milk in the bowl of a food processor. Process until smooth. 2. Heat paste in a wok over medium heat for 1-2 minutes or until aromatic. Add

stock, fish sauce and sugar and cook, stirring occasionally, for 1-2 minutes. 3. Add fish and cook for 2-3 minutes or until flesh flakes easily when tested with a

fork. Add chickpeas and spinach and cook for 1-2 minutes or until spinach wilts. 4. Divide curry among serving plates and sprinkle with coriander leaves. Serve

with rice and lemon wedges

Curry vermelho tailandês – ¾ xícara 1 tsp cumin seeds 2 tsp coriander seeds 1/2 tsp black peppercorns 1/2 tsp salt 10 (20g) large dried chillies, soaked in warm water for 25 minutes, then finely

chopped 1 tsp grated galangal 1 stalk lemongrass, white part only, finely chopped Rind of 1/4 kaffir lime, finely chopped 6 coriander roots, washed, finely chopped 2 shallots, finely chopped 4 cloves garlic, crushed 2 tsp shrimp paste 8 red birdseye chillies, seeded1. Place cumin, coriander and peppercorns in a small frying pan and dry roast over

medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.

2. Using a pestle and mortar, grind roasted spices until a fine powder forms. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month

Curry verde de brócolis e Minas - 4 pes 2 tsp vegetable oil 1/4 cup (75g) green curry paste 4 spring onions, finely chopped

2 tbs fish sauce 1 tsp caster sugar 1 large head broccoli (450g), cut into florets 400ml can light coconut milk 1/2 cup roughly chopped coriander leaves 100g green beans, cut into 3cm lengths 300g firm silken tofu (Minas), drained, cut into thick strips 1 cup Thai basil leaves, plus extra to garnish 1. Heat the oil in a large deep frypan over medium heat, then add the paste and

cook, stirring, for 1 minute or until fragrant. Add the spring onion, fish sauce, sugar, broccoli, coconut milk and 1 cup (250ml) boiling water. Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer for 3 minutes. Add the coriander and beans and cook for 2 minutes or until the broccoli is tender. Remove from heat, then gently stir in tofu and basil.

Pasta de atum e pimenta – 1 ½ xí cara

2 x 185g cans Thai chilli tuna in oil, chillies removed 30g butter, at room temperature 1/2 cup (130g) sour cream 1/2 lemon, rind grated, juiced 1 large garlic clove, crushed 2 tbs drained capers, finely chopped 2 shallots, finely sliced Salt & freshly ground pepper Bagel chips, to serve1. Combine the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a

food processor and process until smooth. 2. Stir in the capers, half of the shallots, and season with salt and pepper. 3. Refrigerate for 2 hours before serving. Top with remaining shallots and serve

with bagel chips

Torta de abóbora com frango ao curry – 4 pes

1 1/2 tablespoons vegetable oil 800g chicken thigh fillets, trimmed, cut into 3cm pieces 1/3 cup Thai green curry paste 270ml can Ayam coconut milk 600g butternut pumpkin, peeled, deseeded, cut into 3cm pieces

3 sheets frozen ready-rolled puff pastry, partially thawed1. Heat a wok over high heat until hot. Add 2 teaspoons of oil and one-third of the

chicken. Stir-fry for 2 minutes or until light golden. Remove to a bowl. Repeat in 2 batches with remaining oil and chicken. 2. Add curry paste to wok and stir-fry for 30 seconds or until aromatic. Add

coconut milk and bring to the boil. Add pumpkin. Reduce heat to medium. Cover and cook for 6 to 8 minutes or until pumpkin is almost tender. Return chicken and any juices to wok. Cook, uncovered, for 4 minutes or until sauce thickens slightly.

3. Spoon mixture into a 6-cup capacity pie dish. Set aside for 10 minutes to cool slightly. Preheat oven to 220°C.

4. Cut 1.5cm-thick strips from 1 pastry sheet. Use strips to line rim of pie plate. Layer remaining pastry sheets together and place over filling. Using a sharp

knife, trim excess pastry. Cut a cross in the centre of pie top (this allows excess steam to escape, keeping pastry crisp). Brush pie top with cold water (do not brush sides or they will not puff). Place dish on a baking tray. Bake for 30 to 35 minutes or until pastry is puffed and golden. Serve.

Almôndegas tailandesas crocantes – 4 pes

250g packet fresh hokkien noodles, chopped into 5cm lengths (see tip) 1 stalk lemongrass, outer leaves removed, base finely chopped 1 garlic clove, crushed 2 kaffir lime leaves, finely chopped 3cm piece ginger, peeled, grated 250g chicken mince 250g pork mince 1 tablespoon fish sauce 1 tablespoon soy sauce 2 green onions, thinly sliced 1/2 cup coriander leaves 2 cups peanut oil steamed or microwaved baby bok choy (see note) and sweet chilli sauce, to

serve1. Combine noodles, lemongrass, garlic, lime leaves, ginger, mince, fish sauce, soy

and green onions in a bowl. Chop 1/4 cup coriander and add to mixture. Mix well. 2. Preheat oven to 160°C. Using wet hands, roll heaped tablespoonfuls of mixture

into balls. Heat oil in a wok over mediumhigh heat. Cook meatballs, in batches, turning often, for 7 to 10 minutes or until golden. Reheat oil between batches. Using a slotted spoon, remove meatballs to an oven tray and keep warm in oven.

3. Serve meatballs with remaining coriander, bok choy and sweet chilli.

Curry de frango com coco e limão – 4 pes

2 tablespoons peanut oil 650g chicken thigh fillets, trimmed, thinly sliced 1/4 cup Maesri Thai green curry paste 270ml can coconut cream 1 tablespoon fish sauce 2 teaspoons brown sugar 250g cherry tomatoes, halved 1 cup coriander leaves 1 tablespoon lime juice steamed jasmine rice and lime wedges, to serve1. Heat a wok over high heat until hot. Add 1 tablespoon of oil and half the

chicken. Stir-fry for 2 to 3 minutes or until golden. Remove to a plate. Repeat with remaining oil and chicken.

2. Add curry paste to wok. Stir-fry for 30 seconds or until aromatic. Return chicken and any juices to wok. Add coconut cream, fish sauce, brown sugar and tomatoes. Stir-fry for 2 to 3 minutes or until tomatoes just collapse. Stir through coriander and lime juice. Serve with steamed jasmine rice and lime wedges.

Macarrão satay – 2 pes

1 1/2 tablespoons reduced-fat crunchy peanut butter 1 tablespoon sweet chilli sauce 1 tablespoon salt-reduced soy sauce

100g dried rice stick (pad Thai) noodles 2 teaspoons peanut oil 1 egg, lightly beaten 1/2 small red onion, cut into thin wedges 1 small carrot, cut into matchsticks 50g snow peas, trimmed, sliced fresh coriander leaves, to serve1. Combine peanut butter, sweet chilli sauce, soy sauce and 1 tablespoon cold

water in a bowl. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain.

2. Meanwhile, heat a wok over high heat. Add half the oil. Swirl to coat. Add egg. Swirl to thinly coat base. Cook for 1 minute or until just set. Transfer to a board. Roll up. Thinly slice.

3. Add remaining oil and onion to wok. Cook for 2 to 3 minutes or until softened. Add carrot and snow peas. Cook for 1 minute or until just tender. Add noodles and peanut butter mixture. Cook for 1 to 2 minutes or until heated through. Stir in egg. Serve topped with coriander leaves

Bolinhos de peixe com molho – 30 unid

600g white-fleshed fish fillets (such as perch, snapper or bream) 1/3 cup basic Thai red curry paste (see related recipe) 1/4 cup (60ml) fish sauce 1 egg, lightly beaten 50g rice flour 2 tsp baking powder 1 tbs grated palm sugar 10 kaffir lime leaves, finely shredded 8 snake beans, thinly sliced Vegetable oil, for deep-frying Betel leaves, optional, to serve Dipping sauce: 1 tbs white wine vinegar 60g caster sugar 1/2 tsp chilli powder 2 tbs roasted unsalted peanuts, chopped 1/2 (90g) Lebanese cucumber, seeded, finely chopped 1/4 cup loosely packed coriander leaves, coarsely chopped1. For sauce, combine 100ml water, vinegar and sugar in a small saucepan and stir

over low heat until dissolved. Increase heat to medium and boil for 3-4 minutes or until reduced by 1/2. Remove from heat, cool to room temperature, then stir in remaining ingredients.

2. Using a food processor, process fish fillets until smooth. Transfer to a bowl and add remaining ingredients, except oil, then using a wooden spoon, stir until well combined.

3. Using moistened fingers, form heaped tablespoonfuls of fish mixture into cakes. 4. One-third fill a wok or deep fryer with oil and heat to 160°C then deep-fry fish

cakes, in batches, for 5 minutes or until golden. Drain on a paper towel-lined tray. Serve immediately with betel leaves, if using and dipping sauce

Peixe com molho tailandês – 4 pes

2 (about 800g) barramundi fillets, cut into 8 portions

2 tbs fresh lime juice Salt 1 long fresh red chilli, finely chopped 2 garlic cloves, peeled 3cm-piece fresh ginger, peeled, thinly sliced 1 stem lemon grass, pale section only, finely chopped 100ml Kara coconut cream 1 tbs fish sauce Steamed rice, to serve Lime wedges, to serve1. Place the fish in a glass dish. Drizzle with lime juice and season with salt.

2. Place the chilli, garlic, ginger and lemon grass in a mortar and use a pestle to gently pound until a smooth paste forms. Add coconut cream and fish sauce and stir until well combined.

3. Wipe the banana leaves with a damp cloth. Place 2 pieces of banana leaf in a large metal steaming pan or bamboo steamer over a saucepan or wok of simmering water. Steam, covered, for 30 seconds or until leaves are soft and pliable. Place banana leaves on a clean work surface so they form a cross. Place 2 pieces of fish in the centre of the cross and top with one-quarter of the spice paste. Fold banana leaf to enclose fish and make a parcel. Secure each end of the parcel with a toothpick. Repeat with remaining banana leaves, fish and spice paste. Place fish parcels in steaming basket. Steam, covered, for 8 minutes or until fish flakes with a fork. Divide among serving plates and serve with steamed rice and lime wedges.

Peixe com molho tailandês – 4 pes

180g (1 1/2 cups) long-grain express white rice (Sunrice brand) 1 140ml can coconut milk 2 tsp fish sauce 1 tsp fresh lemon juice 1 fresh red birdseye chilli, chopped 2 tsp brown sugar 1 tbs vegetable oil 2 (about 300g each) firm white fish fillets (like silver warehou), diagonally

halved 1/2 cup fresh coriander leaves 1 bunch gai lum, ends trimmed, washed1. Cook the rice in a large saucepan of salted boiling water, following packet

directions, until tender. 2. Meanwhile, combine the coconut milk, fish sauce, lemon juice, chilli and sugar

in a jug. Set aside. Heat the oil in a large frying pan over medium-high heat. Add the fish and cook for 1-2 minutes each side or until golden brown. Pour the coconut milk mixture over the fish. Increase heat to high and bring the liquid to the boil. Reduce heat to medium and simmer, uncovered, for 2-3 minutes or until the fish just flakes when tested with a fork. Stir in the coriander.

3. Meanwhile, cook the gai lum in a large saucepan of salted boiling water for 1-2 minutes or until it just wilts. Drain.

4. Spoon the rice onto serving plates and top with the fish. Pour the sauce over the fish and serve

Curry verde tailandês – 6 pes

700g chicken breast fillet, cut into 2cm pieces 6 tbs Ayam Thai Green Curry Paste 1 tbs vegetable oil 1 tsp sesame oil 1 red onion, finely chopped 2cm piece ginger, grated 1 tbs Ayam Tamarind Puree* 270ml can Ayam Light Coconut Milk 3 kaffir lime leaves* 2 lemongrass stems, white part only 100g frozen peas 1/4 cup (60ml) fish sauce 1 tbs light soy sauce 1 tbs chilli sauce 200g snow peas, sliced on the diagonal 2 tbs lime juice Leaves of 1 bunch coriander, chopped, plus extra leaves to garnish Steamed jasmine rice, to serve Lime wedges, to serve 4 spring onions, sliced on the diagonal1. Mix chicken in a bowl with half the curry paste, and mix to combine. Cover and

set aside in fridge for 15 minutes. 2. Heat oils in a large, deep frypan over medium heat. Add onion and cook,

stirring, until softened. Add ginger and cook for 1 minute. 3. Add remaining curry paste and stir for a few seconds. Add chicken and stir for a

further 5 minutes. Place tamarind puree in a jug with 150ml boiling water. Stir to dissolve, then add to pan with coconut milk, lime leaves and lemongrass.

4. Bring to a low simmer (don't boil as chicken will toughen). Simmer for 10 minutes, then add peas, fish sauce, soy and chilli sauce.

5. Cook for 5 minutes, then add snow peas and cook for 1 minute. Taste and adjust seasoning if required.

6. Stir through lime juice and chopped coriander. Serve on rice with lime wedges, and garnish with spring onion and coriander leaves.

Salmão grelhado com risoto tailandês - 4 pes

1/3 cup (80ml) sweet chilli sauce 1/3 cup (80ml) ketjap manis*, plus a little extra to drizzle 1/3 cup (80ml) lime juice 4 (about 150g each) skinless salmon fillets 3 cups (750ml) fish or vegetable stock 1 tbs sunflower oil 1 onion, finely chopped 2 tbs good-quality Thai green curry paste 4 kaffir lime leaves, finely sliced 1 tsp finely grated fresh ginger 1 garlic clove, crushed 200g arborio rice 150ml coconut cream 1/4 cup mixed Asian herbs* (Thai basil, mint, coriander), plus extra to serve 1 tbs grated lime rind Lime wedges, to serve

1. Mix sweet chilli sauce and ketjap manis with half the lime juice. Pour it over salmon and set aside in the fridge. Place stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.

2. Heat the oil in a frypan over low heat, add onion and cook for 2-3 minutes or until softened. Stir in curry paste, cook for a few seconds, then add half the lime leaves, the ginger, garlic and rice, and cook for a further minute, stirring. Start adding stock, one ladleful at a time, waiting for the stock to be absorbed each time. Continue until all stock has been used ? stir occasionally to prevent risotto from catching. Check rice is cooked, stir in half the coconut cream, then season to taste. Remove from heat and cover.

3. Heat a non-stick frypan over high heat, remove salmon from marinade and cook for 2 minutes each side.

4. Finely chop herbs and stir into the risotto with the lime rind and remaining juice. Reserve a little coconut cream to garnish, then stir the remaining into risotto. Divide risotto between plates, and place a salmon fillet on each. Drizzle with remaining coconut cream, and ketjap manis. Garnish with remaining lime leaves, extra herbs and lime wedges

Hambúrguer tailandês vegetariano de lentilha – 4 pes

1 x 400g can brown lentils, rinsed, drained well 1 egg white 1 tbs Thai red curry paste (asia @t home brand) 35g (1/2 cup, firmly packed) fresh wholegrain breadcrumbs (made from day-old

bread) 2 green shallots, ends trimmed, finely chopped 1 tsp vegetable oil 4 multigrain or five-seed bread rolls, split 1 tbs light cream cheese spread or good-quality reduced-fat mayonnaise 1/2 Lebanese cucumber, thinly sliced 100g fire-roasted red pepper strips (Always Fresh brand), drained on paper

towel1. Place lentils, egg white and curry paste in the bowl of a food processor and

process, stopping occasionally to scrape down side of bowl, until smooth. Add the breadcrumbs and shallots, and process until combined. Divide lentil mixture into 4 portions and shape into 8cm patties.

2. Heat oil in a large non-stick frying pan over medium heat. Cook patties for 2-3 minutes each side or until golden. Place on a plate lined with paper towel to cool.

3. Spread rolls with cream cheese or mayonnaise. Top with a patty, cucumber and red pepper strips. Sandwich together and wrap tightly in plastic wrap.

Pad Thai de frango e camarão – 4 pes

250g packet rice stick noodles 2 lemons, juiced 2 tablespoons fish sauce 2 tablespoons brown sugar 2 tablespoons peanut oil 2 chicken breast fillets, thinly sliced 500g green prawns, peeled, deveined 3 green onions, thinly sliced diagonally 2 small red chillies, deseeded, finely chopped

2 eggs, lightly beaten 1 cup bean sprouts, tails removed 1/4 cup roasted peanuts, finely chopped, optional 1/2 cup coriander leaves lime wedges, to serve1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender.

Drain. Rinse under cold water. 2. Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to

combine. 3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2

minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.

4. Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.

5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges

Arroz pad thai com camarão seco – 8 pes

2 tbs dried shrimp* 300g (1 1/2 cups) jasmine rice 40ml (2 tbs) vegetable oil 1/2 tsp sesame oil 2 eggs, beaten 1 tbs grated fresh ginger 1 garlic clove, chopped 2 red chillies, seeded, finely chopped 150g chopped roasted peanuts 20ml (1 tbs) light soy sauce 20ml (1 tbs) fish sauce 20ml (1 tbs) lime juice 1 bunch spring onions, washed, finely chopped 4 tbs chopped fresh coriander1. Soak the shrimp in 1/4 cup hot water for 10 minutes, then drain.

2. Bring a pot of salted water to the boil. Add the rice and cook for 8 minutes, then drain and refresh under cold water. Drain well, then set aside.

3. Heat half the vegetable oil and the sesame oil in a frying pan over medium heat. Add egg and cook until set. Flip and cook other side briefly, then turn out onto a board. Roll up and cut into thin strips.

4. Heat remaining oil in a wok over high heat. Add ginger, garlic, chilli and shrimp. Stir-fry for a few seconds. Add rice and stir-fry for 1 minute. Add peanuts, soy and fish sauce, lime juice, onion and egg and cook only until combined. Stir in coriander and serve.

Peixe frito com molho tailandês – 4 pes

4 x 200g firm white fish fillets (see note) 1/4 cup sweet chilli sauce 1/4 cup light soy sauce 1 tablespoon fish sauce 1/2 lime, juiced 1 cup jasmine rice, rinsed 2 bunches broccolini, trimmed

olive oil cooking spray1. Place fish fillets on a shallow plate. Combine sweet chilli sauce, soy sauce, fish

sauce and 1 tablespoon lime juice in a jug. Spoon half the sauce over fish and turn to coat. Cover and refrigerate for 30 minutes, if time permits.

2. Meanwhile, cook rice following packet directions. Wash broccolini and place, with water clinging, in a snap-lock bag. Twist top to seal. Microwave on HIGH (100%) for 2 to 3 minutes or until tender. Drain.

3. Pre-heat barbecue plate on medium heat. Lightly spray both sides fish with oil. Barbecue for 1 to 2 minutes each side or until cooked through. Spoon rice onto plates. Top with fish and spoon over remaining sauce

Miniquiches – 8 unid

8 slices wholemeal bread, crusts removed 20g butter, softened 4 green onions, ends trimmed, thinly sliced 8 slices shaved ham 1/3 cup (35g) coarsely grated cheddar 6 eggs, lightly whisked1. Preheat oven to 160°C. Brush 8 x 1/3- cup capacity muffin holes with melted

butter to lightly grease. Use a rolling pin to gently roll out bread slices to 3mm thick. Use a 12cm-diameter pastry cutter to cut bread into discs. Spread each slice lightly with butter. Line the prepared muffin holes with bread slices.

2. Arrange green onions, ham and cheese evenly among muffin holes, then top each up with egg. Bake in oven for 15 minutes or until golden brown and just set. Place in the fridge to chill. Place in airtight containers to store

Curry panang de porco – 4 pes

1 cup (250ml) coconut cream 1 cup (250ml) coconut milk 1/3 cup basic Thai red curry paste (see related recipe) 500g pork fillet, thinly sliced diagonally 2 tbs palm sugar 2 tbs fish sauce 8 kaffir lime leaves, 4 torn, 4 shredded 1/2 cup Thai basil 1 long red chilli, thinly sliced 1. Combine coconut cream and milk in a bowl. Pour 1/2 the mixture into a wok

and cook over high heat for 6-8 minutes or until oil begins to separate. Add curry paste and cook for 2 minutes or until fragrant.

2. Add pork to wok and stir-fry for 2-4 minutes or until cooked, then add remaining coconut mixture and bring to the boil. Stir in sugar, fish sauce and torn kaffir lime leaves. Simmer for 2-3 minutes, then add 1/2 the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves and chilli, on top of rice or rice noodles

Curry panang de carne – 4 pes

2 tablespoons red curry paste 2 tablespoons roasted peanuts, chopped 1 2/3 cups Ayam coconut cream (unshaken) 2 tablespoons grated palm or brown sugar 2 tablespoons fish sauce

1 cup beef stock 1 tablespoon vegetable oil 500g beef fillet steak, trimmed 4 kaffir lime leaves, spine removed, shredded 1/2 cup Thai basil leaves steamed basmati rice, to serve 2 small red chillies, thinly sliced, to serve1. Combine curry paste and peanuts in a bowl. Heat wok over medium heat until

hot. Spoon thick top layer of coconut cream into wok (see note). Cook, stirring, for 8 to 10 minutes or until oil separates and floats to the top. Add curry paste mixture. Cook, stirring, for 2 minutes. Add sugar and fish sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining coconut cream and stock. Cook for 15 to 20 minutes or until sauce thickens.

2. Meanwhile, heat a chargrill or frying pan over medium-high heat. Brush both sides of beef with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and allow to rest for 5 minutes. Slice into thin strips.

3. Add beef, kaffir lime and basil to curry and stir to combine. Spoon curry over rice. Top with chillies and serve.

Curry panang de peixe – 4 pes

1 cup coconut cream, unshaken 400ml can coconut milk, unshaken 2 tablespoons penang or red curry paste 700g skinless firm white fish (such as ling or barramundi), cut into 2cm pieces 2 tablespoons fish sauce 1 tablespoon grated palm sugar 8 kaffir lime leaves, spines removed, finely shredded 1/2 cup Thai basil leaves 2 cups steamed jasmine rice thinly-sliced long red chillies and fried eschallots,

to serve1. Heat a dry wok over medium heat until hot. Spoon the thick, top layers of cream

from the coconut cream and coconut milk into wok. Cook, stirring, for 3 to 5 minutes or until cream boils and 'cracks'. Add curry paste. Cook, stirring, for 2 minutes or until aromatic.

2. Add fish and turn to coat in curry mixture. Add remaining coconut cream and coconut milk to wok. Bring to the boil. Simmer, uncovered, for 4 to 6 minutes or until fish is just cooked through. Combine fish sauce and palm sugar and stir into curry. Cook for 1 minute. Remove from heat. Add lime leaves and basil.

3. Spoon rice into bowls. Spoon over curry. Top with chillies and eschallots. Serve

Almôndega de porco com soja e gergelim – 6 pes

40g (1/4 cup) sesame seeds 480g pork mince 1 egg, lightly whisked 2 tbs oyster sauce 1 tbs kecap manis 45g (1/4 cup) rice flour 1/4 cup loosely packed finely chopped fresh Thai basil 2 green shallots, ends trimmed, finely chopped 2 garlic cloves, crushed

Peanut oil, to shallow-fry Plum or sweet chilli sauce, to serve1. Heat a small non-stick frying pan over medium-high heat. Add sesame seeds and

cook, stirring, for 1-2 minutes or until toasted. Remove from heat. 2. Combine the pork mince, egg, oyster sauce, kecap manis, rice flour, Thai basil,

green shallot and garlic in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

3. Use your hands to roll 1 tablespoonful of pork mixture into a ball. Place on a plate. Repeat to make another 23 balls.

4. Add enough oil to a large frying pan to reach a depth of 2cm and heat over high heat. Add half the pork balls and shallow-fry for 4 minutes or until brown and cooked. Transfer to a plate lined with paper towel. Repeat with remaining pork balls, reheating oil between batches.

5. Transfer the pork balls to a serving platter. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.

Sopa de cenoura com coco – 6 pes

1 tbs light olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 small red chilli, seeds removed, chopped 1 tsp grated fresh ginger 500g carrots, peeled, chopped 1 medium sweet potato, peeled, chopped 2 kaffir lime leaves 4 cups (1L) chicken stock Juice of 1/2 lime, 2 tbs palm sugar* 2 tbs Thai fish sauce 200ml coconut cream 150ml thick cream1. Heat oil in a saucepan over medium heat, add onion and cook for 2-3 minutes or

until softened. 2. Add garlic, chilli, ginger, carrot, sweet potato, lime leaves and stock. Bring to

boil, then reduce heat to low and simmer for 20 minutes. Allow to cool slightly, then puree in a blender. Pass puree through a sieve, then season.

3. Return to pan with lime juice, sugar and fish sauce and gently reheat. Whip creams until thick. Pour soup into glasses and top with coconut cream and a sprinkle of nutmeg, if desired.

Salada de carne com hortelã, coentro e amendoim – 4 pes

Peanut or vegetable oil 500g beef topside or round steak schnitzel (minute steak) 1 medium red onion, peeled, cut into thin wedges 2 small Lebanese cucumbers, halved, sliced 3 radishes, trimmed, thinly sliced 2 tbs Thai sweet chilli sauce 2 tbs fresh lemon juice 1/2 cup roughly chopped fresh coriander leaves 1/4 cup roughly chopped fresh mint leaves 35g (1/4 cup) unsalted roasted peanuts, roughly chopped

1 small Iceberg lettuce, leaves washed, dried, to serve1. Brush a barbecue grill or large frying pan with vegetable or peanut oil to grease

and heat on high. Cook steaks for 30-60 seconds each side, or until cooked to your liking. (Cook in 2 batches if necessary).

2. Cut steak into 1cm thick slices and combine with onion, cucumbers and radishes in a large bowl. Combine sweet chilli sauce, 1 tbs peanut or vegetable oil and lemon juice in screw-top jar and shake well to combine. Pour dressing over salad, add coriander, mint and peanuts and toss to combine. Add 150g soaked, cooked and well drained rice vermicelli noodles to the salad and add fish sauce to taste to the dressing. Add finely chopped fresh lemon grass to the salad.

Bolo de frango tailandês – 4 pes

Olive oil, to grease 800g chicken mince 70g (1 cup) fresh breadcrumbs (made from day-old bread) 1 egg, lightly whisked 1 stem lemon grass, pale section only, finely chopped 2 kaffir lime leaves, finely chopped 1/4 cup finely chopped fresh coriander 2 tbs sweet chilli sauce Salt & freshly ground black pepper 2 green shallots, ends trimmed, thinly sliced diagonally 1 long fresh red chilli, deseeded, thinly sliced 1/4 cup loosely packed fresh coriander leaves Sweet chilli sauce, extra, to serve1. Preheat oven to 180°C. Brush a deep 9 x 19cm (base measurement) loaf pan

with oil to lightly grease. Combine the mince, breadcrumbs, egg, lemon grass, lime leaves, coriander and sweet chilli sauce in a large bowl. Season with salt and pepper.

2. Press chicken mixture into the prepared pan. Bake in preheated oven for 35-40 minutes or until juices run clear when a skewer is inserted into the centre. Remove from oven. Set aside in the pan for 5 minutes to rest. Turn onto a serving platter.

3. Sprinkle meatloaf with green shallot, chilli and coriander leaves. Cut into slices and serve with extra sweet chilli sauce, if desired.

Curry tailandês de frango com limão e capim-limão – 4 pes

3 eschalots, peeled, roughly chopped 3 green chillies, deseeded, roughly chopped 10 white peppercorns 1 stalk lemongrass, trimmed, finely chopped 3cm piece ginger, peeled, grated 5 kaffir lime leaves, spine removed, chopped 3 garlic cloves, roughly chopped 3 limes, juiced 2 tablespoons canola oil 1kg skinless chicken thigh fillets, trimmed, cut diagonally into thin strips 1 cup chicken stock 2 tablespoons fish sauce 1. Place eschalots, chillies, peppercorns, lemongrass, ginger, lime leaves, garlic

and 1/3 cup lime juice in a food processor. Process until a paste forms.

2. Heat oil in a large saucepan over medium-high heat. Add paste and cook for 2 to 3 minutes or until aromatic. Add chicken, stock and fish sauce. Stir until well combined. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Spoon curry over rice. Top with basil and a wedge of lime. Serve.

Molho tailandês – 1 xíc

3 tbs tamarind concentrate* 60ml (1/4 cup) seasoned rice wine vinegar* 80ml (1/3 cup) Thai fish sauce* 1/4 cup grated palm sugar* 60ml (1/4 cup) lime juice 3 red chillies, seeded, finely chopped1. Place all ingredients in a screw-top jar. Secure the lid and shake well until

combined and the sugar has dissolved. It will keep refrigerated for 1 week

Camarão ao curry verde – 4 pes

2 teaspoons oil 2 tablespoons store-bought green curry paste 2 cups (500ml) salt-reduced chicken stock 270ml can light coconut cream 1 small red capsicum, seeds removed, chopped coarsely 1 punnet baby corn, halved lengthwise 3/4 cup (45g) broccoli flowerets 75g snow peas, trimmed 20 uncooked king prawns, heads removed, peeled with tails left intact 2 teaspoons lime juice 2 tablespoons Thai basil leaves1. Heat oil in a large deep non-stick frying pan over medium heat. Add curry paste

and stir fry for 1 minute. Stir in stock and coconut cream. Bring to a high simmer, then reduce heat to medium-low.

2. Add capsicum, baby corn and broccoli. Cook for 8-10 minutes or until tender. Add snow peas and prawns. Cook for a further 2-3 minutes or until prawns are cooked through. Stir through lime juice and basil leaves, and serve with rice

Curry vermelho de frango e arroz- 4 pes

2 teaspoons peanut oil 1/2 red capsicum, thinly sliced 1/2 small zucchini, thinly sliced 2 tablespoons Thai red curry paste 1 (150g) chicken breast fillet, thinly sliced 1/2 cup jasmine rice 1 cup chicken stock 1/3 cup coconut milk 50g green beans, trimmed, sliced 1 tablespoon chopped fresh coriander leaves 2 teaspoons lime juice 1 teaspoon fish sauce1. Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and

zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.

2. Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate

Risoto de frutos do mar tailandês – 4 pes 3 tbs light olive oil 1 medium onion, finely chopped 2 garlic cloves, crushed 2 tbs Thai red curry paste 300g arborio rice 300ml fish or vegetable stock 300ml coconut milk 4 fresh kaffir lime leaves, finely shredded 1 lemon grass stalk, finely chopped 1 (about 200g) medium squid, cleaned, cut into rings 200g green prawns, peeled, with tails on 150g cleaned scallops 1 tbs seasoned flour* (farinha temperada com sal e pimenta)1. Preheat oven to 180°C.

2. Heat 1 tablespoon of oil in a pan and add onion. Cook over medium heat for 1 minute until softened. Add garlic and curry paste. Cook for 1 minute to release flavours. Add rice and cook, stirring, for 1-2 minutes. Stir in stock, coconut milk and half the lime leaves. Season with salt and pepper. Bring to the boil over high heat. Remove from heat and set aside.

3. Carefully pour the mixture into a greased ovenproof dish, cover with aluminium foil and bake for 15 minutes. Remove from oven and stir well. If mixture is too dry, add 1/2 cup water or stock. Cover and bake for 10 more minutes. Stir in half the seafood, cover and bake for a further 10 minutes until seafood is cooked through.

4. Meanwhile, toss remaining seafood in the seasoned flour. 5. Heat remaining oil in a clean frying pan, and when it's hot, add the seafood and

cook over high heat until crisp. 6. Stir the risotto well. Top with pan-fried seafood and garnish with remaining lime

leaves

Curry tailandês de peru – 4 pes 1 1/2 tbs vegetable oil 1 onion, thinly sliced 1 small red capsicum, cored, cut into thin strips 1 small yellow capsicum, cored, cut into thin strips 1 sweet potato, peeled, thinly sliced 4 tbs Thai green curry paste 3 cups shredded, cooked turkey meat 1 tbs bought basil pesto 800ml coconut milk 4 kaffir lime leaves 20ml (1 tbs) fish sauce 125g snow peas, thinly sliced on the diagonal

2 tbs chopped fresh coriander Cooked jasmine rice, to serve1. Heat the oil in a large frying pan over medium heat. Add onion, capsicums and

sweet potato and cook over low-medium heat for 5-6 minutes, stirring, until softened. Add the curry paste and cook for a further minute. Add turkey, pesto, coconut milk and lime leaves and simmer for three minutes, stirring occasionally.

2. Add the fish sauce, snow peas and coriander just before serving with jasmine rice.

Creamcheese com tempero tailandês – 6 pes 250g packet cream cheese 1/4 cup sweet chilli sauce 2 tablespoons coriander leaves blanched green beans, baby cos lettuce, sliced cucumber and savoury biscuits, to

serve1. Preheat oven to 180°C. Line a baking tray with baking paper.

2. Place cream cheese onto prepared baking tray. Pour over sweet chilli sauce. Bake for 10 minutes, or until cheese begins to soften (don't allow to collapse).

3. Transfer to a serving platter. Top with coriander leaves. Serve with beans, baby cos, cucumber and savoury biscuits

Bouillabaisse tailandês – 4 pes 2 tsp vegetable oil 2 tbs gluten-free Thai green curry paste (see note) 2 x 400ml cans coconut milk Zest and juice of 1 lime, plus extra wedges to serve 3 kaffir lime leaves (see note) 2 tbs fish sauce 500g good-quality seafood marinara mix (see note) 2 tbs coriander leaves Steamed jasmine rice, to serve1. Heat the oil in a large deep frypan over medium heat. Cook the green curry

paste, stirring, for 1 minute until fragrant. Add the coconut milk, lime zest and juice, kaffir lime leaves and fish sauce. Simmer for 5 minutes, then add the seafood marinara mix and simmer for a further 5 minutes or until the seafood is cooked, discarding any shellfish that remain unopened. Stir in the coriander leaves, then serve the bouillabaisse with steamed rice and lime wedges to squeeze

Marinada tailandesa – ¾ xícara 1/3 cup fresh lime juice 2 tablespoons sweet chilli sauce 1 tablespoon fish sauce 1 tablespoon peanut oil 2 teaspoons brown sugar 1/3 bunch coriander, washed, dried1. Combine juice, sauces, oil and sugar in a bowl. Add finely chopped coriander

roots and leaves. Mix well. Cover. Refrigerate until required

Porco com berinjela à tailandesa – 4 pes 1/4 cup light soy sauce

1 1/2 tablespoons fish sauce 2 teaspoons caster sugar 1/4 teaspoon ground white pepper 2 (about 500g) eggplant 2 tablespoons peanut oil 2 garlic cloves, chopped 1 small red chilli, finely chopped 500g pork mince 1/4 cup coriander leaves, chopped steamed jasmine rice, to serve1. Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside.

Slice each eggplant in half lengthways. Using a sharp knife, make 1cm-deep cuts in eggplant flesh. Place eggplant, cut side up, in a bamboo steamer over a wok of simmering water. Steam, covered, for 20 to 30 minutes or until tender. Roughly chop.

2. Drain wok and wipe dry. Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir-fry for 10 to 15 minutes or until golden. Using a slotted spoon, transfer to a plate.

3. Add garlic and chilli to wok. Stir-fry for 1 minute. Add mince and stir-fry for 5 minutes or until browned. Return eggplant to wok. Add soy sauce mixture and coriander. Stir-fry for 2 minutes or until thickened slightly. Serve with rice

Curry vietnamita de frutos do mar – 4 pes 2 tbs vegetable oil 2 cloves garlic, finely chopped 2 shallots, thinly sliced 1 small carrot, halved lengthways, thinly sliced on the diagonal 2 stalks lemongrass, white part only, finely chopped 2 small red chillies, seeded, finely chopped 2 tsp mild Indian curry powder 1 cup (250ml) coconut milk 1 tbs fish sauce 750g firm-fleshed white boneless fish fillets (snapper or blue eye), cut into 6cm

pieces 750g medium green king prawns, peeled, deveined, leaving tails intact 300g sugar snap peas, trimmed 1/2 cup Thai basil leaves 1. Heat oil in a heavy-based saucepan over medium heat. Add garlic, shallots and

carrot and cook, stirring, for 1-2 minutes or until soft. Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant.

2. Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer. Add fish and simmer gently, partially covered, for 3 minutes. Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender. Serve scattered with basil leaves, with steamed rice and lime wedges.

Nhoque gratinado à florentina – 8 pes 2 tablespoons Lupi extra-virgin olive oil 1 large red onion, halved, thinly sliced 3 garlic cloves, crushed 200g prosciutto, chopped 1 bunch silverbeet, leaves removed, washed, dried, shredded (ou espinafre)

1kg potato gnocchi 3 cups plain Greek-style yoghurt 125g bocconcini cheese, torn 50g parmesan cheese, finely grated1. Preheat oven to 220°C. Heat oil in a large, non-stick frying pan over medium

heat. Add onion and cook for 5 minutes or until tender. Add garlic and cook for 1 minute. Add prosciutto and cook for 3 minutes. Remove from heat.

2. Place silverbeet in a freezer bag and twist top to seal. Microwave on HIGH (100%) for 1 to 2 minutes or until just wilted. Drain. Squeeze out as much moisture as possible. Add to prosciutto mixture. Season with salt and pepper.

3. Meanwhile, cook gnocchi in a large saucepan of boiling, salted water for 3 minutes or until gnocchi floats to the surface. Drain. Spoon half the gnocchi into an 8-cup capacity baking dish. Top with half the silverbeet mixture and half the yoghurt. Repeat layers with remaining gnocchi, silverbeet mixture and yoghurt. Top with bocconcini and parmesan. Bake, uncovered, for 15 to 20 minutes or until golden. Serve

Pão de abóbora – 8 pes 300g jap pumpkin, peeled, deseeded, cut into 2.5cm pieces 3 cups self-raising flour, sifted 2 tablespoons brown sugar 1 teaspoon ground nutmeg 100g tasty cheese, finely grated 1/3 cup thickened cream 1/3 cup milk butter, to serve1. Preheat oven to 220°C. Line a flat baking tray with baking paper. Place pumpkin

on a microwave-safe plate. Cover and microwave on HIGH (100%) for 3 to 4 minutes or until tender. Drain pumpkin. Allow to cool. Mash with a fork.

2. Combine flour, sugar, nutmeg and cheese in a large bowl. Mix well. Combine pumpkin, cream and 1/4 cup of milk in a bowl. Add to flour mixture. Using a flat-bladed knife, stir until mixture comes together, adding remaining 1 tablespoon of milk if necessary. Turn onto a lightly-floured surface. Knead until just smooth.

3. Roll out dough to a 20cm x 30cm rectangle. Roll up from 1 long end to the other like a Swiss roll. Place on prepared tray. Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25 to 30 minutes or until golden and cooked through. Serve warm with butter.

Camarões grelhados à vietnamita – 6 pes 36 (about 1kg) green (uncooked) king prawns 1 tbs light soy sauce 1 tbs dry sherry 1 fresh red birdseye chilli, finely chopped (optional) 2 tsp finely grated fresh ginger 1 garlic clove, finely chopped 1 tsp sesame oil Dipping sauce 60ml (1/4 cup) water 60ml (1/4 cup) sweet chilli sauce

1/4 cup finely chopped palm sugar 1 tbs fresh lime juice 1 tbs fish sauce 2 tbs finely chopped fresh coriander 2 tbs finely chopped fresh Thai basil1. Combine the prawns, soy sauce, sherry, chilli, ginger, garlic and sesame oil in a

large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

2. Meanwhile, to make the dipping sauce, place the water, sweet chilli sauce and sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 3 minutes or until sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Stir in the lime juice, fish sauce, coriander and basil. Transfer to a small serving bowl.

3. Preheat a barbecue or chargrill on high. Add the prawns and cook for 1 minute each side or until they curl and change colour. Transfer to a large serving bowl and serve immediately with dipping sauce. To prepare green (uncooked) prawns: Peel each prawn- pull off the legs, then peel off the shell, leaving the tail intact. Use a sharp knife to cut a small incision down the middle of the back. Remove vein. Discard head (if desired).

Barrinhas de cereais – 12 unid 1/2 cup (125ml) honey 1/4 cup (55g) caster sugar 50g butter 3 cups (270g) rolled oats 1 cup (35g) rice bubbles 1 cup (140g) craisins (cranberries desidratadas) 1/2 cup (80g) pepitas (pumpkin seed kernels) 1/2 cup (45g) desiccated coconut 2 tbs sesame seeds 1 tsp ground cinnamon1. Preheat oven to 180°C. Grease and line the base and long sides of a 19 x 29cm

slice pan with baking paper. 2. Combine honey, sugar and butter in a medium saucepan over medium heat.

Cook, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Bring to the boil. Cook for 2 minutes or until syrup thickens slightly. Remove from heat.

3. Combine remaining ingredients in a large bowl. Pour over the hot syrup and stir to combine. Spoon into lined pan and gently press the surface. Bake in oven for 30 minutes or until golden brown and crisp. Remove and set aside in pan to cool

Bolo de milho com fubá e coco1 can of Condensed milk – they come in one size1 can of sweetcorn, drained (275g) (if you can use fresh corn even better but don’t fret)200ml coconut milk5 medium eggs100g unsalted butter, room temperature and softned½ cup sugar (cup of 120ml)1 ½ cups plain flour (cup of 240ml)1 ½ cups cornmeal (cup of 240ml)

1 tablespoon baking powder Greased and floured baking tin, lined with parchment/baking paper –  deep 22cm x 30cm. Preheat the oven - 170oC Throw the corn, condensed and coconut milk in a blender and whiz it until it is all combined. Sieve the flour, cornmeal and baking power in a bowl. Set aside. Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time beating well after each addition. Alternate the flour mixture and the sweetcorn mixture, mixing with a wooden spoon to incorporate the ingredients. Beat the egg whites to a stiff peak and fold only ⅓ of the egg whites into the cake mixture first. Once it is incorporated add the remaining egg white. Pour the cake mixture in the prepared cake tin and bake it for approximately 40 minutes.

Bem-casados (receita simples)5 eggs125g sugar125g flourPinch of salt½ teaspoon baking powderCouple of drops of vanilla essence First sift the flour with the baking powder on a bowl and reserve. Beat the egg whites until soft peaks form. Add the egg yolks and beat until it becomes a light cream. Add the vanilla essence, then add the sugar gradually and continue beating for another minute. Fold through the mixed flour and baking powder gently. Line a baking tray with greased baking paper and using a piping bag fitted with a round tube make small circles with the dough. Leave some space between them as they tend do spread a bit.Bake them until they become golden and cool them completely on the baking tray. Once cooled take one of them and spread some filling on it before joining the other half. Do the same with all the remaining ones. Rechear com doce de leite.Biscoitinhos de castanha do Pará300g of ground Brasil nuts300g unsalted butter, softened200g plain flour200g corn flour100g sugar Pre-heat the oven to 150C and line a baking tray with parchment paper.Put all the ingredients in a bow and mix them all together using your hands. Well, you can start by using a wooden spoon but eventually you will have to put your hands on the dough. When the mixture becomes a uniform ball start preparing the cookies. Use a tea spoon measure for each cookie. I find that the smaller they are the sweeter it is as they tend to grow a bit once in the oven.Put the baking tray in the oven an wait until the cookies are golden

Pão de queijo (receita simples) – 65 unid500g tapioca flour200g grated parmesan cheese2 eggs1 ½ cup milk½ cup vegetable oil (I recommend corn or even peanut oil)1 dessert spoon of salt

 Put the tapioca flour and salt in a non-metallic bowl, mix and set aside. Put the oil, milk and eggs in a blender and give it a whizz for one minute in medium speed. Add the grated cheese and blend it very quickly, just long enough to mix all the ingredients. Gradually add the mixture to the flour and mix it all with a wooden spoon. It might be a bit hard at first but I promise that it gets better and the mixture becomes smooth. Make little cheese balls with your hands and bake them for 20/25 minutes – oven temperature 200◦C or slightly higher. It will be slightly golden on the outside. Remove it from the oven and let it cool on a rack

Sopa creme de cogumelos – 4 pes 1 pound regular white mushrooms, cleaned, quartered or sliced 1 Tbsp lemon juice 1 Tbsp unsalted butter 2 Tbsp minced shallots 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme 1/2 bay leaf 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2 cups heavy cream 1 1/2 cups chicken stock 1 teaspoon cornstarch dissolved in 1 Tbsp water Minced parsley for garnish

In a food processor, coarsely chop mushrooms and lemon juice. Melt butter in (4-5 quart) sauce pan and

lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat

for 10-15 minutes, or until the liquid that is released from the mushrooms disappears. Add salt, pepper,

cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. Add cornstarch and

simmer for 10 minutes, stirring. Add more lemon juice to taste. Serve sprinkled with a little parsley

Muffin de blueberry e creamcheese – 12 unid 2 1/4 cups self-raising flour, sifted 1/2 cup caster sugar 100g butter, melted, cooled 2/3 cup milk 2 eggs, lightly whisked 1 teaspoon vanilla extract 150g fresh or frozen blueberries 60g cream cheese, cut into 12 cubes 1 1/2 tablespoons blueberry jam1. Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.

2. Combine flour and sugar in a bowl. Make a well in the centre. 3. Whisk butter, milk, egg and vanilla in a jug. Pour into well. Add blueberries and

gently fold until just combined. Half fill muffin holes with mixture. Top each muffin with a cream cheese cube and 1/2 teaspoon jam and cover with remaining mixture. Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Stand in pan for 5 minutes. Turn muffins onto a wire rack to cool slightly. Serve warm.

Scones de iogurte – 16 unid 3 1/2 cups self-raising flour 2 tablespoons caster sugar 60g butter, chopped 1 1/2 cups buttermilk

1. Preheat oven to 220°C/200°C fan-forced. Grease and flour a 8cm-deep, 19cm (base) square cake pan. Place flour, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface. Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out scones. Place scones, touching, in prepared pan. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Spiced date scones: Add 1/3 cup finely chopped dried dates and 1 teaspoon mixed spice at the end of step 2. Basil and parmesan scones: Add 1/4 cup finely chopped basil leaves and 1/4 cup grated parmesan cheese at the end of step 2. Bacon and chive scones: Cook 4 chopped shortcut bacon rashers. Add at end of step 2 with 1 tablespoon finely chopped fresh chives.

Kebabs de cordeiro tandoori – 8 pes 300g lamb mince 2cm piece ginger, finely chopped 1 garlic clove, finely chopped 1 teaspoon ground cumin 2 tablespoons tandoori curry paste 1/3 cup plain, natural yoghurt olive oil cooking spray1. Place mince, ginger, garlic, cumin and a pinch of salt in a medium bowl. Using

your hands, mix until well combined. Shape into eight 10cm-long sausages. Thread onto skewers. Place in a large ceramic dish.

2. Combine tandoori paste and yoghurt in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.

3. Preheat a barbecue plate or chargrill on medium-high heat. Lightly spray with oil. Cook kebabs for 6 minutes each side or until cooked through. Remove to a plate. Cover and set aside for 5 minutes.

Curry cremoso de camarão – 8 pes 2 teaspoons vegetable oil 5cm piece ginger, finely chopped 2 teaspoons madras curry powder 1/2 teaspoon dried chilli powder 1/2 teaspoon ground turmeric 2 tomatoes, peeled, deseeded, finely chopped 1/2 cinnamon stick 2 bay leaves 400ml can Ayam coconut cream 2 cups chicken stock 1.5kg large green prawns, peeled, deveined, tails intact1. Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook,

stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, cinnamon and bay leaves. Stir to combine.

2. Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.

3. Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Serve

Dumplings em calda de caramelo – 6 pes 3/4 cup (155g) brown sugar 1/3 cup (80ml) golden syrup 100g butter 1 1/2 cups (225g) self-raising flour 3/4 cup (185ml) milk1. Combine 2 cups (500ml) water, brown sugar, 1/4 cup (60ml) golden syrup and

50g butter in a large saucepan. Stir over a low heat until melted. 2. Meanwhile, use your fingertips to rub in 50g butter into flour. Combine milk and

1 tbs golden syrup. Stir into the flour mixture until well combined. 3. Bring the sauce to the boil then drop heaped dessert spoonfuls of the mixture

into the sauce. Reduce the heat to low and simmer, covered for 15-20 minutes or until a skewer comes out clean. Serve with ice cream

Geléia de pimentão e pimenta – 3 xíc 1kg red capsicums 125ml (1/2 cup) white wine vinegar 450g (2 cups) white sugar 2 tbs Fowlers Vacola Jamsetta jam-setting mixture 2 tsp bought finely chopped chilli1. Preheat oven to 180°C. Place the capsicums on a baking tray. Roast in oven,

turning once, for 1 hour. Set aside to cool slightly. Cover with plastic wrap. Set aside to cool completely.

2. Peel the skin from the capsicums and remove the membrane and seeds. Place the flesh in the bowl of a food processor and process until smooth. Transfer to a large saucepan. Add the vinegar and sugar, and stir to combine. Place the pan over low heat and stir until the sugar dissolves.

3. Add the jam-setting mixture and chilli to the capsicum mixture. Increase the heat to medium and bring to the boil. Cook, stirring occasionally, for 5 minutes. Set aside until the bubbles subside. Use a large metal spoon to skim any froth from the surface of the mixture.

4. Spoon the hot jam mixture into clean, dry jars and seal. Invert for 2 minutes, then turn the jars upright. Set aside to cool. On the jam's label, include this storage note: "Store unopened in a cool, dark place out of direct sunlight for up to six months. Once opened, store in the fridge for up to six weeks.

Geléia de pimenta – 3 xíc 1kg ripe tomatoes, peeled, chopped 500g granulated sugar 3 tbs lemon juice 1/3 cup white wine vinegar 6 long red chillies, sliced (leave the seeds in if you like it hot) 2 tsp sea salt 2 tbs fish sauce1. Place tomatoes and sugar in a bowl, cover and leave at room temperature

overnight.

2. Transfer to a pan, add remaining ingredients and bring to the boil, stirring occasionally. Reduce heat and simmer for 1 hour until thick.

Outra: 6 small red chillies (see note), chopped - rende 2 ½ xíc 4 large red banana chillies, chopped 1 small brown onion, chopped 3 garlic cloves, roughly chopped 1 teaspoon salt 2 cups white sugar 1/2 cup apple cider vinegar1. Place chillies, onion, garlic, salt and 1/2 cup cold water in a food processor.

Process until finely chopped. Transfer to a large, heatproof, microwave-safe bowl. Add sugar and vinegar. Stir to combine. 2. Microwave mixture, uncovered, on HIGH (100%) for 4 minutes, stirring every

minute, or until sugar dissolves. Microwave on HIGH (100%) for a further 20 to 25 minutes or until thick and pulpy.

3. Spoon hot jam into hot sterilised jars. Seal. Turn upside down for 2 minutes. Turn upright. Allow to cool

Geléia de cereja – 1 litro 6 lemon seeds 1kg cherries, pitted, halved 60ml (1/4 cups) fresh lemon juice 960g (4 1/3 cups) caster sugar 1 x 50g pkt jam-setting mixture (Jam Setta, Fowlers brand)1. Wrap the lemon seeds in muslin and tie with unwaxed white string to close.

Combine the parcel of lemon seeds, cherries and lemon juice in a large saucepan over medium-high heat. Bring to the boil and cook, uncovered, stirring occasionally, for 5 minutes or until cherries are just tender.

2. Add the sugar and cook, stirring occasionally, for 20 minutes or until mixture reduces by a quarter. Remove the lemon seeds from the cherry mixture. Add the jam-setting mixture and cook, stirring, for 5 minutes or until the setting mixture dissolves.

3. Thoroughly wash the preserving jars and lids in hot soapy water and rinse well. Drain upside down on a rack until ready to use.

4. Spoon the hot jam into the warm clean jars, seal immediately and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place away from direct sunlight until ready to use

Bolo-pudim de chocolate com geléia e creme – 4 pes 120g unsalted butter, softened 120g caster sugar 1 tsp vanilla extract 2 eggs 120g plain flour 60g cocoa powder 2 tsp baking powder 60g dark chocolate, finely chopped 1. Grease a 1-litre pudding basin.

2. Cream butter and sugar in bowl of an electric mixer, add vanilla, then add eggs, one at a time, beating after each until just combined. Sift flour, cocoa and powder and add to mixture with enough water (about 1-2 tablespoons) to make a dropping consistency. Stir in chocolate, then spoon mixture into basin. Make a pleat in the centre of a sheet of baking paper (to allow for expansion) and use to cover pudding. Secure with string, then cover with foil.

3. Place basin in a saucepan and add enough water to come halfway up the sides, then bring to the boil over high heat. Cover, reduce heat to low and steam for 2 hours. Remove basin from pan and set aside for 10 minutes. Turn out, cut into slices and serve with warmed jam and creme fraiche

Geléia de damasco e amêndoas – 3 xíc 405ml can apricot nectar 375g dried apricots, roughly chopped 1 large lemon, juiced 1 cup white sugar 1/2 cup slivered almonds, toasted1. Place apricot nectar and 1 cup cold water in a large, heatproof, microwave-safe

bowl. Cover and microwave on HIGH (100%) for 4 minutes or until mixture just comes to the boil. Carefully remove cover.

2. Add dried apricots, 1/3 cup lemon juice and sugar to liquid. Stir to combine. Microwave, uncovered, on HIGH (100%) for 4 minutes, stirring every minute, or until sugar dissolves. Microwave on HIGH (100%) for a further 12 to 15 minutes or until thick and pulpy. Stir in almonds.

3. Spoon hot jam into hot sterilised jars. Seal. Turn upside down for 2 minutes. Turn upright. Allow to cool

Geléia de kiwi – 2 xíc 750g green kiwifruit, peeled, chopped (see note) 1 golden delicious apple, peeled, cored, chopped 2 limes, juiced 1 cup white sugar1. Combine kiwifruit, apple and 1/3 cup lime juice in a large, heatproof,

microwave-safe bowl. Cover and microwave on HIGH (100%) for 3 minutes or until fruit is warm. Remove cover and stir in sugar.

2. Microwave, uncovered, on HIGH (100%) for 3 minutes, stirring every minute, or until sugar dissolves. Microwave on HIGH (100%) for a further 15 to 18 minutes or until jam reaches setting point (see tip).

3. Spoon hot jam into hot sterilised jars. Secure lids. Turn upside down. Stand for 5 minutes. Turn right side up. Allow to cool. Note: 10 small or 6 large kiwifruit will give you 750g kiwifruit. Tip: To test if jam is at setting point, place 1 teaspoon jam on a chilled saucer. Place in the freezer for 1 minute or until jam is at room temperature. Run your finger through the middle of jam. If surface wrinkles and jam stays separated it's ready to bottle. If not, cook for a little longer and retest. Storage tip: Jam will keep for up to 3 months stored in a cool, dark cupboard. Once opened, store in fridge for up to 1 month.

Geléia de beterraba – 15g unsalted butter 1 tbs extra virgin olive oil

110g thinly sliced onion 150g raw beetroot, grated 2 dried chillies 1 tsp thyme leaves 1 tbs caster sugar 2 tbs sherry vinegar1. To make the beetroot jam, melt the butter and oil in a medium saucepan. Add

the onion, beetroot, chilli and thyme and sweat over very low heat, stirring occasionally, for about 45 minutes. Add the sugar and vinegar and continue to cook for 20 minutes until thick and jammy. Remove chillies and set aside to cool

Geléia de tomate seco e cebola 80g unsalted butter 2 large red onions, peeled, thinly sliced 1/3 cup (80ml) honey 200ml Jacob's Creek Reserve Cabernet Sauvignon 50ml balsamic vinegar 2 tbs sundried tomato paste 1. melt the butter in a heavy-based saucepan over very low heat. Add the onions

and cook for 10 minutes, stirring from time to time to prevent catching. Stir in the honey and half the wine, and cook for another 45 minutes.

2. Stir in the balsamic vinegar and half the tomato paste, and cook for another 2-3 minutes. Set aside.

Geléia de ameixa – 7 xíc 1 tsp black peppercorns 1 tsp anise seeds 6 cloves 1/2 cinnamon stick 2 dried bay leaves, crumbled 2 cups dry red wine 1.25kg white sugar 2 kg plums (try amber or blood plums), quartered, stoned 1/3 cup (80ml) lemon juice1. Place a couple of small saucers in the freezer to chill. Place spices, bay leaves,

wine and 1 cup sugar in a large, wide, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool, strain though a fine sieve over a bowl.

2. Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.

3. Uncover pan. Add lemon juice and remaining sugar. Cook, stirring, until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming any scum from top, for 45-50 minutes or until jam jells when tested. To test, place a small spoonful on a chilled saucer then return to freezer for 1 minute. Run your finger through chilled jam; it should be the consistency of honey and wrinkle slightly when pushed. Once at this stage, pour into hot sterilised jars and seal.

Bolo Simnel – 6 pes Melted butter, to grease

175g butter, at room temperature, cubed 160g (1 cup, loosely packed) brown sugar 4 eggs, at room temperature 250g (1 2/3 cups) self-raising flour 1 tbs golden syrup 1 tsp mixed spice 2 375g pkts sundried mixed fruit (Sunbeam brand) 80ml (1/3 cup) milk 2 200g pkts marzipan (Odense brand) 2 tbs apricot jam1. Preheat oven to 180°C. Brush a 20cm springform pan with the melted butter to

grease. Line the base with non-stick baking paper. 2. Use an electric beater to beat the butter and sugar, scraping down the side of the

bowl with a spatula when necessary, until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, scraping down the side of the bowl often.

3. Use a wooden spoon to fold 40g (1/4 cup) of the flour, the golden syrup and mixed spice into the mixture until just combined. Sift remaining flour over mixture. Add the dried fruit and milk, and use the wooden spoon to fold in until combined. Spoon half the mixture into the prepared pan and use the back of the spoon to smooth surface.

4. Use a rolling pin to roll out 1 packet of marzipan on a piece of non-stick baking paper to a 5mm-1cm thick 19cm disc. Place disc on top of the cake mixture. Spoon remaining cake mixture over top and smooth surface with back of a spoon. Bake in preheated oven for 40 minutes. Reduce oven temperature to 140°C and bake for a further 80 minutes or until a skewer inserted into the cake comes out clean.

5. Remove from oven and set aside for 5 minutes before turning onto a wire rack to cool. Roll out the remaining marzipan to a 20cm disc.

6. Place the apricot jam in a small saucepan over low heat, stirring occasionally, for 1 minute or until jam is melted. Strain jam through a fine sieve into a jug. Brush the top of the cake evenly with the jam. Top with the marzipan disc and trim the edge. This Easter fruitcake, with marzipan through the centre, is traditionally topped with balls of marzipan

Geléia de tomate – 1 xíc 2 tbs canola oil 2 tbs grated ginger 1 red onion, finely chopped 1/2 cup (125ml) red wine vinegar 1/2 firmly packed (100g) brown sugar 1 small red chilli, finely chopped 45g can chopped tomatoes 1 tbs honey1. Heat the canola oil in a sacuepan over medium-high heat. Add the ginger and

onion, and cook for 2-3 minutes until the onion is soft. Add the vinegar, brown sugar and chilli, and cook, stirring, for 2-3 minutes until sugar dissolves.

2. Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. Stir in the honey and cool to room temperature. This jam keeps for up to 2 weeks, covered, in the fridge

Outra: 500g ripe Gourmet tomatoes, roughly chopped – rende 1 ½ xíc 2 large fresh red chillies, roughly chopped 2 garlic cloves, chopped 1 tsp freshly grated ginger 2 tbs light soy sauce 1 1/4 cups (250g) firmly packed brown sugar 100ml white vinegar

1/2 tsp sea salt1. Place the tomatoes, chillies and garlic in a food processor and process until

almost smooth. Transfer to a saucepan. 2. Add the ginger, soy sauce, sugar, vinegar and salt. Bring to the boil. Cook,

stirring occasionally, for about 30-35 minutes or until thickens and becomes very glossy.

3. Pour the hot jam into clean jars. Invert for 2 minutes then leave to cool completely. Keep in the fridge

Curry vermelho tailandês – ¾ xíc 1 tsp cumin seeds 2 tsp coriander seeds 1/2 tsp black peppercorns 1/2 tsp salt 10 (20g) large dried chillies, soaked in warm water for 25 minutes, then finely

chopped 1 tsp grated galangal 1 stalk lemongrass, white part only, finely chopped Rind of 1/4 kaffir lime, finely chopped 6 coriander roots, washed, finely chopped 2 shallots, finely chopped 4 cloves garlic, crushed 2 tsp shrimp paste 8 red birdseye chillies, seeded1. Place cumin, coriander and peppercorns in a small frying pan and dry roast over

medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.

2. Using a pestle and mortar, grind roasted spices until a fine powder forms. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.

Curry verde tailandês – 1 xíc 2 eschalots, peeled, quartered 2 lemongrass stalks, trimmed, chopped 3 garlic cloves, peeled, quartered 2cm piece fresh ginger, peeled, chopped 6 long green chillies, chopped 1 bunch fresh coriander (including roots), washed, chopped 1/4 cup vegetable oil

1. Place eschalots, lemongrass, garlic, ginger, chilli and coriander in a processor. Process until finely chopped. With motor running, gradually add oil in a slow, steady stream until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.

Curry amarelo de frutos do mar – 4 pes 1 tablespoon vegetable oil 5 eschallots, thinly sliced (see note) 2 tablespoons yellow curry paste 400ml can coconut milk 140ml can coconut cream 1 tablespoon fish sauce 1 tablespoon brown sugar 1 lime, juiced 300g thick white boneless fish, cut into 3cm cubes 16 medium green prawns, peeled, deveined 12 mussels, beards removed, cleaned 250g calamari rings 1/2 cup coriander leaves, roughly chopped steamed jasmine rice and lime wedges, to serve1. Heat oil in a large saucepan over medium-high heat. Add eschallots. Cook,

stirring, for 3 to 4 minutes or until soft. Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk, coconut cream, fish sauce, brown sugar and 1 tablespoon lime juice. Bring to the boil.

2. Reduce heat to medium. Add fish, prawns and mussels. Simmer, uncovered, for 4 minutes. Add calamari and cook for 1 minute or until fish is cooked through.

3. Spoon rice into bowls. Ladle over curry. Top with coriander. Serve with lime wedges. You could use 1 brown onion, finely chopped, instead of the eschallots.

Caldo verde à moda toscana – 6 a 8 pes 1 lb ground Italian sausage 1½ tsp crushed red peppers 1 large diced white onion 4 Tbsp bacon pieces 2 tsp garlic puree 10 cups water 5 cubes of chicken bouillon 1 cup heavy cream 1 lb sliced Russet potatoes, or about 3 large potatoes ¼ of a bunch of kale 1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat,

refrigerate while you prepare other ingredients1. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or

until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving. Delicious!

Bruschetta de tomate – 12 pes 8 chopped ripe roma (plum) tomatoes 5 leaves chopped fresh basil

2 cloves minced garlic 1 pinch of dried oregano 1 dash of crushed red pepper 1 pinch salt 1 pinch ground black pepper 2-3 Tbsp extra-virgin olive oil 1 loaf of Italian-style (or French) bread, cut into diagonal slices 1. In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt,

pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10-15 minutes for flavors to blend.

2. In the meantime, preheat the broiler. On a baking sheet, arrange the slices of bread in a single layer and brown both sides slightly in the oven. Remove the slices from the oven.

3. Spread the tomato mixture on the still warm toasted bread slices and serve

Ragu da toscana – 4 a 6 pes 2 Tbsp extra virgin olive oil 1 medium onion, chopped 2 carrots, chopped 2 stalks of celery, chopped 3 sprigs of Italian parsley 6 oz. total of: ground beef, pork or veal, mixed with some chopped bacon or

pancetta OR 6 oz. of Italian sausages, split open 2/3 to ½ cups of tomato puree or canned plum tomatoes or fresh tomotoes,

skinned and chopped salt and pepper 1. Chop the onion, carrots, celery and parsley finely. 2. In a pan, using medium heat, heat the olive oil and add the chopped ingredients,

cooking until softened3. Add the meat, mix everything together and cook over a low flame until the meat

changes color. Add the tomote puree (or canned or fresh). Less tomoto lets the meat flavor come through more strongly, while more tomato gives it a blended taste. Simmer gently for half an hour and season with salt and pepper. If the mixture is too dry, add a little more olive oil or tomato sauce, never add water because it thins out the taste. Now if you want pasta, cook the pasta in a large pot and cook until al dente. Add the meat sauce, stir and serve. A sprinkling of parmigiano is optional, but really yummy! The sauce is also perfect for lasagna and with polenta

Molho de tomate básico – 2 xícaras 1 tablespoon extra virgin olive oil 1 large garlic clove, crushed 500 gr tomato sauce, unsalted 1 teaspoon dried basil 1 teaspoon dried oregano salt and ground pepper to taste 1. In a medium saucepan, heat the olive oil over low heat. Add the garlic and sauté,

swishing the garlic around until the garlic starts to color but without letting the garlic brown. Add the tomato sauce and stir. Raise the heat to medium and add the basil and oregano. Bring to a simmer, lower heat and cover. Cook for about 10 minutes. Salt and

pepper to taste. Let cool slightly before using on your pizza or use directly on a bit of pasta!

Filé ao balsâmico – 4 pesThis is a very versatile recipe, you can substitute chicken breasts for the meat and can expriment by adding some minced fresh basil or origano at the end.

4 slices of meat filet, thinly sliced ½ cup meat stock 1/3 cup balsamic vinegar a bit of pepper a squeeze of lemon 2 big cloves garlic, finely minced 1 tsp cornstarch 1. Cook slices of filet in two tablespoons of olive oil in a skillet, about 4 minutes

each side. Set the cooked meat on a plate, then make the sauce in the same skillet. 2. Mix the stock, balsamic vinegar, pepper, lemon and garlic and pour it into the

skillet. Bring to a boil, and let it reduce a bit. Add the teaspoon of cornstarch and whisk it in. Once the sauce has thickened, return the filets to the skillet, cover and turn off heat. Let filets warm up, then serve.

Frango ao marsala – 6 pesAlthough the fortified wine Marsala comes straight from Sicily, it is used a lot in Florentine cooking. Similar to Sherry, Madeira and Port, Marsala is usually divided into three types: oro (golden), ambra (amber) and rubino (ruby). There are both sweet and dry versions, aged for a minimum of one year to as long as six or seven. You can’t miss with the delicious combination of Marsala and red peppers in this quick recipe.

6 boneless, skinless chicken breast halves ½ cup flour - for dredging 2 Tbsp. extra-virgin olive oil salt and freshly ground pepper 1 red bell pepper, thinly sliced length-wise 1 cup Marsala about ½ cup water chopped parsley for garnish 1. Butterfly the chicken breasts by carefully cutting them open horizontally. Flour

each on both sides. 2. In a large pan, brown the chicken breasts in olive oil. Lightly salt and pepper

each side. Remove chicken breasts, and set aside. 3. Add sliced red peppers to the pan and sauté on high heat 2-3 minutes until

lightly browned. Return chicken to pan and add Marsala and water. 4. Cover the pan and cook until juices run clear, not pink, when chicken is pierced

with a fork (6-8 minutes). Serve garnished with chopped parsley

Schiacciata all'Olio (pão da Toscana)

Yum!! Fresh baked bread is always delicious, but have you tried the schiacciata all'olio found in Italy? It is generally quite oily but that just adds to its goodness. It is definitely hard to not indulge in a piece by itself as an afternoon snack as you walk through the streets of Florence and catch a whiff as you pass the bakery - if you aren't in Florence, how about trying it at home? :)

250 ml of warm water - about 1 cup 25 gr dry yeast - about 1 tsp 450 gr flour - about 3 cups 1 ½ tsp salt

70 ml extra-virgin olive oil - about 1/4 cup, plus more for drizzling on top sea salt to sprinkle on top 1. In a small bowl, dissolve the yeast in the warm water. Let sit for 5 minutes while

it reactivates. 2. In a large bowl, mix the flour, salt, olive oil and dissolved yeast. Knead until

smooth, about 10 minutes. Place in oiled bowl, cover and let rest in warm spot for about 1 to 1 ½ hours.

3. Oil a wide baking pan and spread out the dough with your fingers across the entire pan. With your fingers, make dents on the surface and then drizzle olive oil on top, then sprinkle sea salt. Let rest for about 30 minutes while your oven is getting hot. Heat oven to 220 °C (430°F). Bake for 20 minutes and drizzle some fresh olive oil as you bring it out of the oven. Enjoy either by itself or with cold cuts to make a delicious panino!

Pan di ramerino (pão doce de alecrim e passas) 500 gr white bread flour 30 gr fresh yeast 4 tbsp olive oil 150 gr raisins two twigs of rosemary 100 gr sugar pinch of salt 1. Dissolve the yeast in a bit of warm water and pour into the flour. Add as much

warm water as need to create a soft dough, not too sticky. Add a bit of flour if it gets too

sticky and knead the dough until smooth. Shape into a smooth ball and place into a clean bowl, cover with a towel and place in a warm place to rise for about an hour.

2. In the meantime, heat up 4 tablespoons of olive oil with just one twig of rosemary and the dry raisins. Remove from the heat and let cool.

3. Once the time of the first rising is over, take the dough and knead again. Discard the rosemary from the cooled olive oil and add that and the raisins to the bread, along with the sugar, a few fresh leaves of rosemary finely chopped and a pinch of salt. Knead well and separate the dough into several small balls or buns, cover with the towel and let rise again for another hour in a warm place.

4. Cut a cross on the top of each ball of dough, then brush with a bit of olive oil (use the twig of rosemary as a brush). Bake in the preheated oven at 200°C (470°F) for about 35-40 minutes or until the crust is golden

Patê de fígado típico da Toscana – 2 xíc (30 pes) extra-virgin olive oil ½ medium onion, chopped 1 lb. chicken livers 1 celery stalk, chopped 1 carrot, chopped 1 tsp parsley, chopped 1 Tbsp tomato concentrate, diluted in 1 Tbsp water salt and pepper 1 tsp capers loaf of Italian bread, cut into diagonal slices and toasted slightly 1. Cover bottom of medium saucepan with olive oil. Add onion and cook until

translucent. Add clean liver pieces and cook at high heat for a few minutes. Once the liver is colored, lower heat to medium and add the celery, carrot, parsley and tomato concentrate (with water). Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste.

2. Let cool. Once almost cold, place everything into blender, adding the capers at this point, and blend well. Spread the patè on the toasted bread slices and serve

Caçarola de carne com dumplings de parmesão – 4 pes 1kg gravy beef, cut into 2cm chunks 1 tbs olive oil 1 onion, chopped 6 bacon rashes, chopped 500g button mushrooms, halved 4 whole garlic cloves, peeled 2 tbs plain flour 2 cups (500ml) beef stock 1 cup (250ml) red wine 2 fresh thyme sprigs 3 bay leaves 50g butter 2 cups (300g) self-raising flour 1/2 cup (45g) parmesan

3/4 cup (185ml) milk1. Brown 1kg gravy beef, cut into 2cm chunks, in 1 tbs olive oil over medium heat.

Transfer to plate. Add 1 onion, chopped, 6 bacon rashes, chopped, 500g button

mushrooms, halved, and 4 whole garlic cloves, peeled and cook until soft. Stir in 2 tbs plain flour.

2. Add 2 cups (500ml) beef stock, 1 cup (250ml) red wine, 2 fresh thyme sprigs and 3 bay leaves. Bring to the boil. Reduce heat to low and simmer covered for 1 1/2 hours. Spoon into a 2 litre (8 cup) ovenproof dish.

3. Preheat oven to 200°C. Rub 50g butter into 2 cups (300g) self-raising flour. Stir in 1/2 cup (45g) parmesan and 3/4 cup (185ml) milk. Bring together. Roll into 20 balls. Place on beef. Bake for 20 minutes.

Batata frita no forno com pimenta vermelha e tomilho – 6 pes 11/2 tbs chopped fresh thyme 1-2 tsp dried chilli flakes 1 tsp cracked black pepper 2 tsp sea salt flakes Olive oil, to grease 4 (about 1.3kg) large coliban potatoes, peeled, thickly sliced lengthways, cut

into 1.5cm-thick batons 2 tbs olive oil, extra1. Place the thyme, chilli, pepper and half the salt in a mortar and gently pound

with a pestle until coarsely crushed. Stir in the remaining salt. 2. Preheat oven to 250°C. Brush 2 baking trays with oil to grease. Line with non-

stick baking paper. 3. Place the potato in a large saucepan and cover with water. Bring to the boil over

high heat. Reduce heat to medium and simmer for 3 minutes. Drain. Transfer to a large bowl. Add the oil and half the salt mixture, and toss to coat.

4. Arrange the potato, in a single layer, on the prepared trays. Bake, swapping trays halfway through cooking, for 15 minutes or until golden. Serve with remaining salt mixture. Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container. Continue from step 2, 30 minutes before serving

Rolinho de massa filo e frango marroquino – 8 pes 1 1/2 tbs olive oil 800g chicken thigh fillets, chopped 1 brown onion, halved, coarsely chopped 1 tbs finely grated fresh ginger 2 garlic cloves, crushed 2 tsp ground cumin 2 tsp ground coriander 1 tsp sweet paprika 1 tsp ground turmeric 1 x 7cm cinnamon stick 2 tbs plain flour 375ml (1 1/2 cups) chicken stock 2 tbs fresh lemon juice 85g (1/2 cup) whole pitted dates 1 x 100g pkt toasted slivered almonds (Ducks brand) Salt & freshly ground black pepper 10 sheets filo pastry (Pampas brand) 80g butter, melted 2 tsp caraway seeds

1 x 200g container natural yoghurt 1/2 cup loosely packed finely chopped fresh coriander, to serve1. Heat 1 tsp of the olive oil in a large saucepan over medium-high heat. Add a

quarter of the chicken and cook, stirring occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining chicken, in 3 more batches, adding 1 tsp of oil and reheating between batches.

2. Heat the remaining oil in the same saucepan. Add onion and cook, stirring, for 5 minutes or until soft. Add ginger, garlic, cumin, coriander, sweet paprika, turmeric and cinnamon stick and cook, stirring, for 1 minute or until fragrant. Add the flour and cook for a further 1 minute or until lightly browned. Add the chicken, chicken stock and lemon juice. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour or until chicken is tender and the sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Remove the cinnamon stick. Stir in the dates and almonds. Taste and season with salt and pepper.

3. Preheat oven to 180°C. Place filo sheets on a clean surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet of filo with a little of the melted butter. Top with another sheet and brush with melted butter. Continue layering process with 3 more sheets of filo to make a stack of 5 sheets. Repeat with remaining filo and butter to form a second stack. Lay filo stacks so they are slightly overlapping along the long edge, with a long edge closest to you. Spoon chicken mixture along the edge closest to you, leaving an 8cm border on three sides. Fold in the ends and roll up to enclose the filling. Brush with any remaining butter and place on a baking tray. Sprinkle with caraway seeds.

4. Bake in oven for 20 minutes or until golden brown and heated through. 5. Combine yoghurt and coriander in a small bowl. Cut roll into 8 portions. Serve

with coriander yoghurt. To get the best results from filo, you need to brush every sheet with butter or oil when layering. For a low-fat option, try brushing every second sheet or use an oil spray to achieve a lighter coverage. It's important to keep filo pastry covered as you work to prevent it from drying out. To keep it moist, cover filo with a clean tea towel, then a damp clean tea towel

Spanakopita – 8 pes (salgado grego de massa filo, queijo e espinafre) 2 tablespoons olive oil 2 brown onions, finely chopped 2 garlic cloves, crushed 600g baby spinach, washed, dried, trimmed 1/4 cup dill leaves, chopped 900g Greek feta cheese, grated 1 teaspoon black pepper 6 eggs, lightly beaten 375g packet filo pastry (see tip) 100g butter, melted1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook,

stirring, for 6 minutes or until soft. Add spinach and dill. Remove from heat. Cover and set aside for 5 minutes or until spinach wilts. Transfer to a sieve. Using a wooden spoon, press as much liquid from spinach mixture as possible. Transfer mixture to a large bowl. Add feta, pepper and egg. Season with salt. Mix well to combine.

2. Preheat oven to 200°C. Grease a 5cm deep, 30cm x 38cm (base) baking dish (see note).

3. Place 1 pastry sheet on workbench. Brush with melted butter. Top with 2 pastry sheets. Brush with butter. Continue to layer pastry, brushing every second layer with butter, to form 10 layers. Use pastry layers to line base of baking dish. Spoon spinach mixture over pastry.

4. Using remaining 10 pastry sheets and butter, repeat step 3. Use pastry layers to cover spinach filling. Using a sharp knife, score top of pastry into 24 squares. Brush top with butter. Bake for 45 to 50 minutes or until golden and crisp. Allow to cool completely in pan. Refrigerate, covered, for 4 hours or overnight if time permits.

5. Cut spanakopita into squares. Serve warm or cold (reheating instructions in the notes section). Purchase filo pastry from the fridge, not the freezer, as the layers will separate much more easily

Quibe vegetariano 300 gr de Trigo para Quibe 150 gr de Cogumelos 100 gr de Azeitonas Verdes picadas 50 gr de Pimentão Amarelo 50 gr de Cebola Picada 2 unidade(s) de Tomates sem Semente Picados 6 folha(s) de Hortelã Fatiadas 2 colher(es) de Extrato de Tomates 2 colher(es) de Farinha de Trigo 2 colher(es) de Azeite de Oliva a gosto Pimenta do Reino a Gosto a gosto Sal a Gosto

Colocar o trigo de molho com água, até cobrir e deixar repousar até que ele absorva por completo a água. Escorrer o trigo e misturar todos os ingredientes, amassando tudo para que forme uma massa homogênea. Finalizar com a pimenta do reino a gosto e o sal. Colocar em forma untada e levar ao forno pré-aquecido 250°C por aproximadamente 25/30 minutos.Sopa de pato com legumes

1 unidade(s) de Peito de Pato 1 dente(s) de Alho 1 unidade(s) de Laranja Lima 250 gr de Mandioquinha 100 gr de Batata 1 unidade(s) de Cenoura 1 ramo(s) de Manjericão Fresco 30 ml de Azeite de Oliva

Deixar o peito de pato marinando com o alho e o suco da laranja lima por 12 horas na geladeira. Lavar e descascar os legumes. Colocar o peito de pato numa panela e refogar levemente, acrescentar o legumes picados, água filtrada e sal a gosto. Deixar ferver em fogo bem brando por 1:30 hora, quase no final do cozimento acrescentar ao cozido o manjericão e deixar ferver por mais 10 minutos e retirar do fogo. Resfriar o alimento e passar por moedor manual. Aromatizar com azeite de oliva.

Ceviche de robalo e de dourado 300 gr de Robalo Fresco Cortado em Cubinhos (Ceviche de Robalo)

1 xícara(s) de Suco de Laranja (Ceviche de Robalo) 1/4 xícara(s) de Suco de Limão (Ceviche de Robalo) 1/4 xícara(s) de Cenoura Picada em Cubinhos bem pequenos (Ceviche de

Robalo) 1/4 xícara(s) de Cebola Roxa Picada bem pequena (Ceviche de Robalo) a gosto Pimenta Japaleño Picada (Ceviche de Robalo) 1/2 colher (sopa) de Coentro ao Gosto Bem Picadinho (Ceviche de Robalo) 50 ml de Azeite do Reino Extra Virgem (Ceviche de Robalo) a gosto Sal a Gosto a gosto Pimenta do Reino a Gosto 300 gr de Filé de Peixe Dourado picado em cubinhos (Ceviche de Dourado) 1/2 xícara(s) de Suco de Limão (Ceviche de Dourado) 1/2 colher (chá) de Orégano (Ceviche de Dourado) a gosto Sal a Gosto (Ceviche de Dourado) 1/2 unidade(s) de Cebola Roxa fatiada finamente (Ceviche de Dourado) 2 unidade(s) de Japaleños sem semente, um picadinho e outro fatiado bem

fininho (Ceviche de Dourado) 1/4 xícara(s) de Coco Fresco Ralado e um pouco torrado (Ceviche de Dourado) 2 colher (sopa) de Coentro Picado (Ceviche de Dourado) a gosto Sal e Pimenta do Reino a Gosto (Ceviche de Dourado)

Ceviche de Robalo: Limpe bem o peixe, corte em cubinhos e separe. Misture todos os ingredientes e adicione o peixe. Deixe marinando por 15-20 minutos. Ótimo servido com totopos crocantes de milho artesanais ou similar como Doritos ou Nachos. Fica ótimo também com bolacha salgada Cream Cracker ou similar.Ceviche de Dourado com Japaleño e Côco: Corte o peixe em cubinhos, tempere com suco de limão e orégano em uma vasilha grande de vidro ou porcelana. Adicione sal a gosto. Coloque na geladeira por uns 20 minutos misturando de vez em quando até que o peixe fique opaco, com aspecto quase de cozido. Tire quase todo o suco de limão, coloque o peixe na vasilha. Misture a cebola, as pimentas jalapeño picadas e fatiadas, o côco e o coentro. Ajuste o tempero com sal e pimenta do reino. Sirva imediatamente acompanhado de bolachas

Moqueca de camarão com banana 300 gr de Camarão Rosa Médio, limpos 1 colher (chá) de Sal 2 colher (chá) de Suco de Limão 1/2 colher (chá) de Pimenta do Reino 1 xícara(s) de Cebola Picada 2 dente(s) de Alho Grande Picado 1 unidade(s) de (5cm ) Pimentão Vermelho 1 unidade(s) de (5cm ) Pimentão Verde 1 colher (sopa) de Coentro Picado 1 xícara(s) de Tomate Picado 1/2 unidade(s) de Pimenta Dedo de Moça Picada 3 colher(es) de Azeite de Dendê 3 colher(es) de Óleo de Milho 360 ml de Leite de Coco 2 xícara(s) de Caldo de Camarão 1 unidade(s) de Banana da Terra Cortada em Rodelas 5 folha(s) de Manjericão

Antes prepare um bom caldo de camarão. Refogue as cascas e cabeças dos camarões junto com 1 cebola picada, coentro, cebolinha em uma panela. Adicione mais ou menos 600 ml de água e deixe ferver por aproximadamente 30 minutos. Tire a espuma que se formar. Em uma panela de ferro ou barro, "puxe" o alho e a cebola no óleo, o azeite de dendê e as fatias de pimentão, deixe ferver por alguns instantes. Em seguida coloque a pimenta do reino, o leite de côco, o camarão e o suco de limão. Cozinhe por cerca de 4 minutos para que o camarão não passe do ponto. Tire o pimentão quando já estiver mole, dobrando no garfo. Finalize com a banana da terra, o coentro, o manjericão e o tomate.

Risoto de beterraba (remolacha) com lagostins salteados na pimenta –Arroz carnaroli 200 grsFondo de ave 500 ccJugo de remolacha 300 ccManteca 40 grsQueso parmesano rallado 50 grsCebolla picada 100 grsAjo picado 5 grsPerejil picado 1 puñado Langostinos pelados crudos 12 unidadesPimienta de cayena 1 pizcaManteca clarificada 20 grs Colocar en una sartén profunda una cucharada de manteca, y rehogar la cebolla picada, seguidamente incorporar el ajo picado y saltear. Luego agregar el arroz y nacararlo. Ir vertiendo una mezcla del jugo de remolacha y caldo de ave dentro de la sartén e ir revolviendo continuamente y a medida que hiciera falta ir incorporando mas caldo con jugo de remolacha. Una vez que el arroz está al dente mantecar el arroz colocando los 40 grs de manteca, el queso parmesano rallado y saltear el arroz en la sartén.  Separadamente saltear en una sartén con un poco de manteca los langostinos hasta que queden dorados de ambos lados e incorporar una pizca de pimienta de cayena para darle un toque picante.

Massa com molho de cogumelos, bacon e nozes – 4 pes 500g fresh or dried tagliatelle 40g unsalted butter 3 (about 200g) rindless bacon rashers, cut into thin strips 2 garlic cloves, crushed 2 tsp chopped rosemary leaves 200g Swiss brown mushrooms, sliced 200ml creme fraiche* 100g grated strong cheddar cheese, plus extra to serve 50g walnuts, toasted, chopped 3 tbs (1/4 cup) chopped flat-leaf parsley leaves1. Cook the tagliatelle in a large saucepan of boiling salted water according to

packet instructions, then drain. 2. Meanwhile, melt the butter in a deep frypan over medium heat. Add bacon and

cook until beginning to crisp. Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes. Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts. Add the drained pasta and parsley to the sauce, tossing together until heated through. Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.

Sorvete de chá verde – 4 pes 1/3 cup (75g) caster sugar 2 tsp powdered green gunpowder tea* 1 cup (250ml) thickened cream 1 cup (250ml) thin cream1. place sugar and 1/3 cup cold water in a saucepan and stir over low heat until

sugar dissolves. Simmer for 2 minutes, then remove from heat. Mix 1 tablespoon of syrup with the tea, then add to syrup in saucepan. Cool completely.

2. Whip the thickened cream. Mix with thin cream and tea syrup. Pour mixture into a shallow container and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into container and re-freeze. Repeat 2 or 3 times. (Alternatively use an ice-cream maker following manufacturer's directions.)

Gelatina de chá verde com limão siciliano e lichia – 12 pes 2 x 500ml btls Nestea Ice Tea Green Lemon Flavour, at room temperature 2 1/2 tbs gelatine powder 200ml hot water 1 x 565g can lychees in syrup 1 lime 2cm-piece fresh ginger, peeled, thinly sliced 2 tbs caster sugar Fresh mint leaves, to serve1. Line the base and 2 long sides of a 1L (4-cup capacity) loaf pan with plastic

wrap, allowing the sides to overhang. Pour the tea into a large bowl. Place the gelatine and water in a heatproof jug and whisk until the gelatine dissolves. Stir the gelatine mixture into the tea. Pour into the lined pan. Place in the fridge for 4 hours or overnight, or until firm.

2. Drain the lychees, reserving the syrup. Place the lychees in a bowl. Use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel the rind from the lime. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice half the lime.

3. Place the reserved syrup, lime rind, lime juice, ginger and sugar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high. Cook for 8 minutes or until the syrup thickens. Set aside to cool. Pour over the lychees. Cover with plastic wrap and place in the fridge to chill.

4. Turn the jelly onto a clean work surface and remove the plastic wrap. Cut into slices and divide among serving plates. Top with the lychee mixture and mint leaves to serve

Compota de caqui e saquê – 6 pes 3/4 cup (155g) caster sugar 4cm piece ginger, peeled, cut into matchsticks Thinly peeled rind of 1 lemon 1 1/2 cups (375ml) water 1/2 cup (125ml) sake 2 tbs lemon juice 2 astringent persimmons 2 sweet persimmons Green-tea or vanilla ice-cream, to serve

1. Combine sugar, ginger, lemon rind and water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 12-15 minutes or until reduced by one-third. Strain syrup through a fine sieve into a heatproof jug. Reserve lemon rind and a few pieces of ginger to serve. Discard remaining ginger. Add sake and lemon juice to syrup and stir until well combined.

2. Trim persimmons, then cut in half lengthways. Thinly slice lengthways. Place in a heatproof bowl. Pour hot syrup over fruit and toss to coat. Stand, stirring occasionally to coat fruit in syrup, until mixture is completely cool

Molho de maçã – 1 ½ x (para carne de porco, tender etc) 2 medium granny smith apples, peeled, cored, chopped 1 tablespoon caster sugar 1/4 teaspoon mixed spice 1 tablespoon lemon juice1. Place apple, sugar, mixed spice, lemon juice and 1/4 cup cold water in a

saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until apple is tender. Transfer mixture to a food processor. Process until smooth. Season with salt and pepper

Frango defumado com chá de jasmim e chá verde – 6 pes 4cm piece fresh ginger, peeled, finely chopped 2 garlic cloves, finely chopped 1 tbs chopped fresh coriander leaves 2 tbs peanut oil 1 1.6kg chicken, trimmed of excess fat, washed, dried 2 tbs salt-reduced soy sauce smoking mixture 70g (1/3 cup) jasmine rice 100g (1/2 cup, firmly packed) brown sugar 25g (1/4 cup) green tea leaves1. Combine ginger, garlic, coriander and 1 tbs of oil in a small bowl. Gently push

your fingers between skin and meat of chicken over the breasts and spread ginger mixture over breast meat. Brush chicken with 1 tbs of soy sauce.

2. Bring about 5cm of water to the boil in a wok with a lid over high heat. Place a small wire rack or steaming basket, that sits about 5cm above the level of water, in the wok.

3. Place chicken on rack or in basket. Cover tightly and reduce heat to medium. Steam chicken for 30 minutes (if lid isn't a tight fit, cover wok with a piece of foil, then the lid, scrunching the foil around the lid to seal).

4. Remove rack or basket from wok. Carefully pour water out and line base of wok with three layers of foil. To make smoking mixture, combine rice, sugar and tea leaves. Place over foil in wok.

5. Heat wok over high heat until tea mixture just begins to smoke. Return rack or basket to wok and brush chicken with remaining oil and soy sauce. Cover tightly and reduce heat to medium-low (if lid isn't a tight fit, seal edges with foil). Smoke chicken for 30 minutes or until juices run clear when a skewer is inserted into thickest part of chicken.

6. Remove chicken from heat and allow to stand for 5 minutes

Escultura vertical de frutos do mar com vegetais – 8 pes

120g dried green tea noodles or soba noodles 2 tsp soy sauce 1 tbs olive oil 1 carrot, peeled, cut into matchsticks 1/2 red capsicum, deseeded, thinly sliced 1/2 green capsicum, deseeded, thinly sliced 1/2 red onion, thinly sliced 3-4 tsp fish sauce 16 scallops, without roe 8 slices smoked salmon 2 x 170g cans crab meat, drained Dressing 1/2 bunch fresh coriander, chopped 1 small fresh red chilli, deseeded, coarsely chopped 1 tbs finely grated ginger 1 garlic clove, coarsely chopped 1 tbs fresh lime juice 2 tbs olive oil1. To make the dressing, place the coriander, chilli, ginger, garlic and lime juice in

the bowl of a food processor and process until finely chopped. Transfer to a bowl. Stir in the oil. Cover and place in fridge for 2 hours to develop the flavours.

2. Cook the noodles following packet directions or until tender. Drain and return to pan. Add the soy sauce and toss until well combined.

3. Heat half the oil in a frying pan over medium heat. Add the carrot, combined capsicum and onion and cook, stirring, for 4 minutes or until the carrot softens. Stir in the fish sauce. Transfer to a plate.

4. Heat 1 teaspoon of remaining oil in the pan over high heat. Add half the scallops and cook for 1 minute each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and scallops, reheating the pan between batches.

5. Place 1 salmon slice in the centre of 1 serving plate. Place a clean can, with both ends removed, on top. Fill the can with one-eighth of the noodles, then one-eighth of the crab meat and one-eighth of the carrot mixture to make a stack. Use the back of a spoon to press down. Remove can. Repeat with remaining salmon, noodles, crab and vegetable mixture to make 8 stacks.

6. Divide the scallops among the stacks. Drizzle over the dressing to serve.

Pão crocante com farofa salgada- 4 xícaras (chá) de farinha de trigo- 1 colher (café) de sal- 3 colheres (sopa) de margarina- 2 gemas- 1 colher (sobremesa) de leite em pó- 1 colher (sobremesa) de Açúcar- 1 xícara de cebola picada e fervida- 3 tabletes de fermento- 250ml de água- 1 pitada de pimenta do reino- 1 pitada de curry- 1 pitada de caldo (tempero concentrado de sua preferência). Misturar tudo muito bem,

deixar a massa descansar por 30 minutos, colocar o recheio, modelar e deixar crescer por mais 20 minutos em uma vasilha com aguá, sal grosso e azeite, em seguida retirar da água, e passar na farofa, levar ao forno à 180ºC por 25 à 30 minutosRecheio- 400g de mussarela- 400g de calabresa- 200g de uva passas- Azeite e oréganoDecoração- 150g de parmesão (farofa)- 150g de farinha de rosca (farofa)- 100g de margarina folhada (farofa). Misturar todos os ingredientes muito bem

Panna cottacrema 150 grsazúcar 25 grsmanteca 5 grsralladura de limón 1gelatina 4 grsesencia de vainilla unas gotas Dividir la crema en dos partes.Una parte llevar a ebullición, junto con el azúcar, la manteca.Disolver la gelatina aparte, y unirla a la mezcla. Incorporar la ralladura de limón y la otra mitad de crema batida junto con la esencia de vainilla.Colocar el preparado en los moldes deseados y enfriar.Servir con el coulis de frambuesas

CoulisFrambuesas 40 grsjugo de limón ¼ azúcar impalpable (sí fuera necesario)

Bolo de chocolate- 2 xícaras de farinha de trigo- 1 xícara de açúcar- 4 colheres (sopa) de margarina- 3 ovos- 150 ml de leite- 1 colher (sopa) de cacau em pó- 1 colher (sopa) de chocolate em pó 50 % - 1 colher (sobremesa) de fermento em pó- 1 colher (sobremesa) de emulsificante de boloColocar tudo na batedeira e bater em seguida colocar a massa em cima do tabuleiro e levar para assar por 25 minutos depois de assado cubra com chocolate ½ amargo

Crepe de chocolate branco com casca de laranja cristalizada- 1/2 lata de leite condensado (creme chinês)- 1 1/2 de leite (creme chinês)- 2 gemas (creme chinês)- 2 colheres (sopa) de amido de milho (creme chinês)- 100g de chocolate branco- 20 ml de licor de amarula. Colocar tudo no fogo baixo menos a amarula, até engrossar e por último a amarula, depois de frio coloque na massa do crepe. e com as cascas de

laranja fechar Massa- 100g de farinha de trigo- 4 ovos- 1 pitada de sal- 100ml de creme de leite- 200ml de leite- 1 colher (sopa) de manteiga- 2 colheres (sopa) de cerveja. Misturar todos os ingredientes até obter uma mistura homogênea. Esquente a frigideira de preferência antiaderente, e frite os crepes

Miniquiche de ervas finas – 40 unidMassa:180g de margarina sem sal para uso culinário1 ovo inteiro8 g de sal40g de creme de leite300g de farinha de trigoColoque todos os ingredientes em uma bacia e mexa bem até ficar uma massa lisa e enxuta. Leve para gelar por 2 horas.Forre as forminhas para pão de mel nº 02 com a massinha da quiche. Coloque o recheio só um pouquinho. E por cima o creme da quiche.Nesse caso coloque o recheio de catupiri com ervas finas e por cima jogue o creme.Recheio básico de quiche:100g de creme de leite 1 ovo inteiroMisture muito bem e coloque por cima da quiche já com a massa e o recheio.Leve para assar a 180º C por 20 minutos.

segredinho pra casca de pão crocante: aqueça bem o forno, coloque o pão dentro, jogue o gelo de uma forminha da geladeira dentro,feche a porta do forno. Espere 5 minutos, abaixe a temperatura para 180Gr.

Macarrons150g de açúcar refinado100g de claras125g de farinha de amêndoas ou farinha de caju1 pitada de sal125g de açúcar de confeiteiro impalpável Snow Sugar Mavalério

Modo de preparo: aqueça as claras e o açúcar refinado em banho Maria até que fique morno e não quente. Bata essa mistura na batedeira até ficar com a consistência de suspiro. Acrescente a farinha de caju, o sal e o açúcar impalpável peneirados.. Misture delicadamente e coloque o corante desejado

cal em doces de frutas para a casquinha ficar dura

Gelado de chocolate 200 Gr de Chocolate para Culinária200 Gr de Açúcar2,5 Dl de Natas

Parte-se o chocolate e leva-se ao lume em banho-maria a derreter com 2 colheres de sopa de água. Batem-se as natas frias em chantilly com o açúcar. Mistura-se o chocolate derretido ao chantilly. Envolve-se bem para que os ingredientes fiquem  bem integrados. Põe-se a mistura num recipiente e leva-se ao congelador, mexendo de vez em quando, até que se solidifique, para desfazer a cristalização

Bolo de milho e leite de coco (da Claudia, Magia na Cozinha)1 xícara de farinha de trigo1 xícara de farinha de milho1/2 xícara de açúcar1 colher sopa de fermento em pó1/2 colher chá de bicarbonato de sódio1 pitada de sal1/2 xícara de manteiga derretida2 ovos grandes levemente batidos1 xícara de leite de coco. Numa vasilha misturar todos os ingredientes secos. Adicionar os molhados, um a um, e misturar até todos os ingredientes ficarem incorporados. Levar para assar em forma untada e enfarinhada, em forno pré-aquecido a 190º C (375º F), por cerca de 30 minutos

Receita Básica (pão caseiro revolucionário)Rendimento: 4 pães de 500 g. Pode ser dobrada ou divida.3 xícaras de água morna1 1/2 colher sopa de fermento biológico granulado (2 pacotes de 7 g)*1 1/2 colher sopa de kosher salt ou outro sal grosso6 1/2 xícaras de farinha de trigo, Farinha de milho para polvilharColocar todos os ingredientes, independente de ordem, numa vasilha plástica grande, que tenha uma tampa simples, sem ser hemética. Misturar bem os ingredientes com uma colher. Certifique-se de que não fique nenhum grumo seco de farinha. A massa deve ficar úmida.Deixar repousar por duas horas em cima do balcão da cozinha, devidamente coberta. Ela vai dobrar de tamanho, por isso deve-se usar uma vasilha grande o suficiente para comportar o crescimento da massa.Depois deste período modelar os pães no formato desejado, polvilhando um pouco de farinha, mas manuseando o mínimo de tempo possível para evitar perder as bolhas de ar formadas pela fermentação. Confira no vídeo a maneira de moldar os pães. Colocar os pães moldados num tabuleiro polvilhado com farinha de milho. Deixar descansando por cerca de 40 minutos. Não precisa cobrir.Vinte minutos antes de assar, ligar o forno e pré-aquecer a 232ºC (450ºF). Colocar uma vasilha com água dentro do forno para criar vapor enquanto o pão é assado.Polvilhar os pães com um pouco de farinha e fazer cortes na massa com uma faca de serra, utilizando o padrão que preferir. Em geral, faço uma cruz no meio.Assar por 30 minutos ou até que os pães apresentem uma casca grossa, firme e douradinha. Esfriar os pães sobre uma grade.

Molho adocicado para carnes, linguiças etc (relish) (rende 1 ½ x)

1 tablespoon olive oil 1/2 red onion, finely chopped 2 red capsicum, cut into 1cm cubes 1 large tomato, chopped 1 garlic clove, crushed 1/4 cup sultanas

1/4 cup brown sugar 1/3 cup white wine vinegar. Heat oil in a saucepan over medium heat. Add

onion. Cook for 3 minutes, or until soft. Add capsicum. Cook for a further 2 minutes. Stir in tomato, garlic, sultanas, sugar and vinegar. Bring to the boil. Cover. Reduce heat to low. Simmer for 40 to 50 minutes, or until thickened

Tender com molho de chipotle e mel

Bolo vegano de chocolate e cereais – 10 pes

2 1/2 cups (375g) self-raising flour 1/2 cup (50g) cocoa powder 1/2 cup toasted muesli (see related recipe) 1/2 cup (85g) raisins, chopped 300g silken tofu, chopped 1/4 cup (60ml) pure maple syrup 2/3 cup (150g) caster sugar 1 1/2 cups (375ml) soy milk Chocolate muesli topping 1 cup (170g) raisins, roughly chopped 2 tbs cocoa powder 1/2 cup (75g) icing sugar mixture 1/2 cup toasted muesli (see related recipe)1. Preheat oven to 180°C. Grease and line a 22cm round cake pan. 2. Sift flour and cocoa into a large bowl, then stir in toasted muesli and raisins.

3. Whisk tofu, maple syrup, sugar and soy milk in a separate bowl until smooth. Fold wet mixture into dry ingredients until just combined. Spoon into prepared cake pan and bake for 40 minutes or until firm and a skewer inserted in the centre comes out clean. Cool cake in the pan for 20 minutes, then turn out onto a cake plate.

4. For the topping, place raisins, cocoa and 3/4 cup (185ml) boiling water in a small saucepan and simmer over medium heat, stirring occasionally, for 5 minutes or until thickened. Process in a food processor with icing sugar until smooth.

5. Spread the cake with chocolate topping and scatter with the toasted muesli

Quiche de cogumelos e parmesão sem ovos - 4 pes

1 sheet frozen ready-rolled shortcrust quiche pastry, partially thawed 40g butter 250g button mushrooms, thinly sliced 2 green onions, thinly sliced 1/4 cup plain flour 1 1/2 cups reduced-fat milk 2 tablespoons finely chopped fresh chives 1/4 cup finely grated parmesan cheese 100g baby spinach

1 medium red capsicum, thinly sliced1. Preheat oven to 180°C/160°C fanforced. Line a 23cm round (base) loose-based

fluted flan tin with pastry. Trim excess. Refrigerate for 30 minutes. 2. Meanwhile, melt one-quarter of the butter in a non-stick saucepan over low heat.

Add mushroom and onion. Cook, stirring, for 2 minutes or until mushroom has softened. Transfer to a colander. Drain.

3. Melt remaining butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually stir in milk until smooth. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper. Stir in half the chives and half the parmesan. Cover surface with plastic wrap. Set aside.

4. Place flan tin on an oven tray. Cover pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice or weights. Cook pastry for 5 to 10 minutes or until golden. Remove from oven. Increase temperature to 200°C/180°C fan-forced.

5. Spoon mushroom mixture into pastry case. Top with flour mixture. Sprinkle with remaining parmesan. Bake for 10 to 15 minutes until golden. Sprinkle with remaining chives. Combine spinach and capsicum in a bowl. Serve quiche with spinach mixture.

Bifes com vinho tinto e batatas crocantes – 4 pes 1/2 cup dry red wine 2 teaspoons chopped fresh rosemary leaves 2 garlic cloves, crushed 1 1/2 tablespoons olive oil 4 (125g each) beef fillet steaks 800g red rascal potatoes, scrubbed, cut into thin rounds olive oil cooking spray 1. Place wine, rosemary, garlic and 2 teaspoons oil in a shallow glass or ceramic

dish. Add steaks. Turn to coat. Set aside. 2. Meanwhile, place potato and remaining oil in a large bowl. Season with salt and

pepper. Toss to combine. 3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook

potato for 4 to 5 minutes each side or until golden brown and tender. Transfer to a plate. Cover to keep warm. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Serve steaks with potato and salad. Variation: Honey and herb marinade: Combine 1 tablespoon honey, 2 teaspoons dried oregano, 1 tablespoon olive oil and 1 tablespoon grated lemon rind in a glass or ceramic dish. Add steaks. Toss to coat. Continue from step 2

Curau brulê2 latas de milho 1 lata de leite 1/3 de lata de leite condensado açúcar cristal, canela No liquidificador, bata o milho com o leite e o leite condensado. Leve ao forno, mexendo sempre até que engrosse. Divida em pequenas porções. Cubra com uma fina camada de açúcar cristal e polvilhe canela. Queime o açúcar com a ajuda de um maçarico culinário.

Bolo chiffon de paçoca 100g de paçoca peneirada

6 gemas70g de açúcar para bater com a gema120ml de óleo de milho160g de farinha8 claras150g de açúcar para bater com a clara6g de fermento100ml de água1 pitada de cremor tátaro ou 1 pitada de salAqueça o forno a 170ºC. Não precisa untar a forma, o ideal é usar forma de bolo chiffon.Bata as gemas com o açúcar por mais ou menos 5 minutos, até formar uma gemada fofa. Vá juntando o óleo ainda batendo em fio e aos poucos, mesmo método da maionese. Junte, também lentamente, a água.Peneire o fermento, a farinha e a paçoca e bata rapidamente com a gemada.Bata as claras em neve com o açúcar e o cremor tártaro, até formar picos firmes.Junte um terço das claras com a gemada misturando lentamente de baixo para cima, até incorporar bem. Junte o restante das claras à massa.Coloque na forma e leve para assar mais ou menos 50 minutos - nos primeiros trinta minutos não abra o forno.

Brownie de chocolate e café250g chocolate amargo, 1 1/4 xícara margarina, 7 ovos, 3 x açúcar, pitada sal, 1/4 x café, 2 x far trigo, 1 x nozes ou castanhas picadas.

Risoto de alho poró1 x arroz, ½ x poró, 2 x parmesão ralado, ½ x vinho branco, 4 C manteiga, 4 x caldo de frango. Metade da manteiga, poró, mexe uns 3 min. Junta arroz, frita. Junta vinho, deixa evaporar álcool. Vai adicionando ½ x caldo de cada vez, mexendo sempre.

Scones do melhor chá de Londres (Brown´s Hotel) - 12 unid

450 g de farinha de trigo; 300 g de leitelho (ou iogurte integral)80 g de manteiga cortada em pedaços80 g de açúcar; 50 g de uvas-passas brancas; 50 g de fermento em pó1 pitada de salPara dar brilho: 10 g de leite; 2 gemasPeneire a farinha, o fermento em pó e o sal em uma tigela. Com a ponta dos dedos, esfarele a manteiga na farinha, formando uma “areia”. Acrescente as uvas-passas e o leitelho; mexa bem; assim que começar a virar uma massa, coloque-a sobre uma superfície de trabalho ligeiramente enfarinhada e trabalhe a massa com cuidado até que fique homogênea e macia. Embale a massa em filme plástico e deixe gelando por 1 hora. Preaqueça o forno a 200 ºC (potência 6 do forno). Com um rolo de macarrão, abra a massa até 2,5 cm de espessura sobre uma superfície de trabalho ligeiramente enfarinhada e corte-a em círculos de 5 cm de diâmetro com a ajuda de um cortador; disponha os discos sobre uma assadeira forrada com papel-manteiga. Para dar brilho, misture bem as gemas com o leite e passe esse líquido sobre os scones duas vezes, com a ajuda de um pincel. Asse por 10 minutos ou até que os scones fiquem dourados; cuidado para não assá-los demais, senão eles ficarão secos. Sirva-os quentes com nata e geleia caseira de morango.

Curry de manga e tomate – 3 pes 2 tbs sunflower oil 1 tsp black mustard seeds 3 tsp good-quality medium curry powder 2 tsp ground turmeric 50g fresh ginger, grated 1 long green chilli, deseeded, thinly sliced 10 fresh curry leaves (see note) 4 cardamom pods, lightly crushed 2 garlic cloves, sliced 1 onion, thinly sliced

1 large, ripe but firm mango, sliced 6 tomatoes, core and seeds removed, cut into wedges 400ml coconut milk 2 tbs chopped coriander leaves 1/3 cup toasted cashews, roughly chopped 1. Heat the oil in a wok over medium-high heat. Add mustard seeds and cook for

30 seconds or until they start to pop, then add the curry powder, turmeric, ginger, chilli, curry leaves, cardamom and garlic. Cook, stirring, for 1-2 minutes until fragrant. Add onion and 1 teaspoon salt and cook, stirring, for a further 1-2 minutes until onion has softened. Add mango and tomato, continue to cook for a further minute, then stir in the coconut milk. Cook over low heat for 1-2 minutes just to warm through.

2. Stir through coriander and cashews, then serve the curry with steamed rice.

Mexilhões à provençal com batatas fritas

Mejillones frescos 3 kgsEchalotes 100 grsAjo 1 unidadVino blanco 150 ccPerejil picado 1 puñadoAceite de oliva 30 ccLimpiar los mejillones tomando uno por uno y retirarle todas las callosidades que puedan llegar a tener y algas pegadas con la ayuda de un cuchillo de oficio. Enjuagar con un poco de agua dulce para retirar un poco la arena que quede adherida a la valva del mejillón. Es muy importante en este proceso de verificar que todos los mejillones estén bien cerrados. Esto es un signo de que el bivalvo está vivo y en buen estado para ser consumido. Los que estén abiertos descartarlos directamente.Colocar en una cacerola el aceite, seguidamente incorporar los echadotes finamente picados. Rehogar los echadotes hasta ver que queden transparentes, seguidamente colocar el ajo picado, los mejillones y el vino blanco. Revolver y tapar. Dejar cocinar por 2 minutos y volver a revolver. Una vez que los mejillones estén todos abiertos retirar del fuego y servir sobre una cazuela de barro. Salpicar con un poco de perejil picado

GuarniciónPapas blancas 400 grsAceite para freír 1 ltPelar las papas y pasarlas por la mandolina de forma tal a que se formen rodajas bien finas. Seguidamente calentar el aceite a 190º C y disponer papa por papa dentro del aceite para evitar de que se peguen y retirarlas con una espumadera ni bien tomen un poco de color dorado y disponerlas sobre una fuente cubierta con papel absorbente. Sazonar con sal

Mousse de presunto com azeitonas pretas

1 cebola processada2 xícaras (chá) de presunto processado½ xícara (chá) de maionese1 sache de gelatina sem sabor vermelha hidratada e derretida em banho-maria 1 lata de creme de leite2 colheres (sopa) de salsa processada½ xícara de azeitonas processadas grosseiramente2 claras batidas em neve. No liquidificador, bata a cebola, o presunto, maionese, gelatina e o creme de leite. Transfira para um recipiente e acrescente as azeitonas, a salsinha e as claras , misturando a cada adição.Coloque em uma vasilha untada e leve á geladeira por no mínimo 2 horas. Sirva acompanhada de torradas.

Palmier de presunto de Parma

1 sheet puff pastry 3 tbsp honey mustard 100 g thinly sliced prosciutto (or can use serrano ham) 1 cup freshly grated Parmesan 1 egg 2 tsp water

1. Roll out puff pastry on counter. Spread mustard over top. Arrange prosciutto evenly over the mustard, covering all the pastry. Sprinkle with the parmesan.

2. Starting at one long edge, roll up the puff pastry like a jelly roll, just to the middle of the dough. Roll from the other side in the same fashion, making the two rolls meet in the centre.

3. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on a cookie sheet lined with parchment. Refrigerate for 15 minutes.

4. Preheat oven to 400 degrees. 5. Beat egg and water in small bowl. Brush each palmier with the egg wash. Bake

until puffed, about 10 minutes

Fatias finas de presunto de Parma no forno até ficarem crocantes. Salpica açúcar de confeiteiro sobre elas e queima levemente com maçarico até fricar crocante. Usar em sobremesas para guarnecer.

Salada de batatas com atum, vagem e ovos - Chef Christian Constant Cozinhou umas 4 batatas com casca, começando na água fria com uma pitada de sal. Na mesma água, quando já fervente, colocou os ovos (2 our 4?) e cozinhou por 10 minutos para ficar duro. Escorreu, resfriou, descascou ovos e batatas. Cozinhou em água salgada mais ou menos meio quilo de vagens quebradas em pedacinhos. Deixou ainda verdinhas e crocantes. Escorreu, resfriou e juntou com as batatas. Acrescentou uma lata de atum, temperou com cebola, cebolinha, bastante alho e bastante azeite. Misturou, espalhou umas gotinhas de limão por cima, outras de vinagre balsâmico e enfeitou com roseta de tomate

Caviar d´aubergine (caviar de berinjela) - Chef Yves CamdebordeCortou ao meio 1 berinjela média. Fez na polpa cortes em cruz sem deixar a faca encostar na casca. Temperou com balsâmico, azeite, sal e pimenta-do-reino. Pôr cebola em fatias, pimentão vermelho em fatias, alho picadinho, tomate concassé, tomilho, azeitona preta, tomilho, mais azeite, mais balsâmico. Levar ao forno a 200 ºC ou menos por cerca de 40 minutos. Tira, raspa a berinjela, processa tudo. Joga a casca fora ou serve nela, com lascas de parmesão.

Lentilhas com costeletas de porco - Chef Christian ConstantCobriu as lentilhas com água fria e levou ao fogo para cozinhar até ficar macias e restar ainda um pouco de água (quando precisou, completou). Refogou em óleo de amendoim 1 cebola picada, cerca de 100 g de bacon picado, uns 6 dentes de alho picados e 1/2 xícara de salsinha picada. Juntou a lentilha, temperou com sal e deixou cozinhar mais um pouco. À parte, temperou com sal e pimenta-do-reino 4 bistecas grossas de porco e dourou em frigideira antiaderente, dos dois lados (abafou um pouco com a tampa). Cobriu com salsinha e fatias de alho cru, tirou a gordura externa e fatiou a carne transversalmente. Arrumou a lentilha num prato de servir e ajeitou por cima os pedaços de carne.

Thai Iced Tea (daqui fazer o parfait)

6 cups water 1 cup Thai tea 3/4 cup sugar 6 tablespoons cream 6 tablespoons condensed milk

In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve. Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass. Serve with iced-tea spoon so guests can swirl the mixture themselves.

Parfait de chá verde (servir com lichia) – 6 pes

500ml cream (one with 35% fat) 2 tbsp green tea powder

4 tbsp milk 150g egg whites (approx 5 eggs) 300g caster sugar 2 tbsp water 1 tbsp lime juice 30ml vodka

Line a terrine mould, tray or container, approximately 30cm x 20cm, with cling film or baking paper. Whisk the cream to stiff peaks in a food mixer. Place cream in another bowl and refrigerate. Mix green tea powder and milk together to form a smooth paste. Whisk egg whites in mixer on low speed and continue to whisk. Meanwhile, place sugar and water in a saucepan and stir to dissolve then place on a high heat and bring to the boil. Brush down saucepan sides with a wet pastry brush to prevent sugar crystallising. Bring to 130C or hard ball stage (when a bit of the syrup mix forms a soft ball when placed in iced water). When sugar has reached this temperature, whisk egg whites at high speed, add lime juice and vodka to sugar and allow to boil again. Once the egg whites form medium peaks, add the hot sugar syrup and continue to whisk on high. Keep whisking until the whites have cooled, approx 5 minutes. Add green tea paste to egg white mixture and whisk to combine. Add 1/3 of the whipped cream and whisk to combine. Fold through remaining cream gently by hand with a spatula until smooth and completely combined. Pour into lined container and freeze overnight

Espetinhos de abacaxi e porco satay com arroz de capim-limão – 4 pes

12 bamboo skewers 2 peeled red onions 400g pork fillet into 2cm pieces 1 deseeded red capsicum 1 peeled, cored medium pineapple 250ml can mild satay sauce 1 1/2 cups long-grain rice 2 sticks smashed lemongrass 3 cups lightly salted boiling water

Soak 12 bamboo skewers in cold water for 20 minutes. Cut 2 peeled red onions into 4 wedges and blanch in boiling water for 1 minute, then drain. Cut 400g pork fillet into 2cm pieces. Cut 1 deseeded red capsicum into 2cm pieces and half a peeled cored medium pineapple into 2cm pieces. Divide pork, capsicum, pineapple and onion evenly and thread onto skewers. Place skewers in a large ceramic dish. Pour over a 250ml can mild satay sauce and turn to coat skewers. Rest, covered, in the fridge for at least 20 minutes. Heat a greased barbecue plate and lightly spray skewers with cooking oil. Cook skewers, turning occasionally, for 8-10 minutes or until pork is cooked. Meanwhile, cook 1 1/2 cups long-grain rice and 2 sticks smashed lemongrass in 3 cups lightly salted boiling water for 12 minutes. Rest, covered, for 3-4 minutes. Remove lemongrass and serve hot rice with pineapple skewers

Harmonização de vinhos com sobremesas (www.cuisine.com.au)

ZinfandelTemperate fruit desserts Berry desserts and cakes Stone fruit

Riesling

Lemon desserts Desserts with ginger Yoghurt

Sauvignon BlancCitrus desserts

SemillonApple desserts Berry desserts Desserts with ginger Yoghurt

Botrytised wineApple desserts Berry desserts Yoghurt Pear desserts

MuscatApple desserts Berry desserts Desserts with ginger Yoghurt Pear desserts Desserts with nuts Dairy desserts Stone fruit Citrus desserts Chocolate desserts

SauterneApple desserts Pear desserts Citrus desserts Almonds Walnuts Cheesecake Tarts and pies Dairy desserts

Vin SantoDesserts with nuts Citrus desserts Middle Eastern desserts

Sparkling RedStrawberry desserts Chocolate desserts

Sparkling WhiteDairy desserts Ice creams and sorbets Berry desserts

Musse de chocolate com amendoins caramelados, meio salgados

Bouef bourguignone do Bassoleil na Ana Ma. Braga1kg de carne de músculo, coxão mole ou alcatra - 1 cebola média cortada com cravos espetados

- 1 cenoura média cortada em rodelas - 2 dentes de alho - 1 buquê garni (aipo, alecrim, alho poró, salsa, folha delouro e tomilho) - 1 garrafa de vinho tinto (Bourgogne) - 3 colheres (sopa) de óleo de milho - Sal e pimenta-do-reino preta a gosto - 3 colheres (sopa) de farinha de trigo - 1 colher (sopa) de extrato de tomate

- 1 litro de caldo de carne Limpe a peça de carne retirando os nervos e a gordura. Corte-a emcubos de 50g a 60g cada. Faça uma marinada com a cebola, acenoura, os dentes de alho, o buquê garni e o vinho tinto. Acrescente a carne e deixe de molho nesta mistura por 24 h.Separe a carne do líquido e reserve. Coloque o óleo em uma panelagrande e leve ao fogo. Ponha a carne para dourar. Polvilhe com farinha de trigo e deixe cozinhar em fogo baixo pormais 5min. Acrescente o extrato de tomate, o sal e a pimenta doreino. Coloque o líquido da marinada e o buquê garni. Adicione o caldo de carne, tampe a panela e deixe cozinhar de1h30min a 2h em fogo baixo. Quando a carne estiver cozida, separe os cubos de carne e o buquêgarni. Passe o molho pela peneira, leve-o de volta a panela ejunte aos cubos de carne

Lagarto na pressão com molhopeça honesta e limpíssima de lagarto direto para a pressão com vinho branco, água suficiente para cobrí-lo, sal, folhas de louro e dentes de alho amassados (com casca e tudo). Quando a carne estiver macia e NÃO desmachando, já é hora de tirar do fogo. Envolva a peça em filme plástico e leve à geladeira – nem tente cortar o lagarto quente. Reserve o caldo do cozimento e depois de fria, corte a peça em fatias mais finas que puder e reserve também. Molho: cebola, tomate, pimentão, azeitona, cheiro verde, azeite e vinagre. Fazer de véspera pra curtir bem o gosto.

Filé mignon com abobrinha ao curry verde (do Nam Thai)100 gr de filé(s) de mignonquanto baste de alho3 folha(s) de folha de limão kafir1 colher(es) (chá) de curry verde1 bandeja(s) de abobrinha1 colher(es) (sopa) de açúcar2 colher(es) (sopa) de molho de peixequanto baste de manjericão tailandêsquanto baste de leite de cocoquanto baste de tomate cerejaAquece a wok com óleo até enfumaçar. Frite o alho e o mignon até selar. Coloque as folhas de limão sem talo. Coloque a abobrinha e deixe fritar por 2 minutos. Tempere com açúcar e e seguido molho de peixe (nampla). Deixe fixar os sabores. Colque 1 colher de chá de curry verde (industrial) no fundo da wok e frite. Coloque 1 colher de sopa de leite côco ou mais se necessário. Misture bem o leite de côco na carne. Manjericão tailandês e servi na tigela. Decore com metades de tomate cereja

Tom Yum Goong (sopa agripicante de camarão – ou de peixe, frango, frutos do mar, ou cogumelos Paris/Portobelo4 xícaras de caldo de peixe ou galinha 16 camarões médios limpos (deixe os rabos e separe a pele) 4 talos de capim limão 2 fatias finas de galanga 6 folhas de limão kaffir 3 a 5 pimentas malagueta 1 xícara de cogumelos Portobello/Paris (fatiado e sem os talos) 1 tomate médio, cortado em 6 gomos 1 colher de sopa de pasta de pimenta (Nam Prik Pao) 2 colheres de sopa de Naam Pla (molho de peixe) Suco de meio limão folhas de coentro

Em fogo médio, coloque em uma panela, o caldo de peixe ou galinha junto com a pele do camarão e deixe cozinhar por 10 minutos. Remova do fogo e coe o caldo. Enquanto você prepara o caldo acima, remova a ‘capa’ externa do talo do capim limão, corte-o ao meio e dê uma amassada de leve para liberar seu aromas e óleos.Depois de coado, leve o caldo novamente ao fogo. Acrescente o capim limão, a galanga, as folhas de limão kaffir e a pimenta malagueta inteira. Quando ferver, reduza o fogo e cozinhe por cinco minutos. Adicione o camarão, os cogumelos, o tomate e cozinhe até que os camarões mudem de cor, em torno de 2 minutos.Quando os camarões estiverem prontos, apague o fogo. Agora, você precisa ‘temperar’ a sopa adicionando a pasta de pimenta, o molho de peixe e o suco de limão. Se precisar de mais sal, coloque mais Naam Pla. Experimente. A sopa deve ficar apimentada e ácida/acre. Adicione o coentro e sirva

Filé ao molho de ostras com arroz thai

800 gramas de alcatra, 2 colheres (sopa) de óleo, 300 gramas de cogumelo shiitake, 4 colheres (sopa) de molho de ostra, 1 colher (sopa) de shoyo, nirá a gosto. Pique a carne em tirinhas.  Em uma frigideira antiaderente,

aqueça o óleo e refogue a carne em fogo alto, mexendo as vezes, por 10 minutos. Acrescente o cogumelo shiitake fatiado do mesmo tamanho que o filé, o molho de ostra, o shoyo e o nirá picado em pedaços . Misture bem, abaixe o fogo e cozinhe , mexendo de vez em quando, por mais 5 minutosPara o arroz:

1 xícara (chá) de arroz de jasmim, 200 ml de leite de coco, 1 1/2 xícara de água, 1 folha de louro, sal a gosto.

Coloque todos os ingredientes em uma panela e leve ao fogo alto, sempre mexendo até ferver. Reduza o fogo para o mínimo, tampe a panela e deixe cozinhando até que todo o líquido tenha sido absorvido. Se necessário acrescente mais um pouco de água. Mexa de vez em quando, e fique atenta para não deixar grudar no fundo da panela e para não deixar queimar o arroz. Depois de pronto, retire do fogo e espere 10 minutos antes de servir

Rosbife ao molho de ostrasquanto baste de alcatra em filésquanto baste de salquanto baste de pimenta-do-reino branca moída(s)quanto baste de molho de ostraquanto baste de manteigaquanto baste de óleo de soja quanto baste de shitakequanto baste de brócolis2 unidade(s) de cebola batida(s)quanto baste de conhaque1 xícara(s) (chá) de caldo de carneTempere o filé com sal, pimenta do reino e um pouco de molho de ostras. Esquente a manteiga e o fio de óleo numa panela de boca larga e doure o filé de todos os lados. Flambe com conhaque. Retire e passe-o para um tabuleiro. Coloque-o no forno pré-aquecido por 10 minutos ou até o ponto de sua preferência. Reserve. Junte 1 colher de manteiga na panela e acrescente a cebola batidinha até dourar ligeiramente.

Junte o shitake picado e refogue por 1 minuto. Deglace com o caldo de carne Junte o molho de ostras. Se necessário, encorpe o molho com um pouco de amido diluído em água. Sirva o filé fatiado com o molho de ostras. Acompanhe com arroz branco e brócolis passado na manteiga. Filé mignon ao molho de ostras – 4 pes350g de filé mignon 120g de brócolis 12 cogumelos shiitake médios 1 raiz de coentro 3 dentes de alho 2 pimentas dedo-de-moça sem sementes 4 colheres (sopa) de óleo de soja 4 colheres (sopa) de shoyu 4 colheres (sopa) de molho de ostra 4 colheres (chá) de açúcar 12 colheres (sopa) de caldo de galinha

Limpe e pique o filé mignon em pequenos escalopes. Reserve. Limpe e corte os brócolis em pedaços de quatro centímetros, descartando os talos mais grossos. Corte os cogumelos em tiras e reserve. Coloque os brócolis em uma panela de cozimento no vapor e cozinhe por cinco minutos. Reserve. Pique a raiz de coentro, o alho e a pimenta. Ponha num morteiro e soque com o pilão até formar uma pasta. Reserve. Em uma panela wok, aqueça o óleo, adicione a pasta de pimenta e refogue por alguns segundos. Junte o filé, refogue por dois a três minutos. Acrescente os brócolis, os cogumelos, o shoyu, o molho de ostra, o açúcar e o caldo de galinha e cozinhe por dois a três minutos. Distribua em quatro pratos e sirva em seguida.

Pato confit ao Porto com risoto de cogumelos – 1 pes1 coxa de pato1 maçã verde1 folha de louro2 ramos de tomilho2 ramos de sálvia2 dentes de alho1 colher (chá) de pimenta-do-reino em grão1 ramo de alecrim500g de gordura vegetal hidrogenadaSal a gostoPimenta-do-reino moído a gosto. Coloque a carne em uma tigela e esfregue com as ervas e temperos. Deixe marinar. Em seguida, coloque em uma panela com meia maçã verde cortada ao meio, com casca e a gordura vegetal. Cozinhe por 4 horas em fogo baixo. Quando a carne esfriar, leve ao forno por 15 minutosMolho:300ml de vinho do Porto2 colheres (chá) de demi-glacê (um caldo de carne mais concentrado)1 colher (chá) de manteiga. Coloque o vinho em uma panela e deixe reduzir, acrescente o demi-glacé e a manteiga. Cozinhe por 5 minutos. ReserveRisoto:80g de arroz arbóreo ½ cebola picada3 colheres (sopa) de azeite 1 colher (sopa) de manteiga3 cubos pequenos de manteiga gelada1 colher (sopa) de parmesão ralado100ml de vinho branco seco200ml de caldo de legumes30g de variados (shimeji, shiitake e paris)Refogue a cebola com azeite e manteiga e acrescente o arroz. Em seguida, coloque o vinho, o caldo de legumes, os cubos de manteiga e o parmesão. Deixe cozinhar entre 20 e 25 minutos

Badejo grelhado com risoto pomodoro – 1 pes01 posta de abadejo de 250 gramas02 colheres (sopa) de azeite extravirgem01 colher (sopa) de limão sicilianoSal a gosto. Tempere a posta de abadejo com limão, azeite e sal a gosto e reserve por 10 minutos. Depois grelhe dos dois ladosRisoto:150g de arroz arbóreo2 colheres (sopa) de azeite extravirgem1 cebola1 alho-poró1 copo de vinho branco70g queijo brie 50g de tomates cereja 50g de rúcula50g de queijo parmesão 30g de manteiga. Em uma panela, adicione duas colheres de azeite, refogue a cebola e o alho. Em seguida, adicione o arroz e um copo de vinho branco. Lentamente, adicione o caldo de legumes até que fique ao ponto, depois acrescente o tomate cereja, o queijo brie, a manteiga, o queijo parmesão e, por último, a rúcula e sal a gostoCaldo de legumes:1 peito de frango pequeno100g de salsão1 cenoura10g de pimenta-do-reino branca em grãos10g de tomilho. Cozinhe todos os ingredientes em água fervente por cerca de 30 minutos. Coe e use apenas o caldo, ainda quenteMolho para servir sobre o peixe:2 colheres de azeite

1 colher de suco de limão siciliano15g de mostarda dijon10g de pimenta-rosaSal a gosto. Misture o azeite, o suco de limão siciliano, a mostarda dijon, a pimenta-rosa e o sal.

Ossobuco com polenta – 1 pes300g de ossobucosal e pimenta a gosto15g de farinha de trigo1 colher (sopa) de azeite300g de cebola100g de cenoura ralada100g de salsão2 dentes de alho picado1 copo de vinho tintoMeio copo de água. Tempere o ossobuco com pimenta e sal a gosto e passe na farinha de trigo. Em uma panela, coloque o azeite e sele os dois lados. Em seguida, leve a uma assadeira e acrescente cebola, a cenoura ralada, o salsão, o alho picado, o vinho tinto e a água. Leve ao forno a 180 graus por 30 minutosPolenta: 100g de polentina100g de queijo parmesão1 colher de sopa de manteiga. Em uma panela, acrescente o caldo de legumes. Quando abrir fervura acrescente a polentina, mexendo até dar consistência. Após dez minutos, acrescente o queijo parmesão e a manteigaCaldo de legumes: 1 peito de frango pequeno100g de salsão1 unidade de cenoura10g de pimenta-do-reino branca em grãos10g de tomilho

Ravióli de pato ao molho de laranja – 1 pesRavióli: 100g de farinha de trigo50g de sêmola 5 gemas de ovos. Em uma tigela, adicione a farinha, a sêmola e a gemas de ovos. Amasse bem até ficar num ponto em que a massa estique e não rasgue. Deixe descansar por dez minutos. Em seguida, estique a massa até ficar na espessura de uma folhaRecheio: 1 peito de pato de 250 gramas1 copo de suco de laranja1 copo de suco de abacaxi1 copo de vinho tinto50g de tomilho picado1 cebola picada2 dentes de alho1 cenoura picada3 colheres de azeitesal e pimenta a gosto. Tempere o peito de pato com sal e pimenta, adicione o suco de laranja, o suco de abacaxi, o vinho tinto, o tomilho, a cebola, a cenoura, o azeite, a pimenta e o sal a gosto. Leve ao forno a 180 graus por meia hora. Depois, desfie e bata no processador até fazer uma pasta. recheie a massa com esta mistura. Para cortar, utilize um cortador em forma de margarida, em seguida, leve para cozinhar por três minutosMolho de laranja: 2 colheres (sopa) de açúcar1 copo de suco de laranja1 casca de laranja bem fina fatiadaMeio copo de vinho branco secoSal a gosto. Em uma panela, coloque o açúcar e acrescente o suco de laranja e as fatias da fruta filetadas até virar uma calda. Coloque o vinho branco e o sal e deixe cozinhar por mais 15 minutos.

Tiras de frango à indonésia com molho de amendoim2 dentes de alho amassados3 colheres (sopa) de molho de soja 2 colheres (sopa) de agridoce 1 colher (chá) de óleo de gergelim pimenta preta moída4 peitos de frango sem pele1 colher (sopa) de óleo de girassol   molho de amendoim6 colheres (sopa) de manteiga de amendoim

1/2 xícara (chá) de água (125 ml) 2 colheres (sopa) de molho Hoisin1 colher (sopa) de molho chili doceMisture numa travessa o alho, os molhos de soja e agridoce, o óleo de gergelim e a pimenta preta moída e reserve. Corte os peitos de frango em tiras largas de 2,5 cm e coloque-os no tempero. Tampe a travessa e deixe marinar na geladeira por 2-3 horas. Aqueça o óleo numa frigideira de fundo grosso ou numa wok em fogo médio. Retire o frango da marinada, escorra o tempero e grelhe por 4-5 minutos de cada lado. Enquanto isso, coloque numa panela pequena a manteiga de amendoim, a água e os molhos Hoisin e chili. Leve ao fogo e deixe aquecer, misturando sempre. Retire do fogo e transfira para uma molheira. Quando o frango estiver pronto, coloque as tiras na frigideira e aqueça por alguns segundos antes de levar à mesa. Sirva com o molho de amendoim à parte

Bolo de chocolate amargo e branco com toffee de laranja4 ovos-100 gr + 20 gr de açucar-raspa de casca de laranja-75 gr de vaqueiro líquida (margarina)-150 gr farinha-30 gr maizena-1 colher sobremesa fermento em pó-100 gr chocolate branco-150 gr chocolate negro-0,5 dl de leite-1 dl de sumo de laranjaPara o Toffee:-100 gr açucar-3 colheres de sopa de água-15 gr vaqueiro-0,5 dl de sumo de laranja- Ligue o forno e regule-o para 180ºC.Pincele uma forma de buraco(ou tabuleiro) com vaqueiro líquida e polvilhe com farinha.-Parta os ovos, separando as gemas das claras. Adicione 100 gr de açucar às gemas, junte a raspa da casca de 1 laranja e bata com a batedeira até obter um creme fofo e esbranquiçado. Adicione a vaqueiro líquida e continue a bater até estar completamente incorporada. Adicione a farinha, peneirada juntamente com a maizena e o fermento em pó e misture bem.- Parta o chocolate branco e o negro em quadradinhos, e deite cada um em sua taça. Deite o leite a ferver sobre o chocolate branco e mexa com uma vara de arames até derreter completamente. Adicione o sumo de laranja ao chocolate negro e leve ao microondas durante 50 segundos na potência máxima. Mexa com uma vara de arames até derreter completamente o chocolate.- Bata as claras com a batedeira e quando começarem a fazer espuma adicione o restante açucar e continue a bater até estarem bem firmes. Envolva as claras delicadamente no creme preparado. Junte metade da massa obtida à mistura de chocolate branco e a outra metade ao chocolate negro.- Deite a massa alternadamente na forma e leve ao forno durante 40 minutos(No meu forno levou 30m).Entretanto, deite o açucar numa frigideira antiaderente, junte a água e a vaqueiro e leve ao lume até o açucar caramelizar. Junte cuidadosamente o sumo de laranja e deixe ferver um pouco até dissolver completamente o caramelo.Retire do lume deixe arrefecer. Desenforme o bolo e regue-o com o toffee de laranja.

Bolo de chocolate e avelãs sem farinha com molho toffee 6 ovos185g de manteigaraspa de 1 laranja100g de açúcar amarelo200g de chocolate em barra150g de avelãs raladasParta a manteiga em pedaços para uma tigela, junte a raspa da casca da laranja e o açúcar amarelo. Bata até obter um creme. Vá adicionando as gemas, uma a uma e sem parar de bater.Parta o chocolate em pedaços pequenos e derreta-o em banho - maria. Junte à mistura anterior, mexendo sempre até o creme ficar homogéneo. Adicione as avelãs e misture bem. Bata as claras em castelo bem firme e envolva-as delicadamente no preparado anterior.

Deite a massa numa forma de mola com cerca de 22 cm de diâmetro previamente untada e leve a cozer em forno moderado durante cerca de 40 minutos.Molho toffee:130g de açúcar amarelo2dl de natas30g de manteigaEntretanto prepare o molho toffee, misturando o açúcar com as natas e levando ao lume até ferver um pouco, mexendo sempre. Retire do lume e adicione a manteiga cortada em pedaços, mexendo sempre até esta se dissolver. Deixe arrefecer. Retire o bolo do forno e deixe-o arrefecer dentro da forma. Quando estiver quase frio cubra com parte do molho preparado. Deixe esfriar completamente, retire o aro da forma e coloque o bolo no prato com o molho

Buttercrunch toffee (rende 450g)2 copos (170 gramas) cortaram ou slivered as amêndoas, brindadas1 1/4 de copo (270 gramas) embalou firmemente claro - açúcar marrom 2 colheres da água manteiga unsalted do copo de 1/2 113 gramas) ( 1 extrato puro do vanilla do teaspoon (4 gramas) 1/4 de soda de baking do teaspoon Topping: 6 onças (170 gramas) bittersweet ou chocolate semisweet, chopped grosseiraPré-aqueça o forno a 350 graus de F (177 graus de C). Coloque amêndoas em uma folha do baking e coza-as por 8-10 minutos, ou até marrom e perfumado dourados. Reserve para refrigerar. Uma vez que as porcas esfriaram à temperatura de quarto, o lugar em um processador do alimento, cabido com uma lâmina do metal, e pulsa as amêndoas até que chopped finamente. Polvilhe a metade das porcas em umas 8 polegadas por um retângulo de 10 polegadas (20 cm x 25 cm) em uma folha cozendo buttered ou oleada. Reserve.  Em uma liga de tamanho médio, pesada do saucepan o açúcar marrom, a água e a manteiga. Tenha o extrato da soda e do vanilla de baking pronto. Traga a mistura do açúcar a uma fervura e a um cozinheiro, agitando o menos possível, até que a mistura alcance 285 graus de F (140 graus de C) (estágio da macio-rachadura) em um termômetro de doce. Remova imediatamente o saucepan do calor porque a temperatura continuará a se levantar a 290 graus de F (145 graus de C). Adicione o extrato da soda e do vanilla de baking e agite-o para combinar.Derrame imediatamente esta mistura uniformente sobre as porcas em sua folha do baking. Coloque então o chocolate chopped sobre o toffee quente. Depois que alguns minutos o chocolate será macio bastante espalhar com um spatula offset em uma camada uniforme sobre o toffee. Polvilhe o excesso chopped restante das amêndoas o chocolate derretido. Esfrie completamente e corte então em formas desejadas usando uma faca afiada. Você pode armazenar o toffee, em um recipiente hermético na temperatura de quarto, por aproximadamente 7-10 dias

Torta de granola – recheio15 gramas de manteiga derretida½ xícara de açúcar mascavo¾ xícara Karo3 ovos ligeiramente batidos1 pitada de sal1colher (chá) de baunilha4 barrinhas de granola aveia e melDerreter a manteiga, juntar o açúcar mascavo e o Karo, mexer bem. Juntar os ovos batidos, a pitada de sal, baunilha e por último as barrinhas de cereal em pedaços pequenos. Jogar o recheio sobre a massa e lavar para assar por mais ou menos 40 a 50 minutos. Nos últimos 15 minutos cobrir com papel alumínio.

Delícias de Toffee e Chocolate600 gramas de balas de caramelo Toffee1 ¼ xícara (chá) de farinha de trigo peneirada¼ xícara (chá) de chocolate em pó¼ xícara (chá) de açúcar1 pitada de sal½ xícara (1º) manteiga em pedaços – para massa¼ xícara (2º) manteiga em pedaços – para recheio3 colheres (sopa) (3º) manteiga em pedaços – para cobertura2 colheres (sopa) Karo2 colheres (sopa) água1 ½ xícara (chá) de chocolate meio amargo para coberturaModo de Fazer:Coloque no freezer o saco de Toffee’s pos 1 hora.Retire do freezer e bata para quebrar as balas formando pedacinhos. Reserve ½ xícara para decorar.Para BaseMisture a farinha, chocolate em pó, açúcar e sal, coloque a (1º) parte da manteiga ( ½ xícara) formando uma massa, forre uma forma de fundo removível, fure com um garfo e asse por 20 minutos. Esfriar.Recheio de CarameloLevar ao fogo os Toffee’s com ¼ xícara de manteiga (2º), o Karo e a água, derreta em fogo baixo mexendo sempre até ficar liso. Espalhe sobre a massa assada e leve ao forno por 10 minutos. Esfriar e cobrir com a cobertura de chocolate.Cobertura de ChocolateMisturar o chocolate meio amargo com as 3 colheres (3º) de manteiga e derreta no microondas. Despeje sobre a torta, decore com os Toffee’s reservados. Corte quando o chocolate esfriar

Brownie com toffee

o 160g de manteiga

o 280g de chocolate meio-amargo

o 4 ovos

o 2 xícaras de açúcar

o 2 1/2 xícaras de farinha de trigo

o 50g de nozes picadas grosseiramente

o 150g de chocolate branco grosseiramente picado

o 16 balas de caramelo grosseiramente picadas

o 1/2 colher de chá de fermento em pó

o 1 pitada de sal

o Derreta o chocolate com a manteiga em banho-maria. Numa batedeira, bata os ovos com o

açúcar até dobrar de volume, e em baixa velocidade  vá juntando a farinha aos poucos. Retire da

batedeira e misture cuidadosamente os ingredientes restantes. Coloque a massa em uma assadeira,

untada com manteiga e farinha. Asse em forno pré-aquecido(150°C) por 20 minutos.

Bolo de chocolate com cobertura de caramelo Nonstick vegetable oil spray

2 cups sifted cake flour (sifted, then measured) 1 cup unsweetened cocoa powder (preferably Dutch-process) 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 cups (packed) golden brown sugar 1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature 3 large eggs 1 tablespoon vanilla extract 1 cup plus 2 tablespoons buttermilk 1/2 cup lukewarm water 1 cup semisweet chocolate chips

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips. Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment. Frosting

24 ounces imported milk chocolate (such as Lindt), finely chopped 3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 1 1/2 cups sugar 1/2 cup water 2 1/4 cups whipping cream

Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing. Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable. Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)

Trufas de chocolate com flor de sal 20 ounces (560g) bittersweet or semisweet chocolate 1/3 cup sugar 2 tablespoons water

2/3 cup whipping cream 1/4 teaspoon fleur de sel 1/2 cup unsweetened cocoa powder Additional fleur de sel

Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water. Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours. Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight. Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.) Test-kitchen tip: Submerge the bulb of a candy thermometer or the sensor on the stem of an instant-read thermometer in the chocolate for an accurate reading.

Tortinhas de chocolate com caramelo, amendoim e banana (Cannelle et Vanille)Massa: 70g mant, 75 aç, sal, 1 clara, 150g far, 25g cacau, 2g ferm. Geladeira e forno.

Caramelo de banana e amendoim: 100g aç, 40g glicose, 50g mant, 200g banana purê, 50g amend salgadoCaramelo c/glic e aç. Junta mant, banana fora do fogo. Qd tiver frio, amendoim.

Ganache de caramelo salgado: 250g choc am, 120g ao leite, 200g creme, 50g mant, 10g glicose, 100g aç, pitadona de sal marinho. Derrete choc. Aquece creme e mant. Separado derrete aç e glic. Junta creme e mant. no fogo, mexe c/cuidado. Junta choc e tira. Peneira, junta sal.

Musse: 2 gemas, 55g xarope simples (batedeira os 2, depois bate no b.maria), 100g choc am, (junta à gemada depois, bate no b.maria), junta por último 250g creme chantilly

Mousse de chocolate e amendoim com calda de carameloPEANUT BUTTER MOUSSE

1. 1/2 teaspoon powdered gelatin 2. 2 tablespoons cold water 3. 1 cup heavy cream 4. 2 large egg yolks 5. 1 1/2 tablespoons sugar 6. 3 tablespoons salted smooth peanut butter

In a bowl, dissolve the gelatin in the water and let stand for 5 minutes. In a saucepan, cook the cream over moderately high heat until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot cream into the egg yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring

constantly, until thickened, 3 minutes. Remove from the heat and whisk in the peanut butter, followed by the gelatin. Scrape the peanut butter mixture into the bottom of six 12-ounce jars or parfait glasses and refrigerate for 1 hour, until set. MILK CHOCOLATE MOUSSE

1. 1/2 cup half-and-half 2. 2 large egg yolks 3. 1 teaspoon granulated sugar 4. 3 ounces milk chocolate, chopped 5. 2 ounces bittersweet chocolate, chopped 6. 2/3 cup heavy cream 1. In a small saucepan, heat the half-and-half until it bubbles around the edge. In a

medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot half-and-half into the egg yolks. Pour the mixture into the saucepan and cook over low heat, stirring, until thickened, about 2 minutes. Place both chocolates in a medium bowl. Pour the half-and-half mixture over the chocolate and let stand for 1 minute, then whisk until completely melted.

2. In another medium bowl, beat the heavy cream until softly whipped. Stir one-fourth of the whipped cream into the chocolate mixture; gently fold in the remaining whipped cream. Pour the chocolate mousse over the peanut butter mousse and refrigerate for 1 hour, until set. CARAMEL SAUCE

1. 1 cup sugar 2. 1/2 cup plus 2 tablespoons water 3. Caramel corn, for serving1. In a medium saucepan, cook the sugar with 1/4 cup of the water over moderately

high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until a honey-colored caramel forms, 7 minutes. Remove from the heat and stir in the remaining 1/4 cup plus 2 tablespoons of water. Let cool for 1 hour.

2. To serve, pour a thick layer of the caramel sauce over the chocolate mousse. Top with the caramel corn and serve.

Peanut Butter Chocolate Mousse6 oz Milk Chocolate, chopped (I used Callebaut)1 oz Semisweet Chocolate, chopped (I used 58% Cacao Barry)Pinch Fine Sea Salt6 oz Peanut Butter, room temp (I used Whole Foods Organic Creamy PB)5 oz Whole Milk (I used Organic Valley)8 oz Heavy Whipping Cream (I used Organic Valley)In a double boiler over steaming hot water, melt the chocolates in the bowl of your stand mixer. Stir together the peanut butter, salt, and milk until smooth, and then stir the peanut butter mixture into the chocolate mixture until smooth. Transfer the bowl to the mixer. Whip on high until smooth and shiny, about 3 minutes. Meanwhile, whip the cream to soft mounds. When the chocolate mixture is ready, stir in 1/3 of the cream, then quickly and gently fold in the rest. Pour into vessel/s (and over caramel syrup and peanuts, if desired). Chill 1-4 hrs before serving. It becomes denser as it chills longer

Musse de limão1/3 xícara de água 3/4 xícara de suco de limão

1 xícara de leite condensado 1/2 xícara de creme de leite 1 colher (sopa) de gelatina em pó sem sabor incolor (12 g) 1/2 colher (sopa) de casca de limão ralada 3 clarasNuma tigela refratária pequena, polvilhe a gelatina sobre a água e deixe hidratar por alguns minutos. Aqueça em fogo alto, em banho-maria, mexendo sempre, até derreter a gelatina. Numa tigela grande, misture o suco e a casca de limão com o leite condensado. Adicione a gelatina derretida e o creme de leite e bata na batedeira até obter um creme grosso (2 minutos). Reserve. Bata as claras em neve até obter picos moles. Acrescente ao creme e misture delicadamente.Distribua entre oito taças individuais (ou coloque numa taça grande), cubra com filme plástico e deixe na geladeira até ficar cremoso (cerca de 2 horas). Decore com zests de limão

Strudel de abacaxi com nozesMassa200g de Biscoito Cream Cracker Isabela150g de farinha de trigo2 ovos100g de manteiga sem sal2 gemas para pincelar Leve ao processador o Biscoito Cream Cracker Isabela  e bata até obter uma farofa fina. Numa tigela funda, acrescente 150g da farofa fina de biscoito e reserve 50g para montagem, a farinha de trigo e os ovos. Numa frigideira pequena, aqueça a manteiga junto com 8 colheres (sopa) de água e deixe amornar. Junte aos demais ingredientes, misture bem até obter uma massa homogênea. Deixe descansar por 20 minutos evolvida em papel filme. Recheio1 kg de abacaxi, em cubos400g de açúcar200g de uvas passas brancasNuma panela média, junte o abacaxi, o açúcar e deixe cozinhar até secar a água. Retire do fogo, acrescente as uvas passas, mexa delicadamente e reserveMontagem: 350g de nozes, picadas3 colheres (chá) de açúcar2 colheres (chá) de canela em pó150g de manteiga sem salAcomode a massa sobre papel manteiga e com a ajuda de um rolo abra a massa até deixá-la bem fina. Polvilhe sobre a massa a farofa fina de biscoito reservada, acomode por cima o recheio de abacaxi, espalhe as nozes, salpique o açúcar, a canela, acomode por cima pequenas porções de manteiga e enrole como rocambole. Unte uma assadeira grande com manteiga e farinha de trigo, junte o strudel, pincele com a gema, acrescente por cima pequenas porções de manteiga, leve ao forno 180ºC por 40 minutos e a cada 10 minutos regue com a manteiga derretida que se formará na assadeira

Sopa Cremosa de Abóbora com Coco Gaeng Liang Fak Tong - 4 porçõesPreparo: 12 minutos Demolha: 15 minutos Cozimento: 30 minutos - 55 g de camarões secos- 150 ml/ 2/3 de copo de água morna- 1 cebola em quartos- 2 cm de gengibre descascado- 2 pimentas vermelhas ou verdes sem sementes- 1 talo de capim-limão (6 cm da parte inferior) cortado em três com a parte de cima amassada- 350 ml/1 1/3 copo de caldo de peixe ou de frango ou água- 1 lata de leite de coco (400 ml/1 2/3 copo)- 2 colheres (sopa) de molho de peixe- 1 colher (chá) de açúcar

- pimenta-do-reino moída na hora- 400 g de abóbora descascada em cubos- um punhado pequeno de folhas de manjericão- 115 g de camarões cozidos descascados (opcional) 1 Deixe os camarões secos de molho na água morna por 15 minutos. 2 Bata no processador a cebola, o gengibre, as pimentas e o talo brancodo capim-limão com os camarões secos junto com a água da demolha, até misturar bem. 3 Despeje o caldo ou a água numa panela grande e adicione o leitede coco. Misture bem. 4 Aqueça até quase ferver, despeje a pasta de especiarias e misture bem em fogo brando. Junte o molho de peixe, o açúcar e a pimenta-do-reino. 5 Deixe ferver novamente, diminua o fogo e apure a sopa por 5 minutos. Junte os cubos de abóbora, o capim-limão e algumas folhas de manjericão, reservando um pouco para guarnecer. Cozinhe por mais 20 minutos, mexendo de vez em quando. Espete a abóbora para ver se está tenra. Retire o talo de capim-limão. Adicione os camarões cozidos, se quiser. 6 Sirva bem quente em tigelas com o restante das folhas de manjericão rasgadas

Melt & Mix triple chocolate cake – 10 pes 250g butter, chopped 200g dark chocolate, roughly chopped 1/4 cup milk 1 cup caster sugar 3 eggs 1 cup self-raising flour 1/4 cup cocoa powder 100g milk chocolate, finely chopped 1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base)

round cake pan. Line with baking paper. 2. Place butter, dark chocolate and milk in a saucepan over low heat. Cook,

stirring, for 10 to 12 minutes or until melted and smooth. Transfer to a large bowl. Cool for 5 minutes.

3. Whisk sugar and eggs into chocolate mixture. Sift flour and cocoa over mixture. Whisk to combine. Stir through half the milk chocolate. Pour into prepared pan. Sprinkle with remaining milk chocolate. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre has moist crumbs clinging.

Tapenade verde – 1 xíc 1 cup (175g) pimento-stuffed green olives 4 anchovy fillets, drained on paper towel, coarsely chopped 1 tbs drained capers

1 garlic clove, finely chopped 2 tbs toasted slivered almonds 1/4 cup (60ml) extra virgin olive oil, plus extra

1. Place the olives, anchovy, capers, garlic and almonds in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).

2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.

3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidisation)

Tapenade de azeitona preta – 1 xíc 1 cup (175g) pitted kalamata olives 4 anchovy fillets, drained on paper towel, coarsely chopped 1 tbs drained capers 1 garlic clove, finely chopped 1/4 cup (60ml) extra virgin olive oil,plus extra1. Place the olives, anchovy, capers and garlic in the bowl of a food processor and

process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).

2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.

3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidisation).

Massa com abóbora assada e pesto de rúcula – 4 pes 600g butternut pumpkin, peeled, seeded cut into 2cm pieces 375g fettucine 100g Persian feta, crumbled 80g baby rocket leaves Rocket pesto 1 bunch rocket, coarsely chopped 1/2 cup basil leaves 2 garlic cloves, chopped 50g pine nuts 1/2 cup (40g) finely grated parmesan 1/2 cup (125ml) olive oil

Preheat oven to 200°C. Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with oil. Season to taste with salt and pepper. Bake in oven for 20 minutes or until golden and tender.

1. Meanwhile, to make the rocket pesto, place the rocket, basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined. Season to taste.

2. Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain well and transfer to a large bowl.

3. Add half the pesto to the pasta with the pumpkin, feta and rocket leaves. Gently toss until just combined. Divide among bowls. Drizzle with remaining pesto

Batata assada com molho condimentado de camarão e tomate – 4 pes 1 tablespoon olive oil 12 medium green prawns, peeled, deveined 1 garlic clove, crushed 1 small red chilli, finely chopped 2 tomatoes, chopped 2 tablespoons basil leaves, shredded 1/4 cup sour cream Jacket potatoes (see related recipes)1. Heat oil in a non-stick frying pan over medium-high heat. Add prawns. Cook for

1 to 2 minutes each side or until prawns turn pink. Remove to a board.

2. Add garlic and chilli to frying pan. Cook for 1 minute. Add tomatoes and 1/4 cup cold water. Cook, stirring occasionally, for 5 minutes or until softened. Chop prawns. Add prawns, basil and salt and pepper to tomato mixture. Stir to combine.

3. Spoon sour cream and prawn mixture over jacket potatoes (see related recipes).

Batata assada – 4 pes 4 large (250g each) sebago potatoes olive oil cooking spray Toppings (see related recipes)1. Position oven rack just above the centre of the oven. Preheat oven to 200°C.

Scrub potatoes with a brush. Rinse. Pat dry with paper towels. Spray lightly with oil. Pierce each potato 6 times with a fork. Place directly on oven rack. Bake for 50 to 60 minutes or until tender when a skewer is inserted into centre. Remove to a plate. Cover with foil and stand for 10 minutes.

2. Cut a deep cross in the top of each potato. Using a clean tea towel to hold 1 potato, squeeze base gently to open up top. Place on plate. Repeat with remaining potatoes. Spoon topping over potatoes (see related recipes).

Bolo de pera130 gr de farinha2 pêras bem maduras ou 1 lata pequena de pêra em calda,150 gr de açúcar ( usei 75 gr de açúcar amarelo e 75 de açúcar normal)60 gr de manteiga amolecida2 ovos,1 colher de sobremesa de aroma de baunilha,1 colher de café de fermentoBater os ovos , o açúcar e a manteiga,juntar o aroma de baunilha,Acrescentar a farinha e o fermento,cortar as pêras descascadas em pedacinhos e juntar a preparação,Untar uma forma com manteiga, (o bolo fica mesmo pequenino, por isso pode-se fazer a dose a dobrar), Colocar papel vegetal à volta,Dispor a massa na forma, Levar ao forno pré-aquecido a 180º durante 25 mm.

Brownie com chocolate amargo e ao leite – 12 unid 100g good-quality milk chocolate 100g good-quality dark chocolate 125g unsalted butter, chopped 1/2 cup caster sugar 1/4 cup brown sugar 2 eggs, lightly beaten 1 teaspoon vanilla extract 1 cup plain flour, sifted 1. Preheat oven to 180°C. Line a 12-hole, 1/3-cup capacity muffin pan with patty

pan cases. 2. Break milk and dark chocolate into squares. Place chocolate squares, butter,

caster sugar and brown sugar in a saucepan over low heat. Cook, stirring, until

chocolate and butter have melted. Transfer to a bowl. Allow to cool to room temperature.

3. Add egg and vanilla extract to chocolate mixture. Stir to combine. Add flour. Stir until just combined.

4. Spoon mixture into patty pan cases until two-thirds full. Bake for 20 minutes or until a skewer inserted into the centre comes out with crumbs clinging. Allow cakes to cool in pan for 5 minutes. Remove to a wire rack to cool completely

Molho ao sugo com tomate assado – 1,5 litro 2kg vine-ripened tomatoes, halved 1 garlic bulb, broken into cloves (skin on) 1 rosemary sprig 2 sprigs each basil, oregano and thyme 1/4 cup (60ml) olive oil 2 tbs balsamic vinegar 2 tsp caster sugar1. Preheat oven to 180°C. Place tomatoes on a large baking tray with garlic, herbs,

oil and balsamic. Sprinkle with sugar, season with salt and pepper, then toss to coat. Turn tomatoes cut-side up, then roast for 1 hour or until tomatoes and garlic are softened. Cool, then peel tomatoes and garlic (the skin will slip off easily). Discard herb stalks. Whiz in a processor or blender to a coarse puree, then adjust seasoning

Picadinho com curry madras – 4 pes 2 tablespoons ground coriander 1 tablespoon ground cumin 1 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon chilli powder (optional) 2 garlic cloves, crushed 2 teaspoons grated ginger 2 1/2 tablespoons lemon juice 2 tablespoons olive oil 1kg chuck steak, cut into 2.5cm cubes 2 tablespoons tomato paste 1 cup beef stock steamed basmati rice, raita and mint leaves, to serve1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon

juice in a bowl to form a paste. Set aside. 2. Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef.

Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

4. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly

Peixe ao curry de madras com arroz de açafrão e vegetais – 4 pes 500ml (2 cups) water

240g (2 cups) express long-grain 1/4 tsp ground turmeric 270g (about 2 cups) frozen vegetable combos Salt & freshly ground black pepper 1 1/2 tbs Madras curry paste (Patak's brand) 2 tsp fresh lemon juice 4 (about 150g each) firm white fish fillets (like silver warehou or ling) 1 tbs olive oil 1. Cover and bring the water to the boil in a medium saucepan over medium-high

heat. Add rice and turmeric, and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.

2. Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.

Bolinhos fritos de erva-doce – 24 unid 60g (1/4 cup) demerara sugar 1 tbs fresh lime juice 1 x 7cm cinnamon stick 2 tsp fennel seeds 410ml (1 2/3 cups) water 50g butter 150g (1 cup) plain flour Pinch of salt 1 tsp vanilla essence 4 eggs, lightly whisked 100g (1/2 cup) caster sugar 1 tsp ground cinnamon Canola oil, to deep-fry1. Place, demerara sugar, lime juice, cinnamon, fennel seeds and 160ml (2/3 cup)

water in a small saucepan over medium-low heat. Stir until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium. Cook for 10 minutes or until the syrup thickens slightly. Transfer to a heatproof bowl. Set aside to cool. Strain through a fine sieve into a serving jug.

2. Meanwhile, place the butter and remaining water in a medium saucepan over medium-high heat. Bring to the boil. Remove from heat. Stir in the flour and salt. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the pan. Stir in the vanilla. Use a balloon whisk to whisk in the egg, then use a wooden spoon to beat until well combined.

3. Combine the caster sugar and cinnamon on a plate. Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds).

4. Use 2 metal teaspoons to shape 1 heaped teaspoonful of the dough into a ball, about 3cm wide. Repeat to make 3-4 balls. Carefully place the balls in the oil. Cook, turning occasionally with a slotted spoon, for 3 minutes or until golden

and cooked through. Use a slotted spoon to transfer to a tray lined with paper towel. Set aside for 2 minutes to drain and cool slightly. Toss the warm doughnuts in the cinnamon sugar to evenly coat. Repeat, in 5 more batches, with the remaining dough, reheating the oil between batches. Serve warm with the syrup

Salmão com molho de ervas, nozes e pimenta – 10 pes 80g pitted green olives 3/4 cup chopped fresh coriander 1/3 cup chopped fresh basil 60g dry-roasted walnuts, coarsely chopped 1/2 red onion, finely chopped 1 long fresh green chilli, thinly sliced 1 1/2 tbs red wine vinegar 3 tsp extra virgin olive oil 1/2 tsp caster sugar 1 (about 1.3kg) skin-on salmon fillet, pin boned 60ml (1/4 cup) fresh lemon juice 1. Place the olives in a bowl and cover with cold water. Set aside for 20 minutes to

soak. Drain. Halve. Return to the bowl. Add the coriander, basil, walnuts, onion and chilli, and stir to combine. Use a fork to whisk together the vinegar, oil and sugar in a small jug. Add to the olive mixture and toss until well combined. Season with pepper.

2. Preheat oven to 200°C. Line a roasting pan or ovenproof dish with non-stick baking paper. Place the salmon in the prepared pan. Drizzle over the lemon juice and season with pepper. Cover with another piece of non-stick baking paper. Bake in oven for 20 minutes or until the salmon flakes when tested with a fork in the thickest part. Serve topped with the olive mixture.

Frango assado com estragão e limão – 4 pes 1 tbs olive oil 4 (about 200g each) chicken marylands 500g kipfler potatoes, halved lengthways 1 lemon, cut into wedges 1 red onion, cut into wedges 1 cup (160g) pimento stuffed green olives 1 bunch tarragon, leaves picked 125ml (1/2 cup) dry white wine 250ml (1 cup) chicken stock Steamed green beans, to serve1. Preheat oven to 200°C. Heat oil in a large flameproof baking pan over medium

heat. Add chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate. Add the potatoes to the pan and cook, turning occasionally, for 5 minutes or until browned. Return the chicken to the pan with lemon and onion wedges. Sprinkle with olives and half the tarragon. Pour in the wine and bring to the boil. Remove from heat. Add the chicken stock.

2. Cook in preheated oven for 30 minutes or until chicken is golden brown and tender. Remove from oven. Sprinkle with remaining tarragon and serve immediately with steamed green beans, if desired.

Hambúrguer de frango com curry madras – 4 unid500g frango moído, 1 ½ C curry, 1 ovo, 1 cebola picada, ½ x far rosca ou pão ralado.

Porco à moda de Burma com curry de amendoim – 4 pes 2 x 400ml cans coconut milk 1/4 cup red curry paste 1/3 cup fish sauce 1/4 cup grated palm sugar or brown sugar 2 lemongrass stalks, trimmed, cut into thirds, bruised 1kg shoulder pork, trimmed, cut into thin strips 2 small red chillies, deseeded, finely chopped 5 kaffir lime leaves, spine removed, shredded 1 cup roasted salted peanuts, ground steamed jasmine rice, to serve1. Combine coconut milk, curry paste, fish sauce, sugar and lemongrass in a large

saucepan. Bring to the boil over medium/high heat. Cook, uncovered, for 10 to 15 minutes or until sauce thickens slightly.

2. Stir pork, chillies, lime leaves and peanuts into curry mixture. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 1 hour 20 minutes or until pork is tender.

3. Remove lemongrass. Serve curry with rice. Tip Use a food processor to grind roasted peanuts to a fine powder

Frango Diane – 4 pes 700g pontiac or desiree potatoes, peeled, cut into 1.5cm cubes 30g unsalted butter 2 tbs olive oil 4 chicken breast fillets with skin 3 eschalots, finely chopped 2 garlic cloves, finely chopped 1/2 cup (125ml) good-quality chicken stock 2 tsp Dijon mustard 1 tbs Worcestershire sauce 1/4 cup (60ml) brandy 1/2 cup (125ml) thickened cream 2 tbs finely chopped flat-leaf parsley 2 tsp lemon juice Watercress sprigs, to serve1. Preheat oven to 180°C. Spread potato on a baking tray, drizzle with 1 tbs oil and

toss with salt and pepper. Place in oven to roast while you brown chicken. 2. Heat butter and remaining 1 tbs oil in a frypan over medium heat. Season

chicken, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven, turn potatoes, and roast both for a further 5 minutes or until cooked and golden.

3. Return chicken frypan to medium heat, add eschalots and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. Stir in stock, mustard, sauce, brandy and cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and juice. Season. Serve chicken with sauce, potato and cress

Peixe asiático rápido – 4 pes

4 x 120g skinless salmon or ocean trout fillets 1/3 cup (80ml) light soy sauce 2cm piece ginger, very finely shredded 1/3 cup (80ml) sweet chilli sauce 1. Preheat the oven to 200°C. Place fish in a shallow baking dish. Combine soy,

ginger and sweet chilli sauce, then pour over fish. 2. Cover with foil and bake for 8 minutes, or until just cooked through. 3. Serve fish on rice, drizzled with sauce

Risoni com linguiça – 4 pes 1/4 cup olive oil 500g gourmet peppered beef sausages (see tip) 1 red onion, halved, thinly sliced 2 garlic cloves, crushed 1 green capsicum, thinly sliced 700g bottle Italian tomato passata sauce (see note) 500g packet risoni pasta 1 tablespoon oregano leaves, chopped 80g baby rocket 25g parmesan cheese, shaved1. Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add

sausages. Cook, turning often, for 15 minutes or until cooked through. Transfer to a plate lined with paper towel. Slice sausages.

2. Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum. Cook for 3 minutes or until soft. Add tomato passata and 4 cups cold water. Bring to the boil.

3. Add risoni and cook, stirring, for 10 minutes or until risoni is just tender. Add oregano and season with salt and pepper. Stir sausages through warm risoni. Cover to keep warm.

4. Toss rocket, parmesan and remaining 1 tablespoon oil together in a bowl. Season with salt and pepper. Spoon risoni mixture into bowls. Top with rocket salad and serve

Pesto de azeitona e hortelã – 4 pes – p/400g de massa 120g pitted green olives

2 garlic cloves, roughly chopped 1/2 bunch each mint and flat-leaf parsley, leaves picked 1/3 cup grated pecorino, plus extra shavings to serve 1/3 cup (80ml) olive oil

Bife com curry e manjericão doce2 C óleo, 2 dentes alho, 1 C curry vermelho, 200g bife, ½ x creme de coco, 1 C amendoim torrado moído, 20 folhas de manjericão doce. Frita alho, junta curry. Junta carne, creme de coco, amendoim e manjericão. Mexe até bife estar no ponto.

Porco com erva-doce – 4 pesProcessar 2 C sementes erva-doce com 1 c sal. Esfregar no porco (500g) e deixar 1 hora na geladeira. Na hora de grelhar, esfregar 4 C de molho doce de soja no porco.

Salada tailandesa de filé mignon – 4 pes

200g de filé mignon, esfrega 1 C molho de soja doce e grelha uns 8 min (mal passado). Espera uns minutos e fatia fino. Junta 1 berinjela fatiada fino, 1 cebola fatiada fino, 1 cebola roxa fatiada fino, ½ x folhas de hortelã, ½ x folhas de coentro, 1 dedo de moça fatiada bem fino. Molho: 100 ml suco limão, 1 c pimenta assada moída, 3 C nam pla, 2 C sweet chili sauce. Joga sobre a salada. Por último, polvilha o roasted rice powder para dar textura e nuttiness.Sopa de Frango com Capeletti- 1 coxa(s) e sobrecoxa(s)- 1/2 colher(es) de chá de páprica picante- 1 folha(s) de louro- 1/2 limão(es)- 1/2 cebola(s) média(s)- 1 pimenta(s) vermelha(s) dedo-de-moça- 2 ramo(s) de cheiro-verde- 1 colher(es) de chá de sal- 1/2 talo(s) de salsão Iniciar o Preparo- 1 tablete(s) de caldo de galinha- 6 xícara(s) de chá de água- 1 colher(es) de sopa de óleo de canola- 1/2 colher(es) de sopa de manteiga- 2 tomate(s) médio(s)- 300 grama(s) de capeletti fresco- 1 colher(es) de chá de sal- 1 colher(es) de sopa de salsinha1. Retirar do freezer e colocar na geladeira 1 coxa(s) e sobrecoxa(s)1. 1. lavar bem as coxas e sobrecoxas, esfregar a metade de 1/2 limão(es), lavar novamente e deixar escorrer.2. ralar 1/2 cebola(s) média(s) e passar na peneira.3. em uma vasilha, colocar o frango, a cebola passada na peneira, em colheradas, a outra metade do limão espremido, 1 pimenta(s) vermelha(s) dedo-de-moça (ver dica), 1 de louro, 2 ramo(s) de cheiro-verde amarrados, 1 colher(es) de chá de sal, 1/2 colher(es) de chá de páprica picante e 1/2 talo(s) de salsão cortado(s) em pedaços.4. deixar descansar neste tempero por 1 hora.

1. 1. dissolver 1 tablete(s) de caldo de galinha em 6 xícara(s) de chá de água e reservar.2. em uma panela colocar 1 colher(es) de sopa de óleo de canola e 1/2 colher(es) de sopa de manteiga (ver dica). quando esquentar, colocar os pedaços de frango com os temperos, e deixar refogar.3. acrescentar 2 tomate(s) médio(s) maduro(s) sem pele (ver dica) e sem sementes. quando os tomates estiverem desfeitos, juntar um pouco do caldo de galinha reservado.

4. deixar cozinhar por 1 hora aproximadamente.5. retirar o frango, desfiar os pedaços tirando bem os nervos e as peles. colocar este frango em uma panelinha pequena e cobrir com um pouco de caldo.6. na panela em que o frango foi cozido, colocar o restante do caldo de galinha reservado e os ossos. deixar levantar fervura. abaixar o fogo e cozinhar por 10

minutos. coar este caldo em uma peneira fina, voltar à panela e acrescentar 300 grama(s) de capeletti fresco e 1 colher(es) de chá de sal, deixar levantar fervura, cozinhar de 7 a 8 minutos aproximadamente. o capeletti deve ficar al dente (ver dica).7. se você quiser servir esta sopa com os pedaços de frango, esta é a hora de colocá-los. se não quiser, guarde o frango para pôr em uma salada no dia seguinte ou fazer um croquete etc.8. colocar na sopeira, mexer bem, salpicar 1 colher(es) de sopa de salsinha picada e servir em seguida.Pimenta: se quiser um prato mais apimentado, é só amassar a pimenta usada no tempero. se quiser só um sabor de pimenta, deixe-a inteira. quanto mais amassar, mais apimentado fica.

Sopa de Almôndegas- 150 grama(s) de carne moída- 200 grama(s) de músculo- 1 colher(es) de sopa de óleo de canola- 2 dente(s) de alho- 3 xícara(s) de chá de água- 1 colher(es) de chá de sal- 1/2 cebola(s) média(s)- 3 ramo(s) de cheiro-verde* Preparar Almôndegas- 1 pão(es) do tipo francês claro(s)- 1 ovo(s)- 1/2 cebola(s) pequena(s)- 1 colher(es) de sopa de salsinha- 1/2 colher(es) de chá de sal- 2 colher(es) de sopa de farinha de rosca* Preparar os Legumes- 1/2 cenoura(s) média(s)- 1/2 alho(s)-poró(s)- 4 colher(es) de sopa de queijo parmesão ralado- 2 xícara(s) de chá de água- 1/2 colher(es) de sopa de manteiga1. Retirar do freezer e colocar na geladeira 150 grama(s) de carne moida e 200 grama(s) de músculo.1. 1. em uma panela de pressão colocar 1 colher(es) de sopa de óleo de canola, 1/2 de cebola(s) média(s) ralada(s), 2 dente(s) alho espremidos, 3 ramo(s) de cheiro-verde amarrados e o músculo cortado em cubos e deixar dourar bem. acrescentar 3 xícara(s) de chá de água e 1 colher(es) de chá de sal, deixar ferver por 25 minutos aproximadamente até o músculo amolecer, coar em um pano bem fino e reservar.

1. 1. retirar casquinha de 1 pão(es) do tipo francês claro(s), picar o miolo e colocar de molho, por meia hora, em um pouco de água.2. passar a carne moída no processador de alimentos para moer mais de uma vez.3. colocar em uma tigela, acrescentar a(s) gema(s) de 1 ovo(s), 1/2 cebola(s) pequena(s) ralada(s), 1 colher(es) de sopa de salsinha picada, 1/2 colher(es)

de chá de sal, 2 colher(es) de sopa de farinha de rosca e o pão francês que estava de molho (espremer bem o pão para sair toda a água).4. misturar bem e, com a mão úmida, fazer bolinhas até terminar a massa.5. em uma panela colocar um pouco de água para ferver, diminuir o fogo e despejar as bolinhas e deixar cozinhar por 10 minutos aproximadamente.6. com uma escumadeira, retirar e reservar.Preparar os Legumes1. 1. em outra panela colocar 1/2 cenoura(s) média(s) cortada(s) em palitos, 1/2 alho(s) poró(s) aparado(s) e picado(s), 1/2 colher(es) de sopa de manteiga e o caldo de carne reservado. acrescentar 2 xícara(s) de chá de água, mexer bem, tampar e deixar cozinhar em fogo médio por 10 minutos aproximadamente, retirar os legumes cozidos.2. deixar só o caldo bem coado e esquentar bem. acrescentar as almôndegas e deixar cozinhar por mais 5 minutos aproximadamente, até que estejam bem quentes.3. colocar em uma sopeira, polvilhar um pouco das 4 colher(es) de sopa de queijo parmesão ralado, enfeitar com ramos de salsinha, reservar o restante do queijo para servir à parte. Se quiser usar os legumes, passe na manteiga e sirva. Se não tiver tempo, em vez de fazer o caldo de carne caseiro (como na receita), dissolver 1 ½ tablete de caldo de carne em 6 xícaras de água fervente.

Caldo Verde- 1 colher(es) de sopa de azeite de oliva- 1/2 cebola(s) média(s)- 1 dente(s) de alho- 1 paio(s)- 1/2 litro(s) de água- 5 batata(s) média(s)- 1/2 colher(es) de chá de sal- 4 folha(s) de couve1. 1. em uma panela colocar 1 colher(es) de sopa de azeite de oliva, 1/2 cebola(s) média(s) picada(s), 1 dente(s) de alho amassado(s) e 1 paio(s) cortado(s) em rodela(s) deixar refogar por aproximadamente 3 minutos.acrescentar 1/2 litro(s) de água e quando estiver fervendo juntar 5 batata(s) média(s) cortada(s) em rodela(s).2. quando as batatas estiverem bem cozidas, retirá-la s com o auxílio de uma espumadeira, sem jogar a água fora, em seguida amassar no espremedor de batatas, colocar de volta na água, temperar com 1/2 colher(es) de chá de sal, colocar 4 folha(s) de couve picada(s) e deixar ferver por mais 10 minutos aproximadamente. deixar descansar por 10 minutos antes de servir.

Sopa de couve-flor- 10 buquê(s) de couve-flor- 1 xícara(s) de chá de água- 2 colher(es) de sopa de manteiga- 1 cebola(s) média(s)- 2 colher(es) de sopa de farinha de trigo- 3 xícara(s) de chá de leite- 1 tablete(s) de caldo de legumes- 1/2 colher(es) de chá de molho de tabasco

- 1 colher(es) de sopa de salsinha- 1 colher(es) de sopa de cebolinha1. 1. lavar 10 buquê(s) buquê(s) de couve-flor e colocar para cozinhar na panela de pressão com 1 xícara(s) de chá de água por 3 minutos. reservar a couve-flor e a água.2. em uma panela colocar 2 colher(es) de sopa de manteiga, dourar 1 cebola(s) média(s) picadas, juntar 2 colher(es) de sopa de farinha de trigo (ver dica), retirar a panela do fogo e ir colocando 3 xícara(s) de chá de leite aos poucos para não empelotar (o ideal é misturar o leite com um batedor), voltar a panela ao fogo e deixar ferver por 10 minutos.3. acrescentar a água reservada, a couve-flor bem picada, 1 tablete(s) de caldo de legumes, 1/2 colher(es) de chá de molho de tabasco deixar ferver por 5 minutos.4. por ultimo juntar 1 colher(es) de sopa de salsinha e 1 colher(es) de sopa de cebolinha picadas, desligar o fogo e esperar 10 minutos para servir. A sopa fica com um sabor muito especial se você pingar algumas gotas de limão no fundo do prato.

Caldinho de Feijão- 1 xícara(s) de chá de feijão carioquinha- 3 xícara(s) de chá de água- 1 folha(s) de louro- 1/2 paio(s)- 1/2 colher(es) de sopa de azeite de oliva- 4 colher(es) de sopa de bacon em cubos- 1/2 cebola(s) média(s)- 1 dente(s) de alho- 1/2 pimentão(ões) vermelho(s)- 1 colher(es) de chá de sal- 1 colher(es) de chá de molho de pimenta1. 1. colocar 1 xícara(s) de chá de feijão carioquinha de molho com3 xícara(s) de chá de água por 4 horas. na panela de pressão colocar o feijão com a água acrescentar 1 folha(s) de louro, retirar a pele de 1/2 paio(s) colocar inteiro, cozinhar por 35 minutos, após esse tempo desligar a panela e esperar esfriar com a panela tampada, cortar o paio em fatias finas e reservar.2. em uma panela, colocar 1/2 colher(es) de sopa de azeite de oliva, 4 colher(es) de sopa de bacon em cubos até liberar a gordura do bacon, quando a gordura estiver bem quente, adicionar 1/2 cebola(s) média(s), 1 dente(s) de alho picados, usar 1 ½ colher de sopa de 1/2 pimentão(ões) vermelho(s) picado, refogar bem e despejar na panela com feijão, temperar com 1 colher(es) de chá de sal e 1 colher(es) de chá de molho de pimenta, levar ao fogo novamente e ferver por 5 minutos.3. deixar amornar, retirar a folha de louro e bater no liquidificador, passar pela peneira e manter aquecido. colocar no fundo das canequinhas ou pratos algumas fatias de paio e despejar o caldinho quente, salpicar por cima cebolinha picada e bacon em tiras frito para enfeitar.

Caldo de Mandioca com calabresa- 200 grama(s) de mandioca(s) fresca(s)- 1/2 colher(es) de sopa de óleo de milho

- 2 linguiça(s) calabresa(s)- 1/2 cebola(s) média(s)- 2 dente(s) de alho- 1/2 colher(es) de sopa de colorau- 3 xícara(s) de chá de água- 1 ½ tablete(s) de caldo de carne- 1/2 colher(es) de chá de molho de tabasco- 100 grama(s) de queijo de minas meia-cura1. 1. descascar 200 grama(s) de mandioca(s) fresca(s, lavar e colocar para cozinhar com água e sal na panela de pressão por 15 minutos, escorrer e passar pelo espremedor e reservar.2. em uma panela colocar 1/2 colher(es) de sopa de óleo de milho, 2 linguiça(s) calabresa(s) cortadas em rodelas, deixar fritar, acrescentar 1/2 cebola(s) média(s) picada, 2 dente(s) de alho picados, deixar dourar, juntar 1/2 colher(es) de sopa de colorau e deixar fritar por mais 3 minutos, acrescentar 3 xícara(s) de chá de água, 1 ½ tablete(s) de caldo de carne e 1/2 colher(es) de chá de molho de tabasco e a mandioca passada pelo espremedor deixar ferver por mais 5 minutos.3. acrescentar 100 grama(s) de queijo de minas meia-cura ralado mexer até formar um caldo grosso.

Sopa creme de funghi com massa folhada- 1/2 xícara(s) de chá de funghi seco- 1 colher(es) de sopa de manteiga- 1/2 cebola(s) média(s)- 6 cogumelo(s) fresco(s) shitake- 1 colher(es) de sopa de farinha de trigo- 2 ½ colher(es) de chá de vinho branco seco- 1/2 tablete(s) de caldo de carne- 1/2 xícara(s) de chá de água- 1/2 xícara(s) de chá de creme de leite- 1 colher(es) de sopa de queijo parmesão ralado- 1/2 colher(es) de chá de sal- 150 grama(s) de massa folhada- 1 ovo(s)1. 1. em uma tigela colocar 1/2 xícara(s) de chá de funghi seco para hidratar em uma xícara de água fria. reservar.2. na panela colocar 1 colher(es) de sopa de manteiga, dourar 1/2 cebola(s) média(s) picada(s) e juntar o funghi picado e (já hidratado na água fria) escorrido reservar a água, picar 6 cogumelo(s) fresco(s) shitake. Misturar 1 colher(es) de sopa de farinha de trigo e mexer bem.3. acrescentar 2 ½ colher(es) de chá de vinho branco seco, 1/2 tablete(s) de caldo de carne dissolvido em 1/2 xícara(s) de chá de água. juntar a água do funghi até ficar um creme encorpado.4. colocar o caldo de carne aos poucos, pode ser que nem precise usar tudo.5. juntar 1/2 xícara(s) de chá de creme de leite , 1 colher(es) de sopa de queijo parmesão ralado e 1/2 colher(es) de chá de sal, deixar esfriar um pouco e colocar o creme em cumbucas que possa ir ao forno.6. cobrir as cumbucas dividindo 150 grama(s) de massa folhada cortada em rodelas, passar um pouco de 1 ovo(s) batido nas bordas para a massa grudar.

7. levar ao forno quente por 10 minutos ou até a massa crescer como um suflê.

Sopa creme de abóbora- 150 grama(s) de carne seca magra- 2 mini abóbora(s)- 1/2 colher(es) de sopa de azeite de oliva- 1/2 cebola(s) média(s)- 1 xícara(s) de chá de abóbora(s) japonesa- 2 xícara(s) de chá de água- 1 tablete(s) de caldo de galinha- 1/2 xícara(s) de chá de requeijãoColocar a carne seca de molho1. 1. colocar de molho 150 grama(s) de carne seca magra de um dia para o outro, trocando a água por várias vezes.1. 2. no dia seguinte colocar a carne seca para cozinhar na panela de pressão com água por 20 minutos aproximadamente, desfiar e reservar.3. retirar as sementes de 2 mini abóbora(s) levá-las ao micro-ondas por aproximadamente 2 minutos, ou até que as abóboras estejam cozidas. reservar.4. em outra panela colocar 1/2 colher(es) de sopa de azeite de oliva e dourar 1/2 cebola(s) média(s) picada, 1 xícara(s) de chá de abóbora(s) japonesa picada, 2 xícara(s) de chá de água e 1 tablete(s) de caldo de galinha deixar ferver até que a abóbora esteja macia aproximadamente 30 minutos.4. esperar amornar, colocar no copo do liquidificador e bater para formar um creme, voltar para panela acrescentar a carne desfiada, 1/2 xícara(s) de chá de requeijão e deixar ferver por mais 2 minutos, transferir para as mini abóboras.- colocar as mini abóboras no micro-ondas de 1 em 1 minuto para não ter perigo de queimar. - faça esta sopa uma primeira vez, e acerte sua consistência de acordo com o gosto de sua família colocando mais água no caldo de galinha, se for o caso. assim a sopa ficará mais rala.

Sopa Verde- 1 dente(s) de alho- 1 colher(es) de chá de sal- 1 chuchu(s) médio(s)- 1/2 abobrinha(s) média(s)- 2 xícara(s) de chá de água- 1 colher(es) de chá de molho inglês- 1/2 cebola(s) média(s)- 1 batata(s) média(s)- 1 colher(es) de chá de manjericão seco- 1/2 pé(s) de alface lisa- 1/2 maço(s) de espinafre- 1 colher(es) de sopa de óleo

- 1/2 colher(es) de chá de sal- 1/2 xícara(s) de chá de água- 1 colher(es) de chá de vinagre de maçã- 1 colher(es) de sopa de creme de leite.1. 1. você já deve ter guardado suas verduras muito bem lavadas, quando as

comprou. se isto não foi feito:2. lavar uma a uma das folhas de 1/2 pé(s) de alface lisa e 1/2 maço(s) de espinafre em água corrente.3. colocar as folhas em uma bacia, cobrir com água, adicionando uma colher de sopa de água sanitária para cada litro de água. deixar de molho por 30 minutos. escorrer bem a água, não enxaguar, levar ao secador de salada.4. em uma panela colocar 1 colher(es) de sopa de óleo, 1/2 cebola(s) média(s) ralada(s), 1 dente(s) de alho espremido(s) e 1 colher(es) de chá de sal, deixar dourar.2. adicionar 1 batata(s) média(s) descascada(s) e picada(s), 1 chuchu(s) médio(s) lavado(s) sem casca (ver dica) e cortado(s) em pedaços, 1/2 abobrinha(s) média(s) lavada(s) e cortada(s) em pedaços.3. cobrir com 2 xícara(s) de chá de água fervente e cozinhar por 20 minutos aproximadamente. deixar esfriar.4. bater tudo no liquidificador, inclusive com a água do cozimento.5. voltar à panela, temperar com 1 colher(es) de chá de molho inglês e 1 colher(es) de chá de manjericão seco.6. cozinhar por mais 10 minutos aproximadamente. reservar1. 1. à parte, cozinhar a alface e o espinafre reservados com 1/2 xícara(s) de chá de água por 3 minutos aproximadamente.2. bater no liquidificador com a água do cozimento e 1/2 colher(es) de chá de sal e juntar à sopa.3. antes de servir, adicionar 1 colher(es) de chá de vinagre de maçã e 1 colher(es) de sopa de creme de leite. Descascar o chuchu embaixo da torneira, para evitar sair um líquido viscoso do chuchu.

Sopa de Cenoura e Curry- 2 batata(s) média(s)- 1/2 cebola(s) média(s)- 1/2 pitada(s) de gengibre em pó- 1/2 limão(es)- 1/2 colher(es) de chá de tomilho seco- 3 cenoura(s) média(s)- 1 colher(es) de sopa de óleo de canola- 1 dente(s) de alho- 1/2 colher(es) de chá de curry em pó- 1 colher(es) de chá de sal- 1/2 colher(es) de chá de molho inglês- 1 colher(es) de sopa de salsinha1. 1. raspar e lavar bem 3 cenoura(s) média(s), picar em rodelas, descascar 2 batata(s) média(s) e picar em rodelas. reservar.2. em uma panela grande colocar 1 colher(es) de sopa de óleo de canola, 1/2 cebola(s) média(s) picada(s), 1 dente(s) de alho picado(s), deixar dourar.3. acrescentar as cenouras e as batatas reservadas, colocar a metade de 1/2 colher(es) de chá de curry em pó (ver dica) e 1/2 pitada(s) de gengibre em pó, cozinhar cobertos com água fervente por 20 a 30 minutos aproximadamente.4. retirar do fogo, deixar amornar e bater no liquidificador com a água do cozimento.5. voltar ao fogo com o restante do curry, adicionar 1/2 limão(es) espremido, 1/2 colher(es) de chá de tomilho seco, 1 colher(es) de chá de sal e 1/2

colher(es) de chá de molho inglês, deixar ferver por 15 minutos aproximadamente.6. servir imediatamente com uma rodela de limão bem fina e 1 colher(es) de sopa de salsinha picada por cima.

Sopa de Galinha- 1/2 peito(s) frango(s) inteiro(s) sem osso- 1 galho(s) de tomilho fresco- 1/2 colher(es) de sopa de ervas finas- 1 ramo(s) de alecrim fresco- 1 pimenta(s) vermelha(s) dedo-de-moça- 1 folha(s) de louro- 3 ramo(s) de cheiro-verde- 1/2 limão(es)- 1 cebola(s) média(s)- 1/2 tablete(s) de caldo de galinha- 5 xícara(s) de chá de água- 1/2 cenoura(s) média(s)- 1/2 talo(s) de salsão- 1/2 alho(s)-poró(s)- 1 colher(es) de sopa de óleo de canola- 1/2 colher(es) de chá de sal- 1 ovo(s)- 1/2 dente(s) de alho- 1/2 maço(s) de erva-doce fresca- 1 colher(es) de sopa de salsinha1. 1. retirar do freezer e colocar na geladeira 1/2 peito(s) frango(s) inteiro(s) sem osso.1. 2. lavar o(s) peito(s) de frango, esfregar a metade 1/2 limão(es) e lavar novamente. picar o frango em pedaços.3. ralar e espremer na peneira 1 cebola(s) média(s).4. em uma vasilha colocar o frango picado e por cima o caldo coado da cebola ralada.5. acrescentar a outra metade do limão espremido, 1 pimenta(s) vermelha(s) dedo-de-moça (ver dica), 1 folha(s) de louro, 1 galho(s) de tomilho fresco, 1/2 colher(es) de sopa de ervas finas, 1 ramo(s) de alecrim fresco e 3 ramo(s) de cheiro-verde amarrados.6. deixar descansar neste tempero por 1 hora.1. 7. dissolver 1/2 tablete(s)) de caldo de galinha em 5 xícara(s) de chá de água quente e reservar.8. lavar os legumes, raspar e cortar 1/2 cenoura(s) média(s) ao meio, picar 1/2 talo(s) de salsão, aparar e cortar em rodelas finas 1/2 alho(s) poró(s), reservar em vasilhas separadas.9. em uma panela colocar 1 colher(es) de sopa de óleo de canola, o frango com seus temperos e 1/2 colher(es) de chá de sal, deixar refogar, mexer para não grudar na panela.10. em seguida acrescentar os legumes reservados, o caldo de galinha reservado e cozinhar até que os legumes estejam macios.11. bater a(s) clara(s) de 1 ovo(s) e despejar na panela, mexer constantemente até formar uma espuma grossa. quando estiver fervendo, parar de mexer e

diminuir o fogo, não deixar ferver mais. tampar e cozinhar por 1 hora.12. forrar uma peneira com um pano fino, sobre uma vasilha grande, e coar o caldo para sairem todos os resíduos de gordura e os legumes. reservar o frango e a cenoura.1. 13. levar o caldo de consommé para a panela, acrescentar 1/2 dente(s) de alho bem picado(s), 1/2 maço(s) de erva-doce fresca cortada de comprido e cozinhar por mais 15 minutos aproximadamente.14. enquanto isso, pegar a cenoura que cozinhou no caldo, cortar em rodelas e depois com um cortador apropriado em formato de flor (ver dica). reservar.15. provar o sal e colocar mais se necessário, retirar a erva-doce. desfiar o peito de frango reservado e deixar ferver por 2 minutos aproximadamente.16. acrescentar no caldo 1 colher(es) de sopa de salsinha picada.17. colocar em uma sopeira e acrescentar as flores de cenoura na hora de servir.

Sopa de Abóbora- 1/2 xícara(s) de chá de croutons- 4 xícara(s) de chá de água- 1 dente(s) de alho- 1/2 colher(es) de sopa de ervas finas- 1 noz-moscada em grão- 1/2 colher(es) de chá de sal- 500 grama(s) de abóbora(s)- 1/2 lata(s) de creme de leite.- 1 tablete(s) de caldo de carne- 1 colher(es) de sopa de manteiga- 1 cebola(s) média(s)- 1/2 colher(es) de chá de açúcar mascavo1. 1. dissolver 1 tablete(s) de caldo de carne em 4 xícara(s) de chá de água fervente e reservar.2. em uma panela colocar 1 colher(es) de sopa de manteiga, 1 cebola(s) média(s) ralada(s) e 1 dente(s) de alho espremido(s) e deixar dourar. adicionar 1/2 colher(es) de sopa de ervas finas, 1/2 colher(es) de chá de açúcar mascavo, apenas duas raladinhas de 1 noz-moscada em grão e 1/2 colher(es) de chá de sal. reservar.3. descascar e retirar as sementes de 500 grama(s) de abóbora(s) e picar em pedaços.4. adicionar ao refogado reservado, deixar cozinhar um pouco amassando com um garfo. colocar o caldo de carne reservado e deixar cozinhar até amolecer bem.5. bater no liquidificador e voltar à panela para cozinhar até engrossar.6. acrescentar 1/2 lata(s) de creme de leite sem soro, mexer bem (opcional).7. servir bem quente com 1/2 xícara(s) de chá de croutons.

Sopa de Espinafre- 1/2 maço(s) de espinafre- 1 ovo(s)- 1/2 cebola(s) pequena(s)- 2 colher(es) de sopa de farinha de trigo

- 1 noz-moscada em grão- 2 xícara(s) de chá de leite desnatado- 1/2 lata(s) de creme de leite.- 1/2 tablete(s) de caldo de galinha- 3 xícara(s) de chá de água- 2 colher(es) de sopa de manteiga1. 1.dissolver 1/2 tablete(s) de caldo de galinha ou de legumes em 3 xícara(s) de chá de água e reservar.2. escolher e lavar 1/2 maço(s) de espinafre, colocar em uma panela grande só úmida e abafar até ficar macio, reservar.3. enquanto isso, cozinhar 1 ovo(s), retirar a casca, cortar em rodelas e reservar.3. passar o espinafre para o escorredor e pressionar para retirar toda a água possível. misturar esta água que saiu do espinafre ao caldo de galinha.4. derreter 2 colher(es) de sopa de manteiga em uma panela grande, acrescentar 1/2 cebola(s) pequena(s) picada(s), refogar até amaciar.5. adicionar 2 colher(es) de sopa de farinha de trigo, mexer e cozinhar por 1 minuto, depois colocar o caldo de galinha e o espinafre reservado, tampar e cozinhar por 5 minutos aproximadamente.6. salpicar apenas duas raladinhas de 1 noz-moscada em grão e misturar bem.7. passar no liquidificador, processador ou na peneira, e depois voltar à panela, adicionar 2 xícara(s) de chá de leite desnatado e levar novamente ao fogo baixo.8. antes de servir, misturar 1/2 lata(s) de creme de leite batido (opcional), deixar um pouco para enfeitar.9. colocar em uma sopeira, fazer um espiral de creme de leite e enfeitar com os ovos reservados.

Nhoque 4 queijos com nozes – 4 pes 300ml thin cream 60g parmesan, grated 25g gorgonzola* cheese 50g shredded mozzarella 50g Taleggio* cheese 1 tbs plain flour 1 tsp Dijon mustard 1/4 tsp grated nutmeg 500g potato gnocchi 1 egg, beaten 50g toasted walnuts 1 tbs finely chopped fresh parsley 2 tbs dried breadcrumbs1. Preheat the oven to 200°C. 2. Place the cream and cheeses in a saucepan and stir over low heat for 1-2 minutes

until melted. Whisk in the flour, mustard and nutmeg. Season with salt and pepper, then turn off heat.

3. Meanwhile, cook gnocchi according to packet instructions. 4. Add the egg to the cheese sauce with the walnuts and parsley, stirring to

combine. Divide the gnocchi between 4 ovenproof dishes or bowls, pour the sauce over top and sprinkle with the breadcrumbs. Place in the oven for 8-10 minutes until golden

Tamarind Glaze (para passar em carne de soja antes de grelhar, ou em tofu etc)1 Tbs Tamarind Concentrate1/4 Cup Agave Nectar1 Tbs Tamari or Soy Sauce1/2 tsp Cumin1/2 tsp Ginger1/4 tsp Salt1/2 tsp MolassesBlack Pepper

Cogumelos defumados4 cups mushrooms2 tablespoongs lemon pepper2 tablespoons garlic powderCut mushroom stems off and wash. Sprinkle lemon pepper and garlic powder lightly over mushrooms. Smoke at 225 degrees F for 45 minutes. Cool; serve immediately

Coconut “beef” curry

1 tbs margarine or butter 500 grams mock meat pieces (I used beef) 1/2 onion thinly sliced 3 garlic cloves 1/2 tsp ginger mince 2 tbs pickled chilli 1 tsp ground turmeric 400 grams chopped tomatoes 2 cups vegetarian beef stock 1/2 cup light coconut milk 2 tbs dried coriander 1 tbs cumin seeds 1 tbs fenugreek seeds 1 tbs white mustard seeds 3 cardamon pods 3 cloves 1/2 cinnamon quill 1/4 tsp ground nutmeg olive oil for frying 1. Place the coriander, cumin, fenugreek, mustard, cardamon, cloves, cinnamon,

turmeric and nutmeg into a pot and dry fry until warm. 2. Take out of the pan and grind it down to a powder, using a mortar and pestle. 3. Brown the onion in the oil and butter mixture. 4. Mix in the powder, spices and herbs, allowing to mix in with the onion. 5. Add in your mock pieces of meat and allow to thaw out and brown. 6. Pour in the tomato and stock, letting it boil. 7. Simmer for 30 minutes. 8. Pour in the coconut and allow to simmer for another 10 minutes or until the

gravy starts to thicken. Serve with some steamed basmati rice

Chá de kinkan – 2 pes

2 cumquats, washed water 1 tbs of your favourite honey (I use Orange Blossom)

10 tbs passionfruit pulp in syrup 1. In a pot, stab the cumquat all over to ensure the flavour will come out on boil

and soften. 2. Place water to the top of the cumquats and place on the stove to boil.

Add the tablespoon of honey and stir through. 3. Allow to boil for 10 minutes. 4. Using a masher, mash the cumquats right down and boil for another couple of

minutes. 5. Take off the boil and mix the passionfruit in. 6. Pour the liquid into a teapot with strainer. 7. If you’d like some more hot water add it whilst it’s in the teapot and mix

through the strainer to allow to infuse with the ingredients. 8. Sit for a minute before serving.

Geléia de kinkan

fresh kumquats (around 3- 4 cups worth) 3 cups white sugar 50 grams pectin

3 cups water 1. Pick your kumquats the same night, washing them and slicing them as fine as

possible. Remove the seeds as well as you can. Transfer the kumquats and the juice to a large jug.

2. Add some water to the jug, mine came to about 800 grams for the water and kumquats together.

3. Cover the jug and soak overnight. 4. Pour the contents into a large pan and boil with a little more water for an

hour. 5. Pour this back into the jug and find out the volume of your kumquat

mixture. You’ll need to make sure you add the same amount of sugar as to the kumquat mixture. At this same time, mix in the pectin. Quickly mix everything in and transfer back to your pot.

6. Once all the sugar has dissolved, boil the ingredients. You’ll need to not stir this for around fifteen minutes.

7. Turn off the heat and remove any of the scum (bubbly component, seeds or dregs from the top), resting for another fifteen minutes or so.

8. Sterilise your jars and scoop the contents into the hot jars. 9. Cover with some plastic wrap over night, leaving overnight

Picatta de falso frango – 2 pes 250 grams firm tofu 4 heaped tbs gluten flour 400 grams soybeans 1 cup oats 1 tsp chicken salt 5-6 tbs rice flour 2 tbs soy sauce 1 tsp white pepper 1 tsp rosemary

Sauce 2 tbs capers

1 tbs butter 1/2 cup white wine 1. Preheat the oven to 210 degrees C or 410 degrees F. 2. In a jug, mash the tofu and soy beans together. 3. Mix in the liquids and spices. 4. Add the dry ingredients.  If it is a little too wet still, add an extra tablespoon of

rice flour. 5. Mould into a chicken fillet shape and place on an oiled tray.  Repeat until there’s

no more mixture. 6. Place the tray in the oven and cook 10 minutes each side. 7. In a small fry pan, mix all the sauce ingredients and allow to thicken.

8. Add a couple of “chicken” pieces and grabbing a teaspoon, tip the pan to a side.

9. Grab some of the sauce and pour over the top of the pieces. 10. Repeat for a couple of minutes before serving, pouring the sauce on top.

Linguiça de soja1/2 package firm tofu, about 1 cup1 1/2 cup Textured Vegetable Protein (TVP) 1 cup low-sodium vegetable broth 1/4 cup diced tomatoes with juice 1 small yellow onion, very finely diced1 tsp smoked paprika powder 1 tsp onion powder 1 tsp garlic powder 1/4 tsp oregano 1/8 tsp cumin 1/4 tsp thyme 1/8 tsp ground allspice 1/4 tsp marjoram 1/8 tsp cinnamon powder 1/4 tsp xanthan gum 1/2 tsp soy lecithin 1/4 tsp cayenne powder, to taste1/4 red chili powder, to taste1 red ancho chile, roasted, seeded, finely diced3 Tbs white vinegar 1 1/2 tsp salt 1/2 tsp black peppercorns, freshly ground2 cloves garlic, finely minced1 shallot, finely chopped4 Tbs canola oil Cut the tofu into 1/2-inch slices. Blanch the tofu for about 1-2 minutes. Drain the liquid. Let the tofu cool a little. Then mash the boiled tofu with your hand using disposable gloves. Set the tofu aside.In a very small bowl, add the xanthan gum and lecithin to enough vegetable oil (about a teaspoon) to dissolve the xanthan gum.  This will keep the xanthan gum from beading up into balls when it comes into contact with water.  Stir them together thoroughly. It's kind of like making a roux. Set aside.Soak the TVP in a little less than a cup of boiling vegetable broth, diced onion and diced tomatoes. Stir, then let it sit for about 15-20 minutes. Drain using a fine mesh colander and remove as much excess liquid as possible.Transfer the hydrated TVP to a large bowl. Add the mashed tofu, the xanthan gum-lecithin mixture, paprika, onion powder, garlic powder, oregano, cumin,

thyme, allspice, marjoram, cinnamon powder, cayenne powder, red chili powder, the diced red ancho chile and white vinegar. Mix well. Season with salt and pepper. Drizzle the top with 3 tablespoons of oil to prevent it from drying and forming a crust. Plastic wrap and marinate in the refrigerator overnight

Creme catalão ao perfume de lavanda9 gemas140g de açúcar 3 colheres de sopa de maisena1lt de creme de leite50 grs de folhas de lavanda frescas Bater gemas e açúcar, adicionar a maisena e mexer até dissolver. Adicionar as folhas de lavanda e o creme de leite. Levar a mistura ao fogo, mexendo sempre com um fouet (uma vez no fogo, não se pode parar de mexer), tomando cuidado para não queimar as bordas e o fundo. Quando o creme engrossar, tirá-lo do fogo (retirar as folhas de lavanda e dispensá-las)e despejá-lo em ramekins. Levar à geladeira. Ao servir, polvilhar açúcar sobre o creme e caramelizar com maçarico.

Frango ao Beurre Blanc de Laranja, Espinafre e Batata Rosti 4 Peitos de Frango com pele e asa200gr de Manteiga sem sal50ml de Vinho Branco Seco25ml de Vinagre de Estragão BorgesSuco de 1 Laranja1 Cebola Roxa Pequena 4 Batatas2 Cenouras1 Maço de EspinafreSal e Pimenta q.b.Azeite Cozinho as batatas e a cenoura, esfrio e ralo grosso. Deixo esfriar, misturo e separo em 4 partes. Aqueço o azeite em uma frigideira bem pequena e frito uma parte de cada vez cerca de 8 a 10 minutos de cada lado. Ajusto o sal. Em uma panela pequena, adiciono a cebola cortada em brunoise bem pequena, vinagre e o vinho e reduzo à metade. Retiro do fogo e acrescento a manteiga bem gelada cortada em cubos. Adiciono o suco de laranja e ajusto o sal e a pimenta. Aqueço o azeite numa frigideira e coloco os 4 peitos de frango com a pele para baixo. Quando estiver dourado, viro e coloco no forno médio-alto (cerca de 200 graus) até que o interior esteja cozido. Enquanto isso refogo o espinafre. Sirvo o peito de frango com o molho sobre o espinafre e a batata rosti.

Rolinhos de canela4 ½ xícaras de farinha de trigo própria para pães½ xícara de açúcar cristal1 colher de café de sal 30g de margarina em temperatura ambiente1 ovo ½ xícara de leite levemente morno (não é quente)½ xícara de água levemente morna 1 C fermento seco para pãoNa mesma tigela coloque a farinha de trigo peneirada junto com o açúcar e o sal. Acrescente a margarina. À parte bata o ovo no leite em uma vasilha e, na outra, dissolva o fermento na água morna. Junte ambos à primeira mistura da farinha e trabalhe a massa com as mãos até a farinha absorver todo o líquido. Ao final deste processo, transfira a massa para uma superfície limpa e seca e sove-a até ficar bem homogênea e lisa. Caso a massa pareça inicialmente grudar ou pedir mais farinha, continue sovando até que desgrude das mãos. Faça uma bola com a massa e

coloque-a em outra tigela seca. Cubra com filme plástico e deixe fermentar em local escuro e abafado por cerca de uma hora ou até que dobre de volume (pode ser dentro do forno, desligado). Depois de fermentada, coloque a massa na mesa enfarinhada e amasse-a levemente abrindo uma tira para facilitar a sua abertura com rolo em uma tira comprida. A espessura da massa deverá ser fina, mas não muito para não furar durante o processo de preparo. Pincele margarina derretida em toda a superfície, menos no final da tira para que dê um fechamento perfeito do rolinho e coloque o recheio.

Recheio Ingredientes e modo de preparo:½ xícara de açúcar mascavo1 colher de sobremesa de canela da índia em pó1 pitada de noz moscadaUvas passas (opcional)2 gemas2 colheres de sopa de margarina morna para pincelar a massaMisture os três primeiros ingredientes e polvilhe a mistura por sobre a margarina que cobre toda a massa e, se utilizar as passas, coloque-as também. Enrole a massa como se fosse um rocambole e corte-a na dimensão em torno de 2cm cada. Disponha-os com os fechamentos dos rolinhos voltados para a parede da assadeira untada, cubra novamente com filme plástico e deixe descansar por mais 50min. Pincele com gema de ovo. Aqueça bem o forno e asse-os por uns 30min ou até que estejam douradinhos

Cobertura de creamcheese (opcional)½ xícara de margarina1 caixinha de cream cheese2 xícaras de açúcar de confeiteiro1 colher de chá de baunilha

Kulfi1 lata de leite condensado3/4 da mesma lata, de leite de vaca1 1/4 lata de creme de leite1 1/4 lata de chantilly pronto para cobertura ou, se preferir, natas frescas1 colher de sopa de açúcar1 colher de café de açafrão½ xícara de pistaches trituradas½ xícara de pistaches em pedaços maiores, para decorar ao servirColoque no liquidificador (em potência baixa) o leite condensado, o leite, o creme de leite e o chantilly. Em um pilão, soque o açúcar e o açafrão. Passe o conteúdo do liquidificador para uma tina grande e metálica e adicione as pistaches, e o resultado do açúcar com o açafrão. Misture bem. Leve ao freezer, coberto por papel alumínio, por um mínimo de 6hEscondidinho rápido de carne seca500g carne seca (pesadas após a retirada da toda a gordura que for possível remover)1 colher (sopa) azeite2 cebolas cortadas em pétalas3 dentes de alho picados1 tomate picado (sem pele)1 molho de cheiro verde picadinhaPimenta zattar (síria) a gostoSal marinho a gosto400g mandioca bem cozida200ml copo de leite4 colheres (sopa) de requeijão light100gr queijo parmesão ralado grossoDessalgue a carne seca em água por 24h (não esquecer de realizar trocas da água). Cozinhar em panela de pressão estando a carne totalmente coberta por água por

20min. Retirar, desfiar e reservar. Um uma panela, aquecer o azeite e fritar o alho. Acrescente a cebola e doure levemente. Acrescente a carne e a pimenta e fritar mais um pouco, sempre mexendo para não grudar. Junte o tomate, cheiro verde e corrija o sal. Passe a mandioca cozida pelo espremedor de batatas. Em seguida bata no liquidificador com o sal e leite, até virar um creme espesso. Leve ao fogo, e adicione 2 colheres de requeijão mexendo até apurar. Em uma forma refratária, colocar a carne preparada, e cobrir com a massa de mandioca. Passar as duas colheres restantes de requeijão e salpicar queijo ralado. Cubra com filme plástico quando estiver frio e mantenha na geladeira.Leve ao forno de 210 graus até gratinar (aproximadamente 30 minutos)

Bolo de Natal

250g de manteiga sem sal

120g de açúcar

6 ovos

½ xícara de Vinho do Porto

½ xícara de Cointreau

½ xícara de Whisky

3 xícaras de farinha de trigo

1 colher (sopa) de fermento em pó

½ xícara de Nescau

1 xícara de chocolate meio amargo do frade

1 colher de café de sal

½ colher de café de noz moscada ralada

100g de cada um dos ingredientes: castanha de caju picadinha, ameixas em

compota e sem caroços, passas pretas sem caroço, passas brancas sem caroços,

tâmaras picadas, laranja cristalizada.

Misture o vinho, cointreau e whisky e mantenha as passas de molho por 30 min

para hidratá-las. Bata o açúcar, manteiga e os ovos até formar um creme claro e

fofo. Acrescente as passas com o líquido e todas as frutas. Misture. Peneire juntos a

farinha de trigo, Nescau, chocolate e fermento, e junte ao creme e frutas, aos

poucos, envolvendo bem a mistura. Unte e enfarinhe uma forma baixa. Forre o

fundo com papel manteiga também untado. Asse em forno médio por uns 25 min e

mais uns 15 min forno baixo, ou mais, até desprender dos lados da forma

Salada de cevadinha com manga e hortelã picadinhasMolho: 2 colheres de sopa de suco de limão1 colher de sopa de mel

4 colheres de sopa de óleo de gergelim1 dente de alho picadinho1 colher de sobremesa, rasa, de pimenta rosa moída na hora de utilização1 colher de sobremesa, rasa, de sal½ xícara de amendoins picados, levemente tostados

Brigadeiro de macha: dá o ponto no leite condensado e só então junta o macha (fora do fogo). O chá verde é a mesma coisa: NÃO PODE PASSAR DE 80oC, senão fica amargo!!!!!!!!!

Brigadeiro com amaretto enrolado no amaretti esmigalhado

Arroz frito de frango doce e condimentado – 4 pes 2 cups long-grain rice, rinsed 6 (750g) chicken thigh fillets, trimmed, thinly sliced 1/4 cup plum sauce 1 tablespoon Thai chilli stir-fry paste 1/4 cup peanut oil 2 eggs, lightly beaten 100g Weight Watchers bacon, chopped 6 green onions, thinly sliced 3 garlic cloves, finely chopped 1 carrot, peeled, finely chopped 2 tablespoons kecap manis 1/4 small Chinese cabbage (wombok), finely shredded 1/2 cup frozen green peas1. Cook rice following absorption method on packet until just tender. Drain.

Spread out on a baking tray. Allow to cool to room temperature. Cover and refrigerate for 2 hours or overnight, if time permits.

2. Meanwhile, combine chicken, plum sauce and stir-fry paste in a bowl. Cover. Refrigerate for 2 hours, if time permits.

3. Heat wok over medium-high heat until hot. Drain chicken from marinade. Add 2 teaspoons oil to wok and swirl to coat. Add half the chicken. Stir-fry for 2 minutes or until sealed. Remove to a plate and cover to keep warm. Repeat with oil and remaining chicken. Wash and dry wok.

4. Reheat wok over medium heat. Add 2 teaspoons of oil and swirl to coat. Add egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Roll up omelette and thinly slice crossways.

5. Increase heat to high. Add remaining 1 1/2 tablespoons oil to wok. Add bacon, green onions, garlic and carrot. Stir-fry for 1 minute or until aromatic. Add rice, kecap manis, cabbage and peas. Stir-fry for 3 to 4 minutes or until rice is heated through. Add chicken and sliced omelette. Stir-fry until heated through. Spoon rice into bowls

Picadinho de cerveja preta com crosta de massa folhada – 4 pes oil, for frying 1.25 kg blade or chuck steak, cut into 3cm cubes 1 1/2 tablespoons olive oil 1 large onion, roughly chopped 2 garlic cloves, crushed 2/3 cup (100g) plain flour 1 bay leaf 3 sprigs thyme

400ml Guinness 2 cups (500ml) beef stock 1 tablespoon tomato paste salt and cracked black pepper 4 frozen ready-rolled puff pastry sheets, thawed1. Heat a little oil in a large deep non-stick frying pan over medium-high heat.

Brown the meat in batches then remove and set aside. 2. Return the pan to the heat and add the olive oil. Add the onion and garlic and

cook for 3-4 minutes or until softened. Add the flour and cook, stirring, for 2 minutes, scraping to dislodge any bits that have cooked onto the base.

3. Return meat to the pan, along with the bay leaf, thyme, Guinness, stock and tomato paste. Bring to the boil then reduce the heat and simmer for 1 1/2 – 2 hours or until the meat is tender and sauce is thickened.

4. Preheat oven to 190ºC. Lightly grease four 1 1/2-cup capacity baking dishes. Divide meat mixture evenly among baking dishes and allow to cool slightly. Use a small plate or saucer to cut out circles for the pastry lids and place over filling. Use a sharp knife to trim excess pastry from each dish. Bake for 20 minutes or until pastry is golden

Salada de pato, laranja, agrião e avelãs – 8 pes 3 large oranges 175ml fresh orange juice 1 tbs honey 2 tsp Dijon mustard 175ml extra virgin olive oil 4 large (about 1kg) duck breast fillets, skin on, excess fat trimmed 2 tbs olive oil 1 tsp Chinese five spice 2 bunches watercress, sprigs picked, washed, dried 145g (1 cup) dry roasted hazelnuts, coarsely chopped1. Use a zester to remove the rind from 1 orange. (Alternatively, use a vegetable

peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips).

2. Place the oranges on a clean work surface. Use a sharp knife to trim the orange bases and tops so they sit flat. Cut down the sides to remove the rind and white pith.

3. Hold the oranges over a large bowl to catch any juice and cut along either side of the white membrane to remove segments. Place the segments in the bowl. Cover with plastic wrap and place in the fridge.

4. Combine orange rind, orange juice, honey, mustard and extra virgin olive oil in a small bowl. Season with salt and pepper.

1. Use a sharp knife to score the skin of each duck breast at 2cm intervals. Combine the olive oil and Chinese five spice in a small bowl. Rub the duck with the Chinese five spice mixture. Season with salt and pepper.

2. Preheat oven to 180°C. Heat a large heavy-based frying pan over high heat. Add half the duck, skin-side down, and cook for 4 minutes or until browned. Turn and cook for a further 3 minutes. Transfer to a large baking tray. Repeat with the remaining duck. Bake in oven for 8 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.

3. Add the watercress, hazelnut and half the dressing to the orange segments and toss to combine. Divide three-quarters of the watercress mixture among serving

plates and top with the duck. Top with the remaining watercress mixture and drizzle over the remaining dressing to serve.

Porco com cenoura ao marsala – 4 pes 2 bunches dutch or small carrots, or 1kg large carrots 3 tbsp extra-virgin olive oil 60ml dry or semi-dry marsala (or fi no sherry) Salt and pepper 12 medallions of pork fillet, each about 3cm thick 1/2 cup sage leaves

Trim tops of dutch carrots and peel them. Place peeled carrots in bowl of cold water until needed. If using large carrots, peel and cut into centimetre-thick rounds. Whenready, remove carrots from water and dry well with kitchen paper or clean towel. Heat two tbsp extra virgin olive oil in pan on moderate flame. Add carrots and turn upflame, moving them for two to three minutes until they soften. Add marsala and keep carrots moving on high heat until there are only three to four spoonfuls of liquid left. Remove from heat, season with salt and pepper and keep warm. In another pan, heat remaining olive oil and fry pork medallions about a minute on each side, on moderate heat. When turning medallions over, add sage leaves and season.Once cooked, serve with carrots and some of the pan juices

Bolo tiramisu – 200g chocolate, chopped into chunks 3 eggs, separated ¼ cup marsala 1 cup mascarpone 150g Italian sponge fingers ½ cup strong black coffee

Line a cake tin with baking paper. Melt the chocolate in a bowl over a saucepan of simmering water or in a microwave on a low heat for about two minutes. Beat the egg yolks with marsala until pale and creamy. Add the mascarpone and beat until smooth. Add the chocolate to the mascarpone mix and stir until well mixed. Whip the egg whites until stiff and fold into the mascarpone mix. Lay half the sponge fingers in the bottom of the prepared cake tin and drizzle with half the coffee. Pour the mascarpone mix on top of the sponge fingers, add the remaining sponge fingers and drizzle over the remaining coffee. Cover with cling film and refrigerate for three to four hours or overnight, until set

Brownie de chocolate e cast caju – 8 pes 440g caster sugar 4 eggs 225g plain flour, sifted 1/4 tsp salt 2 1/2 tbsp cocoa powder 150g butter, melted 1 tbsp Tia Maria 90g toasted cashew nuts, finely chopped

Beat sugar and eggs in a large bowl until thick and pale, then fold in sifted flour and salt. Combine cocoa and butter and stir until smooth, then fold cocoa mixture and Tia Maria into egg mixture. Fold in chopped cashews, pour mixture into a greased, paper-lined 25 x 25cm cake tin and bake for 45-50 minutes

Ameixas frescas com merengue de avelãs e calda de maracujá – 4 pes

3 egg whites 75g caster sugar 1 tbsp plain flour 75g ground hazelnuts 30g soft butter 1 tsp vanilla extract 8 ripe plums, sliced

Passionfruit curd 10 passionfruit 6 egg yolks 110g caster sugar 150g unsalted butter, chopped

Using an electric mixer, beat egg whites until soft peaks form, then add sugar and beat until thick and glossy. Fold in sifted flour, then fold in hazelnuts, butter and vanilla and mix well.Place 8 heaped tablespoons of mixture on baking paper-lined oven trays and spread to form 12 cm circles. Bake at 180C for 20 minutes, or until firm and golden. Cool on trays.For passionfruit curd Scoop pulp from passionfruit and, using the pulse button, process in a food processor for 30 seconds, then strain. Whisk passionfruit, egg yolks and sugar in the top of a double saucepan, or in a heatproof bowl over simmering water, until well combined. Add butter, piece by piece, whisking constantly until butter melts, then stir until mixture coats the back of a wooden spoon. Do not boil. Cover, cool and refrigerate.Spread 4 meringues with passionfruit curd and top with plum slices. Break each remaining meringue into 3 or 4 pieces, dust with icing sugar and arrange on top of plums

Biscoito de chocolate e amendoim – 33 biscoitos 3/4 cup of plain flour

1/4 tsp of baking powder 1/2 tsp salt 1/4 cup of duck fat (or lard or butter) 80g of softened butter 3/4 cup brown sugar 2 tbsp of caster sugar 1 vanilla bean   1 egg 3 tsp of milk 1 cup of rolled oats 1 cup of unsalted peanuts 1 heaped cup of best-quality dark chocolate buttons

Crumble de damasco, amêndoa e canela 10-15 loquats (depending on size), peeled, seeded and sliced 80mL brandy Caster sugar, to taste

Topping 60g soft butter

1/2 cup (100g) firmly packed brown sugar 1 egg yolk 1/2 cup (60g) ground almonds 1/2 cup (60g) chopped walnuts 1/4 tsp ground cinnamon thickened cream, to serve

Combine loquats, brandy and sugar to taste and divide among four 1-cup ovenproof dishes.For topping, beat butter and brown sugar until light and fluffy, add egg yolk and beat until well combined. Add almonds, walnuts and cinnamon and mix well. Spoon mixture over loquats to cover, place dishes on an oven tray and bake at 160 C for 30 minutes

Bolo de chocolate e frutas secas

Butter for greasing ¼ cup of finely processed breadcrumbs 200g dark couverture chocolate, chopped 150g caster sugar 150g blanched almonds, finely chopped 70g candied fruit (try quince or citron), finely chopped 5 eggs, separated

Butter a 22cm springform tin and coat with breadcrumbs. Preheat oven to 160C. Mix chocolate, sugar, almonds and fruit. Ensure the fruit is evenly mixed through. Stir in the yolks. Beat whites until soft peaks form and fold a little into the dry mix, then fold in the rest of the whites, lightly but thoroughly. Bake for about 35 minutes, until firm. A skewer inserted in the middle will show streaks of chocolate but the cake is cooked once it feels firm in the centre. Cool for 5-10 minutes before releasing the spring. Lift off the base carefully and cut with a hot knife.

Bolo de limão e pistache com cobertura de creamcheese – 8 pes 220g soft unsalted butter 180g caster sugar 3 eggs 200g self-raising flour 90g plain flour Rind of 1 lime, finely grated 1/4 cup lime juice 1/3 cup shelled pistachios, coarsely chopped

Frosting 200g cream cheese 110g caster sugar 1/2 tsp vanilla extract 1-2 tbsps lime juice 1/3 cup shelled pistachios, coarsely chopped

Pre-heat oven to 170C. Beat butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in combined sifted flours, rind and juice and stir until combined. Fold in pistachios and spoon mixture into a greased and base-lined 13x23cm loaf pan and bake for 60-65 minutes (test with a cake skewer). Cool then turn out onto serving plate.For the frosting Process cream cheese, sugar and vanilla extract in a food processor until smooth. Add lime juice to taste and process until well combined. Spread frosting over cake and sprinkle with pistachios

Ovos mexidos com cebolinha, salmão defumado e azeite de trufas 8 eggs 1/2 cup pouring cream 2 tbsp chives (chopped) sea salt and cracked black pepper slice of smoked salmon truffle oil

Use a wire whisk to lightly beat 8 eggs and 1/2 cup pouring cream in a large bowl.Melt 30g butter in a large heavy-based saucepan over low heat. Pour in eggs. Stir slowly, lifting mixture from the bottom of the pan with a wooden spoon so eggs cook evenly. Stir in 2 tbsp chives (chopped) and season with sea salt and cracked black pepper. When eggs are just set but still creamy, remove from pan

Torta invertida de abacaxi e cardamomo – 8 pes 100g brown sugar 60g soft, unsalted butter 2-3 slices peeled pineapple, cut 1cm thick 150g (1 cup) self-raising flour 1/4 tsp bicarbonate of soda 1 tsp ground cardamom 110g caster sugar 2 tbsp butter 2 tbsp golden syrup 2 large eggs 1/2 cup milk

Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth. Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly. Remove core from pineapple and cut into wedges. Arrange pineapple pieces on top of brown sugar mixture.Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre. Melt butter with golden syrup, then pour into the well with eggs and milk. Beat thoroughly with a wooden spoon. Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean. Cover with foil if cake browns before it is cooked through.Stand in tin for 5 minutes before turning out onto a plate

Minipanquecas de abobrinha com creme de wasabi e salmão defumado 1 zucchini, grated 1¼ cups self raising flour 1 egg 375mL can CARNATION Light and Creamy Evaporated Milk 1 tbsp chopped parsley salt, pepper 2 tsp wasabi ½ cup sour cream smoked salmon

Sprinkle salt over zucchini, stand 10 minutes, rinse in cold water, drain and squeeze out excess water.Sift flour in bowl, make a well in the centre, add egg, CARNATION Creamy

Evaporated Milk, parsley, salt, pepper and prepared zucchini.  Stir in flour gradually until well mixed.Heat pan over low heat, grease lightly.  Place tablespoonful mixture into pan, cook until golden brown on one side, turn brown other side.  Combine wasabi with sour cream, spread teaspoonful mixture over pancakes

Torta de goiaba e macadâmia 100g sugar plus 2 tbsp extra 120g macadamia nuts 400g peeled ripe pink guava (about 450g whole) 4 tbsp OP rum 125g unsalted butter 1 egg 150g plain flour 1 tsp baking powder pinch salt 1/4 cup apricot jam (p/ brilho na torta quente)

Finely grind 2 tbsp sugar and macadamias in a food processor, remove and set aside. Set aside 2 guavas and place the rest in the food processor. Halve the reserved guava lengthways and scoop out the seedy pulp with a small spoon. Add this pulp to the processor.Meanwhile, cut the 4 halves into 4 slices each and set aside. Add 2 tbsp rum to the guava pulp and puree in the processor then pass through a sieve.Butter and flour a 24cm cake pan and preheat the oven to 190C. In a mixer, cream the butter and the sugar. Add the egg and mix till fluffy. Add the guava puree. Sift flour, baking powder and salt together and add a little at a time on low speed. Finally, add the sugar and nuts. Spread the mixture evenly in the pan and press the guava slices randomly on top. Bake for 30 minutes.

Bolinhos de peixe com coco – 20 bolinhos 250g skinned boneless fish fillets 2 tbsp chopped coriander leaves and stalks 2 tbsp chopped basil leaves 1 clove garlic, finely chopped 1/2 tsp chilli paste 1 tsp finely chopped ginger 1 tsp finely chopped spring onions 1 tsp fish sauce (or to taste) 1-2 tbsp coconut cream vegetable oil for frying

Process the fish in a food processor. Add all other ingredients except the coconut cream. Scrape into a bowl and stir in 1 tablespoon of coconut cream. Add extra if the mixture is too stiff. Dip a spoon in hot water and scoop out a fish ball. Repeat until all the mixture is formed into balls. Shallow or deep-fry in hot oil, or steam them

Crumble cremoso de maçã – 6 pes 400 g pie apple 375mL can CARNATION Light & Creamy Evaporated Milk 1 tsp vanilla essence 1/4 cup caster sugar

2 tbsp custard powder 2 eggs, lightly beaten

Topping: 1/2 cup Traditional Oats 1/2 cup shredded coconut 30 g butter, melted 1 tbsp golden syrup

Preheat oven to 180ºC. Place pie apple into base of 6 x 1/2 cup ovenproof dishes. Combine CARNATION Creamy Evaporated Milk, vanilla, sugar, custard powder and eggs in pan, whisk to combine. Place over low heat, stir continuously until custard just thickens. Pour custard over apple. Combine UNCLE TOBY’S Traditional Oats with remaining ingredients. Bake 10 to 15 minutes until golden

Custard de coco e limão com salada de papaia e folhas de limão kaffir 1/2 cup milk1/2 cup coconut milk1 3/4 x 5g gelatine 4 egg yolks1 cup caster sugar 1-2 tbsp lemon juice1 tsp finely grated lemon zest1 cup pouring cream2 tsp lemon juice3 red papaya 1 large kaffir lime leaf Combine 1/2 cup milk and 1/2 cup coconut milk in a small saucepan and stir over low heat until almost boiling. Remove from heat. Soak 1 ¾ x 5g gelatine leaves in cold water until soft. Whisk 4 egg yolks and 1/2 cup caster sugar until thick then stir into milk mixture. Cook over low heat, stirring constantly for about 3 mins or until mixture coats the back of a wooden spoon. Remove from heat, add drained gelatine leaves and stir until dissolved. Cool and stir in 1-2 tbsp lemon juice and 1 tsp finely grated lemon zest. Softly whip 1 cup pouring cream and fold into custard. Pour mixture into 6 x 150ml lightly greased moulds, cover with plastic wrap and refrigerate until firm.For the saladCombine 1/2 cup caster sugar and ¾ cup water in a saucepan and stir over medium heat until sugar is dissolved. Bring to the boil, reduce to simmer for 8-10 mins, until mixture is syrupy. Cool and stir in 2 tsp lemon juice. Halve 3 red papaya, peel, remove seeds and slice. To serveDip custard moulds briefly into hot water and invert onto serving plates. Serve papaya on the side and drizzle with sugar syrup. Top custards with 1 large finely shredded kaffir lime leaf

Morango com zabaione – 8 pesFor the pine nut biscuits

160g blanched almonds 165g caster sugar 1 medium egg white, lightly beaten

Almond essence 100g pine nuts

40g icing sugarFor the zabaglione

8 large egg yolks 165g caster sugar 160ml vin santo or other dessert wine 500g strawberries, hulled and sliced

Preheat oven to 180C. Combine almonds and sugar in a food processor and process until finely ground, then transfer to a bowl. Add egg white and a few drops of essence and stir until combined and mixture forms a firm dough. Stand dough at room temperature for 10 minutes. Roll teaspoonfuls of mixture into balls, then roll in pine nuts, pressing gently to coat. Place biscuits 5cm apart on baking paper-lined oven trays and sprinkle lightly with sifted icing sugar. Bake for 10-12 mins or until cooked and golden. Cool on a rack.For the zabaglione Whisk yolks, sugar and wine in a large bowl until well combined. Place bowl over a pan of simmering water without allowing the base to touch the water. Whisk over low heat for 5 mins or until thick and glossy.To serve Divide strawberries among eight 225ml glasses. Ladle warm zabaglione into glasses and serve with biscuits

Sopa de frutas vermelhas e vinho tinto – 4 pes 500g strawberries, hulled 100ml light red wine, eg pinot noir 150g sugar

Berry soup 200g raspberries 100g blackberries 100g blueberries 200ml light red wine 50g caster sugar 2 tbsp orange juice zest of 1 orange a few basil and mint leaves

Toss the strawberries with the red wine and sugar. Leave to macerate for 1 hour. Whiz to a puree and pour into a freezer-proof container. Freeze for 2 hours or until firm but not solid.To make the soupCrush half the raspberries and blackberries in a bowl. Add the whole berries, red wine, sugar, orange juice and orange zest. Leave to macerate for 2 hours, tossing occasionally. Spoon the berry soup into pretty glass bowls.Add a scoop of the red wine slush, scatter with basil and mint and serve.

Gelatina de morango – 6 pes 1 punnet strawberries, washed and tops removed 1 cup water 1 cup caster sugar 8 gelatine leaves (gold) 2 tbsp lemon juice, strained

Using a bar blender or stick blender, puree the strawberries until smooth. Pass through a fine sieve to remove seeds. You will need to have 2 cups of the strawberry puree.Place water and sugar in a saucepan and stir to dissolve. Bring to the boil. Remove from heat and allow to cool slightly. Soak gelatine leaves in cold water for a couple of minutes until soft. Squeeze out excess water and stir into warm sugar syrup. Add lemon juice to strawberries and then combine with syrup. Use a non-stick spray on the 6 jelly moulds then pour in the mixture and allow to set in the fridge overnight

Granita de amêndoas com amaretto – 6 pes 100g almonds (skins on) 4 or 5 apricot kernels (optional) 1 tsp lemon juice 2 heaped tbsp icing sugar 500ml water 2 tbsp amaretto liqueur

First you need to blanch the almonds. Do not buy them blanched as they tend to be too dry. Place the almonds and apricot kernels (if using) in a saucepan, cover with water and bring quickly to the boil. After 1 minute, remove them from the heat, allow to cool (adding cold water if necessary) and then remove the skins.Place the still-moist nuts into a food processor and reduce to a fine, crumbly paste. Put the paste into a bowl, add the lemon juice and icing sugar and mix with a wooden spoon. Then put the mixture into a blender with the water and mix until white and foamy. Pour into 4 or 5 ice-cube trays and freeze. Just before serving, empty the almond ice cubes into a blender or food processor and mix. Add the amaretto liqueur, mix and serve in tall tumblers with a long spoon and a straw.

Panacota de chocolate – 6 pes 375mL CARNATION Light & Creamy Evaporated Milk 200g PLAISTOWE Rich Dark Cooking Chocolate, break into pieces 2 tsp gelatine 2 tbsp hot water 250g strawberries

Heat CARNATION Light & Creamy Evaporated Milk until hot without boiling.  Add Dissolve gelatine in hot water, combine with milk and chocolate mixture.Pour mixture evenly into 6 x 1/2 cup serving dishes, refrigerate until set.Reserving 6 strawberries for decoration, puree remaining strawberries, chill.Unmould panna cotta onto serving plates just before serving.   Decorate with reserved strawberries and drizzle with prepared puree.

Penne com nozes, pistaches e brie1 pacote de penne300 gramas de queijo gruyère1 xícara (chá) de creme de leite fresco160 gramas de nozes160 de pistache (sem casca e sem pele)30 gramas de manteiga1. Toste as nozes e os pistaches na manteiga por cerca de 10 minutos e deixe esfriar.2. Cozinhe o penne em água salgada e com um fio de azeite. Escorra quando a massa

estiver “al dente”.3. Quando as nozes e os pistaches já estiverem frios, triture bem, mas sem reduzir a pó (deixando grãos regulares) Reserve.4. Corte o queijo em pedaços e leve a uma panela em banho-maria. Quando estiver quase derretido junte o creme de leite, mexendo sempre, até formar um creme homogêneo.5. Junte metade da mistura de nozes e pistache ao creme de queijo, em fogo baixo, incorporando bem e acertando, bem levemente, o sal.6. Assim que o macarrão estiver cozido, escorra e misture com o molho de queijo.Sirva imediatamente, polvilhando sobre os pratos os grãos restantes.

Lamego com recheio de sorvete e calda de doce de leite

Filé com vinagrete de azeitonas pretas 1 2-inch rib-eye steak, boneless 1 tablespoons olive oil 1 tablespoon herbes de Provence 1 teaspoon salt 1 teaspoon freshly ground black pepper

Black Olive Vinaigrette: 1/2 cup black olives, pitted 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 garlic clove 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil 6 tablespoons vegetable oil 2 tablespoons chopped fresh flat-leaf parsley

For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest. For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye

Panna cotta de chocolate com chantilly de amaretto – 6 pes2 cups cold whole milk, divided use1 cup granulated sugar1 teaspoon pure vanilla extract1 packet unflavored gelatin4 eggs, lightly beaten1 (12-ounce) bag bittersweet chocolate chips1/4 cup toasted sliced almonds1 cup whipping cream1 tablespoon confectioners’ sugar1 tablespoon almond liqueur such as AmarettoPreheat the oven to 350 degrees. Butter a 2-quart casserole dish. In a small saucepan, combine 1½ cups of the milk, the granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. In a small bowl, sprinkle the gelatin over the remaining ½ cup of cold milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (If the gelatin is not dissolving easily, heat the milk gently.) When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs.Pour the mixture through a fine-mesh strainer into a large measuring cup or small

pitcher. Meanwhile, melt the chocolate chips over simmering water in a double boiler. When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture. Pour the mixture into the prepared dish. Sprinkle the top with the almonds. Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish. Place both pans in the oven and bake the panna cotta until the sides are firm and the center jiggles slightly, about 1 hour.Remove from the oven and let cool for at least 30 minutes. Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the confectioners’ sugar and almond liqueur and whip to combine. Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.

Bolo de carne – 8 pes1 1/2 pounds lean ground beef* 3/4 cup quick cooking rolled oats* 2 large eggs, slightly beaten* 1/4 cup finely minced dill pickle* 1/4 cup finely chopped onion* 1 teaspoons salt* 1 cup tomato juiceCombine all ingredients, blending gently but thoroughly with hands. Pack mixture into a loaf pan. Can be wrapped and frozen at this point. Thaw completely, brush top with 1/2 cup of ketchup, and bake at 350° for 1 hour and 10 minutes.

Mistura de temperos em pó2 1/2 tablespoons paprika* 2 tablespoons salt* 2 tablespoons garlic powder* 1 tablespoon black pepper* 1 tablespoon onion powder* 1 tablespoon cayenne pepper* 1 tablespoon dried oregano* 1 tablespoon dried thyme

Salada de batatinha com alcaparra 4 pes750g de batata bolinha

2 colheres (sopa) de alcaparras lavadas

3 talos de cebolinha verde picada

2 colheres (sopa) de vinagre de vinho tinto

3 1/2 colheres (sopa) de azeite extravirgem

sal e pimenta-do-reino

1. Cozinhe a batata em água ou no vapor até ficar macia.

2. Deixe esfriar.

3. Corte as batatas maiores em quartos ou metades, mas deixe as pequenas inteiras.

4. Misture todos os ingredientes, incluindo as batatas já preparadas, numa travessa grande.

5. Tempere com pimenta-do-reino.

6. Deixe descansar por no mínimo 30min antes de servir, para que os sabores se mesclem.

ESPAGUETE COM FARINHA DE ROSCA 4 pes

5 colheres (sopa) de azeite

100g de alici escorrido

2 dentes de alho amassados

100g de farinha de rosca

400g de espaguete

5 colheres (sopa) de azeitonas pretas

fatiadas

1 colher (sopa) de alcaparras lavadas

suco e raspas de 1 limão-siciliano

pimenta-do-reino

1. Aqueça 2 colheres (sopa) de azeite numa panela pequena.

2. Junte o alici e cozinhe até formar uma pasta.

3. Adicione o alho e cozinhe por mais 1min. Reserve.

4. Aqueça o restante do azeite numa frigideira grande.

5. Junte a farinha de rosca, mexendo para absorver todo o azeite, até tomar cor.

6. Retire do fogo e reserve.

7. Cozinhe o espaguete al dente. Escorra.

8. Misture o macarrão cozido, a pasta de alici, a farinha de rosca, as azeitonas, as alcaparras, o suco e as raspas de limão-siciliano.

9. Tempere com pimenta-do-reino

BOLO DE LIMÃO E RICOTA – 8 pes

1 colher (sopa) de manteiga derretida

175g de amêndoa torrada

55g de farinha de trigo

150g de manteiga

200g de açúcar

4 ovos

200g de ricota

suco de 3 limões-sicilianos

raspas de cascas de 3 limões-sicilianos

açúcar de confeiteiro

1. Pré-aqueça o forno a 170 graus.

2. Unte com a manteiga derretida uma forma de fundo removível de 20cm de diâmetro, e forre o fundo com papel-manteiga.

3. Misture a amêndoa e a farinha numa tigela. Reserve.

4. Bata a manteiga em temperatura ambiente e o açúcar, até formar um creme leve e claro.

5. Junte as gemas e continue a bater até ficar uniforme.

6. Adicione a ricota e em seguida o suco e as raspas de limão.

7. Incorpore a farinha com a amêndoa, mexendo delicadamente.

8. Bata as claras numa tigela até ficar em neve.

9. Incorpore gentilmente à massa do bolo com uma colher de metal.

10. Coloque o bolo na forma preparada, alise a superfície e asse em forno quente por cerca de 45min, até dourar ligeiramente e ainda continuar macio no centro.

11. Deixe esfriar por alguns instantes, antes de desenformar.

12. Sirva morno ou em temperatura ambiente, polvilhado com açúcar de

confeiteiro

Moqueca de cação1 kg de cação em postas- 3 dentes de alho socados em 1 xícara (chá) de suco de limão e sal a gosto- 1 xícara (chá) de óleo de soja- 1 xícara (chá) de coentro- 1 xícara (chá) cebolinha picada- 1 cebola grande, cortada em rodelas- 2 tomates também cortado em rodelas- 2 pimentões, 1 verde e outro vermelho- 1 xícara (chá) de leite de coco- ½ xícara (chá) de azeite de oliva- ½ xícara (chá) de óleo de dendêPrimeiro, despeje o óleo numa panela em fogo baixo.O alho com suco de limão e sal vai servir para dar o primeiro tempero aopeixe, por isso, molhe as postas com a mistura.Coloque na panela com óleo, já pré-aquecido, e vire o peixe aos poucos paranão grudar no fundo da panela, bem devagar para não desmanchar. Adicione osoutros temperos, a cebolinha, o coentro, a cebola, o pimentão e o tomate.Tampe e aguarde cerca de 5 min ou até ferver. Acrescente o azeite de oliva eo óleo de dendê (esse é o detalhe que vai dar um gosto mais apurado àmoqueca). Por último, ponha o leite de coco e deixe ferver por mais 5 minutos ou até cozinhar os temperos

Cação ao molho vermelho – 6 pes 1 kg de cação em postas Suco de 1 limão 3 envelopes de sazón verde 2 colheres e meia de sal 1 colher de sopa de azeite de oliva 2 dentes de alho espremidos 1 cebola média picada 1 xícara de polpa de tomate 1 xícara de água

1 pitada açúcar1. Tempere as postas com o suco de limão, 2 envelopes de sazón e 2 colheres de sal e

deixe tomar gosto por 20 minutos 2. Numa panela grande, aqueça o azeite em fogo alto e refogue o alho e a cebola por 4

minutos, ou até dourarem 3. Junte a polpa de tomate, a água, o açúcar o sazón e o sal restantes, e cozinhe por 5

minutos 4. Acrescente as postas de cação e deixe cozinhar por mais 15 minutos, com a panela

semitampada, ou até que o peixe esteja macio

Cação no azeite – 6 pes 1 kg de posta de cação 500 ml de azeite 5 dentes de alho 2 cebola media

4 tomates Cheiro verde agosto, sal1. Em uma panela grande coloque 500 ml de azeite frite a cebola cortada em rodelas

finas e o alho 2. Coloque as postas de cação e deixe cozinhar até que comece a secar a água do peixe

3. Acrescente os tomates e deixe fritar até que a carne esteja macia 4. Acrescente o cheiro verde, desligue a panela e aguarde uns 5 minutos para que o

cheiro verde dê uma murchada 5. Enquanto isso faça uma farofa agridoce de sua preferência

Escondidinho de batata e carne moída – 4 pes 1kg Desiree potatoes 2 tablespoons butter 3/4 cup hot milk 6 cups cooked Basic mince (see related recipe) 2 tablespoons cornflour 1 cup beef consomme or beef stock (see note) 2 tablespoons lemon thyme leaves 1/2 cup grated tasty cheese1. Peel potatoes. Place into a saucepan. Cover with cold water. Bring to the boil

over medium heat. Reduce heat to medium-low. Simmer for 20 to 25 minutes or until tender. Drain. Return to saucepan. Add butter and milk. Mash until smooth.

2. Place mince into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until warm. Mix cornflour and 2 tablespoons of beef consomme in a jug to form a paste. Add remaining consomme. Add to mince with thyme. Cook, stirring, until sauce comes to the boil. Reduce heat to medium. Simmer for 10 minutes or until sauce thickens.

3. Preheat oven to 200°C. Grease a 6cm deep, 24cm x 30cm (base) lasagne dish. Spoon sauce into dish. Top with mashed potato. Sprinkle with cheese. Bake for 30 to 35 minutes or until cheese is melted and potato is golden brown. Serve

Carne moída básica – 8 xíc 1 tablespoon olive oil 1 onion, finely chopped 1 stick celery, finely chopped 1 red capsicum, deseeded, finely diced 1 green capsicum, deseeded, finely diced 1kg lean beef mince 400g can chopped Italian tomatoes1. Heat oil in a frying pan over medium-high heat. Add onion, celery, and red and

green capsicum. Cook for 3 minutes or until soft. 2. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10

minutes or until browned. Add tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until thick.

3. Use immediately or allow to cool completely then freeze for up to 3 months in a container just large enough to hold mince

Bolo de carne com cobertura crocante – 6 pes 1 quantity raw Basic mince ingredients (see related recipe – ingred carne moída) 1 cup fresh white breadcrumbs 2 tablespoons wholegrain mustard 2 eggs, lightly beaten 1/3 cup flat-leaf parsley leaves, chopped Topping 2 tablespoons butter 2 tablespoons olive oil 2 1/2 cups fresh white breadcrumbs 3/4 cup grated parmesan cheese1. Preheat oven to 180°C. Grease and line two 6cm deep, 9cm x 19cm (base) loaf

pans.

2. Follow step 1 of basic mince recipe. Transfer to a bowl. Set aside to cool. Add mince and tomatoes. Season with salt and pepper. Mix until well combined. Add breadcrumbs, mustard, eggs and parsley. Mix well. Spoon into loaf pans.

3. Make topping Heat butter and oil in a frying pan over high heat. When sizzling, add breadcrumbs. Stir until all moisture has been absorbed by breadcrumbs. Remove from heat. Allow to cool. Stir through parmesan. Spoon over loaves

1. Bake for 1 hour to 1 hour 15 minutes, or until topping is golden and meat loaves are firm to the touch. Allow to stand for 5 minutes before removing from pans. Slice and serve. If you want 1 meatloaf, halve the ingredients and bake 1 hour.

Minitorta de chocolateChocolate semi amargo 450 grsCafé expreso 230 ccManteca 110 grsHuevos 6uAzúcar 235 grsAlmendras 100 grsHarina de arroz 100 grsAvellanas picadas y tostadas 100 grs GanacheChocolate semiamargo 100 grsCrema de leche 39% 100 grs Fundir en un bol a baño maría 125 grs de chocolate y mezclar con el café, disponer la mezcla dentro de unas cubeteras de hielo y llevar al congelador hasta que quede completamente congelado mientras se realiza la mezcla de bizcochuelo. Enmantecar unos moldes pequeños individuales rectangulares o circulares o bien utilizar pequeñas tazas de café expreso. Llevar a la heladera para enfriar bien. Derretir por otro lado el chocolate restante a baño maría junto con la manteca, luego batir las claras de huevo con el azúcar a fin de realizar un merengue francés. Incorporar luego las yemas dentro de la mezcla de chocolate y la mezcla de harina y almendras picadas. Terminar agregando en forma suave y envolvente las claras batidas a nieve en 2 tandas. Retirar de la heladera los moldes, colocar un poco de la mezcla dentro de cada molde, luego disponer un cubito de la mezcla de chocolate y café dentro del molde y cubrir con un poco mas de la mezcla de bizcochuelo. Cocinar luego en un horno precalentado a 200 ºC por 18 a 20 minutos. A la salida del horno volcar un poco del ganache por encima de cada mini torta y salpicar con un poco de avellanas picadas y tostadas.

Massaman Nuea (Beef Massaman Curry)

Massaman Paste15 medium pieces of dried chili, soaked, seeded, chopped1/4 c sliced garlic1/3 c sliced shallots1 T lemongrass, chopped1 tsp cumin seeds1 tsp white pepper1 tsp coriander seeds1 tsp galangal, peeled, chopped1 tsp kaffir lime zest1 tsp cilantro roots, scraped, chopped1 T salt1 tsp shrimp paste, roasted

Beef and Marinade1 kg beef (I use the Chuck cut)1 tsp ginger, julienned2 c coconut milk*2 T fish sauce

To finish the curry2 T oil2 c coconut cream*1 T whole cardamom1 inch piece of cinnamon150 g peanuts5 whole shallots, peeled1/4 c palm sugar1 T tamarind, mixed with 1/3 cup warm water and strained2 T fish sauce

First you marinate the beef: Cut the beef into large chunks and marinate them in the coconut milk and julienned ginger. Set aside for at least 30 minutes before proceeding to the next step. Simmer the beef chunks in the marinade in for another half an hour. Next you pound the curry paste: (Note: This step is optional. You could just skip it if you opted for a commercial canned version. The resulting Massaman won't be as good, of course, but still quite acceptable.) While the beef is simmering, grind all the Masaman paste ingredients together in a blender until the paste resembles a fine puree. You can add a little water to the paste if it became too thick to be processed. Take care not to add too much water or the paste will create a nasty splash when cooked. Now you make the curry Heat up a large wok or sautee pan with 2 Tbsp oil, add the massaman paste and cook for a few minutes, stirring vigorously. Add a cup of the coconut cream to the pan and cook, stirring frequently, until the paste is completely dissolved into the coconut cream. Let the mixture bubble for a few minutes until a layer of oil begins to separate from the mixture. Add the rest of the coconut cream and let it bubble away for another few minutes until the oil begins to separate again. Add the whole cardamoms, shallots, peanuts, palm sugar, tamarind water, and fish sauce. Add the contents of the beef pan, and continue to simmer until the beef is tender. Be careful not to let the curry boil too vigorously at this stage or the coconut cream will curdle. Just let the pot simmer gently until the beef is tender. Check the seasoning before turning off the stove. The taste should be spicy (not too hot, but very spicy), salty, sweet, with an ever-so- slightly sour aftertaste, in this order. Do not let it be cloyingly sweet. Serve w/ freshly steamed Thai jasmine rice, or Naan bread.

Massaman beef curry – 4 pes 2 tablespoons vegetable oil 650g gravy beef or chuck steak, trimmed 1 cup coconut cream 2 tablespoons massaman curry paste (see related recipe) 1 cup coconut milk 1 cup chicken stock 1/2 cup unsalted roasted peanuts 2 medium potatoes, peeled, cut into 3cm pieces 1 cinnamon stick 2 bay leaves 5 cardamom pods, lightly crushed (see note) 2 tablespoons brown sugar 1 tablespoon tamarind concentrate (see note) 1 tablespoon fish sauce

steamed jasmine rice, to serve1. Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook,

stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

2. Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

3. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice

Sopa de ervilha e presunto – 6 pes 1 x 500g pkt green split peas 1 tbs olive oil 2 brown onions, coarsely chopped 3 carrots, peeled, coarsely chopped 3 celery sticks, ends trimmed, coarsely chopped 1 large (about 750g) ham hock (see note) 2.75L (11 cups) water Turkish bread, toasted, to serve Bouquet garni 3 sprigs fresh thyme 2 dried bay leaves 4 black peppercorns1. Place the split peas in a large bowl and cover with cold water. Set aside for 6

hours or overnight to soak. Drain. 2. To make the bouquet garni, place the thyme, bay leaves and peppercorns in a

small piece of muslin cloth. Wrap up and tie with unwaxed kitchen string to secure.

3. Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, uncovered, stirring often, for 10 minutes or until the onion is soft. Add the split peas, bouquet garni, ham hock and water. Cover and bring to the boil.

4. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for 1 3/4 hours to 2 hours or until the ham begins to fall off the bone and the soup thickens. Remove the pan from the heat.

5. Use tongs to remove the ham hock from the pan. Set aside until cool enough to handle. Use your hands to pull the ham off the bone. Discard the bone. Shred the ham. Return the ham to the soup. (To freeze, see notes.)

6. Stir the soup over low heat for 4-5 minutes or until heated through. Serve with toasted Turkish bread

Rigatoni ao molho de carne e vinho – 3 pes 100g unsalted butter 4 garlic cloves, thinly sliced 800g canned chopped tomatoes 350ml medium-bodied red wine 400g rigatoni pasta 1/4 cup (60ml) olive oil, plus extra to toss 200g beef eye fillet, very thinly sliced 2/3 cup (50g) grated parmesan

2 tbs chopped flat-leaf parsley, to serve1. Melt butter in a large pan over medium heat. Add garlic. Stir for 1-2 minutes

until golden. Add tomato and stir for 5 minutes. Add half the wine, then simmer over medium-high heat for 15 minutes. Add the remaining wine, then simmer for a further 15 minutes until well-reduced.

2. Cook pasta according to packet instructions. When almost cooked, heat oil in a frypan over high heat. Brown beef, in 2 batches, for 5-10 seconds each side. Add beef and pan juices to sauce. Season, add drained pasta and toss. Serve with parmesan and parsley

Pão de abobrinha e semente de girassol com manteiga de salsa – 4 pes 360g (2 1/4 cups) wholemeal plain flour 150g (1 cup) plain flour 1 tbs (14g/2 sachets) dried yeast 1 tsp salt 1 medium (about 180g) green zucchini, shredded, drained on paper towel 55g (1/3 cup) sunflower-seed kernels 375ml (1 1/2 cups) warm water 40g butter, melted Plain flour, to dust Parsley butter 60g butter, softened 1/3 cup finely chopped fresh continental parsley leaves 1 garlic clove, crushed1. Combine flours, yeast, salt, zucchini and sunflower seeds in a large bowl. Make

a well in the centre and add the water and melted butter. Use a wooden spoon, then your hands, to mix until combined and a soft dough forms.

2. Turn dough onto a lightly floured surface and knead for 15 minutes or until smooth. Divide into 2 portions and shape each portion into a ball. Place each ball in a glass bowl. Sprinkle with cold water and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 1 hour or until dough has doubled in size.

3. Preheat oven to 200°C. Punch down the centre of 1 dough portion with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough has returned to original size. Shape into a 10cm ball and place on a baking tray. Repeat with remaining dough. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20-25 minutes or until doubled in size.

4. Bake in preheated oven for 15-20 minutes or until bread is golden brown and sounds hollow when tapped on the base. Remove from oven.

5. To make the parsley butter, combine the butter, parsley and garlic in a bowl. 6. Cut bread into slices. Serve warm or at room temperature with parsley butter.

Filé de peixe com molho de limão e dill – 4 pes 50g butter 2 lemons, cut into wedges 4 (about 600g) firm white fish fillets (such as whiting or bream) 4 green shallots, ends trimmed, thinly sliced 2 tbs drained capers, chopped 2 tbs chopped fresh dill 2 1/2 tbs fresh lemon juice 1 bunch rocket, ends trimmed, washed, dried

4 red radishes, thinly sliced 2 tsp extra virgin olive oil Crusty bread, to serve1. Melt 10g of the butter in a non-stick frying pan over medium-high heat until foaming. Add the lemon wedges and cook for 1-2 minutes each side or until caramelised. Transfer to a plate.

2. Season both sides of the fish with salt and pepper. Add to the pan and cook for 2-3 minutes each side or until the flesh flakes easily when tested with a fork. Transfer to a plate and cover with foil to keep warm.

3. Reduce heat to medium. Melt the remaining butter in pan until foaming. Add the shallot and capers and cook, stirring, for 1 minute or until shallot softens. Add the dill and 2 tbs of the lemon juice and stir until heated though.

4. Meanwhile, combine the rocket and radish in a medium bowl. Drizzle over the oil and remaining lemon juice and gently toss to combine.

5. Divide the fish among serving plates. Top with the caper mixture and serve with lemon wedges, rocket salad and crusty bread, if desired.

Broinhas de fubá3 1/2 xícaras de chá de fubá1 xícara de chá de farinha de trigo1 xícara de chá de leite1 xícara de chá de açúcar6 colheres de sopa de manteiga1 1/2 colher de sopa de fermento em pó1 colher de chá de erva-doce1 1/2 colher de chá de sal2 ovos Misture o leite, o açúcar, o sal, a erva-doce, a manteiga e coloque numa panela, leve ao fogo até ferver. Peneire o fubá, escalde fubá com leite fervendo e misture bem. Deixe a massa esfriar, acrescente os ovos, um de cada vez, mexendo bem. Acrescente a farinha de trigo e o fermento em pó, misture muito bem. Polvilhe uma tigela com farinha de trigo, coloque a massa em formato de bola e faça um movimento giratório para que fique arredondada.

Outra: 1/2 litro de água 1 xícara (chá) de margarina 1/2 xícara (chá) de açúcar 1 e 1/2 xícara (chá) de farinha de trigo 1 e 1/4 xícara (chá) de fubá 4 ovos Óleo e margarina para untar Numa panela, ferva a água, a margarina e o açúcar. Retire do fogo, adicione a farinha e 1 xícara (chá) de fubá, mexendo até obter uma massa lisa. Volte ao fogo e cozinhe por 7 minutos. Transfira para um refratário e deixe esfriar. Junte os ovos e mexa até a massa ficar homogênea. Unte as mãos com óleo e faça bolinhas. Passe no fubá restante e coloque em uma assadeira untada com margarina. Leve ao forno médio, preaquecido, por 40 minutos ou até dourar levemente

Rosquinhas da Felisberta 100 g de açucar 100 g de banha 200 g de farinha

raspa de 1/2 limão 3 colheres de sopa de leite 1 clara de ovo 80 g de açucar glacê 1/2 colher de bicarbonato de sódio

Dissolva num tacho ao lume o açucar no leite, deixe amornar, junte a banha, a raspa de limão, a farinha e o bicarbonato, misturando bem até obter uma massa homogénea. Polvilhe uma placa de forno com farinha e coloque rosquinhas feitas com a massa. Leve a forno médio durante 15 minutos ou até estarem douradas.Num recipiente misture o sumo de limão com o açucar glacê e a clara de ovo batendo muito bem para preparar uma «glace» para regar as rosquinhas

Rolo de cenoura 500 g de cenouras 4 ovos 400 g de açúcar 1 laranja 50 g de amêndoas peladas e raladas 4 colheres de sopa de farinha 1 colher de sopa de fermento em pó

Coza as cenouras, escorra-as muito bem e passe-as pelo passador.Ao puré de cenouras junte as gemas, o açúcar, a raspa da casca de laranja e as amêndoas. Bata um pouco a massa e adicione as claras batidas em castelo, alternadamente com a farinha e o fermento peneirados.Leve a cozer em forno brando (160ºC), num tabuleiro untado com margarina e polvilhado com açúcar.Desenforme sobre um pano polvilhado com açúcar, apare os lados e enrole com a ajuda do pano.

Rendas 150 grs. de amêndoas peladas e cortadas às tiras 150 grs. de açúcar baunilhado 150 grs. de manteiga 75 grs. de farinha

Amolecer a manteiga, trabalhá-la com o açúcar e, depois, juntar as amêndoas e a farinha. Pôr em pequenos montes sobre o tabuleiro untado. Espalhar com a ajuda de um garfo molhado. Depois de cozidas, deixar arrefecer nos tabuleiros

Rolo de chocolate crioulo 6 ovos; 100 g de açúcar; 5 colheres de sopa de cacau; 1 colher de café de cremor tártaro.

Bata as gemas com o açúcar até obter uma mistura fofa e esbranquiçada. Adicione o cacau e misture. Bata as claras em castelo com o cremor tártaro e junte-as ao preparado anterior, envolvendo apenas. Deite num tabuleiro untado, forrado com papel vegetal e novamente untado. Leve a cozer em forno médio (180ºC) durante cerca 20 minutos. Desenforme sobre um pano e enrole o bolo enquanto quente, juntamente com o papel que serviu para forrar o tabuleiro. Deixe arrefecer.

Pudim capuccino 1 lata de leite condensado 2 latas de leite gordo 50 grs. de chocolate em pó 1 colher de sopa de pó de café instantâneo

4 ovos

Peras ao vinho 1 garrafa de vinho tinto 150 g / 1/4 de chávena de açúcar 3 colheres de sopa de mel sumo de 1/2 limão 1 pau de canela 1 vagem de baunilha aberta ao meio 2 tiras de casca de laranja 1 cravinho 1 grão de pimenta preta 4 pêras maduras mas firmes natas para servir

Deite o vinho, o açúcar, o mel, o sumo de limão, o pau de canela, a baunilha, a casca de laranja, o cravinho e o grão de pimenta numa caçarola em que as pêras fiquem na vertical. Aqueça suavemente, mexendo de ez em quando até o açúcar dissolver. Entretanto, descasque as pêras, deixando o pé intacto. Corte um pouco da base para manter as pêras direitas. Introduza as pêras no vinho e leve a ferver suavemente, destapado, 20-35 minutos, ou até a polpa estar macia. Tenha o cuidado de não deixar cozer demasiado. Transfira as pêras para uma tigela com a ajuda de uma escumadeira. Leve o líquido a ferver até reduzir para metade. Deixe arrefecer e coe o líquido sobre as pêras. Leve ao frigorífico pelo menos 3 horas.

Bolo de cacau e pera 6 ovos 190 g de açúcar 120 g de farinha 100 g de cacau (ou chocolate em pó) 30 g de manteiga 2 pêras em calda 3 a 4 colheres das de sopa da calda

Batem-se muito bem as gemas com o açúcar até se obter um creme bem fofo.Junta-se-lhe a calda e mexe-se.Mistura-se a farinha e o cacau peneirados.Em seguida misturam-se as pêras cortadas em pedacinhos finos.Junta-se-lhe a manteiga derretida (em banho-maria ou no microondas) e por fim as claras em castelo.Deita-se a massa em uma forma untada com manteiga.Leva-se ao forno pré-aquecido para cozer em 130ºC cerca de 20 minutos. Depois, eleva-se a temperatura do forno para 180ºC, que se mantêm até o bolo estar cozido (espete um palito no bolo para saber se ele está cozido; se o palito sair limpo, o bolo está pronto).

Bolo delicado de chocolate 200 grs. de Chocolate para Culinária Nestlé picado  8 ovos 150 grs. de farinha de trigo  com fermento 200 grs. de açúcar 200 grs. de manteiga sem sal

Para o recheio 200 grs. de Chocolate para Culinária Nestlé   200 grs. de manteiga sem sal 100 grs. de açúcar

3 colheres de sopa de vinho do Porto 3 gemas de ovos

Para a cobertura 250 grs. de Chocolate para Culinária Nestlé   2 dl de natas 2 colheres de sopa de Cacau em Pó Magro Nestlé

O bolo: Bata muito bem com a batedeira a manteiga até ficar cremosa.Acrescente o açúcar, alternando com as gemas e bata até a mistura ficar leve.Derreta em banho-maria o Chocolate para Culinária Nestlé.Junte o chocolate derretido ao creme anterior.Acrescente a farinha e por ultimo, envolva sem bater as claras previamente batidas em castelo firme. Deite a massa numa forma redonda de fundo amovível com 25 cm de diâmetro, untada com manteiga e polvilhada de farinha. Leve ao forno preaquecido, médio (180ºC), por cerca de + ou - 45 minutos convém verificar se está cozido. Deixe arrefecer e desenforme. Corte o bolo em 2 discos e reserve.O recheio: Bata a manteiga até obter um creme fofo e esbranquiçado.Reserve. Aqueça o açúcar numa caçarola juntamente com 1 dl de água e o vinho do Porto, deixe ferver até obter uma calda rala. bata as gemas até dobrarem de volume, acrescente aos poucos a calda. Bata bem até obter um creme homogéneo.Reserve 50 grs. do Chocolate para Culinária Nestlé, e derreta em banho-maria o restante. Acrescente o chocolate derretido ao creme de manteiga. Misture bem até obter um creme homogéneo. Junte o chocolate reservado picado.A cobertura: Coloque o Chocolate para Culinária Nestlé picado e as natas numa caçarola, leve ao lume em banho-maria a derreter mexendo de vez em quando. Misture bem até obter um creme liso. Armação do bolo: Recheie com o creme de chocolate e vinho do Porto as metades do bolo. Refaça o bolo e cubra todo o bolo com o creme de chocolate e natas. Polvilhe com Cacau Magro Nestlé.

Bolo de chocolate 2 cháv. chá de farinha 2 cháv. de chá de açúcar  1 cháv. de chá de óleo alimentar 1 cháv. de chá de chocolate em pó 1 cháv. de chá de água quente 1 c. chá de fermento em pó  5 ovos

Batem-se os ovos com o açúcar até obter uma gemada consistente. Junta-se alternadamente a farinha misturada com o fermento, o óleo e finalmente o chocolate. Bate-se até obter uma massa espessa. Finalmente acrescenta-se a água quente e bate-se. Vai ao forno em forma com buraco untada cerca de 30-40 min.

Bolo de chocolate com amêndoas 180 g de chocolate para culinária 180 g de manteiga 125 g de açúcar 4 ovos 1/4 de colher de café de cremor tártaro (à venda nas farmácias) 50 g de farinha de trigo com fermento 125 g de amêndoa ralada 1 colher de café de essência de amêndoa

Unte com manteiga e forre com papel vegetal a base de uma forma amovível de 23 cm de diâmetro.Derreta o chocolate em banho-maria juntamente com a manteiga mexendo de vez em quando.Bata o açúcar com as gemas até obter um creme fofo e esbranquiçado.Junte o chocolate derretido, batendo bem. Junte o cremor tártaro à farinha e

incorpore ao preparado anterior, assim como a amêndoa ralada e essência de amêndoa. Bata as claras em castelo, junte 2 colheres de sopa de açúcar e bata mais um pouco até obter um merengue espesso. Envolva bem sem bater as claras à massa. Deite o preparado na forma e leve ao forno pré-aquecido a (190ºC), cerca de 40 minutos ou até que esteja esponjoso. Retire do forno, deixe arrefecer

Cobertura: 5 colheres de sopa de creme leite, 150 g de chocolate com leite 30 g de manteiga

Bolo de chocolate e iogurte 2 iogurtes naturais 1 medida do iogurte de óleo 3 medidas do iogurte de farinha 3 medidas do iogurte de açúcar 4 ovos; 1 colher de chá de fermento (opcional) 1 tablete de chocolate culinário 

Batem-se todos os ingredientes, com excepção do chocolate, muito bem. Derrete-se o chocolate em banho-maria e junta-se ao preparado anterior, batendo muito bem à medida que se vai adicionando o chocolate derretido. Unta-se muito bem uma forma redonda com manteiga e polvilha-se com farinha. Leva-se ao forno a 180ºc +/-, durante 30 a 45 minutos. Verifique com um palito se já está cozido.

Bolo de cereais 3 ovos grandes 1 chávena (de chá) de azeite 2 chávenas (de chá) de açúcar 1 chávena (de chá) de leite 3 chávenas (de chá) de flocos de cereais/flocos de pequeno almoço 1chávena(de chá) de fruta cristalizada partida ou corintos casca de 2 laranjas (vidrado) cozida e moída 4 colheres de sopa de farinha com fermento

Bate-se o açúcar com o azeite; juntam-se as gemas uma a uma; juntam-se os flocos intervalando com o leite, as frutas e a casca de laranja. Por fim envolvem-se as claras batidas em castelo e a farinha. Vai a cozer, em forno bem quente, em forma untada com manteiga e polvilhada de farinha e tosta ralada, durante cerca de 40m.

Docinhos de ovos, amêndoas e Porto 500 gr de açúcar 6 ovos e 6 gemas 300 gr de miolo de amêndoa 1 cálice de Vinho do Porto Massa para forrar formas q.b.

Ferve-se o açúcar em uns 400 ml de água, até atingir o ponto pérola. Mistura-se aos ovos o miolo da amêndoa moído e o vinho do Porto. Forram-se as pequenas formas de massa e enchem-se com o recheio. Leva-se ao forno, em temperatura baixa, deixando cozer durante cerca de 15 minutos

Cavacas 500 grs de farinha de trigo 1 colher de chá de bicarbonato de sódio 1 colher de chá (rasa) de sal 10 ovos inteiros 8 gemas

1/2 L de azeite 1 cálice de aguardente bagaceira 1 limão

Para a cobertura: 8 claras 500 g de açúcar pilé

Peneira-se a farinha com o bicarbonato e o sal para um alguidar.Faz-se uma cova no meio onde se deitam 2 ovos inteiros e as 8 gemas, o azeite, a aguardente e a raspa da casca do limão.Batem-se estes ingredientes à mão durante 1 hora (20 minutos na batedeira eléctrica).Depois juntam-se, um a um, batendo os restantes ovosinteiros.Esta adição faz-se baseada para se poder observar a textura da massa.Quando cobrir a mão, a massa está pronta, admitindo-se que não sejam necessários os ovos todos.Deixa-se a massa repousar cerca de 1 hora, depois do que é deitada às colheradas em tabuleiros ligeiramente untados com azeite e polvilhados com farinha.As colheradas de massa devem ficar bem distanciadas, porque a massa alastra.Levam-se as cavacas a cozer em forno bem quente (220º a 250ºC).Depois de cozidas e frias, as cavacas são cobertas com as claras batidas com o açúcar, devendo esta cobertura estar bem espessa o que se consegue, batendo

Cavacas II 12 ovos 500 grs. de farinha de trigo 60 grs. de manteiga

Para a calda: 500 grs. de açúcar 2 dl de água

Deite a farinha num alguidar e junte os 12 ovos que se batem até fazer uma massa homogénea e consistente, mas não demasiado espessa, (se ficar muito espessa junta-se mais ovos, se ficar pouco espessa junta-se farinha).Estando a massa no ponto junta-se a manteiga derretida, batendo bem para que a manteiga fique bem incorporada.Na pedra da mesa vão-se tendendo pequenos bocados de massa, dando forma redonda com 6 a 7 cm de diâmetro, ponha num tabuleiro untado com margarina e leve a forno médio a cozer.Estando cozidas e frias prepara-se a calda de açúcar.Num tachinho leve ao lume o açúcar e a água deixe ferver até fazer ponto de espadana.Retire do lume e bata fortemente com as varas, mergulhando nele as cavacas e tirando logo para as deixar secar ao ar

Doçuras 500 g de açúcar 2 colheres de sopa de farinha de trigo 16 gemas de ovos 2 claras 2 colheres de café de canela em pó

Leve o açúcar ao lume com um pouco de água, deixe ferver até obter ponto de pasta (ver).Deixe arrefecer e adicione as gemas ligeiramente batidas com as claras.Bata tudo muito bem e adicione a canela e a farinha.Leve o preparado ao lume por alguns segundos.Depois de bem batido, deite o preparado em formas previamente untadas com

manteiga e polvilhadas com farinha.Leve ao forno a (190ºC), a cozer em banho-maria cerca de + ou - 30 a 40 minutos.

Torta Sacher 150 grs de chocolate simples 125 grs de manteiga amolecida 125 grs de açúcar refinado 4 gemas 75 grs de farinha com fermento 2 colheres de sopa de cacau em pó 1 colher de sopa de rum 1 colher de chá de essência de amêndoas 1 colher de sopa de água 4 claras 3 colheres de sopa de doce de damascos

Para a cobertura: 75 grs de açúcar 125 grs de chocolate simples aos bocados 5 colheres de sopa de água a ferver

Aqueça previamente o forno a 160ºC (T. 3).Unte e forre uma forma de mola de 23 cm.Derreta o chocolate e deixe arrefecer.Faça um creme com a manteiga amolecida e o açúcar refinado e depois misture o chocolate e 4 gemas.Incorpore a farinha com o fermento, peneirada com o cacau em pó, mexendo num movimento em oito.Adicione a colher de sopa de rum, a essência de amêndoas e a colher de sopa de água.Bata as 4 claras em castelo e depois incorpore-as cuidadosamente na mistura de chocolate.Deite na forma e leve ao forno durante 50 minutos ou até o bolo ressaltar ao leve toque da ponta de um dedo.Deixe arrefecer na forma durante 10 minutos, depois desenforme e retire o papel.Coloque o bolo com a base para baixo sobre uma rede, para arrefecer rapidamente.Quando o bolo estiver frio, derreta o doce de damascos e pincele a parte superior e os lados do bolo com uma trincha limpa.Entretanto, dissolva 75 grs de açúcar em 5 colheres de sopa de água a ferver e junte o chocolate aos bocados, mexendo com uma colher de pau até a mistura ficar lisa.Deixe ferver durante 1-2 minutos.Mexa de novo e deite sobre a parte superior e os lados do bolo, espalhando com uma espátula.Deixe que a cobertura arrefeça e solidifique.Faça folhas de chocolate e disponha-as decorativamente por cima.

Toucinho do céu 100 g de amêndoas 8 gemas de ovos 200 g de açucar 20 g de manteiga canela em pó 1/2 copo de água açucar glacê para enfeitar 1 clara

Escalde as amêndoas e retire-lhes a pele. Leve ao lume a água e o açucar, deixe ferver até obter uma calda nem muito espessa nem muito líquida. Junte as amêndoas e deixe ferver por 5 minutos. Em seguida bata a mistura na máquina dos batidos e deixe esfriar. Bata as gemas de ovos e adicione-as à misture anterior. Leve de novo ao lume sem parar de mexer até que a mistura se solte das paredes do tacho. Retire do lume e deixe amornar. Bata a clara em castelo e misture com o creme de amêndoas. Unte uma forma redonda com manteiga e leve a forno médio durante 30 a 40 minutos.Desenforme, deixe arrefecer, polvilhe com o açucar glacê e canela em pó e sirva.

Toucinho do céu de laranja 500 grs. de açúcar 7 gemas de ovos 2 ovos inteiros 250 grs. de amêndoa pelada e ralada casca ralada de 1 laranja 100 grs. de farinha de trigo açúcar em pó q.b.

Ponha o açúcar ao lume com um pouco de água, deixe ferver até obter ponto de pasta, junte as amêndoa ralada e leve novamente ao lume e, mal ferva, retire e deixe arrefecer. Junte, então, as gemas e os ovos batidos conjuntamente e a raspa da casca da laranja. Volte a pôr ao lume para espessar e só depois deite a farinha em chuva e misture bem. Deite o preparado numa forma redonda lisa, bem untada com manteiga e leve ao forno médio cerca de 30 minutos (convém verificar).Em estando cozido, mas não demasiado enxuto, desenforme e polvilhe com açúcar em pó

Pudim de ovos 12 gemas 6 claras 450 g de açucar 1 colher de sopa de manteiga manteiga q.b.

Misturam-se todos os ingredientes que se batem muito bem e levam-se a cozer ao forno em banho maria, numa forma untada com manteiga. Pode-se perfumar com qualquer essência, ao gosto

Pudim de pão com ameixa 4 dl de leite quente  2 pães secos cortados em fatias  1 lata de leite condensado  4 ovos  1 colher sopa de manteiga  1 colher (chá) de canela em pó  1 chávena de chá de ameixa preta picada 

Deite o leite quente sobre as fatias de pão e deixa-se descansar até que o pão tenha absorvido todo o leite.A seguir bate-se muito bem, juntamente com o leite condensado, a manteiga, os ovos e a canela.Junte a ameixa e envolva bem.Unte muito bem uma forma para pudim com manteiga, deite o preparado e leve a cozer em forno médio cerca de + ou - 1 hora, convém verificar se está cozido.Deixe arrefecer um pouco e desenforme.Sirva frio.

Pudim de pão e passas 2 copos de leite quente ; 2 copos de pão em pedacinhos ; 3 colheres de sopa de margarina ; 2 ovos batidos ; 1/2 copo de mel ; 1 colher de chá de essência de baunilha ; 1 pitada de sal ; 1 copo de passas sem sementes que estiveram 1 hora em água ; 1 colher de chá de canela em pó

Adicione o leite ao pão, esfarelando-o. Acrescente a margarina e o mel e deixe arrefecer. Junte os restantes ingredientes e misture bem. Leve ao forno moderado em forma untada ou caramelizada. Sirva frio

Escondidinho de carne seca com aipimPara o purê:1kg de mandioca cozida250ml de leite50g de manteigasal e pimenta branca a gostoPara a carne:500g de carne seca cozida e desfiada2 cebolas roxas em rodelas finas50g de manteiga de garrafa50g de queijo coalho raladosal e pimenta branca a gostoPara finalizar:350g de requeijãoModo de preparo:Amasse a mandioca com um espremedor de batatas e retire os talos. Junte o leite aos poucos até ter um purê firme. Acrescente a manteiga e tempere com pimenta branca e sal a gosto. Reserve. Puxe a carne seca com a manteiga de garrafa e a cebola roxa. Reserve.Montagem do prato:Espalhe uma camada fina de purê no fundo de uma assadeira. Distribua o recheio de carne-seca por cima do purê. Cubra com o requeijão e, depois, com o restante do purê. Finalize com o queijo coalho ralado e uma pimenta biquinho para decoração. Asse em forno pré-aquecido a 200º C até dourar

Risoni com alcachofras – 4 pes 500g pkt risoni 200g marinated artichokes, cut into quarters 100g pitted Kalamata olives Grated rind and juice of 1 lemon

bring a large saucepan of water to the boil. Boil risoni for 11 mins and drain. Toss risoni with artichokes and any marinade, olives, grated lemon rind and juice. Season with salt and pepper

Risoni com ratatouille – 4 pes 1 large eggplant, cut into 2.5cm pieces

2 large zucchini, thickly sliced 1 red capsicum, halved, thickly sliced olive oil cooking spray 2 cups Italian tomato pasta sauce 1/3 cup dried risoni pasta 1/2 cup small basil leaves1. Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large

roasting pan. Spray vegetables with oil. Roast for 25 to 30 minutes or until light golden. 2. Heat pasta sauce. Reduce heat to medium-low. Cover and simmer for 10

minutes. Stir in risoni. Cook, covered, for a further 10 minutes. 3. Stir in roast vegetables and basil. Season with salt and pepper.

Risoni com linguiça e berinjela – 4 pes 1 tbs olive oil 2 (about 200g) chorizo sausages, quartered lengthways, thickly sliced 1 brown onion, coarsely chopped 3 Lebanese eggplants, halved lengthways, thickly sliced 80ml (1/3 cup) white wine 305g (1 1/2 cups) risoni pasta 1 x 425g can Woolworths Select diced tomatoes 750ml (3 cups) chicken stock 50g baby spinach leaves 40g (1/2 cup) coarsely grated parmesan1. Heat oil in a saucepan over medium heat. Add the chorizo, onion and eggplant

and cook, stirring, for 10 minutes or until the eggplant is soft. Add the wine and bring to boil, scraping with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base of the pan.

2. Stir in the risoni, tomato and stock. Season with salt and pepper and cook, stirring often, for 10-12 minutes or until the risoni is al dente and most of the liquid is absorbed.

3. Add the spinach to the risoni mixture and stir until well combined. Divide among serving bowls. Sprinkle with the parmesan. Season with pepper

Rigatoni with bacon & mushroom sauce

Omit the risoni and stock. Replace the chorizo with 200g diced bacon. Replace the eggplant with 200g sliced button mushrooms. Cook 375g dried rigatoni pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Add to tomato mixture with the spinach in step 3. Serve.

Risoni de tomate com camarão ao alho e limão – 8 pes 24 (about 1kg) medium green king prawns 3 garlic cloves 1 tbs finely grated lemon rind 1 tbs fresh lemon juice 60ml (1/4 cup) vegetable stock 1 brown onion, finely chopped 60ml (1/4 cup) dry white wine 2 425g cans Italian whole peeled tomatoes, crushed (La Gina brand) 2 tbs tomato paste 1 tsp sugar

Salt & freshly ground black pepper 200g (1 cup) risoni (rice-shaped pasta, also known as orzo) 1/4 cup coarsely chopped fresh continental parsley1. Peel and devein the prawns, leaving the tails intact. Place in a large glass or

ceramic bowl. Crush 2 of the garlic cloves and add to the prawns with the lemon rind and lemon juice. Toss to combine. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.

2. Bring the vegetable stock to the boil in a large, deep non-stick frying pan over medium-high heat. Crush the remaining garlic clove and add to the pan with the onion. Cook, stirring, for 2 minutes or until the onion begins to soften. Reduce the heat to medium, stir in the wine and simmer gently, stirring occasionally, for 2 minutes or until the liquid reduces by half.

3. Add the undrained tomatoes, tomato paste and sugar to the pan, and stir to combine. Simmer, uncovered, stirring occasionally, for 8 minutes or until the sauce thickens slightly. Taste and season with salt and pepper.

4. Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

5. Add the risoni to the tomato mixture and stir over low heat until heated through. Remove from the heat and stir in the parsley.

6. Heat a large non-stick frying pan over high heat. Add half the prawns and cook, turning once, for 2 minutes or until they curl and change colour. Transfer to a large plate and cover loosely with foil to keep warm. Repeat with the remaining prawns.

7. To serve, spoon the tomato risoni onto serving plates and arrange the prawns, with their tails meeting in the centre, on top. Serve immediately

Risoni com tomate, alcachofra e camarão ao alho – 4 pes 1 tbs Massel chicken-style stock powder 1.5L (6 cups) water 400g dried risoni pasta 2 tbs olive oil 2 garlic cloves, crushed 500g green prawns, peeled leaving tails intact, deveined 1 x 280g jar Sandhurst 100% fat-free artichoke hearts in brine, halved 100g low-fat semi-dried tomatoes 3 tsp finely grated lemon rind 80ml (1/3 cup) fresh lemon juice 1 cup chopped fresh basil1. Combine the stock powder and water in a saucepan. Bring to the boil over high

heat. Add risoni and cook following packet directions for 10 minutes or until al dente. Drain and return to the pan.

2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the prawns and cook for 2-3 minutes each side or until the prawns curl and change colour. Season with salt and pepper.

3. Add the prawns, artichoke, tomato, lemon rind, lemon juice and basil to the risoni and gently toss until just combined. Divide among serving bowls and serve immediately.

Low in saturated fat, this simple pasta salad is a fresh and delicious Monday-night meal.

More options: Risoni with lemon, feta & calamari. Replace the prawns with 500g cleaned squid

hoods, cut into 1cm-thick rings. Add 150g feta, crumbled, to the salad in step 3. Prawn, tomato & pasta salad. Replace risoni with 400g dried small pasta shells.

Replace the semi-dried tomatoes with 2 (about 250g) egg tomatoes, coarsely chopped. Replace the lemon rind and juice with orange rind and juice. Replace the basil with fresh continental parsley leaves.

Chilli garlic prawns with rice & coriander. Omit the stock powder, water and artichokes. Replace the risoni with 450g (2 cups) Sunrice Doongara Clever Rice. Cook rice following packet directions. Add 1 tsp minced chilli with the garlic. Replace the basil with fresh coriander leaves

Almôndegas gregas com salada de risoni - 4 pes 800g lean beef mince 1 small red onion, grated 2 garlic cloves, crushed 1 tablespoon oregano leaves, chopped olive oil cooking spray Risoni salad 1 lemon, rind finely grated, juiced 1 garlic clove, crushed 1 3/4 cups risoni pasta 1 tomato, quartered, deseeded, roughly chopped 1 small red onion, finely chopped 1 tablespoon oregano leaves, chopped 1/2 cup flat-leaf parsley leaves, chopped1. Combine mince, onion, garlic and oregano in a bowl. Season with salt and

pepper. Mix well. Roll tablespoons of mixture into balls. 2. Spray a large, non-stick frying pan with oil and heat over medium-high heat.

Cook meatballs, in batches, gently shaking pan, for 8 to 10 minutes or until meatballs are cooked through.

3. Make risoni salad: Meanwhile, combine lemon rind, 2 tablespoons lemon juice and garlic in a large bowl. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain and add to lemon juice mixture. Add tomato, onion, oregano and parsley. Season with salt and pepper.

Risoni cremoso com parmesão – 4 pes 305g (1 1/2 cups) risoni 125ml (1/2 cup) thin cream 2 egg yolks 40g (1/2 cup) finely grated parmesan 1/2 cup finely chopped fresh continental parsley Salt & freshly ground black pepper

cook risoni in a large saucepan of salted boiling water following packet directions or until al dente. Drain well and return to the pan. Whisk together cream and egg yolks in a bowl. Add to risoni along with the parmesan and stir to combine. Place over low heat and cook, stirring, for 2-3 minutes or until sauce thickens slightly. Remove from heat. Add parsley and stir to combine. Taste and season with salt and pepper

Frango ao limão com risoni de cogumelos - 4 pes

2 garlic cloves, crushed 1 lemon, rind finely grated, juiced 2 tablespoons olive oil 4 (170g each) chicken breast fillets, trimmed 1 cup dried risoni pasta 350g button mushrooms, thinly sliced 1/3 cup finely chopped fresh flat-leaf parsley leaves1. Place garlic, lemon juice and half the oil in a shallow ceramic dish. Add chicken.

Turn to coat. Cover and refrigerate for 30 minutes, if time permits. 2. Cook pasta in a saucepan of boiling, salted water, following packet directions,

until tender. Drain. 3. Meantime, heat remaining oil in a large frying pan over medium-high heat.

Cook chicken for 5 to 6 minutes each side or until cooked through. Transfer to a plate. Cover. Stand for 5 minutes.

4. Add mushroom to pan. Cook for 4 to 5 minutes or until softened. Stir in pasta, 2 teaspoons lemon rind and parsley. Cook for 2 to 3 minutes or until heated through. Serve chicken with mushroom risoni

Almôndegas com risoni em molho de tomate – 4 pes 250g veal mince 250g pork mince 1/2 cup uncooked risoni (see note) 1 brown onion, grated 2 cloves garlic, crushed 1 teaspoon dried basil 1/2 teaspoon dried thyme leaves 700g Italian passata (or sugocasa) sauce (see note) 1 cup mozzarella cheese, grated 1/2 cup parmesan cheese, finely grated dressed salad leaves, to serve1. Preheat oven to 180°C. Combine veal and pork mince, risoni, onion, garlic,

basil, thyme, and salt and pepper in a large bowl. Mix until well combined. 2. Roll tablespoons of mixture into balls. Place into a greased, 26cm x 19cm base

measurement ceramic ovenproof dish in a single layer. 3. Drizzle passata sauce over meatballs and sprinkle with cheeses. Bake for 45 to

55 minutes or until meatballs are cooked and cheese is golden

Risoni com alcaparra, limão e salsinha – 6 pes 1 tbs fresh lemon juice 2 tsp olive oil 2 tsp white wine vinegar Pinch of caster sugar 305g (1 1/2 cups) Barilla dried risoni pasta 4 shallots, ends trimmed, thinly sliced 1 1/2 tbs baby salted capers, rinsed, coarsely chopped 1/2 cup fresh continental parsley leaves1. Use a fork to whisk together the lemon juice, olive oil, vinegar and sugar in a

small bowl. 2. Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until

al dente. Rinse under cold running water and drain well.

3. Combine the risoni, shallot, capers and parsley in a large bowl. Pour over the dressing and stir gently to combine. Season with pepper. Serve immediately

Pasta de iogurte e grão de bico – 4 pes 400g canned chickpeas, rinsed and drained 1/4 cup olive oil 1/3 cup Greek-style yoghurt 1 1/2 tablespoons finely chopped coriander salt and cracked black pepper1. Place chickpeas in a food processor or blender with 1 tablespoon warm water

and process until finely chopped. With the motor running, pour olive oil in a thin, steady stream and process until smooth.

2. Remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper

Risoni condimentado de linguiça e limão – 4 pes 400g risoni Olive oil spray 3 chorizo, sliced diagonally 50g dried Great Lakes sun-dried tomatoes, thinly sliced crossways 2/3 cup shredded fresh basil 1 lemon, juice, rind finely grated 80g feta, crumbled Small fresh basil leaves, to serve Freshly ground pepper1. Cook the risoni in a large saucepan of boiling water according to packet

instructions or until al dente. Drain and return to the pan. 2. Meanwhile, spray a large non-stick frying pan with olive oil. Heat over a

medium-high heat. Add the chorizo and cook, turning once, for around 4 minutes.

3. Add the chorizo and oil from the frying pan, as well as the tomatoes, basil and lemon juice, to the risoni. Toss gently to combine. Divide between serving dishes. Top with the feta, lemon rind, basil leaves and season with pepper

Risoni com lulas, sementes de cominho e molho de mostarda – 4 pes 750g cleaned squid tubes 2 tsp olive oil 1 bunch watercress, leaves picked 1/3 cup currants, soaked in boiling water for 10 minutes, then drained 1/3 cup toasted pine nuts 1/2 cup risoni pasta, cooked Cumin seed & mustard dressing 1 tsp toasted cumin seeds 1 tsp wholegrain mustard 1 1/2 tbs white wine vinegar 1 tbs olive oil1. Cut squid tubes down one side to open out. Score inside in a criss-cross pattern,

without cutting right through. Cut each tube lengthways into thirds. 2. For the dressing, place ingredients in a jar and shake to combine.

3. Heat the oil in a frypan over high heat. When very hot, add squid in batches, being careful not to overcrowd the pan. Cook about 1-2 minutes until lightly browned all over.

4. Combine squid with half the dressing, and season with freshly ground black pepper.

5. Combine watercress, currants, pine nuts and risoni in a large bowl with squid and remaining dressing

Panna cotta de coco - 8 pes 400ml can coconut milk 300ml thickened cream 1 cup caster sugar 1/2 cup hot water 1 tablespoon gelatine 1. Place coconut milk, cream and 3/4 cup of sugar into a saucepan over low heat.

Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat.

2. Place hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Add to coconut milk mixture. Whisk well to combine.

3. Rinse 8 x 1/2-cup capacity dishes or moulds. Shake out excess water. Pour in coconut mixture. Cover. Refrigerate for 5 hours, or overnight if time permits, until set. Servir com frutas vermelhas.

Panna cotta de coco com abacaxi - 4 pes Vegetable oil, to grease 3 gelatine leaves 1 x 400ml can coconut milk 250ml (1 cup) thin cream 45g (1/4 cup) finely chopped palm sugar 6 kaffir lime leaves, crushed 1 stem lemon grass, pale section only, coarsely chopped Pineapple salsa 1/2 fresh pineapple, peeled, cored, finely chopped 45g (1/4 cup) finely chopped palm sugar 60ml (1/4 cup) water 1 vanilla bean, split1. Brush four 200ml capacity metal dariole moulds with oil to lightly grease. 2. Place the gelatine leaves in a bowl of cold water and set aside for 5 minutes to

soften. Combine the coconut milk, cream, sugar, lime leaves and lemon grass in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Remove from heat. Remove the gelatine from the water and add to the coconut-milk mixture. Gently stir until gelatine dissolves. Set aside for 1 hour to develop the flavours.

3. Meanwhile, to make the pineapple salsa, combine the pineapple, palm sugar, water and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge.

4. Strain the coconut-milk mixture evenly among the prepared moulds. Cover with plastic wrap and place in the fridge for 4 hours to set.

5. Turn the panna cottas onto serving plates. Top with pineapple salsa and serve immediately

Porco com capim-limão, gergelim e salada de amendoim - 4 pes 4 garlic cloves, crushed 1 tbs finely grated fresh ginger 1 stalk lemongrass, white part only, finely chopped 2 tbs finely chopped coriander roots 1/4 cup (60ml) coconut milk 1/4 cup (60ml) fish sauce 3 tsp sesame oil 2 (about 300g each) pork fillets 1 baby wombok (Chinese cabbage), finely shredded 2 carrots, peeled, cut into matchsticks 1 cup coriander leaves 1 cup Vietnamese mint leaves 1/2 cup (80g) roasted peanuts, coarsely chopped 1 tbs lime juice 2 tsp brown sugar 1 tbs black sesame seeds 1 tbs sesame seeds, toasted Steamed brown rice, to serve1. Combine the garlic, ginger, lemongrass, coriander root, coconut milk, 2

tablespoonfuls of the fi sh sauce and 2 teaspoonfuls of sesame oil in a large glass or ceramic bowl. Add the pork and turn to coat. Cover with plastic wrap and place in the fridge for 4 hours to marinate.

2. Preheat oven to 180°C. Heat a large frying pan over high heat. Drain the pork from the marinade and add to the pan. Cook, turning occasionally, for 5 minutes or until brown all over. Transfer to an oven tray and roast in preheated oven for 10 minutes or until cooked to your liking. Remove from oven and cover with foil. Set aside for 10 minutes to rest.

3. Meanwhile, combine the wombok, carrot, coriander, mint and peanuts in a large bowl. Whisk together the lime juice, sugar, remaining fish sauce and remaining sesame oil. Drizzle over the salad and gently toss to combine.

4. Divide the salad among serving bowls. Thickly slice the pork and place on the salad. Sprinkle with black and white sesame seeds. Serve with brown rice

Porco com amendoim e batata doce - 6 pes 2 tablespoons light olive oil 1.25kg pork shoulder, cut into 3cm pieces 1 brown onion, chopped 2 garlic cloves, crushed 2 tablespoons sweet paprika 1/4 cup tomato paste 1/2 teaspoon cayenne pepper 600g orange sweet potato, peeled, cut into 5cm pieces 2 cups chicken stock 2 tablespoons smooth peanut butter 2 dried bay leaves couscous, to serve

1. Preheat oven to 130°C. Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add one-third of the pork. Cook for 4 minutes or until browned. Remove to a bowl. Repeat in 2 batches with remaining pork.

2. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic. Cook for 1 minute. Add paprika and tomato paste. Cook, stirring, for 2 minutes.

3. Return pork to pan. Add pepper, sweet potato, stock, peanut butter and bay leaves. Season with salt and ground white pepper. Stir to combine Bring to the boil. Cover with a tight-fitting lid. Bake for 2 1/2 hours or until pork is tender. Remove and discard bay leaves. Serve with couscous

Dark Chocolate Torte - rende 1 torta de 10 polegadas:8 oz Chocolate, dark1/2 c Butter, unsalted5 Eggs1/3 c Sour cream1 tb Vanilla1 ts Almond extract1/2 c Almonds, blanched, toasted1 tb Flour, cake1/2 c SugarMelt chocolate and butter together in large bowl over large saucepan 1/4 full of simmering water.Preheat oven to 350 degrees.While chocolate and butter are melting, separate eggs: whites in a mixer bowl, yolks in a small bowl.Add to the yolks the sour cream, vanilla and almond extracts; whisk to smooth.In blender or food processor grind nuts and flour together finely.When the chocolate is completely melted, whisk to smooth and remove from heat.Whisk in egg yolk mixture, then nuts and flour.Beat egg whites in mixer at high speed.As foam turns to fine bubbles, slowly shake the sugar into the bowl in a fine shower.Continue beating till whites are stiff and glossy but not dry.With large rubber spatula fold egg whites 1/3 at a time into chocolate mixture to make a smooth batter.Scrape batter into prepared springform pan; bake at 350 degrees for 40 minutes.You may cool and cover torte in pan for further preparation at another time.Charlie Palmer serve uma parecida com sorbet de ricota e butterscotch.

Carne com purê de ervilha e molho de pimenta - 4 pes 2 medium (400g) desiree potatoes, peeled 1 cup fresh or frozen peas 4 field mushrooms, stems removed olive oil cooking spray 300g lamb backstrap 2 garlic cloves, crushed 1 brown onion, halved, finely chopped 1/4 cup chicken gravy powder 1 1/2 cups chicken or vegetable stock 55g can green peppercorns, drained, chopped1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over

medium heat. Boil, uncovered, for 12 minutes or until potatoes are tender. Add peas.

Boil, uncovered, for 2 minutes. Drain. Mash potatoes and peas in a bowl. Season with salt. Cover to keep warm.

2. Meanwhile, preheat oven to 200°C. Place mushrooms in a roasting pan. Spray with oil. Roast for 5 minutes.

3. Meanwhile heat a non-stick frying pan over medium-high heat. Spray lamb with oil. Cook for 2 minutes each side or until seared. Remove from heat. Spread with garlic. Place in oven with mushrooms. Roast for 10 minutes for medium or until lamb is cooked to your liking. Remove from heat. Cover to keep warm.

4. Return frying pan to medium heat. Spray onion with oil. Cook, stirring, for 1 minute. Reduce heat to low. Combine gravy powder and stock in a jug. Gently stir through onion. Bring to a simmer and cook, uncovered, stirring occasionally, for 1 to 2 minutes or until mixture boils and thickens. Stir in peppercorns. Remove from heat.

5. Place 1 mushroom on each plate. Top with mash. Thickly slice lamb. Top mash with lamb. Drizzle with gravy. Serve

Torta de chocolate sem farinha - 8 pes Melted butter, for greasing Plain flour, for dusting 250g good-quality dark chocolate, coarsely chopped 200g butter, chopped 1 tsp ground cinnamon 4 eggs, separated 220g (1 cup) caster sugar 3 tbs cocoa powder, to serve1. Preheat oven to 180°C. 2. Brush a 28cm springform pan with the melted butter to grease well. Dust the

inside of the pan with plain flour and shake out any excess flour. 3. Combine the chocolate, butter and cinnamon in a medium heat-resistant bowl or

in the top of a double saucepan and stir over simmering water until melted and smooth (see microwave tip). Set aside.

4. Beat the egg yolks and 110g (1/2 cup) of the caster sugar in a large mixing bowl with electric beaters until thick and pale and a ribbon forms when the beaters are lifted. Fold in the chocolate mixture with a large metal spoon to combine.

5. Whisk the egg whites in a separate, 1 clean, large mixing bowl with clean electric beaters until soft peaks form. Gradually add the remaining caster sugar, a spoonful at a time, whisking well after each addition until thick and glossy. Gently fold into the chocolate mixture with a large metal spoon until just combined. Pour the mixture into the prepared springform pan.

6. Bake in preheated oven for 50 minutes or until a skewer inserted into the centre comes out dean. Remove from the oven, loosen the sides of the pan and stand for 5-10 minutes to allow the cake to shrink away from the pan. Remove the sides of the pan completely and transfer the torte, still on the pan base, to a wire rack and cool. To serve, transfer the torte to a serving plate and sprinkle evenly with the cocoa.

This rich torte keeps well in an airtight container in the fridge for up to 1 week. Remove from the fridge 1 hour before serving to bring it to room temperature.

microwave tip: Combine the chocolate, butter and cinnamon in a medium heat-resistant, microwave-safe bowl and heat, uncovered, for 3-4 minutes on Medium-High/650watts/70%, stirring every minute, or until melted and smooth

Pão colorido4 xícaras (chá) de farinha de trigo- 1 colher (sopa) de açúcar- Sal a gosto- 2 envelopes de fermento biológico seco- ½ xícara (chá) de leite morno- ½ xícara (chá) de pó de legume moído de sua preferência (beterraba, espinafre ou cenoura)- 1 ovo- 2 colheres (sopa) de óleoMisture a farinha de trigo, o açúcar, o sal e reserve.Dissolva o fermento no leite morno, acrescente o pó de legume, o óleo e o ovo.Vá acrescentando a mistura da farinha aos poucos, mexendo sempre até que obtenha uma massa homogênea e que não grude nas mãos. Sove bem a massa.Modele os pãezinhos e coloque-os em uma assadeira antiaderente. Leve para assar no forno pré-aquecido a 200º por 30 minutos.

Pão de panceta e gruyereHarina 000 800 grsHarina de centeno 200 grsSal fina 25 grsLevadura prensada 20 grsAgua templada 650 grsPanceta en lardons 50 grsQueso gruyere rallado grueso 30 grsColocar las harinas sobre la mesada y realizar una corona. Seguidamente incorporar la sal, separadamente la levadura y verter el agua de una sola vez. Mezclar con la ayuda de un cornet metálico. Dejar reposar la masa sobre la mesada por 1 hora tapada con un filme plástico. Pasada la hora amasar bien durante 15 minutos hasta que la masa quede completamente suave y lisa. Dejar fermentar por 2 horas sobre la mesada enharinada y la masa bien cubierta con un paño o con filme plástico. Pasado este tiempo, dividir la masa en 3 porciones iguales. Enrollarlos al igual que un pan zepellin, solo que a la última vuelta incorporar la panceta en lardons y el queso gruyere rallado grueso. Llevar a la fermentadora levemente espolvoreados con un poco de harina por encima. Dejar que dupliquen su tamaño, luego realizar un corte en la superficie de forma longitudinal y llevar a un horno a 220º C por 20 a 25 minutos con un poco de vapor al comienzo de la cocción. Retirar del horno y enfriar sobre una rejilla

Creme de laranja com frutas cítricas500 ml de suco de laranja- 100 g de açúcar- 20 g  de amido de milho Ferver o suco com o açúcar, retirando a espuma e acrescentar o amido de milho dissolvido em um pouco de suco de laranja. Cozinhar até formar um mingau e enfeitar com a salada de laranjas*. Levar à geladeira e servir gelado. *Salada de laranjas: 1 laranja pêra  ( gomos)- 1 lima da Pérsia  (gomos)- 1 tangerina (gomos)- 1 grapefruit  (gomos)- Suco de uma laranja pêra- Hortelã fresca em folhinhasDescascar, tirar toda parte branca das laranjas e segmentar as frutas (tirar os gomos).Temperar com suco de laranja e hortelã fresca.

Uma pitada de bicarbonato e de maisena, ajudam na cremosidade da fondue de queijo

MOLHO ALFREDOFettuccine imperiali

2 porções20 minutos

Ingredientes

350g de fettuccine fresco200g de manteiga sem sal250g de parmigiano-reggiano

Preparo

Cozinhe o macarrão por 4 minutos em água fervente com sal. Derreta metade da manteiga em banho maria e misture com metade do queijo. Mantenha em banho-maria.

Numa frigideira, leve a manteiga restante ao fogo e junte 1 concha da água do cozimento do macarrão. Deixe cozinhar.

Quando a massa estiver pronta, escorra e ponha na frigideira com a manteiga derretida. Em seguida, despeje a massa na manteiga que está em banho maria, com o resto do parmigiano. Misture e sirva.

TRADIÇÃO FRANCESAMolho béarnaise

6 porções40 minutos

Ingredientes

1 colher (sopa) de estragão; 1 colher (sopa) de cebola picada; 250 ml de vinagre; 4 gemas; 300g de manteiga gelada; sal

Preparo

Numa panela misture o estragão, o vinagre e a cebola, sal, e leve ao fogo para reduzir. Resfrie no freezer por 5 minutos. Numa tigela, bata as gemas com um pouco de vinagre e despeje o creme, resfriado. Misture e leve ao banho maria, mexendo sempre, pondo manteiga devagar. Se necessário corrija a acidez, com mais vinagre ou manteiga. Ao final, o molho deve ter consistência de maionese mole. Use para acompanhar bifes.

BEURRE BLANCAspargos e vieiras

1 porção30 minutos

Ingredientes

150 ml de vinho branco seco; 250g de manteiga gelada; sal; azeite para refogar; 2 vieiras; 2 aspargos; 2 fatias de presunto cru

Preparo

Em uma panela, reduza o vinho em 50% e leve ao banho maria, adicionando a manteiga e batendo com um batedor de arame. Quando estiver consistente, leve ao fogo por 3 minutos para engrossar. Conserve em banho maria. Está pronto o beurre blanc. Em outra panela, refogue em azeite aspargos e vieiras. Junte dois pedaços de aspargos, enrole uma fatia de presunto e prenda com um palito. Disponha no prato com as vieiras e regue com beurre blanc.

Manteiga Roni: Boa untuosidade, sabor delicado,sal no ponto. Uma das melhores provadas, a brasileira Roni é feita em São Sebastião da Grama

Aviação: A manteiga brasileira mais tradicional. Bom sabor e equílibrio de sal. Pena que seja cada vez mais difícil encontrá-la na versão latinha

La Sereníssima: A manteiga argentina é simples, mas tem boa presença. Apesar de ser industrializada, é uma boa opção para todo dia

Filé mignon com bolacha de batata (restaurante Marcel, de SP)150g de medalhão de filé mignon 500g de batata asterix Ervas frescas Azeite 1 dente de alho laminado 1 cebola roxa pequena picada Manteiga sem sal Sal marinho Pimenta do reino 200ml de vinho tinto seco 1. Tempere o filé com sal e pimenta 2. Sele a carne em uma frigideira. Leve ao forno por 7 minutos. Ao retirar do forno, embrulhe em papel alumínio e deixe descansar. 3. Na mesma frigideira, faça o molho com o vinho, deixando-o reduzir a 1/3 do volume. Coloque a manteiga e deixe incorporar. 4. Cozinhe a batata e amasse com um garfo. Tempere com as ervas frescas, cebola e alho refogados em manteiga e sal. Molde as bolachas com a ajuda de um cortador de biscoitos 5. Doure as bolachas de batata em azeite e manteiga. Seque em papel absorvente 6. Finalize o prato com flor de sal

Paprenjak: mel, farinha de trigo, ovos, canela, noz moscada e nozes com leve toque de pimenta negra moída

Folhado de pato1 placa rectangular de massa folhada fresca ou congelada 1 pato 2 cebolas pequena 1 cenoura 1 raminho de hortelã sal q.b. 6 cravinhos 6 pimentas pretas 1 colher de sopa de azeite 2 colheres de sobremesa de amido de milho (Maisena) 1 gema para pincelar

Coza o pato numa panela grande juntamente com 1 cebola com os cravinhos espetados, a cenoura, sal, as pimentas e o ramo de hortelã.Deixe cozinhar em lume brando até o pato estar bem cozido. Retire depois do lume, desfie o pato e coe o caldo da cozedura, reservando-o.

Leve depois uma frigideira ao lume e aloure uma cebola pequena juntamente com o azeite. Acrescente o pato desfiado e a farinha maisena e mexa bem. Junte um pouco do caldo da cozedura e deixe engrossar até ficar com um molho espesso e cremoso. Rectifique de sal e pimenta. Entretanto corte a massa folhada em 4 rectângulos iguais. Com uma faca faça um rebordo ao longos dos rectângulos, mas sem os cortar até ao fundo. Pincele toda a superfície com a gema de ovo e leve ao forno quente até a massa cozer e folhar completamente. Retire depois a massa do lume e com a ajuda de uma tesoura retire a tampa que marcou previamente com a faca mantendo-a inteira. Ficará com uma caixa rectangular e respectiva tampa por pessoa. Encha cada uma das caixas com o pato desfiado (se necessário aqueça-o para ir quente para a mesa) e cubra com a tampa

Rosti de batata-doce

Lombinho picante com honeymustard1 kg 1/2 de lombo200 gr cenoura100 gr cereja50 gr uva passas preta50 gr pimenta rosaTempere c/ sal e pimenta do reino á gosto , 1/2 colher de limão.Faça 3 furos no lombo e recheie c/ cenoura ,uva passas preta e cereja ; enrole c/ papel aluminio e leve á assadeira ao forno e deixe por 1:20hsMolho: 4 colheres (sopa) de mostarda, 2 colheres (sopa) de mel. Fogo por 5 minutos

Muffins de fubá e legumes1 xícara de farinha de trigo1 xícara de fubá1 colher sopa de açúcar2 colheres chá de fermento em pó1/2 colher chá de sal1/4 xícara de queijo parmesão ralado ou mais se preferir1 ovo grande3/4 xícara de leite1/4 xícara de óleo2 colheres sopa de manteiga derretida1 tomate sem sementes picado1/4 cebola picada1 pimentão vermelho picado (usei verde)Alguns floretes de brócolis ligeiramente aferventados (não usei)1/2 cenoura ralada no ralo grossoAlgumas azeitonas verdes picadasSalsinha picada (não usei)Queijo parmesão ralado para polvilharNuma vasilha colocar a farinha de trigo, o fubá, o açúcar, o fermento, o sal e o queijo ralado e misturar bem.Em outra vasilha bater o ovo com o leite, o óleo e a manteiga. Despejar na vasilha com os ingredientes secos. Juntar os legumes.

Misturar o suficiente apenas para agregar os ingredientes. Distribuir nas forminhas e polvilhar com o queijo ralado

Batata assada perfeita1) Colocar a grade do forno no meio do forno e pré-aquecer o forno na temperatura indicada abaixo.2) Lavar e escovar, com escovinha apropriada para lavar legumes, cada batata embaixo de água corrente. Secar bem cada uma.3) Se, por acaso, tiverem algum machucado ou parte descolorida, remover com a ponta de uma faca afiada.4) Furar cada batata profundamente com um garfo ou faca afiada quatro vezes de cada lado com um intervalo de 2,5 cm. Isto permitirá que o vapor escape enquanto as batatas assam. Se você não fizer isso, elas podem explodir enquanto estão assando. E isto é a última coisa que você deseja, especialmente se o seu forno estiver bem limpinho.5) Para obter uma casca macia, passar azeite de oliva ou manteiga sobre a casca antes de ir ao forno. Se desejar, depois disso, rolar as batatas em um pouco de sal grosso, o que tornará as cascas mais saborosas para serem ingeridas.6) Assar as batatas até se apresentarem macias. Você pode escolher a temperatura e o tempo desejado, de acordo com os dados abaixo

Batatas Médias (5 oz. OU 150 g)

45 minutos a 200ºC OU 400ºF

60 minutos a 180ºC OU 350ºF

90 minutos a 160ºC OU 325ºFQuanto mais alta a temperatura, mais rápido as batatas ficarão prontas. Batatas maiores levarão mais tempo para assar. Outros artigos podem ser assados ao mesmo tempo que as batatas.7) Na metade do tempo virar as batatas ao contrário, a fim de que ambos os lados fiquem dourados.As batatas estarão prontas, quando estiverem macias ao serem espetadas com um garfo ou quando a temperatura interna atingir 100ºC OU 210ºF. Para checar basta usar um termometro de carne.Você ainda pode checar se a batata está pronta, pressionando gentilmente o centro da batata. Não esquecer de proteger o dedo com um pano de cozinha para evitar queimaduras.8) Quando estiverem prontas, remover do forno. Fazer um corte no topo de cada batata com uma faca afiada. Com a ajuda da faca ou um garfo, das pontas para o centro, esfarelar a polpa gentilmente. Servir com uma bola Sour Cream. Se desejar, colocar sobre o Sour Cream, queijo Cheddar ralado ou ervas frescas da sua preferênciaEvite enrolar as batatas em papel alumínio, pois a casca não ficará crocante. Tecnicamente falando, isto seria cozinhar as batatas no vapor em vez de assar, já que a umidade na batata ficaria presa dentro da embalagem de alumínio. A textura da batata cozida no vapor é totalmente diferente da batata assada

Sorvete de coco e manga com crocante de gergelim - 10 pes 2 x 395g cans sweetened condensed milk 50g (1/2 cup) coconut milk powder 1 x 600ml ctn thickened cream 360g coarsely chopped mango flesh 1 large mango, peeled, thinly sliced 1. Line a 2L (8-cup) capacity pudding basin with 2 layers of plastic wrap, allowing

the sides to overhang. 2. Use a balloon whisk to whisk together the sweetened condensed milk and

coconut milk powder in a large bowl. Add the cream and chopped mango, and whisk until well combined. Pour the cream mixture into the lined basin. Cover the surface with the overhanging plastic wrap and place in the freezer for 8 hours or until firm.

3. Place a serving platter in the freezer. Dip the basin in hot water for 1 minute to loosen the ice-cream. Turn pudding onto platter and place in the freezer for 20 minutes or until firm.

4. Top the pudding with the mango slices and sesame snap shards. Serve immediately.

Panquecas com limão e açúcar - 12 unid 1 cup (150g) plain flour Pinch of salt 2 large (59g) eggs 1 cup (250ml) milk, mixed with 1/4 cup (60ml) water 60g unsalted butter, melted Lemon wedges and raw sugar, to serve1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre and crack

in the eggs. Gently whisk a little flour into the egg, then gradually add the milk mixture and 2 tablespoons of the melted butter, whisking in with the flour. The batter should be the consistency of pouring cream (thicker for pikelets and flapjacks, opposite). Don't worry if there are still little lumps in the mixture, and don't overmix. Pour the batter into a jug. 2. Heat a 20cm crepe pan over high heat, using a small gas burner or element. Dip

some paper towel in the remaining melted butter and grease the pan. Fill a small, 2 tablespoon-capacity ladle with batter and pour into the pan, tilting the pan from side to side to get an even coating of batter. Cook for 30 seconds, then use a spatula to flip the pancake. Cook the pancake for a further 30 seconds until pale golden and crisp at edges, then tip onto a plate.

3. Repeat with the remaining melted butter and batter, stacking pancakes on top of one another as you go.

4. To serve, sprinkle the warm pancakes with some raw sugar and squeeze over lemon wedges

Torta de creme de coco e chantillymassa de torta para base. Recheio: levar ao fogo 3 x leite coco, 2/3 x açúcar, 5 C maisena, 1 pitada sal, sem deixar ferver. Misturar 4 gemas com cuidado e voltar para o fogo, mexendo sempre em fogo baixo. Por cima, 1 x creme fresco e ¼ x açúcar de confeiteiro (chantilly). Enfeita com raspas de coco fresco ou torrado. Servir gelada.

Sopa de baroa com gorgonzola- 200g de mandioquinha (batata-baroa)- 1 colher (sopa) de manteiga

- 2 tabletes de caldo de frango- 40g de queijo gorgonzola raladoCozinhe a mandioquinha na água. Escorra, faça um purê, leve-o de volta à panela e mexa, acrescentando a manteiga. Dissolva os tabletes de frango em água quente e adicione o caldo de frango ao purê de batata-baroa. Acrescente parte do queijo gorgonzola à panela, mexendo bem para incorporá-lo ao creme. Desligue o fogo e, na hora de servir, acrescente o restante do queijo gorgonzola

Lombinho com molho de rapadura e farofa de cast. Pará1 kg de lombo suíno- 2 cebolas batidas- 2 dentes de alho- Suco de 3 limões- Sal a gosto- Pimenta do reino em grãos a gosto- Azeite de oliva a gosto, para fritarNo liquidificador, bata todos os temperos (cebola, alho, suco de limão, pimenta-do-reino e sal).Corte o lombo em bifes médios e coloque para marinar nesse tempero por 2 horas. Retire o lombo do tempero, escorra bem e reserve o caldo. Então, em uma panela, doure o lombo em azeite quente e, em seguida, acrescente o caldo do tempero e um pouco de água. Espere a carne ficar macia e retire da panela. Reserve o caldo de cozimento para o molho.- Molho- 200g de rapadura. Coloque o caldo do cozimento em uma panela pequena e leve ao fogo em banho-maria. Acrescente a rapadura e mexa, enquanto derrete, até que atinja uma mistura homogênea.- Farofa - 500g de cast. Pará- 200g de manteiga- 200g de farinha de mandioca- Sal a gostoEsquente a castanha na frigideira, reserve algumas inteiras (para decorar) e corte as demais em pedaços bem pequenos (pode usar o processador). Coloque a manteiga em uma panela, em fogo médio, e espere que derreta. Então, acrescente os pedacinhos de castanha e, em seguida, a farinha de mandioca. Tempere com sal e refogue por aproximadamente 20 minutos, para que fique crocante. Em uma travessa ou prato individual, arrume o lombo no centro ladeado com a farofa. Cubra a carne com um pouco do molho e decore com castanhas inteiras

Biscoito de amendoim3 claras- 1 pitada de sal- 1 e 1/3 de xícara (chá) de açúcar- 500g de amendoim triturado, sem pele e moído- 1 e ½ colher (chá) de canela em pó- 1 e ½ colher (sopa) de casca de limão raladoBata as claras em neve, juntando o açúcar, aos poucos, e o sal, até ficar em ponto firme. Então, acrescente o amendoim, a canela e as raspas de limão. Delicadamente, misture bem. Abra a massa em papel filme e, em seguida, corte os biscoitos no formato que desejar. Forno alto 4 min.

Mil-folhas de berinjela1 berinjela média- 2 tomates maduros- Azeite de oliva (para untar as berinjelas)- Azeite de manjericão- 200g de queijo de cabra- Azeite de manjericão- 1 molho de manjericão- 2 dentes de alho- 100 ml de azeite- Sal a gosto. Corte a berinjela, os tomates e o queijo de cabra em rodelas finas. Grelhe as rodelas de berinjela e, em seguida, junte cada uma das fatias com azeite de oliva. Em um refratário, disponha rodelas de berinjela e, sobre elas, fatias de queijo de cabra e de tomate, repita a operação, encerrando o arranjo com fatias de berinjela. Leve ao forno e espere que a berinjela esteja assada. Ao retirar do forno, regue com azeite de manjericão.Azeite de manjericãoNo liquidificador, bata o azeite com as folhas do manjericão, juntamente com os dentes de alho e uma pitada de sal

Salada quente de quinoa com l agostim e vinagrete de soja e mel

180g de quinua real- 1 sachê de açafrão em estigmas ou açafrão em pó- 50g de nozes ou castanhas-do-pará picadas- 50g de damasco seco em cubinhos- 20g de cenoura crua em cubinhos- 2 colheres (sopa) de hortelã fresca em tirinhas- 1 colher (sopa) de salsa picada- 18 lagostins grandes e limpos- Gotas de tabasco a gosto- Sal a gosto- Azeite de oliva extra virgem a gosto- Folhas verdes de sua preferência- Vinagrete de soja e mel- 60 ml de azeite de oliva extra virgem- 20 ml de molho de soja- 5 ml de vinagre tinto de sua escolha- 5 ml de mel- 1 pitada de pimenta-do-reino moída na horaVinagreteColoque todos os ingredientes do vinagrete em um vidro de boca larga, feche, agite bem e reserve.Salada quenteEm uma panela média, coloque água para ferver, acrescente o açafrão e, em seguida, a quinua para que cozinhe até que esteja al dente. Em uma peneira, escorra a quinua. Transfira-a para uma tigela e acrescente a cenoura, as nozes (ou castanhas), o damasco, a salsa e a hortelã. Tempere a gosto com sal, tabasco e azeite de oliva e mantenha-a aquecida.LagostimSeparadamente, tempere com sal e pimenta-do-reino os lagostins e grelhe-os no azeite de oliva.FinalizaçãoArrume a salada quente de quinua com criatividade (pode ser usado aro ou cone para dar o formato), regue com o vinagrete

Trança de filé mignon com molho de pimenta rosa1 peça de aproximadamente 1,5kg de filé mignon- Sal a gosto- Pimenta-do-reino a gosto- Manteiga clarificada (a partir de 1 tablete de manteiga sem sal)- Folhas de salsinha para decorar- 15 aspargos verdes cozidos al denteLimpe o filé e faça duas incisões no seu comprimento, sem separar completamente as três tiras que se formam na carne.Tempere o filé com sal e pimenta e, em seguida, trance as tiras de filé, prendendo o final com barbante de cozinha.Em uma frigideira grande e já quente, com manteiga clarificada, sele a carne por todos os lados.Leve ao forno pré-aquecido a 180ºC por aproximadamente mais 20 ou 30 minutos, até atingir o ponto desejado.- Molho de pimenta-rosa- 1 e ½ xícara de vinho branco seco- 2 colheres (sopa) de conhaque- 1 e ½ xícara de caldo de carne- 2 colheres (sopa) de vinagre balsâmico- 1 colher (chá) de açúcar- 30 grãos de pimenta-rosa (aroeira)- 1 xícara de creme de leite fresco para chantillyFerva o vinho e o conhaque em uma panela pequena, até que o volume de líquido se reduza à metade. Acrescente o caldo de carne e espere que reduza novamente, até obter uma xícara de molho. Reserve.Em outra panela, caramelize o vinagre balsâmico com o açúcar e, em seguida, junte à redução de vinho e conhaque. Depois, adicione o creme de leite e os grãos de pimenta-rosa e misture. Cozinhe em fogo baixo, por 5 minutos. Mantenha aquecido

Frango ao curry light8 filés de peito de frango (110g cada)- sal, alho- 2 col chá de margarina light- 1 cebola pequena- 3 col chá de curry- 1 xícara de água fervente- 1 copo de iogurte natural desnatado

- 4 col sopa de molho de tomate- 2 col sopa de salsinha picada. Tempere o frango com sal e alho. Em uma panela, derreta a margarina e doure a cebola, os filés de frango e o curry. Refogue por alguns minutos e junte a água. Acrescente o iogurte e o molho de tomate. Deixe no fogo por mais alguns minutos até que o frango fique macio. Se necessário, junte mais água fervente. Salpique salsinha picada

Sorvete light de banana1 gema- 2 xíc de leite desnatado- 2 col sopa de adoçante (próprio para ir ao fogo)- 4 col sopa de leite em pó desnatado- 1 col sopa de maisena- 4 bananas nanicas em rodelas congeladas- 1 col chá de baunilha- 1 col chá de canela- 1 col sopa de passas. Bater no liquidificador a gema, o leite, o adoçante, o leite em pó e a maisena. Colocar a mistura no fogo até engrossar. Deixar esfriar coberto com papel filme para não formar película. Bater novamente o creme (já frio) com as bananas congeladas até obter um creme espesso. Adicionar a baunilha e levar ao congelador por 1 hora. Retirar e bater na batedeira. Colocar novamente no congelador por mais 1 hora e meia. Polvilhar com canela em pó e uva passa na hora de servir

Suflê light de peixe1 kg de filé de peixe- 3 Ovos- ½ cebola ralada- 1 Tomate picado- 1 Pimentão vermelho picado- 1 Pimentão amarelo picado- 1 col sopa de cheiro verde- 1 col sopa de alho poró

Torta light de milho1 lata de milho verde- 500g de ricota- 4 ovos- 2 col sopa de maionese light- 1 col sobremesa de fermento- ½ xícara de leite desnatado- sal a gosto. Bater as claras em neve. Reserve. No liquidificador bater o milho, a ricota, as gemas, a maionese e o sal. No final misture as claras e o fermento sem bater. Coloque a mistura num tabuleiro médio untado e leve ao forno até corar

Chocolate quente do Checho Gonzales300g de chocolate amargo400ml de creme de leite30g de manteiga sem sal600ml de leitesuco de 1 lima-da-Pérsia + raspas da casca5ml de essência de baunilha20g de amêndoas

Coloque o chocolate para derreter em banho-maria junto com 100ml de creme de leite e a manteiga. Assim que derreter, acrescente o suco de lima-da-Pérsia e as raspas da casca. Dilua esse creme no leite e despeje em taças individuais.Torre as amêndoas e depois moa, fazendo uma farofinha. Com o restante do creme de leite, bata um chantilly temperado com a baunilha. Decore as taças com esse creme e um punhado de farofa de amêndoas.

Fondue do Checho800g de filé mignon100g de alioli (maionese) *1100g de salsa de tomate *2100ml de llajwa *31 pão italiano cortado em fatiassal e pimenta a gostoCorte o filé em cubos de 3 cm. Corte o pão em fatias finas e leve ao forno para que fiquem

crocantes. Sirva a carne frita no aparelho de fondue com salsa de tomate, Llajwa e Alioli.*1 Para o Alioli você vai precisar de: 1 ovo, 1 dente de alho, 5 ml de suco de limão, sal e pimenta a gosto. No liquidificador ou mixer, bata alho com um pouco do azeite. Acrescente o ovo e junte o restante do azeite. Continue batendo até que fique em ponto de maionese. Por último, adicione o sal e o suco de limão.*2 Salsa de tomates - Misture em uma cumbuca: 200 g de tomates-cereja cortados ao meio ou em oito partes, ½ cebola roxa cortada em tirinhas, 1 pimenta dedo-de-moça picada, 1 maço de coentro desfolhado e picado, 40 ml de suco de limão e sal a gosto. *3 Llajwa - Bata no liquidificador 1 ramo de salsinha, 1 g de aji (pimenta andina) e sal a gosto

Caldo verde do Checho2 paios em rodelas2 linguiças-calabresa defumadas em rodelas40 g de bacon fatiado2 dentes de alho picados½ cebola cortada em tirinhas2 batatas em rodelas1 maço de couve 2 pimentas dedo-de-moça picadas1 litro de águaazeite extra virgemsal e pimenta a gostoCozinhe as batatas, mas sem deixá-las amolecer demais. Reserve. Na mesma água, cozinhe o paio, a lingüiça e o bacon. Reserve as carnes e deixe o caldo esfriar na geladeira. Quando estiver frio, coe a gordura e reserve. Frite a couve em imersão (como se faz com pastéis), escorra bem em papel absorvente e reserve. Doure o alho no azeite, acrescente as batatas e a cebola. Salpique a pimenta dedo-de-moça e tempere com sal a gosto. Aqueça o caldo e verifique o sal.Coloque no centro do prato uma porção das carnes com batatas (use um molde circular para facilitar a tarefa). Distribua uma porção de caldo no entorno. Decore com a couve frita e sirva

Caldinho de robalo do Checho1 kg de robalo em filés2 folhas de louro4 cebolas cortadas em tirinhas20 g de pasta de aji (pimenta andina)20 g de alho espremido4 batatas cortadas em rodelas3 tomates½ pimentão vermelho600 ml de Nagê de capim-santo (caldo preparado com 3 talos de capim santo e 40 g de Hondashi: coloque os ingredientes para ferver em 1 e ½ litro de água, deixe reduzir 1/3, coe e reserve) 600 ml de vinho branco100 ml de creme de leite frescoazeite extra virgemsal e pimenta à gostoPrepare uma pasta com uma das cebolas, o louro, o aji, o sal e a pimenta e deixe o robalo descansando por 1 hora nessa marinada seca. Em uma frigideira, com pouco azeite, doure o alho, a cebola restante, as rodelas de cenoura. Junte o tomate e o pimentão. Deixe que pegue um pouco no fundo e adicione o vinho branco e o nagê. Mexa com uma colher até que o caldo esteja bem diluído. Adicione a batata, o peixe e cozinhe até que o robalo fique macio. Verifique o sal. Coloque uma porção de caldo em um prato de sopa. Disponha rodelas de batata e uma posta do peixe no centro do prato. Arremate com um pouquinho de vinagrete sobre o peixe.

Puchero (cozido) do Checho200g de acém cortado em cubos150g de paio cortado em rodelas150g de linguiça calabresa defumada cortada em rodelas

150g de batata inglesa150g de grão de bico20g de alho50g de cebola40ml de purê de tomates100g de espinafre400ml de caldo de frango *400ml de água50ml de azeite de oliva virgemsal e pimenta a gostoEm uma panela cozinhe os cubos de acém no caldo de frango, até ficar macio. Reserve na geladeira e retire a gordura antes de usar. Em outra panela, cozinhe o paio e a lingüiça em água. Reserve o caldo na geladeira e retire a gordura antes de usar. Na terceira panela, cozinhe as batatas cortadas em rodelas e o grão de bico. Reserve.Refogue no azeite a cebola cortada em tirinhas e o alho bem picado. Acrescente as carnes, o purê de tomates, os caldos, o grão de bico, as batatas e, por último, o espinafre. Verifique o sal e capriche na pimenta. Sirva em cumbucas ou panelinhas individuais.* Ingredientes para fazer o caldo de frango caseiro: 2 e ½ litros de água, 1 carcaça de frango, 1 cebola, 1 cenoura, 1 aipo, 3 cravos-da-Índia, 1 ramo de alecrim, 1 ramo de tomilho e 1 folha de louro. Escalde a carcaça de frango em uma panela com pouca água. Despreze o liquido e fique só com a carcaça, que dever ir para uma panela com 2 e ½ litros de água e os demais ingredientes cortados grosseiramente. Cozinhe até que o caldo reduza ½ litro

Peixe no papelote com azeitonas

Peixe no papelote (8 porções) - Restaurante Amadeus, Bella MasanoRobalo (2 kg de lombo limpo)Tomate (10 unidades)Azeitona preta portuguesa (32 unidades)Azeitona preta Azapa (300 gramas)Alcaparras (24 unidades)Farinha Panko (200 gramas)Cebola picada (100 gramas)Vinho branco (30 ml)Azeite extra-virgem (250 ml)Brotos, flores e ervas frescas, Sal, Filme plástico especial para assar- Cortar 4 quadrados de 40x40cm e 4 tirinhas (para usar para amarrar) do filme plástico especial para assar. Reservar.- Retirar os caroços das azeitonas. Laminar as azeitonas portuguesas no sentido longitudinal e picar a azeitona azapa. Reservar.- Descascar os tomates e retirar as sementes. Cortar em pequenos cubos. Reservar.- Temperar os peixes com sal. Selar os 4 lados dos peixes, cobrindo com azeite o fundo de uma frigideira anti-aderente.

Paralelamente, murchar a 1/3 da cebola em 5 colheres de azeite. Regar o vinho branco e evaporar o álcool. Adicionar os cubos de tomate. Salpicar sal (pouco, pois ainda adicionaremos as azeitonas e alcaparras, que já são salgadas), misturar e retirar do fogo.Colocar 2 colheres do tomate recém preparado no centro de cada um dos filmes para assar. Posicionar o peixe e cobrir com mais tomate. Distribuir as azeitonas laminadas e as alcaparras. Fechar como presente, amarrar com a fitinha do mesmo papel. Assar.Colocar 50 ml de azeite em uma frigideira e murchar o restante da cebola. Adicionar a azeitona preta picada e deixar secar um pouco. Adicionar a farinha e misturar bem, sobre o fogo, até que esteja crocante.Amornar o restante do azeite. Misturar os brotos e as ervas sobre o peixe ao abrir o papelote.

Hambúrguer de filé e linguiça calabresa grelhado no carvão com cebola caramelizada, gorgonzala e molho barbecue, guarnecido com batatinhas

Polenta cremosa com ragu de bacalhau5 ml de azeite- 1 dente de alho - 50 g de semolina de milho- 100 ml de caldo de legumes***- sal e pimenta do reino moída na hora- 5 g de manteiga- 5 g de parmesãoCortar o dente de alho ao meio e esfregar no fundo da panela. Aquecer o azeite e adicionar o caldo de legumes até ferver. Colocar a semolina aos poucos e cozinhar mexendo sem parar até soltar do fundo. Temperar com sal e pimenta à gosto. Desligar o fogo e finalizar com queijo parmesão. Retificar os temperos e reservar em banho-maria coberto com filme plástico

Caldo de legumes1,5 kg de cenoura, nabos, salsão, tomate, cebola picados- 10 g de alho picados- talos de brócolis, aspargos e erva-doce picados- 1 ramo de cebolinha verde- 1 folha de louro- 1 galho de tomilho ou orégano fresco- 2 litros de águaAmarre todas as ervas e leve tudo ao fogo baixo durante de meia a uma hora até os legumes ficarem macios, mas inteiros. Retire ocasionalmente a espuma que se forma na superfície. Coe depois de morno e reserve para utilização

Ragu de bacalhau10 ml de azeite- 50 g de bacalhau cozido lascado e demolhado- 1 dente de alho picado- 150 g de tomates picados sem pele e semente- 1 galho de tomilho fresco- sal e pimenta do reino moída na hora a gostoAquecer o azeite e dourar levemente o alho e o tomilho. Refogar os tomates, adicionar o bacalhau e retificar os temperos. Retirar o galho de tomilho e reservar.Para demolhar e cozinhar o bacalhau, comece a prepará-lo com de três a quatro dias de antecedência. Colocar de molho com a pele para cima na água com gelo e deixar na geladeira, trocando a água e o gelo de quatro a cinco vezes por dia. A demolha depende da espessura do peixe. Separe os filés das laterais de preferência. Para checar o sal, retire um pedacinho da carne da parte central da posta. Cozinhar em água fervente por dez minutos, escorrer e reservar par utilização

Montagem150 g de polenta cremosa*- 200 g de ragú de bacalhau**- 1 fio de azeite- 2 azeitonas pretas- 1 galho de alecrim fresco. Colocar a polenta cremosa no fundo de um prato e distribuir o ragú de bacalhau sobre ela. Regar com o fio de azeite e finalizar com as azeitonas e o galho de alecrim

Paneng goong (camarão ao curry tailandês)3 camarões grandes;30g de pasta de paneng curry (ou curry comum);200 ml de leite de coco;5g de açúcar;10 ml de molho de peixe;10 ml de óleo de soja Em uma wok bem quente, aqueça o óleo e salteie os camarões. Não deixe cozinhar muito, tire do fogo quando eles ganharem cor. Reserve. Na mesma wok, e em fogo baixo, ponha o curry e o leite de coco. Deixe cozinhar até a mistura ficar homogênea. Acrescente os camarões, o açúcar e o molho de peixe. Desligue quando os crustáceos estiverem tenros. Sirva com arroz jasmim no vapor

Sorbet de laranja750 ml (3 xícaras) de suco natural de laranja55 g (1/4 xícara) de açúcar 2 colheres (sopa) de leite ½ colher (chá) de essência de baunilha

125 ml (1/2 xícara) de água. Misture todos os ingredientes. Despeje numa forma de gelo e leve ao congelados. Quando congelar, retire os cubinhos, bata no processador e sirva.

Tomate grelhado com espinafre4 fatias grandes de pão de centeio azeite extravirgem ou óleo de nozes para borrifar 3 punhados grandes de folhas de espinafre no vapor 4 tomates médios maduros em rodelas finas 4 fatias finas de mussarela (opcional) pimenta-do-reino moída na hora. Preaqueça bem o forno. Torre o pão de centeio dos dois lados. Retire e borrife as torradas com um pouco de azeite. Arrume o espinafre e os tomates por cima. Salpique mais azeite ou, se preferir, cubra com uma fatia de mussarela. Tempere a gosto com a pimenta-do-reino. Leve de volta ao forno por alguns minutos até dourar um pouco e o queijo derreter.

Peixe defumado com folhas de chá4 filés de salmão, com cerca de 125 g cada suco de 1/2 limão 1/4 de colher de chá de raspa da casca e 2 tiras da casca pimenta-do-reino moída na hora e colheres de sopa de folhas de chá preto 4-5 anis estrelado, esmagados 1-2 pauzinhos de canela, esmagados ramos de tomilho fresco e alecrim. Regue o peixe com o suco de limão e a raspa da casca. Cubra e refrigere por cerca de 1 hora. Forre uma panela, normal ou do tipo wok, com uma camada grossa de papel-alumínio, e coloque a pimenta, as folhas de chá, o anis estrelado, a canela, o tomilho e o alecrim por cima. Ponha uma grelha sobre a panela e arrume o peixe sobre ela. Tampe bem. Coloque a panela em fogo alto até que come a soltar a fumaça. Abaixe o fogo e defume por 10-15 minutos, até que o peixe fique macio. Desligue o fogo e deixe esfriar, com a tampa fechada, por cerca de 5 minutos

ESCALOPE DE FOIE GRAS AO PORTO FIGO AO VAPOR E ALHO CARAMELIZADO

4 unidade(s) de Escalope de Foie Gras 1 garrafa(s) de Vinho do Porto 4 unidade(s) de Figos 1 unidade(s) de Cabeça de Alho ½ xícara(s) de Açúcar Sal a Gosto Pimenta do Reino a Gosto Flor de Sal a Gosto 1 maço(s) de Ciboullette 1 colher (sopa) de Pimenta Rosa inteiras para decorar

1 colher (sopa) de Salsinha picada para decorar Coloque o vinho do Porto em uma panela e deixe ferver até virar uma calda. Em outra panela, jogue os dentes de alho separados da cabeça e com casca, juntamente com o açúcar, e deixe ferver até virar um caramelo. Separe os dois lóbulos do Foie Gras, corte em fatias grandes, e com o lado sem corte da faca faça levemente desenhos de losangos nele, simulando uma marca de grelha. Tempere o Foie Gras com sal e pimenta do reino, e coloque numa frigideira bem aquecida, sem manteiga ou óleo. Retire o Foie Gras e deixe descansar em papel absorvente.

Monte o prato colocando o Foie Gras no centro, um pouco da calda de vinho do Porto de um lado, os caramelos e os alhos do outro. Coloque no prato também um figo cortado em pedaços ou esgarçado, decore com pimenta rosa e salsinha picada

Robalo com crosca de castanha de caju 4 filé(s) de Robalo com Pele

50 gr de Castanha de Caju (de preferência defumada) 50 gr de Pistache 1 maço(s) de Salsa Crespa 1 e ½ kg de Mandioquinha 1 tablete(s) de Manteiga 100 ml de Creme de Leite Fresco 1 e ½ kg de Cenoura 1 maço(s) de Manjericão 1 dente(s) de Alho 75 gr de Pinoles 100 gr de Parmesão Ralado Grosso 1 unidade(s) de Batata Pequena 100 ml de Azeite Sal a Gosto Pimenta do Reino a Gosto

4 unidade(s) de Physalis (opcional) Cozinhe a cenoura e a mandioquinha em panelas separadas, amasse bem com a ajuda de um garfo. Junte meio tablete de manteiga em cada purê, misture bem, e coloque sal e pimenta do reino a gosto. Depois despeje creme de leite fresco até obter a consistência desejada em cada. Durante o cozimento dos purês, aproveite para preparar o pesto: Com a ajuda de um liquidificador, bata o manjericão, um pouco dos pinoles tostados, meia batata cozida para dar uma engrossada, queijo ralado, pimenta do reino, sal e azeite. Quando a mistura estiver bem líquida, coloque em um recipiente e jogue o restante dos pinoles por cima para decorar. Agora parta para o robalo: Tempere os filés com sal e pimenta do reino a gosto. Coloque-os em uma frigideira com óleo quente para grelhar um pouco (importante: sempre que você for grelhar um peixe, comece pelo lado da pele, e nunca vire mais de uma vez o peixe dentro da frigideira). Agora coloque as castanhas em um processador para moer bem, depois coloque esta crosta em cima do peixe grelhado e volte ele para a frigideira. Coloque dentro de um forno pré-aquecido a 180ºC e deixe por 5 minutos. Com tudo isso pronto, você pode começar a montar o prato: Coloque o filé grelhado com a crosta no centro do prato, despeje de um lado o purê de cenoura e de outro o de mandioquinha, enfeite com phisalis

Muffin de abacaxi e especiarias - 12 unid 300g (2 cups) plain flour 2 tsp baking powder 170g (1 cup) sultanas 100g (1/2 cup) caster sugar 1 tbs mixed spice Pinch of salt 2 eggs 100g butter, melted

1 x 450g can crushed pineapple in syrup 200g white chocolate, coarsely chopped 200ml thickened cream Toasted shredded coconut, to serve1. Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with

paper cases. 2. Sift the flour and baking powder into a large bowl. Stir in the sultanas, sugar,

mixed spice and salt. 3. Whisk the eggs in a bowl. Stir in the butter and pineapple in syrup. Add to the

flour mixture and fold to combine. Spoon among the lined pans. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes to cool before turning onto a wire rack to cool completely.

4. Meanwhile, heat the chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1 hour to chill. Use an electric beater to beat until soft peaks form and icing is thick.

5. Spread the icing over the muffins and top with the coconut to serve.

Sopa de batata-doce com curry - 6 pes 1 tablespoon olive oil 1 brown onion, chopped 2 garlic cloves, crushed 3 teaspoons curry powder 1.2kg orange sweet potato, peeled, cut into 2cm cubes 4 to 5 cups chicken stock 1 large granny smith apple, peeled, grated 1/2 cup coconut cream toasted sourdough bread, to serve1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook

for 4 to 5 minutes or until tender. Add curry powder. Cook, stirring, for 1 minute or until aromatic.

2. Add sweet potato, 4 cups stock and apple to curry mixture. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until sweet potato is tender. Remove from heat. Stand for 5 minutes.

3. Using a food processor or hand blender, puree soup, in batches, until smooth. Return soup to saucepan over low heat. Stir in coconut cream. Heat for 8 to 10 minutes or until hot (do not allow to boil). Add more stock if soup is too thick. Season with pepper. Serve with toasted bread

Bolo em camadas de café e mascarpone - 10 pes 1 tablespoon instant coffee granules 1 tablespoon boiling water 250g butter, chopped 1 cup firmly packed brown sugar 1/3 cup caster sugar 3 eggs 1/2 cup milk 2 cups self-raising flour

250g cream cheese, softened 250g mascarpone cheese 1/3 cup pure icing sugar grated dark chocolate, to serve1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 22cm

round cake pan. Line base and side with baking paper. 2. Combine coffee and boiling water in a bowl. Stir until coffee is dissolved. 3. Melt butter in a large saucepan. Add brown sugar, caster sugar and coffee

mixture. Stir to dissolve. Remove from heat. Whisk in eggs, milk and flour. Pour into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.

4. Meanwhile, using an electric mixer, beat cream cheese and mascarpone until smooth. Gradually add icing sugar, beating until combined.

5. Using a serrated knife, cut cake crossways into 3 layers. Place bottom layer on a plate. Spread with one-third of cheese mixture. Repeat with middle layer and half remaining cheese mixture. Top with remaining layer, cheese mixture and grated chocolate. Serve

Bolinhos indianos de carne com curry e gergelim - 40 unid1kg de acém ou músculo moído duas vezes- 1 colher (sopa) de curry- 1 colher (chá) de sal- 4 ovos batidos- 1 colher (chá) de pasta de pimenta ou 5 pimentas malagueta amassadas- 6 dentes de alho amassado - gergelim branco em quantidade suficiente para enrolar os bolinhos - 1 litro de óleo de sojaEm uma bacia grande, colocar a carne moída, acrescentar o curry, o sal, os ovos batidos, a pasta de pimenta e o alho amassado. Misturar bem até dar liga. Enrolar os bolinhos em forma de kibe pequenos, passar no gergelim e fritar em óleo abundante e quente.

Gung Penang - Camarão com gengibre e leite de coco servido no abacaxi - 5 pes- 1 abacaxi grande (prato da Indonésia)- 800g de filet de camarão médio - 1 colher de sopa cheia de gengibre batido finamente- 2 colheres (sopa) de nan pla*- 1 colher (chá) de pasta de pimenta*- 1 colher (sopa) de mel- 200ml de leite de coco- 6 folhas grandes de acelga (só a parte do talo) cortada em tiras de 2x3cm.- 1 colher (sopa) de maizena diluída em água.Em um pouco de óleo, dourar o gengibre, acrescentar o camarão até cozer. Em seguida, o nan pla, a pasta de pimenta e o mel. Depois, o leite de coco e a acelga até cozê-la. Acrescentar a água de maizena. Cortar o abacaxi com casca no sentido do comprimento, preservando a coroa, também cortada ao meio. Retirar o talo central e boa parte da polpa. Acrescer 3 colheres da polpa do abacaxi amassada ao camarão e depois servi-lo nas duas metades da referida fruta, salpicando gergelim preto e branco sobre o prato.Acompanha arroz de jasmim* cozido no vapor ou na água sem tempero ou óleo

Filé mignon com leite de coco e ervilhas - 5 pes (Vietnã)800g de filet mignon limpo - 250 g de ervilhas congeladas- 200 ml de leite de coco- 1 colher (sopa) de alho batido bem fino- 1 colher (chá) de pasta de pimenta*- 1 colher (sopa) de nan pla*- 1 colher (sopa) de shoyu*- 2 colheres (sopa) de molho de ostras*

- suco de uma lima- 1 colher (sopa) de açúcar mascavo- 1 colher (sopa) de maizena diluída em águaAcompanha arroz de jasmim* cozido no vapor ou na água sem tempero ou óleo.Fatiar o filet mignon em pequenos bifinhos, dourar o alho, acrescentar a carne até a mesma sair do cru, acrescentar a pasta de pimenta, o nan pla, o shoyu, suco de lima, o açúcar mascavo e o molho de ostras. Em seguida, acrescenta o leite de coco e as ervilhas. Se o molho do prato ficar um pouco ralo, acrescentar a água de maizena.

Sorvete em casca de tangerina6 bergamotas ponkans; •1kg de sorvete de creme/baunilha; •6 colheres de sopa de geleia de bergamota; •chantilly (creme de leite fresco batido com toque de açucar); •lascas de chocolate meio amargo. cortar uma tampa na parte superior da bergamota, retirar com cuidado a polpa (reservar para geleia) e colocar as cascas e tampas no freezer por uma hora (até que estejam firmes). Após, recheá-las com sorvete de creme, pôr uma colher de sopa da geleia de bergamota, cobrir com chantilly e decorar com lascas de chocolate meio amargo. Ao servir, colocar junto a tampa da bergamota congelada. Quanto mais natural a apresentação, mais impressionante será o resultado. Se possível, deixar as folhas da bergamota.Geleia de bergamota: utilizar 15 bergamotas comuns ou montenegrinas; 600 gramas de açúcar cristal e 200ml de água. Cortar as cascas de duas bergamotas em tirinhas bem finas, cobrir com água em uma panela e dar uma fervura. Retirar da água e reservar. Picar os gomos, retirando sementes e fibras. Fazer a calda com a água e o açúcar e após, juntar os gomos picados e as tirinhas das cascas, mexendo de vez em quando com colher de pau. Quando engrossar, se ao levantar a colher caírem pingos grossos, está no ponto

Mussamam curry de filé mignon1 C curry mussamam (vermelho), 200g filé em lâminas, ½ cebola picada, 1 pau de canela, 1 estrela anis, 1 x leite coco, 2 C amendoim, ½ x vagem francesa, 2 C nam pla, 1 ½ C mascavo, sal, 1 C pasta tamarindo, 2 C abacaxi em cubos, 1 talo capim-limão picado, coentro p/decorarRefogar curry em óleo. Junta carne, cebola, anis, canela. Junta leite de coco e vagem. Junta outros ingred e derver. Cozinhar uns 10 min. Ajustar temperos e enfeitar com coentro.

Torta de abobrinha 1 abobrinha grande ralada com casca 2 ovos 1 xícara de leite desnatado 2 colheres de sopa de óleo 6 colheres de sopa cheias de farinha de trigo 1 colher de fermento em pó 1 cebola picada 2 tomates picados Salsinha e cebolinha picadas

sal, pimenta e orégano a gosto (manjericão, ervas em geral. Misture todos os ingredientes. Despeje em um refratário untado e enfarinhado e leve ao forno até dourar. Pode colocar por cima um parmesão ralado e/ou farinha de pão, fica bem crocantinho

Ragu de pato - 4 pes4 coxas de pato frescas- 1 cebola grande- 1 talo de aipo- 1 cenoura média- 6 dentes de alho- 1 lata de tomates pelados- 1 bouquet garni com folha de louro, alecrim e tomilho- 1 xícara de vinho tinto (sugerido: Chianti)- 1 xícara de caldo de galinha- azeite, sal e pimenta à gosto

Assim como o peito, a coxa do pato é revestida por uma grossa camada de pele que é, basicamente, 100% gordura. Você pode prosseguir de duas maneiras: retirar a pele com o auxílio de uma faca bem afiada e reservar ou, se a camada de gordura não for muito grossa, colocar o pato na panela quente com a pele virada para baixo e retirar a gordura que derreterá na panela com uma colher. Se preferir tirar a pele antes, sugiro fritá-la separadamente em outra panela e guardar a gordura que, segundo muitos chefs, é ouro líquido - e, ao contrário do que muita gente pensa, é  melhor para a saúde do que outras gorduras saturadas. Eu guardo toda a gordura de pato que sai dos meus pratos num potinho que fica na geladeira e eu uso no lugar de azeite ou manteiga para fazer risotos ou assar batatas.De qualquer maneira, o primeiro passo é dourar bem o pato numa panela fumegante até que quase toda a gordura tenha derretido e a carne esteja dourada. Quando isso acontecer, reserve a carne e coloque os aromáticos (cebola, cenoura, alho e aipo) picados em pedacinhos. Junte também o bouquet garni e tempere com sal e pimenta. Quando estes estiverem macios, coisa de seis minutos, junte o vinho e deixe evaporar um pouco. Depois coloque o caldo de frango, os tomates com o líquido e os cogumelos secos. Coloque as coxas de volta no molho, tampe e cozinhe por uma hora e meia em fogo baixo - eu prefiro fazer esta etapa no forno. Depois de uma hora e meia, retire as coxas - a carne deverá soltar do osso sem dificuldades. Desfie bem a carne usando dois garfos. Enquanto isso, eu bati o molho com o blender de imersão (a receita original não pedia, mas achei que deixou o molho mais uniforme, grosso e cremoso). Volte a carne para o molho e deixe cozinhar por mais meia hora destampado, ou até que o molho esteja bem grosso e com uma proporção boa de carne para líquido.Até essa etapa, a receita pode ser feita com antecedência. Na hora de servir, basta esquentar o molho, cozinhar a massa de sua preferência e juntar os dois, de preferência observando as regras do Sr. Batali de como colocar o molho no macarrão - e não o macarrão no molho. Sirva quente com bastante parmesão

Bolo de banana e chocolate 100g plain chocolate 150g unsalted butter , softened 175g golden caster sugar 3 eggs , beaten 175g self-raising flour 1 level tsp baking powder 25g cocoa 2 large bananas , peeled and mashed

Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.

Outro: 75g (3oz) chocolate

110g (4oz) soft butter

125g (4 ½ oz) caster sugar

2 eggs

125g (4 ½ oz) self-raising flour

1 level tsp baking powder

1 rounded tbsp cocoa

2 medium bananas, peeled and mashed (really ripe ones are great for this)

Outro:2 cups (400 grams) granulated white sugar 1 3/4 cups (245 grams) all-purpose flour3/4 cup (75 grams) cocoa powder1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs1 cup mashed ripe bananas (about 2 medium sized bananas)1 cup (240 ml) warm water1/2 cup (120 ml) milk1/2 cup (120 ml) safflower or canola oil 1 1/2 teaspoons pure vanilla extractIn a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 minutes (180oC) or until a toothpick inserted in the center of the cake comes out clean. 

Outro: 1/2 cup margarine, softened 1 1/4 cups brown sugar 2 eggs 3 squares unsweetened chocolate, melted 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cups mashed, ripe bananas 1/2 teaspoon vanilla

Filé marinado em ervas frescas - 8 pes 1/4 cup (60ml) soy sauce 1 tbs honey 1 tbs sesame oil 2 garlic cloves, crushed 1 tsp grated ginger 2kg piece beef eye fillet (centre cut), trimmed of all sinew 1 tbs sunflower oil 1/3 cup (80ml) sweet chilli sauce 1 cup coriander leaves, chopped

1/2 cup parsley leaves, chopped1. Combine soy, honey, sesame, garlic and ginger in a shallow dish. Add beef and

turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally. 2. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat

dry with paper towel. Heat sunfl ower oil in a large roasting pan over mediumhigh heat. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.

3. Just before serving, spread chopped herbs on a large sheet of baking paper. Brush beef with sweet chilli and roll in herbs, pressing to coat. Serve sliced

Bolo de ricota e laranja - 8 pes 1 sheet frozen ready-rolled shortcrust quiche pastry, partially thawed 750g ricotta cheese 1 tablespoon finely grated orange rind 2 tablespoons orange juice 3/4 cup caster sugar 3 eggs 100g white chocolate, chopped 2/3 cup frozen raspberries 1/4 cup flaked almonds or cocconut1. Preheat oven to 180°C/160°C fan-forced. Using the base of a 22cm round

springform pan as a guide, cut out a circle from pastry. Line base with pastry. Prick pastry all over with a fork. Bake for 20 minutes. Reduce oven temperature to 170°C/150°C fan-forced.

2. Meanwhile, process ricotta, orange rind, orange juice, sugar and eggs until almost smooth. Stir in chocolate. Pour mixture into prepared pan. Top with raspberries and almonds. Bake for 40 minutes or until just set. Cool. Cover and refrigerate overnight.

You could serve cake with an easy orange syrup: combine 1/2 cup caster sugar, 1/2 cup orange juice and 1/4 cup cold water in a saucepan over high heat. Boil for 8 to 10 minutes or until thickened. Stir in zest of 1 orange. Cool.

Risoto de camarão400g arbóreo, 2 C azeite, 700g camarão, 1 C cebola, 6 tomates concassé, 6 dtes alho, 2 C manteiga, 120ml vinho bco seco, 1,4 l caldo peixe. Cozinha camarões limpos em água, junto c/ cabeças. Reserve. Refoga alho no azeite, junta camarão e tomate. Reserva. Noutra panela derrete manteiga, põe cebola, refoga arroz. Junte vinho, caldo aos poucos. 5 min antes desligar junta camarão.

Risoto de brócolis com ricota defumada2 C mant, 1 ½ C cebola, 2 dtes alho, 2 C bacon, 120 ml vinho bco seco, 300g brócolis cozido, 1,4 l caldo legumes, 400g arbóreo, 100g ricota defumada ralada. Frita alho e bacon em metade da mant. Junta cebola, arroz, vinho. Junta caldo aos poucos. No final, junta brócolis, mais manteiga, ricota.

Minipizzas de polenta2 e 1/2 litros de água· Sal a gosto· 2 e 1/2 xícaras (chá) de fubá

· 4 tomates sem pele e sem sementes picados· 1/2 xícara (chá) de azeitona preta picada· Sal e orégano a gosto· 200 g de mussarela ralada· Azeite a gostoEm uma panela funda ponha a água, sal e deixe ferver. Aos poucos, em forma de chuva, acrescente o fubá, mexendo constantemente para não empelotar. Abaixe o fogo e deixe cozinhar durante 40 minutos, mexendo de vez em quando para não grudar no fundo da panela. Espalhe a polenta em um refratário grande, para que fique com mais ou menos 2 centímetros de altura. Deixe esfriar. Com a boca de um copo grande, corte rodelas de polenta. Ponha-as em uma assadeira levemente untada com óleo. Em cima de cada uma distribua uma porção de tomate, uma de azeitona, sal e orégano. Cubra com a mussarela, regue com o azeite, leve ao forno até a mussarela se derreter e sirva.Dica: Varie o recheio usando molho com atum ou linguiça.

Suflê de polenta2 1/2 xícara(s) (chá) de leite1 xícara(s) (chá) de fubá6 colher(es) (sopa) de manteiga para passar por cima depois de pronto1 colher(es) (chá) de sal1 1/2 colher(es) (chá) de fermento químico em pó3 unidade(s) de clara de ovo em neve3 unidade(s) de gema de ovoMisture o leite e o fubá em uma panela grande.Leve ao fogo baixo e cozinhe por cerca de 10 minutos, mexendo constantemente. Retire do fogo e bata na batedeira com a manteiga,o sal e o fermento. Adicione as gemas e bata até a mistura ficar homogênea. Misture as claras em neve com a mistura de fubá. Coloque em uma travessa bem untada e asse até ficar fofo e dourado (30 a 40 minutos).

do Artiggiano: recheado com gorgonzola e coberto com ragu de cogumelos

Cornmeal souffle

2 cups soy milk 1/3 cup cornmeal 1 tbs sugar 3/4 tsp salt 3 eggs, seperated 1 block of firm or extra firm tofu, drained and pressed to remove water, then diced

into small squares 1 tbs margarine 1/2 cup sauteed chopped onions, optional 1/2 cup (or more to your taste) cheese diced into small squares, optional

Heat soymilk in a saucepan. When it's hot, but before it starts to stick to the bottom of the pan, add cornmeal, sugar and salt.

1. Stir quickly til thick, don't let it stick or scorch!

2. Remove from heat. 3. Seperated the eggs. 4. Add the tofu and butter to cornmeal mixture, and the onions if you're using them. 5. Beat the egg whites until stiff peaks form. 6. Mix this into the cornmeal mixture, and fold in the chunks of cheese if using. 7. Pour all into greased casserold dish.

8. Bake at 375º for 45 mins. Watch your top doesn't get too brown, and make sure the inside is cooked-test with a fork. If it's wet, it needs a little more time! It should be fluffy and egg-like.

9. Serve as a side dish-or just eat as a meal in itself with some hot buttered toast

Cornmeal Souffle

This is totally fantastic, but time consuming and needs to be timed well with the rest of your meal. It really wants to be the last thing to get put out. Spicer's recipe calls for grits, but I have yet to find grits in Ojai so I have substituted fine cornmeal. It's still good. Recipe from article in Food and Wine, December 2000.

5 cups water1 cup whole milk (Organic Valley is my favorite)3 Tbl unsalted butter1.5 tsp kosher salt1.5 cups stone ground grits or cornmeal1.5 cups shredded sharp Cheddar cheese (5 oz)5 large eggs separated1. In a large saucepan, combine the water, milk, butter and salt and bring to a boil. Slowly whisk in grits or cornmeal and simmer over low heat, stirring frequently with a wooden spoon, until grits are thick. About an hour.2. Transfer cooked grits to a large bowl and stir in cheese. Let cool slightly, then add the egg yolks one at a time, stirring with a wooden spoon after each one. (This is where you have the most fudge room with the timing).3. Preheat over to 400 degrees. Butter a 2.5 qt class souffle dish. In a large bowl, beat the egg whites until they hold firm peaks. Stir 1/3 of egg whites into grits to loosen them, then fold in the remaining whites.4. Scrape mixture into prepared souffle dish and smooth the surface. Bake for about 30 minutes or until puffed and golden and center is moist but not runny. Serve at once

Corn Meal Souffle - 50 pes1 3/4 quarts corn meal 6 quarts cold milk3/4 cup margarine 4 tablespoons salt24 or more eggs 1 tablespoon paprika 1/2 teaspoon pepper 3 cups grated cheesePut milk and margarine into double boiler; sprinkle corn meal over top without stirring, let come to scalding point, then stir well, and cook until thick as mush. Add cheese, seasonings, well-beaten yolks; turn into mixing pans and let stand till lukewarm. Fold in stiffly beaten whites. Bake in moderate oven one and one-half hours, or until a knife comes out clean. Serve at once.

Outra (suflê de polenta c/ queijo e presunto - 8 pes)3 cups milk 3/4 cup Quaker or Aunt Jemima Corn Meal 1/2 teaspoon salt 1 cup (4 oz.) cheddar cheese, shredded 6 egg yolks, beaten 1 1/2 cups ham, cooked, diced 2 tablespoons green onions, chopped 1 teaspoon dried mustard 6 egg whites, stiffly beaten Heat oven to 350 degrees F. Combine milk, corn meal and salt; bring to a boil. Stirring constantly cook for 2 to 3 minutes or until thickened. Remove from heat; add cheese and mix until melted. Stir small amount of corn meal mixture into egg yolks and combine with corn meal mixture. Stir in ham, green onions and mustard; cool 5 minutes.

Fold stiffly beaten egg whites into corn meal mixture. Pour into 2 1/2-quart souffle dish. Bake 50 to 60 minutes or until puffy and golden. Serve immediately

Zucchini Blossom and Blue Cheese Soufflé (adapted from Gordon Ramsay’s Healthy Appetite, Spinach and Goat Cheese Soufflé, page 52)Softened butter, to grease the dishes5 to 10 zucchini blossoms, carefully rinsed or shaken out, then roughly choppedSea salt and black pepper3 tbsp (45 mL) olive oil or butter1 banana shallot, peeled and minced*

2 garlic cloves, peeled and finely crushed1/4 cup (40 g) cornmealpinch of cayenne pepper, or to taste1 cup (250 mL) low-fat milk7 oz (200 g) soft goat cheese, or whatever combo of bits of soft cheese 2 tbsp (30 mL) finely grated Parmesan4 large eggs, separatedHeat the oven to 400 F (200 C). Brush the insides of 8 small (5 oz / 150 mL) ramekins with very soft butter. Chill for 15 minutes in the fridge or freezer and repeat the buttering.Heat the olive oil (or butter, or a combo of both) in a medium pot and add the shallot and garlic. Stir over medium heat for 4 to 6 minutes until soft.  Add the cornmeal and cayenne pepper and stir over low heat for 3 to 4 minutes. Gradually whisk in the milk. Simmer and stir for a few more minutes until the mixture becomes thick. Take off the heat.Crumble the cheese into the cornmeal mixture, then add the Parmesan and a little seasoning and stir to combine. (The cheese will partially melt, but it doesn’t need to be a completely smooth batter.) Add the chopped zucchini blossoms and egg yolks.In a clean bowl (works best if it’s not plastic) whisk the egg whites to form stiff peaks. Then with a spatula, fold the cornmeal mixture into the egg whites until just combined. Fold slowly and carefully to preserve the fluffy egg whites as much as possible. Spoon the mixture into the prepared ramekins and tap them gently on the counter to get rid of large pockets of air. Bake for 13 to 15 minutes until they have risen and the tops are golden brown. Serve hot, immediately, with a simple side salad

Crumble de tomate com queijo chévre: 400 gramas de tomates concassé drenados (sem pele) 400 gramas de tomates cereja maduros 100ml de azeite extra virgem Sal e pimenta 200 gramas de queijo chévre fresco (queijo de leite de cabra) 50 gramas de nozes 150 gramas de farinha de pão italiano torrado (fresco) 100 gramas de parmesão raladoCasquinha Crocante:01 caixa de massa Fillo com rendimento entre 40 – 50 casquinhas (massa folhada) Um pouco de azeite extra virgem. Aqueça a metade do azeite em fogo alto e nele salteie os tomates picados grosseiramente e o tomate cereja. Tempere com sal e pimenta. Mantenha no fogo até a casca do tomate cereja começar partir. Coloque esta mistura no fundo dos recipientes individuais onde serão servidosAqueça o restante do azeite e frite as nozes e a farinha de pão italiano até ficarem dourados. Coloque uma colher de queijo chévre e a farofa de pão por cima dos tomates e o parmesão ralado no topo. Leve ao forno pré-aquecido (200 graus) até a camada de cima ficar bem dourada. Ponha ervas por cima de tudoCasquinha crocante: Corte a massa em quadrados médios e passe um pouco de azeite nas extremidades. O azeite trabalhará como uma espécie de “cola” na montagem das casquinhas. Monte dentro das forminhas a massa no formato de quadrado de modo que se pareça com cestinhas. Depois de montadas, leve-as ao forno médio por cinco minutos

Alternativa: Abobrinhas cortadas em quadradinhos e cozidas com sal e parmesão. Uma colher de cream cheese e salmão defumado por casquinha

Maionese de lagosta2 lagostas grandes 1 kilo de batatas 1 cebola cortada em fatias bem finas ou bem picadas (prefiro em fatias) 2 ovos cozidos 1 maçã ácida em cubos (faça na hora ou bem próximo de agregar às batatas para que não escureçam, se quiser coloque um pouco de suco de limão). azeitonas verdes picadas maionese à gosto molho inglês tabasco (pimenta) mostarda creme de leite fresco de preferência, mais ou menos 1/4 de xícara de chá. Cozinhe as lagostas com sal (de preferência no vapor).Depois de cozidas corte a casca por baixo retirando a carne com cuidado, pois esta será aproveitada para enfeitar o prato.Corte a carne da lagosta em rodelas e reserve.Corte as batatas em cubos e cozinhe com sal, preferencialmente no vapor,  mas não deixe amolecer demais senão vai desmanchar na hora de misturar com os outros ingredientes.Depois que as batatas estiverem frias, coloque em uma vasilha.Misture os ingredientes da maionese e confira se está bom de sal.Misture delicadamente com as batatas e as rodelas de lagosta.Coloque numa bela travessa e esprema ovos cozidos por cima.Lave bem as carcaças da lagosta e coloque sobre o prato enfeitando.

Cheesecake de goiabada (Le Pain du lapin)500 g de cream cheese 1 xícara (chá) de açúcar 2 ovos raspas de 1 limão 100 g de creme de leite fresco Para a massa4 colheres (sopa) de açúcar ½ xícara (chá) de farinha de trigo 50 g de farinha de castanha de caju 2 ½ colheres (sopa) de manteiga sem sal Canela Para a cobertura100 g de goiabada 1 xícara (chá) de água Cobertura: derreta a goiabada em banho-maria com a água.Creme: na batedeira misture o cream cheese, o açúcar, ovos e raspas de limão. Acrescente o creme de leite por último. Sem deixar bater muito, reserve.Massa: misture todos os ingredientes manualmente até formar uma farofa e forre o fundo da assadeira. Leve ao forno pré-aquecido, a 180 graus, por 10 minutos. Retire do forno, complete a assadeira com o creme até atingir 2/3 da altura da forma, e volte ao forno até que esteja corado. Deixe esfriar e coloque na geladeira. Retire da forma e cubra com a goiabada

Linguado quinua com banana (Claude Troigros - 4 pes)

4 files de linguado grande 4        banana d’agua 1        colh            azeite

Sal, pimenta 2      colheres de sp de    farinha de trigo 2      ovos Quinua cozida mini rucula pure de batata baroa MOLHO200 gramas de manteiga noisette80 gramas de cebola picada2    dentes alho picado1     colh cha urucum 1    suco de limao 1    suco de limao120 grs   passas pretascaldo de frango1 colh   coentro picada, salLINGUADO— Temperar o peixe com sal e pimento— passer na farinha, ovo e quinua— Fritar no azeite ate ficar bem crocanteBANANE— Cortar as bananas en dois e fritar devagarzinho na manteiga— Virar e acabar o cozimento MOLHO— Derreter a manteiga ate ficar noisette— Acrescentar cebola e alho picado e deixar suar— Colocar suco de limao + soja + urucum e colocar as passas— colocar um pouco de caldo de frango para dar liga— Verificar os temperos e acrescentar o coentro

Bolo de limão siciliano e chocolate amargo (Samantha Aquim aprendeu na Ecole Lenotre de Paris)

1 xícara (chá) de manteiga sem sal 1 xícara (chá) e 3 colheres (sopa) de açúcar de confeiteiro 3 ovos 1 xícara (café) de leite integral 1 ½ xícara (chá) de farinha de trigo 6 g de fermento químico 100 g de chocolate amargo picado 20 g de raspas de limão siciliano Para a calda1 colheres (sopa) de açúcar 1 colheres (sopa) de rum 1 colheres (sopa) de suco de limão siciliano Bata a manteiga com o açúcar na batedeira em velocidade baixa até obter uma massa leve. Acrescente o ovo, deixe a massa ficar homogênea, e adicione o leite aos poucos. Ainda em velocidade baixa, junte a farinha de trigo misturada com o fermento químico. Sem bater, acrescente à massa as raspas de limão e metade do chocolate picado. Coloque metade da massa na assadeira, cubra com o restante do chocolate picado e ponha a outra metade da massa. Asse em forno médio baixo, pré-aquecido, por aproximadamente 50 minutos.

Para a calda, misture o açúcar, o rum e o suco do limão siciliano até atingir o ponto de calda. Assim que a massa sair do forno, regue com a calda Torta integral de banana e aveia

2 xícaras chá de aveia em flocos finos 2 xícaras chá de farinha integral 1 xícara chá de açúcar mascavo ¾ xícara chá de óleo de milho 800 gramas de banana nanica madura Uvas passas à seu gosto. (eu coloco bastante) 2 ovos (bater primeiro) ½ xícara chá de leite 2 colheres sopa de açúcar mascavo Canela em pó Misture os ingredientes secos e acrescente óleo aos poucos, fazendo uma farofa com as mãos. Numa forma refratária, coloque metade da massa, apertando levemente com as mãos. Cubra com fatias longitudinais (de comprido) finas de banana, uma ao lado da outra, polvilhando canela e espalhando as passas. Coloque o restante da massa e mais uma camada de banana. Despeje por cima a mistura do leite, ovos e açúcar. Asse em forno médio por 20 minutos e depois baixe o fogo até dourar mais ou menos 30 minutos. 

Bolo de caneca no microondas1 ovo pequeno4 colheres (sopa) de leite ou 4 colheres de creme de leite (tbm fica uma delícia)3 colheres (sopa) de óleo2 colheres (sopa) rasas de chocolate em pó4 colheres (sopa) rasas de açúcar4 colheres (sopa) rasas de farinha de trigo1 colher (café) rasa de fermento em póColoque o ovo na caneca e bata bem com o garfo. Acrescente o óleo, o açúcar, o leite ou creme de leite, o chocolate e bata mais.Acrescente a farinha e o fermento e mexa delicadamente até incorporar.Leve por 3 minutos no microondas na potência máxima

Chilli de carne - 10 pes

1/4 cup (60ml) olive oil 2kg beef chuck steak, trimmed, cut into 2cm cubes 2 onions, chopped 150g piece of pancetta, rind removed, chopped 4 garlic cloves, finely chopped 2 tbs ground cumin 1/3 cup (4 tbs) tomato paste 1 1/2 tsp chilli powder 2 tsp dried oregano 1 cup (250ml) red wine 700ml tomato passata* (sieved tomatoes) 2 tsp brown sugar 3 cups (750ml) beef stock 2 x 420g cans red kidney beans, rinsed, drained Flat-leaf parsley leaves, to garnish

Herbed rice and cornbread (see related recipe), to serve1. Preheat the oven to 17°C. 2. Heat 2 tablespoons of the olive oil in a large flameproof casserole over high

heat. Cook the beef, in batches, until browned all over, then set aside. 3. Reduce the heat to medium and add the remaining tablespoon of oil to the pan.

Add the onion, pancetta and garlic and cook, stirring, for 4-5 minutes until onion is starting to brown. Add the cumin, tomato paste, chilli powder and dried oregano, and stir for a further minute. Add the wine, passata, sugar and stock, then season with salt and freshly ground black pepper. Return the beef to the pan and bring to the boil, then cover and cook in the oven for 3 hours until meat is tender and sauce has thickened.

4. Just before serving, stir in the red kidney beans and return to the stove to warm through over low heat. Garnish with parsley and serve as part of a buffet with the herbed rice and cornbread.

Arroz com ervas - 10 pes

500g basmati and wild rice blend 2 tbs roughly chopped flat-leaf parsley leaves 2 tbs roughly chopped coriander leaves 2 tbs snipped chives1. Cook the rice in a large saucepan of boiling salted water according to packet instructions. Remove from the heat and drain well. Cover and keep warm until ready to serve. Just before serving, place the rice in a large bowl and add the flat-leaf parsley, coriander and chives. Toss gently to combine, and serve with the chilli and cornbread

Bolo de chocolate com ganache - 12 pes 200g good-quality dark chocolate, chopped 200g butter, softened 1 cup dark brown sugar 1 teaspoon vanilla extract 3 eggs, at room temperature 1 1/2 cups self-raising flour 2 tablespoons cocoa powder 1/2 cup milk chocolate curls or shavings (optional), to serve (see note) Chocolate icing 200g good-quality dark chocolate, chopped 1/2 cup thickened cream1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm

(base) round cake pan. 2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on

MEDIUM (50%) 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.

3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

Frango recheado com alho e manjericão - 4 pes 60g butter, at room temperature

1 garlic clove, crushed 2 tbs finely shredded fresh basil 4 (about 200g each) single chicken breast fillets 25g (1/4 cup) dried (packaged) breadcrumbs 1 tbs olive oil

Penne com cogumelos - 4 pes 1 tbs olive oil 250g short cut bacon 1 medium onion, finely chopped 2 cloves garlic, crushed 300g button mushrooms, thinly sliced 300ml thickened cream 1 cup frozen peas 350g penne 1/2 cup chopped fresh parsley Grated parmesan and crusty bread, to serve1. Heat oil in a large frying pan. Slice bacon and cook with onion and garlic,

stirring occasionally, for about 5 minutes, or until onions are soft and bacon is lightly browned.

2. Add mushrooms and cook for further 5 minutes. Add cream and peas and simmer until peas are tender. Season to taste.

3. Meanwhile, cook pasta in a large pan of salted, boiling water, until just tender. Drain.

4. Add pasta and parsley to pan with sauce, and toss until well combined. Serve immediately with parmesan and crusty bread

Penne ao pesto vermelho com Parma - 4 pes 4 slices prosciutto 75g sun-dried tomatoes (not packed in oil) 1 tablespoon toasted pine nuts 1 garlic clove, crushed 1 small tomato, roughly chopped 3/4 teaspoon dried oregano 3 teaspoons red wine vinegar 1/3 cup flat-leaf parsley leaves, chopped 1 1/2 tablespoons olive oil 500g penne pasta1. Preheat grill on high heat. Place prosciutto, in a single layer, on a baking tray.

Grill for 2 minutes each side or until crisp. Set aside to cool. Break into large pieces. 2. Place sun-dried tomatoes in a heatproof bowl. Cover with boiling water. Stand

for 5 minutes or until soft. Drain, reserving 1 tablespoon liquid. Roughly chop tomatoes. Place in a food processor with pine nuts and garlic. Process until finely chopped. Add fresh tomato, oregano, vinegar, half the parsley and

reserved liquid. Process until smooth. Add oil and process until combined. Season with pepper.

3. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain, reserving 1/2 cup cooking water. Return pasta to pan over low heat. Stir in pesto and enough cooking water so that pesto coats the pasta. Add remaining parsley. Season with pepper. Top with prosciutto and serve

Ragu de porco com polenta cremosa de sálvia - 6 pes 1 tbs olive oil 1.5kg pork leg 20g butter 2 brown onions, halved, coarsely chopped 2 garlic cloves, crushed 1 carrot, peeled, cut into 1cm pieces 2 celery stalks, trimmed, cut into 1cm pieces 2 dried bay leaves 125ml (1/2 cup) dry red wine 500ml (2 cups) tomato pasta sauce 500ml (2 cups) chicken stock Salt & freshly ground black pepper Creamy sage polenta 80g butter 4 fresh sage leaves, finely shredded 1.25L (5 cups) cold water 1/4 tsp salt 260g (1 1/2 cups) coarse polenta (cornmeal) 45g (1/2 cup) finely shredded parmesan1. Heat oil in a large heavy-based roasting pan over medium-high heat. Add pork

and cook, skin-side down, for 2-3 minutes. Turn and cook for a further 2-3 minutes or until brown. Transfer to a plate.

2. Melt butter in the same pan over medium-high heat until foaming. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add carrot, celery and bay leaves and cook, stirring, for 5 minutes or until vegetables are almost tender. Add red wine and bring to the boil. Boil for 1 minute.

3. Add the pork, pasta sauce and chicken stock and bring to the boil. Reduce heat to low and simmer, covered, occasionally turning the pork and basting with the cooking liquid, for 1 1/2 hours or until pork is tender. Transfer pork to a plate and cover with foil to keep warm.

4. Increase heat to medium-high and bring the sauce to the boil. Gently boil, stirring occasionally, for 20-25 minutes or until sauce thickens.

5. Trim fat from the pork. Use 2 forks to coarsely shred pork into large pieces. Add to the sauce and stir until heated through. Taste and season with salt and pepper.

6. Meanwhile, to make the creamy sage polenta, melt the butter in a saucepan over medium heat until foaming. Add sage and cook, stirring, for 30 seconds or until fragrant. Transfer sage butter to a bowl. Wipe pan clean with paper towel. Add water and salt to the same pan and bring to the boil over medium-high heat. Add polenta in a thin steady stream, stirring constantly until incorporated. Reduce heat to low and cook, stirring, for 20 minutes or until smooth and creamy. Stir in sage butter and parmesan

Risoto de pato - 4 pes 1.25L (5 cups) duck stock (see related recipe) 2 tbs extra virgin olive oil 1 large red onion, halved, thinly sliced 3 garlic cloves, crushed 330g (1 1/2 cups) arborio rice 250ml (1 cup) dry red wine 150g (1 cup) frozen peas 70g baby rocket leaves Cooked duck meat (reserved from duck stock, see related recipe), shredded Salt & freshly ground black pepper1. Bring the stock just to the boil in a large saucepan. Reduce the heat and hold at a

gentle simmer. 2. Heat the oil in a heavy-based saucepan over medium heat. Add the onion and

garlic and cook, stirring often, for 4 minutes or until soft and translucent but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly translucent. Increase heat to high and add the wine. Cook, stirring, for 2 minutes or until the wine evaporates and is absorbed. Reduce heat to medium.

3. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon over medium heat until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly. Allow the liquid to absorb before adding more. Cook for 25 minutes, adding the peas for the last 5 minutes, or until rice is tender but firm to the bite and the risotto is creamy.

4. Remove from the heat and stir in the rocket and shredded duck meat.

Ragu de carne - 6 pes 1 tbs olive oil 250g bacon rashers, rind and excess fat trimmed, finely chopped 2 carrots, peeled, finely chopped 2 celery sticks, ends trimmed, finely chopped 1 brown onion, finely chopped 3 garlic cloves, crushed 1.8kg-piece beef bolar blade, cut into 8cm pieces 2 x 800g cans diced tomatoes 375ml (1 1/2 cups) red wine 3 dried bay leaves 2 large sprigs fresh rosemary

Heat the oil in a stock pot over medium heat. Add bacon, carrot, celery, onion and garlic and cook, stirring, for 5 minutes or until soft. Stir in the beef, tomato, wine, bay leaves and rosemary. Bring to the boil. Reduce heat to low and simmer, partially covered, stirring occasionally, for 2 hours or until the beef is tender. Use tongs to transfer the beef to a clean work surface. Set aside to cool slightly. Use your hands to coarsely shred. Stir the beef into the tomato mixture. Season with salt and pepper.

Ragu de cogumelos com polenta 1/4 cup (about 5g) dried porcini 1/2 cup (125ml) boiling water 1 3/4 cups (435ml) milk

1/4 tsp salt 2/3 cup (110g) polenta 80g (1 cup) finely grated parmesan 2 tbs extra virgin olive oil 6 garlic cloves, thinly sliced widthways 4 shallots, thinly sliced widthways 100g butter 200g king brown mushrooms, thickly sliced 200g chestnut mushrooms 200g Swiss brown mushrooms 1/2 cup (125ml) dry white wine 6 sprigs thyme 1/4 cup coarsely chopped flat-leaf parsley1. Place dried porcini mushrooms in a small heatproof bowl. Cover with boiling

water and set aside to soak. 2. Combine milk, chicken stock and salt in a medium heavy-based saucepan over

medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through 1/2 cup (50g) parmesan. Remove from heat and keep in a warm place until required.

3. Meanwhile, heat oil in a large casserole pan over medium-high heat. Add garlic and shallots, and cook, stirring occasionally, for 3-4 minutes or until soft. Increase heat to high. Add butter, mushrooms, wine, thyme, porcini and porcini water, and cook, covered, for 4 minutes. Reduce heat to low and cook, uncovered, for 5-6 minutes or until mushrooms soften.

4. To serve, stir chopped parsley through ragout. Divide polenta among bowls, then top with ragout and sprinkle remaining parmesan. To reconstitute dried mushrooms, cover with boiling water and leave for 10 minutes or until plump

Ragu de peito de peru - 6 pes (servir com 300g de espaguete) 250 g de peito de peru 1 cebola pequena . 95 g 1 cenoura média . 135 g 2 talos médios de salsão . 90 g 1 alho-poró médio . 180 g 4 ramos de tomilho 6 folhas de sálvia 2 colheres (sopa) de azeite de oliva espanhol . 20 g 1/2 xícara (chá) de vinho branco . 120 ml 1/2 xícara (chá) de caldo de carne caseiro sem sal . 120 ml Sal a gosto Lave o peito de peru, seque com toalha de papel e pique em cubos pequenos. Reserve. Descasque a cebola, lave-a e corte em pedaços pequenos. Raspe a casca da cenoura, lave-a e corte em pedaços pequenos. Limpe os talos de salsão, despreze as folhas, lave-os e corte em pedaços pequenos. Tire as folhas mais duras do alho-poró, lave o talo e corte em rodelas finas. Limpe o tomilho e a sálvia, deixe somente as folhas, lave-as e pique em pedaços pequenos. Reserve. Coloque em uma panela o azeite de oliva e leve ao fogo por 30 segundos ou até aquecer. Junte a carne de peru e frite-a, sem parar de mexer, por 6 minutos ou até dourar levemente. Incorpore a cebola, a cenoura, o salsão e o alho-poró. Refogue, mexendo de vez em quando, por 5 minutos ou até os legumes ficarem crocantes. Adicione as ervas, o vinho, o sal e a pimenta-do-reino. Cozinhe, mexendo de vez em quando, por 6 minutos ou até o volume reduzir pela metade. Incorpore o caldo de carne, abaixe o fogo e tampe a panela. Deixe cozinhar, mexendo de vez em quando, por 8 minutos ou até obter um ragu bem consistente. Acerte o sal e retire do fogo.

Ragu de músculo e funghi (recheio de massa)meia cebola picadinha1 dente de alho picadinho250g de músculo1 xic. de funghi seco hidratado em caldofarinha de trigo q.b.1 tomate concassé picadinhoextrato de tomate q.b.pimenta do reino q.b.caldo de carne q.bTempere os cubos de músculo com sal e pimenta do reino. Passe-os na farinha de trigo e sele por todos os lados em manteiga bem quente. Retire as carnes e na mesma panela refogue a cebola e o alho, volte as carnes à panela e mude tudo para uma panela de pressão. Coloque extrato de tomate suficiente até envolver toda a carne. Deixe reduzir um pouco. Enquanto isso hidrate o funghi em caldo de carne, escorra e pique. Coloque o tomate concassé e o funghi na panela com a carne e agregue caldo até cobrir tudo. Tampe a panela e deixe uns 40 a 50 min. Quando abrir a carne deve estar se desmanchando. Desfie as carnes e deixe o caldo reduzir.

Nhoque de aipim com ragu de carne seca e queijo coalho - 4 pes (Sergio Arno)

Ragu de carne seca: 2 colheres (sopa) de azeite de oliva 1 colher (chá) de alho picado 1 colher (sopa) de folhas de manjericão 300 g de carne seca 1 colher (sopa) de extrato de tomate 1/2 concha de molho de tomate tipo pelatti 1 colher (café) de açúcar mascavo (para tirar a acidez do molho) 1 concha de caldo de carne 2 conchas de molho roti (receita anexa)

1. Aqueça o azeite e refogue o alho 2. Adicione o manjericão e refogue 3. Junte a carne seca e refogue por aproximadamente 5 minutos, antão coloque o molho

e o extrato 4. Após ferver adicione o restante dos ingredientes 5. Deixe ferver por cerca de 25 minutos

Molho roti: 100 g de cebola picada 100 g de alho-porro picado 50 g de alho picado 5 folhas de louro 350 ml de vinho tinto seco 200 g de filé mignon ou acém cortado em cubinhos ½ litro de água Azeite de oliva a gosto

1. Aqueça o azeite e refogue a cebola com o alho, alho-porro, as folhas de louro e a carne 2. Após refogar bem a carne, junte a água e o vinho e cozinhe até a carne ficar

desmanchando 3. Passe por uma peneira para tirar os pedaços maiores e volte com o molho ao fogo,

para ferver mais um pouco e ficar consistente Gnocchi de mandioca: 1 kg de mandioca cozida com sal

1 ovo 1 colher (café) de canela em pó ½ colher (café) de noz-moscada ralada 1 colher (chá) de açúcar 1 colher (sopa) de sal 100 g de queijo parmesão ralado 100 g de manteiga 1 xícara de farinha de trigo

1. Após cozida a mandioca, passe-a pelo espremedor 2. Reserve 3. Bata bem o ovo inteiro, adicione o sal, o açúcar, canela, noz-moscada, queijo ralado e

a manteiga 4. Junte a mandioca reservada e mexa até que fique liso e homogêneo 5. Acrescente aos poucos a farinha, mexendo bem 6. Com a massa faça rolinhos com a espessura aproximada de 1 dedo 7. Corte em pedaços de 1 cm e leve para cozinhar em água e sal 8. Quando subirem tire com uma escumadeira e escorraCorte 100g de queijo coalho em cubos e grelhe na chapa ou frigideira de fundo grosso e coloque por cima do nhoque.

Ragu de porco (ou vitela) com shitake (do blog Garfada - mais ou menos...) 200g de cenoura, cebola e salsão picados 2 colheres de sopa de azeite 300g de porco moído (ou vitela) 1 1/2 xícara de vinho branco seco Sal e pimenta do reino 1,25 litro de caldo de carne 200g de shiitake cortado em tiras 1 colher de sopa de cebola picada 4 colheres de sopa de manteiga 3 colheres de sopa de parmesão ralado 1 colher de sopa de salsinha picada O primeiro passo é fazer o ragu. Aí já surgiu a primeira dificuldade: descobri que o Zaffari não mói carne de porco, apenas de vaca. Será porque vivem muitos judeus nas redondezas e usar o mesmo moedor tornaria a vaca do supermercado não-kosher? Enfim, sem alternativa, comprei uma bandeja de carré e piquei o mais miudinho possível. Aliás, acabou me parecendo muito melhor, porque a carne picada assim oferece maior resistência à mordida.

Doure a cebola, a cenoura e o salsão no azeite, junte a carne e refogue por alguns minutos. Adicione uma xícara de vinho branco e cozinhe até evaporar pela metade. Tempere com o sal e a pimenta e então derrame meio litro do caldo de carne no ragu, deixando cozinhar por 20 minutos em fogo baixo com a panela tampada. Depois disso, acrescente o shiitake e deixe cozinhar por mais alguns minutos sem tampar.

Ragu de linguiça com erva-doce - 4 pes280 gr de lingüiça calabresa defumada Sadia fatiada(s)6 dente(s) de alho picado(s)1 colher(es) (chá) de erva-doce1 lata(s) de tomate peladoquanto baste de azeite20 folha(s) de manjericão

Descasque o alho e pique. Aquece a frigideira e adicione o azeite. Em seguida acrescente o alho picado

Refogue a lingüiça calabresa no azeite de oliva e alho. Acrescente o tomate italiano pelado picado e o manjericão. Deixe cozinhar por aproximadamente 40 minutos

Ragu de frango à italiana1 kg de peitos de frangosal, pimenta, louro e azeite q. b.1 ramo de salsa2 tomates2 dl de vinho branco seco½ frasco de molho de tomate preparado com orégãos1 l de caldo de carne Corte os peitos de frango em pedaços. Tempere com sal, pimenta acabada de moer, uma folha de louro e um ramo de salsa. Salteie a carne em azeite e junte-lhe o tomate cortado em cubos. Regue com o vinho e misture bem. Quando levantar fervura, adicione o molho de tomate e depois o caldo de carne a ferver. Tape o tacho e deixe cozinhar até a carne ficar tenra e o molho apurado

Espetada de frango com “lemonsoy”4 peitos de frango8 cebolinhas1 pimento encarnado cortado em cubos8 tomates-cerejassal e pimenta-da-jamaica1 raminho de coentros2 c. (sopa) de azeite2 dl de molho de soja light1 c. (chá) de molho picante1 limão (sumo). Corte o frango em cubos grossos e espete-os num espeto, alternadamente, com as cebolinhas, os cubos de pimento e o tomate. Tempere com sal e pimenta, coentros picados e azeite. Leve a grelhar até ficar bem passado. Quando servir as espetadas, passe-as pelo molho de soja picante (misture o molho de soja com o molho picante e o sumo de limão).

Tom kha kai - sopa de frango e leite de coco400 ml de caldo de frango*- 400 ml de leite de coco- 40 g de galangal- 1 talo de capim-limão- 4 folhas de lima kaffir- 200 g de peito de frango cortado em tiras- 4 colheres de sopa de fish sauce- 2 colheres de sopa de suco de limão- coentro fresco a gosto- pimenta dedo de moça a gosto Aquecer o leite de coco e o caldo de frango até alcançar fervuraAdicionar o galangal, capim-limão e a lima kaffirApós uns 2 minutos adicionar o frango e a pimenta e mexer bemAcrescentar o fish sauce e em seguida o suco de limãoTestar o sabor deve estar entre o salgado, ácido e picante; finalizar com o coentro e servir

Frango com passas, pistache e arroz basmati - 6 pes 1 (about 1.8kg) whole chicken 21/2 tbs olive oil 1 large brown onion, coarsely chopped 3 garlic cloves, finely chopped 2 1/2 tsp Middle Eastern spice mix 70g (1/4 cup) tomato paste 685ml (2 3/4 cups) water

400g (2 cups) basmati rice 95g (1/2 cup) raisins 55g (1/3 cup) pistachio kernels Chopped fresh continental parsley, to serve Greek-style natural yoghurt, to serve1. Preheat oven to 170°C. Remove excess fat and giblets from the chicken cavity.

Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Use unwaxed white kitchen string to tie the legs together. Tuck the wings under. Season with salt and pepper.

2. Heat the oil in a 4L (16-cup) capacity flameproof casserole dish over medium heat. Add onion and garlic. Cook, stirring often, for 6 minutes or until onion softens.

3. Add the spice mix and tomato paste to the dish and cook, stirring, for 1 minute or until aromatic. Stir in the water, rice, raisins and pistachio kernels. Bring to the boil. Place the chicken, breast-side down, in the dish. Cover and bake in oven for 1 hour.

4. If all the liquid is absorbed, add 60ml (1/4 cup) water. Bake for 30 minutes or until rice is tender and the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Set aside, covered, for 10 minutes.

5. Carve the chicken. Divide the chicken and rice among serving plates. Sprinkle with parsley. Serve with yoghurt

Curry de grão-de-bico - 6 pes

2 large onions 5 tbsp ghee (or clarified butter) 1/4 tsp Kosher salt To start, first finely dice the onions. Then heat a large, heavy-bottomed pot over medium-low heat and melt the ghee. Once melted, add the onions followed by the salt. Cook, stirring occasionally, for about 30 minutes or until soft and golden. 3 cloves garlic 1 1/2 inch piece ginger 2 green chilies 3 large ripe tomatoes (approx. 3 cups) 2 - 19 ounce cans chickpeas 1 1/2 tsp coriander seeds 1 tsp cumin seeds 1/4 tsp ground cayenne 1/2 tsp turmeric 1/8 tsp Kashmiri powder (Indian chili powder)* crush the garlic into a paste. Then finely chop the ginger and mince the chilies. Depending on how spicy you like your curry, you may want to remove some of the ribs and seeds. Next, core and dice the tomatoes into medium dice. Drain and rinse the chickpeas under cold water and set aside. Remember to stir the onions occasionally and adjust the heat downward, if necessary. They need to cook slowly until they become a nice, even golden color. Next, using a spice grinder or mortar and pestle, finely grind the coriander followed by the cumin. Lastly measure out the cayenne, turmeric and Kashmiri powder. 1 tsp Kosher salt 1/3 cup water Once the onions are soft and golden, add the garlic, ginger and chilies. Stir to coat with the butter and let cook for a minute or so until they release their aroma. Then add the spices and fry just until they release their fragrance.

Next, turn the heat up to medium, add the tomatoes and stir to combine. Then add the salt and cook until the tomatoes start to break down and soften, about 10 minutes. Once the tomatoes are soft, add the chickpeas and water. Stir to coat with the onions and spices. Bring the mixture to a quick boil and then turn down the heat to low. Cover but leave the lid slightly ajar. This will allow the moisture to evaporate very slowly, while the chickpeas cook. Let this simmer and cook for about 20 minutes in total, stirring occasionally to ensure nothing is sticking. After about 10 minutes, check to see how much moisture remains. You want it to reduce and thicken, but still have some liquid 1 lemon 1/4 cup fresh cilantro 3/4 cup plain yogurt (min. 3% milk fatWhile the chickpeas cook, roll the lemon to release its juices and then cut in half. Roughly chop the cilantro and measure out the yogurt. Check on the chickpeas. Once almost all of the liquid has evaporated, squeeze the lemon juice over top and let cook for another minute or so. To finish the dish, turn off the heat and stir in the yogurt. Just before serving, fold in the cilantro and test for seasoning

Torta de chocolate e creme de caramelo - Martha StewartChocolate Pie Crust1/2 cup sugar1/4 cup cornstarch3/4 teaspoon salt2 1/2 cups whole milk4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped4 large egg yolks1 teaspoon pure vanilla extractCaramel Whipped Cream, recipe below1 thick block bittersweet chocolate, room temperature, for garnish 1. Whisk together sugar, cornstarch, and salt in a small bowl. 2. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts. 3. Whisk 1 cup hot milk mixture into sugar mixture until smooth. 4. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil). 5. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. 6. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes. 7. Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes. 8. Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight). 9. Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours. Makes 1 pie.

Caramel Whipped Cream (rende 2 xíc)1/4 cup sugar1 tablespoon waterSalt1 1/4 cups cold heavy cream 1. Prepare an ice-water bath. 2. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves. 3. Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble). 4. Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes. 5. Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately

Gateau au chocolat

200 g chocolat noir 150 g beurre mou 100 g amandes en poudre 100 g sucre en poudre 4 oeufs 1 cuil. à c. farine 1 cuil. à c. levure chimique amandes émondées (pour le décor) Préchauffer le four à 150°.

Faire fondre 100g de chocolat au bain-marie. Hors du feu, travailler à la spatule en incorporant 100g de beurre par fraction

jusqu'à ce que le mélange soit crémeux. Ajouter les oeufs un à un, battus en omelette, la farine, les amandes en poudre,

le sucre puis la levure. Verser dans un moule à manqué de 24cm de diamètre, beurré et fariné. Mettre au

four 35 mn. Démouler le gâteau tiède. Faire fondre 100g de chocolat au bain-marie, ajouter

50g de beurre en fouettant. Verser sur le gâteau et étendre à la spatule. Décorer d'amandes émondées

Brownies chocolat amandes - 6 pes

200 g de chocolat noir cassé en morceaux 75 g d'amandes entières mondées 125 g de beurre coupé en cubes 2 cuil. à soupe rases de farine 150 g de sucre en poudre 1 cuil. à soupe de sucre glace 3 oeufs sel Préchauffer le four à th 6 (180°)

Faire fondre ensemble le chocolat et le beurre au bain-marie en remuant de temps en temps

Retirer du feu et laisser tiédir dès que la préparation est homogène

Concasser grossièrement les amandes et les mélanger au chocolat Battre les blancs d'oeufs en neige avec une pincée de sel Ajouter peu à peu la farine et le sucre au chocolat, en mélangeant sans cesse Puis ajouter les jaunes d'oeufs. Mélanger jusqu'à obtenir une préparation

parfaitement homogène Incorporer délicatement les blancs en neige. Verser la pâte dans un moule

rectangulaire anti-adhésif. Faire cuire au four 20 mn

Amandine au chocolat - 6 pes

4 oeufs 200 g sucre 200 g chocolat noir 200 g beurre 70 g amandes en poudre 2 cuil. à s. farine 1 cuil. à s. maïzena (fécule de maïs) 2 cuil. à s. café fort Préchauffer le four à 180°C ( th 5 ). Battre les oeufs en omelette. Ajouter le sucre et bien mélanger. Incorporer

amandes, farine et maïzena. Faire fondre le chocolat avec le café. Incorporer à la préparation. Beurrer un moule et y verser la préparation. Cuire dans le four au Bain-Marie

pendant environ 30 à 40 mn. A déguster tiède ou frais, nature, avec une crème anglaise, ou encore une boule de glace amande...

Curry de berinjela assada

Berenjenas 500 grsCebolla 1 unidadManteca 80 grsAjo 2 dientesJengibre 80 grsChilis verdes 2 unidadesPimentón dulce 1 cCoriandro en granos 2 cCurry 1 CCaldo de verduras 100 ccTomate en concasée 300 grsFécula de maíz 1 cLeche de coco 150 ccSal c/nCilantro picado 1 puñadoCortar las berenjenas en mirepoix (cubos de 1 cm x 1 cm). Colocar las berenjenas en una asadera con manteca y cocinar en un horno a 180º C hasta que tomen un lindo color dorado. Calentar la manteca en una cacerola, agregar la cebolla, luego cuando esté tierna incorporar las berenjenas asadas dentro y cocinar por 3 minutos revolviendo frecuentemente. Agregar el ajo hecho puré, luego el jengibre, los chilis picados y las especias. Cocinar por 1 minuto mas revolviendo sin parar. Agregar luego el caldo de verdura, los tomates, sazonar con sal. Tapar y cocinar a fuego bajo por 30 minutos revolviendo ocasionalmente. Mezclar la leche de coco con la fécula de maíz, y verter luego dentro de la preparación. Probar y ajustar la sazón si hiciera falta. Al momento de servir salpicar con un poco de cilantro picado.  

100g amêndoas (lâminas) torradas com 170g choc. branco deretido e um toque de canela - freezer.

BrownieBolo de Ovomaltine

100 g de chocolate meio amargo picado170 g de manteiga sem sal4 ovos ( 200 g)250 g de açúcar280 g de farinha de trigo3 g de fermento em pó210 g de Ovomaltine 50 g de nozes* picadasDerreta o chocolate com a manteiga. Reserve. Bata na batedeira os ovos e o açúcar até ficar um creme claro. Junte a farinha de trigo, o fermento e misture bem. Acrescente o Ovomaltine, a nozes e o chocolate derretido reservado mexendo delicadamente. Coloque em assadeira retangular média (22 x 34 cm) untada e enfarinhada . Leve ao forno pré-aquecido (150ºC) de 20-25 minutos.

Escondidinho de bacalhau2kg de aipim 2 colheres de sopa de manteiga 400 ml de leite de coco 800 ml de leite sal a gosto Bacalhau: 2 cebolas médias 4 dentes de alho 4 colheres de sopa de azeite 600 g de bacalhau tipo Zaithe 2 latas de tomates sem pele 1 molho de salsinha picada sal a gosto Modo de preparo: Deixe o bacalhau de molho em água por 24 horas, trocando a água 6 vezes. Escalde e escorra o bacalhau, retirando a pele e as espinhas. Pique a cebola e o alho e refogue no azeite. Misture o bacalhau e os tomates. Junte a salsinha e deixe refogando por 10 minutos. Montagem do prato: Unte um refratário com manteiga e cubra com metade do purê. Recheie com o bacalhau. Por cima, espalhe o restante do purê. Cubra com uma mistura de: 200 g de farinha de rosca 200 g de queijo meia-cura ralado Leve ao forno para gratinar por 15 minutos

Pudim de cenoura

1 kg de cenoura 2 colheres (sopa) de manteiga 1 xícara (chá) de leite longa vida em embalagem Tetra Pak 1/2 xícara (chá) de farinha de trigo 5 ovos 1 xícara (chá) de queijo-de-minas curado ralado 1 colher (chá) de pimenta-do-reino 1 colher (sopa) de farinha de rosca Raspe, lave e pique as cenouras em pedaços bem pequenos. Colocar em uma tigela refratária própria micro-ondas. Distribua a metade da manteiga e regue com a metade do leite. Cubra a tigela com papel-manteiga. Leve ao forno micro-ondas (potência máxima) por 25 minutos. Durante este período, retire a tigela do forno e mexa as cenouras por 2 vezes. Retire do forno. Amasse rapidamente a cenoura com um garfo, ainda quente. Se preferir, bata-as no processador. Deixe a cenoura amornar por 5 minutos, mexendo para esfriar mais rápido. Reserve. Coloque em uma tigela o restante do leite, a farinha de trigo e as gemas.  Bata (com um batedor manual) por 3 minutos.  Junte o queijo, o sal e a pimenta.  Bata por mais 1 minuto ou até obter um creme homogêneo. Misture o purê de cenoura. Reserve. Coloque as claras na tigela da batedeira. Bata por 3 minutos ou até obter picos firmes. Despeje sobre a massa e mexa com cuidado. Com a manteiga restante unte uma assadeira refratária com furo no meio (capacidade para 2 e 1/20 litros. Polvilhe a farinha de rosca, despeje a massa. Leve para assar no micro-ondas (potência máxima) por 15 minutos ou até que, enfiando um palito no pudim ele saia limpo.

Molho: 2 tomates médios sem pele e sem sementes 2 colheres (sopa) de azeite de oliva 1 xícara (chá) de salsinha picada 1 colher (chá) de kümmel, sal a gosto lave os tomates, elimine os pedúnculos, descasque-os, parta ao meio de descarte as sementes. Pique a polpa em cubos bem pequenos. Misturar em uma tigela refratária os tomates com o azeite de oliva, a salsinha, o kümmel e o sal. Leve ao forno micro-ondas (potência média) por 3 minutos ou até o tomate ficar bem macio.

Espaguete ao molho de tomate seco - 4 pes

1 tablespoon olive oil 2 garlic cloves, crushed 1 medium brown onion, finely chopped 1/2 cup (80g) sun-dried tomatoes, thinly sliced 800g can diced tomatoes 1 teaspoon caster sugar 1/2 cup finely chopped fresh basil leaves 375g dried spaghetti pasta shaved parmesan, to serve1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion.

Cook, stirring occasionally, for 5 minutes or until onion has softened. Add sundried tomatoes. Cook, stirring, for 1 to 2 minutes or until fragrant. 2. Add diced tomatoes and sugar. Bring to the boil. Reduce heat to medium.

Simmer for 10 minutes or until thickened. Stir in basil. 3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following

packet directions, until tender. Drain. Add pasta to sauce. Toss to combine.

Espinafre com massa filo aos 3 queijos - 4 pes 2 bunches English spinach, trimmed and washed 1 1/2 cups (300g) ricotta 1 cup (100g) Greek feta 1/3 cup (25g) coarsely grated parmesan 1 onion, roughly chopped 3 eggs, lightly beaten 1/4 cup (40g) toasted pine nuts salt and cracked black pepper 3 filo pastry sheets1. Preheat oven to 170ºC. Lightly grease a baking dish. Blanch the spinach for a

couple of minutes in boiling water until wilted then refresh under cold water. Drain and use your hands to squeeze as much excess liquid as possible from the spinach before chopping.

2. Place spinach in a large bowl. Add the ricotta, feta, parmesan, onion, eggs, pine nuts and salt and pepper, and mix until well combined. Transfer mixture to prepared baking dish.

3. Place filo sheets on a clean work surface. Lay the pastry sheets on top of each other, spraying with a little oil spray between each layer. Cut into squares, approximately 10cm in size. Scrunch each square into a rough ball and place on top of the spinach mixture, arranging them in rough rows. Spray with a little extra oil spray.

4. Cook for 35-40 minutes or until fully set and pastry is golden. You will probably need to cover the pie with foil after 10 minutes to avoid the filo going too brown

Aioli: 1 x maionese, 3 dentes de alho - liquidificador

Leite evaporado: 270ml água, 7 C mal cheias leite em pó desnatado, 12 horas geladeira

batatas vinagrete: cozinhá-las em cubinhos (começando c/ água fria) e preparar o vinagrete nesta ordem – sal, pimenta do reino, duas xícaras de vinagre (o chef usou um de framboesa), depois adicione temperos e três xícaras de azeite. Bata bem com o fuê, escorra as batatas e misture-as ao vinagrete

Inicie o cozimento de alimentos com amido (como batatas, feijão e lentilha) em água fria. Os demais em água fervente

O óleo sempre vem em último lugar em um vinagrete, com a proporção de três volumes de óleo para dois de vinagre. Se usar balsâmico, que é muito ácido, reduza para uma xícara de vinagre

Alguns restaurantes mergulham azeitonas pretas no vinho do Porto para imitar trufas

Torta de castanha-do-Pará e cacau

8 ovos 270g de açúcar 350g de castanha do Pará processada 110 g de farinha de rosca 2 colheres de chá de fermento em pó Misture o açúcar, as castanhas processadas, a farinha de rosca, o fermento e uma pitada de sal. Em uma batedeira, bata os ovos até ficarem homogêneos e espumarem. Com a batedeira em movimento, acrescente aos poucos a parte seca. Unte uma assadeira redonda com manteiga e farinha, derrame a massa e leve para assar em forno pré-aquecido a 180 graus, teste com palito de dente. Desinforme e reserverecheio e cobertura - 200g de manteiga - 200g de açúcar de confeiteiro - 1 colher de café de essência de baunilha - 30g de cacau em pó - 3 claras - 100g de castanhas do Pará laminadas Bata a manteiga com o açúcar de confeiteiro e a baunilha na batedeira. Polvilhe o cacau em pó passado na peneira fina. Continue batendo até obter uma mistura cremosa. - Junte as claras e continue batendo somente até ficar um creme homogêneo. - Corte a massa ao meio (eu corto com linha de costurar), recheie e cubra a torta com esse creme. Para decorar, salpique as castanhas em lâminas

Azeite de hortelã (Alex Atala)

1 maço de hortelã de folhas grandes, 300 ml de óleo de canola

Colocar as folhas de hortelã em água fervente e deixar por 10 segundos. Coar as folhas e

rapidamente colocá-las em água com gelo a fim de interromper o processo de cozimento. Este

procedimento garante uma cor mais viva ao azeite. Coar e delicadamente apertar as folhas

retirando o excesso de água. No liquidificador acrescentar as folhas e o óleo. Bater por

aproximadamente 1 minuto. Aquecer o azeite (sem ultrapassar 80º C) por dez minutos.

Retirar do fogo. Esfriar rapidamente e coar no chinoix fino com um pano

Polpetone do Dudu Camargo - 10 pes1,5kg de acém250g de linguiça Calabresa250g de mortadela com pestache10 mini-mussarelas de búfala½ cebola picadaSal e pimenta do reino a gosto125g de farinha de rosca2 a 3 ovos½ maço de salsinha25 a 30 fatias de mussarela ou queijo pratoMoa a carne, a mortadela e a calabresa e coloque todos os ingredientes moídos em um recipiente. Acrescente o sal, a pimenta do reino, os ovos, a cebola picada, a farinha de rosca e a salsinha e misture bem até ficar homogêneo.Faça bolas de aproximadamente 190g a 200g e recheie com uma mini-mussarela de búfala e feche. Asse-as em assareira untadaQuando estiver quase pronto coloque por cima a mussarela e deixe derreterIngredientes para a massa:½ kg de espaguete100g de alho crocante1l de molho com tomate pelattiSalsinhaModo de preparo do molho:Em uma panela, coloque o azeite. Quando estiver quente coloque cebola e alho depois jogue o molho de tomate pellati. Tempere com sal e pimenta a gosto e deixe cozinhar por alguns minutos. Por fim, adicione o manjericão.

Medalhões de filé ao roti com risoto de roquefort10 medalhões de filé mignon de 120g cada (2 por pessoa)50g de manteiga sem salSal e pimenta do reino brancaTempere os medalhões com sal e pimenta do reino branca. Leve a frigideira ao fogo alto e coloque a manteiga até ela derreter completamente. Coloque os medalhões na frigideira e doure bem os dois lados.Ingredientes para o risoto:250g de arroz arbóreo50g de cebola picada3 folhas de louro500ml de vinho branco500ml de caldo de frango50ml de azeite150g de roquefort50g de manteigaSal e pimenta do reino a gostoEm uma panela coloque o azeite, a cebola picada e as folhas de louro e deixe cozinhar até dourar levemente as cebolas. Coloque o arroz arbóreo e em seguida o vinho branco e fique mexendo constantemente até secar o vinho, acrescente 500ml de caldo de frango e continue mexendo, quando secar o caldo coloque o queijo roquefort e em seguida a manteiga e mexa bastante para derreter. tempere com sal e pimenta do reino branca a gosto e sirva imediatamente.Ingredientes para o roti:2kg de costela de boi cortada2 cebolas cortadas em 4

2 cenouras cortadas em rodelas1 alho poró cortado em rodelas2 cabeças de alho picadas50g de farinha de trigo500ml de vinho tinto50 g de manteiga sem salColoque a costela em uma assadeira e leve ao forno até ficarem bem douradas. Enquanto isso em uma panela grande coloque a manteiga e todos os outros ingredientes na panela e refogue até ficarem dourados. Coloque a costela já assada na panela com os legumes, cubra com água e deixe cozinhar em fogo baixo por no mínimo 24 horas. Coe o caldo e volte ao fogo para reduzir até dar a textura de molho.

Bouef Bourguignonne1kg de alcatra ou músculo em cubos2 xícaras de vinho tintoUm punhado de tomilho1 folha de lourosalsinha picada½ xícara de azeite, sal e pimenta a gosto.100g de toucinho defumado picado200g de cebolas pequenas200g de cogumelo Paris½ litro de caldo de carneDeixe a carne marinar no vinho tinto por aproximadamente 3 horas. Nesta etapa, acrescente o tomilho, a folha de louro, salsinha picada, ½ xícara de azeite, sal e pimenta a gosto.Frite o toucinho defumado picado e doure as cebolas. Salteie também o cogumelo Paris e reserve. Frite a carne aos poucos adicionando um pouco de farinha. Volte tudo à panela, junte a marinada e um dente de alho descascado.Junte o caldo de carne e cozinhe por 2 horas em fogo baixo bem tampado para não sair o vapor. Se o molho secar, vá adicionando mais caldo de carne.Junte as cebolas, o toucinho e o cogumelo e reduza o molho por mais meia hora.Servir com pão ou mouseline de mandioca

Curry de peixe - 4 pes150g de filé de pescada amarela cortado em cubos grandes2 colheres de sopa de molho de peixe (vendido nas lojas de produtos orientais)2 xícaras de leite de coco1 xícara de chá de caldo de peixe20g de abobrinha cortada em cubinhos3 vagens cortadas ao meio20g de abóbora japonesa cortada em cubinhosCasca de 1 limão cortado em fatias bem fininhas1 pimenta dedo de moça fatiada na diagonalFolhas de manjericãoIngredientes da pasta de curry:1 colher de sopa e ½ de pimentinha cumary verde1 pitada grande de sal1 colher de chá de gengibre picado2 colheres de sopa de capim limão picado1 colher de sopa de raspa de limão1 colher de chá de tumérico picado3 colheres de sopa de cebola roxa picada2 colheres de sopa de alho picado1 colher de chá de pasta de camarão (vendida nas lojas de produtos orientais)

previamente assada em papel alumínio no forno10 pimentinhas do reino branca½ colher de chá de semente de centro, assada em panela e moídas no pilãoEm um pilão, vá amassando todos os ingredientes pela sequência acima, até se transformar em uma pasta. Leve ao liquidificador e bata um pouco. Reserve.Modo de preparo do peixe:Despeje o leite de coco em uma panela e agregue 2 colheres da pasta e frite em fogo médio, mexendo a todo momento para evitar que a pasta queime. Inclua o caldo de peixe e deixe ferver. Depois coloque os legumes e os cubos de peixe, corrija o sal e sirva decorado com folhas de manjericão, pimentas fatiadas e raspa de limão

Medalhão de carne de porco - 8 pes16 medalhões de filé suíno200g creme de leite fresco50g manteiga16 "folhas" de alho-porró16 fatias de pancettaCebolas pequenas e ovaisGrappa para flambarSal, Pimenta do reino em grãosAmassar no pilão alguns grãos de pimenta nos quais os medalhões serão passados. Enrolar cada um com uma folha de alho-porró dobrada na metade de comprido, previamente "escaldada" em água fervente, e em seguida enrolar com uma fatia de pancetta, ararrando com um barbante de cozinha.Picar uma cebola e colocar na panela com a manteiga. Assim que começarem a amolecer, unir os medalhões, salgá-los e dourá-los em fogo moderado com a panela coberta por uns 15 minutos, girando apenas uma vez, e em seguida flambar.Assim que o álcool tiver evaporado, incorporar o creme de leite e alguns grãos de pimenta do reino, deixar no fogo por mais alguns minutos para reduzir o fundo. Servir os medalhões com o seu molho e acompanhados de "gnocchi" de batatas na manteiga

Sopa de pera ao alho poró - 8 pes1kg de peras, sem pele e sem sementes, cortadas em pedaços médios3 talos de alho poró ( a parte branca) bem picados3 colheres de sopa de manteiga2 xícaras de chá de caldo de galinhaPimenta do reino e sal à gosto130ml de champagne brutCreme de leite fresco, CroûtonsEm uma panela, refogue o alho poró picado com a manteiga. Quando estiver cozido, acrescente as peras. Refogue.Quando as peras estiverem moles, acrescente o caldo, a pimenta e o sal a gosto e deixe cozinhar até ficarem bem cozidas.Neste momento, bata o conteúdo da panela no liquidificador e peneire finamente.Recoloque na panela, acrescente o champagne e deixe ferver alguns minutos.Pode ser servida fria ou quente. Acrescente uma colher de creme de leite e sirva acompanhada de croûtons e rodelas de alho poró cru

Fraldinha grelhada, batata ao garfo com cebolinha e salsa e molho roti - 1 pes1 corte de fraldinha de 180 gSal, pimenta do reino e azeite de olivaPincele azeite de oliva na carne e tempere-a com sal e pimenta. Grelhe na churrasqueira até o ponto desejado.Cozinhe uma batata média em água e sal grosso. Quando cozida, descasque e amasse com um garfo até obter um purê grosso e com pedaços. Adicione 2 colheres

de sopa de azeite de oliva, sal, pimenta, salsinha e cebolinha bem picadas.Coloque a batata no prato, a fraldinha grelhada por cima e sirva o molho roti. Finalize com flor de sal de Mossoró e uma rodada de pimenta do reino moída na hora

Receita de Ravióli de brie com manteiga, sálvia, espinafre e castanha do Pará200g de farinha de trigo60g de farinha de sêmola de grano duro100g de queijo brie3 ovosSalIngredientes para o molho:150g de manteiga30g de sálvia100g de espinafre50 g de castanha do Pará picadaSal, Pimenta brancaDespeje as duas farinhas sobre uma superfície de mármore e faça um monte com um furo no meio como se fosse um vulcão. Adicione um pouco de sal.Quebre os ovos no buraco e comece a juntar a farinha com os ovos até obter uma massa homogênea. Deixe descansar por 30 minutos.Cilindre a massa em uma espessura de aproximadamente 1,5mm e depois a coloque em uma forma para raviólis, recheie com o brie, cubra com mais uma folha de massa e passe o rolo de massa para cortar. Cozinhe a massa em água abundante e salEm uma frigideira junte a manteiga e a sálvia. Aqueça a sálvia até que fique crocante. Junte as folhas de espinafre, a massa e a castanha do Pará. Sirva quente

Bourguignon de Cordeiro com sptzel, mini cebolas e coalhada - 4 pesPara o Bourguignon de Cordeiro e marinada:2Kg de nek de cordeiro20ml de azeite de alho½ colher de sopa de cominho moídoSal e pimenta do reino a gosto20g de páprica picante

Coloque todos os ingredientes em uma bacia e marine de um dia para o outro.Segunda parte:5 cebolas picadas½ colher de arroz de alho picado4 folhas de louro¼ de maço de tomilho2 l de Vinho tintoRotie Expresso1 cenoura1 aipo1 dente de alhoRetire o cordeiro da marinada. Em uma panela sele-o. Retire toda a carne da panela e reserve. Na mesma panela refogue a cebola, cenoura, aipo, poró e o alho, volte o cordeiro e acrescente o louro, o tomilho, cubra com o vinho tinto, o caldo e o rotie expresso e cozinhe por aproximadamente 3 horas.Mini cebola70g de cebola descascadaCaldo de galinha (para cobrir a cebola)1 colher de chá de açúcarSal a gostoEm uma panela coloque todos os ingredientes e leve ao fogo baixo, cozinhe por 40

minutos.Caldo de galinha1 kg de dorso de galinha1 e ½ litros d'água½ cebola½ cenoura½ maço de salsão½ maço de tomilho½ maço médio de salsa1 cabeça de alhoAssar em forno pré aquecido a 180º o dorso até dourar. Reserve a Gordura.Assar os legumes cortados grosseiramente na mesma assadeira que dourou o dorso.Colocar os dorsos, os legumes e a água fria num caldeirão e cozinhar em fogo baixo por 6 a 7 horas.Deixar esfriar na panela e coar no dia seguinte.Molho rotie Expresso:½ kg de aparas de filéÓleo de milho25g de alho amassados com a casca250g de cebola com cravos espetados150g de salsão picado150g de tomate com casca e sementes cortados1 ramo de tomilho150g de cenoura picada100g de alho poro picado5l de água10g de salsa com os talos10g de cebolinha francesa½ colher de chá de pimenta do reino em grãos5 cravos350ml de vinho tinto50ml de molho inglês75g de farinha de trigo75ml de óleo150g de açúcar para carameloColocar a carne na assadeira bem espalhada e levar ao forno baixo para secar bem. Colocar sobre a carne os legumes e levar ao forno apenas para murchar.Colocar todos os ingredientes em uma panela, exceto o açúcar, os 150ml de óleo e a farinha. Levar ao fogo baixo e deixar reduzir o líquido pela metade. Em outra panela faça um caramelo com o açúcar, adicione neste caramelo, que deve ser escuro, o caldo de carne coado.Numa panelinha cozinhe a farinha com o óleo até dourar, acrescente este preparado ao caldo sempre mexendo com o batedor de arame para incorporar com o liquido.Coalhada1 L de leite½ pote de iogurte natural2 colheres de sopa de leite em póAquecer o forno a 90º. Dissolver o leite em pó em um pouco de leite. Ferver o restante do leite e esfriar até 45-50ºC, (coloque o dedo e conte até dez, se aguentar este tempo é porque está bom).Adicionar o iogurte e o leite em pó, mexendo delicadamente. Colocar num recipiente fechado, envolver com papel filme e um pano (bem amarrado) e levar ao forno pré-aquecido (neste momento desligar o forno) e deixar por aproximadamente 8 horas.Retirar escorrer em pano pendurado no varal, recolhendo o líquido no recipiente por aproximadamente 40 horas. Descartar o líquido e acrescentar o sal aos poucos.

Spatzel (Rendimento:2 porções)1 ovo160g de farinha50ml de óleo200ml de águaQB sal e pimentaMistura bem a massa para ficar homogênea, passar a massa no cortador especial para spatzel direto na água fervente cozinhar até que subam. Guardar em porções em recipiente filmado e etiquetado em freezer por até um mês.Cebola frita8 cebolas fatiadas no cortador de frios (nº02)3l de óleoColoque a cebola em uma panela com o óleo quente, mexa sem parar. Retire do fogo quando a cebola estiver com a cor amarelo claro. Escorra e reserve em uma assadeira forrada com papel toalha.Numa frigideira aqueça 1 colher de sopa de azeite de alho, coloque o arroz, sal e pimenta, acrescente 1 colher de arroz de caldo de galinha e a lentilha. Refogue por alguns minutos. Aqueça a costela em uma frigideira.Num prato fundo, coloque de um lado o spatzel em montanha, do mesmo lado coloque um punhado de cebola frita e a colher de cerâmica de coalhada. Colocar o bourguignon na panelinha de serviço. Por cima do spatzel polvilhe salsinha e por cima da coalhada uma pitada de páprica picante.

Biscoitos de cereais e frutas 2 ovos

•2 colheres de sopa de manteiga •1 xícara de chá de açúcar mascavo •3 bananas •1 colher de sopa de canela em pó •1 colher de sobremesa de fermento em pó •3 xícaras de chá de mix de cereais Taeq •5 damascos picados. Amasse bem as bananas dentro de um bowl grande, depois

adicione todos os ingredientes e misture bem, formando uma massa homogênea. Pré-aqueça o forno a 200ºC durante 10 minutos. Unte uma forma grande com manteiga, e forme vários biscoitos de acordo com o tamanho que preferir. Feito isso, polvilhe com um pouco de farinha de trigo (preferencialmente orgânica) e leve ao forno durante 20 minutinhos

Arroz com coco e camarão do Gilberto Freyre - 4 pes250g de arroz; 200g de polpa de coco; 300g de camarão descascado e limpo; 200g de tomate sem pele; 1 litro d’água potável; 1 pimentão vermelho pequeno; 1 cebola picada; 2 dentes de alho picados; 4 abobrinhas coloridas pequenas (amarelo e verde); Pitadas de tabasco; Sal, pimenta do reino, manteiga, azeite, salsa e cebolinha verde. Cortar as abobrinhas ao meio e retirar a polpa, deixando-as no formato de meia barca. Cozinhar em água fervente por dois minutos e, em seguida, efetuar um choque térmico

com água e gelo para interromper o cozimento e deixar as abobrinhas cozidas, mas fimes. Ferver um litro d’água potável com 100 gramas de polpa de coco. Em outra panela, dourar um dente de alho com meia cebola picada no azeite, acrescentar o arroz lavado e escorrido, as 100 gramas de polpa de coco, 100 gramas de tomate, umas pitadas de tabasco a gosto e refogar, adicionando, aos poucos, a água fervendo. Cozinhar o arroz por quinze minutos, corrigir sal, pimenta do reino e adicionar dois dedos de manteiga sem sal. Numa frigideira, dourar um dente de alho, meia cebola picada, 100 gramas de tomate, saltear os camarões, efetuar correção de sal e pimenta. Montar cada prato com duas meias abobrinhas, com o arroz e o camarão dentro delas; para finalizar, polvilhar salsa e cebolinha picadas e servir

Bolo de ricota com chocolate amargo500g ricotaRaspa de 2 limões amarelos4 gemas4 claras em neve300g açúcar250g amêndoas moídas250g chocolate de boa qualidade, derretido1 fava de baunilha – raspe as sementes½ colher chá canela em póAçúcar de confeiteiro para polvilharUnte e polvilhe uma forma de 24 cm e reserve. Pre-aqueça o forno – 180oC.Passe a ricota por uma peneira fina – paciência, pois vale a pena. Acrescente a raspa de limão, as gemas, o açúcar, as amêndoas, o chocolate derretido, as sementes da baunilha e a canela. Misture tudo. Acrescente 1/3 das claras em neve, incorpore com uma colher de metal, e depois acrescente o restante, continuando a misturar delicadamente. Transfira tudo para a forma reservada e asse por uns 45 min. Fique de olho. Faça o teste do palito antes de retirar do forno. Deixe esfriar na forma antes de transferir para uma grelha. Na hora de servir salpique o bolo com o açúcar de confeiteiro

Doce de leite de corte1 litro de leite integral *750g de açúcarraspas de meio limãoMisture o leite e o açúcar numa panela ou tacho grande, leve ao fogo baixo* e mexa vez em quando. Quando começar a engrossar mexa sem parar. No final do cozimento, quando já estiver bem grosso e o fundo da panela já estiver aparecendo conforme mexemos, junte as raspas de limão, desligue a panela e continue mexendo, até que esfrie um pouco. Transfira para um tabuleiro untado com manteiga e quando estiver morno, corte aos quadradinhos, quando estiver totalmente frio, desprenda do tabuleiro e transfira para um pote.Já adianto que demora várias horas para ficar pronto e é preciso ter paciência para mexer a panela sem parar, depois que o doce começa a engrossar

Kebab de cordeiro com molho de tomate e iogurte com alho

Carne de cordero cortado en cubos de 2 cm 600 grsMorrones verdes cortado en cubos de 2 cm 2 unidadesTomatitos cherry 200 grsCebollas cortadas en cubos de 2 cm 2 unidades Para la marinadaJugo de limón 4 cucharadasAceite de oliva ½ tazaAjo picado 1 cucharadaComino en polvo ½ cucharadaCúrcuma 1 cucharadaPimienta de cayena 1 cucharadaLeche de coco 100 ccJengibre rallado 2 cm de raíz Comenzar preparando la marinada colocando en un recipiente la combinación de todos los ingredientes de la marinada junto con la carne de cordero cortada en cubos. Dejar de un día para el otro para que la carne tome sabor a la marinada.  Al día siguiente preparar un grill bien caliente. Colocar la carne en palitos de brochette intercalando la carne de cordero con los tomatitos cherry, los ajíes verdes y la cebolla. Sellar luego la carne de ambos lados con el fin de que quede bien dorada

Salsa de yogurt con ajoYogurt natural 200 grsAjo picado 2 dientesSal c/nJugo de limón 10 grs. Misturar tudoSalsa de tomateTomate perita 200 grsChili rojo picado 2 unidadesRodaja de ananá 1 unidadAlmíbar de ananá 40 ccFécula de maíz 1 cucharaditaAceite 1 cucharadita. Comenzar preparando la marinada colocando en un recipiente la combinación de todos los ingredientes de la marinada junto con la carne de cordero cortada en cubos. Dejar de un día para el otro para que la carne tome sabor a la marinada.  Al día siguiente preparar un grill bien caliente. Colocar la carne en palitos de brochette intercalando la carne de cordero con los tomatitos cherry, los ajíes verdes y la cebolla. Sellar luego la carne de ambos lados con el fin de que quede bien dorada

AcompañamientoPan pitta o pan árabe 10 unidades

Batata com queijo - 1 pes

1 c manteiga numa frigideira pequena - refogue 1/2 cebola pequena picada até que amacie e comece a dourar. Junte 1 batata média fatiada bem fino, com casca, sal, pimenta, e mexa um pouco para recobrir a batata de manteiga e cebola. Junte caldo de legumes suficiente para cobrir as batatas (cerca de 1/2 xícara), deixe ferver. Fogo baixo até que as batatas estejam macias e o líquido tenha engrossado. Então cubra com umas quatro fatias de queijo prato ou outro de sua preferência e deixe o queijo derreter

Sorvete de morango maravilhoso - 1,5 litro 500g morangos orgânicos bem maduros, sem folhas e cortados

ao meio 3/4 xíc. açúcar 3/4 colh. (chá) suco de limão 1/8 colh. (chá) sal

2 xíc. creme de leite frescoAmasse os morangos com um garfo com o açúcar, o sal e o suco de limão. Deixe descansar, mexendo às vezes, por 10 minutos. Coloque metade da mistura no liquidificador e bata com o creme de leite até que fique homogêneo. Misture ao restante dos morangos com uma colher e leve a mistura à geladeira por no mínimo 4 horas. (É melhor de um dia para o outro.) Coloque na sorveteira e siga as instruções

Molho bearnaise - 1 tsp dried tarragon 2 medium eschallots, finely chopped 2 black peppercorns 2 tbs red or white wine vinegar 150ml white wine 3 egg yolks 250g unsalted butter, cubed, chilled 1/2 lemon, juiced 1/4 tsp cayenne pepper 1 tbs chopped fresh tarragon1. Place the dried tarragon, eschallots, peppercorns, vinegar and wine in a

saucepan. 2. Bring to the boil, reduce heat to medium and cook for 5 minutes until the

mixture is syrupy. Strain (discarding the solids) into a heatproof bowl and set aside to cool.

3. Whisk together the egg yolks and 1 tablespoon iced water until combined. Add some water to a saucepan over very low heat and place the bowl with the vinegar mixture on top, making sure it doesn't touch the water. Add the egg mixture and beat until fluffy and doubled in volume.

4. Strain through a fine sieve, then return the bowl to the top of the saucepan over very low heat (again with a small amount of water in the bottom of the pan).

5. Gradually add the butter making sure each piece has melted before adding the next. When the mixture starts to thicken, add 2-3 pieces of butter at a time.

6. Remove from the heat. Season with salt and pepper and stir in the lemon juice and cayenne pepper. Fold in the chopped fresh tarragon.

Outro bearnaise - rende 1 xícara 10 black peppercorns 60ml (1/4 cup) white wine vinegar 60ml (1/4 cup) dry white wine 60g (about 2 large) eschalots, peeled, finely chopped 3 tbs finely chopped fresh tarragon leaves and stems 2 tbs finely chopped fresh chervil leaves and stems 3 egg yolks, at room temperature 125g butter, at room temperature, cubed 1 tbs finely chopped fresh tarragon leaves, extra Salt & ground black pepper, to taste1. The secret to bearnaise sauce is adding one liquid to another in a slow, steady

stream while whisking vigorously. This method is necessary because its ingredients don't mix easily. The same is true of hollandaise sauce and mayonnaise - all three are known as emulsion sauces. A classic bearnaise sauce is flavoured with a concentrated

reduction of white wine vinegar, white wine, eschalots, tarragon, chervil and peppercorns. The eschalots and herbs are finely chopped to extract the maximum flavour during the short cooking time. And, because a herb's flavour is most concentrated in the stem, these are used as well as the leaves. If chervil is unavailable, increase the amount of tarragon to 5 tbs. Use a mortar and pestle to coarsely crush the peppercorns. (Or, place the peppercorns on a board and crush them with the base of a heavy pan.) Place the crushed peppercorns, vinegar, wine, eschalots, tarragon and chervil in a small non-aluminium frying pan. Bring the mixture to the boil over high heat. Boil, uncovered, for 5 minutes or until the liquid reduces by about half (you will need 2 1/2 tbs).

2. Strain the eschalot mixture through a fine sieve into a small heatproof bowl or jug, pressing with a spoon to extract as much liquid as possible. Discard the eschalots, herbs and peppercorns.

3. Bearnaise sauce must be cooked over gentle, even heat because the egg yolks will curdle if the temperature is too high. The best way to ensure gentle, even heat is to cook the sauce in a bowl over a saucepan of barely simmering water. Quarter fill a saucepan with water and place a large heatproof bowl on top. The bowl should fit snugly in the pan and its base should reach halfway into the pan. If the base of the bowl touches the water, the sauce may overcook and curdle. Remove the bowl from the saucepan. Place the pan over high heat and bring the water to the boil. Reduce heat to low so the water is barely simmering. Place the egg yolks and 2 tbs of the strained liquid in the heatproof bowl. Reserve the remaining strained liquid. Place a bowl of cold water near the cooktop in case the sauce curdles (see note). Use a balloon whisk to whisk the egg yolk mixture until combined. Place over the simmering water and whisk constantly for 5-7 minutes or until a ribbon trail forms and holds its shape for about 15 seconds when the whisk is lifted. The bowl should be warm, but not too hot to handle. If you think it is overheating, lift it out of the pan - if the base is too hot to touch, sit it briefly in the cold water, then whisk away from the heat until it cools slightly. Return the bowl to the pan.

4. Add the butter to the sauce a cube at a time, whisking constantly and adding each cube only when the one before melts and is thoroughly combined (this process should take up to 10 minutes). The sauce will lose some volume, but should still have a thick, aerated texture. If the butter is added too quickly, the sauce may lose too much volume. As you add the butter, keep checking that the bowl is not overheating. If the sauce begins to curdle or separate, see note. As long as the egg yolks haven't set firmly and the mixture isn't grainy, it can be saved.

5. When all the butter is added, remove the bowl from the pan and stir in the extra tarragon. Season with pepper, and taste before seasoning with salt. If you would like a stronger flavour, add a little reserved strained liquid until it is to your liking. Serve immediately. Bearnaise sauce is not a hot sauce - it is usually served warm. The sauce can be kept warm for up to an hour before serving. Pour it into a sauce boat, jug or clean bowl and cover the surface with plastic wrap to prevent a skin forming. Place in a larger heatproof bowl and add enough warm water to the larger bowl to reach the same height as the sauce. It is important to use water as close to the sauce's temperature as possible (if it is too hot, the sauce may curdle; too cold and it may become too thick). You'll need to change the water once or twice as it will begin to cool.

Variations: Lemon & dill bearnaise sauce: omit all the tarragon and chervil. Use 1/2 cup

finely chopped fresh dill leaves and stems in step 1. Stir 1 tbs finely chopped fresh dill

leaves, 2 tsp finely grated lemon rind and 1 tsp lemon juice through the sauce in step 5. Serve with fish or shellfish.

Ginger & lime bearnaise sauce: omit all the tarragon and chervil. Stir 2 tsp finely grated lime rind, 1 tsp lime juice and 2 tsp finely grated fresh ginger through the sauce in step 5. Season the sauce with a pinch of cayenne pepper instead of ground black pepper, and serve with fish, chicken or vegetables.

Rosemary & balsamic bearnaise: replace the white wine vinegar with balsamic vinegar, and the dry white wine with dry red wine. Omit all the tarragon and chervil. Use 2 tbs finely chopped fresh sage leaves and stems and 1/3 cup finely chopped fresh rosemary leaves in step 1. Stir 1 tbs rosemary leaves through sauce in step 5. Serve with lamb or beef.

Using an electric whisk: An electric whisk, while saving your wrist, incorporates more air into the sauce, resulting in more volume and a lighter, thinner sauce. Use the whisk on low speed so the sauce doesn't become too frothy. If using an electric whisk, this recipe will make about 300ml bearnaise sauce and the cooking time will be about 4 minutes less.

Saving a bearnaise sauce: If the sauce curdles, remove the bowl from the pan immediately. Quickly place the base of the bowl in cold water to halt the cooking process. Keep whisking the sauce to cool it down and add an ice cube. Cooling the sauce quickly will help to bring the sauce ingredients back "together". If this doesn't work, whisk an egg yolk with 1 tbs of water in a clean heatproof bowl over the pan of barely simmering water until frothy and a ribbon trail forms and lasts for about 15 seconds when the whisk is lifted. Remove from the heat and gradually whisk in the curdled sauce, 1 tsp at a time, until the sauce begins to thicken and come together. Add the curdled sauce in larger amounts towards the end. Strain the sauce before adding the final seasonings.

Molho bearnaise com iogurte e tomilho - 4 pes 10 black peppercorns 60ml (1/4 cup) white wine vinegar 60ml (1/4 cup) dry white wine 60g (about 2 large) eschalots, peeled, finely chopped 1/3 cup finely chopped fresh thyme leaves and stems 3 egg yolks, at room temperature 90g butter, at room temperature, cubed 70g (1/4 cup) Greek-style natural yoghurt 1 tbs thyme leaves, extra Salt & ground black pepper1. To make the thyme & yoghurt bearnaise sauce, follow steps 1 to 4 in the

bearnaise sauce recipe using the ingredients listed here (except the yoghurt and extra thyme). When all the butter is added, transfer the sauce to a clean jug or bowl. Cover the surface of the sauce with plastic wrap to prevent a skin forming and place in the fridge for 2 hours to chill. Stir the yoghurt and extra thyme leaves into the bearnaise sauce. Taste and season with salt and pepper.

Fusili de 8 grãos Taeq com tomate cereja 01 caixa de Fusilli de 08 grãos Taeq1 kg de tomates maduros sem pele e sem sementes500 gramas de tomate cereja orgânico04 bolinhas de mussarela de búfala08 azeitonas pretas cortadas ao meio50 gramas de amêndoas sem casca em fatias e assadas1/3 xícara de azeite

1/2 xícara de óleo de girassol02 folhas de louro01 cebola grande picada02 dentes de alho01 lata de molho de tomate pronto 01 colher de café de orégano secomanjericão verdesal grosso, pimenta branca em grão Primeiro molho: Frite a cebola no óleo de girassol ou canola. Adicione o alho e o manjericão (reserve um pouco de manjericão para a finalização do prato). Cozinhe a polpa do tomate cortada em pedaços grandes em fogo médio e coloque pimenta do reino branca moída na hora, louro e sal grosso a gosto. Muito cuidado com as quantidades, pois ele é mais forte que o sal refinado. Segundo molho: Frite a cebola e, logo após, o alho no óleo de girassol ou canola. Adicione as sementes do tomate, orégano, sal grosso a gosto e pimenta moída na hora em fogo médio. Depois de cozinho, bata no liquidificador até se tornar uma mistura homogênea e peneire. Misture o primeiro molho ao segundo molho. Adicione azeite e verifique se há necessidade de colocar mais sal. Coloque uma pitada de açúcar para quebrar a acidez do molho. Coloque a água da massa para ferver e adicione uma pitada de sal grosso e um galho de manjericão para um toque especial. Cozinhe a massa por aproximadamente 10 minutos e comece verificar o ponto de cozimento de sua preferência. Escorra a massa e prepare-a no prato para receber o molho e os itens de finalização. Finalização: Enquanto a massa cozinha em água fervente, “asse” os tomates cereja rapidamente no fogo do fogão. Utilize um garfo com cabo de madeira, para evitar possíveis queimaduras. Segure-o com um guardanapo ou luva térmica e retire-os do fogo quando a pele do tomate começar estourar e quando ele estiver com aparência de churrasco. Estes tomates serão utilizados para deixar seu prato mais bonito e convidativo. Corte as bolinhas de mussarela de búfala em duas e corte as azeitonas sem caroço em quatro partes. Fatie as amêndoas e coloque-as para assar em fogo alto durante 05 minutos. Elas serão utilizadas na decoração/finalização

Yakissoba expresso - 6 pes

1 pacote de macarrão tipo lámen (400 g) • 3 col. (sopa) de óleo vegetal • 1 dente de alho picado • 150 g de filé mignon ou peito de frango em tirinhas n 6 folhas grandes de repolho branco em tirinhas• 1 xíc. (chá) de minicenouras n 1/2 xíc. (chá) de cebola picada • 3 xíc. (chá) de floretes de brócolis-japonês n 1 talo de salsão picado n 1 pé de cebolinha picado n 1 col. (sopa) de molho shoyu n Sal a gostoCozinhe o macarrão por 3 minutos, escorra e reserve. Em uma frigideira, aqueça 2 col. de óleo, coloque o alho e refogue a carne por 2 minutos. Junte os legumes, mexendo e regando com o shoyu. Deixe refogar e reserve num prato à parte. Na mesma frigideira, adicione o restante do óleo e refogue o macarrão por 1 minuto, mexendo bem. Acrescente os legumes e tempere com o sal. Coloque em uma travessa e polvilhe a cebolinha

Frango com castanha de caju e gengibrecogumelos chineses 5* óleo 0,5 dl* caju 100 gr* cebolos 3* tomate maduro mas rijo (tipo chucha ou cereja) 2 a 4* dentes de alho 3* peitos de frango 3* raiz de gengibre q.b.* caldo de peixe 2 colheres de sopa* molho de soja 1 colher de sopa* açúcar 1 colher de sopaCobre os cogumelos com agua quente e deixa de molho durante 15 minutos.Corta os cogumelos em pedaços, os cebolos em troços, o tomate em quartos lava e escorre.Pica os dentes de alho.Corta os peitos de frango em tiras.Aquece o óleo no wook e frita o caju até estar dourado.

Despeja o óleo em excesso do wook, volta a levar oa lume e deita o alho picado até começar a fritar. Junta as tiras de frango e deixa saltear até alourar. Tempera com um pouco de raiz de gengibre ralada.Junta os cogumelos, o tomate, o cebolo e o caju e deixa saltear por 3 a 5 minutos. Junta o molho de peixe, o molho de soja e com o açúcar, baixa o lume do wook e adiciona esta mistura. Deixa ferver 2 a 3 minutos e se necessário rectifica os temperos.Serve com arroz

Molho barbecue: 1 x ketchup, 1/4 x vinagre maçã, 3 C mascavo, 3 C molho inglês, sal. Fogo uns 30 min. Acompanha costelinhas de porco

Risoto de grana padano300 g de arroz arbóreo1 litro de caldo de legumes70 g de cebola picada80 g de manteiga50 ml de vinho branco secoqueijo grana ralado a gostosal, pimenta-do-reinoDerreta metade da manteiga numa panela. Junte a finamente picada e refogue, em fogo brando, por alguns minutos. Adicione o arroz, sem lavar, aumente o fogo e doure-o, sem parar de mexer. Junte o vinho e deixe evaporar.Vá adicionando, aos poucos, o caldo de legumes quente, mexendo de vez em quando até o arroz cozinhar. Coloque o sal e a pimenta-do-reino e retire o arroz do fogo quando estiver "al dente". Junte a manteiga restante, em pedaços, e o queijo ralado e misture bemCaldo de Legumes2 cebolas grandes2 cenouras grandes1 alho-poró3 talos de salsão2 colheres (sopa) de manteigaum maço de salsinha, 1 folha de lourosal, pimenta-do-reinoCorte a cebolas as cenouras, o alho-poró e o salsão em pedaços pequenos. Refogue-os na manteiga.Junte a salsinha picada, o louro, tempere com sal e pimenta e mexa. Junte 3 litros de água fervente e deixe cozinhar por cerca de uma hora. Retire a espuma que vai se formando durante o cozimento. Passe os legumes por uma peneira e incorpore-os ao caldo. Se preferir, pode colocar todos os ingredientes em panela com água fria e deixá-los cozinhar, sem refogá-los previamente. Pode-se também só coar o caldo, sem incorporar a ele os legumes peneirados

Baccalà mantecato (açorda?)1 kg de bacalhau100 gr de leite quente250 gr de azeite de oliva3 dentes de alho picadossalsa picadasal e pimenta-do-reino moída a gostoDeixe o bacalhau de molho em água corrente por 12 horas. Coloque-o para cozinhar, por 20 minutos ou até que amacie, numa panela coberta com água. Retire-o e após frio remova as espinhas e desfie. Coloque num processador e bata adicionando o leite e o azeite, aos poucos; Coloque o alho, a salsa, o sal e a pimenta e misture. Sirva frio, acompanhando crostini ou polenta gratinada

Antepasto de berinjela ralada3 berinjelas grandes1 maço médio de salsinha picada1 xícara de chá de uvas passas pretas sem sementessal, noz moscada, cominho, pimenta-do-reinoazeite de oliva. Unte uma assadeira com azeite, coloque as berinjelas raladas em ralador grosso,  polvilhe sal e leve para assar. Retire do forne e, enquanto ainda quentes, junte as uvas passas, a salsinha, um pouco de noz moscada e pimenta do reino e misture bem.Regue com um azeite de oliva e guarde na geladeira. Sirva frio

Berinjela em conserva6 berinjelas médias6 dentes de alho1 copo de vinagre brancoorégano e azeite de olivaLave e descasque as berinjelas. Corte-as em fatias finíssimas e coloque-as de molho em água fria por um dia. Escorra a água, passe as berinjelas em água fria e esprema-as com as mãos até eliminar toda água.Numa panela coloque o vinagre e um pouco de sal, junte as berinjelas e leve ao fogo. Retire quando começas a ferver. Esprema novamente as berinjelas e coloque-as num vidro, junte o alho finamente picado e o orégano. Deixe marinar por dois a três dias antes de servir.

Berinjelas em cubos500 gr. de berinjelas com casca1 copo de vinagre de vinho branco1 dente de alho1 colher (sopa) de açúcarazeite de olivasal a gosto. Corte as berinjelas em cubos grandes. Salgue-as e as deixe repousar. Escorra-as e frite-as, aos poucos. Reserve. Refogue o alho no azeite e acrescente os cubos fritos.Acrescente o vinagre e o açúcar, misture e deixe cozinhar um pouco

Bruschetta ao vinhopão toscano amanhecido2 xícaras de vinho tinto seco2 colheres (sopa) salsa picadasal, pimenta-do-reino e azeite extra virgem. Corte o pão em fatias de um centímetro e mergulhe-as brevemente no vinho, para amolecer. Polvilhe a salsa, tempere com sal e pimenta e regue com azeite

Maionese2 ovos crus2 colheres (sopa) de vinagre de vinho2 colheres (chá) de mostarda1 colher (chá) de sal1 ½ xícara de azeite de oliva. Coloque o vinagre, a mostarda, o sal e os ovos inteiros no liqüidificador e junte ¼ de xícara de azeite. Tampe e ligue em velocidade baixa e vá juntando o resto do azeite, num fio contínuo, até engrossar

Pasta de berinjela com tahini1 berinjela grande2 colheres (sopa) de azeite de oliva2 dentes de alho picados3/4 colheres (chá) de pimenta-do-reino moída1/3 xícara de salsa picada2 colheres (sopa) suco de limão2 colheres (sopa) de alcaparras3 filés de anchova picado fino1/4 de xícara de massa de gergelim. Asse a berinjela cortada ao meio, em forma untada, a temperatura 250 º C, por 30 minutos. Corte as berinjelas em cubos de 2,5 centímetros, sem remover a casca. Esquente o azeite em uma panela, junte o alho e frite por 3 minutos. Acrescente a berinjela e cozinhe até secar todo líquido. Liquidifique a massa até obter uma pasta homogênea. Junte os demais ingredientes e leve à geladeira

Patê de berinjela com bacon1/2 kg. berinjela 8 fatias finas de bacon2 cebolas médias picadas30 gr. de manteiga2 dentes de alho3 cenouras médias raladas3 talos de salsão picado2 ovos batidos1 colher (chá) de tomilhosal e pimenta-do-reino moída. Descasque e corte a berinjela em pequenos cubos;Numa panela dissolva a manteiga e nela refogue a berinjela com o demais ingredientes, exceto o bacon. Forre uma forma refratária com as fatias de bacon, coloque por cima a berinjela refogada com os demais ingredientes. Leve ao forno à temperatura média, em banho-maria e deixe assar por uma hora ou até que fique bem macia.

Sardella4 pimentões vermelhos médios6 colheres (sopa) de azeite de oliva1 xícara de sardinha anchovada escorrida;2 colheres (chá) de orégano½ colher (chá) de pimenta calabresa. Numa panela grande, em fogo alto, ferva oito xícaras de água. Junte os pimentões e ferva até a pele começar a se soltar. Escorra-os e passe-os em água corrente. Com uma faca, corte-os ao meio, descarte as sementes e tire a pele. Corte-os em pedaços. Numa panela média, em fogo alto, refogue os pimentões em quatro colheres de sopa de azeite, mexendo às vezes, até ficar macio. Deixe esfriar. Junte a sardinha e misture. Bata no processador até obter uma pasta. Adicione o orégano, a pimenta calabresa e o azeite restante e misture. Coloque numa tigela e sirva.

Sardinha com cebola½ kg. de sardinhas frescas1 cebola média suco de um limãoazeite de olivasal e pimenta-do-reino moída. Lave as sardinhas, remova as cabeças e divida-as ao meio. Limpe-as e lave-as. Com um pano limpo seque-as bem. Arrume-as numa travessa rasa, cubra-as com fatias finíssimas de cebola, regue com azeite e suco de limão e, por último, polvilhe sal e pimenta. Deixe marinar no mínimo por um dia antes de servir

Vinagrete com queijo¾ xícara de azeite de oliva¼ de xícara de vinagre de vinho branco1 colher (chá) de sal1 colher (chá) de açúcar2 colher (sopa) queijo parmesão ralado½ colher (chá) orégano½ colher (chá) manjericão

Ravióli de javali com creme de pistache280 g de farinha de trigo, 120 g de farinha de sêmola, 3 ovos, 1 pitada de salColoque a farinha sobre uma superfície lisa, faça uma cova ao centro, coloque os ovos e o sal. Misture com a ponta dos dedos e vá amassando até obter uma massa homogênea.Deixe a massa repousar por meia hora, em recipiente fechado. Divida-a em 4 partes e, com um rolo, abra-a e corte-a em quadrados do tamanho desejado. Sobre cada pedaço coloque um pouco do recheio e feche-o formando os ravioli. Se preferir, faça trouxinhas. Cozinhe-os em água salgada, escorra-os e sirva com o molhoRecheio500 g de carne de javali em cubos100 g de mortadela50 ml de azeite de oliva

50 g de pistaches sem casca50 g de queijo parmesão ralado2 gemas de ovos1 cebola média picada3 dentes de alho amassadostomilho fresconoz-moscadasal e pimenta-do-reinoTempere a carne com o sal, pimenta e tomilho. Leve para dourar numa panela com o azeite. Misture a cebola e o alho e cozinhe alguns minutos. Retire do fogo e passe pelo processador de carnes. Deixe esfriar. Junte os pistaches picados e a mortadela finamente picada. Acrescente o queijo ralado, as gemas e a noz-moscada. Molho500 g de creme de leite fresco50 g de manteiga50 g de pistaches50 ml de vinho branco seco1 cebola pequena picadasal e pimenta-do-reino a gostoRefogue a cebola na manteiga,sem deixar dourar. Junte o vinho e deixe reduzir em torno de 70%. Junte o creme de leite o sal e a pimenta e deixe ferver até engrossar levemente.Acrescente metade dos pistaches e bata no liquidificador. Pique grosseiramente os pistaches e junte ao creme liquidificado. Misture imediatamente aos ravioli e sirva

Almôndegas de berinjela4 berinjelas médias4 ovosfarinha de trigofarinha de rosca2 colheres (sopa) de queijo parmesão ralado1 pimenta vermelha óleo de soja sal e pimenta-do-reinoEmbrulhe cada uma das berinjelas em papel alumínio e leve-as para assar, por cerca de meia hora em forno a 200 graus. Cozinhe 3 ovos colocando-os em água fria e contando 10 minutos a partir do momento em que a água começa a ferver. Esfrie-os, descasque-os e corte-os em cubos pequenos.Abra as berinjelas ao meio e remova a polpa. Junte a casca de meia berinjela e, com uma faca bem afiada, pique tudo.Coloque numa tijela, junte os ovos picados, a pimenta em fatias finíssimas, um pouco de farinha de trigo, uma pitada de sal e o queijo. Misture bem.Divida a massa em 12 porções iguais, dê o formato de uma bola a cada, passe-os pela farinha de trigo, depois pelo ovo batido e, por último, pela farinha de rosca.Frite-os em óleo quente e após coloque-os sobre papel absorvente.

Berinjela com presunto4 berinjelas1 1/2 kg de tomates200 g de presunto cru em fatias (ou presunto cozido, ou mortadela)1 maço de salsinha1 cebola grande picada3 dentes de alho picadosazeite de olivasal e pimenta do reinofarinha de rosca queijo parmesão raladoLave e corte as berinjelas em fatias finas. Salgue-as e deixe escorrer a água.Doure a cebola e o alho no azeite, junte os tomates picados, sem pele e deixe cozinhar em fogo lento até obter um molho homogêneo.Polvilhe a salsinha picada e a pimenta.Cozinhe as fatias de berinjela em frigideira antiaderente e disponha uma camada numa assadeira untada.Sobre a camada de berinjela coloque uma fatia de presunto e sobre o presunto, o molho de

tomate. Repita a operação até terminar os ingredientes.Por último, cubra com farinha de rosca e polvilhe parmesão ralado

Bolinho da Nonna (carne com ricota defumada)1/2 kg. de carne moída1 kg de pão amanhecido200 gramas de ricota defumada, ralada2 dentes de alho picados1 cebola picada fininha1 gema de ovoorégano e sal a gostoóleo para fritar. Use aqueles pedaços de pão que sobram no dia a dia. Molhe bem, até encharcar. Exprema numa peneira, até tirar o excesso de água. Misture todos os ingredientes e deixe descansar por meia hora. Acrescente um pouco de farinha de rosca, se a massa estiver úmida. Faça pequenas bolas, a seu criterio e frite em óleo bem quente

Trilhas à moda da Sardenha1 kg de trilhas1/2 kg. de tomates maduros1 copo de vinho branco seco 1 colher (sopa) de salsa picada1/2 copo de azeite de oliva2 dentes de alho picados1 limãosal e pimenta-do-reino a gostofatias de limãoRemova as escamas das trilhas e lave-as. Tempere-as com sal, pimenta e um pouco de vinho branco.Refogue no azeite o alho e a salsa, por um minuto. Junte os tomates sem pele e sem sementes e deixe cozinhar, em fogo baixo, por 15 minutos;Acrescente as trilhas e o restante do vinho e cozinhe, em fogo baixo, por dez minutos;Corrija o sal, se necessário. Sirva, com o molho, acompanhadas de fatias de limão

Sardinha à moda da Sardenha (com enchovas)

600 gr. de sardinhas miúdas3 enchovas salgadas1 colher (sopa) de alcaparras4 tomates maduros1/2 xícara (chá) de azeite de olivasal e pimenta-do-reino moídaqueijo pecorino ralado (ou parmesão)suco de 1 limão

Limpe e retire as escamas das sardinhas, lave-as bem e arrume-as numa travessa refratário;Regue-as com o suco de limão e tempere com o sal e pimenta-do-reino;Retire o excesso de sal das enchovas e bata-as, com o azeite, no liquidificador. Regue as sardinhas com esta mistura;Corte os tomates em rodelas de meio centímetro e espalhe-as sobre os peixes. Regue com um fio de azeite e adicione as alcaparras;Leve para assar em forno médio, por 40 minutos. Retire, polvilhe o queijo ralado e sirva

Salmão em massa folhada - 12 pes1 salmão com cerca 3 kg, com a cabeça e a caudaSuco de limão suficiente para regar o peixeSal e pimenta-do-reino brancaLimpe o peixe, sem tirar as escamas. Desosse-o, cuidadosamente, com uma faca pontiaguda. Retire a pele e abra-o, deixando a cabeça e a cauda; Lave-o em água corrente, regue-o com o limão e tempere-o com sal e pimentaRecheio

1/2 kg de filé de linguado em pedaços2 claras 150 g de creme de leite fresco3 colheres (sopa) de azeite de oliva1 cebola picada3 tomates sem pele e sem sementes, picados1/2 kg de camarões frescos, limpos1 colher (chá) de ervas finassalsa, cebolinha verde, cerefólio, estragãosal e pimenta-do-reino moída na horaColoque no processador o filé de linguado e as claras. Bata bem. Misture o creme de leite e tempere com sal e pimenta. Reserve;Aqueça o azeite numa panela e refogue a cebola. Junte os tomates e deixe destilar um pouco. Acrescente os camarões e as ervas finas e conserve por três minutos no fogo;Acrescente a massa já processada do linguado, misture bem e corrija o sal e a pimenta, se necessário;Estenda este recheio, sem muito caldo, sobre uma parte do salmão, no sentido do comprimento e feche com a outra parte4 pacotes de massa folhada pronta, gema e manteiga para pincelarAbra, com um rolo, dois pacotes de massa folhada, na espessura de três milímetros e num tamanho um pouco maior do que o peixe;Coloque o salmão sobre a massa e cubra-o com a massa folhada restante, aberta com um rolo;Envolva bem o salmão na massa e aperte as beiradas. Com uma faca, recorte o formato da cauda e das barbatanas;Reconstrua a forma inicial do peixe, fazendo as escamas com um pequeno cortador redondo. Modele a cabeça e faça o olho com sobras de massa;Pincele o peixe com a gema e coloque-o numa assadeira untada e forrada com papel manteiga untado;Asse por, aproximadamente, uma hora. Se dourar muito depressa, cubra-o com papel alumínio durante o cozimentoMolho e guarnição1 garrafa de champanhe200 ml de creme de leite frescosal e pimenta-do-reino branca a gostobrócolis, batatas, semente de papoulasColoque o champanhe numa panela e leve ao fogo até reduzir à metade do seu volume inicial;Adicione o creme de leite fresco, misture e deixe encorpar. Tempere com sal e pimenta-do-reino moída, a gosto. Cozinhe as batatas no vapor, retire-as e polvilhe-as com semente de papoula. Cozinhe os brócolis no vapor

Berinjela com amendoimberinjelas médias, amendoim, óleo de soja, alho, cebola, salsinha, sal e pimenta do reinoLave e cozinhe as berinjelas, inteiras e com casca, em água e sal. Escorra-as, abra-as ao meio, pressione as sementes abrindo espaço para o recheio. Faça um creme, liquidificando na tecla pulsar, do amendoim cru, com cebola, alho, salsinha e pimenta. Recheie as berinjelas, feche-as e coloque-as num vidro, cubra com o óleo e deixe marinar por no mínimo uma semana antes de usar. Se preferir, use amêndoas, castanhas ou pistache no lugar do amendoim, azeite de oliva ao invés de óleo de soja e orégano, coentro e cerofólio no recheio

Brócolis à siciliana1,5 kg de brócolis200 g de cebola picada100 g de azeitonas pretas sem caroço50 g de parmesão ralado1 cálice de vinho branco seco20 ml de azeite, salRetire as folhas externas dos brócolis, conservando somente aquelas pequenase tenras e lave-as muito bem;Coloque numa panela parte do azeite e sobre, uma camada de brócolis;Regue com azeite, polvilhe o queijo ralado, e cubra com a cebola picada;

Regue com o restante do azeite e polvilhe um pouco de sal;Coloque o vinho e tampe a panela. Cozinhe em fogo brando, por 40 minutos, sem destampar

Torta de legumes e aveia2 xícaras (chá) de aveia em flocos finos3 ovos1 xícara de leite1 maço pequeno de espinafre3 batatas inglesas médias1 cenoura grande3 tomates1 cebola pequena1 colher (sopa) de manteiga1 colher (sopa) rasa de sal1/2 colher (chá) de pimenta-do-reino moídaóleo e farinha de roscaCozinhe rapidamente as batatas e as cenouras, descasque-as e corte-as em cubos.Afervente o espinafre e pique-o finamente. Numa tijela bata bem os ovos, junte os tomates sem pele picados, a cebola em rodelas finas, o sal e a pimenta. Misture, acrescente o leite, a manteiga e por fim, os demais ingredientes. Asse em forma de bolo com orífício no centro, untada em enfarinhada com farinha de rosca, por 30 minutos em fogo baixo.

Vegetais à calabresa400 gr. de tomates3 cenouras grandes1/2 talo de salsão2 cebolas grandes25 g. de manteiga1 tablete de caldo de galinha ou vegetais2 dentes de alho, 1 xícara de vinho branco secosal, pimenta preta e um pouco de rosmarinho ou estragão. Tire a pele e corte as cenouras, o salsão e cebolas em fatias finas ou cubos pequenos. Frite os vegetais na manteiga, em fogo brando, por cerca de 10 minutos. Acrescente o caldo de galinha, os tomates e alho amassado e tempere com o restante dos ingredientes. Cozinhe em fogo brando por 15 minutos. Acrescente o vinho e sirva quente

Molho de tomate com canela para carne ou peixe8 tomates maduros2 cebolas picadassalsa picadamanjericão1 colher (sopa) de açúcar1/2 colher (chá) de canela em pósal e pimenta-do-reino1/4 de xícara (chá) de azeite de oliva3 colheres (sopa) de vinagre de vinho. Tire a pele e as sementes dos tomates e corte-os em pequenos cubos; Frite as cebolas no azeite durante 5 min., junte os tomates e refogue-os por cerca de 10 minutos; Tempere com sal e a pimenta-do-reino, misture a salsa e o manjericão e cozinhe em fogo brando por 15 min.; Junte o açúcar, a canela e o vinagre. Cozinhe 10 minutos

Molho de alcachofra3 alcachofras200 gr. de molho de tomate1/2 xícara (chá) de vinho branco seco1 colher (chá) de farinha de trigo4 colheres (sopa) de azeite de oliva1 dente de alho picado1 cebola média picadasalsa picada e sal a gostosuco de 1/2 limão

Retire as folhas externas das alcachofras e corte-as em trê partes. Coloque-as em água com o suco de limão;Aqueça o azeite e refogue o alho e a cebola. Acrescente as alcachofras escorridas. Junte a farinha de trigo, o vinho e o molho de tomate;Cozinhe por cinco minutos em fogo alto, tempere com sal e salsa. Sirva sobre o macarrão de sua preferência

Molho para peixes e mariscos1 xícara (chá) de maionese1/2 cálice de vinho branco seco1 colher (sopa) de suco de limão1/2 colher (sopa) de mostarda

Doce de banana com chocolate1 kg de bananas caturra700 g de açúcar 250 g de chocolate ao leite em pedaços suco de 2 laranjassuco de 1 limãoDescasque e corte as bananas em rodelas e coloque-as numa panela.Misture o açúcar, o suco de laranja e do limão e cozinhe, mexendo sempre, por um minuto. Retire e deixe repousar por 10 horas em local fresco. Volte a panela ao fogo e, mexendo sempre, cozinhe até a banana começar a desprender da panela. Coloque então o chocolate e mexa até o mesmo se dissolver e incorporar ao doce. Com um mixer, bata até obter uma mistura homogênea. Cozinhe mais alguns minutos, desligue e envase

Doce de banana e canela1 kg de banana700 g de açúcar200 g de água1 colher (café) de canela. Descasque e corte as bananas em rodelas e coloque-as numa panela. Misture o açúcar e cozinhe, mexendo sempre, por um minuto. Retire e deixe repousar por 10 horas em local fresco. Volte a panela ao fogo e, mexendo sempre, cozinhe até a banana começar a desprender da panela. Coloque então a canela e mexa até a mesma se dissolver e incorporar ao doce. Com um mixer, bata até obter uma mistura homogênea. Cozinhe mais alguns minutos, desligue e envase

Doce de banana com coco1 kg de bananas caturra700 g de açúcar 300 g de coco ralado 1 copo de leite de coco suco de 1 laranjasuco de 1 limão. Descasque e corte as bananas em rodelas e coloque-as numa panela.Misture o açúcar, o suco de laranja e do limão e cozinhe, mexendo sempre, por um minuto. Retire e deixe repousar por 10 horas em local fresco. Volte a panela ao fogo, coloque o coco ralado e o leite de coco e, mexendo sempre, cozinhe até desprender da panela. Com um mixer, bata até obter uma mistura homogênea. Cozinhe mais alguns minutos, desligue e envase

Geléia de banana e mangakg de bananas caturra700 g de açúcar 300 g de manga  suco de 2 laranjassuco de 1 limão. Descasque e corte as bananas em rodelas. Descasque e corte as mangas em cubos. Coloque tudo numa panela. Misture o açúcar, o suco de laranja e do limão e cozinhe, mexendo sempre, por um minuto. Retire e deixe repousar por 10 horas em local fresco. Volte a panela ao fogo e, mexendo sempre, cozinhe até o doce desprender da panela. Com um mixer, bata até obter uma mistura homogênea. Cozinhe mais alguns minutos, desligue e envase

Geleia de pêssegos1 kg de pêssegos maduros1/2 kg de açúcar1 copo de água. Lave, descasque e tire o caroço dos pêssegos. Coloque-os numa panela de fundo grosso, acrescente o açúcar e a água. Cozinhe, em fogo baixo, mexendo com colher de pau, até adquirir a consistência desejada. A quantidade de açúcar pode variar, se preferir. Para um doce de corte, é só cozinhar por mais tempo

Geleia de uva1 kg de uvas pretas, tipo Isabel700 gr. de açúcar. Lave bem cada cacho de uva. Separe as cascas do grãos e reserveCozinhe os bagos em fogo baixo até desmacharem e peneire-os. Leve ao fogo, acrescente o açúcar e cozinhe por dez minutos. Acrescente as cascas, misture e cozinhe por cerca de uma hora, ou até o ponto de geléia desejado. Retire e coloque em vidros esterilizados. O ideal é usar uvas orgânicas, panela de fundo grosso e colher de pau. Se preferir, ponha menos açúcar

Musse de ameixa2 copos de ameixas em passa sem caroço4 colheres (sopa) de açúcar refinado4 gemas4 claras3 colheres (chá) de gelatina em pó sem sabor2 colheres (sopa) de água fria para hidratar a gelatina2 colheres (sopa ) de açúcar de confeiteiro, 350 g de creme de leite. Numa panela, leve ao fogo as ameixas com água suficiente para cobri-las. Cozinhe até ficarem macias; Retire as ameixas da panela e ferva a água do cozimento até obter oito colheres de sopa; Bata o açúcar com a água e as ameixas. Junte as gemas e leve ao fogo para engrossar. Retire; Acrescente a gelatina hidratada com a água e deixe esfriar; Bata as claras com o açúcar de confeiteiro até obter um merengue firme. Junte à mistura de ameixas; Adicione o creme de leite e misture. Coloque numa taça grande ou em taças individuais e leve à geladeira

Palha italiana - 30 docinhos1 lata de leite condensado1 colher (sopa) de manteiga2 colheres (sopa) de cacau em pó200 gr. de biscoitos Maria esmigalhadosManteiga para untar. Misture o leite condensado, a manteiga e o cacau em pó;Leve ao fogo brando e mexa até desprender do fundo da panela;Retire do fogo, acrescente o biscoito e misture bem;Despeje numa assadeira pequena, untada e deixe esfriar;Corte em quadrados pequenos

Pão de ló (base para tiramisu)120 g de farinha de trigo 100 g de açúcar 3 ovos 1 pitada de sal. Bata longamente os ovos com o açúcar até obter um creme macio e claro. Acrescente a farinha peneirada, uma pitada de sal e misture rapidamente. Coloque para assar em forma untada ou, de preferência numa forma forrada com papel manteiga, por cerca de 20 minutos, em forno a 180 graus.

Peras ao chocolate6 pêras bem firmes 1 1/2 xícara (chá) de açúcar3 colheres (sopa) de manteiga3 xícaras (chá ) de chocolate derretido1/2 copo de vinho Marsala seco1 colher ( chá ) de casca de limão ralada4 colheres (sopa) de vinho Marsala doce. Descasque cuidadosamente as pêras, deixando os

cabinhos; Refogue-as na manteiga por 5 min. Junte o Marsala e polvilhe o açúcar e a casca de limão; Cozinhe em fogo baixo, regando sempre com o vinho, até que as pêras fiquem macias mas inteiras; Retire-as do fogo e coloque-as para escorrer numa peneira; Derreta o chocolate em banho-maria e regue com ele as pêras, depois de frias; Aromatize com Marsala doce.

Sagu com creme1 1/2 xícara de sagu1 garrafa de vinho tinto seco, bem encorpado6 colheres de sopa de açúcar, água. Coloque o sagu de molho em água por uma hora; Cozinhe o sagu com o vinho, em fogo baixo, mexendo sempre; Quando as bolinhas começam a adquirir a cor do vinho, junte o açúcar e mexa até ficarem transparentes; Despeje num recipiente e deixe esfriar. Leve à geladeiraCreme: 1/2 litro de leite2 colheres (sopa) de amido de milho3 gemas6 colheres (sopa) de açúcar5 gotas de essência de baunilha. Em uma tijela dissolva o amido de milho no leite, junte as gemas e o açúcar e misture bem; Passe a mistura numa peneira, adicione a baunilha e leve ao fogo brando, mexendo até ferver. Retire do fogo e continue mexendo até esfriar um pouco. Leve á geladeira; Sirva o creme sobre o sagu

Tiramisu450 gr. de mascarpone 150 gr. de creme de leite fresco30 biscoito champanhe3 colheres (sopa) de cacau em pó3 colheres (sopa) de conhaque1 xícara (chá) de açúcar2 gemas. Usando batedeira, misture as gemas com o açúcar e bata até obter um creme esbranquiçado. Junte 150 gramas do mascarpone e continue batendo até obter um creme homogêneo; Retire e adicione o creme de leite, previamente batido, o conhaque e o restante do mascarpone. Misturando tudo delicadamente, reserve, conservando na geladeira;Calda3/4 xícara (chá) de café bem forte e frio2 colheres (sopa) de licor de café2 colheres (sopa) de Amaretto1 colher (sopa) rasa de açúcar. Num recipiente faça a calda juntando o café, o licor, o Amaretto e uma colher de açúcar. Misture bem e reserve; Umedeça os biscoitos na calda de café e disponha-os no fundo de um refratário retangular grande, de 20 por 30 cm; Espalhe uma camada de creme e cubra com outra camada de biscoitos, previamente umedecidos na calda;Cubra com filme plástico e leve à geladeira, no mínimo por 6 horas; pulverize o cacau

Zabaione gelado7 gemas1/2 xícara (chá) de açúcar2 colheres (sopa) de água1/3 xícara (chá) de licor Strega1 xícara (chá) de creme de leite grosso, sem soro. Coloque uma panela para banho e nela as gemas, o açúcar e a água; Cozinhe, em fogo baixo, mexendo vigorosamente, sem parar, até obter uma gemada grossa e espumosa; Junte o licor, sem parar de mexer; Retire do fogo e coloque a panela, imediatamente, numa vasilha com água e gelo; Bata o creme de leite até ficar bem consistente e junte á gemada; Coloque em taça pequenas e leve para gelar

Torta de berinjela3 ovos1 xícara (chá) de margarina1 1/2 xícara (chá) de farinha de rosca1 pacote de queijo ralado (50g) menos 2 colheres para polvilhar1 pitada de sal2 tomates bem picados1 cenoura média bem picada

cheiro verde (facultativo)1 beringela grandeCortar a beringela em cubinhos pequenos. Colocar de molho em água e sal por mais ou menos 20 minutos. Enquanto isso, prepara a massa. Bata no liquidificador os 3 ovos, o óleo e o sal. Numa tigela à parte juntar a farinha e o queijo. Misturar a seguir os ingredientes batidos no liquidificador, misture bem por último acrescente a beringela . Coloque em uma forma untada e enfarinhada salpique o queijo ralado e leve ao forno para assar.

Cole slaw com amendoim torrado e vinagrete de amendoim (repolho, cenoura, passas)

Peixe ao azeite de dill com trio de batatas - 2 pes 600 gramas de peixe badejo em filé e limpo 1/2 litro de azeite de boa qualidade 02 batatas asterix 02 batatas roxa 02 batatas baroa 01 limão 01 colher de sopa de pimentão vermelho picado em cubinhos 01 colher de sopa de pimentão amarelo picado em cubinhos 02 folhas de papel alumínio (para envolver o peixe no momento de assar) sal ramos de endro dill a gosto ramos de manjericão a gosto pimenta de cheiro

Coloque ramos de endro dill (quantidade que preferir) e um pouco de azeite no liquidificador e bata até se tornar uma mistura homogênea. Peito de pato com cogumelos - 2 pes

2 peitos de pato (magret) • Sal • Pimenta • 100g de manteiga • 300g cogumelos de paris fresco • 200g de shitake fresco • 4 colheres de sopa de salsinha picada • 4 dentes de alho amassados

Tempere o magret (peito) com sal e pimenta, risque superficialmente a parte da gordura em losangos. Aqueça uma frigideira antiaderente em fogo alto, coloque o magret com a parte da gordura virada para baixo e deixe por 3 a 6 minutos.

200 gr de de açucar (equiv. a 1 copo americano) leite integral 3 colher (café) de essência ou extrato de baunilha (vidro) 5 unidade(s) de gemas de ovo 4 folha(s) de gelatina sem sabor transparente 4 colher (sopa) de para diluição da gelatina 1 colher (café) de amido de milho 1 caixa(s) de Morangos

Em uma tigela de tamanho médio misture o açúcar e as gemas. Bata na batedeira até esbranquiçar. Em uma panela ferva o leite e despeje na mistura batida de açúcar e gemas lentamente, batendo sempre. Mantenha o ritmo para não criar grumos ( caroços ). Se ainda assim a mistura de gemas, açucar e leite encaroçar, não se preocupe, passe tudo por uma peneira fina e continue. Leve a mistura ao fogo baixo. Enquanto isso dilua o amido de milho em um pouco de água. Ajuste a consistência desejada adicionando aos poucos o amido de milho diluído. Muito cuidado nesse ponto da receita para não perder

o ponto do Creme Inglês. O ponto ideal é um creme consistente, nem aguado e nem duro. Aguarde alguns minutos para esfriar um pouquinho e adicione umas 4 ou 5 gotas de essência ou extrato de baunilha e raspas de 1 limão. Para dar firmeza ao Flan de Creme Inglês, despeje em um recipiente à parte 4 colheres de água fria para hidratar as folhas de gelatina transparente, sem sabor. Deixe até formar uma geléia. Adicione essa gelatina delicadamente à mistura na panela sem parar de mexer até adquirir uma consistência um pouco mais firme. UCreme Frio de Morangos: Tire todos os talos dos morangos tirando também um pouco da "parte branca" e os bata no liquidificador. Reserve em geladeira umas 4 horas. A consistência já estará no ponto e o creme pronto para servir. Pudim de leite condensaco com café e nozes - 6 pes5 colheres (sopa) cheias de pó de CAFÉ (100 g)2 xícaras (chá) de água quentemeia xícara (chá) de açúcar4 ovos1 lata de leite condensadomeia xícara (chá) de nozes trituradas1. Prepare o CAFÉ com a água indicada. Reserve 1 xícara (chá). No restante, junte o açúcar e ferva até formar uma calda grossa.2. Bata os ovos e adicione o café reservado, o leite condensado e as nozes3. Espalhe a calda numa fôrma para pudim, com 20 cm de diâmetro. Coloque os ingredientes batidos e leve ao forno para assar em banho-maria, por cerca de 30 minutos. Crocante de nozes tb

Pudim de claras sem açúcar6 claras, 120g adoçante, 5g zests, 5g ferm. pó. Calda: 120g ameixa, 220g adoçante, 220m ml água

Azeite de baunilha (Infusão quente) Levar o ingrediente ao fogo com o azeite por trinta minutos no mínimo a 80ºC , sem deixar ferver. Retirar do fogo, deixar esfriar e guardar em vidro esterilizado. Vantagens desse método em relação ao frio,  é mais seguro pois evita contaminação pelo meio úmido, os ingredientes não ficam em contato permanente com o azeite, o efeito é imediato. Nem todos os ingredientes podem passar por este processo, sendo indicados por exemplo: alecrim, pimentas, alho, tomilho, estragão, baunilha, cardamomo, canela.2 favas de baunilha, 500ml azeite.

Misture as raspas das sementes ao azeite.3. Aqueça essa mistura numa panela a uma temperatura inferior a 80ºC, durante 40 minutos, em banho-maria, assim a baunilha libera todo aroma sabor. Passe a infusão pelo chinois.4. Acondicione o azeite em frasco de vidro fervido por pelo menos 10 minutos

Salsa verde para 1,5kg de batatas assadas, cozidas etc.

6 Tbsp. olive oil3 Tbsp. capers, drained and coarsely chopped2 Tbsp. finely chopped Italian parsley2 medium garlic cloves, pressed or minced1 ½ tsp. lemon juice½ tsp. finely grated lemon zest1/8 tsp. kosher saltPinch of red pepper flakes

Granola de chocolate

3 cups rolled oats½ cup raw almonds, chopped½ cup unsweetened shredded coconut2 Tbsp. granulated sugarPinch of salt6 Tbsp. mild honey2 Tbsp. vegetable oil½ cup, or more, finely chopped bittersweet chocolate (see above)

Preheat the oven to 300°F.In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash - until the honey is loose. Pour over the dry ingredients, and stir to combine well.Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.Store in an airtight container. Serve with plain milk; soy milk and plain yogurt overwhelm the chocolate flavor.

Bolo de gengibre com peras carameladas 1/4 cup unsulfured molasses 1/4 cup sour cream 1/2 stick (1/4 cup) unsalted butter, melted 1/4 cup firmly packed light brown sugar 1 large egg 2 teaspoons finely grated peeled fresh gingerroot 1/2 teaspoon freshly grated lemon zest 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt

Preheat oven to 350°F. Butter and flour an 8-inch square baking pan. In a bowl whisk together molasses, sour cream, butter, brown sugar, egg, gingerroot, and zest until smooth and sift in flour, baking soda, and salt. Stir batter until just combined and spread evenly in baking pan. Bake cake in middle of oven until a tester comes out clean, 15 to 20 minutes. Cool cake in pan on a rack 5 minutes and turn out onto rackFor caramelized pears

2 medium firm-ripe pears 1 tablespoon fresh lemon juice 2 tablespoons unsalted butter 1/4 cup sugar 3 tablespoons water

1 1/2 teaspoons Cognac or other brandy 3 tablespoons heavy cream

Peel pears and cut each pear lengthwise into 6 wedges, discarding cores. In a bowl toss pears with lemon juice. In a heavy skillet just large enough to hold pears in one layer melt butter over moderate heat and cook pears, shaking skillet, 3 minutes. Sprinkle pears with sugar and cook, shaking skillet and turning pears, until sugar is melted and pears are tender. Transfer pears with a slotted spoon to bowl. Boil sugar mixture remaining in skillet stirring occasionally and swirling skillet until it begins to turn a golden caramel. Remove skillet from heat and carefully add water, brandy, and cream. Return skillet to heat and simmer sauce, stirring until smooth and thickened slightly. Return pears to skillet and cook until heated through. Serve pears and sauce with ice cream

Coffee-Walnut Toffee2 cups walnuts1 cup sugar1/3 cup packed golden brown sugar2 tsp instant espresso powder½ tsp ground cinnamon¼ tsp salt1/3 cup water1 Tbs dark unsulfured molasses4 ½ ounces fine-quality bittersweet chocolate, finely chopped (I used Valhrona 64%)4 ½ ounces fine-quality white chocolate, finely chopped (I used Callebaut)1 ¼ cups (2 ½ sticks) unsalted butterPreheat oven to 325 degrees. Spread walnuts on a cookie sheet and toast in the oven until fragrant, about 5-10 minutes, making sure they don’t burn. Allow to cool for ten minutes; then coarsely chop. Remove 1 ½ cups to a bowl. Finely chop remaining ½ cup; then place in a separate bowl.Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Place chopped chocolates in their own separate bowls.Butter a cookie sheet or jelly roll pan. Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a wooden spatula, about 20 minutes.Remove pan from heat, and quickly stir in 1 ½ cups coarsely chopped nuts. Immediately pour mixture onto prepared pan; do not scrape saucepan. Tilt sheet so that toffee spreads to ¼-inch thickness. Sprinkle chocolates by generous tablespoonfuls atop toffee, alternating bittersweet and white chocolates. Let stand one minute. Using back of spoon, spread chocolates slightly. Using the tip of a knife or the tongs of a fork, swirl chocolates to create a marble

pattern. Sprinkle with ½ cup finely chopped nuts. Refrigerate until toffee is firm, about one hour. Break toffee into pieces.Makes about two pounds. Can be made two weeks ahead and stored in the refrigerator in an airtight container. Serve cold or at room temperature.

Apple butter (rende 5 vidros de 8 onças cada)4 pounds of apples, peeled and cut into bite sized chunks (we used a mix of empire, gala, and Fuji apples - but any type of flavorful apple will do)Roughly 1/2 gallon of apple cider2 cups of sugar (use roughly 1/2 cup per pound of fruit)1 1/2 t. cinnamon1/2 t. clovesJuice of one lemonPrepare the jars: Heat oven to 225 and place jars (but not lids) on the baking racks. Jars will need to stay in the oven for at least 20 minutes. Wash the lids with hot water and let them dry completely on a clean towel.Make the apple butter: In a big, heavy pot over medium/med-high heat add the apples and enough apple cider to just cover the apples. Bring to a simmer. A bit of a foam will form, you want to skim that off a couple of times (don't obsess). Cook the apples until they are tender throughout, roughly 20-30 minutes. Take the apples off the heat, let them cool for a couple minutes, and then puree in a blender, in small batches (don't fill the blender over half full with the hot liquid or you will have a mess). The puree should be the consistency of a thin applesauce.Put the puree back in the big pot over medium heat. Bring puree to a simmer (you need it to hit 220F on a candy thermometer). Then, while stirring, slowly sprinkle in the sugar, cinnamon, cloves, and lemon juice. Continue to simmer over medium/med-low heat. It takes quite a while from this point until the apple butter reduces and really thickens up, anywhere from 1 to 2 hours (try to keep it around 220F). Make sure you stir regularly, you don't want it to burn or cook to the bottom of the pot. You are looking for the apple butter to thicken up and darken. Towards the end it gets a bit messy, the simmer becoming more lava-like - it also sounds different, lots of plop and slop noises and lots of spattering coming from the pot. Remove from heat.Fill your your biggest, deepest pot with water and bring to a rolling boil. The water level will need to cover the jars.Fill the jars:Using tongs carefully remove each jar from the oven and fill to within 1/4 inch of the top with the apple puree. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close tightly. Using tongs place each of the jars in the boiling water and boil for 10 minutes.

Muffins de laranja e noz-moscada

2 cups unbleached all-purpose flour¾ cup light brown sugar1 Tbs baking powder½ tsp freshly grated nutmeg½ tsp saltZest of ½ to 1 orange, to taste1 large egg¾ cup heavy cream¾ cup milk (nonfat is fine)4 Tbs canola oilPreheat the oven to 400 degrees Fahrenheit. Spray a 12-cup muffin tin with cooking spray.In a large bowl, stir together the flour, brown sugar, baking powder, nutmeg, salt, and zest. Set aside.In a medium bowl, beat the egg well. Then stir in the cream, milk, and oil, whisking to blend well. Add the wet ingredients to the dry ingredients, and stir to just combine (overmixing will develop the

gluten in the flour and make for tough muffins).Scoop the muffin batter evenly into the wells of the greased muffin tin. Bake the muffins for about 20 minutes, or until domed and nicely golden

Quiche de queijo, presunto e aspargo½ recipe Martha Stewart’s pâte brisée1 ¼ cups heavy cream4 large eggs1 Tbs unbleached all-purpose flourA small pinch each of salt, cayenne, and nutmeg1 cup grated cheese (Jimmy used colby, but I imagine that a nice gruyère or cheddar would be delicious as well)1/4 lb. cooked ham, preferably spiral-sliced, cut into bite-sized pieces12-16 skinny asparagus tips, steamed just until they turn bright green

Divide the pastry dough into 4 equal portions. Roll each portion into a circle 6 to 7 inches in diameter, and press the circles into 4 individual-sized tart pans (4-4 ½ inches in diameter; or, if you prefer, you can use 4 4-inch springform pans). Trim excess from edges. Refrigerate the tart shells while you prepare the filling. Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, combine the cream, eggs, flour, salt, cayenne, and nutmeg. Beat on medium-high speed for 2-3 minutes. Set aside. Remove the tart shells from the refrigerator, and divide half of the ham among them. Do the same with the cheese. Repeat with another layer of ham and of cheese, and then divide the egg mixture equally among the four tart shells (you may have some egg mixture left over). Distribute asparagus tips evenly among the tart shells, laying them in parallel lines over the top. Bake the quiches for 30-35 minutes, until the filling has puffed and the tops are lightly golden. Allow to cool on a rack for a few minutes; then unmold and serve.

Cupcakes de chocolate e malte1 ounce good-quality semisweet chocolate, finely chopped½ cup hot brewed coffee1 cup granulated sugar¾ cup plus 1 Tbs unbleached all-purpose flour½ cup unsweetened cocoa powder (not Dutch process)Generous ½ tsp baking soda¼ tsp baking powderScant ½ tsp salt1 large egg¼ cup canola oil½ cup buttermilk¼ tsp pure vanilla extractPlace the chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.In another medium bowl, combine the sugar, flour, cocoa powder,

baking soda, baking powder, and salt, and whisk to combine well.In a large bowl, beat the egg with an electric mixer until it is pale yellow in color, about a minute or two. Slowly add the oil, buttermilk, and vanilla extract, beating to combine well. Slowly add the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients, and beat on medium speed until the batter is just combined. Using a rubber spatula, scrape the sides of the bowl and briefly fold the batter to be certain that all of the dry ingredients are incorporated.Divide the batter evenly among the 12 prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Frosting: 2 cups powdered sugar1 Tbs unsweetened cocoa powder (not Dutch process)1/3 cup malted milk powder, such as Carnation or Horlicks9 Tbs (1 stick plus 1 Tbs) unsalted butter, at room temperature2 Tbs boiling waterIn the bowl of a food processor, combine the powdered sugar, cocoa, and malted milk powder, and process to mix well. Add the butter, and process to blend. Stop the motor, and scrape down the sides of the bowl with a rubber spatula. Then, with the motor running, add the water. Process briefly, until the frosting is smooth. Frost the cupcakes in loose swirls, and serve

Carrot cake2 cups unbleached all-purpose flour2 (slightly heaping) tsp. baking powder2 (slightly heaping) tsp. baking soda1 tsp. salt1 tsp. ground cinnamon½ tsp. freshly grated nutmeg¾ tsp. ground ginger1 ½ cups sugar1 cup vegetable oil4 large eggs½ cup unsweetened applesauce3 cups finely grated peeled carrots1 cup pecans, chopped, ½ cup raisins (optional)In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well to blend.In the bowl of a stand mixer, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition. Add the applesauce, beating to mix. Add the flour mixture, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula if needed. Add the carrots and the pecans, and beat briefly.Divide the batter evenly between the prepared pans. (It will look pretty skimpy, but don’t worry; the cakes will rise nicely in the oven.) Slide the pans into the oven – I put one on the top rack and two on the bottom and rotated them once or twice during baking – and bake

until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The original recipe says that this should take about 45 minutes, but in my oven, it only took 30 minutesfrosting: 2 (8-oz.) packages cream cheese, at room temperature½ cup (4 oz. / 1 stick) unsalted butter, at room temperature2 ¼ cups powdered sugar, or to taste3 tsp. vanilla extract1 tsp. lemon juiceIn the bowl of a stand mixer, beat the butter and the cream cheese on medium speed until smooth. Sift in the powdered sugar, and beat on low speed until incorporated. Add the vanilla and the lemon juice, and beat well to incorporate

Cupcake de chocolate e ricotaMistura de ricota: 1 cup fresh whole-milk ricotta¼ cup granulated sugar1 large egg white1 Tbs good-quality bourbon1 tsp finely grated orange zest½ cup good-quality semisweet chocolate chips, A pinch of saltMistura tudo e leva à geladeira alguns minutos.Massa do bolo: 1 ½ cups unbleached all-purpose flour1/3 cup unsweetened Dutch-process cocoa powder1 tsp baking soda½ tsp salt1 cup granulated sugar½ cup canola oil½ cup milk (any fat content is fine)1 large egg, lightly beaten1 Tbs distilled white vinegar1 Tbs pure vanilla extract¼ tsp orange-flower waterPlace a good-sized sieve over a large bowl, and put the flour, cocoa, baking soda, salt, and sugar into the sieve. Shake the sieve to filter the dry ingredients through into the bowl. Whisk to combine them thoroughly.In a separate small bowl, whisk together the oil, milk, egg, vinegar, vanilla, and orange-flower water; then add the wet ingredients to the dry ingredients in the large bowl, stirring to just combine. Do not overmix.Spoon a generous heaping tablespoon of the chocolate batter into each muffin cup. Top the chocolate batter with a rounded tablespoon of the ricotta mixture, followed by another rounded tablespoon of the chocolate batter. You should have just enough chocolate batter for 12 cupcakes, although you will likely have leftover ricotta. [Sorry about that.] Holding a paring knife point-down, swirl the tip of the knife through the batter in each cup in a figure-eight pattern to marble the batter.Bake the cupcakes in the middle of the oven until a toothpick or thin

knife inserted in the center of a cupcake comes out clean, about 30-35 minutes

Bolo chocolate fondant (fica melhor no dia seguinte)

7 ounces (200 grams) best-quality dark chocolate7 ounces (200 grams) unsalted butter cut into ½-inch cubes1 cup granulated sugar5 large eggs1 Tbs unbleached all-purpose flourPreheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.Finely chop the chocolate (a serrated bread knife does an outstanding job of this) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Bolo francês de iogurte1 jar plain yogurt2 jars granulated sugar3 large eggs3 jars unbleached all-purpose flour (or replace 1 jar for ground almonds)2 tsp. baking powder2 tsp. grated lemon zest1 jar canola oilIn a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too). Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out cleanCalda: Juice from 2 lemons1/2 jar powdered sugar

combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Bolo de chocolate amargo e uísque (melhor no dia seguinte, c/menos álcool)2 sticks (8 oz.) unsalted butter, softened, plus more for the pan2 cups all-purpose flour, plus more for the pan5 oz. unsweetened chocolate¼ cup instant espresso powder2 Tbsp. unsweetened cocoa powder1 cup bourbon, rye, or other whiskey, plus more for sprinkling½ tsp. kosher salt2 cups granulated sugar3 large eggs1 Tbsp. vanilla extract1 tsp. baking sodaConfectioners’ sugar, for garnish (optional)Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. Let cool.Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the whiskey and salt. Let cool.Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the whiskey mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. (I did this by pouring a little bit into a teaspoon, and then shaking the teaspoon over the cake. I’m guessing that I used 3 teaspoons’ worth in all.) Cool completely before serving, garnished with confectioners’ sugar, if you like

Sopa creme de vieiras¾ lb. sea scallops, tough ligament removed from side of each if attached

Salt1 cup white fish stock½ cup dry white wine1 small shallot, chopped1 thyme sprig¾ cup crème fraîche2 large egg yolksBlack pepper2 Tbsp. finely chopped chivesRinse the scallops, and then pat them dry. Quarter them, and season them with 1/8 tsp. salt.In a heavy medium saucepan, combine the stock, wine, shallot, thyme, and ½ tsp. salt. Bring to a boil over medium-high heat, cover, and boil for 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids before discarding them. Return the liquid to the saucepan. Bring it to a boil, then stir in the scallops and simmer, covered, stirring occasionally, until the scallops are just cooked through, about 2 minutes. (Do not overcook. If anything, leave them rare; they will continue to cook after you remove them from the heat.) Remove the scallops with a slotted spoon, and keep them warm, covered. Reserve the cooking liquid in the saucepan.Meanwhile, put the crème fraîche in a small saucepan, and bring it to a simmer over medium-low to medium heat. Simmer until it reduces slightly, about 3 minutes. Add it to the cooking liquid in the medium saucepan, stir well, and simmer together for another 3 minutes.In a small bowl, whisk together the egg yolks, ¼ cup of the crème fraîche-cooking liquid mixture, and ¼ tsp. pepper. Add half of the remaining crème fraîche mixture to the yolk mixture in a slow stream, whisking constantly. Then pour it all back into the medium saucepan, whisking. Cook over very low heat, whisking, until just slightly thickened, about 1 minute. Do not boil. Remove from the heat, taste for seasoning, and salt as needed.Divide the scallops among 4 small soup bowls, and then ladle the soup on top. Sprinkle with chives. Serve immediately

Torta de bacalhau1 ½ Tbs extra-virgin olive oil, plus ¾ cup, warm1 small yellow onion, peeled and minced3 medium tomatoes, cored and choppedLeaves of 2 sprigs fresh thyme1 bay leafA pinch of sugarFreshly ground black pepper¾ lb boneless, skinless dried salt cod, soaked overnight in abundant water, drained, rinsed, and cubed4 cloves garlic, peeled and chopped1 ½ Tbs heavy creamSalt3 Tbs crème fraîche1 large egg

1 sheet puff pastry, such as DufourHeat 1 ½ Tbs olive oil in a small saucepan over medium heat. Add the onions, and cook until soft. Add half the garlic and the tomatoes, thyme, bay leaf, sugar, and salt and pepper to taste. Reduce the heat to medium-low, and simmer the sauce until it is as thick as a paste, about 40-45 minutes. Discard the bay leaf, and set the sauce aside.While the tomato sauce cooks, bring a medium pot of water to a boil; remove it from the heat, and add the cod. Cover the pot, and let it rest for 7 minutes. Drain the cod into a colander or sieve; then transfer it to a food processor. Add the remaining garlic, and process to combine. With the motor still running, gradually add ¾ cup warm olive oil through the feed tube in the processor lid; then add the cream. Adjust the seasonings with salt. Transfer the mousse to a bowl, and stir in the crème fraîche and the egg. Set it aside.Roll the puff pastry out on a floured surface to a large, 1/16”-thick round. Fit the pastry into a removable bottom tart pan (the original recipe calls for an 11” pan, but I used a 9” with no problems), and trim the edges. Prick the pastry all over with a fork; cover it with plastic wrap; and chill it for 30 minutes. Remove the tart shell from the fridge, and spread the tomato sauce in a thin but thorough layer over the bottom (you may have some sauce left over); then cover it with the salt cod mixture. Bake the tart on the pizza stone until golden brown, 20-25 minutes.

Almôndegas de peru com molho de iogurte

½ pound ground white-meat turkey½ pound ground dark-meat turkey1 small yellow onion, minced1 egg¼ cup finely chopped cilantro½ cup toasted pine nuts½ cup golden raisins (chopped if they’re large)½ cup fine bread crumbsA few pinches ground cumin½ tsp saltA few pinches freshly ground black pepperOlive oilLemon-and-cumin yogurt sauce (see below)Mix all ingredients except olive oil and yogurt sauce together in a bowl, preferably using your hands. You don’t want to overwork the meat—that would make your final product tough—but you do want all ingredients to be evenly mixed. Form the mixture into balls of whatever size you like (mine were about 1 inch to 1 ½ inches). Heat a thin film of olive oil in a heavy skillet over moderate heat, and sauté the meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm—but not hard—to the touch. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yogurt sauce.Lemon-and-Cumin Yogurt Sauce

Nonfat plain yogurt1 lemon, juicedGarlic, finely choppedGround cuminGround chiliSaltPepper

Sorvete de caramelo salgado1 ¼ cup granulated sugar, divided2 tsp light corn syrup2 cups cream, preferably organic2 cups whole milk10 large egg yolks*½ tsp fleur de sel, plus more for servingPlace ¾ cup sugar and the corn syrup in a medium heavy-bottomed saucepan. Do not stir. Place the pan over medium-high heat, and cook the mixture to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Add the cream; then slowly add the milk. The caramel will seize and harden, but don’t be afraid. Bring the mixture to a boil, and then simmer it, stirring, just until the caramel has dissolved.Meanwhile, place the yolks in a large bowl with the remaining ½ cup sugar and the fleur de sel. Whisk to combine. When the caramel cream is ready, pour a splash of it into the egg mixture to temper, whisking constantly, and then another splash or two for good measure. Then pour the tempered egg mixture into the caramel cream. Whisk thoroughly.Pour the mixture through a fine-meshed sieve into a medium metal bowl. Place the bowl in an ice bath to cool the mixture completely. Remove the bowl from the ice bath, cover it with plastic wrap, and refrigerate overnight. Freeze in an ice cream maker according to the manufacturer’s directions. Serve with additional fleur de sel sprinkled on top.

Torta de ameixas frescas1 recipe Martha Stewart’s pâte brisée 2 pounds prune plums, halved lengthwise and pitted2 eggs¼ cup sugar (I used unrefined cane sugar)3 Tbs all-purpose flour¼ cup heavy cream¼ cup 2% or whole milkPreheat oven to 375 degrees Fahrenheit, positioning a rack in the top one-third of the oven.Remove chilled pastry dough from the refrigerator and let sit at room temperature for five to ten minutes. Roll into two rounds and ease into removable-bottom tart pans. Gently press dough into the corners of pan and trim off excess, or fold it over to reinforce the side rim. Prick the bottom of the pastry all over with a fork, and set aside.

Arrange plums, cut side down, in a single layer inside pastry shells. Whisk together eggs, sugar, flour, heavy cream, and milk in a medium bowl until smooth, and then pour custard over plums.Carefully transfer tart to the oven and bake until plums are soft and top of custard is golden, about 45 minutes to one hour

Cannelles - 12 unid.2 cups milk2 tablespoons unsalted butter1 vanilla bean, split2 large eggs2 large egg yolks1/2 cup + 2 tablespoons all-purpose flour1/4 cup granulated sugarPinch of kosher saltGrated zest of 1 orange1/2 teaspoon dark rumCombine 1 cup of the milk and the butter in a small saucepan. Scrape the seeds from the vanilla bean with a small knife; add the seeds and the bean to the milk mixture. Bring the milk mixture to a simmer over medium heat. Remove from the heat. Cool to room temperature. Meanwhile, whisk together the remaining 1 cup milk, eggs, and egg yolks in a large bowl. Combine the flour, granulated sugar, and salt in a small bowl, Whisk the flour mixture into the egg mixture until smooth. Stir in the cooled milk mixture. Strain the custard through a fine sieve into a medium bowl. Discard the vanilla bean. Stir in the orange zest and rum. Cover and refrigerate overnight.Preheat the oven to 375 degrees. Coat 12 (2 X 2-inch) copper cannele molds (similar to a mini bundt pan) with vegetable cooking spray or brush with clarified butter.Stir the custard to redistribute the orange zest. Fill each prepared mold with 1/3 cup custard. Arrange the molds on a baking tray. Bake on the center oven rack for 40-45 minutes, or until the tops are dark golden brown.Cool the cannele in the molds for 10 minutes. Unmold and cool completely on wire racks. (The crusts will become very crisp as they cool.) Serve immediately.

Outra: 500ml evaporated milk (yes, unlike the other recipes, I used evaporated milk!)•50g butter, diced•1tsp Vanilla Extract•100g plain flour•200g sugar•3eggs•2tbs rum•Pour the evaporated milk in a saucepan, add the vanilla extract & butter & bring to a boil. Remove from the heat when the mixture starts to boil. Beat the eggs & sugar with your electric mixer until the mixture becomes pale & light.•Pour the eggs & sugar mixture into the flour & pour in the milk mixture. Whisk until it’s well blended, add your rum & whisk.•Cover & refrigerate till next day, at least 24hours before baking.•Preheat the oven to 480deg F. Take batter out of the fridge & blend again slightly. Fill the silicon molds with the batter up to 2/3. Bake for 20mins, reduce the heat to 400deg F & bake for another 40-50mins, until their bottoms have turned into a very dark brown.•Allow to cool on a cooling rack. The Cannelés Bordelais are best eaten a few hours

after they’ve been baked.

Chips crocantes de batata: Corte uma batata média em rodelas extremamente finas e coloque em uma tigela com água e gelo por 15 minutos. Seque uma a uma em um pano limpo e distribua no prato do micro-ondas revestido com filme-plástico, deixando uma batata longe da outra. Salpique sal e leve ao micro-ondas por quatro minutos, retire, vire os chipes de lado, e coloque por mais quatro. Para finalizar, ponha no forno convencional por 10 minutos. A porção soma cerca de 65 calorias. É possível fazer os chips usando abobrinha ou beterraba, nesse caso não é preciso colocar na água antes de ir ao micro-ondas.

Tirinhas de maçã: Corte uma maçã verde em fatias finas, coloque-as sobre um papel absorvente e leve ao micro-ondas por dois minutos de cada lado. Polvilhe canela e adoçante em pó. Rende mais de 30 tirinhas, cada uma com cerca de 4 calorias.

Peito de peru light crocante: Embrulhe uma fatia de peito de peru em papel absorvente e leve ao micro-ondas por dois minutos. Fica crocante como um salgadinho de pacote, mas com apenas 15 calorias por unidade.

Rolinho de abobrinha Corte uma abobrinha em fatias finas, grelhe-as sem óleo e espere esfriar. Espalhe uma colher de chá de cream cheese light, coloque meia fatia de blanquet de peru light e enrole. Prenda com um palito de dentes. Rende oito unidades, cada uma com menos de 10 calorias.

Bolinhas de canela: Em uma tigela, misture 2 ½ xícaras de chá de farinha de trigo integral com fermento, 1 colher de chá de canela em pó, 6 colheres de sopa de adoçante próprio para ir ao fogo e 4 de margarina light. Faça bolinhas com as mãos, pressione o centro com o polegar e leve para assar por 10 minutos. Espere esfriar e recheie o centro com 1 colher de café de geleia diet. Rende 40 biscoitos, cada um com mais ou menos 20 calorias cada.

Bolo de mel: Na batedeira, bata 1 xícara de chá de mel e 3 colheres de sopa de manteiga light. Adicione 3 ovos, 2 xícaras de chá de farinha de trigo integral e 1 ½ colher de sopa de fermento em pó. Despeje em uma forma untada e enfarinhada e leve para assar por 40 minutos. Quando esfriar, corte em 40 partes, cada um com 40 calorias, em média.

Misto quente picante: Umedeça duas fatias de pão de fôrma integral light no leite desnatado, recheia-as com duas fatias de presunto magro, duas de mussarela light e uma pitada de páprica picante. Leve ao forno por quatro minutos e leve para o trabalho cortado em retângulos pequenos, cada um com cerca de 20 calorias.

Pastel enrolado: Espalhe três colheres de ricota sobre um disco de massa pronta para pastel de forno, acrescente ½ tomate sem semente picado e orégano. Enrole a massa formando um tubo frouxo e leve para assar por 15 minutos. Quando esfriar, preencha com rúcula. Cada rolinho possui cerca de 70 calorias

Bolo de maçã com granola 03 ovos 03 maçãs sem casca cortadas em cubinhos 01 1/2 xícara de chá de farinha de trigo integral 01 xícara de chá de granola 1/2 xícara de chá de óleo de canola ou girassol 01 1/2 xícara de chá de açúcar mascavo

01 colher de café de canela em pó 01 colher de sopa de fermento em pó 01 pitada de bicarbonato de sódio 01 pitada de noz moscada

Prepare o forno e deixe pré-aquecido a 180º. Separe uma vasilha grande para misturar todos os ingredientes. Peneire a farinha, o açúcar mascavo e o bicarbonato. Adicione o óleo e os ovos e mexa até a massa ficar homogênea. Ao peneirar todos os ingredientes em pó, você permite o acesso do oxigênio na massa, o que a torna mais fofinha.

Salada de espinafre com vinagrete de bacon - 6 pes500 g de espinafre2 ovos250 g de bacon picado75 ml de vinagre de vinho tinto1/2 baguete50 ml de azeite de oliva extravirgem1 dente de alhoCozinhe os ovos e descasque-os. Abra ao meio, retire a gema e com o auxílio das costas de uma colher, passe-a  por uma peneira. Pique a clara e reserve.Retire os talos duros das folhas de espinafre e lave. Seque-as com um pano de prato. Prepare as torradas. Corte fatias da baguete e pincele o azeite de oliva. Leve ao forno pré-aquecido e deixe dourar. Corte o dente de alho ao meio e esfregue nas torradas.Aqueça uma frigideira e coloque o bacon. Mexa sempre até ele dourar. Jogue o bacon e a gordura que ficou na frigideira imediatamente em cima do espinafre. Misture muito bem, até que o espinafre murche ligeiramente. Na mesma frigideira, adicione o vinagre e deixe ferver por um minuto, raspando o fundo. Despeje sobre o espinafre e bacon e misture muito bem para os sabores se mesclarem. Divida a salada em 6 pratos individuais. Espalhe a clara e a gema de ovo e sirva com as torradas. Caso queira, polvilhe lâminas de amendoas ligeiramente tostadas, mas é opcional

Empadinha de palmito1 pacote de massa folhada laminada2 colheres (sopa) de azeite de oliva extravirgem1/2  cebola picada1 dente de alho picado1 tomate sem pele e sem sementes picado1 pote pequeno de palmito picado1/2 xícara de leite1 colher (sopa) de amido de milhoAzeitonas verdes picadasCheiro-verde picado (salsinha e cebolinha)Sal e pimenta-do-reinoEm uma panela, aqueça o azeite e refogue a cebola e o alho. Junte o tomate e refogue por mais alguns minutos. Acrescente o palmito, o cheiro-verde e a azeitona e mexa bem.Misture o leite com 1/2 xícara de água e dissolva o amido de milho. Coloque na panela e mexa bem até engrossar. Espere esfriar para rechear as empadinhas. Abra a massa folhada e recorte  rodelas para forrar o fundo das forminhas. Coloque o recheio dentro e feche com mais uma rodela de massa. Leve ao forno pré-aquecido e deixe até dourar

Casca de batata crocante com molho - 4 pes

4 large (about 1kg) sebago potatoes, scrubbed Olive oil spray 1/2 cup (50g) grated cheddar Mild tomato salsa, or a dip of your choice1. Preheat oven to 180°C. Place the potatoes on the shelf in the oven and bake for

1-1 1/2 hours or until tender. Set aside to cool slightly before handling. 2. Cut the potatoes in half lengthways. Use a spoon to carefully scoop out the soft

potato flesh, leaving some close to the skin. Cut each piece into 2 or 3 pieces lengthways. Line a baking tray with nonstick baking paper. Place the potato skins on the baking tray and spray generously with olive oil. Sprinkle with cheddar. Bake for about 20 minutes or until skins are golden and crispy. Serve with the salsa or dip

Filé à tailandesa: Filé mignon, curry vermelho, limão kaffir e leite de coco

Salada de frango tailandesa

1/4 cup (60ml) light coconut milk 2 tbs fish sauce 2 tbs grated palm sugar* 500g chicken thigh fillets, trimmed 2 tsp sweet chilli sauce 1 tbs lime juice 4 kaffir lime leaves*, centre vein removed, finely sliced 150g baby Asian salad leaves 1/3 cup canned water chestnuts*, sliced 1 red onion, finely sliced 2 spring onions, finely sliced on the diagonal 1 tsp finely chopped galangal* 1 red chilli, seeds removed, finely sliced 1/3 cup each mint and coriander leaves, plus extra to garnish 50g roasted peanuts, roughly chopped1. In a large saucepan, stir together coconut milk, fish sauce and palm sugar over

low heat until sugar dissolves, then bring to the boil. Add chicken, cover and simmer over low heat for 10 minutes or until cooked. Remove from heat and let chicken cool. Remove chicken and reserve liquid.

2. For the dressing, add chilli sauce, lime juice and kaffir lime to poaching liquid. Stir to combine. Shred chicken and mix in a bowl with salad leaves, water chestnuts, onions, galangal, chilli and herbs. Divide between plates, garnish with peanuts and extra herbs. Drizzle with dressing

Sorvete árabe com farofa (Malabie)creme: 1 litro de leite integral; 4 colheres (sopa) de maisena; 4 colheres (sopa) de leite em pó; 4 colheres (sopa) de açúcar; 1 envelope pequeno de miski. Ingredientes para a calda: 300 g de damasco seco turco doce picados; 1 litro de água; 1 colher de sopa de açúcar. Pistaches finamente cortados para decorar. Leve ao fogo damasco, água e açúcar. Reduza à metade e gele 4 horas. Soque o miski com o pilão até virar pó. Liquidificador leite, leite pó, açúcar, maisena, miski. Bater até virar creme. Levar ao fogo baixo o creme, batendo com o fouet até engrossar. Coloque em taças e gele. Servir gelado, com calda de damasco e pistache picado.

Quibe Labanie - 2 pes1 x carne moída, 1 x trigo hidratado por 15 min, ¼ maço hortelã, ½ cebola picada, sal, pimenta síria. Coalhada quente: 6 copos iogurte natural ou coalhada, 1 c sal, 2 C maisena. Bater tudo no liquid. Levar ao fogo baixo até engrossar um pouco. Recheio dos quibes: 100g manteiga, 100g snoubar, hortelã seca. Cozinhar os quibes recheados em 1 litro d´água fervente com 1 C

manteiga. Tirar quando estiverem na cor desejada e cozinhar 2 min na coalhada. Servir os quibes cobertos com a coalhada quente e com hortelã.

Kebab de cordeiro500g cordeiro magro, móido  4 dentes de alho amassados  2 colheres de chá de cominho  2 colheres de chá de coentro em pó  2 colheres de chá de garam masala  2 pimentas verdes picadas  1 colher de sopa de gengibre fresco ralado  1 cebola grande, bem picada  1 ovo batido Sal a gosto  Uma porção grande de coentro fresco picado

Com exeção do ovo, coloque todos os ingredientes em uma tigela e misture-os com as mãos.Adicione o ovo para dar liga na mistura. Molde-as para que pareçam com salsichas pequenasColoque os Kebabs em uma assadeira e leve ao forno em fogo médio por cerca de 12 minutos, até q fiquem dourados, virando-os uma vez. Sirva com Chapatis ou pão integral

Garam masala1 colher (chá) de cravos-da-índia inteiros, 1 pauzinho de canela, 1 colher (chá) de grãos de pimenta-do-reino. 1 colher (chá) de sementes de cominho. Aqueça todos as especiarias numa frigideira, em fogo baixo. Quando ficarem aromáticas, tire do fogo e triture imediatamente

Bolo de milho cremoso e sem farinha (da Romaine)3 OVOS INTEIROS* 1 LATA DE MILHO VERDE SEM A ÁGUA* 1 LATA DE LEITE CONDENSADO* 100G. DE COCO RALADO* 1 COLHER DE SOPA DE MANTEIGA* 1 COLHER DE SOPA DE FERMENTOTODOS OS INGREDIENTES NO LIQUIDIFICADOR POR APROXIMADAMENTE 4 MINUTOS.DISPOR EM UMA FORMA MÉDIA DE BOLO INGLÊS PREVIAMENTE UNTADA E ENFARINHADA.ASSAR EM FORNO MÉDIO (180°C) PREAQUECIDO POR 30 MINUTOS

Molho de gorgonzola pra comer com nugget de frango etc: 150g mild blue cheese (such as Blue Castello)

1/2 cup (125g) sour cream 1/2 cup (125g) mayonnaise 2 garlic cloves, crushed. Processar tudo, adicionando água se necessário.

Pastrami de pato - 4 a 6 pes 1 tablespoon black peppercorns 3 teaspoons dried thyme 3 bay leaves, crumbled 1 teaspoon whole cloves 2 tablespoons minced garlic 1 teaspoon whole juniper berries, plus 1/3 cup coarsely ground juniper berries 4 cups water 1/2 cup packed light brown sugar 1/2 cup kosher salt 1 whole boneless duck breast, split in half (2 to 2 1/2 pounds) 1/4 cup coarsely ground black pepper

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and 1 teaspoon whole juniper berries.

In a saucepan combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat, add spice mixture, and steep for 1 hour. Place the duck breast in a glass or plastic container. Pour the seasoned brine over the duck to cover completely. Cover with plastic wrap and refrigerate for 48 hours, turning the breasts several times. Remove the duck breasts from the brine and rinse thoroughly under running water. Pat dry with a towel. Preheat the oven to 250 degrees F. In a small bowl, combine the crushed juniper berries and ground black pepper. Using the palm and heel of your hands, press 2/3 of the berry and pepper mixture into the underside of the breasts. Press the remaining mixture onto the skin side. Place the breasts, skin side down, on a rack in a roasting pan and cook for 1 to 1 1/2 hours. Remove and let cool for 30 minutes. Wrap the breasts tightly in plastic wrap and place in an airtight container. Store in the refrigerator for at least 1 week before using. To serve, remove the meat from the plastic wrap and slice thinly

Torta de limão siciliano com iogurte 1 cup sugar 1/2 cup all-purpose flour 2 cups buttermilk 1/2 cup water 3 egg yolks, lightly beaten 6 tablespoons lemon juice 2 tablespoons butter MERINGUE: 3 egg whites 6 tablespoons sugar 1 pastry shell (9 inches), baked In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm.

In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved

Torta de limão com amêndoas e marshmallow 1 cup all-purpose flour 3 tablespoons brown sugar 1 cup slivered almonds, toasted, divided 1/4 cup butter, melted 1 tablespoon honey 1 package (8 ounces) cream cheese, softened, divided 1 can (14 ounces) sweetened condensed milk 1/2 cup key lime juice 1 tablespoon grated key lime peel Dash salt 1 egg yolk 1-3/4 cups miniature marshmallows 4-1/2 teaspoons butter 1/2 cup heavy whipping cream

Place the flour, brown sugar and 1/2 cup almonds in a food processor. Cover and process until blended. Add melted butter and honey; cover and process until crumbly. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

In a large bowl, beat the milk, lime juice, peel, salt and 5 ounces cream cheese until blended. Add egg yolk; beat on low speed just until combined. Pour into crust.

Bake for 15-20 minutes or until center is almost set. Cool on a wire rack. In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat and transfer to a bowl. Add cream and remaining cream cheese; beat until smooth. Cover and refrigerate until chilled.

Beat marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds

Torta de limão siciliano simples 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix 1 package (.3 ounce) sugar-free lemon gelatin 2-1/3 cups water 1/3 cup lemon juice 1 reduced-fat graham cracker crust (8 inches) 1-1/2 cups reduced-fat whipped topping In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.

Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping

Torta de limão siciliano (outra) 1-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup shortening 1/4 cup cold water FILLING: 1-1/2 cups sugar 1/4 cup cornstarch 3 tablespoons all-purpose flour 1/4 teaspoon salt 1-1/2 cups water 3 egg yolks, lightly beaten 2 tablespoons butter 1/3 cup lemon juice 1 teaspoon grated lemon peel 1 teaspoon lemon extract MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a

9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.

For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.

In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings

Torta clássica de limão siciliano com suspiro 1-1/3 cups all-purpose flour 1/2 teaspoon salt 1/2 cup shortening 3 tablespoons plus 1/2 cup cold water, divided 2 tablespoons sugar 1 tablespoon cornstarch FILLING: 1-1/4 cups sugar 1/4 cup cornstarch 3 tablespoons all-purpose flour 1/4 teaspoon salt 1-1/2 cups water 3 egg yolks, lightly beaten 2 tablespoons butter 1-1/2 teaspoons grated lemon peel 1/3 cup lemon juice MERINGUE: 1/2 cup sugar, divided 1 tablespoon cornstarch 1/2 cup water 4 egg whites 3/4 teaspoon vanilla extract 6 tablespoons sugar In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.

In a small saucepan, combine sugar and cornstarch. Gradually stir in remaining cold water until smooth. Bring to a boil over medium heat; cook and stir for 1

minute or until mixture is thickened and clear. Remove from the heat; set aside to cool.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.

For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Cool.

In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 25 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Musse de limão: 1 lata leite cond, 1 lata sucos limão e siciliano, 1 lata chantilly

Carrot cake simples - 6 a 8 pes 1 cup all-purpose flour 1/2 cup sugar 1/2 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon ground allspice 1/4 teaspoon salt 1/2 cup vegetable oil 2 eggs 1-1/2 cups finely grated carrots FROSTING: 2 tablespoons butter, softened 2 ounces cream cheese, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 2 to 4 teaspoons milk 2 tablespoons chopped walnuts, optional In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots.

Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes our clean. Cool on a wire rack.

For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator

Marsipã à brasileira1 lata de leite moça, 1 xícara de castanha do pará picadas, 1 colher (sopa) de suco de limão (puro e peneirado), 1 c essência de amêndoas, 4 xícaras de açúcar de confeiteiro peneirado. Em uma panela coloque o leite moça, as castanhas e o suco de limão; leve ao fogo brando até dar o ponto de doce que solta da panela. Retire do fogo coloque em uma refratária e deixe esfriar um pouco; depois coloque a essência e o açúcar e sove muito bem até que ela absorva todo o açúcar. Separe a massa em porções de acordo com o desejado e tinja depois molde o que quiser

Carpaccio de salmão com alcachofra - 2 pes150 g de salmão cortado em fatias bem finas 1 alcachofra 3 colheres de sopa de vinagre 100 ml de molho shoyu 1 limão espremido ½ laranja espremida 5 g de glutamato monossódico ½ colher de tempero à base de peixe (Hondashi) Corte o salmão em fatias bem fininhas. Coloque água e sal numa panela e leve ao fogo. Quando a água começar a ferver adicione o vinagre e a alcachofra. Tampe a panela e deixe cozinhando em forno brando até conseguir furar o talo da alcachofra com um garfo. Esse procedimento dura de 15 a 45 minutos, dependendo do tamanho da alcachofra. Separe a alcachofra depois do cozimento. Misture o suco do limão, o da laranja, o glutamato monossódico, o tempero de peixe e o shoyu. Reserve este molho. Coloque o salmão em um prato sob a alcachofra. Depois, adicione o molho ao prato

Spicy black bean cakes - 18 unid 2 15-ounce cans black beans, drained well 1 tablete caldo de frango pedacinhos de bacon 6 green onions, finely chopped 1/2 cup finely chopped seeded red bell pepper 1/4 cup chopped fresh cilantro 2 large garlic cloves, minced 1 1/2 tablespoons minced seeded jalapeño chili 2 teaspoons ground cumin, pimenta-do-reino 1 large egg 2 tablespoons plus 1 cup yellow cornmeal 6 tablespoons (about) olive oil Sour cream Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal. Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes. Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream

Cole slaw com blue cheese e uvas - 12 pes 1 (16 ounce) package shredded coleslaw mix

2 cups seedless red grapes, halved 1/2 cup shredded carrot

1 cup mayonnaise 1/4 cup prepared Dijon-style mustard 1/3 cup crumbled blue cheese 2 tablespoons white sugar

2 tablespoons cider vinegar In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated

Mac and cheese com gouda defumado e espinafre - 4 pes 1 slice whole wheat bread 1 tablespoon butter 1/4 cup thinly sliced green onion 2 garlic cloves, minced 2 tablespoons all-purpose flour 2 cups nonfat milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup shredded smoked gouda cheese 1 1/2 ounces grated fresh parmesan cheese 5 cups coarsely chopped fresh spinach 4 cups hot cooked elbow macaroni (about 2 cups uncooked) , cooking spray 1. Preheat oven to 350°. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

Torta musse de chocolate4 huevos4 C. (de sopa) de azúcar3 C. (de sopa) de harina1 C. (de sopa) de cacao (amargo) . Batir las yemas con el azúcar, agregar el cacao, colocar la harina tamizada y por último las claras batidas a nieve. Colocar en un molde circular de 20 cm de diámetro y cocinar a 160 ºC por 45 minutos½ l. de crema3 c. (de té) de cacao3 C. (de sopa) de azúcar impalpable . Batir la crema de leche con el azúcar y cacao hasta que quede chantilly.Rellenar el medio del bizcochuelo.Cubrir la torta con ganache de chocolateGanache: 200 g. de chocolate de taza, 200 g. de crema de leche 

Asa de frango marinada com molho de gorgonzola - 6 pes 6 (about 850g) chicken wings 60ml (1/4 cup) maple syrup 60ml (1/4 cup) bourbon whiskey 2 tsp red Tabasco pepper sauce 2 garlic cloves, crushed 1 tsp ground cumin Large pinch of cayenne pepper 1. Use sharp kitchen scissors to remove and discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.

2. Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate. 3. Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 1 hour and 10 minutes or until the chicken is golden. Molho: 75g (1/4 cup) light sour cream 65g (1/4 cup) mayonnaise 80g Castello blue cheese, coarsely chopped 1 tsp fresh lemon juice 1 small garlic clove, crushed. Place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth.

Macarrão cremoso com frango e queijo - 4 pes 375g dried penne pasta 1 bunch asparagus, trimmed, cut into 2cm lengths 1 tablespoon olive oil 2 (360g) chicken breast fillets, trimmed, thinly sliced 2 garlic cloves, crushed 1 medium brown onion, sliced 410g can cream of celery soup 1/2 cup frozen peas 1 cup grated low-fat cheddar cheese 1/4 cup finely chopped fresh flat-leaf parsley leaves1. Cook pasta in saucepan of boiling, salted water until tender, adding asparagus to

pan for the last 2 minutes of cooking. Drain. 2. Meanwhile, heat oil in a large frying pan over high heat. Add chicken, garlic,

and onion. Cook, stirring, for 3 to 4 minutes or until chicken is cooked through. 3. Add soup, 1/3 cup cold water and peas. Bring to the boil. Add pasta, cheese and

parsley. Cook, stirring, for 2 minutes or until cheese has melted.

Frango à milanesa, batatas cajun e molho barbecue - 4 pes 1 tablespoon cajun seasoning 4 eggwhites 800g chat potatoes, cut into wedges olive oil cooking spray 4 large (500g) chicken thigh fillets, trimmed 1/3 cup plain flour 3/4 cup dried breadcrumbs 1 tablespoon chopped fresh parsley leaves 1. Preheat oven to 220°C/200°C fan-forced. Lightly grease 2 baking trays. Whisk

seasoning and 2 eggwhites in a bowl. Add potato. Toss to coat. Place, in a single layer, on 1 prepared tray. Lightly spray with oil. Bake, turning occasionally, for 35 to 45 minutes or until tender.

2. Meanwhile, place chicken between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick. Place flour on a plate. Lightly whisk remaining eggwhites in a shallow bowl. Combine breadcrumbs and parsley on a plate.

3. Coat 1 piece of chicken in flour, shaking off excess. Dip in eggwhite. Coat in breadcrumb mixture. Place on remaining tray. Repeat with remaining chicken, flour, eggwhite and breadcrumb mixture. Lightly spray with oil. Bake for 20 to 25 minutes or until golden brown and cooked through

1 brown onion, thinly sliced into rings 2 garlic cloves, crushed 1 tablespoon dijon mustard 1/4 cup tomato sauce 1 tablespoon worcestershire sauce 1 tablespoon red wine vinegar 1/4 cup brown sugar steamed vegetables, to serve

Spray a saucepan with oil. Heat over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until softened. Add mustard, tomato sauce, worcestershire sauce, vinegar, sugar and 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 4 minutes or until slightly thickened.

Suflê de chocolate do Cannelle et Vanille130g cacau, 350ml água, 1 vagem baunilha, 40g choc amargo ralado, 70g claras, pit sal, 70g açúcar.10g açúcar, 20g choc am ralado, manteiga amolecidaPincelar ramequins com manteiga. Misturar choc e aç e por no ramequim. Geladeira.Ferver água e baunilha. Esfriar, tira a baunilha e aproveita pra outra coisa. Junta metade do cacau, ferve novamente, mexendo. Junta o resto do cacau, mexe até engrossar. Esfria. Bate claras com sal. Junta açúcar. Mistura merengue e pasta de cacau. Junta choc ralado. Forno baixo até subir, servir logo!

Cannelles - 12 unid2 cups whole milk9 ounces sugar1 vanilla pod, split2 ounces butter6 ounces flour2 egg yolks3 teaspoon dark rumButter for the moldsPreheat the oven to 375.In a medium saucepan heat milk, sugar, vanilla, and butter. Let cool completely and remove vanilla pod.When milk is completely cool add the egg yolks and rum, and then gradually add the flour. Mix until dough is soft and no flour lumps (this is where I strained it).Butter molds with melted butter and let stand for 2-3 minutes. Spoon batter into molds Cook for about 1 1/2 hours. To check for doneness after about 1:20 - every five or ten minutes I would quickly open the oven, grab one of the molds and slip the cake out of the mold to see if the crust deep inside the mold was browning and done. If it wasn't finished I would quickly pop it back into the mold, and back into the oven. The bases get really dark, so it is hard to tell if the rest of the cake is finished any other way. Resist the urge to pull them out early, they really do need a long time to bake properly.

Calda picante de laranja2 x laranja, ½ x limão, água, pectina, zests laranja, açúcar, mel, canela, gengibre, conhaque

Filé mignon com gengibre 200g de file mignon , Sal a gosto Pimenta do reino a gosto 100g de gergelim branco torrado. 50ml de azeite. Molho: 1/2 colher (sopa)de gengibre ralado

01 dente de alho picado 1 colher (sopa) manteiga sem sal 120ml de molho shoyu 30ml sake kirin ou vinho branco. 60ml de creme de leite, cogumelos, um toque de açúcar mascavo.1. Corte o file mignon na espessura de ½ centímetro, e tempere com sal e pimenta

2. Em uma frigideira aqueça o azeite e frite os pedaços de filé mignon até dourar os dois lados

3. Passe sobre o gergelim torrado e reserve. 4. Em uma panela doure o alho e o gengibre rapidamente na manteiga, acrescente o

molho shoyu e o sake, reduza o molho por 4 minutos em fogo baixo e acrescente o creme de leite e desligue o fogo e retire.

5. Disponha os filezinhos em uma travessa e coloque o molho por cima

Biscoitinho de pimenta-do-reino preta2 x far, 1 C fermento, 1 c sal, ½ c pim moída na hora, 6 ½ C mant gelada em cubos, ¾ x buttermilk, 1 ovo pra pincelar.

Filé crocante por fora e macio por dentro (Casa do Filé)01 tornedor com 250 gramas de filé mignonSal qb, Pimenta do reino moída na hora qb50 gramas de manteiga clarificadaóleo de soja qb (ou azeite sem ser extra-virgem)Tempere a carne e reserve. Coloque uma frigideira de bordas altas sobre fogo alto, deixe a frigideira ficar quente, agora coloque um fio muito generoso de óleo (ou azeite) e a manteiga clarificada, espere aquecer, coloque o filé e deixe grelhar/fritar por toda a sua superficie, ele vai ficar dourado quase queimado por fora e macio e rosa dentro.

Almôndegas com molho picanteCarne picada de cerdo 500 grsTocino picado 100 grsPan de miga 100 grsLeche para remojar el pan c/nCebolla picada fina 120 grsAjo picado fino 2 dientesPerejil picado 1 puñadoSal y pimienta c/nAceite para freír c/n. Colocar en un bol la miga de pan y remojar con un poco de leche. Seguidamente colocar la carne picada de cerdo y el tocino picado, la cebolla rehogada y salteada, el ajo picado y salteado, el perejil picado, sal y pimienta. Mezclar todos los ingredientes hasta lograr una mezcla homogénea. Realizar albóndigas de 57 grs cada una y freírlas en aceite a 180º C hasta que queden bien doradas Salsa picante: Tomate en concasée 500 grsAjíes chilis picantes 2 uSalsa inglesa 1 CAjo picado 1 dienteAnaná en almíbar 1 rodajaAlmíbar de ananá 100 ccCilantro picado 1 puñadoAceite de oliva 20 ccCebolla 100 grs. Ciselar la cebolla, y saltearla en un poco de aceite de oliva seguidamente incorporar los tomates en concasée, luego incorporar la salsa inglesa, los ajíes chilis bien picados,

el ajo y el ananá procesado. Saltear bien todo junto luego incorporar el almíbar de ananá para darle un toque mas dulce y reducir. Sazonar con sal y pimienta

Camembert com vinho branco, amêndoas e frutas1 queso camembert¾ de taza de vino blanco seco125 grs de manteca (pomada)algunas gotas de salsa Tabasco90 grs de almendras fileteadas . Dejar una noche, el queso camembert dentro de un bol cubierto con el vino blanco. Al día siguiente retirarlo del vino, pisar bien y mezclar con la manteca y algunas gotas de Tabasco.Enfriar en la heladera por 5 minutos, darle buena forma y cubrir toda la superficie con almendras fileteadas y tostadas. Llevar nuevamente a la heladera a enfriar antes de servir. Acompañarlo con chutney de frutas 

2,4-dithiapentane - dá sabor artificial de trufas ao azeite

Bife de soja - 4 pes 2 xícara(s) (chá) de proteína de soja hidratada(s) 3 unidade(s) de ovo 8 unidade(s) de azeitona preta 2 dente(s) de alho 1/2 unidade(s) de cebola 2 colher(es) (sopa) de farinha de trigo Bata no liquidificador todos os ingredientes, menos a farinha de trigo. Depois de bem triturados, acrescente a farinha de trigo. Em uma frigideira untada coloque algumas colheradas de massa, cuidando para que os bifes não grudem uns nos outros. 1 xícara (chá) de PTS para 2 xícaras (chá) de água quente. Deixe-a hidratando, em um recipiente por 1 hora. Escorra e esprema muito bem. Você obterá as 2 xícaras de PTS hidratada

Penne com frango, minas e molho de tomate apimentado - 4 pes 300g penne pasta 100ml olive oil, plus extra to toss 1 onion, finely chopped 4 garlic cloves, crushed 2 small red chillies, seeds removed, finely chopped 1 tsp harissa paste* 750ml bottle tomato passata* 3 cups shredded cooked chicken (takeaway barbecue chicken would be ideal) 100g feta cheese, diced 1 cup kalamata olives, pitted 1/2 cup freshly chopped flat-leaf parsley1. Cook pasta in boiling, salted water until al dente. Drain and toss in a little oil. Heat oil in a pan over medium heat and cook onion until it starts to soften. Add garlic and chilli, and cook for a further 1 minute. Add harissa and passata, and simmer for 5 minutes. Stir in chicken, feta, olives and parsley, then toss through pasta

Bife de soja: 1 xícara de soja cozida e amassada2 batatas cozidas e amassadas1 ovo batido1 colher de farinha de trigo integral1 cebola ralada2 dentes de alho amassados

Cheiro-verdeSal a gosto

Outra: 250gr de PTS (proteína texturizada de soja);- 2 colheres (sopa) de shoyo (molho de soja);- Cebola , alho e cheiro verde a gosto;- 3 pitadas de orégano;- 2 pitadas de curry

outra: 1 (sopa) de molho de soja (colher)½ de flocos de aveia (xícara)1 de soja granulada (xícara)4 dentes de alho esmagados1 pitada de noz moscada1 cebola grande raladasalsa picadasal a gostoorégano2 ovos

outra: Vc pega a soja coloca na agua e deixa ferver. Depois de fervida e hidratada, coloca numa peneira e lava bartante depois aperta com as maos para tirar o excesso de agua. Ai vc vai prepara-la como se fosse carne moida, alho, pimenta cominho, sal, tomate, cebola, pimentao, tempero verde, extrato de tomate e azeite doce, poe no fogo para refogar. Se vc gostar de frigideira, mistura camarão seco triturado na carne, poe um pouco de leite de coco. Coloca num refratario, à parte bate ovos como para fazer omelete, joga por cima da carne, enfeita com cebola e azeitonas, e poe no forno para assar. Fica maravilhoso, dificilmente alquem dirá que é soja. Boa Sorte

Pasta de grão-de-bico com iogurte 400g canned chickpeas, rinsed and drained 1/4 cup olive oil 1/3 cup Greek-style yoghurt 1 1/2 tablespoons finely chopped coriander salt and cracked black pepper, lime juice, garlic, cumin, coriander1. Place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. With the motor running, pour olive oil in a thin, steady stream and process until smooth.

2. Remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper. Mix until well combined.

Filé de peixe com crosta de amêndoas e dill - 4 pes

100g blanched almonds 1 teaspoon finely grated lime rind 1 1/2 tablespoons finely chopped dill 20g softened butter salt and cracked black pepper 4 (about 180g each) firm white fish fillets1. Preheat oven to 200°C. Place the almonds in a food processor and process until finely chopped (a little rougher than the texture of almond meal).

2. Transfer to a clean bowl and add the lime rind, dill, butter, salt and cracked black pepper, mixing with your fingers until crumbly and just combined.

3. Place the fish on a baking tray lined with non-stick baking paper. Top with the almond mixture, pressing to help the mixture stick to the fish. Bake for 12-15 minutes or until golden and cooked through. Serve with salad leaves and lime wedges.

Frango com limão siciliano, orégano e alho - 4 pes

Olive oil spray 1 lemon 2 tbs olive oil 2 garlic cloves, crushed 2 tsp dried oregano leaves 12 chicken wings 900g potatoes, peeled, coarsely chopped 2 large carrots, peeled, coarsely chopped 1 large brown onion, cut into thin wedges 1. Spray 2 large baking trays with oil. Finely grate the rind of the lemon. Juice the lemon. 2. Preheat oven to 200°C. Combine the lemon rind, lemon juice, oil, garlic and dried oregano in a small bowl. Place the chicken on a large plate. Drizzle over half the lemon rind mixture. Turn to coat. Set aside for 5 minutes to marinate.

3. Place the potato, carrot and onion in a bowl. Add the remaining lemon rind mixture. Toss to coat. Spread the potato mixture over 1 prepared tray. Place the chicken on the remaining tray. Season with salt and pepper. Roast the chicken and vegetables for 30 minutes. Turn the vegetables. Roast the chicken and vegetables for a further 30 minutes or until golden

Butter chicken - 4 pes

1 tablespoon olive oil 2 tablespoons butter 1kg chicken thigh fillets, trimmed and halved (quartered if extra large) 1 tablespoon grated fresh ginger 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon garam masala (see note) 1/4 teaspoon chilli powder 1 cup tomato puree 1/3 cup thick natural yoghurt 1/2 cup thickened cream 1. Heat oil and half the butter in a large, heavy-based saucepan over high heat. Cook chicken, in batches, until browned. Remove to a plate. 2. Reduce heat to medium and add remaining butter. Add ginger and cook for 1

minute. Add coriander, cumin, garam masala and chilli powder and cook for 30 seconds. Add tomato puree and a pinch of salt and simmer for 10 minutes.

3. Return chicken to saucepan with yoghurt and cream. Simmer a further 10 minutes or until chicken is cooked

Pear and ginger upside down cake - 8 pes

1 1/2 cups cake flour 1 tablespoon plus 3/4 teaspoon ground cinnamon

2 teaspoons ground ginger 1 1/8 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon baking soda 1/2 cup milk (do not use low-fat or nonfat) 3/4 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup (packed) golden brown sugar 1 large egg 1/2 cup mild-flavored (light) molasses 3 firm but ripe Bosc pears, peeled, cored, thinly sliced Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray. Sift flour and next 8 ingredients into medium bowl. Combine milk and vanilla in glass measuring cup. Beat butter and sugar in large bowl until lightly and fluffy. Add egg and beat until will blended. Add molasses and beat will. Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over. Bake cake until tester inserted into center comes out clean, about 40 minutes.

Wheat Berry Salad with Lemon-Cumin Grilled Chicken Serves 4 1 cup hard wheat berries[1/2] cup chopped walnuts2 stalks celery, finely chopped[1/3] cup finely chopped parsley[1/3] cup tart dried cherries, chopped1 small scallion (white and green parts), chopped2 tablespoons olive oil1 tablespoon plus 1 teaspoon fresh lemon juice, plus 4 lemon wedges for servingSalt and freshly ground black pepper to taste4 cups lightly packed baby spinach leavesIn a medium-size pot, combine the wheat berries and enough water to come 2 inches above the wheat berries. Bring to a boil, then reduce the heat to a simmer, Cook, uncovered, until tender, about 1 hour. Drain and let cool. Meanwhile, toast the walnuts in a medium-size dry skillet over medium-high heat, stirring occasionally, until fragrant, 2 to 3 minutes. In a large bowl, combine the wheat berries, toasted walnuts, celery, parsley, dried cherries, scallions, olive oil, and lemon juice. Season with salt and pepper. This salad will keep up to 5 days in an airtight container in the refrigerator. To serve, place 1 cup of spinach leaves on each plate or in to-go containers. Mound [3/4] cup of the wheat berry salad on top of each serving and top that with slices of the Lemon-Cumin Grilled Chicken. Place a lemon wedge on the side of each serving. Right before eating, squeeze the lemon wedges on top. Lemon-Cumin Grilled Chicken Serves 41¼ pounds skinless boneless chicken breasts 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 teaspoons olive oil, Cooking spray, 2 tablespoons fresh lemon juice In a small bowl, combine the cumin, salt, and pepper. Rub the chicken breasts on both sides with olive oil and then rub the spice mixture on both sides. Spray a grill or nonstick grill pan with cooking spray and heat over medium-high heat. Grill the chicken until grill marks have formed and the chicken is cooked through, 3 to 4 minutes per side. Remove from the heat, let rest for 5 minutes, then

slice into ½-inch-thick slices and drizzle with the lemon juice. The chicken will keep for up to 3 days in an airtight container in the refrigerator

Garlic-basil shrimp - 4 pes2 tablespoons olive oil1[1/4] pounds large shrimp (20 to 25 per pound), peeled and deveined3 cloves garlic, minced[1/8] teaspoon crushed red pepper flakes, or more to taste[3/4] cup dry white wine1[1/2] cups grape tomatoes, halved[1/4] cup finely chopped fresh basilSalt and freshly ground black pepper to taste3 cups cooked orzo pasta (preferably whole-wheat) Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl. Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo

Rose Red Velvet Cake Serves: 8 to 10This beloved southern cake is traditionally prepared with oil, a mere suspicion of cocoa, and a teaspoon of white vinegar, which raises the acidity of the batter and intensifies its color. The liquid component is usually buttermilk, which is thought to raise the acidity as well, although the baking soda normally used neutralizes most of the acidity and makes the crumb more coarse and the color darker. So, when I created my version of this classic, I used only baking powder to employ the full acidity of the buttermilk, making vinegar unnecessary. I also used half oil and half butter for the flavor-enhancing qualities of butter and the moist, softening quality of the oil. The resulting cake is as flavorful and tender as you can hope for and stays soft enough to eat even straight from the fridge. A heart-shape pan is perfect for Valentine’s Day. And the contrast of the white chocolate cream cheese buttercream against the red cake is alluring.

3 large egg whites, at room temperature (1/4 cup plus 2 tablespoons/90 grams)Red food color, 1 bottle (2 tablespoons/1 ounce/30 grams)Pure vanilla extract (1 1/2 teaspoons/1 1/2 teaspoons/1 1/2 teaspoons)Cake flour or bleached all-purpose flour, sifted (2 cups/7 ounces/200 grams)Superfine sugar (1 cup/7 ounces/200 grams)Baking powder (3 teaspoons/3 teaspoons/3 teaspoons)Unsweetened cocoa powder (1 teaspoon/1 teaspoon/1 teaspoon)Salt (1/2 teaspoon/1/2 teaspoon/1/2 teaspoon)Canola or safflower oil, at room temperature (1/4 cup/2 ounces/58 grams)Unsalted butter, kept 19° to 23°C (4 tablespoons/2 ounces/57 grams)Low-fat buttermilk (1/2 cup/4.2 ounces/121 grams)

One 9 by 2-inch heart-shape or round cake pan (8 to 8²⁄³ cups), encircled with a cake strip, bottom coated with shortening, topped with parchment cut to shape, then coated with baking spray with flour In a medium bowl, whisk the egg whites, red food color, and vanilla just until lightly combined. In a medium bowl, whisk together the flour, sugar, baking powder, cocoa, and salt. In the bowl of a stand mixer fitted with the flat beater, mix the oil and butter on medium speed for 1 minute. It will not be completely smooth. Add the flour mixture and buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula. Bake for 25 to 35 minutes, or until the wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely. Creamy White Chocolate Frosting (Makes : almost 1 cup/216 grams)White chocolate containing cocoa butter (3 ounces/85 grams)Cream cheese, softened but still cool (4 ounces/113 grams)Unsalted butter, softened but still cool (2 tablespoons/1 ounce/28 grams)Crème fraîche or sour cream (1/2 tablespoon/0.2 ounces/7 grams)Almond extract (1/8 teaspoon/1/8 teaspoon/1/8 teaspoon) Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water). Remove the white chocolate from the heat and, with the silicone spatula, stir until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. In a food processor, process the cream cheese, butter, and crème fraîche for a few seconds until smooth and creamy. Scrape down the sides. Add the cooled melted white chocolate and pulse it in a few times until it is smoothly incorporated. Add the almond extract and pulse it in. When the cake is completely cool, set it on a serving plate. Frost the top with swirls of buttercream. Some people have a problem with the idea of using red food color and use beet juice in its place. In recipes using baking soda, the beet juice would turn brown, but with this highly acidic batter, the crumb will stay red, though not as pretty a red as offered by the food color. The best way to harvest beet juice is to roast the well-washed beets in their skins, leaving an inch of root and stems, in an aluminum foil package at 350º/175ºC for about 45 minutes for medium beets, up to about 1 hour and 15 minutes for large ones. Remove the beets and use the foil to pour the beet juice into a small container. For a distinct chocolate flavor, you can use up to ¼ cup cocoa/21 grams, sifted before measuring, but decrease the flour by the same amount. The color will be a much darker red

Whipped Cream Cake Serves: 8 to 10Cake Flour or bleached all-purpose flour, sifted (2 1/4 cups/8 ounces/225 grams)Baking powder (2 teaspoons/2 teaspoons/2 teaspoons)Salt (3/4 teaspooon/3/4 teaspoon/3/4 teaspoon)Heavy cream, cold (1 1/2 cups/12.3 ounces/348 grams)3 large eggs, at room temperature (1/2 cup plus 1 1/2 tablespoons/5.3 ounces/150 grams)Pure vanilla extract (1 teaspoon/1 teaspoon/1 teaspoon)Superfine sugar (1 cup plus 2 tablespoons/8 ounces/225 grams) In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate. In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.

In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it. Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula. Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool and Unmold the CakeLet the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream (page 115). Notes: Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold. High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container.

Purê de maçã - 1 ½ xícara

500g granny smith apples, peeled, cored, diced 2 tablespoons caster sugar 1 tablespoon lemon juice pinch mixed spice 10g butter1. Combine apple and 1/3 cup cold water in a saucepan over medium heat.

Simmer, covered, for 10 minutes or until apple is soft. Add sugar, juice, mixed spice and butter. Stir to combine. Remove from heat. Set aside for 5 minutes to cool. Remove apple mixture to a food processor. Process until smooth. Serve warm or cold.

Banana bread com blueberry - 12 pes

265g (1 3/4 cups) self-raising flour 40g (1/4 cup) plain flour 140g (2/3 cup, firmly packed) brown sugar 195g (3/4 cup) mashed overripe banana 125ml (1/2 cup) reduced-fat milk 2 eggs, lightly whisked 50g butter, melted, cooled 1 tsp vanilla essence 2 x 125g punnets blueberries 1. Preheat oven to 180°C. Brush a 20 x 10cm (base measurement) loaf pan with

melted butter to lightly grease. Line the base and sides with non-stick baking paper. 2. Sift the combined flour into a large bowl. Stir in the sugar. Combine the banana,

milk, egg, butter and vanilla in a medium bowl. 3. Add the banana mixture and blueberries to the flour mixture and stir until just

combined. Spoon the mixture into the prepared pan and smooth the surface.

Bake in oven, covering with foil if necessary to prevent overbrowning, for 50-55 minutes or until a skewer inserted into the centre comes out clean

Lemon curd pra acompanhar o bolo acima etc. - 2 xíc

100g unsalted butter, chopped 1 1/2 cups caster sugar 1 tablespoon finely grated lemon rind 1/3 cup lemon juice 2 eggs, lightly beaten1. Place butter, sugar, lemon rind and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves. Remove from heat. Whisk in eggs. Return to heat.

2. Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Strain into hot, sterilised jars. Secure lids. Refrigerate for up to 1 month

Parfait de coco e morango - 4 pes 1/4 tsp finely grated lime rind 2 tsp fresh lime juice 2 tsp caster sugar 1 x 250g punnet strawberries, washed, hulled Coconut parfait 1 tbs hot water 1 tsp gelatine powder 125ml (1/2 cup) chilled Light & Creamy Coconut Flavoured Evaporated Milk 1 tbs caster sugar 2 tsp shredded coconut, toasted1. Place lime rind, lime juice, sugar and one-third of strawberries in the bowl of a food processor and process until smooth.

2. Thinly slice the remaining strawberries. Combine the strawberry puree and the sliced strawberry in a bowl. Divide the strawberry mixture among four 250ml (1-cup) capacity serving glasses.

3. To make the coconut parfait, place the hot water in a small heatproof dish. Sprinkle with the gelatine. Place the dish in a small saucepan. Add enough boiling water to come halfway up the side of the dish. Use a fork to whisk until the gelatine dissolves. Use an electric beater to beat the gelatine mixture, evaporated milk and sugar in a large bowl for 1-2 minutes or until fluffy. Spoon the mixture evenly over the strawberry mixture. Place in the fridge for 6 hours or until set. Sprinkle with the coconut to serve.

Legumes assados - 4 pes 1 red capsicum 2 zucchini 2 carrots 1 eggplant 2 tablespoons olive oil

1. Preheat oven to 220°C. Cut capsicum, zucchini, carrots and eggplant into 2cm cubes. Place in a baking tray and drizzle with 2 tablespoons olive oil.

2. Roast for 20 minutes or until light golden and tender

Panna cotta de baunilha e laranja - 4 pes 3 blood oranges 1 vanilla bean, halved lengthwise 2 cups pouring cream 2/3 cup caster sugar 2 teaspoons gelatine1. Using a vegetable peeler, cut 4 long strips from 1 orange, avoiding white pith. Segment fruit. Cover. Refrigerate. Scrape seeds from vanilla bean.

2. Combine cream, 1/3 cup sugar, orange rind, vanilla seeds and bean in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Remove pan from heat and stand for 5 minutes. Discard rind and vanilla bean.

3. Combine gelatine and 2 tablespoons water in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 40 to 50 seconds. Remove and stir until gelatine dissolves and liquid is clear. Cool for 5 minutes or until gelatine and cream mixtures are a similar temperature.

4. Stir gelatine mixture into cream. Rinse four 2/3-cup capacity ramekins. Three-quarters fill with panna cotta. Cover and refrigerate for 4 hours or until set.

5. Meanwhile, juice remaining 2 oranges. Combine juice and remaining sugar in a small saucepan. Cook, stirring, over medium-high heat for 4 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, for 4 to 5 minutes or until syrup thickens. Remove from heat. Cool. Refrigerate for 2 hours.

Milkshake de iogurte, baunilha, banana e maracujá - 4 pes 2 large overripe frozen bananas, peeled, coarsely chopped 250g (1 cup) natural yoghurt 185ml (3/4 cup) milk 2 scoops vanilla ice-cream 2 tbs vanilla original Italian flavoured syrup (Fabbri brand) 1 passionfruit, halved, pulp removed, to garnish1. Place the banana, yoghurt, milk, ice-cream and vanilla syrup in the jug of a

blender and blend until smooth. Pour the smoothie evenly among 2 large serving glasses. Spoon over passionfruit pulp and serve immediately

Cerejas assadas no forno 180 c/açúcar de baunilha por uns 10 min - derrete açúcar

Panna cotta de baunilha e iogurte - 4 pes 375ml (1 1/2 cups) pouring cream 45g (1/4 cup) pure icing sugar, sifted 2 tbs hot water 2 tsp gelatine powder 180g (2/3 cup) King Island Dairy Vanilla Bean Yoghurt 1. Brush four 125ml (1/2-cup) capacity dariole moulds with oil to lightly grease. 2. Place the cream in a small saucepan over medium heat and cook, stirring, for 3-4

minutes or until heated through. Remove from heat. Add the sugar and stir until sugar

dissolves. Place the hot water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves. Add the gelatine mixture to the cream mixture and stir to combine. Transfer to a heatproof bowl and whisk in the yoghurt. Spoon the mixture evenly among the prepared moulds. Place in the fridge for 4 hours or until set

Panna cotta de baunilha e canela - 4 pes 1 cup skim milk 2 cinnamon sticks 2 cups 99% fat-free diet vanilla yoghurt (we used Nestle brand) 1/4 cup boiling water 1 tablespoon gelatine powder 2 passionfruit, halved1. Combine milk and cinnamon in a small saucepan over low heat. Bring to the

boil, stirring occasionally. Remove from heat. Allow to cool to room temperature. Remove cinnamon sticks.

2. Combine milk mixture and yoghurt in a large bowl. Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Stir through yoghurt mixture until smooth.

3. Divide panna cotta mixture between four 3/4 cup-capacity moulds. Place on a tray. Cover with plastic wrap. Refrigerate for 6 hours or until firm

Fatia de baunilha - 8 pes 2 bought puff pastry sheets 250ml (1 cup) milk 1 vanilla bean, split 3/4 cup cornflour 1/2 cup custard powder 220g (1 cup) caster sugar 750ml (3 cups) thickened cream 50g unsalted butter 3 egg yolks Icing sugar, to dust1. Preheat oven to 210°C. Line a 23cm square pan with aluminium foil, so that the

foil comes up over the sides (this allows you to lift out the slice). 2. Place each pastry sheet on a baking tray lined with non-stick baking paper, then

bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)

3. Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.

4. Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.

5. Remove from pan, cut into squares and dust with icing sugar

Gelatina bicolor com frutas - 8 pes

26g packet orange jelly 1 orange, peeled, segmented 50g seedless green grapes 1 mango, peeled, flesh cut into chunks 1 nectarine or peach, sliced 26g packet lemon jelly1. Prepare orange jelly according to packet instructions. Allow to cool at room

temperature, then pour into 8 disposable plastic cups. Add half the fruit, then refrigerate to set. In the meantime, prepare the lemon jelly and allow to cool at room temperature. When orange jelly is set (so it's firm on top), add the remaining fruit and lemon jelly. Return to the fridge to set.

Cheesecake com gelatina - 12 pes 125g Morning Coffee biscuits, processed to fine crumbs 80g butter, melted, cooled 375g cream cheese, softened 1/2 cup caster sugar 1 teaspoon vanilla essence 200ml cream 2 tablespoons boiling water 2 teaspoons powdered gelatine 85g packet jelly crystals1. Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking

paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm.

2. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in cream. Place water into a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Set aside to cool slightly (see p21). Beat gelatine into filling until combined. Pour filling over base. Refrigerate for 3 to 4 hours or until set. Meanwhile, make jelly, following packet directions. Set aside to cool to room temperature. Pour into a shallow dish. Refrigerate for 2 to 3 hours or until jelly starts to thicken (like consistency of thickened cream). Pour jelly over cheesecake. Refrigerate for a further 3 hours or until jelly is set.

Peito de frango recheado no forno com molho de crustáceos12 langostinos6 pechugas de pollo8 hojas de masa fila100 grs de manteca clarificada1 clara200 grs de crema2 pepinosciboulettealbahaca (o espinaca) Farsa Mousseline Procesar dos pechugas de pollo con una clara. Luego, sobre un bol con agua y hielo, ir agregando la crema de a poco a la mezcla, mientras se va revolviendo continuamente para que mantenga textura. Incorporar una cucharada sopera de cibulette picado y sazonar.Fumet de pescado espinas, cabezas y cola de pescado2 L de agua200 cc de vino blanco1 cebolla chica1 zanahoria½ puerro

½ ramita de apioalgunos champiñonesgranos de pimienta blancabouquet garni (hojas de puerro, tomillo, laurel, tallos de perejil)En una sartén, cortadas en cubitos. Agregar las espinas, colas y cabezas de pescado (se van a pegar a la base). Saltear. Desglasar con el vino blanco, dejar evaporar el alcohol, agregar agua, el bouquet garni y algunos granos de pimienta blanca. Una vez que entra en ebullición, cocinar máximo por 20 a 25 minutos. Colar el líquido. Coulis de crustáceos cangrejos c/ncabezas de langostinos c/n100 grs de manteca100 cc de vino blanco100 cc de fumet de pescado100 cc de coñac300 cc de cremasal, pimienta En una cacerola colocar un poco de aceite. Incorporar los pedazos de cangrejo, cabezas de langostinos, dejar que suelten un poco de jugo. Luego aplastar todo bien y verter el vino blanco y el coñac. Dejar evaporar el alcohol y agregar el fumet de pescado. Reducir un poco y pasar por un colador (presionando bien) a otra cacerola.Por último, colocar la crema y la manteca de a poco, en pedacitos (para que espese y quede brillante la salsa).Sazonar. Tomates Emperejilados 500 grs de tomates redondos Perejilada 240 grs de miga de pan100 grs de avellanas o almendras200 grs de manteca20 grs de ajo1 puñado de perejilsal, pimienta Mezclar en la picadora (robot-coupe), todos los ingredientes de la perejilada.Estirar finamente (con el palo de amasar), entre dos plásticos. Llevar al freezer.Cortar los tomates al medio. Disponer sobre cada uno un círculo de perejilada.Llevar al horno precalentado (220º C) durante 6 minutos. Servir calienteCocción y montaje del plato Abrir al medio las 4 pechugas restantes. Salar y pimentar ambos lados.Recubrir el lado interior de las pechugas con hojas de albahaca. Esparcir una capa de la mousseline encima y en el centro colocar algunos langostinos ya pelados. Arrollar las pechugas, asegurándose que queden bien cerradas.Doblar las hojas de masa fila y pincelar con manteca clarificada. Acomodar encima las pechugas y envolver en forma de paquete. Llevar a horno de 210º C por 15 a 20 minutos. Una vez cocidas, dejar reposar en un lugar caliente unos 10 minutos, antes de cortar. Disponer unas rodajas en el centro del plato. Salsear con un poco del coulis de crustáceos

Pudim de frutas com Grand Marnier - 8 pes 250g dried apricots 100g dried pears 100g glace ginger 100g dried pineapple 1 small red apple, peeled, cored, finely chopped 125ml (1/2 cup) Grand Marnier Melted butter, to grease 125g butter, at room temperature 80g (1/2 cup, lightly packed) brown sugar 100g (1/2 cup) caster sugar 3 eggs 60g (1 cup) fresh white breadcrumbs 115g (3/4 cup) self-raising flour 1 tsp mixed spice Icing sugar, to dust

1. Use kitchen scissors to cut the apricots, pears, ginger and pineapple into 5mm pieces. Place in a glass or ceramic bowl. Stir in the apple and Grand Marnier. Set aside for 1 hour to macerate.

2. Preheat oven to 170°C. Brush eight 250ml (1-cup) capacity pudding moulds with melted butter to grease. Line the bases with non-stick baking paper.

3. Use an electric beater to beat the butter and combined sugar in a large bowl. Add the eggs, 1 at a time, beating well after each addition. Add the breadcrumbs, flour and mixed spice, and stir until just combined. Add the fruit mixture and stir until well combined.

4. Spoon the fruit mixture evenly among the prepared moulds and smooth the surfaces. Cut eight 15cm squares of foil. Fold in the centre to make a small pleat. Place over the moulds and secure.

5. Place the moulds in a large roasting pan. Add enough boiling water to the pan to reach two-thirds of the way up the sides of the moulds. Bake in oven for 1 1/2 hours or until a skewer inserted into the centres comes out clean. Set aside in the moulds for 5 minutes to stand.

Musse de uva1 caixa de gelatina sabor uva* 1 cacho de uva rubi* 250 ml de água fervendo* 2 cachos de uva Niágara* 250 ml de água* 1 xícara de açúcar* 250 ml de creme de leite fresco* 12 gr de gelatina em pó sem sabor vermelha(ou um envelope de 12 gr de gelatina)Lave e retire os talos das uvas Niágara e bata no liquidificador com 250ml de água. Peneire o “suco de uva” depois de pronto. Leve-o ao fogo médio com o açúcar até levantar fervura. Desligue o fogo e aguarde.Dissolva a gelatina sem sabor em três colheres (sopa) de água em outro recipiente. Leve ao fogo médio ou ao microondas somente para aquecer, sem levantar fervura! Leve o suco de uva morno, a gelatina dissolvida e o creme de leite ao liquidificador e bata por aproximadamente 2 minutos. Coloque esta mistura em tacinhas de sobremesa e leve para a geladeira por no mínimo 30 minutosDilua a gelatina de uva em 250ml de água fervente. Corte as uvas rubis ao meio e retire os caroços (opcional). Coloque sobre a mouse de uva (que estava na geladeira) e coloque as uvas com a gelatina. Leve para a geladeira por 1 hora

Brandade de bacalhau400 gr de bacalhau dessalgado300 ml de creme de leite fresco1 colher (sopa) de açúcar2 cebolas4 dentes de alho4 batatas cozinhas e descascadas2 colheres (sopa) de manteiga1 pacote de batata palha extra fina400 ml de azeite de oliva1 colher (sopa) de vinagreNoz moscada, Pimenta do reino moídaRefogue a cebola com azeite e alho até dourar. Acrescente o açúcar e misture cuidadosamente por três minutos, até caramelizar. Adicione o vinagre depois que o

açúcar derreter por completo e mexa até ficar com um tom bem dourado. Em outra panela, cozinhe o bacalhau em banho-maria e adicione o azeite aos poucos até atingir uma consistência cremosa. Acrescente a noz moscada e 150ml de creme de leite fresco.Cozinhe as batatas e amasse-as. Coloque-as em uma panela com manteiga derretida. Adicione sal, pimenta do reino e noz moscada (a gosto) e misture. Acrescente o restante de creme de leite fresco (a outra metade que sobrou) e mexa em fogo médio até que o purê fique com uma consistência firme.Coloque o purê em uma taça. Faça uma camada mais espessa de bacalhau. Adicione batata palha no momento que for servir. Decore com uma salsinha crespa no topo

Vagem com pistache - 10 pes

600g green beans, topped 60g butter 2 garlic cloves, finely chopped 115g (3/4 cup) pistachio kernels, coarsely chopped (or pine nuts) 1/4 cup chopped fresh continental parsley (or basil)1. Cook the beans in a large saucepan of boiling water for 2-3 minutes or until the beans are bright green and tender crisp. Drain. 2. Heat the butter in a large frying pan. Add the garlic and cook, stirring, for 1 minute. 3. Add the beans and pistachio to the pan. Cook, tossing, for 2 minutes or until the beans are heated though. Season with salt and pepper. Stir in the parsley to serve.

Tagine de peixe marroquino com tomates, azeitonas e conserva de limão2 teaspoons cumin seeds3 garlic cloves1 teaspoon coarse salt1 tablespoon sweet paprika1½ teaspoons crushed hot red pepper2 tablespoons coarsely chopped fl at-leaf parsley2 tablespoons chopped fresh cilantro4 wedges preserved lemon, rinsed, pulp and peel separated3 tablespoons fruity extra virgin olive oil1 pound monkfish fillet or thick slabs of halibut1 large carrot, very thinly sliced2 celery ribs, stringed and very thinly sliced1 pound red ripe tomatoes, peeled with a swivel serrated peeler and sliced into thin rounds1 small green bell pepper, sliced into very thin rounds2 dozen Moroccan red (see Note) or picholine olives, rinsed and pitted2 imported bay leavesFresh cilantro sprigs for garnish Early in the day, or a day in advance, toast the cumin seeds by tossing them in a hot, dry conventional skillet over medium heat for about 1 minute. Grind to a powder and set aside. Make the charmoula: In a mortar or blender, combine the garlic, cumin, salt, paprika, parsley, cilantro, the pulp of the preserved lemon, and the olive oil. Puree to a smooth sauce. Rinse the fish and pat dry with paper towels. If using monkfish, cut away the gray membrane and divide the fish into 4 even chunks. Rub half of the charmoula all over the fish, and let stand for 1 hour at room temperature, or up to 24 hours in the refrigerator. Add ½ cup water to the remaining charmoula, cover, and refrigerate separately. About 1½ hours before serving, preheat the oven to 300°F. Spread 2 tablespoons of the reserved charmoula sauce over the bottom of the tagine. Scatter the carrot and celery on top. Add half of the tomatoes and bell peppers; sprinkle with a little sauce.

Lay the fish over the vegetables and cover with the remaining tomatoes and peppers. Spread the remaining charmoula on top. Scatter the diced preserved lemon peel and the bay leaves around the fish. Cover the dish tightly with a sheet of foil and bake for 1 hour

Frango com vinagre de vinho tinto, tomate e echalotes8 large chicken thighs (about 3½ pounds), preferably organicSalt and freshly ground black pepper¾ cup plus 2 tablespoons red wine vinegar, preferably homemade 1 tablespoon strong chicken stock or glace de poulet diluted in ½ cup water or ½ cup rich chicken stock1 tablespoon honey¼ cup thick tomato sauce or 1 tablespoon tomato paste2 tablespoons unsalted butter¾ cup thinly sliced shallot2 tablespoons thinly sliced garlic¾ cup dry white wine, such as Viognier, at room temperature2 tablespoons crème fraîche3 tablespoons chopped fresh tarragonFresh cilantro sprigs for garnish Rinse the chicken thighs; pat dry and trim away all excess fat. Season the chicken with salt and pepper. Let stand at room temperature while you prepare the sauce. In a medium nonreactive saucepan, combine the vinegar, chicken stock, honey, and tomato sauce. Boil until reduced to ¾ cup. Remove from the heat and keep warm. Set the flameware skillet over medium-low heat. Add the butter and, when foaming, slowly raise the heat to medium. Add half the pieces of chicken and brown well on all sides, 6 to 8 minutes. Transfer to a side dish and repeat with the remaining chicken. Add the shallot and garlic to the pan and cook slowly until soft , about 5 minutes. Pour the warm sauce into the pan and slowly bring to a boil. Return the chicken thighs to the skillet, skin side up. Slowly pour in the wine. Season with 2 pinches of salt and 1 pinch of pepper. Cover, raise the heat to medium, and simmer until the chicken is tender, about 20 minutes. Remove the chicken, cover with foil, and let rest while you finish the sauce. Stir the crème fraîche into the skillet and boil for a few minutes. Season with salt and pepper to taste. Return the chicken to the pot and top with the chopped tarragon

Rocky road slice (fondant de chocolate recheado com marshmallow e nuts) - rende 8 a 10

200g good-quality milk chocolate 75g good-quality dark chocolate 25g unsalted butter 50g mixed pink & white marshmallows, cut with scissors into small pieces 50g shortbread biscuits, chopped into bite-sized pieces (opcional) 100g macadamia nuts (ou amendoim, cast. caju etc.)1. Line a 3cm-deep, 8 x 25cm bar pan with plastic wrap. Place the milk and dark chocolates with the butter in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water), then stir until melted. Stir marshmallows into chocolate with remaining ingredients.

2. Spread into pan, chill in fridge for 2 hours or until hard. Slice in the pan

Mosquinta: vinho moscatel, água tônica, mix de limão e hortelã

Cavatelli de ricota com brócolis e pesto de nozes1 recipe Ricotta Cavatelli (see below)1 cup walnuts3/4 pound (1 bunch) broccoli rabe1 1/2 cloves garlic

1/2 cup plus 1 tablespoon extra virgin olive oil1/2 teaspoon kosher salt1/2 cup Pasta Water (see below)Grated pecorino Romano for garnish Preheat the oven to 350°F. Place the walnuts on a baking sheet with sides. Toast until golden, about 10 minutes. Let cool. 2. Bring a large pot of salted water (see “Pasta Water” below) to a boil. Separate the leaves from the stalks of the broccoli rabe. Peel away the tough skin from the stalks. Add the leaves and stalks to the boiling water and cook for about 6 to 7 minutes. Drain. 3. Bring another large pot of salted water (see “Pasta Water” below) to a boil for the cavatelli. 4. Add the walnuts, ½ clove garlic, ½ cup of the extra virgin olive oil, and the salt to the jar of a blender and process until just before finely blended. You may want to see a few pieces of walnut. 5. Coarsely chop the broccoli rabe. Thinly slice the remaining garlic clove. Add the garlic and the remaining 1 tablespoon extra virgin olive oil to a 10-inch skillet. Turn the heat to high. When you see the edges of the garlic turn golden, about 1 minute, add the broccoli rabe and ½ cup pasta water, and sauté for 2 minutes. Turn off the heat. Use a rubber spatula to remove the walnut pesto from the blender jar. Drizzle the pesto over the broccoli rabe. 6. Add the cavatelli to the boiling water and cook until they float to the top. Cook for 1 more minute. Use a wire-mesh skimmer to remove the cavatelli from the pot and place them directly into the skillet with the sauce. Stir to combine. 7. Serve immediately with a garnish of grated pecorino Romano. Ricotta CavatelliMakes about 2 pounds cavatelli Ingredients2 cups all-purpose flour3/4 cup rice flour, plus more for dusting3/4 pound whole milk ricotta2 eggs1 teaspoon kosher salt1/4 teaspoon freshly ground pepperManual cavatelli maker Instructions1. Spread the all-purpose flour and ¾ cup rice flour on a clean, dry work surface. Place the ricotta, eggs, salt, and pepper on top of the flour. Use your hands to gather the ingredients together and gently knead the dough into a 10 by 3-inch log. Let rest for 2 minutes. 2. Lightly dust a clean, dry work surface with rice flour. Cut the log into 4 equal pieces. Press each piece into an oval shape. Use a floured rolling pin to make uniformly shaped ¼-inch-thick ovals. Cut each oval into 1-inch-wide strips. Pile the strips one on top of the other with a sprinkling of rice flour between the layers. 3. Screw the cavatelli maker onto the edge of a cutting board or countertop. Feed the strips through the cavatelli maker. Store the cavatelli on a rice flour–covered baking sheet until ready for use. Storage: The cavatelli can be frozen for up to 2 weeks. To prepare them for the freezer, place them, dusted with rice flour, in a single layer on a baking sheet and freeze. Once frozen, place them one on top of the other in an airtight container. To thaw for cooking, place the cavatelli in a single layer on a baking sheet in the refrigerator for not more than 1 hour before cooking. Cook according to the recipe directions. Pasta WaterYou have to have a pot of boiling water before you can even think about cooking pasta. Ingredients5 quarts water 2 tablespoons kosher salt 2 pounds fresh or 1 pound dry pasta from your selected recipe

InstructionsSeasoning the water with salt is an important part of my “making pasta” philosophy. I believe that each component of a dish that’s cooked separately needs to be seasoned separately. When the pasta begins to cook in salted water and releases its starch, it produces yet another ingredient, pasta water. There are many recipes in this book where I ask for the addition of this starchy water to the sauce. Adding it ensures a good marriage between the pasta and the sauce. When cooked pasta is added to the sauce, it will absorb the extra pasta water, not the sauce. The sauce will then coat the pasta. (Note: I think that it’s important to use a wire-mesh skimmer or tongs to remove pasta from the pot. When wet pasta is added directly into the sauce, both components join to become the one dish.)

Crepe de chocolate com caramelo de laranja - 4 pes

75g (1/2 cup) plain flour 2 tbs cocoa powder 185ml (3/4 cup) milk 2 eggs 2 large navel oranges Melted butter, to grease 60g butter, extra, coarsely chopped 55g (1/4 cup, firmly packed) brown sugar Vanilla ice-cream, to serve1. Sift the flour and cocoa powder into a large bowl. Make a well in the centre.

Whisk together the milk and eggs in a jug. Add the milk mixture to the flour mixture, whisking constantly until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest. 2. Meanwhile, use a zester to remove the rind from the oranges. (Alternatively, use

a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the oranges (you will need 100ml orange juice).

3. Heat an 18-20cm (base measurement) crepe pan or non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl.

4. Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 7 more batches, with melted butter and remaining batter, reheating the pan between batches.

5. Melt the extra butter in a frying pan over medium heat until foaming. Stir in the sugar, orange rind and orange juice. Bring to a simmer. Cook for 3 minutes or until the sauce thickens slightly. Divide the crepes among serving plates. Top with ice-cream and spoon over the sauce

Batatinhas crocantes com parmesão - 8 pes

16 baby potatoes, peeled 1 tbsp oil 1/2 cup grated parmesan cheese1. Preheat oven to 180°C or 160°C fan. Line a baking tray with baking paper.

Microwave or steam potatoes for 5 mins, until just tender. 2. Place potatoes on chopping board. Place a chopstick along each side of potato.

Thinly slice each potato, cutting through to chopsticks to prevent cutting all way through. Transfer to prepared tray. Drizzle with oil and season well.

3. Bake for 30 mins. Sprinkle over parmesan, pushing it into the slices and bake another 10 mins, until golden and crisp

Muffin de Chocolate* 1 xícara de açúcar* 1/2 xícara de óleo de milho* 3 ovos* 1/2 xícara de chocolate em pó* 2 xícaras de farinha de trigo* 1 colher (chá) fermento em pó* 1 colher (chá) de bicarbonato de Sódio peneira* 1 pitada de sal* 1xicara de chocolate meio amargo picado(200g)* Leite condensado e confeitos para decorar

Muffin de Banana* 1/2 xícara de farinha de trigo peneirada* 1/2 xícara de açúcar* 1 copo de iogurte natural sem soro* 2 ovos* 2/3 xícara de óleo de milho* 2 bananas nanica maduras e amassadas* 1 colher (chá) fermento em pó peneirado* 1 colher (chá) de bicarbonato de sódio peneirado* Leite condensado e confeitos para decorar

Frango tailandês com caramelo - 4 pesAzúcar rubia 300 grRalladura y jugo de 2 limasLemongrass cortado en láminas finas 1Jengibre 2 cmChili rojo 1Aceite 1 CSupremas de pollo 4 Disolver el azúcar rubia con 150 c.c. de agua y cocinar a fuego medio por 5 a 6 minutos hasta que la salsa comience a caramelizarse. Agregar la ralladura y el jugo de lima, el lemongrass, el jengibre y el chili.Cocinar unos instantes. Retirar del fuego y reservar.En una sartén antiadherente colocar un poco de aceite y dorar las supremas bien de cada lado. Luego llevar al horno y terminar la cocción por unos 15 a 20 minutos mas. Añadir las supremas a la salsa y calentar todo junto

Arroz com cocoArroz tipo jazmín cocido 4 tazasPimienta de cayena en polvo 2 cRalladura y jugo de 1 limaCoco rallado 4 C En un wok colocar un poco de aceite, tostar ligeramente el coco, añadir la ralladura y jugo de lima y la pimienta de cayena. Por último incorporar el arroz previamente cocido. Rectificar la sazón

Salada de manga, polemos e laranjasMango 1Naranjas 2Pomelos 2Miel 1 CAceite 50 c.c.Vinagre de manzana 15 cCortar el mango en macedonia y pelar los cítricos a vivo. Unir todo en un bol. Realizar la vinagreta con el vinagre, la miel y el aceite. Verter sobre la ensalada, mezclar bien y refrigerar hasta el momento de servir

Rondelli de bacalhau300g de Bacalhau da Noruega (seco desfiado)3 folhas de massa de lasanha semipronta / 1 molho de brócolis cozido e picado

1 dente de alho / 1 colher de azeite / 200g de ricota sem sal50g de parmesão ralado / 3 folhas de acelga cozida e crocantepimenta-do-reino em pó / noz-moscada2 colheres de trigo / 1 colher de manteiga sem sal½ litro de leitesal / 100g de queijo suiço ralado50g de manteiga

Fazer o molho branco derretendo a manteiga, misturando a farinha de trigo e molhar com o leite frio, mexendo até engrossar, temperar e guardar aquecido.Cozinhar as lasanhas e escorrer. Refogar o bacalhau no alho e azeite.Misturar o bacalhau, o brócolis, a ricota, o queijo parmesão com 2 colheres de molho branco.Estender na mesa as lasanhas e por cima de cada uma a folha de acelga pré-cozida, colocar o recheio em cima e enrolar feito tubos e cortar cada um em 2 pedaços.Untar um pirex com a manteiga e deitar nele os rondelles acrescentando o molho e o queijo suiço por cima. Gratinar ao forno.

Batatas ao murro - 8 pes

1.5kg small chat potatoes 3/4 cup Bertolli olive oil (see note) sea salt 1/2 cup white wine vinegar 1 lemon, juiced 2 teaspoons caster sugar 2 cups flat-leaf parsley leaves 2 tablespoons dill, roughly chopped 1 bunch chives, chopped1. Preheat oven to 180°C. Place potatoes in a large saucepan and cover with cold

water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Place on chopping board. 2. Using your palm, gently press potatoes to flatten slightly. Place in a single layer

in a large, greased roasting pan. Drizzle with 1/4 cup oil and sprinkle with sea salt. Roast for 30 minutes or until potatoes are crisp and golden. Transfer to a platter.

3. Whisk together vinegar, 1/4 cup lemon juice and remaining 1/2 cup oil in a bowl. Add sugar and season with pepper. Pour dressing over warm potatoes. Turn potatoes to coat in dressing. Sprinkle with parsley, dill and chives. Serve.

Peito de peru recheado com carne de porco, pistache e ameixas secas - 8 pes

600g pork mince 2/3 cup (110g) pistachio kernels 3/4 cup (150g) pitted prunes, cut in half 3/4 tsp ground allspice 11/2 tbs brandy 1 (about 1.75kg) turkey breast 2 1/2 cups (625ml) chicken stock 1 tbs olive oil 1 cup (250ml) verjuice 3 tsp cornflour

1 tbs cold water1. Combine pork mince, pistachios, prunes, allspice and brandy in a large bowl.

Season with salt and pepper. 2. Preheat oven to 190°C. Place turkey breast, skin-side down, on a chopping board

with the pointed end facing you. Use a large sharp knife, starting from the centre of the breast, to slice outwards while the knife is on a sharp angle in order to cut horizontally through the meat, do not cut all the way through. Repeat with the other side, then open meat outwards similar to opening a book.

3. Place mince mixture down the centre of the breast. Fold sides of turkey breast over to enclose filling. Use kitchen string to tie along the turkey breast to secure. 4. Place 1 cup (250ml) chicken stock into a flameproof baking pan. Place breast on

top, then brush with oil and season with salt and pepper. Roast in oven, basting with any pan juices occasionally, for 1 hour 10 minutes or until juices run clear when turkey is pierce in the thickest part. Remove from pan and cover with foil. Set aside for 15 minutes to rest.

5. Meanwhile, strain oil from baking pan and discard. Place over high heat and add verjuice. Cook, stirring with a wooden spoon to dislodge any cooked on juices, for 3-5 minutes or until reduced by half. Add remaining stock and bring to the boil. Combine the cornflour and water in a small jug then add to the stock mixture. Cook, stirring, for 2 minutes or until sauce boils and thickens

Fatias de chocolate e leite condensado com avelãs - 25 pedaços

250g packet Arnott's Choc Ripple biscuits, halved (chocolícia) 125g butter, melted 250g milk chocolate, chopped 1/3 cup thickened cream Filling 50g butter, chopped 1/4 cup brown sugar 395g can sweetened condensed milk 120g dry-roasted hazelnuts 1. Grease a 4cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 3cm overhang on all sides.

2. Process biscuits until mixture resembles fine breadcrumbs. Add melted butter. Process to combine. Using the back of a metal spoon, press mixture over base of prepared pan. Refrigerate for 15 minutes. Arrange hazelnuts over biscuit mixture.

3. Make filling Place chopped butter, sugar and milk in a heavy-based, non-stick saucepan over medium-low heat. Cook, stirring constantly (as mixture can stick to pan), for 10 to 12 minutes or until mixture thickens and becomes golden. Pour over hazelnuts. Using the back of a spoon, smooth top. Refrigerate for 10 minutes.

4. Meanwhile, place chocolate and cream in a small microwave-safe bowl. Microwave on High (100%) for 30 seconds to 1 minute, stirring with a metal spoon, or until smooth.

5. Spread chocolate mixture over filling. Cover and refrigerate for 3 hours or until set. Cut into pieces. Serve.

Gravy de marsala (acompanha o peru) 30g unsalted butter

1 small onion, chopped 2 tbs plain flour 1 cup (250ml) each gravy & chicken stock 1/3 cup (80ml) dry white wine 1/4 cup (60ml) dry marsala (fortified wine)1. Melt butter in a pan over medium heat. Cook onion for 5 minutes or until

starting to colour. Add flour and stir for 30 seconds, then stir in gravy, stock and wine. Bring to the boil, then simmer over low heat for 5 minutes. Add marsala, cook for 1 minute and season. Keep chilled, then warm over medium heat to serve.

Peru com couscous de pistache - 8 pes 190g (1 cup) couscous 250ml (1 cup) boiling water Olive oil spray 1 large brown onion, coarsely chopped 1 tsp ground cumin 1 tsp ground coriander 50g quince (fruta igual à pera) paste, chopped 55g (1/3 cup) unsalted pistachio kernels, coarsely chopped 1/4 cup chopped fresh continental parsley 2 (about 2kg) turkey breast fillets, skin removed1. Preheat oven to 200°C. Place couscous in a heatproof bowl and pour over

boiling water. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.

2. Meanwhile, spray a frying pan with olive oil spray and place over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and coriander and cook, stirring, for 1 minute or until aromatic.

3. Add the onion mixture, quince paste, pistachio and parsley to the couscous and combine. Season with salt and pepper.

4. Place the turkey, breast-side down, on a clean work surface. Open out the tenderloin so each breast lies flat. Spoon thestuffing along the centre of each breast and fold over tenderloin to enclose filling. Use unwaxed kitchen string to tie the turkey breasts at 2cm intervals.

5. Place the turkey breasts in a roasting pan. Spray with olive oil spray. Roast for 35-40 minutes or until golden and juices run clear when a skewer is inserted into thickest part. Cover with foil and set aside for 15 minutes to rest. Remove string. Thinly slice the turkey across the grain to serve

Medalhão de porco com cenouras ao perfume de cominho 4 tournedos (de lomo)1 bouquet de hierbas aromáticasvino tinto (1 botella, reducir)sal, pimientaaceite c/n Reducir el vino tinto con un bouquet de hierbas aromáticas.Cortar las zanahorias (sin piel) en rodajas en forma diagonal, cocinarlas dentro del jugo de naranjas con un poco de manteca, azúcar y una pizca de comino.Si el líquido se consumiera antes de que las zanahorias queden tiernas, se hidratarán con un poco de agua.Cocinar las habas a la inglesa (con agua y sal). Luego saltearlas con manteca. Salpimentar.Sellar los tournedos, por último salpimentar. Terminar la cocción en el horno.

Desglasar la sartén con la reducción de vino aromatizado a las hierbas. Pasar por un chino. Verificar la acidez (colocar un poco de azúcar si fuese necesario). Calentar300 grs de zanahorias (blanqueadas, cortadas en rodajas, en diagonal)1 pizca de comino200 cc de jugo de naranja1 C de manteca1 C de azúcar200 grs de habas (blanqueadas)manteca c/nsal, pimientaColocar en el centro de un plato, un medallón de lomo cortado al medio, (superpuesto), rodear con las rodajas de zanahorias, colocar alrededor de los medallones las habas, distribuir por último la salsa de vino entre las rodajas de zanahorias

Bolo gelado de avelãs e café10 yemas1 ½ taza de azúcar 3 ½ tazas de leche1 ¾ tazas de crema200 grs de chocolate amargo (rallado)100 grs. de avellanas tostadas (picadas) Se hace a partir de una salsa inglesa.Batir las yemas con el azúcar.Calentar en una cacerolita la leche, verter ésta sobre las yemas, batiendo sin parar. Volver todo a la cacerola y a fuego bajo, revolver con una cuchara de madera hasta que el revés de la misma quede napado. Estará lista cuando al pasar el dedo se forme un surco que no se una.Retirar del fuego, y enfriar rápidamente sobre un bol que contenga agua y hielo, revolviendo sin parar.Calentar la crema de leche e incorporar el chocolate rallado, una vez que esté bien disuelto dejar enfriar y juntar a la preparación anterior. Llevar al freezer. Luego pasar por la procesadoraGelado de café: 10 yemas1 ½ taza de azúcar3 ½ tazas de leche1 ½ C de café instantáneo1 ¾ tazas de crema . Calentar la leche y el café. Seguir el procedimiento de la salsa inglesa, cuando esté fría agregar la crema de leche ligeramente batida. Llevar al freezer. Luego procesar.Salsa inglesa: 4 yemas½ taza de azúcar375 cc de leche1 C de esencia de vainilla. Preparar la salsa inglesa, incorporando una vez fría la esencia de vainilla

Torta de coco e chocolateyemas 4leche 150 grsazúcar 250 grsmanteca 50 grsharina 170 grspolvo de hornear 1 cclaras 4chocolate (rallado) 100 grscoco (rallado) 100 grsCalentar el horno a 170 ºC. Batir las yemas con el azúcar y la manteca blanda, incorporar la leche y continuar batiendo. Agregar las claras batidas a punto nieve en forma envolvente.Incorporar el coco rallado, el chocolate y por último el polvo de hornear con la harina.Colocar en molde enmantecado y enharinado. Hornear por 40 minutos.Retirar del horno y desmoldar sobre rejilla. Enfriar. Cubrir con el glaseado de chocolate calienteGlacê: banho-maria: leche 8 Ccacao en polvo 8 C

azúcar 250 grsmanteca 2 C 

Tomate-cereja caramelado com folhas de manjericão - 12 pes (tipo canapés)

12 vine-ripened cherry truss tomatoes 125g caster sugar 12 basil leaves1. Line a baking tray with baking paper. Remove the tomatoes from the vine,

leaving the stalk attached. Place the sugar and 1/4 cup (60ml) water in a heavy-based saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 6-8 minutes until the sugar is a golden caramel. Remove from the heat.

2. Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden. Repeat until all 12 tomatoes are covered in caramel.

3. To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.

Bolinhos de abóbora da Alaíde300 g de abóbora cozida- 1/2 xícara de tomate, pimentão, salsa e cebolinha verde bem picadinha- 1 dente de alho amassado- 1 colher (sopa) de manteiga- 1/2 xícara de creme de leite- 1/2 xícara de creme de arroz- Pimenta e sal a gosto Em uma panela, coloque a manteiga, o alho amassado, o tomate, o pimentão, a salsa, a cebolinha e refogue bem. Acrescente a abóbora e mexa bem. Em seguida, coloque o creme de arroz e o creme de leite. Mexa até chegar num ponto consistente de massa. Tire da panela e coloque em uma vasilha para esfriar. Só pode colocar o recheio depois que a massa estiver totalmente fria [Em seu bar, Alaíde recheia os bolinhos com queijo e orégano, carne seca, carne moída, bacalhau ou camarão com catupiry]. Empane os bolinhos com ovo e farinha de rosca

Panetone com chocolate amargo e laranja cristalizada - 6 panetones de 500 g- 1250 g de farinha - 56 g de fermento - 250 g de leite - 500 g de preparado para panetone ou gordura vegetal - 12 g de sal - 250 g de água - 250 g de gema - 450 g de chocolate amargo - 375 g de laranja cristalizada Cobertura: 65 g de farinha de amêndoa 65 g de farinha de avelã 10 g de cacau em pó

316 g de açúcar 10 g de amido de milho 10 g de fécula de batata 116 g de clara de ovos

Misture o fermento, 375 g da farinha e o leite. Reserve e deixe crescer por duas horas. Na batedeira com o gancho acrescente o resto da farinha (875 g), os ovos, a água e o preparado para panetone. Bata até ficar homogêneo. Acrescente o chocolate picado e a laranja picada. Divida em porções de 500g. Coloque nas formas e espere dobrar de volume. Coloque a cobertura (para fazê-la misture todos os ingredientes secos e incorpore a clara de ovo). Asse a 170°C por aproximadamente 30min.

Salada de batata e Parma com aioli - 6 pes 1 egg yolk 3 tsp fresh lemon juice 1 tsp Dijon mustard 2 tbs fresh basil leaves 2 tbs chopped fresh continental parsley 2 tsp chopped fresh chives 1 garlic clove, crushed 125ml (1/2 cup) olive oil 800g baby coliban (chat) potatoes Olive oil, extra, to grease 3 slices prosciutto1. Place the egg yolk, lemon juice, mustard, basil, parsley, chive and garlic in the

bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper. 2. Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until

tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.

3. Preheat grill on high. Brush a baking tray with oil to grease. Place prosciutto on the tray. Grill for 2 minutes each side or until golden. Set aside to cool. Break into small pieces.

4. Combine the potato and aioli in a bowl. Top with the prosciutto to serve.

Molho de cereja para pato, peru, chester etc. 1 orange, zested, juiced 1 tsp ground ginger 1 tbs soy sauce 1 tbs lemon juice 60ml (1/4 cup) port 410g can pitted cherries 1 tbs cornflour

place the orange juice and zest, ginger, soy sauce, lemon juice, port and cherries (reserving 2 tablespoons of the juice from the canned cherries) in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes. In a small bowl or glass, combine the reserved cherry juice with the cornflour and stir into the sauce. Cook for a further minute until the sauce thickens. Serve with the sliced duck

Crumble de cereja - 4 pes

1.2kg cherries, pitted 2 tbs caster sugar 50g butter, chopped 1/2 cup (75g) plain flour 1/2 cup (50g) rolled oats 1/4 cup (55g) brown sugar Ice cream or custard, to serve1. Preheat oven to 180°C. Place the cherries in a saucepan with 2 tbs water. Cook

over a low heat for 6-8 minutes. Stir in the caster sugar and cook a further 5 minutes or until soft. In a bowl, use your fingertips to rub the butter into the flour until fine crumbs form. Stir in the oats and brown sugar. Spoon the cherries into a 4 cup (1 litre) dish. Sprinkle the crumble mixture over the top. Bake for 25 minutes or until golden

Cerejas pochê com canela 1/2 cup (115g) caster sugar 2 tbs fresh lemon juice 1 cinnamon stick 600g cherries, pitted, rinsed 1 tbs port 1. Stir the sugar, lemon juice and cinnamon stick in a saucepan over low heat until

the sugar dissolves. Add cherries, cover and simmer for 10 minutes. Use a slotted spoon to transfer the cherries to a bowl. Boil the remaining syrup for 2 minutes, then stir in port. Pour the syrup over the cherries and stir to combine. Divide among serving bowls and serve with ice cream or yoghurt

Sorvete de cerejas e biscoito de amêndoas - 8 pes 670g jar pitted morello cherries, drained, syrup reserved 1 tablespoon caster sugar 170g packet almond biscotti, chopped 2 litres vanilla ice-cream1. Place syrup and sugar in a small saucepan over medium heat. Cook, stirring, for

3 to 4 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-high. Boil for 15 minutes or until a thick syrup forms. Set aside to cool completely. Chop cherries. Stir cherries, syrup mixture and biscotti through softened ice-cream (see note). Spoon back into tub. You could also spoon into a greased and lined 22cm round springform pan or 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover with plastic wrap to prevent ice crystals forming. Freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving

Salada morna de tomate cereja - 8 pes 1 tablespoon olive oil 2 garlic cloves, crushed 200g yellow grape tomatoes, halved 250g red cherry tomatoes, halved 2 (300g) vine-ripened tomatoes, sliced 2 tablespoons white balsamic vinegar 1/2 cup fresh basil leaves1. Place oil, garlic and tomatoes in a large, non-stick frying pan over low heat.

Cook, stirring occasionally, for 3 to 5 minutes or until tomatoes are warm but still

firm. Remove from heat. Stir in vinegar. Spoon onto a plate. Sprinkle with basil. Season with salt and pepper. Serve (with focaccia).

Berinjela à parmegiana - 8 pes olive oil cooking spray 4 small eggplant, thinly sliced 700g jar Italian tomato pasta sauce 1/2 cup basil leaves, chopped 140g parmesan cheese, grated 180g cherry bocconcini cheese, torn in half 1 cup fresh white breadcrumbs1. Preheat oven to 200°C. Lightly grease a 5.5cm-deep, 20cm x 28cm (base)

baking dish. Heat a barbecue grill or chargrill pan over high heat. 2. Spray both sides of eggplant slices generously with oil. Grill eggplant, in

batches, for 2 minutes each side or until charred and tender. Remove to a plate. Spray with oil. Place one-third of the eggplant over base of dish. Top with one-third of the pasta sauce, basil, parmesan and bocconcini. Repeat layers twice with remaining eggplant, sauce, basil, parmesan and bocconcini. Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve

Curry de carne com lentilhas - 4 pes 3 (about 600g) beef scotch fillet steak, cut into 4cm pieces 80g (1/3 cup) Indian curry paste 2 tsp light olive oil 1 brown onion, coarsely chopped 2 garlic cloves, crushed 2 tsp finely chopped fresh ginger 210g (1 cup) split red lentils 375ml (1 1/2 cups) beef stock 1 x 270ml can light coconut milk 125ml (1/2 cup) water 2 tbs chopped fresh coriander, Coriander leaves, to serve1. Place the beef and half the curry paste in a glass or ceramic bowl, and turn to

coat. Heat half the oil in a saucepan over medium heat. Add the beef and cook, turning occasionally, for 4-5 minutes or until brown. Transfer to a plate. 2. Heat the remaining oil in the pan over medium-low heat. Add onion, garlic and

ginger and cook, stirring occasionally, for 2 minutes or until the onion softens slightly. Stir in the remaining curry paste. Add the lentils, stock, coconut milk and water to the pan. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes. Return the beef to the pan and simmer for a further 8 minutes or until tender. Stir in the chopped coriander.

Cookies de chocolate com flor de sal - 2 dúzias 3/4 cup unsalted butter (6 oz or 200 gr) 3/4 cup packed brown sugar

1/2 cup white sugar 1 tbsp vanilla extract 1 whole large egg 1 large egg yolk

2 cups All-purpose flour 1/2 tsp baking soda 1/2 tsp table salt - can substitute with Fleur de Sel

1 cup chocolate chips (can use up to 2 cups, if desired)Preheat the oven.Melt the butter then allow to cool to room temperature. Then using a large bowl cream together the butter and brown and white sugar on high speed. Next add the vanilla extract, egg, egg yolk and beat until smooth. Sift the flour and baking soda together. Then stir in the salt and set aside. Now add the dry ingredients and mix on low until everything is incorporated. Fold in the chocolate chips.Line a baking tray with parchment paper or spray with non-stick spray. Using a large soup spoon, form equal size rounds of dough. Make sure to leave enough space between each cookie as they will spread out as they bake. Refrigerate for fifteen minutes before baking. Bake the cookies for 13 to 15 minutes or until the edges turn a light golden color. Once done, cool for minutes, then transfer to a cooling rack to cool completely

Molho indonésio de amendoim 1/4 cup roasted, Spanish peanuts 1/8 cup macadamia nuts 1/4 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp dried chili flakes 1/2 medium red onion 1 small shallot 1 tsp peanut or vegetable oil 2 tbsp palm sugar - can substitute with brown sugar 1/4 cup coconut cream 1/4 cup coconut milk 1 tbsp Kecap Manis (Indonesian Sweet Soy Sauce) - substitute with soy sauce 1 tsp Kosher salt 1/4 tsp freshly cracked pepper For the peanut sauce, roughly chop the macadamia nuts. Using a medium-size fry pan, toast the nuts over medium-low heat until golden. Set aside. Using the same pan, toast the coriander and cumin seeds until fragrant.Grind the coriander, cumin and chili flakes until quite fine; then set aside. Dice the onion and shallot, and sauté over medium heat for 3 or 4 minutes or until golden. Then add the spices and coconut cream and let cook for a few more minutes. Add the coconut milk, palm sugar, kecap manis, salt and pepper. Cook for another few minutes, then set aside to cool slightly.Meanwhile, pulse the nuts a few times, then add the above sauce and blend to combine. This peanut sauce is best served at room temperature

Pavê de chocotone 400 g de chocolate meio amargo picado 1 lata de creme de leite sem soro 1/2 xícara (chá) de pasta de avelã 300 g de chocotone 1 xícara (chá) de leite 100 g de gotas de chocolate para decorar

Em banho maria, derreta o chocolate, misture o creme de leite e a pasta de avelã. Corte o chocotone em fatias e umedeça no leite. Forre com filme plástico o fundo e as laterais de uma fôrma retangular. Alterne camadas de chocotone e camadas de creme de chocolate

Escondidinho de bacalhau e baroa 500g de mandioquinha Sal à gosto Pimenta do reino à gosto 1/2 caixa de creme de leite 200g de bacalhau sem sal e desfiado 1/2 cebola picada 1 colher (sopa) de azeite 8 azeitonas pretas picadas 1 colher (sopa) de salsinha picada 3 colheres (sopa) de requeijão 2 colheres (sopa) de creme de leite sem soro Sal e pimenta do reino à gosto Cozinhe a mandioquinha e fazer um creme com os outros ingredientes. Coloque o bacalhau para desalgar por 24 horas (troque a água de 3 a 4 vezes ao dia e sob refrigeração). Refogue a cebola com o azeite, acrescente o bacalhau e deixe um pouquinho. Desligue o fogo e acrescente a azeitona e a salsinha. Reserve. Para o creme, misture todos os ingredientes até que forme um creme homogêneo. Misture o creme ao bacalhau

Cozer bacalhau dessalgado fogo baixo com água e azeite. Põe na forma e rega c/azeite.

Bacalhau cremoso com espinafre 2 maços de espinafre 2 colheres (sopa) de manteiga 1/2 xícara (chá) de cebola picada Sal, pimenta do reino e noz moscada à gosto 1kg de bacalhau dessalgado, limpo e desfiado 3 ovos cozidos Queijo parmesão ralado para polvilharMolho: 4 colheres (sopa) de manteiga 2 colheres (sopa) de farinha de trigo 2 xícaras (chá) de leite 1 xícara (chá) de creme de leite Sal e pimenta do reino à gosto Coloque as folhas do espinafre em uma panela, tampe e leve ao fogo baixo por cerca de 5 minutos. Escorra a água que se formou, aperte bem para retirar o excesso e pique. Reserve. Aqueça a manteiga e doure a cebola. Adicione o espinafre reservado e cozinhe, mexendo por 1 minuto e junte o sal, a pimenta e a noz moscada. Cozinhe por mais 1 minuto, e despeje em uma forma untada. Espalhe o bacalhau, os ovos cozidos e previamente picados e regue com o molho preparado. Polvilhe com o queijo ralado e leve ao forno, pré aquecido, por cerca de 20 minutos. Aqueça a manteiga e junte a farinha de trigo, mexendo sempre até dourar. Sem parar de mexer, adicione o leite aos poucos até engrossar. Misture delicadamente o creme de leite, o sal e a pimenta e cozinhe por mais 1 minuto.

Bacalhau cremoso com batata palha 600 g de bacalhau desfiado e dessalgado 6 cebolas em rodelas finas 2 dentes de alho picados 5 ovos batidos ½ xícara (chá) de creme de leite fresco 1 colher (sopa) de salsa 1 ½ (chá) de batata palha 2 xícaras (chá) de azeite Refogue a cebola no azeite até ficar macia. Acrescente o alho e, depois, o bacalhau e a salsa. Mexa sem parar até o peixe ficar bem incorporado. Junte o creme de leite. Coloque os ovos e siga mexendo. Retire do fogo e misture a batata com delicadeza. Sirva em porções individuais ou em uma travessa. Salpique batata palha antes de levar à mesa

Bacalhau cremoso gratinado ½  kg de bacalhau 3 cebolas grandes 750grs de batatas 1 copo de leite 1 copo de natas frescas 4 colheres (sopa) de farinha de trigo Sal e pimenta do reino a gosto Uma pitada de noz moscada Óleo Azeite de Oliva Farofa: 1 ½  copo de pão adormecido ralado ou processado ½ xícara (chá) de salsinha picada ½ colher (café) de orégano ½ colher (café) de alecrim 2 ovos duros amassados Sal e pimenta do reino Azeite de oliva o bastante para umedecer bem a farofa. Misturar tudo. Escorra bem o bacalhau que ficou de molho na água por 24 horas. Corte em lascas. Descasque as batatas e corte em rodelas bem finas. Coloque as batatas na frigideira em ¼  de xícara de óleo quente. Cozinhe alguns minutos neste óleo. Tempere com sal e pimenta, Junte ½ xícara de chá de água e cozinhe até evaporar a água. Reserve. Refogue as cebolas, cortadas em rodelas bem finas, em 3 colheres de sopa de azeite até ficar quase transparente. Junte as lascas de bacalhau e cozinhe até a evaporação de todo líquido que soltar. Junte a farinha mexendo muito bem por 2 minutos. Tire do fogo e junte o leite e as natas, mexendo bem para não formar grumos; volte ao fogo para engrossar. Junte as batatas reservadas. Verifique o sal e coloque pimenta e uma pitada de noz moscada. Coloque tudo em uma travessa refratária, cubra com a farofa e asse em forno médio (175º). Gratine no final.

Musse de tangerina 1 pacote de gelatina, sabor tangerina  1 1/2 xícara (chá) de água fervente 1 lata de creme de leite  2 1/2 xícara (chá) de suco de tangerina  1/2 xícara (chá) de açucar, Gomos de tangerina

Dissolva a gelatina na água fervente, junte o açúcar. Adicione o suco de tangerina e leve a gelar até tomar a conscistência de clara. Junte o creme de leite e bata bem. Leve a gelar em forminhas individuais ou forma de alumínio desenhada. Desenforme e enfeite com gomos de tangerina

Picadinho de carne com cerveja no forno 250g de carne magra 1 cebola grande 15g de manteiga 1/2 colher (sopa) de óleo 1/4 de garrafa de cerveja 1/2 colher (sopa) de farinha de trigo, Sal Corte a cebola em fatias. Tempere com sal. Refogue no óleo quente em fogo brando e com a panela tampada. Corte a carne em quadradinhos. Passe-as na farinha de trigo. Frite na manteiga e tempere com sal. Coloque os pedaços de carne e as fatias de cebola numa forma refratária. despeje a cerveja por cima. Tampe a forma e leve ao forno brando durante 2 horas

Formas de peixe com molho de camarão300 gr de pescado (a elección)300gr de crema2 clarassal y pimienta . Procesar el pescado con sal, pimienta y claras. Colocar sobre un bowl con agua y hielo. Incorporar la crema muy de a poco, manteniendo la textura original. Rectificar la sazón. Colocar en moldes previamente aceitados. Cocinar a bañomaría por unos 20 minutos1 cebolla200 cc puré de tomates2 cdas soperas de aceite neutro100 cc de cremaunas hojas de albahaca150 gr de camarones, perejil picado. Picar finamente 1 cebolla. Calentar el aceite en una sartén. Dorar la cebolla. Verter el puré de tomates y las hojitas de albahaca atadas. Sazonar con sal, pimienta y un poco de azúcar. Por último incorporar la crema y los camarones 

Lombinho recheado com maçás e macadâmias

50g butter 3 rashers Primo middle bacon, rind removed, finely chopped 1/2 small brown onion, finely chopped 1/2 (70g) cup chopped unsalted macadamia nuts 1 large granny smith apple, peeled, finely chopped 1 1/4 cups fresh breadcrumbs 1/4 cup chopped fresh flat-leaf parsley leaves 2 tablespoons finely chopped fresh rosemary leaves 1.5kg rolled pork loin 1 tablespoon olive oil 2 teaspoons sea salt apple sauce, to serve1. Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add macadamias. Cook, stirring, for 5 to 7 minutes or until macadamias are golden. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary. Preheat barbecue on high with hood closed. 2. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.

3. Cook pork, with hood down, using indirect heat (see note), for 20 minutes. Reduce barbecue temperature to medium. Cook for 1 hour 30 minutes using indirect heat or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.

Nhoque de abóbora com gorgonzola, espinafre e nozes

Nhoque de abóbora

1.5kg pumpkin, deseeded 1 tsp salt 1/4 tsp ground nutmeg Freshly ground black pepper 340g (2 1/4 cups) plain flour Extra plain flour, to dust 1. Preheat oven to 200°C. Cut pumpkin into 5cm pieces and place in a single layer in a baking dish. Cook, in preheated oven, turning occasionally, for 1 hour or until tender when pierced with a skewer. Set aside for 10 minutes to cool slightly. 2. Carefully peel away the pumpkin skin and any dark crispy pieces. Place in a large bowl and use a potato masher or fork to mash until smooth. Add salt and nutmeg. Taste and season with pepper. 3. Add the flour and use your hands to mix to a slightly sticky dough that leaves the side of the bowl. Divide the dough into 4 even portions. Roll 1 portion out on a lightly floured surface into a 40cm-long sausage, about 2cm thick. Use a lightly floured knife to cut the dough into 2cm lengths. 4. Line a baking tray with non-stick baking paper. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to gently roll each ball over the back of a lightly floured fork. Place gnocchi on lined tray. Repeat with remaining dough. 5. Bring a large saucepan of salted water to the boil over a medium-high heat. Add 1/4 of the gnocchi and cook, uncovered, for 2-3 minutes (they will rise to the surface halfway through cooking). Use a large slotted spoon to drain and transfer the gnocchi to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with remaining gnocchi. Bring water back to the boil, add gnocchi and cook for 1 minute or until heated through. Drain well.

Outra: 500g coliban (washed) potatoes 250g butternut pumpkin, deseeded, quartered 115g (3/4 cup) plain flour 1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potatoes and pumpkin on the tray and bake in oven for 1 hour or until tender. Set aside for 20 minutes to cool. 2. Peel the potatoes and pumpkin and place in a large bowl. Season with salt and pepper. Use a potato masher or fork to mash until smooth. 3. Add the flour and stir with a wooden spoon until combined. Turn dough onto a lightly floured surface and knead until smooth. Divide dough into 4 portions. Roll 1 portion into a 2cm-diameter log. Use a lightly floured knife to cut into 2cm pieces. Place on the lined tray. Repeat with remaining dough portions.

4. Roll each piece of dough into a ball. Roll each ball over the back of a lightly floured fork. Place on the tray. Bring a saucepan of water to the boil over high heat. Add one-quarter of the gnocchi and cook for 2-3 minutes or until the gnocchi rises to surface. Use a slotted spoon to transfer to serving plates. Repeat with remaining gnocchi. Drizzle over butter

Molho de iogurte para kebab: 200g iogurte, 2 C hortelã, 2 C limão, sal

Filé au poivre com cogumelos - 4 pes2 colheres (sopa) de pimenta do reino1/2 colher (chá) de pimenta calabresa (opcional)4 bifes de filé mignon, picanha ou alcatra, com 170 a 250g cada, bem limpos3 colheres (sopa) de óleo vegetal15g de manteiga150g de champignons em fatias2 colheres (sopa) de conhaque ou uísque150ml de creme de leite fresco, sal1. Misture a pimenta-do-reino com a pimenta-calabresa e esfregue os dois lados dos bifes com essa mistura. Aqueça uma colher de sopa de óleo junto com a manteiga em uma frigideira pesada que possa acomodar os bifes em uma única camada. 2. Acrescente os cogumelos e frite em fogo moderado, mexendo e virando-os de vez em quando, durante 5 minutos, ou até que diminuam de tamanho. Aumente um pouco o fogo e deixe fritar até que o líquido dos cogumelos se evapore por completo e eles fiquem levemente dourados. 3. Com uma escumadeira ou espátula furada tire-os da frigideira e reserve. Coloque o resto do óleo na frigideira. Quando estiver bem quente, coloque os bifes e frite por 2 minutos de cada lado ou até ficarem bem dourados. 4. Continue a cozinhar até obter o ponto desejado (verifique apertando com os dedos). Retire os filés da panela sem deixar que esfriem. Tire toda a gordura da frigideira. Adicione o conhaque e deixe levantar fervura, mexendo e raspando as partículas do fundo. 5. Acrescente o creme de leite e deixe ferver novamente durante 1 minuto. Junte os cogumelos e aqueça-os de novo. Verifique o tempero e depois derrame esse molho sobre os filés

Rosbife ao molho de pimenta biquinho - 10 pesEsta carne é preparada com uma técnica inovadora de cozimento em baixa temperatura (vácuo). Conhecida como "sous-vide", a técnica evita a perda de sabor, como acontece no cozimento em alta temperatura, além de conservar a maciez e acentuar o aroma natural dos alimentos.O procedimento leva horas e exige que se controle constantemente a temperatura da água na qual a carne, hermeticamente fechada, é inserida. A água nunca chega aos 100ºC. O resultado são pratos com maior suculência e sabor. È muito pratica de se finalizar, por já estar pronta basta aquecer em água quente, na própria embalagem, retirar da embalagem e dourar. Por ser tão pratica é uma solução para ter em casa para momentos inesperados. Ou mesmo para preparar antes do amado chegar, sem ter trabalho algum e ainda dizer fui eu quem fiz1 peça Roastbeef Assado baixa temperatura3 colher de sopa azeite ½ unidade média cebola picada miúda1 colher de chá Alho Picado40g Pimenta Biquinho inteira1 xícara Caldo de Carne1 colher sopa fécula de Batata½ xícara água2 ramos tomilho fresco½ xícara vinho branco secoSalPimenta do reino branca Ferver água em uma panela que caiba a embalagem por completo, desligar o fogo e colocar o Roastbeef embalado, na água e tampar. Deixar aquecer por 15 a 20 minutos ate a peça atingir temperatura quente ao toque. Retirar da embalagem, reservar o líquido para preparo do molho.Aquecer uma frigideira com 2 colheres de sopa de azeite e finalizar a peça dourando por todos os lados. Ajustar sal e pimenta se necessário.Molho de Pimenta biquinho:Suar o alho a cebola e o tomilho no azeite. Deglacear com o vinho branco e reduzir. Acrescentar o líquido da embalagem da carne e o caldo de carne deixar ferver. Coar em um chinois e voltar à panela. Acrescentar a pimenta biquinho, reduzir em fogo baixo. Se necessário ajustar a textura engrossando com a fécula de batata diluída em água.

Peru com sálvia e maçãs carameladas1 peru de 8 kg6 pães franceses12 folhas de sálviaPalitos de dente2 cebolas picadas6 dentes de alhoPimenta do reino a gosto1 garrafa de vinho branco01 saco plástico um pouco maior que o peruManteiga derretidaPapel alumínio2 colheres (chá) maisenaIngredientes para as maçãs carameladas:6 maçãs fujisem casca e cortadas em 8 pedaços½ kg de açúcar1 colher (chá) de shoyo6 cravosSuco de 1 limão6 zimbros Descongele-o e retire os miúdos ensacados, que ficam dentro da ave. Corte pedaços grandes de pão francês amanhecido e as folhas de sálvia e coloque dentro do peru para conservar a umidade da carne enquanto ele é assado.

Muitos preferem colocar farofa como recheio do peru, mas este programa preferiu apresentar outras opções de preparo. De acordo com a chef Aninha Gonzalez, a farofa pode alterar o sabor do assado e absorver os sucos naturais da carne e deixá-la mais seca. Com a ajuda de um pincel, besunte o peru inteiro com manteiga derretida para garantir uma carne mais suculenta. Coloque algumas folhas de sálvia no peru para dar um sobor especial! Amarre as pernas, o papo e prenda as asas com palitos de dente. Tempero para marinarAproveite o tempero que já vem com o peru e reforce-o para garantir mais sabor e aromas. Bata 1 garrafa de vinho branco, duas cebolas e pimenta moída na hora no liquidificador até obter uma mistura homogênea. Para aproveitar espaço dentro da geladeira, coloque o peru em um saco plástico resistente e grande para mantê-lo refrigerado enquanto fica é marinando. Adicione o tempero dentro do saco plástico e chacoalhe para que fique bem envolvido pelo tempero e leve à geladeira durante 48 horas, mudando-o de a posição. AssarDepois de 48 horas, que o peru precisou para ficar bem temperadinho, préaqueça o forno a 180º C. Retire-o do saco plástico e coloque em uma assadeira. Passe bastante manteiga em todo o peru com a ajuda de um pincel e coloque pequenos pedaços de manteiga embaixo da pele do peru para garantir suculência. Adicione dois dedos de água na assadeira para evitar que ele queime e o cubra com papel alumínio, com as laterais bem fechadas. Leve ao forno por aproximadamente 6 horas. Reserve o tempero que ficou no saco. Ele deve ser coado para utilização na rega do peru enquanto é assado. Isso deve ser feito a cada hora com um pouco de manteiga derretida. Quando ele estiver assado, retire o papel alumínio. Pincele manteiga derretida e volte ao forno até que o peru adquira uma cor dourada. Acompanhamento - Maçãs Carameladas:Derreta o açúcar em fogo baixo em uma frigideira antiaderente até obter uma calda uniforme. Acrescente as maçãs e o cravo. Deixe cozinhar um pouco, acrescente meio limão e 1 colher de shoyo. Continue a mexer até as maçãs ficarem macias e com a cor caramelada, o que leva geralmente 15 minutos. Reserve. Molho do PeruDepois de assado, deixe-o esfriar antes de retirá-lo da assadeira para evitar que ele despedace. Depois de um pouco mais frio, coloque-o em uma travessa bonita onde ele deverá ser apresentado. O molho será feito dos sucos reunidos enquanto o peru foi assado. Adicione um pouco de água na assadeira em que o ele foi assado em fogo médio para derreter o que for preciso. Depois de derretido, acrescente entre duas colheres (chá) de maisena diluída em um pouco de água e mexa até o molho engrossar.Faça furos no peito do peru com um garfo e verifique se algum líquido escorreu por eles. O ponto ideal pode ser observado quando nenhum suco aparece pelos furos produzidos pelo garfo. Molho do peru - Depois que os sucos do peru recolhido enquanto ele era assado for derretido com a ajuda de um pouco de água e fogo médio, leve à geladeira para remoção de toda a gordura. Depois de refrigerado, a gordura pode ser retirada com uma colher. Este truque saudável é recomendável para as pessoas que podem contar com mais tempo no preparo do peru

Talharim com minialmôndegas de atum - 4 pes1 pão francês amanhecido, sem casca (50g) 1 lata de Atum Sólido em Óleo Gomes da Costa (170g) 1 colher (sopa) de cebola raladaOrégano e sal a gosto4 colheres (sopa) de azeite3 tomates grandes e maduros, sem pele e sem semente, cortados em cubos (300g) 300g de talharim ou espagueteNuma tigela, rale o pão na parte grossa do ralador. Junte o óleo do Atum e misture até que o pão absorva todo o óleo.Deixe descansando por cerca de 5 minutos. Junte ao pão, o Atum Gomes da Costa, a cebola e tempere com orégano e sal a gosto. Misture bem. Faça bolinhas com cerca de 1 cm (meia colher sopa cheia), apertando ligeiramente a massa para dar o formato redondo. Frite as almôndegas aos poucos numa frigideira antiaderente com 2 colheres (sopa) de azeite, até ficarem douradas. Retire as almôndegas da frigideira e reserve em local aquecido. Na mesma frigideira (não lave), acrescente o azeite restante e os tomates. Refogue rapidamente somente para que os tomates comecem a murchar. Tempere com sal a gosto. Reserve. Cozinhe a massa conforme recomendação da embalagem. Acrescente a massa cozida na frigideira onde está o refogado de tomate. Misture. Junte as almôndegas e sirva em seguida

Carpaccio de berinjela - 2 pesberinjela1 dente de alho1 colher (sopa) de azeiteManjericão frescoSal, pimenta-do-reino e orégano a gostoTomates-cerejas para decorar 1. Corte a berinjela em fatias bem finas. Tempere com sal e reserve por meia hora. 2. Grelhe em uma frigideira antiaderente. Doure o alho. 3. Tempere as fatias com o azeite, o alho, o manjericão, o orégano, o sal e a pimenta-do-reino. 4. Guarde em um pote hermético e sirva o carpaccio no dia seguinte, decorado com os tomates-cerejas

Suflê de couve-flor e sardinha - 5 pes1 lata de Filé de Sardinha em Óleo Gomes da Costa1 colher (sopa) de margarina

1 cebola média picada2 xícaras (chá) de couve flor cozida e picada grosseiramente (250g) 3 colheres (sopa) de farinha de trigo1 e meia xícara (chá) de leite2 ovossal a gosto1 colher (sopa) de queijo tipo parmesão ralado Numa panela, aqueça o óleo da Sardinha e doure aí a cebola. Junte a couve flor e refogue demoradamente, para que fique com bastante sabor do refogado. Acrescente a farinha dissolvida no leite e as gemas. Cozinhe em fogo baixo, mexendo sempre, até obter um creme encorpado. Retire do fogo, acrescente os Filés de Sardinha e espere amornar. Junte as claras batidas em neve, mexendo delicadamente para que não percam volume. Despeje a preparação num refratário alto (com cerca de 18cm de diâmetro e 15 cm de altura) untado. Salpique a preparação com o queijo parmesão. Leve ao forno médio (180ºC), preaquecido, por cerca de 40 minutos ou até que a superfície esteja dourada e a preparação firme.

Nhoque de abacate - 4 pes2 avocados amassados com garfo250 g de ricota150 g de parmesão ralado1 ovo1 pitada de noz-moscadafarinha de trigo500 ml de molho de tomate caseiro (preparo a gosto)1. Misture o avocado com a ricota, o parmesão, o ovo e a noz-moscada. Misture bem2. Forme bolinhas com a mistura. Passe essas bolinhas rapidamente pela farinha de trigo. Cozinhe os gnocchi em água fervendo com sal até que estes flutuem na superfície da água (cerca 2 minutos)Retire-os o coloque-os no prato. Cubra com molho de tomate quente e salpique ervas frescas à sua escolha (tomilho, estragão, orégano).

Musse de queijo Minas com calda de maracujá e vinagrete - 4 pes100 g de queijo-de-minas fresco picado1 envelope de gelatina em pó sem sabor e incolor½ lata de creme de leite1 colher (sopa) de cebolinha picada½ colher (sopa) de semente de papoulaAzeite para untarSal e pimenta-do-reinoPara a calda de maracujá4 maracujás grandes6 colheres (copa) de açúcarPara o vinagrete100 g de tomate-cereja2 colheres (sopa) de azeitona preta sem caroço e cortada em rodelasAzeiteVinagre de vinho brancoFolhinhas de tomilho frescoSal a gosto1. Para fazer a musse, deixe a gelatina hidratar na água por alguns minutos e, em seguida, leve-a ao fogo, em banho-maria, até derreter. 2. Numa panela, junte o queijo e o creme de leite e cozinhe em fogo baixo, até o queijo derreter. 3. Deixe esfriar um pouco e bata no liquidificador. Adicione a semente de papoula, a cebolinha, a gelatina dissolvida e tempere com sal e pimenta. 4. Unte forminhas individuais com azeite, encha com a mistura, cubra com filme plástico e leve à geladeira por pelo menos duas horas. 5. Para fazer a calda, coloque numa panela a polpa dos maracujás e o açúcar e vá mexendo com uma colher de pau. 6. Cozinhe por 15 minutos, até obter a consistência da calda. Deixe esfriar. 7. Faça o vinagrete: corte os tomates-cereja pela metade, misture-os às azeitonas e tempere com azeite, vinagre, sal e folhinhas de tomilho. 8. Coloque a musse no centro do prato, decore-a com um galhinho de tomilho fresco e despeje um pouco de calda de maracujá ao redor

Bacalhau com cobertura crocante - 4 pes4 filés de bacalhau fresco sem pele (115 g cada)2 tomates médios, cortados em rodelas1 xícara (chá) de migalhas de pão integral fresco2 colher (sopa) de salsa fresca picadaCasca ralada fino e suco de ½ limão1 colher (chá) de óleo de girassolSal e pimenta-do-reino a gosto1. Preaqueça o forno a 200°C. Arrume os filés de bacalhau numa fôrma refratária grande. 2. Cubra com as rodelas de tomate. 3. Misture as migalhas de pão com a salsa, a casca e o suco do limão e o óleo e tempere com sal e pimenta-do-reino. 4. Espalhe essa mistura sobre a fôrma e leve ao forno por 15 a 20 min. Sirva quente

Bacalhau cremoso verde - 4 pes½ kg de bacalhau½ xícara (chá) de fubá100 g de parmesão ralado4 cebolas picadas1 colher (sopa) de salsinha picadaAzeite a gosto2 xícaras (chá) de leite1 xícara (chá) de creme de leite fresco, de preferênciaSal e pimenta-do-reino moída na hora

Para o coulis de tomate4 tomates sem pele e semente, passados no liquidificador1 colher (sopa) de azeite1 dente de alhoSal e pimenta-do-reino a gostoAlgumas folhas de manjericão4 folhas de couve 1. Tire o sal do bacalhau, deixando de molho em água, de um dia para o outro, e trocando a água pelo menos três vezes. 2. Corte o bacalhau em pedaços pequenos (ou, se preferir, compre já desfiado). 3. Numa vasilha, misture o fubá e o parmesão. Junte o bacalhau, misturando bem. 4. Numa fôrma refratária, faça uma camada com 1/3 do bacalhau e 1/3 da cebola, regue com azeite e tempere com sal, pimenta e salsinha a gosto. 5. Repita as camadas, regando cada uma com azeite e temperando, até que terminem os ingredientes. 6. Regue com metade do leite e cubra a fôrma com papel-alumínio. 7. Leve ao forno preaquecido, em temperatura média, por cerca de 1 hora e meia, em banho-maria. 8. Atenção: de 15 em 15 minutos, mexa o bacalhau com uma colher de pau, para não grudar no fundo. 9. A partir da primeira hora de forno, vá juntando o restante do leite. 10. Cerca de 15 minutos antes da hora de tirar do forno, mexa novamente o bacalhau e coloque o creme de leite. 11. Para fazer o coulis de tomate, frite ligeiramente o alho no azeite, coloque o tomate e tempere com sal, pimenta e folhinhas de manjericão fresco. 12. Após alguns minutos, retire e bata no liquificador rapidamente. 13. Monte o prato: forre uma fôrma redonda com as folhas de couve previamente passadas na água fervente e salgada.14. Encha-as com o bacalhau cremoso. 15. Para servir, regue com azeite e jogue pedrinhas de sal grosso por cima. Decore com o coulis de tomate

Carpaccio de atum e mozzarella - 4 pes500g de queijo tipo mozarela de búfala3 colheres (sopa) de creme de leite frescoraspas de limão a gosto, sal a gosto1 lata de Atum Defumado Gomes da Costacerca de 1 colher (chá) de pimenta dedo de moça picadamanjericão fresco picado a gosto Corte a mozarela em fatias bem finas (com cerca de 0,2 cm de espessura). Distribua as fatias, lado a lado, num prato redondo de servir. Reserve. Numa tigela junte o creme de leite, as raspas de limão, o sal e o óleo do Atum Gomes da Costa. Misture bem. Distribua o Atum Gomes da Costa sobre as fatias de queijo. Regue toda a preparação com o molho de creme de leite. Salpique com a pimenta dedo de moça e com o manjericão.

Kibe de peixe500 g de Filé de Merluza Costa Sul250 g de trigo para Kibe1 colher (sopa) de folhas de hortelã frescas e picadas1 cebola ralada, pimenta do reino, sal1. Deixe o trigo de molho por uma hora para hidratar. Escorra e esprema para tirar o excesso de água.2. Coloque em um processador o filé de merluza e a cebola. Bata até desmanchar, mas não deixe empastar. Misture o trigo, as folhas de hortelã picadas e tempere com sal e pimenta do reino.3. Faça bolas ovais e frite em óleo quente até dourar

Linguado grelhado com purê de baroa - 1 pes1 filé de linguado de 180 g150 g de mandioquinha50 ml de leite desnatado25 g de manteiga sem sal5 g de salPimenta-do-reino a gosto50 g de cenoura50 g de abobrinha30 ml de azeite de oliva extravirgem1. Tempere o filé de linguado com sal e pimenta. Descasque a mandioquinha e cozinhe-a em água. 2. Faça um purê, amassando a mandioquinha e misturando-a ao leite e à manteiga. Tempere com sal e pimenta. 3. Refogue a cenoura e a abobrinha cortadas em fatias bem fininhas (à juliana), com um pouco de manteiga. 4. Unte o filé de linguado com azeite e grelhe-o. Sirva o peixe com o purê ao lado e salpique com os legumes

Bolo de maçã

2 tablespoons unseasoned bread crumbs1/2 cup granulated sugar1/2 cup packed light brown sugar2 Granny Smith apples1 teaspoon ground cinnamon4 tablespoons (½ stick) unsalted butter at room temperature, plus more for greasing the pan1 large egg1 1/4 cups unbleached all-purpose flour2 teaspoons baking powder2⁄3 cup half-and-half2 teaspoons confectioners’ sugar

1 Preheat the oven to 350°F. Butter a 9-inch springform pan and coat with the bread crumbs. 2 Toss together the granulated sugar and brown sugar. Set aside. 3 Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1⁄3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple. 4 In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half, and mix until combined. Fold the diced apple into the batter. 5 Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the 2 remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.

Maria-mole de chocolate1 envelope de gelatina em pó sem sabor1 xícara (chá) de açúcarmeia xícara (chá) de Chocolate em Pó Solúvel Nestléchocolate granulado, para decorar1. Deixe a gelatina de molho em meia xícara (chá) de água durante 3 minutos. 2. Depois, coloque no microondas por 30 segundos em potência alta. 3. Tire do forno, junte meia xícara de água e mexa bem. Bata o açúcar, a gelatina, e o chocolate na batedeira até formar uma espuma. 4. Ponha numa tigela refratária untada com manteiga e espere gelar por duas horas. 5. Corte a maria-mole em quadrados e passe no chocolate granulado. Arrume os doces nas fôrmas e sirva

Curry tailandês de brócolis e batata - 4 pes2 cups broccoli rabe (about ½ bunch)5 tablespoons olive oil2 teaspoons black mustard seeds1 teaspoon ground cumin1 teaspoon coriander seeds1 red onion chopped4 garlic cloves thinly slicedJuice of 2 limes2 kaffir lime leaves2 curry leavesOne 2-inch piece ginger peeled and finely chopped2 tablespoons red curry paste½ cup coconut milk2 small Yukon Gold potatoes peeled and cut into ¼-inch cubes2 tablespoons chopped blanched almonds2 tablespoons plain yogurt1 tablespoon chopped cilantroSalt 1 Bring a large pot of salted water to a boil. Add the broccoli rabe and simmer for 30 seconds. Strain and rinse with cold water. Pat dry. 2 Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the mustard seeds, cumin, coriander seeds, onion, garlic, lime juice, lime leaves, curry leaves, ginger, and curry paste and sauté until fragrant, about 3 minutes. Add the coconut milk and 2 cups water. Bring to a simmer and cook for 15 minutes. 3 While the liquid is simmering, heat the remaining 3 tablespoons olive oil in a large sauté pan over high heat. Add the potatoes and sauté for 3 to 4 minutes. Reduce the heat to medium and add the almonds. Cook with the potatoes until golden brown, 4 to 5 minutes. Remove from the heat and set aside. 4 Stir the broccoli rabe and potato mixture into the simmering liquid and heat through. Stir in the yogurt and garnish with the cilantro. Season with salt.

Torta de chocolate rústica - 12 pesBase: 2 ½ c fermento bio pó, 2 ½ x farinha, 1 ½ c açúcar, 2 c sal, ½ c pim.reino moída hora, 2 C azeite. Mistura fermento e água, descansa até espumar. Mistura outros ingred. e sova. Descansa e assa.Recheio: Por cima da base, 3 C Nutella. 90g choc amargo, ½ c cardamomo moído, 1/2 c canela pó, 1/2 c pim. suave, 4 C mant, 1/2 x avelãs, raspas 1 laranja, 2 C Grand Marnier, 1 c sal marinho. Derrete choc banho-maria, mistura

outros ingred. Tosta avelãs na frigid, depois zests e Grand Marnier (30 segundos), acrescenta à mist chocolate. Monta tortas, põe recheio e salpica com sal. Geladeira.

Filé com manteiga de anchova (combinação fantástica!) - 4 a 6 pes Anchovy Butter1 fat garlic clove, cut in half, green shoot removed3 anchovy fillets, soaked in water for 15 minutes (30 minutes if salt-packed), rinsed and patted dry1⁄8 teaspoon kosher salt 1 teaspoon extra virgin olive oil 2 tablespoons coarsely chopped fresh flat-leaf parsley ½ cup (1 stick) unsalted butter, at room temperature A few grinds of the pepper mill Steak2 pounds steak (individual steaks or larger steaks), at or just below room temperature Kosher salt and freshly ground black pepper 1 tablespoon canola oil I always cut my garlic cloves in half if I’m going to mash them. I do it to look for the green shoot, which must be removed, but also because it’s easier to mash them if they have a flat side. Otherwise they’ll bounce around when you hit them with a pestle. I use a rough chop of parsley for this, rather than finely chopped parsley, because there will be more flavor to extract as I grind the leaves in my mortar and pestle. 1. Combine the garlic, anchovy fillets, salt, and olive oil in a mortar and pestle and mash to a smooth paste. Add the parsley and grind with the pestle until well blended with the garlic and anchovies. Work in the butter and add a few grinds of the pepper mill. Set aside. Taste and adjust the salt (add up to another 1⁄8 teaspoon). 2. Heat a heavy skillet over high heat. Pat the steaks dry and season generously on both sides with salt and pepper. With your fingertips, press the seasonings into the steaks. 3. When the pan is hot, add the canola oil. Heat to just below smoking and add the steaks, in batches if necessary to avoid crowding the pan. Cook for 3 minutes on each side for rare 1-inch-thick steaks, 4 to 5 minutes for thicker steaks. 4. Remove the steaks from the pan and immediately dollop 4 to 6 heaped tablespoons of the butter over the top. Let the meat rest for a couple of minutes, then slice and serve at once. Variation: Steak with Stilton (or Roquefort)Cook the steaks as instructed above. Substitute 2 ounces Stilton or Roquefort and 4 tablespoons softened butter, creamed together, for the anchovy butter. Place 4 to 6 dollops over the cooked steaks and proceed as instructed above. Variation: Steak with BéarnaiseBéarnaise is a variation on hollandaise, and it’s almost as easy to make. What makes it sing are the fresh herbs, particularly the chervil and tarragon, and the splash of vinegar. It’s a classic sauce with meats, especially steak, and it’s delicious on a hamburger. You can make other variations by substituting different herbs, such as dill or marjoram. Use about half the amount this recipe makes with the steak. Refrigerate the remaining sauce and use up within 2 days. 2 tablespoons minced shallot 2 tablespoons white wine vinegar ½ cup dry white wine 1½ teaspoons finely chopped chervil 1½ teaspoons finely chopped tarragon1½ teaspoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped chives 1 large or extra-large egg yolk 1 cup (2 sticks) unsalted butter, melted and hot (but not scalding) ½ teaspoon freshly squeezed lemon juice Very small pinch of cayenne, ¼ teaspoon kosher salt

1. Combine the shallot, vinegar, wine, and herbs in a small saucepan and bring to a boil over medium heat. Boil until the mixture is reduced to ¼ cup. 2. Bring 1 cup of water to a boil in the bottom of a double boiler, which you can fashion out of a saucepan and a bowl that sits on the top. The bottom of the bowl should not touch the water. 3. Transfer the wine mixture to the bowl and add the egg yolk. Whisk together over the simmering water. Keep the heat at medium-low and whisk continually. From time to time, test the temperature of the mixture with the back of your middle finger, at the knuckle, where it is most sensitive to heat. When the mixture is hot and thick, remove from the heat. 4. Moisten a towel, make a ring with it on your work surface, and set the bowl on the ring. This will keep it from spinning and walking away from you as you whisk. Gradually whisk in the butter, a small ladleful at a time. The mixture should emulsify and become glossy. When all the butter has been added, whisk in the lemon juice, cayenne, and salt. Allow it to sit for 5 minutes so the salt dissolves. Taste and adjust seasoning

Pudim de chocolate com um leve toque de menta - 8 pes4 cups whole milk1 cup sugar Pinch of salt 1⁄3 cup Dutch process cocoa powder 1⁄3 cup cornstarch 3 large egg yolks 2 ounces bittersweet chocolate (70%), finely chopped 2 tablespoons unsalted butter, cut in small pieces 2 teaspoons pure vanilla extract ¼ teaspoon peppermint extract Whipped cream or Whipped Crème Fraîche (recipe follows) for serving 1. In a large saucepan, combine the milk, ½ cup of sugar, and the salt and bring to a boil over medium heat. Remove from the heat. 2. In a small bowl, combine the remaining ½ cup of sugar, the cocoa powder, and the cornstarch. Sprinkle this slowly into the milk, whisking constantly. Return to the heat and whisk constantly until thick and bubbling. Remove from the heat, make sure the mixture isn’t boiling, and one at a time, whisk in the egg yolks, then the chocolate, butter, vanilla, and peppermint extract. Whisk constantly until the chocolate has dissolved. Return to low heat and whisk constantly until the mixture thickens again, being careful that it does not boil, then immediately remove from the heat and strain into a bowl. 3. Spoon into whiskey glasses (the pudding will fill about two-thirds of the glass) and cover with plastic. If you don’t want a skin to form, place the plastic directly over the pudding. Chill in the refrigerator for at least 2 hours. Top with a generous spoonful of whipped cream or whipped crème fraîche, and serve.

Pretzels - 12 unid 4 teaspoons active dry yeast 1 teaspoon white sugar 1 1/4 cups warm water (110 degrees F/45 degrees C) 5 cups all-purpose flour 1/2 cup white sugar 1 1/2 teaspoons salt 1 tablespoon vegetable oil   1/2 cup baking soda 4 cups hot water 1/4 cup kosher salt, for topping 1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. 2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl

and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. 3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. 4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. 5. Bake in preheated oven for 8 minutes, until browned. Good recipe, though I replaced the oil with butter and used less flour. Another reviewer asked why the baking soda bath is necessary: Old world Germans used to dip their brezels (pretzels) in a solution of sodium hydroxide (lye) and water before baking. Lye is a very strong and caustic alkaline. Because most people aren't comfortable mixing lye and water to make pretzels, baking soda - a much weaker alkaline - is now used in most pretzel recipes. Once the pretzels begin baking, a 'Maillard reaction' occurs. This is a chemical reaction sortof like carmelization, which allows the exterior crust to become a deep rich brown color. The reaction accelerates in an alkaline environment, which - you guessed it - has been provided by the baking soda bath. The baking soda, and resulting reaction, is also responsible for the unique taste of a pretzel. Without the baking soda bath the pretzel exterior ends up pale/white, and taste more like bread. This baking soda / lye bath step is paramount in making a pretzel a pretzel

Falafel de camarão com molho tahini de coentro

16 oz Mira* Falafel mix 2 c Shrimp or shellfish stock; ; is avaiable) 4 Ears corn; shucked and ; removed (save ; kernels, discard ; husks) 1/2 lb Rock shrimp 1 bn Cilantro; chopped 1 Jalapeno pepper; minced 1 Red bell pepper; small dice 2 Limes; juiced 4 Scallions; julienne, up to 6 1 lg Red onion; small diced 1 pk Pita bread 1/2 lb Mixed greens or mesclun Diced tomato; if desired Diced red onion; if desired

CILANTRO TAHINI 1/2 bn Fresh cilantro; leaves only 1 c Sahadi* Tahini Sauce 1/2 c Cr?me fraiche 1/2 c Plain yogurt Salt and pepper; to taste 2 tb Butter, 2 tb Olive oil Salt and pepper; to taste

Combine falafel mix with the stock or water and let stand 10 minutes. Sweat the shucked corn kernels and red onions in the butter until soft and fragrant, then let cool. Be careful not to overcook, cook just long enough so that the vegetables are crispy yet tender. Add all ingredients to the falafel mixture and mix well. Shape the mixture into small balls 1 1/2 inchs diameter, or shape into patties about 2 inches in diameter and 1/2-inch thick. For best results, deep fry in 350 degree oil until golden brown. CILANTRO TAHINI: Clean, chop, and quickly blanch the cilantro in boiling water. Shock immediately. Drain well. Put the tahini, and cr?me fraiche into a blender. With blade running, add cilantro. Blend until smooth. Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper. Open pita pockets. Stuff with falafel, greens, and garnish with diced tomato and red onion if desired. Dress with cilantro tahini

Abóbora com maple e creme de sálvia - 6 pesAssar no forno 2 kg de abóbora em cubos c/ 3 C azeite e 1 ½ C mascavo, sal e pimenta. Quando estiver macio, tira e joga 1 ½ C maple por cima. Levar ao fogo ¾ x creme leite com 15 folhas de sálvia, reduzir à metade (uns 8 a 10

min). Tirar do fogo, esperar 5 min. Juntar 1 C mant s/sal. Acerta sal e pim. Joga por cima da abób e joga flor de sal e um fio de maple, lascas de pecorino e enfeita com agrião.

Hambúrguer de cordeiro marinado - 4 pes

2 red capsicums, halved, deseeded Olive oil spray 2 tsp olive oil 2 garlic cloves, crushed 2 tsp ground cumin 60ml (1/4 cup) fresh lemon juice 4 (about 100g each) lean lamb leg steaks 130g (1/2 cup) low-fat natural yoghurt 1 Lebanese cucumber, halved, deseeded, finely chopped Baby rocket leaves, to serve1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.

Place the capsicum, skin-side up, on the lined tray. Lightly spray with olive oil spray. Roast in oven for 20 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 20 minutes (this helps lift the skin). Peel the skin from the capsicum and discard. Cut the flesh into 3cm-wide strips.

2. Meanwhile, combine the olive oil, garlic, cumin and 2 tablespoons of lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 15 minutes to marinate. 3. Combine the yoghurt, cucumber and remaining lemon juice in a small bowl. 4. Preheat a chargrill on high. Lightly spray with olive oil spray. Drain the lamb

from the marinade. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3 minutes to rest.

Suflê de gruyere assado duas vezes - 6 pes

1 tbs olive oil 1 brown onion, coarsely chopped 2 garlic cloves, finely chopped 125ml (1/2 cup) white wine 2 x 425g cans diced tomatoes 2 tsp chopped fresh rosemary 125ml (1/2 cup) water Melted butter, to grease 60g butter 50g (1/3 cup) plain flour 375ml (1 1/2 cups) milk Pinch of white pepper 4 eggs, separated 80g (1 cup) coarsely grated gruyere 80ml (1/3 cup) pouring cream Rocket leaves, ends trimmed, to serve1. Heat the oil in a medium saucepan over low heat. Add the onion and garlic and

cook, stirring occasionally, for 10 minutes or until soft. Add the wine and cook until almost all of the wine evaporates. Add the tomato, rosemary and water. Season with salt and pepper. Cook, stirring occasionally, for 30 minutes. Set aside for 10 minutes to cool slightly. Transfer to the bowl of a food processor and process until smooth.

2. Preheat oven to 200°C. Brush six 180ml-capacity ovenproof ramekins with melted butter to grease. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly until smooth.

3. Place the pan over medium heat and bring to the boil, stirring constantly, for 1-2 minutes until mixture thickens. Season with salt and white pepper. Set aside for 5 minutes to cool slightly. Whisk in the egg yolks and three-quarters of the gruyere.

4. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the egg whites into the gruyere mixture. Spoon the mixture among the prepared ramekins.

5. Place the ramekins in a baking dish. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake in oven for 15-20 minutes or until puffed. Set aside for 20 minutes to cool (the souffles will deflate).

6. Pour the tomato sauce over the base of a 30 x 20cm baking dish. Turn out the souffles and place, upside down, in the dish. Pour over the cream and sprinkle with remaining gruyere. Bake for 20 minutes or until gruyere melts and souffles are puffed. Spoon tomato sauce among serving dishes. Top with souffles and rocket. Serve immediately

Pudim de croissant - 4 pes

4 croissants, coarsely chopped 625ml (2 1/2 cups) milk 1 x 300ml ctn pouring cream 100g (1/2 cup) caster sugar 5 eggs 170g (1/2 cup) mandarin marmalade1. Preheat oven to 170°C. Place the croissant in a 2.5L (10-cup) capacity

ovenproof dish. 2. Place the milk and cream in a medium saucepan over low heat and bring to a

simmer. Remove from heat. Add the sugar. Stir until sugar dissolves. 3. Whisk together the eggs and half the marmalade in a large heatproof bowl.

Gradually add the milk mixture, whisking until combined. Pour over the croissants and set aside for 10 minutes to soak. Place the dish in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the dish. Bake for 50 minutes or until just set. Heat the remaining marmalade in a small saucepan over low heat for 1-2 minutes or until melted. Brush the marmalade over the pudding and serve immediately

Medalhão de bacalhau com cogumelosAqueça uma frigideira grande, com um pouco de azeite e doure os medalhões por uns 5 minutos de cada lado. Transfira os medalhões para um prato. Na frigideira ponha azeite, alho e quando começar a chiar, adicione os cogumelos. Tempere com sal e pimenta e sirva com o bacalhau.

Peanut milk shake, conhecido aqui no St Louis como milk shake de paçoca. É um shake de creme batido com peanut butter e servido com calda de chocolate, caramelo e coberto com paçoca esfarelada

Bolo-musse de chocolate com gelatina de morango 1 xícara de leite; 1 xícara de óleo;

2 ovos; 2 xícaras de farinha de trigo; 1 xícara de açúcar; 1 xícara de chocolate em pó; 1 colher (sopa) de fermentoPara a musse: 4 ovos; 1 pacote de gelatina de morango em pó; 100g de margarina; 10 colheres (sopa) de chocolate em pó; 1 lata de creme de leite; 1 colher (sopa) de essência de baunilha; 1 lata de leite condensado cozido; raspas de chocolate Massa: Bata no liquidificador apenas os ingredientes líquidos. Acrescente os demais e misture bem com uma colher. Coloque a massa em uma forma untada com manteiga e polvilhada com farinha. Asse em forno médio preaquecido.Musse: Bata as claras em neve e reserve. Na batedeira, coloque as gemas e a manteiga e bata bem. Acrescente o leite condensado cozido e o chocolate e bata mais um pouco. Hidrate a gelatina em meia xícara de água e aqueça em banho-maria até derreter. Espere esfriar e adicione a gelatina à mistura mexendo com uma colher. Coloque o creme de leite, a baunilha e as claras em neve. Misture até ficar homogêno e leve à geladeira por 20 minutos

Brownies de chocolate cremoso (da Cinara)

6 colheres (sopa) de manteiga ou margarina sem sal (85g)180g de chocolate meio-amargo1/4 xícara de cacau em pó (eu usei chocolate em pó)3/4 xícara de farinha de trigo1/4 colher (chá) de fermento em pó1/4 colher (chá) de sal1 xícara de açúcar2 ovos grandes2 colheres (chá) de essência de baunilha

Outra: 170 g de chocolate meio amargo picado180 g de margarina (tipo culinária)4 ovos250 g de açúcar1 col. (café) de canela em pó1 col. (café) de essência de rum1 col. (café) de bicarbonato de sódio1 pitada de sal

Outra: 185g de manteiga em temperatura ambiente185g de chocolate amargo, picado (chocolate com 75% de cacao)3 ovos1 ¼ xícara de açúcar superfino (275g)⅔ xícara de farinha de trigo (83g)½ xícara de chocolate em pó amargo (55g)

Outra: 2 xicaras de chá de açúcar, 4 ovos inteiros, 150g de manteiga2/3 xícara de farinha, 1 C fermento pó, 150g de achocolatado

Suflê de berinjela2 berinjelas sem casca, picadas em cubos 1 cebola picada

1 dente de alho picado 1 tomate sem pele picado 1 punhado de salsinha picada 1 punhado de cebolinha verde picada 1 colher de sopa de azeite de oliva 500 ml de leite 2 ovos, claras e gemas separadas 1 e ½ colher de sopa de manteiga 1 e ½ colher de sopa de farinha de trigo 1 e ½ xícara de queijo Gouda ralado (pode substituir por prato, muzzarela, etc) Um punhado de queijo Gouda ralado para polvilhar no final (pode substituir também)Sal, noz-moscada ralada na hora Temperos a gosto para o refogado de berinjela. (Usei orégano, páprica picante, tabasco e pimenta do reino moída na hora) Prepare um refogado de berinjelas: Descasque e pique as berinjelas. Coloque-as em água e sal e deixe de molho por cerca de 20 minutos. Escorra e passe as berinjelas em água corrente. Numa panela aqueça o azeite e adicione o alho e a cebola. Refogue até cebolas translúcidas. Adicione as berinjelas e um pouco de sal. Vá mexendo até que a berinjela murche um pouco. Adicione o tomate e os temperos a gosto e refogue por aproximadamente 10 minutos, até que a berinjela esteja cozida. No final adicione a salsinha e cebolinha, mexa e reserve. Prepare o molho branco. Passe as 2 gemas por uma peneira e misture ao leite. Leve a manteiga ao fogo até derreter. Adicione a farinha de trigo e frite um pouco a farinha com a manteiga. (Dica: Mexa com um fouet que o molho não empelota). Adicione aos poucos o leite e mexa constantemente com o fouet enquanto o leite vai sendo adicionado. Depois que ferver, cozinhe em fogo baixo por mais alguns minutos mexendo sempre. Desligue e reserve. Claras em neve. Bata as 2 claras em neve e reserve. Ute um pirex com manteiga e farinha de rosca ou de trigo. Numa panela ou tijela, misture o refogado de berinjelas com o molho branco. Adicione o queijo ralado e misture. Incorpore as claras em neve à mistura delicadamente. Despeje no pirex e polvilhe queijo. Forno por uns 30 min ou até dourado por cima.

Moelleux de chocolate 200g manteiga COM SAL (de preferência

President, mas deve funcionar bem com Aviação, que é bastante salgada)

200g chocolate amargo 70% cacau (sem gordura hidrogenada!)

4-5 ovos (usei 4 extra-grandes) 160g açúcar 1 colh. (sopa) farinha de trigo 50g chocolate amargo, ao leite ou branco para

quebrar dentro da massa 1 colh. (sopa) açúcar para polvilhar

Chester ao molho de maracujá e gergelim - 6 pes1 Chester grande

1 xícara (chá) de suco de maracujá de caixinha 1 xícara (chá) de água 1 colher (chá) canela em pó 1 colher (sopa) de molho de soja (shoyo) 1 colher (sopa) de glucose de milho “karo”

2 colheres (sopa) de gergelim 1 colher (sopa) de manteigaDescongele a ave e retire os miúdos. Misture o suco de maracujá, a água, a canela em pó, o molho de soja e regue

sobre a ave. Pincele com manteiga e leve para assar em forno a 200°C por aproximadamente 2 horas coberto com papel alumínio. Retire o papel e deixe dourar por aproximadamente 20 minutos. Retire a ave do forno, pincele a glucose de milho e polvilhe o gergelim. Forno mais uns 10 minutos

Chester com peras

Tender Chester1 garrafa de vinho branco2 colheres (sopa) de mel8 pêrasColocar o Tender Chester em uma assadeira, besunte-o com o mel e regar

com o vinho. Cubra com papel-alumínio e levar ao forno pré aquecido a 200ºC por aproximadamente 30 minutos. Descascar as peras, remover as sementes e cortar ao meio. Retirar o Tender Chester do forno e distribuir as peras cortadas no molho da assadeira, colocando-as com a parte interna da polpa virada para baixo. Forno sem cobrir por aproximadamente 15 minutos

Salpicão de bacalhau3 xícaras de bacalhau dessalgado e em lascas

1/2 xícara de aipo picadinho, 1/2 xícara de cenoura ralada em ralo grosso3 colheres de sopa de passas pretas sem caroço1/2 xícara de pimentão vermelho3 colheres de sopa de azeitonas pretas sem caroço3 colheres de sopa de azeite extra virgem1/2 xícara de brócolis americano cozido no vapor3 colheres de sopa de cebola roxa cortada em rodelas e escaldada1 colher de sobremesa de mostarda em grãos4 colheres de sopa de maionese de soja2 dentes de alho amassados, 1 molho de cheiro verde, sal

Lombinho com molho de uvas

1 kg de Lombo, 1 cebola pequena1 talo de Salsão, 1 folha de Louro, 3 dentes de alho150 ml de vinho branco seco, Sal. Tempere o lombo a gosto, coloque-o sobre

uma folha dupla de papel alumínio e disponha sobre ele a cebola picadinha, o louro, o alho amassado, e o salsão. Regue com o vinho e feche o papel alumínio. Leve para assar por aproximadamente 2 horas em forno médio pré-aquecido. Retire o papel alumínio e deixe dourar, regue com o molho da assadeira nessa última etapa do cozimento. ReserveMolho

1 cebola1 colher de sopa de margarina1 cacho pequeno de uva itália sem semente e sem pele200 ml de vinho branco, 1 ramo de tomilho, 50 ml de caldo de carneSal. Refogue a cebola na margarina. Junte a uva, o vinho branco, o tomilho

e o caldo de carne. Cozinhe em fogo baixo por aproximadamente 20 minutos.

Retire o ramo de tomilho e bata tudo no liquidificador. Acerte o sal e a pimenta se necessário. Sirva o lombo fatiado com o molho de uvas

Torta de frutas light

Numa forma redonda de 30 cm de diâmetro arrume em camadas cada tipo de fruta na seguinte ordem e pressione com as mãos cada camada para compactar.

1 abacaxi maduro fatiado ao comprido2 x de tâmaras sem caroço, abertas e bem juntinhasFatias 2 maçasPasta de ameixa (2 x ameixa de molho em 1 x água batida no liquid)Fatias 2 pêrasPasta de damasco - 2 x damasco de molho em 1 x água bat no liquid4 Bananas d´água fatiadasSalpique a castanha de caju e a canela. Pressione c/ mãos para compactar.

Leve ao forno médio (150 graus) por 30 min. Sirva quente ou gelada

Pernil ao molho de laranja e gengibre

1 pernil de porco sem osso sal pimenta do reino suco de 1 limão 1 galho de alecrim 2 folhas de louro 2 dentes de alho 1 colher (sopa) de gengibre 1 xícara (chá) de suco de laranja de caixinha 1 xícara (chá) de vinho branco seco 2 colheres (sopa) de azeite. Tempere o pernil com todos os ingredientes e

deixe marinar de um dia para o outro. Coloque em uma assadeira e leve ao forno médio por 3 horas e meia. Retire da forma e corte em fatiasIngredientes para o Molho

1 colher (sopa) de amido de milho 2 colheres (sopa) de suco de laranja de caixinha 1 xícara (chá) de caldo de legumes 1 colher (sopa) de mostarda Dijon 1 xícara (chá) de creme de leite de caixinha 6 gominhos de laranja 1/2 xícara (chá) de cebolinhas picadas 1/2 xícara (chá) do molho da marinada do pernilMisture todos os ingredientes do molho em uma panela, menos o creme de

leite e a cebolinha. Deixe engrossar e desligue o fogo. Junte o creme de leite e a cebolinha e sirva com o pernil.

Torta Buenos Aires450 g. de chocolate (para taza)rallado.450 g. de manteca.200 g. de azúcar.250 g. de crema.8 huevos.1 pote de dulce de leche. Precalentar el horno a 170ºC.Enmantecar un molde de 23cm. de diámetro. 

Colocar dentro de una cacerolita (a Baño María), la manteca cortada en trozos, esperar que se derrita y añadir la crema, el azúcar, y por último el chocolate rallado, mezclar bien hasta que se derrita y la mezcla esté suave y lisa. Batir los huevos ligeramente e incorporarlos suavemente a la mezcla de chocolate tibio. Colocar la preparación en el molde y hornear por 45 minutos. Si al introducir un palito en la preparación, éste sale limpio, la torta estará lista.Dejar enfriar sobre rejilla.Cubrir con dulce de leche, llevar al freezer.Cuando este bien frío cubrir con la cobertura de chocolate175 g. de chocolate30 g. de manteca3 c. de leche2 c. de miel ó (glucosa de maíz). Calentar a Baño María dentro de una cacerolita la manteca, incorporar el chocolate rallado, mezclar hasta que se derrita, agregar por último las 3 C. y las 2 C. de miel

Bolo suspiro/musse de chocolate

250 g de açúcar de confeiteiro 40 g de cacau em pó 250 g de claras 250 g de açúcar 1. Recorte dois pedaços de 60 cm de papel-manteiga. Com uma caneta, desenhe 2 círculos de 20 cm de diâmetro em um dos pedaços de papel. No outro pedaço, desenhe apenas 1 círculo de 20 cm de diâmetro.2. Cubra duas assadeiras retangulares grandes com os papéis desenhados.3. Sobre uma tigela, peneire o açúcar de confeiteiro e o cacau em pó. 4. Na batedeira, bata as claras à velocidade baixa até começar a espumar. Junte um pouco do açúcar (normal) e continue batendo. Quando formar picos moles, adicione o restante do açúcar (normal) aos poucos, sem parar de bater, até terminar todo o açúcar. Desligue a batedeira.5. Adicione a mistura de açúcar de confeiteiro e cacau em pó às claras em neve, mexendo delicadamente com uma espátula.6. Transfira o creme de claras para um saco de confeitar. Preencha os círculos desenhados no papel, fazendo um caracol em cada círculo. 7. Com o creme que sobrar, faça tiras de suspiro que servirão para enfeitar o bolo.8. Leve as assadeiras ao forno para assar a 120ºC (temperatura baixa) por 1 hora. O tempo de cozimento dos palitos é menor que o dos discos. Verifique se estão prontos depois de 30 minutos. A temperatura do forno deve ficar bem baixa. Caso o seu forno seja muito forte, deixe a porta dele entreaberta. Retire as assadeiras do forno e deixe esfriar.Musse de chocolate: 500 g de chocolate meio amargo, 450 g de creme de leite fresco 120 g de claras, 80 g de açúcar 1. Numa tábua, pique o chocolate..2. Transfira o chocolate picado para uma tigela refratária grande e leve ao microondas para derreter. Se preferir, derreta o chocolate em banho-maria. Para fazer o banho-maria, leve uma panelinha com um pouco de água ao fogo médio. Quando ferver, desligue e encaixe a tigela refratária com chocolate. A água não deve encostar no fundo da tigela, pois o calor do vapor é suficiente para derreter o chocolate. Assim que derreter, retire a tigela da panela, com cuidado para não se queimar. É muito importante não deixar o vapor entrar em contato com o chocolate, pois a água faz com que ele perca o brilho. Por isso, a tigela deve ser maior do que a panela com a água.2. Na batedeira, bata o creme de leite fresco até o ponto de chantilly. Transfira o creme para uma tigela. 3. Lave e seque muito bem a tigela e as pás da batedeira para bater as claras em neve.

Coloque as claras na tigela e bata até obter picos moles. Adicione uma parte do açúcar e continue batendo. Quando as claras estiverem mais duras, acrescente o restante do açúcar e bata até obter o ponto neve.4. Adicione as claras em neve ao chocolate derretido e misture delicadamente com um fouet (batedor de arame) até obter uma mistura homogênea. Junte o creme de leite batido e misture com uma espátula.MONTAGEM: Com uma faquinha, acerte os discos de suspiro para que todos fiquem com o mesmo tamanho. 2. Sobre uma superfície de trabalho, coloque um dos discos e cubra com um pouco da musse de chocolate. Coloque outro disco por cima e cubra a superfície dele com mais um pouco de musse. Repita o mesmo procedimento com o terceiro disco e cubra a superfície e as laterais dos três discos montados. Faça este procedimento rapidamente para que a musse não endureça antes de terminar. 3. Quebre os palitos de suspiro de chocolate em pedaços de 3 cm. Decore o bolo colando os bastões como na foto. Salpique com chocolate em pó. 4. Leve ao freezer para endurecer por 30 minutos. Se for servir no dia seguinte, deixe no freezer e retire 1 hora antes de servir

Massa de torta com grão-de-bico500g grão-de-bico cozido água e sal mist. c/ 200g far.integral, água, sal, azeite ou manteiga, claras

Torta de palmito com massa de grão-de-bico

500g de palmito fresco• 500g de grão-de-bico• Cheiro-verde picado (um molho)• Sal a gosto• Alho a gosto• Azeite de olivaDeixe o grão-de-bico de molho por 2 horas. Cozinhe com sal até ficar macio. Escorra e passe na peneira ou espremedor de batata. Bata com um pouco de azeite e forre uma vasilha refratária, deixando um pouco de massa para cobrir a torta. Faça um refogado com azeite e alho. Coloque o palmito picado e o cheiro-verde, tempere com sal e cozinhe até ficar macio. Recheie o refratário e cubra com o restante do purê. Pincele com azeite e leve ao forno para dourar

Empadão de brócolis250g de farinha de trigo integral• 250g de farinha de trigo comum• 1 colher (sobremesa) de fermento• 1 colher (café) de sal• 1 colher (sopa) de azeite de oliva• Água para dar liga• 1 colher (sopa) de maisena• 2 molhos de brócolis• 1 copo de requeijão• 1 e 1/2 copo de leite• Misture as farinhas, o sal e o fermento, acrescente o azeite de oliva e vá colocando água até a massa soltar da mão. Forre uma fôrma ou vasilha refratária com esta massa.• Lave o brócolis, pique-o e cozinhe em água e sal, sem deixar amarelar.• Escorra o brócolis e refogue-o rapidamente no alho e azeite.• Acrescente ao brócolis um copo de leite e uma colher (sopa) de maisena. Engrosse.• Recheie o empadão e cubra com o copo de requeijão batido no liquidificador com um pouco de leite. Leve ao forno para assar

Torta light de frutas1 Abacaxi em rodelas s/ o miolo • 8 ameixas s/ caroço • 400g de banana passa picada

• 3 maçãs em fatias• 6 bananas d'água• Forre uma forma de fundo removível com papel manteiga. • Cubra o fundo com as rodelas de abacaxi e complete o centro dos abacaxis com as ameixas.• Creme: em um processador, vá batendo aos poucos um punhado de banana passa, meia rodela de abacaxi e algumas rodelas de banana. Este creme vai cobrindo a torta.• Faça uma camada de 1cm.• Forre com as maçãs em fatias.• Termine com outra camada do creme.• Cubra com papel alumínio e asse em forno médio por 30min.• Espere esfriar para retirar o alumínio.• Coloque na geladeira até gelar para desenformar

Berinjela gratinada3 kg berinjela fatiada longitudinal de molho em água e 1 c sal. Escorre, seca, passa em 100g far integral. Leva ao forno em tab. untado c/óleo. Alterna em outro tab c/molho tomate e queijo Minas 500g. Gratinar no forno 10 min.

Torta-musse de Alpino e Bis - 8 pes2 caixas de Bis trituradas até virar pasta. Forre a forma com ele. Recheio: banho-maria 2 tabletes Alpino e ½ x leite. Deixa esfriar e começar a endurecer, aí bate com 1lata creme leite e 1 c baunilha. Enfeita c/ fios de ovos.

Manjar de manga - 12 pesLiq 2 mangas, 1 x açúcar, 6 C maisena, 3 x leite, 200ml leite coco, 1 col (sobrem) manteiga. Fogo até engrossar.

Musse de limão c/ calda maracujoá - 4 pes1 C gel incolor, ½ x água, 2 limões, 200ml creme fresco, 1 x açúcar. Dissolve gelat. Numa panela ferve água, suco e cascas limões. Esfria e coa. Mistura c/ gelat e creme batido em chantilly. Calda: 2 marac, ½ x água, 1 x açúcar. Reserve algumas sementes. Liq maracujás, água e coe. Numa penala mistura c/ sementes e açúcar. Fogo até calda.

Bolo de sorvete com brigadeiro - 16 pes2 latas leite cond, 1 C marg, 4 C choc pó. Fogo até brigadeiro mole. Tira fogo, junta 1 lata creme leite. Numa forma furo no meio, póe 1 litro sorvete creme e pressiona. Freezer 10 min. Despeja brigad e por cima mais 1 l sorvete. freezer. Desenforma e enfeita com 1 caixa bis picado.

Carne c/legumes na cerveja - 4 pesAquecer 1 C óleo e dourar ½ kg músculo (inteiro). Junte 2 latas peq extrato tomate, 1 pacote sopa cebola e 1 garrafa cerveja preta (355 ml). Juntar 1 cubo caldo carne e 1 cubo caldo legumes dissolvidos em 1 ½ x água fervente, tampe panela, abaixe o fogo e cozinha 1 hora e meia. Junte 1 ½ x cenoura cubos, 1 x baroa em rodelas, 1 x minicebolas e 1 pacote ervilha congelada. Cozinhe mais 20 min ou até legumes macios. Polvilhar com salsinha e servir.

Lombinho com provolone - 8 pesMisture 2 C marg, 3 dtes alho, sal e pim, 2 C alecrim picado formando pasta. Faça furos em 2,5kg lombinho e introduza 150g provolone em tiras. Espalhe a pasta e forno 1 hora c/ alumínio, mais 30 min s/alum. Junte mais água (quente, p/ não endurecer a carne), se preciso. Deixe a carne descansar e fatie.

Frango ao molho verde - 4 pesMisture 500g frango filé, 1 dte alho esprem, 1 c gengibre ralado, 1 C maionese. Forno c/alum uns 30 min. S/ alum mais 10 min. Liq ½ x cheiro verde e ½ x água. Fogo, juntando 2 C maionese e misturando até cremoso.

Maionese sem ovosLiq ½ x leite gelado, ½ C alho picado, 1 C vinagre maçã, sal e pimenta. Lentam/ junte 1 1/2 x óleo em fio.

Lombinho com lentilhas2kg lombinho. Marinada 24 horas: 2 limões, ½ lata cerveja, 1 cebola picada, 2 dtes alho amassados, sal e pimenta. P/regar durante cozimento: ½ x óleo, 1 x marinada, 1 x cerveja, 1 x água. Molho de lentilha: 250g lentilha cozidas ág e sal al dente, refogar em ½ cebola e 3 C azeite, juntar 1 copo vinho bco e pim-reino. Depois junta suco 2 laranjas e ½ cenoura brunoise, depois 5 raminhos tomilho e kinkan pra decorar

Molho de cerveja e shoyu p/ filé mignon1 C mant, 1 C far trigo, 1 tablete carne diluído em 250ml água ferv, 500ml cerveja escura amarga. Fogo uns 25 min (reduzir à metade). Depois juntar 1 col (sobr) shoyu e servir com a carne.

Batatas assadas picantes com ervas

750 g de batatinha, 60 ml de azeite, ½ c sal, 3 Ramos alecrim, 2 Ramos tomilho, 2 dedo-de-moça. Numa assadeira misturar tudo. Forno 200°c por 20 min até dourar

Bolinho de bacalhau assado - 10 unid200 g bacalhau dessalgado desfiado, 200 g batatas cozidas e espremidas, 1 cebola pequena picada miúda, 3 C polvilho azedo peneirado, 60 ml de azeite, 1 ovo inteiro, Cheiro-verde picado a gosto. Misture o bacalhau com o purê de batatas (bem seco), a gema, a cebola, o polvilho, o azeite e o cheiro-verde. Ajustar o sal, se necessário. Delicadamente, acrescentar a clara em neve. Modelar os bolinhos com o auxílio de 2 colheres de sopa. Dispor em uma assadeira untada com azeite. Forno médio por aproximadamente 30 minutos ou até dourar

capuccino com nutella (1 C por xícara), pitada de canela, cravo, cardamomo

Molho de vinho p/ filé mignon1 cebola picada, 1 C manteiga, 1 x cabernet, 1 ½ x molho de carne (3 tabletes em 500 ml água), 1 C azeite, Tomilho fresco, Pimenta-do-reino, Sal. derreta a manteiga. Coloque a cebola e deixe dourar. Acrescente o vinho pelas laterais da panela e deixe flambar. Coloque o molho de carne pronto, sal e pimenta-do-reino e deixe encorpar bem. Bata no liquidificador para dissolver os resíduos. Coe e volte para a panela. Na panela bem quente, ajuste os temperos e acrescente o tomilho fresco.

Compota de tomates500 g de tomate italiano maduro, 2 dedo-de-moça picadas, 1 C gengibre picado, 3 dentes alho picados, Sal, 1 ½ copo de açúcar, ½ copo de vinho tinto seco, 3 c nampla. Processe levemente a pim, metade dos tomates e nam pla. Junte o alho em lâminas e sal. Processe mais e leve ao fogo c/ aç, vinho e resto tomates. Fogo baixo, mexendo de vez em qdo uma 1/2 h. Servir c/ torradas, queijo de cabra etc.

Purê de mandioquinha com pesto de ervas - 25 pes (miniporções)1kg de mandioquinha cozida e espremida, sal, 200ml leite, 200ml creme leite, 100 g manteiga. Pesto: liquid 50 g manjericão, 20 g alecrim, 50 g salsinha, 20 g tomilho, 2 dtes alho, 30 g cast Pará (2 C), 300ml de azeite

Rigatoni recheado com brie e molho de funghi

1 pacote de rigatoni, 150 g brie picado p/rechear, 30 g funghi em tiras hidratado, 100 ml vinho bco seco, 150 ml creme, 50 g cebola ralada, Sal, 10 g manteiga. Forno rápido.

Rondelli de espinafre - 4 pes2 xícaras (chá) de ricota amassada1 xícara (chá) de espinafre cozido picadoe espremido (pode usar o congelado) Sal e pimenta-do-reino a gosto4 folhas de massa fresca para lasanha2 colheres (sopa) de azeite2 dentes de alho picados1 lata de tomate pelado picado1 envelope de caldo de legumes em pó½ xíxara (chá) de páprica picante1 pitada de noz-moscadaQueijo ralado a gosto Misture a ricota, o espinafre, o sal e a pimenta-do-reino. Distribuaessa mistura sobre as massas frescas e enrole como rocambole. Corte em fatias de, aproximadamente, 2 cm de espessura. Reserve. Em uma panela, coloque o azeite e frite o alho. Junte o tomatepelado, o caldo de legumes, a páprica e a noz-moscada. Acrescenteuma xícara (chá) de água e deixe ferver. Coloque uma porção domolho no fundo de um refratário e arrume os rondellis. Despejeo molho restante sobre eles, cubra com papel-alumínio e leve aoforno preaquecido em temperatura média, até a massa ficar macia.

Salada quente de bacalhau1 kg de bacalhau do Porto dessalgado e pré-cozido, em lascas3 batatas cozidas em cubos1 cenoura cozida em rodelas1 pacote de ervilha congelada200 g de azeitonas pretas fatiadas1 cebola picadinha1 xícara de azeiteSalsa picadinha400 g de queijo gruyère ralado. Forno para gratinar rapidamente.

Sorvete de iogurte, leite condensado e limão - 6 pes1 Lata de leite condensado light1 Pote de iogurte desnatado½ Xícara (chá) de suco de limão1 Colher (sobremesa) de raspas de limão. Liquid e freezer

Soufflé au fromage

Creme Bechamel:150g de queijo Gruyère, 6 ovos, 4 C manteiga, 4 C farinha, 1/2 litro de

leite, Sal, Noz-moscada, pimenta, evas frescas, Parmesão a gosto

Cebola Piquet:Meia cebola, 1 folha de louro, 4 cravosColoque a folha de louro sobre a superfície da cebola, pelo lado de fora. Espete os cravos fixando o louro na cebola, como se fossem preguinhos. Em uma panela despeje o leite e coloque a cebola dentro. Deixe alguns minutos em fogo baixo para aromatizar o leite. Enquanto isso, comece a preparar o Creme Bechamel: Em outra panela sobre fogo baixo, derreta a manteiga sem deixá-la escurecer. Adicione a farinha mexendo bastante com um batedor de arame (foue) para dissolver bem. Despeje aos poucos o leite aromatizado pela Cebola Piquet (não despeje a cebola, apenas o leite). Tempere com sal, pimenta, e noz moscada a gosto. Quando esta mistura estiver com uma consistência cremosa (aproximadamente 10 a 12 minutos de cozimento), retire do fogo e reserve. Feito isso, separe as gemas dos ovos, e bata as claras em neve durante 3 ou 4 minutos. Dica: adicione uma pitada de SAL para ajudar a firmar mais rápido. Em um bowl ou tigela grande, misture o Creme Bechamel com o Queijo Gruyère ralado e mexa bem. Acrescente 6 gemas e continue mexendo bastante. Adicione as claras em neve. Atenção: sempre coloque as claras em neve nas misturas, nunca o contrário. Agora mexa com delicadeza. A mistura não vai ficar uniforme, aliás misture, não bata. Tem de ser irregular mesmo, essa será sua consistência ideal. O grande segredo para um bom Souflè é justamente manter os flocos da clara em neve na mistura. O próximo passo é ir para o forno: Pré aqueça o forno a 180º. Unte as forminhas ou potes refratários, preencha com o Souflè, e jogue um pouco de parmesão por cima para gratinar. Coloque o Souflè no forno, aumente a temp p/ 200ºC e deixe 10 a 12 min

Suflê de café - 10 pes5 colheres (sopa) de manteiga3 colheres (sopa) de farinha de trigo meia xícara (chá) de leite2 colheres (sopa) de Café soluvel 6 colheres (sopa) de açúcar 3 gemas 4 claras 100 g de Chocolate meio amargo picado açúcar de confeiteiro para decorarmanteiga para untar. Dissolver a farinha de trigo no leite. Misturar com manteiga, café solúvel e açúcar e chocolate.Levar ao fogo baixo ate derreter todo o chocolate. Retirar do fogo e acrescentar as gemas mexendo bem.Bater as claras em neve e misturar delicadamente ao creme de chocolate. Dispor a massa de suflê em uma fôrma média para suflê untada com manteiga e leve ao forno médio (180°C) pré-aquecido por cerca de 30 minutos ou até que o suflê tenha crescido. Salpique açúcar de confeiteiro. Sugestão: servir com calda quente de chocolate e café.

Torta de confit de laranja - 8 pesMassa para a torta1 xícara de farinha de trigo, 150g de margarina, 1 ovo½ xícara de açúcar. Em um recipiente, coloque a farinha, a margarina e o açúcar. Misture com as mãos até obter uma massa lisa e homogênea. Espalhe a massa sobre uma assadeira redonda faça furos sobre ela. Leve ao forno pré-aquecido 200°C por 15 minutos

Creme.500 ml de leite, 3 gemas, 2 colher de sopa de maisena, ½ xícara de açúcar, Raspas de laranja. Bata as gemas com o açúcar. Em uma panela, coloque o leite, as gemas levemente batidas e a farinha dissolvida no leite reservado. Mexa até engrossar. Desligue e adicione as raspas da laranja e metade do confit de laranja.

Confit de laranja1/2 laranja Bahia1 xícara de água12/ xícara de açúcar400 g chocolate branco raspas. Com o auxilio de um descascador retire as cascas da laranja e corte em tiras finas. Ferva em água quente e escorra. Leve ao fogo novamente e cozinhe em fogo bem baixo com 200ml de água e o açúcar.Recheie a massa com o creme frio, cubra com as lascas de chocolate branco. Decore c/confit e as raspas de choc bco

Terrine de chocolate - 10 pes1 tablete (mínimo de 150g) de cada chocolate (branco, meio amargo e ao leite)1 garrafa de 500ml de creme de leite fresco1 envelope de gelatina incolor sem sabor diluída em ¼ de xícara de água quenteManteiga (para untar forma). Derreta 150g de cada, chocolate ao leite, branco e meio amargo, separadamente no forno de microondas e reserve. Bata 500g de creme de leite por 5 min em batedeira. Acrescente gelatina incolor já diluída e bata por mais 3 minutos. Divida o creme em 3 partes e misture delicadamente em cada tipo de chocolate.Despeje em forma refratária untada em manteiga e forrada com fita filme, sobrepondo cada mistura, levando ao congelador por 30 min entre cada uma delas. Mantenha no freezer. Pode cobrir c/ geleia de mirtilo ou outra.

Torta de damasco - 8 pes1 massa folhada para torta800 ml de leite4 colheres (sopa) de amido de milho1 lata de leite condensado1 caixinha de creme de leite250 g de damasco seco4 colheres (sopa) de amêndoas em lâminas. Abra a massa com um rolo e coloque em uma fôrmaredonda de aro removível (20 cm de diâmetro), forrando todo o fundo e a lateral, até a borda, pois quando assar amassa irá descer um pouco. Faça furos na massa com um garfo e leve ao forno preaquecido, em temperatura média,

até dourar levemente. Deixe esfriar. Em uma panela, coloque o leite, o amido e o leite condensado. Leve ao fogo e mexa até engrossar. Desligue e misture o creme de leite. Deixe esfriar. Despeje o creme na massa e arrume os damascos sobre ele. Leve à geladeira até firmar. Torre as amêndoas e espalhe sobre torta

Rabanada de forno - 1 pão para rabanada, 1 lata de leite condensado, 2 latas de leite (ou 1 leite coco/1 leite), Manteiga, 6 C açúcar, 2 C canela. Corte o pão em fatias de um dedo de largura e molhe-os bem na mistura do leite condensado com o leite. Unte bem um tabuleiro antiaderente coloque as fatias distantes uma das outras e por cima de cada uma coloque uma colher de café de manteiga mais ou menos uns 15 minutos depois vire as de lado e deixe mais por uns 10 minutos. passe no açúcar e canela.

Frango à caçadora

1 pollo 1.5 Kg., 2 cebollas, 50 g panceta en cubitos, 3 C aceite, 1 taza de vino blanco, 500 g tomates, sal, pimienta, 1 pizca de romero y salvia molida. Cortar el pollo en presas. Dorarlas en una sartén con un poco de aceite. Luego salpimentar. Rehogar la panceta en una sartén con un poco de aceite de oliva, y dorar las cebollas cortadas en aros, agregamos el vino blanco, dejamos que se reduzca un poco, incorporamos las presas de pollo, y por ultimo el tomate cubeteado. Condimentar con sal, pimienta romeo y salvia molida. Si la salsa resultara un poco ácida se agregará una cucharada de postre de azúcar 

Falso meatloaf (bolo de soja)2 xícaras (chá) de proteína de soja texturizada granuladasal a gosto1 xícara (chá) de abóbora japonesa Taeq picada em cubos pequenos1 pacote de creme de cebola3 colheres (sopa) de shoyu Taeq3 fatias de pão integral light Taeq2 dentes de alho picadosnoz-moscada e pimenta-do-reino branca a gosto2 colheres (chá) de orégano fresco ou desidratado200 g de queijo minas light Taeq cortado em palitosColoque a proteína de soja texturizada de molho com um pouco de sal, por 1 hora. Escorra e aperte bem com as mãos para retirar toda a água. Em uma panela, cozinhe a abóbora com água e sal até ficar “al dente”. Deixe amornar. No processador de alimentos, coloque a proteína de soja, o creme de cebola, o shoyu, as fatias de pão integral, o alho, a noz-moscada, a pimenta e o orégano. Triture bem até ficar homogêneo. Coloque essa mistura sobre um pedaço de papel alumínio e espalhe com as mãos, formando um retângulo. Recheie a massa de soja com a abóbora e o queijo. Enrole e embrulhe o bolo com o papel alumínio, fechando as extremidades. Leve ao forno préaquecido em temperatura alta, por aproximadamente 40 minutos. Abra o embrulho e deixe dourar. Fatie e sirva a seguir.

Arroz com frango e pequi

2 tabletes caldo de frango, 700 gramas de peito de frango cortado, 3 copos (americano) de arroz, 100 gramas de bacon picado, 1 cebola grande cortada1 tomate grande picado, 1 pimentão pequeno, cheiro verde, 1 dúzia de pequi, corante, ervilha, dedo-de-moça, tomate-cereja, queijo ralado. Começar fritando o bacon na própria gordura. Acrescentar o frango e deixar refogar. Colocar o pequi, a cebola, o caldo de galinha e tampar a panela. Acrescentar o tomate, pimentão, corante e a metade do cheiro verde. Depois de 5 minutos colocar água quente até cobrir todo o pequi. Colocar o arroz quando o pequi estiver macio e soltando na colher . Antes que a água seque totalmente, colocar o restante do cheiro verde

Outra: um frango inteiro picado e bem lavado. Para temperar usei sal, fondor de frango, um caldo de galinha e açafrão. Fritei cozinhei com bastante água, pra poder usar depois está para cozinhar o arroz. coloque no fango quando estiver no meio do cozimento: 1 vidro de palmito picado, 1 lata de milho, Azeitonas a gosto, Pequi em conseva picadinho e um pouco de caldo do vidro, creme de Pequi (se não tiver não tem problema). Cozinhe por mais algum tempo e reserve. Prepare o arroz em uma panela em separado com tempero de costume eu usei só alho e um pouquinho de sal pois vc ira usar a água do frango para o cozimento. depois do arroz pronto misture tudo e salpique salsinha e cebolinha por cima. quanto mais amarelinho ficar é melhor

Musse de abacaxi1/2 abacaxi, 1 copo água, 2 C açúcar, 1/2 lata leite condensado, 1/2 lata creme de leite, 1 caixinha de gelatina de abacaxi. Corte o abacaxi em cubos pequenos e coloque em uma panela com a água e aç, cozinhe por 10 minutos. Coe o abacaxi e reserve a água. Nesta água dissolva as gelatinas e bata no liquidificador junto com o leite condensado e o creme de leite por 5 minutos. Em um refratário coloque os pedaços de abacaxi e por cima o creme. Deixe gelar

Semifreddo de maracujá - 10 pes

1 egg 2 egg yolks 1/2 cup (100g) caster sugar

300ml thickened cream 1/3 cup (80ml) passionfruit pulp 2 tbs lemon juice 125g strawberries, hulled, thinly sliced 1/4 cup mint leaves 2 passionfruit, extra1. Line the base and sides of an 8 x 25cm bar pan with plastic wrap, allowing the

sides to overhang. 2. Use an electric mixer to whisk the egg, egg yolks and sugar in a medium

heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture doubles in size. Remove from heat and set aside. 3. Use an electric mixer to whisk the cream in a bowl until soft peaks form. Add

half the cream to the egg mixture and gently fold until just combined. Add the remaining cream, passionfruit pulp and lemon juice and fold until just combined. Pour into the prepared pan and place in the freezer for 6 hours or overnight until firm. Turn the semifreddo out onto a serving platter. Top with the strawberry slices and scatter with mint leaves. Drizzle w/ fresh passionfruit pulp and serve

Marshmallows - 80 unid¾ oz (3 tbsp; 3 envelopes) Gelatin4 oz (½ cup) Cold water12 oz (1½ cups) Granulated sugar9 oz (¾ cup) Light corn syrup3 oz (¼ cup) Honey4 oz (½ cup) Water1 tbsp Vanilla extract2 oz (½ cup) Confectioners’ sugar, unsifted2 oz (½ cup) Cornstarch Stir the gelatin into the cold water in a stainless-steel bowl. Set aside. Oil a 9-inch square baking pan, a rubber spatula, and an offset palette knife. 2. Combine the granulated sugar, corn syrup, honey, and water in a 2-quart saucepan. Cook to 250°F, following the Standard Sugar Cooking Technique (see below). Remove from the heat. 3. Pour the hot syrup into a 5-quart mixer bowl. Allow to cool undisturbed until a thermometer in the syrup reads 210°F, about 15 minutes. 4. While the syrup is cooling, melt the gelatin over a hot water bath. 5. When the syrup reaches 210°F, add the melted gelatin. 6. Whip on highest speed until very light, about 6 minutes. Whip in the vanilla extract. 7. Remove the marshmallow from the bowl using an oiled rubber spatula and place in the prepared baking pan. Spread in an even layer with the oiled offset palette knife. 8. Allow to set at room temperature for at least 2 hours. The marshmallows are easier to cut if they set overnight. 9. Sift together the confectioners’ sugar and cornstarch. 10. Remove the slab of marshmallow from the pan and dredge in the sugar-starch mixture. 11. Cut into 1-inch squares using scissors. 12. Dredge the marshmallows in the sugar-starch mixture to prevent them from sticking together. Remove any excess by shaking the marshmallows in a sifter. 13. Store in an airtight container. Chocolate: Add 1½ oz/¼ cup sifted cocoa powder to the marshmallows at the end of whipping.

Raspberry, Passion Fruit, or Other Fruit: Reduce fruit puree by half over low heat on the stove. Add 2 oz/¼ cup reduced puree to marshmallows at the end of cooking. Spice: Add 1½ tsp ground spice (anise, cinnamon, etc.) to the sugars at the beginning of cooking. Flavored: Manufactured flavors or extracts may be added to marshmallows near the end of whipping to create an array of flavors. Colored: Food colors may be added to marshmallows near the end of whipping. A Variety: To create different colored and flavored marshmallows from a single batch, divide the batch and mix in the desired food colors and flavors into each portion. Marbled: Marbled marshmallows may be created by swirling two different batches together after whipping in Step 6. Keys to Success• Sugar cooking temperature is critical. Use an accurate thermometer to cook the sugar. • If you want slightly firmer marshmallows, cook the sugar mixture to a temperature 3° to 4°F higher. For softer marshmallows, cook the sugar mixture to a temperature 3° to 4°F lower. • Be sure to allow the sugar to cool to the proper temperature before adding the gelatin. • Always whip marshmallows on the mixer’s highest speed to achieve the best aeration. • The marshmallows are very sticky. Any implement used to handle them must be well oiled. • Work with the marshmallows promptly, before the gelatin sets. • If desired, the marshmallows may be left overnight before cutting. This will make them easier to cut. Standard Sugar Cooking TechniqueThis is the standard technique that should be used when cooking sugar for any of various uses. This technique can be used to cook sugar to any temperature and stage, from a syrup all the way up through caramelization. It is important to remember that the temperature to which sugar is cooked greatly affects how the finished product will turn out; accuracy is critical. Undercooking sugar typically results in a soft product that may not hold its shape well. Overcooking sugar usually makes the finished product too firm and difficult to work with and eat. 1. Combine sugar, corn syrup (if using), and water in saucepan. 2. Bring to boil over high heat while stirring gently with a wooden spoon or rubber spatula. 3. Cover the saucepan with a lid and boil for 4 to 5 minutes over medium heat. This will allow the steam to dissolve and wash in the sugar crystals on the sides of the saucepan, helping to prevent crystallization. 4. Remove the lid from the saucepan and return the heat to high. Place a thermometer in the cooking sugar. 5. If there are sugar crystals remaining on the sides of the saucepan, wash them into the boiling syrup using a wet pastry brush. 6. Cook to the desired temperature without stirring. However, when the batch contains an ingredient that can burn easily, such as a dairy product, nuts, or a thickening agent like starch or pectin, it must be stirred constantly during cooking. 7. Use the cooked sugar as needed. The pan of sugar may be shocked in cold water to prevent carryover cooking

Trufas de chocolate amargo, gengibre e gergelim - 48 unid4 oz (½ cup) Heavy cream1½ oz (2 tbsp) Light corn syrup1 oz (¼ cup) Ginger, peeled and grated1 oz (2 tbsp) Tahini8 oz (1¹⁄³ cups) Dark chocolate, pistoles or chopped in ½-inch pieces1 tsp Toasted sesame oil½ oz (2 tbsp) Chopped crystallized ginger (optional)

12 oz (2 cups) Dark chocolate or dark compound coating, chopped in ½-inch pieces, for dippingToasted sesame seeds or finely chopped crystallized ginger, for garnish (optional), as needed 1. Line a 9 × 13–inch baking pan with parchment paper. 2. Combine the cream, corn syrup, and grated ginger in a 2-quart saucepan and bring to a boil. 3. Remove from the heat. Add the tahini and chopped dark chocolate or pistoles to the cream and stir until smooth and homogeneous. 4. Stir in the sesame oil. 5. Strain the ganache through a fine-mesh strainer. 6. Stir the crystallized ginger into the ganache, if desired. 7. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm. 8. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula. 9. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper. 10. Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature. 11. When all of the ganache has been scooped, roll each portion by hand into a round ball. 12. Melt and temper the chocolate for dipping using the procedure on page 36. If using compound coating, follow the heating instructions on the package. 13. Dip the ganache centers in the tempered chocolate or compound coating using one of the techniques illustrated on pages 44 and 45. 14. After dipping, but before the chocolate sets fully, garnish with toasted sesame seeds or finely chopped crystallized ginger as desired.

Bolo de pera, gengibre e melado - 6 pes 2 large pears, peeled, quartered, cored 150g butter, chopped 200g (1 cup, firmly packed) brown sugar 125ml (1/2 cup) treacle 125ml (1/2 cup) milk 250ml (1 cup) golden syrup 2 eggs, lightly whisked 225g (1 1/2 cups) plain flour 3/4 tsp bicarbonate of soda 3 tsp ground ginger 1 tsp mixed spice 1 tsp ground cinnamon 60g glace ginger, finely chopped 1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with

melted butter to grease. Line the base with non-stick baking paper. 2. Cut each pear quarter lengthways into 5 slices. Arrange the pear slices,

overlapping slightly, over the base of the pan. 3. Place the butter, sugar, treacle, milk and half the golden syrup in a large

saucepan over low heat and cook, stirring, for 3-4 minutes or until the butter melts. Set aside for 10 minutes to cool.

4. Whisk the egg into the butter mixture. Sift the flour, bicarbonate of soda, ground ginger, mixed spice and cinnamon over the butter mixture. Add the glace ginger and fold until just combined. Carefully pour the mixture over the pears. Bake in

oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool. Turn onto a serving platter.

5. Heat the remaining golden syrup in a saucepan over medium heat for 1-2 minutes or until warm. Drizzle over the pudding. Serve with cream

Cheesecake de chocolate e banana - 10 pes 15 Paradise Vive Lites Triple Choc Cookies 650g low-fat fresh ricotta 150g (1 cup) icing sugar 1 tsp vanilla essence 1/2 cup mashed ripe banana (approx. 2 bananas)1. Release the base from a 20cm (base measurement) springform pan and invert.

Brush the base with melted butter to grease. Line with non-stick baking paper. Secure the base back into the pan, allowing the paper to overhang. Brush the side of the pan with melted butter. Line with non-stick baking paper.

2. Use a serrated knife to cut 12 biscuits into 4 pieces each. Arrange the biscuit pieces, base-side down, in a single layer, to cover the base of the prepared pan. Reserve any leftover biscuit pieces and crumbs.

3. Use an electric beater to beat the ricotta, icing sugar and vanilla essence in a large bowl until smooth. Add the banana and beat until well combined.

4. Spoon banana mixture over the biscuit base. Smooth the surface. Cover. Place in the fridge overnight to set and chill.

5. Transfer the cake to a serving plate. Coarsely crumble the remaining biscuits and biscuit pieces. Sprinkle over the top of the cheesecake to serve.

Espetinho de camarão com talharim e limão - 4 pes 3 garlic cloves, crushed 3 tbs olive oil 3 tbs finely chopped dill 350g peeled green prawns, tails on 450g linguine 150g frozen peas 300ml thin cream 2 tsp lemon zest 85g parmesan, grated 1. Soak the skewers in cold water for 2 hours to prevent them burning.

2. Place two-thirds of the garlic, the oil and 2 tablespoons dill in a glass bowl. Add the prawns and set aside for 30 minutes to marinate.

3. Meanwhile, bring a large pan of salted water to the boil, add the linguine and cook following packet directions until al dente, adding peas for last 2 minutes of cooking. Drain.

4. Place the cream, lemon zest and remaining garlic in a saucepan over low heat and simmer, stirring, for 5 minutes.

5. Preheat a grill or barbecue to high. Thread 4 prawns on each skewer and grill for 2-3 minutes each side until cooked through.

6. Add the cream mixture, parmesan and remaining dill to the linguine and serve with the prawn skewers and lemon wedges

Pãozinho de tomate

300 gr de farinha de trigo 1 colher de sopa de fermento seco para pão 1 colher de sopa de açúcar 1 colher de chá de sal 1 colher de sopa de orégano 1 1/2 colher de sopa de azeite de oliva 160 ml de suco de tomate sem sal 40 ml de água1. Misturei todos os ingredientes secos. Misturei o suco de tomate com a água e

esquentei um pouco. Acrescentei o azeite na mistura seca e aos poucos fui colocando o suco de tomate. Sovei até ficar uma massa lisa e deixei descansar por 20 minutos para crescer. Assei por 30 minutos a 180 graus

Pão de tomate e cenoura1 tablete de fermento biológico - 15 g 1 xícara (chá) de leite - 240 ml 2 xícaras (chá) de farinha de trigo - 280 g ¼ xícara (chá) de azeite de oliva espanhol - 50 g 2 colheres (sopa) de extrato de tomate - 34 g 2 cenouras médias raladas ralada - 84 g 1 ovo - 50 g 2 colheres (chá) de sal - 5 gCorte o fermento em pedaços pequenos e coloque em um recipiente com 1/2 xícara (chá) de leite morno e 1/2 xícara (chá) de farinha de trigo. Deixe descansar por 30 minutos. A seguir, junte o restante da farinha de trigo, o azeite de oliva espanhol, o extrato de tomate, as cenouras, o restante do leite, o ovo e o sal. Misture bem com o auxílio de uma colher até obter uma massa homogênea. Se necessário, acrescente mais farinha de trigo. Arrume a massa em uma fôrma de anel com 20 cm de diâmetro, untada e enfarinhada. Deixe descansar por 30 minutos ou até que a massa dobre de volume. A seguir, leve a massa para assar uns 45 minutos forno médio ou até o pão dourar.

Torta de chocolate quase sem farinha -

250 g. de chocolate (de taza).175 g. de manteca 6 huevos200 g. de azúcar30 g. de harina (0000)¼ de C. (de Té) de polvo de hornearEnmantecar y enharinar un molde desmontable de 22 a 23 cm. de diámetro. Derretir a baño María la manteca (175 g.) con el chocolate rallado (250 g.). Mezclar bien. Reservar. Batir las 6 claras a nieve e ir agregando gradualmente (60 g.) de azúcar, hasta que quede un merengue firme. Batir las 6 yemas y el resto del azúcar (140 g.) a punto letra. (Debe quedar de un color amarillo claro, y bien firme). Incorporar a esta mezcla el chocolate derretido (a temperatura ambiente), añadir la harina y el polvo de hornear tamizados, mezclar en forma suave y envolvente, con la ayuda de una espátula de goma. Verter la preparación en el molde, hornear por 30’ a 35’, en horno precalentado (170ºC.).

Peru defumado à indiana1/2 kg de peito de peru defumado em cubinhos, 1 lata de creme de leite, 100 g queijo parmesao ralado, 1 colher (café) de curry, 1 caldo knorr, 1 copo de requeijão cremoso, 1 copo de champignons, 1/2 copo de vinho branco1 colher de manteiga de leite, sal a gostoNo liquidificador, bata o creme de leite, o queijo ralado, o curry, o caldo knorr e o requeijão cremoso. Em uma travessa coloque o peito de peru fatiado em camadas intercalando com o molho feito no liquidificador. Leve ao forno preaquecido e deixe 20 minutos. Enquanto isso, em outra panela, leve ao fogo a manteiga, o vinho e os champignons. Retire a travessa do forno e coloque essa mistura sobre o peru. Volte a travessa para o forno e deixe mais 20 minutos. Sirva com arroz branco

Ceviche de bacalhauColoque pedaços grandes lavados e dessalgados numa travessa, acrescente suco de limão, azeite e estragão ou outra erva.Deixe na geladeira por uma hora.

Filé de merluza com legumes e molho de champanhe4 filetes de merluza (grandes), manteca, 2 zanahorias, 4 ramas de apio, 1 puerro(la parte blanca) (cortadas en juliana) Cortar las verduras en fina juliana, cocinarlas en fumet de pescado. Saltear los echalotes bien picados en 10 gs. de manteca, agregar el champagne, dejar reducir a la mitad y luego incorporar el fumet de pescado, reducir nuevamente a la mitad. Colar la salsa. Colocar los filetes de merluza sobre hojas de papel de aluminio, sal pimentar, y sazonar con una pizca de pimienta de Cayena. Colocar un poco de la juliana de verdura sobre cada filete y un trocito de manteca. Cerrar bien los envoltorios de papel aluminio. Cocinar en horno precalentado (180ºC) por 5 minutos. Mientras tanto agregar la crema a la salsa, y dejar hervir brevemente. Abrir los envoltorios, colocar un poco de la salsa de champagne en un plato, y colocar los filetes de merluza con un poco de juliana de verduraSalsa de Champagne 2 echalotes, 150 cc de fumet de pescado, 200 cc de champagne (Brut), 200 cc. de crema de leche, 20 gs de mantecasal, pimienta blanca (de molinillo), pimienta de Cayena(una pizca)

Arroz do deserto1 cebola1 dente de alho30g azeite200g arroz basmatti50g pinhões1 col. chá sal800g água100g sultanas- Colocar no copo a cebola e alho - 5 seg, vel 5.- Juntar o azeite - 5 min, 100º, vel 1.- Juntar o arroz e os pinhões (eu usei amêndoa às falhas porque era o que tinha, e ficou igualmente bem) - 3 min, 100º, colher inversa.- Colocar este preparado no cesto.- Sem lavar, deitar no copo a água.- Introduzir no copo o cesto com o preparado - 20 min, 100º, vel 4.- No fim, misturar as passas e deixar repousar uns minutos antes de servir

Outra: 2 xícara(s) (chá) de

Arroz Camil lavado(s) e escorrido(s)4 xícara(s) (chá) de caldo de frango2 colher(es) (sopa) de óleo

de soja Sadia 1 dente(s) de alho amassado(s)1 xícara(s) (chá) de castanha-de-caju torrada(s)

1/2 xícara(s) de uva passa.

Pique as castanhas. Coloque em um refratário todos os ingredientes e leve ao microondas por 18 a 20 minutos na potência alta. Mexa na metade do cozimento. Retire, afofe com um garfo, tampe e deixe 15 minutos em tempo de espera

Outra: Água o quanto baste. 1 dente de alho. 200 g de arroz vaporizado. 1 cebola pequena. 100 g de ervilhas. 100 g de uvas passas. 50 g de pinhões. Frite a cebola e o alho numa panela anti-aderente. Junte o arroz, refogue bem e tempere com sal. Adicione a água, misture. Deixe cozinhar em fogo forte. Quando começar a secar, apague o fogo. Junte as passas e os pinhões. Tampe e deixe acabar de cozinhar no próprio calor, vedando bem a panela

Outra: 250gr de arroz (usei vaporizado mas podem usar agulha)3 colheres de sopa de azeite6dl de água a ferver1 colher de sopa de caril ou curcumã50gr de amêndoas laminadas50gr de passas1 maçã reinetasal e pimenta q.b.Aquecer o azeite e fritar um pouco o arroz. Juntar o caril e mexer rapidamente.

Acrescentar a água a ferver (com cuidado pois pode espirrar), temperar de sal e pimenta e deixar ferver por 10 minutos.Entretanto lavar bem as passas com água morna para que percam o sabor doce, descascar a maçã e cortar em pedaços pequenos.Deitar estes ingredientes no arroz juntamente com a amêndoa, baixar o lume e deixar o arroz acabar de cozer lentamente (cerca de mais 10 minutos), mexendo de vez em quando e rectificando os temperos.Apagar o lume, deixar em repouso 5 minutos com o tacho tapado, mexer um pouco para soltar o arroz e servir.

Kafta com pinoli 1 lb ground lamb

black pepper , to taste 4 tablespoons parsley, chopped 1/4 cup pine nuts (fritos na manteiga) 1 onion, minced butter 1 teaspoon dried mint 1 (12 ounce) can tomato puree salt

Outra: 2½ cup Cubed tender lamb; (or beef)

2 cups Burghul; (crushed wheat or Cream of Wheat cereal)

2 mediums Sized onions

2 teaspoons Salt

½ teaspoon Pepper

  Ice water

1 cup Ground meat

1 cup Chopped onions

½ cup Pine nuts

½ cup Cooking fat

1 teaspoon Salt

½ teaspoon Pepper

¼ teaspoon Cinnamon; (or allspice in the Turkish version

Pudim de ovomaltine - 8 pes

2 latas de leite condensado.4 ovos.1 xícara (chá) de leite.1 xícara (chá) de Ovomaltine tipo suíço.1 colher (sopa) de amido de milho. Liquidificador.

Brigadeirão branco com calda de morango - 12 pes200g de chocolate branco picado. 4 ovos. 1 lata de leite condensado. 1 lata de creme de leite. Derreta o chocolate em banho-maria. No liquidificador, bata os ovos, o leite condensado e o creme de leite. Misture o chocolate derretido. Despeje em uma forma para pudim, untada com a margarina. Leve ao forno preaquecido a 220º e cozinhe em banho-maria durante 1 hora e 20 minutos. Deixe esfriar e

desenforme.Calda: Fogo ponto de calda 300g de morangos picados, 1 x açúcar

Pudim expresso de chocolate - 12 pesDerreta 200g chocolate banho maria. Misture 1 lata creme de leite. Prepare 1 cx maria-mole conforme instruções da embalagem. Deixe esfriar e misture com o chocolate. Despeje em uma forma para pudim untada com um pouco de óleo. Leve a geladeira no mínimo oito horas antes de desenformar e servir.

Pudim de maria-mole - 10 pes

1 lata de leite quente. 2 caixas de maria-mole. 1 vidro de leite de coco. 1 lata de leite condensado. 1 lata de creme de leite. Açúcar para caramelizar. Bata no liquidificador o leite com a maria-mole por 2 minutos. Depois acrescente os demais ingredientes no liquidificador e bata por mais 2 minutos. Caramelize forma de buraco no meio e leve à geladeira

Torta de Nutella com crosta de coco - 12 pes100g de coco ralado. 1 clara. 1 colher (sopa) de açúcar. misture bem o coco ralado, a clara e o açúcar. Forre o fundo e as laterais de uma forma de 18 cm de diâmetro. Leve ao forno preaquecido a 200º e deixe assar até dourar

Recheio: 3 gemas, 2 x açúcar, 2 C farinha, 1 e 1/4 de x leite, 1 vidro de Nutella, 200ml de creme de leite fresco, 1 envelope de gelatina sem sabor. Na batedeira, bata bem as gemas com o açúcar. Junte a farinha de trigo dissolvida no leite, leve ao fogo brando, mexendo sem parar até engrossar. Desligue o fogo e misture bem a Nutella. Na batedeira bata o creme de leite em ponto de chantilly. Acrescente a gelatina hidratada e dissolvida de acordo com as instruções da embalagem e misture com o creme de Nutella.  Coloque sobre a crosta reservada e leve a geladeira

Flã de amora (ou morango, ou maracujá) e leite condensado

1 envelope de gelatina em pó sem sabor· 1 lata de leite condensado· 1 xícara (chá) amoras· 2 potes de iogurte natural. Prepare a gelatina de acordo com as instruções da embalagem. Reserve. No liquidificador, bata o leite condensado, as amoras, o iogurte e misture a gelatina reservada. Coloque em uma forma com furo central de 19 cm de diâmetro, molhada. Leve para gelar Calda: 1 xícara (chá) de amora· 1/2 xícara (chá) de açúcar· 1/4 de xícara (chá) de água. misture as amoras, o açúcar e a água.

Leve ao fogo brando e deixe ferver por 15 minutos ou até dar ponto de calda

Gelatina de coco com calda de manga - 8 pes

1 copo de iogurte natural· 2 xícaras (chá) de açúcar· 1/2 vidro de leite de coco pequeno· 1 coco fresco ralado· 1 envelope de gelatina em pó sem sabor e incolor· 1 xícara (chá) de creme de leite fresco. Misture o iogurte, o açúcar, o leite de coco e o coco. Reserve. Prepare a gelatina conforme as instruções do fabricante e incorpore-a ao creme de leite. Mexa e junte aos demais ingredientes e leve à geladeira2 xícaras (chá) de açúcar· 1 xícara (chá) de água· 2 mangas picadas. Faça uma calda em ponto de fio com o açúcar e a água e leve ao fogo baixo. Junte a manga e cozinhe por 15 minutos. Bata no liquidificador. Se servir em taças de vidro, põe calda por cima (“colarinho”)

Musse de tomate seco light100g de tomate seco picado (lavado antes na peneira com água quente p/tirar gordura, escorrido e passado na água fria), 1 C requeijão light, 200g ricota picada, 100g cottage, 1 C mostarda, 1 C molho inglês, caldo de legumes em pó desengordurado, 200ml leite desnatado, 1 env. gelatina dissolv água qte. Liquid. Servir c/ salada verde e abacate.

Frapê de capuccino com Bailey´s - 2 pes2 cups ice cubes, 80ml (1/3 cup) Baileys, 1 tbs instant coffee, 80ml (1/3 cup) milk, Chocolate topping, to serve

Hambúrguer de frango - 1 pes 2 tsp fresh lemon juice 1 tsp olive oil 1/2 tsp dried hot chilli flakes 1 small garlic clove, crushed 1 (about 130g) chicken thigh fillet, excess fat trimmed 1 tbs good-quality whole-egg mayonnaise 1/4 tsp crushed garlic, extra 1 crusty bread roll, split 2 baby cos lettuce leaves, washed, dried 1 small ripe tomato, thinly slicedPõe frango na marinada, escorre e põe no grill. Maionese com alho no pão.

Patê morno de alcachofra1 lata alcachofra, ¾ x maionese, 1 x parmesão, 2 alhos espremidos, 2 C manjericão picado

Sorvete de ovomaltine1 litro de leite1/2 xicara de chá de açucar1 colher de sopa de pó de liga neutra1 lata de leite condensado. Congela e bate com:1 colher de sopa de emulsificante1 pacote de achocolatado em flocos tipo ovomaltine

Quiche de roquefort com palmito e castanha de caju

Musse de chocolate branco com coulis de pitanga e crocante de pistache

Molho para frutos do mar etc.1 xícara de saquê, ½ xícara de molho de ostra, ¼ xícara de molho de peixe, ¼ xícara de mel, ¼ xícara de mostarda Dijon, 1 colher de chá de gengibre bem picado

Torta de limão

135 g. de galletita tipo María de vainilla60 g. de azúcar75 g. de manteca (en pomada)125 ml de jugo de limón colado1 lata de leche condensada2 C. de ralladura de limón 2 huevoscolorante verde (optativo)300 ml de crema con 2 C. de azúcar impalpable / crema chantilly. Precalentar el horno a 170ºC. Procesar la galletita y mezclarlas en una bol junto con el azúcar y la manteca. Presionar la mezcla en un molde de hasta 23cm de diámetro.  Preparar el relleno, mezclando la leche endulzada en el jugo de limón, la ralladura, 2 yemas, y algunas gotas de colorante verde si lo desea, batir hasta que espese. Batir las claras a nieve incorporarlas en forma suave y envolvente a la mezcla de limón. Verter el relleno en el molde y hornear por 15’ a 20’, hasta que quede firme. Decorar con crema chantilly

Risoto de damasco e cast. ParáDerrete 1 C mant, refoga 2 C cebola. Junta 100g arbóreo, 30ml vinho bco. Mexe, junta caldo fgo, cozinha. Junta 20g damasco picado, 50g parmesão, mais 1 C mant, sal, pimenta e 20g cast Pará picada e torrada. (O cara disse que o segredo é no final usar 1 pouco de cerveja preta não doce - malte.)

Lagostins com massa crocante e vinagrete cítrico - 4 peslangostinos (3 langostinos por persona) 12dientes de ajo 2, tomillofettucini o linguini (secos) 100 grmanteca derretida (para pincelar) c/n Pelar los langostinos manteniendo la parte final de la cola. Dejarlos marinar con aceite de oliva, los ajos aplastados, un poco de tomillo. Hervir la pasta (cocinar al dente), pasar por agua fría y aceitar ligeramente.Envolver cada langostino con la pasta, dejando las colas hacia afuera.Apoyar en un plato y pincelar con la manteca derretida. Guardar al frío. En una sartén calentar un poco de aceite y saltear los langostinos. Apoyar sobre papel absorbenteVinagretajugo de 1 naranja, de 1 limón verde, de 1 pomelo u otros cítricos, miel 1 C, aceite de oliva. Preparar la vinagreta de cítricos. (1 parte de jugo por cada 2 partes de aceite). Agregar un poco de miel para romper la acidez y sazonar.

Babka de chocolate (Martha Stewart) 1 1/2 cups warm milk, 110 degrees 2 (1/4 ounce each) packages active dry yeast 1 3/4 cups plus a pinch of sugar 3 whole large eggs, room temperature 2 large egg yolks, room temperature 6 cups all-purpose flour, plus more for work surface 1 teaspoon salt 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for

bowl and loaf pans 2 1/4 pounds semisweet chocolate, very finely chopped

2 1/2 tablespoons ground cinnamon, 1 tablespoon heavy cream 1. Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes. 2. In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.

4. Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.

5. Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.

6. Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper. Beat remaining egg with 1 tablespoon cream; set egg wash aside. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes. Cut into 3 equal pieces. Keep 2 pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.

7. Brush edges with reserved egg wash. Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash if needed. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 turns. Brush top of roll with egg wash. Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal. Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.

8. Heat oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.

9. Bake loaves, rotating halfway through, until golden, about 55 minutes. Lower oven temperature to 325 degrees.bake until babkas are deep golden, 15 to 20 minutes more. Remove from oven, and transfer to wire racks until cool

Cubos de filé mignon com molho de alecrim12 cubos de carne, molho: 2 ramos alecrim picado, 3 dtes alho picado, azeite, suco 2 limões, sal, pimenta, marinar 2 horas

Tarte tatin de cebola caramelada - 12 unid

20g butter, plus extra to grease 1 tablespoon olive oil 2 brown onions, halved lengthways, finely sliced 1 tablespoon brown sugar 2 sheets frozen puff pastry, partially thawed 1. 40g goat's cheese, crumbled (optional). Preheat oven to 200°C. Lightly grease

12 flat-based patty pan moulds with butter and line base with baking paper. 2. Place butter and oil in a non-stick frying pan over a low heat. When butter has

melted, add onion. Cook, stirring often, for 20-25 minutes or until onions start to caramelise. Add sugar and cook for a further 2-3 minutes or until golden. Set aside to cool. Put 2 teaspoons of onion mixture into each patty pan mould.

3. Using a 7cm round biscuit cutter, cut 12 circles from pastry. Place a pastry round over onion mixture, folding over excess pastry towards centre of tarts. Bake for 10-15 minutes or until pastry is golden and puffed. Carefully remove

4. tarts from moulds. Allow to cool. Place on a platter, sprinkle with goat's cheese

Frango crocante de forno com molho de iogurte e sweetchili - 4 pes 1 cup stale breadcrumbs 1/3 cup instant polenta 1/4 cup chopped fresh flat-leaf parsley leaves 1 teaspoon garlic salt 2 tablespoons grated parmesan cheese 12 (750g) chicken tenderloins, trimmed 2/3 cup NESTLE All Natural Natural Style yogurt canola oil cooking spray

mixed salad, to serve Sweet chilli yoghurt 1/2 cup NESTLE All Natural Natural Style yogurt 2 tablespoons sweet chilli sauce 1 garlic clove, crushed 1 tablespoon chopped fresh coriander1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine

breadcrumbs, polenta, parsley, garlic salt and parmesan in a bowl. Place yoghurt in separate bowl. Dip chicken in yoghurt, shaking off excess. Toss in breadcrumb mixture. Place on trays. Spray chicken with oil. Bake for 15 minutes or until golden and cooked. Make sweet chilli yoghurt Combine ingredients in a bowl. Serve with chilli yoghurt

Dark and white molten chocolate cake - 6 pes

For chocolate cake7 ounces (200 g) of dark chocolate (70% cocoa)½ cup (110 g) of butter¼ cup (50 g) of golden or brown sugar3 tablespoons of whipping cream1 tablespoon of flour1 tablespoon of corn starch2 eggs

For white chocolate ganache3 ½ ounces (100 g) of white chocolate1 tablespoon (15 g) of butter1 tablespoon of whipping creamIn a salad bowl beat egg and sugar until mixture gets a lighter color. Add flour and corn starch and whisk. Heat 1 large saucepan half filled with water. Prepare ganache: Dice ganache butter and white chocolate and put it, along with the whipping cream, in a smaller saucepan or a metal bowl. Put in (or over, depending the size) the heating water. (This technique is called bain-marie; it’s the best way to melt chocolate without burning it).Pour white chocolate mixture in an ice-cube tray and leave in the freezer.Prepare cake: Melt dark chocolate along with butter and whipped cream “au bain-marie” like you did with white chocolate.Mix molten chocolate in with egg and sugar mixture until it gets smooth. Leave preparation for 1h in the fridge so mixture gets thicker.Preheat oven to 410° F (210° C / Th 7).If you’re going to use a muffin mold, grease it. If you have round pastry cutters, line baking tray with parchment paper and place pastry cutters on it. Cut pieces of parchment paper a little bigger than the height of your pastry cutters, circle them and cover pastry cutters sides with it.Fill 2/3 of the pastry cutters with chocolate mixture. Add on top one or two cubes of white chocolate ganache (depending on their size) and push a little with your finger so ganache gets inside, Heat in oven for 6 to 7 minutes,Take chocolate cakes out of the oven and pull carefully parchment paper first and pastry cutters next. (If cooking paper doesn’t come out easily, they’re not cooked enoughDon’t break them! Put them back in the oven a minute more).

Espetinho de filé mignon12 cubos de filé, 2 ramos de alecrim picado, 3 dentes de alho picado, 6 fios de azeite, Suco de 2 limões, Pimenta moída, Sal. Misture todos os ingredientes do molho em um bowl e adicione a carne cortada para marinar durante 2 horas. Depois, coloque 4 pedaços de carne marinados no espetinhoe leve para a churrasqueira.

Bolo de banana e coco - 8 pes 1 1/2 cups (225g) self-raising flour 1/2 cup (45g) desiccated coconut

1/2 cup (100g) brown sugar 1 egg, lightly whisked 1/2 cup (125ml) vegetable oil 1/2 cup (125ml) coconut cream 2 cups mashed ripe banana 20g butter 2 ripe bananas, extra, peeled, thickly sliced 1. Combine the flour, coconut and sugar in a large bowl and make a well in the centre. Combine the egg, oil, coconut cream and banana in a small bowl. Add to flour mixture and use a wooden spoon to gently stir until just combined. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool

Sorvete caseiro1 gelatina preparada sem gelar, 1 lata creme leite, 1 lata leite condensado. Liquidif e freezer.

Torta de chocolate com molho inglês e compota de frutas vermelhas - 10 pes7 oz dark quality chocolate, 14 tbsp unsalted butter (7 ounces), 1 1/4 cups sugar, 5 large eggs, 1 tsp all-purpose flour. Forno 20 minutos.

Creme inglês: 1 cup whipping cream, 2 egg yolks, 1/4 tsp vanilla extract, 1 tsp icing sugar. heat cream to just before the boiling point. While the cream is heating up prepare an ice bath to later cool the crème anglaise and to stop the cooking process.Once the cream is hot enough whisk a few tablespoons into the egg yolks. Whisk constantly while adding the remaining cream. Then add vanilla extract and icing sugar. Return the cream mix to a clean pot and cook over medium low heat. Cook to just before the boiling point. Do not let the sauce come to a boil. Strain the sauce into a clean bowl and immediately place into the ice bath. Stir for a few minutes to cool the sauce.

Compota de frutas vermelhas: 2 tbsp cornstarch, 2 tbsp Water, 2 cups fresh or frozen berries, 1/4 cup sugar. Add the fresh or frozen berries to a saucepan and turn to medium low. Add sugar to the berries. If you are using fresh berries, less sugar may be required. Bring the berries to a gentle boil. Let simmer for about 5 minutes on low heat. Stir occasionally to prevent sticking. Add the water to the cornstarch and mix together to dissolve. Then slowly add the cornstarch mix to the boiling berry mix. Add until the mixture thickens. This may require a little more or less cornstarch, as it depends on the amount of liquid in the berries themselves. Let sauce simmer for 5 minutes to cook out the cornstarch. The berry compote will thicken as it cools. Cookies trufados de chocolate - 24 unidMistura ganache (1/2 lb bittersweet chocolate, 3 tbsp unsalted butter) e gemada (2 large eggs, 1 tbsp honey, 1/3 cup granulated sugar). Junta 2 tsp cocoa powder, 1 pinch salt, 2/3 cup finely ground almonds. Geladeira 5 horas. Faz bolinhas de massa, volta à geladeira ou freezer. Passa bolinhas no açúcar e assa 10 min 160C. Polvilha açúcar de confeiteiro.

Molho quente de chocolate - 1 ½ x4 1/2 ounces whole milk, 2 ounces heavy cream, 1 1/4 ounces icing sugar, 5 1/4 ounces quality semi-sweet chocolate, 1 ounce unsalted butter (room temperature)

Bolo de chocolate úmido - 10 pes2 1/4 cups all-purpose flour, 2 1/4 cups sugar, 1 tsp baking powder, 1 3/4 tsp baking soda, 1 1/4 tsp salt, 1 cup cocoa powder, 3 large eggs, 1 tbsp vanilla extract, 10 tbsp vegetable oil, 1 1/4 cups whole milk, 1 1/4 cups strong coffee

Cookies chocolate chip - 24 unid3/4 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup white sugar, 1 tbsp vanilla extract 1 whole large egg, 1 large egg yolk, 2 cups flour, 1/2 tsp baking soda, 1/2 tsp Fleur de Sel, 1 cup chocolate chips

Kafta500 g de patinho moído1 cebola picada1 dente de alho picadoSal a gostoPimenta síria a gostoSalsinha picada a gostoCanela em pau (a mais comprida possível). Tempere a carne moída com todos os temperos. Separe pequenas porções de carne temperada e forme rolinhos em volta da canela. Asse as kaftas em chapa ou churrasqueira sirva com limão

Paçoca de lombo sous-vide300 g de lombo sous-videSal a gostoPimenta-do-reino a gosto150 g de farinha de milho50 g de farinha de mandioca crua1 cebola grande picada2 dentes de alho picados2 colheres (sopa) de cheiro-verde picado2 colheres (sopa) azeite. Coloque todos os ingredientes em um macerador (ou pilão) e macere até todos ficarem bem misturados.O próximo passo é levar esta "paçoca" ao fogo médio durante 5 minutos para retirar o excesso de umidade

Tomate recheado com caponata de berinjela650 grs. de tomates ( sin la piel)200 grs. de berenjenas65 grs. de apio1 C. de harina20 grs. de piñones (o nueces)15 grs. de pasas de uva.20 grs. de queso sardo20 grs. de vinagre de vino tinto15 grs. de azúcarsal, pimienta blanca (c/n)aceite de oliva. Cortar en cubitos la berenjena y el apio. Espolvorear la verdura con un poco de harina. Freir en aceite de oliva. Disponer sobre papel absorbente. Colocar la verdura frita dentro de un bol, junto con los piñones, las pasas y el queso sardo rallado. Condimentar con sal y pimienta.Colocar el azúcar en una sartén, llevarla al fuego hasta que se forme un caramelo, rociar con el vinagre de vino tinto, dejar reducir a la mitad e incorporar a la caponata. Retirar la piel de los tomates, colocando estos en agua hirviendo por 2 minutos, luego sumergirlos en agua con hielo para detener la cocción. Tallar el tomate, retirando un gajo, ahuecar y rellenar con caponata.40 grs. de berenjenaspiel de tomate (rociado con aceite de oliva y cocido al horno)hojitas de albahaca. 40 grs. de berenjenaspiel de tomate (rociado con aceite de oliva y cocido al horno)hojitas de albahaca. Para la guarnición, pelar la berenjena a vivo dejando un poco de la pulpa. Tornearla, apoyarla sobre una asadera, rociar con aceite de oliva, salpimentar, llevar a horno caliente por 3 minutos. Luego, rociar con aceite la piel del tomate, y cocinar al horno.15 grs. de vinagre de alcoholSal, pimienta blanca40 grs. de aceite de oliva20 grs. de rúcula procesada. Para la vinagreta, procesar la rúcula con el vinagre, salpimentar y emulsionar con el aceite de oliva. Colocar en el fondo de un plato la vinagreta de rúcula. Disponer en el centro el tomate relleno.Rodear con la berenjena torneada, decorar con piel de tomate frita.  

Abacaxi para servir com sorbet etc.

Assar o abacaxi inteiro na panela (com manteiga e mascavo e baunilha), virando. Adicionar água e deixar em fogo baixo até ficar totalmente assado até o centro. Fatiar e servir com sobremesa.

Farofa de flocos de arroz com zests de laranja e caramelo

Marshmallows: ¼ x Karo, ¾ açúcar, 2 claras, 1 C gelatina, 2 C água, 1/4 c baunilha. Mistura a gelat dissolvida em ág ao xarope quente. Junta baun e mistura com as claras, batendo até esfriar.

Calda de chocolate: 12 onças de chocolate derretido com 1/4 x óleo vegetal. Serve por cima de biscoito com marshmallow no centro e espera esfriar em temperatura ambiente.

Merengues sabor menta com chips de chocolate½ x claras (umas 4), 2/3 x açúcar, ½ c extrato menta, 60g choc amargo. Aquece claras e aç (p/entrar mais ar!) em b.maria até morno. Batedeira. Junta menta, bate. Junta choc.

Leite de onça: 1 lata leite cond, 1 lata creme leite, ½ late licor cacau, ½ lata cachaça, gelo picado

Requeijão: 2 litros leite, 1 x vinagre branco, 1 C manteiga, sal.Coloque o leite numa panela, quando começar a ferver coloque o vinagre e mexa. Desligue fogo, escorra soro, coloque a massinha no liquidificador, coloque a manteiga, junte sal. Bata até creme

Camarão com coco do Outback - 4 pes1 1/2 pound large raw shrimp1/2 cup all-purpose flour1/2 cup cornstarch1 tablespoon salt1/2 tablespoon white pepper2 tablespoons vegetable oil1 cup ice wateroil for deep frying2 cups short shredded coconut1/2 cup orange marmalade1/4 cup Grey Poupon country mustard1/4 cup honey4 drops Tabasco saucePeel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste

Pão do Outback - 8 pes 1 ½ cups of warm water, 2 tablespoons of softened butter, ½ cup of honey,

2 cups of bread flour, 1 tablespoon of cocoa, 1 tablespoon of granulated sugar, 2 teaspoons of instant coffee, 1 teaspoon of salt, and 2 ¼ teaspoon of yeast. The first thing you need to do is to combine the flours, cocoa, sugar, coffee and salt in large bowl. Now, make a hole or well in the center, pour the warm water into the hole that you made, now add the butter, honey and yeast. Using a spoon mix the ingredients together slowly pull the dry ingredients into the hole or well. After, the dough is soft and can be handled you will need to knead the dough for around 10 minutes until it is smooth and the color is even. Not place the dough in a covered bowl in a warm place for an hour. This will give the dough time to rise. When it has risen to double its size, punch it down and divide it into 8 even tubular shaped loaves. Sprinkle them with the cornmeal and place them on a cookie sheet. Now, you will need to cover the cookie sheet with plastic wrap and allow the dough to rise again for another hour. Preheat your oven to 350 degrees F. Uncover the dough and bake for 20 to 24 minutes Torta de maçã a graham cracker crust, 5 cups of fresh sliced apples, ½ cup of white sugar, ¼ cup of brown sugar, 3 table spoon of all purpose flour, and ½ teaspoon of cinnamon. For the top crust you will need: ¾ cup of wheat flour, ¼ cup of powdered sugar, ¼ cup of brown sugar, 1/3 cup of margarineMix together all the ingredients for the apple pie filling and spoon into the graham cracker crust. Mix together the top crust and place in thin sheets over the pie. Bake on 375 degrees Fahrenheit for around 50 minutes. Either one of these delectable apple pies will have your family desiring another piece, so I hope you prepare more than one. Add some of your own seasonings to enhance the flavor of your apple pie, try other spices like allspice, or nutmeg to give your apple pie a unique flavor that you will enjoy

Fudge de chocolate tablespoons of margarine, 2/3 cup of evaporated milk, 1 2/3 cups of sugar,  a pinch of salt, 1 ½ cups of semi-sweet chocolate chips, and 1 teaspoon of vanillaButter an 8 inch pan before you begin. Now, stir together the margarine, milk, sugar, and salt into a medium saucepan over medium heat.

Bolo de frutas 1 package of spice cake mix, 1 package of vanilla pudding mix, 2/3 cup apricot nectar, ¼ cup of apricot brandy, ½ cup of vegetable, 4 eggs, 1 cup of diced dates, ½ cup of diced candied cherries, ½ cup of diced pineapple, and 1 cup of diced walnutsBring to a boil and cook for around 5 minutes stirring continuously. Remove from heat and stir in the chocolate chips and vanilla. Beat with a fork for approximately one minute or until well blended. Pour into pan and allow to cool (you can also place in the refrigerator), cut into squares and serve.

Outra: ½ cup of sugar, 5 tablespoons of margarine, 2 eggs,

1 ½ cups of all purpose flour, 1 ½ teaspoon of baking soda, 2 tablespoons milk, 8 ounces of red diced candied cherries, 8 ounces of green diced chopped cherries, 16 ounces of diced dates, 16 ounces of chopped walnuts, 16 ounces of diced candied pineapple and

½ cup of bourbon. Combine together the sugar, margarine, and eggs in a large bowl. Mix together the flour, soda, and the beaten eggs. Then stir in the milk. Pour in the sugar mixture and drop by spoonfuls onto a greased cookie sheet. Bake for around 15 minutes at 325 degrees Fahrenheit or until golden brown

Hummingbird Cake 440g can crushed pineapple in natural juice 2 ripe bananas (large) 200 g (1 cup) caster sugar 3 eggs 100 mL light vege oil 20 g (1/3 cup) shredded coconut 195 g (1 1/3 cup) SR Flour 1 tsp ground cinnamon Frosting 125 g cream cheese softened 1 lemon 60 g (1/2) cup pure icing sugar 25 g (1/4 cup) dried white mulberries, banana chips or pecans for decoration Preheat oven to 180 C. Prepare tin - grease well . Drain the pineapple, reserving 100 mL of the juice. Mash bananas. Combine and stir pineapple, mashed banana, reserved 100 mL pineapple juice, sugar, eggs and oil. Add the coconut, flour and cinnamon, stir well with spatula. Pour into tin 5. Bake for 1 hour or until firm when tested. Allow to cool for 10 minutes before removing from tin. Cool completely before icing with the cream cheese frosting. Frosting Zest the lemon. Beat the softened cream cheese by hand with spatula. Sift icing sugar and add lemon zest and add both to cream cheese. Mix well. Spread over top of cake. Chill until serving. Decorate with mulberries, banana chips or pecans. This cake gets better the longer it is stored. Keeps well for 5 days in an air tight container.

Lemon Sour Cream Cake 100 g flaked almonds 1 tsp ground cinnamon 180 g butter, softened 220 g (1 cup) caster sugar 3 large eggs 235 g (1 3/4 cup) SR flour 1 lemon 1 cup sour cream Icing sugar, to dust

Salada de grãos e curry1 x grão-de-bico cozido, 1 x lentilha cozida, 1 x ervilha cozida, 1 x milho cozido,

1 cebola roxa picada, 2 x tomates picados, ½ x folhas de hortelã, 1 x coentro, 1 cenoura crua picada, 1 maço de alface, 1 xícara de kani desfiadoPara o molho:Sal a gosto, 2 C gergelim, 2 C shoyu, 2 C molho inglês, 2 C azeite, 2 C curry

Orzo com limão siciliano e parmesão - 6 pes 1 tsp Kosher salt - can substitute with 1/2 tsp table salt (for cooking water) 2 cups orzo pasta 1/2 cup Italian flat leaf parsley 1/2 cup green onion - can substitute with chives 1/8 cup mint 3/4 cup Parmigiano-Reggiano 2 tbsp butter 2 tsp lemon zest (zest from 1/2 lemon) 1 tsp Kosher salt - can substitute with 1/2 tsp table salt 1/2 tsp fresh cracked pepper 2 tbsp extra virgin olive oil Put a large pot of salted water on the stove and bring to a boil. Add the orzo and cook for 12 to 15 minutes. While the orzo cooks, finely chop the parsley, mint and green onions. Also grate the parmesan and zest the lemon. When the orzo is ready, strain and add the butter to the hot pot. Add the orzo back to pot, then add the parsley, mint, green onions, parmesan, lemon zest, seasoning and the olive oil

Almôndegas da Nonna - 36 unid1 large white onion, 4 cloves garlic, 2 - 4 tbsp herbs (Italian parsley, basil,

oregan). sweat the onions in 2 tablespoons oil until soft and translucent, about 5 minutes. Add the garlic and sweat for a few seconds. Then add the fresh herbs, toss to combine and remove from the heat to cool. Add 1/3 cup Parmigiano-Reggiano grated, 4 slices of bread soaked in 1 cup of milk for 10 min, 1 1/2 pounds lean ground beef , 3/4 pound ground pork, 3/4 pound ground veal, 1 large egg, 1 - 2 tsp chili flakes, 1 tbsp kosher salt, 1 tsp freshly ground black pepper. Roll and cook in tomato sauce (3/4 cup per person).

Linguiça com molho de tomate fresco e seco para macarrão - 8 pes1 cebola, 4 dentes alho, 8 salsichas moídas, 2 C azeite. Refogar e reservar. Refoga 1 cebola e 1 dte alho em 1 C azeite. Junta 2 C extrato tomate, 1 lata tomate picado, 100g tomate fresco, 1 x tomate seco, pimenta, sal, orégano, 1 C açúcar, 2 C balsâmico. Ferve e fogo baixo aprox. 1 hora, mexendo às vezes. Junta linguiça.

molho pesto (5 C) com creme de leite (2 xíc) para massas

Mac and cheese vegano - 6 pes1 cup raw cashews, untoasted, 1/3 cup grapeseed oil, 1 1/3 cup water, 5 tbsp nutritional yeast* (dá gosto de queijo), 1 tsp garlic powder, 1/2 tsp kosher salt (or to taste), nutmeg. To finish the sauce, mince 1/2 onion, Heat a pot over medium heat and then add 1 tsp grapeseed oil, onion, salt, pepper. Sauté the onions until soft and lightly golden - 5 minutes. Add the cashew mix and bring to a simmer. As the sauce heats up it will thicken. If it seems too thick you may want to add a touch more water. Topping: 1 tbsp olive oil, 3/4 cup panko bread crumbs, 1/4 tsp paprika. Stir constantly until golden

brown

Cozinhar legumes: espera água ferver, joga sal, joga azeite, joga legumes.

Quiche de abobrinha e cenoura - 4 pes 2 sheets frozen ready-rolled shortcrust pastry, partially thawed 1 tablespoon basil pesto 1 zucchini, finely grated 1 large carrot, peeled, finely grated 4 eggs 3/4 cup thin cream 1/2 cup grated cheddar cheese1. Bake pastry for 20 to 25 minutes or until golden. Reduce oven to 180°C.

2. Spread base of pastry with pesto. Squeeze excess moisture from zucchini and carrot. Combine and spread over pesto. Whisk eggs, cream and salt and pepper until combined. Pour over vegetables and sprinkle with cheese.

3. Place flan on hot tray and bake for 35 to 40 minutes

Filé de frango enrolado em Parma - 4 pes baby spinach leaves 200g fresh ricotta cheese 50g sun-dried tomatoes, drained, chopped 4 (180g each) chicken breast fillets, trimmed 8 (100g) slices prosciutto olive oil cooking spray 1. Preheat oven to 180°C. Line a baking tray with baking paper. Place spinach in a heatproof bowl. Pour over boiling water. Set aside for 30 seconds. Drain. Rinse under cold water. Using your hands, squeeze out excess moisture from spinach. Roughly chop.

2. Combine spinach, ricotta and tomatoes in a bowl. Season with salt and pepper.

3. Place chicken breasts on a cutting board. Using a knife, butterfly chicken (see note). Open out flat. Spoon ricotta mixture over one side of each breast. Fold over to enclose. Wrap 2 slices of prosciutto around each breast. Secure with toothpicks. Place on prepared tray. Spray lightly with oil. Season with pepper. Bake for 30 to 35 minutes or until prosciutto is crisp and chicken cooked through

Pudim de leite sem leite condensado - 4 pes 2 eggs, lightly whisked 125ml (1/2 cup) thickened cream 125ml (1/2 cup) no-fat milk (Dairy Farmers Shape brand) 1/2 tsp vanilla essence 155g (3/4 cup) caster sugar1. Combine the egg, cream, milk, vanilla essence and 55g (1/4 cup) of the sugar in a jug. Place the remaining sugar in a medium heavy-based frying pan over medium-high heat. Cook, stirring with a metal spoon, for 3 minutes or until the sugar dissolves and starts to caramelise. Add enough boiling water to the roasting pan to reach halfway

up the sides of the ramekins. Pour the hot caramel evenly among ramekins. Pour the milk mixture evenly among ramekins. Cover each ramekin with foil. Cook in preheated oven for 12 minutes. Uncover ramekins and cook for a further 5 minutes or until custard sets.

Pudim de frutas com Frangelico - 10 pes 250g dried figs, coarsely chopped 200g prunes, coarsely chopped 165g craisins (dried cranberries) 150g currants 1 orange, rind finely grated 185ml (3/4 cup) Frangelico liqueur Melted butter, to grease 180g butter, at room temperature 60g (1/3 cup, lightly packed) brown sugar 3 eggs 210g (3 cups) fresh breadcrumbs (made from day-old bread) 50g (1/3 cup) plain flour 2 tsp mixed spice 1 tsp ground ginger

1. Combine the fig, prune, craisins, currants and orange rind in a large glass or ceramic bowl. Stir in the Frangelico. Cover and set aside overnight to macerate.

2. Brush a 1.5L (6-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.

3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Add the fruit mixture, breadcrumbs, flour, mixed spice and ginger. Use a large metal spoon to fold until well combined.

4. Spoon mixture into the lined basin. Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on top of the foil. Fold to make a wide pleat in the centre (see tip 1). Place over basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure. Fold the foil and paper back over the string so the pudding doesn't get wet (see tip 2). To make a handle, tie a double piece of string loosely over the top of the basin and tie at each end. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the pan with boiling water. Bring to a simmer over low heat. Use the handle to lower the basin onto the saucer in the pan. Add enough boiling water to reach two-thirds of the way up the sides of the basin. Cover the pan with a tight-fitting lid and simmer, adding more water when necessary, for 2 1/2 hours or until a skewer inserted in the centre of pudding comes out clean. To allow enough room for the pudding to expand while it's cooking, it's important that you make a pleat in the centre of the paper and the foil

Curry tailandês de berinjela -

75ml vegetable oil1 tbsp grated ginger1/2medium brown onion, sliced2 garlic cloves, sliced1 tbsp Thai green curry paste400ml coconut cream4 kaffir lime leaves1 1/2 tbsp palm sugar3 tbsp fish sauce100g pea eggplants, picked and washed6 Japanese eggplants, cut in half but still joined at the topExtra vegetable oil1 lime, juicedSalt and pepper to taste1 cup Thai basil leaves. Heat oil in a heavy-based saucepan. Fry ginger, onion, garlic and curry paste until fragrant and cooked. Add coconut cream and lime leaves and simmer to reduce by half. Add palm sugar, fish sauce and pea eggplants and simmer until eggplants are just cooked. Shallow-fry Japanese eggplants in vegetable oil until golden. Drain on paper towels and place in a large serving bowl. Add lime juice and check seasoning

Relish de berinjela - acompanha peixe, carne e aves

2 large eggplants, peeled and cut into 1cm cubes1 handful salt2 large brown onions, chopped200ml olive oil2 bay leaves6 cardamom pods1 clove2 tsp ground turmeric1 tsp ground coriander1 tsp cumin seeds1 tbsp fennel seeds1/2 cup white wine vinegar1/2 cup castor sugarPepper2 small red chillis, chopped2 tbsp chopped mint leaves2 tbsp chopped coriander leaves. Toss eggplants in salt and stand for 30 minutes. Wash and drain. Fry onions and spices in olive oil until golden, about 15 minutes. Add eggplant, vinegar and sugar and cook until eggplant is soft and liquid has evaporated. Check seasoning and stir through chilli, mint and coriander - rende 5 xícaras

Gelatina de amêndoas pra acompanhar salada de frutas (tofu de amêndoas) 1/4 cup (55g) caster sugar 3 1/2 x 10g sachets powdered gelatine 1 tsp almond essence

395g can sweetened condensed milk 1. Place sugar and 2 cups water in a large saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat. Sprinkle gelatine over and stir until dissolved. Stir in almond essence and condensed milk. Pour mixture into a 19 x 29cm slice tin and refrigerate for 6 hours or overnight until set. Using a sharp knife, cut jelly into 2cm cubes

Purê de maçã com hortelã - acompanha porco (rende 1 ¾ xíc) 6 large granny smith apples, peeled, cored, coarsely chopped 160ml (2/3 cup) sweet white wine 2 tbs caster sugar 3 tsp finely chopped fresh mint1. Combine the apples, wine and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves.

2. Increase heat to medium-high and bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 8-10 minutes or until apple softens. Set aside for 5 minutes to cool slightly.

3. Place apple mixture in the bowl of a food processor and process until pureed. Transfer to a serving bowl. Add mint, stir until well combined. Serve warm

Coleslaw de maçã - 6 pes 1/4 (about 380g) white cabbage, hard core removed, very thinly sliced 4 (about 500g) red apples, cored, coarsely grated 1/2 small red onion, halved, finely chopped 1/2 tsp celery salt 1 tsp finely grated lemon rind 2 tbs fresh lemon juice 125ml (1/4 cup) creme fraiche 1 tbs natural yoghurt Salt & freshly ground black pepper

Torta-musse de chocolate com calda de laranja amarga - 6 pes 250g chocolate biscuits, crushed 75g unsalted butter 2 tsp instant coffee 400g plain dark chocolate 2 tsp brandy 250g plain marshmallows 1. 550ml cream. Line the base of a round 23cm spring-form pan with non-stick baking paper. 2. Place biscuits in a bowl. Melt butter and cool slightly then pour over biscuits. Stir to combine then press into base of the pan until flat. Refrigerate. 3. Dissolve the coffee with 1 tablespoon of boiling water and place in a bowl with the chocolate and brandy. Melt over a saucepan of simmering water, then set aside to cool. 4. Meanwhile, place the marshmallows in a saucepan with 100ml of the cream and cook over very low heat, stirring, until mixture is smooth. 5. Beat remaining cream until lightly whipped and use a metal spoon to fold

together with the marshmallow and chocolate mixtures until combined. Pour over biscuit base and return to fridge for at least 4 hours to set 200g caster sugar Zest of 1 orange, thinly sliced 2 tbs Grand Marnier or brandyplace the sugar and 75ml water in a saucepan and stir over medium heat until sugar dissolves; do not stir after this stage. Cook until mixture is a light toffee colour. Remove from heat and carefully add 100ml boiling water and the orange zest. Cook for 5 minutes until thickened slightly. Stir in the Grand Marnier.

Carpaccio de abobrinha - 4 pes 500g green zucchini 500g yellow zucchini 5 tbs (100ml) extra virgin olive oil Juice of 1 small lemon 2 tsp grated lemon rind 225g baby rocket 100g shaved parmesan1. Trim the ends of the zucchini and slice diagonally into wafer-thin rounds. Place in a bowl. Combine the oil, lemon juice and rind, and season with salt and pepper. Pour mixture over zucchini and leave for 5 minutes. Pile the rocket onto serving plates, then top with the zucchini and finish with the parmesan. Serve as a first course or as an accompaniment to simply grilled meat and fish

Caldo de galinha caseiro - 3 litros 1.5kg chicken 1 onion, chopped 1 carrot, chopped 1 leek, chopped 1 bay leaf 2-3 sprigs thyme 2 stalks flat-leaf parsley 6-8 black peppercorns1. Wash the chicken inside and out and place in a large stockpot with 3 1/2 litres of cold water. Add the vegetables, herbs and peppercorns and slowly bring to the boil over medium heat. Scoop off and discard any residual scum that may appear on the surface. 2. Once boiling, reduce heat to low and allow to just simmer (any more will make the stock cloudy) for about 1 1/2 hours. Allow the stock to cool slightly, then strain. Discard the vegetables and herbs, and reserve succulent chicken meat for use in sandwiches, pies etc. Cool the stock completely, then refrigerate overnight.

3. The next day, use a large spoon to scrape off the fat from the top and discard

Cordeiro com mostarda e arroz de laranja - 1 pes 1 1/2 tablespoons dijon mustard 3 lamb cutlets, trimmed 2 tablespoons plain flour 20g butter, chopped 1 tablespoon olive oil

2/3 cup chicken stock 1. spread half the mustard over both sides of lamb. Coat both sides of lamb in flour. Heat butter and oil in a frying pan over medium-high heat until sizzling. Add lamb. Cook for 2 minutes on each side or until light golden. Remove to a plate. Cover. 2. Add stock and remaining mustard to pan. Cook, stirring, for 1 to 2 minutes or until mixture comes to the boil. Return lamb to pan and turn to coat. Reduce heat to medium-low. Simmer, uncovered, for 3 minutes or until sauce thickens slightly 1 orange, rind finely grated, juiced 1/4 cup basmati rice, rinsed 1/3 cup chicken stock 4 (25g) dried pitted dates, thinly sliced 1 tablespoon chopped chives 1 tablespoon roasted hazelnuts, chopped1. Strain orange juice. Place orange rind, rice, stock, and 1/3 cup orange juice in a microwave-safe rice cooker or bowl. Cover with lid or 2 layers of plastic wrap. Microwave on high (100%) for 3 minutes, then on medium (50%) for 5 to 6 minutes. Stir in dates. Cover. Set aside for 5 minutes to absorb remaining liquid. Stir chives and hazelnuts into rice mixture and season with salt and pepper. Spoon rice onto plate. Top with lamb. Spoon over sauce and serveTorta úmida de chocolate - 250 g. de chocolate (de taza).175 g. de manteca 6 huevos200 g. de azúcar30 g. de harina (0000)¼ de C. (de Té) de polvo de hornear2 C. de azúcar impalpable3C. de chocolate (rallado grueso)Crema chantilly (200 cc. de crema + 2C. de azúcar impalpable + 1C. de esencia de vainilla). Derretir a baño María la manteca (175 g.) con el chocolate rallado (250 g.). Mezclar bien. Reservar. Batir las 6 claras a nieve e ir agregando gradualmente (60 g.) de azúcar, hasta que quede un merengue firme. Batir las 6 yemas y el resto del azúcar (140 g.) a punto letra. (Debe quedar de un color amarillo claro, y bien firme). Incorporar a esta mezcla el chocolate derretido (a temperatura ambiente), añadir la harina y el polvo de hornear tamizados, mezclar en forma suave y envolvente, con la ayuda de una espátula de goma. Verter la preparación en el molde, hornear por 30’ a 35’, en horno precalentado (170ºC.). Para saber si está lista, introducir un palito en el centro; éste deberá estar húmedo. Servir espolvoreada de azúcar impalpable acompañar con chocolate rallado grueso y crema chantilly

Salada de tangerina (ou laranja) e agrião1/3 de xícara de azeite  ¼ de xícara de suco de laranja  3 colheres de sopa de vinagre1 colher de sopa de aceto balsâmico 1 cebola pequena, bem picada  1 maço de agrião1/2 maço de alface americana3 nozes picadas 4 tangerinas médias descascadas, sem a pele branca1/2 xícara de queijo gorgonzola esmigalhado (60 g), sal. Lave bem todos os ingredientes e deixe as folhas imersas em água com vinagre por vinte minutos para que fiquem próprias para o consumo. A cebola pode ser cortada em pedacinhos ou em rodelas, como você preferir. Para fazer o molho, misture o azeite com o suco de laranja, o vinagre e o aceto balsâmico. Despeje o líquido sobre a salada e, por fim, coloque as nozes, as tangerinas e o queijo gorgonzola. Não ponha muito sal, pois o gorgonzola e o aceto balsâmico já são naturalmente salgados. Se possível, sirva em um recipiente transparente

Smoothie de água de coco, limão e frutassuco de 1 limão, 1 manga, 1 banana, 1 colher de sopa de suco de maça, meio litro água de coco em forma de gelo. Despeje a água de coco em forminhas de gelo. Quando estiver pronto, misture os ingredientes no liquidificador. Sirva em um copo de milk-shake. É possível potencializar o sabor deste smoothie com um pouco de gengibre. Se necessário, adoce com mel.

Rhubarb and lemon curd shortcake with orange parfait Lemon Curd 250g butter (cold)

450g castor sugar 6 eggs 6 lemons juiced 6 zest of lemons Method Place butter, eggs and sugar in stainless steel mixing bowl and whisk together Add lemon juice and continue to whisk Place over saucepan of simmering water and continue to whisk until thickened Add zest and leave to chill in fridge Poached Rhubarb 1 small bunch of rhubarb 300mls gin 1 sliced ginger 1 zest of orange 2 vanilla bean pods 200g castor sugar Method Clean the rhubarb, and cut into 7cm lengths Line medium size tray with split vanilla beans, sliced ginger and orange zest Place rhubarb into the tray Pour in gin, and coat in sugar Slow bake in oven for 20 minutes at 100 degrees celsius until just soft – leave to cool Orange Partait 8 yolks Generous splash of Grand Marnier 70ml double cream 5g orange compound Method Combine egg yolks and sugar, use mixer on low speed combine to room temperature Mixer on high until thick and creamy Add Grand Marnier Place mixture aside momentarily Semi whip cream, combine mixture and fold together Empty mixture into mould /vessel and place in freeze Shortcake 500 g soft butter 220 g castor sugar 500 g flour 100 g rice flour Method Sieve flours. Cream butter and sugar in mixing bowl and then add flour Thinly roll out on pastry and place on flat trays. Bake at 150 degrees celsius for 20 minutes

While still warm use 5cm square pastry cutter and cut into squares. Assemble You can be as creative as you desire! However, we place a pastry square as base; add a big blob of curd, layer of rhubarb, more curd if you wish and then place the pastry lid. Dusting of icing sugar. Serve with Orange Parfait and drizzle of rhubarb liquor

Batatinhas assadas com brandade de bacalhau confitado - 4 pes500 gr de batata bolinha com casca- sal grosso e pimenta à gosto moídos- 50 ml de azeite- galhinhos de alecrim- 150ml de vinho branco- 8 dentes de alho com casca. Cozinhar as batatas al dente em água fervente temperada com sal grosso. Escorrer e temperar com sal grosso e pimenta moídos na hora, alecrim e azeite. Colocar as batatas em assadeira junto com os grãos de alho e regar com o vinho branco. Misturar delicadamente e assar em forno médio (180ºC) até dourar

250 g de bacalhau confitado* em lascas- 50 ml de azeite retirado do confit de bacalhau- 50 g de batatas amassadas- 20 g de pesto de salsa e aliche**- 50 ml de creme de leite fresco- cebolinha picada a gosto- sal, pimenta do reino e noz moscada a gosto. Misturar bem com batedor manual o bacalhau, azeite, batatas amassadas, pesto e creme de leite. Temperar à gosto com sal, pimenta, noz moscada e cebolinha

confit: 1 litro de azeite (para cobrir as postas)- 1 kg de postas de bacalhau demolhado- 1 dente de alho com casca- galhos de alecrim- galhos de tomilho frseco- 2 folhas de louro- 1 g de pimenta preta em grãos. Enxugar bem as postas e colocá-las em uma panela com o alho e as ervas. Cobrir tudo com azeite de oliva e levar ao fogo sem ferver, até cozinhar (20 a 30 minutos). Esfriar e reservar no próprio azeite.

100 g de aliche ao azeite, picado e amassado- 100 g de salsa fresca picada- 200 ml de azeite- 10 ml do azeite retirado do aliche. Misturar todos os ingredientes e reservar na geladeira

Nhoque de ricota com rúcula e molho de tomate 750g fresh ricotta cheese 

1 cup rocket, chopped 

¾ cup finely grated Parmesan cheese 

2 extra large eggs, beaten 

1 ½ cups gluten free flour, sifted 

Extra sifted gluten free flour (coating) 

Few more rocket leaves, to serve. Mix ricotta, rocket, Parmesan cheese, eggs and flour together with ½ teaspoon salt and a pinch of pepper. Roll into 2, 30cm logs and slice off approximately tablespoon portions. Roll into oval shapes and place on a large plate dusted with a little more flour to prevent sticking. Cook a few at a time in a large pan of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon. 

Warm Tomato Olive Sauce: 

2 tablespoons extra virgin olive oil 

1 clove garlic, thinly sliced 

400g can crushed or diced tomatoes 

¼ cup baby olives. Heat oil in a medium frying pan and cook garlic for 1 minute, being careful not to burn. Add tomatoes and simmer for 10 minutes, or until thickened. Add olives and heat through. Season and gently toss with gnocchi. Serve topped with a few more rocket leaves

Barrinhas de Prestígio170 grama(s) de leite condensado, 125 grama(s) de coco ralado, 200 g chocolate ao leite, 50 mll óleo de canola. Misture o coco com o leite condensado. Forme barrinhas de 25 a 30 gramas. Coloque-as sobre uma folha de papel-manteiga. Leve-as ao congelador por duas horas. Derreta o chocolate e o óleo no micro-ondas. Com o auxílio de um garfo, mergulhe as barras no chocolate. Leve à geladeira por aproximadamente 30 minutos

Biscoitos finlandeses de especiarias - 50 unid 1 cup caster sugar 1 egg, at room temperature 2 tablespoons golden syrup 2 teaspoons ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon bicarbonate of soda 250g butter, melted, cooled 3 1/2 cups plain flour1. Using an electric mixer, beat sugar, egg, golden syrup, cardamom, cinnamon, cloves and bicarbonate of soda until pale and creamy. Slowly add butter, beating until just combined. Sift flour over spice mixture. Stir until dough comes together. Transfer to a lightly floured surface. Knead dough until smooth. Wrap in greaseproof paper. Refrigerate for 30 minutes or until firm.

2. Preheat oven to 180°C. Line 2 flat baking trays with baking paper. Roll out dough between 2 sheets of baking paper until 5mm thick. Using a 6cm round fluted biscuit cutter, cut shapes out of dough (see hint). Press leftover dough together and repeat. Divide biscuits between baking trays.

3. Bake biscuits for 10 to 12 minutes, swapping trays after 6 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes before transferring to a wire rack to cool completely

Purê de batata (4) com manteiga (30g), creme (1/3x), salsinha (2 C) e mostarda (2 c). Servir com cebola e linguiça assadas no forno com um toque de maple.

Kafta de carne com iogurte de açafrão - 8 pes1/2 cup loosely packed fresh continental parsley leaves 1/2 cup loosely packed fresh coriander leaves 1 brown onion, quartered 500g lean beef mince 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground mild paprika 1/2 tsp ground allspice Salt & freshly ground black pepper . Passa tudo no processador.10 saffron threads 1 tbs hot milk 200ml container skim-milk natural yoghurt 2 tbs chopped fresh coriander, extra 2 tsp olive oil. Place the saffron and hot milk in a small bowl and set aside.

Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Misturar 1 limão p/ 1 l de leite (não Tetrapak nem em pó). A ou B. Deixa 4 a 12 horas até coagular. Dura até 5 dias em geladeira, pode ser congelado. Separa o sólido com 1 peneira, o líquido é o soro da memória e do sono. tomar um pouco antes de dormir.

Torta de frango:2 ½ x far, 10 C marg, 1 c sal. Recheio: 1 peito fgo, 2 x caldo galinha, 1 cebola pic, 1 dte alho, 2 tom pic s/sementes, 1 lata ervilha, 1 lata milho, 3 C cheiro, 1 copo requeijão, sal, gema p/pinc.Cozinha fgo no caldo e desfia. Reserva caldo que sobrou. Refoga ceb, alho, tom, erv, milho e cheiro. Junta frango, requeijão e caldo reservado. Acerte o sal.Outro recheio para torta de frango e requeijão:1 peito de frango desossado cozido e desfiado1 cebola ralada, 2 dentes de alho amassados2 tomate picados, sem pele e sem sementes, manteigacheiro-verde picado, 1 C farinha de trigo1/2 x leite, sal1 pote requeijão. Refogue em um pouco de manteiga o alho e a cebola. Depois acrescente o frango desfiado e os tomates. Refogue mais um pouco. Acrescente a farinha dissolvida no leite, e mexa até ficar tudo ligado. Junte o cheiro-verde e o sal. Deixe esfriar

Torta musse de bananaMassa: mistura cereal com margarina e forra forma. Carameliza açúcar e põe banana em rodelas para fazer doce moreninho. Liquid: creme de banana, creme de leite, gelat dissolv em água, clara em neve (?). Cobre c/fios de chocolate

Biscoito de polvilho 500 g polvilho azedo, 2 copos água (200 ml), 1 ovo, 1 copo óleo (200 ml), Queijo ralado e Sal a gostoDespeje o polvilho numa tigela; Pegue 1 C sopa de polvilho, e 1 copo água, leve ao fogo e mexa até virar goma; Coloque a goma c/ o resto do polvilho; Coloque o ovo batido, sal, queijo e óleo; Quando colocar óleo, dê uma mexidinha, depois vá colocando a água aos poucos, até ficar uma massa dê para colocar na forma em colheradas; Com o forno pré-aquecido, coloque as colheradas da massa na forma, e leve ao forno alto, por mais ou menos 35 minutos

Bolo de banana4 ovos, ½ copo óleo, 5 bananas. Liquid. Junta 3 x far rosca, 2 1/2 x aç, 1 C ferm. Cobre c/10 C leite, 10 C aç, 1 C mant, 2 C chocolate pó. Fogo até engrossar.

Hambúrguer vegetariano2 C salsinha picada, 2 x farinha de pão de forma, 1 cebola picada, 1/2 x castanha de cajú, 1 abobrinha picada, 1 cenoura picada, 30 gr shimeji, sal, pimenta. Primeiro triture todos os vegetais (abobrinha, cenoura, shimeji, castanha de caju) até formar uma pasta. Em um recipiente adicione os temperos (cebola, salsinha, sal e pimenta). Adicione a farinha de pão de forma e amasse como se fosse uma massa de pão. Geladeira 2 horas e fritar.

Fudge de chocolate e pistache p/ rechear ovo: 1 lata de leite condensado, 500 g de chocolate ao leite, 150 g de nozes picadas, 150 g de pistache torrado sem casca

SALADA DE CAMARÃO MARINADO COM COCO RALADO Os melhores camarões para usar nesta salada são os pequenos; maiores podem ser usados, mas tem que ser fatiados ou picados antes para que possam ser curados rapidamente na marinada sem quebrar. A marinada tem que ser muito forte, já que será balanceada por o frescor e sabor do coco ralado.Aproximadamente 3 porções15 camarões, limpos, mais ou menos 100gr cortados em cubos.uma pitada grande de açúcar de palmeira1/2 Colher de molho de peixe1 Xícara de coco ralado1 cebola roxa fatiada finamente2 talos de capim limão finamente fatiadosum molho (uma mão) de folhas de hortelã, manjericão e coentro (menos coentro que os outros).raspa de um limão muito finamente fatiado

1 colher de pimenta vermelha (a grande) em juliennemarinada1 dente de alho peladouma pitada grande de sal8 pimentinhas verdes das pequenininhas redondinhas3 ½  Colheres de suco de limão + ½ Colher de suco de mexericaPara fazer a marinada, bata o alho, a sal e as pimentas no pilão até fazer uma pasta fina.  Transfira para um prato fundo grande e mistura os sucos cítricos.  Junte os camarões e amasse um pouco na marinada para que todos os camarões entrem em contato com a marinada.  Deixe uns 8 minutos para que os camarões fiquem “curados”.Agregue o açúcar de palmeira e o molho de peixe; a marinada agora deve ficar amarga, salgada, apimentada e doce.  Junte o coco ralado, misturando bem.  Adicione o resto dos ingredientes reservando um pouco de raspa de limão e de pimenta fatiada para decorar.O sabor deve ser apimentado, salgado e aromático por causa das ervas frescas.Três pontos importantes:

A salada tem que ficar molhada sem escorregar.  Uma receita de marinada é suficiente para a quantidade de coco é ingredientes nesta receita.  Todos os elementos tem que ficar bem em contato com o molho para que todo fique bem temperado. O camarão tem que ser cortado em cubos suficientemente grandes para que fiquem a vista na salada mas também suficientemente pequenos para que não fique o camarão muito cru. A salada não pode ficar molhada por muito tempo se não murcha.  Tem que ser colocado o molho na hora antes de servir.

CURRY DE CARNE BEEF PANAENG Um curry panaeng é um dois mais populares do repertório tailandês.  É salgado, doce e perfumado com manjericão com um toque no fundo de amendoim, e é enriquecido com muito creme de coco.  Pode ser melhor ainda assando um ou dois echalots antes de colocar na pasta. Este é um dos poucos curries normalmente feitos com carne, porém, frango e porco podem ser utilizados.  Normalmente a carne é cozida por longos períodos porque a carne na Tailândia é muito dura e precisa de muito tempo de cozimento. É muito melhor utilizar um corte de carne que tenha muito sabor, boa textura e que resista a um bom período de cozimento, como músculo, coxão ou costela.  Também pode ser utilizada carne finamente fatiada e agregada no curry temperado e pronto para cozinhar rapidamente. O amendoim tem que estar totalmente cozido e esfriado antes de ser colocada no pasta.  Se não estiverem suficientemente cozidos, o curry ficará com uma textura de areia.  A preferência é amendoim fervido porque dá ao curry um amarguinho muito sutil. Outros preferem assar o amendoim o que dá ao curry um sabor torrado e rico.Duas porções 260 g de filet mignon2 Xícara de creme de coco1 ½ Colher de açucar de palmeira2 Colher de molho de peixe2 Xícara de leite de cocoCasca de 3 limões finamente fatiada.3 pimentas vermelhas grandes (que não são tão apimentadas) fatiadas não muito finas

sem sementes1 molho grande de folhas de manjericãopasta –rende 8 colheres de pasta para duas receitas acima (4 porções individuais)4 Colher de amendoim14 pimentas vermelhas secas, sem semente, molhadas em agua quente e coadas no final.1 pitada grande de sal1 colher de chá de raiz de coentro picada1 ½ Colher de gengibre picado1 Colher de capim limão picado3 Colher de cebola roxa picada2 Colher de alho picadoMetade de uma noz moscada, amassada grossamente e assada um pouquinhoPrimeiro faça a pasta.  Ferva o amendoim pelo menos 30 minutos até que fiquem bem suaves, em seguida coe e esfrie.  Faça a pasta no pilão colocando o amendoim até o final.Separe o creme de coco fervendo a fogo médio, e depois frite 4 colheres de pasta no creme de coco por 10 minutos.  Depois tempere primeiro com açúcar de palmeira e, depois de mais ou menos um minuto, com o molho de peixe.  Molhe com 2 xicaras de leite de coco. O filet mignon dever ser cortado em finos filets que devem ser selados na prancha. Misture a carne no curry e termine de cozinhar dentro do molho.  Adicione o resto dos ingredientes.Três pontos importantes: O amendoim tem que ser bem cozinhado antes de colocar na pasta, que deve ficar bem amassada e uniforme. Este deve ser um curry de pimenta média e com uma consistência cremosa, mas não muito espessa.  A carne não pode passar do ponto e deve ficar suave

drinque: lichia com água de coco

Mai thai de lichia5 folhas de hortelã 1 lichia 2½ colheres (sopa) de calda de lichia 100 ml de água de coco 1 colher (sopa) de Bacardi Prata 1 colher (sopa) de Bacardi Ouro. Macere a hortelã, a lichia e a calda da lichia na

coqueteleira. Coloque pedras grandes de gelo e bata com a água de coco e os dois tipos de rum. Sirva em copo longo, dois dedos abaixo da borda

Mai thai de laranja100 ml de suco de laranja 50 ml de suco de abacaxi 5 ml de grenadine 25 ml de Bacardi Prata 25 ml de Bacardi Ouro 3 pedras de gelo. Bata o suco de laranja, o suco de abacaxi e os dois tipos de

rum na coqueteleira com pedras grandes de gelo. Sirva em copo longo, dois dedos abaixo da borda. Acrescente o grenadine e três pedras de gelo. Sirva, sem misturar

Mai thai de goiaba100 ml de suco de goiaba 2½ colheres (sopa) de suco de abacaxi 5 g de lascas de gengibre 1 colher (sopa) de Bacardi Prata 2½ colheres (sopa) de grenadine. Bata o suco de goiaba, o de abacaxi, o

gengibre e o rum na coqueteleira com pedras grandes de gelo. Sirva em copo longo, dois dedos abaixo da borda. Acrescente o grenadine e três pedras de gelo

Marinated thai beef - 2 pes 2 Strip loin steaks 6 oz. ea. 1 Lemon grass stalk 1 Lime leaf 1 Garlic clove 2 Scallions 1 ts Sugar 1 ts Chili paste 1 ts Curry powder, hot or mild 1 ts Tumeric 1/2 Hot red pepper, chopped 1/2 c Thick coconut milk Salt to taste

VEGETABLES: Mushrooms, Snow peas, Red or green pepper, Cabbage, Celery, Green onions Coarsely chop the lemon grass and lime leaf. Peel the garlic and onions and chop. Add these plus the spices and the red pepper to a food processor. Pour in the coconut milk and blend to a thick paste. (If you cant find thick coconut milk, use regular but pour off and save the thin liquid on top and use the thick cream on the bottom of the can.) Spread the marinade on both sides of the steaks. It should be like a crust on the meat. Let stand in the fridge for 3 hours to overnight. Save the remaining marinade. Grill the steaks on a hot grill to medium (or as desired). While the steaks are grilling, stir-fry a selection of veggies in a wok until tender crisp. Remove veggies and keep warm. Add the saved marinade to the wok and add the remaining coconut milk or the thin liquid poured off the top. Simmer until slightly reduced, or if too thick add a little water or fish sauce. Salt to taste, and return the veggies to the wok; stir to coat. Slice the meat across the grain into 1/2" slices. Arrange on top of hot steamed rice or rice noodles. Top with veggies and sauce. Garnish with a small dollop of chili paste if desired. The tumeric gives this dish a wonderful bright yellow color. You can substitute chicken breasts or pork steaks for the strip loin

Vinagrete tailandês 2 cups canola oil, 3 large shallots, peeled and finely sliced, 2 stalks lemongrass, white part only, minced, 2 to 3 Thai bird chiles, de-stemmed, minced, 2 tablespoons fish sauce, 1/2 cup fresh lime juice, 1/2 cup rice wine vinegar, 2 tablespoons sesame oil, Salt and freshly ground black pepper, to taste, 1/4 cup toasted sesame seeds, to garnish

Sopa gelada de tomate e laranja - 500ml400 g de tomate pelado em lata, 250 ml de suco de laranja concentrado, raspas da casca de uma laranja, 30 ml de azeite, 2 dentes de alho, com casca, quebrados, 2 galhos de manjericão fresco, 1 talo de salsão, sal e pimenta do reino moída na hora a gosto, 1 pitada de açúcar1 pitada de noz moscada. Aromatizar o azeite, aquecendo-o com um dente de alho (com casca , quebrado), manjericão e salsão. Refogar rapidamente os tomates pelados com o seu caldo, tirando a espuma da superfície. Temperar com sal, pimenta do reino, pitada de açúcar e noz moscada. Retirar o alho, manjericão e salsão e bater no liquidificador ainda quente e reservar. Aferventar o suco de laranja para reduzir por aproximadamente 5 minutos. Acrescentar o molho de tomate e as raspas de laranja e voltar a ferver por 5 minutos. Retificar os temperos e colocar na geladeira. Sirva após gelado, em taças ou copos individuais com cubos de gelo. Sugestão: servir com uma colherada de guaca mole, coalhada seca, cubinhos de queijo fresco, mussarela de búfala ou bolinhas de queijo de cabra

Gelatina de guaraná com frutas frescas - 10 pes12 g de gelatina em pó incolor sem sabor, ½ xícara de água quente, 1 litro de guaraná ou espumante, açúcar a gosto, maçãs cortadas em luas finas e morangos frescos cortados ao meio, sem tirar as folhinhas, a gosto, ervas frescas: dill, folhinhas de erva doce e hortelã. Dissolver a gelatina na água quente. Adicionar ao guaraná ou espumante e reservar. Cortar as frutas e colocar harmoniosamente no fundo da taça, adicionar as ervas e cobrir com uma mistura de guaraná e gelatina. Levar à geladeira.

Forminhas de batatas (ou de abóbora, chuchu etc) - 6 pes4 batatas grandes, 4 ovos, 100 g de queijo ralado (emmental, gruyère, parmesão), leite, 1 pitada de noz moscada, sal & pimenta, manteiga para as formas. Pré-aquecer o forno a 200ºC. Untar ramequins ou forminhas com manteiga. Reservar. Descascar as batatas e ralar com o ralador grosso. Espremer muito bem as batatas raladas num passador de rede fina, pressionando com as mãos para eliminar o líquido. Bater os ovos com o queijo ralado, um pouquinho de leite, sal, pimenta e a noz moscada. Juntar as batatas raladas e misturar muito bem. Distribuir o preparado pelos ramequins ou as formas até chegar às bordas, pressionando bem. Levar ao forno por 45-50 minutos, a 200ºC, ou até o preparado se apresentar firme e dourado. Retirar do forno e desenformar delicadamente com o auxílio da lámina de uma faca. Servir

Sopa de cebola caramelada com queijo parmesão - 6 pes

2 tablespoons olive oil, 2 cups 1-inch sliced onions, 1/3 cup peeled garlic cloves, (about 12 to 14), 2 bay leaves, 2

1/2 teaspoons salt, 6 turns fresh black pepper, 2 quarts chicken stock, 1 tablespoon minced garlic, 1 teaspoon fresh chopped basil, 1 teaspoon fresh chopped thyme, 2 cups diced day old French bread, 1/2 cup heavy cream, 1/2 cup grated Parmigiano-Reggiano, 1 tablespoon finely chopped parsley. In a soup pot, heat the olive oil. When the oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and cook for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup for about 10 minutes. With a hand-held blend, puree the soup until smooth, Whisk Parmigiano-Reggiano and parsley

Biscoito de polenta e cacau - 28 unid1 cup unsalted butter, room temperature, 2/3 cup sugar, 1 cup all-purpose flour, 1 cup cornmeal or polenta, 1/3 cup

cocoa powder, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 orange, zested. Freezer e forno.

Sorvete de figo fresco - 1 quart 1 1/2 cups sugar, 1 pint water, 3 cups pureed, peeled fresh figs (other fruit purees can be substituted).1 tablespoon "neutral" stabilizing powder. Combine the sugar and water in a saucepan. Simmer over medium heat until the sugar dissolves. Increase the heat and boil the syrup until it thickens, about 5 minutes. Remove the syrup from the heat and allow it to cool to room temperature. Mix the puree with the cool syrup, then stir in the "neutral" stabilizing powder, whisking for 5 minutes. (The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.) Chill the gelato base thoroughly then process it in an ice cream maker according to the manufacturer's instructions. Spoon the gelato into containers and freeze until ready to serve

Molho de figo com balsâmico para sorvete de baunilha - 4 pes 1/3 cup balsamic vinegar, eyeball it, 1/2 cup water, eyeball it, 10 dried Mission figs or 20 baby Mission figs, chopped, 1 canister prepared real whipped cream from dairy aisle of market, Freshly grated nutmegIn a small pot, combine vinegar and water and bring to a boil. Add figs and reduce heat to simmer. Stew figs in sauce until they are soft and sauce is thick and syrupy, about 12 minutes. Scoop ice cream into glass goblets or other dessert dishes and top liberally with hot balsamic fig sauce and whipped cream. Garnish the top of the whipped cream with a little freshly grated nutmeg

Sorvete de gorgonzola (p/servir c/pera em conserva, bolo de nozes e caramelo de alecrim)2 cups half-and-half, Pinch salt, 1/2 cup sugar, 4 whole egg yolks, 2 to 3-ounces crumbled blue cheeseCombine the half-and-half and salt in a non-reactive saucepan over medium heat. Bring the half-and-half just to a boil, then remove the saucepan from the heat. Beat the sugar and egg yolks in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used. Pour the mixture back into the saucepan and heat over medium heat, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain through a fine mesh sieve into a bowl with the crumbled blue cheese. Whisk until cheese is melted. Allow the custard to cool completely. Process the cooled custard in an ice cream machine according to the manufacturer's instructions

Caramelo de alecrim - ¾ x3/4 cup sugar, 2 tablespoons water, 1/2 teaspoon fresh lemon juice, 2 tablespoons chopped rosemary leaves plus 2 whole sprigs, divided, 1/2 cup heavy cream, 2 tablespoons to 1/4 cup whole milk, divided. Combine the sugar, water, lemon juice and rosemary leaves in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat. Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Strain the sauce and let cool until ready for serving. (The sauce will thicken as it cools.) Add the sprigs of rosemary to the caramel as it cools and allow the sauce to steep with the rosemary until the rosemary essence permeates the caramel. Remove the rosemary sprigs before serving the caramel. The caramel may be made up to several days in advance and kept in an airtight container in the refrigerator until ready to serve.

Maçã recheada com farofa de nozes e calda de frutas vermelhas - descasca e tira caroço maçã. Forno 160oC 14 minutos. Farofa c/ 3 C mant e 2 C aç dissolvido (caramelo), 40g nozes picadas.

Filé com molho de balsâmico e ervas - 8 pes 1.3kg beef eye fillet, trimmed 1/3 cup olive oil 1 cup flat-leaf parsley leaves, roughly chopped 1/4 cup oregano leaves, roughly chopped 2 tablespoons thyme leaves, roughly chopped 2 tablespoons brandy or beef stock 1/4 cup balsamic vinegar 1/4 cup caster sugar1. Preheat oven to 180°C. Cut fillet of beef in half crossways to make 2 fillets. Season with salt and pepper. Heat 2 tablespoons oil in a large, heavy-based frying pan

over medium-high heat. Sear beef, 1 fillet at a time, turning, for 5 minutes or until browned. Transfer to a large roasting pan.

2. Combine parsley, oregano and thyme in a bowl. Press herbs on top of each fillet. Combine remaining 2 tablespoons oil and brandy. Pour over beef. Cover pan tightly with foil. Roast beef for 30 to 35 minutes for medium or until cooked to your liking. Remove from oven. Set aside for 1 hour.

3. Pour meat juices into a frying pan. Add vinegar and sugar. Bring to the boil, stirring, over high heat. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until sauce is thick. Thickly slice beef. Drizzle with balsamic glaze and serve