Cuscus Paulista, festive delicious dish
Ingredients for 8 people (24cm diameter shape):
G 500g cation in slices
750g medium pink prawns already cleaned
16 pcs pink prawns already cleaned (to garnish)
2 skinless and seeded red peppers (separate 4 strips to garnish and chop the rest into cubes)
1 large onion, finely chopped
2 chopped garlic cloves
2/3 cup chopped parsley, chives and cilantro
olive oil
200g green olives cut into pitted slices (pass in water to remove salt)
1 minced pepper
2 cans of peeled tomatoes (beaten in a blender)
2 hearts of palm (discard water, wash the stems, cut 2 stems diagonally - decoration, and the rest roughly chop)
12 boiled quail eggs
200g frozen peas
100g (1 cup) yellow corn flour, 50g (1/4 cup) roasted manioc flour
salt and pepper to taste
Procedures to prepare it:
In a large saucepan, heat the oil. Seal all large prawns and reserve. Then quickly seal the medium prawns and reserve. In the same pan, quickly fry the fish slices and reserve. In the same pan, make a stew starting with onion, garlic, heart of palm, olives, black pepper, peppers. Place the beaten tomatoes, stir, place the pieces of dogfish undoing them in your hands (reserve 4 pieces for decoration). Add the medium prawns and seasonings (parsley, ceb, coriander).
Decorate the pan: grease the pan with 1 tablespoon of olive oil mixed with 1 tablespoon of water. Place sliced hearts of palm diagonally, strips of pepper, fish and shrimp. Put peas and quail eggs. Reserve. Return to the pan, add the peas and flours, stirring well. Let it cook for 3 min and put half of the mixture in the pan over the decoration. Add what's left of the large prawns on the side of the pan, alternating with quail eggs. Cover the rest of the stew to the top. Beat 4 times to avoid air bubbles. Sprinkle with corn flour and drizzle olive oil. Let it sit for at least 30 min to warm and turn the dish. If it stays in the gelad, heat a water bath.
Apfel Strudel, good recipe to sweeten your day to day
Ingredients for 10 people:
5 Fuji Apples
2 green apples
Osa Arosa laminated puff pastry (@arosaoficial)
juice of 1 1/2 tahiti lemon
6 tablespoons of sugar
2 tablespoons cornstarch + 1 tablespoon to thicken the broth
1/2 cup white raisins
1/3 cup raw rolled almonds
1 egg yolk
icing sugar to finish
Procedures to prepare it:
Place the lemon juice in a large bowl. Peel the apples and place them in the bowl. Take the grater and grate all the apples on the thick drain and discard the kernels with the seeds. Add the raisins. Mix the grated apples with raisins, sugar and 2 tablespoons of cornstarch. Stir well. Place the apples in a large sieve over a bowl and press to remove all the broth. Place this broth in a saucepan and bring to a boil. At this time, take a little more stock from the apples (which were still reserved in the sieve over a bowl) and mix with a spoon of cornstarch to thicken further. Boil 2 minutes and remove from heat.
Open the puff pastry on the counter, give it a last squeeze to remove the last excess broth and place it in the middle of the puff pastry. When you put all the grated apple in the middle of the dough, sprinkle with a little of the thickened broth (4 tablespoons) and stir the apples a little so that the broth enters the apples. Close the dough like an envelope and turn (to keep the seam underneath) on the baking sheet. Brush the strudel with a yolk mixed with 2 tablespoons of water. Place raw laminated almonds on top.
Place in a preheated oven at 180C for 20 minutes. After this time, lower the oven to 120C degrees and leave for another 30 minutes. (You need all this time for the apples to bake well and become practically puree). When removing from the oven, switch to the serving plate and sprinkle with powdered sugar. Serve hot or warm with ice cream.
Everything looks delicious yummy