Dutch pie, Couscous and Cod salad Recipe

Dutch pie, light, creamy pie, which pleases everyone

Ingredients for 10 people (24cm diameter removable rim shape:

530g condensed milk

330g unsalted butter

5 gems

160g white chocolate bar

330ml fresh cream

1 cornstarch cookie packet

Ganache:

200g dark chocolate bar

200ml fresh cream

Decoration / finishing:

hydrogenated Harald chocolate for shavings

3 strawberries

1 packet Calypso chocolate

Procedures to prepare it:

Put the condensed milk and butter at room temperature (pomade ointment) in the mixer and beat for 3 minutes. Add egg yolks 1 to 1 to the mixture of condensed milk and butter and continue beating well after each yolk addition. Meanwhile put the chopped white choc to melt in a water bath. Add a trickle of oil to help it get creamy. (Be careful not to drip water on the chocolate and do not melt at very high water temperature, just beginning to bubble). As soon as it melts, remove from heat and continue stirring until it becomes almost cold.

Add the melted chocolate to the mixture and beat until smooth. Remove from the mixer and transfer the cream to a bowl. Beat the chilled fresh cream until it is whipped. Mix the whipped cream with the cream using fouet. Grease the side of the removable ring mold that will be used with oil or spray. Place with a cream spatula on the sides of the pan. Place cornstarch biscuit at the bottom of the pan in the center (no need to go to the edge of the pan). Cover the cookie with half the cream. Place more cookies in the center and finish the cream on top. Place in the freezer for 40 min.

While freezing, prepare the ganache: put the cream in a pan and bring to the fire. When boiling, turn off the heat and put the chopped choc in the hot cream. Stir until smooth and allow to cool. After 40 minutes, remove from the freezer and place this warm / cold ganache on top of the frozen cream. Smooth with a spatula and return to the freezer for at least 2 hours. When serving, retain the ring, garnish with strawberries and zest, see video. Place the refrigerator at least 30 minutes before serving.

Couscous with banana and rennet cheese, served in Alagoas for breakfast, typical of the region.

Ingredients for a couscous:

Xícara 1 cup flaked corn flour without salt

1 cup of water

1/2 ripe plantain

G 50g rennet cheese

1/2 tablespoon butter

pinch of salt

decoration: cinnamon and parsley leaf

Procedures to prepare it:

Chop the banana and cheese into squares. Place the cornmeal in a bowl and add the water and stir with your fingertips. Cover with paper towels and let rest for a few minutes (while frying the banana and cheese). Place the butter in a non-stick pan and fry the banana until golden brown. Add the sliced ​​cheese and continue stirring until the cheese is also golden. Place the banana and cheese in the couscous (which will already be loose) and stir. Quickly butter an individual silicone pan and place the couscous in the pan without squeezing. Microwave for a minute and a half, decorate the dish with cinnamon and turn the couscous on the plate. Place the parsley on top.

Cod salad, great for summer

Ingredients for 8 people (as main course):

2.2kg desalted frozen cod, 3 leeks

120g green olives cut into 4 parts

100g white raisins

90g roasted almonds

3 chopped garlic cloves

olive oil

salt and pepper to taste

1 bunch of American lettuce

assorted tomatoes

500ml sunflower oil

Procedures to prepare it:

Slice 2 leeks into thin slices (120g). Reserve. The other leek slices finely lengthwise (length approx. 7 cm). Heat a pan with oil and quickly fry the leeks (the color should turn golden). Drain on paper towels and set aside. Cook the cod in boiling water for 10 minutes. Drain, wait for it to cool and shred in large chips. Heat a large skillet, fry the chopped garlic in olive oil. When it starts to brown add the leek cut into slices. Stir until the leeks wither (2 minutes) and add the cod in chips, the olives, raisins. Add salt and pepper, sprinkle well with olive oil and turn off the heat. When cold, before serving, add the laminated almonds and mix well. Assemble a dish with lettuce and tomato salad and in the center the cod salad sprinkled with fried leek (if necessary, heat the fried leek in the oven for 3 minutes to get it crispy again.