Lasagna, Brigadeiro and Cod with leek and sweet potato Recipe

Bolognese lasagna, delicious taste

Ingredients for 8 people (33 x 26cm pyrex):

500g pre-cooked lasagna pasta

600g ground beef

500g ground pork

1/2 cup diced bacon

1 large carrot cut into small cubes

3 celery stalks cut like carrots

1 chopped large onion

2 cloves of garlic

2 cans peeled tomatoes

tomato passata (the same size as the peeled tomato can)

100ml (1/2 cup) of milk

2 teaspoons of Dijon mustard

oregano, thyme, salt and pepper to taste

300g sliced ​​mozzarella

200g grated parmesan

White cream:

1 liter whole milk

60g butter

60g (almost 1/2 cup) of wheat flour

salt and nutmeg to taste

Procedures to prepare it:

Preheat the oven to 180C. In a very hot pan add a drizzle of olive oil and brown the bacon. Then add the onion, garlic, carrot and celery. Stir for 3 min. Add both types of ground beef, sprinkle with more oil and stir until well fried. Add the contents of the 2 cans of peeled tomatoes by kneading the tomatoes with your hands. Add the passata. Stir. Put the milk. Add oregano, thyme, salt, black pepper and mustard. 

Heat the milk. Melt the butter in a pan, add the flour and stir for 3 min. Add the hot milk without stopping stirring the fouet until it becomes a cream. Put salt and nutmeg. Without stirring, wait 8 min until creamy and thicken the cream. Assemble the lasagna. Start with meat in the bottom of the pyrex. Put the pasta, meat sauce, white sauce, mozzarella and parmesan. Repeat until the last layer when you put only parmesan on top. Bake for 30 minutes and serve.

BRIGADEIRO of lemon grass

Ingredients for 10 people:

Cans 2 cans of condensed milk

G 180g chopped white chocolate bar

1 tablespoon unsalted butter

200ml fresh cream (or canister)

Cup 1 cup chopped lemongrass grass

optional: chopped pistachios

Procedures to prepare it:

Put the condensed milk, the chopped chocolate and the butter in a pan before lighting the fire. Beat the cream with lemongrass in a blender. (Be careful not to beat too much and turn to butter). If it gets a little firm, you can add a little more cream (1/4 cup) to let more liquid and get through the sieve. Sift into the pan. Turn on the heat and keep stirring for 22 minutes until it is at the point that loosens from the bottom of the pan. Place on the serving plate, wait for it to cool and decorate with chopped pistachios and lemongrass leaves.

Cod with leek and sweet potato 

Ingredients for 8 people:

2.4 kg of cod pieces already desalted and thawed

3 thinly sliced ​​leeks

1 chopped large onion

3 chopped garlic cloves

600ml fresh cream

1 jar natural yogurt (without sugar)

1/2 cup Parmesan cheese

salt and pepper to taste

pinch nutmeg

2.5kg sweet potato with white skin (may also be purple skin)

2 cups of milk

G 50g butter

170g green pitted olives

chopped french chives

Procedures to prepare it:

Cut the slices in half by removing the thorn from the center. Then divide each half into two. Dry the slices well with paper towels. Heat a non-stick frying pan with a drizzle of olive oil and fry the slices (2 or 3 at a time) until they are golden on all sides (do not remove the skin). Sprinkle with more oil as you fry. Go putting on a baking sheet. 

Place the peeled potatoes in a large pan and fill with cold water. Bring to the fire with a pinch of salt and cook until tender. Drain and mash the potatoes to make the puree. Place the butter and milk until pureed. Pass the mixer over the potatoes until the puree is smooth (3 minutes). Reserve.

Remove the water that was formed in the cod pan, sprinkle the slices with olive oil and place in the preheated oven on high (200C degrees) 20 to 30 minutes (until bubbling). Place a drizzle of olive oil, onion and leek in a large frying pan and stir for 4 minutes, until transparent. Add the garlic making a space in the middle of the pan with oil for it to cook. Stir everything after 1 minute. Add the cream and yogurt and stir. As soon as it boils, add the grated cheese, salt, black pepper and nutmeg. Boil for 3 minutes. Reserve. Assemble the dish by placing the slices in the center, the mashed sweet potatoes around and the sauce over the slices. Garnish with olives and sprinkle the chopped chives.