Meringue pie with red fruits
Ingredients for 8 people:
3 23cm diameter meringue discs (I ordered from a renowned bakery shop, but you can order from the bakery closest to your home)
1 liter fresh cream
juice of 1 small tahiti lemon, 200g mascarpone cheese
4 tablespoons of sugar
250g fresh raspberries
300g strawberries
400g fresh cherries
G 50g blueberries
physalis and currant for garnish
mint to garnish
Procedures to prepare it:
Cut the strawberries into 4 parts, reserving 3 more beautiful ones for decoration. Cut the cherries by removing the stem and core. Save some for decoration with a handle. Mix the red fruits already cut in a bowl (reserve the decoration fruits and the physallis). Beat the chilled fresh cream with the sugar and mascarpone until creamy and firm. Add the lemon juice and beat to mix. (be careful not to overcook and turn into butter). Divide the cream rm 3 parts and reserve.
Assemble the candy by placing the first sighing disc on the serving bowl, spreading 1/3 of the whipped cream on top and placing mixed red fruits on top and repeating with the other discs. It is above all to place the whole strawberries, the cherries with their ends, the physalis and mint leaves. Can be in the refrigerator 30 minutes before serving. Sighs can stay out of the refrigerator up to 5 days before being used. Terrine of buffalo mozzarella, sun-dried tomatoes, tomatoes and arugul can be served as an appetizer, salad or starter.
Terrine of buffalo mozzarella, sun-dried tomatoes, tomatoes and arugul can be served as an appetizer, salad or starter.
Ingredients for 6 people (23cm long x 10cm wide x 7cm high):
500g buffalo mozzarella in blanket
G 500g cherry tomatoes
1 bunch of arugula
200g glass of sun-dried tomatoes in a blender until a paste is left
olive oil, salt, black pepper, herbs to flavor the tomatoes (rosemary, thyme, whatever you like)
Raw cherry tomatoes for decoration
Procedures to prepare it:
Place the tomatoes on a baking sheet, sprinkle with olive oil, salt and pepper and sprinkle with 1 teaspoon of sugar. Put on top the herbs you like to flavor. Place in preheated oven at 180 degrees for 30 minutes. Withdraw and reserve. Prepare the mold: wet with water and cover with plastic film. Open the mozzarella blanket and cut a piece to place at the bottom of the pan. Cover with dried tomato paste, the tomatoes and the arugula on top. Make layers until the top of the form. Cover the top with plastic wrap and refrigerate until ready to serve. When serving, open the plastic wrap and turn the plate to be used. Garnish with raw tomatoes. Serve on plates as an appetizer or as a salad (mount in the center of a plate and place lettuce leaves around).
SIRI CASQUINHA, classic for summer on the beach!
Ingredients for 8 servings:
500g of clean crab meat (1kg of frozen crab meat)
2 tablespoons of palm oil
1 chopped onion
2 chopped garlic cloves
3 tablespoons of Tahiti lemon juice
2 small chopped girl finger peppers (seedless)
2 thinly sliced girl finger peppers for decoration
200g of cream cheese
60g breadcrumbs (bread)
250ml coconut milk
40g (1/2 cup) Panko flour + 1 tablespoon of palm oil
Salt to taste
Procedures to prepare it:
Place the Panko flour in a small frying pan with a tablespoon of palm oil. Stir for 3 minutes over low heat, stirring constantly. Remove from the pan and set aside. Thinly slice 2 seedless finger peppers and place these strips in a bowl with water and ice. (this cold water takes away the heat from the pepper). Leave for 5 minutes in cold water, drain and place on a plate lined with paper towels to remove moisture. Book on the plate with paper towels.
Mix breadcrumbs (bread) with coconut milk and set aside. Put the palm oil in a large frying pan and add the finely chopped onion, garlic and pepper. Fry for 3 to 5 minutes. Add the crab meat and mix well to mix for a few minutes. Add the lemon juice and let it dry. Add the mixture of bread flour and coconut milk and stir. Finally add the curd and mix well.Correct the salt. Place each portion on individual plates (or put in a large one) and sprinkle each plate with 1 tablespoon of Panko flour with palm oil that was reserved. Bake for 5 minutes. Finish by placing the girl's finger pepper strips on top of each plate, a thin slice of lemon on the side and serve.
yummy