Shortbread cookie, Squid with tomatoes and Dish Pudding Recipe

Shortbread cookie ingredients:

2 cups all-purpose flour

2 tablespoons cornstarch

1/3 cup plus 2 tablespoons powdered sugar

250g unsalted butter

1/2 teaspoon vanilla.

Frosting:

3 cups icing sugar

1/4 cup of milk

pinch of salt

Preparation Mode:

Place the flour in a bowl. Remove 2 tablespoons of flour and add the 2 tablespoons of cornstarch. Add a pinch of salt and sugar and mix well. Add the butter at room temperature and stir with your hand until it forms a ball. Wrap the ball in plastic film and take it to the freezer for 15 minutes. Remove from the freezer, spread the dough between 2 layers of plastic film (one underneath and the other over) and leave in a thickness of 0.5 cm. Bring the open dough to the freezer for another 15 minutes. Cut the design you want and bake in a preheated oven at 180C for 10 minutes. Allow to cool, transfer to grill and brush with icing. Icing: mix the ingredients in a bowl until you reach the desired consistency. If you want, add dye to give color and colored granules on top.

Squid with tomatoes and pupunha palm heart, light dish that can be a starter, appetizer

Ingredients for 4 people:

400g skinless squid cut into thin rings washed and dried with paper towels

400g cherry tomatoes

Pup 250g pupunha palm heart

1/2 chopped red onion

2 chopped garlic cloves

1 tablespoon of cachaça

1/2 lemon juice

1 minced little girl finger pepper

chopped parsley and cilantro

salt and pepper to taste

Preparation Mode:

Slice the pupunha palm heart into slices and scald for 2 minutes in boiling water. Reserve. Place the tomatoes to bake in a 180C oven, drizzled with olive oil, salt, black pepper and 1 teaspoon of sugar for 20 minutes. Reserve. In a very hot skillet, put a drizzle of olive oil and quickly fry the squid (dry and seasoned with salt) little by little, stirring constantly until you finish frying them all. Reserve the squid on a baking sheet next to it. (It is important to remember that the squid has to be fried very quickly, 1 to 2 minutes stirring and taking. Place more and fry until the squid is finished)

In the same pan that fried the squid, add oil and fry the onion and garlic. As soon as they are beginning to brown, add the chili pepper, stir and add the cachaça and stir well to deglace the pan. Return the squid with the broth that has formed to the pan, sprinkle with lemon juice. Add the roasted tomatoes and parsley and cilantro. Sprinkle with salt and pepper. Serve on a bed of reserved pupunha slices. Sprinkle with parsley. It can be served with bread toast as an appetizer or as a main dish accompanied by rice and a salad.

Dish Pudding de Bacalhau, so this is the name another delight with cod

Ingredients for 6 people:

1kg desalted cod

5 seedless skinless tomatoes

20 sliced ​​Portuguese black olives

1 cup white raisins

1 chopped onion

3 chopped garlic cloves

chopped parsley, salt and pepper

3 egg yolks

5 egg whites

Sauce:

500g very small prawns

500ml milk

200ml coconut milk

1 finely chopped chili pepper

salt, pepper, nutmeg and tabasco to taste

1/2 fish broth tablet

2 tablespoons cornstarch

Preparation Mode:

Cook the cod in boiling water for 5 minutes, wait for it to cool and shred. Reserve. In a hot frying pan fry the onion with oil, add the garlic, stir and add the cod in chips. Stir. Add the chopped tomatoes and sliced ​​olives. Lower the heat and cook stirring for 10 minutes until the liquid that forms is well dried. Add salt and pepper. Beat this mixture in the blender using the pulse just to shred the cod more and make a more uniform mixture. Remove from blender, add raisins and parsley. Expect to warm up. Add 3 egg yolks when it is warm and stir. Beat the egg whites and mix gently. Put the mixture in a greased and floured hole in the middle. Place in preheated oven at 180 degrees for 30 minutes.

Prepare the sauce while the pudding is baking: place the prawns in a pan with boiling water and salt. As soon as it boils again, remove from heat and drain. Reserve. Place the milk and coconut milk in a pan. As soon as it boils, add the cornstarch diluted in milk and stir until it thickens. Add the prawns, the minced finger pepper, salt, black pepper, nutmeg, tabasco and if you want, 1/2 tablet of fish stock. Unmold the pudding, sprinkle with the sauce and serve the rest of the sauce in a separate sauceboat. Accompanying suggestion: rice, steamed spinach and golden potatoes.