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Imagem: Justin Mandel/National Geographic

Ingredientes

Marinada de frango

1/2 xícara(s) de chá de óleo

2 dente(s) de alho triturados

2 colher(es) de sopa de gengibre ralado

Sal e pimenta a gosto

Casca e suco de duas laranjas

2 ramo(s) de tomilho

2 frangos inteiros

Caldo de frango

1 quilo(s) de frango (usar o resto dos ossos da marinada)

5 cenouras picadas grosseiramente

5 cebolas descascadas e picadas

5 ramo(s) de salsinha picados

1 punhado(s) de tomilho

1 punhado(s) de cebolinhas

3 litro(s) de água

1/4 xícara(s) de chá de azeite vegetal

Pepper pot

Peitos, coxas e sobrecoxas (com osso) dos dois frangos marinados

3 cebolas picadas finas

4 dente(s) de alho picado

1 pedaço de 1 centímetro de gengibre descascado e picado

5 pimentas wiri wiri (pode ser substituída por pimenta serrano)

3 paus de canela

3 cravos

Suco e casca de uma laranja

3 ramo(s) de tomilho

1 xícara(s) de chá de cassareep (suco da mandioca fervido, reduzido e caramelado)

1 litro(s) e meio de caldo de frango

2 cebolinhas picadas

Modo de preparo

Marinada de frango

Em uma vasilha, misture todos os ingredientes e deixe marinando por pelo menos 2 horas. Separe o peito, a coxa e a sobrecoxa para o pepper pot. Reserve os ossos para o caldo.

Caldo de frango

Em uma panela grande,doure os pedaços restantes de frango da marinada. Adicione os vegetais e o tomilho. Quando os vegetais amolecerem e começarem a selar, adicione a água e deixe ferver. Abaixe o fogo e deixe cozinhar por 2 horas ou até obter uma coloração dourada/amarelada.

Coe a mistura e descarte os ossos e vegetais. Reserve o caldo.

Pepper pot

Sele os peitos, coxas e sobrecoxas de frango numa panela grande até dourar. Retire os pedaços e deixe a gordura na panela.

Adicione cebola, alho, gengibre, pimenta, canela, cravo, pele, suco de laranja e tomilho, refogando tudo na gordura do frango.

Retorne o frango para a panela e adicione o cassareep. Cubra os ingredientes com o caldo de frango. Deixe cozinhar por 5 horas. A ideia é que os pedaços de frango soltem facilmente do osso.

Acerte o sal e

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Chicken pepper pot (frango de panela apimentado): Receita, Como Fazer e Ingredientes

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Marinada de frango 1/2 xícara(s) de chá de óleo 2 dente(s) de alho triturados 2 colher(es) de sopa de gengibre ralado Sal e pimenta a gosto Casca e suco de duas laranjas 2 ramo(s) de tomilho 2 frangos inteiros Caldo de frango 1 quilo(s) de frango (usar o resto dos

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A culinária da Guiné Equatorial é uma mistura das tribos indígenas da região, da culinária da Espanha (a pátria colonial) e dos países islâmicos (como o Marrocos). A sua gastronomia é uma fusão de vários tipos de carnes, incluindo caça e caça e também importados. Peixe e frango são pratos comuns, o pimentão e outras especiarias são muito populares. Os principais ingredientes da culinária equatoriana vêm da flora e fauna locais, incluindo banana, batata-doce, pão de frutas, inhame, cacau em pó (conhecido localmente como Malanga), amendoim e caracóis. Caracterizada pela forte influência da gastronomia africana.

Cafriela de Frango

Ingredientes:

1 Frango

2 Cebolas

6 Dentes de alho

2 Folhas de louro

Sumo de limão

Sal q.b.

Piripiri q.b.

Azeite

Modo de Preparo

Num tacho, cobrir o fundo de azeite, colocar as cebolas e os alhos cortados às rodelas e refogar em lume brando.

Juntar duas folhas de louro e mexer sempre para não queimar.

Juntar o frango, temperado de véspera em vinha d’alho, sal e piripiri, cortado e sem pele.

À parte, esprema o sumo de 5 limões

Tapar o tacho e deixar estufar em lume brando, mexendo sempre, até o frango perder a cor de cru.

Grelhar o frango.

À medida que se forem grelhando as peças, colocá-las de novo no tacho onde estufaram, com o molho largado pelo frango.

Por fim, levar de novo ao lume, no mesmo tacho, regando com o sumo de limão. Deixar levantar fervura e servir, acompanhado com arroz de louro e batata frita.

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Arroz De Coco

Ingredientes:

·         100 ml de leite de coco

·         150gr de arroz

·         sal

·         água

Preparação:

Lava-se muito bem o arroz, coloca-se num tacho, rega-se com o leite de coco e junta-se água até 2 centímetros acima dos grãos. Juntar uma pitada de sal (menos do que para um arroz “normal”), tapar o tacho e deixar levantar fervura, sempre em fogo lento.

Destapar e deixar evaporar a água lentamente, enquanto coze. Experimentar o grão, que deve estar cozido, mas firme. Salpicar com coentros picados e pimenta de Caiena.

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Arroz de gambas de Macau

INGREDIENTES

■ camarões descascados de 450g|1lb ou camarão

■ 2 chávenas|360g de arroz

■ 3 repolho chinês bebê, ou 6 pequenas cunhas de repolho cerca de 2,5 cm|1" de espessura

■ 1 cebola média, finamente picada

■ 450g|1lb tomates, aproximadamente 4 tomates grandes

■ 2 dentes de alho

■ água para branqueamento

■ 4 chávena|960ml de água de repolho reservada

■ sal e pimenta branca

■ 6 colheres de sopa de azeite

■ 1/4 chávena de coentro picado

Preparação:

1. Tempere os camarões com sal e pimenta. Pique bem a cebola, o tomate e o alho separadamente. Metade ou corte o repolho em cunhas, mantendo as folhas intactas com a haste.

2. Aqueça uma panela de água grande o suficiente para segurar o repolho, adicione sal e deixe ferver. Adicione as metades do repolho e a branca por 3 minutos. Retire o repolho da panela com pinças e mergulhe em água gelada. Reserve a água de cozer do repolho para cozinhar o arroz.

3. Aqueça 3 colheres de sopa de azeite na frigideira e refogue levemente os camarões até colorir, retire os camarões da panela e reserve.

4. Adicione 3 colheres de sopa de óleo à panela e frite a cebola até translúcida e amolecida, depois adicione os tomates e o alho. Cozinhe em fogo médio mexendo até que o líquido seja libertado e depois cozinhe até que a maior parte do líquido seja absorvida. Retire 3/4 da mistura de cebola e tomate da panela e reserve.

5. Adicione o arroz cru à mistura de tomate restante na panela e cozinhe, mexendo, por cerca de 5 minutos. Adicione bastante líquido de cozer de repolho à panela para cozinhar o arroz, aproximadamente 4 chávenas|960ml, sal e pimenta branca. Leve a panela para ferver, adicione as cunhas de repolho e reduza o calor para ferver e cubra.

6. Quando o líquido tiver reduzido e o arroz começar a secar, cerca de 10 minutos, coloque os camarões em cima do arroz e cubra demais. Cozinhe por mais 10 minutos ou até que o arroz esteja cozido.

7. Remova as metades do repolho da panela para um prato de servir. Misture a cebola e o tomate reservados no arroz e camarões e aqueça por 2-3 minutos antes de empratar e enfeitar com coentro picado.

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Brie fondant aux amandes et au beurre d’érable

PORTIONS   DE 4 À 6
TEMPS DE PRÉPARATION  10 MINUTES       TEMPS DE CUISSON  15 MINUTES

Information nutritionnelle

Par portion: calories 394; protéines 16 g; matières grasses 22 g; glucides 33 g; fibres 3 g; fer 1,5 mg; calcium 153 mg; sodium 419 mg

Cette recette facile de brie fondant aux amandes et beurre d’érable est un véritable délice! Parfait pour une soirée festive et décadente!

Ingrédients

1/2 pomme verte
80 ml (1/3 de tasse) de  canneberges séchées en bâtonnets
80 ml (1/3 de tasse) d'amandes

coupée en dés                                                  1/3 de pot de 260 g de beurre  d’érable biologique 100% pur Canadian Maple Delights

350 g de brie

Étapes

1. Préchauffer le four à 205 °C (400 °F).

2. Dans un bol, mélanger les dés de pomme avec les canneberges, les amandes, le beurre d’érable.

3. Retirer la croûte supérieure du brie. Dans un petit plat de cuisson, déposer le fromage. Répartir le mélange préparé à l’étape 2 sur le fromage.

4. Cuire au four 15 minutes. Servir avec du pain, des croûtons ou des craquelins.

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Tarte à la banane à la congolaise

6/8 personnes

Préparation: 15 min

Cuisson: 40 min

Ingrédients
Pâte
180g de farine
90g de petits suisses
90g de beurre

Garniture
3 ou 4 bananes
35cl de lait entier
100g de sucre
4 oeufs

Préparation

·         Préparez la pâte brisée croustillante.

·         Mélangez la farine, le beurre et les petits suisses.

·         Formez une boule et mettez la au frigo si vous ne faites pas la tarte tout de suite. Sortez-la un peu avant pour l’étaler plus facilement.

·         Étalez votre pâte et déposez-la dans un moule beurré.

·         Préchauffez votre four à 180°.

·         Mélangez les oeufs, le lait et le sucre.

·         Versez cette préparation sur le fond de tarte.

·         Répartissez les bananes coupées en tranches dessus.

·         Enfournez 40 à 45 minutes.

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Taboulé de Guyanne

Pour 4 personnes

INGRÉDIENTS

100 g de couac
¼ papaye verte râpée
100 g de mais
1 jus d’un citron vert
1 concombre épépiné et épluché
1 c. à soupe de ciboulette fraîche
1 tomate
Pour la vinaigrette maison:
1 navet blanc coupé en rondelles
Huile d’olive
1 poivron vert
Vinaigre balsamique
1 branche de céléri
Moutarde à l’ancienne
4 feuilles de laitue

PRÉPARATION : 30 min

1. Faites gonfler le couac dans de l’eau avec le jus du citron.

2. Dans un saladier, mélangez tous les autres ingrédients, rajoutez le couac et laissez macérer au moins 1 heure au frais.

3. Disposez la salade dans les feuilles de laitue et servez en parsemant de ciboulette ciselée.

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Carolina Alves

Ingredientes:

·         1 kg de milho pisado

·         700 g de feijão

·         1 chispe

·         0,5 kg de entrecosto

·         2 chouriços

·         1 morcela

·         3 tomates

·         1 cebola grande

·         3 dentes de alho

·         1 folha de louro

·         1 colher de polpa de tomate

·         Azeite

·         2 cenouras

·         2 mandiocas

·         1 couve portuguesa

·         1 piripiri
·         1 cubo de caldo de carne

Modo de Preparar:

Põe-se o milho a cozer durante 15 m numa panela de pressão, mistura-se o feijão e deixa-se cozer bem.

Cortam-se as carnes aos pedaços e temperam-se com sumo de limão, sal e o alho.

À parte faz-se o refogado, com a cebola, o louro, azeite, a cenoura, a couve e o piripiri. No fim, misturam-se todos os ingredientes e deixa-se cozer em lume brando até apurar.

A cachupa deve ficar um pouco líquida e pode ser acompanhada com arroz branco.

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Jorge Rodrigues
Ingredientes

·         250 g de farinha;

·         250 g de açúcar;

·         12 gemas;

·         Seis dl de leite de coco;

3 c. de sopa de manteiga derretida.

À lista de ingredientes, junta-se também a manteiga para untar e a farinha para polvilhar.

Preparação

§  Misture o açúcar com as gemas e bata tudo muito bem, até o volume do preparado aumentar. Adicione o leite de coco enquanto continua a bater e, depois, a farinha. Bata novamente toda a mistura e acrescente a manteiga derretida. Não pare de bater até que o preparado fique homogéneo.

§  Unte uma forma lisa e redonda com manteiga; coloque bastante no fundo e leve ao forno a 180. °C., depois de pré-aquecido.

§  Remova a forma do forno e verta o preparado até que o fundo fique coberto. Por cima, polvilhe açúcar e, depois, leve ao forno até ficar bem cozido — sem queimar.

§  Retire novamente a forma do forno e polvilhe mais açúcar no bolo cozido. De seguida, verta mais uma camada do preparado na forma e coloque no forno. Repita o processo até obter sete camadas. Se preferir, reduza para cinco ou seis camadas.

§  No final, desenforme e sirva morno ou frio, cortado em triângulos.

Pode, também, adicionar alguns ingredientes à receita, que casem bem com os restantes sabores, de acordo com aquilo que o seu paladar preferir. Noz-moscada, baunilha, raspas de coco, canela, cardamomo, caju, noz ou amêndoas laminadas são algumas das sugestões extra que poderão ter sucesso nesta sobremesa.

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Rui Moreira

Ingredientes:

1 dl de óleo de amendoim

1 kg de ostras

3 tomates médios maduros

70 gr de arroz carolino

2 dentes de alho

1 limão

1 cebola grande

sal q.b.

piripiri q.b.

Preparação:

Em primeiro lugar, põe-se o arroz de molho em água fria durante 15 minutos.

Retira-se da água e põe-se num pano de cozinha e com o rolo da massa ou uma garrafa pisa-se para o partir.

Assim que a cebola amolecer junta-se o arroz partido e refoga-se mais um pouco.

Adiciona-se água suficiente para o caldo (+- 1 litro e meio de água) e a água das ostras coada por um pano fino, que antecipadamente abriu com uma faca própria.

Deixe levantar fervura e misture as ostras.

Depois das ostras cozidas, retire o tacho do lume e regue com sumo de limão.

Sirva quente.

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Lurdes Rodrigues

Ingredientes:

300 gr de ossos de espinhaço de porco
700 gr de couve portuguesa
400 gr de entrecosto
500 gr de cenoura
1,2 kg de frango
390 gr de nabo
250 gr de focinho de porco
750 gr de batata
3 c. de sopa
750 gr de chouriça de carne
1,3 Kg de couve-lombarda
1 unid. de chouriço de sangue

Preparação

Passo 1

Tempere as carnes de véspera com o sal.

Passo 2

Numa panela com água, coloque a cozer os ossos de espinhaço depois de bem lavados. Adicione o entrecosto, o frango e o focinho de porco. Estas carnes retiram-se à medida que vão cozendo. Se tiver uma panela de pressão a cozedura é mais rápida.

Passo 3

Em seguida, introduza na água de cozer as carnes os legumes arranjados e descascados e deixe cozer.

Passo 4

Pique os chouriços com um garfo e coza-os num tacho com água a ferver por cerca de 7 minutos.

Passo 5

Para o arroz, descasque e pique a cebola e esborrache os alhos e aloure ligeiramente no azeite num tacho de barro que possa ir ao forno.

Passo 6

Retire os alhos mal comecem a alourar. Junte o arroz no refogado depois de bem lavado e escorrido e deixe fritar, sem corar, até absorver a gordura. Tempere com o sal.

Passo 7

Regue o arroz com o caldo onde cozeram as carnes e os legumes. O caldo deve ter o dobro do volume do arroz. Deixe levantar fervura e leve o tacho ao forno, até que o arroz fique bem seco.

Passo 8

Antes de servir, corte as carnes e disponha-as numa travessa, assim como os legumes.

Passo 9

Sirva o cozido com o arroz.

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Célia Santos e Susana Silva

Ingredientes:

·         1 kg. de carne de cabrito

·         4 tomates cortados

·         1 cebola grande cortada

·         4 batatas cortadas aos cubos

·         2 cenouras cortadas

·         1 lata de ervilhas

·         2 colheres de chá de pó de caril

·         2 colheres de chá de salsa picada

·         1 lata de cerveja

·         Óleo

·         Alho

·         vinagre ou sumo de limão

·         Sal

Preparação:

1.       Tempera-se a carne muito bem com alho, sal e limão ou vinagre.

2.       Num tacho coloca-se óleo e a carne de cabrito. Deixa-se cozer um bocadinho e depois junta-se a cebola e o tomate. Acrescente a salsa e a cenoura. Deixa-se por uns minutos.

3.       Quando já não tiver molho põem-se os temperos e a cerveja. Deixe cozer por uma hora e meia.

4.       Acrescenta-se as batatas e por fim as ervilhas, deixando apurar até ficar um molho grosso.

5.       Serve-se com arroz branco.

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Rosa Martins
Ingredientes

1kg de filé de peixe

1kg de camarão fresco limpo

20g de alho

300g cebolas

300g tomates

25ml suco de limão

1 molho de coentro fresco

200ml de leite de coco

2 pimentões vermelhos

2 pimentões amarelos
Preparação

1.      Faça uma pasta com alho, sal e suco de limão; temperar o peixe com a pasta e reservar.

2.      Corte as cebolas os tomates e os pimentões em rodelas finas.

3.      Em uma panela de barro, monte camadas de cebola, tomate, coentro e o peixe, acrescentando o dendê e por último o leite de coco.

4.      Cozinhar por 15 minutos e acrescentar os camarões, finalizando a cocção até o ponto.

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Calulu à moda de Angola

Para 8 pessoas.

Preparo: 75 min

Ingredientes:

4 postas grossas de peixe corvina (ou outro tipo de peixe fresco e grosso)

4 postas de peixe corvina seco (pode ser outro tipo de peixe)

300 g de quiabo

2 beringelas

1 cebola média picada

3 dentes de alho

1 folha de louro

2 pacotes de espinafres

1/2 dl de óleo de palma

1 tomate médio

Preparação

1. Escame as 4 postas do peixe fresco e também do peixe seco.

2. Esmague os 3 dentes de alho e tempere todo o peixe.

3. Não precisa deixar repousar.

4. Retire as pontas dos quiabos. Descasque as beringelas e corte-as aos quadrados e coloque ambos num recipiente com água.

5. Retire a pele da cebola e rale-a.

6. Faça o mesmo com o tomate.

7. Lave os espinafres com bastante água e reserve-os tal como fez com os outros ingredientes até a preparação do peixe.

8. Num tacho largo comece por colocar uma parte da cebola ralada, uma parte do tomate picado, as postas de peixes (fresco e seco), os espinafres, a folha de louro, a beringela aos quadrados, o restante da cebola, o tomate e por cima o óleo de palma.

9. Leve ao fogo médio para que todos os ingredientes cozinhem lentamente.

10. Não adicione água pois os ingredientes utilizados já contêm muita água.

11. Após 30 minutos adicione os quiabos.

12. Deixe cozinhar por volta de 40 minutos sempre tendo atenção para que o peixe não se desmanche.

13. Deve engrossar o molho do calulu com farinha de milho ou farinha de mandioca.

14. Desfaça em água uma colher de sopa de farinha (das indicadas), e misture ao cozido.

15. Deixe no fogo por mais 2 minutinhos.

16. Retire do tacho.

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Tarte à la rhubarbe

Pour 6 personnes

Préparation: 30 min

Cuisson: 30 min

Repos: 24h

Ingrédients

| 1 pâte brisée | Flan
| 1 botte de rhubarbe d’environ 800 g | 2 œufs
| 1 passoire | 2 cuillères à soupe de sucre
|   | 2 cuillères à soupe de farine
|   | 2 cuillères de soupe de crème

Préparation

1.    La veille, préparer la rhubarbe.

2.    L'éplucher en faisant attention d'enlever le maximum de fils et la découper en dés de 1 cm.

3.Mettre dans un saladier avec 3 à 4 cuillères à soupe de sucre; TRUC: pour gagner du temps et ne pas faire dégorger la rhubarbe toute une nuit, on peut mettre la rhubarbe avec du sucre dans une poêle et la faire cuire à feu doux: la rhubarbe rend ainsi de l'eau que l'on jette ensuite.

4. Préparer la pâte brisée et la laisser reposer au moins 20 mn. Étaler la pâte sur un moule à tarte beurré et fariné et la piquer avec les dents d'une fourchette.

5. Disposer la rhubarbe égouttée dessus.

6. Faire le flan dans un petit saladier en battant bien les œufs, le sucre, la farine et la crème.

7. Verser le flan sur la rhubarbe.

8. Cuire au four 1/2 h à 200 °.

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Ingrédients

Rosa Martins

Saucisse de Morteau: 3

échalote: 2

beurre aux critaux de sel: 10 g de

bière belge: 20cl de

sucre: 1 cc de

pommes de terre: 800 g de

moutarde à l'ancienne: 2 cs de

beurre aux critaux de sel: 20 g de

Quelq Quelques mots sur cette recette

Ce plat est une spécialité belge composée de saucisses grillées, d’une sauce à la bière gourmande et d’une purée de pommes de terre onctueuse à la moutarde à l’ancienne. C’est un plat familial savoureux et réconfortant.

ues mots sur cette recette

Quelq Quelques mots sur cette recette

Ce plat est une spécialité belge composée de saucisses grillées, d’une sauce à la bière gourmande et d’une purée de pommes de terre onctueuse à la moutarde à l’ancienne. C’est un plat familial savoureux et réconfortant.

ues mots sur cette recette

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Carolina Alves

Ingrédients :

o    12 pilons de poulet

o    3 citrons jaunes

o    1 citron vert

o    4 gros oignons

o    2 bouillons cubes de volaille

o    3 c. à soupe de vinaigre de Xérès

o    1 c. à soupe bombé de moutarde mi-forte

o    2 pincées de piment d’Espelette

o    2 c. à soupe de miel liquide

o    Huile d’olive

o    Sel et poivre

o    400 de de riz basmati

Préparation :

La veille

Dans un grand saladier mettre la moutarde, le jus des 4 citrons, saler, poivrer et ajouter le vinaigre. Bien mélanger.

Éplucher les oignons et les hacher. Les mettre dans le saladier et ajouter les pilons de poulet. Bien mélanger le tout pour que les pilons de poulet soient bien imprégnés de la marinade. Filmer le saladier et mettre au frais pour la nuit.

Le lendemain

Faire chauffer un peu d’huile d’olive dans une grande marmite et faire revenir les pilons pour qu’ils soient bien dorés sur chaque face. Les réserver dans une assiette.

Dans la même marmite, ajouter la marinade avec les oignons et laisser cuite à feu doux en ajoutant le piment d’Espelette et le miel pendant 5 bonnes minutes. Ajouter un peu d’eau pour que ça n’accroche pas.

Émietter le bouillon cube dans la marmite, remuer et verser les pilons de poulet avec le jus rendu. Bien mélanger pour enrober les pilons de sauce et laisser cuire à feu doux entre 20 et 30 mn environ jusqu’à ce que la viande se détache des os.

Pendant ce temps faire cuire le riz selon les indications sur le paquet et en mettant le 2eme bouillon cube dans l’eau.

Servir aussitôt en nappant bien le riz et le poulet de sauce.

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Ratatouille, Rue Montmartre, Paris, França

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Ratatouille, Rue Montmartre, Paris, França

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Ratatouille, Rue Montmartre, Paris, França

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Ratatouille

La ratatouille est un recette d'été délicieuse, qui mettra du soleil dans vos assiettes ! Avec ses légumes, la ratatouille est idéale pour accompagner un barbecue ou des grillades.

Réalisation

Difficulté: Facile

Préparation: 20 min

Cuisson: 1h

| INGRÉDIENTS | 4 personnes
|  2 cOURGETTE |  1 AUBERGINE
|  1 POIVRON VERT |  1 POIVRON ROUGE
|  3 TOMATES |  1 OIGNON
|  2 GOUSSES D’AIL |  1 BOUQUET GARNI
| HUILE D’OLIVE |  SEL
|  POIVRE |

Préparation

1.       Lavez et détaillez les courgettes, l’aubergine, le poivron vert et le rouge, en cubes de taille Moyenne. Coupez les tomates en quartiers et émincez l’oignon.

2.       Dans une poêle, versez un peu d'huile d'olive et faites-y revenir les uns après les autres les différents légumes pendant 5 minutes pour qu'ils colorent. Commencez par les poivrons, puis les aubergines, les courgettes et enfin les oignons et les tomates que vous cuirez ensemble.

3.       Après avoir fait cuire les légumes, ajoutez-les tous aux tomates et aux oignons, baissez le feu puis mélangez. Ajoutez un beau bouquet garni de thym, de romarin et de laurier, salez, poivrez, puis couvrez pour laisser mijoter 40 minutes en remuant régulièrement.

4.       À environ 10 minutes du terme de la cuisson, ajoutez les deux belles gousses d'ail écrasées puis couvrez de nouveau. N'hésitez pas à goûter et à assaisonner de nouveau selon vos goûts.

5.       Dégustez avec des grillades ou un barbecue.

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Recette :  Le Féroce d” avocat
Réalisation

Difficulté: Facile

Préparation: 20 min

Cuisson: 12 min

Env. 409 Kcal/per

| Ingrédients | 6 personnes
| 300g morue séchée | 2 avocats, soit 900g
| 4 oignons nouveaux | 200g farine de manioc
| 1 citron vert | 2 gousses d’ail
| 1 piment rouge | 5 cuil. à soupe d’huile
| Sel  | poivre

Étapes de préparation

1.             Plongez votre morceau de morue dans un saladier rempli d’eau froide. Faites-la dessaler 12 heures en changeant l’eau toutes les 4 heures.

1. Plongez votre morceau de morue dans une casserole remplie d’eau bouillante, baissez le feu et faites cuire 12 minutes.

2. Otez la peau ainsi que les arêtes puis effeuillez votre morue.

3. Otez la première peau de vos oignons nouveaux et émincez-les ainsi que leurs tiges.

4. Passez vos gousses d’ail au presse-ail pour en récupérer la pulpe.

5. Lavez votre piment, coupez-le en 2, éliminez les graines puis hachez finement la chair.

6. Coupez les avocats en 2, ôtez les noyaux centraux et récupérez la chair à l’aide d’une cuillère à soupe. Arrosez-la de jus de citron pour éviter qu’elle ne s’oxyde.

7. Ecrasez la chair d’avocat et la morue avec une fourchette. Ajoutez-y les oignons, le piment, la farine, l’huile, l’ail du sel et du poivre. Mélangez bien l’ensemble.

Accompagnez ce féroce d’avocats de pain de mie toasté.

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Steak d’oignon à la Côte d’lvoire

Ingrédients

| Coriandre hachée au goût | 1 grande unité d’oignon, en fines lanières
| 1/2 tasse (thé) d’arachide | 2 cuillères à soupe (soupe) d’huile de soja
| 3 cuillères à soupe d’huile de palme | 1 cuillère à café de sel
| 1/2 tasse (thé) de mayonnaise | 500 gr de croupe dans les steaks
| 1/2 tasse (thé) d’eau pour hydrater la gélatine |

Préparation

1. Assaisonner les steaks avec du sel.

2. Dans une grande poêle, chauffer l’huile.

3. Placez les steaks et faites-les frire pendant 10 minutes ou jusqu’à ce qu’ils soient dorés des deux côtés.

4. Retirer de la poêle et garder au chaud.

5. Placez l’oignon dans la poêle à feu doux.

6. Remuer jusqu’à ce qu’il soit un peu flétri.

7. Placez la moitié de l’eau et remuez jusqu’à ce que tout le fond de la poêle soit libéré.

8. Ajouter la mayonnaise, le reste de l’eau et l’huile de palme.

9. Mélanger jusqu’à consistance lisse et former une sauce.

10. Ajouter les arachides et saupoudrer la coriandre.

11. Mélanger et servir ensuite sur les steaks.

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Carri de poulet malgache Madagascar ricardodocx

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Célia Santos

| Ingrédients

1 kg gras double

1 oignon Gros sel et poivre en grains pour le bouquet garni

1 carotte

2 clous de girofle pour paner

2 oeufs

20 g farine ½ l fond de sauce

30 g échalote haché 1 cuillère à café de concentré de tomates |  ½ l lait 1 branche de persil ½ poireau

50 g céleri ou 1 branche de céleri 1 feuille de laurier 1 cuiller à soupe de farine

200 chapelure pour la sauce

20 g beurre 3 cornichons au vinaigre

5 cl vin blanc 1 cuiller à soupe de persil haché

Préparation

- Préparer les légumes pour le bouquet garni

- Couvrir le gras double et les légumes avec de l'eau, assaisonner et cuire pendant +/- 4 heures

- Retirer le gras double et découper en carré de 8 cm

- Mariner dans le lait avec l'oignon pendant 3 heures

- Eponger-les morceau sur un papier et paner en les passant d'abord dans la farine puis dans l'œuf et dans la chapelure à la fin

- Frire à 170 °C

Pour la sauce

- Préparer un roux brun en chauffant le beurre jusqu'à coloration légèrement brune et ajouter la farine

- Réduire à part le vin blanc avec l'échalote presque à sec

- Tomater

- Mouiller avec le fond brun et laisser ébouillanter

- Verser cette sauce sur le roux et laisser cuire encor 5 minutes

- Hacher les cornichons et ajouter à la sauce avec le persil

- Garnir les morceaux de gras double avec des quartiers de tomates et quelques tranches de citron et servir la sauce à part

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Cupcakes from Scotland

INGREDIENTS

350 g wheat flour

250 g of sugar

3 whole eggs

100 g butter

1 spoon (coffee) of baking powder

10 drops of vanilla essence

Preparation
1. Knead all ingredients thoroughly until a consistent dough is obtained whichcan be rolled.
2. With the dough, make balls about 2 cm in diameter.
3. Flatten each ball with 2 fingers and bake for 15 minutes.
4. After chilling, sprinkle the dumplings with sweet sugar.

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Susana Silva

INGREDIENTS
sauce (gravy)

3 tablespoons cornstarch (cornstarch)

2 tablespoons of water

6 tablespoons unsalted butter

1/4 cup of wheat 2 + 1/2 cups beef stock (can be substituted with 1 beef stock cube diluted in 2 + 1/2 cups water)

1 cup chicken stock (can be substituted for 1/2 chicken stock cube in 1 cup water)

Salt and pepper to taste (optional)

4 medium potatoes (or 1 bag of pre-fried frozen potatoes)

Oil for frying (it is possible to prepare in the oven, especially if they are pre-fried)

Cheese

1+1/2 cups mozzarella, cut into

INSTRUCTION
Sauce (gravy)

In a small bowl, mix cornstarch and water. Reserve.In a skillet melt the butter. Gradually add the flour and cook, stirring well, for approximately 5 minutes, until the mixture is golden.

Add the beef and chicken stocks and stir until boiling. Add the water and starch mixture, mix and simmer for approximately 5 minutes, until the mixture thickens. AddPotatoes

If you are preparing the potatoes from scratch, do it the way you are used to, if you want it is not necessary to remove the skin.

If you are using pre-fried frozen potatoes you can choose to fry them or bake them in the oven. Prepare according to package instructions.

pepper, if desired, and see if you need to add salt.Riding the Poutine

Place the fries on a large plate or on individual plates. Put some salt. Pour hot sauce on top and mix a little. Put the pieces of cheese on top and a little more sauce. Top with a little chopped parsley or pepper, if desired. Serve immediately.

https://www.queroviajarmais.com/comidas-tipicas-canada-pratos-tipicos/

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Bahamian pudding

Ingredients:

600 ml of milk

50 g cherries, chopped

1/2 teaspoon of spices

100 g of brown sugar

2 eggs, lightly beaten

50 g of raisins

1/2 teaspoon vanilla extract

4 thick slices of moistened bread, chopped

Preparation:

Whisk the eggs and milk in a bowl, add the diced bread and add the remaining ingredients. Pour the mixture into a form suitable for the oven and cook in a water bath, in the oven previously heated to 180 °C, for about 45 minutes, or until the pudding when introducing a skewer into the center comes out clean.

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Célia Santos

Ingredients

For the base

500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well)

50g/2oz caster sugar, or more to taste

2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord)

500ml/18fl oz cloudy apple juice

5 sheets leaf gelatine

250g/9oz Madeira cake
For the custard

250g/9oz mascarpone

500ml/18floz ready-made vanilla custard

For the topping

300ml/½ pint whipping cream

handful toasted almonds or hazelnuts, to serve

Method
Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool.

Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis.
Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly.
Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).
For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge.
Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard.
Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds.

https://www.bbc.co.uk/

Story

Trifle is an English dessert traditionally made with sponge cake cut into cubes and usually dampered with some drink such as liqueur, sweet cream based on milk and eggs (custard) and fruit.

The one in the photo above is a Strawberry and Raspberry Trifle (with strawberry and raspberry) and is the most traditional, but there are many variations and what matters most is that the candy is layered. Let's take a look!

https://inglesgourmet.com/

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Conch Salad

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Bahamian Conch Salad Recipe - Enjoy a taste of the Caribbean at home with this refreshing raw seafood dish. Authentic Conch Salad is delicious to serve as an appetizer or side with your favorite Bahamian foods!

Disclaimer: Consuming any raw meat (or egg) does come with certain risks. Be sure to use fresh high-quality conch and serve this dish shortly after preparing. Do not make more than 24 hours ahead.
You know those dishes you get on vacation that you simply cannot stop thinking about when you get home? Well, this Bahamian Conch Salad is #1 at the top of my " when can we go back because I need to eat THAT " again list.

Refreshing, crunchy, tangy, and bright Conch Salad is a raw seafood dish we look forward to eating every time we visit the Bahamas. Seriously, the moment we step off the plane, we head straight to the harbor where the Conch Man is making fresh salads to order.

But even if you aren't able to make a trip to the Caribbean, it's easy to get a taste of the islands right in your own kitchen. We make this Conch Salad recipe for summer parties to serve with Caribbean cocktails, and everyone always raves about how delicious it is. I couldn't agree more!

Homemade Caribbean Conch Salad

For this easy raw recipe, you absolutely need to have fresh conch. These giant tasty water snails are indigenous mainly to the Caribbean and are often served without cooking; therefore, purchasing them from a trustworthy source is essential.

Conch is not a common grocery store item, so if you have the hankering to make this salad at home but can't find it locally, you can order the seafood online and have it overnighted. I promise the wonderfully unique taste and tender, slightly chewy texture is well worth it.

Once you've got the fresh conch, this Bahamian food recipe is a breeze to make. There are only a handful of other ingredients needed, and the no-cook raw salad is ready to enjoy in 15 minutes!

Ingredients You Need

Aside from the seafood itself, this recipe features traditional Bahamian food ingredients that are easy to find at your local grocery.

To prepare homemade raw Conch Salad you need:

Conch meat - raw, either tenderized or steaks

Fresh veggies - diced tomato, green bell pepper, red bell pepper, and sweet onion

Habanero pepper - continue reading for tips to make this dish more or less spicy

Oranges and limes - juiced

Salt and pepper - to taste

How to Make Bahamian Seafood Salad

The only real effort needed to make this appetizer or side dish is a bit of prep work to chop all of the ingredients. Then everything is mixed together and, BOOM, you get to enjoy authentic Caribbean Conch Salad in less than 15 minutes!

Here are the foolproof steps to make the best raw Conch Salad recipe at home:

First, set out a large mixing bowl. Chop the conch meat into even ¼ inch cubes and place in the bowl.

Then chop all of the fresh produce and place it in the bowl as well.

Juice the orange and limes, and pour the juices over the salad. Generously season with salt and pepper.

Get the Complete (Printable) Authentic Caribbean Conch Salad Recipe Below. Enjoy!

Gently toss to coat. Take care not to mush the conch and veggies.

Taste, then add more salt and pepper as needed.

Cover and chill for at least 15 minutes or up to a few hours in the refrigerator.

Suggestions for How to Serve Conch Salad

You can enjoy small plates of Conch Salad as-is with a fork or spoon. It's light yet hearty, and is terrific for lunch or dinner!

It is also a delicious starter or side to enjoy with other Bahamian food dishes. Serve the raw seafood salad alongside Caribbean Shrimp Burgers, or with Caribbean Grilled Lamb Chops as a refreshing side dish.

We love to have Conch Salad as a fun party snack served with plantain chips, Large-Batch Goombay Smash Caribbean Cocktails, and Spiced Rum Cake!

Frequently Asked Questions

Is Conch Salad safe to eat?

Yes and no. As with all raw meat recipes it should be noted that there are certain risks whenever undercooked foods are consumed. Pregnant women, in particular, should avoid raw meat. However, if you purchase the conch from a trustworthy source (and are not pregnant) your risk of illness is very low.

How can I make this Conch Salad recipe more or less spicy?

For a more mild recipe, only use half of a seeded and sliced habanero pepper - or feel free to leave it out entirely. To make a spicier Conch Salad, leave in the habanero seeds and/or increase the number of habaneros used from 1 to 2.

What can I substitute for conch?

If you don't have access to conch you can substitute with fresh shrimp to make this recipe.

How long does homemade Conch Salad last?

Keep raw seafood salad covered in the refrigerator for up to 1 day, and no longer.

Looking for More Refreshing Salad Recipes?

Bahamian Conch Salad Recipe

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Conch Salad Recipe | A Spicy Perspective

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Bahamian Conch Salad Recipe - Enjoy a taste of the Caribbean at home with this refreshing raw seafood dish. Authentic Conch Salad is delicious to serve as an appetizer or side with your favorite Bahamian foods! Disclaimer: Consuming any raw meat (or egg) does come with certain risks.

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Irish stew.
INGREDIENTS
• 1/2 kg of mutton
• 3 diced onions
• 1 kg potatoes
• 5 carrots cut into squares• Salt and pepper to taste• 1 beef broth• Chopped parsley to taste• Vegetables of your preference to taste

MODE OF PREPARATION
1. Cut the meatinto not too small cubes
2. Cut the onions and potatoes, carrots and othervegetables you want to add3. Put everything in boiling water and let it cook for40 minutes, stirring constantly and piecing togetherall the spices4. Put enough boiling water, but not too much, butthe stew turns into a soup5. This is a traditional recipe from Ireland, where themain food is mutton and potatoes

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Carolina Alves

Ingredients
Cake

¾ cup (6floz/170ml) whole milk

½ cup (3oz/85g) dark brown sugar

2 large eggs

3 tablespoons apricot jam, strained

2 tablespoons (1oz/30g) butter, melted

1½ cups (7½oz/213g) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

a pinch of salt

Sauce

·         ½ cup (4floz/115ml) heavy cream

·         ½ cup (4floz/115ml) whole milk

·         ½ cup (4oz/115g) butter

·         ½ cup (4oz/115g) sugar

·         ¼ teaspoon

Preheat the oven to 350°F (180°C) and butter an 8-inch (20cm) square baking dish.

In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.

In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with Just before the pudding is done, make the sauce: in a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved. wet ingredients until thoroughly combined.Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes.Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 300°F (150°C) oven or in the microwave.https://www.biggerbolderbaking.com/south-african-malva-pudding-recipe/

Story
Want to get to know a country in depth? The cuisine of a country tells you a lot about it! Come with me to meet about the typical foods of South Africa!When we talk about South Africa, it is common for people to have a certain expectation of the experiences that the country can bring. A A great way to understand more about this culture is through gastronomy, knowing the Typical Foods of South Africa. African dishes are multicultural, delicious and represent the history of their ancestors awaited fantasy, due to the cultural richness that the African continent carries and the infinite possibilities of what one can live there.Today we will present 6 Typical South African Foods that can be considered an essential cultural immersion in your trip. After all, eating something typical is part of the experience, isn't it?

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Jamaican Beef Patties

Ingredients

2 cups all-purpose flour

1 ½ teaspoons curry powder

1 dash salt

¼ cup margarine

¼ cup shortening

⅓ cup water

2 tablespoons margarine

1 pound ground beef

1 small onion, finely diced

1 teaspoon curry powder

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon pepper

½ cup beef broth

½ cup dry bread crumbs

1 egg, beaten

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Bara Brith

Ingredients

2 cups of dried fruit (especially grapes) he passes)

1 ½ cups of iced tea

1 egg

1 cup (tea) brown sugar

2 tablespoons of marmalade

1 tablespoon of cinnamon powder

1 teaspoon of cloves

2 cups sifted wheat flour (sifted)

1 tablespoon of baking powder

Butter and wheat flour for greasing and flouring the

Preparation mode
In a bowl, place the dried fruits, cover with the iced tea and in the refrigerator overnight
Then add the egg, brown sugar, heated marmalade, cinnamon, cloves and mix well
Add the sifted flour and mix until stay homogeneous.
Finally, mix the baking powder and place in one greased and floured English cake tin.
Bake in a preheated oven (180°C) for about 1 hour or until golden.

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Célia Santos

Prep time: 10 minsCook time: 20 minsTotal time: 30 mins

Serves: 4

Ingredients

1 tablespoon butter

4 slices of chopped bacon

1 onion finely sliced

1 clove minced garlic

15-20 brussels sprouts cooked and sliced or approximately the same amount of cabbage leftovers

400g leftover mashed potatoes, cold or boiled and mashed potatoes

Instructions

Melt the butter in a frying pan until it gets hot.

Add the bacon. When it starts to brown, add the onion and garlic.

Add the brussels sprouts or cabbage and leave sautéing for about 5 minutes.

Add the potato. So they cover the entire base of the frying pan. Let it brown a little and turn. Love it on the other side, too.

To serve cut as pizza.

Bubble and Squeak is a traditional English dish made with the leftovers of sunday roast vegetables. Ingredients can be potatoes, cabbage, carrots, peas, brussels sprouts or any other leftovers. But of course you can also do it with everything fresh 😉

And why that name? It is that while the dish is being cooked they make bubble sounds and some squeaks (squeak).

https://inglesgourmet.com/

Story:
Bubble and squeak (Portuguese: Bubble and sizzle) is a traditional British breakfast dish made with potatoes and cabbage. Historical recipes add meat to bubble and squeak, although nowadays it is more commonly made without meat. The oldest known recipe is from Ms. Rundell's 1806 book A New System of Domestic Cookery. [1]

In modern times, it is a dish made with the leftovers of fried vegetables from a Sunday roast dinner. The main ingredients are potato and cabbage, but carrots, peas, kale or any other remaining vegetables can be added. Chopped vegetables (and cold minced meat, if used) are fried in a pan along with mashed potatoes or mashed potatoes until the mixture is well cooked and golden on the sides.

The dish has this name because the cabbage makes bubbly and squeaky sounds during the cooking process. [2] It is often served with cold Sunday roast meats and pickles or brown sauce, or as a side dish for a full English breakfast.

The name bubble and squeak is used primarily in England (for Scotland and Ireland [3] see the Similar Dishes section), and can also be understood in parts of some other Countries of the British Community and the United States. [4] [5]

Bubble and squeak has been a popular dish since the late 1800s, as it is an easy way to use leftovers. Recently, ready-made pre-prepared versions have become available on the market.

https://pt.wikiped

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Ingredients

For the crust

85g butter, plus extra for tin

140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)

1 tbsp sugar, granulated or golden caster

For the cheesecake filling

900g Philadelphia cheese, or other full-fat soft cheese

250g golden caster sugar

3 tbsp plain flour

1 ½ tsp vanilla extract

finely grated zest of 1 lemon (about 2 tsp)

1 ½ tsp lemon juice

3 large eggs, plus 1 yolk

284ml carton soured cream

For the soured cream topping

142ml carton soured cream

1 tbsp golden caster sugar

2 tsp lemon juice

Method

STEP 1

Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.

STEP 2

Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

STEP 3

For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.

STEP 4

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

STEP 5

For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

STEP 6

With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

STEP 7

Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

STEP 8

Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

STEP 9

Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.

STEP 10

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

STEP 11

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

STEP 12

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

STEP 13

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

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Ingredients

Batter

Sugar 2 cup

Flour 3 cup

Margarine 4 tablespoons

Eggs 3

Milk 1 cup

Orange zest to taste

Baking powder 1 teaspoon

Penthouse

Sugar 120 g

Cocoa 60 g

Margarine 30 g

Milk 80 g

Preparation

Beat the margarine with the sugar until it is very bulky and homogeneous

Add the eggs, one by one, beating always between each addition

Sift the flour and yeast and add to the cream, alternating with milk and shaving

Place the dough in a pan greased with margarine, sprinkled with flour and lined with greased parchment paper and bake in a preheated oven at 180º C for 35 minutes.

Allow to cool and cut the cake into similar squares.

For the purposes of coverage:

Bring all the ingredients of the cover to a boil and bring to a boil until smooth 4)

Pass each cubicle, with the help of a spoon and fork, through the cover watering well each side and dripping and then pass through the grated coconut.

Pour it under a grate.

Repeat this operation for every comic. Grated coconut 250 g