MMMMM----------------------BASE AND TOPPING--------------------------- 3 Egg whites 100 g Sugar 100 g Hazelnuts, ground 20 g Cornflour MMMMM------------------------BUTTER CREAM----------------------------- 150 g Unsalted butter 120 g Icing sugar 50 g Hazelnuts, roasted and -- coarsely ground MMMMM---------------------------SPONGE-------------------------------- 150 g Butter 150 g Sugar 3 Eggs, separated 100 g Flour 20 g Cornflour 50 g Hazelnuts, roasted and -- ground FOR A 22 CM DIAMETER TIN BASE TOPPING: Beat the egg whites and sugar to a stiff meringue (adding sugar gradually) and fold in the hazelnuts and cornflour. Mark 2 circles, 22 cm diameter, on a greased and floured baking tray. Using a plain nozzle, pipe the mixture onto the tray, covering the two circles to a depth of 1/2 cm. Bake for 12 to 15 minutes at 160 oC, then remove from the baking tray WHILST HOT. Allow to cool. When cold, spread a thin layer of butter cream on one circle, cover with the sponge (recipe below) and then spread a layer of butter cream over the sponge. Place the second circle on top, mask the sides with butter cream and coat these with the coarsely ground hazelnuts (roasted). Dust the finished gateau with icing sugar. SPONGE: Cream the butter and sugar. Add the egg yolks one at a time and continue beating. Mix the flour, cornflour and hazelnuts together. Fold the dry ingredients and the stiffly beaten egg whites into the creamed mixture alternately. Pour into a greased sponge tin (22 cm diameter) and bake for 20 minutes at 160-170 oC. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Kloesschensuppe / Little Dumpling Soup (Oberl Categories: Swiss, Soups Yield: 4 Servings 100 ml Water 1/4 ts Salt 1/2 oz Butter 1 3/4 oz Flour 1 Egg, well beaten 3 tb Grated parmesan 1/2 c Chopped parsley 1 l Beef stock Heat the butter, salt and water together until boiling. Add all the flour at once and stir until the dough cleans the pan. Then allow to cool. Combine the beaten egg with the dough mixture: then add the Parmesan and the chopped parsley. Form into small dumplings with two teaspoons. Heat the beef stock and poach the dumplings in it gently for about 5 minutes. Serve. From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of the Swiss Womens' Institutes MMMMM ... Reality-ometer: [\........] Hmmph! Thought so... --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED200000Date: 08/31/97 From: DOUG ST.ONGE Time: 10:01pm \/To: ALL (Read 1 times) Subj: Brazil Cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: MARISCADA - BRAZILIAN FISH STEW Categories: Fish, Brazilian Yield: 10 servings 12 Clams 1 lb Mussels 2 tb Pure olive oil 1 Large onion, diced 2 Large ripe tomatoes, peeled, Seeded, coarsely chopped 2 Cloves garlic, minced 1 Sprig fresh cilantro, minced Salt& black pepper to taste Cayenne pepper to taste Pinch of saffron threads 4 lb Fresh codfish fillets, cut -into serving-size pieces 1 lb Jb shrimp, peeled, deveined 1/2 lb Fresh crabmeat, picked over -for cartilage Clean the clams by scrubbing them thoroughly with a wire brush, removing any beard or barnacles. Then place them in a large pot with 1 gallon of water or enough to cover, and 1/3 cup salt. Allow the clams to remain for 20 minutes during which time they will expel the sand inside. Continue this process, changing the water at least two more times. The mussels are cleaned in a similar manner, but you must leave them in the water for at least 2 hours. Throw away any clams or mussels that float or are not tightly closed. Heat the olive oil in the bottom of a large, heavy saucepan over medium heat. Add the onion, tomatoes, garlic, coriander, salt, peppers, and saffron and cook, stirring, until the onions have softened, but are not brown. Add the fish and shellfish to the onion mixture. Cover with water and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the shellfish open. Discard any clams or mussels that do not open. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: MOQUECA DE PEIXE (BAHIAN STYLE FISH STEW) Categories: Fish, Brazilian Yield: 4 servings 3 Sprigs fr. cilantro 1 Md-sz ripe tomato, -quartered 1/2 Md-sz green bell -pepper, seeded 1 Md-sz onion, quart. Salt and black pepper 2 lb Fish fillets (cod, -scrod,haddock,or any -white, firm-fleshed -fish) 1 tb Fresh lemon juice 1/2 c Thin coconut milk* 2 tb Dende* 2 tb Peanut oil *Heat a coconut in a 350 degree oven for 10 minutes so it will develop "fault lines. Remove from oven and, holding it in a cloth (it will be hot) over a large bowl, hit it along the fault lines with a hammer or heavy mallet. The coconut will open. Reserve the liquid, remove the meat from the shell and take off the brown outer pieces with a pairing knife. Grate the coconut meat, either with a hand grater or in a food processor. Wrap in cheesecloth and pour 1/2 cup warm water over it while holding it over a bowl. Squeeze the liquid from the coconut into the bowl. This is thick coconut milk. Add the reserved coconut water and grated coconut residue. This is the only way to get the true Brazilian taste. Otherwise, you can buy a bottle of coconut milk from specialty stores (and it is pretty hideous). African markets in the United States. Chop the coriander, tomato, pepper, and onion in a food processor until you have a coarse paste. Then place the mixture in a large, heavy skillet over low heat. Add the salt and pepper and cook for 15 minutes. Add the fish fillets to the mixture and continue cooking for an additional 5 to 7 minutes. Add the remaining ingredients, stir and allow to simmer for 5 minutes. Serve the moqueca hot with white rice and Farofa. MMMMM ... Them ain't oil leaks, son! That Harley is just marking its territory!! --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED200001Date: 08/31/97 From: DOUG ST.ONGE Time: 10:02pm \/To: ALL (Read 1 times) Subj: Brazil cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Brazilian Iced Chocolate Categories: Beverages, Brazilian, Coca-cola, Ethnic Yield: 4 Servings 2 oz Unsweetened Chocolate 1/4 c Sugar 1 c Double Stringth Coffee, Hot 2 1/2 c Milk 1 1/2 c Coca-Cola, Chilled MMMMM--------------------------GARNISH------------------------------- Whipped Cream Vanilla Ice Cream In the top of a double boiler, over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in the hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in talll glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. From: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: XIM-XIM DE GALINHA (CHICKEN W/PEANUTS & CASHE Categories: Chicken, Brazilian Yield: 4 Servings 1 3- to 4-pound chicken, cut -into serving pieces Juice of 2 lemons Salt&Black pepper to taste 1/4 lb Dried smoked shrimp, shelled 1 Large onion, quartered 2 Med. ripe tomatoes, peeled, - seeded, coarsely chopped 2 tb Pure olive oil 1 Clove garlic, minced 3/4 c Water 1 lb Jumbo shrimp 4 Preserved malagueta peppers -or to taste 2 tb Ground roasted cashew nuts 1 tb Ground roasted peanuts 1/2 tb Minced fresh ginger 3 tb Dende oil* *can replace with a mixture made from 1 cup vegetable oil and 3 tablespoons annatto seeds that have been soaked for 12 hours. Marinate the chicken in the lemon juice, salt, and pepper for half an hour. Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste. In a large saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces. Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan. Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil. When ready to serve, drizzle the dende over the xim-xim and cook for a few more minutes. Serve hot with white rice and Farofa. ---- MMMMM ... Never hire an electrician whose eyebrows are scorched. --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED200002Date: 08/31/97 From: DOUG ST.ONGE Time: 10:02pm \/To: ALL (Read 1 times) Subj: Brazil Cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: BRAZILIAN FEIJOADA (MEAT AND BEANS, RIO DE JA Categories: Meats, Brazilian Yield: 10 Servings 1 lb Pork shoulder 1 lb Corned spareribs, if avail. 1 lb Or more carne seca 1/2 lb Chourico (or use chorizo) 1 lb Smoked pork shoulder 1 lb Lean bacon,1 piece,no rind 1 lb Lean beef chuck, one piece 4 c Dried black beans, picked -over, soaked overnight in -water to cover, & drained 2 Medium-size onions, minced 2 Cloves garlic, minced 1 Stalk celery, minced 1 Bouquet garni (3 bay leaves, -3 sprigs of fresh parsley, -& 1 teaspoon dried thyme) Salt & freshly ground black -pepper to taste 3 1/2 qt Water The evening before, rinse the salted meats in cold water and leave them to soak overnight. The next morning, change the water and allow them to continue soaking until you are ready to cook. Place all of the ingredients in a large heavy pot and bring slowly to a boil over medium heat, then reduce the heat to low and simmer for 2 hours. Remove each piece of meat when it is fork tender, starting with the beef and ending with the smoked meats. Continue to cook the beans for an additional 30 minutes, or until the liquid has become thick and creamy. Meanwhile, remove the meat from the bones and cube or slice what you can. When the beans are done, place them in a large, heavy saucepan, add the meats, and cook over low heat for 10 minutes. Remove from the heat and serve hot. Heap meats on one platter, put beans in a clay pot, and white rice in another serving dish. The garnishes must include peeled orange segments, fried manioca meal (Farofa) julienned fried kale (Couve 'a Mineira), Pimenta & Lemon sauce and Molho Apimentado (spicy sauce) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: QUIABADA (BEEF AND OKRA BAHIAN STYLE) Categories: Meats, Brazilian Yield: 4 Servings 2 tb Pure olive oil 1 Large onion, minced 1 Clove garlic, minced 1 lb Boneless shell steak, cut -into 1-inch cubes 2 Medium-size ripe tomatoes, -peeled, seeded, and -coarsely chopped Salt & black pepper to taste 2 Preserved malagueta peppers, -minced, or to taste 1 lb Okra pods, topped, tailed, -and sliced into rounds Heat the oil in a large, heavy skillet over medium heat. Add the onion and garlic and cook, stirring, until they are soft. Add the meat and cook, stirring occasionally to cook all sides, until it is browned. Add the tomatoes and seasonings. Cover, reduce the heat to low, and cook until the meat is cooked to the desired doneness and there is a reddish sauce, 7 to 10 minutes. Meanwhile, blanch the okra by placing it in a saucepan of boiling salted water and cooking it for 3 to 5 minutes. Drain the okra and add it to the meat. Cook for an additional 5 minutes. Serve hot with Angu or white rice. MMMMM ... The fourth lie: "All you have to do is plug it in." --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED200003Date: 08/31/97 From: DOUG ST.ONGE Time: 10:03pm \/To: ALL (Read 1 times) Subj: Brazil Cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ONIONS STUFFED WITH SHRIMP Categories: Seafood, Brazilian Yield: 6 Servings -JUDI M. PHELPS 6 md Red onions 2 tb Olive oil 1 Green bell pepper; chopped 1 sm Green hot pepper; ribbed, -seeded, and minced 2 Garlic cloves; minced 3 Tomatoes; peeled and -coarsely chopped 1/2 lb Tiny or small shrimp; (raw -best, but cooked and frozen -also acceptable) 2 tb Coriander; roughly chopped -(cilantro) Salt and pepper to taste 3 tb Butter 2 tb Flour 1/4 c Dry white wine 3/4 c ;water from cooking the -onions 1 8-oz can tomato sauce 1/4 c Dry bread crumbs Peel the onions and boil in water for 15 to 20 minutes. Remove and cool. Reserve the cooking water. When the onions are cool enough to handle, scoop out the centers, leaving a shell about 1/4 inch thick. Set aside the shells and pulp. Heat the olive oil and saute the bell pepper with the hot pepper until they are soft. Add the garlic and cook for only a minute or two before adding the tomatoes. Continue cooking until most of the juice evaporates. Stir in the shrimp, coriander, and salt and pepper and remove from the heat. Stuff the shrimp mixture into the onion shells and place them in a small ovenproof casserole. Preheat oven to 350 degrees F. Heat 2 tablespoons butter and saute 1 cup of the reserved onion pulp until the onions are translucent. Sprinkle with the flour and stir until the mixture browns uniformly. Immediately add the wine, the reserved water from the onions, and the tomato sauce. Simmer for about 5 minutes or until the sauce thickens. Pour the sauce over the stuffed onions. Sprinkle with the bread crumbs and dot with the remaining tablespoon of butter broken into bits. Bake at 350 degrees F. for 15 to 20 minutes or until nicely browned. Source: Narsai M. David. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SOPA LEAO VELLOSA Categories: Soups/stews, Fish/shellf, Brazilian Yield: 8 Servings 4 lb Grouper 1 lb Shrimps in shell 1 ds Salt 1 Bouquet Garni 24 Mussels or clams in shell 1/4 c Olive oil 3/4 c Green onions, chopped 3 Garlic cloves, crushed 4 Tomatoes, peeled, chopped 1 tb Fresh chopped coriander 1 c Fresh chopped parsley 1 ds Cayenne Pepper 1 lb Crab meat 1 lb Lobster meat 1 ds Ground Pepper The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. From: Ian Hoare Date: 02 Sep 96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: EMPANADAS DE CAMARAO (SHRIMP EMPANADAS) Categories: Mexico, Seafood, S. america, Brazil Yield: 8 Servings MMMMM---------------------------DOUGH-------------------------------- 3 c Flour, all-purpose 1 ts Coarse salt 1/2 ts Ground tumeric 1/4 ts White pepper 10 tb Unsalted butter, chill, chop 6 tb Lard, chilled 1 Egg 1 Egg yolk 1/2 c Lite beer or water MMMMM--------------------------FILLING------------------------------- 2 tb Unsalted butter 1 Large onion, peel, chop 2 Cloves garlic 3 Tomatoes, chopped 1/2 ts Ground cardamon 1/8 ts Ground cloves 1/4 ts White pepper 1 ts Coarse salt 1 1/2 c Hearts of palm, drain, chop 3 tb Parsley 1 lb Shrimp, peel, DEVEIN