This salad is perfect for the hot days of summer.

Ingredients:
1 head of lettuce
1 mango (not too mature)
500g (17.63 oz) Atlantic seabob shrimps (small)
1 package crab sticks

Preparation method:

Large plate:
Wash the lettuce, cut it roughly and place it in the serving dish. Shred the crab sticks and sprinkle them over the lettuce. On top of that, scatter the shrimps, cooked and seasoned, and lastly put the small chopped mango.

Individual servings:
Cut the washed lettuce into thin slices. Place them at the bottom of a dessert plate. Place the shredded crab sticks on each plate, as well as the shrimps – and, just before serving, the mango.

Yields 4 individual servings.

Salada de Camarão e manga

Ingredients:

For the salad:
120g (4.23 oz) cooked shrimps
75g (2.64 oz) lettuce
30g (1.05 oz) carrots
30g (1.05 oz) cucumbers
20g (0.70 oz) mushrooms

For the sauce:
50g (1.76 oz) cream
25g (0.88 oz) ketchup
25g (0.88 oz) mayonnaise
1 teaspoon cognac
Salt to taste

Preparation method:

For the sauce:
Combine all the ingredients and gently stir.

For the salad:
Cut the lettuce into strips, grate the carrot into threads, cut the cucumber in peel, into thin slices, and slice the mushrooms. Mix all the ingredients. Arrange the salad in the plate, distribute the shrimps and serve with the golf sauce.

Salada de Camaraões ao molho golfe

Ingredients:
6 apples, peeled and chopped
100g (3.52 oz) raisins
50g (1.76 oz) walnuts
Mayonnaise to taste

Preparation method:
Peel the apples and chop them into cubes (not too small) and set aside. Roughly chop the walnuts and mix the raisins. Add the chopped apples with the other ingredients and mix until the flavors have combined. Keep it in the fridge for 2 or 3 hours to cool. Garnish with some lettuce leaves.

Maionese de maçã

Ingredients:
2 teacups arboreal rice
2 tablespoons olive oil
½ glass white wine
1,8 l (60.86 oz) water
2 meat bouillon cubes
1 vegetable flavored bouillon cube
½ onion
Saffron
Salt
1 tablespoon butter

Preparation method:

For the broth:
Boil the water and the bouillon cubes. Set aside.

For the saffron:
Mix 100ml (3.38 oz) (half a glass) of the broth with the powdered saffron, until it has dissolved completely. Set aside.

For the risotto:
Chop the onion and fry it in olive oil in a large pan. Add the rice and stir, mixing the rice, onion and olive oil. Pour the wine and stir until it dries. Using a ladler, add the broth little by little, maintaining the rice constantly wet until it becomes al dente (which shall take about 15 minutes). Until then, do not stop stirring. Add the saffron juice and keep the process going until the rice is al dente. Add a tablespoon of butter and put a lid over the pan. Let the butter melt and then serve.

Risoto a Milanesa

Ingredients:

2 teacups arboreal rice

4 tablespoons olive oil

1 tablespoon butter

½ onion, chopped

1 teacup white wine, dry

1 ½ liter (50.7 oz) chicken broth

2 pears (unpeeled), in small cubes

8 tablespoons gorgonzola cheese

Parmesan cheese, to taste

Pepper, to taste

Chopped walnuts

Preparation method:

Make chicken broth with 1,5 l (0.39 gallons) of drinking water and 2 bouillon cubes (chicken flavored). Let it simmer.

Cut the pears into cubes. They should be small, but big enough not to fall apart. Place them in a bowl with water and the juice of half a lemon to prevent it from rusting. Set aside.

Pour the olive oil in a pan over low heat. Add the onion and stir with a wooden spoon for 4 minutes, or until it becomes transparent. If you prefer to, mince the onion in a food processor before braising. Add the rice, braising it for up to 2 minutes over high heat, and add wine next. It is required to stir the rice until the wine evaporates completely. For about 15 minutes, add a ladle of the chicken broth and stir constantly; once it dries, add another ladle.

Add the gorgonzola cheese and the drained pears in the risotto pan and stir until the cheese melts.

Sprinkle the chopped walnuts and carefully stir.

Check the consistence: be careful not to cook it for too long. Risottos should be al dente. If it is still raw, keep cooking for another minute, and if necessary add a little (just a little) more broth.

Turn off the heat, add the butter, do not stir and put a lid on the pan.

Season with pepper, and stir the risotto once more.

Finally, sprinkle the parmesan.

Photo Credit – Ricardo Cobra

Risoto de gorgonzola, pera e nozes