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:
1 glass warm milk
50g (1.73 oz) dry yeast
1 tablespoon sugar
Salt to taste
1 teacup oil
1 kg (35.27 oz) wheat flour

Preparation method:
Mix all the ingredients and let them grow. The dough shouldn’t be sticky. Cut the dough making several balls. Flatten them with the rolling pin and fill with whatever filling you like best. Bake in a hot preheated oven.

Pastelão Italiano

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:

200g (7.05 oz) potatoes

200g carrots

200g zucchini

200g arracacha

100g (3.52 oz) muscles

1 onion

1 tablespoon chopped celery

1 tablespoon chopped leek

3l (0.79 gallons) water

Salt

Preparation method:

Cut the vegetables into cubes. Take all of the ingredients to a pan until they cook. Remove the meat and blend what’s left. Serve hot.

Yields 4 servings.

Sopa de legumes

Photo Credit – Ricardo Cobra

This recipe takes part in several meetings in my house. Quick, practical, efficient and very tasteful, these breads may be served as a side dish or even as the main dish together with pâtés or cold cuts.

Ingredients:

3 eggs

300ml (10 oz) of warm water

1 cup oil

½ cup sugar

1 pinch salt

30g (1.05 oz) yeast

½ kg (17.63 oz) wheat flour

Preparation method:

Preheat the oven. Mix the yeast and sugar. Throw everything but the flour in a blender or mixer and blend them. Put the flour in a bowl and slowly pour the blended mixture, stirring with a wooden spoon until a soft mixture is obtained. Butter the baking dish, sprinkle some wheat flour on it to make sure it won’t stick and bake it for approximately 25 minutes at 250°C (482 °F).

Variations:

Make corn bread by adding a can of corn in the initial batter, while it is being blended. Or make pepperoni bread by adding some minced pepperoni sausage with wheat flour in the blender. In this case, it will take a bit longer for the bread to cook.

Secret: The secret in this recipe is to preheat the oven.

 Pão de Forma

Photo Credit: Jason McArthut

Ingredients:

4 tablespoons olive oil

½ onion, chopped or blended

½ teacup thick tomato sauce

½ teacup ketchup

Salt to taste

Pepper to taste

½ lemon

½ tablespoon white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

3 tablespoons honey

Preparation method:

Gold the chopped onion in olive oil and add one by one all of the ingredients according to the order displayed above, stirring constantly, until it becomes a sauce.

Wait until it is cold and serve.

  Barbecue Sauce

Ingredients:

Grilled pineapple

4 large pineapple slices

1 tablespoon butter

1 tablespoon sugar

4 bread rolls (rosetta)

lettuce leaves and a sliced tomato

gold onion

3 large onion sliced into thin rings

100g (3.52 oz) fresh chopped bacon in small pieces

3 tablespoons oil

½ teacup white wine

20 sage leaves

salt and freshly ground pepper to taste

½ kg (17.63 oz) ground pork meat

1 teaspoon cumin powder

100g (3.52 oz) dry damascus in thin slices

4 tablespoons minced parsley

3 tablespoons oil

Salt to taste

Preparation method:

Golden onions:

In a pot, combine the onions, bacon, oil and white wine. Put on the lid and cook it over low heat, stirring eventually, for 1 hour. Remove the lid and add the sage, salt and pepper. Cook, stirring eventually, for 15 minutes, or until the onions are golden. Remove from heat and set aside.

Pork hamburger:

Flavor the meat with cumin and salt using your hands or a spoon. Shape 4 hamburgers measuring approximately 8 cm (3.1 inches) in diameter and 2 cm (0.8 inches) in height, filling each of them with the parsley and damascus tossed together. Brush the hamburgers with oil. Heat a grill and lay the burgers on it as soon as it is hot. Remove from heat and set aside.

Grilled pineapple:

Brush the pineapple slices with butter and sprinkle it with sugar. Lay them on a very hot pan for 4 minutes, or until they are golden in both sides. Remove from heat.

Cut the bread rolls in half, distribute the tomatoes, lettuce leaves, burgers, and on top of everything, arrange the onion rings. Serve with grilled pineapple and watermelon juice.

Hamburguer suíno com cebolas douradas

Photo Credit: MelInicIncao

Ingredients:

1 egg

1 teacup wheat flour

1 ½ teacups milk

2 tablespoons oil

1 coffee spoon salt

Preparation method:

Blend all the ingredients together in a blender and pour a ladler of the blended mixture onto a very hot skillet with a Teflon coating.

Massa de Crepe

Photo Credit: Ricardo Cobra / Man in Apron

Ingredients:

200g (7.05 oz) shimeji

4 tablespoons soy sauce

½ teacup chopped chives

1 pinch of salt and 1 pinch of pepper

Optional: chopped walnuts or almonds to taste

Preparation method:

Shimeji on tin foil:

Separate the shimejis in peaces. Put on tin foil with some soy sauce and a few drops of lemon juice. Wrap it up. Bake it in the oven over 200°C (392°F). Add the chopped chives when serving. Chopped walnuts or almonds may be sprinkled to taste.

Shimeji no molho de soja

Photo Credit: Ricardo Cobra/Man in Apron

Ingredients:

3 eggs

½ teacup oil

1 tablespoon salt

2 teacups sugar

30g (1.05 oz) dry yeast

1 kg (2.2 lbs) flour

Preparation method:

In a blender, blend all the ingredients but the flour. Add about 800g (28.21 oz) of flour in a bowl, make a hole in the middle and slowly pour the blended dough. Mix the dough by hand until it begins to fall apart; if necessary, add more flour. Once ready, cover it with a plastic wrap, roll in a blanket and allow it to rise until it gets twice as big.

Flatten the dough and cut it in large pieces. Mould it in a bread shape, or whatever shape you wish. Preheat oven to 200°C (392°F) and bake it for approximately 30 minutes.

Pão Caseiro