ORIENTAL ROLL

Versão em Português

Versión en Español

Healthy food is always welcomed, even more if it's yummy. The oriental roll is delish, light, with a irresistible savor of chinese food. You can ear it with your hands like an entree, but if you want, you can serve it with a salad, it'll be the meal. The bitter flavor of arugula disappears, a perfect camouflage for kids. Sometimes is really good vary the unimaginative day by day salad and try these appetizing rolls. The taste will thank you!

200ml lukewarm milk

1 egg white

1 tbsp butter in room temperature

1/4 cup cornstarch

3/4 cup flour

1 tsp salt

Arugula

Filling

250g thinly sliced beef

30ml water

1 cube of beef bouillon

1/2 diced onion

1 grated carrot

Sliced chinese cabbage (approximately 2 cups)

Sesame oil

Directions

Liquefy all ingredients in a blender, except arugula. Gradually add arugula until the mixture is the green that you prefer. Make big crepes in a grill or in a lightly greased frying pan. Reserve.

Filling

Fry the beef slices in a little oil or butter until is lightly brown. Add water and beef bouillon. Stir very well to dissolve the cube and add onion. Let boil. When there's no water, add the carrot and chinese cabbage. Stir very well and remove from heat. Sprinkle with sesame oil.

To finish

Cut the crepes into four parts, fill, roll very tight and cut the borders. Place in a greased pan. Serve warm.

Serve: 18 rolls

A GIFT TO THE COOKER

Versão em Português

Versión en Español

For who loves corn on the cob steaming and covered with melting butter, a great suggestion is these small corn holders. It's just grip on borders of cob and enjoy every single kernel besmeared with what you like. After this gift to the cooker, give goodbye to the burned fingers.

SPECIAL LOVERS WEEK

Versão em Português

Versión en Español

In Brazil, we have a day like the Valentine's Day, but it's just for the lovers, not for friends. Well, this day is June 12 and thinking about this special date, the Chocorango prepared delicious recipes perfect for the day. Check from June 5 the Lovers Week, with recipes for breakfast, lunch, snack... Nothing was forgot.

Prepare yourself, put your apron on, turn on the radio and let cook with us!

LIME SMALL ROSES

Versão em Português

Versión en Español

Who looks for new ideas to increment your snack, just have to try these small roses. They're are great to offer to visitants. The ingredients are always found in pantry and the final result is very satisfactory. The shape is perfect, bring delicateness to table, is crunchy outside and soft inside. They're just delicious. Don't resist and copy right now the recipe!

Measure cup of 200ml

100g butter

1 cup granulated sugar

1 egg

1 grated lime rind

1 lime juice

420g flour

1/4 tsp baking soda

Prepare

Preheat the oven to 350˚F. Sift the flour and baking soda. Beat together the butter and sugar until is pale and fluffy. Add the egg, lime rind and lime juice and beat again. Gradually add the flour and baking soda, beating until is smooth. Spoon the mixture in a piping bag and make the little roses. Bake for about 10 minutes.

Cook's tip: Use a very resistant piping bag 'cause the dough is firm.

Serve: 60 small roses.

BELL PEPPER

Versão em Português

Versión en Español

The recipe prepared with bell pepper has a special flavor, but the bell pepper skin is indigestive. So, if you don't wanna remember the whole day that you ate bell pepper, when you make your recipe, peel this vegetable.

WHITE CHOCOLATE LEMON AND STRAWBERRY TORTE

Versão em Português

Versión en Español

It's too hard to describe something really good and this white chocolate tart is fabulous! Just know how amazing it is who tried and felt the reticent flavor of lemon and the strawberry pieces in the white chocolate mousse filling. Citric on the right manner, sweet with no excesses. When you cut the tart you already know how the dough is soft and moist. On the mouth the piece dissolve by itself, bringing to mind something never tried. This tart is just like that, it's impossible describe and eat just two slices.

Repeat dough 2 times

5 eggs

1/2 tsp salt

200g sugar

240g flour

1 tbsp baking powder

50g melted butter

Syrup

50ml lemon juice

80ml water

2 tbsp sugar

Filling

500g white chocolate

700g heavy cream

Grated rind of 1 lemon

3 egg whites

1/2 tsp salt

500g strawberry

Frosting and Decoration

50g chantilly mix to whip

Cashew nut diced

170g white chocolate curls

Grape

Raspberry

Strawberry

Granny Smith apple

Directions

Preheat the oven to 180˚C. Cover a round springform pan with waxed paper. Sift flour and baking powder.

Beat the eggs with salt for 10 minutes, gradually add sugar, always beating. Gently fold flour and baking powder with a spatula. Fold in melted butter. Spoon the mixture into the pan and bake for about 50 minutes. If the cake's center isn't baked and the borders are golden brown, decrease the oven temperature.

Syrup

Mix together the lemon juice, water and sugar. Reserve.

Filling

Place 200g heavy cream and white chocolate broke into pieces in a double boiler. Heat, stirring until is completely melted. Remove pan from heat and reserve. Whip 500g heavy cream with the grated rind of lemon, until just holding to shape. Fold in the heavy cream and chocolate melted, it's not necessary be completely blended. Beat the egg whites in soft peaks, add salt and beat a little more. Beat in sugar until is stiff. Fold in the cream, carefully, until is not completely blended. Slice the strawberries and reserve.

To finish

In the same round pan, cover with a plastic, leaving a little out of the pan, this process "evita" the filling comes out of the layer and the plastic helps to remove the cake from pan. Place one cake and sprinkle with syrup. Fill with mousse and sprinkle the sliced strawberries. Place the other cake sprinkle with syrup. Let to chill in freezer, but don't leave in for more than 1 hour to not freeze. Remove the cake from pan and place on the plate that will be served. Whip the chantilly and cover the cake. Press the white chocolate curls onto the sides and cashew nut over the cake. Decorate with fruits. Let to chill on fridge.

Cook's tip: Eat this tart on the day of filling. The dough can be baked before, but the filling and frosting must be prepared on the day that will be served.

Serve: 30 slices.

ONE GIFT TO THE COOK

Versão em Português

Versión en Español

For who loves coffee there's nothing better than a coffee hot and tasty side by side with a coffee cake. That's the perfect coffee maker to prepare a little coffee in so practical process. It's just put water, coffee powder and heat. In a few minutes you can delight yourself with a nice-smelling java. With that gift to the cook you've got fresh coffee the whole day.

SPICY COOKIES

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Versión en Español

Everybody has that special snickerdoodles recipe, or that chocolate chip cookie recipe. But the recipe book is poor when the matter is savory cookie. Maybe we didn't have found a good one. For abandon a little time the market's savory cookies, we brought these unforgettable spicy cookies. They're thin, crunchy, flavorful and the smell... Mmmm, irresistible! It's a keeper!

300g flour

1 1/2 cup cornstarch

1 tsp salt

100ml oil

150ml lukewarm water

Cheese and Basil

30g four cheese sauce mix

Basil

Onion and Parsley

30g onion soup mix

Parsley

Directions

Preheat the oven to 350˚C.

Sift the flour, cornstarch and salt. Add oil and water. Mix with a wooden spoon. Gently work with hands the dough. If necessary add a little more water. Divide in half the dough and add the spices, kneading to incorporate. Open the dough with less than 1 cm and cut with a cookie cutter. Bake for 15-20 minutes until are golden brown.

Cook's tip: For cut thinly, you can roll the dough, cover with a wrap and freeze, after is just cut with a knife and bake.

Serve: 100 cookies.

WHIPPED EGG WHITES

Versão em Português

Versión en Español

When the recipe asks for whipped egg whites, beat them until are in stiff peaks, but not so stiff, 'cause can dry the mixture that they'll be add. If they're too stiff, won't fold very well with other ingredients.

CRUNCHY CARAMEL APPLE TARTLETS

Versão em Português

Versión en Español

Apple is one of most consumed fruits around the world. Doesn't need think so much to guess why. Good for any-times of day, or even the night. It's fresh, delish, easy to find in any market. Fuji, Gala, Granny Smith, Red Delicious... Pick your favorite and try this pie. The cold slices of apple with the crunchy nuts and syrup is ask for more!

5 apples

40 ml lime juice

2 tbsp water

Topping

1 cup flour

1/2 cup sugar

1/2 cup chopped walnuts

1 tsp ground cinnamon

110g butter

Caramel

1 cup sugar

5 tbsp water

1 3/4 cup table cream

Directions

Preheat the oven to 350˚F. Cover 15 small pans with waxed paper.

Place the lime juice and water in a bowl. Peel the apples and thinly slice. Place in the bowl with lime juice and reserve. Add apple slices in the pans. With no pressure sprinkle the crumb and bake for about 45 minutes or until the crumb is crunchy and golden brown.

Topping

Mix the flour, sugar, walnuts and cinnamon. Rub in butter with your fingertips.

Caramel

Heat the sugar and water until caramel. Remove from heat and whisk the table cream.

To finish

When all the tartlets are baked, remove from the pan and to chill in refrigerator. Serve with caramel.

Serve: 15 tartlets

Recipe from here.

A GIFT TO THE COOK

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Versión en Español

The provenance of that utensil is lost in time, but we know it's really old. And in present-day ainda divide space in our kitchen with the most modern appliances. We're talking about the chum for anytimes: the wooden spoon. Come face to face with any tipe of dough, bravely resist with the most solid pastas. Mix very well, doesn't melt, doesn't damage the pan and the only care is leave getting some air after washed. We pay a special homage to our dearest wooden spoon, a gift to the cook of all times!

BAKED DREAMS

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Versión en Español

(In Brazil, we have a cake called Sonho, dream in English. Usually the dough is fried, filled and sprinkle with powdered sugar. In other countries is called Berliner)

Dream is something really good, if not, would nightmare. A good night's sleep make us get up more prepared, ready to face any problem. There's person who dreams to be flying, another one to floating, there's guy who go to sleep early just to feel those sensations! If to dream is awesome, imagine see it realized! You never tried a dream so yummy like that. So light and fluffy, with a generous layer of creamy dulce de leche. Hmmm, will have a lot of guys getting up early only to be the first to dream!

100g sugar

20g salt

80g fresh yeast

4 eggs

100g butter

400 ml milk in room temperature

1 kg flour (approximately)

Filling

700g dulce de leche

Frosting

250g semisweet chocolate

Chocolate sprinkles

Directions

In a large bowl, mix sugar and salt. Add yeast, eggs, butter, milk and approximately 200g flour. Mix very well. Don't add all the flour at one go, go adding so as to adjust the texture of the dough.Transfer dough to work surface. Carefully knead the dough, working gentle for the dough doesn't stick so much on hands. Make a ball and let proof covered with cling wrap for about 30 minutes, or until double in bulk.

Punch out the gas in the bread dough. Roll into rounds and place separated each other in a greased pan. Cover with a plastic and leave dough to proof for the second time for about 1 hour or until double in bulk.

Bake in preheated oven at 350˚F for about 40-60 or until is golden brown. Transfer to a wire rack to cool.

Frosting

Melt the chocolate in microwave or in a double boiler.

To finish

Gently open the dreams in half with a serrated knife. Fill with dulce de leche using a teaspoon. Cover with melted chocolate and sprinkle chocolate sprinkle. Let to cool and serve.

Cook's tip: Use a good quality yeast, this proceeding depends the final quality of the dough.

Serve: 50 dreams.