The Chocorango recommends the Perfect Recipe. A site that is girly, delicate and with great recipes.
Strawberry cake - Photo by Pamela Brandão
Savories delights, sweets, decorated cakes... All this stuff you can find in Perfect Recipe.
Saturday, October 31, 2009
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Monday, October 26, 2009
BROWNIE
Who tries a good brownie once, never forget it. The worst thing is to find a fantastic recipe that we don't have any desire to try another that we can read out there. And that's exactly what happens with this one. From a very reliable source, wouldn't be necessary any pic for the whole world know that this brownie is delicious!
250g butter
300g semisweet chocolate
2 cups granulated sugar
5 eggs
1 cup flour
2 tbsp cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup chopped nuts
Directions
Preheat the oven to 390˚F. Lightly grease a 20x30 square pan. Sift flour and cocoa together.
Melt butter and chocolate together. Lightly beat the eggs, add sugar and mix well. Whisk the chocolate and butter into the eggs, add vanilla and stir. Gently, fold flour and cocoa into the mixture, don't overmix. Fold into chopped nuts.
Spoon the batter into the square pan and bake for 25 minutes, until the top is lightly crisp and a toothpick inserted comes out moist.
Serve: 20 squares.
Recipe from here.
Saturday, October 24, 2009
TOMATO
Almost everyone knows this tip, but it's really useful. To remove the tomato skin, make with a knife an "X" at the base of fruit and pierce the top with a fork holding it. Boil some water and dip the tomato for few seconds until the cut skin is scratched. Then, remove tomato from water and gently pull the skin that will be easy to detach.
Thursday, October 22, 2009
CHICKEN WITH HERBS AND COLD SAUCE
The summer is approaching and with it the desire to have a lighter meal. The tip is this chicken easy as pie to prepare, which fuse the flavor of herbs to a fresh sauce. Tasty and quick.
4 boneless skinless chicken breasts
Salt
Herbs
Paprika
1 large onion sliced
4 tbsp olive oil
Cold sauce
8 tbsp table cream
4 tbsp mayonnaise made of milk
6 tbsp lemon juice
Directions
Preheat the oven to 350˚F.
Place the chicken breasts between two plastics and pound with a mallet. Put each chicken breast onto a square of foil. Spice with salt, herbs and paprika. Cover with slices of onion and one tbsp of olive oil. Close the foil as a package.
Bake for 40 minutes. Serve hot over the cold sauce.
Cold sauce
Whisk together all ingredients. Refrigerate until serve.
Serve: 4 portions.
Tuesday, October 20, 2009
ONE GIFT TO THE COOK
Versão em PortuguêsVersión en Español
Item of a basic kitchen, the frying pan is fundamental to fry a steak, make pancake, crepe, just using a little oil. And when it spoil is a huge lack. It's good 'cause is cheap and last a long time! Who has will agree: the frying pan is a gift to the cook.
Item of a basic kitchen, the frying pan is fundamental to fry a steak, make pancake, crepe, just using a little oil. And when it spoil is a huge lack. It's good 'cause is cheap and last a long time! Who has will agree: the frying pan is a gift to the cook.
Wednesday, October 14, 2009
CACHAÇA DOUGHNUT
With a countryside taste, the cachaça doughnuts bring to many guys sweet memories, sometimes made by granny or mom. It's a very simple recipe, easy to roll the dough and makes a lot. Don't worry about the alcohol of recipe, even kids can eat.
2 eggs
200ml milk
200ml cachaça
130ml oil
2 tbsp butter in room temperature
1 tbsp baking powder
Flour (about 900g)
To Roll
Powdered sugar
Cachaça
Directions
Preheat the oven to 350˚F. Lightly grease a cookie sheet.
In a large bowl, place the eggs, milk, cachaça, oil and butter. Gradually, add flour with the baking powder, mixing very well with hands. Do not add so much flour 'cause the doughnuts will be stale.
Shape dough into rings and place into the pan. Bake for 15-20 minutes, until the base is lightly golden brown, don't let the top become golden brown.
To Roll
In a bowl, place sugar in another bowl, place cachaça. Roll the hot doughnuts in cachaça, then sugar. Let to cool in a rack. Store in a airtight container for 24 hours to disappear the cachaça flavor.
Cook's tip: You can use orange juice instead of cachaça. It's great to side a coffee cup.
Serve: 100 doughnuts.
Tuesday, October 13, 2009
CAN I FREEZE BREAD ROLL?
Versão em PortuguêsVersión en Español
Yes. Freeze the baked roll in plastic bags without air or foil. When you want a hot roll just as in the bakery, just leave the bread in room temperature or defrost in microwave, brush a little water and heat in preheated oven until is crisp.
Durability: 6 months.
Friday, October 9, 2009
KEY LIME PIE ICE CREAM
This isn't a dedicated post for the readers who lives in tropical countries 'cause ice cream is a delight even in winter! And if you're longing to eat that frozen cream and don't have heavy cream, even an ice cream machine, you can do this recipe that works great!
50ml boiling water
45g pineapple gelatin
100ml cold milk
400g table cream
395g sweetened condensed milk
100ml lime juice
Zest of 3 limes
50g plain cookies coarsely chopped
Directions
Dissolve the gelatin in the boiling water, stir in cold milk. In the blender, liquify the dissolved gelatin, table cream, condensed milk, juice and zest of lime. Refrigerate until is set as a mousse. Freeze in ice cream machine according to directions. After ready, add the chopped cookies and freeze again.
Cook's tip: The ice cream of the pics was made without an ice cream machine. Proceed exactly asks the recipe, when the ice cream is set in fridge as mousse, beat in an electric beater and freeze for 2h30, beat again and let to freeze for 1 hour just until is set. Add the cookies and freeze.
Serve: 1 1/2 liter.
Thursday, October 8, 2009
CHOCORANGO RECOMMENDS
After seeing these pics, there's no doubt why we recommended it. The blog Tartas Provocativas just has delights in the form of torte, cake, charlotte, swiss roll. All those things presented with a light and exquisite look.
Tarta de galletas, nocilla y almendras - photo by María Lunarillos
Congrats to María Lunarillos for her work and care and our appreciation for sharing not only the photos but also the recipes.
Monday, October 5, 2009
TAPIOCA STARCH - BASIL ROLLS
Poor cousin of the famous Brazilian Cheese Rolls, these rolls are great for a snack. They're light, tasty, with a basil flavor. Can be served with little pieces of butter, requeijão or the perfect combination: melted goiabada with a little water.
300g sour starch
200g sweet starch
1 tsp salt
80ml cold milk
250ml boiling milk
160ml oil
1 large egg
Basil
Directions
In a bowl, mix together both starch and salt. Add cold milk and stir in slow speed. Let to heat the milk and oil. When is boiling, gradually, add in the starches, always beating. Turn to high speed and beat for more many minutes. Let cool slightly before add the egg. Add egg and basil, beating for more 4 minutes.
Refrigerate for 1 hour.
Preheat the oven to 390˚F. Grease two large pans.
With the help of two tablespoon, make balls and place into the pan. Bake for 20-25 minutes, until the base is slightly golden brown. Serve warm.
Serve: 35 rolls.
PIZZA
Thursday, October 1, 2009
DUTCH PIE
Here in Brazil, we know as Dutch pie a pie rounded by cookies covered with chocolate, white cream filling and a chocolate ganache. There are numerous variations of the filling, since butter, cream, ice cream or condensed milk. We chose for the one that combines cream cheese and white chocolate. Be patient and let it to chill well. You can bet, it's delicious!
70g butter in room temperature
Plain cookies covered with chocolate
Filling
200g white chocolate
300g table cream
200g cream cheese
2 tbsp sugar
1 tsp vanilla extract
2 tsp gelatin powder
2 egg whites, whipped
Chocolate Ganache
60g milk chocolate
50g dark chocolate
150g table cream
Directions
Rub the butter in the crackers crumbs. Line the sides of a 22cm round springform pan with the covered cookies. Firmly press the cookie mixture into the base, carefully, do not damage the cookies on the side. Let to chill for 20 minutes.
Filling
Melt the white chocolate and stir in table cream. Let cool slightly.
Cream together the cream cheese and sugar until fluffy. With a spatula, stir in melted chocolate with table cream and vanilla extract.
Sprinkle the gelatin over 2 tsp of water. Dissolve the gelatin in microwave for 10 seconds. Stir very well the gelatin in the mixture. Gently, fold in egg whites. Refrigerate for at least 10 hours.
Chocolate Ganache
Melt dark and milk chocolate and stir in table cream. Cover the pie already chilled and refrigerate again until set.
Cook's tip: Even using cream cheese in the filling is not the same flavor of a cheesecake.
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