International Cuisine

[emma]

You're welcome!!!!
Enjoy!!

[emma]

This is the best dessert I'm making..... it's not that complicated but it' taking time and you need to do stuff at the last minute. I'm posting pictures so you get how it should look like ;D ;D ;D ;D ;D ;D




STRAWBERRY SHORTBREAD

For 6 shortbread :

60 g of butter
250 g of flour
50 g of sugar
20 cl of liquid cream
Baking powder
1 vanilla pod

Turn on the oven at 220°C. Butter the pastry plate.

Put the flour, the baking powder, the sugar and the vanilla seeds in a bowl. Cut the butter in pieces and add it. Mix the butter to the rest with your little fingers untill you have little crumbs.
Dig a hole in the center and pour the cream. Mix untill your shortbread pastry is homogeneous and not too dry. Don’t mix too long or your shortbread will be too heavy.
Spread you pastry in a thick layer (aproximately 2 cm).
Use a large glass to form your shortbread. Put them on the pastry plate and in the oven for 10 minutes.
Let them cool before you use them.

For the strawberry sauce :

500 g of strawberries
Icing sugar

Clean and tail the strawberries. Put them in a blender with 1 to 2 table spoons of icing sugar (depending on how the strawberries taste).
Mix.
When your sauce is ready, run it through a stainer with small holes to take off all the little seeds. It’s boring and long to do and you don’t have to do it, but the result is worth it.

Keep your sauce in the fridge.

For the whipped cream :

20 cl of liquid cream
Icing sugar
Ice cubes

Here comes the tricky part….. if you whip your cream too long, you will get butter….. and you don’t want that.

The night before you plan on doing this dessert, make ice cubes and put a bowl in the fridge. You need to have a bowl at the same temperature as the cream.

Put your ice cubes in a bowl large enough to contain the bowl that is in the fridge. The idea is to keep your bowl and cream as cold as possible while you whip.
Put the bowl from the fridge on the ice cubes, pour the cream and start whipping with a slow speed of your mixer. Increase the speed regularly untill you are full speed. While you are increasing speed, pour 2 table spoons of icing sugar.
Your whipped cream should look like stiffy-beatten egg whites.
Keep it in the fridge untill you prepare the plates.

The strawberries :

300 g of strawberries
sugar

Clean and tail the strawberries. Cut them in pieces and put them in a bowl with sugar so they make juice.


Now that you have all your pieces of the dessert, it's time to put everything together so you have something looking like the pictures above

The idea is to make little hamburgers..... so cut the shortbreads in half but be really careful because they break easily.
Put the bottom half in a soup dish...... put strawberries on it with juice... on the top of the strawberries, put whipped cream..... and then the top half of the shortbread.
Pour strawberry sauce around, and a few drops of cream just so it's looking nice.

You can do that dessert with other berries too.

Have to warn you that you might get addicted to that stuff. ;D
Have fun doing it and if you have any questions pm me.

[yse]

Waouh thanks Emma ;D ;D ;D

[safinbgfan]

It looks great!!! Mmmm i want to taste it....

[Su]

Hey!
Well, I don't know if you have already tasted Portuguese cuisine, but I can tell you that is really good!
We(portuguese people) are known for only eating codfish,(this is not true, but we really eat it a lot ;D)! So if you want I can give you some recipies! Oh, and the codfish is not the fresh one(we don't usually eat that) is the salty one.

Well, there is an portuguese recipie(not codfish) that is really really good(almost everyone likes it), but sensitive people should stop read here...NOW!

Ok, so you're not sensitive! ;D in portuguese the recipie is called Arroz de sangue or Arroz de cabidela, and translated to english is bloody rice! And yes, you use rice, chicken and chicken's blood! No, don't be shocked now! it's all the same animal! ;D

But seriously, it is really good!

[Annie]

Give us give us!!!! All recepies are welcome ;D

[Su]

Codfish with cream(this is really good)

Ingredients:(more or less for 4 persons)
1,2 kg Potatoes
4 Onions
Cream (200ml)
600g Codfish (don´t forget, it has to be the salty one, not the fresh)
Simple Bechamel sauce

Important: the codfish is the salty one, but when you use it, it can't no longer be salty. Because it is dry and you have to put it on water so that he loses the salt. (if you don't understand this part tell me something)

Preparation:
Fry the potatoes(they should be cut into very fine strips);
Fry the sliced onions, in a small quantity of olive oil;
Cut the codfish in small pieces and add it to the onions;
Fill a roasting pan with the potatoes, the onions and codfish, then mix it all up with the simple bechamel sauce, an lots of black pepper;
Finally, cover it with the cream(it cannot be too liquid).
Then, put the pan in the oven untill it is toasted and yummy! ;D
Don't forget to see if it needs salt, it depends how well unsalted the codfish is.

Simple Bechamel sauce:
1 table spoon of butter;
2 table spoon of flour
1/2 l milk

Preparation:
Mix it all up in a pan carefully, because it has to be really well mixed.
Put the pan over minimum heat, and never stop mixing, until it is thick.
Seazen it with salt, pepper and nutmeg.


Well, I hope you like it!
If you have any doubt, tell me!



In the end, should look something like this!

[Su]

Arroz de sangue or Bloody Rice

Ingredients:(for 4 persons)
1 Chicken
1 onion
garlic(according to your tast)
olive oil
Chicken's blood(400ml)
400 gr of rice
100 ml vinegar
salt
pepper

(but be carefull, because for us is for 4 persons, but I can be for more or less persons, it depend how much you eat)


Preparation:
Cut the onions and the garlic in small pieces, put in a pan with a little bit of olive oil, and fry it.
Cut the chicken in small pieces, take off its skin, and add it to the onion when it is well fried.
When the chicken has a golden colour add enough water to cook the rice, in the end the rice can't be dry.(maybe 1,5 l, but it depends)
seazen with sall and pepper according to your tast.
When the chicken is well cooked, add rice.
In a boll put the blood and add the vinegar.
when the rice is almost cooked, add the blood with vinegar.
It's done, when the rice is ready!

Note: Do not put the blood too soon, it will become solid.
If you are not a great fan of vinegar, use less quantity, and taste it, until you like, adding more vinegar or not!


Hope you like it! I think it's delicious!!! ;D

Any doubt, say something!!!