Brazil's kitchen

[Ladylethal 12]

Nessa, o strogonoff de frango pode ser feito igualzinho sim, fica uma delícia também!

Eu não sou muito fã de pizza de frango com catupiry não, gosto mesmo de pizza portuguesa (sem peixe) e pizza de calabresa, cogumelo, bastante cebola e tomate. Sinto saudades da nossa pizza mas a pizza daqui também é gostosinha, apesar de ser bem diferente.

[Ban Hammer 13,110]

ah que inveja, meu sonho é achar catupiry, mas online é tipo uns 20 doletas, normalmente no Brasil a gente paga o que? uns 8, 10 reais Onde você achou, Lis?

I proclaim myself official banner of catupiry from the United States. If you find any, please surrender it to me and I will promptly have it deported or destroyed. Or destroyed and then deported to Brazil with a message on it threatening whoever sends more catupiry to my fine catupiry-free country!

Rey order all that Catupiry-Presunto pizza now, cuz you won't find any of that up in here! You have 34 days of catupiry-filled enjoyment left. Then it's allll over. Muahahahahahahahaha

(Can you tell I really, REALLY hate catupiry?)

if it is cheese, please deport it

[Ladylethal 12]

You don't like cheese, Charles?

[Ban Hammer 13,110]

You don't like cheese, Charles?

not unless it is mozarella and on a pizza or garlic bread

[Ladylethal 12]

Wow! That's a first, at least you like mozarella and pizza.

[Nessa 23]

yeah he's a weirdo, he loves pizza but hates cheese. Quando ele vai comer em algum lugar ele sempre pede tudo sem queijo.

Laura, eu fiz o strogonof, ficou bem bom. Substitui o caldo de carne por caldo de galinha e obviamente, a carne vermelha por peito de frango. Essa é uma das minhas receitas favoritas, graças a você. Valeu

[alix 20]

Eu não ligo prá Catupiry, mas também não odeio. E pizza ideal prá mim é mussarela...ou quatro queijos...quanto mais queijo melhor.

Em compensação também sinto falta do queijo minas. Adoro!!! Oh well...I guess I have to get by with what I can get my hands on here!

[Ladylethal 12]

Que bom que você gostou Nessa!

[LiszyandKenny 5]

Lauritcha.. era voce que queria saber da alcatra ?

a proposito... adivinha o que eu to comeeeeeeendo ??

Bis de chocolate branco !

[ya falaha! 0]

That looks awesome...would someone mind translating please? I'd love to make that. Thanks!

Eu já fiz esta receita e é muito fácil e deliciosa!

Petit gâteau do Olivier Anquier

9 unidades

Ingredientes:

• 120 g de chocolate amargo picado

• 100 g de manteiga

• 2 ovos inteiros

• 2 gemas

• 1/4 de xícara (chá) de açúcar

• 2 colheres (sopa) de farinha de trigo

Prepare assim:

• Derreta o chocolate em uma panela em banho-maria e junte a manteiga, mexendo até que fique homogêneo, liso e brilhante;

• Em uma vasilha, bata os ovos, as gemas e o açúcar até que os ingredientes fiquem bem incorporados;

• Retire o chocolate do fogo e despeje aos poucos na vasilha dos ovos misturados. Mexa até que os ingredientes estejam integrados;

• Misture suavemente a farinha de trigo;

• Unte forminhas pequenas, próprias para petit gâteau, com manteiga e farinha e asse em forno pré-aquecido a 250ºC, por cerca de 7 até 10 minutos (teste uma forminha antes, para saber a temperatura correta de seu forno. O petit gateau deve estar consistente por fora e mole por dentro);

• Desenforme num prato e sirva com sorvete de creme.

A massa pode ser conservada (crua) por uma semana na geladeira ou pode ser congelada.

DICA: Não passe dos 7 minutos no forno super alto. O melhor é q fique uma fina crosta de massa assada e um monte de creamy chocolate dentro...

[LiszyandKenny 5]

Hi, moody

Here is one that is similar with some tips

1/2 cup butter, unsalted

4 ounces bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup granulated sugar

2 tablespoons all-purpose flour

Butter and flour custard cups or specialty molds. I use a heart for Valentine's Day and Christmas ones for the holidays. These will usually hold a couple ounces and this recipe will make about 4 or 5 of them.

Preheat oven to 450 degrees F.

Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside.

Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick. I used a wire whisk for about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix.

Quickly beat in the flour until just mixed in.

Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.)

Put custard cups on a baking sheet and bake at 450 degrees F for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly (technical French cooking term).

Invert on plate, let sit for 10 seconds or so, remove custard cup.

Sprinkle with confectioners sugar. It goes perfect with vanilla ice cream !!

Edited January 8, 2007 by LiszyandKenny

[Ban Hammer 13,110]

That looks awesome...would someone mind translating please? I'd love to make that. Thanks!

if it's made by a brazilian, it's always good

now can i have some more cookies wifey?

[Ladylethal 12]

Olivier Anquier's Petit gâteau (he's a french chef that lives in Brazil)

9 units

Ingredients:

• 120 g of dark chocolate in little pieces

• 100 g of butter

• 2 whole eggs

• 2 egg yolks

• 1/4 cup sugar

• 2 tablespoons all purpose white flour

• Melt the chocolate in a double boiler, add the butter, mixing well until smooth and shiny.

• In a bowl, beat the eggs, egg yolks and the sugar until well blended.

• Take the chocolate off the stove and add little by little to the bowl with the eggs mixing until everything is well blended.

• Gently fold the flour into the mixture.

• Coat little pans appropriate for petit gâteau (I think muffin baking pans works), with butter and flour and fill them with the mixture and bake it and pre heated oven at 250 degrees Celsius from 7 to 10 minutes. The right consitency is that it's still soft inside but cooked on the outside.

• Take out of the pans and serve with vanilla ice cream.

You can keep the unbaked mixture in the fridge for up to week.

TIP: Do not pass the 7 minutes time with high oven. It's best when it's a thin crust on the outside and creamy in the inside.

EDIT: I apparently translated it too late.

Edited January 8, 2007 by Luis&Laura

[ya falaha! 0]

Thank you so much!!! Hmmmm maybe if Moh is here by V-day I'll make it then. The man loves his chocolate

Hi, moody

Here is one that is similar with some tips

1/2 cup butter, unsalted

4 ounces bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup granulated sugar

2 tablespoons all-purpose flour

Butter and flour custard cups or specialty molds. I use a heart for Valentine's Day and Christmas ones for the holidays. These will usually hold a couple ounces and this recipe will make about 4 or 5 of them.

Preheat oven to 450 degrees F.

Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside.

Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick. I used a wire whisk for about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix.

Quickly beat in the flour until just mixed in.

Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.)

Put custard cups on a baking sheet and bake at 450 degrees F for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly (technical French cooking term).

Invert on plate, let sit for 10 seconds or so, remove custard cup.

Sprinkle with confectioners sugar. It goes perfect with vanilla ice cream !!

[Nessa 23]

Bis de chocolate branco !

ai minha nossa, eu AMO bis de chocolate branco

now can i have some more cookies wifey?

you'll have them done by the time you arrive home from work, my king

Thank you so much!!! Hmmmm maybe if Moh is here by V-day I'll make it then. The man loves his chocolate

Petit gâteau is amazingly good, I'll have to try that someday, I don''t remember seeing this recipe before