Torta de bacalhau

Ingredientes

400 g de bacalhau demolhado
5 ovos
120 g de farinha de tigo
4 dl de leite
2 dl de azeite
2 cebolas de tamanho médio
4 dentes de alho
1 folha de louro
salsa
pimenta
noz moscada
1 pitada de sal
1 pitada de açúcar facultativo

Preparação

Coza as postas de bacalhau.

Refogue as cebolas, com os alhos e o louro, em azeite, mas sem alourar.

Junte as postas de bacalhau, limpas de peles e espinhas e bem desfeitas.

Numa tigela, deite o preparado anterior, misture as gemas, junte a farinha peneirada, o leite, a salsa, a pimenta, a noz moscada e o açúcar..

Bata as claras em castelo, com o sal, e envolva-as no preparado anterior.

Forre um tabuleiro com papel vegetal anti-aderente, deite a massa lá dentro e leve ao forno, pré-aquecido, a 180º.C durante 20 mn ou até a torta estar cozida.

untei o tabuleiro e o papel com margarina

Desenforme sobre um pano húmido coberto com papel vegetal.

Recheie com maionese e enrole (pode usar também pickles finamente cortados ) .

Escaldei um pouco as mãos, e a torta parece que ia abrir, mas apertei bem e, como podem ver, ficou lisinha.

Deixe embrulhada no papel vegetal e no pano e leve a refrigerar a

Chocolate Lasagna

• 1 box chocolate grahams
• 2 cups heavy cream
• 2 tbsp granulated sugar
• 2 − 8 oz packages cream cheese, softened
• ½ cup granulated sugar
• ¼ cup milk
• ½ tsp salt
• 2 – 3 oz boxes chocolate instant pudding
• 2 1/2 cups milk

Let's get Cooking...

1. In a bowl, whip heavy cream with 2 tbsp sugar until fluffy. Set aside
2. In another bowl, beat cream cheese, sugar, milk and salt until smooth. Fold in whipped cream until incorporated. Set aside.
3. In a different bowl, beat pudding mix with 2 ½ cups milk until combined.
4. Cover bottom of baking dish with chocolate grahams, breaking to fit if needed.
5. Spread ⅓ of cream cheese mixture evenly over graham layer in baking dish. Place half of pudding mixture over cream cheese; spread evenly. Cover pudding with additional layer of graham crackers and repeat layers of cream cheese and pudding.Top with remaining cream cheese mixture and refrigerate for 4 hours to overnight.
6. When ready to serve, dust with cocoa powder.
7. Cut into squares, serve cold and enjoy!

Bolo de chocolate bem Molhadinho

Ingredientes
2 xícaras de farinha de trigo
2 xícaras de açúcar
1 xícara de leite
6 colheres de sopa cheias de chocolate em pó
1 colher de sopa de fermento em pó
6 ovos

MODO DE PREPARO
Bata as claras em neve, acrescente as gemas e bate novamente, coloque o açúcar e bata outra vez
Coloque a farinha, o chocolate em pó, o fermento, o leite e bata novamente
Untar um tabuleiro e colocar para assar por aproximadamente 40 minutos em forno médio
Enquanto o bolo assa faça a cobertura com 2 colheres de chocolate em pó, 1 colher de margarina, meio copo de leite e leve ao fogo até começar a ferver
Jogue quente sobre o bolo já assado

BOLO de COCO

1 1/2 cup of sugar
3 eggs
1teaspoon of salt
1 can of[14oz]cocktail fruit
2 cups of flour
1 1/2 teaspoonof baking soda
MIX WELL THE EGGS WITH THE SUGAR...THEN ADD ONLY THE JUICE FROM THE FRUIT...THEN ADD THE FLOUR LITTLE BY LITTLE,SALT THEN THE FRUIT AND FINALLY BAKING SODA..
PUT IT IN CAKE PAN...OVEN...350 for about 45 minutes...
NOW...CREME...
1cup of coconut
3/4 cup of sugar
2 tablespoons of butter
1/4 cup of reg milk...or 1 can of creme of milk...
If you make the cream with reg milk use a 1/2 cup of margarine.If you use the cream, you only need 2 tablespoons of the marg...
Bring it to boil for 10 minutes....then put it in top of the cake

BISCOITOS ECONÓMICOS

Ingredientes:
2 chávenas de açúcar
1 chávena de azeite
4 ovos
Farinha de trigo q.b. (quase 1 kg)
1 colher de chá de fermento em pó
1 colher de chá de canela
½ cálice de aguardente (opcional)
Raspa da casca de ½ limão
1 gema para pincelar

Preparação:
Numa taça grande colocar os ovos e o açúcar. Bater bem. Juntar o azeite, a raspa de limão, a canela e a aguardente. Bate-se novamente até a mistura estar homogénea. De seguida, juntar o fermento e adicionar aos poucos a farinha, até a massa estar consistente para moldar. Fazer pequenas bolas, pincelar com a gema de ovo e colocar num tabuleiro de ir ao forno untado com azeite. Levar a forno quente, 180.ºC, estarem douradinhos

Easiest Classic Italian Meatballs

1 lb ground pork
1 lb ground beef
2 eggs
4 cloves garlic, finely minced or grated (as with a microplane)
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1/2 teaspoon salt
Freshly ground pepper, to taste
Olive oil or cooking spray, to cook

1. Combine all ingredients except for the olive oil in a large bowl and mix well using your hands or a wooden spoon. Roll mixture into 1-2″ balls.

2. Cook meatballs: I like to brown them in about 1 tablespoon of olive oil (or enough to cover the bottom of your frying pan), about 2 minutes on one side and another 2 minutes on the other, then finish them in a 350 degree oven or in a simmering soup or sauce until cooked through, exact time will vary depending on how large you make them.

Make-Ahead Baked Oatmeal Bites

 

 Baked Oatmeal Bites
(Can be shared with kids 10+ mos)*
Makes 12 full-sized “muffins”

2 1/2 cup rolled oats (you can substitute gluten-free oats)
1 cup almond milk or milk of choice
1 cup apple sauce
1/2 cup wheat germ (optional; skip if making gluten-free)
1/2 cup shredded, unsweetened coconut, plus more to top (optional)
2 tablespoons maple syrup
2 tablespoons melted & cooled coconut oil or neutral oil such as grapeseed
2 tablespoons chia seeds (you can substitute a whisked egg; see note in post)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional; if you love cinnamon, add up to 1/2 teaspoon total)

1. Preheat oven to 350 degrees. Line a muffin pan with liners; set aside. Add all of the ingredients to a large bowl and mix using a wooden spoon or silicone spatula.

2. Scoop oatmeal “batter” into prepared muffin pan filling each well 3/4 to the top. Sprinkle each “muffin” with coconut if desired. Bake for 25 minutes.

3. Allow oatmeal to cool completely before wrapping for storage. These will last 3-5 days in the fridge and 3 months in the freezer. Thaw and/or warm through in the microwave or oven before serving.

Baked Oatmeal Bites
(Can be shared with kids 10+ mos)*
Makes 12 full-sized “muffins”
2 1/2 cup rolled oats (you can substitute gluten-free oats)
1 cup almond milk or milk of choice
1 cup apple sauce
1/2 cup wheat germ (optional; skip if making gluten-free)
1/2 cup shredded, unsweetened coconut, plus more to top (optional)
2 tablespoons maple syrup
2 tablespoons melted & cooled coconut oil or neutral oil such as grapeseed
2 tablespoons chia seeds (you can substitute a whisked egg; see note in post)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional; if you love cinnamon, add up to 1/2 teaspoon total)
1. Preheat oven to 350 degrees. Line a muffin pan with liners; set aside. Add all of the ingredients to a large bowl and mix using a wooden spoon or silicone spatula.
2. Scoop oatmeal “batter” into prepared muffin pan filling each well 3/4 to the top. Sprinkle each “muffin” with coconut if desired. Bake for 25 minutes.
3. Allow oatmeal to cool completely before wrapping for storage. These will last 3-5 days in the fridge and 3 months in the freezer. Thaw and/or warm through in the microwave or oven before serving.
- See more at: http://onehungrymama.com/2015/01/baked-oatmeal-bites-healthy-breakfast-recipes-on-the-go-breakfast/#sthash.e6bzCvIe.dpuf