MOUSSAKA EMPADÃO DE BERINGELA E CARNE DE OVELHA.

MOUSSAKA EMPADÃO DE BERINGELA E CARNE DE OVELHA.

RECEITA MEDITERRÂNICA.

INGREDIENTES:

400 gramas de carne de carneiro picada.
1 dente de alho picado bem fino.
2 colheres (sopa) de salsinha picada.
3 berinjela.
1 cebola picada bem fina.
Sal a gosto.
2 colheres (sopa) de polpa de tomate.
125 milímetros de azeite de oliva.
1/2 colheres (chá) de canela moída .
2 colheres (sopa) de hortelã em pó.
Pimenta a gosto.
400 gramas de tomate picados ( de lata).
Oléo ou gordura para untar um pirex.
Forno pré-aquecido.

INGREDIENTES PARA O MOLHO BÉCHAMEL:

3. colheres (sopa) de farinha de trigo.
3 colheres (sopa) de manteiga.
300 milímetros de leite.
75 gramas queijo fontina ou gruyère.(queijo da montanha). Ralado.
Sal a gosto

MODO DE PREPARAR:

1. Lave bem as berinjela, corte em fatias com 1/2 centímetro de espessura, polvilhe-as com sal e deixe apurar durante 1 hora.

2. Coloque em uma panela 2 colheres (sopa) de azeite esquente e acrescente a cebola e alho, e deixe até ficar dourado, junte a carne de carneiro, tempere com o sal e a pimenta.

3. Adicione os tomates, a polpa de tomate e a salsinha o hortelã, e a canela em pó misture tudo e retire do fogo.

4. Lave as fatias das berinjelas, escorra seque-as, esquente bastante azeite e frite as fatias de ambos os lados.

5. Concluída está etapa, pegue um pirex (ou forma) unte e coloque uma camada de berinjela, outra camada de carne, até terminar a última camada deve ser de berinjela.

MODO DE PREPARAR O MOLHO BÉCHAMEL:

6. Coloque a manteiga para esquentar, acrescente o trigo misture, aos poucos acrescente o leite, mexendo sem para para não empelotar cerca até ficar cremoso coloque o sal.

7. Coloque o molho Béchamel sobre o empadão de berinjela e carne de carneiro picada, polvilhe bem espalhado o queijo ralado e leve para o forno na temperatura de 200 °C até 200 °C durante 45 minutos.

Rendimento: 4 porções.
Calorias por porção: 570.

Palavras Chave: Moussaka Empadão de Beringela e Carne de Ovelha .

Molho Béchamel.

Obrigado pela visita.
Thank you for your visit.

MOUSSAKA PIE OF EGGPLANT AND SHEEP.

MEDITERRANEAN REVENUE.

INGREDIENTS:

400 grams of minced sheep meat.
1 finely chopped garlic clove.
2 tablespoons chopped parsley.
3 eggplant.
1 finely chopped onion.
Salt to taste.
2 tablespoons of tomato pulp.
125 millimeters of olive oil.
1/2 teaspoons ground cinnamon.
2 tablespoons of powdered mint.
Pepper to taste.
400 grams of chopped tomatoes (tinned).
Oil or fat to grease a pyrex.
Preheated oven.

INGREDIENTS FOR BÉCHAMEL SAUCE:

3. tablespoons of flour.
3 tablespoons of butter.
300 millimeters of milk.
75 grams fontina or gruyère cheese (mountain cheese). Grated.
Salt to taste

WAY OF PREPARING:

1. Wash the eggplants thoroughly, cut them into 1/2 centimeter thick slices, sprinkle them with salt and let it cook for 1 hour.

2. Place 2 tablespoons of hot oil in a saucepan and add the onion and garlic, and leave until golden, add the sheep meat, season with salt and pepper.

3. Add the tomatoes, the tomato pulp and the parsley, the mint, and the cinnamon powder mix everything and remove from the heat.

4. Wash the eggplant slices, drain, dry, heat a lot of oil and fry the slices on both sides.

5. When this step is finished, take a pyrex (or mold) and put a layer of eggplant, another layer of meat, until the last layer should be eggplant.

HOW TO PREPARE THE BÉCHAMEL SAUCE:

6. Put the butter to heat, add the wheat mix, gradually add the milk, stirring constantly so as not to lump around until creamy, add the salt.

7. Place the Béchamel sauce over the eggplant and minced sheep meat pie, sprinkle the grated cheese and spread it in the oven at 200 ° C to 200 ° C for 45 minutes.

Yield: 4 servings.
Calories per serving: 570.

Thanks for the visit.
Thank you for your visit.

CHICKEN STROGONOFF RECIPE.

CHICKEN STROGONOFF RECIPE.

1 kg of chicken breast.
1 medium onion.
3 cloves of garlic.
3 tablespoons olive oil.
Pepper to taste.
Salt to taste.
2 tablespoons mustard.
2 tablespoons ketchup.
1 cup of tomato sauce.
1 can of sour cream.

WAY OF PREPARING:
1. Cut the chicken into strips.
In a pan, put the olive oil, garlic and onion.
Cook until golden brown
2. Then add salt, pepper,
mustard and ketchup
Add the tomato sauce now and simmer for about 5 minutes.

3. Turn off the heat and add the cream.

Side dish:
To accompany the chicken stroganoff is rice and potato chips.
the chicken stroganoff.
A very tasty recipe.

雞肉沙拉食譜。

1公斤雞胸肉。
1個中等大小的洋蔥。
3瓣大蒜。
3湯匙橄欖油。
胡椒粉調味。
鹽調味。
2湯匙芥末醬。
2湯匙番茄醬。
1杯番茄醬。
1罐酸奶油。

準備方式：
1.將雞肉切成條。
在鍋中，放入橄欖油，大蒜和洋蔥。
煮至金黃色
2.然後加入鹽，胡椒粉，
芥末醬和番茄醬
立即加入番茄醬，煮約5分鐘。

3.關掉火，加入奶油。

伴奏：
米飯和薯條陪伴著雞肉沙拉醬。
雞肉沙拉醬
一個非常美味的食譜。
Jīròu shālā shípǔ.

1 Gōngjīn jīxiōng ròu.

LOBSTER AND PASTA WITH MARSALA-TOMATO SAUCE.

LOBSTER AND PASTA WITH MARSALA-TOMATO SAUCE.

Servings time: Makes 4
Preparation time: About 45 minutes
Cooking time: About 45

2 Love lobsters (about 1 pound, 4 ounces each)
1 tablespoon vegetable oil
1 small onion finely chopped
2 garlic cloves, finely chopped
1 cup Marsala wine
2 pours, 8 ounces ripe tomatoes, peeled, seeded and chopped, juice reserved, or 1 can (28 ounces) chopped tomatoes, juice reserved
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano, or 1/2 tablespoon
dried oregano
1/4 teaspoon salt
Ground pepper to taste
6 ounces penne or dilalini (macaroni-shaped pasta), about 2 cups
4 or 5 fresh oregano sprigs, optional

1. To cook lobsters: In large pot, over medium-high heat, add water to fill about 1 inch deep. Bring to a boil; place lobsters in water and tightly cover pot.
Cook 10 minutes, or until lobsters turn red. Remove lobsters from pot; set aside. until cool enough to handle.
2. Crack lobster shells; scoop out and reserve tomalley, the greenish liver.
Extract meat from shells, reserving larger. pieces of shell. Cut meat into 1-inch chunks; set aside.
3. To make sauce: In large casserole, over medium heat, heat oil; add onion and cook 2 minutes, or until translucent, stirring occasionally. Add garlic and cook 30 seconds; add Marsala and reserved lobsters shells. Cook mixture 2 minutes, or until wine is reduced by half. Add tomatoes and their juice, tomate paste, tomalley, oregano, salt and pepper. Partly cover pot; cook sauce at a brisk simmer 20 minutes, or until liquid is reduced by three-quarters.
4. Meanwhile, in large por of boiling salted water, cook pasta according to package directions until al dente. Drain and set aside.
5. Remove lobster shells from sauce and discard. Add pasta to sauce. Add reserved lobsters meat; over medium heat, cook 3 minutes, or until heated through. Garnish with oregano sprigs; serve immediately.
Per serving: About 395 cal.

Obrigado pela visita.

Thank you for your visit.