Carbonade Flamande, baked potato and onion, apple mango chutney

I love the TV show Que Marravilha with Claude Troisgros and this recipe was the winner of the third season. The original took a dish of sweet potato chips, but needed a potato cutter to make very thin slices that I had not. So I decided to side with an onion, mango and apple chutney that I also saw in the show and a baked potato with rosemary. The dinner was very good, but despite having a medium difficulty, it takes time to be prepared. Only the meat is more than two hours. Let the recipes for six people.

Carbonade

Ingredients

800g of beef cut into cubes

600g pork Filet Mignon cut into cubes

1 large spoon of butter

3 onions, sliced ​​into rings

4 cloves garlic, sliced

100g diced bacon

1 Chilly Pepper

2 tablespoons brown sugar

1 tablespoon flour

4 cloves

2 cinnamon sticks

1 bouquet garni (set of herbs like chives, parsley, sage, or what have you tied a string)

800ml  Black Gold Beer

Salt

Pepper

1 tablespoon Dijon mustard

In a hot pan, fry the bacon a little and then place the meat cut into cubes seasoned with salt and pepper. Stir and let the pan until golden brown. Remove the meat from pan and set aside in a way. Place the onions in the pan in which meat was with butter. Add garlic and chili. Let the fire until the onions are transparent. Add the cinnamon, cloves and brown sugar. Finally, place the flour, mix well and return meat to pan. Stir and add the beer to cover the meat. Put a bouquet garni in the pan, cover and simmer for 2:30 - 3 hours. When almost dry, remove from oven and place the mustard.

Chutney

Ingredients

3 large red onions sliced

1 tablespoon butter

2 green apples cut into small cubes

1 mango into small cubes

½ red chili

100g brown sugar

50g raisins black

100ml white wine vinegar

2 tablespoons mustard powder

1 tablespoon grated ginger

Cinnamon, star anise, cloves

Salt

Place in a pan, butter and sliced ​​onion. Let caramelize the onions until brown. Add the apple and mango cut into cubes, brown sugar, mustard powder, ginger, white wine vinegar, black raisins, salt, cinnamon, star anise, cloves and pepper a finger-prick girl. Mix everything and cook covered, at low heat for 30 minutes.

Potato

6 potatoes cut vertically into 6 pieces

Salt and pepper to taste

Rosemary to taste

Sweet Paprika to taste

Olive oil to taste

Let the potatoes in cold water for 15 minutes, changing the water every 3 minutes for the starch out. In a baking dish place the potatoes and season with salt, pepper, rosemary, paprika and olive oil. Bake in oven for 30 minutes. Remove and place a little oil.

Bon Appetit !!!

The Best Chocolate Cake of the World

I saw this recipe in the newspaper the other day from a place that says that this is the best chocolate cake in the world. The big difference is that in this case the cake does not take flour or baking powder, which makes it lighter, almost like a mousse. Therefore it can be a great dessert, especially in cases in which the main dish is heavier. I thought of making this cake after a friend asked me if I had the recipe.
 
Ingredients
125g unsalted butter
250g bittersweet chocolate bar
6 egg yolks
6 egg whites
125g sugar
40g sugar
Ground almonds (optional)
 
Preheat the oven to 180oC. Grease a round of about 40cm in diameter. Melt butter and bittersweet chocolate together. Beat well the egg yolks with 125g sugar until creamy white to create a light and fluffy. Combine the two mixtures and add the almonds.

Beat well the egg white until thoroughly consistent and add more sugar 40g. Now is the most important part. Mix this eggs white with the rest, but it must be very slowly, without knocking, involving gently. The whites cannot "break" because the cake does not grow

Bake for about 30 minutes without getting too cooked. This is the hardest part because the oven cannot be opened and the cake cannot be fully cooked. The secret is the top, when you are ready and consistent.

If you want to sprinkle the cocoa powder or basking on top.
 
Bon Appetit !!!

Peanut Butter Cookies

I saw this recipe some time ago but it was made ​​with caramel. As I didn’t have caramel, I used Peanut Butter instead. I took that is a holiday and decided to do with my daughters. The recipe is so easy that they did without any difficulty.

Ingredients
1 / 2 cup (tea) butter, softened
1 cup (tea) brown sugar
3 spoons (soup) of Peanut Butter
1 egg
1 3 / 4 cup (tea) of flour
150 g of milk chocolate chips

Mix butter and sugar, then add the Peanut Butter and egg, beating well. Mix the flour and finally the chocolate. Line a large baking sheet with parchment paper. Hand out small portions of dough in baking sheets, leaving enough space between them. Do not worry too much about the format. Bake in preheated oven and bake for 15-20 minutes or until golden. Leave in pan until cool as well.
The mass spread enough in the pan, so you need to leave a good space between the cookies.

Bon Appetit!

Fallin’ in love Mousse pie

I saw this recipe in the newspaper. The Article recreated some recipes from the movie Waitress (2007). The waitress in question and protagonist of the film created the pies and gave them names according to the stage that she was living the life. Among other pies had the "I hate my husband" with chocolate and caramel that it is also very good. I watched the movie some time later quite by chance, even worth it. I decided to make this mousse cake these days because it has too much chocolate and felt like chocolate. Let the recipe:

Mass
2 eggs
2 tablespoons sugar
2 tablespoons flour
1 tablespoon cocoa powder

Beat the egg whites with sugar. Mix the egg yolks, wheat, chocolate and incorporate the egg whites. Bake on cookie sheet lined with parchment paper greased and floured. Bake for about 20 minutes over medium heat.

Filling
500 g dark chocolate melted
300 g cream
2 egg whites
6 tablespoons sugar

Beat the cream whipped in point. Add chocolate, egg whites and sugar.
Place the mousse over the dough and refrigerate for 6 hours. Garnish with chocolate shavings.

Bon Appetit !!!

Chocolate Cream Cheese

I love Cream Cheese, for me is one of the best desserts ever, besides being an easy recipe to be made can be done in a food processor. But I had never managed to make a cream cheese with flavors that are not toppings until the day I saw this recipe in Globo.com. The photo has made me want to eat so I decided to try. It really was a delight and is not as sweet as it sounds. 

Mass 
Cornstarch 1 packet of biscuits (200 g) 
100 g butter, softened 
1 pinch of cinnamon 

In the food processor put the biscuits, butter and cinnamon and mix until it forms a dough. Line the dough the bottom and sides of a round pan (25 cm diameter) and bake in oven preheated to 180 ° C + / - 10 minutes. Remove from oven and set aside. 

Filling 
¾ cup (tea) cream 
1 tbsp (tablespoon) lemon juice 
1 teaspoon (tsp) vanilla extract 
2 jars of cream cheese (300 g) 
¾ cup (tea) cocoa powder 
1 pinch of salt 
1 ¼ cup (tea) sugar 
3 eggs 
200 g dark chocolate melted 

In the same processor place the cream, lemon, vanilla, cream cheese, cocoa powder, salt, sugar and eggs and beat well to form a homogeneous mixture. Add the melted dark chocolate and mix well. 

Pour this chocolate cream over the dough (made up) and bring back the oven preheated to 180 ° C + / - 40 minutes or until filling is firm. Remove from oven and refrigerate. Remove from pan and serve immediately. 

Bon Appetit!  

Cordon Bleu e confit de legumes bayaldi

I saw this recipe in a TV show in Brazil called Diario do Olivier. In addition to being a formidable appearance he made all the preparation in less than 30 minutes. I found it a good choice for a midweek dinner. Something tasty that doesn’t require too much work. The original Cordon Bleu is with beef, but this version with chicken breast was a great idea. As a side he made a confit of vegetables bayaldi, which is also very easy. Here it goes the recipe for 2 people. 

Cordon Bleu Ingredients 
2 pieces of chicken breast 
2 slices of ham 
4 slices of brie cheese 
2 large basil leaves 
2 eggs 
100g flour 
4 sliced of bread
50g ground almonds 
150ml olive oil 
Salt and pepper

Open the chicken steak like an envelope, but without separate the two parts. Season with salt and pepper, stuff with a slice of ham and 2 slices of brie adding a basil leaf. Do this with both breasts. Do a breadcrumb placing the sliced ​​bread in blender and blend. When it gets crushed, pause and add the almonds. Dip the chicken in the flour, one at a time. In a bowl, beat egg and add a pinch of salt to season. Dip the chicken in the mixture and then in breadcrumbs. Fry on low heat in olive oil. The frying time is about 10 minutes on each side, so the fire must be very low even. If necessary, remove the pan from oven sometimes to prevent burning. 

Confit ingredients Bayaldi 
200g zucchini 
200g onions 
200g Italian tomato 
200g eggplant thin and small 
200ml olive oil 
2 garlic cloves 
200g Parmesan cheese 
1 bunch fresh thyme 
1 bunch rosemary 
1 chili, diced small (optional) 
1 bunch basil 
Salt and pepper kingdom 

To prepare the vegetables Confit bayaldi cut the onion into small cubes and place in a bowl, add the garlic and pepper seasoning it all with a little olive oil. 

Slice the zucchini and tomatoes into slices of about 0.5 cm and the eggplant into slices thinner. Assemble the slices in the bowl on top of onion and garlic and season with salt, thyme and rosemary, put a little olive oil over the vegetables. Place the grated parmesan cheese on top and bake until the cheese be grated. 

Bon Appetit! 

Veggies on the Grill

This is a good recipe that can either be an appetizer to a dinner or as a main course, especially if it is a vegetarian food. I did it another day when I got home and felt like something different and light for dinner. I opened the refrigerator and pulled out all the vegetables I found. I used tomatoes, zucchini, eggplant and onions, but could have put leeks, pepper and maybe even have a pre-cooked sweet potatoes. 

    
Ingredients
4 tomato slices cut about 1cm 
4 slices of eggplant cut 1 cm 
4 zucchini slice with 0.5 cm 
4 slices of onion or red onion, cut into 0.5 cm 
2 chunks of goat cheese or any other cheese that melts slightly 
Salt, Pepper, Basil 
Olive oil 
50 ml Balsamic Oil
  
Season the vegetables with salt and pepper to taste. Spend oil all around them. Putting olive oil in the food and not in pot will reduce the level of smoke in your kitchen. Sprinkle the cheese with olive oil and oregano. 
  
Put everything in a grid in the oven and cook on both sides. Use a grill pan and not a standard because it makes all the difference. 
  
Place the olive oil balsamic in a saucepan, boil and reduce to about half. This will cause it to be thicker and sweeter too. 
  
Another thing I do is my own crouton. I use any bread that I have at home, cut them into cubes and place in oven until they are baked. 
  
When the vegetables and cheese are grilled on both sides put in the dish. Place a slice of tomato in front of another and the eggplant on the side. Place the zucchini on top of tomatoes and onions on top of the eggplants. Place the cheese on top of everything and pour the reduced balsamic sauce, a little more olive oil and croutons. 
  
Bon Appetit!