Post by Ro on Mar 28, 2002 19:35:50 GMT
Hi, purrrssss
I'm sending you two more recipes from Brazil:
Salt Cod balls
1 pound salt cod
2 cups of mashed potatoes
2 tbsps of finely chopped parsley
2 large eggs
oil for frying
Soak salt cod overnight and during the morning, changing water three times. Drain,
remove skin and any bones and cut in small chunks. The next step is poaching the cod
Simmer a small onion, thinly sliced, with a bay leaf and 4 peppercorns in 2 cups of water.
After 5 minutes, add the cod and 2 cups of water. When it simmers, cover the pan and
remove from heat, so the cod doesn't toughen. You can keep the cod in this liquid in the
refrigerator until ready to use it.
To form the balls: drain the fish and flake it well into a bowl. Add 2 cups of
mashed potatoes; beat two eggs with a pinch of salt and add them to the fish and potatoes.
Some cooks like to separate the eggs, adding first the yolks, then the beaten whites. Add
the parsley (and if you want, 1 small chopped onion), salt and freshly grated pepper to
taste. Wait about 1/2 hour to form the balls; they should be about 1 1/2 inches. Use good,
fresh oil for frying (set deep-fryer temperature at 375°). Dry in paper towels.
Red Wine Tapioca Pudding
1 cup small tapioca
1 cup water to soak the tapioca
3 cups red grape juice OR
2 cups red wine mixed with 1 cup water
sugar to taste
Soak tapioca for about 1/2 hour. Add grape juice to tapioca (or the wine
mixed with water and sugar to taste). Bring to boil over low heat stirring constantly with
a wooden spoon. Then let cook for about 1/2 hour (until tapioca is clear), stirring occasionally so it doesn't burn. Refrigerate. To serve, spoon into a small bowl .
and two more photos:
Part of the Iguaçu falls at the Brazilian and Argentinian border
and part of Ouro Preto, former capital from state Minas Gerais, about 100 Km from Belo Horizonte.
Méia
Happy Easter to all of you
Méia
I'm sending you two more recipes from Brazil:
Salt Cod balls
1 pound salt cod
2 cups of mashed potatoes
2 tbsps of finely chopped parsley
2 large eggs
oil for frying
Soak salt cod overnight and during the morning, changing water three times. Drain,
remove skin and any bones and cut in small chunks. The next step is poaching the cod
Simmer a small onion, thinly sliced, with a bay leaf and 4 peppercorns in 2 cups of water.
After 5 minutes, add the cod and 2 cups of water. When it simmers, cover the pan and
remove from heat, so the cod doesn't toughen. You can keep the cod in this liquid in the
refrigerator until ready to use it.
To form the balls: drain the fish and flake it well into a bowl. Add 2 cups of
mashed potatoes; beat two eggs with a pinch of salt and add them to the fish and potatoes.
Some cooks like to separate the eggs, adding first the yolks, then the beaten whites. Add
the parsley (and if you want, 1 small chopped onion), salt and freshly grated pepper to
taste. Wait about 1/2 hour to form the balls; they should be about 1 1/2 inches. Use good,
fresh oil for frying (set deep-fryer temperature at 375°). Dry in paper towels.
Red Wine Tapioca Pudding
1 cup small tapioca
1 cup water to soak the tapioca
3 cups red grape juice OR
2 cups red wine mixed with 1 cup water
sugar to taste
Soak tapioca for about 1/2 hour. Add grape juice to tapioca (or the wine
mixed with water and sugar to taste). Bring to boil over low heat stirring constantly with
a wooden spoon. Then let cook for about 1/2 hour (until tapioca is clear), stirring occasionally so it doesn't burn. Refrigerate. To serve, spoon into a small bowl .
and two more photos:
Part of the Iguaçu falls at the Brazilian and Argentinian border
and part of Ouro Preto, former capital from state Minas Gerais, about 100 Km from Belo Horizonte.
Méia
Happy Easter to all of you
Méia
