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Carnaval 2006, Day 3: "E vamos botar agua no feijao"

Recipe:
Feijoada completa
Chico Buarque (*) 1977 [sample ram]

Listen with Zeca Pagodinho & Almir Guineto [mp3]

Mulher
Voce vai gostar
To levando uns amigos pra conversar
Eles vao com uma fome que nem me contem
Eles vao com uma sede de anteontem
Salta cerveja estupidamente gelada prum batalhao
E vamos botar agua no feijao

Mulher
N?o va' se afobar
N?o tem que por a mesa, nem da' lugar
Ponha os pratos no chao, e o chao ta' posto
E prepare as linguicas pro tiragosto
Uca, acucar, cumbuca de gelo, limao
E vamos botar agua no feijao

Mulher
Voc? vai fritar
Um montao de torresmo pra acompanhar
Arroz branco, farofa e a malagueta
A laranja-bahia ou da seleta
Joga o paio, carne seca, toucinho no caldeirao
E vamos botar agua no feijao

Mulher
Depois de salgar
Fa?a um bom refogado, que e' pra engrossar
Aproveite a gordura da frigideira
Pra melhor temperar a couve mineira
Diz que ta' dura, pendura a fatura no nosso irmao
E vamos botar agua no feijao


Chico Buarque (full name: Francisco Buarque de Hollanda; born June 19, 1944 in Rio de Janeiro) is a Brazilian singer/composer, dramatist, and writer. He is best known for his music, which often comments on Brazil's social, economic and cultural reality.
Chico Buarque's Site
[portuguese]

Videos:

More
Audio & video
23 samples


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Malted Milk Black-And-White Pound Cake

This is a beautiful, mysterious cake. Part of a vanilla batter is spread in the pan, chocolate is added to the remainder, which is poured over the light batter. The two batters are not marbled or swirled. During baking the chocolate layer is "swallowed" by the lighter batter and is only revealed when you cut into the cake. You can find malted milk powder in supermarkets, where dry is milk is sold.

* 3 1/2 cups sifted cake flour
* 1/2 cup malted milk powder
* 1/2 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, at room temperature
* 2 1/2 cups sugar
* 1 tablespoon pure vanilla extract
* 7 large eggs
* 1/2 cup milk
* 3/4 cup chocolate syrup (Patent notes here that he uses Hershey's)
* 1/4 teaspoon baking soda
* 1/2 teaspoon pure almond extract

1. Adjust an oven rack to the lower third position and preheat the oven to 350 degrees F. Coat a 10x-4-inch tube pan, with a removable bottom, with cooking spray and dust all over, including the tube, with fine dry bread crumbs (not flavored). Tap out the excess crumbs and set aside.

2. Resift the flour with the malted milk and salt; set aside.

3. Beat the butter in a large bowl with an electric mixer on medium speed for 1 to 2 minutes, until smooth and creamy. Add the sugar about 1/4 cup at a time, beating for about 30 seconds after each addition. Add the vanilla and beat for 6 to 7 minutes, until fluffy and light in color. Beat in the eggs one at a time, beating for about 30 seconds after each addition. Increase the speed to medium-high and beat 1to 2 minutes more. Scrape the bowl and beaters.

4. On low speed, add half the flour mixture and beat only until incorporated. Beat in the milk, then the remaining flour, bating only until well combined. Scrape 5 cups of the batter into the prepared pan and level the top with a rubber spatula. Add the chocolate syrup, baking soda, and almond extract to the remaining batter and beat only until thoroughly combined. Pour the chocolate batter over the light batter and smooth the top, do not mix the two.

5. Bake for 1 hour and 25 to 1 hour and 30 minutes, until the cake is golden brown on top and springs back when gently pressed and a toothpick inserted into the thickest part comes out clean. Do not over bake

6. Cool the cake in the pan on a wire rack for 20 minutes. Cover with another rack and invert the tow. Carefully remove the pan, cover with another rack, and invert again to cool completely right side up.

7. Transfer to a cake plate and let stand, covered, for several hours, or preferably overnight, before serving. Use a serrated knife to cut into thin slices.

Makes one 10-inch tube cake, 12 to 16 servings. [In My kitchen]

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Kanafeh



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How to roast peppers

There are two methods to roast peppers:

Place pepper directly on the grate over a gas burner. Turn the heat to high and leave to cook until each side is blistered and charred. Use tongs to turn the pepper and cook each side until the whole surface is blackened. This should only take a few minutes. Place it in a plastic bag or paper bag or under an inverted bowl to steam the skin loose. When the pepper is is cool enough to handle, remove the charred skin, using a paring knife if necessary. Don't run the pepper under water to remove the skin as that washes awy a lot of flavour. You can keep a small bowl nearby to dip your fingers in which makes slipping off the skin much easier.

As alternate methos, halve the pepers and remove the stems, seeds, and white membranes. Place cut-side down on anoiled or parchment covered baking sheet. Place in a very hot over or under a broiler. Roast or broil until evenly charred. Remove from the oven or broiler. Roast or broil untiulevenly charrred. Remove from the over or broiler and cover immediately.

Roasted peppers can be used in literally anything including salads, pizzas, omelettes and sandwiches. They can also be blended and made into a delicious soup. I like to add goat cheese , greens, champagne vinegar, olive oil, salt and peper to my roasted peppers and enjoy as a French Provencal salad.

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Sicilian Aubergine Stew

This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. You need nice, firm aubergines (eggplant), good tomatoes and a fine vinegar. He warns against cutting the aubergines too small as they will soak up too much oil and become heavy.

for 4 servings you will need:
olive oil
2 nice large purple aubergines, cut into large chunks
1 heaped teaspoon dired oregano
sea salt and freshly ground black pepper
1 small red onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
a small bunch of fresh flat-leaf parsley, leaves picked and stalks finely chopped
2 tablespoons salted capers, rinsed, soaked and drained
a handful of green olives, stones removed
2-3 tablespoons best-quality herb vinegar
5 large ripe tomatoes, roughly chopped
optional: 2 tablespoons slivered almonds, lightly toasted

Get yourself a large pan, pour in a couple of glugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 to 5 minutes, giving the pan a shake every now and then. When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry. Throw in the drained capers and the olives and drizzle over the herb vinegar (I just used a nice white vinegar). When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season if you need to with salt, pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.

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Chickpeas in Charmoula


Chickpeas in charmoula (a classic Moroccan herb and spice vinaigrette)

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Three Pepper Salad with Preserved Lemon



Morocco
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Moroccan Seven Vegetable Stew


Seven vegetable stew uses turnips, celery, zucchini, carrots, green peppers, tomatoes and peas.

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Harissa

Harissa, the deep orange coloured chili paste that is stirred into stews. You can use this paste to jazz up any Moroccan dish. It is made from red hot chili peppers, sun-dried tomatoes and a few spices like caraway, cumin and coriander with garlic and olive oil. A little bit goes a long way and it keeps well in the fridge.

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Thai Watermelon Salad

1/4 watermelon
2 handfuls of fresh cilantro, leaves picked
2 handfuls of arugula
2 handfuls of fresh mint, leaves picked
1 small bunch of radishes, finely sliced
a handful of peanuts or sunflower seeds
4 oz feta cheese


For the dressing
a thumb-sized piece of fresh ginger, peeled and grated
1 red, 1 yellow and 1 green chilli, deseed and finely sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
6 tablespoons olive oil
juice of 3-4 limes
sea salt and freshly ground black pepper

Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can be bothered to. Place the cilantro in a bowl with the arugula, mint, watermelon and radishes. Put the ginger, chilli, soy sauce, olive oil and sesame oil into a smaller bowl and add just enough lime juice to cut through the oil - the number of limes you will use depend on how juicy they are. Season to taste and make sure the dressing is well-balanced.

Place your peanuts or sunflower seeds in the oven or in a pan and warm through, then roughly pound them up in a pestle and mortar or in a metal bowl using the end of a rolling-pin. Dress the salad really quickly. Divide between the plates, sprinkly over the hot peanuts or sunflower seeds and crumble the feta cheese over the top.

Enjoy with a glass of chilled ginger lemonade.
Serves 4

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Simply Pound Cake

That pound cake originated in North Europe and is so named because the original recipe called for an equal weight of the ingredients!


1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1 1/4 cups sugar
4 eggs

1. Lightly grease and flour a 4 1/2 x 8 1/2 x 3 inch loaf pan. Sift the flour and baking powder together and set aside.
2. Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating well after each egg. Add 1 tablespoon of flour if the mixture starts to curdle. I used my CuisinArt food processor for this and it worked just wonderfully.
3. Fold in the flour and pour into the load pan. Bake in a preheated oven, at 350F, for about 45 minutes until golden. To test if the ckae is done, insert a toothpick into the center of the cake. The cake is ready if the toothpick comes out clean.
4. Cool for 10 minutes in the pan; then turn onto a wire rack to cool completely before serving.

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Lychee Martini


1 measure (50ml) premium vodka
2 tsp fresh lychee juice
ice
1 lychee, peeled and stoned


Shake together the vodka, lychee juice and ice and strain into a martini glass. Garnish with the peeled lychee.

Cheers!!

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Caramelized Pears

Halve 4 red Bartlett pears lengthwise; remove cores.

Place 1/3 cup granulated sugar on a plate.

Heat a large skillet over medium heat.

Press cute side of each halved pear in sugar; place cut side down in skillet (fit will be smug).

Cook until beginning to brown. 7 to 8 minutes.

Add 1/2 cup water.
Cover; simmer until pears are tender, 5 to 10 minutes (depending on ripeness), adding more water if sugar begins to burn.
Remove pears from skillet. If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water.

Serve sauce over pears.
Serves 4
Prep time: 20 minutes

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Nhoque de Aipim

1,5 kg de aipim
1 colher (sopa) de manteiga
2 colheres (sopa) de queijo parmez?o ralado
1 ovo
6 colheres (sopa) de farinha de trigo peneirada
sal

Cozinhe o aipim e passe no espremedor ainda quente.
Misture a manteiga e o queijo.
Deixe esfriar um pouco e junte o ovo e o sal.
Amasse bem.
Acrescente a farinha de trigo aos poucos.
Enrole os nhoques e cozinhe em ?gua fervendo.
Assim que subirem, est?o prontos.
V? tirando da ?gua aos poucos, deixe escorrer, misture com um molho de sua prefer?ncia e sirva imediatamente.

*** Dependendo da qualidade do aipim, pode ser necess?rio um pouco mais de farinha. Enrole e cozinhe primeiro uma por??o pequena. Se o nhoque ficar mole depois de cozido, adicione mais um pouco de farinha, at? que fique firme, com cuidado para que n?o endure?a.

* Para comer todo dia 29. D? sorte, junta amigos e traz fortuna! [luferreira.multiply.com/]

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Churros

צ'ורוס עם שוקו

המצרכים:
לצ'ורוס:
1 כוס חלב
50 גר' חמאה
1 כף סוכר
1/4 כפית מלח
1 ו- 3/4 כוסות קמח
3 ביצים מס' 1
שמן לטיגון עמוק

לציפוי:
1 כוס סוכר מעורבב עם 2 כפיות קינמון

לשוקו:
3 כוסות חלב
3 כוסות שמנת 15% שומן
1/4 כוס סוכר חום
1/2 כפית הל טחון
1/2 כפית ציפורן טחון
1/4 כפית אבקת זרעי כוסברה
קורט פלפל קאיין
150 גר' שוקולד מריר, שבור לחתיכות קטנות

הכנת הצ'ורוס:
מרתיחים את החלב, הסוכר, החמאה והמלח, ומערבבים כ-2 דקות. מנמיכים ללהבה נמוכה, מוסיפים את הקמח ומערבבים היטב בעזרת כף עץ. מסירים מהאש ומצננים כ-5 דקות. מערבלים בעזרת
מיקסר יד, ומוסיפים את הביצים אחת אחת. מעבירים את הבצק לשקית זילוף עם צנתר כוכבי.

מחממים את השמן על להבה בינונית, מזליפים סרטי צ'ורוס באורך 12-10 ס"מ לתוך השמן, ומטגנים עד להשחמה מכל הצדדים. מעבירים לצלחת מרופדת בנייר מגבת, מצננים ומאבקים בסוכר וקינמון.

הכנת השוקו:
מחממים את החלב, השמנת, הסוכר והתבלינים ומביאים לסף רתיחה. מסירים מהאש, מוסיפים את
השוקולד וטורפים עד שהשוקולד נמס. מחלקים את השוקו לספלים רחבים, ומגישים עם צלחת צ'ורוס.


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מטיאס כבוש בבירה

המצרכים:
350 גרם פילה מטיאס משובח
1 כוס בירה בהירה וטעימה
1/4 כפית סוכר חום
2 בצלים ירוקים או 1/2 בצל קלוף

להגשה:
תפוחי אדמה מבושלים
גזר כבוש, בצל כבוש
פרוסות תפוחים חמוצים

ההכנה:
קוצצים את הבצל גס, ומערבבים עם הסוכר והבירה בכלי זכוכית או פלדת אל חלד.
מנקים את פילה הדגים, מרחיקים מעיים ועור מיותר, וחותכים באלכסון (מומלץ להשתמש בכפפות חד פעמיות, ולהסיר אותן אחרי שטיפת הסכין וקרש החיתוך).
משרים את הדג בבירה למשך חצי שעה עד שעה, במקרר.

להגשה: מוציאים את המטיאס, ומגישים על תפוח אדמה גדול, מבושל במים עם הקליפה ופרוס לפרוסות גסות, או תפוחי אדמה קלופים ומבושלים. מניחים מעל גזר ובצל כבושים. נהדר להוסיף לאלה גם פרוסות תפוחים חמוצים, ולהשרות אותם בצנצנת עם הגזר והבצל למשך כמה דקות, כדי שלא ישחירו.


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טומאטו יאמיסטס: עגבניות ממולאות בנוסח יוון


המרכיבים (6 מנות):

6 עגבניות בשלות

למלית:
1 בצל גדול, קלוף וקצוץ דק
4 כפות שמן זית
3/4 כוס אורז ארוך
1/2 כוס צימוקים בהירים
1 עגבנייה, קלופה ומרוסקת בפומפייה גסה
3 כפות שמיר קצוץ
3 כפות פטרוזיליה קצוצה
1 כף אורגנו מיובש קצוץ
1 כף טימין טרי קצוץ
3 כפות עלי נענע קצוצים
מלח, פלפל שחור טחון טרי

לרוטב:
1 קופסה קטנה (100 גרם) רסק עגבניות
1/2 כוס שמן זית
1 בצל, קלוף וקצוץ דק
מלח, פלפל שחור טחון טרי
2 כפות אורגנו קצוץ
2 כפות טימין קצוץ
1 כפית סוכר


אופן ההכנה:

1. הכנת העגבניות למילוי: חותכים פרוסה מהחלק העליון של כל עגבנייה, אך משאירים אותה מחוברת. מוציאים בכפית את בשר העגבניות (שומרים אותו בקערה נפרדת), כך שייווצר חלל עבור המלית.
2. הכנת המלית: מחממים כפית מהשמן במחבת ומטגנים את הבצל עד שהוא מזהיב קלות. מסירים מהכיריים ומצננים. שמים את האורז בסיר, מוסיפים מים כדי כיסוי ומרתיחים. מנמיכים את הלהבה ומבשלים חצי בישול כ-5 דקות (המטרה היא לבשל את האורז לדרגה של "חצי בישול". מסננים ומעבירים לקערה. מוסיפים את הצימוקים, העגבנייה המרוסקת, שמן הזית, עשבי תיבול והבצל המטוגן. מתבלים במלח ובפלפל ומערבבים.
3. מילוי העגבניות: מחלקים את המלית בין כל העגבניות (לא דוחסים). "סוגרים" בעזרת הפרוסה המחוברת לעגבנייה. מניחים את העגבניות זו לצד זו בתבנית אפייה (לא משומנת).
4. הכנת הרוטב: קוצצים דק את בשר העגבניות ששמרנו ומערבבים עם שאר מרכיבי הרוטב בסיר קטן. מניחים על להבה בינונית ומביאים לרתיחה. מנמיכים את הלהבה לנמוכה ביותר האפשרית ומבשלים 10 דקות. יוצקים את הרוטב על העגבניות שבתבנית.
5. האפייה: מחממים את התנור לחום בינוני (180 מעלות). מניחים בו את התבנית ואופים כשעה וחצי, בתבנית לא מכוסה, עד שהעגבניות משחימות.
6. ההגשה: מגישים חם, עם לחם טרי וכוסית אוזו, אם רוצים. איך שומרים: אפשר להכין את המלית עד יום לפני המילוי. שומרים בכלי סגור במקרר.


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