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Recipe: Queijo

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Legs Hurt And Burn Constantly What Is Wrong

Musak (moussaka) For four servings

Ingredients Two large eggplants

Half a kilo of minced lamb (leg and skirt )

Grated

Four hundred grams of fresh tomatoes (preferably pear)

large onion

garlic clove

Canela

Salt and pepper

A scoop of flour (to bind the meat)

olive oil

A glass of dry white wine

for bechamel

Fifty grams of flour

Fifty grams of butter

A liter of milk

Nutmeg, salt and pepper

Lining

natural tomato and fresh basil

Procedure

Wash the eggplants and cut lengthwise into ½ cm slices, salted, we let stand for ten minutes and then dry them and fry in a little olive oil (almost like a plate). The reserve on paper towels to remove excess oil.

Chop the onion and garlic and poached. Add the chopped carme seasoned with salt, pepper and a little cinnamon and cook for five minutes. Add the tablespoon of flour and fry two minutes. Then add the crushed tomatoes skinned and white wine and cook the whole for five minutes. Reserve.

Bechamel

In a saucepan put the butter and when melted add flour and cook over low heat two minutes. Gradually add hot milk, stirring with a stick, salt and pepper nutmeg and cook, stirring, finished the set to leave no lumps (about 20 minutes).

mounting plate

In a source of hormones put a layer of eggplant, then a layer of meat, another eggplant and other finishing beef with eggplant (three layers) covering with bechamel and grated cheese. It broil in the oven and served with tomato slices and fresh basil.

Fair-girdled Definition

BITE RICE WITH LOBSTER

In my house we are not fond of soupy rice typically prefer rice "dry" in paella or baked. This recipe for rice with lobster, you can do exactly and I left with a sticky rice, neither dry nor soupy, but if you prefer the more widespread prescription of rice with lobster, you just have to put other 250c.c. more broth and so will remain a risotto.

Ingredients

500gr.cada

a two lobsters (they must be alive)

Four cups of rice 125c.c

pump

125c.c Ten cups fish stock

A red pepper

A green pepper onion

A clove of garlic

Two peppers saffron Pinch of Salt

olive oil

Procedure:

First wash the

lobsters and cut into thick slices, starting from the head to die as soon as possible. We

paella with a background of oil and fry the lobsters (reserve)

The resulting oil (add more if there is little), make a sauce with vegetables cut into brunoise. Add the rice and give it a few laps to pick up flavor. Add the broth, the meat of the two peppers and saffron, put the salt needed and cook for three minutes, add the lobster pieces and cook about eighteen minutes. Let stand covered for five minutes and serve.

Note: The fact that lobsters are living, not a symptom of unnecessary cruelty. It is the only way to ensure freshness and therefore they are full of meat.

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