Brigadier Marshmallow

INGREDIENTS

150g bullet caramel
2 spoons (soup) of cocoa powder
50g butter
200g marshmallows
180g of rice flakes

PREPARATION

In a saucepan, over low heat, place 150g bullet caramel, 2 spoons (soup) of cocoa powder and 50g butter to melt caramel candies, for 4 minutes. Add 200g marshmallows, stir until melted. Remove from heat add 180g of rice flakes, mix well and let cool slightly.
With hands make balls the size you want.

Hot dog

INGREDIENTS
50 ml of oil
250 g of bacon
1 medium onion
garlic
Pickled pepper pout
1 small green bell pepper
2 ripe tomatoes cut into small cubes
1 can of tomato sauce
12 sausages
500 ml water
Dried oregano and basil to taste
100 g of curd
250 g of white cheese grated
100 g brown sugar crushed
Fried bacon, diced
Mustard, ketchup and potato chips to taste

PREPARATION
In an iron pot put the olive oil and sauté bacon, onion and garlic average. Put pout pickled pepper, small green pepper and ripe tomatoes cut into small cubes and mix well.
Add tomato sauce and let it cook for approx. 5 minutes. Add the sausages, water, dried oregano and basil to taste stir and simmer. When the sauce is boiling add the curd and simmer for another 5 minutes.
Cut bread lengthwise, place a piece of white cheese grated, a portion of sauce, sausage and sprinkle brown sugar. Garnish with diced bacon and serve with mustard, ketchup and potato chips to taste.

Barrinha homemade chocolate

 

INGREDIENTS
1 cup (tea) of skinned and roasted peanuts
1 tbsp (tablespoons) of peanut oil (or soy)
1 teaspoon (tsp) sugar
4 cups of milk chocolate, chopped
150 g butter
1 ¼ cup (tea) of sugar
3 spoons (soup) of milk powder dissolved in 1/3 cup (tea) of water
2 cups (tea filled) marshmallow chopped
1 teaspoon (tsp) vanilla extract
1 ½ cup (tea full) of skinned and roasted peanuts
240 g of caramel toffee
½ cup (tea) of fresh cream
PREPARATION
Peanut butter: in a food processor, place 1 cup (tea) of peanuts without skin, roasted, 1 tbsp (tablespoons) of peanut oil (or soy) and 1 teaspoon (tsp) of sugar. Process well until a peanut butter homogeneous. Reserve.
Base and cover: in a double boiler, melt 4 cups (tea) milk chocolate, chopped 3 tbsp (tablespoons) of peanut butter (made up) and set aside.
1 Filling: In a saucepan over low heat, melt 150g butter 1 ¼ cup (tea) of sugar. Once melted, add 3 tablespoons (soup) of milk powder dissolved in 1/3 cup (tea) of water, 2 cups (tea filled) marshmallow chopped 1 teaspoon (tsp) vanilla essence and mix well until melted . Add 1 ½ cup (tea full) peanut skinned and roasted, remove from heat and set aside.
2 Filling: In a saucepan, melt 240g of toffee caramel with ½ cup (tea) of fresh cream. Reserve.
Assembly
In a rectangular baking dish (20 cm X 32 cm) lined with plastic bag spread:
- Half of melted chocolate (base and cover) and freeze for 10 minutes to harden.
- Remove from the freezer and spread a layer of marshmallow (filling 1), smooth the surface and freeze again for 10 minutes.
- Pull back the freezer and spread a layer of caramel (2 fillings) and take another 10 minutes in the freezer.
-Cover with the other half of the chocolate (base and cover) and freeze for 2 hours.

Barrinha de chocolate caseira

 

INGREDIENTES

1 xícara (chá) de amendoim sem pele e torrado
1 colher (sopa) de óleo de amendoim (ou de soja)
1 colher (chá) de açúcar
4 xícaras de chocolate ao leite picado
150 g de manteiga
1 ¼ xícara de (chá) de açúcar
3 colheres (sopa) de leite em pó dissolvido em 1/3 xícara (chá) de água
2 xícaras (chá cheias) de marshmallow picado
1 colher (chá) de essência de baunilha
1 ½ xícara (chá cheia) de amendoim sem pele e torrado
240 g de bala toffee de caramelo
½ xícara (chá) de creme de leite fresco

MODO DE PREPARO

Manteiga de amendoim: em um processador, coloque 1 xícara (chá) de amendoim sem pele, torrado, 1 colher (sopa) de óleo de amendoim (ou de soja) e 1 colher (chá) de açúcar. Processe bem até ficar uma manteiga de amendoim homogênea. Reserve.

Base e cobertura: em banho-maria, derreta 4 xícaras (chá) de chocolate ao leite picado com 3 colheres (sopa) da manteiga de amendoim (feita acima) e reserve.

Recheio 1: em uma panela em fogo baixo, derreta 150 g de manteiga com 1 ¼ xícara de (chá) de açúcar. Assim que derreter, adicione 3 colheres (sopa) de leite em pó dissolvido em 1/3 xícara (chá) de água, 2 xícaras (chá cheias) de marshmallow picado, 1 colher (chá) de essência de baunilha e misture bem até derreter. Junte 1 ½ xícara (chá cheia) de amendoim sem pele e torrado, desligue o fogo e reserve.

Recheio 2: em uma panela, derreta 240 g de bala toffee de caramelo com ½ xícara (chá) de creme de leite fresco. Reserve.

Montagem
Em uma assadeira retangular (20 cm X 32 cm) forrada com saco plástico espalhe:

- Metade do chocolate derretido (base e cobertura) e leve ao freezer por 10 minutos até endurecer.
- Retire do freezer e espalhe a camada de marshmallow (recheio 1), alise a superficie e leve ao freezer novamente por 10 minutos.
- Retire novamente do freezer e espalhe uma camada de caramelo (recheio 2) e leve mais 10 minutos no freezer.
-Cubra com a outra metade do chocolate (base e cobertura) e leve ao freezer por 2 horas.

Marshmallow two versions

1 - Marshmallow (coverage for cake)

Ingredients:

1/2 cup (tea) of sugar
1/2 cup (tea) of water
4 egg whites

Preparation:

Place the sugar and water in a saucepan, and cook, stirring constantly.
When the sauce is thickened, whisk the egg whites in a mixer.
Test the point of syrup: place the rim into the syrup and remove. The syrup should stick to the side of the rim and when blown, forming a bubble.
When beating egg whites in an electric mixer, slowly mix the syrup is still hot. Continue beating until set (as breath).
Alternatively, place a few drops of vanilla essence. You can also put food coloring (aniline, found in supermarkets).
Use to decorate cakes, cupcakes and pastries.

2 - American Marshmallow (fluffy bullet)

 

Ingredients:

2 cups (tea) of common sugar
1 tbsp (tablespoons) corn syrup
300 ml of water
4 tablespoons (soup) of colorless powdered gelatin (unflavored)
2 egg whites
icing sugar (for sprinkling)
vanilla essence (3 to 4 drops)

Preparation:

Place in a saucepan regular sugar, corn syrup and 150 ml of water. Stir and cook, until the last bullet point (the point to test the syrup, throw a few drops of syrup in a glass of warm water, the syrup should form balls in the water).
While preparing the syrup, dissolve the gelatin in remaining hot water; keep it that way until the syrup get the point. When this happens, mix the gelatin in syrup, stirring well to incorporate.
Beat the egg whites and gently mix the syrup with gelatin mixture, beating until you have a firm consistency. Add vanilla.
Sprinkle a rectangular medium with icing sugar, and spread the marshmallow in shape, sprinkling icing sugar on top of it.
Refrigerate, leaving at least for 8 hours. After this time, remove the sweet shape and cut into cubes, or the way you want, then the candy is ready to be consumed.

3 - Serving the marshmallow



Marshmallow roast with fire: for baking, place them on a skewer lengthwise (one or two marshmallows at most), and take directly to the fire, turning carefully and when they are taking fish sticks. The marshmallows are made so crispy on the outside and very soft inside.

Another way is to mix with hot chocolate. They melt, leaving the chocolate with a very creamy texture
.

Marshmallow duas versões:

1. 1
   Marshmallow (cobertura para bolo)
   
   Ingredientes:
   
   1/2 xícara (chá) de açúcar
   1/2 xícara (chá) de água
   4 claras de ovo
   
   Modo de fazer:
   
   Coloque o açúcar e a água em uma panela, e leve ao fogo, mexendo sempre.
   Quando a calda estiver engrossando, bata as claras em neve na batedeira.
   Teste o ponto da calda: coloque o aro dentro da calda e retire. A calda deve grudar nas laterais do aro e quando soprada, formar uma bolha.
   Sempre batendo as claras na batedeira, misture lentamente a calda ainda quente. Continue batendo até endurecer (como suspiro).
   Se preferir, coloque umas gotas de essência de baunilha. Você também pode colocar corante comestível (de anilina, encontrada em supermercados).
   Use para decorar bolos, cupcakes ou tortas doces.
2. 2
   Marshmallow americano (bala fofinha)
   
   Ingredientes: 
   
   2 xícaras (chá) de açúcar comum
   1 colher (sopa) de glucose de milho
   300 ml de água
   4 colheres (sopa) de gelatina em pó incolor (sem sabor)
   2 claras de ovo
   açúcar de confeiteiro (para polvilhar)
   essência de baunilha (de 3 a 4 gotas)
   
   Modo de fazer:
   
   Coloque em uma panela o açúcar comum, a glucose de milho e 150 ml de água. Misture e leve ao fogo, até ficar no ponto de bala dura (para testar o ponto da calda, jogue umas gotas de calda em um copo de água morna; a calda deve formar bolinhas na água).
   Enquanto prepara a calda, dissolva a gelatina no restante da água quente; mantenha-a assim até a calda pegar o ponto. Quando isso acontecer, misture a gelatina na calda, mexendo bem para incorporar.
   Bata as claras em neve, e misture delicadamente a mistura de calda com gelatina, batendo até adquirir uma consistência firme. Adicione a baunilha.
   Polvilhe uma forma retangular média com o açúcar de confeiteiro, e espalhe o marshmallow na forma, salpicando açúcar de confeiteiro por cima do mesmo.
   Leve à geladeira, deixando no mínimo por 8 horas. Após esse tempo, retire o doce da forma e corte em cubinhos, ou da forma que preferir, então o doce está pronto para ser consumido.
   
3. 3
   Servindo o marshmallow
   
   Marshmallow assado no fogo: para assar, coloque-os em um palito comprido (um ou dois marshmallows no máximo), e leve diretamente ao fogo, virando com cuidado e retirando quando estiverem douradinhos. Os marshmallows feitos assim ficam crocantes por fora e muito macios por dentro.
   
   Outro modo é misturar com chocolate quente. Eles derretem, deixando o chocolate com uma textura muito cremosa
   .
   
   

Bread on Plate

INGREDIENTS

200g stale French bread and cut into cubes of 1 cm (+ / - 4 French bread or 8 cups of tea)
250 ml of boiling milk (1 ¼ cup of tea) flavored with 2 tbsp (tablespoons) butter (30 g) and salt to taste
1 egg
1 tbsp (tablespoons) flour (10 g)
50 g chopped mortadella (1/2 cup)
chopped parsley to taste

PREPARATION

In a bowl, put 200g of stale French bread and cut into 1cm cubes and 250 ml of boiling milk seasoned with 2 tablespoons (soup) of butter and salt to taste, stir and let stand for 15 minutes.

Add 1 egg, 1 tbsp (tablespoons) of wheat flour, 50 g chopped mortadella, chopped parsley to taste and mix gently.

In the oven:
- Take portions of dough with a spoon and go smoothing the dough to form little discs with + / - 7 cm in diameter. Go put on a baking sheet greased with butter. Brush the diskettes with melted butter and bake in moderate oven preheated to 180 ° C for 15 minutes. Remove the baking sheet from the oven and turn the dough. Bring back the + oven for 10 minutes or until golden. Remove from oven and serve immediately.

On the stove:
- Brush melted butter in the pan, put the pieces of dough, flatten with a spoon to form little discs of + / - 7 cm. Brush the diskettes with melted butter. Leave in the pan for 5 minutes or until the bottom is golden brown and ready to turn. Brush butter and flexi surface with a spatula, stir the browned diskettes to the other side.