GIRAS + SOL

Pudding? Omelet? Security Jeffery Lada coconut milk of Portugal "Ebikare" This is raw sponge buffee cake home! Thank you very much again this year 2013 soup ~ SOPA DE GRÃO ~ fast food ~ PÃO DE LÓ DE ALFEIZERÃO ~ Portugal "Bifana" chick peas! Original of "barbarian buffee pickled taste"? The name of white wine steamed clams and herb cannelloni - onions croquette handy Bacalhau cod cuisine - also try to make the bread of God "Pão de Deus"!
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GIRAS + SOL's were also introduced before, this food that is cooking a lot of variation Hon~tsu long ago. Since we do not live in the Portugal national buffee Unfortunately http://ameblo.jp/receita/entry-10587813506.html, dried cod is not get immediately. So, I think I tried to challenge the Bakaryao cuisine (of the raw that are not salted) cod are sold frozen, because this worked surprisingly, would like to introduce the Bakaryao cuisine today. A search for this recipe ( , how to make, so came out a lot, obtained by multiplying all the opinion of her husband of two recipes + Portuguese two books + net results recipe book of my home, and it is with my home original recipe )
(If you do not get cod even (raw also frozen possible)) Bakaryao (Large) (Medium) 4-5 pieces onion 4-5 slices Potato 400 ~ 500g 2 pcs white wine 4 tablespoons (this time 1 olive oil appropriate amount of dry parsley appropriate buffee amount appropriate amount of nutmeg pepper salt appropriate amount of bread crumbs cornstarch tablespoon of four 1 tablespoon about 1/2 cup cream 200ml egg substitute) butter flour 40g 40g milk sake [how to make]
Remove buffee the skin and bones of cod, boiled for about two minutes to put in a pot of hot water was Yuda~tsu, I'll cut the hot water. Warmed in a frying pan with olive oil 4 tablespoons of about fry the onion finely chopped. buffee Make pepper and white wine, parsley and when it becomes buffee light brown. Mix by adding the cod was loosened then, was prepared in 1. I add the milk to the pot. And mixed with a small amount of water more cornstarch, and mix to continue added to the same pot. The Remove from heat a pan, leave to cool to 5 minutes. I fried (. In the manner of potato chips) sliced potatoes. You have cut the oil well if you fried. In a bowl (4 pieces) egg white, buffee and beat until the corner stand firm. Mix lightly is added to egg yolk there. In addition fried potatoes, eggs went up in a pot that had just cool, and mix well all. I will adjust the taste salt, pepper, nutmeg in. I poured into this bakeware. After the bowl cream, whipped until creamy with a whisk, we will put the cream on top of the 7. Sprinkle bread crumbs at the end, then put it in the oven pre-heated. Temperature of the oven to 350 degrees 250 degrees. Time from 15 minutes to 20 minutes. In an oven of your home, adjust. That the surface becomes golden buffee brown, that it is not so much watery when you check the middle with a fork and knife as a guide. Now that you have made with raw cod this time - voila, it was essentially buffee feeling juicy little compared with when it was made with Bakaryao, but it was very delicious. This time, Bakaryao cuisine coming to know that it can make dried cod was not found but the! In addition, I like to challenge to another menu. Chunky cream, you can also massive stomach fries, but such overjoyed menu stomach and mind Attamaru is (and was the article updates from Atsu-i Singapore) but it is perfect buffee for cold winter
Seems to taste 2 !