This page in process is a translation from the German by Google and a bit mixed languages right now. Still, for those with imagination ;-) El = Essloeffel / Tablespoon or Tblsp Tl = Teeloeffel / Teaspoon or Tsp BRAZILIAN COOKING ==================== Salad with Palm Hearts (4 persons) ~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 head salad 1 box Palmhearts; Palmitos 1/2 Mango The rose sauce: 4 tblsp Mayonnaise 1 tsp tomato Mark 1 tspl Cognac Some cream Salt Pepper Lime juice 1 pinch sugar Alternatively: Vinegar Olive oil Salt The salad deseam, wash, drying centrifuges and a large plate out with it lay. The Palmitos to drip off lets cut and into pieces, distribute on the salad. The fruit of the Mango of the stone cut and into thin columns divide. The salad with Mango splits decorate. One serves in addition rosa sauce: But all added mix and pikant taste, it are a high-viscosity sauce to develop. In Brazil also often simply vinegar, oil and salt on the table are placed and to everyone put on themselves its salad as desired. +++ Brazilian Fish and crab pot * (4 persons) * Moqueca mista de peixe e camarao ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 300 g Rotbarschfilets; or another firm fish [Rotbarsch is Seebass, also known as Rose Fish and Red Bar ] 300 g raw peeled lobsters; Scampi, without head -Marinade (Tempero) ~~~~~~~~~~~~~~~~ 2 large garlic toes; pressed 1 El salt 1 small federation Koriandergruen 4 spring bulbs; chopped 1-2 Limetten: Juice -Scorching vegetable (Refogado) ~~~~~~~~~~~~~~~~~~~~~~~~~ 3 large tomatoes; skinned, entkernt and gewuerfelt 2 large. Bulbs; gewuerfelt (cubed) 1 red Paprikaschote; gewuerfelt 2 El olive oil 1 box Kokosmilch 2 El Dendé oil; Palmoel ** ** one can prepare the Moqueca also without the orange Dende oil, her is called then Ensopado. -To decorating ~~~~~~~~~~~ -Koriandergruen Method: The Fischfilets and the lobsters coldly rinse off and drying-dab. The Fischfilets from evtuell still existing remainder fishbones release and twice in each case crosswise cut through. Mix garlic, salt, 4 Staengel (sticks) Koriandergruen (Corriander green) and the spring bulbs for the Marinade (Tempero) in a mortar to a paste, under-agitate then the Limettensaft. The pieces of fish and the crabs into a freezing bag give, something in each case from the Marinade to it spoons. All 1-2 hours in the refrigerator marinieren leave. Tomatoes - heat the olive oil up in a heavy casting pot -, bulb and Paprikawuerfel under repeated agitating therein, until the screen end juice evaporated itself. The Kokosmilch pour in and some minutes cooking leave, until the sauce thickens somewhat. Now the pieces of fish and crabs admit with the Marinade and agitate carefully, so that everything mixes itself well, the fish however does not disintegrate. About 10 minutes koecheln (cook - simmer) let completely and taste, with salt and Lime juice. Add and carefully agitate, with Korianderblaettchen (Corriander leaves) cover the Dendé oil again end the conclusion. The Moqueca very hot with Farofa (roasted Maniok flour), rice and Vinagrete (sharp-sour sauce) or Molho de Pimanta (Chilisauce) serve. Dendé oil is available in the on-line trade (Brasil Shops). +++ Farofa with egg (4 persons) ~~~~~~~~~~~~~~~~~~~~~ 2 El butter 1 El bulb; fine-chopped 1 El chopped parsley, or Koriandergruen, as desired 2 eggs; verquirlt (whipped) 100-150 g Maniokmehl *; as a substitute Semmelbroesel (bread crumbs) Salt The butter in a coated pan melt and the bulb therein glassily vapors, which add herbs. The eggs in-given and everything to a soft scrambled egg mix, salt. Then as much Maniokmehl under-agitate that a relatively dry mass develops. With the cook spoon constantly agitate thereby easily roast until the mass becomes kruemelig (breaky). Roast the Maniokmehl only with something butter or Dendé oil for a simpler variant. +++ Sharp-sour sauce - Vinagrete (4 persons) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 Onion, gewuerfelt (cubed) 1 garlic toe; pressed 1-2 tomatoes; gewuerfelt the 1 Green Paprikaschote; gewuerfelt (cubed sweet pepper) 4 fine-chopped Malagueta Chilis; or other small sharp Chilischoten; after taste more or less Salt 1 El vinegar 1 Lime: Juice 4-6 El oil; as required Bulb, garlic, tomatoes and Chilis into a small dish give. Vinegar, Lime juice and salt add and everything mix. Add as much oil that the vegetable mixture is scarcely covered. This pikante salad-like sauce fits many Brazilian dishes. +++ Maracuja Mousse (6 persons) ~~~~~~~~~~~~~~~~~~~~~~~ 1 box gezuckerte Kondensmilch (sugared condensed milk); e.g. milk girls 200 ml Maracujasaft, (best out Maracujas mature) or Maracujakonzentrat 4 sheets white gel (I guess gelatine here - do NOT use hair gel LOL) 300 ml ml sweet cream Lime juice; as required When using fresh Maracujas these cut open and the fruchtfleisch with a spoon take out. Little water to it-given and everything with a fork well pierce or in the mixer mix. Subsequently, paint the mixture by a filter and the juice catch. The gel in cold water in-soft. Something from the Maracujasaft remove and warm up, which dissolves expressed gel therein. The gezuckerte Kondensmilch and the remainder of the Maracujasaftes with the hand agitator mix. The dissolved gel to it-give. As soon as the mass tightens somewhat, which submit rigid-struck cream. If the mass appears too sweet, taste with something Limettensaft. The Mousse in a glass dish for at least 4 hours into the refrigerator provide. One can fill and cold-place the Mousse also into scooped out Maracujas. Original with pics at and with thanks to: http://www.kochkiste.de/okt03.html Original Google translation and pictures at: - Tinurl: http://tinyurl.com/8vpqz