Grandma's tips

PEA SOUP

INGREDIENTS
1 kg of peas
4 liters of water
500 g of salted ribs
420 g of calabrese sausage
70 g of bacon
75 g onion cream
10 g of salt
25 g of chicken broth
PREPARATION MODE
Cut 500 grams of salted ribs and desalt them. Wash 1 kg of peas.
Place in a pressure cooker with 4 liters of water and add the ribs.
Let it cook for 20 minutes.
Sauté 70 grams of bacon, 420 grams of pepperoni sausage and 75 grams of onion cream.
Add the boiled peas, ten grams of salt and 25 grams of chicken stock.
Let it boil. Serve in bowls, adding chopped and fried pepperoni.

Ingredients
1 kg of chicken in pieces
1 lemon juice
2 minced garlic cloves
Salt and black pepper to taste
4 tablespoons of oil
1 chopped onion
1 yellow pepper chopped
2 chopped tomatoes
1 can of tomato sauce
1/2 cup (tea) of water
Chopped parsley to taste


Preparation mode
Season the chicken with the lemon, garlic, salt and pepper to taste. Heat a pan with the oil and fry the chicken until golden. Add the onion, pepper, tomato and sauté for 5 minutes. Add tomato sauce, water and cook for 15 minutes or until softened. Turn off and serve sprinkled with parsley.

Ingredients
3 tablespoons of oil
4 rump steaks
Salt and black pepper to taste
grated parmesan cheese for sprinkling
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Cream
1 can of drained green corn
1 and 1/2 cup (tea) milk
3 tablespoons of butter
1/2 chopped onion
1 tablespoon of wheat flour
Salt and black pepper to taste
3 tablespoons grated Parmesan cheese
Preparation mode
Beat half of the corn with the milk in the blender until homogenized.

Melt the butter in a pan over medium heat and sauté the onion for 2 minutes. Sprinkle with flour and fry for 1 minute.

Pour in the beaten corn, stirring until it thickens. Add the remaining corn, salt, pepper and mix. Remove and add the Parmesan. Reserve.

Heat the oil in a large skillet and grill the steaks until golden brown on both sides. Season with salt, pepper and arrange on a platter. Drizzle with the cream of corn, sprinkle with Parmesan and serve immediately.

Ingredients
5 cups of carioca beans (cooked with the broth)
1 and 1/2 cup (tea) of water
1 beef bouillon cube
200g diced bacon
1 chopped onion
1 seedless chili pepper, chopped
1 cup(s) chopped kale
Salt and black pepper to taste
Preparation mode
In the blender, beat the beans with the water and the meat broth. In a pan, over medium heat, fry the bacon in its own fat until golden. Add the onion and fry for 2 minutes. Add the beaten beans, cabbage, season with salt and pepper and cook for 5 minutes or until thickened. Transfer to a tureen, sprinkle with chives and serve immediately.

INGREDIENTS
1 chicken breast
2 eggs
1 packet of breadcrumbs
Black pepper, garlic with salt and vinegar to taste
PREPARATION MODE
Take the chicken breast, clean it and cut it into a fillet.
Pierce the fillets with the knife to enter the seasoning.
Season with pepper, garlic and vinegar to taste.
Leave it in the seasoning for 2 minutes to get more flavor.
Pour the eggs in one dish and the breadcrumbs in another.
Dip the fillets first in the egg and then in the breadcrumbs.
After all that is done, just fry.

Ingredients
2 teaspoons dijon mustard
Fresh thyme (can be dried too) to taste
2 tablespoons of Worcestershire sauce
2 tablespoons of tomato paste
4 tablespoons of butter
1 tablespoon of olive oil
3 pieces of carrots in strips
2 celery stalks
2 onions (medium to large)
500 g of minced meat
Salt and pepper to taste

1 tablespoon of wheat flour
1 cup (tea) milk
1 teaspoon of salt
1 kg of potatoes (about 4 large potatoes)
50 ml of natural beef broth

How to make
1. On high heat, sauté the ground beef for about 10 minutes until it is golden and dry (if the dish is made with beef, use a little oil). Remove the meat from the heat and place in a bowl, on kitchen paper, to absorb the fat.

2. Place the onion, celery and carrot in a food processor and blend well or finely chop by hand. Place a pan on low heat and add the oil and two tablespoons of butter; when the butter is melted, add the vegetables.

3. Cook the vegetables for about 10 minutes until they are soft.

4. Add meat to vegetables, add tomato paste, Worcestershire sauce, thyme and a teaspoon of mustard.

5. Cook for 1 minute and add the beef stock. Mix everything until the mixture starts to bubble; reduce the heat a little, cover the pan partially and let it cook for 1 hour, until the meat is very tender and the sauce is succulent.

6. While the meat is cooking, prepare the mashed potatoes. Peel the potatoes and cut them into large pieces. Place the pieces in a large pot, cover with water and add a teaspoon of salt; bring the potatoes to a boil.

7. When the water starts to boil, reduce the heat and let it cook for 15 minutes or until the potatoes are well cooked. Drain the potatoes and in the same pan put the milk and the rest of the butter.

8. When the milk is boiling and the butter is melted, add the boiled potatoes and remove the pan from the heat. Mash the potatoes through a potato masher or use a potato masher, add the remaining mustard and season to taste with salt and pepper.

9. Preheat the oven to 180 degrees C.

10. Mix the flour with two tablespoons of water until it becomes a thick paste; add this paste to the meat sauce.

11. Place the meat sauce in a large refractory and with a spoon, place mashed potato balls over the meat (if the mashed is added all at once, it will sink into the meat). Spread the puree with a fork to cover the entire surface.

12. Place the refractory in the oven and bake for 25 min, until the potato is golden (but not necessarily) and the sauce is bubbling around the edges of the refractory.

13. Serve hot with green vegetables (peas with broccoli and leek in butter)

How to make Sweet Potato Hash with Egg:
Separate the ingredients. Chop the garlic and onion.
Cut the sweet potato into small cubes. Place a skillet over medium heat and sauté the garlic and onion in the oil. Once golden, add the cayenne pepper and paprika. Mix well. Add the cubed sweet potato, mix well so that all the pieces get the flavor of the sautéed and season with salt to taste. Cook until the potato is soft (add a little more oil if necessary) Make a hole in the middle of the pan and add the egg. Cover the pan and cook until you reach the desired point: with the soft yolk or well cooked.