SUSHI

The sushi is a plate of unknown origin but is from the popular Japanese cooking. The ingredients it is based on rice seasoned with vinegar and sugar and filled with fish, seafood, fruits, vegetables or egg. Coverage may be raw, cooked or marinated; and can be served on a bowl of rice, wrapped in a strip of dry kelp on rice dumplings made manually, or stuffed into a small bag of tofu dry. The sushi is a dish eaten on the day of the Chinese, Japanese and other cultures. This section lists the different ways to build the sushi, regardless of the types of filling and coverage: ° Makizushi (Sushi Coiled). 巻き寿司. A cylindrical piece, formed with the help of a coiled wake of bamboo, called makisu or sudare. The makizushi is usually wrapped in nori, a piece of dried kelp that houses the rice and filling. º Hosomaki ( Small roll thin). 細巻き.A piece cylindrical thin, with the nori on the outside. The typical hosomaki has around two centimeters thick and two centimeters wide. They are generally made with one filling, simply because there is not enough room for more than one. º Temaki (Small roll of hand). 手巻き. A big piece in the cone, with the nori on the outside and ingredients to the mouth of the large end. A typical temaki has around ten centimeters in length, and is eaten with the fingers, because it is very strange pick it with small sticks °Narezushi. なれ鮨. Is an older form of sushi. A fish is stuffed with salt after their bodies and scales are removed. These fish are placed in a barrel of wood dipped in salt and tsukemonoishi tablets with a heavy stone or a specific. They are fermented for between ten days and one month. Then these fish are placed in the water for between 15 minutes and an hour. The fish are then placed in another barrel, embedded and placed in layers with rice cooked in steam fish and colds. Then they are again on a partial sealed with a stone and otosibuta specific. As the days pass, water fermented should be withdrawn. Six months later, these "funazushi" can be eaten, and can also last for another six months. °Gomokuzushi. Sushi-style Kansai. 五目寿司. Ingredients cooked or raw mixed in the middle of the rice bowl.

Petit Gâteau

Petit Gâteau is a French creation.
It is a delicious chocolate cookie
shell crocant and creamy filling,
that can be chocolate, milk, tangerine,
fruit or alcoholic drinks.
The Petit became popular in
restaurants in New York on 90's
and came to brazil in 1996.
In French,''gateau'' means biscuit and is
very much famous in many parts of the world.

INGREDIENTS:

1 / 4 cup of tea of butter

3 / 4 cup of tea of sugar

3 / 4 cup of tea of flour wheat

250 g of chocolate means bitter in pieces

5 egg yolks

5 eggs

HOW TO DO IT:

In a bowl refractory supported on a pan with

water and warm, without boiling, melt the

chocolate and butter, stirring gently.

In a large bowl, mix with a spoon to stick with

the egg yolks and sugar. Add the melted chocolate

and flour gradually, stirring well. Distribute the mass

in little forms. Asse by 15 minutes. Remove

from oven. If desire, serve with ice cream, cream.

Bibliography:

www.pratofeito.com.br

www.wikipedia.org

Yakisoba

Yakisoba is a food from China, it is easy to do and isn’t very expensive to do it. You can find yakisoba in all the world. It is spaggethi, vegetables and many good things. literally "fried noodles", is a dish often sold at festivals in Japan, but originates from China. Yakisoba is most familiarly served on a plate either as a main dish or a side dish.
Yakisoba is served widely across military bases around the world, and daily at Camp Hansen, a Marine Corps base in Okinawa, Japan and has become a favored dish among the U.S. Marines. Consequently, yakisoba is served at U.S. Marine Corps bases around the world and has acquired an ever-growing fan base.
For the preparation of the pasta:

- 2 spoons (soup) of oil of soy
- 1/3 packet of instant pasta cooked by 3 min in
boiling water
- 3 spoons (soup) of bunch of soy
- Oil of sesame to taste

For the vegetables:

- 3 spoons (soup) of oil
- 300 g of meat (rump steak or steak mignon) cut in strips
with 2 cm of width and 6 cm of length
- 1 tooth of pricked garlic
- 1/2 onion cut in strips
- Leaves of half a cabbage cut in big squares
- 1 carrot laminated and cut in slices
- 1 courgette in fine slices cut in half
- 1 cup (tea) of bud of bean
- 5 fresh mushrooms (shitake or shimeji)
- 1/2 green pepper cut in squares
- 5 leaves of Swiss chard cut in squares
- 5 green beans cut in big pieces
- 1 spoon (soup) of starch dissolved in 1 cup (tea) of
water
- 5 spoons (soup) of bunch of soy
- Oil of sesame to taste
- Salt

For the preparation of the pasta:

In a big frying pan, heat the oil and the instant pasta.
Add the bunch of soy and the oil of sesame.
Leave for approximately 3 min more or less.
Await.

For the vegetables:

In a big frying pan, heat the oil, join the meat, the garlic and it
salt.
Fry for approximately 2 min.

Put: cabbage, carrot, courgette, bud of bean, pepper
green, Swiss chard and green bean.
Move and let cook for around 3 min.
Pour the starch of corn, the bunch of soy and the oil of sesame.

Serve with the pasta.

Tiramisu Layer Cake

TIRAMISU LAYER CAKE

Tiramisu is the most recognized Italian cake. It is a dessert made of biscuits dipped in coffee and mascarpone cream. These days, the cake is characterised by a delicate and intense taste.


INGREDIENTS:

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

MAKING:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Culture and Foods

Foods and Culture:

Chicken Curry:

Ingredients:

• Chicken-600g
• Onions-250g
• Tomatoes-300g
• Garlic-40g
• Ginger-50g
• Some oil
• Water
• Salt

How to Make:

Cut chicken into small pieces.In another pan chop onion,garlic and ginger. Than, Chop tomato. After, in other pan fry garlic in oil. Add all the onion and let it fry, than, add ginger and tomato.Add salt. Add the chicken. Than, add waterlet cook and the plate is done.

The chicken curry is a traditional recipe from India. There, they like it very much. and they eat it in groups at the floor and with their hands. This food is not so know heare in Brasil.

· Breakfast: they usually eat cereal, milk, coffee and juices in the breakfast.
· Kids’ snacks: the children usually eat bread with vegemite, apples and little treat.
· Dinner: they usually eat spaggy bol, meet with carrots, fish and chips or pizzas.

Recipe:
· PAVLOVA – Pavlovais a dessert created for a Australian chef, after do you watch a show with Anna Pavlova.

- Ingredients:

- 4 eggs white

- 1 pinch of salt- 250 grams of sugar

- 2 teaspoon of “maisena”

- 1 teaspoon of vinegar

- some drops of vanilla

- 300 ml of milk cream

- 10 fleshes of passion fruit

How to do:
· Heat the oven (180º). To line the form with tinfoil. Beat the eggs white and the salt. Add the sugar and beat slowly. Pinch the “maisena”, the vinegar and the vanilla and beat slowly . Put on the pan.

· Put the pan in the oven, turn the temperature for 150ºC. Roast about one hour. Put the Pavlova reverse in a plate, put in the middle the cream and the fruit, over the fruit you pour the fleshes of passion fruit.

Pavlova is traditionally decorated with topping of whipped cream and fresh fruit of sweet flavours, such as strawberries and kiwifruit, or passionfruit and banana or berries and peach slices. Raspberry is a popular topping in the United Kingdom, with the tartness of raspberries contrasting with the sweetness of sugar.

Everybody loves ice cream!
It serves for all the hours, is practices, refreshes and is one delights.
The history of the ice cream is full of curiosidades. Research shows it was invented three
thousand yearsago for the Chinese! At the beginning, " ice cream" was done with snow, fruit juice and honey.
The ice cream was improving through the centuries. Was created different forms and unusual flavors (as coffee ice cream). Normally the people eat the ice cream in coockies shells or in small cups.
The Italian ice cream he is recognized as one of the best ones of the world.
Nowadays it is consumed in the four corners of the world.