Brazilian Chicken Croquettes
Servings - 2
INGREDIENTS
Olive oil - 1 1/2 tablespoons
Garlic - 1 tablespoon
White onions - 80 grams
Cooked shredded chicken - 200 grams
Paprika - 1/2 teaspoon
Salt - 1 teaspoon
Cream cheese - 110 grams
Parsley - 2 tablespoons
Butter - 1 tablespoon
Chicken broth - 60 milliliters
Milk - 500 milliliters
All purpose flour - 310 grams
Beaten eggs - for dipping
Bread crumbs - for coating
Oil - for frying
PREPARATION
1. Heat 1 1/2 tablespoons olive oil in a skillet, add 1 tablespoon garlic and stir well.
2. Add 80 grams white onions and fry till translucent.
3. Now, add 200 grams cooked shredded chicken, 1/2 teaspoon paprika, 1 teaspoon salt and mxi it well.
4. Cook for 5 - 7 minutes.
5. Transfer this into a bowl, add 110 grams cream cheese, 2 tablespoons parsley and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a another skillet, add 60 milliliters chicken broth, 500 milliliters milk, 310 grams all purpose flour and mix it well.
7. Bring to a boil. Stir in flour until dough is formed.
8. Transfer the dough in a bowl and knead the dough well.
9. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
10. Dip it in beaten eggs and roll it in bread crumbs.
11. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
12. Drain it on an absorbent paper.
13. Serve hot with ketchup.
Caipirinhas with Pineapple
Servings - 2
INGREDIENTS
Pineapple - 100 grams
Mint - 5 grams
Powdered sugar - 35 grams
Lemon juice - 2 tablespoons
Crushed ice
Light rum - 200 milliliters
Pineapple juice - 100 milliliters
Ice
Mint - 1 tablespoon
Pineapple - for garnishing
Lemon slice - for garnishing
PREPARATION
1. In a shaker, add 100 grams pineapple, 5 grams mint, 35 grams powdered sugar, 2 tablespoons lemon juice and crush them well.
2. Add some crushed ice, pour 200 milliliters light rum, 100 milliliters pineapple juice and shake them well.
3. Fill the glass halfway with ice.
4. Add 1 tablespoon mint and pour the cocktail mixture in it.
5. Garnish with pineapple and lemon slice.
6. Serve and enjoy!
Swiss Potato Rosti
Servings - 2 - 3
INGREDIENTS
Potatoes - 700 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Butter - 45 milliliters
Butter - 2 tablespoons
PREPARATION
1. Wash and peel 700 grams potatoes. Grate the potatoes well.
2. Squeeze the grated potatoes so the water will remove from from it.
3. Transfer the potatoes into a mixing bowl, add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Heat 45 milliliters butter in a pan, add the grated potatoes about 1 inch deep.
5. Cook the potatoes over medium heat several minutes, stirring two or three times with a spatula to coat the potatoes evenly with butter.
6. Cover it with lid and cook for 10 - 12 minutes.
7. When the bottom of the potato cake is golden brown, place a plate that barely fits inside the skillet on top of the potatoes and invert the pan, holding on to the plate.
8. Remove the pan and set it back on the induction. Add 2 tablespoons of butter and let it melt.
9. Slide the rosti off the plate and back into the pan.
10. Cover it with lid and cook for 15 minutes.
11. Serve hot.
Swiss Summer Cocoktail
Servings - 2
INGREDIENTS
Cointreau - 30 milliliters
Cranberry juice - 60 milliliters
Orange juice - 60 milliliters
Red wine - 30 milliliters
Orange slice - for garnishing
Cranberries - for garnishing
PREPARATION
1. Pour 30 milliliters cointreau in a cocktail glass, pour 60 milliliters cranberry juice, 60 milliliters orange juice, 30 milliliters red wine adds stir well.
2. Garnish with orange slice and cranberries.
3. Serve and enjoy!
