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Silvia H Farias (Shmf)
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Silvia H Farias (Shmf)

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je suis une passionnée de crochet sur mon blog vous trouverez pleins d'ouvrages et modéles gratuits, je vous souhaite une bonne visite, merci
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Silvia H Farias (Shmf)

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Receita de Panetone e Chocotone Fácil

Ingredientes

15g Fermento Biologico Fresco
3 Colheres (sopa) Água Morna
240g Farinha de Trigo
2½ Colheres (sopa) de Açúcar ou Adoçante Culinário
3 Colheres (sopa) Leite em Pó
1 Ovo e 2 Gemas
4 Colheres (sopa) de Margarina Amolecida
1 Colher (sopa) de Essência de Panetone
4 Colheres (sopa) de Leite Morno
1 Xícara (cha) de Frutas ou Chocolate Picado
1 Pitada de Sal
----------------------------------------------------------------------------------------------------------------
Instruções:

Em um recipiente misture 3 colheres de sopa de farinha de trigo, o fermento biológico e 3 colheres de água morna, misture bem até ficar tudo homogêneo e deixe descansar em algum lugar abafado por 20 minutos.
Em uma recipiente junte o restante da farinha de trigo, leite em pó, açúcar e misture.
Junte o ovo e as gemas, a margarina amolecida, essência de panetone, leite morno a mistura com o fermento e a pitada de sal. Misture bem até ficar com uma massa lisa e elástica.
Agora separe a massa ao meio para fazer o dei 250g e em cada metade misture o que será seu recheio (frutas ou chocolate), encorpore bem o recheio e adicione nas forminhas de panetone.
Leve para descansar por 40 minutos em algum lugar quente e abafado.
Assim que atingir o topo das forminhas, leve para assar por 30 minutos em forno pré aquecido a 180 ºC até dourar a parte de cima e depois reduza o fogo para assar por dentro.
Espere esfriar e embrulhe em um saco plástico.
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Hoje se completam exatos 12 meses desde que Paul Walker nos deixou. O irmão mais novo dele, Cody, está dando continuidade às obras de caridade iniciadas pelo astro de 'Velozes & Furiosos'. "Sei que ele ficaria orgulhoso" >> http://glo.bo/1tBlUF8
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Cody Walker continua tocando a organização de caridade do irmão falecido
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Silvia H Farias (Shmf)

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And here's your first CHALLENGE RECIPE from +Hannah Kaminsky's   Easy as Vegan Pie cookbook. 

Thanksgiving Quiche

The day after Thanksgiving, or perhaps the day after that if you’re the type with family that likes to stick around, once the dust has settled, it’s time to use or lose those valuable leftovers. Easier is better after slaving over the original meal in the first place, so an all-inclusive meal like quiche sounded too appealing for me to resist. The beauty of this is that absolutely anything can be tucked away into that “eggy” chickpea mixture, so no matter what you still have on hand, it can find a welcoming home here. Just don’t try to hide any marshmallow-topped potato abomination within the depths of an honest savory quiche; it’s a gross misuse of vegan marshmallows from the start, and just plain wrong. Not that I have strong opinions about such things . . . 

1 Unbaked Classic Crust (recipe follows)
1 Cup Vegan “Turkey,” Seitan, or Tempeh, Diced or Shredded
1/2 Cup Green Beans or Brussels Sprouts, Chopped into Bite-Sized Pieces
1 Cup Roasted Butternut Squash, Pumpkin, or Potatoes, Cubed
1/2 Cup Roughly Chopped Cremini or Button Mushrooms
1 Stalk Celery, Finely Diced
1/2 Small Leek, Cleaned, Greens Removed, and Thinly Sliced
3–5 Cloves Garlic, Minced
1 Cup Garbanzo Bean Flour
2 Tablespoons Potato Starch or Cornstarch
4 Teaspoons Nutritional Yeast
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Dried Ground Sage
1/4 Teaspoon Sweet Paprika
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Baking Powder
1 Cup Vegetable Stock or Water
3/4 Cup Unsweetened Non-Dairy Milk
1/2 Cup Pumpkin Puree
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Dijon Mustard
1/4 Cup Raw Pepitas (Optional)

Preheat your oven to 350 degrees and have your pie crust at the ready.

First prepare your protein and veggies as indicated in the ingredient list, straight through to the garlic, and mix them all together in a large bowl. Set aside.

In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nutritional yeast, salt, herbs, spices, and baking powder. Pour in the vegetable stock or water, non-dairy milk, pumpkin puree, oil, soy sauce, and mustard, and whisk until smooth. It should be about the consistency of pancake batter. Pour this batter into your bowl of prepared veggies, and stir gently to combine but not smash any of the ingredients. Transfer the whole mixture into your waiting pie crust, and if there’s extra, pour it into lightly greased 4-ounce ramekins. Lightly tap the pan(s) on the counter a few times to release any air bubbles. Place quiche and ramekins, if using, on a baking sheet to make them easier to transport into and out of the oven. Sprinkle the top(s) with pepitas, if desired.

Bake the quiche for 45–55 minutes, until the filling appears set and it’s lightly golden brown on top. Keep a close eye on the little ramekins, and expect them to be done in closer to 30 minutes; be prepared to pull them out so that they don’t over-bake. Let cool for at least 15 minutes before slicing. (The leftovers also taste great cold, in my opinion!)

Serve with cranberry sauce or gravy, if desired.

Serves 12–14.

Classic Crust

This “Old Reliable” is a baker’s best friend, capable of standing and delivering anything loaded into it. It has stood by my side through thick and thin, gooey and gloppy, crunchy and chewy. The ingredients are nothing noteworthy—it's all a matter of how they're treated for the magic to happen. Keep everything, including bowls and utensils, as cold as possible so as not to melt the fat. Though a point of contention, I do adhere firmly to the belief that an all-"butter" crust is best. You may lose a little bit of flakiness, but the added flavor and crisp texture is worth that small sacrifice. For a lighter texture, feel free to sub out half of the margarine for pure vegetable shortening, and proceed as written otherwise. Do not be tempted to play around with coconut oil or any liquid oils in this one, as the structure simply isn't built for that kind of tinkering.

Single Crust:

1 1/4 Cups All-Purpose Flour
1 Teaspoon Granulated Sugar
1/4 Teaspoon Salt
6 Tablespoons Non-Dairy Margarine, Chilled, Cut into Small Pieces
1 1/2 Teaspoons Lemon Juice
1–2 Tablespoons Ice-Cold Water

The easiest, quickest way to make a traditional pie crust is to get a helping hand from your food processor. Some say this approach sacrifices flakiness in favor of convenience, but I don't believe that any of my pies have suffered as a result. If you have the equipment, my advice is to use it! Place the flour, sugar, and salt in the bowl of your food processor and pulse to combine. Add the margarine and pulse 6–8 times, until the mixture resembles very coarsely ground almond meal. A few small chunks of margarine should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and the first tablespoon of water in while pulsing a few times to incorporate. If the dough holds together when squeezed, you're good to go. If it remains crumbly, keep adding water while pulsing, just a teaspoon at a time, until the dough is cohesive.

In case you don't have a food processor or just don't want to clean the darn thing afterward, the old-fashioned method is just as effective, if a bit more labor-intensive. Place the flour, sugar, and salt in a large bowl and use a pastry cutter or two forks to cut in the pieces of margarine. A few small chunks of margarine should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and one tablespoon of water into the bowl and stir well with a wide spatula. Sometimes it can be difficult to get the liquids properly incorporated, so it may be helpful to drop the formalities and just get in there to mix with your hands. If the dough holds together when squeezed, you're set. If it remains crumbly, keep adding water and mixing thoroughly, just a teaspoon at a time, until the dough is cohesive. Do your best not to over-mix or over-handle the dough, as this will make it tough when baked.

Gather up the dough and shape it into a rough round, and flatten it into disks about 1/2 inch in thickness. Wrap tightly with plastic wrap and stash in the fridge. Let chill for at least an hour, or up to a week. To save the unbaked dough even longer, store it in your freezer for up to 6 months. (Don't forget to label it clearly!)

When you're ready to roll, lightly dust a clean, flat surface with an even coating of flour. Work on one disk of dough at a time, and coat both sides lightly with additional flour. Starting at the center of the disk, use your rolling pin to apply light pressure while rolling outwards to the edges. Try to maintain the round shape as best you can, turning the dough as needed. It may be helpful to periodically lift the dough to ensure that it's not adhering to the counter. Keep rolling until the dough extends at least 2 inches beyond the size of your pie pan all around.

Carefully transfer the dough to your desired pie pan, and crimp the edges or decorate to your heart's content. See page 24 of Easy as Vegan Pie for ideas. At the very least, trim away the excess dough so that only 1/2 inch is overhanging the lip of the pan. Tuck the extra dough underneath itself along the edge so that it's smooth.

Bake according to the recipe for the filling.

Makes 1 Crust.
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Silvia H Farias (Shmf)

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Ricetta Torta di Nocciole:
Ingredienti:
250 g di nocciole tostate
200 g di zucchero
3 uova
3 cucchiai di farina
mezzo cucchiaio di fecola
mezzo bicchiere di latte
1 bustina di lievito per dolci
In una terrina sbattete le uova, aggiungete lo zucchero e amalgamate
bene, unite la farina, la fecola ed il latte, tritate le nocciole fino ad
ottenere una granella fine, unitele al resto con lo lievito.
Ricoprite una teglia con carta da forno e qualche fiocco di burro, versatevi il composto, cuocete la torta in forno preriscaldato a 170°
per 40 m.
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If your still undecided about what to serve for dessert on Thanksgiving here area some easy to make Thanksgiving Pies to help!    *Click on this link for printable recipes*  http://goo.gl/3EPJOH

Pecan Pie
5 large eggs
1 cup light corn syrup
¼ cup packed brown sugar
¼ cup sugar
2 tbsp (1/4 stick) unsalted butter melted
1 tbsp bourbon
1 tsp vanilla
½ tsp salt
2 cups chopped pecans (6 oz dry wieght)
50 half pecans for decorating top of pie (optional)

Instructions
 Preheat oven to 350 degrees
In the bowl of your mixer beat eggs slightly, and add in corn syrup, sugars, salt, butter, bourbon, and vanilla, mix well.
Add in chopped pecans
Pour mixture into pie crust and bake for 50 -60 minutes or until a thermometer in the center of the pie reads 200 degrees
1 Pie shell (premade or your favorite recipe)

Apple Cranberry Pie
6 large granny smith (or your favorite cooking apple)
2 cups whole berry cranberry sauce (store or homemade)
½ cup brown sugar
¼ tsp cinamon
2½ - 3 cups struesel topping
1 deep dish pie shell
Struesel Topping
1 cup unbleached all purpose flour
½ cup (packed) golden brown sugar
¼ cup sugar
½ teaspoon ground cinnamon
½ teaspoon salt
9 tablespoons chilled unsalted butter, cut into ½-inch cubes
½ cup old-fashioned oats

Instructions
peel and cut apples into slices or chunks
mix apples with cranberry sauce, brown sugar and cinnamon
add mixture to pie crust and top with struesel topping
bake for 60-70 minutes at 350 degrees on a foil lined cookie sheet to catch drippings
Struesel Topping
mix flour, oatmeal, salt, cinnamon and sugars together
add in butter and work into flour mixture until butter is completely cut into flour mixture
mixture should have small clumps and look grainy

Pumpkin Pie
¾ cup granulated sugar
2 teaspoon ground pumpkin pie spice (or just cinnamon)
½ teaspoon salt
2 large eggs
15 oz pureed pumpkin (not pumpkin pie )
12 oz evaporated milk
1 unbaked 9-inch deep-dish pie shell
 Mix sugar, cinnamon, salt and pumpkin pie spice in small bowl.
Beat eggs in with your mixer until frothy
Stir in pumpkin and sugar-spice mixture.
Gradually add in evaporated milk (I use only about ¾ of the can)
Pour into pie shell.
Bake at 350 degrees for 50 - 60 minutes or until knife inserted near center comes out clean.
Cool on wire rack and refrigerate until serving
Top with whipped cream before serving.

See more at: http://www.askchefdennis.com 
#thanksgivingrecipes   #pierecipes   #askchefdennis  
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Silvia H Farias (Shmf)

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Roda de capoeira ganha título de Patrimônio Cultural Imaterial da Humanidade: http://ow.ly/F3rIm
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A capoeira nasceu no século XVII como uma manifestação dos escravos africanos no país para contestar a repressão
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Silvia H Farias (Shmf)

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Alô, pessoal do céu! Preparem um belo sanduíche de presunto, um suco de limão, que pareça tamarindo e tenha gosto de groselha, coloquem o filme do Pelé para passar no telão, um bilboquê novinho e um pirulito desses bem grandões. O chaves  está voltando para casa. Isso, isso, isso. Agora vai, finalmente, ser apresentado para os pais, ganhar roupa nova, poder dormir em uma cama bem macia e jogar futebol com uma bola de nuvem. Agora não tem mais piripaque, brinquedo velho, pipipipi ou cascudo na testa. Podem avisar o tangamandapio que o jaiminho  já reencontrou o seu velho amigo. Seu madruga também está feliz, pronto para continuar com as aulas de boxe. Avisem também, lá na Vila, que o Sr. Barriga pode entrar sem se preocupar com qualquer acidente, que a dona Florinda precisa contratar um novo garçom para o restaurante e para o Professor Girafales que, infelizmente, terá que retirar o nome do Chaves da chamada da escola. Tratem de dizer ao Quico e a Chiquinha para tirarem essa tristeza dos olhos e se lembrarem da promessa que fizeram: despedir sem dizer adeus jamais. O Chaves esta bem, brincando com o Godinez  no carrossel e jogando ioiô com os anjos em uma praia como a de Acapulco, um verdadeiro paraíso, muito diferente da casa da bruxa do 71. Meu amigo de infância colocou a trouxinha nas costas e se mandou. Eu sei Chaves, foi sem querer querendo. Que travessura a sua, nos deixar assim tão de repente. Tinha que ser o Chaves mesmo. Vá com Deus.
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Silvia H Farias (Shmf)

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E o nosso dia fica triste :-(
Foi anunciada a morte de Roberto Gómez Bolaños, o Chaves http://bit.ly/1rBUIvK
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Silvia H Farias (Shmf)

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Apple pie recipe #applepierecipe
Ingredients:
Pastry for 2 crusts (recipe here)
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)*
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
Directions:
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6. Bake at 425 degrees F for 15 minutes.
7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.
*Tips for coring and slicing an apple for equal-sized pieces:
1. Peel first.
2. Hold the apple upright, try to judge where the core is, and slice off two opposite sides as close to the core as possible.
3. Rotate the fruit and slice off the two remaining sides to get a rectangular core piece and four flat-sided pieces of fruit (two wide and two narrow).
4. The side pieces now lie obediently on your cutting board for slicing or dicing.
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O executivo do setor financeiro Rudi Fischer planejou e construiu o Anna Laura Parques para Todos, um playground adaptado para crianças portadoras de deficiências. Ele está entre os paulistanos que se destacaram com trabalhos voluntários em 2014. No site de Veja São Paulo, vote e ajude a escolher as 10 melhores iniciativas. Participe! -> http://abr.ai/1wQQTnx
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Efo Riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. You can either use water leaves, or pumpkin leaves.
You will need Assorted meat and fish, (Beef, Shaki, Smoked fish, Dry fish, Stock fish, Palm Oil (20 cl), 1 kg of Vegetable, a handful of crayfish, one medium onion bulb, big seasoning cubes, Salt, and Habanero.

The more the variety of meats and fish you can add to Efo Riro, the better it is, so feel free to add them.

You will first soak the stockfish and dry fish for a few hours depending on its hardness. When soft, clean the fish, remove the bones and separate them into small pieces. Now cut the frozen spinach and wring out the excess water when fully defrosted.

You should pound/blitz the pepper, cut the onions and grind the crayfish, then start cooking the shaki first with as little water as possible, as it is the toughest meat in the bunch. This soup should have as little water as possible so add small amounts of water at a time and top it up as you cook.

When the shaki starts to curl, add the dry fish and stock fish, and when it is almost done, add beef, stock cubes and onions. Cook till all the meat and fish are well done. Now top up the water to about half the contents of the pot, add the crayfish, smoked fish, pepper and palm oil.

You will have to cover the pot and cook at high heat until all the oil changes from red to yellow. Then you add the vegetable (which has been cut to small pieces). Cover and cook till it gets a good boil, taking care not to overcook the vegetables. You will then need to add salt to taste and leave to simmer for a minute or two.
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Have her in circles
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Nisse Nillson's profile photo
Maurício Gabriel's profile photo
Beltrami Beluteis's profile photo
ivaldo galina's profile photo
Marcos Sampaio's profile photo
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