Recipes eBook - 12º PCR (2021)

Blue polka dot pattern

Preparation time: 15 to 20 minutes Cooking time: 15 minutes Difficulty: Easy Servings: 4 people Ingredients: 100g&nbsp;pancetta or bacon 50g&nbsp;sliced cheese 50g Parmesan cheese 3&nbsp;large eggs 350g&nbsp;spaghetti 2&nbsp;plump garlic cloves,&nbsp;peeled and left whole 50g&nbsp;unsalted butter sea salt and freshly ground black pepper

Carrot, Orange and Moscatel Cake Servings: 10 people Preparation time: 80 minutes INGREDIENTS 350 g steamed carrots 330 g sugar 2 tablespoons powdered sugar 2 dl olive oil (+ 1 tablespoon) 6 eggs 300 g wheat flour with yeast (+ 1 tablespoon) 1 (teaspoon) ground cinnamon 1 (teaspoon) ground nutmeg 1 (teaspoon) fine salt 1 (teaspoon) butter 200 g orange (cut into slices of about 0.5 cm thick) 1 tablespoon of Setúbal Moscatel wine

Preparation time: 10 minutes Refrigerating time: 50 minutes Servings: 8 persons Ingredients: &nbsp;1 can of condensed milk &nbsp;500g cream &nbsp;6 lime (juice) &nbsp;1 lime to decorate Preparation method: Mix the condensed milk and cream in a bowl until smooth. Gradually add the lime juice, stirring constantly until the lime acid thickens the cream. Place in 8 individual bowls and refrigerate for 50 minutes. Serve garnished with lime zest.&nbsp;

Put the cabbage in a pot with water, just enough to cover it. Boil the cabbage for about 5 minutes. Dice the garlic and the onion in small cubes. Grind the tomatoes and the carrots with a food processor. Put olive oil, garlic and onion in a pan and cook them until golden. Add the tomatoes, carrots, bay leave, garlic cloves and the white wine and bring it to boil. Season with salt and black pepper. Wrap each sausage with a savoy cabbage leave. Secure with toothpicks so the cabbage leaves don't open while cooking. Put the sausages on top of the mixture in the pot. Add some water just to cover the sausages. Cook for about 30 minutes. Serve with white rice!

Caramel and Chocapic Parfaits

Cooking time: 45 min. Servings: 4 persons Ingredients: 200 ml of&nbsp;Cream 1 can of traditional Condensed Milk 2 tablespoons of sugar Chocapic cereals, q.b. biscuits q.b. white chocolate q.b.

Lemon Pie with Italian Merengue

Preparation method: 1 - Grind the drained pineapple tidbits till crushed completely. Set aside. 2 - In a bowl, add cream and milk chocolate and microwave for 30 seconds. Whisk till smooth. 3 - In another bowl, add heavy cream and whip till soft peaks form. Add the milk chocolate and cream and mix well. Then fold in the pineapple mixture. 4 - Divide the mixture into six mini jars (use a piping bag for easy pouring) and refrigerate for at least 3 hours or overnight. 5 - Top with whipped cream, pineapple quarters and mint leaves before serving.

Preparation time: 60 minutes Cooking time: 30 minutes Number of servings: 6 portions

Ingredients: For the lemon cream: 140g powder sugar 80g butter 6 eggs 2 lemons (dandruff of 1 lemon and juice of 2 lemons) 1 sandy dough For the Italian merengue: 120g of sugar 2 egg whites 40ml of water&nbsp;

Preparation method: Preheat the oven to 350 degrees. Meanwhile Cook the pasta 'al dente' according to instructions. Melt the butter in a medium sauce pan. Add the shrimp, with ¼ teaspoon Cajun seasoning. Cook for 3-4 minutes and remove from the heat. In the same pan melt 1 tablespoon butter, add the onion and sauté for 1 minute. Whisk in the flour and cook for 1 minute. Then stir in the milk and heat for approximately 4 minutes. Add the Cheddar and Monterey Jack cheese, stir until smooth. Then add ¼ teaspoons Cajun seasoning, salt, and pepper. Whisk in cooked shrimp and pasta and pour into buttered casserole dish. Top with Parmesan cheese, breadcrumbs, 1 and ½ tablespoons of melted butter and parsley. Bake for 45 minutes or until browned and bubbling.

Fresh sausages with savoy cabbage

PREPARATION&nbsp;METHOD 1. Preheat the oven to 180.º C. 2. Steam the carrots and set aside. 3. Beat the sugar with the oil for 10 minutes, add the eggs and beat until obtaining a homogeneous preparation. 4. Add the flour previously mixed with cinnamon, nutmeg and salt, wrap with a wooden spoon and add the carrots previously undone with a fork. 5. Pour the preparation into a cake pan greased with butter and sprinkled with flour and bake for 1 hour. 6. Put a non-stick frying pan with the remaining oil on the stove, add the orange slices, sprinkle with a tablespoon of sugar and keep on heating until caramelized. Pour in the Moscatel, let it reduce and set aside. 7. When ready, unmold the cake, let it cool and decorate it with the orange slices and the remaining spoon of powdered sugar.

Bubba Gump Shrimp Mac and Cheese Preparation time: 15 minutes Cooking time: 50 minutes Servings: 4 people Ingredients: 250g macaroni pasta 4 tablespoons of butter 250g shimp cut into three ½ teaspoon of cajun seasoning ½ tablespoon of grated onion 1 and ½ tablespoons of flour 1 and ½ cups of milk ½ cup of grated parmesan cheese 1 cup of grated cheddar cheese 1 cup of grated Monterey Jack cheese (or other mild semi-hard cow´s milk cheese) Salt and pepper 2 tablespoons of breadcrumbs 1 teaspoon of parsley&nbsp;

Carrot, Orange and Moscatel Cake

-Preparation time: 5 minutes. -Cooking time: 2/3 minutes. -Difficult: easy -Servings: 3 people Ingredients - 2 cups Oats - 2 Eggs - 1Banana -Cinnamon Method -Smash the banana on a plate. -Wisk the eggs, join the oats and cinnamon with the eggs and mix it. -Take a frying pan and put in a little oil, then place in the gas cooker until it`s hot. -With a big spoon take a bit of the mix and fry it for 2/3 minutes. -Repeat the process for more servings -Serve with honey and fruit as you wish.

Preparation time: 45 minutes Cooking time: 1 hour Ingredients:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500&nbsp;g tomato&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;g&nbsp;carrot 300&nbsp;g&nbsp;mushrooms 100&nbsp;g&nbsp;aubergine 100&nbsp;g&nbsp;courgette 1,5&nbsp;tablespoon of olive oil 2&nbsp;garlic cloves 1&nbsp;onion salt, pepper, q.b. 1&nbsp;spinach packaging 500&nbsp;ml&nbsp;bechamel sauce 500&nbsp;g&nbsp;fresh lasagna pasta 100&nbsp;g&nbsp;mozzarella cheese 100&nbsp;g&nbsp;parmesan cheese

Red Fruit and Banana Smoothie Preparation time: 5 min Servings: 4 persons Ingredients: 300 gr frozen red fruits 1 banana cut into pieces 20 gr honey 250 gr half-fat milk 2 – 3 mint leaves 1&nbsp;tablespoon instant oatmeal

Red Fruit and Banana Smoothie

Preparation time: 30 m Ingredients : 4 Greek yogurts 100 g of Maria cookies 100 g of powdered sugar 400 ml of cream 4 sheets of white gelatine Raspberry jam

Preparation method: Grind the cookies in the chopper until they are powdered and set aside. Soak the gelatine sheets into cold water. Pour the yogurts into a bowl and beat until very creamy. In a separate bowl, whip the cream into a very firm whipped cream, adding the sugar little by little and always beating. Add the yogurt and mix gently. Drain the gelatine sheets, melt them in the microwave without boiling and add to the previous preparation, stirring gently. Add raspberry jam to taste to the bottom of a bowl. Carefully arrange the yogurt mousse on top and sprinkle with crushed crackers. Refrigerate for about 4 hours.

Preparation Method: Chop the Chocapic cereals with the help of a processor. Reserve. Beat the cream and add the sugar and beat some more. Pour the cooked condensed milk into a bowl and whisk with a spoon for a few seconds. Start assembling the parfaits. In individual bowls put a little Chocapic, a little condensed milk on top and a little cream. Put back some Chocapic, then condensed milk and finally some more cream. Finish with a little Chocapic. Repeat this process for the remaining bowls or until the ingredients end. Melt some white chocolate in a double boiler. Remove from heat and let it cool slightly. Then, with the help of a pastry bag with a fine mouthpiece, draw a shape of a cross on the cookies or write the letters RIP or other figures alluding to Halloween. Place the cookies in each bowl imitating a graveyard.

Preparation time: 15 min Refrigerating Time: 180 min Servings: 6 portions Ingredients: 1 can (500 gr)&nbsp;pineapple&nbsp;(drained) 1/2&nbsp;cup cream 3/4&nbsp;cup&nbsp;white chocolate 1 1/4&nbsp;cup&nbsp;heavy whipping cream Whipped cream&nbsp;pineapple quarters and mint leaves for garnishing

Caramel and Chocapic Parfaits (Halloween)

This eBook has been written by the students of the 3rd year of the professional courses Kitchen / Pastries &amp; Restaurant / Bar who attend the Agrupamento de Escolas de Santiago do Cacém. The content of this eBook is made of diverse recipes, chosen by the students, to practise the contents of the English for Specific Purposes subject about the unit topic: recipes; ingredients and methods of cooking. This eBook will be published and shared with the students themselves and their teachers of both courses. We hope this eBook becomes a delicious project act of reading and putting into action for everybody who owns it. Class 12º PCR

Preparation method: Put eight raspberries aside and grind the remaining red fruits by pressing the Turbo button of the blender machine, three to four times, for 5 seconds. Shave the glass walls with the spatula, add the banana, the honey, the milk, the mint leaves and the oatmeal. Regrind for 40 seconds, gradually increasing the speed between levels 6 - 9. Pour the mixture into 4 cups, garnish with mint leaves and the reserved raspberries.

Preparation method: Put a large&nbsp;saucepan&nbsp;of water to the boil. Finely&nbsp;chop&nbsp;the 100 g pancetta/bacon, having first removed any rind. Finely&nbsp;grate&nbsp;50 g cheese and 50 g parmesan and mix them together. Beat&nbsp;the 3 large eggs in a medium bowl and&nbsp;season with a little freshly grated black pepper. Set everything aside. Add 1 teaspoon salt to the boiling water, 350g spaghetti and when the water boils let it cook at a constant simmer for 10 minutes or until al dente. Squash&nbsp;2 peeled plump garlic cloves&nbsp;with a knife blade, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Cook on a medium heat for about 5 min., stirring often, until the pancetta is golden and crisp. Take the garlic out with a slotted spoon and discard. Keep the heat under the pancetta/bacon on low. When the pasta is ready, drain it and put it in the frying pan with the pancetta.

Recipes eBook - 12º PCR (2020/2021)

Curso Profissional de Cozinha e Pastelaria Curso Profissional de Restaurante / Bar

Preparation method: Preheat the oven to 180º; Remove the skin from the tomatoes and carrots and cut into cubes; Wash and coarsely chop the mushrooms, aubergine and courgette; In a non-stick frying pan place the oil and the garlic. When it starts to brown, add the chopped onion and sauté; Add the tomatoes and wrap slowly for 2 to 3 minutes. Season with salt and pepper; Add the mushrooms, aubergine and courgette. Cook for 5 minutes, stirring constantly; Add the spinach and mix. As soon as they wither, remove from heat; Spread a little béchamel on the bottom of the tray, place the fresh lasagna dough over it and then add the vegetable preparation; Repeat this operation twice, covering the last layer with bechamel sauce; Cover with the grated cheese and bake for 30 minutes until golden.

Yogurt mousse with raspberry jam

Bubba Gump Shrimp Macaroni and Cheese

Ingredients: 6 fresh pork sausages 6 Savoy cabbage leaves 2 onions 2 garlic cloves 2 carrots 2 tomatoes 1 bay leave 1 cup of White wine Olive Oil Salt to taste Black pepper to taste Grated cheese or breadcrumbs for sprinkling

Servings: 4 people Preparation time: 16 minutes Ingredients: 1 pound ground beef 1 teaspoon Worcestershire sauce 8 ounces frozen mixed vegetables (carrots, peas, corn, etc.) - thawed ¼ cup (1 ounce) shredded Cheddar (optional) 1 16-ounce package mashed potatoes, refrigerated or frozen and thawed.

Preparation method: Preheat the oven to 350°F Place the beef in a large skillet and cook over medium-high heat until no trace of pink meat remains (about 5 min.). Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook while stirring for about 1 min. Spoon into a baking dish. Mix the cheese (if desired) with the potatoes in a bowl. Spread the beef over and bake until heated through (about 10 minutes).

Servings: 6 persons Preparation time: 10 m Refrigerating time: 180 m Ingredients: 1 Oreo pack 1 Can of sweetened condensed milk 2 Packets of cream

Preparation method: 1. chop the Oreo cookies and reserve some to decorate; 2. Beat the cream very firmly; 3. Add the condensed milk, always beating and finally the chopped Oreo cookies; 4. Pour the preparation into a bowl or individual bowls and chill.

Preparation method: &nbsp;1- Peel 1 lemon. Squeeze 2 lemons. Place the zest and juice in a pan over medium heat. &nbsp;2- Incorporate the sugar and dissolve well. Add the beaten eggs and remove without stopping until it thickens. Remove from the heat and cover so as not to create crust while preparing the dough. &nbsp;3- Place the roll of dough on top of the mould (24 cm diameter) and remove what's left of the sides. &nbsp;4- Put some legumes on top, to make some weight and put in the cold for 15 min. Bake for 10 min at 200º C. &nbsp;5-Remove the legumes and put them back in the oven for another 5 min. so that the center cooks and does not stay raw. Don't let it overcook. &nbsp;6- Pour the lemon cream over the base, bake for 20 min. at 170º C. &nbsp;7- For the Italian merengue, beat the egg whites and make the syrup at the same time. 8- For the syrup, put the water and sugar on high heat and stir until it reaches 100º C. If you don't have a kitchen thermometer, it's ready when you see that the syrup goes from opaque to fully transparent. Add the syrup, on wire. When you finish pouring the whole syrup, beat the maximum speed for 3 minutes. &nbsp;8-Place the merengue on top of the cooked pie and make irregular shapes with the help of a spatula. 9-Put it in the oven in grill mode for 5 minutes until the merengue turns golden. Let it cool on the table and then put it in the cold for 1 hour.

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