Ingredients:
1 cup of rice
1 glass of Chopped Cristalina Heart of Palm
1 glass of asparagus
1 onion
Parsley
Method of preparation:
Cook the rice normally.
Reserve.
Sauté the onion and add the hearts of palm, asparagus and parsley.
Mix with cooked rice.
Ingredients:
Crust
1 tablet of butter
2 cup all-purpose flour
1 pinch of salt
Filling
1 glass of Cristalina Heart of Palm
2 boiled eggs, mashed
3 ripe tomatoes, chopped
onion, green smell, olives, salt
Method of preparation:
Mix the 3 Ingredients for the crust, kneading them between your fingertips, until you get a flour.
Place ¾ of this flour on the bottom and sides of a pyrex, pressing it against the walls of the pyrex.
Make the filling, sautéing the hearts of palm with the onion, garlic, tomato, green smell, salt and after removing from the heat, add the 2 mashed eggs and the olives.
Put the filling after it is almost cold. Cover with the rest of the flour and bake.
Note: The filling can vary with green corn.
Use 1 can of corn kernels, or cook fresh cut kernels from ears; add 2 tablespoons of wheat flour diluted in 1 cup of milk and 1 tablespoon of margarine and if you like, a little grated cheese.
Enjoy your food!
Ingredients:
2 cups of cooked soy
1 cup of chopped boiled potatoes
1 cup of cooked Cristalina Heart of Palm
½ cup of chopped tomato
2 eggs
2 tablespoons chopped onion
basil, Aji-no-moto, salt
Method of preparation:
Pass the soy in the grinding machine.
Fry the onion and basil in the oil.
Add the tomatoes and cook slightly.
Mix this with the other Ingredients.
Place in greased pyrex brushed with 1 beaten egg yolk.
Bake in a medium oven for 45 to 50 minutes.
Enjoy your food!
Ingredients:
3 egg
2 cups of milk (480ml)
3 cups of wheat flour (360g)
½ cup of oil (120ml)
1 tablespoon of baking powder (20g)
3 tablespoons of grated cheese (15g)
1 pinch of salt.
Filling:
3 cups shredded chicken (360g)
1 cup of Chopped Cristalina Heart of Palm (120g)
½ cup of peas (60g)
3 tablespoons of oil (15ml)
Black pepper to taste
Salt to taste
Chives to taste
Method of preparation:
Dough: Put all the ingredients in the blender, beat in the pulsar, to be very homogeneous.
Filling: Sauté the ingredients for the filling.
Assembly: In a pyrex oiled, place half the dough and the stuffing sauté. Then cover with the rest of the dough. Bake in a medium oven for about 30 minutes, turn it off and leave it a little longer to brown.
Yield is 6 servings.
Tip: add spices of your choice to the filling.
Ingredients:
1 glass of pepper pout;
1 glass of Cristalina Heart of Palm
200 g of buffalo mozzarella;
Teriyaki sauce;
Parsley.
Method of preparation
Cut the heart of palm and buffalo mozzarella into 2cm slices.
Assemble skewers on toothpicks with heart of palm, mozzarella, parsley and pepper.
Distribute on a plate and drizzle with teriyaki.
Ingredients:
01 carp 5kg or peacock bass (clean and without scale)
Extra virgin olive oil
Cristalina Palm heart (400g) Canned cut into 2cm slices
Stuffed olives (300gr) broken in half length
Cristalina Mushroom (200g)
Cristalina Sun dried tomatoes (100g)
Canned Caper (300g)
Biquinho Pepper (does not burn)
1 Milk Cream
1 tablespoon dried coriander
1 tablespoon of nutmeg
2 Teeth, crushed garlic
1 medium onion, chopped
4 large lemons
Method of preparation:
Fish Preparation:
Take the fish and make 03 or 04 cross-sections on both sides, then wash it with lemons.
Season with garlic and salt and cut well. Make 02 cuts on the inside of the fish, parallel to the spine and pass a little of the mixture of garlic and salt.
Wrap in aluminum foil and place to bake (cook) in an oven, face down, for 02 hours. Remove the excess broth and carefully the aluminum foil, mix the oil with the nutmeg and the coriander and regulate well the whole back of the fish and put it to brown for 40 minutes.
After golden garnish with slices of heart of palm and olives, pout pepper and sun-dried tomatoes, leave in the oven for another 20 minutes.
Sauce Preparation:
In a very hot pan, brown the garlic with olive oil and then mix the chopped onion. Add lemon juice (without exaggeration) and the caper and mushroom, both washed.
Add a little water and boil for 2 minutes. Add the olive and some 05 peppers.
Boil for another 03 minutes. Remove the sauce from the heat and add the heart of palm, mixing well.
Transfer the sauce to a glass or stainless steel bowl and add the cream, covering the entire sauce well, without mixing (so as not to dismantle the heart of palm).
Serve the fish with the sauce not too hot.
PS: Don’t forget the cold white wine.
Ingredients for the dough:
Mandioquinha – 5 units = 400 g
Fine cassava flour – 1/4 cup. = 40 g (+ a little to dust)
Vegetable oil – 2 tablespoons
Sweet sprinkles – 1 tablespoon
Salt – 1/2 teaspoon
Ingredients for the filling:
Cristalina Heart of palm cut into thin strips – 2 cup = 250g
Pitted olives – 1/4 cup. = 40 g
Pepper cut into cubes – 1/4 cup. = 30 g
Onion – 1 small = 80 g
Water – 2 tablespoons (optional)
Sweet sprinkles – 1 tablespoon (optional)
Vegetable oil – 1 tablespoon
Salt – 1/2 teaspoon
Method of preparation (filling):
1- Peel the mandioquinha and cut into smaller pieces. Transfer to a pan and cover with water, cook until tender.
2- Drain the water and knead with a fork until it becomes puree still warm (wait to cool completely).
3- Add the remaining Ingredients and mix with your hands until you get a ball of smooth and homogeneous dough. If the dough is too moist and sticky, add more manioc flour to make a point.
Method of preparation (filling):
1- Cut the onion into cubes and sauté in oil until golden.
2- Add the Palmina Cristalina, the olives, the pepper and the salt. Mix well and let it cook for about 3 minutes, stirring occasionally.
3- Dissolve the sweet powder in the water and add to the filling. Mix until smooth. This step is optional, but makes the filling more moist and creamy.
Method of preparation (Coxinha):
1- Take a small portion of the dough and make balls with the palm of your hand. Flatten and place the filling in the center.
2- Close the dough by molding the coxinha shape.
3- Quickly dip the drumsticks in the water and then pass in the cassava flour.
4- Remove excess flour and distribute the drumsticks on a baking sheet. Place in a preheated oven at 180 ° C for about 15 minutes.
Ingredients:
1 glass of Chopped Cristalina Heart of Palm
1 cup of milk tea
2 tablespoons cornstarch
1 cup of mayonnaise tea
Salt to taste
Pepper Biquinho
Method of preparation:
Bring the heart of palm with the milk and cornstarch to the fire. Always stir until it thickens.
Remove from heat and add mayonnaise. Season with salt and pepper. Serve with meat.
Preparation Time: 15 minutes
Yield: 6 servings.
Ingredients:
10g chopped onion
200g of Chopped Cristalina Heart of Palm
50ml Extra Virgin Olive Oil
200 ml of chicken broth
20g of finely sliced white truffle
Salt and black pepper to taste
Balsamic vinegar
Method of preparation:
In a saucepan, place a tablespoon of olive oil and brown the onion and heart of palm for one minute.
Add the chicken broth and cook for another three minutes.
Place half of the truffles and beat in the blender for four minutes.
Pass through a sieve, bring to the heat in a frying pan or pan, finish with the rest of the oil and season with salt and pepper.
Add two or three drops of balsamic vinegar.
Ingredients:
3 whole eggs
1 cup of milk tea
½ cup fresh cream tea
½ cup of white beer at room temperature
1 cup of special wheat flour
1 tablespoon of corn oil
1 tablet of chicken broth
salt and finely chopped green parsley to taste
Filling
60g unsalted butter
2 tablespoons of special wheat flour
1 glass of fresh cream without beating
½ glass of cold milk
400g of chopped Cristalina palm hearts in butter
½ glass of cream cheese or catupiry cheese
100g chopped pieces of mozzarella cheese
02 tablespoons of tomato sauce
salt, white pepper and spices to taste
Method of preparation:
Quickly beat all the Ingredients in a blender, let the dough rest for 15 minutes and fry the crepes in a little corn oil.
To make a good-sized crepe, use a large skillet.
Filling
Brown the flour in the melted butter, add the milk, the cream and stir until it thickens.
Then add the remaining ingredients, seasoning to taste.
Use when cold.
Molho
Melt the butter, pour over the top and decorate with pout pout.
Ingredients:
½ kg of fish in slices (your choice)
½ kg of medium prawns;
1 onion, large
3 cloves of garlic
1 large glass of Chopped Cristalina Heart of Palm
3 boiled eggs
500 g of corn flour
4 tablespoons of Extra Virgin Olive Oil
2 tablespoons of butter
8 seeded and chopped tomatoes
1 cup of chopped parsley
salt and pepper as enough
1 liter of water
1 box of ready-made tomato pulp
Method of preparation:
Remove the seeds from the tomatoes and chop them into cubes. Clean the prawns and season with lemon and salt.
To cook the eggs, place in a pan and cover with cold water.
Bring the pan to the heat and when it boils count 7 minutes. Remove and let cool.
Break the shell by hitting the egg against the sink and peel under running water.
Cut the boiled eggs and three hearts of palm into slices for decoration.
Arrange the slices in a pudding form, or in a large round bowl.
You can add some cooked prawns to decorate as well.
Melt the butter in a pan, add the onion and when they are transparent add the garlic.
When the onion is golden, add the fish, the prawns (remember that some can be used for decoration) and cook for 10 minutes, stirring gently from time to time.
Add the chopped tomatoes and cook for another 10 minutes.
Add the water and the tomato pulp and continue cooking for 20 minutes.
Season with salt and pepper.
Add the rest of the heart of palm and the boiled eggs. Mix well.
Gradually add the corn flour, stirring constantly.
When the dough comes off the bottom of the pan, stop adding the flour and stir vigorously.
As soon as the dough starts to bubble, count another 5 minutes and remove from heat.
Add the oil and the chopped parsley, mixing well.
Place the dough in the decorated bowl and let it cool. Unmold and serve cold.
If the decoration disassembles, just replace it over the couscous again.
Ingredients:
Dough:
1kg of wheat flour
6 egg yolks
2 teaspoons of salt
oil until the point
Filling:
1kg of shelled and clean shrimp
1 cup of chopped Cristalina palm hearts
100g pitted green olives
4 tablespoons of Extra Virgin Olive Oil
2 tablespoons tomato paste
1 packet of chopped green scent
3 tablespoons of cornstarch
1 cup of milk
Method of preparation:
Dough:
Mix the Ingredients by hand.
Leave to pour the oil little by little.
Put oil until the dough is at the point to apply to the molds.
Test it little by little so that the dough doesn’t get too much oil.
Filling:
Season the shrimp with garlic, bay leaves, salt and pepper.
Saute in olive oil, add the tomato paste, onion, green smell, olives and saute.
Thicken with cornstarch mixed with milk, and add the minced heart of palm.
The filling should not be too soft.
If necessary add a little more cornstarch.
Assembly:
To make pies: Line dough pans of the desired size with the dough.
Fill each mold, but be careful not to put too much, otherwise the pies will open when it is time to bake.
In the palm of your hand open a portion of the dough, cover each mold and squeeze the sides of the mold with your fingers to secure the lid tightly.
Brush egg yolk and bake immediately afterwards (medium temperature) to bake.
Bake for 30 minutes in a medium oven or until colored.
Ingredients:
Dough
2 margarine tablets
3 to 4 cups of wheat flour
2 egg yolks to taste
Filling
300gr medium shrimp
1 glass of Chopped Cristalina Heart of Palm
500ml of juice from the heads and peels juice of 2 lemons
4 tablespoons of Extra Virgin Olive Oil
4 tablespoons cornstarch
4 tablespoons chopped parsley
½ cup of white cachaça
4 cloves of garlic pounded
1 medium onion, chopped
Salt and pepper to taste
3 egg whites
1 egg yolk to brush
Method of preparation
Mix all the ingredients until the dough comes out of your hands.
Divide in half and line a pyrex. Reserve.
Clean the prawns, cut into medium pieces and reserve the shells and heads.
In a bowl mix the lemon juice, cachaça and season with salt and pepper.
Refrigerate and cover with plastic wrap for 15 minutes.
Drain the prawns and reserve the marinade.
Place a pan on the fire and add the shells and heads.
Add the marinade and cover with filtered water.
Cook until the shells change color.
Sift and reserve the broth.
Return the pan to the fire and brown the garlic and onion in the oil.
Add the shrimp and sauté until it changes color.
Remove the shrimp and set aside in a bowl. Do not clean the pan.
Dissolve the cornstarch in the peel broth, place in the pan and cook over low heat, stirring constantly until it forms a cream.
Add the shrimp and heart of palm.
Beat the egg whites and incorporate gently.
Season with salt and pepper. Sprinkle the parsley and mix. Stuff the pie.
Open the remaining dough on top of a clean cloth and close the pie by squeezing the ends.
Brush the egg yolk on top and bake for 40 to 45 minutes or until cooked.
Remove and serve hot. Accompany with rice or salad.
Ingredients:
Dough
3 cups of wheat flour
1 and ½ cup of vegetable fat
2 eggs
2 tablespoons of salt
Filling
3 tablespoons of oil
1 medium onion, chopped
1 chopped green pepper
300g of Chopped Cristalina Heart of Palm
100g of chopped black olives
1 chopped seedless tomato
1 tablespoon of chopped green scent
1 can of sour cream
1 tablespoon of wheat flour
salt to taste
1 yolk.
Method of preparation:
Add the wheat flour, vegetable fat, eggs and salt.
Add 6 tablespoons of water and knead until smooth.
Line the bottom and sides in a detachable form with half the dough and set aside.
Filling:
Heat the oil and brown the onion.
Add the peppers, heart of palm, olives and tomatoes.
Cook over high heat for 5 minutes.
Add the green smell, the cream, the flour and cook for another 3 minutes.
Salt to taste and allow to cool.
Fill the pie and cover with the rest of the dough.
Brush with the yolk and place in a preheated oven at 180 ° C for approximately 50 minutes.
Ingredients:
Whiting / Sirigado (250g)
Shrimp (50g)
Caviar (5g)
White rice (45g)
Asparagus (50g)
Cristalina Palm heart (50g)
Sour cream (250 ml)
Onion (1 large)
Shrimp butter (30g – can be substituted for regular butter)
White wine (50 ml)
Pepper (to taste)
Salt (to taste)
Extra Virgin Olive Oil (to taste)
Parsley (to taste)
Method of preparation:
Steam the fish fillet.
Remove it before it is completely cooked.
In another pan, sauté the butter, onion, sour cream and white wine until pasty, like a sauce.
Add the semi-cooked fish and the shrimp in the sauce until they are ready. Sauté the asparagus and heart of palm with the oil and add the parsley.
Mix in rice, cooked normally.
To compose the dish, place the fish, a portion of the rice and garnish with the caviar on top of the fish.
Dish for 1 person.
Type of dish: Side dish
Preparation: Fast (up to 30 minutes)
Yield: 4 servings
Difficulty: Easy
Ingredients:
2 skinless and boneless chicken breasts cut in half (700 g)
4 tablespoons of olive oil
Salt and black pepper to taste
1 tablespoon of butter
2 tablespoons of wheat flour
1/2 cup of boiling chicken stock
3/4 cup (tea) of milk
300 g of pickled heart of palm sliced
1 teaspoon chopped basil
Method of preparation:
Drizzle the fillets with 1 tablespoon of the oil and season with salt and pepper.
Heat a grill over high heat.
Brown two fillets at a time for 4 minutes on each side. Transfer to a serving dish, cover and set aside.
Prepare the sauce: in a saucepan, melt the butter over medium heat. Add the wheat flour and stir until golden.
Add chicken stock and milk and cook, stirring, until thickened.
Add the Cristalina heart of palm, mix and remove from heat.
Spread the sauce over the fillets. Sprinkle the basil and serve.
Tip: use fresh chopped rosemary instead of basil.
Ingredients:
1 kg of hake fillet
Salt and black pepper to taste
lemon juice
2 tablespoons of Extra Virgin Olive Oil
1 dessert spoon of mustard
1 grated onion
2 crushed garlic cloves
500 g of Chopped Cristalina Heart of Palm
1 cup of white sauce
1 teaspoon of grated nutmeg
1 tablespoon of tomato sauce
2 tablespoons chopped green scent
Method of preparation:
Beat in a bowl the salt, pepper, lemon, olive oil and mustard.
Pass the fillets in this mixture and place them in an ovenproof dish.
Cover with the remaining sauce and let it taste for an hour.
Place in medium preheated oven for 20 minutes.
Remove and set aside.
Cream
In a medium saucepan, brown the onion and garlic in the oil.
Add heart of palm, white sauce, nutmeg, tomato sauce and salt.
Mix well and boil.
Add the cream, mix and remove from heat.
Place the fillets on a platter, sprinkle with green scent and serve with the palm heart cream.
Ingredients:
4 sea bass fillets (180g each)
2 tablespoons olive oil
8 Cristalina palm hearts cut in two
2 garlic cloves
1 spoon of coriander
rosemary, laurel
salt, pepper
herbal mixture
Sauce
200g butter
juice of 2 lemons
60 ml soy sauce
150 g of cashew nuts
2 garlic cloves
2 tablespoons of black raisins
1/2 chopped onion
peppercorns
salt
Method of preparation:
Season the fish with salt and pepper. Fry it in olive oil until golden brown and turn. Finish cooking.
Fry the Cristalina palm hearts in butter and season with garlic, salt, pepper and cilantro.
Sauce:
Mix lemon juice, soy sauce, chopped chestnuts, garlic and chopped onion.
Make a “noisette” butter (beat with hazelnut) and add the mixture and raisins.
Season with salt, pepper and cilantro.
Assembly:
Place the sauce on the bottom of the dish and place the Cristalina hearts on top.
Place the fish on the Cristalina palm hearts.
Finish with the herb mixture seasoned with olive oil.
Ingredients:
½ kg frango desfiado
Queijo mussarela
Catupiry ou requeijão
Batata palha
1lt creme de leite
1lt molho de tomate
½ cebola
½ pimentão
Chopped Cristalina Heart of Palm
Chopped olives
parsley
spices to taste
Method of preparation:
Bring the seasoning of tomato, onion, pepper, heart of palm, olives, parsley to medium heat.
Let it cook for 10 min.
Add the shredded chicken and cook for another 5 min.
Turn off the heat and add the cream.
Mix well and set aside.
In a greased pan with plenty of curd, cover with sauce that must be dry.
Top with mozzarella and bake in a medium oven until the cheese melts.
After removing it from the oven, cover with straw potatoes.
The sauce should be very dry.
Side dish: white rice and lettuce salad.
Ingredients:
1 vidro de 1 glass of Chopped Cristalina Heart of Palm
1 red or yellow pepper
1 onion
2 garlic cloves
1 tablespoon mustard
3 tablespoons of thin rolled oats
1 beaten whole egg
Salt and pepper to taste
Method of preparation:
Chop the garlic, pepper and onion well and sauté in a little olive oil. In a bowl, mix all the ingredients, including the stew you just made. Process 2/3 of your mixture until it becomes a porridge and return this processed part to your bowl. You will already be able to see the dough taking shape, with some pieces of vegetables. Let your hamburger dough rest in the refrigerator for about 30 minutes until it is firm and can be easily shaped. Shape your hamburgers (1cm high is a good choice) and fry on both sides in a non-stick frying pan.
Ingredients:
Dough
400g of Cristalina Palm heart
150g of ham
200g of sliced mozzarella cheese
500g of lasagna dough
White sauce
30g butter
2 tablespoons of flour
½ l of milk
100g of grated Parmesan cheese
salt to taste
black pepper to taste
Method of preparation:
First prepare the white sauce, for this melt the butter in a pan. Add the wheat flour and, while stirring, lightly brown it.
Pour the hot milk, stirring constantly so as not to let it tangle. Season with salt and pepper to taste, and cook over low heat for 10 min.
Add the grated Parmesan cheese.
Cut the heart of palm and ham into very small pieces and add to the white sauce.
Cook the pasta and as soon as it is ready, drain the water. Line the bottom of an aluminum pan with a dough layer.
Put on top a layer of white sauce already prepared with heart of palm and ham and, finally, the sliced mozzarella cheese.
Gradually layer the layers until all the ingredients are finished.
Ingredients:
4 tablespoons butter
1 leek stalk cut in half moon
20g of fresh sage
200g sliced Cristalina Heart of Palm
20 olives cut in half
1/2 cup frozen peas
1 cup of milk
1/2 cup sour cream
Salt and pepper
300g of linguine or other cooked pasta
Method of preparation:
1. In a skillet, melt 3 tablespoons of butter and sauté the leeks for 3 minutes or until tender.
2. Add another spoonful of butter and sauté the sage for another 3 minutes or until it is crispy.
3. Add the heart of palm and olives and add the milk.
4. Season with salt and pepper and wait for it to boil.
5. Turn off the heat, add the cream and the cooked pasta and mix.
Ingredients:
1 small glass of chopped Heart of Palm Cristalina
1 large onion
1 green pepper
1 red pepper
3 tomatoes
Black pepper
salt to taste
1 bunch of coriander
10 tablespoons of palm oil
1 small glass of coconut milk
Method of preparation:
Sauté in a pan (preferably of clay or iron) a large onion in thin slices, a green pepper and a red one cut into strips, three tomatoes without skin and without seed, a glass of cut hearts of palm.
Add a little water. Sprinkle some black pepper, salt to taste.
Leave on low heat, with the pan covered, for about ten minutes.
Add a bunch of coriander, ten tablespoons of palm oil, and finally a small glass of coconut milk.
Let it boil for another ten minutes and you’re done!
Ingredients:
5 units of whole Cristalina palm hearts
a few tablespoons of olive oil
herbs: rosemary, sage, dill, marjoram – whatever you have (choose fresh ones, but dehydrated ones will do)
Method of preparation:
Cut the Cristalina palm hearts from top to bottom, breaking them in half, but leaving them still long. Arrange them on a baking sheet, add a little oil, cover with aluminum foil and bake for half an hour, more or less, or until they are lightly browned. Remove and if you have a grill use it to grill one side – if not, fine. Sprinkle the herbs over the hearts of palm, a little salt and a little more olive oil and bake just to dry the herbs. Ready! Serve as a starter or appetizer. It looks great!
Ingredients:
1 medium strawberry
1 1/2 liter of water for cooking the filling
2 sliced garlic cloves
1 chopped onion
1 tablespoon oil
1 tablespoon olive oil
3 Cristalina Heart of palm sliced
6 chopped green olives
2 tomatoes (without skins and seeds) chopped
1 bay leaf
1 cup chopped parsley
Salt and pepper to taste
2 cups (tea) curd
1/2 cup (tea) milk
butter to grease the baking sheet
2 tablespoons grated parmesan
Method of preparation:
Wash the strawberry with the aid of a cloth
Cut the top like a lid and remove the seeds
Put the strawberry in a pan with water
Cook over low heat, with covered pan, for 25 minutes
Remove the strawberry, let it cool and set aside
Make the filling: sauté garlic and onion in oil and olive oil
Add the Crystalline hearts of palm, olives, tomatoes, parsley, pepper, bay leaves and salt and cook for a few minutes
Add the curd, the cream and stir until you get a uniform cream
Pour this cream into the strawberry, place on a greased baking sheet, sprinkle with parmesan and bake in a hot oven to brown
Ingredients:
3 tablespoons of Extra Virgin Olive Oil
1 tablespoon of balsamic vinegar
1 tablespoon of finely chopped onion
1 tablespoon of tomato cubes
1 tablespoon of small green pepper cubes
salt
freshly ground black pepper
1 teaspoon of fresh mint, well beaten
1 glass of Palm Heart Crystalline, about 200g, delicately shredded, along its length.
Method of preparation:
In a bowl, combine the oil, onion, tomato, pepper, salt, black pepper and mint.
Marinate for five minutes.
Spread the shredded hearts of palm on the plate and bathe it with the vinaigrette. Yield: 1 person
Preparation: 20 minutes
Yield: 07 servings
Ingredients:
13 canned crystalline palm hearts
500 g of sliced ham
500 g of sliced mozzarella cheese
1 can of cream without serum
100 g of grated cheese
Curry to sprinkle
Method of preparation:
Cut the Crystalline palm hearts in half in the width direction
Divide the slices of cheese and ham into two strips lengthwise
Roll the pieces of heart of palm with the ham inside and the mozzarella on the outside
Arrange the rolls standing side by side in a shape
Pour the cream and sprinkle the grated cheese mixed with the curry
Bake in microwave oven for 5 to 7 minutes at 100% power
Then serve
Goes well with a beer
Ingredients:
Dough:
½ cup of tea
3 tablespoons of Spanish olive oil
1 egg
1 tablespoon of salt
½ medium carrot, chopped
1 kale leaf, chopped
½ cup (tea) of flour
Filling:
1 cup (tea) ground beef
2 tablespoons of olive oil
1 medium tomato, chopped
2 sliced Cristalina hearts of palm
1 teaspoon of salt
½ cup of tomato sauce
Method of preparation:
Beat in a blender, all the ingredients of the dough greased with olive oil
Brown the pancakes on both sides
Repeat the operation until you finish the mass
Reserve.
Brown the meat in Spanish olive oil
Add the tomatoes, hearts of palm, salt and ½ cup (tea) of boiling water and cook for 5 minutes.
Wrap each pancake with 01 tablespoon of filling and cover with tomato sauce
Preparation: time consuming (over 45 minutes)
Yield: 08 servings
Difficulty: Medium
Category: Pastas
Calories: 423
Ingredients:
1 cup (tea) milk
1 cup (tea) of wheat flour
¼ cup (tea) of grated Parmesan cheese
Salt to taste
2 eggs
Filling:
2 tablespoons of olive oil
1 small onion, chopped
1 glass of chopped hearts of palm
3 tablespoons of tomato sauce
Salt and pepper to taste
¼ cup (tea) of chopped black olives
Chopped parsley to taste
Roof:
2 tablespoons of butter
2 tablespoons of wheat flour
500 ml of milk
Salt and pepper to taste
1 spoon (coffee) of grated nutmeg
1 can of sour cream
½ cup (grated) parmesan cheese
Method of preparation:
In a blender, beat the milk, wheat flour, cheese, salt and eggs until they form a homogeneous mixture. In a lightly greased nonstick skillet, pour portions of dough and brown the pancake on both sides. Reserve.
Stuffing: In a saucepan, heat the oil, brown the onion, add the hearts of palm, tomato sauce, salt and pepper. Cook over low heat until the heart of palm is tender. Turn off the heat, add the olive and parsley. Reserve.
Topping: In a saucepan, melt the butter, add the flour and cook over low heat, stirring until lightly browned. Gradually add the warm milk, season with salt, pepper, nutmeg and, over low heat and without stirring, cook until it thickens. Turn off the heat and stir in the cream. In a refractory, place the pancakes on top, pour the sauce and cover with the Parmesan cheese. Place in a preheated oven at 200° C to brown.
Ingredients:
1 glass pupunha Cristalina Heart of palm
3 tablespoons grated goat cheese
1 clove of garlic
1/2 lemon
3 tablespoons of olive oil
1 teaspoon of sweet paprika for sprinkling
1 tablespoon parsley
2 tablespoons of salt to boil the heart of palm + 1/2 in time to beat the cream in the blender
1 teaspoon mustard
Method of preparation:
Grate the goat cheese.
In a small skillet, place the olive oil, parsley and the peeled clove of garlic over low heat to heat. When it starts to boil, turn off the heat and set aside.
Place the fresh heart of palm in a pan with plenty of water and 2 teaspoons of salt. Leave the pan covered over high heat until the heart of palm is very soft.
When the heart of palm is very soft, place them in a blender with 2 large spoons (like rice spoon) of the cooking water, the mixture of oil, parsley and garlic, 1/2 teaspoon of salt and grated goat cheese . Beat everything until a homogeneous paste. Add the juice of 1/2 lemon, 1 teaspoon of mustard and beat again. Is ready! Garnish with a drizzle of olive oil and sprinkle with a little sweet paprika.
Ingredients:
Dough:
1 cup of whole wheat flour
1 cup of white wheat flour
1/2 cup of water
1/3 cup. of vegetable oil
1 tablespoon of chia (optional)
1 teaspoon salt
Filling:
1 glass of chopped Cristalina Pupunha palm heart
1 large onion, diced
3 tablespoons vegetable oil
1 tablespoon of sweet starch or potato starch (optional)
1 teaspoon of oregano (or any other spice you prefer)
Method of preparation:
In a large container mix the flours, chia and o Add vegetable oil and water. Mix until it forms a ball of homogeneous dough that sticks to your hand.
Transfer to a smooth, floured surface. Open the dough with a rolling pin or glass bottle.
Cut in the form of discs the size you prefer, I used a dessert plate to serve as a mold, in my case it yielded 6 pastries. Reserve the dough.
In a pan heat the oil and sauté the onion until golden.
Add the heart of palm and oregano. Mix until smooth.
Dilute the sweet starch or potato starch with a little water and add to the filling. Mix well and turn off the heat. This step is optional, it serves to make the filling more moist and creamy.
Fill the dough with the palm heart sauté and close by pressing the edge with a fork. Be careful not to put too much filling, otherwise the dough may break.
Transfer the pastries to a pan greased with oil and place in a preheated oven at 200ºC for about 30 minutes, or until the edges are golden.
Ingredients:
Dough
½ kg of wheat flour
100g lard
4 tablespoons of cream
1 tablespoon of lemon juice
1 tablespoon of salt
3 eggs
Filling
300g of chicken seasoned with salt
Lemon
Garlic
2 cups of milk or palm heart water
½ cup of olives
3 tablespoons of oil
3 tablespoons of wheat flour
1 tablespoon butter
1 glass of Chopped Crystalline Heart of Palm
3 gems
1 chopped onion
5 chopped tomatoes
1 bay leaf
Green seasoning to taste
Method of preparation:
Fry the chicken until golden brown.
Shred the chicken.
Sauté onion and tomato in the same pan where you fried chicken.
Add shredded chicken and other spices, egg yolks and flour and palm heart water.
Mix the heart of palm and the olives.
Assembly
Roll out the dough and fold four times.
Extend again.
Line the bottom and sides of the pan.
Prick the dough with the fork.
Place the filling.
Cover with the rest of the dough and garnish with the dough itself.
Brush with eggs and butter and bake in a hot oven.
Ingredients:
For the shank:
1 Frozen Pork Leg (about 5kg)
1 pack of diced Bacon (140g)
4 medium onions, chopped
6 cloves of crushed garlic
2 chopped celery stalks
2 branches of rosemary
2 bay leaves
1 bunch of chopped parsley
2 tablespoons of salt
freshly ground black pepper to taste
1 bottle of red wine
For the shank:
3 tablespoons of olive oil
1 clove of crushed garlic
1 medium onion, chopped
5 peeled and seedless tomatoes, chopped
teaspoon of salt
2 cups of chopped Cristalina palm hearts
5 cups of cooked rice
4 sprigs of chopped parsley
Method of preparation:
Remove the shank from the freezer 2 days before preparing it and thaw it in the bottom part of the refrigerator, inside the packaging itself.
After defrosting, remove the shank from the packaging and wash it quickly under running water.
Using a knife, make several holes in the surface of the meat and insert the pieces of bacon.
Place it in a deep container to season it.
In a bowl mix the onion, garlic, celery, rosemary, bay leaf, parsley, salt, pepper and wine.
Drizzle the ham with this seasoning, cover the container and leave it in the refrigerator for 6 hours, turning it from time to time.
Pass the ham on a large, deep baking sheet, pour the seasoning and cover with aluminum foil.
Bake in a medium, preheated oven (180 ° C).
Calculate about 1 hour for each kilo of meat, removing the aluminum foil 1 hour before the end of the time to brown the surface.
Meanwhile, prepare the rice: heat the oil, fry the garlic and onion.
Add the tomato and cook until it starts to crumble.
Add the heart of palm and cook until boiling.
Remove from the heat and mix the cooked rice and parsley, heating for a few moments.
Transfer the ham to a platter and then serve with the rice.
Ingredients:
1 portion of basic pasta (1 disk of pasta)
Tomato Sauce
Chopped mozzarella
Sliced and chopped ham
2 boiled eggs
1 glass of chopped Cristalina palm heart
Peas
Sliced onions
Oregano.
Method of preparation:
Pass the tomato sauce over the dough, then spread the finely chopped mozzarella.
Then spread the ham, also sliced and diced, the chopped boiled eggs, the heart of palm, the peas and plenty of sliced onion over everything.
Finally, sprinkle a little oregano.
Bake in a hot oven.
Ingredients:
1 cup (s) Wheat for kebab
1 unit (s) Medium chicken breast
6 mint leaves
250 g Broccoli
2 unit (s) Medium tomatoes
2 unit (s) Canned Crystalline Palm hearts
3 tablespoon (s) of oil
1 teaspoon salt
Method of preparation:
Put the wheat in a colander and wash it
Then transfer to a bowl with ½ liter of water and soak for ½ hour
Preheat the oven to medium temperature (180ºC).
Clean the chicken breast, remove the skin, bones and shavings
Wash it, dry and chop the file into small pieces
Reserve
Wash the mint leaves, dry them and set aside
Clean the broccoli, make the stems softer and the flowers
Put them in a pan with 1 liter of boiling water
Cook for 5 minutes or until the broccoli is al dente
Remove from the heat, drain the water, rinse the broccoli in cold water
Then chop them into small pieces
Reserve.
Wash the tomatoes, remove the peduncles and place them in a pan with 1 liter of boiling water
Leave for 1 minute, remove from heat, drain water, remove skin and discard seeds
Chop the tomato pulp into small cubes and set aside
Chop the Cristalina hearts of palm into thin slices and set aside.
Drain the water from the wheat, squeezing it well with your hands and place in the processor cup
Add the chicken, the mint, 2 tablespoons of olive oil and the salt
Beat until a homogeneous mass is obtained.
With a little of the remaining olive oil, grease a baking pan (20 cm x 20 cm)
Line the bottom with half the dough and distribute the broccoli, tomatoes and heart of palm
Cover with the other half of the dough and drizzle with the remaining olive oil
Bake for 40 minutes or until golden brown.
Remove from the oven, cut the kebab into 10 pieces.
Ingredients:
Dough
100 gr of melted butter
200 gr ground cream cracker
salt to taste
Filling
300 gr of chopped Cristalina palm heart
1 large chopped onion
4 cloves of garlic pounded
4 tablespoons of Extra Virgin Olive Oil
4 tablespoons cornstarch
2 cups chopped sliced bacon
1 cup of chicken broth
1 cup chopped parsley
Salt and black pepper to taste
½ cup sour cream
grated cheese to sprinkle
1 cup of milk
3 eggs
Method of preparation
Prepare the dough by mixing the Ingredients.
Line a 20 cm diameter removable bottom and set aside.
In a pan, brown the bacon.
Drain on absorbent paper.
Discard the fat, but do not wash the pan.
Return the pan to the fire, and sauté the garlic and onion in the oil.
In a bowl mix the starch with the milk, chicken stock and egg yolks.
Add to the stew and season with salt and pepper.
Cook over low heat until creamy.
Turn off the heat and mix the heart of palm, parsley, sour cream and bacon.
Mix everything well.
Beat the egg whites and incorporate gently.
Place over the dough and sprinkle with cheese.
Place in medium preheated oven for 20 minutes or until firm and golden.
Accompaniment: for meat, fish, poultry, pork, game and seafood
¾ cup (90g) of wheat flour
3 tablespoons light margarine
¼ cup (60ml) nonfat plain yogurt
Filling
1 cup (220g) of chopped Cristalina palm heart
4 tablespoons chopped chives
120g of thinly sliced ham
2 cups (240 g) ricotta
4 beaten eggs
1 cup (240 ml) skimmed milk mixed with 2 tablespoons skimmed milk powder
salt
Method of preparation:
Mix the flour and margarine.
Add the yogurt and make a ball.
Roll out the dough.
Line greased individual refractories.
In a bowl, mix heart of palm, chives and ham.
Cover the pasta with 120g of ricotta and the mixture.
Apart, beat the eggs with the milk and salt.
Pour over the heart of palm mixture and sprinkle with the rest of the ricotta.
Bake in medium oven for 40 minutes. For 4 servings.
Ingredients:
Two cups of soy meat (ground).
Dough
4 tablespoons of grated smoked ricotta
grated onion
garlic with salt
parsley and chive
1 1/2 xic of all-purpose flour
1 cup breadcrumbs
3 tablespoons of Extra Virgin Olive Oil
Filling
Chopped tomato
Bell pepper
boiled eggs
Cristalina Palm Heart
Chopped olives
cheese plate or mines in pieces
diced vegetable sausage
Pineapple slices
Method of preparation
Boil, wash and squeeze two cups of soy meat (ground) well.
Add the ingredients of the dough. Mix well until spread on a plastic.
Stuff and roll like a roll.
Partially cut the slices and place half a slice of pineapple between them.
Roast on a greased pan.
Preparation: Fast (up to 30 minutes)
Yield: 10 servings
Difficulty: Easy
Ingredients:
Mousse:
2 canned Cristalina Palm Hearts
2 envelopes of gelatin powder without colorless flavor
2 cups of tea
1 tablespoon mustard
2 cups of fresh cream
salt and white pepper to taste
1/2 cup (mayonnaise) tea
Salad: Watercress leaves
Accessory: 12 x 28 cm English cake pan
Method of preparation:
Drain the Crystalline palm heart, reserving 1/4 cup (tea) of the liquid, and cut it into pieces (reserve a few slices to decorate). Put the reserved liquid in a small ovenproof dish, sprinkle the gelatin on top and let it rest for five minutes. Bring to the heat in a double boiler, stirring constantly, until the gelatin dissolves. Reserve. Put the milk, heart of palm, mustard, gelatin and sour cream in a blender and blend. Add salt, pepper and, finally, mayonnaise. Knock again. Grease the pan with olive oil. Transfer the mixture to the pan. Cover with plastic wrap and refrigerate for four hours or until firm. Unmold on a platter and serve with the watercress leaves and the Crystalline palm.
Ingredients:
For the salad
6 cups clean crayfish
6 pounded garlic cloves
2 cups of chopped Cristalina Palm Heart
6 cups of watercress leaves
12 cherry tomatoes
1 cup chopped parsley
2 tablespoons of Extra Virgin Olive Oil
1 medium onion, chopped
4 tablespoons dry white wine
1 lemon juice
2 cups of peas cooked in water and salt
2 tablespoons chopped rosemary
Salt and black pepper to taste
For the sauce
1 cup of mayonnaise
1 cup fresh cream
2 tablespoons of milk
4 tablespoons of Extra Virgin Olive Oil
2 tablespoons lemon juice
2 tablespoons toasted sesame
Salt and black pepper to taste
Method of preparation
In a bowl mix 2 cloves of garlic, lemon juice, rosemary and wine.
Add the crayfish and season with salt and pepper.
Cover with plastic wrap and refrigerate for 20 minutes.
In a bowl mix the cream, milk, lemon juice and oil and mix well with a whisk.
Season with salt and pepper.
Add the sesame.
Place in a sauce boat and cover with plastic film.
Refrigerate until ready to serve.
In a saucepan, brown the garlic and onion in the oil.
Add the crayfish and sauté for a few minutes.
Mix the crawfish marinade and cover with filtered water.
Cook over low heat for 6 minutes.
Drain and reserve the liquid for another recipe.
Let the crayfish cool.
Divide the watercress by 4 plates, arrange the heart of palm, place the crayfish, peas and cherry tomatoes cut in half.
Sprinkle the parsley on top and serve with the sauce aside.
Ingredients:
1 cup of Creamy Cream Cheese
1/2 cup plain yogurt
1 tablespoon of olive oil
2 tablespoons celery leaves
Salt and pepper to taste
200g of green beans
1 cauliflower in small bouquets
5 canned crystalline hearts of palm
1 glass of pickled asparagus
2 carrots
10 radishes
20 canned mushrooms
1 small celery
1/2 pepper cut lengthwise
Method of preparation:
In a blender, cream cheese, yogurt, olive oil and celery leaves and season to taste. Reserve. Cook the cauliflower in boiling water for 3 minutes. Reserve. Cut the two pod ends and divide it diagonally. Cook in boiling water for 3 minutes. Reserve. Divide the Cristalina hearts and asparagus diagonally. Peel the carrots and cut them into sticks. Cut the radishes in half. Put the sauce on the bell pepper. Place the bell pepper in the center of the dish and the surrounding vegetables. Great to accompany fish, meat and chickens.
Ingredients:
Salad
240g of roast beef roasted and cut into small cubes
1 cup of sliced Cristalina palm heart
½ cup sliced onion
2 medium diced tomatoes
½ diced medium cucumber
½ cup of peppers in strips
2 large radishes cut into slices
200g of diced pineapple
1 large tangerine in seedless buds
1 small peeled apple, chopped and sprinkled with lemon
Sauce
4 teaspoons of Extra Virgin Olive Oil
1 tablespoon of lemon juice
2 teaspoons of water
1 tablespoon of chopped parsley and green onions
1 pinch of each: black pepper, oregano and basil.
Method of preparation
In a salad bowl, combine all the ingredients of the salad.
In the bowl, add all the sauce ingredients by beating well with a fork.
Pour the dressing over the salad and mix lightly.
Ingredients:
1 salmon fillet;
1 glass of sliced Cristalina Palm Heart;
1 onion cut into slices;
Dry tomato;
Extra virgin olive oil;
½ lemon;
Salt and black pepper to taste.
Method of preparation
Season the salmon with salt, pepper, lemon and oil, cover, leave in the refrigerator overnight.
Grease the pan with olive oil, place the salmon, throw the onion heart of palm over the top, and the dried tomato.
Pour the seasoning from the baking dish on top of the ingredients, cover with aluminum foil, place in the medium oven, for 30 minutes.
Ingredients:
1 tablespoon of margarine;
1/2 kg of chopped ham;
1 chopped onion;
1 garni bouquet (rosemary, parsley and thyme);
optional pepper;
5 glasses of milk;
5 tablespoons of wheat flour;
1 teaspoon of sugar;
salt to taste;
1 can of sour cream;
1 cup fresh grapes cut without seeds;
1 cup of raisins;
3 apples cut into cubes;
1 cup chopped celery;
1 glass of Chopped Cristalina Heart of Palm;
1/2 cup of chopped walnuts.
Method of preparation
Sauté the onion in the margarine.
Whisk the milk, flour, sugar and salt in a blender.
Bring to the fire to thicken.
Remove from heat, add the ham, the garni bouquet and the cream.
In a beautiful serving dish, mix layers of cream with grapes, apples, celery, hearts of palm and walnuts.
Finish with cream and decorate to taste.
Ingredients:
1 pita bread;
1 cup (tea) of chopped Cristalina palm hearts;
2 peeled and seedless tomatoes;
100g of grated white cheese in the thick drain;
1 teaspoon of oregano.
Method of preparation
Mix the heart of palm, tomatoes, grated white cheese and oregano.
Open the bread on the sides, without separating the parts completely.
Fill the cavity with the filling, distributing it well.
Take it to the hot oven (250ºC) for 5 minutes.
Remove from the oven, cut in half and serve immediately.
Ingredients:
4 tablespoons vegetable cream
1 small onion, chopped
6 chopped medium Cristalina palm heart
2 tablespoons of wheat flour
1 cup (tea) of milk drink
1 teaspoon of salt
4 slices of flat bread, peeled, cut lengthwise
1/2 small bunch of chopped arugula
1/2 cup chopped sun-dried tomatoes
For lining: aluminum foil
Method of preparation:
Line a large English cake pan (28 x 11 cm) with aluminum foil. Reserve.
In a saucepan, heat 2 tablespoons of the vegetable cream over medium heat and sauté the onion and garlic.
Add the Crystalline hearts of palm and sauté for another 3 minutes.
Add the flour and add the milk drink gradually, stirring constantly so as not to form lumps. Cook, stirring constantly, until it thickens.
Add salt and remove from heat.
Add the rest of the vegetable cream, mix quickly and set aside.
Divide the cream into 4 parts and reserve 1 part. Divide the arugula and tomato into 3 parts.
Place a slice of bread in the reserved pan, cover with 1 part of the cream, distribute 1 part of the tomato and 1 of arugula. Repeat the operation, ending with the slice of bread.
Cover and refrigerate for 1 hour.
Unmold on a plate and remove the paper.
Spread the reserved cream over the surface of the snack. Serve immediately.
Ingredients:
1 medium round Italian bread
100 grams of chopped Cristalina Palm heart
75 grams of fresh cream
25 grams of Parmesan cheese
Salt to taste
1 egg
Method of preparation:
Heat the cream, add an egg yolk, when the mixture is hot, add the chopped hearts of palm, overlap with the Parmesan cheese, and stir until the mixture is creamy, add the salt and continue stirring.
Heat the Italian bread in the oven, cut the lid and scrape the crumbs.
Put it back in the oven, wait until the inside walls are warm, remove it from the oven and add the soup mixture.
If you want, return to the oven to brown the parmesan topping. (portion for 01 person)
Ingredients:
1 kg fresh shrimp
1 glass of Cristalina Palm Heart
1 can of sour cream
½ cup of ketchup
1 glass of cognac
1 tablespoon of margarine
1 cup of lemon juice
salt and pepper
Method of preparation:
Clean and wash the shrimp with lemon juice.
In a saucepan, brown the onion with the margarine, then place the shrimp.
Cook without covering the pan, add the rest of the Ingredients and finally the chopped hearts of palm so that it does not fall apart.
When serving, add the cream and let it boil quickly so that it doesn’t cut. Serve with white rice.
Ingredients:
1 kg of chicken or only chest
1 glass of white wine
10 tablespoons butter
2 cans of sour cream
1 chopped onion
1 glass of sliced Cristalina Palm Heart
Salt to taste
Pepper to taste
Nutmeg to taste
10 chopped tomatoes without skin and without seeds
2 tablespoons of wheat flour
1 cup ketchup or 3 tablespoons tomato paste
Method of preparation:
Season the chicken in vineyards for 2 to 3 hours.
If it’s chicken breast, remove the bone and stuff it with ham.
Roll and tie with thread.
Fry the chicken in very hot butter, bone and reserve.
Separated, add the onion, the tomato, the butter that was sautéed in the chicken and let it cook a little.
Add wine, flour, tomato sauce.
Add the meat and cook with a covered pan.
When it thickens add the cream.
Serve hot with straw potatoes, rice and tomato salad.
Ingredients:
½ cup of margarine;
1 medium onion, chopped;
1 glass of Cristalina Palm Heart cut into cubes;
4 cloves of garlic, squeezed;
2 skinless and seedless tomatoes, cut into cubes;
2 tablespoons of margarine;
1 tablespoon of oil;
6 tablespoons of wheat flour;
50 g of grated cheese;
4 separate eggs;
1 cup of sour cream;
Salt to taste;
Black pepper to taste.
Modo de preparar:
Melt the margarine and sauté the onion, heart of palm, garlic and tomatoes.
Season with salt and green smell.
Reserve.
In another pan, melt the margarine with the oil, brown the onion and the flour.
Remove from heat, add cheese, slightly beaten egg yolks and mix.
Add the cream and stir.
Add this mixture to the palm heart sauté and stir it carefully.
Season with salt and pepper.
Beat the egg whites and add to the previous mixture.
Pour in a refractory form and place in a moderate preheated oven for 40 minutes.
Ingredients:
1 can of Cristalina palm hearts
3 eggs
1 cup of milk
1 tablespoon of margarine
2 tablespoons of wheat flour
3 tablespoons of grated cheese
1 tablespoon of parsley
1 pinch of pepper
salt
Method of preparation
Brown the flour in the margarine and always stirring with a spoon, add the milk.
Remove from heat and add egg yolks one by one.
Take it back to the fire, add the chopped Crystalline palm, pepper and salt.
Remove from heat as soon as it boils.
Add the cheese, the egg whites.
Mix well.
Pour into a greased pyrex, sprinkle with grated cheese.
Place in a preheated oven until golden.
Ingredients:
150g of desalted and shredded cod;
150g of peeled medium shrimp;
150g of crab meat;
150g of fish;
150g of cooked oysters;
150g of cooked mussels;
300g of chopped Cristalina Palm Heart;
100ml of Extra Virgin Olive Oil;
200g of chopped onion;
200g of chopped tomatoes;
2 bundles of coriander;
50g of paprika;
100g of olives;
6 eggs;
2 lemons;
salt with garlic to taste.
Method of preparation:
In a pan heat the oil and add the paprika, salt with garlic, onion and cook.
Then add the seafood, cod, heart of palm, olives and chopped coriander.
Beat the yolks of 3 eggs and add to the dough to combine.
Beat the 6 egg whites with the remaining egg yolks and set aside.
Grease a clay pot with oil, place the dough, cover with the white and decorate with onion rings and olives on top.
Place in a preheated oven at 150º, allowing to bake for 20 minutes or until golden brown.
Ingredients:
18 crabs;
18 crabs;
2 oyster dishes (deep);
2 sururu dishes (deep);
2 kg of fresh and first fish (whiting);
1 kg of fresh (small) shelled shrimp;
2 dozen eggs;
12 units of Cristalina Palm Heart;
2 lobsters;
10 bundles of coriander;
2 heads of garlic;
5 onions;
1 kg of tomato;
chilli pepper;
Black pepper;
salt;
Extra virgin olive oil;
oil;
annatto;
12 lemons;
green olives.
Method of preparation
Boil crabs, crabs, oysters and lobsters in salted water.
Clean, shred and set aside.
Fry the annatto in ½ can of oil.
Cut a bunch of coriander, 4 cloves of garlic, 3 slices of onion, 2 chili peppers and add with a pinch of salt.
Punch everything and make a sauté with 4 tablespoons of annatto.
Then add the prawns and cut the other bunch of coriander, plus 3 onion rings, squeeze the juice of half a lemon, add a little olive oil and a chopped tomato.
Bring to a boil and when it is red and soft, drain and store aside.
Proceed in the same way with oysters, sururus and fish, which after being boiled with salt are shredded and undergo the same process as shrimp.
Make a stew for each type of seafood.
Drain the sautéed seafood very well and, if necessary, squeeze with your hands so that they are very dry.
Add the oysters, the sururus and the fish, well mixed, in a pan outside the fire.
Place the olives in this step.
Make a new saute, as was done with the shrimp and other ingredients, just doubling the seasoning.
Use little annatto to avoid soaking.
Let everything boil for 5 minutes and put the oysters, the sururus and the fish in this stew, leaving on a low heat and stirring constantly.
Check that the salt, oil and lemon are “on point” (taste).
Add the heart of palm, which, if preserved, should be cut into slices and squeezed by hand.
Mix until the sauté is very dry.
Beat 8 to 10 egg whites, then add the egg yolks and mix everything.
When the sauté is dry, put out the fire.
Finishing
Grease the clay skillet (mandatory equipment for this delicacy, manufactured and traditionally used in the capital – Vitória – of the State of Espírito Santo) with oil and put the stew, which receives the shreds of crabs, crabs and lobsters.
Beat 8 to 10 egg whites again, adding the egg yolks and cover the stew.
Cut slices of large, thick onions and arrange on top, placing an olive in the middle of each slice.
Also cut slices of 3 to 4 hard-boiled eggs, separately, and arrange on the sauté.
Bake in the hot oven for more than 40 minutes or until the egg covering the pan is very dry.
Serve with white rice.
Use hot chilli sauce pounded with juice of 1 lemon.
Income for 8 people.
Ingredients:
3 cups of flour
100 grs of margarine
½ cup of milk
1 tablespoon of yeast
Salt to taste
Filling
1 large onion
3 tomatoes without skin and seed
1 glass of Cristalina Palm Heart
Method of preparation:
Dough
Mix everything, knead well.
Line a pan with half the dough.
Put the filling, cover with the rest of the dough. Pass yolk and lightly bake.
Filling
Fry the onion, add the tomatoes and the chopped hearts of palm.
Dilute 1 tablespoon of wheat flour with 1 glass of milk and place in the sauté.
Allow to cool for the filling.
Ingredients:
Dough
2 ? cups of wheat flour;
1 teaspoon of salt
200 g of chilled butter in cubes;
2 tablespoon of cold water;
wheat flour for sprinkling;
1 egg yolk dissolved in 2 tablespoons of water for brushing;
Filling
40 g of butter;
1 large chopped onion;
1 clove of minced garlic;
1 kg of Cristalina Palm Heart in thin rings;
500 ml of milk;
2 tablespoons of ketchup;
1 cube of vegetable broth;
1 tablespoon of corn starch dissolved in ¼ cup of water;
2 tablespoons of chopped parsley;
Extra virgin olive oil;
salt and pepper.
Method of preparation
Dough
Put the flour, salt and butter in a large bowl and crumble with your fingertips until you get a flour.
Add ice water little by little as necessary, working until it forms a soft mass that detaches from the hands.
Wrap in plastic wrap and refrigerate for 30 minutes (or for up to 2 days).
Filling
Heat the butter and a drizzle of olive oil in a medium saucepan and lightly brown the onion.
Add the garlic, wait for perfuming, add the heart of palm, milk, ketchup, broth and boil for 5 minutes.
Add the cornstarch and, stirring constantly, keep it on the fire until it boils and thickens.
Add the parsley, adjust the salt and pepper, remove from heat and let cool (dip in a pan with ice to cool faster).
Montagem
Divide the dough into two parts (? and ?) and, using a rolling pin, on a floured surface, open two discs.
With the larger disc, line the bottom and sides of a mold with a removable bottom and fill the cavity with the filling.
Cover with the smaller disc and press the edges to glue.
Decorate the surface with leftover dough, brush with the yolk and refrigerate for 15 minutes, while the oven heats to 180ºC (medium).
Bake for about 40 minutes, until golden brown.
Remove from the oven, wait 10 minutes and unmold (if you like, prepare it the day before and heat it up before serving, or freeze for up to 1 month).
Yield: 10 servings.
Ingredients:
200g of puff pastry;
2 cups (tea) of frozen broccoli;
1 cup (tea) of milk;
2 eggs;
2 tablespoons of wheat flour;
100g of cottage cheese;
1 cup of grated Parmesan cheese;
400g of pickled Cristalina Palm Heart sliced;
Salt and nutmeg to taste.
Method of preparation:
In a pan, cook the broccoli in 2 liters of boiling water and a little salt, until al dente.
Remove from heat, drain water and set aside.
Turn the oven on to medium temperature.
Whisk the milk, eggs, wheat flour, cottage cheese, half the Parmesan cheese, salt and nutmeg in a blender, until a very homogeneous mixture is obtained.
Pour the mixture into a bowl, add the heart of palm and broccoli and mix with a spoon.
Reserve.
On a smooth surface, spread the dough in a circle of 30 cm in diameter.
Line the bottom and sides of a 20 cm diameter round pan.
With a fork, drill holes in the center and sides of the dough and bake for 10 minutes.
Remove from the oven, pour the mixture over the baked dough and sprinkle the remaining Parmesan cheese.
Bake again for 40 minutes, or until golden brown.
Remove from the oven and serve immediately.
Ingredients:
2 cups of cooked chickpeas
2 tablespoons vegetable oil
1 teaspoon salt
The filling:
2 glass of Cristalina Palm Heart
1/4 cup chopped olives
1 large chopped onion
2 chopped garlic cloves (optional)
2 tablespoons vegetable oil
1 tablespoon of cassava starch, cornstarch or arrowroot (optional – serves to make the filling creamy)
2 teaspoons of oregano
Cherry or grape tomatoes to taste
Method of preparation:
Start by preheating the oven to 200° C;
In a processor place all the ingredients of the dough. Grind everything to a thick and homogeneous paste. If necessary, add a little water to help the processor grind, about 1/4 cup;
Grease a pan (I used one 25cm in diameter) with vegetable oil and transfer the dough. Line the entire bottom and side;
Bake for 10 minutes at 200° C;
While the dough is baking, prepare the icing. In a large skillet or pan sauté the onion in oil until translucent;
Add the garlic cloves and sauté for about a minute;
Add the chopped hearts of palm, oregano and olives, mix everything;
Dilute the cassava starch with two colors of water soup. Add to the top, stirring constantly until the mixture is creamy;
Turn off the heat and transfer the icing to the pie. Spread over the dough and finish by placing the halved tomatoes on top;
Bake for about 20 minutes at 200° C or until the edges of the dough are golden brown and the tomatoes wither.
Ingredients:
1 sliced bread for cold pie
1 glass of chopped Cristalina palm heart
4 chopped pickled cucumbers
1 chicken breast seasoned with salt
1 small onion
1 clove of crushed garlic
5 tablespoons chopped olives
Enough mayonnaise
Enough milk to wet the bread.
Method of preparation:
Sauté the chicken breast with onion, garlic and tomato.
Add enough water to cook the chicken until tender, adjust the salt if necessary.
Let the sauce reduce.
Remove from heat, shred the chicken and mix in the sauce.
You can’t have too much sauce.
Mix 4 tablespoons of mayonnaise with the chicken and set aside.
In another bowl, mix the heart of palm, olives and cucumber.
Add mayonnaise until creamy, 4 to 5 tablespoons. Reserve.
With these two fillings, assemble the pie alternating the slices of bread with the fillings, always wetting the bread first with a little milk.
Garnish with mayonnaise to taste, grated carrot and pieces of cucumber.
Ingredients:
Dough:
3 cups of milk
1 cup of oil
2 tablespoons (dessert) of salt
2 eggs
1 cup cornstarch
1 cup of all purpose flour
1 tablespoon of baking powder
Method of preparation:
Beat everything in a blender.
Filling:
½ kg of chopped Cristalina Palm Heart
1 onion
1 clove of garlic
1 tomato (with skin and seed)
Sauteed oil.
Method of preparation:
Sauté the onion, garlic and tomato and add the chopped hearts of palm.
Allow to cool and then put on top of the dough.
Modo de fazer:
Pour the batter into a blender.
Cover with the already cold filling.
Tip:
Place pieces of mozzarella cheese over the filling. Then just take the pie to the oven for 25 minutes and the salted heart of palm pie is ready.
Ingredients:
Rotten Pasta
2 cups of wheat flour
3 tablespoons vegetable cream
4 tablespoons vegetable fat
Filling
1 tablespoon vegetable cream
1 small onion, chopped
1 medium tomato, chopped (skinless and seedless)
4 chopped medium Cristalina palm hearts
3/4 cup of boiling water
1/2 teaspoon salt
1/2 cup vegetable mayonnaise
1/2 cup of starch
Method of preparation:
Dough:
Mix all the ingredients with your hands until they form a dough. Line the molds, smooth and set aside.
Filling:
1 tablespoon vegetable cream
1 small onion, chopped
1 medium tomato, chopped (skinless and seedless)
4 chopped medium crystalline hearts of palm
3/4 cup boiling water
1/2 teaspoon salt
1/2 cup vegetable mayonnaise
1/2 cup of starch
Assembly:
Now just put the Cristalina palm heart cream in the tartlets. I put some onion rings, but you can choose chives, parsley … or whatever you want. Bake for 40 minutes at 210 °. Makes 6 tartlets.