LASAGNA OF EGGPLANT WITH SOYBEAN 
SOUP OF BEET
SOUP OF RED FRUITS
COMPOTA DE FRUTAS
LASANHA NAPOLITANA
FRANGO TROPICAL
FRUTAS
SALMÃO AO MOLHO DE MARACUJÁ
CODORNA AO MOLHO DE LARANJA
TARTAR DE SALMÃO
PÃO INTEGRAL
PÃO SEM GLÚTEN
PATÊ DE FRANGO
COGUMELOS AO GERGELIN
TORTA DE ABÓBORA E FRANGO
FRANGO AO MOLHO DE BETERRABA C/ MOSTARDA
FILE DE FRANGO AO MOLHO DE MILHO
RECEITAS COMPLETAS
LASAGNA OF EGGPLANT WITH SOYBEAN | BACK 
Ingredients
2 cups texturized protein soybean
8 teacups water
1 tablespoon vinegar or lemon juice
1 minced medium onion
1 tablespoon oil
1 teaspoon salt
2 medium eggplants
1 teacup “minas” cheese
1 teacup tomatoes, chopped
1 sprig of parsley
Oregano
Method:
Moisten the soybean in water and vinegar to hydrate for 20-30 minutes. Cleanse in running water and subsequently extract all the water excess by pressing it firmly.
Sauté the onions with little oil, add the seasonings and tomato. Add the soybean and salt to do the cooking.
Cut the eggplant into thin slices. Put water in a pan and take it to heat. As soon as ebullition bubbles up, allow the eggplant a slight cook. Remove with a skimmer; take off the water excess with a sieve. Arrange in the normal garnish by distributing one layer of eggplant, one of soy, and finishing with a layer of cheese. Sprinkle oregano. Return to oven to reach a golden brown.
Yields 5 servings
Calories per serving: 240
SOUP OF BEET | BACK
Ingredients
1 kg beet, peeled and cut into pieces
2 cloves
1 coffeespoon salt
2 teacups chicken broth
1 teacup water
4 teaspoons skimmed yogurt (opcional)
Method:
Put all the ingredients, except the yogurt, in a pan and allow cooking for 1 hour. Wait until it gets chill. Right away, liquefy the beets and little by little add the cooking broth. Return to heat to warm up. Add more cooking broth according to the cream-like density desired. As you like, after having served the soup, complement by arranging a teaspoon of yogurt in the center of the plate.
Yields 4 servings
Calories per serving: 90
SOUP OF RED FRUITS | BACK
Ingredients:
2 cups red fruits (chopped cherries, raspberries, strawberries)
1 diet gelatine box, flavor strawberry or raspberry
1 glass cold water
1 glass boiling water
Method:
Put the fruits into a bols. Wash and strain them.
Melt the gelatin with boiling water. Add cold water. Stir constantly until the gelatin is completely diluted. Add fruits. Distribute in individual pots and let freeze.
Yields 10 servings
Calories per serving: 46
FRUIT COMPOTE | BACK
Ingredients:
200g dried plums, cut into strips
200g dried apricots, cut into strips
100g de dried yellow and black grapes
1 skimmed yogurt
powdered cinnamon
2 torn bay leaves
lemon drops
Method:
Seethe the fruits with torn bay leaves and water. Add sweetener to taste. Squeeze lemon juice or essence of almonds. Let it chill out of the refrigerator. Take to the freezer. Serve with natural yogurt. Sprinkle powdered cinnamon.
Yields 6 servings
Calories per serving: 78
NEAPOLITAN LASAGNA | BACK
Ingredients:
3 leaves cabbage
50g chicken breast
Herbs sprigs (marjoram, thyme, basil)
1 medium onion cut into 4 chuncks
1 tomato cut into 4 chuncks
1 medium carrot, minced
2 tablespoons onions, minced
1 teaspoon butter
2 tablespoons parsley
2 fine slices “minas” cheese
Oregano
1 coffeespoon salt
Tomato slices
Method:
Take the cabbage to cook with water and salt. Remove and set aside. Let it chill. Cook the chicken with water, salt, onion, tomato chopped into 4 chunks, and herbs. When it is cooked, remove the chicken and unweave. In a pan, grease with butter, join the onion and gild slightly. Add the chicken and the grated carrot. Mix well and allow to cook the carrot until limp. Add chopped parsley and mix well. Set aside.
Set up the lasagna: Put a cabbage leaf in a pyrex and cover with the chicken. Top with layers until finishing. Cover with Minas Cheese, tomato and then sprinkle oregano. Take to oven to reach a golden brown.
Yields 1 serving
Calories per serving: 290
TROPICAL CHICKEN | BACK
Ingredients:
4 leg quarters, boneless and skinless
1 tablespoon chopped garlic
1 teacup skimmed yogurt
1 tablespoon rosemary
6 tablespoons breadcrumbs
2 tablespoons grated cheese
1 teaspoon salt
1 coffeespoon oil
Method:
Season the chicken with salt and add yogurt and rosemary. Take to the refrigerator for 20 minutes.
Blend together the toasted-breadstuff flour and the grated cheese. Pass that mixture in the chicken. Grease a baking tin with oil and distribute the chicken. Drip some oil drops on the chicken. Take to roast in preheat oven at 170°C (338°F) during 30 - 40 minutes or until roasted.
FRUITS | BACK
1 small mango
1 small papaya
1 Spanish melon
Grape, grains
2 kiwi
6 strawberries
1 orange
1 slice of watermelon
Method:
Arrange the chicken in the center of the plate and distribute the fruits cut into pieces in an ornamental format. As you like, add on the chicken a sauce of your preference.
Yields 4 servings
Calories per serving: 240
SALMON WITH PASSION FRUIT SAUCE | BACK
Ingredients:
2 salmon fillets
1 passion fruit
1/2 glass of orange juice
1 cup chicken groth
1 chopped garlic
½ cup chopped onion
1 tablespoon vegetal oil
1 teaspoon corn starch
2 coffeespoons salt
2 pieces of palm heart
¼ teacup water
Method:
Season the salmon filets with salt (1 teaspoon). Set aside.
Remove the pulp of the passion fruit and slightly shake in the blender with water, just to homogenize (press the "pulse" control of the blender). Filter the sauce to separate the juice from the seeds. Set the seeds aside.
Put oil in a pan. Sauté the garlic first and then the onion. Add orange juice, passion fruit juice, 1 teaspoon of salt and chicken broth. Let it boil over low heat for 15 minutes. Add corn starch dissolved in a small amount of water and mix. Take off heat and add seeds of passion fruit to the sauce (optional). Grill the salmon filets in anti-adherent frying pan slightly greased with oil. Serve with unraveled hearts of palm (making a nest to lay the salmon) and spread sauce all over.
Yields 2 servings
Calories per serving: 320
COMMON QUAILS WITH ORANGE SAUCE | BACK
Ingredients:
2 cleaned common quails
½ teacup shredded cabbage
½ teacup grated carrot
2 tablespoons dry red wine
1 tablespoon onion
1 teaspoon oil
1 teaspoon salt
Seasonings: rosemary, oregano, basil
Sauce
1 teacup orange juice
½ teacup chicken groth
1 tablespoon grated carrot
1 tablespoon grated onion
1 coffeespoon grated ginger
½ tablespoon corn starch
Black pepper
1 teaspoon oil
½ teacup carrot juice
Method:
Season the quails with some salt and the chopped herbs. Set aside.
Prepare the stuffing: Sauté the onion with oil, mix in a container the carrot, the cabbage, and the green herbs. Season with salt. Fill each quail with 2 tablespoons of stuffing, or until filling out completely. For a better presentation, bend the legs of the quail toward the inside of the bird by crossing them. Display in baking pans and spread over a tablespoon of red wine. Take to roast over hot oven for approximately 30 minutes.
Sauce
Sauté the grated onion in the oil, join ginger, carrot and orange juice. Afterwards, add chicken consommé and let boil for a few minutes. Liquefy well and return to heat. As soon as the ebullition bubbles up, add corn starch diluted in water until it reaches the desired consistence.
Yields 2 servings
Calories per serving: 175
SALMON TARTAR | BACK
Ingredients:
200g de fresh salmon
1 tablespoon marine salt
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon dill
1 teacup skimmed yogurt without serum
1 tablespoon capers
1 tablespoon chopped onion
½ chayote, peeled and cut into small cubes
1 Japanese cucumber, peeled, seedless and cut into cubes
2 tablespoons chopped parsley
Lettuce leaves
Method:
Put the salmon in a vessel container. Cover with dill, pepper, sugar, and salt. Cover with clingfilm and take to the refrigerator for 12 hours. Chop into small cubes and set apart.
Pour water in a pan and take to boil, add chayote, and cucumber. As soon as they are limp, remove and set apart.
Mix all the ingredients, except the lettuce. Distribute in a platter or individual plate the lettuce leaves and add the tartar sauce. Garnish to taste.
Yields 4 servings
Calories per serving: 155
INTEGRAL BREAD | BACK
Ingredients:
400g integral flour
100g de rye flour
50ml oil
1 teaspoon salt
2 tablespoons brown sugar
1 cube of biologic yeast
Water – enough
Method:
Mix all the ingredients and keep adding water until the dough in the hands is not clammy.
Grease a baking pan with oil; put the dough inside, let leaven. Take to roast in preheat oven at 170°C (338°F) for 45-50 minutes or until completely roasted.
Note: to enhance the bread and vary the flavor, add 1 to 2 tablespoons of seeds to the dough (linseed, sesame or sunflower seed).
Yields 1 bread
Calories per slice: 115
BREAD WITHOUT GLUTEN | BACK
Ingredients:
1 cup rice flour
½ cup sour tapioc flour
1 tablespoon powder yeast
1 teaspoon brown sugar
1 teaspoon salt
3 tablespoons linseeds
1 cup water
1/2 cup canola oil
3 eggs
Method:
Liquefy the ingredients: first the liquids, then the solids. Grease a cake tin with oil and put the dough. Take to roast over medium preheat oven for approximately 30 minutes.
Variations:
Substitute the linseed seed with:
3 tablespoons of toasted sesame or
1 tablespoon of grape seeds flour or
10 chopped nuts or
3 tablespoons of fennel.
Yields 1 bread.
CHICKEN PATE | BACK
1 chicken fillet
1 onion cut into cubes
1 tomato cut into cubes
2 cloves, garlic
1 cup white souce
1 teaspoon salt
1 tablespoon chopped parsley and chives
Method:
Take the chicken, garlic, onion, and split tomatoes to cook with water. Separate the chicken and set apart the broth to make soup. Let the chicken chill and dice into cubes. Liquefy the chicken with the white sauce and add herbs and salt. Take to refrigerator until the moment of serving. Keep in refrigerator for 2 days at most.
Calories per tablespoon: 30
MUSHROOMS WITH GINGER | BACK
Ingredients:
2 teacups fresh mushrooms
1 tablespoon butter
1 tablespoon toasted ginger
3 tablespoones chopped chives
1 tablespoon soy sauce
Method:
Take the butter to heat up and add the mushrooms. Allow to cook and add the soybean sauce while cooking. Take off the heat and mix the green shallot with sesame. If necessary, add 1 teaspoon of salt.
Yields 2 servings
Calories per serving: 95
SQUASH AND CHICKEN CAKE | BACK
Ingredients:
1kg “cabiotá” squash
2 tablespoons rice flour
2 eggs
1 tablespoon butter
2 coffeespoons salt
1 coffeespoon nutmeg
1 tablespoon chopped parsley
Filler
2 teacups tomato sauce
250g ground or shredded chicken
1 teacup chopped onion
2 chopped cloves garlic o
1 teacup chicken broth
200g shredded “minas” cheese
1 tablespoon oil
1 coffeespoon salt
Black pepper
Method:
Put oil in a pan; add onion and garlic to sauté, join the chicken and let gild. Add the chicken broth and tomato sauce. Let boil for 10 minutes. Season with salt and pepper. Set apart.
Peel the squash (“moranga” - Brazilian variety of a gourd-shaped fruit) and allow cooking with water until limp. Remove and crush with a fork. Add eggs, nutmeg, salt, parsley, and butter and mix very well. Supplement with flour.
Grease a small refractory with oil and cover the bottom with the squash (moranga). Fill with the stuffing and cover with grated cheese. Take to preheat oven at 170°C (338°F) for approximately 20 minutes.
Yields 8 servings
Calories per serving: 170
CHICKEN WITH BEET SAUCE AND MUSTARD | BACK
Ingredients:
100g chicken fillet
1 coffeespoon salt
1 beet
¼ cup water
2 tablespoons oil
½ cup dry red wine
2 tablespoons chopped onion
1 tablespoon honey
2 tablespoons Dijon mustard
Method:
Season the chicken with salt. Grease a frying pan with a minimum of oil, allow to heat up and gild the chicken. Set apart.
Put the remaining oil in a frying pan, allow to heat up and put the onion to reach a golden brown.
In a pan, put the beet inside, cover with water and allow to cook. Let it chill and then peel.
Put all the ingredients in the blender and liquefy well. Return to heat. As soon as it warms up, cover the grilled chicken.
Yields 1 serving
Calories per serving: 240
CHICKEN FILLET WITH CORN SAUCE | BACK
Ingredients:
100g chicken fillet
½ teacup corn
1 teacup milk
½ teaspoon wheat flour
1 coffeespoon salt
1 tablespoon butter
2 tablespoons chopped onion
Method:
Season the chicken to taste. Grease a frying pan with oil and allow to grill. Take to heat the onion and butter to reach golden brown. Put in the mouth of the blender the corn, milk, onion, wheat flour and salt. Liquefy well and pass through a sieve. Take to heat and stir constantly until forming a homogeneous cream. Slice the chicken and spread a ladle of sauce all over.
Yields 1 serving
Calories per serving: 218
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