Recipe mash

The mash is a traditional dish in the cuisine of minas gerais and the brazilian, being prepared usually with cornmeal (corn flour), a little water and salt to the scalded, the mash is a practical way to consume the corn, a food very nourishing and low-cost.

The mash has always been a dish associated with the consumption of vegetables and greens. It stands out the presence of vitamins A, B1 and C, magnesium and carotenoide.

Recipe of Mash is the traditional

    the

  • 2 cup(s) cornmeal corn
  • the

  • 6 cup(s) water
  • the

  • salt and white pepper to taste

preparation: In a saucepan, pour the water and salt to taste. Add the cornmeal from corn. With a wooden spoon to mix everything and turn the heat to high, stirring constantly. When they start to boil, lower the heat. Let it cook for approximately 20 minutes, the point is more thin a purée of potatoes.

Mash with corn, green

    the

  • 1 cup cornmeal
  • the

  • 1 can corn
  • the

  • 6 cups water
  • the

  • salt to taste

Sauce :

    the

  • 2 tablespoons olive oil or soybean oil
  • the

  • ½ onion
  • the

  • 1 clove of garlic finely chopped
  • the

  • 200g of ground beef
  • the

  • 340g of tomato sauce
  • the

  • 1 cup water
  • the

  • salt and pepper to taste

preparation: In a blender, whisk the cornmeal with the corn and 2 cups of water. Light the fire, and add the rest of the water. Stir once in a while. So that the mash is ready (and digestion lighter), it should cook for at least 40 minutes.

How to make the sauce: In a hot pan, add oil, and fry the onion. As the onions brown, add the garlic, stir a little and add the meat. Stir and wait until the meat change color. Add the tomato sauce and the water. Add the salt. Stir, lower the heat and let it cook until the tomato sauce loses a bit of its acidity (about 20-25 minutes).

Recipe mash

Mash with bacon

    the

  • 2 cups (tea) of corn meal
  • the

  • 8 cups (tea) of water
  • the

  • Bacon and fried parsley to decorate.

preparation: In a pan, place 4 cups (tea) of water and the cornmeal. Dissolve while in the fire, stirring without stopping with a beater of the type fuê (those that are used to beat egg whites) or a wooden spoon. Gradually add the remainder of the water. The mash must cook for more or less 1 hour, until the release of the bottom of the pan. Garnish with small cubes of bacon fried and sprigs of parsley.

Mash

    the

  • 1 cup (american) of Milharina
  • the

  • 3 cups water
  • the

  • 3 cloves garlic
  • the

  • olive oil or olive oil for sautéing
  • the

  • salt to taste

Sauce

    the

  • 1 medium onion, chopped
  • the

  • 3 garlic cloves, crushed and chopped
  • the

  • Oil
  • the

  • 500 g of ground beef
  • the

  • 1 ripe tomato, chopped
  • the

  • Salt to taste
  • the

  • 1 cup (200 ml) of tomato sauce
  • the

  • Watercress cooked

preparation: Mash: Sauté in a pan the garlic in the olive oil or olive oil, add the milharina and sauté. Add the water and stir to avoid lumps. Book.

Sauce: In a pan put the oil, the garlic, the onion, the salt and the meat, let it cook. Add the tomatoes and tomato sauce, let it cook for 25 minutes. Throw on top of the Mash and place the water-cress.

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