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Back to school and your children’s diet

When children go back to school a change takes place in their diet, which, during the summer months, tended towards an excess of cold drinks, sweets and ice cream.

Home » Ideas and Secrets » How to add that special touch
How to add that special touch

Surprise everyone with the magnificent recipes you will be able to create with the help of our chef.
Have fun with family and friends and use our suggestions to improve and add a personal touch to your recipes.


Always bear in mind the following important information:

1•  Cozinha Pronta dishes are prepared with the best quality natural ingredients and have no artificial colouring or preservatives in them.
2•  After defrosting, Cozinha Pronta dishes should never be refrozen.
3•  Cozinha Pronta recipes are prepared with small quantities of salt and seasonings.
4•  Read the recommendations printed on the package carefully.

 

 

CREAMY SHRIMP SOUP

1•  Defrost in a micro-wave for 5 minutes.
2•  Put the shrimps in a separate container.
3•  Put the soup into a mixer.
4•  Add 1 soup spoon of cream
5•  Add one coffee cup of milk or water to the soup.
6•  Mix for 2 minutes
7•  Add salt or 1 teaspoon of soya sauce and a little Tabasco (optional).
8•  Heat over a low flame and mix until boiling (around 10 minutes) or in a microwave (approx. 4 minutes).
9•  Add the shrimps and the dish is ready to serve.



Dust with paprika, add a sprig of parsley or coriander, and it’s ready to serve.

 
 

VEGETABLE SOUP 1

1•  Defrost the vegetable soup in the microwave for 5 to 7 minutes.
2•  Add water to taste until you have the right texture.
3•  Flavour with one teaspoon of virgin olive oil.
4•  Season with a little fennel or celery in small cubes.
5•  Add salt to taste.
6•  Heat and serve, and decorate with a spoonful of liquid cream in the centre and chopped chives.

 

 
 

VEGETABLE SOUP 2

1•  Defrost the vegetable soup in the microwave for 5 to 7 minutes.
2•  Add water to taste until you have the right texture.
3•  Cut bacon into small squares, fry them without adding any fat and leave them to cool until they are crispy.
4•  Heat and serve, and decorate your vegetable soup with small squares of bacon.

 

 
 

KALE AND POTATO SOUP

1•  Defrost in the microwave for 5 minutes.
2•  Add water until you have the right texture.
3•  Add a soupspoon of virgin olive oil.
4•  Fry slices of smoked sausage (linguiça) separately.
5•  Float the slices of smoked sausage on the surface of the kale and potato soup, and it is ready to serve.

 

 
 

PRAWN PANADE

1•  Defrost in the microwave for 5 to 7 minutes.
2•  Add a tea cup of milk or soya milk to the prawn panade.
3•  Heat in a non-stick pan after defrosting and add 1 knob of butter or 2 soupspoons of olive oil and one raw clove of garlic crushed.
4•  Season by adding a little pepper or Tabasco to taste, and salt.
5•  Bring to the boil, remove from the heat and add 1 whole fresh egg and mix it in well.
6•  Please in a clay pot, sprinkle with chopped coriander or parsley, and the dish is ready to serve.

 

 
 

COD TERRINE AU GRATIN

1•  Defrost in the microwave for 5 minutes.
2•  Add 1 soupspoon of cream, salt and pepper or nutmeg to taste.
3•  Place in a pyrex or ceramic dish.
4•  Sprinkle with grated cheese.
5•  Place in the oven until golden on top and decorate with olives before serving.


It’s a good idea to accompany the cod terrine au gratin with an attractive green salad.

 
 

ESPIRITUAL-STYLE COD

1•  Defrost in the microwave for 5 minutes.
2•  Add 1 soupspoon of cream and sprinkle with grated cheese or breadcrumbs.
3•  Place in the oven until golden on top and the dish is ready to serve.


It’s a good idea to accompany the spiritual-style cod with an attractive green salad.

 
 

BRÁS-STYLE COD

1•  Defrost in the microwave for 5 minutes.
2•  Put the potatoes in a separate dish.
3•  Heat the salt cod in a non-stick frying pan with I knob of butter or virgin olive oil
4•  Mix in the potatoes, add to whole eggs beaten, sprinkle with parsley and add salt to taste.
5•  Serve this Brás-style cod, decorated with black or green olives.

 

 
 

COD À LA CREME WITH SHRIMPS

1•  Defrost in the microwave for 5 minutes
2•  Put the prawns into a separate dish.
3•  Make this dish smoother by adding a coffee cup of béchamel sauce, cream or soya cream.
4•  Add salt and pepper to taste.
5•  Mix well, sprinkle with grated Emmental cheese and brown in the oven in a pyrex or ceramic dish.

 

 
 

PRAWN CURRY

1•  Defrost in the microwave for 5 minutes.
2•  Place a bed of rice in the serving dish and heat in the microwave.
3•  Heat the curry sauce with the prawns and bring to the boil mixing all the time.
4•  Make the dish even hotter by adding a little Cayenne pepper and salt to taste.
5•  Pour the sauce over the bed of rice, decorate with a wedge of cooking apple and the dish is ready to serve.

 

 
 

TRADITIONAL DUCK RICE

1•  Defrost in the microwave for 5 minutes.
2•  Separate and put aside the slices of smoked pork sausage
3•  Mix the rice with the duck and place in a pyrex.
4•  Place small knobs of butter on the top and drizzle with 1 soupspoon of soya sauce.
5•  If you like, sprinkle the surface with grated emmental or Parmesan cheese.
6•  Fry small cubes of bacon and decorate with these and the smoked sausage before placing in the oven to brown.

 

 
 

BEEF STROGONOFF WITH RICE

1•  Defrost in the microwave for 5 minutes
2•  Heat and serve the white rice in a separate dish.
3•  Place the beef strogonoff in a non-stick dish.
4•  Add a ¼ cube of beef stock (you can substitute this with 1 spoonful of Bovril) and I tablespoon of cream or soya cream.
5•  Sprinkle with a half dozen green pepper corms.
6•  Heat and mix until reaching the boil.
7•  Serve really hot.

 

 
 

CHICKEN WITH COCONUT MILK AND SHRIMPS

1•  Defrost in the microwave for 5 minutes.
2•  Heat and serve the white rice in a separate dish.
3•  Add ¼ cube of chicken stock and a little water to bind the sauce.
4•  1 soupspoon of cream or soya cream, optional.
5•  If you like a hint of spice, add Tabasco or piri-piri and serve really hot.

 

 
 

CREAMED SPINACH

1•  Defrost in the microwave for 5 minutes.
2•  Add 1 spoon of virgin olive oil, 1 head of garlic crushed and bring to the boil.
3•  Add salt or soya sauce to taste.

 

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