On March 25, 2011, a culinary workshop was held at the S\u00e3o Camilo University Center with recipes for homemade adaptations to processed foods. Remembering that for each industrialized adaptation, another related recipe was made.<\/p>\n

The workshop was held for representatives of the institutions served by Prato Cheio.<\/p>\n

All recipes were highly appreciated and considered practical for everyday life.<\/p>\n

\n

\n<\/span><\/div>\n
\n
\n
1 liter of whole milk<\/li>\n
\u00bd cup of natural yogurt<\/li>\n
1 box of powdered gelatin with the flavor of your choice<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n

\n<\/span><\/div>\n
Boil the milk, wait for it to warm and place it in a rigid, covered container. Mix the natural yogurt with the milk and stir until it dissolves well. Cover the bowl again, wrap it in a tea towel and let it rest for a day (do not move the bowl during the rest period). Take it to the fridge. Prepare the gelatin according to the instructions on the package and mix it with the finished yogurt. Store in the refrigerator until serving time.<\/div>\n
YOGHURT CAKE<\/span><\/strong><\/p>\n
$\"\"$ <\/a><\/div>\n

\n<\/strong><\/div>\nIngredients:<\/span><\/div>\n

\n<\/span><\/div>\n
\n
\n
1 cup of unsweetened natural yogurt<\/li>\n
3 eggs<\/li>\n
1\/2 cup (yogurt cup measurement) vegetable oil<\/li>\n
2 cups (yogurt cup measurement) of wheat flour<\/li>\n
2 cups of sugar (measured by a cup of yogurt)<\/li>\n
1 tablespoon of chemical yeast<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n
Blend the yogurt, eggs and vegetable oil in a blender. Add the flour, sugar, yeast and beaten yogurt, mixing everything well. Grease the pan with butter and sprinkle with sugar. Bake in a preheated oven at 180\u00b0C for approximately 40 minutes. Once warm, unmold and sprinkle with sugar and cinnamon.<\/div>\n

\n<\/strong><\/span><\/div>\n
\n
<\/p>\n
roulette 222<\/a><\/div>\n<\/p>\n
\n
CONDENSED MILK<\/strong><\/span><\/div>\n
\n<\/strong><\/div>\nIngredients:<\/span><\/div>\n

\n<\/span><\/div>\n
\n
\n
1 liter of whole milk<\/li>\n
1 tablespoon (flat) cornstarch<\/li>\n
2 tablespoons of margarine (30g)<\/li>\n
3 teacups of sugar<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n
In a large bowl mix all the ingredients. Cook over low heat, stirring constantly, until it boils. Lower the heat and stir occasionally for 40 minutes. Remove from the heat, let it cool, and then place it in the refrigerator.<\/div>\n
HOMEMADE CONDENSED MILK BREAD<\/strong><\/span><\/div>\n
$\"\"$ <\/a><\/div>\n

\n<\/strong><\/div>\nIngredients:<\/span><\/div>\n
\n
\n
1\/2 can of condensed milk<\/li>\n
same measure in warm water<\/li>\n
1\/4 of a can of condensed milk of oil<\/li>\n
1 pinch of salt<\/li>\n
1 \u00bd tablet of organic yeast<\/li>\n
2 small eggs<\/li>\n
1\/2 kg of wheat flour<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n

\n<\/span><\/div>\n
Add the condensed milk, warm water, oil, salt, eggs and yeast and blend in a blender. Then, in a bowl, add the wheat flour, little by little, until the dough is consistent. Sprinkle a table with flour and work the dough until it no longer sticks to your hands. Once soft and elastic, let it rest for an hour. After the dough has rested, knead it for the last time and place it in the molds\/baking tray for another 15 minutes. Bake in the pre-heated oven (220\u00b0c) for 20 to 30 minutes. Serve it hot.<\/div>\n
REQUEIJON<\/strong><\/span><\/div>\n
$\"\"$ <\/a><\/div>\n
\n

\n<\/strong><\/span><\/div>\n

\n<\/strong><\/div>\n
Ingredients:<\/span><\/div>\n

\n<\/span><\/div>\n
\n
\n
1L of whole milk<\/li>\n
1 tablespoon margarine<\/li>\n
3 tablespoons of vinegar<\/li>\n
Salt to taste<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n
Boil the milk and separate 100ml of this boiled milk. In the remainder, add the 3 tablespoons of vinegar, mix well and bring to a boil again. After the milk curdles, strain the dough, removing all the liquid and place the dough in the blender, add the separated milk, margarine, salt, and beat for a few minutes. Then just put it in the fridge.<\/div>\n
<\/div>\n
\n
LENTIL BURGER<\/strong><\/span><\/div>\n
\n
<\/strong>
\nIngredients:<\/p>\n
\n
2 cups of cooked lentils<\/li>\n
1 cup breadcrumbs (bread)<\/li>\n
1 clove of minced garlic<\/li>\n
1 medium onion chopped<\/li>\n
salt to taste<\/li>\n
1\/2 teaspoon black pepper<\/li>\n
1\/2 teaspoon cumin<\/li>\n
oil for frying<\/li>\n<\/ul>\n
Method of preparation:<\/p>\n
Saute the garlic and onion. When soft, add the drained lentils (1 cup, reserving one cup), breadcrumbs, salt, pepper and cumin and mix well. Place the mixture in a food processor for a few minutes, until it forms a dough.\u00c2 Add the reserved lentils (1 cup) and mix until a homogeneous dough is obtained.\u00c2 Using your hands, shape the steaks and place them in the refrigerator for 1 hour.\u00c2 Fry them. two sides.<\/p>\n<\/div>\n<\/div>\n
STUFFED POTATO<\/strong><\/span><\/div>\n
$\"\"$ <\/a><\/div>\n
Ingredients:<\/span><\/div>\n
\n
\n
4 large potatoes<\/li>\n
1 tablespoon margarine<\/li>\n
\u00c2\u00bd chopped onion<\/li>\n
2 cups of lentil burger pieces<\/li>\n
2 cups of cream cheese<\/li>\n
2 tablespoons chopped parsley<\/li>\n
1 teaspoon of paprika<\/li>\n
Salt to taste<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n
Wash the potatoes and wrap them with aluminum foil. Place them on a baking tray and place in the preheated oven (200\u00b0C) for around 1 hour and 30 minutes or until they are soft and set aside. Heat the butter in a pan and saut\u00e9 the onion. Add the lentil burger pieces, cottage cheese, parsley, paprika, salt, mix and let it cook for another 10 minutes over medium heat. Remove the potatoes from the aluminum foil, make a cut in the center and stuff them.<\/div>\n<\/div>\n
PAPAPAY PEEL JELLY<\/strong><\/span><\/div>\n $\"\"$ <\/a><\/div>\n
\n
\n

\n<\/strong><\/span><\/div>\n
\n<\/strong><\/div>\nIngredients:<\/span><\/div>\n

\n<\/span><\/div>\n
\n
\n
1 medium papaya<\/li>\n
sugar<\/li>\n
Water<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n

\n<\/span><\/div>\n
Wash the papaya well and peel it. Place the peels in a pan with enough water to cover them and put them on the fire, letting them cook well. When it is breaking apart, remove from the heat and pass through a sieve. Measure the resulting mass and add half of the measure to the sugar, heating again until a gelatinous consistency is obtained. Serve cold and store in the refrigerator.<\/div>\n
JELLY COOKIE<\/strong><\/span><\/div>\n
$\"\"$ <\/a><\/div>\n
Ingredients:<\/span><\/div>\n
\n
\n
1 and \u00bd cup wheat flour<\/li>\n
1\/3 cup sugar<\/li>\n
1 teaspoon vanilla<\/li>\n
\u00c2\u00bd\u00c2 teaspoon of salt<\/li>\n
160 grams of margarine<\/li>\n
2 egg yolks<\/li>\n
2 egg whites<\/li>\n
jam to taste<\/li>\n<\/ul>\n<\/div>\n
Method of preparation:<\/span><\/div>\n
Beat the butter and sugar until the mixture is light. Add the egg yolks, vanilla and salt, beat well. Gradually add the sifted flour, mixing well. Form small balls and roll in lightly beaten egg whites. Place the balls on a greased baking tray leaving a space of 2 cm between them. Make a depression in the middle of the cookie. Bake in a moderate oven for about 15 minutes, until slightly golden. Let it cool a little and fill each depression with your favorite jam.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/body><\/html><\/p>","protected":false},"excerpt":{"rendered":"
On March 25, 2011, a culinary workshop was held at the S\u00e3o Camilo University Center with recipes for homemade adaptations to processed foods. Remembering that for each industrialized adaptation, another related recipe was made. The workshop was held for representatives of the institutions served by Prato Cheio. All the recipes were greatly appreciated\u2026 Read More \u00bbRecipes from the culinary workshop on 03\/25\/2011<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-774","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/comments?post=774"}],"version-history":[{"count":1,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/774\/revisions"}],"predecessor-version":[{"id":6858,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/774\/revisions\/6858"}],"wp:attachment":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/media?parent=774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/categories?post=774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/tags?post=774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}