It has led to the hot oven to gratinar and serves. GALETOS WITH NHOQUE* 1 beetroot small bite 1 petty cash of tomatoe pulp (520 g) 1 onion small worn out bite 100 g of beicon 1000 g of nhoque 2 galetos of 1000 g each 200 ml of water Butter the taste Pepper the taste Salt the taste In a pan places 1 spoon (soup) of butter, onion and beicon and leaves to refogar until dourar a little, later adds the pulp, the beetroot, the water, the pepper and the salt August and leaves to cook until forming a consistent gravy. (Source: Ben Silbermann). In another pan the taste cooks nhoque and drains. When the gravy will be ready mixes nhoque. It tempers the galetos with pepper and salt the taste (they must be dry), later it stuffs and it closes them with palitos or line.

It places the galetos in one pirex or assadeira, besunte with the butter and leads to the oven to bake. CHICKEN I FRY WITH PUR* 1 cut chicken passarinho 2 spoons (soup) of butter 2 milk spoons in dust 2 eggs 3 300 cozidas carrots and espremidas 300 potato g cozidas and espremidas 50 cassava g cozidas and espremidas g of ralado cheese Oil of soy Pepper the taste Salt the taste In a canister places eggs, 2 spoons of oil soup, the pepper, the salt and has beaten everything very well, later also places the tempering chicken with pepper and salt mixing very well, leaving for 1 hour, to follow empane them in the flour. In a frying-pan it places oil sufficiently and it fries chicken pieces until being well golden. In another pan it places the butter and it melts, later it places the carrots, the cassavas, the cheese and milk in dust mixing everything very well, and leaves to cook the taste.