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@aranha.chocado: @eduardodasi_ @fernandodasi_ #fernandodasi #eduardodasi #irmaosdasiclipfy

ARANHA CHOCADO
ARANHA CHOCADO
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Thursday 11 June 2026 18:24:36 GMT
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Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧 I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen. 1 large chicken 4 large carrots, diced 4 sticks celery, diced 1 brown onion, diced 3 heaped tsp Dijon mustard 1 heaped tbsp dried herbs (like tarragon, sage, & oregano) 1 heaped tbsp plain flour 800 ml chicken stock (or water) 100 ml cream 1 large handful chopped parsley 350 g puff pastry Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later. Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need. For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving. (The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here) 🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking
Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧 I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen. 1 large chicken 4 large carrots, diced 4 sticks celery, diced 1 brown onion, diced 3 heaped tsp Dijon mustard 1 heaped tbsp dried herbs (like tarragon, sage, & oregano) 1 heaped tbsp plain flour 800 ml chicken stock (or water) 100 ml cream 1 large handful chopped parsley 350 g puff pastry Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later. Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need. For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving. (The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here) 🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking


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