Os alunos dos Estudos Avançados em Língua Inglesa da IENH – Unidade Fundação Evangélica prepararam, no dia 7 de julho, duas receitas para trabalhar a culinária da cultura internacional.
Os estudantes Sabrina Ludwig Klein, Guilhermo Blauth Silva e Nicole Bernd Becker, em conjunto com Professora Ana Cristina Klein prepararam, em Inglês, as receitas “Carrot Cake with Starbucks Cream Cheese Frosting” e “Hard Rock Café Macaroni and Cheese”.
Confira as receitas:
HARD ROCK CAFÉ MAC AND CHEESE
Ingredients
2 cups cavatappi pasta
1/3 cup whole milk
4 ounce Velveeta
½ cup cheddar cheese, shredded
½ cup monterey jack cheese, shredded
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon ground black pepper
¼ cup red bell pepper, diced and roasted
2 teaspoon Parmesan cheese, grated
¼ teaspoon parsley, minced
Instructions:
Use a large saucepan to cook pasta following the directions on the package and drain.
Combine milk, Velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth.
Add pasta and then toss.
Combine the Parmesan and parsley in small bowl.
Pour pasta into a serving bowl and then sprinkle more Parmesan over the top.
Remarks: Velveeta is a type of cheese we don’t have in Brazil. We used Queijo Prato instead. Monterey Jack is also not available, so we used mozzarella.
CARROT CAKE
Ingredients:
1 cup of oil
½ teaspoon of vanilla extract
3 eggs
2 ½ cups of raw finely ground carrots
1 ½ cup of all purpose flour
1 ½ cup of sugar
1 pinch of salt
1 pinch of nutmeg
1 pinch of cinnamon
2 teaspoons of baking soda
½ cup of chopped pecan nuts
1/3 cup of chopped pecan nuts to garnish
Instructions:
Blend oil, vanilla and eggs. Add slowly the carrots and blend it well.
In a mixing bowl, whisk all dry ingredients and slowly add the carrot batter and the nuts.
Distribute batter evenly into a round cake pan (previously greased and floured) and take to microwave for 10 to 13 minutes.
Starbucks Frosting:
Ingredients:
8 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
3 cups powdered sugar
Instructions:
Make the frosting by mixing softened cream cheese, milk and vanilla in a large bowl with an electric mixer. Add the powdered sugar, one cup at a time, and blend well until frosting is smooth. When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting. Slice into 12 pieces to serve. Cover the leftover cake and store it in the fridge.
