see high 10 recipes

Picture: Kitchen information

Picture: Kitchen information

“Bounce the hearth, iaiá” as a result of it is the most popular time of the yr! It is time to invite household and buddies to get pleasure from an unforgettable aroma. After all, one of many strengths of Festas Juninas is the scrumptious meals, so for these of you who do not miss the honest and are already organizing your little social gathering, the Information lists the perfect recipes for typical Festas Juninas dishes. We’re already salivating simply interested by it, proper? Seize your pocket book, jot down the substances to your subsequent market journey, and have a mouth-watering and superb June night time!

Typical dishes of Festa Junina: try the highest 10 recipes

Mole foot conventional

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: 30 min (+20 min break)

Efficiency: 25 items

Complexity: mild

Components

  • 500 g peanuts in shell
  • 1 and 1/2 cups (tea) sugar
  • 1/2 cup (tea) water
  • 1 can of condensed milk
  • 2 tablespoons unsalted butter
  • margarine unfold

Preparation mode

First step: Mix peanuts and sugar in a saucepan. Over medium warmth, stir collectively the peanuts and sugar till they soften and caramelize.

Then fastidiously add water and stir. Add the condensed milk and butter and stir till it comes off the underside of the pot.

Pour onto an oiled floor or clean baking dish, forming a big sq. about 2 cm thick. Let relaxation 20 minutes or till cool.

When the consistency turns into firmer, lower into small squares and serve.

Corn Pie with Creamy Guava

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: 1h

Efficiency: 12 servings

Complexity: mild

Components

  • 1 can dried inexperienced corn
  • 1 cup (tea) milk
  • 1/2 cup (tea) oil
  • 3 eggs
  • 2 cups (tea) sugar
  • 1 cup (tea) wheat flour
  • 1/2 cup (tea) cornmeal
  • 1 tablespoon baking powder
  • 1 cup diced guava
  • Margarine and wheat flour for brushing and dusting
  • 5 tablespoons of water
  • 1 cup creamy guava paste

Preparation mode

Whisk the corn, milk, butter, eggs, sugar, flour and cornmeal in a blender till clean. Gently stir within the yeast with a spoon, then stir within the guava paste till mixed. Pour into an oiled and floured 26 cm diameter mould with a gap within the center and bake in a preheated medium oven for 40 minutes or till golden brown. Let cool and unfold out. In a saucepan, deliver the water and guava to a gradual hearth till it melts. Drizzle the cake, letting it run down the edges, and serve.

Pasoka filled with powdered milk

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: 50min (+30min within the fridge)

Efficiency: 15 items

Complexity: mild

Components

  • 500 g roasted and floor peeled peanuts
  • 1 pack of crushed corn starch cookies (200 g)
  • 2 tablespoons of sugar
  • 1/2 teaspoon salt
  • 1 tablespoon room temperature butter
  • 1 can of condensed milk
  • 5 tablespoons of water
  • margarine unfold

filling

  • 3 cups milk powder (powdered)
  • 10 tablespoons of sugar
  • 1 tablespoon salted butter, room temperature
  • 1/2 cup (tea) milk

Preparation mode

In a bowl, combine peanuts, crackers, sugar and salt. Add butter and stir till clean. Pour the condensed milk dissolved in water in a jet, stirring till a homogeneous mass is obtained. Grease a 22cm x 30cm tin with butter and place half of the dough in, smoothing it out along with your arms. In a bowl, combine milk powder, sugar and butter. Steadily add milk, stirring till clean. Placed on the shape, clean with a spatula. Cowl with the remainder of the sap, clean. Refrigerate for half-hour, lower into squares and serve.

Queijadinha

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: 35min

Efficiency: 20 items

Complexity: mild

Components

  • 1 can of condensed milk
  • 1/2 cup (tea) milk
  • 2 cups shredded coconut (shredded)
  • 1 cup(s) grated parmesan cheese
  • 4 tablespoons wheat flour
  • 2 tablespoons melted butter
  • 4 eggs
  • sugar for sprinkling

Preparation mode

In a bowl, combine nicely the condensed milk, milk, coconut flakes, grated cheese, flour, butter and eggs. Pour into paper cup-lined pie or muffin tins with out filling utterly. Sprinkle with sugar and place one subsequent to the opposite in a big saucepan. Bake in preheated oven for 20 minutes or till set and golden. Take away, let cool and roll out. Serve instantly.

fast love apple

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: half-hour

Efficiency: eight

Complexity: mild

Components

  • 2 cups granulated sugar
  • 1/2 cup (tea) blackcurrant
  • 1/2 cup (tea) water
  • 2 tablespoons lemon juice
  • 8 small apples
  • oil for lubrication

Preparation mode

To begin your fast love apple recipe, mix sugar with currants, water, and lemon in a saucepan.

Prepare dinner over low warmth, with out stirring, for 10 minutes. To check if it is prepared, drop some syrup right into a glass of chilly water, if it thickens, it is prepared!

Wash and dry the apples nicely and put them on wood popsicle sticks.

Then sauté apples in pan syrup and place on a clean, oiled floor. Remember to let it drain nicely.

Let cool, wrap in adorned plastic baggage and serve.

conventional pamonkha

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: 2 hours

Efficiency: 10 items

Complexity: mild

Components

  • 1/2 cup (tea) milk
  • 1 tablespoon butter
  • Kernels 6 ears of corn
  • 1 and 1/2 cups (tea) sugar

Preparation mode

Put the milk and butter in a saucepan and warmth over medium warmth till they soften. Take away from warmth and let cool. Mix corn kernels, sugar and milk combination in a blender till clean. Make baggage of corn husks and fill them with cream from a blender. Tie up so it does not leak. Prepare dinner over medium warmth in a pot of simmering water for 40 minutes or till pamonia rises to the floor. Take away from the water with a slotted spoon and serve sizzling or chilly.

Kanjika with dulce de leche and peanuts

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: 1 hour (+2 hours soaking)

Efficiency: 8 servings

Complexity: mild

Components

  • 3 cups corn for hominy
  • 6 glasses of water (tea)
  • 2 cloves
  • 1.5 liters of milk
  • 1/2 cup (tea) sugar
  • 1 can of condensed milk
  • 1 cup (tea) creamy dulce de leche
  • 1/2 cup chopped roasted, shelled peanuts

Preparation mode

Soak corn in water for two hours. Drain the water and pour right into a saucepan.

Pour in water, add cloves and prepare dinner over low warmth, stirring sometimes, till the water has evaporated.

Pour in sizzling milk, sugar, condensed milk and prepare dinner till the broth thickens and the corn softens.

Pour right into a serving dish and spoon within the dulce de leche. Make waves in movement to mix.

Sprinkle with peanuts and serve at room temperature or heat.

blended cake

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: quarter-hour

Efficiency: 12

Complexity: mild

Components

  • 1 cup floor beef
  • Salt and black pepper to style
  • 1 tablespoon oil
  • 1 minced garlic clove
  • 12 baking discs
  • 1 small onion, grated
  • 1 bay leaf
  • 3 tablespoons chopped inexperienced onions
  • 1 tomato with out seeds and pores and skin, chopped
  • 1 tablespoon chopped parsley
  • 1/2 cup grated mozzarella cheese
  • frying oil

Preparation mode

Season the meat with salt and pepper. Warmth the oil in a skillet over medium warmth and sauté the garlic, onion and bay leaf for 3 minutes. Add meat and fry till browned. Add tomato and season with salt and pepper. Flip off the warmth and stir within the parsley. Fill 6 discs of dough with a portion of meat and shut, urgent the sides with the tip of a fork. Stuff 6 discs of dough with a portion of mozzarella blended with inexperienced onions and shut with a fork. Fry in sizzling oil, place on absorbent paper and serve instantly.

Corn curd with cinnamon

Photo: Kitchen guide

Picture: Kitchen information

Picture: Kitchen information

Tempo: 40min (+2h within the fridge)

Efficiency: 6 servings

Complexity: mild

Components

  • 6 ears of inexperienced corn
  • 1 and 1/2 cups (tea) milk
  • 1 cup coconut milk (200 g)
  • 4 tablespoons cornstarch
  • 1 can of condensed milk
  • 2 tablespoons butter
  • Cinnamon powder for sprinkling

Preparation mode

With a pointy knife, take away the kernels from the cob. Then, mix the corn with milk and coconut milk in a blender till clean.

Pressure the combination by a sieve and switch to a bowl. Add cornstarch, condensed milk, butter and stir. Place over medium warmth and proceed stirring till thickened.

Divide the corn curau into separate refractories, let it cool, and refrigerate for two hours or till set. Take away, unshape and sprinkle with cinnamon powder for a of entirety. Performed, simply serve!

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