INGREDIENTS

. 1 kg of fresh shrimp

. 3 garlic cloves, chopped and crushed

. Black pepper

. 3 onions (1 sliced ​​and 2 grated)

. 6 tablespoons olive oil

. 1 bunch of chopped green chilli

. 2 finely chopped green peppers

. salt

. 1 lemon juice

. 1 kg of cassava (prefer those that are already packaged and peeled, it is more practical)

. 1 bay leaf

. 2 glasses of coconut milk

. 2 cans of ready-made tomato sauce

. 2 tablespoons of palm oil

DIRECTIONS

1. Wash the prawns and season them with salt, garlic, pepper and lemon, let them marinate. Set aside

2. Take a pan with water and cook the cassava in small pieces, with bay leaves and sliced ​​onion.

3. When it is soft, add a glass of coconut milk.

4. Let it cool a little and puree it in a blender.

5. Heat the olive oil, add the grated onion and let it brown.

6. Add the prawns and fry.

7. Add the 2 cans of pomarola, the green chilli, and the pepper and let it cook for a few minutes.

8. Add the cassava blended in the blender, another glass of coconut milk and the palm oil to the same pan.

9. Let it boil and it’s ready.

All you need to make a delicious recipe is HERE.

The post BOBÓ DE CAMARÃO first appeared on Delícias.

INGREDIENTS

1/2 package of Mabel milk-flavored donuts

500g milk chocolate

Filling: 300g dulce de leche

PREPARATION METHOD

⦁ Melt the chocolate in a bain-marie and set aside.

⦁ Stuff the cookies, marrying them.

⦁ Cover the hole with pieces of the crumbled donut itself.

⦁ Bathe the alfajor with the help of a fork and place them to dry on aluminum foil.

⦁ Place in molds and serve.

PRODUCT BASKET

Mabel Milk Donut 300g

Chocolate 70% Cocoa For Culinary Use Pantagruel 200g

Discover more recipes HERE

Source

The post DONUT STUFFED WITH SWEET MILK first appeared on Delícias.

Acarajé is a typical delicacy of Afro-Brazilian cuisine, originating in Bahia, and is one of the most iconic dishes of Bahian cuisine. Made with black-eyed pea dough, onion and salt, acarajé is molded into dumplings and fried in dendê olive oil (palm oil), which gives it a golden colour and an unmistakable flavour. Traditionally, it is served cut in half and stuffed with vatapá (a cream made from bread, dried shrimp, coconut milk and peanuts), dried shrimp, caruru (okra cooked with seasonings) and pepper.

INGREDIENTS

500 g of raw black-eyed peas

Salt to taste

1 small onion with skin

500 ml of oil

500 ml of palm oil

cups of vatapá tea

150 g dried shrimp

DIRECTIONS

1. Place the whole beans in a food processor and pulse for a few seconds to break up the grains.

2. Be careful not to crumble it.

3. Place the beans in a container and cover with water.

4. Leave to soak for at least 12 hours.

5. Shake the beans with a spoon and use a sieve to remove all the skins that come off the beans.

6. After removing a lot of the skins, wash the beans under running water and continue removing the “eye” and the rest of the shells.

7. Remove as much as possible.

8. Set aside.

9. Peel the onions.

10. Cut into pieces.

11. Set aside.

12. In a food processor, place the beans and onions.

13. Blend for 3 minutes, or until you obtain a smooth and uniform paste.

14. Remove all the paste from the processor and place it in a large, deep pan.

15. Using a wooden spoon, beat the acarajé dough until the dough triples in volume.

16. This process is quite time-consuming but is very important for fermentation.

17. Place the oil, palm oil, and unpeeled onion in a medium pan and place over high heat to heat.

18. Using two tablespoons, shape the acarajés: fill one of the spoons with the dough, move from one spoon to the other until the dough takes the shape of a dumpling.

19. Place the dumplings in the hot oil and fry for 3 minutes on one side.

20. Using a slotted spoon, turn the dumplings over and fry until golden.

21. Adjust the oil temperature.

22. If necessary, lower the flame so that the oil does not burn.

23. Remove the dumplings with a slotted spoon and place on absorbent paper.

24. Cut the dumplings in half and fill with vatapá.

25. Place the dried shrimp inside the acarajé and close.

26. Serve next.

Vatapá

INGREDIENTS

1/2 kg peeled and washed shrimp, head and tail removed

2 medium onions

2 tomatoes

1 coconut milk

1 palm oil

chopped green scent

10 loaves

2 hot peppers

salt to taste

pepper (malagueta or murupi) to taste

DIRECTIONS

1. Sauté the shrimp with 3 tablespoons of dendê along with the onion, tomato, green chilli and fragrant pepper, set aside.

2. Blend the bread with water in a blender, for 2 bread, 1 glass of water.

3. Pour the beaten bread into a pan and heat.

4. Let it boil, stirring constantly, it will start to thicken.

5. When it starts to boil, add the rest of the palm oil.

6. Add the sautéed shrimp.

7. Add the salt and pepper, stirring constantly so it doesn’t stick to the bottom of the pan.

8. When it’s almost ready, mix in the coconut milk and remove from the heat.

Discover more recipes HERE

The post ACARAJÉ first appeared on Delícias.

INGREDIENTS

1 Can of Condensed Milk

3 Whole Eggs

1 cup of sugar tea

1 Can of Milk (measurement of the can of Condensed Milk)

½ cup of water

PREPARATION METHOD

Pudding

First, beat the eggs well in a blender.

Add the condensed milk and milk, and beat again.

Syrup

Melt the sugar in the pan until it turns brown, add the water and let it thicken.

Place in a round shape and pour the pudding mixture on top.

Bake in a medium oven for 45 minutes, with the round baking dish inside a larger one filled with water.

Stick a fork in to see if it is well cooked.

Let cool and unmold.

PRODUCT BASKET

Nestlé Traditional Condensated Milk 370g

Nova Açores UHT Semi Skimmed Milk 1L

Discover more recipes HERE

The post CONDENSED MILK PUDDING first appeared on Delícias.

INGREDIENTS

cornstarch cookie

2 cans of condensed milk

1 small box of cream

2 spoons of margarine

15 cork-type paçocas

Milk to wet the biscuit

PREPARATION METHOD

1. In a pan, place the 2 cans of condensed milk, the 2 tablespoons of margarine and the crumbled paçocass (10 to 12, leave some for decoration).

2. Let it cook over low heat and stirring until it reaches the brigadeiro point (it comes away from the pan).

3. Then turn off the heat and add the cream stir until smooth and set aside.

4. On a plate, add a little milk and moisten the cookies, arrange on a platter.

5. On top of the biscuit layer, place a layer of filling, alternating between a layer of biscuit and a layer of filling.

6. Moisten the cookies well so that the pavé doesn’t become too hard after freezing.

7. Finish with a layer of filling, crumble the remaining pits on top

8. then put it in the fridge, and leave it for at least 5 hours or overnight

PRODUCT BASKET

Verinha Traditional Sweet Peanut (Paçoca) 370g

Nestlé Traditional Condensated Milk 370ge

Nova Açores UHT Semi-Skimmed Milk 1L

Parmalat UHT Culinary Cream 200ml

Cuétara Maria Biscuit 800g

Discover more recipes HERE

The post PAVÊ DE PAÇOCA / PEANUT SWEET first appeared on Delícias.

When tasting hominy, we are transported to a universe of tradition, human warmth and celebration. This sweet delicacy, with its simplicity and authentic flavour, transcends the culinary sphere, connecting generations and keeping the essence of the June festivals alive. May hominy continue to delight all ages, spreading sweetness and joy.

INGREDIENTS

. 400g corn for hominy

. 1 can of condensed milk

. 200ml coconut milk

. 100g grated coconut

. 300ml of milk

. 3 liters of water

. Clove to taste

. Cinnamon powder to taste (or paçoca or roasted and ground peanuts)

PREPARATION

1. Leave the hominy to soak overnight.

2. The next day, heat in a pressure cooker with water and cook for 1 hour (after pressure comes up).

3. Remove from heat, remove some water. Add the condensed milk, regular milk, coconut milk, grated coconut and cloves, mix well.

4. Put it back on the heat and let it boil for about 15 minutes.

5. Pour into a bowl and serve sprinkled with ground cinnamon, or paçoca, or roasted and ground peanuts.

All you need to make a delicious recipe is HERE.

The post CANJICA DOCE first appeared on Delícias.

Tapioca is a starch extracted from cassava root and has recently become popular as a gluten-free alternative to wheat and other grains.

INGREDIENTS

2 tablespoon of Hydrated Tapioca

1 tablespoon full of grated coconut

1 tablespoon of coconut milk

condensed milk

cheese slice

DIRECTIONS

1.Mix the tapioca, grated coconut and the coconut milk in a bowl

2. Heat a frying pan, place a thin layer (like pancake) of the mixture in the frying pan and let it heat for about 2 minutes

3.With the dough still in the frying pan, put the cheese in the pan until soft and cover with condensed milk, when ready wrap and serve

PRODUCT BASKET

Hydrated Tapioca Granum 400G

Nestlé Traditional Condensated Milk 370g

Sococo Coconut Milk Btl 200ml

Sococo Grated Coconut 100g

Castelões Sliced Cheese 200g

Discover more recipes HERE

The post SWEET TAPIOCA first appeared on Delícias.

Tapioca salgada is perfect for breakfast, lunch, or as a snack, offering a gluten-free and quick-to-make option that’s both delicious and satisfying.

INGREDIENTS

1/2 tomato chopped

2 tablespoon of Hydrated Tapioca

Cheese

Ham

Olive Oil

DIRECTIONS

1. Put the tapioca in a very hot frying pan

2. Spread the powder on the surface, according to your taste. The more you spread, the thinner the dough.

3. Add and mix the cheese and the tomato to the dough, forming a semicircle.

4. After mixing together turn over to one side.

5. Wait until the point is reached, when it is firm enough, and turn off the fire.

PRODUCT BASKET

Hydrated Tapioca Granum 400G

Castelões Sliced Cheese 200g

Porminho Sliced Ham 200g

Oliveira da Serra Classic Olive Oil 750ml

Discover more recipes HERE

The post SAVOURY TAPIOCA first appeared on Delícias.

INGREDIENTS

1 kg of black beans

water enough

2 smoked or salted tongues

1 kg of dried meat

1/2 kg of salted pork ribs

1/2 k of salted pork loin

1/2 kg smoked pepperoni sausage

2 paios

1/4 kg of smoked bacon

2 salted pork feet

1 salted pork tail

2 salted pork ears

3 onions cut into cubes

3 minced garlic cloves

4 bay leaves

Crushed chili pepper (optional)

1/2 cup oil or lard

DIRECTIONS

Pick the beans and soak for 12 hours.

Wash salted meats well, cut into pieces and soak in water for 12 hours, changing the water at least twice.

Put the beans to cook in plenty of water with the bay leaves.

In a separate pan, cook the salted meats for ½ hour, drain the water and set aside.

When the beans are starting to get soft, add the meats and sausages and let it boil on low heat until everything is well cooked.

Heat the oil or lard and sauté the seasonings.

Place a shell of the beans, knead well and let it boil, pour it into the feijoada and let it boil for another 30 minutes.

Serve very hot accompanied by finely chopped cabbage and sautéed, raw cassava flour, orange segments and a very cold beer.

All you need to make a delicious recipe of Feijoada a Brasileira HERE.

The post BRAZILIAN FEIJOADA first appeared on Delícias.

INGREDIENTS

1/2 kg of beans

1 paio sliced

2 tablespoon beef broth

1 grated onion

1 clove garlic, crushed

3 soup spoon oil

1/2 teaspoon chopped chop

2 cups and 1/2 teaspoon of washed and drained rice

150 g finely sliced rennet cheese

DIRECTIONS

1.One day before soak the beans in the water

2. Next day cook it together with the stock broth and 2.5 litters of cold water

3. Top the pan and cook over low heat for about 1 hour

4. In another pan brown the onion and garlic in the oil

5.Mix the seasoned rice

6.Add the cooked beans, along with the broth

7.Mix well, cover the pan and cook until the rice is cooked (moist and creamy consistency)

8. Cover the rice with the slices of cheese

9. Top the pan again and let the steam melt the cheese.

10. Serve with fried or roasted meat

The main ingredients you need to make this recipe can be found HERE

The post BAIÃO DE DOIS first appeared on Delícias.