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Burnt Coconut Recipe

This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut:  1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g  1½ cups of refined sugar or crystal  ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients for the reci



Salmon salad with avocado, A salad that surprises the palate

Here is a fresh and particular salad from Special Food, capable of bringing joy to the table. The salmon salad with peppers and avocado is made up of extraordinary ingredients, perfectly distinguishable with each bite. First of all, the fruity flavour of avocado, a tropical fruit that is becoming increasingly common in our western kitchens too. The peculiar pulp of the avocado, not sweet, but oily, oily and tasty, lends itself well to both sweet and savoury preparations.

However, we must admit it, precisely this rich presence of fats makes the avocado not very suitable for low-calorie diets, precisely because of its nutritional characteristics. Avocado is however so rich in positive elements that we can forgive him for excess calories! Not surprisingly, this fruit is often included in super-food! How come this denomination? The amount of potassium contained in avocado is very high, so as to fight bad cholesterol and promote cardiovascular health.

Salmon salad with peppers: colours and flavours

Pink salmon, yellow peppers, red tomatoes, green avocado, these are just some of the colour notes of this art palette and flavours that we call - for convenience - salad! Salmon salad with peppers and avocado seems to be a symphony for the palate. Lightly seared salmon in a pan retains the maximum of its flavour, nourishment and juiciness. A real treat!


This salad, perfect for summer and spring, can be prepared in a few minutes. Its citrus scent and the particular flavour of soy sauce make up a light but effective dressing sauce. And why should we be content to taste this goodness only at home? Salmon salad with peppers and avocado is a delight that knows no bounds and can follow us wherever we go! Just put it in an airtight container and this salad will be perfect for a lunch at university, in the office, on the beach or for a picnic in the park. How about?

You may be interested to read healthy yoghurt cake recipe/ PEACHES STRUDEL RECIPE/

Ginger Powder The Natural Anti-Inflammatory/ White melon jam recipe.

A single dish that releases imagination and freshness

Even if you enjoy a particularly strong appetite, this salmon, pepper and avocado salad will be able to satisfy you fully, even if you choose to consume it as a single dish. If you prefer it, surely, it can be proposed as a seafood second course or even as a delicious course for a chic aperitif with the scents of the sea.

Why give limits to inspiration and joy? The simple joys of life must be conquered. A good salad and lots of energy! Here is the secret of this dish that you will want to savour, again and again!

And here is the recipe from the salmon salad with peppers and avocado:

Ingredients for 4 people:

500 g of salmon fillets
1 flap of yellow pepper
2 ripe tomatoes
1 ripe and firm avocado
10 fresh coriander leaves
2 tablespoons of soy sauce
the juice of 1 lemon
2 tablespoons of extra virgin olive oil
½ lemon juice
Black pepper to taste


Clean and wash the tomatoes and bell pepper. Cut into cubes. Peel and divide the avocado in half. Remove the large core and cut into cubes. Wash, dry and chop the coriander.

Cut the salmon fillets into cubes and put them in a non-stick pan to brown lightly with a drop of oil. Once blanched, leave to cool

Pour the vegetables and avocado into a salad bowl, add the salmon and lemon juice.

Season the salad with oil and soy sauce. Mix and distribute in four portions. For optimal taste, leave the dish to rest for five minutes before serving. Garnish each portion with black pepper and coriander.


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