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Burnt Coconut Recipe

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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 fo...
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WILD AND LEVISTIC GARLIC CREAM: A REFINED SALINA

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wild garlic cream

Wild garlic, lovage, potatoes and milk: a happy combination

Wild and lovage garlic cream from Special food it's a very simple sauce to prepare, healthy, tasty and versatile. It can be used to embellish many dishes, but it is also very good consumed with a little bread. It is, however, excellent on meat or, why not, on pasta. The secret of this recipe lies in the happy combination of the ingredients. In addition to wild garlic and lovage, potato and milk are used.

The delicacy of the lovage enhances and balances the decisive flavour of wild garlic, the potato adds body (and taste), the milk gives the final sweet touch. Wild and lovage garlic cream is also characterized by excellent nutritional properties. In fact, both wild garlic and lovage are medicinal herbs, and therefore bring various benefits to the body.

The properties of lovage

Lovage is a medicinal plant that can be compared to celery for taste and appearance. It grows mainly in the mountains. For this reason, it is also known as "mountain celery". It is used both in herbal medicine and in the kitchen, every time with excellent results. In fact, there are numerous gustatory and therapeutic properties of lovage.

wild garlic cream


The lovage is characterized by a bright perfume and a delicate flavour, which recalls a more refined version of the classic celery. From a therapeutic and nutritional point of view, it stands out for its high concentrations of vitamin C, essential oils, tannins and resins. Lovage is therefore considered a natural remedy against kidney, non-acute kidney infections, water retention and dyspepsia.

You may be interested to read Cherry Cheesecakehealthy Yogurt cake recipe/

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The differences between common garlic and wild garlic


Wild garlic is a very particular, but relatively widespread, variant of common garlic. It grows spontaneously throughout Italy, even at very high altitudes. It is also known with the expression "wild garlic". This epithet derives from the habit of bears to eat large quantities of wild garlic upon awakening from hibernation.

Wild garlic differs from common garlic primarily in appearance. The leaves are very broad, thick and fragrant. The bulb is elongated and resembles that of the shallot. The taste is also slightly different. Common garlic, while tasty, has a strong and pungent flavour; wild garlic is more balanced and delicate, to the point that it can also be used in salads. In addition, it is much more digestible.

Here is the recipe for wild and lovage garlic cream

Ingredients

20 heads of wild garlic
1 bunch of lovage
2 glasses of lactose-free milk
1 potato
2 tablespoons of extra virgin olive oil
Salt and pepper to taste

Preparation

First, boil the potato for twenty minutes. While the potato is on the fire, take care of the garlic, milk and Leviticus. Simply cook the garlic and Leviticus in the milk for 10-15 minutes. After that, whisk the mixture.

At this point, add the potato and mash it with a fork. Sauté over medium heat for a few minutes to mix everything. Finally, season with salt and pepper, and finish by pouring a drizzle of oil.

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