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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



 Pumpkin medallions, a simple but effective appetizer

Today we were looking for a new course to whet the appetite and we came up with these pumpkin medallions with speck and mushrooms. When we buy a whole pumpkin we always like to use it down to the last piece, without wasting even a little, varying the possible applications from appetizers to desserts. Pumpkin is, in fact, an extremely versatile ingredient, capable of adapting according to the case.

We can at the same time use it for a delicious risotto with pumpkin, gorgonzola and speck and then find it as a dessert in the form of pumpkin and dark chocolate cakes. In any case, the flavour of the pumpkin does not disappoint us and, on the contrary, it knows how to show all its character. Also in the case of this appetizer, to be proposed as an original alternative after various land proposals, the pumpkin is perfectly combined with the other ingredients to compose a very tasty dish.

Flavour and nutrition with pumpkin

These pumpkin medallions with speck and mushrooms are so good that they seem to melt in your mouth, yet it only takes a few minutes to prepare them. Pumpkin, with its low calories, is an extraordinarily rich ingredient in nutritional properties. Going deeper into the topic, you will discover that - despite being particularly sweet in flavour - pumpkin is also suitable for consumption for diabetics, however, have a low glycemic index.


Like any other orange vegetable, pumpkin is rich in carotenes useful for the body to generate vitamin A and with antioxidant and anti-inflammatory properties. Pumpkin is also a mine of minerals including potassium, calcium and magnesium.

The intake of this vegetable has calming and diuretic properties useful for any cystitis or prostate problems. These pumpkin medallions with speck and mushrooms are therefore an excellent light dish, useful as an appetizer or, if desired, as a delicious autumn second course.

An intolerance-proof dish

These pumpkin medallions are good for many reasons, but also and above all because they are a dish that does not bother us from the point of view of food intolerances. Unless you have specific allergies to the ingredients used, this dish is gluten and lactose-free.

Cremini mushrooms and speck, respectively sautéed or made crunchy, are the flavour note of this dish that contrasts the natural sweetness of the pumpkin. The result is a very balanced and tasty dish that knows how to conquer the tasters!

You may be interested to read fresh porcini risotto recipe/ soft ricotta cake recipe/ pumpkin and salted ricotta fettuccine recipe.

And here is the recipe for pumpkin medallions with speck and mushrooms:

Ingredients for 4 people:

4 thick slices of pumpkin,

120 gr. of cremini mushrooms,

8 slices of speck,

1 clove of garlic,

1 small bunch of thyme,

3 tablespoons of extra virgin olive oil,

Salt to taste.


To prepare pumpkin medallions with speck and mushrooms, peel the pumpkin and remove the seeds.

Then cut some slices of pumpkin about 8 millimetres thick.

With a pastry cutter, cut into medallions of about 8-10 cm.

Finally, steam the pumpkin for about 4 minutes.

Now brush the mushrooms and remove any impurities, then cut them into slices and put them in a pan with the garlic and a couple of tablespoons of extra virgin olive oil.

Let the mushrooms cook for 10 minutes and flavour them with a little salt.

Then chop the thyme and distribute it on the still cooking mushrooms, until the liquids released dry.

Then compose the dish by wrapping each pumpkin medallion with a couple of slices of speck.

Place the slices of the pumpkin so flavoured on a baking sheet lined with parchment paper.

Cook the pumpkin at 180 degrees for about 12 minutes.

A few minutes before the end of time, remove the pumpkin shapes and place a portion of mushrooms on them so as to complete the medallions.

Once cooked, serve the appetizer while it is still hot and enjoy your meal!


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