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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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Lamb curry and sweet potatoes

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Lamb curry and sweet potatoes

This Indian lamb curry, finely spiced and cooked with sweet potatoes, will make your taste buds dance to a Bollywood rhythm! try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

800 g of lamb loins

1 onion

5 cm of ginger

2 cloves of garlic

1 bay leaf

1 cinnamon stick

3 tablespoons of curry

2 tablespoons of HOLL rapeseed oil

600 g of sweet potatoes

salt

pepper

2 dl of beef broth

1 tin of 400g chopped peeled tomatoes

180 g of crème fraîche

coriander for garnish

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 15 minutes

Marinade:

ca. 1 hour

Simmer:

ca. 20 minutes

Total time:

1 h 35 min

Cut the meat crosswise to the fibers into slices approx. 1 cm. Finely chop the onion, ginger and garlic and add them to the meat Add the bay leaf, cinnamon stick, curry and oil and mix everything well. Let the meat marinate covered for approx. 1 hour at room temperature.

Cut the potatoes into 2 cm cubes. Brown the meat in portions for approx. 3 minutes. Season with salt and pepper. Remove the meat from the pan. Put the sweet potatoes, stock and tomatoes in the pan and bring to a boil. Return the meat to the pan and simmer for approx. 20 minutes, until the potatoes are tender. Serve the lamb curry and sweet potatoes and serve with crème fraîche and coriander. You may be interested to read susumelle recipe/ healthy yogurt cake.

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