Featured Post

Burnt Coconut Recipe

-
Image
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...
Post a Comment

Porridge with fruit topping

-
Porridge with fruit topping

Porridge with fruit topping, this oatmeal is filling and digestible. Thanks to the raspberry and apple topping, children like it and enrich the brunch of vegetarians.

Ingredients

Sweet meals For 4 people

Porridge

3 l of milk

3 l of water

40 g of raw sugar

1 pinch of salt

200 g of fine oat figs

4 tablespoons of hazelnuts

Raspberry topping

150 g of frozen raspberries, thawed

2 tablespoons of raw sugar

Apple topping

2 apples

2 tablespoons of butter

2 tablespoons of raw sugar

1 tablespoon of dark raisins e.g. sultanas

cinnamon

1 tablespoon of poppy seeds

How to proceed

Preparation: approx. 30 minutes

Porridge

Bring the milk, water, sugar and salt to the boil. Add the oat flakes and cook over medium-low heat, stirring constantly for approx. 10 minutes, until a thick gruel is formed. Remove the pot from the heat. Toast the fat-free hazelnuts in a non-stick pan. Let them cool a little and chop them coarsely. Serve the porridge with toppings in bowls and sprinkle with hazelnuts.

Raspberry topping

Mix the raspberries with the sugar and simmer for approx. 5 minutes over low heat, until it forms a puree.

Apple topping

Cut the apples in four and remove the core. Cut the apples into wedges. Heat the butter and sugar in a pan. Add the apple wedges and raisins and brown them, stirring for approx. 3 minutes. Season with cinnamon. Just before serving, stir in the poppy seeds. You may be interested to read salmon with green peppercorn recipe/ Vietnamese sprout salad recipe/ Pork stew with carrots recipe.

Useful tips

Top off the porridge with a little whipped cream.

Depending on the season, use fresh berries or other fruits.

Comments

Post a Comment

Popular posts from this blog

STRAWBERRY CHEESECAKE SLICE, A CLASSIC SWEET

-
Image
A wonderful strawberry dessert that everyone likes A wonderful strawberry dessert that everyone likes strawberry cheesecake slice and cream cheese are sweet that we could define as "unifying". Around this dessert, you can imagine a group of young friends, a family, children, all of them always with your mouth watering! Everyone likes this dessert, made with simple, essential and tasty ingredients. A sweet at the same time fresh, nutritious and light. Nothing is missing from this strawberry cheesecake slice: fruit, sugar, butter, chopped biscuits, but above all there is no shortage of goodies. With each taste, we can appreciate the creaminess of the cheese, the crunchy flavour of the biscuit base and the sour-fruity flavour of the strawberry glaze with lemon juice. A decisive but generally "familiar" flavour considering that strawberries are among the best known and most appreciated fruits and that all the components of this dessert are appreciable even if consumed ...
Read more

POLENTA GNOCCHI WITH GORGONZOLA, A FIRST RUSTIC

-
Image
Polenta gnocchi with gorgonzola dumplings, a true symphony of first fruits Polenta gnocchi with gorgonzola is a very tasty first course, with a rustic character and quite simple to prepare. They differ from traditional gnocchi as they are not made with potatoes, but with polenta. Consequently, the procedure is also quite different. To prepare these dumplings, in fact, the polenta must first be cooked (using other ingredients, such as gorgonzola) and then divided into balls. The result is different than usual and is able to tantalize the palate. Also from an aesthetic point of view, it looks good, especially for a pleasant golden yellow (also thanks to the passage to the grill). As for the nutritional principles, I must admit, we are not dealing with a light dish. Also because there are many ingredients that exceed the number of carbohydrates and fats. I believe, however, that once in a while an exception to the rule is good, on some occasions it is allowed to yield to taste without thi...
Read more

CROSTINI WITH SMOKED Mackerel, AN ELEGANT STARTER

-
Image
  Crostini with smoked mackerel, colour and taste for a delicate appetizer Crostini with smoked mackerel are small appetizers able to satisfy the palate and the sight. Among other things, they are also the classic appetizers that allow you to make a good impression in the presence of your diners. Firstly because they are simply delicious, secondly because they offer unusual scents. In fact, they are the result of uncommon combinations neither within the starters category nor among the first or second courses. In short, these crostini with smoked mackerel represent something new, which certainly will not fail to tantalize the palate. True, in some cases the ingredients are not so available. The reference is above all to the spinal, a fish preparation that I will deepen in the next paragraph. However, the recipe is really simple, in fact, it involves simply composing the croutons. The only element of difficulty, if you can call it that, concerns the creation of the emulsion, which is...
Read more