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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 for the reci
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Belgian endive

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With a noble paleness and a delicate bitter note, Belgian endive laid on a bed of carrots and leeks is a pleasure for the eyes and the palate. try also this skyr cake with blueberries recipe too. Ingredients Side dish For 4 people 600 g of Belgian endive 2 tablespoons of lemon juice 5 dl of water 1 carrot 60 g of leek 1 tablespoon of rapeseed oil 1 dl of white wine ½ teaspoon of salt pepper 1 teaspoon of sugar Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: approx. 25 minutes Halve the endive lengthwise and remove the core. Pour the lemon juice and water into a bowl and soak the endive for 5-10 minutes, to prevent it from darkening during cooking. Remove the endive from the bowl and measure 1 dl of water and lemon. Cut the leek and carrot into thin slices and brown them in oil. Add the dl of water and lemon set aside and the wine. Season with salt, pepper and sugar. Place the endive, cover and braise over medium heat for approx. 5 minutes. You m
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Meatballs with ajvar and salad

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Delicious browned meatballs flavoured with thyme and orange peel, to be served with Belgian chicory and orange salad, and ajvar sauce. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people ½ bunch of thyme 2 oranges 500 g of ground beef, such as beef or lamb 1½ teaspoons of salt pepper from the pepper mill 1 red onion 4 Belgian chicory 3 tablespoons of apple cider vinegar 4 tablespoons of rapeseed oil 4 tablespoons of oil for 4 tablespoons sweet ajvar (cold pepper and eggplant sauce) Freind's kitchen recipes,  Brie and pear flowers . How to proceed Preparation: approx. 30 minutes Remove the thyme leaves from the twigs. Grate the orange zest. Mix the minced meat with the orange zest and thyme. Season the meat with salt, pepper and mix well. Shape into meatballs. Cut the onion into thin slices. Peel the oranges and cut them in quarters. Eliminate the white central part. Cut the oranges into slices crosswise. Halve the chicory tufts lengthwise and
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Boiled meat

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A classic of the cold season the boiled meat! The broth is delicious, the meat served with vegetables and a horseradish mousse is tender and tasty. try also this sea buckthorn and orange juice recipe too. Ingredients Main course For 4 people 200 g of carrots 1 onion 200 g of celeriac 200 g of leeks 2 l of water 1.2 kg of beef shoulders 1 teaspoon of peppercorns 1 fresh bay leaf or 4 dry leaves 1.5 dl of cream 20 g of fresh horseradish salt pepper Freind's kitchen recipes,  Boiled beef . How to proceed Preparation: ca. 20 minutes Simmer: ca. 2 hours Total time: 2 h 20 min Halve the carrots and onion and cut into slices. Cut the celeriac into sticks 5 cm long and as thick as a finger, the leeks into pieces of approx. 5 cm. Rinse the meat under cold water. Bring the water to a boil in a large pot. Immerse the meat in the water. Add the peppercorns, bay leaf and vegetables. Simmer over low heat for approx. 2 hours. Skim the broth from time to time. Just before serving, whip the cream.
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Pork steak with beetroot puree

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Beets give mashed potatoes a spectacular color and taste. Seared pork steaks and spinach guarantee a striking contrast. Read also about raw honey Blogpost too. Ingredients Main course For 4 people 600 g of raw beets 400 g of floury potatoes salt 50 g of butter pepper ground coriander 8 pork escalopes of approx. 60 g 2 tablespoons of butter for roasting 1 shallot 200 g of spinach Freind's kitchen recipes,  Boiled beef . How to proceed Preparation: approx. 40 minutes Cut the beets and potatoes into cubes. Start boiling the beets in plenty of water. When they are soft enough, add the potatoes and continue cooking until the potatoes are cooked. Drain the water and mash everything. Add the butter to the puree and mix. Season with salt, pepper and coriander. Keep the beetroot puree warm. Season the meat with salt and pepper. Brown it well in half the roasting butter over medium heat for approx. 6 minutes. Meanwhile, chop the shallot. Wash the spinach. Sauté the shallot in the remaining
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Belgian endive and broccoli salad

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Diced apples and chopped walnuts give a special note to the autumn salad of Belgian endive and briefly steamed broccoli. A healthy delight! try also this Burratina on corn cream recipe too. Ingredients Appetizer For 4 people 4 Belgian chicory of approx. 100 g 2 tablespoons of lemon juice 100 g of broccoli salt pepper ½ sour apple 2 tablespoons of walnut kernels ½ onion 5 tablespoons of white balsamic vinegar 4 tablespoons of walnut oil Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 15 minutes Steaming: ca. 5 minutes Total time: 20 min Halve the endives in half and remove the torso. Rub the endives with the lemon juice. Divide the broccoli into rosettes. Season with salt and pepper. Steam both for approx. 5 minutes. Meanwhile, cut the apple into cubes. Coarsely chop the walnuts. Finely chop the onion. Mix everything with the balsamic vinegar and oil. Salt and pepper. Season the vegetables with the apple and nut sauce. You may be interested t
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Cilento goat cacioricotta, a rare and sought-after cheese: how it is born and how to use it

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From Puglia to Campania: goat cacioricotta is a truly sought-after local excellence. A highly appreciated cheese that lends itself as the main ingredient of ancient and traditional recipes. Excellent fresh, sublime aged: let's see together how one of the most natural cheeses that exist is born, also suitable for pregnant women if suitably thermalised. Goat cacioricotta is a cheese made from goat's milk only through a very particular processing technique. Let's start by saying that the milk used is milked from goats raised in the wild: this gives the product a unique taste and flavour because the goat's diet is not industrial. Goat cacioricotta is a highly sought-after cheese and there are few companies that produce it - unlike the non-accredited local Massaro who transforms daily milking into amazing cheese to bring to the table - making it a niche product. Among the production areas we find Puglia, but above all Cilento, which boasts this product as an excellence of th
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Stringy brioche: the recipe for a soft and delicious breakfast cake

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The stringy brioche is a typical dessert of the French tradition, the super greedy variant of the classic brioche bread. It is a leavened product with a soft and soft consistency, reminiscent of a cloud; the dough is enriched with chocolate chips, to make it even more irresistible and fragrant. A very simple delight to make, perfect to enjoy at breakfast, together with a nice cappuccino, or to offer to friends at five o'clock tea. Find out how to make it by following our recipe step by step. INGREDIENTS MANITOBA FLOUR 320 gr • 750 kcal FRESH BEER'S YEAST 10 gr • 750 kcal MILK 150 gr • 286 kcal SUGAR 90 gr • 750 kcal CHOCOLATE DROPS 90 gr EGG 1 • 380 kcal SOFT BUTTER 90 gr SALT 1 pinch • 286 kcal VANILLA EXTRACT 1 teaspoon • 750 kcal The calories refer to 100 grams of the product How to prepare the stringy brioche Prepare the leavening: heat the milk and pour it into a bowl; add the yeast (1) and melt it well. Pour 150 grams of flour and mix until a thick and homogeneous batter
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