Good Friday: 7 quick recipes that make no mistakes in preparation

For this Friday’s lunch menu, fish and seafood are essential as most Brazilians follow the tradition of not eating red meat on that date. However, practicality can’t be missing, right? With that in mind, we’ve brought ideas from quick recipes for Good Friday.

Despite being a vacation, no one deserves to spend hours in the kitchen to have a delicious lunch. The following dishes demonstrate how tasty meals can be prepared in a maximum of 40 minutes. Well, they are still sophisticated, greedy and perfect for celebrating Good Friday!

Discover our selection of 7 quick recipes for Good Friday and make your lunch much easier. Look:

Rice with octopus and broccoli

Rice with octopus and broccoli – Photo: Rodrigo Moreira – JOBZ

Time: 40 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 500 g of cleaned octopus
• 5 cups of hot water (tea)
• 1 cube of vegetable broth
• 4 tablespoons of olive oil
• 2 minced garlic cloves
• 1 chopped onion
• 1 teaspoon (coffee) of saffron
• 2 cups white rice (washed and drained)
• 1 bunch of chopped broccoli
• salt to taste

Method of preparation:

1. Heat a pot of water over medium heat and blanch the octopus for 5 minutes.
2. Drain, cut into rounds and set aside
3. In the meantime, mix the warm water with the vegetable broth and keep warm.
4. Heat a pan with olive oil over medium heat and then saute the garlic, onion, saffron and rice for 3 minutes
5. Add the reserved octopus and quickly sauté
6. Add half the water with the broth and cook until dry
7. Add the broccoli, season with salt and add the rest of the water
8. Cook over low heat, with the pan covered, until the water dries up and the ingredients are softened.
9. If necessary, add more water to finish cooking.
10. Transfer to a platter and serve after.

Salmon in Syrian sauce

Salmon with Syrian sauce – Photo: Stela Handa

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 salmon steaks
• 3 teaspoons of salt
• 1 teaspoon(s) peppercorns
• 1 lemon juice
• 2 tablespoons of olive oil
• 2 cloves of garlic sliced
• 1/4 cup chopped parsley (minced)
• 2 teaspoons of sweet paprika
• 1 cup of natural yogurt (200 g)
• Flat bread and cucumber salad to accompany

Method of preparation:

1. Season the fish with salt, pepper and lemon.
2. Heat the oil over medium heat, brown the steaks for 3 minutes per side and set aside
3. Meanwhile, in the same pan, brown the garlic with the fat that has formed, add the parsley, the paprika and then fry for 1 minute
4. Remove from heat and stir in the yoghurt
5. Then serve over salmon steaks accompanied by pita bread and cucumber salad.

open sardine pie

Open sardine pie – Photo: André Fortes

Time: 40 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 cup of oil (tea)
• 3 eggs
• 2 cups of milk (tea)
• salt to taste
• 3 cups wheat flour (tea)
• 1 tablespoon of chemical yeast
• Oil and wheat flour for greasing

Filling

• 3 cans of tomato sardines, drained
• 1 thinly sliced ​​onion
• 1 minced garlic clove
• 1/2 green pepper chopped
• 1 chopped tomato
• 2 tablespoons of vinegar
• 4 tablespoons of olive oil
• Salt, black pepper and oregano to taste
• 2 cups of grated mozzarella
• 1 sliced ​​tomato
• 2 tablespoons of grated Parmesan

Method of preparation:

1. In a blender, beat the oil, eggs, milk, salt, flour and baking powder until smooth.
2. Spread into a removable ring-shaped mold with a diameter of 22 cm greased and floured.
3. Meanwhile, for the filling, mix the sardines, onion, garlic, pepper and tomato in a bowl.
4. Season with vinegar, oil, salt, pepper and oregano
5. Spread the pasta on top, sprinkle with mozzarella, decorate with tomato and then sprinkle with grated Parmesan and oregano.
6. Place in a medium oven, preheated, for 30 minutes.
7. Leave to cool, unmold and serve afterwards.

pasta with squid

Pasta with calamari – Photo: André Fortes

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 5 tablespoons of olive oil
• 1 large diced onion
• 4 cloves garlic, diced
• 8 ripe tomatoes, peeled and deseeded, diced
• 1 pack of spaghetti (500g)
• Salt and black pepper to taste
• 500 g of calamari rings
• 2 tablespoons of parsley

Method of preparation:

1. Heat a large, wide frying pan with the olive oil over medium heat and saute the onion and garlic for 5 minutes or until golden brown
2. Add the tomatoes and cook over low heat for 10 minutes.
3. Cook the pasta in boiling salted water for the time indicated on the package or in any case al dente.
4. Drain and reserve 1/2 cup (tea) of the cooking water
5. Meanwhile, raise the sauce and add the calamari.
6. Sauté for 3 minutes then season with salt and pepper.
7. Pour in the pasta, the cooking water and mix over high heat for 1 minute.
8. Pour into a serving dish, sprinkle with parsley and serve immediately.

cod risotto

Cod risotto – Photo: Stela Handa

Time: 40 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of butter
• 1 diced onion
• 1 1/2 cups (tea) of arborio or carnaroli rice
• 1/3 cup of dry white wine
• 1 cube of vegetable broth
• 3 1/2 cups warm water
• 1/3 cup mushrooms (sliced)
• 1 cup (tea) of desalted and cooked cod flakes
• Salt and black pepper to taste
• 1/3 cup diced brie or camenbert cheese
• 2 tablespoons of chopped parsley

Method of preparation:

1. In a large, large frying pan, melt the butter over medium heat and then saute the onion over low heat for 2 minutes, without letting it brown.
2. Add the rice and saute for 2 minutes
3. Pour the wine and let it almost completely evaporate.
4. Gradually add the vegetable broth dissolved in the hot water and cook, stirring until the broth has reduced.
5. Continue watering and mixing for 15 minutes
6. Add the mushrooms, cod, salt and pepper and cook for 5 minutes or until the rice is softened and creamy.
7. Remove from the heat, add the brie and parsley and serve immediately.

hake roll

Hake rolls – Photo: Marcelo Breyne

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 hake fillets
• 1 minced garlic clove
• 1 teaspoon of salt
• 1 lemon juice
• 4 slices of mozzarella
• 4 slices of ham

Sauce

• 1/2 cup (tea) of milk
• 1 cup of cottage cheese (200 g)
• 1/2 cup cream (milk)
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 cup chopped parsley (minced)

Method of preparation:

1. Season the fillets with garlic, salt and lemon.
2. Make rolls with the fillets by placing a slice of cheese and a slice of ham inside.
3. Secure with toothpicks and then place in a small refractory
4. Meanwhile, in a bowl, mix the milk, ricotta and cream.
5. Season with salt and nutmeg and parsley
6. Pour the sauce over the fillets and place them in the preheated medium oven for 20 minutes or until bubbly.
7. Pick up and serve later.

Tuna souffle with vegetables

Quick vegetable and tuna soufflé – Photo: Rodrigo Moreira – JOBZ

Time: 30 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 diced boiled carrots
• 1 cubed boiled chayote
• 1 bunch of broccoli, cooked and chopped
• 2 cans of whole drained tuna
• 3 eggs (whites and yolks separated)
• 1 jar of cream
• 3 tablespoons of wheat flour
• 1 teaspoon baking powder (coffee)
• salt to taste
• Butter for greasing
• 1 cup Parmesan (grated)

Method of preparation:

1. In a bowl, mix the carrot, chayote, broccoli, tuna, egg yolks, heavy cream, flour, baking powder, and salt until smooth
2. Whip the egg whites until stiff and add them delicately to the previous mixture.
3. Pour into a medium greased refractory then sprinkle with Parmesan.
4. Bake in a preheated medium oven for 15 minutes or until golden brown.
5. Pick up and serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.