Watch how to make delicious and easy-to-serve meals for the family
Sunday lunch is a special time for many Brazilian families. But with the rush of everyday life, many people don’t have the time or inclination to spend hours cooking meals. Thinking about it, we have brought you three simple and tasty options to serve for lunch and surprise your family. Watch!
Charutinho cabbage
ingredients
- 16 large cabbage leaves
- 1/2 kg of minced meat
- 1 chopped onion
- 1 cup of cooked rice
- 2 tablespoons of chopped walnuts
- 1 teaspoon of dry mint
- 3 seedless tomatoes
- 2 cloves of garlic
- 2 tablespoons of butter
- Juice of 2 lemons
- Salt and ground black pepper to taste
- Boiling water
Method of preparation
In a container, put the cabbage leaves, without the large stem, in boiling water for 5 minutes. Then run and book. In another container, mix the minced meat with the chopped onion, rice, walnuts, salt, black pepper and mint. Stuff the cabbage leaves with this mixture. Fold the edge of the leaves inward and roll over the Fillingforming 12 small cigars.
Place 4 open cabbage leaves in the bottom of a skillet. Place the cigars on top of them, next to each other and set aside. In the blender, beat the tomato with the minced garlic, salt and black pepper. Pour the sauce over the cigars. Spread small pieces of butter on the cigars with the sauce. Cover the cigars with water and place a saucer upside down to hold them in the pan. Bring to a boil over medium heat for 30 minutes. Water with lemon juice and boil for another 30 minutes.
Grated rice with zucchini
ingredients
- 1 kg of zucchini
- 1/3 of a tea cup of olive oil
- 1 cup of rice tea
- 3 minced garlic cloves
- 2 onions cut into slices
- 2/3 of grated mozzarella
- 3 beaten eggs
- Salt, chopped parsley and ground black pepper to taste
- olive oil for greasing
- Waterfall
Method of preparation
Cut the zucchini into horizontal slices. In a frying pan, heat half the oil over medium heat and add the zucchini, salt and black pepper. Cook for 10 minutes. Stir occasionally, using the pan handle, during the cooking time. Then let it cool and cut into cubes.
Put the rice in another pan, cover with water and season with salt. Bring to a low boil and cook for 10 minutes. Then filter the rice in the colander, rinse with cold water and leave to drain well. In another skillet, heat the remaining olive oil over medium heat and saute the garlic and onion.
In a refractory greased with olive oil, mix the courgettes, onion, parsley, rice and grated cheese. Season with salt and pepper and top with the beaten eggs. Bake in a medium preheated oven for about 30 minutes.
Cream of corn
ingredients
- 1 chopped onion
- 3 tablespoons of butter
- 1/3 cup wheat flour
- 1 cup of green corn
- 1 1/2 cup of milk
- 1/4 of grated parmesan
- Salt and nutmeg to taste
Method of preparation
In a refractory put the onion and the butter. Microwave on high power for 3 minutes. Add the wheat flour, stir and microwave for 30 seconds. Stir again and leave another 30 seconds in the microwave. Add the corn and milk, mix well. Microwave for 5 minutes at the same power. Add the grated cheese, season with salt and nutmeg, mix and serve.
Source: Terra
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.
