Savory recipes for June: 7 proposals to celebrate with lots of taste

Have you already put together the dessert list for your arraial, but you still don’t know which juninas savory recipes to prepare? The cooking guide helps you! Check out the suggestions below, some even deviate from the traditional to differentiate the menu this year. Check it out!

Savory recipes for June: 7 proposals to celebrate with lots of taste

Boiled corn

Time: 40 min

Performance: 6 servings

Difficulty: easy

ingredients

• 6 new and clean ears of corn
• Salt to taste
• 4 tablespoons of butter at room temperature
• 2 tablespoons of grated Parmesan cheese

Method of preparation

Put the corn on the cob in a pressure cooker, cover with water and salt to taste. Bring to low heat and when it starts playing it counts 30 minutes. Take the pressure off the pan and transfer the corn to a plate. Mix the butter with the cheese and spread on the cobs. Serve immediately.

Crazy meat

Time: 1h30

Performance: 4 servings

Difficulty: easy

ingredients

• 2 tablespoons of oil
• 1 kg of spindles
• 2 cubes of beef broth
• 1 bay leaf
• 2 tablespoons of oil
• 1 chopped onion
• 2 crushed cloves of garlic
• 1 red pepper cut into strips
• 1/2 yellow pepper cut into strips
• 1 1/2 cups tomato sauce
• Salt, pepper and chopped parsley to taste
• flush oil

toasted bread

• 8 stale French bread
• flush oil
• oregano to sprinkle

Method of preparation

In a pressure cooker, heat the oil over high heat and brown the meat. Add the meat stock, bay leaf, cover with water and cover the pan. Cook for 40 minutes, on low heat, after the pressure starts. Let the pressure come off naturally. Open the pan, remove the meat and keep 1/2 cup (tea) of the cooking water. Chop the meat and set aside.

Heat the oil in a pan and brown the onion and garlic for 3 minutes. Add the peppers and sauté for 4 minutes. Add the tomato sauce and the reserved cooking water. Cook for 5 minutes. Add the shredded meat, season with salt, pepper and parsley. Drizzle with a drizzle of oil and let it cool.

For the toast, cut 1 finger thick slices of bread. Arrange the slices on a baking sheet, drizzle with olive oil, sprinkle with oregano and bake in a preheated medium oven for 10 minutes or until golden brown. Remove from the oven and leave to cool. Place the meat in plastic lunch boxes with lids and the toast in plastic bags. Serve each serving of meat with a bag of toast.

traditional pamonha

Time: 2 in the morning

Performance: 10 units

Difficulty: easy

ingredients

• 1/2 cup (tea) of milk
• 1 tablespoon of butter
• Grains of 6 ears of wheat
• 1 1/2 cups (tea) of sugar

Method of preparation

In a saucepan put the milk, butter and heat over medium heat until it has melted. Remove from heat and let cool. Blend the corn kernels, sugar and milk mixture in a blender until smooth. Shape the corn husks into bags and fill them with the blender cream. Tie up so that it does not leak. Cook over medium heat in a pot of boiling water for 40 minutes or until the pamonhas rise to the surface. Remove from the water with a slotted spoon and serve hot or cold.

Cous cous stuffed with ricotta

Time: 1 hour

Performance: 8 servings

Difficulty: easy

ingredients

• 4 tablespoons of oil
• 1 chopped onion
• 1 chopped carrot
• 200 g of chopped green beans
• 3 chopped seedless cherry tomatoes
• 1 can of drained peas
• 1 glass of chopped palm hearts (300 g)
• 1/2 cup of sliced ​​green olives
• 1 can of drained corn
• 1 vegetable stock cube
• 1 cup (tea) of water
• 1 can of tomato sauce
• Salt and chopped parsley to taste
• 2 1/2 cups cornmeal (approx.)
• 1 cup of grated mozzarella
• 1 cup of grated ricotta
• Heart of palm and sliced ​​green olives, peas, quail eggs and cherry tomatoes for garnish
• oil for greasing

Method of preparation

Heat the oil in a skillet over medium heat and sauté the onion until golden brown.

Add the carrot, green beans and sauté for 3 minutes.

Add the tomato, pea, heart of palm, olive, corn and sauté for another 3 minutes.

Add the vegetable stock, water and tomato sauce and bring to the boil.

Season with salt and scent of greenery, add the cornmeal, a little at a time, stirring until it thickens and detaches from the bottom of the pan.

If necessary, add more flour.

Decorate a 24 cm diameter pan with a hole in the center, greased with hearts of palm, olives, peas and quail eggs and cherry tomatoes.

Roll out half of the dough on this decoration and press well, leaving a hole in the center.

Roll out the mixed cheeses in this hole and cover with the remaining dough, pressing.

Bake in a preheated oven for 5 minutes.

Remove from the oven, unmold and serve immediately.

Corn cake and peppers

Time: 1h (+ 30min in the fridge)

Performance: 30 servings

Difficulty: easy

ingredients

• 1 tablespoon of margarine
• 1/2 red chili pepper, diced
• 1 can of green corn with water
• 1/2 cup (tea) of water
• 1 chicken stock cube
• 1 cup (tea) of wheat flour
• 1 tablespoon of grated Parmesan cheese
• 1 egg for breading
• 1 tablespoon of water for breading
• corn flour for breading
• Fry oil

Method of preparation

Over medium heat, heat a pan with the margarine and sauté the peppers for 3 minutes. Add the corn with the water, water and chicken stock.

Bring to a boil and add the flour all at once, stirring vigorously until it comes out of the bottom of the pan. Turn off and let cool.

Combine the cheese, transfer to a smooth surface and knead for 10 minutes or until smooth. Refrigerate for 30 minutes.

Remove from the oven, shape the gnocchi, pass them in the egg and in the water beaten with a fork and then in the corn flour.

Slowly fry in hot oil until golden brown. Drain on absorbent paper and serve immediately.

Serve with ketchup if desired and garnish with basil leaves.

Popcorn with bacon and sausage

Time: 30 minutes

Performance: 10

Difficulty: easy

ingredients

• 2 tablespoons of butter
• 1 cup popcorn (corn)
• 200 g of minced bacon
• 1 sliced ​​smoked sausage
• Salt to taste

Method of preparation

Put the butter and popcorn in a pan. Cook, stirring occasionally, for 5 minutes. Cover the pan and leave it on the stove until the corn pops, stirring the covered pan occasionally so the popcorn doesn’t burn. In another non-stick pan, place the bacon and sausage cut into small pieces. Fry in its own fat until golden brown, drain and set aside. Pour the popcorn into a bowl and mix it with the bacon and sausage. Sprinkle with salt. If you want you can put it in bags or add oregano or hydrated parsley.

hot dog on a spit

Time: 40 min

Performance: 25 units

Difficulty: easy

ingredients

• 25 sausages
• 1 roll of shortcrust pastry (500 g)
• 1 egg white for brushing
• Fry oil

Method of preparation

Cook the sausages in water for 2 minutes after boiling. Drain and leave to cool. Insert a toothpick into each sausage and roll a piece of shortcrust pastry into each sausage. Light brush on the side for sealing. Squeeze hard. Slowly fry in hot oil until golden brown. Drain on absorbent paper and serve, to taste, with mustard and ketchup.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.