This extended vacation is the perfect opportunity for produce that arraiá of respect between family and friends, right? But for everything to work and for everyone to eat well, it is necessary to invest in June recipes that earn a lot. After all, the main attraction of São João’s parties are the typical dishes!
If you intend to tackle the mission of preparing a Festa Junina at home, know that the main secret to investing in Junina recipes that give a lot is to bet on variety and mini-version dishes. So everyone can eat a little bit of everything!
And to help you out, Guia da Cozinha has handpicked some June recipes that earn your guests big bucks for leaving your party with a full stomach. Prepared? so check this out food list delicious and full of good things!
Creamy cup care
Time: 1 hour
Performance: 15 units
Difficulty: easy
Ingredients:
- 8 ears of raw corn
- 4 cups of milk (tea)
- 1 can of condensed milk
- 1 tablespoon of butter
Method of preparation:
Remove the kernels from the cobs with a sharp knife. Blend in a blender with half the milk until smooth. Mix the rest of the milk and pass through a sieve, squeezing well with a spoon. Place in a pan and put over low heat with the condensed milk and butter, stirring until it thickens slightly and forms a polenta. Then distribute in decorated bowls 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.
spoon coke
Time: 40 min
Performance: 15 units
Difficulty: easy
Ingredients:
- 1 1/2 cups (tea) grated (or traditional) burnt coconut
- 1 can of condensed milk
- 1 cup (tea) of coconut milk
- 1 tablespoon of butter
- 1 can of sour cream
Method of preparation:
In a large non-stick pan, place the coconut over medium heat, stirring until golden brown. Reserve 1/2 cup (tea). Transfer the rest to a pan and add the condensed milk, coconut milk and butter. Put on medium heat, stirring until it comes off the bottom of the pan. Add the cream and let it cool. Transfer to individual or refractory bowls, decorate with the reserved coconut and serve immediately.
traditional cheesecake
Time: 1 hour
Performance: 36 units
Difficulty: easy
Ingredients:
- 4 eggs
- 3 cups of freshly grated coconut
- 4 tablespoons of grated semi-cured cheese
- 1 cup (tea) of condensed milk
Method of preparation:
Blend the ingredients in a blender for 3 minutes. Place the paper cups inside the cups. Pour the mixture into the molds and arrange the molds on a baking sheet. Bake in a preheated oven for 35 minutes. Remove from the oven, allow to cool and remove the molds. Serve cold in paper cups.
impertinent
Time: 30min (+ 20min rest)
Performance: 25 units
Difficulty: easy
Ingredients:
- 500 g of peanuts in shell
- 1 1/2 cups (tea) of sugar
- 1/2 cup (tea) of water
- 1 can of condensed milk
- 2 tablespoons of unsalted butter
- margarine to grease
Method of preparation:
First step: in a pan, combine the peanuts and sugar. Over medium heat, whisk the peanuts and sugar together until melted and caramelized. Then add the water carefully and mix. Add the condensed milk and butter and stir until it comes off the bottom of the pan.
Pour onto a greased or smooth surface, forming a large square about 2 cm thick. Let it sit for 20 minutes or until it cools down. When it has reached a harder consistency, cut into squares and serve.
Popcorn on a stick with chocolate
Time: 30 minutes
Performance: 20 units
Difficulty: easy
Ingredients:
- 6 tablespoons of oil
- 1 cup popcorn (corn)
- 1 cup (tea) of sugar
- 1/2 cup (tea) of butter
- 6 tablespoons of chocolate powder
- 1 cup (tea) of corn glucose
- margarine to grease
Method of preparation:
Take a popcorn machine covered over low heat with oil and corn, cooking until it bursts completely. Turn off and book. In another pan, put the sugar, butter, chocolate, glucose and cook until melted, over medium heat. Place the ready-made popcorn in a large refractory, pour the syrup a little at a time and mix. Let it cool and, with greasy hands, make balls. Stick each ball onto a wooden barbecue stick, slip it into a Styrofoam and let it dry. Place in paper cups and serve.
mini hot dog
Time: 35 minutes
Performance: 40 units
Difficulty: easy
Ingredients:
- 40 mini French sandwiches
- 2 cups mashed potatoes (potatoes)
- 2 cups of potato straw
- 1 chopped onion
- 1 minced clove of garlic
- 3 chopped tomatoes
- 3 tablespoons of oil
- 2 cans of tomato sauce
- 20 boiled sausages, halved
- Salt and black pepper to taste
Method of preparation:
For the filling, sauté the onion, garlic and tomato in oil in a pan for 3 minutes. Add the tomato sauce and sausages, season with salt and pepper and cook for 5 minutes. Cut the sandwiches in half and put on each half a sausage with a little sauce and a little mashed potatoes. Sprinkle with the potato straw and serve immediately.
Sweet rice with chocolate in the cup
Time: 1 hour
Performance: 15 servings
Difficulty: easy
Ingredients:
- 2 cups of uncooked rice, washed and drained
- 3 cups of water (tea)
- 1 liter of milk
- 1 can of condensed milk
- 2 tablespoons of sugar
- 1 cinnamon stick
- 3 cloves
Chocolate cream:
- 1 tablespoon of cornstarch
- 1 and 1/2 cup (tea) of milk
- 3 tablespoons of chocolate powder
- 2 tablespoons of sugar
- 1 teaspoon of butter
- Chocolate chips to sprinkle
Method of preparation:
Soak the white rice in water for 30 minutes. Drain and pour into a pan. Add the water and cook over low heat until the water is almost completely dry. In a large saucepan, combine the milk, condensed milk, sugar, cinnamon and cloves. Add the rice and cook over low heat, stirring occasionally. Cook until the rice is soft and the broth has thickened.
In a pan, dissolve the cornstarch in the milk. Add the chocolate, sugar, butter and bring to low heat, stirring until thickened. Pour the rice pudding into the bowls until it reaches 1/3 of its capacity. Put a layer of chocolate and cover with the rest of the rice. Sprinkle with sprinkles and serve.
Crazy Beef Mini Snack
Time: 1h20
Performance: 20 units
Difficulty: easy
Ingredients:
- 20 mini French sandwiches
- 1 cup (s) of cream cheese
Filling:
- 4 tablespoons of oil
- 500 g of diced beef muscle
- 1 cube of beef broth
- 1 chopped onion
- 1 chopped green pepper
- 4 chopped tomatoes
- 1/2 cup chopped parsley (green)
- Salt and black pepper to taste
Method of preparation:
For the filling, heat a pressure cooker with half the oil over high heat and fry the meat until golden brown. Cover with water, add the meat broth and cook for 40 minutes, after the pressure starts. Wait for the pressure to naturally release and open the jar. Chop the meat with a fork and set aside.
Heat another pan with the rest of the oil, over medium heat, sauté the onion and pepper until they wilt. Add the diced meat and sauté for another 3 minutes. Add the tomato, the green smell, season with salt and pepper and brown for 2 minutes. Cut the rolls horizontally and spread the curd on each one. Divide the filling between the sandwiches and close. Place in paper cups and serve.
So, did you like our recipe options? You you will not regret to enjoy these delicious June recipes in your arraiá! <3
Source: Terra
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.
