Enjoy Gluttony Day with 6 recipes to savor and ask for repeats

Enjoying eating and savoring the wonderful sensations of each flavor is not a crime! OR Day of gluttony It is celebrated on January 26th and is the perfect occasion for those who love cooking and do not give up good food. With the Cooking Guide, enjoy the holidays this year with this selection of irresistible recipes!

The hardest part will be choosing yours. favorite among this selection of sweet and savory options. But between me, it’s worth choosing more than one! Lunch, dessert, dinner, snack… take advantage of the day to gather with your family and eat the most delicious food. So, take a look at dishes for all tastes and budgets and enjoy:

Beef burger with bacon

Time: 1h (+20min in the fridge)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 4 tablespoons of oil
• 6 slices of cheese
• 6 sesame seed hamburger buns
• Mayonnaise, ketchup and mustard to taste
• 6 pickled cucumbers, sliced
• 6 iceberg lettuce leaves
• 1 sliced ​​tomato

Hamburger:

• 1kg of minced meat
• 200 g of chopped bacon
• 1 egg
• 1 tablespoon wheat flour
• 1 pack of onion cream powder (68g)

Onion ring:

• 1 cup (tea) wheat flour
• 1/4 cup cornstarch
• 1 sachet of powdered vegetable seasoning
• 3/4 cup cold beer (approximately)
• 2 large onions, sliced ​​medium
• Fry oil

Preparation method:

1. For the hamburger, in a bowl, mix all the ingredients and form 6 hamburgers.
2. Store in the refrigerator, covered with cling film, for 20 minutes
3. For the onion rings, in a bowl, mix the flour, cornstarch and seasoning powder
4. Add the beer little by little until it is smooth but thick.
5. Using a fork, dip the onion rings into the batter, drain the excess and fry them in hot oil until lightly browned.
6. Drain on absorbent paper and set aside
7. In a non-stick pan, over high heat, heat the oil and fry the burgers for 3 minutes per side
8. Place a slice of cheese on each while they are still on the heat and cover with a lid for 1 minute or until melted.
9. Open the buns, spread mayonnaise, top the hamburger with cheese, cucumber slices, lettuce, tomato and add ketchup and mustard
10. Close the sandwich, add the onion rings and serve the burger.

Pistachio Brigadeiro

Time: 30 minutes

Performance: 30 units

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 2 tablespoons butter
• 2 tablespoons of powdered milk
• 1/2 cup chopped white chocolate
• Butter for greasing
• 1 cup chopped pistachios

Preparation method:

1. Place the condensed milk, butter, milk powder and white chocolate in a pan over medium heat, stirring constantly, until thickened.
2. Turn off, transfer to a greased plate and then leave to cool.
3. With oily hands, form balls and roll them in the pistachios.
4. Arrange in paper molds and serve immediately.

Traditional feijoada

Time: 2h20 (+24h soaking)

Performance: 12 servings

Difficulty: easy

Ingredients:

• 1 pork tail
• 1 pig ear
• 300 g of pork ribs cut into pieces
• 300 g diced pork loin
• 300 g diced beef
• 500 g of black beans
• 3 bay leaves
• 2 tablespoons of oil
• 2 slices Calabrian sausage, sliced
• 1 pair slice, sliced
• 350 g diced bacon
• 2 cloves garlic, minced
• Salt and pepper sauce to taste
• Braised cabbage and cracklings to accompany

Preparation method:

1. Place the pig’s tail and ears in a bowl, cover with water and leave to soak for 24 hours, changing the water 4 times
2. Drain them, put them in a pan, cover them with water and cook for 30 minutes over medium heat
3. Drain, leave to cool and cut into small pieces
4. Place the tail and ear, ribs, loin, chuck, beans and bay leaves in a pressure cooker, cover with water and cook for 20 minutes in an open pan, without pressure, over low heat.
5. Separately, heat a pan over medium heat with oil and fry the peppers, sausage, bacon and garlic for 5 minutes or until golden brown.
6. Transfer to the pressure cooker, cover with more water, cover and cook for 20 minutes from the start of the pressure.
7. Turn off, let the pressure release naturally and open the pot
8. Return the pan to medium heat, season with the salt and pepper sauce and cook until all the ingredients are soft but not falling apart.
9. Remove from the heat and then serve accompanied by sautéed cabbage and cracklings.

Coconut delight with red fruits

Time: 40min (+5h in the fridge)

Performance: 10 servings

Difficulty: easy

Ingredients:

• 4 cups milk (tea)
• 1 glass of coconut milk (200ml)
• 1 can of condensed milk
• Fresh red fruits for decoration
• 1 cup cornstarch
• 1 pack of grated coconut (100g)
• Greasing oil

Syrup:

• 2 cups of red berries
• 1 cup (tea) sugar
• 1 lemon juice

Preparation method:

1. For the syrup, place the ingredients over low heat in a pan and cook for 10 minutes after boiling, stirring occasionally.
2. Let cool
3. In a blender, quickly blend the milk, coconut milk, condensed milk, cornstarch and coconut
4. Pour into a pan and cook over medium heat until thickened, stirring constantly.
5. Pour into a 24 cm diameter mold, with a hole in the center and greased, and place in the refrigerator for 5 hours.
6. Unmold, pour over the syrup, decorate with red berries and serve immediately.

Fondue on homemade bread

Time: 50 minutes (+ 30 minutes of rest)

Performance: 10 servings

Difficulty: easy

Ingredients:

• 2 eggs
• 1 cup warm milk
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 kg of wheat flour (approximately)
• Margarine and wheat flour for greasing and flouring

Sponge:

• 3/4 cup (tea) wheat flour
• 3 tablets of organic fresh yeast (45g)
• 1 cup (tea) warm water

Cheese fondue:

• 3 tablespoons butter
• 1 grated onion
• 3 tablespoons of wheat flour
• 3 cups milk (tea)
• 1 1/2 (tea) cups chopped blue cheese
• 1 pack of cream (200 g)
• Salt and grated nutmeg to taste

Preparation method:

1. Prepare the sponge cake by mixing the wheat flour, yeast and water in a bowl, stirring until completely dissolved.
2. Cover and leave to rest in a warm place for 2 hours
3. Meanwhile, for the dough, in a bowl, mix the eggs, milk, salt, sugar and sponge cake
4. Add the flour, little at a time, mixing until the dough is smooth and comes away from your hands.
5. If necessary, add more flour
6. Cover and then let rest for 30 minutes
7. Form small balls and place them next to each other, keeping a certain distance between them, in a greased and floured baking tray.
8. With a sharp knife, make 2 cuts on each loaf, forming a cross.
9. Bake in a preheated medium oven for 30 minutes or until cooked through and golden brown.
10. Remove from the oven and leave to cool
11. Meanwhile, for the cream, in a pan, melt the butter over medium heat and brown the onion for 4 minutes
12. Sprinkle flour and fry for 2 minutes, stirring
13. Add the milk little by little, stirring until it thickens.
14. Turn off the heat, add the cheese and stir until it melts
15. Add the cream, mix and then season with salt and nutmeg.
16. Cut the top of each loaf, remove part of the crumb and fill with hot cream.
17. Serve immediately, if desired, sprinkling with chopped chives and enjoy Gluttony Day!

Chocolate bomb

Time: 2 hours

Performance: 15 units

Difficulty: easy

Ingredients:

• 5 cups (tea) of water
• 1 cup butter (tea).
• 4 cups (tea) of wheat flour
• 10 eggs

Filling:

• 1 liter of milk
• 4 egg yolks
• 1 cup (tea) wheat flour
• 2 tablespoons vanilla essence
• 2 cups sugar (tea)

Roof:

• 500 g of milk chocolate

Preparation method:

1. In a pan add the water, butter and bring to the boil
2. Add the flour all at once, stirring constantly until it no longer sticks to the bottom of the pan.
3. Let cool
4. Add the eggs, one at a time, beating after each addition.
5. Place it in a piping bag and shape the bombs on a baking tray lined with baking paper.
6. Bake in a preheated medium oven for 30 minutes or until golden brown.
7. Place the filling ingredients in a pan, mix well and heat, stirring constantly, for 10 minutes or until thickened.
8. Let it cool, stirring occasionally
9. Cut the dough in half and fill
10. For the covering, melt the chocolate in a bain-marie, cover the surface of the bombs and leave them to dry on baking paper.

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.