10 typical recipes of the Festa Junina for the day of San Giovanni

Today, 24 June, we celebrate the day of St. John, saint of June, patron saint of guests and prisoners. Throughout Brazil, on this date, several June feasts are celebrated in honor of the saint. In the city of Caruaru, Pernambuco, the famous festival of São João lasts all month with various attractions and traditional games.

If you are a lover of Festa Junina and you like to celebrate official dates, such as São João, Guia da Cozinha has separated 10 typical recipes of Festas Juninas that are very easy to prepare and perfect for celebrating the day. Gather the family that already lives with you and prepare these typical delicacies that will sweeten your night!

10 typical recipes of the Festa Junina for the day of San Giovanni

Cake of San Giovanni

Yield: 10 portions

Time: 40 min

Difficulty: easy

Ingredients for the St. John’s cake

• 3 cups of flour (wheat)
• 1 tablespoon of baking powder
• 1 dessert spoon of baking soda
• 1 cup (tea) of sugar
• 3 tablespoons of chocolate powder
• 1 tablespoon of butter
• 1 teaspoon of ground cloves
• 1 cup (tea) of honey
• 1 cup (tea) of milk
• Margarine and wheat flour for greasing
• Powdered sugar for sprinkling

Method of preparation

Mix the flour, baking powder, baking soda and set aside. Blend the rest of the ingredients in a blender and add them to the separate mixture. Place in a greased and floured baking pan. Put in the oven for 30 minutes. Sprinkle with powdered sugar.

Sweet tamale

Time: 1 hour

Performance: 10

Difficulty: easy

ingredients from the sweet tamale

12 ears of green corn

1 cup (tea) of water

1 cup of finely grated coconut

2 cups (tea) of sugar

1 teaspoon of salt

Method of preparation

Grate the corn on the cob or cut them next to the corn on the cob. Blend in a blender with the water. Put the dough in a bowl and mix in the coconut, sugar and salt. Fold a corn husk to form a cup, put some dough in it and with another straw make another cup by closing it and tying it with string. Fill a large pot with water and bring to a boil. When it boils, add the pamonhas, one by one, and cook for 40 minutes, removing the pamonhas with a slotted spoon. Serve hot or cold.

Cornmeal cake with paçoca

Preparation time: 1 hour

Performance: 8 servings

Difficulty: Easy

Ingredients for the cornmeal pie with paçoca

• 2 cups (tea) of milk
• 1 cup (tea) of oil
• 2 cups (tea) of sugar
• 3 eggs
• 2 cups (tea) of cornmeal
• 1 1/2 cups (tea) of wheat flour
• 1 tablespoon of baking powder
• Margarine and wheat flour for greasing
• 2 cups of crumbled paçoca
• 1 cup (tea) of creamy dulce de leche

Method of preparation

In a blender, beat the milk, oil, sugar, eggs and cornmeal until smooth. Transfer to a bowl, add the flour and baking powder and mix with a spoon. Pour into a greased and floured 24 cm diameter mold with a hole in the center and sprinkle with half of the crumbled paçoca.

Bake in a preheated oven for 35 minutes or until golden brown. Remove from the oven, allow to cool and unmold. Sprinkle with the dulce de leche, sprinkle with the remaining paçoca and serve.

Dulce de leche mousse with paçoca in a cup

Time: 1h10

Performance: 30

Difficulty: easy

Ingredients of Dulce de Leche Mousse with Paçoca in Cup

• 1 can of condensed milk
• 1 box of sour cream (200 g)
• 1 egg white
• 2 cups of chopped paçoca
• Chopped paçoca to decorate

Method of preparation

Place the can of condensed milk in the pressure cooker, cover with water and cook for 40 minutes, over low heat, after the pressure has started.

Switch off, let the pressure naturally release and open the pot. Let the can cool completely. Open the jar, put it in a bowl, add the cream and the egg white and mix.

In individual bowls make a layer with half of the dulce de leche cream, one with the chopped paçoca and the other with the remaining dulce de leche. Decorate with the chopped paçoca and refrigerate until ready to serve.

fast apple of love

Time: 30 minutes

Performance: 8

Difficulty: easy

Ingredients for the Quick Love apple

• 2 cups of granulated sugar
• 1/2 cup (tea) of black currant
• 1/2 cup (tea) of water
• 2 tablespoons of lemon juice
• 8 small apples
• oil for greasing

Method of preparation

To start your quick love apple recipe, mix the sugar with the currants, water and lemon in a pan.

Cook over low heat, without stirring, for 10 minutes. To check if it’s ready, throw some syrup in a glass of cold water, if it hardens it’s ready!

Wash and dry the apples well and glue them onto wooden popsicle sticks.

Then pass the apples in the syrup of the pan and place them on a smooth surface greased with oil. Don’t forget to drain it well. Allow to cool, wrap in decorated plastic bags and serve.

10 typical recipes of the Festa Junina for the day of San Giovanni

Traditional mole foot

Time: 30min (+ 20min rest)

Performance: 25 units

Difficulty: easy

Ingredients for the traditional moleque

• 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 surface or smooth mold, 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.

easy girl foot

Performance: 10 servings

Preparation time: 30min (+ 4h of rest)

Difficulty: Easy

Ingredients for easy girl’s feet

• 2 cans of condensed milk
• 3 tablespoons of butter
• 2 tablespoons of chocolate powder
• 1 cup (tea) of chopped paçoca
• 1 1/2 cups roasted skinless peanuts
• Crystalline sugar to pass
• oil for greasing

Method of preparation

Place the condensed milk, butter, chocolate powder, and paçoca in a skillet over medium heat, stirring constantly until thickened. Turn off the heat and mix with the peanuts.

Spread in a refractory lined with greased plastic film and let sit for 4 hours or until cool and firm. Cut into squares, roll in sugar and serve.

Rice Pudding In The Microwave

Time: 30 minutes

Performance: 8 servings

Difficulty: easy

Microwave rice pudding ingredients

• 1 cup of rice (washed and drained)
• 3 cups of water (tea)
• 1 can of condensed milk
• 100 g of grated coconut
• Cinnamon powder and stick for garnish

Method of preparation

Put the rice and water in a microwave-safe plastic or glass container. Cover with its own lid

in the microwave and place it in the microwave for 15 minutes, at maximum power, or until most of the water has dried and the rice has softened. Remove from the oven, mix the condensed milk, coconut and put back in the microwave for 5 minutes or until the condensed milk is incorporated into the rice, stirring halfway so that it does not come out. Allow to cool, transfer to individual refractories or bowls, garnish with cinnamon powder and stick and serve immediately.

Corn Curd With Cinnamon

Time: 40min (+ 2h in the fridge)

Performance: 6 servings

Difficulty: easy

Corn Curd With Cinnamon Ingredients

• 6 ears of green corn
• 1 and 1/2 cup (tea) of milk
• 1 glass of coconut milk (200 g)
• 4 tablespoons of cornstarch
• 1 can of condensed milk
• 2 tablespoons of butter
• Cinnamon powder for sprinkling

Method of preparation

With a sharp knife, remove the kernels from the cob. Next, whisk the corn with milk and coconut milk in a blender until smooth.

Filter the mixture through a colander and transfer it to a pan. Add the cornstarch, condensed milk, butter and mix. Put on medium heat and continue stirring until it thickens.

Spread your corn curau in the individual refractories, let it cool and put it in the fridge for 2 hours or until it is firm. Remove from the oven, unmold and sprinkle with ground cinnamon to give the final touch. Ready, just serve!

Beijinho canjica recipe

Time: 1h20 (+ 10h soaking) (+ 2h fridge)

Performance: 10 servings

Difficulty: easy

Beijinho canjica ingredients

• 3 cups of corn for the homily
• 3 cups of milk (tea)
• Grated coconut and cloves for garnish

  Condensed milk dessert with coconut

• 2 cans of condensed milk
• 200 g of grated coconut
• 4 tablespoons of margarine

Method of preparation

Place the little man in a bowl, cover with water and leave to soak for 10 hours. Drain, put in a large pressure cooker, cover with water, cover and cook for 30 minutes, over low heat, after the pressure has started. Wait for the pressure to naturally release and open the jar. Reserve. For the beijinho, put the condensed milk, coconut, margarine in a pan and put on medium heat, stirring until thickened. Turn off and book. Return the hominy to the heat, add the milk and the ready beijinho and cook for another 10 minutes. Decorate with coconut and cloves, wait for it to soften and refrigerate for 2 hours. to serve.

Source: Terra