Tuesday, August 16, 2022

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Children on vacation at home? Discover 9 easy and fun afternoon snacks





How about taking advantage of your children’s vacation to prepare fun snacks? It is a great opportunity to have fun with children. See Help’s list of delicious recipes for a creative and different afternoon snack. Kids will love it!

Children on vacation at home? Discover 9 easy and fun afternoon snacks

pink cupcake




Photo: Cooking Guide

Time: 1 hour

Performance: 15 units

Difficulty: easy

ingredients

  • 4 eggs (egg whites and yolks separated)
  • 1 cup (tea) of sugar
  • 2 tablespoons of butter
  • 1 cup (tea) of milk
  • 1/2 cup (tea) of Nesquik®
  • 2 cups of flour (wheat)
  • 1 tablespoon of baking powder
  • Cherry in syrup to decorate

stuffing and filling

  • 2 and 1/2 cups of fresh ice cream
  • 1 cup (tea) of sugar
  • 2 drops of pink gel food coloring

Method of preparation

For the dough, in the mixer, beat the egg whites and set aside. Still in the mixer, in another bowl, beat the egg yolks with the sugar and butter until it forms a smooth cream. Always whisking, alternate the milk, Nesquik® and flour. Add the egg whites and baking powder and mix with a spoon. Transfer to cups lined with paper cups, until they are half full.

Place in a pan and bake in a preheated medium oven for 20 minutes or until an inserted toothpick comes out clean. Allow to cool and unmold. For the filling and garnish, in the mixer, beat the cream until it begins to firm up. Add the sugar and beat until stiff peaks form.

Separate 1 cup of whipped cream and mix in the food coloring until it becomes a homogeneous color. Place in a piping bag with a pitanga nozzle and set aside. Put the white whipped cream in another pastry bag, also equipped with a pitanga nozzle.

Carefully drill a hole in the center of each cupcake and fill with white whipped cream. Make the base of the spiral with the pink whipped cream and finish with the white one. Decorate with a cherry and serve.

snack of the train




Photo: reproduction

Time: 20 min

Performance: 6

Difficulty: easy

ingredients

  • 1 pack of tube
  • 1 cup black olives (sliced)

stuffed with tuna

  • 2 cans of drained tuna
  • 1/2 jar of drained peas
  • 1 cup chopped green olives
  • 1 cup of cottage cheese

stuffed with chicken

  • 2 cups grated cooked chicken
  • 1 cup (tea) of mayonnaise
  • 1/2 cup chopped parsley (green)
  • 1 chopped seedless tomato
  • 1 grated carrot
  • Salt and black pepper to taste

Method of preparation

For the tuna filling, mix the tuna, peas, olives and curd in a bowl. Reserve. For the chicken filling, mix the chicken, mayonnaise, parsley, tomato, carrot, salt and pepper in a bowl. Reserve. Take the tubes and make a cavity in each, forming canoes. Divide the tuna filling in half and the other half divide the chicken filling. Arrange them next to each other on a serving plate, decorated with sliced ​​black olives and formed into trains.

Fruit salad in a bowl




Photo: Cooking Guide

Time: 10 minutes

Performance: 6 servings

Difficulty: easy

ingredients

  • 2 slices of peeled melon, cut into cubes
  • 2 kiwifruit, peeled, diced
  • 1 mango, peeled, cut into cubes
  • 10 diced strawberries
  • 10 thompson grapes, pitted, diced

Method of preparation

In a bowl, combine the melon, kiwi, mango, strawberries and grapes. Mix and distribute the fruit salad in 6 transparent bowls. Decorate to taste, cover and keep in the fridge until ready to serve.

Popcorn cake




Photo: Cooking Guide

Time: 30 minutes

Performance: 10 servings

Difficulty: easy

ingredients

  • 1 sachet of natural flavored microwave popcorn
  • 3 cups of milk powder (powder)
  • 1 cup of chocolate powder
  • 4 tablespoons of milk
  • 1/2 can of condensed milk
  • Chocolate chips colored to taste
  • 3 tablespoons of colored sprinkles

Method of preparation

Prepare the popcorn according to the instructions on the package, set some aside for decoration and let them cool.

In a bowl, combine the powdered milk, chocolate, milk, condensed milk, sprinkles, and popcorn until incorporated.

Line a large hole in the center with cling film and pour the dough, squeezing it well.

Unmold onto a plate, remove the plastic, sprinkle with the sprinkles, decorate with the popcorn kept aside and serve.

Colorful snack of beets and spinach




Photo: Cooking Guide

Time: 1h (+ 30min rest) (+ 2h fridge)
Performance: 15 servings
Difficulty: easy

ingredients

  • 1 packet of crustless bread (350 g)
  • Cherry tomatoes, halved for garnish

beetroot pate

  • 2 chopped cooked beets
  • 1 tablespoon of lemon juice
  • 4 tablespoons of margarine
  • Salt and black pepper to taste

spinach pate

  • 1 cup spinach (cooked and juiced)
  • 1 cup ricotta (mashed)
  • Salt and oil to taste
  • 1/2 cup (tea) of cream

Method of preparation

For the beetroot pate, combine all the ingredients and blend with a food processor. Drain, drain for 30 minutes in a colander and transfer to a bowl. Wash the robot and repeat the procedure to make the spinach pate. Put the pates in the fridge for 1 hour. To assemble the snack, place a slice of bread on a plate and spread the beetroot pate. Cover with another slice of bread and spread with the spinach pate. Close with another slice of bread and repeat the process until all the ingredients are used up.

Arrange the snacks in a large skillet, cover with a clean, damp tea towel and refrigerate for 1 hour. Remove from the oven, cut each sandwich into 4 parts, forming 4 mini-sandwiches. Garnish each with a slice of cherry tomato, insert decorative wooden sticks and serve immediately.

Children on vacation at home? Discover 9 easy and fun afternoon snacks

Danoninho plate




Photo: Cooking Guide

Time: 30min (+ 4h30 in the fridge)

Performance: 12 servings

Difficulty: medium

ingredients

  • 1 cup strawberries (for garnish)
  • 1 box of strawberry flavored gelatin powder
  • 250 ml of boiling water
  • 1 can of condensed milk
  • 2 Danoninho® milk-based desserts
  • 200 g of sour cream

Jelly

  • 2 boxes of strawberry flavored gelatin powder
  • 250 ml of hot water
  • 2 cups of ice (tea)

Method of preparation

For the mousse, put the gelatin and water in the glass of the blender and blend quickly. Add the condensed milk, the danoninhos® and the cream and beat again for 3 minutes. In a medium refractory, put half of the mousse and refrigerate for 30 minutes. For the jelly, dissolve the jelly in hot water, add the ice and let it melt. Put the gelatin on the already hardened mousse and put it back in the fridge for another hour. Put the rest of the mousse on the hardened gelatin and refrigerate for 3 hours. Decorate with strawberries and serve.

jelly rainbow cake




Photo: Cooking Guide

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

Performance: 10 servings

Difficulty: easy

ingredients

  • 1 1/2 cups (tea) of sugar
  • 5 tablespoons of butter
  • 2 cups (tea) of milk
  • 1 tablespoon of baking powder
  • 1 box of strawberry flavored gelatin powder
  • 4 cups of flour (wheat)
  • 1 box of pineapple flavored gelatin powder
  • 1 box of lemon flavored gelatin powder
  • 6 eggs (egg whites and yolks separated)
  • 1 box of tutti-frutti flavored gelatin powder
  • margarine to grease
  • Colored sprinkles to decorate

stuffing and filling

  • 750 g of cream cheese
  • 2 and 1/2 cups of powdered sugar
  • 1 and 1/2 cups (tea) of cold fresh cream

Method of preparation

With the electric whisk, beat the egg whites until stiff. Add the egg yolks, sugar, butter and milk, whisking until creamy. Slowly mix the flour and baking powder with a spoon. Divide the dough into 4 parts and mix each with a different jelly flavor. Place each dough in a 22cm diameter pan lined with greased parchment paper and bake in a preheated medium oven for 25 minutes or until firm. Allow to cool and unmold. Beat the cream cheese with the sugar in the mixer until smooth and airy. Add the cream a little at a time, beating until you get a smooth and frothy cream. On a plate, alternate layers of cake and cream, finishing with the cream and covering the surface and side of the cake. Decorate with sprinkles and refrigerate for 2 hours before serving.

Colorful vegetable loaf




Photo: Cooking Guide

Time: 50min (+ 1h rest)

Performance: 45 units

Difficulty: easy

ingredients

  • 2 fresh brewer’s yeast tablets (30 g)
  • 2 tablespoons of sugar
  • 3 gems
  • 1 egg
  • 2 tablespoons of softened butter
  • 1 1/2 cups hot milk
  • 6 cups all-purpose flour (approx.)
  • 1 teaspoon of salt
  • 1/2 cup boiled and mashed beets
  • 1/2 cup boiled and mashed carrots
  • 1/2 cup spinach (cooked and chopped)
  • margarine to grease
  • 1 egg for brushing

Method of preparation

In a bowl, dissolve the yeast in the sugar, mashing it with a fork. Add the egg yolks, egg, butter, milk and mix. Add the flour and salt, a little at a time, beating until it comes off slightly from your hands.

Divide the dough into 3 parts. In one mix the beetroot, in another the carrot and in the other the spinach. Separately knead the dough and, if necessary, add more flour until it comes off your hands.

Remove the portions and shape the tubes with each dough. Arrange in a large greased pan, leaving space between them.

Cover and let it rest for 1 hour. Brush with egg and take to a preheated medium oven for 20 minutes or until lightly browned. Remove from the oven, allow to cool slightly and serve.

Pop cake




Photo: Cooking Guide

Time: 1h20 (+ 4h in the fridge)
Performance: 18
Difficulty: easy

ingredients

  • 3 eggs
  • 1/2 cup (tea) of water
  • 1/3 cup (tea) of oil
  • 2 cups (tea) of sugar
  • 2 cups of flour (wheat)
  • 1/2 cup of chocolate powder
  • 1 tablespoon of baking powder
  • 1 can of condensed milk
  • 4 tablespoons of chocolate powder
  • 2 tablespoons of butter
  • Oil and wheat flour for greasing
  • 4 cups of chopped hydrogenated milk chocolate
  • Colored sprinkles to decorate

Method of preparation

Beat the eggs, water, oil and sugar in a blender. Transfer to a bowl, add the flour, chocolate and baking powder and mix with a spoon until the mixture is smooth. Pour into a greased and floured 25cm x 35cm pan and bake in a preheated medium oven for 30 minutes or until an inserted toothpick comes out clean. Let cool, unmold and set aside. In a pan combine the condensed milk, chocolate and butter. Put on medium heat, stirring constantly until it thickens slightly, set aside. Crumble the whole cake into a bowl. Pour in the already cold soft brigadeiro and mix with a spoon until a homogeneous mass is obtained.

Shape into balls of 7 cm in diameter with lightly greased hands and place them in a mold. Place a stick of ice cream in each ball, cover with plastic wrap and refrigerate for 4 hours. Melt the chocolate in a double boiler. Dip the chocolate balls into the melted chocolate and tap lightly to drain the excess chocolate. Decorate with sprinkles and leave to dry in the fridge. Once dry, wrap them in individual plastic bags and tie them with bows. to serve.

Source: Terra

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