See how to prepare tasty options to eat with the family
Mother’s Day celebrates the love and dedication of the women who brought us into the world. In Brazil, it is a great opportunity to collect the whole family and prepare that tasty lunch. With this in mind, with the help of the nutritionist Andréia Camilla, who is used for Getninjas, a service application, we have listed some delicious examples of dishes that will satisfy mothers on this date. Check!
Chicken croquette with sweet potato puree
Ingredients
- 1/2 kg of peeled sweet potatoes, chopped and cooked
- 1 egg yolk
- 1 tablespoon of ghee butter
- 1 boiled chicken breast cut into stripes
- 3 cloves of peeled and chopped garlic
- 1/2 peeled and chopped onion
- 1 1/2 cup of golden flour tea
- 1/2 kg of pea
- 1 beaten egg
- Salt, olive oil, nutmeg and ground black pepper to taste
- Fry
- Ghee butter to brown the piss
Methods of preparation
In a container, put the sweet potato and, with a fork, dough. Add the egg yolk and ghee butter and mix. Season with salt, black pepper and nutmeg. Reserve. In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the chicken and brown until golden brown. Turn off the heat, wait for it to cool down and add the mixture with the sweet potato puree.
With a spoon, take small portions of the mass, model in the shape of croquettes and pass the beaten egg e flax seeds. In a pan, put the oil and bring over medium heat. Gradually place the croquettes and fry until golden brown. Reserve. In another pan, put the ghi butter and bring over medium heat. Add the narrow peas and brown for 3 minutes. Turn off the heat and serve the croquettes with the piss.
Zuccini pie
Ingredients
- 2 grated Italian courgettes
- 1 grated carrot
- 2 peeled onions and cut into cubes
- 3 peeled and wrinkled garlic cloves
- 2 beaten eggs
- 1 cup of gluten -miscela of flour (1/2 cup of rice flour tea, 3 tablespoons of potato starch and 1 tablespoon of sweet splashes)
- 1 tablespoon of dry Calabresa.
- 1 cup of chopped chives
- 1 teaspoon of oregano
- 1 tablespoon soup baking powder
- 1/2 cup of linen flour tea
- 200 g of temperate tofu
- 5 Tomatinhos Sweet half cut
- Rooms and black pepper ground to taste
- Burro fat
- Linen seed flour for flour and sprinkle
Methods of preparation
In a container, put the courgettes, carrots, onions and cloves of garlic and mix. Season with salt, black pepper, pepperpeppersCipollina and oregano herb. Add the eggs and the mixture of flour and mix. Finally, place the chemical yeast and mix to incorporate.
Subsequently, gain a refractory butter and flour with linen flour. Arrange 3/4 of the dough on it, cover with 150 g of temperate tofu and end with the remaining dough. Sprinkle with flax seed flour and the rest of the tofu. Decorate with tomatoes Sweet and cook preheated to 180 ° C until golden brown. Serve later.
Cylinder hat
Ingredients
- 2 dwarf bananas peeled and cut in the direction of the length
- 2 tablespoons of butter
- 1 tablespoon of sugar
- 1 tablespoon of cinnamon powder
- 4 slices of mozzarella
Methods of preparation
In a pan, put the butter and bring over medium heat. Organize the dwarf bananas on it and brown both sides. Turn off the heat and set aside. In a non -stick pan, put the cheese and bring over medium heat to melt. Put the dwarf bananas on the slices of cheese and turn. Cover with sugar and cinnamon powder. Turn off the fire and serve then.
Risotto with garlic with sausage
Ingredients
- 4 tablespoons of butter
- 1 peeled and chopped onion
- 200 g of leather -free and chopped peppers sausage
- 2 such of the garlic
- 2 cups of tea rice arboreal
- 1 cup of dry white wine
- 5 cups of tea with hot vegetable broth
- 1 cup of grated Parmesan
- Gets up to taste
Methods of preparation
In a pan, put the butter and bring over medium heat. Add the onion and peppers and the brown sausage. Add the leeks and brown for 1 minute. Add the rice and salt and mix. Add the white wine and cook until they dry. Gradually add the vegetable broth and cook until the rice is al dentestirring constantly. Finally, put the Parmesan and mix. Turn off the fire and serve then.
Baked apple with cinnamon and walnuts
Ingredients
- 1 Fuji Apple
- 1 teaspoon of cinnamon powder
- 2 tablespoons of sugar cane mood
- 170 g of coconut yogurt
- 4 broken routes broken
- 2 tablespoons Nib cocoa
- Coconut oil to fatten
Methods of preparation
Grease a pan with coconut oil and bring over medium heat. With a knife, cut the upper part of the apple and place it in the pan. Cook until it softens and turns off the fire. Wait to cool, remove the seeds and put the pulp aside. In a container, put the file yogurtApple pulp, sugar cane molasses and cinnamon and mixing powder. Arrange the filling in the apple cortex and end with the walnuts and the Nib of cocoa. Serve later.
Chocolate mousse cake
Ingredients
Cake
- 4 eggs
- 1 cup of sugar tea
- 1/2 cup of oil tea
- 1 cup of milk tea
- 1 cup of tea chocolate dust
- 1 1/2 cup of wheat flour
- 1 tablespoon of powder cooking
- Burro fat
- Flour wheat flour
Mousse
- 200 g of chopped dark chocolate
- 250 g of sour cream
- 10 g of non -fluid colorless gelatin
- 3 tablespoons of water
- 3 egg whites crashed into the snow with 3 tablespoons of sugar
Methods of preparation
Cake
In a blender, put the eggs, sugar, oil, milk and chocolate powder and beat until smooth. Transfer to a container, add the wheat flour and finally the chemical yeast, mixing with a spatula. Pour the dough into a round pan with a removable butter and floured flour with wheat flour. Bake in a preheated oven at 180 ° C for 35 minutes. Remove from the oven and set aside.
Mousse
Melt the dark chocolate in a water bath and mix with the cream. Reserve. In a pan, put the jelly and hydrate with water. Bring over low heat to heat and completely dissolve. Turn off the heat and incorporate into the chocolate cream. Add the egg whites and mix gently. Cover the cake with the mousse. Dugs carefully and refrigerated for 4 hours before serving.
Coconut bread stuffed with passion fruit ganache
Ingredients
Bread
- 3 cups of wheat flour tea
- 1/2 cup of hot milk
- 1/2 cup of tea coconut
- 1/4 cup of sugar tea
- 1 teaspoon of salt
- 1 tablespoon of dry yeast
- 2 tablespoons of butter
- 1 egg
- 1 gem to be brushed
- Grated coconut to sprinkle
- Burro fat
- Flour wheat flour
Fruit ganache for passion
- 200 g of chopped white chocolate
- 1/3 of acid cream tea cup
- 1/4 cup of passion pulp of seedless fruit
Methods of preparation
Bread
In a container, put the hot milk and half of the sugar and mix. Add the organic yeast and mix until it has completely melted. Cover with plastic movies and let it rest for 10 minutes. After this time, add coconut milk, eggs, rest of sugar, butter and salt and mix. Gradually, put the flour and mix until a soft dough that comes out of your hands – sound for about 10 minutes and let it grow for 1 hour.
Fruit ganache for passion
Melt the white chocolate with water bath and mix with the cream pulp of cream and passion until smooth. Refrigerate by stopping.
Assembly
With the help of a roll, open the rectangle -shaped bread mixture, spread the cold ganache on the surface and wrap like a roll. Transfer to a shape made and flour flour with wheat flour, forming a “crown”. Cover with a cloth and let it grow for 30 minutes. Brush with gem, sprinkle with grated coconut and bake in a preheated oven at 180 ° C until golden brown. Serve later.
By Bruna Zanin AND Edicase Scripture
Source: Terra
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.
