Gourmet Juninas recipes: 9 ideas for a different village

These gourmet recipes June make your celebration even more sophisticated!

We could be at home alone to dance the band, dress with chess for video calls, but the desire for a real June party is still in our hearts. Luckily the typical foods are here to comfort us and kill the desire for a good field.

Here from the cuisine of the kitchen we have already given several tips on the traditional June dishes to replicate at home. But what you didn’t count on were with the gourmet recipes of June that you can do to differentiate the celebrations.

For those who do not know, gourmet recipes are the most worked versions compared to traditional versions, with superdipper ingredients. And of course the food of San Giovanni would not be excluded from this level of refinement, alone!

So, if you want to escape a little traditional, we separated 9 June gourmet recipes to be surprised by these versions of food for the June party. It is a better recipe than the other for you bring your village to another level and show all your culinary skills. Take a look?

9 Gourmet Recipes June to do and escape the ordinary

Peanut

Time: 20 minutes

Performance: 10 portions

Difficulty: easy

Peanut Batty ingredients

• 3 cups of milk
• 2 CONDENSED MILK CLANTS
• 2 tablespoons of sugar
• 300 g of toasted and leatherless peanuts
• 1 and 1/2 cup of cachaça
• Paçoca of pilot to decorate

Methods of preparation

In a blender, beat milk, condensed milk, sugar, peanuts and cachaça for 2 minutes. Pour into individual cups and decorates with the paçoca to serve.

Curau Brûlée

Difficulty: Easy

Performance: 6 units

Preparation time: 50 minutes

Curau Brûlée ingredients

• 2 perforated corn cans
• 1 and 1/2 cup of milk
• 1 cup of coconut milk
• 1 can of condensed milk
• 1 tablespoon of butter
• Sugar to sprinkle

Methods of preparation

Beat the corn with milk and coconut milk in a blender. Pass a sieve and transfer to a pan. Add the condensed milk and the butter. Bring over medium heat, mixing until it thickens. Let it heat and refrigerate for 1 hour. In individual refractors they heal and refrigerated for 2 hours. Remove and sprinkle with sugar. Carefully turn on a torch and caramelize the sugar.

Moleque foot with rum chocolate

Time: 40 minutes

Performance: 25 units

Difficulty: easy

Ingredients of the Bolar footbed of Ungre with rum chocolate

• 1 cup of shell without peanut peanuts without peanuts
• 1 can of condensed milk
• 1 cup of sugar
• 1 tablespoon of butter
• 1/2 teaspoon of salt
• 2 tablespoons of chocolate powder
• 2 tablespoons of rum
• Burro fat

Methods of preparation

In a pan, mix peanuts, condensed milk, sugar, butter, salt and chocolate. Bring over low heat, stirring and cook until it is attached from the bottom of the pan. Remove the fire and mix the rum. Beat with a wooden spoon for 3 minutes and pour into an greased pan. Leave to cool and cut the squares.

Sweet rice with spices and pignons crystals

Time: 1h

Performance: 4 portions

Difficulty: easy

Sweet rice ingredients with spices and pignons crystals

• 3 tablespoons of Qualy® Creamy
• 1 tablespoon (coffee) of cinnamon powder
• 5
• Grated nut at the moment to taste
• 1 cup of washed and drained rice
• 4 tablespoons of sugar
• 1/2 can of condensed milk
• 4 cups of whole milk
• 1 cup (tea) to boil, peeled and cut into thin blades
• Cinnamon powder and clove nails powder to taste to sprinkle

Methods of preparation

In a pan, it dissolves 2 tablespoons of margarine and toast to cinnamon, cloves and nutmeg. Add the rice, mix well, add half of the sugar, condensed milk and milk. When it boils, lower the heat and mix from time to time to not stay.

When the rice is cooked, but al dente, turn off the heat and set aside. In another pan, melt the remaining margarine and brown the walnut of pine. Add the other half of the sugar and stir over high heat until the sugar begins with crystallization. Turn off the heat and distribute on a pan with a great margarine to cool.

When the rice is cold, sprinkle crunchy nuts, sprinkle with cinnamon and cloves and then serve.

Hot drink of paçoca

Time: 20 minutes

Performance: 4 portions

Difficulty: easy

Hot ingredients to drink

• 4 cups of milk
• 1/2 can of condensed milk
• Type of paçocas at 4 strokes
• 4 teaspoons of corn starch
• 1/ teaspoon of cinnamon powder
• Crown Cork -Aldally Paçoca to be sprinkled

Methods of preparation

In a dairy, he brings milk, condensed milk, paçocas, corn starch and cinnamon over medium heat, mixing until it thickens. Divide between 4 cups, sprinkle with crumbled paçoca and then serve.

Cake cake with healing

Time: 1h15 (+1h refrigerator)

Performance: 8 portions

Difficulty: easy

Healing of cake ingredients

• 3 eggs
• 1/2 Drennato green corn can
• 1 and 1/2 cup of milk
• 1/2 cup of oil
• 2 cups of sugar
• 2 cup cups of corn flour
• 2 cups of wheat flour
• 1 tablespoon of yeast powder
• Oil and wheat flour to fat and flour
• Cinnamon powder to be sprinkled

Filling

• 4 grated green corn ears
• 2 cups of milk
• 1 cup of coconut milk
• 1 can of condensed milk
• 1 tablespoon of butter

Methods of preparation

In a blender, beat the eggs, corn, milk, oil, sugar and corn flour until smooth. Transfer to a bowl and mix flour and yeast with a spoon. Pour the dough into a pan in the middle of 24 cm in a thorough and infuriated diameter and cook, preheated, for 30 minutes or until golden brown. Leave hot and discovered. For the filling, beat corn, milk and coconut milk in a blender. Pass a sieve and transfer to a pan. Add the condensed milk, the butter and bring over medium heat, mixing until it thickens. Leave and pour into the cake cake and beyond. Refrigerate for 1 hour. Sprinkle with cinnamon and serve.

Click

Time: 30 minutes

Performance: 6 portions

Difficulty: easy

Chocolate ingredients

• 2 teaspoons of corn starch
• 5 cups of milk
• 1 can of condensed milk
• 1 cinnamon in the stick
• 180 g of chopped dark chocolate
• 1 cup of brandy

Methods of preparation

Dissolve the corn starch in a cup of milk and set aside. Put the remaining milk, condensed milk and cinnamon in a pan.

Bring over low heat and cook for 3 minutes after boiling.

Add the chocolate, the reserved corner and mix until it has completely dissolved and thickened.

Remove from the heat, add the brandy and serve hot in cups or cups, if desired, decorated with cinnamon on the stick.

Paçoca Vulcano Cake

Time: 1h20

Performance: 8 portions

Difficulty: easy

Paçoca Vulcano Cake Ingredients

• 3 eggs (separated eggs and yolks)
• 1 cup of sugar
• 1 cup of butter
• 2 cups of wheat flour
• 1/2 cup of corn starch
• 2/3 cup of milk
• 1 cup of paçoca crushed
• 1 tablespoon of yeast powder
• Butter and flour to gain weight and flour
• 8 Crown Paçocas stone to decorate

Filling

• 1 can of condensed milk
• 150 g of chopped dark chocolate
• 1 tablespoon of butter
• 1/2 acid cream box (100g)

Coverage

• 1 can of condensed milk
• 2 tablespoons of butter
• 1 cup of paçoca crushed
• 1/2 acid cream box (100g)

Methods of preparation

In the mixer, beat the egg whites and set aside. In another bowl, still in the mixer, beat the yolks, sugar and butter

form a cream. Add, beat, flour and starch, alternating the milk until smooth. Mix with a spoonful of paçoca, yeast and transfer to a pan in the middle of 24 cm in the fattened and floured diameter. Bake in a medium preheated oven for 35 minutes or until golden brown. Remove from the oven and let cool. For the filling, bring a pan over medium heat with condensed milk, chocolate and butter, stirring constantly until it thickens. Turn off and mix with the cream. For the dressing, it brings a pan over medium heat, with condensed milk, butter and paçoca, stirring constantly until it thickens. Turn off and mix with the cream. Sforza the cake on a plate and the hole put the filling. On the cake he widened the Patrus of Paçoca and sprinkle with the crumbled paçoca. Serve.

Pie Mela of Love

Time: 1h

Performance: 12

Difficulty: easy

Ingredients:

• 2 Biscotti Adria® Maisen biscuits (400g)
• 1 and 1/2 cup of butter or margarine at room temperature
• 4 seedless apples
• 3/4 cup of currant
• 1/2 cup of water
• 1 can of condensed milk
• 4 cups of milk
• 3 tablespoons of corn starch
• 2 gems
• 1 teaspoon of tasteless gelatin
• 2 tablespoons of cold water

Preparation:

Cook the biscuit and beat up to a crumb. Pour into a deep bowl, add the butter and knead well with the fingers to connect everything. Assign the lower part of a removable pan of 27 cm in diameter and cook, preheated, for 10 minutes or until the edges begin to brown them and set aside. In a small pan, add 2 cubes, 1/2 cup of currant, water and cook over medium heat for 10 minutes or until the liquid lightly reduce. Remove the apple and set the syrup aside. In an average pan, add condensed milk, milk, corn starch, egg yolks and brings over low heat, mixing until it thickens. Add the reserved apple and let it cool.

Sprinkle the gelatin without cold water, bring to water bath or microwave and dissolve without boiling. In a small pan, put 3 tablespoons of currants, 2 apples cut into thin slices and cook over medium heat for 2 minutes or until the apple becomes red. Remove the apple and set the syrup aside. Add the gelatin dissolved to the reserved syllables, mix and let it cool. Pour the filling on the dough, host the apple slices and the plug syrup with jelly and keep in the refrigerator for 2 hours. At the time of the portion, it rattles off the cake on a shallow dish and serve cold.

So which of these gourmet recipes june did you like most? Tell us!

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.