There will be no revelry, but you can enjoy and have delicious food or drink for Carnival. Check out 7 special recipes
Carnival is coming and, although the revelry has been canceled due to the Covid-19 pandemic, that doesn’t mean that Carnival food and drinks can’t be made and enjoyed at home. After all, snacks, sweets and drinks with the face of revelry don’t stop being delicious just because they are being eaten at home, right?
So, check out 7 food and drink recipes that will make your holiday much more cheerful and full of colors:
Yield: 20 units
7 tablespoons of milk
1 tablespoon of baking powder
1 teaspoon of salt
3 tablespoons of butter
1 cup (tea) wheat flour
1 tablespoon of fennel
In a bowl, place the milk, yeast, salt, 2 tablespoons of butter and mix well. Add the flour until the kneading does not stick to your hands. Open with the roll, sprinkle the fennel and pass the roll again so the fennel enters the dough. Brush with the remaining butter, cut into strips, twist like a screw. Place on a greased baking sheet and bake in the preheated oven for 15 minutes or until lightly browned.
Meat skewer with cheese
Time: 30min (+10min rest)
Yield: 6 units
1kg cubed rump
Salt and black pepper to taste
2 tablespoons mustard
1/2 tablespoon of oregano
6 curd cheese skewers
2 onions cut into 4 pieces
Place the meat in a bowl and season with salt, pepper, mustard and oregano. Let it rest for 10 minutes. Remove the cheese from the toothpick and cut into 4 pieces. Place a piece of meat, onion, cheese and onion on wooden barbecue sticks. Place the skewers on the already hot grill. Brown for 3 minutes on each side and then serve, if desired, with vinaigrette.
For skewer 1, in a bowl, mix the cream cheese, chestnut and cream to form a paste. Cut the apricot in half with a knife being careful not to open all the way. Fill with the cream and stick it on the sticks. For skewer 2, insert a basil leaf, cheese, tomato and another basil on the toothpick. For skewer 3, heat the pineapple and onion in a pan, stirring for 5 minutes.
Remove from heat and stir in the mint. On a toothpick, place a slice of turkey breast, a slice of cheese and the pineapple cream in the center. Roll up like a swiss roll, cut into 3 diagonal slices and stick on toothpicks. For the sauce, in a bowl, mix all the ingredients until smooth. Serve in the center of the platter with the skewers around.
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Vila Spring cocktail
Yield: 1 serving
5 basil leaves
50 ml of vodka
25 ml of tangerine syrup
15 ml of lemon juice
1 can of lemon soda
1 Bahia Orange
Shake all ingredients (except soda can and basil leaves) in a cocktail shaker with lots of ice. Strain into a tall glass with lots of ice (shaker ice should be discarded) and top up with a can of lemon soda. Garnish with a twist of Bahia orange and a sprig of basil.
Yield: 2 servings
1 sliced lemon
1 tablespoon of sugar
1 shot of vodka (50ml)
1 can of light beer (350ml)
Ice to taste
Lemon slices to decorate
In a tall glass, with a tamper, macerate the lemon with the sugar. Add the vodka, beer and ice. Mix and serve in glasses decorated with lemon slices.
Time: 40min (+1h in the fridge)
Yield: 8 units
1 can of condensed milk
2 tablespoons of margarine
4 tablespoons of powdered chocolate
200g of sour cream
1 cup mini confetti confectionery
In a pan, place the condensed milk, margarine and chocolate powder over medium heat, stirring until it thickens. Allow to cool slightly and mix in the cream. Add half of the candies. Distribute in dessert cups, decorate with the rest of the confectionery and take it to the fridge for 1 hour until serving.
White Carnival Chocolate Cake
Time: 20min (+5min rest) (+5min freezer)
Yield: 12 servings
1 can of condensed milk
1 can of sour cream
1 tablespoon of melted margarine
1 cup powdered milk (powdered)
Margarine to grease
1/2 cup colored sprinkles for garnish
Beat the condensed milk, cream, margarine, eggs and powdered milk in a blender. Transfer to a greased microwave-safe mold with a hole in the middle of 24 cm in diameter and microwave for 10 minutes on high power. Let it rest for 5 minutes before unmolding, decorate with the sprinkles and take it to the freezer for 5 minutes. Serve immediately.
Homemade cookie stuffed with caramel
Time: 40min (+30min in the fridge)
Yield: 20 units
1 cup (tea) of butter
1/2 cup (tea) of sugar
1/2 teaspoon of vanilla essence
3 cups corn starch (cornstarch)
1 and 1/2 cup of wheat flour (approximately)
1 cup (tea) of creamy caramel
Icing sugar for sprinkling
In a bowl, mix the butter, sugar, essence and egg. Add the starch and flour, little by little, stirring until smooth and unglued from your hands. If necessary, add more flour. Wrap in plastic wrap and place in the fridge for 30 minutes. With a rolling pin, open the dough between 2 plastic sheets, without leaving it too thin.
Cut with a small round flower-shaped cutter, place on a baking sheet lined with parchment paper and bake in a medium oven (180º C), preheated, for 10 minutes or until firm, without browning.
Remove, let cool and spread the caramel on half of the cookies. Combine with the rest of the cookies, forming sandwiches. Sprinkle with icing sugar and package to sell or serve immediately.