CHEFANACÉLIA

34
Juninas
Recipes

Incredible

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 Hello, my name is Ana Célia Leandro, but in fact everyone
The world knows me as Aunt Célia. And for those who don't know me
I know, I will talk a little about myself, I work with cooking.
for over 30 years, teaching classes to thousands of students as
you, who wants to start in baking or who is looking for
to be renewed.
And it is with great joy that I bring you this book of
June recipes. As someone passionate about cooking and about
popular tradition, I couldn't help but share with
you are the delights that are part of the June festivities.
That's why I compiled the most traditional recipes in this e-book.
flavors of these parties. They are dishes that carry the history and the
culture of our country, passed down from generation to generation.
I hope these recipes bring the same happiness and
the comfort they bring me, and that can be shared
in special moments with family and friends. I believe that
cuisine has the power to unite people and bring comfort
in difficult times.
So, receive this cookbook as a gift from me.
for you all, and enjoy each dish with a lot of love and care. And
if you need help or want to exchange experiences, I am
always available to talk and learn together. Let's go
together explore the flavor and culture of the June festivals!

Aunt Celia

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 summary
Good practices....................................................................... 04
Cuidados com a higiene ...................................................... 05
Food storage ............................................ 06
Sweet rice
Bombocado
Peanut Brigadeiro ........................................................... 09
Peanut candy ............................................................................. 10
Cornmeal porridge ......................................................... 11
Creamy coconut candy ............................................................ 12
Pumpkin candy .................................................................. 13
Grudge
Peanut brittle (south) ............................................................ 15
Peanut candy with chocolate ............................................ 16
Jawbreaker ..................................................................... 17
Cheesecake ......................................................................... 18
Quindim ............................................................................... 19
Peanut cake .............................................................. 20
Cornmeal cake ........................................................................ 21
Cassava cake ............................................................... 22
Corn cake ...................................................................... 23
Peanut candy cake .................................................................... 24
Peanut candy cake ........................................................ 25
Cheese cake ...................................................................... 26
Tapioca cake ................................................................... 27
Say kid
corn cake pamonha ....................................................... 29
Peanut butter cheesecake ......................................................... 30
Milk pudding ..................................................................... 31
Cassava pudding ............................................................ 32
Corn pudding .................................................................... 33
White Rice ................................................................. 34
Chicken Cream ................................................................. 35
Northeastern Paçoca ............................................................... 36
Corn cream .................................................................... 37
Hidden meat casserole ................................................. 38
Vatapá from Bahia
Cearense Vatapá .................................................................. 40
Conversion table ............................................................ 41

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 good practices
Good practices are hygiene measures that must be
obeyed in establishments, especially by
manipulators. This care must be present from the
the selection and purchase of the products to be used in
preparation of the food until the sale to the consumer.
Such precautions aim to prevent the occurrence of
diseases caused by food consumption
contaminated.
Get to know the Good Practices in Handling program
Food for food service required in RDC No.
216 of September 15, 2004 from the Ministry of Health.
PHYSICAL STRUCTURE
Preserve floor, wall, and ceiling in
good conditions, facilitating the
cleaning process;
All water in the establishment must
go to a sewer system or septic tank
septica;
The area of manipulation of being
kept well lit and ventilated;

MERCHANDISE
Know your supplier well;
Choice ingredients insurance, of
quality and with preserved packaging;
It is necessary to check the food label.
Observe the manufacturer's name and the date of
validity. Check if the cans are not
smashed, stuffed, rusty, with
foam or leak.

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 CARES WITH HYGIENE
For good hygiene of your equipment, it is necessary
understand that there is a difference between cleaning and disinfection. The
Cleaning is the removal of dirt, such as food residues,
through detergents. Disinfection, on the other hand, is the elimination or
reduction of microorganisms and for this, products will be used.
chemicals, such as 70% alcohol or sodium hypochlorite, or heat
(boiling the utensils).

SODIUM HYPOCHLORITE SOLUTION

In a container add 1 tablespoon of
bleach (10 ml) in 1 liter of clean water;
After washing with detergent, apply this
solution on your equipment and let it sit for 15
minutes;
Rinse and let dry naturally;
Store in a dry and protected place.

WATER QUALITY
All water in the establishment must be potable;
The box must be properly closed, be made of
easy cleaning and no leakage;
The water tank should be cleaned every six.
months;

Pest Control
Avoid accumulation of scrap, objects in disuse and
construction debris, as they can serve as shelter;
Keep the environment clean, the trash must be
collected daily and stored in a location
external
Be careful with the trash. The trash cans must
have pedal operation and contain bags and
covers

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 STORAGE OF
FOODS
The correct storage of food ensures that the product
keep in perfect condition until use. Each
food has a particularity of storage, and it is
It's important to respect the label specifications. There is
some types of storage like dry storage, when the product
it should be kept at room temperature, the cold, when the
product is stored in refrigeration or frozen.

SECO
The storage location of the food must be
fresh, airy and bright;
Storage areas must be maintained
clean, free of residues and dirt to avoid the
presence and nesting of insects and rodents;

Refrigerated and Frozen

Cooling can be used as a means of
temporary conservation until another is applied
conservation method;
Respect the deadline and the correct way of
storage;
Be careful when stacking the products,
preserve ventilation between them;

TIPS:

1. On the top shelf, store the products for consumption;

2. On the middle shelf, store the semi-finished products;
3. In the last shelves and drawer, store raw food;

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 Sweet rice
INGREDIENTES
200 grams of rice
500 ml of water
1 liter of milk
1 can of condensed milk
1 cinnamon stick (optional)
3 Indian cloves (optional)
1 pinch of salt
Cinnamon powder for sprinkling

HOW TO PREPARE:

1. In a pot, cook the rice in water until it is

soft and the water is completely absorbed.
2.Add the milk, the cinnamon stick, the cloves, and a pinch.
of salt to the pot with the cooked rice.
3. Cook over medium heat, stirring occasionally, until
let the milk start boiling.
4. Reduce the heat and cook on low, stirring.
frequently, until the rice is well cooked and the
the liquid has thickened and acquired a consistency
creamy.
Add the condensed milk to the mixture and stir well to
to incorporate.
6.Remove the cinnamon stick and the cloves.
Serve hot or cold, sprinkled with ground cinnamon.

Approximately
8 portions
45 minutes

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 cake bomb
INGREDIENTS
1 can of condensed milk
30g of margarine
3 eggs
200g of sugar
120g of wheat flour
50g of grated coconut
15g of baking powder
Spreadable margarine
Powdered sugar for dusting

HOW TO PREPARE:
1. Preheat the oven to 180°C.
2. In a bowl, mix the condensed milk and the margarine
and the eggs.
3. Add the sugar, the wheat flour, the grated coconut and the
baking powder, and mix well.
4. Pour the batter into a greased baking pan with margarine.
5. Bake in the oven for about 30 minutes, or until the
the bombocado should be golden and firm.
6. Remove from the oven, let cool and unmold.
7. Cut into pieces and sprinkle with powdered sugar.

Approximately
20 portions
45 minutes

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 brigadeiro of
peanut candy
INGREDIENTS

1 can of condensed milk

4 peanut candies

15 g unsalted butter or margarine

Paçoca granules for rolling
(optional)

HOW TO PREPARE:
1. In a saucepan, add the condensed milk, the
butter and the crumbled peanut candies.
2. Place the pot over low heat and stir continuously until the
the mixture starts to detach from the bottom of the pot and
to form a creamy and firm consistency.
3. Turn off the heat and let it cool.
With buttered hands, make small
little balls with the mixture and, if you prefer, coat them in
peanut brittle granules for decoration.
5. Place the balls in paper cups and serve.

Approximately
20 and 25 servings
30 minutes

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 little cashew
INGREDIENTS
1 can of condensed milk
140g of roasted peeled peanuts
24g of sugar
28g of butter
Roasted peanuts without skin for
decorate

HOW TO PREPARE:

1. In a food processor, beat the peanuts until they are

well crushed, but do not turn into a paste.
2. In a saucepan, mix the condensed milk, the
crushed peanuts, sugar, and butter.
3. Place the pot on low heat and stir constantly until the
the mixture begins to release from the bottom of the pan, forming
a homogeneous mass.
Remove from the heat and let cool.
With your hands greased with a little butter, make
little balls the size of a small cashew.
6. Dip each ball in crushed peanuts and place
in paper molds.
Refrigerate for at least 1 hour before serving.

Approximately
30 units
30 minutes

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 cornmeal porridge
INGREDIENTS
500g of white canjiquinha
1 liter of milk
200 g of sugar
1 pinch of salt
1 cinnamon stick (optional)
1 can of condensed milk
Powdered cinnamon for sprinkling (optional)

HOW TO PREPARE:
1. Soak the cornmeal in cold water for
about 12 hours, or overnight.
2.Drain the water and put the corn in a pot.
with enough water to cover.
3. Cook over medium heat for about 20 minutes, or until
may the canjiquinha be soft.
4. In another saucepan, mix the milk, sugar, salt, and the stick of
cinnamon. Heat over medium heat, stirring constantly, until the
sugar is dissolved and the milk is hot.
5. Add the cooked canjiquinha to the hot milk and stir.
well.
6. Cook over medium heat, stirring constantly, for about
15 minutes, or until the milk has thickened and the
the rice should be very soft.
7.Add the condensed milk and cook for another 5
minutes, stirring constantly.
8.Remove the cinnamon stick and transfer the cornmeal to
a bowl or in individual cups.
9. Sprinkle with powdered cinnamon and serve hot or cold.

Approximately
1 hour 30 minutes 8 portions

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 Creamy Coconut Candy
INGREDIENTS
400g of grated coconut
300g of sugar
395g of condensed milk
200g of cream
300ml of whole milk
200g of white coating

HOW TO PREPARE:
1. In a bowl, place the coconut, the sugar, the milk
condensed milk and cream.
Moisten well and place in the microwave for 3 minutes.
3. Then, remove, stir and repeat the process 3 more times.
times (4 times in total).

Tips:
Cheese flavor: Add the cheese or cream cheese at the beginning
of the preparation;
Coconut candy with burnt coconut: Make the caramel with the sugar
of the recipe and adds the other ingredients;

Approximately
45 minutes 20 portions

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 pumpkin candy
INGREDIENTS
1 kg of peeled ripe pumpkin and
cut into cubes
300g of sugar
1 cinnamon stick
Cloves to taste

HOW TO PREPARE:
In a large pot, place the chopped pumpkin in
cubes, the sugar, the cinnamon stick and the cloves.
Mix well and bring to medium heat, stirring constantly,
until the pumpkin releases a lot of liquid.
3.Lower the heat and let it cook, stirring occasionally.
when until the pumpkin is soft and the liquid thickens
and reduce, forming a syrup.
4. When the syrup is at the right point, remove the cinnamon and the
cloves.
With a fork, mash the pumpkin a little, leaving
some whole pieces.
Transfer to a serving dish and let cool.
7. Serve immediately or keep in the refrigerator until serving time.
to serve.

Approximately
10 and 12 servings
1 hour and 30 minutes

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 grudge
INGREDIENTS

1kg of gum (tapioca starch)

400g of fresh coconut
salt to taste
1L of water
50g of margarine

HOW TO PREPARE:

1. Mix the gum, the grated coconut, and the salt.

Add 1L of boiling water to scald the mixture.
3. Place in a greased form and bake in the oven.
preheated to 180°C for approximately 40
minutes.

Approximately
1 hour 8 to 10 portions

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 peanut brittle (SOUTH)
INGREDIENTS

320g of shelled peanuts

400g of sugar
240ml of water
14g of butter
1 pinch of salt

HOW TO PREPARE:

1. Roast peanuts in a baking tray in the oven

preheated to 180°C for about 15 minutes. Stir in
every once in a while so that the peanut roasts properly
uniform.
2. In a pot, mix the sugar and water and bring to a boil.
medium heat, stirring constantly, until the sugar dissolves.
3. Add the butter and a pinch of salt and continue
stirring until the mixture begins to thicken.
4. When the mixture reaches syrup stage, add the
roasted peanuts and mix well.
5. Pour the mixture into a greased pan with butter.
or oil and let it cool.
6. When the mixture is cold and firm, cut into pieces.

Approximately
15 to 20 portions
30 minutes

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 pe de moleque of
chocolate
INGREDIENTS
500g of roasted peanuts without skin
1 can of condensed milk
200g of sugar
200 g of cocoa powder
30g of margarine

HOW TO PREPARE:
1. In a saucepan, mix the sugar and the condensed milk,
the margarine and the cocoa powder, place over low heat,
stirring without stopping until it starts to detach from the
bottom of the pan.
2.Add the roasted peanuts and mix well until that
stay homogeneous.
3.Pour into a greased pan with margarine and wait
cool down and harden.

Approximately
30 minutes 10 servings

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 Jawbreaker
INGREDIENTS
1 kg of sugar
1 grated coconut
240 ml of water
Oil for greasing

HOW TO PREPARE:

1. In a large pot, put the sugar and water and bring

over medium heat, stirring well until the sugar dissolves
dissolve completely.
2. Add the grated coconut to the pan and keep stirring until
that the mixture begins to thicken and to detach from the bottom
from the pan.
Grease a smooth surface with oil and pour the mixture.
hot about her.
4. With a knife, cut the mixture into small squares.
or the diamonds before cooling and hardening.
5.Let it cool completely before serving.

Approximately
40 to 50 minutes 20 servings

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 cheese pastry
INGREDIENTS
250g of grated coconut
200g of sugar
150g of grated cheese
50g of butter or margarine
4 eggs

HOW TO PREPARE:
1. Preheat the oven to 180°C.
2. In a bowl, mix the grated coconut, the sugar and the
grated cheese.
3. In another bowl, beat the eggs and add the butter
melted. Mix well.
4. Add the mixture of coconut, sugar, and cheese to the bowl of
eggs and butter. Mix well until a dough forms.
homogeneous.
5. Place paper liners in a muffin tin
or cupcakes.
6. With the help of a spoon, pour the batter into the
molds or greased and sugared mold
7. Place in the oven and let bake for about 20 to 25
minutes, or until the cheese pies are golden brown
on top and firm to the touch.
8.Remove from the oven and let cool before serving.

Approximately
45 minutes 12 portions

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 quindim
INGREDIENTS
12 egg gems;
200g of sugar;
100g of grated coconut;
60ml of melted butter;
Butter to grease the molds.

HOW TO PREPARE:
1.Preheat the oven to 180°C.
In a large bowl, mix the egg yolks and sugar until
obtain a homogeneous mixture.
3. Add the grated coconut and the melted butter and mix.
again.
4. Grease the molds with butter and sprinkle sugar.
distribute the mixture of quindim evenly among them.
Place the molds in a baking tray and take them to the oven.
for about 20-25 minutes, or until the quindins
be firm and golden.
6. Remove the quindins from the oven and let them cool for about
10 minutes before unmolding.
Serve the quindins at room temperature or chilled.

Approximately
12 units
40 minutes

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 peanut cake
INGREDIENTS
200g of sugar
140 g of roasted and ground peanuts
240 ml of milk
120 g of wheat flour
3 eggs
15 g of baking powder
Margarine and wheat flour to grease the
shape

HOW TO PREPARE:

1.Preheat the oven to 180°C.

In a bowl, mix the sugar, the peanuts, the flour
of wheat and baking powder.
In another bowl, beat the eggs and add the milk.
4. Add the mixture of dry ingredients to the
liquid ingredients and mix until smooth.
5.Pour the batter into a greased and floured mold.
6. Bake in the oven for about 30 to 40 minutes, or until
a skewer inserted in the center of the cake comes out clean.
7.Remove from the oven and let cool before unmolding.

Approximately
8 to 10 portions
1 hour

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 cornmeal cake
INGREDIENTS

3 eggs
400 g of sugar
240 ml of oil
240 g of cornmeal
240 g of wheat flour
15g of baking powder
480 ml of milk
1 pinch of salt
HOW TO PREPARE:
1. Preheat the oven to 180°C and grease a cake pan
with butter and wheat flour.
In a container, mix the eggs and sugar until you get
a homogeneous mixture.
Add the oil and mix well.
4. In another container, mix the cornmeal, the wheat flour,
the yeast and a pinch of salt.
5. Add the dry ingredients to the egg mixture and
sugar, alternating with the milk, until obtaining a mixture
homogeneous.
6. Pour the batter into the greased pan and take it to the preheated oven.
heated for about 40-50 minutes, or until a
stick inserted in the center of the cake comes out clean.
7.Remove from the oven and let it cool before serving.

Approximately
12 servings
1 hour

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 cassava cake
INGREDIENTS
1kg of grated cassava
3 eggs
200 g of sugar
120 ml of oil
120 ml of coconut milk
120 ml of milk
15g of baking powder
1 pinch of salt
Grated coconut to taste

HOW TO PREPARE:

1.Preheat the oven to 180°C and grease a cake pan.

with oil and wheat flour.
2. In a container, mix the grated cassava with the
eggs, sugar, oil, coconut milk, and milk. Mix well until
obtain a homogeneous mixture.
3. Add the baking powder, a pinch of salt, and mix.
again.
Pour the batter into the greased pan and sprinkle grated coconut.
on top.
Bake in the oven for about 40 to 50 minutes, or until that
the cake is golden and fully baked.
6. Remove from the oven, let cool and serve.

Approximately
10 to 12 servings
1 hour

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 corn cake
INGREDIENTS

3 eggs
1 can of drained green corn
1 can of condensed milk
120 ml of melted Butter or Margarine
200g of corn flour
1 tablespoon of baking powder

HOW TO PREPARE:
1.Preheat the oven to 180°C.
In the blender, beat the eggs, corn, and milk.
condensed and the oil until obtaining a mixture
homogeneous.
Transfer the mixture to a bowl and add the corn flakes.
stirring well until the dough is uniform.
4. Finally, add the baking powder and mix.
delicately.
5. Pour the batter into a greased and floured mold.
6. Take it to the preheated oven and let it bake for about
40-50 minutes, or until the cake is golden and firm
at the touch.
7.Remove from the oven and let cool before serving.

Approximately
12 portions
1 hour

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 peanut cake
INGREDIENTS
200g of sugar;
240ml of oil or melted butter
4 eggs;
240g of wheat flour;
150g of crumbled paçoca;
240ml of milk;
15 g of baking powder.

HOW TO PREPARE:

1. Preheat the oven to 180°C and grease a pan with

margarine and wheat flour.
In a container, mix the sugar and the oil until it forms
a cream.
3. Add the eggs one by one, always mixing well.
each addition.
4. Add the wheat flour and the crumbled paçoca,
alternating with the milk.
5. Finally, add the baking powder and mix.
delicately.
6. Pour the batter into the greased and floured pan and take it to the oven.
bake for about 40 minutes or until the cake is done
roasted and golden.
7.Remove from the oven and let cool before unmolding.

Approximately
1 hour 10 to 12 servings

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 speak to the peanut brittle
INGREDIENTS
1kg of cassava
200g of cassava flour
800ml of water
70g of ground cashews
70g of peanuts
150g of butter or margarine
1kg of grated black rapadura
clove and star anise to taste
200ml of coconut milk or whole milk
100g of whole chestnut
150g of sugar (if needed)

HOW TO PREPARE:
1. In a pot, place the rapadura, the water and the
spices. Bring to the heat until dissolved and obtain a
broth.
In a bowl, place the remaining ingredients and the syrup.
3. Correct the sugar, put it in a greased mold, decorate.
with whole chestnuts and take it to the preheated fire
for approximately 40 minutes.

Approximately
1 hour 15 minutes
10 to 12 servings

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 cheese cake
INGREDIENTS
4 eggs
400 g of sugar
240 g of wheat flour
113 g of unsalted butter or margarine
120 ml cup of milk
50 g of grated Parmesan cheese or curd
15 g of baking powder

HOW TO PREPARE:
1.Preheat the oven to 180°C.
2. Beat the eggs with the sugar in the mixer until you get a
homogeneous and clear mixture.
3. Add the melted (cold) butter and the milk and beat
again.
4. Gradually add the wheat flour and continue
beating until obtaining a smooth mixture.
5. Finally, add the grated cheese and the baking powder.
and gently mix with a spatula.
6. Grease a pan with butter and sprinkle flour over it.
wheat.
7.Pour the batter into the pan and bake in the oven for about
40-50 minutes, or until the cake is golden and
insert a toothpick in the center, it should come out clean.

8.Remove from the oven and let cool before unmolding.

Approximately
1 hour 15 minutes
10 servings

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 tapioca cake
INGREDIENTS
500g of granulated tapioca
1 liter of milk
1 can of condensed milk
200g of sugar
200ml of coconut milk
50g of grated coconut
3 eggs
15 g of baking powder
Butter for greasing

HOW TO PREPARE:
1. In a bowl, place the tapioca and the milk, mix and
let it rest for 2 hours.
In another bowl, beat the eggs with the sugar until obtaining
a light and fluffy mixture.
3.Add the condensed milk, coconut milk, and coconut.
grated and mix well.
4. Combine the tapioca mixture with milk and mix again.
5. Finally, add the baking powder and mix.
delicately.
6.Pour the mixture into a buttered pan
and take it to the preheated oven at 180°C for about 50
minutes, or until the cake is golden and firm to the touch
touch.
Let it cool before serving.

Approximately
10 to 12 portions
3 hours

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 say soft
INGREDIENTS
250g of eggs
360g of sugar
100g of melted margarine
250g of all-purpose flour
1L of whole milk
pinch of salt
100g of cheese or coconut

HOW TO PREPARE:
1. Liquefy all the ingredients;
2. Place in a greased and floured pan and take to
bake in a preheated oven à 180°C for
approximately 1 hour or until golden.

VARIATIONS:
Cassava cake: 1 recipe of cassava + 1kg of
raw and grated cassava.
Sweet bata cake: 1 recipe of soft cake + 1kg of
boiled and mashed sweet potato.
Bolo de carimã: 1 receita do bolo mole + 1kg de carimã
pre-washed.
Corn cake: 1 recipe for soft cake + 5 ears of corn
boiled corn and 300g of cooked couscous.

Approximately
1 hour 20 minutes 8 to 10 servings

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 Corn Cake
corn cake
INGREDIENTS
4 ears of corn or 2 cans of corn
200g of eggs
150g of melted margarine
100g of cheese
200ml of coconut milk or whole milk
360g of sugar
100g of coconut

HOW TO PREPARE:

1. Add all the ingredients to the blender and blend.

everything until obtaining a homogeneous mixture.
2. Preheat the oven to 180°C.
Pour the mixture into a greased pan with margarine
and wheat flour. If you prefer, you can use molds.
individuals for individual portions.
4. Bake in the oven for approximately 40 minutes or until
let the cake be golden and firm. To check if it is
soon, do the toothpick test: stick a toothpick in
center of the cake and check if it comes out clean.
5.Remove from the oven and let cool before serving. If you like,
you can sprinkle powdered sugar or grated coconut on
top for decorating.

Approximately
1 hour 20 minutes 8 to 10 servings

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 peanut candy cheesecake
INGREDIENTS
200g of maizena cookies;
100g of melted butter;
500g of cream cheese;
1 can of sweetened condensed milk;
200ml of cream;
150g of crumbled paçoca;
3 eggs;
Crushed paçoca for decoration.

HOW TO PREPARE:
1. Preheat the oven to 180°C.
Crush the cookies in the blender until they form a crumb mixture.
fine.
3. Add the melted butter and mix until it forms a
homogeneous mass.
4. Line the bottom of a removable bottom pan with the dough
of cookie, pressing with the fingers to form a
uniform layer.
5. In a mixer, beat the cream cheese until creamy.
Add the condensed milk and the cream and beat
again until incorporating well.
7. Add the eggs, one at a time, beating well after each.
addition.
8. Add the crumbled paçoca and mix with a spoon.
Pour the mixture over the cookie dough in the pan.
10. Bake in the oven for approximately 40 minutes, or until the
cheesecake should be firm and slightly golden.
11.Remove from the oven and let it cool completely.
12. Refrigerate for at least 2 hours before serving.
13. Decorate with crushed paçoca before serving.

Approximately
10 to 12 servings
2h 30 min

30
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 milk pudding
INGREDIENTS
1 can of condensed milk
1 can of milk (using the can of milk
condensed as a measurement
3 eggs
5 ml of vanilla essence (optional)
200g of sugar for the caramel
120 ml of water

HOW TO PREPARE:
1.Preheat the oven to 180°C.
In a blender, blend the condensed milk, the milk, the
eggs and vanilla essence until obtaining a mixture
homogeneous.
3. In a pudding mold, melt the sugar over medium heat
with the water until it forms a golden caramel. Be careful
to avoid burning.
Spread the caramel all over the mold, including the sides.
5.Pour the condensed milk mixture over the caramel.
6. Place the dish in the oven in a water bath, putting it inside
from a larger baking dish with hot water. The water should remain
about 2/3 of the height of the pudding mold.
Bake the pudding for about 1 hour or until, when doing the test
from the stick, it came out clean.
8.Remove the cake pan and let it cool at room temperature.
environment. Then, refrigerate for at least 2 hours
before serving.
9.To unmold the pudding, run a knife around the entire
Lay the shape on its side and turn it onto a plate.

Approximately
8 portions
1h 45 min

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 cassava pudding
INGREDIENTS

1kg of raw and grated cassava

200g of grated coconut
250g of melted margarine
360g of sugar
250g of eggs
caramel for the syrup: 250g of sugar

HOW TO PREPARE:
1.Start by peeling and grating the cassava.
next, add it to a large bowl along with
with the grated coconut, the melted margarine and the sugar.
Mix everything very well.
In another bowl, beat the eggs until you have a mixture
homogeneous. Add the eggs to the cassava mixture and
mix again until incorporating everything
ingredients.
3.Preheat the oven to 180°C.
4. In a pan, put the sugar for the syrup and bring it to
medium heat. Stir with a wooden spoon until the
Sugar starts to melt and form a caramel. No
pour more, just swirl the pan so that the caramel
cover the entire bottom and the sides of the pan.
5.Pour the pudding mixture over the caramel syrup
in shape and take to the fire for approximately 40
minutes.
6.Remove from the oven and let cool before unmolding.

Approximately
10 servings
2 Hours

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 corn pudding
INGREDIENTS
1 can of sweet corn without water
1 can of condensed milk
1 can of milk (use the can of milk
condensed as a measure
3 ovos
Caramel:
250g of Sugar
100ml of boiling water

HOW TO PREPARE:
1. Preheat the oven to 180°C.
Blend all the ingredients in the blender until obtaining
a homogeneous mixture.
3. In a saucepan, melt the sugar until you obtain a
light caramel color of guaraná, add water and
let all the caramel dissolve and pour it into the mold.
4. Pour the blender mixture into the mold if you prefer.
cover it with aluminum foil.
5. Place the mold in the oven in a water bath for about 1
one hour and 30 minutes or until the pudding is firm.
6.Remove the aluminum foil and let the pudding cool.
7. Place the pudding in the refrigerator for at least 3 hours before
to serve.
8. Unmold the pudding and serve it cold.
Tip: add a tablespoon of vinegar or drops
of lemon to prevent aluminum from tarnishing.

Approximately
2 hours 8 to 10 servings

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 white rice
INGREDIENTS
3 to 5 crushed garlic cloves
50g of butter, olive oil or oil
500g of white rice
1 liter of boiling water
Salt to taste

HOW TO PREPARE:
1. In a medium saucepan, heat the butter (or olive oil or oil)
over medium-low heat.
2. Add the crushed garlic and sauté until it starts to brown,
be more careful not to burn.
3.Add the rice and sauté for about 2 minutes.
always moving.
4. Add boiling water and salt to taste. Mix well and let it sit.
fever.
5. When the water starts to boil, reduce the heat and cover it.
pan, leaving a small opening in the lid so that the
vapor can escape.
6. Let the rice cook for about 15 to 18 minutes, or until
that all the water has been absorbed and the grains are
macios.
7.Turn off the heat and let the rice rest for another 5 to 10
minutes with the lid closed, so that it finishes cooking
in its own heat.
Fluff the grains with a fork and serve.

Approximately
4 portions
25 minutes

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 chicken cream
INGREDIENTS
100g of onion or 1 onion bulb
chopped media
4 cloves of crushed garlic
Black pepper to taste
Coloring or heat (as needed)
100g of butter or margarine
100g of traditional wheat flour
1kg of cooked and shredded chicken breast
500ml of chicken cooking broth
1 liter of milk
200g of cream
Salt to taste

HOW TO PREPARE:
1. In a large saucepan, melt the butter over medium heat.
lower and sauté the onion and garlic until soft.
2. Add the paprika, black pepper, and shredded chicken and
mix well.
3. Add the wheat flour and mix until well combined.
incorporated.
4. Add the chicken cooking broth and the milk, stirring
continuously to prevent the formation of clumps. Leave
cook for about 10 minutes until the cream thickens
a little.
5. Add the cream and stir until well combined
Incorporated. If desired, add the corn and peas and let them.
cook for a few more minutes.
6.Check the flavor and add salt if necessary.

Approximately
6 to 8 servings
45 minutes

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 corn cream
INGREDIENTS
4 ears of corn
240 ml of milk
15 g of butter
7.5 g of wheat flour
1/2 chopped onion
1 chopped garlic clove
Salt and black pepper to taste
Chopped parsley for decoration

HOW TO PREPARE:
1. Husk the corn ears and cut the kernels off with
a sharp knife, removing as much milk as possible
from corn. Reserve the grains and the corn milk
separately.
In a pan, sauté the onion and garlic in butter.
until they become soft.
3. Add the corn kernels to the pan and sauté for
about 5 minutes, stirring constantly.
4.Add the corn milk to the pot and let it boil.
5. In a small bowl, mix the wheat flour with
a little milk and stir well. Add this mixture to the
corn pudding, stirring constantly until it thickens.
6. Season with salt and black pepper to taste.
7. Let it cook for a few more minutes, stirring.
always, until the cream is smooth and thick.
Serve hot, sprinkled with chopped parsley.

Approximately
4 to 6 servings
30 minutes

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 Hidden meat dish
dry
INGREDIENTS
500g of desalted, cooked jerked beef,
shredded
1kg of cooked and mashed cassava
30g of butter
1 medium onion chopped
2 chopped garlic cloves
120 ml of milk tea
50 g of grated Parmesan cheese
Salt and black pepper to taste
Chopped parsley to taste

HOW TO PREPARE:
1. Preheat the oven to 180°C.
In a pan, melt the butter and sauté the onion and the
garlic until golden.
3.Add the shredded dried meat and sauté for a few more.
minutes.
4. Season with salt and black pepper to taste and add to the
chopped parsley.
In another pot, mix the mashed cassava with the milk and
the grated parmesan cheese until it forms a homogeneous puree.
6. In a greased baking dish with butter, place a
layer of cassava puree, a layer of dried meat
sauté and repeat the layers until finishing with the puree.
7. Bake in the oven for about 30 minutes or until the
the escondidinho should be golden on top.
8. Serve hot and enjoy your meal!

Approximately
6 to 8 servings
1 hour

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 Very northeastern paçoca
INGREDIENTS
500g of desalted cooked sun-dried meat and
frayed
150g of butter from the land or butter or
margarine
200g of chopped red onion
10 g of coloring or calorific
500g of cassava flour
Salt to taste

HOW TO PREPARE:

1. In a pan, add the country butter or butter or

margarine to melt and sauté the chopped red onion until
let it be transparent.
2. Add the shredded sun-dried beef and sauté for a few
minutes.
3.Add the coloring or coloring agent and mix well.
4. Gradually add the cassava flour, stirring constantly,
until a moist and homogeneous farofa is obtained.
5. Check the salt and adjust according to your taste.

Approximately
6 servings
40 minutes

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 vatapá from Bahia
INGREDIENTS
500g of chicken fillet
500g of sliced bread
1 liter of milk
1 chopped onion
3 cloves of minced garlic
30 ml of palm oil
150g of roasted and skinless peanuts
150g of roasted and unsalted cashew nuts
1 can of coconut milk (200ml)
1/2 bunch of chopped green seasoning
Salt and black pepper to taste

HOW TO PREPARE:
1.Cook the chicken in water and salt, shred it, and set aside.
2. In a blender, blend the bread with the milk until
obtain a homogeneous mixture. Set aside.
In a pan, sauté the onion and garlic in dendê oil.
until they become soft.
4. Add the peanuts and cashews and sauté for
just 2 more minutes.
5. Add the shredded chicken and sauté for another 3 minutes.
6. Add the coconut milk, the bread blended in the blender and
he/she/it drinks well.

7.Season with salt and black pepper to taste and cook in

low heat for about 20 minutes, stirring always, until
that the vatapá has a creamy consistency.
8. Add the green seasoning and mix well.
Serve hot accompanied by white rice and salad.

Approximately
8 portions
1 hour 30 minutes

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 Cearense vatapá
INGREDIENTS
1kg Cooked and shredded Chicken Fillet
100g chopped green bell pepper
100g chopped onion
10 and slept Carioca bread
500ml Coconut milk
1lt Whole milk
1 bunch of green seasoning
Garlic to taste
Salt, annatto, black pepper to taste
Palm oil to taste
Cayenne pepper to taste

HOW TO PREPARE:

1. Season the chicken with salt, garlic, pepper, and paprika. In a

panela, sauté the onion, garlic, and bell pepper. Place the
chicken, sauté well and add water to cover the fillets. In
Then, stir, cover, and let it cook.
2. After cooking, separate the fillet from the broth and let it cool.
3. In the blender, place the cooking broth of the fillets, the
tomate, a cebola, o pimentão, o cheiro verde e o alho,
liquefy well.
4. In a pan, place the torn breads, add what was
liquefied and the coconut milk, let soak until disintegrated
the breads.
In another pan, add the olive oil, sauté the shredded chicken
and reserve, take the pan with the hydrated breads to the fire,
add the milk and stir until thickened and cooked.
6. Combine the chicken and adjust the salt and pepper.

Approximately
8 to 10 portions
1 hour 30 minutes

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 conversion table
DRY INGREDIENTS

1 cup = 120g
1/2 cup = 60g
1/3 cup = 40g
1/4 cup = 30g
1 tablespoon = 15g
1 teaspoon = 5g

LIQUID INGREDIENTS
1 cup = 240ml
1/2 cup = 120ml
1/3 cup = 80ml
1/4 cup = 60ml
1 tablespoon = 15ml
1 teaspoon = 5ml

CONVERSION TABLE OF
ML/LITRE PER LITRE:

1 liter = 1000ml
1/2 liter = 500ml
1/4 liter = 250ml
1/8 liter = 125ml

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