📋 Ingredients
Cookie Mass
Butter without salt: 180 g (at room temperature)
Brown sugar: 150 g
Refined sugar: 100 g
Egg: 1 unit
Vanilla Essence: 1 teaspoon
Wheat flour: 320 g
Sodium bicarbonate: 1 teaspoon
Salt: 1 pinch
Medium bitter chocolate: 200 g (in drops or minced)
Filling (Ganache)
Chocolate medium bitter or milk: 150 g
Milk cream: 100 g
👨🍳 Preparation Mode
1. Fill
Melt the chocolate together with the cream (in the water bath or microwave, every 30 seconds) until you get a smooth ganache.
Take it to the fridge for a few minutes to firm and gain enough structure to stuff.
2. Mass
In the mixer or with a fouet, beat the butter with brown sugar and refined sugar until it forms a light and cute cream.
Add the egg and vanilla, mixing well.
Incorporating wheat flour, bicarbonate and a pinch of salt. Just move it until the mass is homogeneous.
Add the chocolate drops (or pieces) and mix gently.
3. Assembly and Modeling
Divide the mass into portions of about 80 g.
Open each portion in the hand, add 20 g of ganache in the center and close carefully by modeling a sealed ball.
Dispose of the balls in a baking machine and bring them to the refrigerator for 20 minutes before baking (this prevents the cookie from spreading too much).
4. Oven and Finishing
Preheat the oven at 180 °C.
Bake cookies for 12 to 15 minutes. The centre should remain slightly soft to the touch.
Remove from the oven and let the baking machine rest for 10 minutes before moving or serving.
Tip: This rest time is fundamental! It allows the firm skin on the outside without too much roasting the center, ensuring that classic texture and creamy filling.
Tag: revenue
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🍪 Cookies Stuffed Bakery Style
Tall cookies, crispy on the outside, soft on the inside and with a super creamy filling. -
🍕 Homemade Sardine Pizza
A classic, practical and economical recipe, perfect for a family snack or to remember the good times.
🛒 Ingredients
Mass
🥚 Eggs
🥛 Milk
🛢️ Oil or olive oil
🌾 Wheat flour
🍄 Ferment (chemical or biological)
🧂 Salt and sugar (one pinch of each)
Main Fill
🐟 Canned sardines (runned and shredded)
🍅 Tomatoes and tomato sauce
🧅 Onions and garlic
Pepper and olives
🌿 Oregano and spices to taste
Coverage (Optional)
🧀 Grated parmesan cheese
🍅 Tomato wheels
🧅 Onion rings
👩🍳 Preparation Mode
1. The Mass
In a bowl, mix the eggs, milk, oil, salt and sugar. Add the wheat flour gradually, stirring well. Finally, incorporate the yeast and hit the dough until it becomes completely homogeneous. Cover and let rest for 30 to 40 minutes.
2. The Fill
Warm up a string of olive oil and saute the onion and garlic until browned. Add the chopped tomato, pepper, tomato sauce and shredded sardines. Season with salt, pepper and oregano, letting it cook for a few minutes until the sauce clears.
3. Assembly
Open the dough on a previously greased form. Spread the sardine stuffing evenly. Finally, distribute the tomato slices, the onion, the parmesan cheese and sprinkle some more oregano.
4. Oven
Take the preheated oven to 180°C for about 40 to 45 minutes, or until the edges are golden and the dough is firm.
💡 Variations for Testing
✨ Traditional Grandma Version: That super soft dough with chemical yeast, well stuffed sardines, plenty of onions, tomatoes and olives that Comfort food pure!
🌱 Fitness version: Swap white flour for whole flour or oatmeal, reduce oil and add fresh vegetables to the filling.
🥑 Low Carb version: Prepare a light base using only eggs, cheese and almond or coconut flour, keeping the sardine filling with low starch vegetables.
📌 Tips and Curiosity
Quick replacements: If you don't have sardines, canned tuna works perfectly and maintains practicality.
Regional Touch: In the Amazon region, it is common to adapt this recipe using tambaqui chop instead of sardine, ending with green smell and fresh onion.
Chef's secret: You want an even sweeter, aerated pasta? Beat the whites in snow and gently incorporate them to the mixture of the dough at the end.
Pure nostalgia: This dish became a true icon of the 1970s and 1980s in Brazil, marking a guaranteed presence on American anniversaries and Sunday meetings. -
Revenue: Tomatoes in Brasa with Moroccan Cuscous, Buffalo Muzzarella and Parma Ham
Income: 1 portion | Preparation time: about 25 minutes
🛒 Ingredients
Tomatoes in Brasa
– 150 g cherry tomatoes
– 8 ml olive oil
– 2 g fresh thyme
– 2 g of salt
– 1 g minced pepper
– 3 ml reduced tucupi
Moroccan couscous
– 50 g Moroccan couscous
– 60 ml hot water (not boiling)
– 20 g carrot cut into brunoise
– 20 g of zucchini cut into brunoise
– 15 g of toasted cashew nuts
– 5 g of minced fresh parsley
– 3 g fresh mint mint mint mint mint
– 2 g of peppers cut into fine brunoise
– 8 ml olive oil
– 1 g of salt
– 1 g of lemon shavings (without white)
To finish
– 80 g fresh buffalo mozzarella
– 25 g of parma ham
– Cumari pepper sauce drops
👩🍳 Preparation Mode
Tomatoes in Brasa
4. Place the cherry tomatoes in a bowl, add the olive oil, thyme, salt and the pepper-of-the-kingdom, gently mixing to wrap them completely.
5. Bring it to the coal or oven at high temperature until it is lightly toasted and concentrated.
6. Still warm, finish watering with reduced tucupi and reserve.
Moroccan couscous
4. Place the couscous in a bowl, cover with hot water and let it moisturize for approximately 5 minutes. After that time, release the grains gently with a fork.
5. In a frying pan, quickly skip the carrot and zucchini in brunoise to keep the texture firm.
6. Add the vegetables to the already loose couscous, add the cashew nuts, parsley, mint, pepper, olive oil and lemon zest. Mix well and taste to adjust the salt if needed.
Crunchy Parma Ham
4. Lay out the ham slices over a baking machine lined with butter paper.
5. Bring it to the oven at 170 °C for about 8 minutes until it is golden and crispy.
6. Remove from the oven, let it cool completely and book.
Assembly
6. Place the couscous in the center of the plate forming the base.
7. Distribute the roasted tomatoes over the couscous.
8. Tear the buffalo mozzarella with your hands and spread over the ingredients.
9. Finish with crispy parma ham chips and discreet cumari sauce drops.
10. Serve immediately still warm. -
Green Corn Cake
Ingredients
2 cups of green corn tea
1 cup coconut milk tea
1/2 cup coconut oil tea
3 eggs
1 cup demerara sugar tea
1 cup of fuba tea
1/2 cup rice flour tea
1 tablespoon of chemical baking powder
1 pinch of salt
Coconut oil for grease
Rice flour for flouring
Method of preparation
In a blender, beat the green corn with coconut milk, coconut oil and eggs until you get a homogeneous mixture. In a large container, mix sugar, fuba, rice flour and salt. Add the blender to the dry ingredients and stir to incorporate.
Finally, add chemical yeast and mix gently. Pour the dough in a greased form with coconut oil and floured with rice flour. Take the preheated oven at 180 °C for 40 minutes. Remove from the oven, wait to cool and deform. Serve it next. -
Receita de bolo de chuva assado.
Ingredientes:
2 ovos
1 xícara (240 ml) de leite integral
4 colheres (sopa) de óleo
1 colher (café) de essência de baunilha
1/2 xícara de açúcar
Cerca de 2 xícaras de farinha de trigo
1 colher (sopa) de fermento químico em pó
Para finalizar:
Açúcar a gosto
Canela em pó a gosto
Modo de preparo:
Preaqueça o forno a 180°C e unte as forminhas que serão utilizadas.
Em uma tigela, bata os ovos com o leite até obter uma mistura homogênea.
Adicione o óleo e a essência de baunilha, misturando bem.
Acrescente o açúcar e mexa até que ele esteja completamente dissolvido.
Adicione a farinha de trigo aos poucos, mexendo sempre, até obter uma massa cremosa e levemente encorpada. A quantidade pode variar um pouco, mas costuma ficar em torno de 2 xícaras.
Por último, incorpore o fermento químico delicadamente.
Distribua a massa nas forminhas, preenchendo cerca de 2/3 da capacidade de cada uma.
Leve ao forno preaquecido por aproximadamente 20 minutos, ou até que os bolinhos estejam levemente dourados e firmes ao toque.
Retire do forno, espere amornar e passe os bolinhos em uma mistura de açúcar com canela.
Sirva em seguida e aproveite! -
Torta Rústica de Frutas com Massa Phyllo: O Segredo de uma Sobremesa Sofisticada e Fácil
Às vezes, as melhores sobremesas são aquelas que parecem ter exigido horas de dedicação na cozinha, mas que, na verdade, escondem um processo de preparo surpreendentemente simples. A Torta Rústica de Frutas com Massa Phyllo é exatamente esse tipo de receita: um prato que encanta visualmente, unindo a delicadeza de camadas crocantes, o frescor de frutas vermelhas e a suavidade de um recheio cremoso, tornando-se a escolha perfeita para um café da tarde ou uma reunião especial de primavera.
Muitas pessoas evitam receitas que utilizam massa phyllo, pois ela é conhecida por ser delicada, rasgar facilmente ou colar, o que pode parecer intimidador. No entanto, esta torta propõe uma abordagem totalmente diferente e libertadora. Aqui, o objetivo é justamente “amassar” a massa. Ao dobrar as folhas em formato de leque ou acordeão de maneira descontraída, o aspecto rústico torna-se o grande trunfo do prato. Se as folhas rasgarem, não há motivo para preocupação; essas imperfeições ajudam a criar dobras que absorvem melhor o recheio cremoso, garantindo que o resultado final seja impossível de errar.
Para preparar essa delícia, basta pincelar manteiga derretida em cada folha de massa phyllo, dobrá-las suavemente e acomodá-las sem apertar muito em uma forma untada. Após organizar a base, espalhe morangos fatiados e mirtilos frescos entre as dobras. O toque final é regar tudo com um creme feito de ovos, açúcar, leite morno, creme de leite, fermento e um toque vibrante de raspas de limão.
Ao ser levada ao forno preaquecido a 180°C por cerca de 30 a 35 minutos, a torta se transforma. A parte superior ganha uma textura dourada e incrivelmente crocante, enquanto o centro se mantém macio e úmido devido ao creme que penetrou entre as camadas. O resultado é um equilíbrio perfeito de texturas e sabores que, além de delicioso, traz um toque de elegância artesanal à mesa. É o tipo de sobremesa que convida a uma pausa, ideal para ser saboreada com calma e uma boa xícara de chá ou café. Se você busca uma receita que combine conforto, beleza e praticidade, esta torta é o convite perfeito para colocar a mão na massa e se divertir na cozinha.
