11 international recipes to go around the world in the Weekend Picoteo

Desserts

The weekend is here! We are going to make life easier when it comes to cooking, especially if you are on vacation, so we propose 11 international recipes to go around the world at Weekend Picoteo. In this way you can catch up on gastronomic issues if you plan to go on a trip or dream of any amazing destination if you stay at home.

In summer the hours are relaxed to the maximum, so who says that you cannot extend the moment of snacking to the maximum until you get a wonderful after-dinner. These are our contributions, we would love to know what your favorite international dishes are.

Brazil: Coixinhas de frango

  • Ingredients for the dough: 500 g of flour, 500 ml of chicken broth, 500 ml of milk, 75 g of butter, 1 pinch of salt

  • Ingredients for the filling: 1 chicken breast, 1/2 onion, 1 clove of garlic, 2 tablespoons of tomato sauce, salt and pepper, Tabasco sauce, extra virgin olive oil

  • Ingredients for breading: flour, egg and breadcrumbs

  • Preparation: For the filling, cook the chicken breast, let it cool and undo it into threads. In a pan, sauté the finely chopped onion and garlic, then add the tomato and a few drops of tabasco. Then we add the cooked chicken breast threads and mix well. We taste the point of seasoning and spiciness and while it cools, we begin to make the dough of the coixinhas. There are many ways to make the dough. Some make it with a mixture of chicken broth and milk -as I am going to show you- but others do it even with just water. As for the flour, there are also those who make the dough for the coixinhas, substituting part of the flour for boiled potatoes or other tubers such as cassava. To make our dough, put the milk, the broth, the butter and a pinch of salt in a saucepan and when it starts to boil the flour is added at once, stirring to integrate the ingredients. Once a paste is obtained that peels off the bottom, it is removed from the saucepan and kneaded on the table until a smooth dough is obtained that is shaped into a cylinder and then cut into portions. With each of those portions, -well stretched- we will make circles similar to the empanadilla wafers to fill them. We put a circle of dough in the palm of the hand, add a tablespoon of filling and close by folding the edges towards the top. Once closed, we smooth the dough by turning it on the counter to give it the characteristic conical shape. Finally, we go through egg and breadcrumbs and fry until golden brown.

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