8 typical Brazilian appetizers to watch the World Cup matches

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Brazil debut today on the lawns of Qatar in world Cup🇧🇷 And nothing better than cheering on the national team against Serbia in search of the sixth with mouthwatering food and drink. If you’ll be watching the game at home, think about preparing typical Brazilian appetizers to help everyone get into the champion mood.

Of course there is competition in the sport to see who takes home the cup. But we are also guaranteed in the kitchen with tasty snacks that are the face of our country! In this list you will find recipes for the most varied options of dumplings, tapioca dadinhos, fried cassava, a special type of cheese bread and much more!

After all, enjoying the World Cup is so much better with delicious food, cool drinks and good company. Check out our selection of 8 typical Brazilian appetizers getting ready at home and shouting “goal!”:

dry meat dumpling



Dried meat ball, Brazilian snack – Photo: Guia da Cozinha

Time: 50 minutes

Performance: 30 units

Difficulty: easy

Dried Meatloaf Ingredients:

  • 1/2 kg of cooked and squeezed cassava
  • 100 g of cooked and minced desalted dried meat
  • 3 eggs
  • 1/2 cup (tea) of oil
  • 1 and 3/4 cups (tea) of wheat flour
  • Salt and black pepper to taste
  • 2 tablespoons of chopped parsley
  • Fry oil

Method of preparation:

In a bowl mix the manioc, the meat, the beaten eggs, the oil and the flour. Knead until you get a consistent dough. Add salt, pepper, green perfume and mix. Form balls with your hands and fry them in hot oil until golden brown. Drain on absorbent paper and serve.

fried cassava



Fried cassava for all occasions – Photo: Guia da Cozinha

Time: 1h (+4h of freezer)

Performance: 1 portion

Difficulty: easy

Fried Cassava Ingredients:

  • 700 g of peeled cassava
  • 1 bay leaf
  • Salt and black pepper to taste
  • 4 peeled cloves of garlic
  • Fry oil

Method of preparation:

In a pressure cooker, put the cassava, bay leaf and salt. Cover with water, cover and cook for 12 minutes after starting the pressure and turning off. Leave to cool, drain, spread out on a tray and place in the freezer for 4 hours.

In a pan, sauté the garlic in the oil until lightly browned and drain on absorbent paper. Remove the cassava from the freezer and fry it, a little at a time, in hot oil until golden brown. Drain on absorbent paper and transfer to a plate. Sprinkle with the garlic, salt and pepper and serve.

Fried cheese bread stuffed with ham and cheese



Fried cheese bread stuffed with ham and cheese – Photo: Guia da Cozinha

Time: 1 hour

Performance: 25 units

Difficulty: easy

Fried Cheese Bread Ingredients:

  • 500 g of finely grated Minas cheese (half cure)
  • 1 ripe tomato without skin and seeds, cut into cubes
  • 1/2 cup ham (grated)
  • 1 teaspoon of oregano
  • 2/3 of grated mozzarella
  • Sprinkle 2 1/2 cups dessert (tea).
  • 1 teaspoon baking powder (chemical)
  • 3 eggs
  • Fry oil

Method of preparation:

In a bowl mix the cheese, tomato, ham and oregano. In a bowl, mix the cheese, sprinkles and baking powder. Add the eggs, one at a time, kneading and mixing with your hands after each addition until well blended. Open a small portion of dough in your hand, place the filling in the center and close, shaping the ball. Fry, a little at a time, in oil at medium temperature until golden brown. Drain on absorbent paper and serve.

Tapioca dadinho with coalho cheese



Appetizing and classic, tapioca dadinhos with coalho cheese – Photo: Guia da Cozinha

Time: 40min (+4h of fridge)

Performance: 5 portions

Difficulty: easy

Ingredients for dadinho tapioca with coalho cheese:

  • 250 g of granulated tapioca
  • 250 g of grated coalho cheese
  • 1 teaspoon of salt
  • 2 cups of milk (warm)
  • Fry oil

Method of preparation:

In a large bowl, combine the tapioca, cheese and salt. Add the hot milk and mix. Line a small rectangular pan with aluminum foil and pour the tapioca mixture into it. Flatten with a spoon and cover with aluminum foil. Refrigerate for 4 hours or until solidified. Remove from the oven and cut into 2cm squares. Fry, a little at a time, in hot oil until golden brown. Drain on paper towels and serve, if desired, with chili sauce.

Bean Biscuit Stew



Feijoada cake – Photo: Guia da Cozinha

Time: 1h20

Performance: 30 units

Difficulty: easy

Ingredients for Feijoada Cake:

  • 2 tablespoons of butter
  • 1 cup bacon (diced)
  • 1/2 slice of chopped Calabrian sausage
  • 2 minced garlic cloves
  • 1/2 bunch of chopped cabbage
  • 2 cups (tea) cooked black beans (reserve 2 cups (tea) of the cooking stock)
  • 2 beef bouillon cubes
  • 2 cups wheat flour (tea)
  • 1/2 chopped onion
  • Salt and pepper sauce to taste
  • Cold water and breadcrumbs for breading
  • Fry oil

Method of preparation:

Heat a frying pan with half the butter over medium heat and saute the bacon and peppers for 2 minutes. Add the garlic, cabbage and saute for 2 minutes. Turn off and reserve. Blend the beans, stock, beef stock, and flour in a blender until smooth.

Heat a skillet with the remaining butter over medium heat and saute the onion for 2 minutes. Pour in the beaten mixture, salt and pepper and cook until it comes off the bottom of the pan, stirring. Let cool. Open small portions of dough in your hand, divide the filling between them and close again, shaping balls. Pass in cold water, coat the bread and fry, little by little, in hot oil, until golden brown. Drain on absorbent paper and serve.

coxine tapioca



coxine tapioca

Time: 1 hour (+1 hour rest)

Performance: 16 units

Difficulty: easy

Tapioca Coxinha Ingredients:

  • 2 cups of granulated tapioca
  • 3 cups of boiling skim milk
  • 1 beaten egg
  • 1 cup lightly grated Parmesan
  • salt to taste
  • cornstarch for dusting
  • Oil for greasing

Filling

  • 2 tablespoons of oil
  • 1 chopped onion
  • 3 cups cooked and shredded chicken
  • 1 chopped tomato
  • 1/2 cup chopped parsley (minced)
  • Salt and black pepper to taste
  • 1 cup cream cheese (light)

Method of preparation:

For the filling, heat a pan with oil over medium heat and saute the onion for 3 minutes. Add the chicken, tomato, green smelt and sauté for 3 minutes. Season with salt, pepper and turn off the heat. Switch off and add to the light cream cheese. Reserve.

In a bowl, mix the tapioca with half the milk. Stir, leave to cool and add the egg, cheese and salt and leave to rest for 30 minutes. Add the remaining milk and mix well until incorporated. Let it rest for another 30 minutes.

Place the dough on a surface dusted with plenty of cornstarch and knead gently, sprinkling more cornstarch if necessary. Open small portions of dough with your hands and fill with the chicken. Close, forming the thighs, place them in a greased pan, side by side, and cook in a medium preheated oven for 25 minutes or until golden brown. Serve immediately.

pastelzinho paulista



Pastelzinho paulista to enjoy the World Cup – Photo: Guia da Cozinha

Time: 1 hour

Performance: 25 units

Difficulty: easy

Ingredients for Pastelzinho Paulista:

  • 1 roll of shortcrust pastry (500 g)
  • Fry oil

Filling

  • 4 tablespoons of oil
  • 1 minced garlic clove
  • 1 chopped onion
  • 400 g of minced meat
  • 1 beef bouillon cube
  • 1 chopped tomato
  • 1/2 cup chopped green olives
  • Salt and black pepper to taste
  • 2 boiled eggs
  • 3 tablespoons of chopped parsley
  • 1 cup mozzarella (chopped)

Method of preparation:

For the filling, heat a pan with the oil and sauté the garlic and onion. Add the minced meat and fry until all the water dries up. Add the beef broth, tomatoes and olives and mix. Season with salt and pepper, add the chopped eggs and parsley, mix and turn off the heat. Leave to cool and add the mozzarella.

Open the shortcrust pastry, cut it into small rectangles and divide the filling between them. Close by pressing with a fork. Fry, a little at a time, in hot oil until golden brown. Drain on absorbent paper and serve immediately.

pine nut cake



Pine nut cake – Photo: Guia da Cozinha

Time: 1h (+1h of fridge)

Performance: 30 units

Difficulty: easy

Pine nut cake ingredients:

  • 2 tablespoons of butter
  • 1/2 chopped onion
  • 300 g of minced meat
  • 2 cups cooked and chopped pine nuts
  • Salt and chopped parsley to taste
  • 1 cup of milk (tea)
  • 1 cup wheat flour (tea)
  • Soft wheat flour for breading
  • Fry oil

Sauce

  • 1/2 chopped onion
  • 1 cup pickles (chopped)
  • 1 lemon juice
  • 2 tablespoons of olive oil
  • 2 tablespoons of mustard
  • 1 cup mayonnaise (tea)
  • Salt and black pepper to taste

Method of preparation:

For the sauce, place the onion, pickles, lemon juice, olive oil, mustard, mayonnaise, salt and pepper in a blender and blend until smooth. Transfer to a gravy boat and set aside.

Heat a pan with the butter and sauté the onion and meat for 3 minutes. Add the pine nuts, salt and green odor and sauté for another 3 minutes. Add the milk and bring to a boil. Add the flour all at once and stir until it thickens and pulls away from the bottom of the pan. Turn off, leave to cool and put in the fridge for 1 hour.

Remove, shape into balls and roll them in wheat flour. Fry, a little at a time, in hot oil until golden brown. Drain on absorbent paper and serve with the sauce.

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Source: Terra

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