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Revitalise your dinner party or private party menus with this season's ultimate menu trend: the Brazilian feast! Our sister company Lettice offers a helping hand with a delectable Brazilian party menu.
Here's just a few ideas to get your party started - Brazil-style... Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter ![]()
How: 1.Mix together the 5 butter ingredients in a mixing bowl and blend together until smooth.
2.Fry the polenta discs until golden on each side.
3.In a separate pan, melt a dollop of butter and add the onion and squash. Fry until golden. Add corn and cook for 5 mins.
4.Lay the polenta rounds on a foiled baking sheet. Top with a healthy spoon of avocado butter.
5.Sprinkle on a little onion, corn, and squash. Top with the cheese and grill.
6.Serve with a garnish of jalapeno jelly. Beijinho De Coco: Traditional Coconut Balls ![]()
How: 1.Put all the ingredients in a heavy saucepan over medium heat and mix constantly with a wooden spoon for 15 minutes.
2.Remove from heat and transfer to a greased plate and cool for 15 minutes.
3.Grease your hands very well and roll into 1 inch balls.
4.Drop balls into a plate full of dried coconut. Meia de Seda ![]()
A girlie tipple based on a cocktail popular in the fifties. Can be made in any quantities depending on your party size, just stick to the ratios below. Mix well and pour over ice. Keep on top of current menu trends by signing up to Lettice's newsletter for new recipes each month. Plus, be in the chance of winning a Biscuiteers tin each month! We can't resist a little excitement around the World Cup, so we've arranged a sweepstake at Biscuiteers HQ. But we have a competition for you too!
Lettice serve up a Brazil-style feast!
03 July 2014
|
3 mins
Here's just a few ideas to get your party started - Brazil-style...
ingredients
- - for the butter:
- - 2 avocados
- - 2 cloves of garlic - crushed
- - 1 lemon
- - 2 dollops of honey
- - pinch of salt
- - for the quesadillas:
- - large splash of olive oil
- - 12 slices polenta
- - 1/2 red onion
- - 1/2 butternut squash/pumpkin
- - handful of corn kernels
- - 12 slices goat's cheese
- - jalapeno jelly
- - butter
serves:6
difficulty:medium
35 mins
2.Fry the polenta discs until golden on each side.
3.In a separate pan, melt a dollop of butter and add the onion and squash. Fry until golden. Add corn and cook for 5 mins.
4.Lay the polenta rounds on a foiled baking sheet. Top with a healthy spoon of avocado butter.
5.Sprinkle on a little onion, corn, and squash. Top with the cheese and grill.
6.Serve with a garnish of jalapeno jelly.
ingredients
- - 400ml sweetened condensed milk
- - 120g dried coconut
- - 1 tbsp butter
serves:10
difficulty:easy
30 mins
2.Remove from heat and transfer to a greased plate and cool for 15 minutes.
3.Grease your hands very well and roll into 1 inch balls.
4.Drop balls into a plate full of dried coconut.
ingredients
- - 1/3 gin
- - 1/3 cacao liqueur
serves:1
difficulty:easy
2 mins
Have a read of some of our other blogs
for more tips and tricks from the Ministry of Biscuits...