Cornmeal cake with guava, the champion recipe!
Step by step tutorial for you all guys to make it on your own comfort
Ingredients for medium roasting pan (35cm x 28cm):
2 cups of cornmeal
2 cups of sugar
1 cup of milk
1 cup coconut milk
1/2 cup of oil
4 eggs
2 tablespoons of baking powder Royal
125g guava paste cut into cubes
Preparation mode:
Place the milk, coconut milk and oil in a pan. Ignite the fire and add the sugar and cornmeal, stirring vigorously with a wooden spoon until the mixture is detached from the bottom of the pan (approximately 10 to 15 minutes from when you lit the fire). When it is ready (removing from the pan), turn in a bowl and wait for it to cool. When cold put 4 egg yolks in the bowl with the cornmeal and the four egg whites put separately in another bowl. Beat the egg whites with a mixer (do not beat too much so they are not too hard) and using the same mixer beat the egg yolks with the cornmeal until completely incorporated (2 minutes). Add the baking powder to the cornmeal mixture and stir with a spatula to incorporate. Place 1/3 of the beaten egg whites in the cornmeal mixture and stir well to make the dough lighter. Then place the rest of the egg whites gently stirring from bottom to top until all the egg whites are incorporated. Place the cake dough on the greased and floured baking sheet and sprinkle the guava cubes over the dough. Bake in a preheated oven at 180C for 25 minutes. Cut into squares and serve. I have given you all the procedures and all the ingredients required so I hope that you can make it with those tutorials on your own. Let me know the outcome after you have prepared it and i am sure you will love it.
Japanese Pumpkin Risotto with Shrimps and Ginger for a daily tasty and healthy recipe. Step by step tutorial for you all guys to make it on your own comfort
Ingredients for 5 people:
300g arboreal rice
250g shrimp already cleaned
400g Japanese pumpkin already cut into cubes without peel
1 chopped small onion
2 chopped garlic cloves
2 tablespoons of curd
1/2 tablespoon of grated ginger
1/2 cup white wine
1/3 cup grated Parmesan cheese
chopped parsley
Fish soup:
1 onion, 1 carrot, 1 celery stalk and 1 leek, all coarsely chopped
1 piece of fish, or a head and fish bones, or shrimp shell, or cod chips
4 sage leaves
1/3 cup white wine
Procedures to prepare it:
Prepare the broth: put the vegetables and fish in the pan with oil and sauté for 2 minutes. Add the wine and add 2 liters of water as soon as it boils. Add salt. Boil 40 minutes covered. Prepare the pumpkin cream: put the onion, garlic and pumpkin in a pan with olive oil. Sauté for 2 minutes and cover with water, cover and boil until the pumpkin is cooked (10 minutes). Strain and put in a blender. Add a ladle of the pumpkin cooking broth and 2 tablespoons of curd. Beat until it forms a cream. If necessary add more broth. The rest of the pumpkin broth add with the fish broth. Strain the fish stock and put on the fire to heat.
Start risotto by placing olive oil in the pan and quickly frying the grated ginger. Add the rice, stir well and add 1/2 cup of white wine. Bring to a boil and put the ladle shell fish broth without stopping stirring. While the rice is cooking, fry the prawns in a hot skillet very quickly, just until browned (they will finish cooking on the rice). Put salt and pepper. Reserve. After 15 minutes add 1 1/2 cup of the pumpkin cream to the risotto, stir well, add the fried shrimp, grated Parmesan cheese and finish with chopped parsley. The total time for the risotto to be ready to serve is 20 minutes.
শেষ নিশ্বাস টা যেন, কালেমা পড়তে পড়তে বাহির হয়, আমীন