Pineapple pie, Cod rice and prawns Ingredients

Pineapple pie with coconut, flavorful combination!

A must-try recipe you should try to make it on your own

Ingredients for 28cm diameter removable bottom pan (8 people):

Filling:

6 slices of fresh pineapple

1 tablespoon of sugar

100g unsalted butter at room temperature

120g sugar

200g freshly grated coconut

2 large eggs

Pasta:

120g icing sugar, 250g wheat flour

pinch of salt

130g cold butter cut into pieces

1 large egg

Procedures to prepare it:

Preheat the oven to 160C degrees. Sprinkle a tablespoon of sugar in a large skillet and fry the pineapple slices until they are golden and caramelized (approx 8 minutes). Reserve. Pasta: mix the sugar, flour, pinch of salt and butter with your fingertips until it is like a flour. Add the egg and stir until incorporated. Wrap in plastic wrap and refrigerate for 2 hours. Open the dough and line its shape.

Cut the pineapple slices into pieces, removing the kernels and line the bottom of the pan on top of the dough. Take the freezer pan while preparing the filling. Beat the butter with the sugar in the mixer until fluffy and whitish. Add the eggs one at a time and beat for 2 minutes. Lower the speed of the mixer and add the grated coconut. Beat only to incorporate. Place this filling on top of the pineapple, spread it out and place in a preheated oven at 160C for 40 minutes. Serve warm with vanilla ice cream. It looks so good to look and you can add decoration according to your preference and looks choice and the taste is mind blowing with all those ingredients. I can assure it taste so better while making on your own than going to restaurant and buying the dish.

Cod rice and prawns, festive dish idea that taste so good and delicoous

Ingredients for 8 people: 3 cups (375g) of parboiled rice, 1kg desalted cod

500g clean small medium prawns

G 500g clean medium-sized prawns

1 chopped large onion

2 chopped garlic cloves

2 small girl finger peppers without chopped seeds

1 red pepper and 1 yellow pepper cut into small cubes

70g frozen peas

220g sun-dried tomatoes

1 broccoli, 3 hard eggs to decorate

1 red pepper (for decoration)

parsley and chives to taste

salt and pepper to taste

Procedures to prepare it:

Cook the cod slices in boiling water for 10 minutes. Reserve the cooking water. Remove the peel and seeds of the red pepper from the decoration and slice into thin strips. Steam the broccoli florets and give an iced bath to stop the cooking so that they do not pass the point. Reserve. Separate 6 whole sun-dried tomatoes for decoration and chop the rest into 3 parts each.

Separate in a bowl the most beautiful splinters of cod for decoration. Fry both types of shrimp and reserve. When you have finished frying put 1 glass of water in the frying pan, scrape the bottom to catch the taste and strain this water into the pan with the cod water. Keep this water warm.

In a large saucepan, put olive oil and sauté the onion and then the garlic. Add the rice and cover with the cod water. After 5 minutes, add the diced peppers and finely chopped girl's finger pepper. Also add the chopped dried tomatoes.

Add the cod, the small medium shrimp and half the broccoli. Stir. Sprinkle the rice with a drizzle of olive oil and stir. Put the parsley and chives and stir. Set the salt.

Water the cod as it dries, but leave it wet. It gets ready fast, from 15 to 20 minutes. Place the ready-made rice on the serving plate and decorate: place the broccoli and the larger prawns around, the broken egg in half, the pepper strips, the cod chips reserved in the center over the rice and the reserved dry tomato. Serve immediately.