Brazil is known throughout the world as a country of bright, colorful and colorful carnivals. Not less variegated is the Brazilian cuisine, historically formed mainly from three, completely different, cuisines: Indian - indigenous inhabitants of the South American continent; Portuguese - the colonialists from the Old World and the African, brought with black slaves in the time of the slave system.
Brazilian cuisine is an endless combination of all kinds of products, known and completely exotic. Delicate, with a thin spicy taste, but not burning or sharp, while nourishing and healthy, saturated with different flavors, it combines a huge number of components with completely different tastes and odors prepared in different ways.
Brazilian salads are as interesting and outlandish as the whole cuisine of this country.
The first salad, which we advise you to prepare, is a symbiosis of a seemingly quite unusual set of products and leads to an unexpectedly interesting and piquant taste.
Salad "Rio de Janeiro"
Ingredients:
- apples - 30 g;
- Bulgarian pepper - 40 g;
- cheese - 50 g;
- champignons - 50 g;
- oranges or tangerines - 40 g;
- butter.
- for sauce: yogurt - 100 g;
- honey - 10 g;
- mustard - 2 g;
- orange peel - 1 g;
- lemon juice - 5 g.
Preparation
Cheese is cut into cubes. Apples are peeled and peeled. Champignons fry in butter and cut into plates. Pepper cut with straws and mix with mandarin slices.
For sauce, mix yogurt with honey, mustard, orange peel and lemon juice. Cut the sliced products with the prepared sauce and mix.
The second salad of Brazilian cooking is not so exotic to taste in comparison with the previous one, but, nevertheless, even the most exquisite gourmets will like it.
Brazilian seafood salad
Ingredients:
- fresh shrimps - 300 g;
- rings of squid - 600 g;
- mussels - 500 g;
- octopus - 250 g;
- bulb - 1 piece;
- carrots - 1 piece;
- tomato without skin - 1 pc .;
- fresh parsley and green onions;
- black pepper in beans, cloves;
- wine vinegar - 3 tablespoons;
- olive oil.
Preparation
In 1 liter of salted water boil the chopped onions, carrots, peppers, parsley and cloves. Further in this marinade alternately boil seafood. First shrimp (cook for 5 minutes), then squid (7 minutes) and mussels (5 minutes). Cut the octopus in circles and fry in olive oil. In a separate bowl we add shrimp, squid, mussels and octopus. Stirring.
Olive oil, parsley greens, tomato pulp, finely chopped green onions and wine vinegar, put in a deep frying pan, add a little water and add salt and pepper, bring to a boil. Chilled sauce water the seafood. On the table we serve, decorating with lemon and leaves of parsley.
A sweet fruit salad is set off with a particularly spicy taste of celery and seasoned with a slightly brackish mayonnaise. It turns out a small culinary masterpiece.
Brazilian fruit salad
Ingredients:
- a couple of tangerines;
- a bunch of white grapes;
- a large green apple;
- a handful of light raisins;
- banana;
- small celery root;
- mayonnaise.
Preparation
We peel the mandarin from the peel and divide into slices. Remove the grapes from the bunch. We divide each berry in half, take out the bones. We peel the apple from the peel and cut out the core with hard plates and seeds, cut the flesh into small straws. Raisins thoroughly washed and soaked in hot water for about 20-30 minutes. Banana cut first circles, and then each circle in half. We clean the celery root and cut it into thin straw. All products are neatly mixed with homemade mayonnaise . Serving to the table, we decorate the fruit salad , figuratively carved, banana slices and apple slices.