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Creamy Spoon Cocada Recipe

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A creamy coconut sweet is a sweet that you just eat with a spoon, with a sweet or a jelly. It tastes actually good and the very best factor is that it's totally simple to make: simply combine all of the substances, put them on the hearth and allow them to stir till you get the purpose. Then let it cool and simply take pleasure in! Study right here methods to make my recipe for a creamy spoon and luxuriate in. Substances for making Creamy Spoon Cocada: 1 liter of milk 2 kilograms of sugar three large coconuts cinnamon stick and cloves to style Methods to Make Creamy Spoon Cocada: Peel the coconuts and lower into smaller items. Then grate on the thick facet or mix in parts in a blender with a little bit milk. Reserve. In a pan, brown the sugar. Then add the coconut, milk, cinnamon and cloves and let it cook dinner, stirring often. When decreasing the syrup, stir extra usually, in order to not stick. The coconut nut I used was comfortable so the coconut was creamy, however if you'
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Step by Step Thigh Cream Recipe

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  Recently, the centenary restaurant Confeitaria Colombo, in Rio de Janeiro, shared the recipe for the cream thigh they serve in it, which means that the opportunity has arrived for you to make this incredible snack at home that reminds you of childhood! For those who don't know, this is a recipe for boiled chicken leg that is then dipped in a cream similar to a white sauce, breaded and fried. we teach you how to make the cream thigh step by step according to the original recipe from Confeitaria Colombo. Try it and enjoy! Ingredients for making thigh cream step by step: For the chicken and for the broth:  10 whole chicken legs (thighs and drumsticks)  1 cup of chopped leeks  ½ chopped onion  1 chopped carrot  1 cup of chopped celery  2 bay leaves  20 whole black peppercorns  salt and pepper, freshly ground to taste For the cream:  1½ liters of chicken stock  ½ liter of whole milk  150 grams of wheat flour  150 grams of cornstarch  4 gems  salt to taste For breading and frying:  4 s
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