List of simple savory and sweet Festa Junina foods

June is marked by the celebration of Saint Anthony, Saint John and Saint Peter. How about checking out the list of simple savory and sweet Festa Junina foods? We have prepared an article with 10 easy, quick and tasty options. They can please the most varied palates, with typical ingredients, including corn, chicken, peanuts and coconut. Check out!

What are the typical Festa Junina dishes?

The festival’s delicacies tend to be simple and quick to prepare, which brings great relief to those who don’t have much skill in the kitchen. The list of ingredients is also usually small and more affordable. Therefore, it is possible to invest in several dishes for the occasion.

When it comes to the savory part, the list includes blender pies, couscous, fogazza, kebabs and cooked pine nuts. It’s also worth adding hot dogs, pastries, cooked corn, popcorn…

For those who love to sweeten their mouth, the main ingredients are corn, rice, peanuts, cheese, condensed milk and coconut. All of this can be transformed into rice pudding, curau, tamale, queijadinha, hominy, pé-de-moleque and sweet popcorn.

Festa Junina foods: country kebab

Ingredients

400g chicken breast, cut into large cubes 2 tablespoons of lemon juice 3 tablespoons of olive oil salt to taste 12 cherry tomatoes 3 medium onions, cut into quarters 2 ears of cooked corn, cut into 2cm slices black pepper to taste

Method of preparation

Season the chicken cubes with lemon juice, olive oil, salt and pepper. Let it rest for at least 30 minutes. Place the chicken pieces, tomato, onion and corn alternately on the skewers. On a grill greased with olive oil and very hot, grill the skewers.

Source: Seara

Couscous à la paulista

Ingredients

1 small glass of hearts of palm (200 g) 5 tomatoes (4 of which are chopped without skin and seeds and 1 in slices for decoration) 3 sliced ​​boiled eggs 1 (can) of sardine fillets 4 tablespoons of oil 1 grated onion 1 pepper in small cubes 1/2 kg of fish fillets (grouper, mullet or dogfish) 1 tablespoon of ready-made seasoning 1 tablespoon of lemon juice 1 cup (tea) of small shrimps 1 can of peas in preserves 3 tablespoons of chopped parsley
3 tablets of vegetable broth 3 cups (tea) of corn flour 1 tablespoon of cassava flour 1 seedless red pepper, chopped

Preparation method – Festa Junina foods

In a pan with a central hole (19 cm in diameter), line the bottom and sides with slices (or strips) of part of the heart of palm, slices of reserved tomatoes, slices of eggs and sardine fillets. Reserve. In a pan, heat the oil and sauté the onion. Add the rest of the chopped tomatoes, pepper and sauté. In a container, season the fish with the ready-made seasoning and lemon juice and add to the stew. Add the shrimp, the remaining chopped hearts of palm, the drained peas and the parsley. Add the broth tablet and stir until it dissolves. Add boiling water, stir well and bring to a boil. Mix the corn and cassava flour and sprinkle over the stew, little by little, mixing well until completely incorporated. Distribute the dough into the reserved pan, pressing slightly. Turn the couscous over onto a plate and serve.

Source: Nestlé

Cooked pine nuts

Ingredients

3 cups of pine nuts 1 tablespoon of salt

Method of preparation

Choose the pine nuts, wash them and cut off the ends. Place the pine nuts in the pressure cooker and add the water and salt, heat and when the pan starts to “squeak” count 30 minutes. This time is enough for the pine nuts to be soft. Turn off the heat and let the pan cool, drain the water.

Source: Cyber ​​Cook

Festa Junina foods: country pie

Ingredients

Pasta

2 cups of wheat flour 1 cup of oil 1 cup of milk 3 eggs (separate the white) 100 g of grated parmesan cheese 1 tablespoon of baking powder

Filling

1 shredded chicken breast (about 400 g) 4 ripe, seedless tomatoes 2 chopped onions 1 green pepper ½ can of green corn ½ can of peas 1 chicken broth olive oil coriander, garlic and salt to taste

Method of preparation

Pasta

Beat the egg whites, mix with the rest of the ingredients and blend in a blender. Lastly, add the yeast and beat some more.

Filling

Brown the garlic in the oil, then sauté the onion and pepper. Add the chopped tomatoes, green corn, peas, cooked and shredded chicken breast, chicken broth, salt to taste and coriander, mix well until it reaches a pasty consistency.

Assembly

Pour half of the dough into a pan greased with flour, place the filling over the entire length of the 1st layer and then pour the rest of the dough on top. Place in the oven and bake at medium temperature until golden.

Source: Cássio J. Silva for Tudo Gostoso

Baked fogazza

Ingredients

Pasta

1 tablet of biological yeast 1 tablespoon of sugar 1/2 cup (tea) of warm water 1/2 cup (tea) of Corn oil 1 spoon (tea) of salt 2 and 1/2 cups (tea) of wheat flour

Filling

3 seedless tomatoes, chopped 1 medium onion, chopped 1 teaspoon of salt 1/2 teaspoon of oregano 300 g of coarsely grated mozzarella

To brush

2 tablespoons corn oil

Method of preparation

Pasta

In a large bowl, mix the yeast with the sugar until liquid. Add water, corn oil and salt. Add the flour, little by little, and knead until you get a ball. Cover with a napkin and let rise until doubled in volume (about 30 minutes). Preheat the oven to medium temperature (180°C).

Filling

In a bowl, mix the tomatoes, onion, salt, oregano and mozzarella. Roll out the dough with a rolling pin on a smooth surface and cut into circles with a round cutter (10 cm in diameter). Place a portion of filling in the center, fold the dough and press the edges well. Place on the baking tray, brush with corn oil and bake for 20 minutes.

Source: Ana Maria Brogui

Festa Junina sweet: cheesecake

Ingredients

4 eggs 200 ml of milk 200 ml of coconut milk 2 tablespoons of butter or margarine 1 cup of wheat flour 2 cups of sugar 1 package of grated cheese (50g) 1 package of grated coconut (50g) 1 tablespoon ) of chemical yeast

Method of preparation

Place: eggs, milk, coconut milk, margarine, wheat flour, sugar in a blender and blend for one minute. Add the cheese, grated coconut and yeast. Beat just to mix, it’s really quick. Transfer to a greased and floured pan and bake in a preheated oven at 180°C for approximately 30 minutes – or until you do the toothpick test and it comes out clean.

Source: Cristal Alimentos

brat

Ingredients

1/2 kg of roasted and peeled peanuts 1/2 kg of sugar 1 can of condensed milk 3 tablespoons of margarine

Preparation method – Festa Junina foods

In the pan, add the peanuts, sugar and margarine. Bring to a boil, stirring constantly. When it starts to form a syrup, add the condensed milk. Stir well, until it comes off the bottom of the pan, like brigadeiro. Place on a tray greased with margarine. Let cool and cut into pieces.

Source: Carmen Martins for Tudo Gostoso

Curau

Ingredients

grains of 4 ears of green corn 1 and ½ cup (tea) of milk 1 glass of coconut milk (200 ml) 1 can of condensed milk 1 tablespoon of margarine 1 pinch of salt cinnamon powder for sprinkling

Method of preparation

Blend the corn with the milk in a blender until well blended and transfer to a pan. Add the other ingredients and cook over medium heat, stirring constantly, until it thickens. Pour into a large dish or individual pots, sprinkle with cinnamon to taste and leave in the fridge for 2 hours.

Source: Ana Maria Braga

Festa Junina foods: rice pudding

Ingredients

1 cup (tea) of rice 1 liter of cold water 1 can or carton of condensed milk cinnamon powder for sprinkling

Method of preparation

In a large pan, mix the rice with 1 liter of cold water and heat until it boils. Lower the heat and let it cook until it is soft. Add the condensed milk, stir well and cook for about 10 minutes, or until it thickens. Serve sprinkled with cinnamon powder.

Source: Nestlé

Festa Junina Sweet: Canjica

Ingredients

1 1/2 cup (tea) of corn for hominy, soaked 1 can or box of condensed milk 1 measure (can) of whole milk 1 pinch of cinnamon powder for sprinkling

Method of preparation

In a pressure cooker, heat the soaked hominy with 2 and a half liters of cold water, reducing the heat after boiling. Let it cook for about 1 hour. Once cooked, remove from the heat, let all the pressure release and open the pan. Add the condensed milk, the milk and let it boil for another 5 minutes, stirring occasionally until it becomes creamy. Pour into a deep bowl and serve sprinkled with cinnamon.

Source: Nestlé