Creamy Queijadinha Cake recipe from a blender with condensed milk

The creamy queijadinha cake that we're going to teach you today at TudoReceitas is for sure among the 3 easiest cakes we've already taught around here.

You know those style recipes, beat everything in a blender, take it to bake and that's it? This queijadinha cake is like that and among its ingredients is condensed milk, that delight that is always so welcome in sweet recipes.

Come see the step-by-step with photos of this creamy cheesecake recipe from a blender with condensed milk and prepare it right away to sweeten your day!

Ingredients for making creamy cheesecake from a blender with condensed milk:

 250 milliliters of whole milk

 1 can of condensed milk

 2 eggs

 20 grams of wheat flour

 20 grams of sugar

 1 cup of grated coconut (80 grams)

 ½ cup of grated parmesan

How to make creamy cheesecake from a blender with condensed milk:

Separate the necessary ingredients to prepare this incredible creamy queijadinha cake. Eggs and milk should be at room temperature, this way you can ensure that the cake bakes correctly, without getting clogged at the end.

Beat whole milk, condensed milk, eggs, flour, sugar and grated coconut in a blender until it becomes a homogeneous mixture.

Finally add the grated Parmesan cheese and beat it lightly, just to mix it.

Pour into a pan greased with butter and flour (or use a release agent like we did) and bake in a preheated oven at 180 degrees for 20 minutes or until golden.

It's important to keep an eye on the oven so that your queijadinha cake doesn't bake too much and lose its creaminess!

Tip: This recipe yielded a small cake (our pan measures 17cm in diameter and 8cm in height) but, if you wish, just double the recipe to prepare for more people!

Okay, now just enjoy this cheesecake with condensed milk super easy! Did you like this blender cake recipe? Tell us in the comments and have a good appetite!

Do not hesitate to also check out these delicious cheesecake recipes:

traditional cheesecake

Queijadinha blender cake

Delicious low carb cheesecake

If you liked the Creamy Queijadinha Cake recipe from a blender with condensed milk, we suggest you enter our Simple Cake Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the shrimp chupe recipe blogpost/ shrimp and tilapia ceviche recipe/ squid chicharron recipe/ aji de gallina recipe/ causa lima de tuna recipe.

Very creamy mush cake recipe

The mush cake is a type of corn on the cob cake that is very popular in Brazil and in several Latin American countries, such as Mexico and Argentina. Its savory taste and smooth texture make it ideal for breakfast or a satiating snack, serving along with jam and fresh coffee.

But what is so special about this recipe for a very creamy mush cake? He doesn't need an oven! Yes, this time, here at TudoReceitas we bring you this recipe for mush cake in the pan, in a bain-marie, which you can prepare very easily, saving gas! Read on and discover how to make creamy mush cake without an oven with our step-by-step photos.

Ingredients for making very creamy mush cake:

 5 ears of corn

 4 eggs

 180 unsalted butter at room temperature

 1 can of condensed milk

 3 tablespoons of sugar

 1 tablespoon of chemical yeast

 1 pinch of salt

 1 pinch of ground cinnamon (optional)

 1 teaspoon of vanilla essence (optional)

 1 cup unleavened wheat flour

How to make a very creamy mush cake:

Remove the straw from the corn cobs and separate the corn kernels with the help of a coarse grater or sharp knife to about 3 cups or 430 grams. If you prefer, you can prepare this muffin cake recipe with tin corn, draining well, in order to obtain the indicated amount.

Tip: Prefer to use corn cobs that are not too ripe or too hard.

Beat corn kernels with condensed milk for about 30 minutes, in a blender, food processor or with a hand mixer. The final texture should be thick and consistent. Reserve.

Sift the flour, salt, yeast and cinnamon into a bowl and mix well. Reserve.

Separately, beat the butter with a whisk or in an electric mixer for about 1 minute or until fluffy.

Tip: Remember that the butter must be at room temperature, that is, neither too hard nor melting.

Add the sugar to the butter and beat for another 1 minute or until the sugar granules are fine. By doing this we were able to incorporate air into the dough, which will help to obtain a more grown and fluffy mush cake.

Tip: This mush cake recipe is not very sweet so if you want you can add a few more tablespoons of sugar.

Add the eggs, one at a time, and continue beating until well incorporated into the sugared butter. Do this for about 5 minutes.

Gradually add the blender mixture (corn with condensed milk) and mix to incorporate all these ingredients very well.

Then add the sifted dry ingredients and, if you like, the vanilla essence as well. Mix or beat until well incorporated and break up lumps.

Tip: If you prefer, you can sift the dry ingredients directly into this mixture, however it is worth sifting twice to incorporate more air into the dough.

Finally, grease and flour a cake tin and pour the previous mush cake preparation into it. Cover with aluminum foil and place in a pot with hot water up to 3/4 of its capacity - if in doubt, check out how to make a double boiler on the stove. Simmer on medium heat for 50 minutes or until your cake is firm enough to pass the toothpick test.

After that time, just remove the pan from inside the pan and let it cool completely before serving. The ideal is to unmold this creamy mush cake when it's at room temperature and then store it in the fridge for 1-2 hours, so that it can be served well chilled. Try it out and tell us what you think in the comments. Enjoy your food!

Looking for more sweet corn recipes? See how to do it:

corn manuette

Traditional green corn curau

Creamy corn cake with condensed milk and grated cheese

If you liked the very creamy mush cake recipe, we suggest you enter our Simple Cake Recipes category. You can also visit a list of the best Brazilian recipes.

mush cake in the frying pan

In addition to preparing it in the pan, there is another way to make this muffin cake without an oven: prepare it in the frying pan! To make mush cake in the pan simply follow these steps:

Grease a large, deep skillet with butter and place over low heat;

TIP: Preferably use a thick-bottomed frying pan or place one stovetop on top of the other to further reduce the flame and prevent the cake from burning before it is done.

Add the mush cake dough and cover with the frying pan lid or with aluminum foil;

Simmer on low heat until set, which may take 30 to 40 minutes.

When ready, transfer to a plate and cool completely before serving.

Try it out and let us know in the comments what you think. Enjoy your food!

You may be interested to read about the roasted corn recipe/ chocolate chiffon cake recipe/ ice cream alfajores recipe/ covered rice recipe/ rice with chicken recipe/ Astragalus, properties and benefits.

Seafood Chupe Recipe

Ingredients to make Seafood Chupe:

 200 grams of Butter

 ½ kilogram of Potatoes

 1 unit of Onion

 1½ litres of boiling milk

 250 grams of Bar cheese in squares

 2 units of beaten egg yolk

 ¼ kilogram of Prawns

 1 pinch of salt

 1 pinch of Pepper

How to make Seafood Chupe:

Fry the chopped onion in the butter until it has taken on some colour, add the potatoes cut into small cubes, season and cover with a little water.

Cover the saucepan and cook over moderate heat until the potatoes are tender.

Then add the boiling milk and boil for 5 more minutes.

Then cook the cheese and the prawn meat for 2 minutes.

Remove it.

Serve very hot adding the beaten egg yolks.

If you liked the seafood Chupe recipe, we suggest you enter our Soup Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the roasted milk recipe/ Peruvian rooster broth recipe/ Peruvian Baked Rooster recipe/ Peruvian squash Locro recipe/ Hen Aguadito recipe.

Chicken Chili Recipe

Peruvian gastronomy keeps a whole repertoire of traditional dishes that have become popular in various regions of the world. One of the most appreciated is the ají de gallina, from which a whole series of variants originate, such as the chicken chili that we present in this recipe. Take note of the ingredients and follow the steps to prepare this delicious dish!

Ingredients to make Aji de Pollo:

 1 pinch of salt

 1 chicken breast

 1 unit of Onion (large)

 3 garlic cloves

 7 units of Bread

 4 units of yellow chili peppers

 1 tablespoon of yellow stick

 1 can of milk

 3 units of Egg

How to make Aji de Pollo:

Bring the chicken breast to a boil and when it's done, fray it and place it on a plate. On the other hand, remove the seeds from the peppers and liquefy them with a little chicken broth, reserve it for later.

Once this is done, put the bread to soak in the milk, leave it for a few minutes and when it is well impregnated, crush it. Transfer this puree to a bowl or other container and, apart, chop the onion and sauté it in oil along with the minced garlic. When both ingredients are fried, add the toothpick and the crushed peppers and stir everything. When it's ready, liquify it.

Then, take a pot and add the crushed bread with the milk, a little chicken broth and the previous preparation. Heat it over medium heat until it boils. Then add salt to taste and add the shredded chicken to thicken it.

When ready, serve with a boiled egg on top and, if desired, black olives. It is customary to accompany the chicken chili with white rice.

If you liked the Ají de Pollo recipe, we suggest you enter our Chicken Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Peruvian Sillao Beef  recipe/ Pork Carapulcra recipe/ roasted milk recipe/ condensed milk recipe/ Peruvian bread pudding recipe.

Peruvian ice cream cake recipe

In this recipe we are going to make a delicious Peruvian ice cream cake which is a dessert with a lot of tradition in this country. It is an easy and simple recipe so stay to see the step by step and the ingredients of this Peruvian dessert.

Ingredients to make Peruvian ice cream cake:

For the vanilla sponge cake

 4 units of Eggs

 1 cup of wheat flour (140 grams)

 1 cup of sugar (200 grams)

 1 teaspoon baking powder

 1 Teaspoon vanilla extract

Jelly mousse

 1 envelope of strawberry jelly

 2 cups of Water (480 milliliters)

 1 can of evaporated milk

 Strawberries to decorate

How to make Peruvian ice cream cake:

Our first step in making the ice cream cake recipe is to pre-list the ingredients.

First, we are going to make the vanilla cake. To do this, beat the eggs with the sugar until it dissolves and everything is well mixed.

Ideally, the ingredients should be integrated until foam comes out.

Add the sifted wheat flour, that is, pass it through a sieve, along with the baking powder and the vanilla essence.

Take the vanilla cake dough to the mold where you are going to make the Peruvian cake. You can use a traditional mold or make the iced cake in individual containers. Preheat the oven to 180ºC and bake our sponge cake.

While the sponge cake is being made, we are going to prepare the gelatin, then prepare the ingredients for the mousse.

Mix the gelatin with a cup of hot water and another cup of cold water. In a mold similar to that of the biscuits, add half of the strawberry jelly mixture. Refrigerate until set.

Mix the other half of the strawberry gelatin with the evaporated milk.

Remove the cake from the vanilla molds.

Once the strawberry jelly is firm, add the rest of the strawberry jelly with evaporated milk into the mold. Take it back to the fridge or refrigerator until it sets well.

Cut the vanilla sponge cake and put these pieces in the molds with the gelatin. Finally, bathe everything again with the rest of the strawberry jelly. Return to the fridge until set.

Unmold each of the portions of the Peruvian ice cream cake and decorate with fresh strawberries. This dessert is different from the classic sponge cake or the usual jelly, so you are sure to surprise everyone by presenting this delicious Peruvian dessert. If you want more dessert recipes and have any comments or concerns, write to us.

Enjoy!

If you liked the recipe for Peruvian ice cream cake, we suggest you enter our category of Cake Recipes. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the Chicken stir fry recipe/ Majarisco norteño recipe/ Oat bread recipe/ Olluquito recipe/ Peruvian lemon pie recipe.

Broccoli mini burger with spicy ketchup

These broccoli, onion, cheese and egg mini burgers are a veggie delight to be enjoyed paired with a salad and spicy homemade ketchup.

Ingredients

Main course For approx. 18 pieces

2 broccoli of 300 g each

1 red onion

80 g of cheese, e.g. Cheddar

1 teaspoon of coriander seeds

2 eggs

2 tablespoons of soy sauce

pepper

60 g of breadcrumbs

3 tablespoons of olive oil

herbs or baby leaf salad for garnish

Spicy ketchup

100 g of tomato paste

2 tablespoons of soy sauce

1 teaspoon of coarse ground cayenne pepper

3 tablespoons of maple syrup

2 tablespoons of apple cider vinegar

1 l of water

How to proceed

Preparation:

30 minutes

For the ketchup, mix the tomato paste with soy sauce, cayenne pepper, maple syrup, vinegar, and water.

For the mini burgers, divide the broccoli into rosettes, coarsely grate the onion and cheese and finely chop everything in a cutter. Pour the mixture into a bowl. Pound the coriander seeds in a mortar and mix them with the eggs, soy sauce, pepper and breadcrumbs. Mix well and with the dough form mini burgers of approx. 60 g each. To best shape the mini burgers, use a 6 cm metal ring (pastry rings). Mash the dough well. Brown the burgers in oil on both sides for approx. 10 minutes on low heat. If you like, garnish the mini burgers with herbs or salad leaves and serve them with spicy ketchup sauce. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Herbal twisted bread

Bread twisted with herbs, a crunchy idea to cook on the fire! Roll the dough into a spiral around a wooden stick and cook it on the grill.

Ingredients

Savoury pastry For 4 people

400 g of semi-white flour

2 teaspoons of baking powder

1 sachet of dry yeast

2 teaspoons of salt

2.5 l of water

4 sprigs of herbs, eg. thyme or rosemary

How to proceed

Preparation:

approx. 20 minutes

Leavening:

approx. 30 minutes

Cooking in the oven:

approx. 10 minutes

Total time:

1 h

Preparations at home: Mix the flour, baking powder, dry yeast and salt in a bowl. Form a basin. Pour in the water. Mix everything until you get a smooth and homogeneous dough. Wash the herbs. Remove the needles or leaves from the twigs and add them to the dough. Transfer the dough to a fairly large freshness bag. During transport, the dough rises.

Around the fire: divide the pasta into 4 portions and form long strips approx. 30 cm. Twist the spiral threads around the sticks and press the dough lightly. Cook the coiled bread on the grill for approx. 10 minutes, avoiding direct contact with fire.

Useful tips

1 sachet of dry yeast corresponds to 20 g of fresh yeast. Mix the fresh yeast in the amount of liquid required by the recipe and add it to the dry ingredients. You may be interested to read the prawns in sparkling wine recipe/ greek cake mantovana recipe/ Carrot and mandarin soup recipe.

Cocoa and tahini cake

Cocoa and tahini cake quick and easy. The cocoa powder flirts with the sesame paste and from the mixing of the two mixtures, one light and the other dark, a superlative marbled cake is born. try also this Ginger and lime herbal tea recipe too.

Ingredients

Sweet pastry For approx. 10 pieces

for 1 cake mould of 25 cm

butter and flour for the mould

200 g butter, soft

200 g of sugar

1 pinch of salt

3 eggs

220 g of flour

2 teaspoons of baking powder

ca. 1.5 l of milk

2 tablespoons of cocoa powder

80 g of tahini

powdered sugar for garnish

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Cooking in the oven:

ca. 1 hour

Cooling down

Total time:

2 h 5 min

Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with the sugar and salt for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add to the dough by spoonfuls. Incorporate the milk. Divide the dough in two. Mix one half with the cocoa powder, the other half with the tahini. Distribute the two doughs in the mould, alternating approx. 3 tablespoons at a time. Bake the cake in the centre of the oven for approx. 1 hour. Run the cooking test. Remove the cake from the oven, let it cool and decorate with icing sugar. You may be interested to read Italian apple cake recipe/ polenta gnocchi with gorgonzola.

Useful tips

Before baking the cake, sprinkle it with sesame seeds.

Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick without any traces of dough, the cake is cooked.

Red vanilla punch

Rosehip, blackberry and sea buckthorn teas paint this easy-to-make vanilla punch. Soft drink to be enjoyed hot.

Ingredients

Beverage Per cal. 8 l

for 4 heat-resistant glasses of approx. 2.5 dl

40 g of sugar

8 l of water

1 vanilla pod

2 sachets of rosehip tea

2 sachets of blackberry and sea buckthorn herbal tea

How to proceed

Preparation: approx. 15 minutes

Pour the sugar and water into a saucepan. Add the vanilla pod cut lengthwise. Bring to the boil and simmer for approx. 3 minutes. Remove the vanilla pod. Pour the vanilla syrup over the infusion and herbal tea bags and leave to infuse for 3-4 minutes. Filter and serve hot. You may be interested to read healthy yogurt cake recipe/ chestnut cookies recipe.

Wasabi pea cream

The wasabi paste (Wasabi pea cream), of Japanese origin and obtained from a variety of horseradish, gives the pea and coconut cream a fresh and spicy note.

Ingredients

Main course For 4 people

2 floury potatoes

1 onion

2 tablespoons of oil

1.2 l of vegetable broth

500 g of frozen peas

2.5 l of coconut milk

1 - 2 tablespoons of wasabi of approx. 20 g

salt

pink pepper

a few sprigs of mint

How to proceed

Preparation:

ca. 10 minutes

Simmer:

ca. 25 minutes

Total time:

35 min

Cut the potatoes into slices. Chop the onion and let it dry in the oil. Add the potatoes and fry them briefly. Add the broth, put the lid on and simmer for approx. 20 minutes. Set aside a few peas for garnish, add the rest to the broth along with the coconut milk and simmer for 5 minutes. Puree with a hand blender. Flavour with wasabi. Adjust the cream of salt and serve. Garnish with pepper, mint and the reserved peas.

Vegetable curry with tofu

This vegetable and tofu curry, with pumpkin, broccoli, peppers and red cabbage, is a tasty, protein-rich, vegan and light dish. Excellent with rice. try also this Avocado and apple smoothie recipe too.

Ingredients

Main course For 4 people

600 g of tofu

140g vegan curry paste, e.g. Tom Yum Paste

80 g of long grain rice

300 g squash, weighed and peeled, e.g. Butternut or Hokkaido

300 g of broccoli

2 red peppers

400 g of red cabbage

4 spring onions

4 tablespoons of HOLL rapeseed oil

1.2 l of water

½ bunch of Asian aromatic herbs, eg. Thai basil and coriander

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation: approx. 25 minutes.

Cut the tofu into slices and brush with a little curry. Cook the rice following the directions on the package and keep it warm. Cut the squash into fine strips. Divide the broccoli into rosettes. Halve the peppers, remove the seeds and cut them into strips. Cut the red cabbage with a mandolin, cut the spring onions into rings and set aside the green stem of the spring onions.

Brown the tofu slices in half the oil. Saute the vegetables and white onions in the rest of the oil. Add the curry paste and continue cooking briefly, then blend with the water. Cover and continue cooking for approx. 5 minutes. Arrange the tofu slices on top of the vegetables. Chop the green stems of the spring onion. Serve the curry in deep bowls and garnish with the spring onions and the rest of the herbs. Accompany with rice. You may be interested to read about golden milk ayurvedic drink Blogpost/ sea buckthorn and orange juice.

Useful tips

If you like you can use another curry paste, eg. a green or red curry. Some pasta is very spicy, adjust accordingly with the quantities.

Calculate approx. 65 g of cooked rice each.

Adjust the seasoning to your liking, adding salt or a little soy sauce.

Soup with apples, herbs and bacon

This bacon, herb and apple soup looks almost like the Swiss version of the classic Asian sweet & sour. Seeing is believing! try also this Belgian endive and broccoli salad recipe too.

Ingredients

Appetizer For 4 people

300 g of sour apples, example Kiku

1 tablespoon of lemon juice

1 onion

1 tablespoon of butter

2 dl of apple juice

3 dl of vegetable broth

2 sprigs of marjoram

2.5 dl of semi-fat cream

herb salt

cayenne pepper

80 g of sliced ​​bacon

Freind's kitchen recipes, Croque Monsieur.

How to proceed

Preparation: approx. 30 minutes

Peel and cut the apples in half, removing the core. Cut the apples into wedges. Sprinkle a few wedges with lemon juice and set them aside for decoration. Cut the other wedges into small pieces. Chop the onion. Fry it in butter. Add the juice and the apple cubes. Add the broth and half of the marjoram. Let it simmer for approx. 10 minutes. Remove the marjoram. Add 2 dl of cream and reduce the soup into cream using the hand blender. Season with herb salt and cayenne pepper. Brown the bacon in a non-stick pan without adding fat, until crispy. Whip the remaining cream. Serve the soup with the whipped cream, the bacon, the apple wedges set aside and the remaining marjoram leaves. You may be interested to read wild rice spinach salad recipe/ savoury vegetable cake recipe.

Veal liver madeira

The veal liver in Madeira sauce is immediately ready. Quickly brown over high heat, deglaze and flavor with thyme leaves. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

2 shallots

1 tablespoon of butter for roasting

600 g of chopped veal liver

1 dl of Madeira

1 dl of beef broth

½ bunch of thyme

salt

pepper

Freind's kitchen recipes, skyr cake with blueberries.

How to proceed

Preparation: approx. 20 minutes

Cut the shallots into strips and brown them in butter for roasting for approx. 2 minutes. Add the liver and continue to brown for approx. 2-3 minutes. Remove the liver from the pan and keep it warm. Wet the cooking juices with the madeira and broth. Let it reduce for approx. 5 minutes. Remove the thyme leaves and add them. Put the liver back in the pan, mix and heat well. Season with salt and pepper. Serve immediately. Excellent with rösti. You may be interested to read healthy yogurt cake recipe/ millefeuille cake with cream recipe.

Chicken and sweet potato curry soup

Delicious Indian dish prepared with spiced and browned chicken legs and sweet potatoes cooked in a broth of coconut milk. try also this lamb couscous with vegetables recipe too.

Ingredients

Main course For 4 people

500 g of sweet potatoes

1 onion

3 cloves of garlic

1 lemon

1.2 of skinless chicken lower legs

salt

4 tablespoons of peanut oil

1 tablespoon of tomato paste

3 tablespoons of yellow curry paste

4 dl of chicken broth

2.5 dl of coconut milk

Freind's kitchen recipes, lentil ragu pasta with pumpkin.

How to proceed

Preparation: approx. 35 minutes

Cut the potatoes into approx. 1 cm. Chop the onion and garlic cloves. Halve the lemon and squeeze the juice. Season the chicken legs with salt and brown them in a large pan greased with oil for approx. 2 minutes. Add the onion, garlic, tomato paste, curry paste and briefly brown all the ingredients. Add the broth, lemon juice and coconut milk, put the lid on and simmer for approx. 25 minutes. Halfway through cooking, add the diced sweet potatoes and finish cooking. Season with salt and serve. You may be interested to read susumelle recipe/ millefeuille cake recipe.

Burratina on corn cream

A culinary picnic in Italy: this delicate corn cream is ready in just 15 minutes. Served with a burratina and watercress on a crunchy baguette it is a real treat. try also this lentil cappuccino recipe too.

Ingredients

Appetizer For 4 people

½ onion

1 tablespoon of butter

230 g of corn kernels, drained weight

2 pinches of salt

coarsely ground cayenne pepper

2.5 dl of water

40 g of fine corn semolina, polenta 2 minutes

4 tablespoons of olive oil

4 120 g burratine

micro leaves or cress for garnish

Freind's kitchen recipes, skyr cake with blueberries.

How to proceed

Preparation: approx. 15 minutes

Chop the onion. Heat the butter and fry the onion. Add the corn kernels and fry them with the onion. Season with salt and cayenne pepper. Add the water and bring to a boil. Add the semolina all at once. Cook it for 2 minutes over low heat, stirring constantly. Add half of the oil and purée everything with the hand blender. If necessary, add a little water. Pass the corn cream through a colander and season with salt and pepper. Pour and spread the cream on the plates. Arrange a burratina and a few watercress leaves on each plate. Drizzle with the remaining oil. You may be interested to read homemade pomegranate liqueur / sago coconut cookies.

Cream of mushroom soup with chili oysters

An American dish that tastes of land and sea, this mushroom-based cream, enriched with oysters drowned in a mixture of wine and chilli. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

1 onion

200 g of celeriac

100 g of leek

350 g of mushrooms

2 tablespoons of peanut oil

8 dl of water

30 g of powdered fish stock, in specialty stores

1 cube of vegetable broth

2.5 dl of half cream

3 dashes of Tabasco

salt

2 dl of white wine

1 teaspoon of chili powder

8 oysters

Freind's kitchen recipes, chocolate cake without flour.

How to proceed

Preparation: approx. 40 minutes

Cut the onion, vegetables and mushrooms into small pieces. Heat the oil in a large pan. Fry the vegetables and mushrooms for about 2 minutes. Add the water, the fish stock and the nut. Cover and simmer for 15 minutes. Blend the soup with the hand mixer. Stir in the half cream and season with Tabasco and salt. Put in warm.

In a pan, heat the wine with the chili powder. Brush the oysters well under running water. Open the shells as shown on the right. Remove the shellfish from the shell and dip them in the wine for about 2 minutes. Put 2 oysters in each bowl. Add the wine to the soup. Heat it briefly and serve in bowls. Garnish with Tabasco as desired. Accompanied with crackers. You may be interested to read asparagus cake recipe/ savoury vegetable cake recipe.