rated as VERY EASY RECIPE:
Today we have a very typical and folkloric Brazilian party to attend at a Catholic Church in Winnipeg. With large immigration of Brazilians in the past few years these parties were supposed to happen in some point. I attended an Italian Traditional School from 6- 17 years old in Sao Paulo called Dante Alighieri and we had these ” june’S parties” every year with Folk dances, colorful clothing and hats and folk music that represented certain areas of Brazil. We had to study and learn the dances to perform in front of hundreds of people and I was always a bit nervous about that.
In 1500 Portugal made Brazil their Colony and them all their culture, tradition and religion were introduced in my mother’s land.
This party that normally happens around 24 of June and it is to honor a saint called Sao Joao. They call it festa de Sao Joao. ( St. John’s party)
In Europe before Christianity was a ” thing” these were parties were pagans and they supposed to celebrate the solstice. In Brazil is winter time so they added few things to warm them up like huge bonfires, wine with spices, peanuts caramelized squares, lots of sweets with nuts and many dishes using corn from the harvest of that season. It became for many years a big tradition of Catholic Church and I can say that this became a very ” traditional Brazilian party ” of winter time. Corn is very essential on these recipes for Festa Juninas and they use corn in cakes, broth, deep fried cakes , in sweet paste with coconut milk and other things I don’t know how to translate. In the invitation of this party that my friend Marilisa helped to organized requested each Brazilian attending to bring a typical Brazilian food. So this is my pie that I upgraded with Turkey meat , ricotta and veggies to be a health option with the exposed temptation of so many treats from my childhood.
Torta de Liquidificador de Peru com milho Verde e Ricotta
INGREDIENTS FOR THE FILLING:
chopped turkey pepperoni ( 3 sticks )
100 gr of chopped smoked turkey
1 chopped shallot
1 cup of frozen corn
1 cup of chopped steam cauliflower, green beans and carrots all together
1 tea spoon of medium heat curry powder
1 tea spoon of Greek spices
1 tea spoon of kosher salt
1 tea spoon of ground pepper
2 table spoons of extra virgin olive oil
7 units of Hot Pickled Peppadew Peppers
1/2 cup of chopped parsley
1/3 cup of chopped green onions
Heat the oven to 350F.
How to prepare it : in a pan heat the oil and add the shallot until gets translucent golden than add the curry powder, on medium heat add the turkey pepperoni and the turkey meat. Stir fry for 3 -5 minutes add all the ingredients leave the parsley and green onions for the end. Once is all mixed and cooked for an extra 5 minutes add the parsley and green onions and mixed well and let it cool down on the side. Go prepare the Dough.
Pie Dough :
to be placed inside your Blender Mixer :
2 and 1/2 cups of whole milk ( if you want dairy free use coconut milk)
1 cup of grape seed oil
1 grated carrot
1 tea spoon of salt
1 tea spoon of dried oregano
Put all the ingredients on the blender with the exception of the carrot. Blend for one minute on slow.
Than add the carrot and blend for few seconds.
Get a big container and mix this liquid dough to :
2 cups and 1/2 of regular all purpose flour
1/2 cup of potato flour
1 table spoon of magic baking powder
200 gr of ricotta ( separate the ricotta )
mix the dry ingredients to the liquid ingredients with the exception of the ricotta.
Get a rectangle baking pan ( I have a KitchenAid – 9″ x 13″ Professional-Grade Nonstick Cake Pan ) than pour 1/2 of the dough mixture on the top of parchment paper and canola spray oil covered.
Than add the turkey filling on top. Than use the ricotta on top of the veggies/ turkey. Than pour the rest of the dough and cover with sesame seeds.
Bake in 350 F for 40-45 min until golden on top. Cut in squares and serve in room temperature.
Goodbye for now, I have a party to go. Jews don’t celebrate festa Junina but we like to eat.