Tapioca is the extracted starch of cassava, also called cassava, cassava and even tapioca (Manihot esculenta), a tuber of tropical origin of the family of the euphorbiaceae. Cassava or cassava is a root of great nutritional value in the countries where it is grown, starting with South America and extending through Africa and Asia, now even more growers. It is one of the main nutritional sources for 800 million people. Source: Gastronomy & Cia This one that I bring you today is in the form of..

Tapioca pearls with coconut milk and mango




Tapioca is the extracted starch of cassava, also called cassava, cassava and even tapioca (Manihot esculenta), a tuber of tropical origin of the family of the euphorbiaceae.
Cassava or cassava is a root of great nutritional value in the countries where it is grown, starting with South America and extending through Africa and Asia, now even more growers. It is one of the main nutritional sources for 800 million people.
Source: Gastronomy & Cia

This one that I bring you today is in the form of pearls white, which when hydrated become transparent and gelatinous.
Furthermore, tapioca does not contain gluten, making it suitable for celiacs.
I will continue to taste it both sweet and salty. A highly recommended dessert.




Tapioca pearls with coconut milk and mango

180 grs. of tapioca pearls
1 1/2 liter of water
400 grs. of coconut milk
400 grs. of mango and 200 grs. of sugar

We put the water in a saucepan to the fire, when it starts to boil, we toss the tapioca pearls, lower the heat and let cook for 15 minutes, stirring continuously, until they are translucent.We put them in a colander large and wash them with cold water, put them back in the saucepan. Add the sugar and coconut milk and mix well. Then add the chopped mango and mix again.Let us in glasses or bowls and serve. With these quantities I have got 6 glasses like the one in the photo.

Source: The best recipes in Thailand

For some years I have had a pasta attachment for my Kenwood, with which I can make long pasta lanes. The attachment for cutting spaghetti or tagliatelle is too expensive for me, because I prefer to cut by hand, roll with a model driver, pierce or punch right. A few years ago, I made pasta quite regularly. Only from semolina and water, sometimes from egg and flour, sometimes with no salt and olive ...

Today I once again had a great desire for a favorite children's meal: green sauce! Once known as the "Frankfurt Green Sauce", you have to be hell-bent on using this term today unless you use the right ingredients. The term is now protected. For me, it's just "Mum's Green Sauce", so. As a native of Hessin, I grew up with Goethe's favorite food. Green sauce was also one of the first dishes I made my...

Let's start with the section Salads. I love salads. In every form! Whether as leaf salad, potato salad, pasta salad, coleslaw, couscous salad, bulgur salad, lentil salad, etc. etc. I actually eat some kind of salad every day. Most of the time I just cut different leafy lettuce and then what I've just got there: tomatoes, mini peppers, feta cheese, cucumber, mozzarella, avocado, corn, etc. In addit...

Jam bread This bread was made to take advantage of the fact that I had opened a jar of orange marmalade that nobody ate and here to throw, nothing is thrown away, that the times are not right for that. Very good for breakfast. Jam bread 150 ml. of warm water 150 ml. of warm milk 2 cuharadas of olive oil 460 grs. of force flour 1 1/2 teaspoon...