Key lime pie

Torta de limão (Lime and Condensed Milk Dessert)


For the crust:
1 package of biscoito de Maizena
1 stick butter or Margarine
Or you can buy a prepared Graham Cookie crust...

For the filling:

2 cans of sweetened condensed milk
2 cans of Nestlé or Parmalat table cream
1 cup of fresh lime juice or less (you will test for tartness)

Preheat oven to 350°. In a pie dish (9-inch, round Pyrex is perfect), crumble Maizena cookies well and mix with the butter or margarine to form a crust. (If you want to cheat, buy a prepared Graham Cookie pie crust and bake it according to directions.) Bake crust for 10 minutes. Let cool. Meanwhile, blend together the condensed milk and cream and add lime juice to taste. How much lime juice depends on your taste or tolerance for tartness! Pour into crust and refrigerate for about four hours. Sprinkle with a bit of lime zest before serving. Serves at least six dessert lovers. Ideal for a hot summer day!

Creme de abacate (Avocado Cream)

Most Americans are surprised when they see avocado cream in the dessert menu in Brazil. In this country, avocados are used in salads only.

In Brazil, they become delicious ice creams and creamy desserts like this one.

Note : The fruit are also amazingly huge down there, so when I say large in the recipe I mean LARGE.

1 large avocado, peeled and pitted  or ( 4 avocados American size)

1 Can condensed milk

Place all ingredients in a blender and puree. Serve in a stemmed glass; it looks beautiful and will impress your guests no end. Serve it in little bowls. Decorate with a little sprig of mint.

Brigadeiros (Brigadiers)

           

These sweets made with condensed milk and chocolate belong to that marvelous category of Brazilian "docinhos." They are perpetual favorites with children and adults alike. I don't think I've ever seen a Brazilian birthday party without them and they are a huge success with Americans, too.

1 can sweetened condensed milk

1/2 stick of butter or margarine (you can use only 1 Tbsp and it will still work out)

2 heaping Tbsp of Nestlé Quick or 1 Tbsp of Quick and 1 of Hershey's Cocoa. I actually even use Suchard breakfast chocolate when I can get it from Switzerland.

Brigadeiro de Colher Brigadeiro de Colher

                            In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups.

Sorce (Maria Brazil)

Mayonese without eggs (Milk Mayonese )

Ingredients

1 cup cold milk

2 cups sunflower oil or canola or corn

1 tps salt

Preparation:

Put the milk in a blender along with salt and beat at maximum speed. At the same time remove the small cap on the lid and go higher placing wire in the oil until it is full bodied. Place in a pot, cover and refrigerate for up to 4 days.

Tip: To make a rose sauce just add a little ketchup and herbs, mixing with a spoon. You can also make a mixture with mustard, it will be fantastic too

Sequilhos de coco (Coconut and Cornstarch Cookies)

Sequilhos de coco
(Coconut and Cornstarch Cookies)

4- cups cornstarch

2 oz freshly grated coconut (or you can use 1 cup pre-grated coconut, dry and without sugar, which must be hydrated with half cup of unsweetened coconut milk.)

1 3/4- cups sugar

1 egg

1 pinch salt

1 1/2 cup tub margarine

Preheat oven to 375° F. Sift together cornstarch and sugar. Add coconut, salt, egg and margarine. Mix with your fingertips to form a dough ball. Roll dough into 2-inch cylinder. 

Cut into 1 inch slices to form cookies. 

Place cookies on greased cookie sheet.

Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. 

Let cool completely and keep in a tightly closed tin.

Cornmeal bread with cheese and coconut

Cornmeal bread with cheese and coconut

Ingredients:

4- Eggs

1- Cup cornmeal

1-cup grated parmesan cheese.

1 / 2- cup shredded coconut

1- Cup of sugar

1- Cup of soya oil (200 ml)

1 -cup of cold milk (200 ml)

1 / 2- teaspoon salt

3-tablespoons flour

1- Tablespoon baking powder

Sugar and refined cinnamon for sprinkling

taste.

Preparation:

In a blender, beat eggs with oil, milk,flour, sugar and salt.

 Turn into a basin and add cheese and shredded coconut, and corn meal, premixed.

Finally, add a tablespoon of  baking powder.

Pour all in medium greased pan and bake for 30 to 40 minutes in preheated oven.

Mix the sugar with the cinnamon and sprinkle over the bread before serving.

What is (Cassava - Yuca - Manioca - Mandioca) and its story and its use

What is (Cassava - Yuca - Manioca - Mandioca) and its story and its use

Cassava (Manihot esculenta), also called yuca or manioc, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Nigeria is the world's largest producer of cassava.

 

Unprocessed cassava roots

Cassava is sometimes spelled cassaba or cassada.

In English-language publications, the plant may be occasionally called by local names, such =as mandioca, aipim, or macaxeira (Brazil), 

yuca (El Salvador, Bolivia, Costa Rica, Colombia, Cuba, Ecuador, the Dominican Republic, Haiti, Panama, Peru, Puerto Rico, Venezuela),

mandi´o (Paraguay), akpu, ege , ugburu, nto-roro or ukuduk (Nigeria), bankye (Ghana), bananku (Mali and other parts of West Africa), mogo or mihogo (Swahili-speaking Africa), pondu in (Lingala-speaking Africa), kappa (India), maniokka (Sri Lanka), singkong (Indonesia), ubi kayu (Malaysia), kamoteng kahoy or balanghoy (Philippines), mushu (China), man sampalang (Thailand),karapendalam (Telegu), củ sắn or khoai mì (Vietnam), and manioke , tapioka or manioka (Polynesia).

Culinary

 

Cassava root, peeled.

Fried cassava in Brazil

-Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.

-Cassava can be cooked in various ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purées, dumplings, soups, stews, gravies, etc. 

-Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. 

-Foufou is made from the starchy cassava-root flour. 

-Tapioca (or fecula), essentially a flavourless starchy ingredient produced from treated and dried cassava (manioc) root, is used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. 

=Boba tapioca pearls are made from cassava root. It is also used in cereals for which several tribes in South America have used it extensively. It is also used in making cassava cake, a popular pastry.

What is (Manioc- Cassava) flour ?

 

Cassava Flour is made from Cassava root.

Cassava flour is the root grated, squeezed and toast in the oven. 

This flour is used in many Brazilian dishes.
The manioc is a dish that complements the feijoada, and served with fried or baked chicken and roast beef.
Brazilians love  FAROFA.
Another flour made from cassava is tapioca starch ,which we Brazilians make cookies, cakes and desserts.

-Cassava cooked with salt and eaten hot with butter ... hummmmm, or fried is very good!

Yummy !

-All dishes made with cassava are mostly very tasty.

NOTE = Who is allergic to gluten can eat dishes or any products derived from cassava ,because this root is free of gluten.