Passion fruit mousse

 Passion fruit mousse
(This dessert is very popular in Brazil)

Ingredients>
1- can of  milk cream (any Latino grocery store is easy to find, (as crema de leche)
1- can sweetened condensed milk
1- can of juice concentrate, passion fruit (also found in Latino         grocery store as concentrated fruit pulp)
2- tablespoons sugar

Preparation:

Beat all in blender and refrigerate for at least 2 hours.

Chicken of Minas Gerais - Frango Mineiro

Chicken of Minas Gerais - Frango Mineiro

 8 - drumsticks
1 - cup vinegar
1 - tablespoon crushed garlic
1 - tsp black pepper
1 - pinch of cayenne
1 - medium onion, grated
1 - tbs salt
Remove skin from chicken, add the vinegar and stir well.
Drain the excess vinegar.
Add remaining ingredients and let marinate for 1 hour.
Heat a pan and add the chicken inside (do not put oil, the chicken meat  has too much fat) let it brown on one side and turn the chicken and brown the other side.
After that, add a glass of water and leave until dry, turn the chicken over and add a glass of water and let dry. If you want a more dry chicken, like baked, do not add more water, but if you want the chicken is with some sauce, add a little more water.
Mashed potato goes very well with this chicken.

Belo Horizonte - ( My Hometown) - Minas Gerais (State ) - Brazil

Belo Horizonte - AirView

Governor Palace

                                                               

Liberty Square - Praça da Liberdade
                                                   

Old  Central  Maket - MercadoCentral Velho

                                           

  Neighborhood Mangabeiras  - Bairro das Managabeiras

                               

Old  Central  Maket - MercadoCentral Velho

                                              

Belo Horizonte  atNight time under storm

                                       

  Southwest of Belo Horizonte

                                                      

                                             Brazil Map, the red point is Belo Horizonte

Football Stadium (Mineirão)

Liberty Square - Praça da Liberdade

Air View of Belo Horizonte

Train Station Belo Horizonte

Catedral (Good Travel) - Boa  Viagem

Pampulha Churchill

  Old  Central  Maket - MercadoCentral Velho

Museum of Modern Art Pampulha

Air view od Belo Horizonte and Liberty Square

FLAN

        

1- cup sugar (for the caramel)

1 - Can sweetened condensed milk

1 – Can evaporated milk

4- Eggs

1 - 8-inch ring mold

                            Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

                             Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Let the mold cool.

                            Combine the condensed milk, evaporated milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the FLAN for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

                            Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the FLAN should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

It  serves about 10.

OHHHH it is so GOOD!!!

Pão de Queijo (Brazilian-Style Cheese Rolls)

                  (Brazilian-Style Cheese Rolls)

Ingredients
4 - Yuka starch cups (1 pound) (Yuka starch  is found to buy in the African market)
1 - tablespoon salt
2 - cup milk
1 - cup oil
2 -large eggs or 3 small
4 - cups grated cheese parmezon.
- Oil for greasing the pan.

• How to prepare

1. Place the starch a large bowl
2. Heat the milk and add the oil and salt.
3. When the mixture boil, scald the starch with the mixture, stirring well to break up the lumps.
4. Cool
5. Add eggs one at a time, alternating with the cheese and mixing well after each addition
6. Grease hands with oil if necessary
7. Roll balls 1 inch in diameter and place them on a greased baking dish
8. Bring the oven (350 °), pre-heated
9. Bake until golden  

Yummy! Hummmmmmmmmmm!

Queijadinha - dessert - cheese with coconut

               Queijadinha - dessert cheese with coconut

 
3 - eggs
1 - can of condensed milk
1 - bar of butter
5 - spoons (soup) of wheat flour
1 - cup (tea) of grated cheese parmezon
2 - cups shredded coconut


Pass the yolks through a sieve, add the egg whites and beat with a whisk for about 30 seconds. Add the condensed milk and butter, mix well and add the flour, coconut and cheese gradually, stirring until smooth.
Place paper muffin cups in muffins pan.
Pour the batter and cook over medium-high (350 °), preheated, and bake for about 35 minutes or until golden.

Collard - garnish of feijoada (Couve)

Collard - garnish of feijoada (Couve)

2- Bunch of collard - an amount varies according to the amount of feijoada served. 

1- Tbs of butter

1 - Chopped onion

1- Glove do garlic

1- Pinch of salt

Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife

Melt butter in saucepan and add onion, garlic, let it  light brown and then add the collard, and put a pinch of salt.

 

Arroz (Brazilian-Style Rice)

 

            Arroz (Brazilian-Style Rice)

           

4 -cups long grain rice

8- cups water

1- medium onion, chopped (or two garlic cloves, finely chopped)

3- tablespoons olive oil

- salt to taste

                            Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.

                            This recipe can be made with chopped onions and garlic combined, or with garlic alone. For feijoada, I always go with the onion.

FAROFA

FAROFA:
Farofa, it's side dish of several Brazilian dishes (FEIJOADA)
The main ingredient is the cassava flour
(Known as FARINA here in the U.S., where it is found in African markets.
The farofa can be added many other ingredients such as chicken liver, beef, corn, crisp bacon, fried sausage, eggs, parsley, onion, banana, cabbage, among others.

How to prepare:

1 cup chopped bacon and fried
1 stick butter
1 medium chopped onion.
1 tablespoon chopped green scallions
1 tablespoon chopped parsley
1 / 2 teaspoon salt (may add more if necessary)
1 pound of farina
Place the butter in a saucepan to melt.
Add onion, then the flour, salt, parsley, chives.
 

 

BOMBOCADO

                       BOMBOCADO

4 - eggs

2 - tablespoons butter

2-  cups sugar

7 - tablespoons flour (Spoonful)

1 - teaspoon baking powder

3 - cups milk

2 - cups shredded coconut
1 - cup sheredded parmezon cheese

1 - pinch of salt

Blender together all ingredients, except coconut and cheese, that are placed last.

You can bake in paper muffin cups or in  cake pan.

FEIJOADA

                                                  FEIJOADA 

Recipe:

-4 cups dried black beans

-2 pounds of dried meat (Brazilian salted cured beef)

How to prepare dry meat:

Buy fresh meat and salt with 2 pounds of salt and place in the sun during the day with a bowl protected screen to prevent insects and night in a cool place. Turn the meat every day. With a week in this process, the meat can be used in the beans.

-2 pounds smoked sausage ( sliced)

-2 pounds baby back spareribs

-2 bay leaves

-2 medium onions

-4 cloves garlic

-3 tablespoons olive oil

-Chili peppers

- Black pepper

The night before, soak the beans in a large bowl with water to cover at least 3-4 inches..

Cut the salted meat into chunk , soak in water to cover, changing water 2 or 3 times.

Put in water, 2 cloves of garlic, bay leaves, 1 chopped onion, a teaspoon of black pepper and 1 pinch of chili.  Place the beans in a pressure cooker for 20 minutes.

After 20 minutes add the meat and 2 pounds baby back spareribs cook another 20 minutes .

Then add the smoked sausage and cook another 10 minutes.(both without pressure)

In a large saucepan, place olive oil, remaining garlic and onion , and add the beans and salt as needed.

Remove from heat and add 4 tablespoons of chopped parsley and chives

NOTE: Brazilians eat feijoada with the following  side dishes:

Farofa

Collard

Sliced ​​orange

Fries Cassava

White Rice

(recipes in this Blog)

Beef in cassava, with smoked sausage - Vaca atolada

   VACA ATOLADA DEFUMADA

(Beef in cassava, with smoked sausage) 

                     

-1 Pound of beef (diced)

• 2 onions, chopped;

• 4 cloves garlic, crushed;

• 1 tbsp (tablespoons) vinegar;

• 1 teaspoon (tsp) chopped parsley;

• 3 green onions chopped;

- ½ tablespoon salt

• 2 spoons (soup) of oil;

- 1 pinch cayenne

- Pepper

• 2 pounds of cassava peeled and cut into pieces. (Cassava is easy to find in grocery stores to buy Latino or African)

- 1 Pound smoked sausage.

Preparation: Mix the meat with vinegar, onion and garlic, black pepper and pepper.

Heat oil and fry the meat until it is golden brown.

When browned add 1 cup water and let dry, do it for 2 more times, this makes the meat stay with a thick and tasty broth.

After this procedure, add enough water to cover meat, cook until soft, and then add the smoked sausage and cassava.

Put enough water to cook the cassava. (Cassava is soft in texture of cooked potatoes).

Taste the salt is enough.

Before serving, top with parsley and chives.

DELICIOUS!

Note= This is my recipe - My way to make it.