Brazilian recipes
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About this ebook
Brazilian Recipes: Culinary delights from the land of the Sugar Loaf. Besides carnival, sun, soccer, overwhelming nature and unique biodiversity this friendly South American country has to offer an excellent and varied cuisine. The influence of Portuguese and African immigrants is noticeable and makes the dishes particularly versatile.
I show you tasty recipes, exotic, yet simple to prepare. From feijoada, farofa and Caipirinha over vatapá, Acarajé and Moqueca to Cocada, Mousse de Maracujá and Pé de Moleque. Brazilians like especially sweets. Have fun preparing the dishes and bon appétit!
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Book preview
Brazilian recipes - Luiza Medeiros Monteiro Barros
Foreword
Brazilian Recipes: Culinary delights from the land of the Sugar Loaf. Besides carnival, sun, soccer, overwhelming nature and unique biodiversity this friendly South American country has to offer an excellent and varied cuisine. The influence of Portuguese and African immigrants is noticeable and makes the dishes particularly versatile.
I show you tasty recipes, exotic, yet simple to prepare. From feijoada, farofa and Caipirinha over vatapá, Acarajé and Moqueca to Cocada, Mousse de Maracujá and Pé de Moleque. Brazilians like especially sweets. Have fun preparing the dishes and enjoy your meal!
Recipes in alphabetical order
Açaí na tigela (Açaí in the bowl)
Acarajé (deep fried bean balls)
Arroz com coco (coconut rice)
Beijinhos coco (coconut kisses)
Beliscão de goiabada (pinch with guava jam)
Bife (contrafilé) à Milanesa - breaded sirloin Milanese style
Bobó de camarão (sharp Afro-Brazilian dish from crab, tomato and palm oil)
Bolinhas de arroz (rice balls / rice croquettes)
Bolinhos as bacalhau (cod balls, finger food)
Bolinhos de chuva (rainballs – fried, with sugar and cinnamon)
Bolinhos de ricota com Espinafre (ricotta and spinach balls)
Bolo com Goiabada (cake with Goiabada)
Bolo de mandioca fresca (cake with fresh cassava)
Bolo de milho cremoso (creamy corn cake)
Bolo formigueiro (cake anthill
)
Bolo fubá (cornmeal cake)
Brazilian Rahmbraten (roast with cream)
Brigadeiro de chocolate (milk caramel-chocolate balls)
Caipirinha (cocktail)
Caldo Verde (green broth with corn flour and cabbage)
Canja de galinha (chicken soup)
Canjica (sweet corn pudding)
Casadinhos (cookies married couple
)
Chuchu assado (fried chayote)
Churros (fried pastry with sweet spray)
Cocada (sweet coconut)
Couve (green wild cabbage)
Coxinhas (drumsticks
, appetizer)
Cuca (cake)
Curau (sweet corn pap)
Cuscuz Paulista (couscous)
Empadas (pie)
Enroladinhos de salsicha (sausage rolls)
Ensopado de carne-seca e pinhão com farofa de Couve (soup with dried meat, pine nuts and toasted manioc flour with cabbage)
Espetinho de Frango (chicken skewers, satay)
Estrogonofe (Stroganov)
Farofa (toasted manioc flour mixture)
Feijoada (bean stew)
Frango Caipira (hillbilly chicken)
Kibe / quibe (Brazilian mincemeat rolls)
Manjar de Coco (coconut blancmange)
Moqueca de Peixe (fish in coconut milk)
Mousse de Limão (Lemon mousse)
Mousse de Maracuja - Passion fruit mousse – it can`t be easier than that!
Olho de sogra (mother-in-law--eyes)
Pacoca (peanut candy)
Pamonha (corn-paste wrapped in husks)
Pão de Abóbora (pumpkin bread)
Pão de batata (potato bread)
Pão de cenoura (carrot bread)
Pão de lo (biscuit)
Pão de mandioca (cassava bread)
Pão de minuto (minute bread)
Pão de queijo (cheese rolls)
Pastel (pie pastry)
Pé de moleque (peanut brittle bar)
Peixada à baiana (bahian fish dish)
Picanha ao forno (Sirloin steak from the oven)
Pirão de queijo (thickened cheese broth)
Polenta com Couve (polenta with wild cabbage)
Pudim de Leite com Calda de abacaxi e coco queimada (milk pudding with pineapple syrup and roasted coconut)
Pudim de Leite Condensado (condensed milk flan/pudding)
Quindao (coconut pudding)
Rabanada (French toast)
Rosca caseiro (homemade sweet yeast cake)
Rosquinhas (squiggle, donuts)
Sequilhos de Amido de Milho (crunchy biscuits made with corn starch)
Sopa de batata doce Cremosa (soup with sweet potatoes)
Suspiros (meringue)
Tapioca pancake - a 10 minute highlight
Torta cremosa de palmito (creamy pie / cake with palm hearts)
Torta de chocolate com Banana, nozes e canela (warm banana layer cake with chocolate, nuts and cinnamon)
Torta de Frango (chicken pie)
Torta de Limão com merengue (lemon tart with meringue)
Torta Fria com atum (cold tuna pie)
Trouxinhas de peru com catupiry (bundles/small bags with turkey and catupiry Cream Cheese)
Vatapá
Virado à Paulista (turned-over S. Paulo style)
Açaí na tigela (Açaí in the bowl)
Ingredients:
1 kg frozen Açaí -Pulp
1 banana, cut into pieces
400 g guarana syrup
Preparation:
Mix all ingredients in the blender. Then put the mass in the freezer for about 20 minutes and serve immediately after taking out. Normally served with Granola. Other fruits such as strawberries or kiwis can be used. Also Pacoca, frost flakes, chocolate sprinkles, milk powder, shredded coconut, chopped nuts. Honey or Ovaltine are a tasty solution, too. The original recipe uses guarana, which is not widely available everywhere. You can replace it with sugar and the juice of one orange; but the taste is not the same.
Acarajé (bahian deep fried bean balls)
Acarajé is a recipe from Bahia: bean balls fried in palm oil, served with pepper sauce)
Ingredients:
500 g beans (red)
500 g onions
Salt for seasoning
500 ml oil
500 ml palm oil
2 cups vatapá
150g prawns / shrimps
Preparation:
Crush the beans in a food processor or in a blender, then pour them into a jar and cover with water. Let them soak at least 12 hours. Stir beans with a spoon and remove all peels which came off the beans. Then cook the beans