Brazilian Lime Torte

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                                                “Torta de Limão”

Lime Torte is a very popular Sunday dessert.  Usually, on Sundays, families get together and share a special meal with scrumptious desserts and tortes just like this one.  Cold, creamy, delicious. The original lime torte is made with a top of merengue, but I confess, I am terrible at making merengue, so I like to make this recipe with a topping of chantilly cream and a touch of limoncello instead. Limoncello is an optional ingredient,  but I think it really adds to the recipe.  The original crust is made with corn starch cookies “biscoitos de maizena”, but they are very difficult to find, so in this version, I use honey and oats crunch bars. They work beautifully in this recipe. This is a great recipe to make ahead of time. A day before is good because the torte is left to chill more and the flavor concentrates better. You don’t want to eat this warm.

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Ingredients:

  •  4 Honey and oats crunch bars
  •  4 tablespoons of butter
  •  2 cans condensed milk
  •  10 limes
  •  1 egg
  •  2 cups whipping cream
  • 1/2 cup powdered sugar
  •  3 ounces of limoncello

Directions:

  1. Pre heat oven to 250F.  Crumble the honey and oats bars in a food processor,then transfer to a bowl. Melt the butter and mix it into the crumbs using a fork. Press this mixture in a rectangular dish and bake it for 10 minutes. Set aside.
  2.  While the crust is baking, in the food processor, mix the condensed milk, juice of 8 limes and the egg; beat well. Spread the mixture on top of the crust and bake at 250F for 30 minutes.
  3.  While the torte is baking, whip the cream in the food processor until fluffy, transfer to a bowl and slowly add powdered sugar, folding in with the help of a fork. Then, slowly add the limoncello also folding the cream with a fork to preserve the air bubbles. Cover bowl and keep it in the refrigerator.
  4.  Once torte is baked, let it cool . Cover and place it in the redrigerator for at least 4 hours. Spread the chantilly cream over the top and decorate it with thin slices of 2 limes ( wash limes before you slice). Place it back in the refrigerator for another 2 hours or overnight.

Enjoy!

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Brazilian Shrimp Curry

Curry is not a typical Brazilian spice and it’s not commonly used; however, shrimp cooked in coconut sauce and seasoned with curry is very popular in the Brazilian kitchen. Brazilian shrimp curry is a fusion of Asian and Brazilian flavors and cooking styles. Some Brazilian shrimp curry recipes actually have no curry. They will use a blend of cumin, turmeric and coriander. I have a bag of a wonderful curry my youngest son brought me as a gift from his travels to Asia and I have been using this wonderful gift in my cooking whenever it’s called for. For this recipe, I used wild caught Argentinian shrimp, which has a mild and sweet flavor. It is my favorite. Brazilian curry can be served as a soup, but it is commonly served over white rice and a side of sautéed spinach on butter.

 

Ingredients:

  • 2 lb. raw shrimp
  • 1 can coconut milk
  • 4 cups vegetable broth
  • olive oil
  • 2 limes
  • 1 shallot finely chopped
  • 4 garlic cloves finely chopped
  • 5 ripe Roma tomatoes chopped
  • 2 cups butternut cut into small cubes
  • 1 large potato cut into small cubes
  • 2 large carrots thinly sliced
  • 1 red bell pepper cut into small pieces
  • 1 finely chopped piri piri pepper with the seeds removed. (piri piri is above average in heat and kind of hard to find, so you can use a chilli pepper)
  • 1 cup frozen petit peas
  • 1 tbsp. tomato paste
  • 1 tbsp. ketchup
  • 1 tbsp. curry
  • bunch fresh basil chopped or sautéed spinach
  • salt and black pepper to taste

Directions:

  1. Cook shrimp in boiling water for 5 minutes until nice and pink. Drain. Set aside to cool for a few minutes, remove shell and devein. Then, squeeze lime juice, sprinkle salt/pepper and drizzle olive oil. Mix it all together for even flavor. Set aside.
  2. Put the sauté shallots, garlic, and tomatoes with a generous amount of olive oil, in a big pot. When the tomatoes start to burst add carrots, butternut, potatoes and peppers. Stir to coat all vegetables and add vegetable broth. Cover and let it cook until carrots, butternut and potato are softer.
  3. Add tomato paste and ketchup. Stir. Then, add coconut milk, curry and salt to taste. Bring to a boil and reduce heat to medium, letting it cook for about 10 minutes, stirring ocasionaly until the sauce has thickened a little. This happens when the cooked potato and butternut release their starch.
  4. Wash ice off the peas and add them to the curry.
  5. Add shrimp and let it cook for 5 minutes. Turn off the heat and garnish the shrimp with basil or add sauteed spinach on butter. Why not add both?

Bon Appetit!