Brazilian Yucca Fries

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It’s just like French fries but way better!  Yucca fries are very popular in Brazil made with yucca root also known as Manioc in Portuguese “mandioca.” They can be eaten as a side dish accompanying black beans, your favorite grilled meat or veggie or by itself as an appetizer, a perfect bar food.

Ingredients:

  • approximately 3 lb of yucca root (available in most grocery stores)
  • 2 cups of vegetable oil
  • salt (pink sea salt is my favorite)

Directions:

  1. Cut the skin off the yucca root, chop them in 2 inches size cubes, Put them in a pot with water and le them cook til tender, approximately 20 minutes. Drain water and set aside.
  2. Pour oil in a large frying pan and heat oil at high temperature for about 3 minutes. You can test if oil is ready by putting one yucca in hot oil. It is ready hen it sizzles.
  3. Using a frying ladle, put a good amount of yuccas in hot oil.
  4. Let them fry until golden brown turning them around to brown all sides.
  5. Scoop them and let them rest in a bowl with white paper towel to absorb the oil. You may need to do the frying in two batches. sprinkle with salt and it is ready. Enjoy!

 

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Brazilian Shrimp and Yucca Soup

 

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Bobo de Camarão

This is a traditional Brazilian cuisine known as “Bobo de Camarão.” It has African roots and it is mainly typical of the State of Bahia where a large number of African slaves concentrated during colonial times but it is largely found all over the nation ,everyone has a version of this dish. It is basically a mash of yucca roots, coconut milk and shrimp. It can be served over white rice or just by itself like a savory soup. Here is my version, enjoy!

Ingredients:

  • 2 pounds raw, peeled shrimp
  • 1 lime
  • 2 pounds yucca root
  • 1/2 large onion finely chopped
  • 4 cups vegetable or fish broth
  • 4 large garlic cloves minced
  • 4 ripped Roma tomatoes chopped
  • 2 tbsp tomato paste
  • 1 large red pepper finely chopped
  • 1/2 cup olive oil
  • 1 can coconut milk
  • Bunch of chopped cilantro, parsley or basil
  • Salt to taste
  • 1 tsp crushed red pepper (optional)

Directions:

  1. Place raw shrimp in a bowl with juice of 1 lime, set aside.
  2. Peel yucca root, chop in cubes and place them in a pot. Add broth and bring to a boil, reduce heat and let them cook until very tender. Remove from heat and mash them. Set aside.
  3. Heat olive oil in a big pot (an iron pot would be just perfect). Saute onions, tomatoes, peppers and garlic until soft. Add shrimp, when both sides turn pink add coconut milk, tomato paste and mashed yucca. Stir with a wood spoon.
  4. Add salt to taste, crushed red pepper and let it simmer over a medium heat until bubbly.
  5. Remove from heat and garnish with herbs.

 

Brazilian Chocolate Fudge Cake

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Brazilian Chocolate Fudge Cake ” Bolo Brigadeiro”

 

Simply delicious and super easy to make! make it  as is or jazz it up with some coffee liqueur.

INGREDIENTS:

  • 8 ounces unsweetened dark chocolate
  • 1 cup heavy cream
  • 1 can condensed milk
  • 1/2 cup milk
  • 12 tbsp butter softened
  • 1 cup brown sugar
  • pinch salt
  • 3 eggs
  • 2 cups flour
  • 1 tbsp cocoa powder
  • 1 tbsp baking powder
  • powdered sugar
  • chocolate sprinkles
  • 1/2 cup coffee liqueur and 1/2 cup milk ( totally optional if you want to bring it up notch)

DIRECTIONS:

  1. Pre- heat oven to 350F. Grease 2 round cake pans and line them with parchment paper.
  2. Chop 4 ounces of dark chocolate in pieces and place in a sauce pan and add 1/2 cup of heavy cream. Stir until melted and creamy over a water bath. Turn off heat but leave sauce pan in water to keep chocolate mixture soft.
  3. Beat butter and sugar in a mixing bowl until creamy ( I like to use a food processor) . Add the eggs and beat well. stir in chocolate mixture, add flour, cocoa powder, salt, milk and baking powder.
  4. Place cake batter in cake pans dividing evenly and bake for 30 to 35 min or until fork comes out clean from the center.
  5. While cake is baking, chop the other 4 ounces of dark chocolate in sauce pan, add the other 1/2 cup of heavy cream and condensed milk. Stir constantly over medium heat in a water bath until mixture is bubbly and creamy. Remove from heat but leave pan in water to keep chocolate soft.
  6. When cake is done, let it cool for 30 min. During this time, put chocolate fudge in a bowl and place in the refrigerator.
  7. Remove one cake from pan into a serving platter**, remove fudge from refrigerator and spread a layer of fudge over it . Place the other cake on top and spread the rest of the fudge over entire cake. Dust with powdered sugar and sprinkle chocolate sprinkles.

** at this point, prick the cake all over the top with a fork and drizzle milk and coffee liqueur mixture all over and let cake absorb the liquid then spread the fudge and place the other cake on top and return to instructions.

ENJOY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Coconut Pie

Cooking Brazilian

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YUM!  Pumpkin Pie with a Brazilian twist!

Pumpkin and coconut combinations are very popular in Brazilian cuisine.   It makes delicious fudges, cakes, ice creams and soups. It is a perfect pair ! Oh! and vegans, just omit the Chantilly cream or substitute it for vegan   cream or gelatto from your local store.

Ingredients:

  • 2 cups of fresh mashed pie pumpkin .
  • 1 cup brown sugar.
  • 1 can coconut milk.
  • 1 tsp cinnamon.
  • 1 tsp nutmeg.
  • 1 tsp ground cloves.
  • 8 oz ginger snaps.
  • 1/4 cup  almond, sun flower or coconut oil.
  • 1 pint whipping cream*.
  • 3 tbsp sugar.*
  • 1 tsp vanilla.*

*If Vegan, omit these ingredients.

Directions:

  1. Pre heat oven to 350 F. Grease pie pan with oil.
  2. In a blender or food processor, grind the ginger snaps and place it in pie pan. Drizzle the oil over it and press the  crumbles down. Place it in oven for 10mim.

View original post 85 more words

Pumpkin Coconut Pie

 

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YUM!  Pumpkin Pie with a Brazilian twist!

Pumpkin and coconut combinations are very popular in Brazilian cuisine.   It makes delicious fudges, cakes, ice creams and soups. It is a perfect pair ! Oh! and vegans, just omit the Chantilly cream or substitute it for vegan   cream or gelatto from your local store.

Ingredients:

  • 2 cups of fresh mashed pie pumpkin .
  • 1 cup brown sugar.
  • 1 can coconut milk.
  • 1 tsp cinnamon.
  • 1 tsp nutmeg.
  • 1 tsp ground cloves.
  • 8 oz ginger snaps.
  • 1/4 cup  almond, sun flower or coconut oil.
  • 1 pint whipping cream*.
  • 3 tbsp sugar.*
  • 1 tsp vanilla.*

*If Vegan, omit these ingredients.

Directions:

  1. Pre heat oven to 350 F. Grease pie pan with oil.
  2. In a blender or food processor, grind the ginger snaps and place it in pie pan. Drizzle the oil over it and press the  crumbles down. Place it in oven for 10mim.
  3. Meanwhile, in a blender or food processor mix the mashed pumpkin with coconut milk, brown sugar and the spices.
  4. Pour over the ginger crumbles pie crust and bake for 50 min. let it cool for 10 min before serving. Garnish with Chantilly cream or your favorite vegan cream. Sprinkle Cinnamon on top.
  5. to make Chantilly cream, simply beat whipping cream in a food processor or beaters until fluffy. Add the sugar and vanilla slowly folding with a fork. Place in refrigerator until ready to serve.

 

 

 

 

 

 

Passion Fruit Mousse Torte

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This dessert is what I like to call a Brazilian Gem! It is absolutely delicious! Tart, creamy and cold!

This particular recipe was a bit of a challenge to reproduce because passion fruit and the extract are very difficult to find in most grocery stores in the USA.  You will need to go to an Asian market or  preferably a Latin American market  to find the extract or maybe the fruit if lucky.

I have seen the fruit occasionally in stores but not often enough to be  available for when I need it. However, Passion Fruit juice is available everywhere but it is very sweet and has a low percentage of the real juice. It is very weak to bring enough of the tart passion  flavor to the recipe but I think I found a solution in lemon juice. Lemmon juice brings the flavor in the passion fruit juice to that similar tart flavor taste from home.

This recipe is very easy to make but requires some extra time to achieve consistency. Make a day before planing on serving.

Ingredients for Mousse:

  • 4 passion fruits, If available or
  • 1 cup passion fruit extract or
  • 1 cup passion fruit juice plus 2 tbsp lemon juice.
  • 1 can condensed milk.
  • 1 pint whipping cream.

Additional Ingredients:

  • 1 box Honey Graham crackers.
  • 2 cups passion fruit juice.
  • 2 tbsp lemon.
  • 2 tbsp sugar.
  •  passion fruit seeds or chocolate sprinkles.

Directions:

  1. Remove the pulp of the passion fruit with a spoon. Place pulp in a strainer over a large glass  bowl and smash pulp with the back of the spoon pressing the juice into the bowl , save the seeds. Add condensed milk and whisk. Or….
  2. …In a large glass bowl whisk condensed milk and passion extract or passion fruit with lemon juice. Set aside.
  3. In a food processor, whip cream until fluffy. Slowly fold whipped cream into passion fruit mixture. It will look lumpy. Cover with a plastic wrap and place in freezer for 1 hour.
  4. Meanwhile, mix 1 cup of the passion fruit juice, lemon juice and sugar in a sauce pan and whisk over medium heat, bring to a boil . Set aside and let it cool. Then, pour this syrup into a container cover and place  in refrigerator until needed.
  5. When hour is up, remove mousse from freezer and fold  with a fork ,scraping the sides. Place in freezer again for 1 hour. Keep repeating this procedure until mousse is a consistency of a soft ice cream, not frozen.
  6. To assemble, put 1 cup of passion fruit juice in a bowl. Deep Graham Cracker cookies in ths juice one by one arranging them on the bottom of a rectangular glass dish approximately 9 x 11 inches. Spread some of the mousse on top and place another layer of crackers deeped in juice. Keep repeating this procedure until mousse is finish. The last layer should be of mousse. Cover with plastic wrap and place in freezer for at least 2 hours.
  7. Once top is frozen, pour the passion fruit syrup that was chilling in the refrigerator over the top, sprinkle the passion fruit seeds or chocolate sprinkles over it. Cover and place it back in freezer for at least another 2 hours or overnight.
  8. Remove from freezer 10 min before serving. Keep in Freezer.

Marta’s Vegan Orange Cake

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The original recipe for this cake was given to me by a dear Brazilian friend, Marta Caputo. This cake is super moist and light . It will please everyone. It is perfect with a cup of coffee or tea.. enjoy!

Ingredients:

  1. 1 and 1/2 cup of Brown sugar.
  2. 3/4 cup of sunflower oil or coconut oil.
  3.  1 cup of  orange juice divided in two parts.
  4.  Zest of one orange.
  5. 1 cup of cake flour .
  6. 1 cup of whole wheat flour.
  7. 1 tbsp of baking powder.
  8. 3/4 cup of applesauce. ( the applesauce substitutes the eggs ).
  9. 1/4 cup raw sugar.
  10. 1/3 cup powdered sugar.

Directions:

  1. Heat oven to 350 F.
  2. In a blender , food processor or cake beaters, mix apple sauce, sugar, oil, half a cup of orange juice and orange zest.
  3. Transfer to a bowl and flour and baking powder.
  4. Place dough in a floured Bundt cake mold.
  5. Bake for 30 to 35 minutes or until fork comes clean from the center. Let it cool for 10 minutes and transfer cake to a serving platter.
  6. Mix the other half or orange juice with the raw sugar. Prick the cake all over with a fork and drizzle the orange sugar all over perforated parts. Dust with powdered and sugar!