Brazilian Lemon Mousse Torte

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Yum! so cold, refreshing and creamy!

This recipe is originally made with a very soft cake known in Brazil as “pão de ló” which uses a lot of whole eggs and a mousse primarily made with raw egg whites. I wanted to reduce the amount of eggs  so I changed the cake for  an American cake known as “angel cake” made with only egg whites and  a mousse with no eggs at all.

Ingredients for the mousse:

  • 1 can fat-free condensed milk
  • juice of 2 lemons
  • 1 pint whipping cream
  • 3/4 cup half and half
  • 2 oz of Limoncello ( Italian lemon liqueur)
  • lemon zest
  • 2 tbsp sugar

Ingredients for angel cake:*

  • 1 cup of cake flour
  • 2 cups of sugar
  • 12 large egg whites room temperature
  • 11/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 tsp lemon extract

*You can also use angel cake from a box

Directions:

  1. In a large glass bowl whisk condensed milk and lemon juice set aside.
  2. Whip cream in a food processor, then slowly  fold it into condensed milk mix . Cover bowl and set it in freezer for 1 hour or until cake is cooled.
  3. Meanwhile, prepare cake.
  4. Heat oven to 375F.
  5. Sift cake flour and 1 cup sugar. Set aside.
  6. Beat egg whites, salt and cream of tartar until foamy. Slowly add 1 cup of sugar and lemon extract.
  7. Pour dough in a large rectangular glass or ceramic dish.
  8. Bake for 30 minutes. Remove from oven and let it cool for 30 minutes.
  9. Once cooled, loosen the sides with a knife and place cake on a board. Cut in slices about 1 inch thick.
  10. Mix limoncello, half and half and sugar in a shallow bowl.
  11. Remove mousse from freezer.
  12. Dunk slices of cake one by one in limoncello mixture and place on the bottom of a large rectangular glass or ceramic dish. Spread half of the mousse on top. Make another layer of cake slices dunk on limoncello and spread the rest of the mousse on top. Sprinkle lemon zest, cover and place dessert in freezer for at least 4 hours. When ready to serve, let it stand for 10 minutes before cutting. Enjoy!
  13. Keep in freezer.

No Nooddle “Vegetable Lasagna””

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You are right! lasagna is not a typical Brazilian food but like any other country, Brazil loves Italian food. Many Italians immigrated to Brazil from as early as the 19th Century after suffering  economical crises  in Europe with the Industrial Revolution, mostly were agricultural workers  without land that immigrated to Brazil to work on its coffee plantations .  Many ships left the Port of Genoa (Italy) and arrived at the Port of Santos ( Brazil). Brazil is today home for  one of the largest community of Italians outside Italy.

Anyway, enough with History and back to the dish. I love this recipe because it has no noodles, it is low carb and absolutely delicious, easy to prepare and scrumptious!

ingredients:

  • 6 large zucchini sliced lengthwise, about 4 slices per zucchini.
  • 4 large red bell peppers sliced lengthwise , about 4 slices per bell pepper.
  • 1 small butternut squash diced ( cut into very small pieces).
  • 3 carrots diced ( cut into very small pieces).
  • 3 cups of fresh spinach.
  • bunch fresh basil.
  • 2 garlic cloves.
  • 3 apples, skinned and diced.
  • 2 celery stalks finely chopped.
  • 1 shallot finely chopped.
  • 4 ripped Roma tomatoes diced.
  • 1 can 28oz organic crushed tomatoes.
  • 1 cup crumbled feta cheese.
  • 2 cups skim milk.
  • 1/2 pint half and half cream.
  • 1 tbsp corn starch.
  • fresh mozzarella cheese sliced.
  • dash nutmeg.
  • 1tsp fennel seed
  • 3/4 cup shredded Asiago cheese.
  • flour.
  • salt.

Directions:

  1. Heat oven to 350F.
  2. Place zucchini slices on a large baking sheet, drizzle olive oil and sprinkle salt and flour over them.Set aside.
  3. Place red bell pepper slices on another baking sheet, drizzle olive oil and sprinkle salt. Set aside.
  4. Place butternut squash and carrots on another baking sheet, drizzle olive oil and sprinkle salt. Set aside.
  5. Place zucchini on top rack of the oven and red peppers on the bottom. Roast them first for 20 minutes. Remove from oven and set aside.
  6. Then roast squash and carrots for 20 minutes . Remove from oven and set aside. Keep oven heated to 350F.
  7. While vegetables are roasting and resting aside. prepare the sauces.
  8. Heat 2 tbsp olive oil in sauce pan, add diced tomatoes, apples, celery, shallots and garlic. Let it cook until all are soft. Add can of crushed tomatoes and smooth sauce with a hand mixer. If you don’t have one , use a blender. Add fennel seeds and salt to taste, let it cook over medium heat until bubbly then reduce heat and let it cooking.
  9. Dissolve corn starch in cold milk, then transfer to a sauce pan, add half and half, salt to taste and nutmeg, stir constantly until thickened. Remove from heat and add half of the Asiago cheese, stir and set aside.
  10. Place one layer of sliced zucchini on the bottom of a large Pyrex or ceramic rectangular dish. Pour all the roasted butternut and carrots on top. Pour half of the tomato sauce on top. Make a second  layer with the sliced roasted red peppers. Put all the fresh spinach  and fresh basil leaves all over. Sprinkle all the feta cheese o top. Drizzle with olive oil. Pour all the white sauce on top. Then make a final layer with the rest of sliced zucchini. Pour the rest of the tomato sauce on top. Place the fresh mozzarella slices all over. Sprinkle the rest of the Asiago cheese on top. Drizzle with more olive oil and place it in oven for 30 minutes. Remove from oven and let set aside for about 10 minutes before serving.
  11. Enjoy! oh! and by the way, it is even better the next day!

Brazilian Seafood Stew

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‘Moqueca’

This is a traditional Brazilian dish, known in Brazil as “Moqueca“*. It is very popular along the coastal States specially the States of Bahia and Espírito Santo. This dish was heavily influenced by the African culture through the Africans who were brought to Brazil as slaves to work on the Plantations during Colonial times. There are several ways to prepare this dish depending on what State. It is best cooked in an iron skillet or dutch oven. Originally, it is very spicy but that is totally optional, the recipe I present here is definitely more mild. I showed this recipe on national television on the “Home Show” in 1992, since then I have made a few changes but the essence is the same.

  • Moqueca is also very popular with just fish, “Moqueca de Peixe” or “Fish Moqueca” , in this case remove the shrimp and scallops and double the amount of fish

Ingredients:

  • 1lb raw shrimp, peeled and deveined.
  •  1lb sea bass or halibut cut into approximately 1 1/2 inches pieces
  •  1lb scallops .
  •  4 shallots finely chopped
  •  4 cloves garlic, chopped.
  • 1 red bell pepper finely chopped
  •  4 Roma tomatoes, chopped.
  •  1 can 16 oz, organic tomato sauce.
  •   1 can light coconut milk
  •  2 limes.
  •  1/4 cup extra virgin olive oil.
  •   salt and pepper to taste.
  •  pinch crushed red pepper
  •  1/2 cup fresh chopped cilantro.

Directions:

  1. Marinate sea food in lime juice, salt and pepper for two hours in refrigerated.
  2. Heat olive oil over medium heat, cook onions and tomatoes until they are soft, stir in garlic and red peppers.
  3. Add tomato sauce, cover and let it cook until sauce is bubbly.
  4. Add coconut milk, salt and pepper to taste and crushed red pepper, let it cook until bubbly again.
  5. Add shrimp, fish and scallops to sauce, let it cook in sauce until sauce is bubbly again and sea food is cooked about 10 to 15 minutes.
  6. Garnish with cilantro. Stew can be served over white rice.

Bom Apetite!

 

Brazilian Flan

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Brazilian Flan or what we like to call “Pudin de Leite” is a very popular dessert all over Brazil.   It is also popular in many Latin American countries. There are several ways to make a Flan,  this recipe is the way most Brazilians do, it is easy and absolutely delicious.

Makes 5 servings.

Ingredients:

1 can Fat Free Condensed Milk

1 cup  Skim Milk

3 Eggs

1/2 tsp Vanilla Extract

1/2 cup Sugar

1/3 cup Hot Water

Directions:

1) Pre- heat oven to 350F. Boil 7 cups of water ( save 1/3 cup for caramel sauce) and pour into a large rectangular Pyrex dish about 9.5×13.5 inches.

2) Add condensed milk, milk, vanilla and eggs to a blender or food processor and beat really well.

3) Heat sugar in a sauce pan stirring constantly until sugar is melted and brown in color, reduce heat to low and add 1/3 cup hot water, it will sizzle but keep stirring with a wooden spoon until it melts again into a syrup like consistence.

4) Glaze 5 small Pyrex bowls about 175ml with a little bit of the hot caramel sauce and set bowls inside the dish with hot water. Pour blended milk and eggs into the bowls. Place them on oven for about 40 minutes. Insert a fork in the center, if it comes out clean it is ready. Remove from oven, remove bowls from hot water and set them aside to cool over the counter. cover the bowls with a plastic wrap and place them in refrigerator overnight. Pour remaining caramel sauce in a glass measuring cup, cover with plastic wrap and store it in refrigerator as well.

5) When ready to serve Flan, remove plastic wrap, pass a butter knife around the edges of the bowl to loosen the sides of Flan.  Turn bowl upside down over a  desert plate and shake Flan a little, flan will loose into the plate. Heat  the sauce that is left in the bowl in microwave for 10 seconds and pour over Flan. Heat the remainder of caramel sauce that is in measuring cup in microwave for 15 seconds and drizzle extra caramel over the Flan.. Enjoy!

Brazilian Chicken Salad ” Salpicão”

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This salad is called “Salpicão” in Portuguese, it  is hard to translate  but basically it means you add a bit of everything  good, like a “little bit of this and a little bit of that” and make it big and delicious. It is a very popular dish on Sunday meals and holidays, it is perfect for entertaining because you can make a day ahead, it is best overnight . It is one of my favorites!

 

Ingredients:

2 Chicken breasts boneless and skinless

1 Lime o Lemon

Salt and Pepper

6 oz cup of plain Greek yogurt

6 oz of lite Mayonnaise

Olive oil

2 cups of Peas

1/3 pound of deli Ham chopped into small pieces

3/4 cup golden Raisins

8 slices of ready Bacon

2 cups of shredded Potatoes

2 cups Vegetable Oil

1 head of Romaine, Green Leaf or Butter Lettuce * optional

 

Directions:

1) Marinate chicken breast with lime juice, salt and pepper to taste for 20 minutes.

2) Brown chicken breast in a stir-fry pan with some vegetable oil, add the marinate juices cover and let it cook completely over medium heat. Add  a little water occasionally to prevent chicken from burning on bottom. Once chicken is cooked remove from heat and let them cool.

3) Shred chicken breasts in pieces placing them in a large glass bowl.  Add peas, chopped ham  raisins and sprinkle salt and pepper to taste.

4) Mix yogurt, mayonnaise and olive oil in a small bowl and fold it in to chicken. cover bowl with plastic wrap and place in refrigerator for at least 2 hours. It is best overnight.

5) Before serving, heat vegetable oil in a deep stir-fry pan and fry shredded potatoes, place them on paper towel, sprinkle some salt and set aside.

6) Heat ready bacon in microwave for crispness and finely chop them.

7)  Wash lettuce and chop them in big pieces ( optional).

8) Place lettuce on a bottom of a large serving platter, place chicken salad on top, sprinkle bacon bits all over the top and shredded potatoes.

Serves 4 to 6.

Brazilian Truffles

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Also known in Brazil as “Brigadeiros” or as my family likes to call them “Brazilian Fudge Balls”. They are very popular in birthday parties but great in any occasion and widely available in any bakery, coffee shops and pastry shops over there.

The original recipe is a simple mixture of condensed milk and cocoa powder then rolled on chocolate sprinkles. I changed the recipe a little by using dark chocolate bar and rolling truffles on finely shredded chocolate chips. A few years ago it was difficult to find chocolate sprinkles and even now if it is not Valentine’s season you can maybe find a small container and it is expensive. I find that shredding your own chocolate instead of sprinkles also makes them tastier.

The picture you see in this recipe has truffles rolled on sprinkles and on finely shredded chocolate chips. Enjoy!!

Ingredients:

8 Ounces Dark Chocolate broken into small pieces.

1 Can Condensed Milk ( I like to use the fat free ).

3 Tbsp Butter.

8 Ounces Chocolate Sprinkles or 12 Ounces pkg Semi Sweet Chocolate Chips.

24 Mini Cupcake Paper Molds.

 

Directions:

1) If using chocolate chips set them in freezer.

2) Melt butter and dark chocolate in bowl or pan in a water bath over medium heat. Stir constantly until thickens. It is ready when you see the button of the pan.

3) Remove from water bath and pour chocolate mixture in a glass bowl and let it cool for about 30 minutes.

4) Once cooled cove with a plastic wrap and set it in refrigerator for at least 1 hour.

5) Remove fudge from refrigerator. Pour chocolate sprinkles on a plate. If using chocolate chips, remove it from freezer and chop them in a food processor using a shredder blade and pour it on a plate.

6) Use a tsp to scoop fudge or a cookie dough scoop, shape them into balls using the palms of your hands, then roll them on chocolate sprinkles or shredded chocolate chips. Place them in mini cupcake paper molds arranged on a platter. Keep them refrigerated!

 

Brazilian Cheese Puffs

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Pão de Queijo

They are very tasty and very popular in Brazil especially in the State of Minas Gerais, perfect with coffee, as a snack, party treats , with dinner, with cream cheese and jam, anyway you want. Very easy to make and gluten free.

They are also delicious stuffed with guava marmalade.

You can never eat just one!

Ingredients:

  • 1 Pkg 14 Oz of Tapioca Starch
  • 1 Cup of Milk
  • 1/3 Cup of Vegetable Oil
  • 2 tablespoons unsalted butter
  • 2 Eggs
  • 1 cup grated Parmesan Cheese
  • 1 cup crumbled fresh cheese like farmer’s cheese or “Queso Blanco”.
  • 1 1/2 teaspoons salt.

Directions:

  1. Bring milk, oil and salt to a boil. When milk mixture starts to grow and turn off the heat. Add tapioca starch and mix with a fork until some gooey lumps are formed. Do not mix completely but mostly, leaving some starch still loose in the pot. Set aside and let it cool for 30 minutes.
  2. Heat oven to 350 F.
  3. Transfer the gooey starch to a food processor. Add all other ingredients and mix/knead until a dough is formed.
  4. Take small amounts like a teaspoon full and roll them into balls, place on a cookie sheet and bake for 30 minutes.
  5. It will make approximately 40 rolls. If you do not want to bake them all, cover rolls with a plastic wrap and freeze them. Once frozen, place them in a zip lock bag and store in freezer. Take out as many as you want when ready to bake. They bake beautifully frozen.

ENJOY!

Chicken Stroganoff “Brazilian Way”.

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I Know, Stroganoff is not Brazilian food. We all know it is Russian  but Brazilians love Stroganoff  and they developed  many different ways to prepare  and serve this favorite dish. When researching for the original Russian recipe I found that Russians also have different ways to prepare, some use sour cream , others milk cream. In the United States the recipes use sour cream and they like to serve over pasta.  Brazilians don’t use sour cream or serve over pasta. They like to use milk cream and serve Stroganoff over sauted potatoes or over white rice with finely shredded fried potatoes. I adapted the Brazilian recipe that uses” Nestle” media crema for fresh heavy cream or whipping cream it makes for a fresher and better taste.

Ingredients:

4 Chicken breasts skinless and boneless cut into thin stripes

1 Lime

2 Tbsp Butter

2 Tbsp Vegetable Oil

1 Yellow onion finely chopped

2 Garlic cloves minced

3/4 Cup Cognac

2 Tbsp Worcestershire sauce

2 Tbsp Catsup

1 Tbsp Dijon Mustard

1 Tbsp Tomato paste

1 8 OZ. Jar button mushrooms

Salt/Pepper

1 Pint of Heavy cream or whipping cream

Fresh chopped parsley.

Directions:

1) Melt butter with oil in a large saute pan, add onions, garlic and chicken. Let chicken cook until golden brown .

2)Add juice of 1 lime, salt and pepper to taste and cover for 5 min.

3)Add Cognac, tomato paste, Worcestershire sauce, mustard and Catsup and let it cook for another 5 minutes.

4) Add mushrooms , cover and let it cook another  5 minutes.

5) Add cream , folding it gently, reduce the heat to low and let it bubble, stirring occasionally.

6) Garnish with fresh parsley.

I like to serve this dish over white rice and sprinkle shredded fried potatoes* on top.

*Shredded Fried Potatoes:

2 large potatoes

vegetable oil to fry.

Directions:

1) Peel potatoes and shred them in a food processor.

2) Heat oil in a large frying pan, add potatoes make sure both sides are golden brown. Let them dry on paper towel and sprinkle some salt.

 

 

Brazilian Coconut and Caramel Swirl Cake.

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In Brazil this recipe is called “Bolo de Coco com Baba de Moca”*. It literally means, “Coconut Cake with Young Woman’s drool”. I know it is a strange name but maybe it has to do with the fact that a young woman is sweet? I don’t know for sure! Anyway, I always had trouble making cakes from scratch in the US it never seemed to work until I found the wonderful American cake mixes. It works perfectly every time and the combination of coconut and caramel makes all the difference. The flavors are great together, you would not guess it started from a box.

Ingredients:

1 Pkg of your favorite brand of white cake mix.

1 Can of coconut milk ( shake well).

1 Cup of shredded coconut* optional.

1/2 Tsp coconut extract.

1 Cup of sugar.

1/3 cup hot water.

3 Eggs

Vegetable oil.

Directions:

1)  Heat oven to  350 F. Grease a flute cake pan or arrange cupcake molds, whatever you prefer.

2) Prepare cake according to package directions but substitute the water for coconut milk and save the remainder for the syrup. Add  coconut extract and bake cake according to package directions.

3) While cake is baking, melt sugar in a sauce pan over medium heat stirring constantly until caramel color. Add hot water and reduce heat to low, keep stirring until there is no candy sugar formed. Then add the remainder of the coconut milk and keep stirring over low heat until forms a syrup. Pour in a glass container and set aside to cool.

4) When cake is ready, go over the sides with a knife to loosen if using flute pan and set aside to cool. If doing cupcakes just set them aside to cool. Meanwhile, place coconut caramel syrup in refrigerator for 30 minutes. the syrup has a tendency to separate so mix it again with a spoon as needed.

5) When cake is cooled, flip it over with a help of a plate, swirl the coconut caramel syrup on top saving some to add to the slices on a plate.

* I would like to apologize to the Portuguese speaker since I could not find a way to correctly spell ” Bolo de Coco com Baba de Moca”. I don’t have the Portuguese language characters in my computer and there are a few accentuation missing that can  change the meaning of words.

Pasta and Roasted Tomatoes with Herbs

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Pasta with roasted tomatoes and herbs with pancetta

A variation with added ricotta

This recipe is fantastic! It is easy, prepares in 45 min or less, a very simple and yet so flavorful. The aroma of the roasted fresh tomatoes and herbs will make your mouth water, It is a very light dish and perfect for anytime of the year. A mainly vegetarian dish but you can kick up this recipe with some prosciutto, pancetta or bacon for the meat lovers or add dollops of ricotta cheese for a cremier bite or just add them all ❤

Cooking in Brazil, I would roast Roma style tomatoes cut into quarters but I substituted to heirloom grape and cherry tomatoes. They are sweeter and it saves a step!

Ingredients:
1 Pkg of pasta of your choice ( Rigatoni, Penne, fusili )
1 lb Red heirloom grape tomatoes
1 lb Golden heirloom grape tomatoes

1 orange sweet pepper cut in similar size of the tomatoes

1 shallot chopped

4 garlic cloves thinly sliced
Olive Oil
2 teaspoons fresh oregano chopped
2 teaspoons fresh thyme
Salt and Pepper to taste.
A bunch of fresh basil chopped
6 slices of prosciutto, pancetta or bacon is optional and ricotta cheese is optional*

Directions:
1) Heat oven to 375 F.
2) Cook pasta according to pkg directions, drain and set aside.
3) Place tomatoes, peppers, garlic and shallots in a sheet-pan. Drizzle about 1/2 cup extra virgin olive oil, sprinkle fresh oregano, fresh thyme and salt and pepper to taste. Make sure all tomatoes are well coded with oil and herbs. Roast in oven for 30 min.
3) Meanwhile if using pancetta,prosciutto or bacon, cook them until crispy, drain on paper towel and chop them in small pieces.
4) When tomatoes are ready, place pasta in to a large elegant bowl, add the tomatoes with herbs and all the liquid that formed, add fresh basil,
5) Add bacon or prosciutto or dollops of ricotta cheese if using them Garnish with more fresh basil.

* Prosciutto is Italian bacon it is not smoked but you can use regular smoked bacon or even turkey bacon.

Enjoy!❤😋