(1 serving)
Preparation Time: 2 minutes
Cook Time: –
Total Time: 2 minutes
Decided to get creative with this cocktail recipe. I had some of the Goiabada from my previous recipe leftover. I took a teaspoon of it and dissolved it in 2 tablespoons of water to make guava juice. Alternately if you have guava juice from the store you can use that. The yuzu juice gives the drink a needed kick otherwise it will be too sweet.
(8 servings)
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Traditionally coxinhas are stuffed with chicken. I felt like a vegetarian meal so decided to use purple potatoes that I had picked up at the farmers market instead. The recipe remains essentially the same even if you use different ingredients to stuff like chicken, pulled pork or cottage cheese! The coxinhas came out delicious and so colorful. Loved it!
(2 servings)
Preparation Time: 5 minutes
Total Time: 5 minutes
It’s Earth day today and to celebrate we decided to make these beautiful naseberry banana açai bowls. Naseberry, commonly known as sapodilla is the fruit from an evergreen tree native to Mexico, Central America and the Caribbean. It is also eaten widely in India where it is known as ‘Chikoo’. It has a very deep, sweet & unique flavor that I love. I bought frozen Chikoo from an online Indian store – fretch.com
(3 servings)
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
If you have never tried Brazilian Picanha steak this is your chance! I love this steak because of the side of fat that adds flavor to the steak. I recommend starting your steak on the cast iron skillet fat side down with very little oil to start. This lets the fatty oil seep out and the rest of the steak can be done with its own oil.
Continue reading “Brazilian Picanha Steak with Mushroom Sauce & Garlic Mashed Potatoes”
(6 servings)
Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
I haven’t prepared a breakfast dish a long time so decided to make this beautiful hearty recipe for breakfast to celebrate Brazilian cuisine month. These crepes have a great mix of flavors with the delicately thin rice crepes filled with a combination of sweet guava paste (goiabada), bananas and lightly salted cheese then topped or dipped in cajeta sauce (caramel sauce made with goat’s milk) or the usual caramel sauce.
(6 servings)
Preparation Time: 10 minutes (Additional 15 minutes for dough to rest)
Cook Time: 20 minutes
Total Time: 45 minutes
Introducing Brazilian cuisine month with the ever favorite pao de queijo. The main ingredients for this recipe are tapioca flour and parmesan cheese that come together in simplistic form to produce a great tasting dish. Tapioca flour is extracted from cassava root which is native to Brazil and has a unique texture because of the starch. This pao or bread can be had as an appetizer or a tea time snack. Usually made with parmesan cheese, you could get creative and try this recipe with Comte cheese if you like!
