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 in a pot with water and remove the remaining, still ascending peels with a skimmer. Put aside.

Peel the onions and dice finely. Beat onions and beans in a food processor or in a blender for about 3 minutes until have a smooth paste. Place this paste in a large, deep pot. Beat the mass with a wooden spoon until the volume has tripled. This takes a little, but it is important for fermentation. Put oil and palm oil with the onion in a saucepan, heat at the highest level. Then use 2 tablespoons for forming small dumplings (“balls”) from this mix and let softly slip into the oil. Fry on all side, which takes about 3 minutes or until golden brown, and then take them out of the oil with a slotted spoon. Drain on a rack or absorb excess oil by putting them on paper towels. Cut balls in half and fill with vatapá and shrimps, close again and serve.

Note: The heat of the hotplate may need to be regulated; the oil must not burn or smoke!

 

Arroz com coco (coconut rice)

 

Ingredients:

¼ cup oil

1 onion, finely diced

2 cloves garlic, finely cut

2 cups rice

1 bottle / can of 200 ml coconut milk

About 5 cups water

Salt

 

Preparation

Fry onion and garlic fry in oil, add rice, admit also to fry briefly. Add coconut milk, water and salt and cook for about 15 minutes in an open pan. Goes well with fish stew, shrimp and fish dishes.

Beijinhos coco (coconut kisses)

 

Ingredients:

1 can of sweetened condensed milk, about 250 ml

150 g grated coconut

2 tablespoons butter or margarine

Sugar

 

Preparation:

Kondensmilch, Kokosraspel und Butter in einem Topf bei mittlerer Hitze unter ständigem Rühren solange einkochen, bis sich die Masse vom Topfboden lsöt. Abkühlen lassen, kleine Bällchen von 1,5 bis 2 cm Durchmesser formen, in Zucker oder Kokosraspel wälzen.

Cook condensed milk, coconut and butter boil in a saucepan over medium heat, stirring until the mixture comes away from the base of the pan. Allow to cool, mold small balls of 1.5 to 2 cm diameter, roll them in sugar or shredded coconut.

Beliscão de goiabada (cookiewith guava jam)

 

The correct translation of "beliscão" reads eyeglasses or zwicker. But these are butter cookies with a sweet filling.

Ingredients:

1 ½ cups of flour

½ cup sugar

4 tablespoons cold butter

1 pinch of salt

Powdered sugar

 

Filling:

Guava jam (preferably a little tight, so that it can be cut easier into pieces)

 

Preparation:

Knead the dough ingredients into smooth dough. Wrap in plastic foil and place it in the refrigerator for about 20 minutes. Roll out dough thinly with a rolling pin on a floured surface; the thinner the dough the crunchier the cookies. Cut dough with a knife or pastry wheel in rectangles. Cut guava jam into pieces. Now put a piece of jam in the center of each dough piece and turn the two opposite corners towards the center, press them down slightly. Put them on a greased baking sheet and bake in the oven at 180 degrees C for about 15 minutes or until golden brown. Take them out of the oven, let them cool and sprinkle with powdered sugar if desired.

Bife (contrafilé) à Milanesa - breaded sirloin Milanese style

Of course, a "German" recipe, however, to be found in Brazil, in principle, on every menu of a good restaurant. Usually comes with white rice and salad.

 

Ingredients:

1 kg fillet (contra File)

3 eggs

Breadcrumbs

2 garlic cloves

Salt, pepper

Oil

 

Preparation

Season meat with salt, pepper and crushed garlic, let sit for 1 hour.

Whisk eggs in a bowl, aside put breadcrumbs on a plate. Roll the pieces of meat first in egg, then in bread crumbs, fry golden brown on both sides with some oil in a pan. Put onto a paper towel to absorb the excess oil.

Bobó de camarão (hot Afro-Brazilian dish from crab, tomato and palm oil)

Ingredients:

1 kg prawns / shrimp

2 tablespoons lemon juice

3 tablespoons palm oil (substitute olive oil)

1 onion, diced

2 cloves garlic, finely cut or chopped

½ kg cassava

200 ml coconut milk

100 ml milk

100 ml prepared tomato sauce

Salt and pepper for seasoning

Grated cheese (Parmesan, Gouda, mozzarella, etc.)

 

Preparation:

Marinate shrimp with lemon juice and salt, put aside!. Cook cassava with water and salt until soft, then mix in the food processor or in a blender with milk and coconut milk, also set aside. Roast onion and garlic gently in olive oil, add shrimp and tomato sauce, let cook for 5 minutes, then add the cassavecream, palm oil and pepper, bring everythin g to the boil, stirring continuously and allow to thicken. Remove from stove and pour into a ovenproof dish, sprinkle with grated cheese and gratinate golden brown in the oven at 180 degrees. Serve immediately. Can be served with white rice.

Variation: Without crushing the ingredients in a blender or with an immersion blender you can give the boiled manioc from pieces iton the milk / coconut milk and bring to boil.

 

Impressum

Verlag: BookRix GmbH & Co. KG

Tag der Veröffentlichung: 07.02.2016
ISBN: 978-3-7396-3619-1

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