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Brazilian Recipes to Try This Week!

Feijoada


Ingredients

  • 1 pound (450g) dry black beans

  • 1 tablespoon olive oil

  • 4 ounces (113g) bacon

  • 1 pound (450g) pork ribs

  • 2 Mexican chorizo sausages

  • 1 smoked sausage, such as linguica or kielbasa

  • 1 large onion

  • 4 cloves garlic

  • 3 tomatoes

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 3 bay leaves

  • water

  • white rice

  • farofa


Steps

  1. In a large bowl with water, soak beans overnight.

  2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.

  3. Use the same saucepan to brown ribs and sausages in batches. Set aside.

  4. If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.

  5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaves. Cover with water (about 8 cups).

  6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 and a half hours, or until the beans are soft.

  7. If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.

  8. Serve with white rice and sprinkle some farofa on top.




Pão de Queijo


Ingredients

  • 1 large egg

  • ⅓ cup extra virgin olive oil

  • ⅔ cup milk

  • 1 ½ cups (170 grams) tapioca flour

  • ½ cup (about 66 grams) grated cheese

  • 1 teaspoon salt


Steps

  1. Preheat the oven to 100°C. Spread a small amount of olive oil around the insides of each well of a mini-muffin tin.

  2. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point, you can store the batter in the refrigerator for up to a week.

  3. Pour batter into prepared mini-muffin tin, not quite to the top.

  4. Bake in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from the oven and let it cool for a few minutes.



Passion Fruit Mousse


Ingredients (4 servings)

  • 2 teaspoons unflavored gelatin

  • 3 tablespoons water

  • 1 ⅓ cups heavy cream (290g)

  • 1 can sweetened condensed milk (397g)

  • 1 cup (265g) passion fruit pulp or unsweetened juice

For the Topping:

  • Pulp of two fresh passion fruits

  • ¼ cup sugar


Steps


Making the Passion Fruit Mousse

  1. Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds for the gelatin to melt.

  2. Combine the heavy cream, sweetened condensed milk, passion fruit pulp (1 cup) and melted gelatin in the blender. Blend for 5 minutes.

  3. Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.

  4. Top with the passion fruit sauce.

Making the Topping

  1. Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two.

  2. Let the sauce cool to room temperature.




Tapioca Flour Crepes


Ingredients

  • 1 cup tapioca starch

  • ½ cup water

  • ¼ teaspoon salt


Steps

  1. Add the tapioca starch to a medium bowl. Gradually add the water, 2 tablespoons at a time, stirring with your fingers. The mixture will form clumps; break them apart.

  2. Keep stirring and adding water until the entire mixture has formed medium-to-small clumps. You want the mixture to be on the dry side.

  3. Pass the moistened starch through a very fine sieve into a clean bowl. Use a wooden spoon to stir the starch in the sieve to help it pass through. Once sieved, add the salt, and stir again.

  4. Heat a pan over medium heat. Working quickly, evenly sprinkle the sifted starch into a thin layer until all the pan is covered. Using the back of a spoon, even out the crepe and allow it to cook for about 30 seconds, or until the crepe slides easily in the pan.

  5. Flip the crepe over with a spatula. Cook for an additional 30 to 40 seconds.

  6. Remove crepe to a plate. Wipe the skillet clean after each crepe and repeat the process until you've used all the mixture.

  7. Fill the crepe with your desired fillings like sliced bananas. Fold it in half or roll it up. The crepes should be served warm because they will stiffen as they cool.




Açai Bowls


Ingredients


  • ½ cup blueberries

  • ½ cup strawberries

  • ¾ cup milk or juice (use your favorite milk or juice)

  • ½ cup plain yogurt

  • 200 grams (2 packets) frozen açai purée

  • assorted toppings


Steps

  1. Freeze your fruit. Slice your banana and transfer it to a small baking sheet or plate lined with parchment paper. To the same plate, add the blueberries and strawberries. Transfer tray or plate to the freezer.

  2. Blend. Once frozen, add the milk and yogurt to the bowl of a large, high-speed blender with a tamper. Add the frozen blueberries, strawberries, banana, and broken up açai. With the blender on low, use the tamper to push the frozen fruit down, mixing around as much as possible. Continue to blend on low until smooth, only adding additional liquid when needed.

  3. Assemble. Divide the smoothie into two bowls and top with all your favorite toppings. Popular additions include sliced banana, nuts, seeds, granola, and berries.




Coxinha


Ingredients

  • 1 ½ pounds boneless skinless chicken breasts

  • 4 to 5 cups chicken broth

  • 1 carrot

  • 2 medium onions

  • 2 bay leaves

  • 8 ounces cream cheese

  • 1 lime

  • 2 cloves garlic

  • 2 tablespoons butter

  • Kosher salt (to taste)

  • Pepper (to taste)

  • 3 to 3 ½ cups all-purpose flour

  • 2 large eggs

  • 2 to 3 cups fine breadcrumbs

  • Vegetable oil, for frying



Steps

  1. Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to cover by at least 1/2 inch of liquid.

  2. Add the carrot and one of the onions (peeled and halved) as well as the bay leaves. Bring liquid to a gentle simmer and cook for 15 to 20 minutes, or until chicken is just cooked through. If some of the breasts cook more quickly, you can remove them earlier.

  3. Set chicken aside to cool, and strain and reserve the broth.

  4. Shred the chicken into very small pieces using a food processor fitted with the plastic blade or with forks.

  5. Stir the softened cream cheese and lime juice into the shredded chicken.

  6. Finely chop the second onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden and soft.

  7. Add the hot onion and garlic to the chicken mixture and stir until everything is mixed well. Taste and season with salt and pepper.

  8. Measure the chicken broth. If you have less than three cups, add more chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth.

  9. Stir vigorously and cook for 2 to 3 minutes. The mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.

  10. At this point, you can chill the chicken mixture and the dough.

  11. Using floured hands, shape the coxinhas by rolling them into the size of golf balls, then hollow out the middle for the filling.

  12. Press a golf ball-sized piece of the chicken filling inside the dough, and press the dough by closing it.

  13. Pull up the sides of the dough (flouring hands necessary).

  14. Stand the coxinhas on a baking sheet with the pointed end sticking up. Continue until you run out of dough or filling.

  15. Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan and season with salt and pepper.

  16. Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for an hour.

  17. Heat a heavy-bottomed pot with oil to cover the coxinhas. Heat the oil to 180 C. Fry them in batches until golden brown.





Limonada Suíça


Ingredients

  • 5-6 limes peeled or juiced or whole (can be lemons)

  • ½ cup condensed milk (to taste)

  • 1 ½ cup sugar (to taste)

  • 6 cups water add more if needed

  • 2 cups ice


Steps

  1. Add all of the ingredients into a blender and mix until blended. Pour into the glasses.

  2. Garnish with lemon, lime zest, and peppermint if you like.




Brigadeiro


Ingredients (8 servings)

  • 1 tablespoon butter

  • 400g sweetened condensed milk

  • ¼ cup cocoa powder

  • 1 cup chocolate sprinkle, (as needed)


Steps

  1. In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until it thickens.

  2. Pour onto a greased plate, then chill for 1 hour.

  3. Shape and roll the chilled mixture into balls.

  4. Roll the balls in chocolate sprinkles.




Pavé


Ingredients (12-16 servings)

  • 2 cans of sweetened condensed milk (14 oz)

  • 4 cups milk

  • 2 tbsp cornstarch

  • 4 egg yolks

  • ¼ tsp vanilla

  • 2 cups Heavy Cream

  • 2 cups powdered sugar

  • 1 tsp pure vanilla extract

  • Marias cookies

  • Chocolate Bar


Steps

  1. In large pot whisk together condensed milk, 3 cups milk, egg yolks, and vanilla

  2. In measuring flask or small bowl whisk together last cup of milk with cornstarch until dissolved

  3. Heat the mixture in a saucepan over medium heat, stirring continuously.

  4. Once the mixture is bubbling slowly mix in the final cup of milk with cornstarch while continuing to stir.

  5. Remove from heat once it has thickened.

  6. Pour into a baking dish and use a spatula to spread evenly.

  7. Place 1 layer of Maria cookies over cream until covered.

  8. Then add another layer of cream over that and repeat with another layer of Marias cookies.

  9. After finishing the process grab a bowl mix together heavy cream, powdered sugar and vanilla til it turns into a whipped cream.

  10. Spread across the top of the Pave with a spatula.

  11. Cover with plastic wrap and refrigerate overnight (or at least 3-4 hours)

  12. When ready to serve, add grated chocolate over the top.

  13. To make grated chocolate, buy a chocolate bar then place it in the freezer for a couple hours, and then use a cheese grater to grate the chocolate over the top of your Pave.



Bibliography


Amigo Foods Writers. (n.d.) Coxinha: The Most Delicious Street Food in the World. [Photograph] Amigo Foods. https://blog.amigofoods.com/index.php/brazilian-foods/coxinha-the-most-delicious-street-food/


"April" (n.d.) Brazilian Lemonde (Limonada Suíça). Whisk it Real Gud. https://whiskitrealgud.com/brazilian-lemonade-limonada-suica/


Bakepedia (2016, January 12) Brazilian Tapioca Crepes. [Photograph] Bakepedia. https://www.bakepedia.com/brazilian-tapioca-crepes/


Bauer, E. (n.d.) Easy Brazilian Cheese Bread. Simply Recipes. https://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

Bell, J. (2019, May 26) Acai Bowl Recipe. [Photograph] Cooking Classy. https://www.cookingclassy.com/acai-bowl/


Blazes, M. (n.d.) Brazilian Tapioca Flour Crepes. The Spruce Eats. https://www.thespruceeats.com/tapioca-brazilian-crepes-3029703


Blazes, M. (n.d.) Coxinha (Brazilian Chicken Croquettes). The Spruce Eats. https://www.thespruceeats.com/coxinha-brazilian-chicken-croquettes-3029668


Bowen, L. (n.d.) Feijoada (Brazilian Black Bean Stew). Curious Cuisinière. https://www.curiouscuisiniere.com/feijoada-brazilian-black-bean-stew/


Broadfoot, R. (n.d.) Classic Brigadeiros. Tasty. https://tasty.co/recipe/classic-brigadeiros


Gines, H. (2021, March 5) Brazilian Pave Dessert. Sugar n' Spice Gals. https://sugar-n-spicegals.com/2021/03/brazilian-pave-dessert.html


Mesquita, O. (2014, July 16) Coxinhas (Brazilian Chicken Croquettes). [Photograph] https://www.oliviascuisine.com/the-world-cup-gourmet-series-brazil-coxinhas-chicken-croquettes/


Mesquita, O. (2020, July 6) Passion Fruit Mousse. Olivia's Cuisine. https://www.oliviascuisine.com/passion-fruit-mousse/


Morimoto, R. (2021, February 8) Vegan Pão De Queijo (Brazilian Cheese Bread) [Photograph]. Veggiekins. https://veggiekinsblog.com/2021/02/08/vegan-pao-de-queijo/


N.A. (n.d.) Limonada Suíça da Palmirinha. Vovó Palmirinha. [Photograph] https://vovopalmirinha.com.br/limonada-suica-da-palmirinha/


N.A. (2020, September 8) Feijoada a la brasileña. [Photograph] Mia Revista. https://www.miarevista.es/cocina/segundos/receta/feijoada-a-la-brasilena


Pujol, L. (n.d.) Brigadeiros brasileños tradicionales + variaciones. [Photograph] Recetas de Laylita. laylita.com/recetas/brigadeiros-brasilenos-tradicionales/


Randhawa, J. (2019, June 26) Acai Bowl Recipe – How to Make Your Own Acai Bowl. The Forked Spoon. https://theforkedspoon.com/acai-bowl/


Salinas, L. (2020, August 9) Easy Passion Fruit Mousse. [Photograph] Cravings Journal. https://cravingsjournal.com/easy-passion-fruit-mousse/


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