27. Brazil: Paõ de Queijo, Coxinhas, Feijoada & Brigadeiro

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Exactly 1 year ago I started this blog!!!!! Not my Around The World project but the blog itself is 1 year old! You can’t see it in the archives because I switched I have been looking forward to this for soo long! I absolutely love Brazil and not just because I have some really really awesome friends living there. Who I met during my gap year in Spain. I went to Brazil when I was 14 with an international summer camp called CISV. I immediately fell in love with Brazil: I love the language, I love the vibe on the street, I love the music, I love the people, I love the weather and I love the food! Eventhough I have only been to 1 city Brasilia, I still loved it! Okay enough about me loving Brazil! Here are some reasons why you should totally visit Brazil!

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  • The world’s best beach – according to TripAdvisor – is Baia do Sancho, in Brazil. Here, 21 islands form a marine park that draws divers from far and wide to see green and hawksbill turtles, whales, lemon and reef sharks, clownfish, anemones and parrotfish.
  • Tours of Brazil’s favelas, have become popular in recent years. Among the most famous is colourful Santa Marta in Rio de Janeiro.
  •  With 82 per cent of its population tracing their ancestry back to the days of slavery, Salvador is described as “the biggest African city outside Africa”.
  • The amazing Amazone rainforest is located in Brazil!!! The biggest rainforest in the world.
  • Fishermen in Laguna, in the southeast of Brazil, are able to use dolphins to help them catch dinner. The animals will herd fish towards waiting nets, even flicking their head to indicate that the trap has been set.

So because of the anniversary of my blog I made these delicious pao de queijo! I have been dreaming about them since the first time I tasted them! So here is how you make them! The texture of pao de queijo is chewy. Chewy, cheesy and delicious.

This recipe makes 16-24 cheese breads.

Ingredients: 1 large egg, 1/4 cup of olive oil, 2/3 cup of milk, 1 1/2 cup of tapioca flour, 3/4 tsp salt, 1/2 cup shredded parmesan

pao de quejo

Preheat the oven to 200 degrees C. Lightly grease a mini muffin tin (this makes about 16-24 little breads so if you don’t have a muffin tin large enough, you can just make separate batches after the first ones come out).  In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter. Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top. Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don’t let them get too brown on the bottom or they will be too crusty and not as chewy. Remove them from the oven and let them cool for just a minute or two. They are best eaten warm! Don’t worry if the cute little puffs fall a bit in the middle – that’s completely normal.

So recipe number 2 I made coxinhas they are little chicken croquets chapped in a tear because they are so good that they make you cry! The salsa I made to accompany the coxinhas is to die for! My dad now eats it on toast because he loves it that much! The salsa recipe make a lot of salsa because I use it for other food aswell! I got this recipe from sorted food by the way!

coxIngredients: 2 chicken breasts, 1 liter chicken stock, 150 gr cream cheese, 2 limes, 1 handful fresh coriander, 250 g flour, 4 eggs beaten. 1 bowl of dried breadcrumbs 1 pan vegetable oil for frying. 

Ingredients salsa: 8 tomatoes, 1 red chili, 1/2 red onion, 5 sprigs fresh parsley, 5 sprigs of fresh coriander, 1 pinch of sugar (I used stevia), 1 pinch of salt, 1 shot of white wine vinegar.

Grab a saucepan and place the chicken breasts in. Cover with the chicken stock and heat to a boil. Reduce the temperature and simmer gently for 15 minutes until the chicken is just cooked. Remove the chicken to cool slightly and boil the stock to reduce by half, then strain the stock to save for later. Strip the chicken into very fine strips and mix with the cream cheese, juice of the lime and plenty of finely chopped coriander. Season the chicken mixture well and leave to one side. Heat 250ml of the chicken stock in a pan and add in the flour, stirring continually and beating well until it thickens and is smooth. (This will be very stiff) Cook over a heat for a minute, then transfer to a bowl to cool. Mould a golf-ball sized piece of the dough into a flat, very thin disc in your hand. Spoon a tablespoon of the chicken mixture into the middle and carefully bring the dough up around the chicken to form a dome. Pinch the top to seal the chicken in and remove any excessive build up of dough at the top. Dunk the tear-drop shapes into the beaten egg, then into the breadcrumbs to coat. Leave the coxinhas to set for an hour if you have time. Heat some oil to 170°C in a fryer or a half-filled pan, but never leave it unattended. Fry them for 3-4 minutes until golden all over. Blitz the tomatoes, de-seeded pepper, onion, coriander, parsley, salt, sugar and vinegar up in a food processor to form a course salsa. Adjust the salsa to taste and serve alongside the golden coxinhas. Makes 12

So the 3th recipe is FEIJOADA obviously! it is the national dish of Brazil!

feijoada

Ingredients: 450 g of dry black beans (I apparently took red beans, they were so dark that they looked black, but it tasted good anyway so no problem!), 4 tbsp olive oil, 450 g pork shoulder cut into chunks, 2 large onions sliced, 5 cloves of garlic, 3 fresh sausages, 3 smoked sausages, 3-4 bayleaves, water, 1 can crushed tomatoes, salt.

Pour boiling water over the black beans and let them sit overnight. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half. Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours. Serve with rice and veggies.

And now for the dessert

brigad

Ingredients: 1 can of sweetened condensed milk, 6 tablespoons cocoa powder, 2 tablespoons butter, chocolate sprinkles

In a small sauce pot combine the sweetened condensed milk and cocoa powder. Place the pot over medium high heat and bring to a gentle boil, stirring constantly with a wooden spoon. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of sauce pot. The mixture is going to get thick. Remove from the heat and stir in the butter until melted and smooth. Pop the pot into the fridge for at least a half an hour to cool.

Once the mixture is cool, place the sprinkles in a shallow bowl. Rub some softened butter onto your hands and scoop out rounded teaspoon of the chocolate mixture and roll into 1 to 1 1/2 inch balls. Roll each ball in the chocolate sprinkles, and place on a platter.

Makes 2 or 3 dozen brigadeiros, depending on how big you make them.

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