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Beijinho

Sent by Trina Riethmeyer

2 cans of sweetened condensed milk
2 Tablespoons of butter or margarine
3 3/4 cups of finely shredded coconut flakes
Sugar
Whole cloves

Mix the sweetened condensed milk, butter and coconut in a saucepan and stir over low heat about 15 minutes until it thickens and leaves the bottom of the pan. Remove from heat and cool slightly. Roll into small balls, roll in sugar and place in individual paper cups. Add one whole clove to each.

(From the website Tudogostoso.uol.com.br)

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Brigadeiro

Sent by Trina Riethmeyer

2 Tablespoons butter or margarine

2 Tablespoons powdered chocolate milk or semi-sweet chocolate morsels

1 can sweetened condensed milk

Mix ingredients together. Stir mixture over a low flame until it thickens and leaves the bottom of the pan. Cool slightly. Roll into small balls.  Then roll into chocolate confetti. Put into individual paper cups. WARNING: If overcooked, it crumbles; if undercooked, it becomes sticky.

(From PACA cookbook)

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Pão de Queijo

sent by Greg Taylor (Gorb)

In Canada, I find that the best cheese to use is Cheese Curds.  I have found this to be closest to the farmer’s cheese used in Brasil.  Since it comes in small pieces, I use my food processor to chop it up, rather than trying to grate it.  Tapioca Flour (also sometimes called Tapioca Starch) can be found at most Asian super markets.  You may also find it at your grocery store, or maybe the manager can special order it for you.  You may have to experiment a few times before it turns out just right.  I’ve got it pretty close now, so here’s the recipe that I use:

Ingredients:

  • 4 cups Tapioca Flour
  • ¾ table spoon Salt
  • 4 Eggs
  • 3 cups finely chopped/grated Cheese Curds *
  • 1/3 cup Water
  • Heaping 1/3 cup Margarine

Note:  Be careful not to leave the cheese curds in the food processor too long, or they start to get soft and clump together.

Preparation

Mix the Tapioca Flour and Salt in a large mixing bowl.  In a small pot, bring the Water and Margarine to a boil, completely melting the Margarine.  Slowly pour this mixture over the flour.  Once it has slightly cooled, add the Eggs, one at a time, mixing them in.  Next, add the Cheese.  This part is important!  Knead the dough thoroughly.  The dough should be moist and slightly sticky. 

Make sure that everything is mixed in really well.  It will take several minutes and a bit of effort to get the consistency right.  If the dough is too dry, you can add some water a few drops at a time.  Be careful, though, because it gets too wet very easily.  Roll into 1 ½” balls and bake at 400o for 22 – 25 minutes.  The extra can be frozen until the next time you need to matar saudades.  You can bake them from frozen by adding 5 minutes to the baking time.  I actually find that they taste better when cooked from frozen.  Enjoy!

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