Ingredients:

5 whipped egg whites

2 coffee cups sugar

5 leaves gelatin dissolved in ½ teacup boiling water

Preparation method:

Whip the meringue and set aside. Dismantle the gelatin and combine with the meringue that has been previously whipped. Pour the mixture into a baking pan and let it cool until it can be cut. Cut and roll over dried coconut.

Maria Mole

Ingredients:

Shrimp

Olive oil

Margarine

1 bouillon cube

Wheat flour

Peas

Olives

Heart of palm

Cream

Preparation method:

Fry 3 tablespoons of olive oil, 1 tablespoon of butter and a bit of ready season in a pan. Place the chopped shrimps and cook for about 4 minutes. Remove the shrimps using a skimmer and set the remaining broth aside. In the same pan, melt 2 tablespoons of margarine with one bouillon cube. Combine 4 tablespoons of wheat flour, making a ball of flour in the center of the pan. Place on top of this flour ball the remaining broth from the cooked shrimps, some milk (just enough to soften the sauce), the shrimps, 1 can of peas, some chopped olives, ½ jar of heart of palm and some cream. Then place it in the crab shells, sprinkle grated cheese and heat in oven.

Camarão na casquinha de siri

Ingredients:
1 glass warm milk
50g (1.73 oz) dry yeast
1 tablespoon sugar
Salt to taste
1 teacup oil
1 kg (35.27 oz) wheat flour

Preparation method:
Mix all the ingredients and let them grow. The dough shouldn’t be sticky. Cut the dough making several balls. Flatten them with the rolling pin and fill with whatever filling you like best. Bake in a hot preheated oven.

Pastelão Italiano

Ingredients:
2 teacups arboreal rice
2 tablespoons olive oil
½ glass white wine
1,8 l (60.86 oz) water
2 meat bouillon cubes
1 vegetable flavored bouillon cube
½ onion
Saffron
Salt
1 tablespoon butter

Preparation method:

For the broth:
Boil the water and the bouillon cubes. Set aside.

For the saffron:
Mix 100ml (3.38 oz) (half a glass) of the broth with the powdered saffron, until it has dissolved completely. Set aside.

For the risotto:
Chop the onion and fry it in olive oil in a large pan. Add the rice and stir, mixing the rice, onion and olive oil. Pour the wine and stir until it dries. Using a ladler, add the broth little by little, maintaining the rice constantly wet until it becomes al dente (which shall take about 15 minutes). Until then, do not stop stirring. Add the saffron juice and keep the process going until the rice is al dente. Add a tablespoon of butter and put a lid over the pan. Let the butter melt and then serve.

Risoto a Milanesa

Ingredients:

2 teacups arboreal rice

4 tablespoons olive oil

1 tablespoon butter

½ onion, chopped

1 teacup white wine, dry

1 ½ liter (50.7 oz) chicken broth

2 pears (unpeeled), in small cubes

8 tablespoons gorgonzola cheese

Parmesan cheese, to taste

Pepper, to taste

Chopped walnuts

Preparation method:

Make chicken broth with 1,5 l (0.39 gallons) of drinking water and 2 bouillon cubes (chicken flavored). Let it simmer.

Cut the pears into cubes. They should be small, but big enough not to fall apart. Place them in a bowl with water and the juice of half a lemon to prevent it from rusting. Set aside.

Pour the olive oil in a pan over low heat. Add the onion and stir with a wooden spoon for 4 minutes, or until it becomes transparent. If you prefer to, mince the onion in a food processor before braising. Add the rice, braising it for up to 2 minutes over high heat, and add wine next. It is required to stir the rice until the wine evaporates completely. For about 15 minutes, add a ladle of the chicken broth and stir constantly; once it dries, add another ladle.

Add the gorgonzola cheese and the drained pears in the risotto pan and stir until the cheese melts.

Sprinkle the chopped walnuts and carefully stir.

Check the consistence: be careful not to cook it for too long. Risottos should be al dente. If it is still raw, keep cooking for another minute, and if necessary add a little (just a little) more broth.

Turn off the heat, add the butter, do not stir and put a lid on the pan.

Season with pepper, and stir the risotto once more.

Finally, sprinkle the parmesan.

Photo Credit – Ricardo Cobra

Risoto de gorgonzola, pera e nozes

Ingredients:

200g (7.05 oz) potatoes

200g carrots

200g zucchini

200g arracacha

100g (3.52 oz) muscles

1 onion

1 tablespoon chopped celery

1 tablespoon chopped leek

3l (0.79 gallons) water

Salt

Preparation method:

Cut the vegetables into cubes. Take all of the ingredients to a pan until they cook. Remove the meat and blend what’s left. Serve hot.

Yields 4 servings.

Sopa de legumes

Ingredients:

1 kg (2.2 lbs) potatoes

1l (0.26 gallons) water

2 meat bouillon cubes

2 glasses of milk

3 tablespoons butter

cornstarch

Preparation method:

Boil the water and add the bouillon cubes. Add potatoes, milk and butter over high heat and stir. Once it is ready, blend this broth and return to the oven. Thicken it with cornstarch to taste.

Sopa de Batata

Photo Credit: bucklava

Photo Credit: Sam Howzit

Ingredients:

2 tablespoons butter

2 onions

1 l (0.26 gallons) water

1 package dry onion soup

4 tablespoons cream

Preparation method:

Slice the onions into rings and fry them on butter, with a pinch of nutmeg. Add a liter of water (33.81 oz) and the package of dry onion soup. Combine some of this (1 or 2 ladles) with 4 tablespoons of cream. Remove the soup from heat and mix with this cream and soup mixture. Pour into heat resistant bowls and finish the dish by sprinkling grated cheese and taking it to the oven to brown.

Sopa rápida de cebola

Photo Credit: Ricardo Cobra

To celebrate that finally the winter has come to this country.

Ingredients:

1l (0.26 gallon) milk

½ l (0.13 gallons) water

1 chicken bouillon cube

2 tablespoons butter

Chopped onion, to taste

1 jar chopped heart of palm

1 tablespoon cornstarch

Preparation method:

Braise the onion in half the amount of butter, and boil the water adding the chicken bouillon cube. Once the chicken broth is ready, add the milk, the braised onion and the chopped heart of palm, and cook over medium heat.

When everything is mixed, add the cornstarch and serve.

Variation: serve in earthen bowls, sprinkled with grated cheese, and brown it over medium heat for 5 minutes.

Sopa de Palmito

Photo Credit – Ricardo Cobra

This recipe takes part in several meetings in my house. Quick, practical, efficient and very tasteful, these breads may be served as a side dish or even as the main dish together with pâtés or cold cuts.

Ingredients:

3 eggs

300ml (10 oz) of warm water

1 cup oil

½ cup sugar

1 pinch salt

30g (1.05 oz) yeast

½ kg (17.63 oz) wheat flour

Preparation method:

Preheat the oven. Mix the yeast and sugar. Throw everything but the flour in a blender or mixer and blend them. Put the flour in a bowl and slowly pour the blended mixture, stirring with a wooden spoon until a soft mixture is obtained. Butter the baking dish, sprinkle some wheat flour on it to make sure it won’t stick and bake it for approximately 25 minutes at 250°C (482 °F).

Variations:

Make corn bread by adding a can of corn in the initial batter, while it is being blended. Or make pepperoni bread by adding some minced pepperoni sausage with wheat flour in the blender. In this case, it will take a bit longer for the bread to cook.

Secret: The secret in this recipe is to preheat the oven.

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