Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

Monday, 12 June 2017

Brazilian recipe: Bom Bocado


Bom Bocado


I am back in the kitchen this week, amongst other things I made Bom Bocado, this quick version of Bom Bocado means that you can have it in just over one hour. 

Bom bocado means 'good mouth-feel' 'delicious', is a sweet treat made of eggs, milk and sugar with a strong Portuguese influence. In Portugal usually carries chopped almonds, or milk, flour in a crumbly dough. In Brazil, this sweet of the same name is commonly made of coconut, Parmesan cheese, milk,  butter and some versions cassava is added in its composition.

It's a delicious treat accompanied by a cup of coffee or your favourite beverage. 
Bom Bocado and Coffee

Bom Bocado 

coconut custard slices

baking dish (20cmx25cmx5cm)
Make: 12 slices

Ingredients
 3 medium organic eggs, room temperature
 1 tablespoon of butter, room temperature
400ml of full-fat milk, 2 cups, room temperature
 2 cups of caster sugar, 400g
50g Parmesan cheese, grated
100g grated coconut
70g of self-raising flour
Pinch of Salt
Vanilla extract -  to taste

Method
1. Pre-heat the oven to 170C (Fan)
2. Blend all ingredients for about 10 minutes, until well incorporated
3. Grease a medium baking dish with butter and dust with plain flour.
4. Add the coconut batter to the prepared dish and take it to the pre-heated oven to bake for about 50- 60 minutes - when it's risen and golden
5. Let it cool for 15 minutes before cutting it.



Enjoy your day!
Bom Bocado
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Sunday, 6 July 2014

Brazilian street food - Bahia - acarajé and vatapá

To celebrate another Brazilian match in the worldcup 2014, this Tuesday,  a recipe I adapted from the original so everyone can make at home a delicious canapé. Similar to Arabic Falafel invented in the Middle East, acarajé means 'eating ball of fire' due to the method of preparation, the dish got its name. The Arabs brought this delicacy to Africa in several raids during the seventh to the nineteenth centuries. Dried Beans and Chickpeas Falafel were alternated by local black-eye beans in Africa. This traditional dish was brought  to Bahia by the African slaves to Brazil in colonial times  They are sold under strict policies by the street sellers, the Bahianas who wear their customary white long and embroidered garments and headdresses.
Tabuleiro da Bahiana in the streets of Salvador - Bahiana's board, ph: Pierre Verger
Acarajé and vatapá,  are sold among other delicacies by the Bahianas (women from Bahia) in the street of Salvador, and it's the main attraction on their board (tabuleiro). According to history,  the recipe although not secret, can not be modified. Another dish steeped in local religion, culture and with historical references. 
The Bahianas, who sell acara in the streets of Salvador,  have been given national heritage status. Bahia Acarajé is recognised together with traditional knowledge, production methods and marketing of food called Bahia, made ​​with palm oil, especially acarajé. The production and consumption of food Bahianas Acarajé or Baianas board (tabuleiro da Baiana) are deeply rooted in everyday in the Bahia's population

This recipe is based on the original with a few alterations. 


Acarajé & Vatapa
Makes: about 15-20 canapes ( 1 dessertspoon) per Acaraje
Ingredients



Acarajé dough:
1 large onions onion
1/2kg black-eyed  beans

Salt to taste
oil to deep fry -  ideally, half flavourless oil and half palm oil. 
If you can't find palm oil, use flavourless oil only.


Vatapá:
150 g of roasted cashew nuts
• 150g roasted peanuts 
 
150g dried shrimp
150g of fresh shrimp 
300g stale bread
• 50g freshly grated coconut or shop bought

5 tablespoons of palm oil, or flavourless oil
1 big tomato, skinned, de-seeded
1/2 onion, finely diced
 a handful of  herbs: chives, cilantro, parsley to taste , finely chopped
1/2 bell pepper, finely diced
1/2 cup shrimp broth
• 100ml of coconut milk
100ml milk


Method

Acarajé dough:
1. In a bowl place the beans in water for 24 hours

2.the skins  will separate the grain,
3. Remove the floating skins and blend with the chopped onion until smooth. Salt to taste
4. pour into another bowl and continue whisking well, tapping the help of a wooden spoon, it will stay fluffy
5. fry them in  half oil palm and  and half oil

6. drain on kitchen towel. Reserve.



Vatapá:
1. Dice the bread and let the pieces soften in milk and coconut milk
2. Then whisk this mixture in a blender and set aside
3. Blend together the peanut, cashew nuts, shrimp and the coconut. add to bread mix  and shrimp (fish) broth and blend again.
4. Beat well and season to taste

5. In a medium size pan, 5 spoons of palm oil (or flavorless oil), finely diced onions, tomato, bell peppers cook for 5 minutes,

6. place the nut and bread mixture stirring until the bottom of  the pan can be seen when traced it with a wooden spoon.

7. Add the herbs. Reserve.

To serve:
1. Break the  acarajés in half and fill with Vatapá
2. Preferably leave to fry the acarajés before serving

Monday, 14 April 2014

Quindim recipe, a Brazilian egg and coconut dessert for Easter



At the beginning of my blogging life I published a recipe for Quindim.
It's an egg, sugar and coconut mixture with added vanilla and baked in the oven. 
It can be baked in a big pie dish, small ramekins or mini pudding moulds.
They are bright yellow, have a shinny top and a very light golden bottom.  The origin is believed to come from African slaves in the 17th century Brazil, where coconut were found in large quantities and sugarcane was a important industry at the time.
Recently I found this fantastic recipe, that takes a bit of time, but it's well worth it.  Quindim is a dessert for all occasions and a crowd pleaser. Happy Easter!
 
Bendito Quindim 
Ingredients
60g of unsalted butter
500g of caster sugar
325g of fresh grated coconut *
1 teaspoon of vanilla extract
18 egg yolks, sieved

Method

1 . Mix 500g caster sugar and 325 grams of fresh grated coconut with your hands. Continue until the dough is smooth, the sugar has completely dissolved, that takes time! I do it watching TV
2. melt the 60g unsalted butter in a double boiler.
3 . Add the melted butter to the sugar and coconut mix
4 . Let the mixture sit for 12 hours in the refrigerator, covered with plastic . the cooling process will make the butter  harden again. You need to take the container out of the fridge and work it again for 5 minutes with your hands.

5.place the 18 yolks together in a  fine  sieve, perforate all of them, and let them sieve through naturally.  Don’t  touch or help it with a spoon . let them fall by themselves it will take about 2 hours. Discard the skin left in the sieve.   

6. Add the sieved 18 egg yolks to the sugar, butter and coconut mix . Mix (yes, you can now use a spoon or spatula ) to form a homogeneous mass. Add the vanilla extract.
7. Prepare the family mould or individual moulds with butter and sprinkling with sugar.
8 . Fill the moulds with batter and place all in a larger roasting pan and add water so that the sweet is baked in the oven in a 'water bath'. It takes about 40 -45 minutes at 180C fan assisted oven .
9. Unmold the quindims while warm.

Makes approx 25-30 small bite size quindims (molds of 4cm diameter)  or 1 big family (approx size
22cm diameter pie dish)
It keeps in the fridge for a couple of days, or you can freeze it. 
The original recipe asks for 36 egg yolks, I halved  the portions to make domestic friendly!  
Also, the bottom of the quindim should be light golden, my one (picture below) is a bit too golden, but still tasty! 

Tip: you can't find it or don't have time to grate fresh coconut, then hydrate 250g of sweetened shredded coconut, with approximately 50ml of coconut water, the coconut should feel moist and not wet. Let it sit for at least 30 minutes, mix one in a while and then use in this recipe as directed. 
The ultimate question is what do I do with the egg whites? 
well, suggestions:
1) portioned, frozen and used at later date in other recipes, I tried and it worked!
2) make a giant pavlova, and/or small meringues
3) have egg white omelettes for the rest of the week!


This recipe was adapted from Cátia Farias of Bendito Quindim in Sao Paulo, Brazil



Wednesday, 26 February 2014

coconut flour pancake with prune syrup recipe (gluten & diary free)


 
In Brazil, we have a desert called manjar branco, it's a kind of a coconut blancmange, it is pure white and made with fresh coconut, coconut milk and served with poached prunes. It's very traditional and served all over Brazil. I really like the unusual paring of coconut and prunes.  The other day I found coconut flour at a market and I decided to try it out. It is quite delicious and best of all gluten free, low in carbohydrates.  Here is my recipe for pancake day, gluten and diary free. Enjoy it!



Coconut pancakes with prune syrup

gluten and diary free


yield: 10-12 pancakes (approx. 10 cm diameter)

equipment: blender, ladle, frying pan, small pan to poach the syrup


Ingredients and method - Syrup

. 1 can of prunes in light syrup, drain the prunes; add to a pan the syrup and 3 tablespoons of maple syrup and  slightly reduce the syrup in a pan in very low heat. Reserve. You can also use any fresh fruit and maple syrup, if desired.


Ingredients Pancake

  • 4 organic medium eggs, at room temperature
  • 1 cup soya milk  (200ml)
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • 1/2 cup coconut flour, sieved (55g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • coconut oil for frying
  • decorate:  coconut shavings

Method Pancake

1.   start with the wet ingredients: In a blender beat the eggs until light and fluffy for about 1 minute. Add milk, vanilla, and maple syrup, reserve. You should have about 450ml.

2.  Now for the dry ingredients: In a clean bowl, combine the sieved coconut flour, baking powder, and salt, blend with a spoon

3.  Stir 3/4 of wet mixture (300ml) into dry one until all the coconut flour is completely incorporated. Let it rest for 5-10 minutes until it becomes thick.

4.   Now add the rest of the wet ingredients to the pancake mixture.

5.  Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon no more than 10 cm in diameter and fairly dense. Cook for 4 minutes, until the top dry out slightly, small bubbles appear and the bottoms start to brown. Flip and cook for another 2-3 minutes.

6.  Serve hot with prune and it’s syrup, top the coconut shavings, if feeling festive add coconut ice cream, store bought or come back here for a recipe coming soon.
you can make the batter in advance and leave in the fridge, lasts for a couple of days.

Monday, 24 February 2014

Skrei cod and coconut soup recipe



SKREI®

SKREI cod is caught straight from the cold, clear waters of Norway’s beautiful Lofoten Islands and is of exceptional quality and a much sough after Norwegian delicacy.
The season for SKREI runs from January and April each year.  SKREI® is a migratory cod, which journeys thousands of miles annually from the Barents Sea to the Lofoten Islands in northern Norway to reproduce. Thanks to this epic journey through icy, dark waters, SKREI® has a lean, bright white  and very firm flesh. It is rich in protein, vitamins and minerals, which makes it a hugely versatile, healthy and wholesome food.
Only the very best of this migratory cod qualifies for the SKREI® branding, having to meet rigorous quality standards. SKREI® has already received high-end acclaim from top chefs from around the world.
Here is my recipe very loosely based on the wonderful Signe Johansen's  seafood masterclass soup we made last December. I made this dish using some of the tropical flavours used in dishes in the North of Brazil. It's a nice dish that brings a bit of sunshine to grey, wet and cold days.

Cod, shrimp and coconut soup
Recipe
Yield: 4 people as starter or 2 mains

Ingredients:
2 tablespoons of oil of choice
200g carrots, diced
100g onions, finely diced
2 garlic cloves, finely diced
1 thumb size of ginger, grated
1 medium size red chilli, chopped and de-seeded
600ml of fish stock
400g of leeks, clean and chopped
300g of baby potatoes, skin on, clean and quartered
1 can of coconut milk, 300ml
60g of dried shrimps, just about a cup
good pinch of saffron
coriander chopped to taste
salt and pepper to taste
400g of Skrei cod, skinned and diced in cubes of  2cmx2cm

 

Method:
1) in a big pan, place the oil, onions, garlic, ginger, chilli and carrots. fry them for 10-15 mins
2) add the fish stock, saffron, leeks and diced potatoes, simmer gently for 20 mins
3) add the coconut milk, fresh chopped coriander and dried shrimps, gently simmer for a further 10 mins
4) switch off the heat and add the Skrei cod. Leave it to rest for 5-7 mins, enough time for the heat to cook the fish, check for salt and pepper, add coriander to garnish. Serve.

Disclosure: thanks to the Norwegian Seafood Council (NSC) for sending me some of this wonderful cod

Sunday, 27 October 2013

Brazilian pumpkin recipes for Halloween



This year once again we are having a Halloween party for the adults. Usually, our halloween party is low key affair with drinks,  finger food, decorations, fancy dress and lots of laughter with a few neighbours.  However, this year somehow it got bigger with friends and friends of friends, who have seen past years pictures on facebook, wanting to come too. So we decided to go the extra mile with the decorations, all homemade from ideas from around the web.  Food and drinks will have a more prominent role too, with some of Brazilian themed sweet dishes on the menu, My neighbour, Dean, will be baking a pie for main, I will keep you updated on this. I am in charge of drinks and sweet dishes.  I am looking forward to this years party. 

Brazil, where I was borned and raised, is mainly a catholic country.  Halloween American style is not wide spread, but it's slowly growing in popularity  amongst the younger generation. The day after the All Saints Day is national holiday, the day of the dead (dia dos finados). We have a more understated celebration consisting in going to church and taking flowers to loved ones graves, during the day. In the UK every year this celebration gets more and more popular. Halloween is the time of the year to remember the dead, including saints, martyrs and past believers. Here is a taster of things to come and  some recipes using the seasonal pumpkin. How are you celebrating Halloween this year?


Pumpkin waiting to be carved!
pumpkin and coconut compote

Pumpkin and coconut compote 

Ingredients:

300g diced pumpkin
1/2 cup of water
5 tablespoons of sugar
2 cloves
1 cinnamon stick
4 tbsp freshly grated coconut (approx 75gr)


Method:
1.Add all  the ingredients to a pan, except the coconut, cook with the pan covered, stirring occasionally until soft, take the cinnamon stick out, press the pumpkin with back of a fork. I leave the cloves but you an take them out of serve them to children.

2.Remove from heat add the grated coconut and serve cold.


pumpkin pie spiced latte
Pumpkin pie spiced latte recipe - alcoholic version for adults



Ingredients:



Spices (the same as for pumpkin pie, I added cardamon)



1tablespoon of ground cinnamon

1 tablespoon of ground nutmeg

1 tablespoon ground ginger

½ tablespoon ground allspice

½ grounded cardamon



Coffee



4 cups of hot whole milk

4 tsp of sugar

½  tsp of vanilla extract

½  tsp pumpkin spice (above)

200ml of  double strength brewed coffee
2 shots of rum



Method:

1.   Combine the hot milk, sugar, vanilla extract, rum, and pumpkin pie spice in a blender; blend until frothy.

2.   Pour the mixture into 4 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug.

3.   Garnish each mug with pumpkin pie spice.

Pumpkin seed and peanut brittle
 
Pumpkin seed and peanut brittle candy recipe 
this recipe is loosely based on Brazilian sweet : pe de moleque



Ingredients:

  • 2 tbsps of  unsalted butter, plus more for baking sheet  (50gr)
  • 1/2 cup packed sugar  (100gr)
  • 2 tbsp of honey
  • ¾ cup fresh pumpkin seeds,  toasted (80gr)
  • 25gr peanuts roasted and roughly chopped



 method:

1.Butter a 20cmx20cm rimmed baking sheet; set aside.

2.Melt butter in a small saucepan over medium heat.

3. Stir in sugar and honey. Bring to a boil.

4.Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 C, about 6 minutes.

5.Stir in pumpkin seeds. Cook until mixture reaches 300 C, about 2 minutes.

6.Pour onto prepared baking sheet. Let cool completely. Break into pieces.



Tip: roast the seeds and nuts, just add them to a fry pan over medium heat for about 2 mins. Don’t leave it unattended. 

Thanks to Dean for the use of this fantastic location place
Happy Halloween ! 
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