Showing posts with label sweets. Show all posts
Showing posts with label sweets. 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
Until next time why not join me on  InstagramTwitter and Facebook…X 

Friday, 20 March 2015

Honeycomb story



Honeycomb
Honeycomb is believed to be invented in 1940's, but its history is quite vague as well as the original recipe. This sugary toffee, a light, rigid, sponge-like texture is known by a variety of  names all over the world. 

According to Wikipedia: Cinder toffee in Britain referring to brittle treacle toffee. Yellowman in Northern Ireland is similar to honeycomb toffee. Fairy Food Candy or angel food candy in Wisconsin, USA; Hokey Pokey in New Zealand, Honeycomb in South Africa, Australia and Britain; Puff Candy in Scotland, Sea Foam in Maine, Washington, Oregon, Utah, California and Michigan, USA; Sponge Candy in Milwaukee, Wisconsin, St. Paul, Minnesota, Western New York, and Northwest Pennsylvania, USA and sponge toffee ("tire éponge") in Canada.

Crisp, bubbly texture, typically made by boiling together sugar, golden syrup, water, and bicarbonate of soda are some of the ingredient list in this recipe. However, I used clear honey instead of golden syrup; I find that I have always run out of golden syrup and have lots of honey in my cupboard. This experiment worked like a dream.

Honeycomb recipe
special equipment: thermometer

Tip: switch off the mobile and don't take your eyes off the pan until finished!

Ingredients
60ml of honey (3 generous tablespoons)
100 g of sugar
1 teaspoon of baking soda

Method

1)start by preparing a heat-proof surface/dish/tray with a waxed (greaseproof) paper  and well-buttered
2) in a deep medium pan mix the sugar and honey with a couple of tablespoon of water
3) Cook the mixture over medium heat until it reaches 140C, stirring very gently with a spatula. Be careful as it will be VERY hot, and it can easily burn
4) Once the candy has reached it proper temperature, take out from the heat and very quickly stir in the baking soda. It will triple the size or more!
5)Tip the hot candy onto the prepared dish (30cm x 20cm) and spread it evenly .
6) let it cool completely; it will harden and then break into pieces.

You can now eat as it is, cook, crumble over desserts and especially ice cream or dip into chocolate for a nice finish and it will keep it longer. 

The honeycomb will keep for 2 days in a tight close container.
Honeycomb


deep the honeycomb shards into melted chocolate - delicious! It will also keep them for  bit longer
Honeycomb ice cream, vanilla ice cream with small pieces of honeycomb
honeycomb ice cream with honeycomb deeped in chocolate

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 ! 

Thursday, 5 January 2012

Paçoca de Amendoin- Brazilian Peanut Sweet


Paçoca (pronounced [paˈsɔka], "pa-SOH-ca") - Paçoca de Amendoin is a kind of  dry candy made of ground peanuts and sugar. It began as a home-made candy, but today it is manufactured commercially and can be found in supermarkets and shops. Amendoin is the Brazilian word for peanut. Traditionally, peanuts were ground in a mortar, but now blenders and food processors can be used in the preparation of homemade paçoca.
The name "paçoca" comes from the Tupi word "posok" (pronounced /pɔsɔk/) which means "to crumble" or "to shatter". Left as a powder, paçoca is used as a topping for ice cream.
here served with coffee
Recipe

Ingredients:

  • 1 1/2 cup peanuts, lightly salted
  • 1 1/4 cup light brown sugar
  • 3/4 cup manioc flour or manioc starch
  • pinch of salt
  • 1/4 cup condensed milk

Method:

  1. Process the peanuts with the sugar, salt, and manioc meal until very finely ground.
  2. Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers.
  3. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process.
  4. Press mixture into a square 8 inch by 8 inch pan lined with wax paper. Press down firmly.
  5. Remove candy from pan by lifting out the wax paper, and cut into smaller squares.
  6. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it.
  7. Store in an airtight container.
Variation: Dip squares of paçoca into melted chocolate, and let cool on wax paper.
famous brand in Brazil


Homemade

Monday, 3 October 2011

Brazilian Birthday Treats - Peanut Truffle

Here are some recipes for a sweet tooth or a birthday treat.  Dark chocolate brigadeiro, white chocolate brigadeiro, salty peanut truffle and red guava Madeleines. Happy eating!


Brigadeiro white chocolate
Ingredients:
1 can of condensed milk 
200 gr white chocolate
1 tbsp of unsalted butter
100 ml of milk  

Method:
Place in a deep pot sweetened condensed milk,  the butter, white chocolate in small pieces and the milk. Cook over medium heat and stir constantly with a wooden spoon. 



The mixture should cook until it thickens a bit and you can see the bottom of the pan.
Let it cool. Grease your hands with margarine to make the balls and wrap them in  white chocolate sprinkles  place them in small cases.


Additional:  cardamon works really well in this recipe.



Sweet Brazilian treats - peanut truffle, dark & white chocolate brigadeiros



Peanut Truffles - Truffas de Paçoca

This treat is based on a traditional Brazilian peanut  candy, made of grounded peanut and sugar, I supposed you could called it  peanut crumble.  They are sold everywhere in little parcels. The name paçoca comes from the indigena 'Tupi' word "posok" meaning ' to crumble'
 Paçoca
Paçoca  -  peanut crumble
 













Ingredients:
200gr milk chocolate in small pieces
225 gr crunchy peanut butter
2 tbsp of sugar
1 tsp of Maldon salt 
40 gr of butter at room temperature

Covering the truffles:
12 paçoca or 280gr roasted unsalted peanuts finely chopped 
225 dark chocolate (70% cocoa solids), chopped.

Method: 
 1. Place the milk chocolate in pieces in bain-marie make sure the  base of the bowl doesn't touch the water.  Mix with a spatula and before the chocolate has all melted remove the bowl from the heat and let it finish melting. Let is cool for 10 mins. 

2. Place the peanut butter, sugar and salt in a food processor or liquidiser. Process for 4 mins. Add the cooled chocolate  and process until it is well mixed. Add the butter and continue processing for a further 2 minutes.  

3. Transfer the mixture into a tight container. Place in the fridge overnight. 

4. Using a teaspoon, make small balls. Place them in a tray lined with baking paper. Chill them in the fridge for 30 mins.  

5. Dip the balls into melted chocolate  (bain-marie method above) and cover with crumbled paçoca or finely chopped peanuts. 
When dipping the chocolate balls into the melted chocolate use a fork, covering the whole outside surface. lift each truffle out of the chocolate and shake gently to let the excess chocolate drop off.
Roll the truffles on to the chopped peanut
It will keep for up to 3 weeks in a cool dry place. 

the centre of the truffle is sweet, salty and gritty with very fine peanut pieces from the crunchy peanut butter and the outside is a smooth chocolate cover with a few small crunchy pieces of peanut for decoration.

Red Guava Madeleines
I adapted this recipe from Ginger Madeleines by Shawn Rankin 
I added a small piece of red guava paste into the dough before baking them.  Below I scrapped the top of one Madeleine a bit so you can see the guava.

Madeleines with a Brazilian twist
Peanut truffle recipe from Leticia Schwartz.

 

Monday, 16 May 2011

Brazilian chocolate truffles - Brigadeiro




 










Brazilian best loved sweet is usually served at birthday parties, but can also be found at any kind of party including weddings. It was created in the 1940s during the war and named after Brigadier Eduardo Gomes, who was a Brazilian Air Force brigadier.  He ran unsuccessfully for the presidency in 1946 and 1950.  One version explains the name of the candy distributed nationally from the 50's. One of them account that women in Rio de Janeiro, engaged in the campaign of Eduardo Gomes, prepared  brigadeiros or negrinhos (darkies)  as it was called then in the south of Brazil, at home and sold them on the street with the name of Brigadeiro, allocating money to the presidential campaign fund. It can be served as a creamed version over cakes as decoration, in shot glasses as small deserts or as little balls like truffles.
You can read my article about Brazilian food and customs at The Foodie Bugle


Brigadeiro, Brazilian national chocolate truffle

Recipe:
Original – chocolate flavour
. 1 can of good quality of condensed milk
. 1 tablespoon of unsalted butter
. 7 tablespoons of drinking chocolate or 4 tablespoons of dark cocoa powder
. chocolate vermicelli or strands for decoration

Method
1. Place in a deep pot sweetened condensed milk, margarine and cocoa powder
2. Cook over medium heat and stir constantly with a wooden spoon




3. The mixture  until it thickens a bit and you can see the bottom of the pan
4. Let cool and then grease your hands with margarine to make the balls and wrap them in chocolate sprinkles  place them in small cases


 
chocolate strands I use

creamed version served in small shot glasses

a selection: original with dark chocolate strands, coffee or cappuccino flavoured  decorated with coffee flavoured strands,  filled with a cherry and decorated with red sugar sprinkles,  or decorated with a walnut, filled with salted caramel or decorated with a few chillies. You can add any flavour  or decoration to the original truffle recipe -  just experiment!

Thursday, 28 April 2011

Traditional Brazilian Wedding Favours - Bem Casado

Bem casados  - Brazilian wedding favours
Bem casados are said to give the newly weds luck! These wedding favours are discs of sponge cake filled with dulce de leche, sugar coated and individually wrapped. The recipe:

Ingredients
 Sponge cake• 4 large eggs• 4 tablespoons of sugar• 1 teaspoon (tsp) baking powder• 7 teaspoons flour

Filling• 1 can of Dulce de Leche 

Syrup• 2 cups (tea) icing sugar

To wrap
• cellophane paper clear• crepe paper in 4 shades• satin ribbon
Makes about/average 40 discs = 20 wedding favours.

Method:Sponge cake: Beat eggs and sugar for 10 minutes, until dough is light and fluffy consistency. Add the yeast and turn off the mixer. Add the flour gradually, stirring lightly with a whisk. With a spoon (dessert) servings of pasta dripping go into greased and floured baking sheet, leaving space between them. Bake in oven over medium-high (200 º C) until firm and lightly browned. Remove from oven while still hot and set aside.

Filling:Put the dulce de leche in a bowl and stir well with a spoon. Take a piece of dough is baked, spread the dulce de leche with a spatula and place the part on the first, forming a sandwich. Repeat with remaining dough.

Syrup:Dissolve the sugar in half cup (tea) of warm water and stir until a thick syrup. Balance every sweet on a fork and with a spoon, soak up the syrup. Let dry on a rack in an airy place, until it forms a layer of white sugar.

To wrap:

Before wrapping, prepare the paper, cutting cellophane and wrapping paper in 20 cm square. Once dry, wrap each cake in cellophane first, then with the wrapping paper. Finish with a satin ribbon tie. You can used textile as well.

Freezing: Freeze them without passing them by the syrup. After joining the cookies with Dulce de Leche, wrap them one by one in plastic wrap, label and freeze. To thaw, remove the pack and leave at room temperature for about 4 hours. Next, soak them in sugar syrup.


 
A Royal Bem Casados

The Royal Wedding in London - Will & Kate  29th April 2011

Regent Street - photo by Coralie for more of her pictures click here



Oopps!
Grand Canal
Maida Valle
some Royal wedding souvenirs



Related Posts Plugin for WordPress, Blogger...