Sunday, June 21, 2009 8:32:31 PM
Praline, SHF, Cream, Brazilian Recipe
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I get really amazed of how often has it become for me to post Brazilian Recipes for Sugar High Fridays. It’s not that I’m that kind of nationalist or that I have a strong passion for Brazilian food... It just happens... I mean, when we get a theme, I think, I try to figure out something, and suddenly, I get to a recipe! And more often than not, these recipes were strongly influenced by our national cuisine.
Ah, well... Enough of whining, and off to the topic!
And, as you must have already guessed, it’s Sugar High Fridays time, again! And for those who are not used to this, SHF was created by Jennifer from The Domestic Goddess, and is now in its 56th edition! This month, it is hosted by Mansi, from Fun & Food Cafe, and she picked up the theme of: Fruit & Nut!
Yup, that’s it, we have to post creations that contain both fruit and nut. The options are innumerous, like pies, ice creams, cakes, custards, scones... Well, the list is endless. And what was my choice, you ask. What’s that green stuff? Pistachio what? Naaah! This is Avocado Cream with Toasted Nuts Croquant.Read more...
Tuesday, June 9, 2009 2:36:25 AM
Pudding, Coconut, Brazilian Recipe, Manjar Branco
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I believe Pudding-like desserts are common in almost every culture. In Brazil, we have two different really traditional ones, adapted from our Portuguese traditions. The first one is the Caramel-Milk version (which more often than not is made with sweetened condensed milk). It is pone of our favorites, and I have already seen similar versions of it in the Spanish culture, too, as well as it still keeps some similarity to the French Crème Brûlé.
The second traditional pudding here in Brazil most probably comes from the Arab domination on Portugal, by the Century X. The original version is the Malabi, which is an almond flavored pudding. In Brazil, we have adapted to our common flavors, from the colonization period. Having almonds here in Brazil was something extremely rare, by the 16 or 17 hundreds. But the lady slaves, ordered by their Portuguese mistresses to make some kind of dessert using what was available here in tropical lands, had no other option than substitute almonds for the most common Brazilian ingredient: Coconut.
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Thursday, May 21, 2009 2:46:11 AM
SHF, Coconut, Brazilian Recipe, Cheese
Sugar High Friday is back, again! The event was created by Jennifer from The Domestic Goddess, and is now in its 55th edition! This month, it will be hosted by Zilla, from Clibin' the Walls blog, and the theme is: Sweet Without the Wheat!
It's not sooo difficult theme, if you choose something that doesn't really uses wheat flour (let's say, Gelatines, Ice Creams, jams and many others - which are not really bad options, though!), but the greatest fun was in substituting the wheat flour for some other kind of flour.
After a long week thinking, and after almost baking Le Gateau Victoire au Chocolat, Mousseline (from Julia Child), I ended up thinking of going Brazilian, again. So, I ended up with one very traditional sweet (and one of the few which is trully Brazilian, instead of adaptations from Portuguese or African sweets). We call it Queijadinha (kay-jah-dee-ña), which are a mixture between little cheese popovers and coconut macaroons. (I was actually thinking of how to describe it for a couple of days, already, and thinking if I could come up with an English name, but I really couldn't..)Read more...
Monday, January 26, 2009 1:28:14 AM
Passion Fruit, Easy, Coconut, Brazilian Recipe
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It is time, once again, of the sweetest of all food blog monthly events: Sugar High Friday! The event was created by Jennifer from The Domestic Goddess, and is now in its 51st edition, which is hosted by Rachel, from Vampituity blog. And this month's theme: Childhood Delights.
"And what does that mean?", you may ask. I will tell you: It means we must try to think back into our childish mind and memories, dig it deep inside until we find something deliciously sweet, that we so much loved when we were young. Lucky enough, that's not too long ago, maybe only about 15 years should be quite enough to reach something really delicious. We called it "Gelinho" (sounds something like "jay-LEE-ño), which stands for "Small Ice". Ok, it's a silly name, almost as silly as the recipe itself. But c'mon, such a silly recipe, with a silly name and so DELICIOUS, it's just can't be silly! It's AMAZING!!!
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Monday, December 22, 2008 1:55:51 AM
Guava Marmelade, SHF, Bolo de Rolo, Rolled Cake
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Time flies, and it's been already two months since I last (and firstly) posted about Sugar High Friday. Last month, I lost the proper time to post, as well as I didn't have much clue about what to do (The theme was "All that glitters"), so I simply let that go... Shame on me, I know, but I didn't let the opportunity go by, not this time!
This event, created by Jennifer from The Domestic Goddess, is now in its 50th edition and is hosted by Manuela, from Baking History blog. And this month's theme: Rolled Cakes.Read more...
Tuesday, December 9, 2008 11:32:00 PM
Easy, Papaya, yogurt, Cassis
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I have never been a real fan of Papaya Créme, you know...
(Just for those who don't know (which I believe are almost all non-Brazilian people), Papaya Créme is a simple mixture of fresh and ripe Papayas with Vanilla Ice Cream.)
I have always thought it to be just too bland for my taste. But last weekend, me and some friends of mine have decided to go to our city's largest open-air market, which is held in the City's Food Outpost, where most farmers send their food to sell in São Paulo. But I'll leave that story for another day (I have some stuff I bought in there, so I'll leave to tell about our little trip later!).
But just as a final result, I left there with 5 very ripe Papayas, and I was decided I would discover how to make a nice Papaya Créme for me!
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