• Brazilian Food

    Caldinho de Feijão – Black Bean Soup

    The weather has been getting colder and colder recently, if not to say bloody freeeeeezing!What I like to do at this time of year is to keep warm with comfort food, and when I say that I’m referring especially to stews and soups for dinner.If you follow me on instagram, you will see the video I made last night in where I make it step by step. But if you don’t have an instagram or don’t follow me, you can just follow the steps here – it’s so easy that there is not way to get it wrong. If you want to serve it with toast, we have the perfect…

  • Brazilian Food,  Easter

    Bacalhoada

    Here is another dish that comes from our colonisers. Bacalhoada is nothing more than a salted cod fish, kind of like a fast confit, which we just eat at Easter time.Back in Salvador, we eat on Easter Sunday because on Good Friday we eat comida baiana- the amazing local food from Bahia state.You can find many recipes on the internet and many ways and ingredients to add or take out. But this is the only way I know how to make and is how I make it every time. We normally serve it with rice and a salad, but you can always add other sides as well. Ingredients 600g salted…

  • Brazilian Food,  Easter,  Entree

    Bolinho de Bacalhau – Cod Fritters

    With three weeks until Easter, I think this is one of the few occasions that we Brazilians remember the traditional Portuguese foods. Easter time back home always starts one month before with the families buying the dry cod to make Bolinho de Bacalhau or Bacalhoada (a kind of cod stew with potatoes, olives, lots of olive oil, tomotoes, egg and onion – recipe coming soon). Bolinho de Bacalhau is such an easy recipe for entree while the family wait for the main meal. The ingredients are very simple but it is full of flavour. Ingredients 450g wet salted cod fish fillets 450g unpeeled potato, cooked and mashed 50g red onion,…

  • Brazilian Food

    Pão Delícia – Delicious bread

    Pão delícia or delicious bread when translated to english, is a traditional Brazilian bread that you can really only find in the state of Bahia. It’s super easy to make if you compare it with other kind of bread, and also light in texture and colour. It’s normally served plain or filled with cheese sauce and fine grated parmesan cheese to give a touch of savoury flavour Dough 500g Flour type 00 50g sugar 14g dry yeast 40g milk powder 1 egg 230ml cold water 10g salt 50ml oil 50ml water Steps In a bowl combine flour, sugar, yeast and milk powder. Add egg and slowly add the first quantity…

  • Brazilian Food,  Christmas,  Salads,  Special Occasions

    Salpicão de Frango – Christmas Chicken Salad

    Today I want to tell you a little about our Christmas celebrations in Brazil. First of all, we celebrate Christmas on Christmas Eve 24th and we normally celebrate it at dinner time – around 8/9pm so that we still have time to go around to our neighbours’ houses and they have time to come to our house. At midnight ‘Santa’ comes and leaves all the gifts and we can either open them as soon as they are on the tree or do it the next morning. The next day is one of the best days, because we have all the leftovers in the fridge and we just need to put…

  • Brazilian Food,  Christmas,  Special Occasions

    Farofa

    Farofa is my favorite food for Christmas. It goes well with everything and on Christmas it’s just the perfect match together with the Christmas rice and all the meats. It’s super easy too, which makes such a difference to me. Ingredients 100g bacon, diced 1 ½ carrot ,grated 2 tbsp butter 1 tbsp oil 1tsp paprika 1tsp cumin Salt to taste 1 cup bread crumbs* 60g macadamia, chopped** *We normally use cassava flour, but here in Australia it is pretty hard to find, so you substitute it with bread crumbs. ** You can use any kind of nuts you want. Steps Mix butter and oil and saltee carrot and bacon.…

  • Brazilian Food,  Christmas,  Special Occasions,  Uncategorized

    Christmas Rice – Arroz Natalino

    Also known as Greek style rice in Brazil, this is the type of rice we serve only at Christmas time and New Years. To be honest this is my second favorite dish for Christmas and I don’t really understand why everyone only eats then – it is pretty delicious! Ingredients 2 cups long grain white rice cooked ¼ onion red onion, diced 1/3 cup raisings ½ cup almonds sliced ½ carrot, diced and cooked al dente 1/3 cup corn, cooked chilli flakes cumin to taste paprika to taste tumeric to taste salt to taste Steps Combine rice, onion, raising, almonds, carrot and corn and add chilli flakes, cumin, paprika, tumeric…

  • Rabanada
    Brazilian Food,  Desserts

    Rabanada with Dulce de Leche

    Rabanada is nothing more than the Brazilian way to make French toast. We love to serve it on Christmas Day along with other dessert, but we also find an excuse to make it any time of the year because it is quite an easy dessert and everyone always like it. A few weeks ago, I had some people over to celebrate the day of Saint Cosmas and Damian and I made some food from my state of Brazil, Bahia. This was the third dessert after the Brigadeirão and Blueberry Tart, and the first one which people finished because like I said before, everyone likes it.   Ingredients bread* 1 can…

  • Brigadeirão
    Brazilian Food,  Desserts

    Brigadeirão

    You might have already seen the brigadeiro recipe I posted here before. These one is similar but it is a baked version of brigadeiro, more like a chocolate crème caramel. It is quite simple and easy to make – really good for desserts on a Sunday since nobody is on a diet on this day of the week :). Ingredients 1 can condensed milk 1 can creamy evaporated milk* ½ cup cocoa powder 3 eggs 1 tbsp butter, plus to grease 2 tbsp sugar Steps Preheat the oven at 180C Grease a cake pan (18 cm) with soft butter. Using a blender, add first the liquids and the dry ingredients…

  • Brazilian Food,  Mains

    Bobó de Camarão

    Bobó de Camarão is like a prawn soup with a base of mashed cassava (or potato), coconut milk, palm oil and other ingredients. It’s normally served with white rice and farofa (a seasoning/mixture made from cassava flour or breadcrumbs and dendê oil). You can also find bobó de camarão in other parts of Brazil, but they replace the dendê oil for olive oil. If you are interested in how to make the farofa see the recipe below. Ingredients ½ kg potato (or cassava), puree ½ kg prawn uncooked juice from 1 lime ½ onion, chopped ¼ green capsicum, chopped 1 tomato, chopped 3 garlic cloves, chopped salt to taste black…