Guava Swiss Roll
Frozen Pão de Queijo, Brazilian Cheese Bread
Esfiha – Baked Meat Pie
This is a very popular snack found in Brazil, it is mainly another version of our “hamburger” the ground meat baked wrapped in a bread dough.
Sorry for being away…this couple of weeks so much has happened in my life…one of my very good friends has stopped all the treatments for cancer, therefore she is under palliative and hospice care, with the support of my husband I flew with her out of state to help and spend some time with her along with her family. During the time I was with her, we talked and talked, we laughed and cried, we remembered facts in the past, places we went together, we teased each other…and we comforted each other…it was so hard to say goodbye when was time for me to come home, but she was always very gracious and comforting, telling me that she was okay and that I could leave and not to worry about her. It was an experience that I have never imagined going through…it was a life lesson, being able to face death openly and accept that we all one day will have to come across with. As for now, we still communicate by text and phone, and I am so thankful that she is in such a good spirit, very peaceful, serene and enjoying every day.
I hope I did not spoil your day by sharing this event…now the bright side of my post…a recipe for esfiha, which are simply meat pies. Esfiha are very popular in Brazil. These meat pies are of Middle East origin and they are found everywhere, a very common street food. They can be open-faced, like pizza and topped with cheese, lamb, beef or vegetables.
What I have here is a closed one, and for the dough I used an Asian inspired recipe, therefore the bread dough is super soft and cottony as compared to the recipe that I originally posted HERE…no more ”talk” and let’s head for the recipe. By the way, these meat pies are so tasty and juicy, they can be frozen, and are great as an appetizer or as a main dish served with a side salad. One more thing…they are usually served with hot sauce or wedge of lime/lemon.
Dough, from HERE
1 lb 85% fat ground beef
2 tomatoes, seed removed and chopped
1 medium onion, chopped
¼ teaspoon ground all spice
½ cup fresh parsley, finely chopped
1 tablespoon olive oil
Salt and pepper to taste
½ tablespoon water
In a large mixing bowl combine the ground meat and all the other ingredients, mixing them together. Set aside in the refrigerator for approximately 2 hours. Remove the excess of liquid. Mix again gently and it is ready for the assembly.
After the first rise, divide the bread dough into small balls, approximately 45 to 50 g each. Roll into small circle of about 12 cm or 5 inch in diameter.
Place in the middle of the circle approximately 2 tablespoons of the meat mixture.
Fold the circle into thirds, forming a triangle shape pie. Seat the ends and place them on a cookie sheet lined with a silicone mate or parchment paper.
Preheat oven to 350F.
Cover the pies and let them rise for approximately 30 minutes or until the pies double of its original size.
Gently brush the top of the pies with the egg wash.
Bake the pies in the preheated oven for 25 minutes, or until the top is golden brown. Please note that some of the filling might “leak” and it should be bubbling.
Remove from the tray and let it cool on a wire rack. Serve warm with hot sauce and/or lemon/lime wedge.
If you enjoy this Asian inspired Brazilian recipe, you might want to check for an Asian version of “hamburger”, Chinese Pan fried Beef Bun recipe.
Did you know that esfiha is also called sfiha in Arabic? It means meat with dough. In Brazil, esfiha is very popular due to the presence of a large Arab population.
Thank you for stopping by Color Your Recipes…have a colorful week!
White Bean Stew
This is a Brazilian inspired recipe for white bean stew. Bean and rice are present in every meal in Brazil, okay, except breakfast. In this recipe instead of the traditional pinto beans I used white beans.
In Brazil, like many Latin American countries, rice and bean (arroz e feijão) is a basic in almost every meal…Brazilians eat beans for lunch and dinner, and it is mainly served with rice. The most used bean for the everyday meal is a bean very similar to pinto beans, but the Brazilian national dish called “feijoada” which is a stew made with beef, pork, it uses black beans.
Since it is an everyday dish, you can imagine how many recipes for making beans is available, every person has their personal touch to the everyday “feijão”…well, I am sharing with you a very simple recipe that I have been using for ages, and again, feel free to adapt to your own taste, make it vegetarian, meaty…use black beans, pinto beans, kidney beans but please make sure to not skip the bay leaves…they give this dish an exceptional flavor…you can make it thicker or soupier, with or without garlic…
You can soak or not, use pressure cooker, slow cooker, thermos cooker or just on the stove…you just need to make sure that the beans are cooked through.
- 2 cups dried beans, any type
- 5 cups cold water
- 1 to 2 bay leaves
- 2 tablespoons olive oil
- 2 to 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 strips of bacon, finely cut (optional, skip for vegetarian version)
- Salt and pepper to taste
Wash the beans and soak overnight.
Rinse the beans and place them in a pot with water and the bay leaves. Cook the beans according to your preference.
Once the beans are cooked, in another pot drizzle the olive oil and sauté the bacon (optional), garlic and onion until slightly golden brown and fragrant.
Add the beans together with all of the liquid. Increase the heat to medium. You can smash some beans on the side of the pan with your wooden spoon, to make a thicker bean sauce if you desire a thicker stew.
Add salt and pepper to taste.
Serve together with rice
If you enjoy this Brazilian simple white bean stew recipe, please check HERE for more Brazilian Inspired recipes.
Did you know that beans are an excellent source of protein, very low in fat and exceptionally high in fiber? They are also a very good source of calcium, iron, folic acid and potassium.
Thank you for visiting Color Your Recipes…have a colorful day!
Brazilian Egg Yolk Custard with Coconut
This is a recipe for a Brazilian inspired recipe for egg yolk custard with coconut. This is so creamy and rich, a traditional dessert from Brazil.
Quindim is a popular Brazilian baked dessert made from sugar, eggs and coconut. It is extremely sweet (in most cases) and very much addictive.
Since quindins (plural for quindim) are very ready available in almost every corner…yes, literally every corner…I did not have the need to bake my own when living there…now that we do not have this treat around I decided to bake my own…and of course to the internet I go…I came across hundreds of recipes…mainly they all have the same ingredients, varying only in ratio. As mention above, quindins are extremely sweet, therefore my search for a “perfect” version of quindim was a big mission, I was looking for a recipe not overly sweet and at the same time without losing the magic of it…meaning, bright yellow color with an incredible creamy, sticky consistency. After comparing recipes and going through many calculations…I think I pretty much nailed it down.
One more thing…apparently, now days in Brazil it is very popular finding quindins with flavors, such as chocolate, apricot, passionfruit, walnut, coffee, pistachio, pineapple and so on…I yet have to try them, but from what I have seen, I think I will still go for the original one…
This is a very simple recipe, only 4 ingredients, and no especial machinery or technique. This recipe was inspired from here please feel free to double or triple (original) the recipe. You can bake it either in small muffin size mold or in pie pan. Please note that initially the coconut layer will be on top when pouring the batter, once baked, and flipped on a plat, the coconut layer will be on the bottom and the creamy dark yellow layer will be on the top.
- 5 egg yolks
- 17 g coconut (fresh or dry)
- 65 ml coconut milk
- 50 g sugar
- Butter and sugar for coating the pan
Preheat an oven to 350F
Prepare the pan (approximately 11 cm or 4 ½ in) by coating it with butter and sugar generously.
Pass the egg yolks through the strainer to remove all the membranes from the egg yolk/white.
Add sugar to the egg yolks and mix. Add the coconut and then the coconut milk. Mix until homogenous.
Pour the mixture into the prepared pan. Place the pan in a larger oven safe pan. Pour boiling water into the bottom of the larger pan to reach about half-way up the side of pan with the custard (bain-marie).
Bake in the preheated oven until slightly golden brown on top, about 30 minutes.
Let it cool completely before turning out onto a serving dish.
Refrigerate, serve cold.
If you enjoy this simple Brazilian dessert, you might want to check on Flan.
Thank you for stopping by Color Your Recipes…have a colorful week!
Waffle Iron Pão de Queijo
This is a simplified Brazilian inspired recipe for pão de queijo, instead of fussing around with the dough you can enjoy these treats just by adding a pancake like batter into the waffle iron.
At the first sight you might be thinking…”What is new about these waffles? Who has never seen waffles?” Well, I must tell you that many times look are deceiving…and here is a perfect example…these are waffles made with tapioca flour, loaded with cheese…yes, you read it right…CHEESE!
Okay, now this is something that you should give a try if you own a waffle maker…why? It is amazingly delicious, gluten free and so simple to make.
I was very skeptical in getting a waffle maker, not that all the recipes out there were not tempting…far from that…it was because of my limited kitchen space…initially I wanted a bigger waffle maker, the one that can be turned, but space really did not permit me to get one. As a matter of fact when I brought the idea of getting a waffle maker, my husband even joked my saying if I was planning to put the waffle maker on top of my head…well…and I found a small one online which can be store up therefor it would not take much of space.
What do I make first? These crispy, slightly chewy inside waffle…these are a twist on the pão de queijo. Remember the Brazilian chewy cheese balls? Okay, so this is a simple version of it. The nice thing about this recipe…not much cleaning is required, with very little labor…
So get your tools together and start preheating your waffle maker…these are simply awesome!
- 100 g tapioca flour
- 1 large egg
- ⅓ cup of milk (I used fat free, but feel free to use whatever milk you like)
- 2 tablespoons of vegetable oil
- ½ teaspoon salt (less if you like)
- 40-60 g grated Parmesan cheese (or any kind of cheese, preferably dry ones), more the cheesier.
In a deep cup, place the milk, egg, salt and cheese. Using an immersion blender or regular blender, mix well all the ingredients. Once well mixed, slowly add the tapioca flour, by continuously mixing. Make sure that all the tapioca flour is incorporated into the egg and milk mixture. The batter will look like a thinner version of pancake batter.
Place approximately ⅛ cup of the batter into the preheated waffle maker and follow the instruction of your machine. The amount of batter will vary according to your like. I you are like me, I like crispier and crunchier waffles then you should add less batter.
The thickness of the waffles can be controlled by the amount of batter you place on the waffle maker. Many times with the leftover batter, I like to add very little batter to the machine and let it crisp all the way. Let them cool and store this waffles/crackers in an air tight container for later enjoyment…these sure make great snacks.
Serve hot or warm….simply delicious!
Did you know that pão de queijo is a very popular breakfast item in Brazil? Since pão de queijo uses tapioca flour, they are great for people that are sensitive to gluten.
Thank you for stopping by Color Your Recipes…have a colorful day!
Chicken and Cheese Pockets
This is a very simple and easy recipe for veggie pie inspired by a very popular recipe in Brazil, and of course if you prefer you can always add shredded chicken or any kind of meat of your preference.
I made this pie because we were going to a potluck party and the host requested a vegetarian dish, so I adapted the recipe that I made a while ago, and substituted the shredded chicken and vegetables for only vegetables. Believe me, it is still very tasty and everyone liked it.
One more thing, this great veggie pie or cake (whichever way you want to call it) is very practical to take to a potluck party because it can be served cold or room temperature…or to take to work for lunch, and can easily be warmed in the microwave.
2 cups milk
¾ cup canola oil or any vegetable oil
2 tablespoons grated Parmesan cheese
1 cup corn starch
1 cup all-purpose flour
1 tablespoon baking powder
¾ tablespoon salt
5 tomatoes, seeds removed
2 green bell peppers, sliced
1 large onion, sliced
2 tablespoon vinegar
1 tablespoon olive oil
Salt and pepper to taste
Mix all the ingredients in the mixer and set aside.
Sauteé the onion, tomatoes and bell peppers in the olive oil. Add vinegar, salt and pepper. Cook for a few minutes until the vegetables are soft not overdone.
Preheat oven at 350F
Prepare a 9x13in oven safe dish or one 9×9 and one loaf pan by covering with parchment paper.
Spread half of the batter on the prepared pan and layer the filling on the batter.
Finish by covering the vegetable filling with the other half of the batter.
Bake the pie/cake in the preheated oven for approximately 50 minutes or until a wooden toothpick inserted comes out clean.
Remove from the oven, let it cool down before cutting the pie/cake.
Serve warm or cold.
If you enjoy this recipe you might want to check the one the Easy Blender Chicken Pie.
Thank you for stopping by Simple Recipes [dot] Me and have a great week!
Salt Brined Cod Fish
In Brazil, where I grew up it is very common to find “bacalhau”, which is a salted dried cod fish. So in order to mimic the saltiness of bacalhau, which needs to be soaked in water in order to remove the salt before cooking, I decided to “play” with fresh cod fish. Why not brine cod? So I brined the cod and then use it like some of the dishes that I used to make back in Brazil…it turned out delicious, moist and very flavorful. The potatoes are tender and loaded of flavor.
Approximately 1 lb cod fish
1 tablespoon rock salt
2 ½ to 3 cups of cold water
3 to 4 Roma tomatoes, sliced
1 large onion, sliced
3 to 4 potatoes, peeled and sliced,
¼ cup of olives, cut into half
Fresh ground pepper
2 to 3 tablespoon of olive oil
Dissolve the salt in the cold water, cut the cod in approximately 1 ½ to 2 inch and place them in the salty water. Make sure that all the pieces of the cod fish are covered with the salty water. Cover the bowl and place in the refrigerator overnight.
Remove the cod fish from the salty water, rinse under cold water and drain thoroughly.
In a casserole pan place the olive oil, and alternate layers of potato, onion, olives, cod fish, and tomatoes, sprinkle in between layers fresh ground pepper to taste. Make as many layers as necessary until all the ingredients are used up.
Cover the pot and turn the heat to medium low. Cook for approximately 40 to 45 minutes. Uncover and cook under medium for another 5 minutes, until most of the liquid has been evaporated.
Bacalhau or salted dried cod was produced in order to preserve the cod before the refrigeration was available. Moreover, the process of salting and drying like in many foods, makes the cod tastier.