Chose ten recipes of Brazilian cuisine, from which drooling. All the ingredients you will find without any problems in our latitudes.

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Pan de Keyju - Brazilian Cheese Bread

Pan de Keyju  (pão de queijo) literally means “cheese bread” or “cheese bread”. This is a traditional Brazilian pastry, which, perhaps, every Brazilian loves.

The recipe for pan de keyju has been known since the 18th century. True, now, they are buying more and more of them than cooking at home: cheese bread is sold in every self-respecting bakery.

The main difficulty in making pan-de-keiju is the observance of the right proportions and the ability not to miss the moment when the loaves are ready, but the cheese has not yet begun to stick to the form. It is necessary to sprinkle flour on a baking sheet, and even better to use parchment or baking paper. But the main secret, of course, is that the more often you bake, the better it turns out.

Pancake recipe

Ingredients

1 cup vegetable oil
  2 cups of milk
  6 cups cassava starch
  1 tsp salt
  4 eggs
  2-3 cups grated cheese (to taste)

How to cook

Boil milk and vegetable oil in a saucepan. Pour the flour and knead the dough. Allow the dough to cool and add the eggs, salt and cheese. Mix the ingredients well so that the dough does not stick to your hands.

For pan de keyju use a special form, as in the picture. Instead, you can take the form for muffins with a smooth surface (without ribbing).

Lubricate the form of vegetable oil, roll the balls and lay them in the grooves. Bake in a preheated oven for about 20 minutes.

Read:

Brazilian broth

Recipe   mussel broth  was found in a book about the kitchen of Rio de Janeiro - Cozinha Regional Brasileira: Rio de Janeirobought at a supermarket in sao paulo.

What makes it special is that coconut milk and orange juice are added to the dish. The cooking method (read about it in the recipe) is also unusual - it turns out something like a hot seafood cocktail.

Color broth gives spice, common in Latin America. It is called “coloristics” (in the Spanish-speaking countries, “colorifico”) and does not have any taste. Color palette is an orange-red powder that is added to soups and meat or when frying onions to make them more appetizing. If you do not have such an ingredient, it is better not to replace it with anything so that the taste does not change.

Mussel Broth Recipe Brazilian

Ingredients

1/4 cup olive oil

3 minced garlic cloves

1 large chopped onion

1 kg of peeled mussels

2 cups coconut milk

1/4 cup color palette (annatto)

1 orange juice

salt, pepper and zira to taste

How to cook

Heat the olive oil and stew the garlic and onion in it. Add mussels, mix well and pour coconut milk. Beat the mixture in a blender and put on fire again. Add in color, spices and orange juice, salt.

Ready broth can be seasoned with greens. Serve it hot, in a glass or in a bowl.

Read:

Brazilian ham and vegetable pie

In Brazil, it is called “salt cake” (bolo salgado), and then add with what (ham, peas, etc.).

This pie is made of all sorts of things: corn, peas, onions, olives, ham, sausage, fragrant garlic ... You cut it later, and everything inside is multi-colored. Eat cold, although hot is also nothing.

Brazilian Pie Recipe with Ham, Peas and Corn

Ingredients

Dough:
  3 cups wheat flour

0.5 cups vegetable oil

2 tbsp. grated cheese

1 garlic clove

1 small onion (chopped)

1.5 cups of milk

1 tsp salt

1 tsp soda

Filling:

1 cup diced ham

1 cup diced palmito *

0.5 cup peas (better than frozen)

0,25 cups finely chopped olives

2 tbsp. diced sausages or sausages

1 cup of corn

* If there is no palmito, you can simply put all the other vegetables with a slide.

How to cook

Mix all the ingredients for the filling in a large deep dish or better in a saucepan. All ingredients for dough except soda knead with a fork or whisk in a blender. Add soda last and stir the dough with a spoon. Pour it into vegetables and mix again. Put all this mass in a greased form. Bake for about 35-40 minutes until golden brown. The temperature is better to set 190-200 degrees.

When the cake is ready, leave it to cool in the oven. The longer it “rests,” the tastier it will be, so the best thing is to bake from the evening for breakfast.

Read:

Brazilian chicken pie in a blender

A good chicken pie is an undoubted attribute of every self-respecting Brazilian bakery. There are many options for its preparation: cooks use various additives, sauces and spices.

We liked the recipe for chicken pie, which is eaten cold. It turns out to be nourishing, but at the same time tender and taste seems light. Preparing the cake is very quick and easy: just mix the ingredients in a blender, layered and bake in the oven - brazilian chicken pie  ready!

Simple Brazilian Chicken Pie Recipe

Ingredients

For the test
  2 cups * of milk
  2 cups wheat flour
  1 cup of vegetable oil (preferably soybean)
  2 eggs
  1 bag of cream
  1 tbsp. baking powder

For filling
  chicken breast (boiled or grilled), you can add more
  1 pack of reijan **
  1 bag of cream
  100 g grated cheese

* 200 ml cut glass

** Reigen, if you do not have the opportunity to buy, you can cook homemade or replace with very soft melted cheese, which is not sold in pieces, but in jars.

How to cook

Mix the ingredients for the dough in a blender and pour half of the mixture into a greased with margarine and properly flour coated form.

Pour the remaining dough over the filling.

Put in a preheated oven and bake until golden brown. If necessary, pierce the almost-finished cake with a fork in several places to better bake.

Leave the finished cake in the oven until it cools, and then refrigerate in the refrigerator. It will be most delicious if you keep it in the fridge overnight.

Read:

Spicy chicken and shrimp soup

Piquancy chicken and shrimp soup  will add sauces and aromatic herbs.

Ingredients for Chicken and Shrimp Soup:

1 chicken
  6 pieces of peeled king prawns
  4 champignons
  2 tbsp soy sauce
  1 tbsp chili sauce
  2 lemons
  6 pieces of asparagus
  ginger root
  lemon balm
  cilantro
  salt

Spicy chicken and shrimp soup recipe

Cut the chicken into small pieces and cook broth from it (cook in a sealed container for at least 1 hour). Cut into small pieces of mushrooms, asparagus, lemon balm, ginger. Add these ingredients to the broth, pour in soy sauce. Bring soup to a boil, salt, then add chili sauce, lemon juice and shrimp. Cook for 5 minutes.

Pour the soup into plates and sprinkle with chopped cilantro.

Read:

Brazilian banana cake with caramel

His dough resembles charlotte, only bananas are baked not from inside the cake, but from above. When you bake a banana pie, the flavor is from it all over the house :-) And the main thing is that you can cook it, perhaps, in any country, because bananas can be bought everywhere. So we recommend to try it!

Brazilian Banana Pie with Caramel Recipe

Ingredients:

2 tbsp. l vegetable oil

1 cup of milk

1.5 cups flour

1 tbsp. baking powder or 0.5 tbsp. soda

1 cup sugar for the dough and 1.5 for caramel

4-6 bananas

cinnamon to taste

How to cook

Caramel.Pour sugar into a round baking mold (round, because it will be difficult to melt evenly in a square sugar) and heat over low heat, stirring with a wooden spoon. When the sugar begins to melt, distribute it with a spoon so that the caramel evenly covers the shape. Remove from heat. Do not be afraid that the caramel will harden and stick to the form forever, while you make the dough. Everything will be fine.

Filling.  Peel the bananas and cut them in half lengthwise. Put on the bottom of the form on top of the caramel so that it is completely closed. Lay the bananas flat side down. Sprinkle with cinnamon. It is important to lay bananas evenly, because then you will turn the form over, and they will be on top - bananas should not disperse.

Dough. 10 minutes before baking, heat the oven. Beat 4 whites into a solid foam and refrigerate. Separately mix 2 egg yolks, vegetable oil and sugar. Beat until you get a creamy mixture. Pour in warm milk and whisk well. Gradually add flour, continue to beat. Add baking powder and then whipped whites and gently mix the dough with a wooden spoon. Put it on top of the bananas and bake in the oven on medium heat for about 20-25 minutes. To determine if the cake is ready, use a knife - it should come out of the cake dry.

Baked cake should be immediately removed from the mold so that the caramel does not remain on the walls. Use a wide dish or tray, because the caramel will drain on the sides while the cake is hot. Simply fill the form with water - the remnants of the sticky caramel will dissolve in it, and everything will be easily washed.

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Seafood Mokeka

brazilian dish that combines seafood, coconut milk, spices and tomatoes. Sometimes chicken or meat is put into moquek instead of fish. But the main thing in this dish is to prepare the sauce correctly.
  Perhaps the best dish in Brazilian cuisine!
  Moqueca is a combination of flavors that reflect the atmosphere of Brazil.

Ingredients:

• fish fillet (halibut or cod) - up to 2 kg
• chopped garlic - 3 cloves
• lemon juice - 4 tbsp.
• salt, black pepper
• olive oil
• chopped green onions - 1 1/4 cup
• onion - 1 pc.
• bulgarian pepper yellow and red - ½ pc.
• sliced ​​tomatoes - 2 cups
• paprika - 1 tbsp.
• cilantro - 1 bundle
• coconut milk - 1 l.

Cooking method:
  Remove all bones from fish fillets, add minced garlic and lemon or lime juice to it.
  Sprinkle the fish with salt and pepper and put in a cool place for a few hours.

In a saucepan with a deep bottom on medium heat, heat 2 tbsp. olive oil.
  Add chopped onion, slightly fry, add chopped sweet pepper, paprika. Salt, pepper and fry until the pepper is soft.

After that, hold the vegetables on the fire for another 5 minutes and remove from heat.
  Mix with chopped cilantro.

Spread half of the vegetables from the pan. The rest of the flatten on the bottom.

Place fish fillets on top of them, sprinkle with salt and pepper, put vegetables on top. Pour in coconut milk.

Light the middle fire under the pan, cover and cook for 15 minutes.
  Add seasonings to taste.
  Serve with rice.

Read:

Brazilian sweets Brigadeiro

In Brazil, there is a wonderful delicacy, resembling chocolates with filling. These sweets are called Brigadeiro and are made from condensed milk. Favorite delicacy of Brazilians. Only 3 ingredients, a simple recipe for cooking at home.

Ingredients
   Servings: 20

• 3 tbsp. cocoa powder without added sugar
• 1 tbsp. butter
• 1 can of condensed milk

Cooking method

In a medium-sized saucepan over medium heat, mix cocoa, butter and condensed milk. Boil, stirring, until the mixture thickens, about 10 minutes. Remove from heat, cool. Roll up small balls, which can be decorated, rolled in different sprinkles (for example, coconut, powdered sugar, chopped nuts, chocolate or multicolored confectionery dressings) You can eat it right away or put it in the fridge for storage.

The dough turns sticky. Therefore, in order to facilitate your work, brush your hands with butter or wear disposable cellophane gloves (not rubber).

Read:

Beef soup with cumin

Prepare a delicious soup with a spicy aroma. The soup is interesting unusual roasting meat.

Ingredients:

600 grams of beef
  2 onions (about 100 g)
  30 g butter
  400 g potatoes
  150 g tomato puree
  2 cloves of garlic
  200 g sour cream
  1 tsp grated lemon rind
  1 tsp cumin
  1 tsp salt

Cooking method

1. We clean the meat from the veins and cut it into small cubes, then fry in butter on all sides. To make the meat roast rather than stew, put it in small portions.

2.   Cut the onion into strips and add it to the roasted meat. Cook all together for 2-3 minutes, stirring continuously. Fill the pan with 1.5-2 liters of water.

3.   Bring it to a boil, put the meat into the water and cook it for 0.5 hour.

4.   Peel the potatoes and cut them into slices. When the meat is half cooked, put the potatoes in the soup. Salt the soup.

5.   Add grated lemon zest and cumin to the soup and cook until the potatoes and meat are tender.

6.   Add to the soup finely chopped garlic and tomato puree.

7.   Bring soup to a boil and turn off the fire.

Soup served with greens and sour cream. To make the soup tastier, it is recommended to let it brew for several hours.

Read:

Pork fillet stuffed with sausage and spinach

Ingredients:

1.   1.5 kg. pork fillet (flat piece)

2.   250 gr. pork sausage

3.   500 gr. spinach

4.   250 g cream cheese

5.   2 boiled eggs, sliced

6.   1 onion, finely chopped

7.   1/2 cup olive oil

8.   black ground pepper, salt

9.   marjoram

Cooking method:

Cut the fillet without cutting to the end, gently repel so that it becomes thinner.

Spinach leaves, rinse thoroughly, dry, finely chop (I took frozen chopped spinach), quickly fry with butter, then let the oil drain.

Salt the meat and season it from all sides, put spinach, eggs, onion, sliced ​​cheese and sausage on top. Roll up the meat with a roll, gently wrap in foil, put on a baking sheet and bake in an oven at a moderate temperature for 1 hour and 30 minutes. Then turn and bake on a wire rack until golden brown (about 30 minutes).

Cut the finished meat into slices and serve.

The national cuisine of Brazil is a whole culinary synthesis, formed under the influence of Indian, Portuguese, African and even French cuisine. The colorful mosaic of national dishes, primarily due to the Portuguese expansion. A little later, the colonialists brought African slaves to Brazil, with whom new culinary traditions got into the country, which became an integral part of the national cuisine. In general, in South America, Brazilian cuisine is considered the most delicious and refined. It is worth noting that the culinary preferences of people from different regions of the country are very different from each other. Therefore, it is almost impossible to describe the general “portrait” of Brazilian cuisine. But still, for my readers, I will try to recommend several dishes that you should definitely try in this beautiful and fabulous country.

Let's start with the most popular dish - “feijoada” « . In Brazil, Feijoad « , have been cooking for over 300 years. The most popular dish is c. Main components: pork, smoked sausage, dried meat, black beans, garlic, pepper, bay leaf. Served in a deep plate with rice, orange slices, cassava flour, cabbage and spicy sauce. From other meat dishes, it is worth trying:

• « shurasko ”- fried beef, with tomato sauce.
• "Lombo de porco" - pork, fried in olive oil.
• “Pato no tukupi” - duck meat cooked in spicy cassava sauce.
• "Carne de sol" - dried meat.
• « sarapeteu ”- boiled pork heart and liver, with tomatoes, pepper and onions.
• « farofa kariokski”- fried dried beef, with onions, bananas, olives, cornmeal, onions, parsley and pepper.
• « embalaya "- stew of ham, chicken, sweet pepper, onion, vegetable oil and salt.
• « akonao "- boiled pork, with rice, potatoes, pepper, onion and vinegar.
• « kokhinya ”- drop-shaped potato balls, fried in boiling oil, stuffed with chicken or pork.

In second place in the Brazilian cuisine, I would put fish and seafood dishes. Here are just some of them:

• « itapoa "- tender pudding, with crayfish and crabs.
• « frigideira ”- fried fish with clams, in dough. Served in clay pots.
• « takaka but tukupi"- a dish of dried shrimp, with cassava flour, sauce, pasta and jumbo plant.
• « vatapi "- fish boiled in oil, with rice and mollusks.
• « karuru ”- shrimps with pepper, onion, salt and chiab herb.
• « bakalyau ”- a group of dishes made from very salty dried cod.
• « brazilian haddock”- baked fish fillet, with garlic, tomatoes, onions, pepper, parsley and salt.
• « jacare "- an exotic dish from an alligator.

Not least, in the national cuisine of Brazil, occupy the first dishes. Worth to taste:

• « sweet potatoes - fish soup, with shrimp, palm oil, coconut milk, coriander, tabasco sauce, onion, ginger and garlic.
• « takako "- soup, with garlic and shrimp.
• « royal cosido"- shrimp soup, with bacon, onions, potatoes, milk, cream, olive oil, greens, pepper and salt.
• « shangua ”- bread soup, with milk, onion, egg, garlic and salt.
• « kaldu verde "- soup made of cabbage, with lamb, pork sausages, potatoes, rice, sweet peppers, garlic, onions and greens.
• "Beef brain soup".
• "Brazil nuts soup".
• "Red bean puree soup".
• "Cheese soup, with beer".
• "Bean soup with pork".
• "onion soup".

If you are not very hungry and want only a light snack, then in this case, the Brazilian cuisine will be at its best. You will be offered a huge selection of snacks and salads:

• « pampas ”- salad from red cabbage, boiled sausage, onions, pickled vegetables, salted pork fat, ground pepper and wine vinegar.
• « brazilian salad”- amazing salad with lobster, avocado, parsley, tomato paste, mayonnaise, paprika, mustard and white wine.
• « sevitne "- salad of chicken, ham, mushrooms, egg yolk, carrots, celery, parsley, pepper and mayonnaise.
• « shurrasko ”is a spicy salad of corn, beef, onion, carrot, greens, garlic and chilean pepper.
• « saltyenas ”- pies, stuffed with meat, potatoes, onions, eggs, green peas, black olives, parsley and pepper.
• Salad Salad.
• "Eggplant Salad".
• "Cheese salad in jelly".
• "Curd salad".
• "Chicken salad, with ginger."
• "A special chicken salad."
• "Beef tongue with wine".

Replete with the national cuisine of Brazil, sweet dishes and desserts. For sweet teeth, this is a real paradise. Do not pass by such "snacks" as:

• "Sao Paulo cake « .
• « brazilian Nut Cake« .
• « welfare tree"- sweet roll, with raisins, walnuts, honey, candied fruit and zest.
• « brigadeiro "- a popular Brazilian sweetness.
• « sons of carnival"- sweet balls of wheat flour, with zest, cinnamon, vanilla essence and sugar.
• « kindin "- dessert, with coconut and egg.
• « rokambolé ”- sweet yeast cake, with fudge.
• « floating island"- pie, with roasted almonds.
• « brazilian Banana Dessert« .
• « pave "- a dessert made from biscuits, with condensed milk, egg yolks, chocolate and cream.
• "Cherry truffles".
• "Persimmon with walnuts".
• "Bananas with caramel apples".
• "Mango jelly".
• "Dessert made from passion fruit".

Of the soft drinks, the most popular, in the kitchen of Brazil, is coffee, the preparation of which is built into a real cult. It is considered that a real Brazilian should drink 30 cups of coffee a day. In addition, in Brazil, it is customary to drink fresh fruit juices and various cocktails. The most famous cocktails:

• « brazilian exotic fruit cocktail. "
• “Caipirinha cocktail”.
• "Bitter Brazilian Limed."
• Creole Punch.
• "Banana milkshake".
• "Refaho cocktail".
• "Pinuncho Cocktail".
• "Cocktail Monkey Tail".

From alcoholic beverages, I want to highlight “caipirinha” (cane vodka, with sugar and lemon), vodka “Kishasa” « , wine "Shandon" and "Castel Chatel « and various types of Brazilian rum.
  Welcome to hospitable Brazil and bon appetit to all!

October 18th, 2014

Brazilian gastronomy was influenced by African, Portuguese, Indian traditions and is a "puzzle" of regional cuisines. It is worth noting that often the dishes of one Brazilian region are strikingly different from the other and have a specific geographical location. Feijoada is considered to be the most esteemed and favorite dish of the whole nation - beans with various types of meat, cassava flour and spices. The unique taste of the dish was praised by the poet Vinicius de Morais, who lived from 1913 to 1980.

The most typical products for Brazilian cuisine are beans, rice, seafood, fish, all kinds of meat, coconut milk, and fruits. Brazilians do not think of their existence without coffee.

Let's look at some examples of this kitchen ...

Feijoada - all Brazilian dishes dish. Eating is a combination of beans with various types of meat, cassava flour and spices. Rice and oranges are served as a side dish. (Fotos GOVBA)

Brazilian cuisine - the largest country in South America - is a rich mosaic of regional cuisines, each of which is strikingly different from the cuisines of neighboring regions. For example, the gauchos, who are accustomed to barbecue meat, have heard little about duck in cassava sauce, which they enjoy in Amazonia. The cuisine of one region often looks exotic, unusual for residents of another.

When the first colonizers - the Portuguese - arrived in Brazil, they, of course, brought their culinary traditions, which took root in the culture of the Brazilian aborigines - South American Indians. Soon the colonialists brought slaves - Africans. And African culinary traditions have also become an integral part of Brazilian cuisine. It is the trio of Indian, Portuguese and African cuisines that makes up the core of the so-called Brazilian cuisine. But at the same time, the overall portrait of Brazilian cuisine, which could be tried on to any region of this country, is almost impossible to draw. To comprehend the essence of the cuisine of Brazil, you need to learn more about each of its regions, staff, of which there are twenty-six in Brazil, this is in addition to the capital district.

Mokueka is a seafood based broth with coconut milk. (Brenda Benoît)

The cuisine of each region has its own characteristics, which were formed by history and geographical location. Each region has typical dishes that are prepared daily, and dishes that are prepared for special days, events and holidays.

  For example, in the north of Brazil, the following dishes are popular: takaka no tucupi (tacaca no tucupi) - a mixture of pasta and cassava flour with sauce, dried shrimp and jumbo, a plant like a watercress that knits a tongue; munguza (munguza) - corn kernels with small pieces of coconut; green bananas, grated and fried in milk; guasado de tartaruga - braised turtle; pato no tucupi (pato no tucupi) - sliced ​​duck, cooked in thick cassava sauce with the addition of grass that burns the stomach a few hours after eating; as well as freshwater fish, crabs, fried and stewed in sauce.

Vatapi - mashed clams with fish pieces and coconut juice. Rice is served as a side dish. (Elingunnur)

Other dishes are known in the northeast: carne de sol (carne de sol) - salted and sun-dried meat that persists for a long time; lobster with coconut milk; fish cooked with coconut and coconut milk; fresh shrimps stewed with herbs - coriander, onion, pepper, as well as lemon, coconut milk and palm oil; hinxim de galinha - dish with African roots, which consists of chicken cooked in peanut sauce, cashews, dried shrimp, ginger; frigideira (frigideira) - a dish of fried fish and shellfish in an egg tester and coconut milk, cooked in a clay pot.

In the west of Brazil they cook lombo de porco (lombo de porco) - roasted pork loin; Jacare (Jacaré) - dishes from alligators, Pan de Gueijo (pao de queijo) - fresh bread with cassava and cheese. In the southeast, they eat couscous made from corn flour and dried shrimp, dried cod, and fried sardines.

Chicken patties. (Comida di Buteco Goiânia)

Still, you can call one, the most typical dish for all of Brazil -feijoada   (feijoada), the amazing taste of which was even praised by the Brazilian poet Vinicius de Morais. This dish is made from beans, various types of meat, with spices, cassava flour, served with cabbage, orange slices, pepper sauce and, if desired, with rice. Feijoad has its own story. About 300 years ago, it was invented by slaves who mixed the remnants of pork that came to them from the owners' table with black beans that fed the animals. In fact, this dish has African roots, but the Portuguese introduced sausages and sausages into it, and the Indians added farof (a mixture of cassava flour and butter). Regardless of the origin and evolution of the dish, all Brazilians love feijoad, and in each region it is cooked differently, with different types of legumes, adapting for it the products available in a particular area. It is therefore not surprising that the seemingly one and the same dish has many cooking options. And one more peculiarity: traditionally, the national drink caipirinha, which includes Cachasa (cachasa) - sugarcane vodka, lemon and sugar, is served to feijoade.

Cracklings. (Takeaway)

Other Brazilian national dishes: shurasko (churrasco) - slices of beef strung on a metal rod that are roasted outdoors; eat this dish with a sauce of tomatoes, onions, pepper, vinegar, olive oil and salt. Sarapaten (sarapaten) —a liver or pig's heart — is cooked with fresh animal blood, then tomatoes, peppers, and onions are added, and it is all cooked together. Vatapa (vatapa) - slices of fish are cut or ground with clams, boiled in denday oil with the addition of coconut juice and pieces of bread. The dish is served with white rice. Moqueca (moqueca) is a seafood broth flavored with dandy oil and coconut milk. Karuru (caruru) - salted shrimps with caviar, onions, hot peppers and a Brazilian kiabu plant.

Common Brazilian products include black beans, rice, coconut milk, denday (palm oil), cassava (cassava), chicken, beef, pork, sausage, shrimp, seafood, bakalao (salted cod), farofa (mixture of flour and butter) , pasta, cheese, okra, pumpkin, tomatoes.

Bakalyau - dried cod. The product is added to many dishes. (Jo Schmaltz)

As for the typical daily menu of Brazilians, during breakfast they usually drink coffee with cream, eat fresh cheese (queijo minas), bread, butter and fruit - papaya, oranges and others. During dinner, which happens rather late, soup appears on the table, it is always served first, it precedes the main menu and is served separately. Brazilians are especially fond of bean soup and chicken broth with rice, which, as Brazilians believe, is a panacea for all diseases, it is recommended for children, the elderly and especially nursing mothers. After the soup, the time comes for the main dishes, which put everything on the table at once, except for the dessert - salads, appetizers, hot. Almost always on the Brazilian table you can see plain rice, black or kidney beans in a thick sauce, meat, poultry or fish, vegetable salad and pie. Sausages, sausages with cassava flour or farofu, pickled chili or chili sauce are served as a side dish. For dessert, they serve candy, cheese, and fruit.

Baklayau casserole. (Phill MV)

As for sweets and pies, in the period of slavery they were cooked only in rich houses and convents. It was the Portuguese nuns who were the founders of the confectionery art in Brazil, they taught this art to young ladies from rich families. Today, the art of creating sweets is an occupation that requires a large amount of time, so the elegant sweets of the past centuries are almost forgotten and replaced by simpler and more accessible sweets, prepared mainly with condensed milk. The most famous Brazilian sweetness is called brigadeiro, which can be translated as "brigadier". This is a favorite sweetness of children and a mandatory attribute of birthdays. Other well-known candies and sweets - mother-in-law's eye (olho-de-sogra), quindim (quindim) - are made with egg and coconut, cajuzinho (cajuzinho) - sweets with cashew nuts, suspiro (suspiro) - with egg white, bomb de nozos (bombom de nozes) - with walnuts, bem-casados ​​(bem-casados), camafeu (camafeu).

Shurasko - beef, fried on a metal rod, in the open air. (Dreams n thoughts)

Both breakfast and lunch are accompanied by a cup of sweet coffee — caffeine (cafezinho) or also known as espresso. Coffee is a drink that is enjoyed all over the world, but there is no other country for which the value of coffee would be more important than for Brazil. Coffee is drunk constantly, it is served in small cups (demitasses). This Brazilian drinks 12-24 demitases per day. Brazilian businessmen invariably invite partners for coffee, for which important issues are resolved, and the hostesses first of all offer coffee to guests, because coffee is a symbol of hospitality in Brazil. Perhaps in Brazil, the art of making coffee is the most perfect. Making coffee begins with very clean dishes, fresh water, precise measures, and a real Brazilian will never allow coffee to boil. Between breakfast and dinner, Brazilians have a snack of coffee with a cake or biscuits, fruit juices and fast food.

Shurasko. (Victor Bayon)

By the way, Brazilians are notable for their love of food, which can be taken by brooks and eaten for a couple of bites. Such snack food can be a complete menu at weddings, baptisms or birthdays. Brazilians' favorite snacks are various canapes, stuffed olives, fried cheese meatballs, fried cod meatballs, miniature pies with shrimps or chicken, chicken legs. Street food, which is sold in the squares, in front of churches, in parks, squares, on beaches, has always enjoyed the love of Brazilians of all social classes. Boiled corn, coconut sweets, takaka (tacaca) - a thick soup with dry shrimps, tapioca and garlic, meat and meat pies, olives, cheese, palm fruits, barbecue pieces ... the range of street kitchen is endless. All street bars and shops offer a huge variety of fruit juices and cocktails - mango with acerola, pineapple, milk with bananas, oranges with guava. On the streets you can try and alcoholic drinks, and cocktails, which are almost certainly includes Cachaca.

Cheese Buns (Yuichi Sakuraba)

In Brazil, there are many bakeries that work all day and bake various types of sweet and savory breads, but the most popular type of bread is French bread, which is very similar to French baguettes.

Caipirinha. (Porto Bay Hotels & Resorts)

Of course, the daily cuisine of ordinary Brazilians is very different from the restaurant cuisine that tourists are trying to try. Brazilian restaurant cuisine is represented by almost all countries of the world, Italian and Japanese cuisines are very popular here. Chinese cuisine was one of the first to be presented in Brazil as exotic, and was accepted by Brazilians with a bang. Gastronomic center Brazilians consider the city of Sao Paulo, where you can taste almost any dish of any culture. Brazilians say: “If you want to go on a gastronomic journey around the world, visit Sao Paulo”.

Creamy cakes. (Pixelicus)

Cajusinho. (Leonardo Augusto Matsuda)

Brigadeiro. (Mayra chiachia)

Modern Brazilian national cuisine is the hallmark of the country, along with carnivals, fiery rhythms and dances, costumes with sparkles and feathers, and many other attributes of this holiday. Brazilian cuisine has shaped its formation and development over the centuries, which is why today many of the Portuguese, Indian and African classical cuisines can be found in the menu, whose dishes are distinguished by authenticity and national colors both in taste and in the form of serving.

Historical development

The origin of the Brazilian cuisine began openly in 1500, when the Portuguese navigator Pedro Cabral first came to Brazilian land and immediately counted it among the colonial lands of Portugal. As colonizers, the Portuguese introduced many new, previously unknown foods to the lands of Brazil. Now they began to grow and eat various vegetable oils and spices. Brazilian national cuisine is replenished with the latest techniques and methods of cooking, taken from the Portuguese. Later, when the Portuguese brought slaves originally from Africa to the territory of modern Brazil, new developments also occurred in the development of Brazilian cuisine - it was replenished with many dishes that people used to cook and eat populated peoples.

After gaining long-awaited independence in 1888, Brazil opened its doors to many foreign immigrants — the Italians, Germans, Japanese, and many other representatives of centuries-old cultures began to come here, bringing something new to the basis of traditional Brazilian cuisine. Thus, the Brazilian cuisine dishes have become much more diverse, but at the same time they all have retained the flavor of the land on which they began to prepare.

Thanks to such a rich ethnic history of its development, Brazilian cuisine has become one of the most popular and exquisite in the entire South American continent. Today, gourmets around the world are eager to visit Brazil in order to fully enjoy the incredible recipes of Brazilian cuisine.

Regional features

Many traditional dishes are prepared in restaurants of Brazilian cuisine in a manner characteristic of a particular region of the country. This is also one of the main features of the cooking of this state.

In the jungles of the Amazonia or the northern regions of Brazil, simple, accessible cuisine prevails. The most popular products of this area are exotic fruits, unusual for European dishes, representing tubers, similar to the usual, a plant intended for the production of cereals, nuts, fish. The favorite dish of the local population and tourists visiting these lands is “Karuru du Parau” or dried tomatoes and onions, seasoned with vegetable oil, as well as a braised turtle under the exotic name “Guasado de Tartarugi”.

In the northeastern regions of Brazil grows a lot of sugar cane and cocoa, the local cuisine is rich in dishes, seasoned with various spices. The basis of the Brazilian cuisine of the northeastern part of the country is dried meat, cassava, numerous exotic fruits that grow here are popular.

Savannas and prairies in the western regions also made adjustments in the formation of regional Brazilian cuisine. The recipes of Brazilian cuisine here most closely echo the classic cuisines of many European countries, offering their fans the maximum amount of meat products, cassava, rice and corn.

The most important part of Brazil - the south-eastern region of the country - combines the recipes of cuisines from different parts of the state with the prevalence of completely different dishes and products. Restaurants of Brazilian cuisine in the south-eastern part of the mainland offer their visitors a dish of black beans and cassava rice, which is called “Feijoada” by the locals, and more European food, for example, baked with grated cheese.

In the south of Brazil there are indigenous people who always have meat, potatoes, greens, traditional vegetables from Europe, and wine on the menu.

Recipes and ways to prepare Brazilian dishes

Products in the culinary art of Brazil made, to a greater extent, stew, fry, boil, salt and dry, rather than use in its raw form. Restaurants of Brazilian cuisine around the world offer their customers to enjoy the taste of all kinds of fish, shellfish, turtles, alligators, pork, specially cooked rice with spices, corn, legumes, cassava, and eggs, coconut milk, dairy products and sweets. Brazilian chefs put many spices in almost any meal, the most common of which is pepper and coriander. As a side dish and salad, cooks masterly cook and serve such vegetables as tomatoes, onions, and many others. The most common local sweets include condensed milk, marmalade and chocolate products. The main national drink of Brazilian cuisine is considered to be. Locals drink coffee 30 cups a day. However, beer and good wine are also quite popular in local bars and restaurants.

Among the most famous recipes of Brazilian cuisine is the above-mentioned feijoad recipe. The original recipe for home cooking can be adapted to products that are common in a particular area, because in different regions of Brazil feijoada is made from different types of meat and legumes.

So, for cooking at home the most famous dishes of Brazilian cuisine will need the following ingredients:

• black dried beans - about 500 grams;
•   - 2 liters;
• dried beef - 100 grams;
• smoked pork ham - 200 grams;
• hunting sausages - 350 grams;
• smoked - 120 grams;
• pork sausages - about 250 grams;
• large onion;
•   - 6 cloves;
• cumin - teaspoon;
• coriander - on the tip of a knife;
•   - 1 piece;
•   - 2 pinches;
• rice - 2 cups;
•   and ground pepper to taste.

Before serving feyzhoada to the table, the dish will need to be supplemented or decorated with the following ingredients:

• breadcrumbs - ½ cup;
• orange peel - 2 spoons;
•   - 1 spoon.

Onions with spices and fried bacon with sausages spread in a pan to the stewed beans. The mixture is poured with water to the level when it covers all the ingredients and is boiled. After boiling, feijoada is stewed on a small fire for another hour, until the beans are completely soft. The dish requires constant stirring and adding boiling water to the level of the coating filling.

This exquisite dish of Brazilian cuisine is served at the table along with rice, which also needs to be cooked. Olive oil is heated in a skillet, breadcrumbs are fried on it until golden brown, then rind and the rest of chopped parsley are added to the croutons. Feijoada is laid out on a la carte plates, supplemented with boiled rice, and sprinkled on top with a mixture of crackers and zest with parsley.

Another famous dish of Brazilian cuisine, which has a lot of recipes in the country itself, is Moquek soup. This is a traditional seafood soup, which can be based on any shellfish, as well as shrimps, crab meat, and more. At home, you can make an unusual moqueka with shrimps, which are easy to buy in the store.

The following ingredients are necessary for Mokka soup:

• 450 grams of fresh shrimp;
• quarter cup long grain rice;
• 425 milliliters of grated canned tomatoes;
• can of coconut milk;
• bulb;
• 2 tablespoons of olive oil;
• 4 cloves of garlic;
• 4 glasses of water;
• 2 teaspoons of salt;
• a mixture of ground peppers to taste;
• a little fresh parsley to serve.

The process of cooking Moqueka with shrimp is as follows:

1. On a low heat it is necessary to heat the olive oil, poured into a deep pan.
2. Peppers, onions and garlic are cut into small pieces and sprinkled on olive oil, simmer until the vegetables are soft.
3. In the vegetable mixture you need to add rice, spices, tomatoes and water prepared in advance. The resulting soup is brought to a boil, and then cook about 10 minutes over medium heat until half cooked rice cereal.
4. Shrimps are cleared of shells and cut into 2.5 cm long pieces.
5. In vegetables with rice, you need to pour coconut milk, boil and add shrimp to the soup. After adding the shrimp soup to cook on fire for about 5 minutes.
6. After turning off the fire in the pan you need to add spices to taste and squeeze the juice of 1 lemon.
7. At a serving of mokhek decorated with chopped parsley and a slice of lemon.

For dessert, chefs of Brazilian cuisine restaurants often offer their guests a beyzhinho delicacy. Translated from Portuguese, this word means "kiss". This is a kind of compliment of Brazilian chefs to all their guests, because without this delicacy neither adults nor children's holidays in this country can do.

It is quite simple to make home-made beyno at home; just take a jar of good condensed milk, a tablespoon, 150 grams of coconut chips and a little cloves. Condensed milk is mixed with coconut chips and infused until the chips become softer. Then this mass is placed on the fire, is stirred and brought to a boil, after which it languishes on the stove for about 10 minutes on the smallest fire. The criterion of mass readiness is a shiny smooth surface, without burnt areas, for which it is constantly intensively mixed.

Next, condensed milk with coconut chips is cooled at room temperature and removed in the refrigerator for an hour. After an hour of cooling, the mixture reaches and it is necessary to start sculpt small balls out of it. Hands should first be greased with butter, so that the mixture does not stick. Each ball falls into coconut flakes and a carnation is stuck into its center. Ready bageinho is refrigerated for several hours to allow the clove to give its flavor to the candy, and before serving to the table, the candy is placed in the room temperature for half an hour to show all shades of flavors and aromas.

Main benefit

Using a wide variety of foods, Brazilians are very healthy people. The average life expectancy in the state today is 73 years, despite the huge number of cups of coffee per day, which every Brazilian drinks daily. Brazil is considered in the modern world a country with the most beautiful and young inhabitants. In addition to constant personal care, Brazilians prefer Brazilian national cuisine in order to constantly get all the necessary utility from the daily diet. The balance of food, constant care for themselves and their health, as well as passion and vitality help Brazilians always feel in great shape and look younger than their peers from other countries.

At least one dish from this list you should cook right now!

What is it:  tiny pies stuffed with chicken and cream cheese.

Recipe Ingredients:

• 1.5 kilograms of chicken breasts;
• 4-5 cups chicken broth;
• 1 carrot;
• 2 onions;
• bay leaf;
• 2 tablespoons butter;
• 2 cloves of garlic;
• one lime juice;
• 220 grams of soft cream cheese;
• 2-3 glasses of flour;
• 2 eggs;
• 2-3 glasses of small bread crumbs;
• cooking oil for frying;
• salt and pepper to taste.

Cooking method:

1. Place the chicken breasts in a large cauldron and cover with broth so that the meat is completely covered with liquid.
2. Add to the cauldron carrots, one onion, peeled and cut in half, and bay leaf.
3. Bring the liquid to a boil and cook the chicken on medium heat until cooked (15-20 minutes).
4. Strain the meat and remove the broth to the side. Cut the chicken into very small pieces.
5. Mix the cream cheese with lime juice and meat.
6. Finely chop the remaining onion and garlic and fry until golden brown in butter.
7. Mix hot onions with chicken.
8. Bring the chicken broth to a boil and gradually, in several stages, stir the flour into it. There should be as much flour as broth. Stir vigorously, cook the dough for 2-3 minutes, then remove from heat and store in the refrigerator for 1 hour.
9. Take a piece of dough the size of a golf ball, roll into a ball and make a hole in the middle for the filling. Put the chicken filling in the patty (about 1½ tablespoons) and close the edges. Put the pie on a baking sheet with a sharp end up. Keep making kohinha until the filling is over.
10. Beat the eggs in a bowl. Place the bread crumbs in a skillet, season with salt and pepper. Dip the pies in the egg and breadcrumbs and refrigerate for 1-1.5 hours.
11. Fry the cochin in boiling oil until golden brown.

What is it:  chocolate truffles from condensed milk.

Recipe Ingredients:

• 3 tablespoons of cocoa powder;
• 1 can of condensed milk.

Cooking method:

Mix in a cocoa pan with butter and condensed milk and cook, stirring, until thick (about 10 minutes). When the sweet mass has cooled, roll small balls out of it.

3. Brazilian cheese bread "Pao di kejo"

What is it:  small roll of pita bread with cheese.

Recipe Ingredients:

• ½ cup olive or butter;
• 1/3 cup of water;
• 1/3 cup of milk;
• 1 teaspoon salt;
• 2 cups of tapioca;
• 2 teaspoons minced garlic;
• ¾ cups of freshly grated Parmesan;
• 2 beaten eggs.

Cooking method:

1. Preheat oven to 190 ° C.
2. In a large saucepan, mix olive oil, water, milk, and salt. Bring the mixture to a boil, remove from heat and stir in tapioca and garlic. Put the pan with the dough aside for 10-15 minutes.
3. Add the pan to the grated cheese and scrambled eggs.
4. Put the dough in a non-greased baking sheet.
5. Bake the bread in a preheated oven until golden brown (15-20 minutes).

What is it:  fried cassava. It may include eggs, bacon and other additives.

Recipe

Ingredients:

• a large finely chopped onion;
• 8 tablespoons butter;
• 1 tablespoon of palm or vegetable oil;
• 2 cups cassava flour;
• salt and pepper to taste;
• ½ cup black olives, cut into thin slices (optional);
• ½ cup diced boiled egg.

Cooking method:

1. Melt the butter in a frying pan and fry the onions in it until soft (about 10 minutes).
2. Add cassava flour to the pan and fry until browning, stirring constantly.
3. Season farof with salt and pepper.
4. Add olives and / or sliced ​​eggs to the finished dish.

What is it:  beans, fried with cassava flour, green onions, egg and bacon.

Recipe Ingredients:

• 1 tablespoon of olive oil;
• 4 strips of bacon, sliced;
• 200 grams of smoked sausage, cut into thick slices;
• 1½ cups diced onion;
• 1 cup of diced green pepper;
• 1 glass of diced red pepper;
• 450 grams of red beans;
• 2 bay leaves;
• 8 cups of chicken broth or water;
• ½ tsp salt;
• ½ tsp black pepper;
• fatfa (see recipe number 4);
• 8 hard-boiled eggs, peeled and cut in half;
• white rice (garnish).

Preparation method:

1. Soak red beans in water overnight.
2. Heat olive oil in a large cauldron and fry bacon until crisp.
3. Put sausage, onion and pepper in a cauldron and cook, stirring constantly, for another 10-12 minutes.
4. Add garlic, beans and bay leaves to the cauldron, cover with chicken broth and cook the beans until soft (about 2.5 hours).
5. Season the stew and mix with the fatof.

Serve feijo tropéyro along with white rice decorated with hard-boiled eggs.

What is it:  black beans, stewed with various meats and sausage.

Recipe Ingredients:

• 450 grams of dried black beans;
• 4 tablespoons of olive oil;
• 450 grams of pork shoulder, cut into pieces;
• 2 large shredded onions;
• 1 head of garlic, peeled and cut into thin slices;
• 225 grams of fresh sausage;
• 450 grams of smoked sausage;
• 3-4 bay leaves;
• water;
• 410 grams of chopped tomatoes;
• salt.

Cooking method:

1. Pour boiling water over the beans and set aside.
2. Heat the olive oil in a large saucepan and fry the pork shoulder until browned.
3. Remove the meat from the pan.
4. Fry onion in butter, salt and garlic.
5. Put the bay leaf and pork shoulder in the pan, add water (or broth) so that it completely covers the meat. Cook the meat, avoiding vigorous boiling, for 1 hour. After removing the spatula from the broth, remove the meat from the bones, chop and put it back into the pan.
6. Drain the liquid from the black beans, put them in a stew and cook over medium heat until soft (about an hour and a half).
7. Put the tomatoes and sliced ​​sausage in a saucepan and continue to simmer the stew until meat is completely cooked.

Serve feijoada with white rice and hot sauce.

What is it:  small balls of dough, fried in oil and sprinkled with cinnamon.

Recipe Ingredients:

• 2 cups of flour;
• 3 tablespoons of sugar;
• ½ tsp salt;
• 2 eggs;
• ½ -1 cup buttermilk;
• 1 tablespoon baking powder;
• ½ cup of sugar;
• 1 tablespoon of cinnamon;
• cooking oil for frying.

Cooking method:

1. Heat vegetable oil in a pan.
2. In a small bowl, mix the cinnamon and sugar.
3. Combine flour, salt and 3 tablespoons of sugar in a separate container. Stir the eggs and buttermilk into the flour with a wooden spoon and add the baking powder.
4. With the help of 2 teaspoons, take a portion of the dough and gently lower it into the boiling oil. Put a few more servings in the pan. Fry donuts until golden brown, occasionally turning the spatula over. Take out the finished donuts with a slotted spoon and place on a paper towel.
5. Roll the hot donuts in a mixture of sugar and cinnamon.

What is it:  shrimps with vegetables stewed in coconut milk.

Recipe Ingredients:

• 600 grams of raw peeled shrimp;
• Cup of olive oil;
• ¼ cups of diced onion;
• 1 minced garlic clove;
• ¼ cup roasted red pepper, diced;
• Cup finely chopped fresh cilantro;
• 400 grams of tomato, diced;
• 1 cup of coconut milk;
• 2 tablespoons of sriracha sauce (you can substitute chili);
• 2 tablespoons of lime juice;
• salt and pepper.

Cooking method:

1. In a saucepan with heated olive oil, fry the onions to transparency.
2. Add the garlic and pepper and continue to fry.
3. Put tomatoes, shrimps and cilantro in a saucepan and simmer the stew over low heat until cooked shrimp.
4. Pour coconut milk and sauce into the pan and continue to simmer, not allowing to boil.
5. Add lime juice to the stew, season and salt.

Serve the Brazilian stew hot, garnished with fresh cilantro.

9. Coconut Kiss Candy

What is it:  coconut truffles.

Recipe Ingredients:

• 1 can of condensed milk;
• 1 tablespoon butter;
• Cup sweetened coconut chips.

Cooking method:

1. Mix the condensed milk with butter in a saucepan and bring to a boil. Continue cooking, stirring occasionally, until thick (about 20 minutes).
2. Remove the pan from the heat, add the coke chips and cool in the refrigerator for 2-3 hours.
3. Form balls with your hands and roll them in coconut chips. Stick carnations into each candy for decoration.

What is it:  salad of chicken, ham, raisins, carrots, apples, olives, mayonnaise and french fries.

Recipe Ingredients:

• 1 whole chicken breast, without bones and skin, boil, cool and chop;
• 2 carrots, peeled and grated;
• ½ cup of corn kernels from a can;
• ½ cup of green peas from a can;
• 2 small green apples, peeled and diced;
• 1/3 cup seedless raisins;
• chopped fresh parsley;
• 1 finely chopped onion;
• 1½ cups of mayonnaise;
• ½ cup sour cream;
• 200-300 grams of french fries.

Cooking method:

1. In a large bowl, mix chicken, grated carrots, corn, peas, apples, raisins, parsley and red onions.
2. Add half the potatoes to the salad and mix again.
3. Season salpycao with mayonnaise and sour cream, season and salt.
4. Transfer the prepared salad to a serving dish and sprinkle with the remaining potatoes.

What is it:  Puff pastry dessert made of chocolate or fruit.

Recipe Ingredients:

• 1 can of condensed milk;
• 200 grams of cookies;
• 1 glass of milk.

Cream:

• 1 teaspoon of vanilla extract;
• 7 tablespoons of granulated sugar;
• 120 grams of butter;
• 4 egg yolks;
• 1 cup of heavy cream;
• 1 tablespoon cocoa powder (optional);
• roasted peanuts and cherries for decoration.

Cooking method:

1. Remove the label from the can, put it in a saucepan and cover with water. Boil condensed milk 1-1.5 hours, making sure that the bank is completely covered with water.
2. Remove the jar from the pan and cool to room temperature.
3. In the bowl of the mixer, whip the butter and sugar until smooth.
4. One by one, add the yolks to the dough, then mix in the cocoa mixture, vanilla extract and cream.
5. Pour the milk into a shallow dish.
6. Soak the cookies in the milk and put them in a single layer in a transparent container. Put the cream on the wet biscuits. Continue layering until the cookie is finished.
7. Decorate the ready dessert with peanuts and cherries and refrigerate for 4-8 hours so that the cookies are completely soaked with cream.

What is it:  Baked dessert made from egg yolks, sugar and coconut chips.

Recipe Ingredients:

• 1 cup white sugar;
• 1 cup of coconut shavings;
• 1 tablespoon of softened butter;
• 5 egg yolks;
• 1 egg white.

Cooking method:

1. Preheat oven to 175 ° C.
2. Mix in a bowl sugar, coconut chips and butter.
3. Add egg yolks and whites to the dough and whisk well.
4. Pour the mixture into the molds. Take a baking tray with high sides or put a baking dish in it, place the molds with the dessert. Pour the water into the pan so that it half covers the molds with the dessert.
5. Bake Kuindim in a preheated oven until golden brown (about 30 minutes).

What is it:  spicy cream soup of fish and shrimp in a peanut sauce.

Recipe Ingredients:

• 1 cup dried shrimp;
• 2 tablespoons of olive oil;
• 2 cups finely chopped onion;
• ½ cup of crushed roasted cashews;
• ½ cup minced roasted almonds;
• 1 tablespoon minced garlic;
• 1 tablespoon chopped ginger;
• 1 tablespoon crushed chilli peeled;
• 4 cups fish or shrimp broth;
• 400 grams of coconut milk;
• 2 tablespoons fresh lime juice;
• 450 grams of white fish fillet, diced;
• 450 grams of shrimp, peeled and cut;
• salt and black pepper to taste;
• ½ cup fresh cilantro;
• 6 slices of lime for decoration;
• white rice on the side dish.

Cooking method:

1. Soak the dried shrimp in warm water for 15 minutes, strain and grind to a puree-like consistency in a blender.
2. Fry the onions in hot olive oil until soft, add the crushed shrimps and simmer them for 2 minutes over medium heat.
3. Add nuts, garlic, ginger and pepper to the cauldron with the onion and cook for 1-2 minutes, stirring occasionally.
4. Pour broth, coconut milk and lime juice into the cauldron and cook the soup until thick (about 20 minutes).
5. Reduce the heat, put the fish and shrimp in the soup and cook for another 5-6 minutes. Season, salt and sprinkle ¼ cup of cilantro.
6. Place a large spoonful of white rice in the center of the plate, pour the soup over it and sprinkle with the remaining cilantro. Decorate the dish with lime slices and serve.

What is it:  Traditional Brazilian sandwich with roast beef, mozzarella, tomato and pickled cucumber.

Recipe Ingredients:

• 1 roll;
• 4 slices of roast beef;
• 3 slices of tomato;
• 6 sprigs of dill;
• 2 slices of mozzarella.

Cooking method:

1. Cut the bun in half and put the roast beef, tomatoes, cucumbers and mozzarella inside.
2. Bake the bauru in a preheated 180 ° C oven for 5-6 minutes until the cheese melts.

What is it:  sandwich with ham and melted cheese.

Just put slices of cheese and ham on a piece of white bread and bake in the oven.

What is it:  Fried yucca slices.

Recipe Ingredients:

• 2 kg of fresh or frozen yucca;
• salt;
• vegetable oil;
• aju Amarillo Peruvian sauce for dipping.

Cooking method:

1. If you use fresh yucca root - peel it, cut it into large pieces and remove the inner core.
2. Boil the yucca in boiling salted water for 20-30 minutes. The finished yucca should be soft and easy to pierce with a fork.
3. Cut the boiled root in thick slices and fry in hot oil until golden brown. Sprinkle the fried yucca with salt and serve immediately.

17. Empadao

What is it:  pie with chicken, olives, corn or any other filling.

Recipe Ingredients: For the test:

• 340 grams of butter;
• 3½ cups flour;
• 2 yolks
• 1 teaspoon baking powder (baking soda, citric acid and flour in the ratio 1: 1: 1);
• ½ tsp salt.

For filling:

• 680 grams chicken breast
• 450 grams of chicken thighs;
• 5-6 glasses of water;
• 1 clove garlic, cut into thick slices;
• bay leaf;
• salt and freshly ground black pepper to taste;
• 2 tablespoons of vegetable oil;
• 1 finely chopped onion;
• 3 chopped rosemary sprigs;
• 3 tablespoons of starch;
• 4 tablespoons of tomato paste;
• 1 cup of frozen sweet corn (optional);
• 1 cup of frozen green peas (optional);
• 1 cup chopped black olives (optional);
• 1 glass palm core (optional);
• 1 cup finely chopped green onions (optional).

Cooking method:

1. Mix butter, flour, egg yolks, baking powder and salt in a large bowl until smooth. Cover the bowl with a lid and let the dough rest for 30 minutes.
2. Roll out the dough, stretch it in a baking dish, remove the excess and chop with a fork over the entire surface.
3. Boil the chicken in the water until cooked, peel and cut into small pieces.
4. Fry the chicken meat with onions in vegetable oil, cover with 3 cups of broth, add tomato paste and starch, and simmer for 5 minutes, stirring constantly. Add corn, peas or olives to the prepared filling and remove the pan from the stove.
5. Put the chicken filling in the form with the dough.
6. Mix the remaining dough with a ½-1 cup of flour to a sandy consistency and crumble into a form so as to completely close the filling.
7. Bake the cake at 180 ° C until golden brown (30-40 minutes).

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