Feijoada, the National Dish of Brazil

4 1/4 lbs black beans
1 1/4 lbs dried beef
1 lb salt cured pork
1 lb bacon
1 lb smoked sausage
6 pieces dried sausage
1 piece smoked beef tongue
2 pigs ears
2 pigs tail (or equal amount of ox tail)
2 pigs trotters
1 large chopped onion
1 medium chopped onlion
1 tablespoon olive oil
6 cloves garlic
3 bay leaves
hot peppers
rice, manioc, couscous or fried, shredded kale

Place beans and salted meats in SEPARATE bowls. Cover each with water. Keep covered with water for 24 hours; but change water every 6 hours.

Put ALL ingredients into a very large cooking pan and cover with water. Add ½ orange, 3 bay leaves, 1 medium chopped onion and pepper.

Cook everything over a low heat and gradually withdraw the meats as they are cooked to prevent them from becoming too soft.

In a separate pan heat a tablespoon of soybean oil and fry the 6 cloves of garlic and the large chopped onion. Pour into the beans and mix well.

Temporarily remove a cup of the beans and crush with a wooden spoon to thicken the sauce.

Serve with white rice, manioc (in the US you may want to substitute couscous) or fried, shredded kale along with oranges and hot peppers.


Grandma Chiquinha’s Orange Cake-'Brazilian Recipe'

Grandma Chiquinha’s Orange Cake
4 eggs, separated
2 cups (500 mL) granulated sugar
2 cups (500 mL) all purpose flour
1 tbsp baking powder
2 cups (500 mL) orange juice (preferably fresh squeezed)
Preheat oven to 350° F (180° C). Grease and flour a 13 X 9-inch (3.5 L) metal cake pan.
In bowl and using an electric mixer, beat egg whites until stiff.
In a separate large bowl, beat egg yolks with sugar. In another bowl, sift together flour and baking powder; add to yolk mixture alternately with 1 cup (250 mL) orange juice, making three additions of dry and two of wet. Fold in egg whites. Pour into prepared cake pan.
Bake for 30 minutes or until toothpick inserted in centre comes out clean.
After removing cake from the oven, use a fork to pierce holes on top of the cake and pour remaining orange juice on top. Cool cake in pan on wire rack. Cut into squares to serve.


Quindão de Yayá-'Brazilian Recipe'

Quindão de Yayá
9 egg yolks
3 whole eggs
1 lb sugar
2 Tbsp butter, melted
1 medium size coconut, grated (you should get 2 1/2 cups) or 1 bag grated unsweetened coconut
1/2 cup raisins
1 Tbsp butter to coat mold
Heat 1/2 gallon of water on top of stove and preheat oven to 350° F. Using a whisk beat the whole eggs lightly. Add the yolks, beating until the mixture is homogeneous. Add the sugar, the coconut and mix everything very well. Add melted butter and mix. Coat a mold with butter and sprinkle with sugar. Shake to remove excess. Place the raisins around the bottom of the mold very carefully and pour in the mixture slowly.


Aubby Gobby Nana Muffins

IngredientsMakes 1 dozen.
4-5 Over-ripe mashed bananas2 tablespoons of sweetened condensed milk1/4 cup (50g) brown sugar2 teaspoons of baking powder2 cups (200 g) flour
Combine all and put heaping spoonfuls into muffin tins.
Bake at 350 F (200 C) for 10-15 minutes, until muffins begin to brown on top.Serve warm with butter.


Fish Pie

Serves 4 - 62 tablespoons butter
1 small onion, chopped
1/2 teaspoon curry powder
2 tablespoons flour
2 cans smoked fish or approx. 3 cups of your own
3/4 cup (180 ml) milk
Black pepper
2 sheets pre-rolled flaky pastry
1 egg yolk

Melt butter in a saucepan. Add onion and cook until clear.

Stir in curry powder. Cook for 30 seconds.

Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat.

Add fish and pepper to taste. Stir and set aside until cool.

Place one sheet of pastry in a pie tin. Spread fish mixture over pastry and then dampen edges of pastry with a little water. Carefully top with the second sheet of pastry and crimp the edges together in your favorite design.

Lightly beat egg yolk and brush top surface of pie.

Bake at 425 F (220 C) for approximately 20 minutes or until crust is golden.


New Zealand Scones

2 cups (200 g) flour
4 tablespoons of baking powder
1/4 teaspoon salt
1 cup (100 g) grated cheese
about 1/4 cup (50 ml) of milk

1. Sift the dry ingredients together, add 3/4 cup cheese. Add milk and mix into soft dough.

2. Roll or patg dough into scones and place 1" (2,5 cm) apart on a baking sheet. Sprinkle the remaining cheese on top.

3. Bake at 350 F (220 C) and bake until golden.


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