May 27, 2015

Brazilian Cheese Bread


Cheesy, gooey, and easy to prepare.
Perfect for breakfast or a snack with coffee.


(35 servings / 1 hour)

Ingredients:
2 1/4  cups yucca or tapioca starch (also called yuca flour)
1 pinch of salt
3.4 ounces milk
3.4 oz water
3.4 oz oil
4 eggs
7 oz grated mozzarella cheese
3.5 grated Parmesan cheese
3.5 grated provolone cheese

Directions:
1 - Heat milk, water and oil until it begins to boil.
2 - In a large bowl, mix the starch and salt.
3 - Add the hot liquid, mix a little bit and let it cool.
4 - Beat the eggs lightly with a fork and add to the bowl.
5 - Add the cheese and mix well, until the dough is well combined.
6 - Shape small balls and bake in preheated oven (350° F).
7 - Bake for 25-30 minutes (until golden brown on top).

Tips and Options:
  • The recipe calls for about 14 ounces of cheese and it can be chosen according to your taste, a blend of mozzarella, Parmesan, provolone, gouda, swiss, etc.
  • Fresh or dried herbs such as parsley, chives, thyme, and rosemary can also be added to the dough.
  • You can eat the cheese bread by itself or add some fillings. My favorite fillings are cream cheese and salami are, but you can also serve it with queso fresco, deli meat, dulce de leche, or nutella.
  • Yucca flour have two types: sour and sweet. Either one can be used for this recipe.
  • To freeze, place the bread in the freezer, using a sheet pan. Leave until start to freeze (approximately 1 hour) and then store in a plastic bag. To bake, remove from freezer and put straight into the oven.

May 21, 2015

Strawberries with Ricotta

Be surprised by the strawberries and ricotta mixture. This dessert is not just tasty, but also super light and easy to do.

(1 serving / 10 minutes)
Clique aqui para ler esta receita em Português

Ingredients:
1 cup strawberries, washed and diced
1/4 cup light ricotta cheese
1 teaspoon brown sugar
1/2 tsp vanilla extract
6 raw almonds, chopped

Directions:
1 - Mix ricotta cheese with sugar and vanilla.
2 - In a bowl, add strawberries, ricotta mixture, and almonds.

Tips and Options:

  • Add two basil or mint leaves to garnish and to give a special flavor.
  • Give a more refined touch to the recipe by drizzling reduced balsamic vinegar over the ricotta.
  • Sugar may be replaced by honey or sweetener.
  • You can make 4 times of this recipe and store in refrigerator for up to 4 days.

May 14, 2015

Oven-Roasted Tri-Tip

Tender, juicy, and easy to prepare!


Oven-Roasted Tri-Tip
(15 servings / 3 hours)
Click here to see this recipe in Portuguese

Ingredients:
1 whole tri-tip
1 tablespoon oil
salt to taste
black pepper to taste
paprika to taste
cumin to taste
8 garlic cloves
1 onion, cut into large pieces
1 stalk of celery, chopped
4 parsley sprigs
4 green onions sprigs
2 thyme sprigs
2 rosemary sprigs
1 tablespoon all purpose flour
1 cup dry red wine
2/3 cup good beef broth (homemade or store brought)

Directions:
1 - Trim silver skin and remove excess fat from meat, as you prefer.
2 - Then, rub the spices into the meat: oil, salt, pepper, paprika, and cumin.
3 - In an oven bag, add the flour and shake.
4 - Place the meat in the bag and the rest of the spices: garlic, onions and herbs.
5 - Add the wine and broth on the sides, being careful not to "wash" the meet.
6 - Let the meat in the refrigerator for at least 2 hours, marinating.
7 - Follow the instructions on the oven bag package before you bake. The one I used need to have the opening facing the wider side of pan and six 1/2-inch cuts on the top to allow steam to scape.
8 - Bake for 2 hours and 30 minutes (325° C).
9 - Remove from oven and let the meat sit for at least 15 minutes. After that, remove from bag and slice it.
10 - Strain the grave sauce and serve over the meat or as a garnish.

Tips and Options:

  • Add fingerling potatoes and baby carrots to bag to bake with the meat.
  • Season meat 1 day before and leave in the refrigerator. The dish will be even tastier.
  • Replace the wine with the same amount of broth, if you don't want to use the beverage.
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