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Quindim is a popular succulent traditional Brazilian dessert originally from Portugal prepared with egg yolks, sugar, butter, and shredded coconut.

The fresh and exotic taste of the Quindim, with its glossy, creamy rich surface, sugary and coconutty center, will captivate you at first taste. It is delicious, dense, intensely sweet (yes, it is quite sweet) and totally addictive!

The egg yolk gives it a very moist almost gel-like consistency with a toasted coconut topping. It contains coconut, so it can’t be bad.

This is one of my family’s favourite Brazilian desserts, hopefully, you will like it too.

My mom makes it for every important family party.

Crème caramel (French), flan, caramel pudding or Brazilian Condensed Milk Flan (Aka Pudim De Leite Condensado) is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.

If you are one of those who lose an entire hour to make it in the conventional oven… This recipe is for you! Using a Pressure cooker is time saver, it’s done in just 10 minutes.

 

If you’ve ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread because potatoes tend to make bread rise a little fluffier and softer.

Potato Bread made with instant potato flakes and dry milk means you don’t have to spend time peeling and cutting potatoes or wait for leftover mashed potatoes to make it.

 

Let’s be honest—store-bought sun-dried tomatoes tend to be a bit leathery and tough, without much flavor. They seem like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade “sun-dried”1 tomatoes, on the other hand, are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Slow baked in the oven makes these oven dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.

Not a labor-intensive process, but certainly a lengthy one. Of all the methods for preserving tomatoes, drying them in the oven is the least fussy. Plus, drying preserves their sweetness and flavor best. And these flavorful little gems cost so little when made at home; it’s worth the time they need to achieve that chewy, raisin-like texture.

One thing I can guarantee is the appetizing fragrance in your house of tomatoes slowly roasting to dried perfection, especially if you choose to season them with garlic and herbs.

In the meantime, think of all the tomato bread, salads, pizzas, pasta, pestos and sauces you’ll be able to make once they’re done. It’s tempting to prematurely devour those tiny little sweeties, hot, pungent, sweet & salty with good virgin olive oil as they are, spread on crackers or toasts.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

 

A very traditional Brazilian recipe for a deliciously dense and moist cake made from fresh Yuca (Cassava/Manioc) and coconut.

This recipe came from my mom. I love this cake since I was a child. This is the only sweet I compulsively eat, yes; I cannot control myself to stop eating it.

This cake is weighty as a brownie. It is completely gluten-free, very easy to make and an incredibly delightful alternative to accompany your mid-afternoon coffee.

 

This is an easy, crusty, Classic French Bread recipe for your bread machine. I have been making this bread for almost 20 years and it’s part of my best recipes collection.

A few simple ingredients combine to form a homemade treat that’s a little fluffy, a little crunchy, and a whole lot of delicious.

Crunchy on the outside and fluffy on the inside. Exactly as it should be!

 

I have been making this bread for almost 20 years and it’s part of my best recipes collection. Parmesan cheese and Italian seasoning add a little “hum” to Italian bread. Serve it hot with your favourite Italian dish, cut into slices or toasted, with butter, dips and/or cheese.

There’s just something about a loaf of homemade bread that you don’t get with normal store-bought bread. Maybe the warm, delicate smell of bread baking, or maybe the soft, fluffy roundness of it.

 

 
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