All posts tagged Brazilian

There are hundreds of variations of Salted Codfish (Bacalhau) recipes, but my family’s favourite has always been the one from Almeida, a Portuguese family friend,

Bacalhau with potatoes and broccoli with his special sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

Also try this Bacalhau (Salted Codfish) Salad.

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5 from 1 vote

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Main Dish
Cuisine: Portuguese
Servings: 4 people
Calories: 753kcal

Ingredients

  • 1 Kg Salted codfish boneless skinless
  • 4 Potato peeled, washed, and thickly sliced
  • 500 g Broccoli florets

Sauce

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into thick slices. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.

Sauce

  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • While bacalhau is cooking, heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

To serve

  • Portion desired amount into Dinner Plates, apply the sauce directly on bacalhau, potatoes and broccoli florets.
  • Complete the meal with a simple white rice. Or, as in my case, with green salad and this delicious Creamy Fancy Coleslaw

Nutrition

Calories: 753kcal | Carbohydrates: 38g | Protein: 51g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 108mg | Sodium: 4796mg | Potassium: 1744mg | Fiber: 7g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 176.6mg | Calcium: 210mg | Iron: 3.2mg
Bacalhau (Salted Codfish) Salad Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
Check out this recipe

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Potato bread is essentially flour bread with a mashed potato into the dough. Making it at home is easy, especially if you have a bread machine.

I have found childhood memories of eating freshly baked potato bread from “Cupim Pão de Batatas” in Brazil. Fortunately, it is easy to make and, after some experiments I just made a very similar and delicious recipe. This recipe produces probably the most flavorful “white” bread you’ve ever had.

It’s wonderful for sandwiches, toast, hamburgers buns, rolls, or simply just as it is.

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5 from 1 vote

Mashed Potato Bread Fast2eat Recipe

It has the most wonderful crust, and the light but firm structure, potatoes tend to make bread rise a little fluffier and softer…. with a firm crust and lots of little air pockets.
Prep Time10 mins
Cook Time30 mins
Total Time2 hrs 40 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Brazilian
Keyword: Brazilian, Bread, Bread machine, Bread maker, Breadmaker, Cupim Pão de Batatas, Homemade bread, Mashed potato, Potato, Potato Bread
Servings: 16 slices
Calories: 119kcal

Ingredients

  • 1 Egg (lightly beaten)
  • 1/2 cup Milk lukewarm
  • 1 tbsp Butter room temperature or Margarine
  • 1 cup Potato (about 250g of Potato boiled and mashed) or you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes) I’ve not ever tried instant potatoes. Although I believe it would work.
  • 3 1/2 cup Bread flour or All Purpose Flour - Bread flour just makes the bread a little sturdier and gives it a bit of a chewy texture
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Quick dry yeast

Optional if you are baking in the oven

  • 1 Egg yolk (optional)

Instructions

  • Peel, cook, mash the potato: Peel the potato with this Peeler to make it easier, cut it into large chunks, cover it with water in a pot, bring to a simmer, and cook for 10 minutes or so until a fork easily goes through the potatoes, drain, cool, and mash. I use a Immersion Blender to be faster.

Using a bread maker for the whole process - the easiest way

  • Place ingredients into the Bread Maker pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet.
  • Select “basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer
  • Optional: To glaze the loaf, brush the top with Egg Yolk either at the beginning of cooking time or halfway through.
  • When the baking cycle is complete, press the stop button and unplug the breadmaker. Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Cool for about 5-10 minutes before slicing.
  • Let cool for 15 minutes before removing from baking pan.
  • Use non-stick Silicone Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Making the dough using a bread maker - It’s how I usually make it for cheese-filled bread

  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid. Plug the power cord into a wall outlet. Set the machine to “dough” and start.
  • Divide dough desired shape one or two loaves or into small buns or rolls. Place bread(s) in greased pans. I use parchment paper. As an option, you can fill them with cheese, or any filling of your choice.
  • Hint: If making small balls, leave great space between them as they grow a lot. Cover and let rise a second time for 40 minutes or until doubled.
  • Pre heat oven at 350-400F (175-200 C). In the meanwhile (optional) glaze the buns or loaf(ves), brushing the top with Egg Yolk. Bake for 30-40 minutes or until golden brown or bread sounds hollow when the top is tapped on.
  • Cool for about 5-10 minutes before slicing.
  • Serve preferably warm.
  • Please also check my Bread Baking Tips.

Notes

Making the dough using a food processor or mixer or blender

Beat together all of the dough ingredients, using a food processor or mixer or blender for 5 to 10 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl a couple of time. The mixture should start to become smooth and a bit shiny.
This one I made using a food processor and it was not as beautiful as the other one I made using the bread maker.

Making the dough manually in a bowl

Note that I've never done and I don't advise kneading this dough by hand; but if you don’t have a bread maker or food processor or mixer or blender you can try and let me know.
In a large bowl, mix together the mashed potatoes, eggs, and butter. Stir in the sugar, salt, yeast, and warm milk.
Mix in enough flour to make a dough that can be kneaded by hand. Turn the dough out onto a floured board or surface and knead it until smooth and elastic.
Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles. Bread dough usually needs to be kneaded for 8 to 10 minutes. Too little kneading will produce a bread that's too dense, and too much kneading will make the finished bread too hard.

Rise and bake the dough

Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased.
Set the bowl in a warm place. Cover and let rise for 1 to 2 hours, until double in bulk.
Divide dough desired shape one or two loaves or into small buns or rolls.
Place bread(s) in greased pans (I use parchment paper).
As an option, you can fill them with cheese, or any filling of your choice.
If making small balls, leave great space between them as they grow a lot.
Cover and let rise a second time for 40 minutes or until doubled. Pre heat oven at 350-400 F (175-200 C).
In the meanwhile (optional) glaze the buns or loaf(ves), brushing the top with Egg Yolk.
Bake for 30-40 minutes or until golden brown or bread sounds hollow when the top is tapped on.
* (“Long term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Nutrition

Calories: 119kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 12mg | Sodium: 125mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.6mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Kibbeh (pronounced kee-bee and also spelled quibe, kibe, kibbe, kebbah, kubbeh, kubbah kubbi or kobeiba depending on region) is a dish made of Bulgur (cracked wheat), minced onions, and finely ground lean beef with mint, basil, cinnamon and optional spices. It can be optionally stuffed with mozzarella, provolone or cream cheese (Catupiry in Brazil).

This recipe has been adapted from the one my Godmother Regina Alfradique has sent to me and there are several ways to eat. The football-shaped deep-fried (or also shaped into balls or patties), baked in a casserole dish (my favourite way), cooked in broth, or just served raw with olive oil.

Kibbeh is a popular dish in Brazil and Middle Eastern cuisine. Most Brazilian kibbeh uses only ground beef and not other types of meat but in Middle Eastern, they also use lamb, goat, or camel meat.

Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

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5 from 1 vote

Baked Kibbeh Fast2eat Recipe

It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
Prep Time15 mins
Cook Time40 mins
Total Time2 hrs 55 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 524kcal

Ingredients

  • 500 g Ground beef
  • 250 g Bulgur wheat fine ground (not coarse)
  • 125 g Onion Grated
  • Mint (a hand full)
  • 6 leaves Basil
  • Salt to taste
  • 1/2 tsp Cinnamon Ground
  • Nutmeg (Optional) Ground
  • Black pepper (Optional) Ground
  • Allspice (Optional) Ground

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint and basil to a Food Processor and pulse until grated. Then add ground beef.
  • Drain the Bulgur pressing well to eliminate any excess water and add to the food processor. Add salt, Grounded cinnamon and optional spices, such as Grounded Nutmeg, grounded black pepper and/or Grounded Allspice.
  • Process all together to mix well. It forms like a ball. Sometimes you need to stop, mix a little bit using a Silicone Spatula and process again.
  • To form the baked kibbeh, spread the meat mixture out on the bottom of the Casserole Baking Dish, pressing down a bit with a spoon or wet hands to smooth the top.
  • If using optional filling: To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling (with mozzarella, provolone or cream cheese (Catupiry in Brazil) or any other cheese) on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with a spoon or wet hands to smooth the top.
  • Slice kibbeh diagonally to form small diamonds, cutting through to the center layer but not all the way to the bottom of the dish.
  • Optional: you can drizzle on olive oil over the top at this point.
  • Preheat oven to 400F (200C). When making small quantities I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Bake until meat is fully cooked, about 20-40 minutes or until golden brown.
  • Garnish with mints leaves. Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

Notes

The ratio is 1 of meat to ½ of Bulgur (cracked wheat) to ¼ of onion, so you can adjust quantities easily.
Brazilians sometimes add shoyu (Japanese fermented soy sauce), in addition to raw garlic, or Worcestershire or red chili pepper sauce, directly from the bottle.
The football-shaped deep-fried ones are very common in Brazilian birthday’s parties and eaten as a snack. They are also served with lime wedges, hummus for dipping, and traditionally, cold beer.
But I prefer it baked in a casserole dish, the easiest way, which can be also eaten as lunch or dinner dish accompanied by a fresh salad and/or with Tabule.

Nutrition

Calories: 524kcal | Carbohydrates: 55g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1082mg | Potassium: 602mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 14.9mg | Calcium: 160mg | Iron: 6.5mg

Tabule Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This Brazilian Shrimp stuffed pumpkin (Camarão na Moranga) is really easy to make and is the perfect dish to serve at any Fall dinner party. Actually, in Brazil it is enjoyed all year round!

Delicious, moist baked pumpkin filled with creamy shrimp (and/or prawn), onion, garlic, and cream cheese (or catupiry, a Brazilian creamy cheese)! It’s a simple dish that is going to wow yourself and your guests. If you don’t find a pumpkin you can also bake it in a casserole dish and it is still delicious and beautiful.

Serve it with rice and potato sticks (batata palha), trying to scoop out some moist pumpkin flesh too.

You can also use this creamy shrimp as a quiche filling.

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5 from 1 vote

Brazilian Shrimp Stuffed Cinderella Pumpkin Fast2eat Recipe

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizers & Starters, Main Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 550kcal

Ingredients

Shrimp stock

  • Shrimp heads (optional), shells, and tails
  • Water hot
  • 1 tbsp Hondashi *(Bonito fish Soup Stock)

Shrimp

  • 500 g Shrimp (peeled and cleaned) 1 pound
  • Salt to taste
  • 2 tbsp Lemon juice
  • Thyme to taste
  • Cilantro lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *(Bonito fish Soup Stock)
  • Paprika to taste
  • Parsley to taste
  • Green onion or chives fresh chopped

Shrimp cream

  • 1 tbsp Olive oil or vegetable oil
  • 1 Onion large chopped
  • 4 cloves Garlic minced
  • 1/2 cup Tomato sauce
  • 6 tbsp All purpose flour
  • 3 cups Milk
  • Salt to taste
  • Black pepper to taste
  • 1 cup Cream (whipping cream/thick cream/heavy cream/evaporated milk)

Finishing

  • 1 Pumpkin 1 medium Cinderella pumpkin or 4 mini pumpkins for elegant individual portions (Optional)
  • 250 g Cream cheese 1 Brick

Decorating (optional)

  • Prawns
  • Parsley (and/or Cilantro)

Instructions

Shrimp stock

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • To save time boil the water using an Electric Kettle.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.

Shrimp

Shrimp cream

  • In a Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Remove shrimp and set aside.
  • Add the flour dissolved in milk and shrimp stock (for each 1 cup milk + 1 cup Shrimp stock use 2-3 tbsp white flour), salt and pepper to taste. You can also use Low Salt Soy Sauce instead of more salt. Stir until boiling and thickened.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat

Finishing (with the Cinderella pumpkin)

  • Wash and dry the Cinderella pumpkin.
  • Cut a lid on the top surface of the pumpkin and set aside.
  • Remove seeds with a spoon.
  • Cover the sides and bottom of the pumpkin with cream cheese.
  • Pour shrimp into the pumpkin, then Shrimp cream and then again the shrimp.
  • Finish with the cream cheese.
  • Place the lid of the pumpkin and bake in preheated oven at 180 C (356 F) for about 15 minutes.

Finishing (with the casserole dish)

  • Cover the sides and bottom of the Casserole Dish with cream cheese.
  • Pour shrimp into the casserole dish, then Shrimp cream and then again the shrimp.
  • Finish with the cream cheese.
  • Bake in preheated oven at 180C (356F) for about 15 minutes

Decorating (optional)

  • In a skillet, brown the onion in olive oil. Place the prawns and fry on both sides.
  • Sprinkle with parsley and garnish the surface with large fried shrimp or just boiled in salted water.

Notes

The traditional recipe uses Catupiry, a Brazilian creamy cheese to be spread inside the scooped pumpkin prior to filling it with the Shrimp cream, but here, in Canada and US it is quite difficult to find it, so I have used cream cheese as a substitute and it turned out perfect!
Give it a try! You are going to love this delightful entrée!
If you don’t find a pumpkin you can also bake it in a Casserole Dish and it is still delicious and beautiful.
Sorry, we were so excited to eat it that we totally forgot to take a picture of the Stuffed Pumpkin I made. Next Fall I promise I will take. 😉 In the meanwhile, you can see some pictures examples from google here.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Nutrition

Calories: 550kcal | Carbohydrates: 32g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2486mg | Potassium: 598mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2250IU | Vitamin C: 16.5mg | Calcium: 430mg | Iron: 2.9mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This Brazilian popular cake is soft and moist, and with a really lovely light orange color. It’s a really unique flavor, but not weird at all. It’s just sweet, soft and delicious.

What I love about this Brazilian carrot cake, and as well as this Chocolate Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up. And no need to cook the carrots.

Brazilian carrot cake is very different from the Canadian/American version. There are no carrot chunks in it, it is orange, no cream cheese frosting, this sunny puff of a cake is instead hugged with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), instead of creamy tang. It’s a comforting, not-too-sweet any-day cake, and is perfect to serve with coffee or tea.

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5 from 1 vote

Brazilian Carrot Cake Fast2eat Recipe

It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Servings: 16 people
Calories: 228kcal

Ingredients

  • 1/2 cup Oil
  • 2 cups All purpose flour all-purpose flour
  • 3 Egg
  • 300 g Carrot (about 3 large carrots) peeled and sliced into small chunks
  • 2 cups Sugar (white)
  • 1 tsp Vanilla extract (optional)
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, oil, Vanilla Extractand carrot until smooth.
  • Add flour and sugar to combine until the batter gets nice and smooth.
  • I like to just take a Silicone Spatula and roughly hand mix the flour first and then give it a few pulses so it gets fully incorporated. If you prefer, don’t use the blender for the whole cake, just for the wet ingredients (Oil, Eggs, Carrots and Vanilla) and then just, add flour and sugar, to a Large Mixing Bowl. Stir with a Whisk to combine. Then add the mixed liquid through flour mixture and whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.
  • Remove from the oven and if using a Fluted Tube/Bundt Pan, let cool to just barely warm before inverting.
  • Transfer to a Cake Serving Platter.
  • Finish it with the this Chocolate icing Fast2eat Recipe and garnish as desired.

Notes

You can use this recipe to make carrot cupcakes. Just reduce the baking time.
Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or this Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Cholesterol: 36mg | Sodium: 121mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3250IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 0.7mg

Chocolate Cake Fast2eat Recipe
This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Check out this recipe

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe

Natural “Red Velvet” Beet Cake Fast2eat
This incredible beet cake will make your day more colourful!
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

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5 from 1 vote

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Servings: 6 people
Calories: 290kcal

Ingredients

  • 1 Salted codfish boneless skinless
  • 5 Potato peeled, washed, and sliced in squares
  • 500 g Broccoli florets
  • 2/3 cup Olives (100-120g / 3.5-4 oz)
  • 1 cup Peas (150g/55.5oz)
  • 2 Egg boiled
  • 3 Onion sliced
  • Parsley

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into 1 inch squares. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Use this Egg Slicer Tool to slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.

Notes

Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.
 

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2734mg | Potassium: 1121mg | Fiber: 6g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 130.4mg | Calcium: 140mg | Iron: 2.7mg

Almeida’s Onion & Garlic Sauce Fast2eat Recipe
Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This Brazilian classic pie is often a lifesaver on busy days and within 10 minutes you can have it in the oven!

This recipe was adapted from the one my friend Fabiola Bedin has sent to me. The batter for this pie is made in the blender and all you need to do is pour it over the pie filling and pop it in the oven. It is really that simple!

You can eat it for lunch, dinner, or snack.

I also like it because you can pretty much use whatever you want as a filling. For this one I used cheese, sausage, sweet corn, pea, parsley, green onions and olives. It’s also delicious with this Shredded Chicken with Béchamel (white) Sauce Fast2eat

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5 from 1 vote

Brazilian Blender Pie Fast2eat Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 8 people
Calories: 297kcal

Ingredients

  • 3 Egg
  • 1/2 cup Oil
  • 2 cups Milk
  • 2 tbsp Parmesan cheese (optional)
  • 1 tsp Salt
  • Black pepper (optional)
  • 2 cups All purpose flour
  • 2 tsp Baking powder

Instructions

  • Mix in a Blender the Eggs, Oil, Milk, Grated Parmesan Cheese, salt and Black pepper until smooth.
  • Then add All purpose Flour blend until well combined. Stop the blender and clean its sides with a Silicone Spatula a couple of times during the process if need.
  • Add the Baking Powder and slowly mix it.
  • Note that it is a thick batter, so if you prefer not to use a blender you can simply mix all ingredients in a Mixing Bowl with a Whisk.
  • With a Cooking Spray grease and flour a Oven Pan to prevent sticking.
  • Toss a little more than half of the Batter in the pan. Make sure the batter covers the bottom.
  • Fill with your favourite filling options. Make sure that all ingredients are cooked and seasoned and that there is non to very little water or liquid.
  • Then Pour the remaining batter on top of the filling spreading gently with an offset spatula to enclose all the filling.
  • Bake in the medium preheated oven (190º C/375º F) for about 30-45 min or until golden brown on top.

Notes

It is simple, super easy, Fast and delicious to make, the basis for this pie is a batter that is very similar to a cake mix, but savory.
No matter what filling you choose, I do think cheese is pretty much mandatory.
Be creative! Use leftovers, use different vegetables, cheese, meat, any combination and enjoy it!
Some suggestions are: Canned or fresh tuna, salmon or sardines, ham (smoked or regular), grilled shrimp, crab meat, bacon, sausage, pepperoni, ground meat or diced chicken, any cheese (just make sure to pair with a mild meltable cheese like mozzarella for the best texture) such as Monterey, Jack, mozzarella, cheddar, fontina or gruyère, feta, goat cheese, blue cheese and or Brie, broccoli, sauté spinach, Marinated artichoke hearts, escarole, leeks, kale, onions, caramelized onions, sautéed mushrooms, diced or cherry tomatoes, shredded carrots, butternut squash, asparagus, or any vegetables (roasted and/or raw), dried cranberries, raisins, pecans, walnuts, peanuts, Dijon mustard, garlic, nutmeg, herbs (parsley, scallions , green onions, basil, oregano, thyme, rosemary, among others).
If you are vegetarian you can easily use any favourite vegetable and leave it out of any meat.
The only thing that needs to be measured accurately for this recipe is the batter; the rest is completely up to you. No need to measure anything, just cover the extension of the baking dish with a hearty amount of filling.
It can be prepared a couple of days in advance, to re-heat use a low oven, microwave is not recommended.

Nutrition

Calories: 297kcal | Carbohydrates: 25g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 500mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Calcium: 130mg | Iron: 1.4mg
Shredded Chicken with Béchamel (white) Sauce Fast2eat
Check out this recipe
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It is insanely delicious. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so Fast and easy to make.

What I love about this Chocolate cake, and as well as this Brazilian Carrot Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up.

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5 from 1 vote

Chocolate Cake Fast2eat Recipe

This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts
Cuisine: Brazilian
Servings: 25 people
Calories: 165kcal

Ingredients

  • 1 cup Milk
  • 1 cup Oil
  • 2 Egg
  • 2 cups All purpose flour
  • 1 cup Chocolate powder
  • 1 cup Sugar
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, milk and oil.
  • Add flour, sugar, chocolate powder to a Large Mixing Bowl. Stir with a Whisk to combine.
  • Add the mixed liquid through flour mixture and Whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.

Assembly

Notes

Finish it with your favourite icing or this Chocolate icing Fast2eat Recipe or Fluffy Meringue Frosting Fast2eat Recipe and garnish as desired. You certainly can use a different frosting! You are also welcome to use any other frosting recipe that you like or even with no filling or icing at all.
You can use this recipe to make chocolate cupcakes. Just reduce the baking time.
Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-inch round pans, which is a standard size and is meant to be eaten as a 2 layer cake.

Nutrition

Calories: 165kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.03g | Cholesterol: 16mg | Sodium: 84mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 1.6mg

Brazilian Carrot Cake Fast2eat Recipe
It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Check out this recipe

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe
Fluffy Meringue Frosting Fast2eat Recipe
Fluffy Meringue Frosting tastes delicious, it doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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