All posts tagged Party

Are you looking for a quick tasty appetizer to make for a party? Something with ingredients you probably already have at home?

This egg, onion and green olives dip is so speedy fast you will have time for makeup and hair before the party!

Your guest will rave about this easy-to-prepare dish. Try it and make a change from your usual store-bought dips – you will not be disappointed. Your guests will really like their toasts or pieces of bread covered with a zesty egg, onion and olive mixture.

The powerful and omnipresent onions, pungent salty olives cut through the richness of the mayonnaise that binds the eggs together in this take on the classic egg dip. Those ingredients ended up perfectly complimenting the other, what a great pairing!

If you love eggs as much as I do, you may also like this recipe.

This recipe has been adapted from Regina’s Remolado which everybody also loves.

As I don’t like olives, I take half of the recipe without olives, just before I incorporate the olives. It’s delicious and it is also a great dip base to throw in additional ingredients if you would like to use them, although I usually make up this basic version (with and without olives).

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5 from 1 vote

Egg, Onion and Olives Dip Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers & Starters
Keyword: 10 Minutes, Appetizer, dip, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, green olives, onion, Party, Quick, quick tasty appetizer, Remolado, Snack
Servings: 30 people

Ingredients

  • 1 Onion (small chopped)
  • 6 Egg (hard boiled chopped)
  • 1.5 cup Mayonnaise (fat free)
  • Oregano (optional to taste)
  • Chives (or green onions, optional to taste)
  • Basil (optional to taste)
  • Dijon mustard (optional to taste)
  • Paprika (optional to taste)
  • Black pepper (ground, optional to taste)
  • 1.5 cup Green olives (pimento stuffed chopped)

Instructions

  • Place eggs in a medium saucepan and cover with room temperature water. Bring water to a boil and and let eggs stand in boiling hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Using a food processor, process the onions, then add the eggs, mayonnaise, and any herbs and/or spices you may like. And process again. Taste and adjust if necessary.
  • As I don’t like olives I Usually take half without them. It’s also delicious and I have some friends who also don’t like.
  • Add olives and process another few seconds.
  • Chill until ready to serve.
  • Transfer to a small bowl and sprinkle with green onions (or chives) or paprika, if you like.
  • Serve cold with a side of toasts, soft rolls, bread, salty chips or crackers, with additional olives on top, if desired.

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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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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.

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5 from 1 vote

Quindim (Brazilian dessert) Fast2eat

It does not take long to prepare, and it is actually fairly easy, but sifting the egg yolks and baking the quindim in a water bath are two crucial steps in the recipe.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Desserts
Cuisine: Brazilian
Keyword: Brazilian dessert,, Coconut, Egg yolks, Nut-free, Party, Quindim,, Sweet
Servings: 36 Quindins

Ingredients

  • 16 Egg yolk sifted
  • 4 Egg white
  • 2 cups Sugar (about 330g – must be white, NOT brown sugar)
  • 2 tbsp Parmesan cheese
  • 3 tbsp Butter room temperature
  • 100 g Coconut about 1 cup - unsweetened fine shredded
  • 1/2 cup Water Boiling to hydrate coconut

To prepare the pans

  • Butter room temperature – enough to generously grease the pan
  • 1 cup Sugar about 165g Or glucose syrup

Instructions

To prepare the pans - cupcake pan (or individual aluminum ramekins)

  • Generously butter about 3 small 12 cupcake pan* (or individual aluminum ramekins). Avoid shallow pans, higher pans make Quindins look better. The result is quite another visually speaking.
  • Cover the bottom and sprinkle with lots of sugar into each one (edges and bottom).
    Or, for extra shine, instead of sugar, brush pans with a thin layer of glucose syrup in the bottom of the pans. Set it aside.
    Note: Even if you use glucose, it is important to grease with butter, so that you do not risk breaking your quindim while unmolding. Glucose is very sticky. To make it more liquid and easy to use, place the pot in the microwave for a few seconds to warm up.

To prepare the Quindins

  • Place the shredded coconut in a large bowl and pour the boiling water on top. Mix well and let stand for 5 minutes.
  • Mix the hydrated shredded coconut with sugar.
  • Add melted (room temperature) butter and mix well. Let it sit for about 5 minutes.
    The butter should be at room temperature, so make sure to take it out from the fridge 1-2 hours before starting. This way it combines better, become smoother and will help to get the perfect texture and taste.
  • Stir parmesan cheese. Let it cool down completely before mixing the eggs.
  • Separate the eggs.
  • To make them completely smooth, pass the egg yolks through a fine sieve, without pressing or rubbing (Stick the yolks with a toothpick and wait for them to pass through the sieve naturally), into a bowl.
  • Add the egg whites and mix carefully, until the mixture is creamy. Mix gently, without knocking (after placing the egg yolks do not beat the mixture, this lightens the dough and changes the structure of the quindim). The trick is not to beat the mixture so that the quindim is well silky, yellow and shiny.
  • Preheat the oven to 175-180°C (350-355° F).
  • Pour the mixture into the pans until it is totally full and let it rest for another 30 minutes at room temperature.
  • Fill a bigger baking dish with hot water and place the cupcake pans (or individual aluminum ramekins) into that, then put into the oven.
    Pour enough boiling water into the bottom of the baking dish to reach about half-way up the side of the cupcake pans.
  • Bake in a water bath (bain Marie - boiling water) for about 20-35 minutes, until the top is light brown.
  • Important Note 1: You might find interesting the water bath part in the recipe, but don’t skip that step. Otherwise, it will be dry.
  • Important Note 2: The oven should be low, but the water (water bath/bain Marie) must be hot.
  • Important Note 3: The pans should be immersed until half into the water. In case the water evaporates, complete with boiling water.
  • Important Note 4: Be careful not to splash water into the pans and with hot water and steam to avoid burns.
  • Poke the quindim in the middle with a toothpick after 20 minutes. If it’s still ‘liquid’, it’s not ready. If it’s soft then it’s ready. It does not need to be hard. The quindim will be ready when it gets consistency or when the toothpick comes out clean. Since the oven time can vary greatly, it is good to take a look at the 20 minutes and then every 5 minutes. Do not overcook the quindins! 20 minutes is more than enough for them to be cooked and with that shiny cover that we know. If you overcook, they won't look shiny.
  • Take off from pan while it’s still warm, but not hot.
  • To unmould, just tighten the sides so that air enters and the quindim stick off the bottom. You can use a pointed knife around the edges of the pans to help to remove them.
  • Once inverted on a plate, they look like a creamy coconut set custard, similar to a flan, with a slightly gelatinous top and a crunchy bottom.

Notes

If the quindim for some reason cooled and became difficult to unmound. Put warm water in a baking pan and leave the pans with the quindim there as you unmold.

Serve cold, but do not put in the refrigerator before unmoulding.

Once finished, put on a cellophane paper and only then in the paper cups. The quindim is sticky (delicious!), So putting it straight on the paper it will stick to the paper.

Serve cold and keep it in the fridge. Quindim can be stored in airtight container in the refrigerator for a few days and in the freezer for up to 3 months. Better served at room temperature.

The mixture can also be made in a large ring pan (like a Savarin pan) in which case it is called a "quindão" and served in slices. But I prefer the small ones.

To have a soft and creamy textured quindim is always baked in a water bath. The water in the water bath will always be below 100°C (212°F) when it reaches 100°C (212°F) the water turns into steam), so that the water keeps the temperature of the pans low and the quindim mixture bakes slowly. As the yolks begin to cook at 55°C (131°F), keeping them at a low temperature will make the quindim soft and with a creamy texture. If the quindim was roasted directly in the oven and the yolks were subjected to high temperature, it would be grainy due to the rapid heating. Like curdled milk.

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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Tiramisu is an easy make-ahead dessert made of luscious layers of coffee-soaked ladyfingers, a light and airy Zabaglione filling made from egg yolk, sugar, beaten egg whites, Mascarpone cheese and whipped cream.

This recipe has been adapted from the one my friend Connie Carlotti has sent to me and I am sure that it will be the best Tiramisu you will have ever made. Some Tiramisu has too much coffee flavour or too much “alcoholic” flavour, but this one has the correct amount of each ingredient. And because it uses both beaten egg whites and whipped cream, it is so rich, creamy and delicious that you won’t resist. This tiramisu is one of my son’s all-time favourite desserts.

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5 from 1 vote

Irresistible Tiramisu Fast2eat Recipe

This classic Italian dessert is so impressive; no one will guess how easily you made it.
Prep Time30 mins
Cook Time10 mins
Total Time4 hrs 40 mins
Course: Desserts
Cuisine: Italian
Servings: 22 people
Calories: 400kcal

Ingredients

For the Zabaglione

  • 8 Egg yolk
  • 1 2/3 cups Granulated sugar
  • 1/3 cup Brandy (or Marsala wine)

For the Coffee Syrup

  • 1 cup Water (hot)
  • 3 tsp Instant coffee granules
  • 2 1/2 tbsp Brandy (or Marsala wine)
  • 40 Ladyfinger biscuits

For the Filling

  • 2 cups Mascarpone (1 pound/450-500g)
  • 8 Egg white (beaten)

To Assemble

  • 3 cup Whipping cream (whipped)
  • 200 g Bittersweet chocolate (coarsely grated) (or 100g dark and 100g milk chocolate)
  • 4 tbsp Cocoa powder

To Decorate (optional)

  • Whipping cream (whipped) to taste - Extra for garnish
  • Bittersweet chocolate (coarsely grated)- Extra for garnish
  • Cocoa powder - Extra for garnish

Instructions

For the Zabaglione

  • To save time boil the water using an Electric Kettle.
  • Whisk together the egg yolks and sugar in a metal bowl placed over a Saucepan of boiling water (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat). Whip yolks misture until thick and ivory coloured.
  • Reduce heat to low, and add 1/3 cup brandy (or Marsala wine) and whisk over the pan with simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted - about 8-10 minutes. Remove from the heat
  • Let cool a little before mixing in mascarpone. Stir constantly while cooking.

For the Coffee Syrup

For the Filling

  • Carefully mix zabaglione with mascarpone cheese, beat until combined. It will appear to be quite liquid.
  • In a medium mixing bowl, using the whisk of a Mixer, whip the egg whites until very stiff and then fold into zabaglione & Mascarpone mixture.
  • In a separate Mixing Bowl, whip cream to stiff peaks.

To Assemble

  • Arrange half the ladyfingers in the bottom of a 10 x 15 Baking Dish (Pyrex or combined containers or similarly sized). You might find that you need to break a few into pieces to fit them in the dish.
  • Pour 1/2 zabaglione mixture over the ladyfingers, which have been dunking into the coffee/brandy mixture.
  • Top with 1/2 whipped cream.
  • Sprinkle with 1/2 of Cocoa Powder and 1/2 of grated Chocolate.
  • Place balance of ladyfingers on top of this to create a second layer.
  • Pour any remaining coffee mixture carefully over these ladyfingers.
  • Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
  • Cover with plastic wrap (or the lid of the Baking Dish) and refrigerate till set (minimum 4 hours). It is best if left over-night. In fact, it can be kept refrigerated for up to 10 days and still be delicious.

To Decorate

  • When ready serve, decorate with piped-on whipped cream around the edges and dust more chocolate and/or cocoa powder if desired.
  • Serve with a large spoon or Angled Spatula.

Notes

Just thought this might help someone. If you can't find  the real Mascarpone in your stores... Okay, I know, true tiramisu uses Mascarpone, but just in case you don't find it your local grocery stores, which is often the case, you can make this substitute. It won't be exactly the same but at least you can make a tiramisu. My suggestion is that you should just make half tiramisu recipe the first time you use the substitute because I have never done it with substitute, but you can try (then please let me know) this recipe I’ve got from some friends:

  • 450g/16 ounces full fat cream cheese
  • 1/4 cup whipping cream
  • 1/3 cup full fat sour cream
  • Blend all three ingredients together until smooth.
  • Do not substitute low fat cream cheese or sour cream

The original Tiramisu uses Marsala Wine. You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala, I prefer my Tiramisu with a good  Brandy. Sometime Marsala is also hard to find you can use not only a good Brandy, but you can also substitute it for something a little different, such as dark rum or other liqueur. Since Marsala is less potent than something like rum, I suggest using about half the amount.

For a non-alcoholic version, leave the Marsala (or Brandy) out of the recipe all together or use Pure Rum extract.

You can substitute the Instant coffee granules and hot water for 1 cup freshly brewed Italian Espresso.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 175mg | Sodium: 57mg | Potassium: 72mg | Fiber: 2g | Sugar: 22g | Vitamin A: 11% | Vitamin C: 0.3% | Calcium: 6% | Iron: 5%

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 a delicious casserole dish, also called as strata (or stratta), and very similar to this Brazilian Blender Pie, quiche or frittata, made from a mixture which mainly consists of bread, eggs, milk and cheese. It may also include meat and/or vegetables.

I hate to waste anything, and this is a very simple solution for the leftover bread. You can eat it for brunch, lunch or dinner.

This elegant casserole dish of cubes of bread baked in custard is often a lifesaver on busy days and within 10 minutes you can have it in the oven! You can also assemble it the night before and pop it in the oven as soon as you wake up. I also like it because you can pretty much use whatever you want as a filling. For this one I used cheese and smoked ham but the recipe is pretty flexible so you can play around with different meat and/or sautéed vegetables depending on what you have on hand.

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5 from 1 vote

Savoury Bread Pudding Fast2eat Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: American, Brazilian, Canadian
Servings: 6 people
Calories: 476kcal

Ingredients

  • 1 Egg (lightly beaten)
  • 2 cups Milk
  • 1/2 cup Cream (heavy cream/ whipping cream/half half)
  • 2 tbsp Tomato sauce
  • 1/2 Onion (chopped)
  • Oregano
  • Basil
  • Salt (optional) to taste
  • Black pepper or Paprika (optional) to taste
  • 500 g Bread (day-old peasant bread, grossly cut into 1-inch cubes)

Filling option with cheese and ham

  • 150 g Smoked ham (coarsely shredded)
  • 250 g Mozzarella cheese (coarsely shredded) Any meltable cheese will work here

Topping

  • Parmesan cheese (grated)

Instructions

  • In a Mixing Bowl, Whisk the eggs with the milk, cream and tomato sauce.
  • To save time chop the onion using an Electric Chopper. Add chopped onion to egg and milk misture.
  • Add the bread to the bowl, using a Silicone Spatula stir gently until the bread is evenly moistened.
  • With a Food Processor coarsely shred the smoked baked ham and mozzarella cheese.
  • Add the herbs (in this one I used oregano and basil but you can use your favourite ones), mozzarella cheese and smoked ham (or your favourite filling). Stir until well mixed.
  • Preheat the oven to 400°F/200°C.
  • Transfer to a casserole dish and top with Grated Parmesan Cheese.
  • Bake for 20-30 minutes, until the bread pudding is puffed, set and golden brown all over.
  • Be sure to serve warm because it tastes great warm but not cold.

Notes

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,, 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 vegetable (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.

Make Ahead:

  • The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.
  • The baked bread pudding can be kept at room temperature for up to 4 hours and can also be refrigerated overnight or up to 3 days. Reheat at 350°F/180°C before serving, microwave is not recommended.

Choose an oven-proof baking dish that's about the right size to feed however many people you're planning on serving and just follow the simple recipe ratio.

You can use any kind of bread: sliced bread, rolls, buns, crusty loaf, whole wheat, even gluten-free bread.

Nutrition

Calories: 476kcal | Carbohydrates: 50g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1429mg | Potassium: 405mg | Fiber: 2g | Sugar: 9g | Vitamin A: 11% | Vitamin C: 3% | Calcium: 58% | Iron: 21%
Brazilian Blender Pie Fast2eat Recipe
Check out this recipe
Pre-cooked Chicken and Chicken Stock 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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Fast, easy, delicious and pretty, this upside down cake is freaking fantastic. Dense, cinnamony hunks of apple, crunchy from the outside and ridiculously moist inside.

It’s perfect for any time of day, everything from the brunch, to an afternoon snack to a warm and comforting dessert, I also like to make it to bring to a party or get together.

Enjoy this cake cold from the fridge, at room temperature or warm, with or without ice cream and/or lightly sweetened whipped cream (Chantilly).

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5 from 1 vote

Apple Cake Fast2eat Recipe

As it doesn't require extended beating, there is no need to use a mixer, blender or any electric appliance.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizers & Starters, Breakfast & Brunch, Desserts
Servings: 8 people
Calories: 458kcal

Ingredients

  • 2 Apple
  • 2 tbsp Lemon juice
  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon

Batter

  • 2 Egg
  • 1 cup Sugar
  • 1/4 tsp Salt
  • 1/2 cup Oil
  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Walnut or pecans, chopped (optional – I didn’t use them in this one)

Topping (optional)

  • 2 tbsp Confectioners' sugar (optional)

Instructions

  • Peel, core and chop apples into 1-inch chunks and add lemon juice asap to avoid getting dark. Toss the chopped apples with brown sugar and cinnamon and set aside.
  • Whisk together all batter ingredients in a Mixing Bowl until just combined.
  • Then mix the Baking Powder.
  • Preheat the oven to 375F (190C).
  • Spray a nonstick Tube Cake Pan with Cooking Spray thoroughly.
  • Pour the mix of chopped apples into the prepared Tube Cake pan and them the batter.
  • Bake for about 30-45 min or until the cake is lightly golden and a toothpick or Cake Tester inserted into the center comes out clean.
  • Cool completely before running a knife between cake and pan, and unmolding onto a platter. Unmolding hot can crumble everything.
  • Optional: To decorate Drizzle all over your cake. Using a fine sieve, dust with Confectioners' sugar. Or Mix confectioners sugar with enough boiling water to make a runny glaze.
  • Cake can be served warm, cold or room temperature, with or without lightly sweetened whipped cream and/or vanilla ice cream.

Notes

Use Macintosh (my favourite for this cake) or Gala apples, Granny Smith, Golden Delicious, Stayman Winesap, Red Delicious and Fuji, or a mix of whatever looks good.

Nutrition

Calories: 458kcal | Carbohydrates: 45g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Cholesterol: 48mg | Sodium: 154mg | Potassium: 78mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2% | Vitamin C: 4% | Calcium: 3% | Iron: 5%

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: 6% | Calcium: 13% | Iron: 8%
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

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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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Simple and gluten-free Brazilian cheese puffs or rolls, aka Pão de Queijo (literally translated to ‘bread of cheese’ or ‘cheese bread’).

There are several different methods to make these little balls of heaven. A lot of them involve lots of hard to find ingredients, and methods like heating a mixture on the stove, kneading big messy dough… but this, adapted from the one my friend Roseli Quarti has sent to me, is the quickest, easiest, short-cut method with an ultra Fast liquid batter that you just put the ingredients in a blender, pour them out into a mini-muffin pan, and bake. This version is definitely less dense than the kneaded dough variety.

This super easy and Fast recipe is fail proof and absolutely mouthwatering. Make a bunch of these; you will finish them all in no time because these cheese puffs are so addictive, delicious, and once you start eating, you just can’t stop… no kidding – they are just that wonderful. I dare you to just eat one.

The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.

If you’ve never had this type of Brazilian cheese bread, it’s tricky to explain. Just don’t expect an actual yeast bread “roll”. If you do, then you’ll probably think these are super weird and gooey. The outside is slightly crisp and browned and the inside is airy and chewy. Also have a very mild cheesy flavor thanks to the use of Parmesan cheese, though you could substitute any other cheese you’d like for a more pronounced or different cheese flavor.

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5 from 1 vote

Brazilian Cheese Puffs Fast2eat Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Brazilian
Keyword: Appetizer, Gluten-free, Party, Snack
Servings: 60 rolls
Calories: 86kcal

Ingredients

  • 1.5 cup Milk
  • 1 cup Oil
  • 3 Egg
  • 1/4 cup Parmesan cheese grated
  • 1 tsp Salt
  • 3 cup Tapioca starch (454g/1Lb) sometimes labelled tapioca flour - no substitutions
  • 3/4 cup Mozzarella cheese (about 100 g/3.5 oz) grated

Instructions

  • In a Blender, combine the milk, egg, oil, Parmesan cheese and salt until combined. You should add the liquids first, and the tapioca last, otherwise the tapioca will gum up to the blades and be impossible to mix.
  • Once combined, add the Tapioca Starch/Flour 1/2 cup at a time until all of the tapioca flour has been added.
  • Add mussarela (or any other preferred cheese) and mix with a spatula. Tip: You can also add more or less cheese, it’s pretty flexible. It’s important to use one cheese that has a stronger flavor like Parmesan because it’s really the only flavor you’re putting in there and another mild one. I like a mixture of Parmesan and mussarela. But play around with it and find your perfect mix. You can also use, for example, Friulano or Pecorino Romano or Monterrey Jack or Swiss, and even Gruyere or cheddar. All great!
  • Preheat oven to 375-400°F (190-200°C.).
  • Grease around the insides of each mini-muffin pan (Tin or Silicone) thoroughly with Cooking Spray.
  • The batter will be very liquid, pour the batter into your greased mini muffin pan just until half full because it will double the side when cooking. It’s a very thin batter so pour slowly!
  • Optional: sprinkle a little more Parmesan cheese on top.
  • Bake until barely golden brown and puffed, About 15-20 minutes. Remove from the oven and transfer to a Serving Bowl.
  • Serve warm. They are at their crispiest best when they're still warm from the oven. Unless they are eaten warm, they will soften, so I recommend making and eating fresh. But they usually won’t last too long once they come out of the oven.

Notes

Batter can be made ahead of time and kept in the fridge for up to one week.

You can also try adding a variety of herb seasonings, such as Italian seasoning or oregano.

Don’t be concerned if the rolls sink in the middle. It’s perfectly normal for them to sink down in the centers and they taste exactly the same!

Pão de queijo is a typical Brazilian snack, originally from the states Minas Gerais and Goiás, they are usually eaten with “cafezinho”, a tiny cup of coffee (like expresso coffee), or with wine or beer, in most of all birthday parties and as appetizers preceding dinners. They are also served with with a glass of ice cold Guarana (Brazilian soda)!

Feel free to serve them with cream cheese, Requeijão (Brazilian Cream Cheese), butter or even some dulce de leche! Yum!

Tapioca Starch/Flour, and it’s actually easier to find than you might think. It’s really smooth, soft flour that feels much like cornstarch. It’s made from the ground roots of the cassava (also called yuca) plant and it’s gluten free for those of you that care about that. You can find Tapioca Starch/Flour on Amazon, for a relatively good price – or, check the gluten free isle of your well stocked local grocer. You can also find tapioca flour at Asian and Latin American markets as it’s used in a lot of their cooking, and also at health food stores and places like Whole Foods where you can find a good selection of wheat flour alternatives.

The only substitute you can use are: Sour Manioc Starch - Polvilho Azedo or Polvilho Doce as they are pretty much the same. You can NOT substitute any other type of flour, I would NOT recommend using Rice, Coconut or Almond Flour as that will change the texture completely. The tapioca flour is key, so when you find a good place to buy it, stock up!

If you don’t have a mini muffin pan, feel free to use a larger muffin pan – your final count will be significantly less.

You can also buy pre-packaged Cheese Bread Mix (Mistura para Pão de Queijo), they are delicious but they’re not quite the same as this homemade ones.

Nutrition

Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 11mg | Sugar: 0.3g | Vitamin A: 1% | Calcium: 3% | Iron: 1%
10 Minutes Cheese Pancake (or Brazilian Pão de Queijo) Fast2eat
The preparation is very easy, it is ready in less than 10 minutes and it is healthy: you can't ask for more than that.
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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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: 1% | Vitamin C: 5% | Calcium: 3% | Iron: 9%

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!

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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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