Recipes

Quentão is the quintessential Festa Junina drink and can be made with cachaça or wine Quentão is a hot drink and traditionally served at a Festa Juina (June Festival) in Brazil. People often drink it through to the end of August, however, as it serves as a classic winter warmer on those chilly nights, especially in the south of the country. Quentão made with cachaça is more common in the southeast and northeast of Brazil, regions that produce significant quantities of sugarcane. The wine variety is typical of the South, home to the country’s most-prized vineyards. Quentão is so good…

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The inspiration for this edition’s recipe about Brazilian gastronomy comes from the lyrics of a Roberto Carlos song. Winter in London has arrived and the urge to stay indoors under a warm blanket only increases. Casseroles, soups, tea, hot drinks and a decent drop of red wine are the order of the day, to keep the body toasty in this cold. If you have someone to help keep you warm, then you’ll both be doubly cosy with this little soup: so open a bottle of wine and throw yourself into the kitchen! The secret of this recipe is to use…

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Brazilian Gastronomy: What about a “tasty” regional tour of Brazil? Let us be your guide! With over 500 years of history, Brazilian cuisine is extremely diverse, the result of a great mix of ingredients, foods and traditions that date back to both to the indigenous native population and the migratory influences over the centuries. Even the “discovery” of Brazil relates to cooking given that the Portuguese caravels that landed in the country in 1500 were in fact in search of India and its spices. Today, every region of the country has its own gastronomic identity and each local cuisine has…

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The cachaça-based drink, popular in Brazil up until the end of the 1970s, is making a comeback in bars, restaurants and parties: the batida A batida is a smooth, sweet tasting drink, which can make it quite dangerous given that you hardly realise that you’re drinking cachaça! It is very simple to make. You will need the following ingredients in equal measures: cachaça, condensed milk, fruit and ice. These ingredients are placed into a blender and mixed until the drink reaches a smooth consistency. The practical side of the drink is that you can make it in large quantities, for…

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With December comes the smell of Christmas and the arrival of festive ingredients on our supermarket shelves. Putting it all together sometimes takes a bit of creativity in terms of finding out what goes well with what. Rabanada (a variant of “French Toast”) is a Brazilian Christmas tradition, but is sometimes put on the table as part of the Christmas spread with little appreciation. I decided to raise the bar when it comes to our Rabanada, using seasonal ingredients here in London. Figs, nuts, the five oriental spices and Stilton cheese are the secrets to a typical London Christmas. You…

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With the arrival of Christmas and all the end-of-year parties, the good old turkey recipe is back on the table after a long absence. In Brazil, it is one of the stars of Christmas dinner, served alongside a number of typical accompaniments: stuffing, fruit in syrup, eggs, salads and rice with raisins. Various people have asked me how to cook the turkey without it drying out. The answer is simple: the turkey should be basted every 20 minutes with the meat’s juices that gather in the baking tray. I also recommend you use a cooking thermometer. You can use all…

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On 12 October we celebrated “Children´s Day” in Brazil, a special date to celebrate the children, especially in schools. Even though “Children´s Day” is celebrated on different dates around the world (read more about the date here), the idea is the same: to have the children as the center of attention and to remind ourselves that, wherever they are, the children have their rights, embodied in the ten principles of the Universal Declaration of the Rights of the Children, adopted in 1959 by the countries signatories of the resolution of the UN. What about if we extend a little the…

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Have you ever thought of two of the most delicious cuisines in the world mixed together? Well, the dream is about to come true this September. BrazIndian Supper club offers a special menu thought by Chef Luciana Berry, Chef Pratibha and Chef Jorge Baumhauer da Silva. According to the hosts, the creative concept of the event is a fusion of Brazilian cuisine from Northern Brazil (Pará and Bahia states) and Eastern India. Three places with similar tropical ingredients used in different and exotic ways. Now take a look at this mouthwatering menu: Welcome drink: Passionfruit, crushed ice, sugar and “cachaça”…

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To help celebrate the Rio Olympics, what better than to bring some of Brazil’s tastes and brazilian flavour to our tables? The Chef Luciana Berry has brought her talent right to the heart of London, in partnership with the Cinnamon Club Group, and conducted her gastronomic experiment at the Anise Bar / Cinnamon Kitchen. With a menu based on Rio’s boteco bars, the spirit of the event was distinctly Brazilian, all about sharing moments with friends and family around a table-full of delicious food and caipirinhas. Three days of success were guaranteed! Luciana, along with her team of experts, is…

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Utterly and typically Brazilian, brigadeiro (brigadier) originated soon after the end of the Second World War, 1945, when the Presidential candidate, Eduardo Gomes (who held the military rank of Brigadier), and his diligent campaign team came up with an ingenious way of collecting funds and gaining some political spotlight. Basically, the recipe for this now ubiquitous Brazilian sweet was invented to be sold and served at Gomes’ campaign events. Unfortunately, (or perhaps fortunately), due to ingredients such as sugar and milk being in short supply, his team had to make do with condensed milk, butter and chocolate. The creation was…

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