Recipes

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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Eggs, bacon, sausage and beans might seem like the perfect set of ingredients for a traditional English fry-up, but add a sprinkling of farofa (a stuffing made with manioc powder) and some kale, and this recipe will instantly bring a little taste of Minas Gerais to your home, without you having to leave the kitchen. It’s a simple recipe and can be served with roast beef, chicken, fish, or indeed on its own. The secret is to have either a decent smoked sausage or chorizo. And given how easy it is to find pre-cooked beans in the supermarkets these days,…

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Pizza, as we know it, is an Italian culinary specialty. It is famous around the world, but some historians believe that its origin is not Italian. Some six thousand years ago, the ancient Egyptians and Hebrews used a similar type of dough. However, the pizza as we know today was invented in the 1600s, when the tomato was introduced into European culinary culture. Since its arrival in São Paulo at the beginning of the 1900s, via Italian immigrants, the consumption of pizza has been steadily growing. Today São Paulo is known as the national capital of the pizza, which has…

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Born on the northern coast of São Paulo and having visited more than 23 countries and imbibed their culinary cultures, he is now focussing on regional cooking projects in his own backyard. The talented chef Eudes Assis is considered by critics, journalists and gourmets alike to be the best there is when it comes to seafood. Born and raised on São Paulo state’s northern coast, Eudes’ first inspiration was taken from his mother, Dona Madalena, who also taught him some of his first cooking secrets. With 14 mouths to feed (Eudes had 13 older siblings), she used to dry fish…

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June is a fun-filled month, be it in Brazil or the UK because it’s party time! The cause for such celebration, naturally, varies from country to country. In Brazil, for example, the festivals in June celebrate three popular saints from Portugal, the country that colonised Brazil, St. Anthony (13 June), St. John (24 June) and St. Peter (29 June). The festivities take place in spaces called “arraiás” and are set up in public spaces such as schools, squares, churches or clubs. Coloured flags, balloons and a bonfire are all must-have items, as are stalls offering typical food and games. In Brazil, children are taught…

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