
Quindim (gluten-free coconut custard)
This has a texture similar to flan. 1 C water 3/4 C sugar 1 t vanilla 1 T butter 12 egg yolks 1 C dried coconut (unsweetened) Preheat oven to 350 F. Boil a quart […]
This has a texture similar to flan. 1 C water 3/4 C sugar 1 t vanilla 1 T butter 12 egg yolks 1 C dried coconut (unsweetened) Preheat oven to 350 F. Boil a quart […]
Here’s a completely different approach to eggs for an appetizer. Instead of making the usual deviled eggs with mayonnaise, this version uses bread crumbs, cheese, and butter — and they’re served hot. 8 eggs 2 […]
4 white fish steaks, about 9 oz each Juice of 2 limes 2 garlic cloves, minced Handful of fresh cilantro, chopped Salt 1 onion, diced 2 green bell peppers, seeded and diced 2 tomatoes, diced […]
The first time I saw a chayote, I was almost 40 years old. It was in a grocery store in New Orleans, and there were enormous heaps of them for sale in the produce department, […]
5 C milk 1-1/3 C rice flour 1 C + 2 T sugar Pinch salt In a saucepan, heat the milk with the rice flour, sugar, and salt, whisking until dissolved. Remove from heat before […]
3 ripe avocados 1/2 C + 2 T sugar Juice of 1 lime 6 T milk Pinch salt 3 T port wine Peel and chop the avocados. Place in a small bowl and sprinkle with […]
Another version of gluten-free Brazilian “doughnuts.” 1-1/2 C tapioca flour 1/3 C sugar 2/3 C grated coconut 1 C milk Pinch salt 1/2 to 1 C water Oil for deep-frying Cinnamon Powdered sugar n a […]
This cake recipe is supposed to be a very authentic version of the bolo made in Salvador, Bahia, Brazil. My memories of Bahiana food are mainly the ultra-fresh seafood, vegetables, and fruits, but as I […]
Copyright 2018 Margaret Meps Schulte. All rights reserved.