Tuna and Sweet Corn Blender Pie

Any of you who follow my blog will know that I love simple recipes. Not because I don’t like the challenge of a complex recipe, but because I do a lot of my cooking and baking during the week and I don’t often have a lot of time to labor over complex recipes. When I cook or bake, I like to make something that I can easily repeat during the week. Most complicated and laborious recipes I will leave for the weekend and even if they are exquisite I will usually make them once and then forget to make them again.

One of my go-to recipes during the week is a blender pie that is really quick and easy to put together and uses any kind of filling you have available in the house. The batter takes about 5 minutes to make and the filling often doesn’t take longer than 10 to 15 minutes.

Brazilians love blender pies and they come with all different fillings from chicken to tuna to vegetable medleys. Whatever can make for a tasty pie is bound to, one day, end up in a blender pie.

Usually I make an escarole and sausage blender pie (find the recipe HERE). But, we have stopped growing escarole on the farm, so I needed to find a new filling. I came across this recipe for a tuna and sweet corn pie sometime ago and absolutely loved it. I prefer this batter to my previous blender pie recipe and the filling is so tasty that this pie is a meal on its own!


For the Filling:
1 onion, finely chopped
1 carrot, chopped into small pieces or grated
1-2 tomatoes, diced
1 can of sweet corn
1-2 cans of tunafish

For the batter:
3 eggs
1 1/2 cups of white flour
1 cup of milk
1/2 cup of vegetable oil
Salt and pepper to taste
1 tbsp of baking powder

The Filling: In a large frying pan add a little bit of olive oil and heat. Add the onion and sautee for 5 minutes. Add the carrots and continue sauteeing until just tender, about 10 minutes. Add the tomato, sweet corn and tuna fish. Leave on the heat, stirring regularly, for another 5 minutes. Set aside to cool.

The Batter: Mix all of the ingredients together in a blender or a bowl.

Preheat the oven to 355F/180C. In a rectangular glass dish add a thin layer of the batter. Add the filling. Cover the filling with the remaining batter. Bake in the oven for approximately 45 minutes or until cooked through and lightly brown on top.

Serve with rice, beans and collards.


Blackberry Mousse – Mousse de Amora

Blackberry MousseOne of my favorite deserts is Passion Fruit Mousse. Whenever I am in a rush to make a desert or just want a quick and simple dessert I usually make passion fruit mousse. This dessert is so simple, it takes five minutes to make and everybody absolutely loves it. There really is no way you can go wrong with this dessert.

Sometimes though, I like to change the flavor of the mousse and usually I will opt for a blackberry mousse. A lot of times when I make a blackberry mousse everyone gets pleasantly surprised and absolutely love the change from passion fruit mousse.

If you like passion fruit mousse, definitely give this recipe a go. If you have fresh blackberries this recipe is a must!




1 can sweetened condensed milk
1 can cream
1 cup of blackberry concentrate or fresh blackberry juice without seeds

Put all ingredients in a blender. Blend together well for approximately 3 – 5 minutes or until the mixture is well incorporated and thick. Pour into a bowl, decorate with fresh blackberries, and leave in the fridge for an hour before serving.

Easy Blender Cheese Breads (Pão de Queijo)

pão de queijoAnyone who has tried the Brazilian pão de queijo (cheese breads) loves them and knows that once you eat one you will probably eat another five…or all that are on the plate in front of you! Since the first time I tried pão de queijo I absolutely loved them and they have always been my favorite snack with a good cup of coffee.

Since learning to make pão de queijo at home I have made a lot and usually make a large recipe and freeze about 3/4 so that whenever I feel like eating one I can just pop a few in the oven and in 15 minutes I have piping hot homemade pão de queijo. Yummmmm!

When I started making pão de queijo at home I did pretty well with keeping my freezer supply fully stocked, but in the last half a year I have slacked and we haven’t had any pão de queijo at home in the freezer. So, the other day I was craving some homemade pão de queijo but I wanted to make some pretty quickly. I had heard a lot of people talking about making a pão de queijo batter in the blender and baking the pão de queijo in muffin tins. I was always pretty skeptical about this and really didn’t think that they would work or that the taste would be good. But, since I wanted quick pão de queijo I decided to give this recipe a go!

With few expectations, partly because I was using tapioca flour that was almost two years out of date (I didn’t have any newer flour in the house), I was completely surprised when my pão de queijo rose beautifully in the oven and tasted amazing. They actually tasted like the real deal. They were nice and gooey in the middle and they had a good cheese taste (although I did decide that next time I make these I would increase the amount of cheese).

pão de queijoThis recipe is wonderful because it is so easy and 100% fool proof. My previous pão de queijo recipe (you can find it HERE) is the ‘real deal’, but it is a little bit more challenging, has more room for errors and does take longer to make, but you can freeze the pão de queijo for later consumption which is one big bonus about the recipe. If you are completely new to making pão de queijo I would recommend trying these, it will be difficult to have a batch that goes wrong. This recipe is also great for if you are pressed for time and want to quickly whip-up some pão de queijo. It takes about 10 minutes to make the batter and 15-20 minutes cooking time. If you want to make pão de queijo for freezing stick to my other recipe, you will be unable to freeze these pão de queijos as the batter is completely liquid.

Happy baking and I hope you all try this recipe! Happy Eating:)!

makes 30

100 – 150g grated parmesan cheese (or meia cura)
1 egg
3/4 cup sunflower or vegetable oil
1 cup milk
1 1/2 cup tapioca flour (or polvilho azedo)
A pinch of salt
Oil and white flour to grease the muffin tins

Preheat the oven to 180C or 355F. Using mini muffin tins (diameter of approx. 6cm), oil each tin well and lightly flour.

Put all of the ingredients into a blender and mix until well incorporated and you have a smooth batter. Pour the batter into the prepared muffin tins to about 3/4 full.

Bake in the preheated oven for approximately 15 minutes or until golden brown on top. When baked, remove from the oven and take out of the muffin tins immediately. Serve warm!

pão de queijo

Brazilian Blender Pie – Torta de Liquidificador

Torta de liquidificafor - Blender PieHands down this is one of my all time favourite Brazilian recipes. Really, this dish is nothing special and definitely nothing to rave about. However, I love it because it is quick and easy to make and it is a wonderful way to use leftovers or odd vegetables or meat that either you don’t have enough of for a big dish or you don’t know what to do with. Secondly, you really can’t go wrong with this recipe.

This pie is often a life-saver for me on busy days and within 20 minutes I can have it in the oven!

Brazilians love anything that can be made in the blender and this pie is no exception, hence the name. 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!

Traditionally this pie is made with tuna fish, but here at home we try to stay away from tuna fish and therefore I make it with bacon, sausage, minced meat or chicken. I always have bacon and sausages in my freezer so they are the two meats that I usually use. If you are vegetarian you can easily leave out the meat.

So, the basis for this pie is a batter that is very similar to a cake mix. The rest is up to you. Be creative! Use leftovers, use different vegetable combinations and have fun!

Anything goes for this pie. If you don’t have much at home you can use less filling, if you want to beef up the pie with lots of filling, go ahead, it will definitely be super tasty and extra hearty!

My go to filling is some combination of spinach, escarole, leeks, onions, bacon and sausage! I stir fry all of this before hand and then mix with the batter.

The only thing that needs to be measured accurately for this recipe is the batter, the rest is completely up to you. Enjoy!


1 head of escarole
200g or 1 bunch of spinach
1 onion
1 sausage

3 eggs
1 cup vegetable oil
1 cup milk
2 cups white flour
1 tbsp baking powder
pinch of salt

For the Filling:
Chop all ingredients and stir fry. If you are using leftovers that are already cooked there is no need to heat them up. The important thing for the filling is that all ingredients are cooked and seasoned and that there is non to very little water or liquid.

For the Batter:
Put all ingredients into a blender. Blend until smooth. This is a thick batter, so if you prefer not to use a blender you can simply mix all ingredients in a mixing bowl.

Preheat oven to 180C  (355F). When the filling and the batter are prepared, pour a small amount of batter into a prepared baking dish. Make sure the batter covers the bottom of the dish. Spoon the filling into the baking dish making sure to remove any liquid. Pour the remaining batter ontop of the filling. If you would like the filling to be fully incorporated into the batter take a spoon and lightly mix the batter and filling together. If you would like more of a sandwich effect, do not stir.

Bake for approximately 30-45 minutes or until golden brown on top.
Torta de liquidificador - Blender Pie

Bolo de Beterraba (Beet Cake)

Beet Cake - Isn't the color amazing?

Beet Cake – Isn’t the color amazing?

This sounds like a strange thing to make, but trust me it is really tasty and the color from the beets is absolutely amazing! This is not a traditional brazilian cake, nor have I actually every seen anyone make it, but the recipe is based on my carrot cake recipe and is a wonderful variation from a tasty brazilian carrot cake.

A little while ago I was searching for beet recipes and somehow I stumbled across someone who had made a beet cake, it looked interesting and I thought I would give it a go. It turned out wonderful with a beautiful purple color and an earthy flavour from the beets!

Since moving to my farm I have struggled to make cakes and I actually stopped making cakes for about a year and a half. No cake that I made ever worked and eventually I gave up because I was losing so many ingredients to disastrous cake attempts. About half a year ago, after talking to my sister about her struggles with high altitude baking (she lives in Colorado at 9000ft) I thought that maybe this was the reason I was having difficulties with my cakes (I live at 1600 meteres/5250 ft). I did some research about what alterations to make to cake recipes at high altitudes and made a first attempt (beet cake was my first attempt). Guess what, it worked, I had finally succeeded in making a cake at home!

Since my first successful cake attempt I try to make a cake almost every week, and this beet cake has become a regular!

I am sharing this recipe because it follows the same process as making brazilian carrot cake, which if you haven’t tried check out my recipe HERE! It is super easy and everything goes in the blender!

I have included a recipe for a glaze for the cake, but I rarely make it. Instead I make a quick icing by melting some chocolate, mixing with a little bit of milk and pouring it over the cake!

Organic beets from my farm that I used for the cake!

Organic beets from my farm that I used for the cake!


3 medium beets, peeled, chopped and raw
3 eggs
1 cup vegetable oil
2 cups white sugar
3 cups white flour
1 tsp baking powder
Juice from half a lemon

2 tbsp butter or margarine
1 cup white sugar
1 cup cocoa powder
3/4 cups milk

Pre heat the oven to 180C or 350F. Grease a medium cake tin, I use a bunt tin.

Peel and chop the beets (do not cook them). Place them in a blender with the eggs and oil. Blend until you have a smooth mixture.

Pour the beet mixture (isn’t the color amazing???) into a bowl. Add the sugar and flour a little at a time, mixing and incorporating into the beet mix. Once all the sugar and flour is well incorporated add the baking powder and mix well. Lastly, add the lemon juice and mix well.

Pour the mixture into the prepared baking tin and bake in the preheated oven for 35 to 40 minutes, or until done!

The Glaze
Put all of the ingredients into a pan and heat on the stove until all melted. When the cake is cooled pour the glaze over!

Instead of following this recipe you can also follow my carrot cake recipe and just substitute the carrots for beets and add a little bit of lemon juice!

I use lemon juice in this recipe to decrease the earthy flavour from the beets. If you like the earthy beet flavour you can always leave the lemon juice out.