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!

Ingredients 

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

Batter:
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

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Escarole Salad

Escarole is one of those vegetables that I hadn’t really heard about until I came to Brazil. My husband first introduced me to it and described it as “very bitter” and with an offside comment of “I don’t think you are going to like it” (he really needs to stop saying this because with most things I try I actually end up really liking them). Anyway, to his surprise I did like escarole and now eat it and use it in several different ways.

Brazilians like escarole and often use it as a pizza topping, which, if you haven’t tried is an absolute MUST. But, my favorite way to eat escarole is as a salad. Very thinly sliced and topped with a lemon and olive oil dressing it is absolutely delicious. It is a beautifully fresh and slightly bitter salad that can be enjoyed for special occasions or as a quick weekday salad.

To try a bit of a different salad using escarole, it can be nice to mix it together with other lettuce varieties such as a mixed green salad, butterhead lettuce, red leaf lettuce, or romaine.

Here is the recipe for this super easy salad that I think everyone should eat!

Escarole SaladIngredients

1 head of escarole, thinly sliced
1 lime, cut into medium-sized slices
Olive oil
Salt

Escarole SaladWash the escarole leaves. Place the leaves in a small bunch and cut into very thin slices. Place the cut escarole into a bowl of cold water and let sit for 5 to 10 minutes. Leaving escarole, already cut, in water takes some of the bitterness out of the leaves. If you like bitter, do not put the cut leaves to soak in water. Dry in a salad spinner and place on a plate or in a bowl. Serve with olive oil, lime, and salt.

For a PDF of this recipe CLICK HERE!