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!

TUNA AND SWEETCORN BLENDER PIE

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.

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Brazilian Rice with Carrots and Nuts

Those of you who regularly follow my blog will know how important rice is for Brazilians and how there are tons of different rice dishes here. Brazilians do not just eat white rice, on the contrary, they like to flavor their rice in as many ways possible. When it comes to rice in Brazil, almost anything goes in terms of flavoring and enriching your white rice!

This is something I absolutely love about Brazil and has opened up a world of kitchen exploration for me. I often like the simple things in cooking. I usually find that it is the simple recipes that I like best, have the most fun making and are the things that will most likely get repeated often in my kitchen. Rice is one fo those things. I make rice almost on a daily basis and after a few days of eating just plain white rice we like to add some different flavoring to our rice for some diversity. Often I will mix brown and white rice or will simply add lentils to my rice. But, there are times when I like to add nuts or other vegetables.

A few weeks ago I had a lot of carrots in the house and decided to use them in my rice together with some brazil nuts. I grated some carrots and roughly chopped up about a handful of brazil nuts. After quickly frying some garlic I add the nuts and carrots to my pan, then added the uncooked rice, water and salt. I let everything cook together until all of the water had evaporated. The rice turned a beautiful orange and was delicious with meat and collard or eaten just on its own.

This recipe is a little bit different from my rice and lentils recipe as the carrots and nuts are cooked together with the rice. By cooking the carrots and nuts together with the rice it adds much more flavor to the rice.

Brazilian white rice with carrots and nutsBrazilian White Rice with Carrots and Nuts

Ingredients

2 cups of white rice
4 cups of boiling water
2 cloves of garlic, crushed
1 cup of grated carrots
1/2 cup chopped brazil nuts
Salt

Wash the rice with cold water until the water runs clean, set aside to dry.

Grate the carrots and chop the brazil nuts.

In a medium sized pan add approximately 2 tbsps of olive oil. Heat the olive oil and add the crushed garlic. Fry until fragrant, about 1 minute. Add the carrots, nuts and washed rice. Fry for another minute, stirring constantly. Add 4 cups of boiling water and the salt. Lower the heat and cover the pan, leaving just a little opening. Cook until all the water has evaported. Once all water has evaported, remove from the heat, stir the rice well. Cover and let sit for 10 minutes before serving.

Brazilian Rice Pudding

Brazilian Rice PuddingWhile growing up I was never very fond of rice pudding. I always found it strange to eat sweet rice, for me rice was something that was savory and I never was quite able to stomach sweet rice. When I first came to Brazil in 2005 I was a little bit surprised to see how popular rice pudding was. At almost every restaurant I went to they had some form of rice pudding for desert. Me, still being a little queasy about rice pudding never gave it a try. It was only until recently that I tried it and actually enjoyed it a lot.

So, I decided to make it at home! The recipe was really nice and easy and the rice pudding turned out delicious. What I particularly liked about this recipe is that the rice pudding is made with some lemon and orange peels, so the flavor of lemon and orange come through when eating the rice pudding. The flavoring is subtle, but just perfect. Top this rice pudding with a little bit of cinnamon and you have the perfect desert!

BRAZILIAN RICE PUDDING

Ingredients
(6 servings)

Brazilian Rice Pudding2 1/2 cups of water
2 thick slices of orange peel
2 thick slices of lemon peel
1 stick of cinnamon
1 cup of white rice
1 liter of milk
2 cups of white sugar
Cinnmon powder

Wash the rice with cold water. Wash until the water runs clean. Set aside.

In a medium pan heat the water, lemon and orange peels and cinnamon stick. After the water boils for 1 minute add the washed rice, half cover the pan and cook for 15 minutes, until the rice is cooked. Lower the heat, add the milk and sugar and cook for another 30 minutes until you have a runny but shiny cream (do not leave to boil too long as the pudding will become from dense when cool). Remove from the heat. Pour into a serving bowl, sprinkle lightly with cinnamon powder and serve warm or cold. If serving cold, put in the fridge for 1 – 2 hours before serving.

Feijoada – Brazilian Black Bean and Meat Stew

Brazilian FeijoadaThe other week, I was scrolling through all of the posts that I have done on my blog and was surprised to see that I hadn’t done a post on feijoada. I’m still a little bit in shock that I haven’t posted it here yet, but, let’s get over that shock and dig into this absolutely amazing dish!

Feijoada or black bean stew is the national dish of Brazil and is a must-have for when you visit Brazil. It is prepared with black beans and an assortment of meats, such as salted pork, beef and any kind of pork trimmings, ears, tail and feet. Bacon, pork ribs, sausage and jerked beef are commonly included as well. The fejoada is prepared over a low heat in a thick clay pot. The beans and meat are pre-cooked, some of the meats, like the bacon and sausage may be quickly fried in the pan before adding the beans. The smells are mouth-watering and the final dish should have a healthy amount of meat with a light covering of a dark purplish-brown broth from the beans.

It took me sometime to get accustomed to this dish, but that was in large part because beans were not quite my favorite thing to eat. But, it is difficult to not like this dish and after some time I fell in love with feijoada and can’t get enough of it.

It is difficult to go wrong with feijoada. It can be made with any variety of meats, traditionally pork and beef, and you can use as many cuts of meat as you want or as little. My recommendation is to always try to have some sausage, bacon and either pork ribs or pork loin. Just those meats alone can make an absolutely delicious Saturday lunch with friends and family.

Brazilian FeijoadaFeijoada is commonly eaten with rice, collards, farofa and slices of orange to cut the heaviness of the beans and meat!

Today I will leave you with a simple feijoada recipe (you can leave out any of the meats you do not eat or do not have, and although I have put quantities, these are just indications), and for the accompaniments you can click the links below.

> Brazilian White Rice Recipe
> Sauteed Collards Recipe
> Simple Farofa Recipe or Farofa with boiled egg

COMPLETE FEIJOADA

Ingredients

1 kg black beans
100 g jerked beef
50g bacon or pork belly
70 g pigs ear or 1 pigs ear
70 g pigs tail or 1 pigs tail
70 g pigs foot or 1 pigs foot
100 g pork ribs
100 g pork loin
250 g sausage

Seasonings

2 large onions, finely chopped
1 bunch of spring onions, finely chopped
3 bay leaves
6 garlic cloves, crushed
Black pepper
Salt

36 to 24 hours before making the feijoada, put the jerked beef and any salted meats in water to remove all the salt. Every few hours change the water.

If you do not have a pressure cooker, put the black beans to soak the night before.

On the day. Cut all of the meats into rough pieces, they can be a little bit bigger than bite size, but make sure they are not too big. Pre-cook the pork loin and ribs in water. I use a pressure cooker for this!

If using a pressure cooker, put the black beans with water to cook and leave cook on pressure for 30 minutes. If not using a pressure cooker, put beans in a pan with water and cook for approximately 60 to 90 minutes or until al dente.

Using a large deep pan or a clay pot, put a little bit of oil in the pan and heat. Add the onions and sautee for a few minutes, add the garlic and sautee until fragrant, about 1 minute. Add the bacon or pork belly and sautee until almost cooked. Add the sausage, jerked beef, ear, tail and foot. Sautee for approximately 5 to 10 minutes. Add the remaining meat ingredients. Add the beans, bay leaf, salt and pepper. Bring to a simmer and leave on low heat for 20 to 30 minutes or until all of the meat is well cooked. If needed, you can add some water! Lastly, add the spring onions.

Serve warm with rice, collards, farofa and slices of orange.
Brazilian Feijoada

 

Information used from:
https://en.wikipedia.org/wiki/Feijoada

Farofa with Boiled Egg

FarofaI get a lot of people who are looking for farofa recipes and I get a good number of questions about farofa, so I thought it was time to post a new farofa recipe. For those of you who don’t remember what farofa is or want to see my first post about it take a look HERE.

I absolutely love farofa and eat it with almost anything. My favorite is to eat it with rice, beans and meat. Traditionally it is served at barbecues with sausage, but you often find it as an accompaniment for any variety of dishes!

Farofa is super easy to make and can be made with any ingredients. Generally I stick to a simple recipe, but on the weekends or more special occasions I elaborate:). Here is one of my elaborated farofa recipes!

Ingredients

3/4 cup farinha de mandioca
2 – 4 tbsp butter
3 – 4 cloves of garlic, crushed
2 slices of bacon, finely chopped
1 boiled egg, chopped finely
1 handful of parsley

Melt the butter in a frying pan over medium heat. Add the crushed garlic and sauté for 1 minute. Add the bacon and fry for 3 – 4 minutes. Add the parsley together with the farinha de mandioca. Keep over the heat for approximately 1 minute. Lastly, add the boiled egg. Remove from the heat and place into a serving bowl. This can be served warm, cold, or room temperature.
Farofa