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Maçã do amor (red candy apple)

Filed under :Brazilian Recipes, Desserts


3 cups sugar

1 1/4 cup groselha

1/2 cup corn syrup

2 cups water

1 t vinegar

Red food coloring (optional)

Mix sugar, groselha, and water in saucepan. Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and vinegar ,stir. (be careful, this is very hot)

While your mixture is boiling,wash and dry your apples, and spear with the sticks.

When liquid is ready, quickly  dip the apples, twisting to cover, and set on a greased cookie sheet.

ps: You can also skewer some grapes and dip them in the syrup.

Pudim (Brazilian Flan)

Filed under :Uncategorized

As it is with many Brazilian desserts, everyone has their favorite twists on the same basic recipe.  Pudim is one of those.  There are some that are light and airy, some are dense and have a strong caramel taste, some are fruity and jello-ish.  This recipe is one of those dense, no holes, solid pudim.  It is very sweet, but definitely a delicious one to try.  My dad is very famous in my city for his pudim.  He started making pudim during the winter months when not much ice cream is sold in Brasil. For those who don’t know, my dad owns an ice cream factory in Brasil.  Anyways, the pudim was a hit. I cannot share his recipe, (I am afraid of being disowned) j/k. He keeps the recipe pretty secret. This recipe is my second choice. It is just as creamy and rich as my dad’s recipe and the caramel sauce is perfect.  Hope you enjoy!

Brazilian Flan

For the caramel sauce:

3 cups sugar

1/2 c water

In a sauce pan melt the sugar until it gets to a medium brown, caramel color. Add the water. Please be careful, it will splatter hot sugar, but just add the water quickly and wait a couple seconds then mix it until everything dissolves. Take off the heat and let is rest.

For the Pudim:

2 cans sweetened condensed milk

2 cups milk

1 can crème de leite (table cream)

3 eggs

1 T corn starch

Mix it all in a blender for at least 6 minutes.

1. Spread the caramel sauce in a pudim pan.

2.Then, add the pudim liquid.

3.Cover the pan with foil. Put it in the oven (350 F) in a water bath. I use a larger pan filled with hot water, then put the pudim pan inside the water pan.


Bake for 45-60 minutes or until it browns a little on top .


4. Let it cool. I like to let it cool on the counter for a few hours and then put it in the refrigerator overnight. When you’re ready to serve it, you’ll flip it onto a large plate or platter. A little trick to flip it without breaking it, is to first go around the outside edges, as well as the center, of the pudim with a knife. Then, while still sitting on the counter, turn  it back and forth (right to left) a few times prior to picking it up and flipping it.


*If  you aren’t familiar with table cream, this post has a picture of it.  I find it in any supermarket in the Spanish Isle.

*You can find pudim pans here.




Pão de Queijo (brazilian cheese bread)

Filed under :Brazilian Recipes, Breads

Here are 3 of my favorite Pao de Queijo recipes.  The pao de queijo mineiro is my “to go” recipe. It is easy to make and it tastes delicious! Singapura is my second most favorite. I love the cream cheese or catupiry taste on it.  The one with potatoes is very good as well, just requires a little bit more time to make since you have to work with the potatoes.  Hope you enjoy them!

Pão de queijo Mineiro (delicious)


(green ones were for St. Patrick’s day with basil and garlic and a little bit of green food coloring )
2-3 cups of tapioca starch or flour

salt to taste

1 cup milk

1/2 cup oil

2 eggs

1 1/2 cup of finely grated cheese (I used a mix of Parmesan and cubed cheddar)

Place the 2 cups of  flour with a little salt in a bowl. Set aside. Boil together the oil and milk. Add to the dry mixture (it will turn very gooey). mix it together until it turns into a gum consistency. I like to use my kitchen aid,  Add one egg and half of the cheese mixture, kneed it with your hands.(of if using a mixer just mix until incorporated) It will be sticky.  Add the other egg and rest of cheese. Kneed until it forms a ball.

It should have a cookie dough like texture. If it doesn’t add a little more flour. I usually end up using 2 1/2 cups of flour. (start with 2 and add an extra 1/2)

This mixture will be quite sticky. If you put a little bit of oil in your hands, it will be easier to mold the cheese bread into balls.

Bake at 350 for about 25-30 minutes.


Pão de queijo Singapura

1 cup of tapioca flour (polvilho doce)

200 grm cream cheese (or 100 cream cheese and 100 catupiry)

1 egg yolk

5 tablespoons of parmesan

Pinch of salt

Mix every thing together in a bowl. You will need to mix it with your hands. It may look like it won’t come together, but the warmth of your hands will make it come together.

This dough will be a soft, smooth consistency.  When it gets to the soft consistency, make you cheese bread balls

Bake at 350 for about 20-25 minutes

Pão de queijo com batata

250 g of tapioca starch (polvilho doce)

2-3 medium potatoes (boil and smash them while still hot)

250 g of finely grated cheese (I used a mix of Parmesan and cojita cheese)
1/4 cup oil
1/4 cup milk
pinch of salt
2 medium eggs
Mix the tapioca, smashed potatoes, cheese, oil, milk and salt in a bowl with a wooden spoon.  Add one egg at the time while kneading it.
This dough will turn into a soft dough almost like play dough.  Just kneed it until it holds shape of a ball, then ,make your little pão de queijo balls.
Bake at 350 for about 30 minutes

All of these recipes can be made and frozen, to be cooked later. For more recipes check it here: Pão de Queijo

Beef Stroganoff (revised)

Filed under :Beef, Brazilian Recipes

2 cloves Garlic

1/2 Onion (diced)

2 T Olive Oil or butter

2 lbs (or more if prefer)of Beef Tenderloin (you may use other type of meat)- cut into chunks

Salt and pepper to taste

2 (8 ounce) cans of Tomato Sauce

1/2 measure of tomato sauce can of Water

1 can Sliced Mushroom (optional)

2 T Worcestershire sauce

1 T ketchup

1 t mustard

Green Onion and parsley (to taste)

1 can Table Cream

In a sauce pan, add oil, onion and garlic.  Saute until onion is translucent.  Add beef chunks, salt and pepper.  Let it cook.  Then add tomato sauce, water, mushrooms,  Worcestershire sauce, ketchup and mustard .  Simmer for 20-30 minutes.


Add and green onions and parsley.  Taste and adjust seasonings if necessary.

Turn off the heat and add the table cream.

Mix well and it is done!

In Brazil we serve Beef Stroganoff  with rice and batata palha. (thin potato chips).  If I don’t have any batata palha take some Ruffles Chips and smash it a little. Sprinkle on top 😀


UPDATE:  You can also find the original batata palha from Brasilian Pantry (in Utah) .  Or  I have also found this at my local Smiths Grocery Store!!! These are a little thicker than the ones in Brasil.

Chicken Risotto

Filed under :Brazilian Recipes, Chicken, Main Dish

This is an easy, fast and simple dinner idea. I like it because it can be made with leftover  chicken , shrimp, shredded beef from a leftover roast and etc. Boiled shredded chicken (2 big boneless chicken thie or breast) chicken breast will be lower in fat, but you also loose a little bit of flavor and moistness.  I like to boil the chicken with water and 1-2 T of chicken bouillon.  You will use this water/broth latter to cook the risotto 1/4 onion diced 1 t garlic 1 T butter 1 cup arborio rice Chicken broth/water Salt Pepper Peas Sautee the onion, garlic and butter. Add rice.  Sautee until rice is transparent.  Season with satl and pepper. Add broth little by litte. About 1/4 cup at the time and stir until rice is cooked.  Adjust seasoning and cooked chicken and peas.  Serve with shaved parmesan


Filed under :Uncategorized

Homemade caramel is delicious, soft and sweet.  A nice treat for the holidays! Enjoy

1 cup  butter 2 1/4 cups  brown sugar  , firmly packed

1/8 teaspoon  salt

1 cup  light corn syrup

1 (14 ounce) can  sweetened condensed milk

1 teaspoon  vanilla


Melt butter; add brown sugar and salt, mixing well.  Stir in corn syrup.  Gradually add milk, stirring constantly.  Cook and stir over medium heat until candy reaches firm ball stage (245 degrees).  This will take 12-15 minutes approx.  Remove from heat and stir in vanilla. Pour into greased 9×13 pan.  Let cool.  Cut into 48 pieces with a sharp knife.

Optional:  Dip caramel squares in chocolate! YUM

Easy Ice Cream

Filed under :Brazilian Recipes, Desserts

I know it is getting cold outside, but ice cream is always a must.  My cousin shared this recipe with me this week and I wanted to share with you. It is super easy and delicious!!! Enjoy

Homemade Ice Cream (easy)

1 can sweetened Condensed Milk
1 can crème de leite (table cream)
1 pkg Jell-O (any flavor) this one was cherry

Make Jell-O according to package instructions. Usually it asks for 1 cup of hot water, dissolve the jello package, then add 1 cup of cold water. (option, you can also use juice instead of water)

After you have this mixture, put it in a blender, add crème de leite and sweetened condensed milk. Blend until it all comes together. about 2-3 minutes Pour liquid into a freezer safe container. Freeze it for 5 hours or overnight.


Take it out of the freezer and beat it using a mixer until nice and fluffy. I used a wire mixing attachment,but I recommend starting with a paddle attachment then once soft change to the wire.


It is super easy and you can vary the flavor using different jello flavors.


Broiled Short Ribs (costelinha fatiada)

Filed under :Beef, Brazilian Recipes

We came across this cut of meat and I had to come up with a recipe. It is super easy and fast to make. You can serve it as a main dish or cut in small portions for appetizers.  Just ask your butcher to cut the short ribs in a long but thin strips (almost as thin as thick bacon)








Make the marinade:

1/4 cup brown sugar

1/3 c olive oil

3 T soy sauce

A good chunk of fresh Ginger (finely shredded)

Mix inside of a zip lock bag and add the slices of meat (about 12 slices or as much as the bag can hold)

Marinate about 1 hr

Put on top of wired sheet at 500 F  (or on broil) for 5 minutes each side.   Watch it closely, since the meat is so thin and the oven is super hot it cooks fast. It may also make a little bit of smoke because of the sugar in the marinade.

Sprinkle parsley on top (optional)

Brigadeiro de Limao Siciliano (Lemon Truffles)

Filed under :Brazilian Recipes, Desserts

Brigadeiro is a basic yet very popular Brasilian candy. It is comparable to chocolate truffles. It was created in the 1940s and still popular today. This recipe is a twist on the original Brigadeiro.  Instead of chocolate flavor it is made with lemon.  The citrus contrasts the sweetness of this candy in a very delicious way. Hope you try it out!


Lemon Truffles

1 can sweetened condensed milk

1 T butter

100 grams white chocolate (cut)

1 egg yolk

1 T powder milk

2 T lemon zest

10 ml lemon juice (fresh and strained)

In  a sauce pan mix all ingredients and cook it, mixing the entire time, on medium heat until it thickens and starts to bubble in the bottom of the pan. Take it off the heat and put into a plate. Let it cool, wrap it and refrigerate for 24 hrs.

Next day you can roll it any size you would like. It makes about 50-60 small brigadeiro balls (about 1 teaspoon size).  A trick I have been using is to use a little bit of cold water to wet my hands prior to rolling the candy.  It is quite sticky and if you don’t use some thing like butter or water, you are not going to be able to roll them properly.  I prefer the water method to the butter because the water doesn’t add any more flavor to the candy where the butter may add a little bit.  You don’t want you hands totally wet, just a little. You will see what I mean once you start rolling it and you will find what works best for you.

Here is a picture of my set up. My candy plate, my bowl of cold water, my crust (chocolate shavings) and the final plate.

brigadeiro roll

I like to rolls these lemon truffles into white chocolate shavings.  I use a microplane and shave the chocolate very fine, almost like a powder.

brigadeiro shave

This gives a delicate crust to the candy.  You could also use milk chocolate, or crush some lemon drops (hard candy) to put on the outside.


brigadeiro limao



Merry Christmas

Filed under :Desserts, Other

It has been a while but I wanted to come here and wish everyone a Merry Christmas and share this fun idea.


I bought this cake mold, you all know how I love cakes…  It is silicone and super easy to use. You can also use it for Jell-O, chocolates, or molding other types of food besides making cakes. I recommend if you want an easy, quick, cute and festive dessert for Christmas. Thanks everyone for this year and hope 2014 is a better one 😉 Love



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