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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 :D


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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Pastel de Tres Leches/ Three milk cake

Filed under :Uncategorized

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy… just plain delish!

This month’s daring bakers challenge was the tres leches cake recipe. I have been making tres leches for quite some time now, and every time I make I think: ” I really want to try a chocolate version” so when I saw this challenge that is exactly what I did. I used their recipe for the chocolate tres leches and it was really good.  I thought the cake was a little dense than what I am used to, but the milk mixture was delicious. Cooking it made it a bit thicker and it was really good.  Thanks Inma for the challenge.


Coconut Three Milks Cake (recipe from daring baker’s challenge)

Ingredients for sponge cake

5 large eggs (separated)

½ cup sugar

2 teaspoons  vanilla extract

1 cup  all-purpose (plain) flour (sifted)

¼ cup water

3 tablespoons  unsweetened cocoa powder

For the coconut syrup

1 can (14 oz) sweetened condensed milk

1 can  coconut milk

1 cup  heavy cream (about 35% fat)

Topping and filling

2 cups of whipping cream (about 30% fat)

½ cup  sugar

1 cup  shredded coconut

Directions for the sponge cake:

Preheat oven to moderate 350°F. Prepare a  square 9”x9” pan or 9”  round cake pan

Separate the egg whites from the yolks. Beat the egg whites on medium speed, 3 – 5 minutes. When soft peaks form slowly add the sugar in  small batches. Whip until stiff peaks form about 5 minutes. Set aside.

In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.  Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.  Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake). After folding in the flour you have to fold in the cocoa powder dissolved in the  ¼ cup of water (it should be a thick paste) and then bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean

Let it cool. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.


Directions for the coconut syrup

  1. In a saucepan add the sweetened condensed milk, coconut milk and heavy cream, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
  2. Cut the cake in half and brush the syrup on both sides until totally absorbed.

Directions for the decoration

1. In a skillet, over medium heat, toast the coconut 2. Cover the cake with whipping cream and spread the coconut on the top. Enjoy!


Pavês- 4 recipes

Filed under :Brazilian Recipes, Desserts

Pavê is a classic Brasilian dessert. It differs in flavors just like a trifle would.  It is made with a combination of layers of cookies, cakes, fruits, creams.   What I like most about them is the possibility of creativity.

We had a Brasilian party a couple months ago in my neighborhood and I made these 4 different types of paves by simply changing the cookies and fruits that go inside.  I will post all of them here. Hope you enjoy it.


PAVE DE AMENDOIN (peanut pavê)

This is a little less creamy as the usual pavês, however it is one of the favorites in our family.


3 c sugar

2 egg yolk

300 grms butter

2 can media cream (crème de leite/table cream)

2- 3 T sweetened condensed milk

bolacha maisena


500 grms toasted peanuts (grind)

Beat together the sugar, yolks and butter, until it becomes light and fluffy.  Fold the table cream and sweetened condensed milk. (set aside)


Dip the cookies into the milk and layer with the separated cream and nuts.  One layer of the cookies (bolacha maisena), thin layer of the cream, sprinkle toasted grinded nuts on top. Keep doing this until you use all the cream. End with the nuts.

Refrigerate overnight.



1 pkg bolacha maisena de chocolate

milk (just to wet the cookies a little bit)

2 sweetened condensed milk

2 c milk

2 T corn starch

4 eggs

4 T cocoa powder

4 T sugar

1 can table cream (crème de leite)

Cream 1:

in a sauce pan at medium heat, mix 1 sweetened condensed milk can, 1 c milk, 1 T corn starch, 2 egg yolks. cook until it thickens. set aside

Cream 2:

in a sauce pan at medium heat, mix 1 sweetened condensed milk can, 1 c milk, 1 T corn starch, 2 egg yolks and 4 T cocoa powder. cook until it thickens. set aside

Cream 3/top:

beat the egg whites with sugar until hard peaks. Fold in the table cream


Layer cookies (dip them in the milk first), cream 1, cookies, cream 2, cookies, cream 1, cookies, cream 2, cookies cream 3 . Top with chocolate shavings or sprinkles



1 box lady finger cookies

2 1/2 c milk

4 T cocoa powder

2 eggs

1 T corn starch

1 can sweetened condensed milk

15-20 Ferrero rocher

3 T sugar

1 can table cream (crème de leite)

12 oz chocolate (milk or dark)

1 c cream

Cut the Ferrero rocher and set aside.

Mix 1 c milk and cocoa and dip the lady finger cookies.  Layer the booton of your serving dish. I also did the sides.

In a sauce pan at medium heat mix the remaining 1 1/2 c milk, sweetened condensed milk, egg yolk, corn starch. Cook until it thickens, about 10 minutes.  Set aside

In the mixer beat the egg whites with sugar until hard peaks. Fold in the can of table cream.

Melt the chocolate add cream to make a ganache


Lady fingers, cream, cut Ferrero rocher.

Top with the egg white mixture.  After it is cold top with ganache and decorate with Ferrero rocher.



2 sweetened condensed milk

2 c milk

3 egg yolks

3 T corn starch

Mix it all together in a sauce pan at  medium heat. cook until it thickens (about 10 minutes)-set aside

Cookies (I used lady fingers)

1 can 29 oz peach with syrup

3 egg whites

2 T sugar

1 crème de leite (table cream)

Dip the cookies in the peach juice. layer them with the cream and peaches.  (cookies, cream, peaches, cookies, cream peaches -until it is all used)

When done top with the following mixture :  beat the egg whites with sugar until hard peaks, then fold in the crème de leite.

Spread this cream on top of the last layer and decorate it with leftover peaches.

Brazilian Limeade

Filed under :Uncategorized

We love to make this brazilian limeade, also known in Brasil as swiss limeade (limonada suíça). It is refreshing and perfect for summer days! Enjoy

for each liter of water you will need:

2 large limes (you can use 3 medium size or 3 large is you like it really strong)

1 heaping tablespoon of sweetened condensed milk

1/2 c sugar

First you want to cut the limes into 4 pieces. You will use the entire lime. Just make sure to take that middle (white part) and the seeds out. (just like the picture)


In a blender add 1 liter of water, sugar and sweetened condensed milk.  Blend until all the sugar is dissolved.

Then add the cut limes and pulse 3-4 times.  The limes will be chopped into smaller pieces.

Strain it and serve with ice.



You can change the flavor a little by adding other fruits into the mixture. Here are some ideas: raspberry, pineapple, oranges, blueberry and strawberry. Make it a little more interesting with some splashed of coconut cream.  It is also refreshing with a bit of mint, or even some leaves of sweet basil. ;)