Dear friends, the recipes I am proposing today are two, they come from Brazil and I propose them both to you because they are generally eaten together in modern times.
Brazilian cheese bread or pão de queijo
Origins
Brazilian cheese bread, or pão de queijo in Portuguese, is said to have originated in and been typical of Mina Gerais (a Brazilian state) since the 18th century.
Ingredients
1 can of whey-free cream cheese (200 ml);
1 cup (curd) of grated cheese (parmesan and mozzarella);
1 cup (curd) of sweet powder;
Preparation
Remove the whey from the cream and mix it in a bowl with the powder;
Add the grated cheese;
Mix the mixture with your hands until it becomes a very smooth dough (if it sticks to your hands, add more powder);
Make cheese bread balls and place them in a buttered baking tin;
Bake for about 20 minutes or until golden brown;
It is ready.
The Feijoada or Brazilian Beanstalk
Origins
Feijoada is the Portuguese name for bean casserole because the main ingredient is the bean. According to tradition, the dish was imported by African slaves brought to Africa. It is in fact a poor man's dish and therefore one tends to think that it was originally prepared with the remains and waste of pork, rice and beans.
Ingredients
1 kg black beans;
100 g dried meat;
70 g pig's ear;
70 g pig's tail;
70 g pig's foot;
100 g pork chops;
50 g pork loin
100 g pair;
150 g Portuguese sausage;
2 large onions, chopped;
1 bunch of chopped green onions;
3 bay leaves;
6 cloves of garlic;
Black pepper to taste;
1 or 2 oranges;
40 ml drop;
salt if necessary;
Preparation
Soak the meat for 36 hours or more, changing the water several times;
Cook step by step, first the hard meat, then the soft meat;
When soft, add the beans and remove the meat;
Finally season the beans. Serve with cabbage, white rice, orange and farofa.
Considerations
My sincere thanks to my friend for sending me these two recipes that represent an important part of Brazil's complex culture. To you, I look forward to the next recipe.
