Brigadeiros

This traditional Portuguese chocolate dessert actually originated in Brasil. Similar to soft fudge with chocolate sprinkles; this is the perfect finger food for the utmost sweet tooth. Pair it off with a nice glass of red wine or an expresso.

Ingredients

400 g condensed milk

50 g unsalted butter

125 g cocoa powder

1/2 tsp whiskey

Chocolate sprinkles

In a medium sized pot melt the butter. Poor in condensed milk and cocoa powder and stir. The key to making a creamy, thick batter is to continue stirring for about 10 minutes. Keep heat on low/medium in order to avoid burning and sticking to the pan. Add the whiskey and continue stirring. When the mixture begins to slowly bubble reduce heat and continue stirring for another 2 minutes. Turn off heat.

Grease a bowl and poor the chocolate mixture into the bowl to cool. Allow to cool over night or for about 4 hours. 

Grease your hands and make small balls. The grease will avoid the chocolate  from sticking to your hands as you role them. Dunk the chocolate balls into the sprinkles and place in small cupcake holders.

Chicken Burger with Veggies and Tomatoes with Orange Pesto Sauce

This delicious burger is not only healthy but easy to make. Make extra and freeze! Children will love this healthy option  and can get involved in the cooking process. Give an extra kick to store bought pesto sauce by adding fresh orange juice and extra grated Parmesan cheese. 

Ingredients

700 g of chicken breast

150 g bread crumbs with herbs

1 small diced onion

1 shredded carrot

1/2 chopped red pepper

1 whole egg

Olive oil

Salt and ground pepper

Pinch of nutmeg

Place chicken breasts in a food processor with a pinch of salt. Set aside in a mixing bowl.

Saute the onion in a bit of olive oil for 3 minutes on medium heat. Add the peppers and carrots and cook on low heat for about 7 minutes, stirring occasionally . Season with a pinch of salt and ground pepper. Let cool.

Mix the bread crumbs with your favorite herbs together with the ground chicken. Blend in the cooked vegetables with your hands. (get your kids to delve into the mixture). Add the nutmeg and egg and continue to combine.

Divide the mixture and roll into medium sized balls. Press them down with the palm of your hand to make a burger. Makes 6 to 8.

Cook on a grilled skillet with a bit of olive oil. Cover with a lid to keep in all of the juices. Grill about 3 minutes on medium heat on either side. Brush with a coat of truffle oil for a more exquisite flavor.

For the orange pesto sauce simply mix the juice from one orange, 4 tbs of store bought pesto sauce and 30 g fresh Parmesan cheese. Place in a blender and mix for 1 minute. 

Slice the tomato and poor the sauce over generously. Place extra Parmesan thinly sliced on top.

Vegetarian No Crust Quiche 

This is a quick and tasty dish that can be served warm or at room temperature. Serves 6 to 8 and perfect for last minute guests. Can be made ahead of time and reheated in the oven at a low temperature. A food processor will speed up preparation time and is an essential tool in the kitchen.

Ingredients

1 red onion diced

3 medium sized zucchinis grated

4 leaks finely sliced

5 whole eggs

300 ml milk

180 g goat cheese / 50 g fresh Parmesan grated 

3 tsp flour

2 tbs mustard

1 tsp nutmeg

Sea Salt

Ground Pepper

2 tsp dill

Olive oil

Slice and dice the vegetables in a food processor separately. In a large cooking pan add about 50 ml of olive oil and saute the onions and leaks slowly for about 10 minutes. Season with salt and pepper. Add the zucchini, dill and nutmeg and continue cooking on low heat. Cover and allow the vegetables to sweat for another 5 minutes. Let cool for a few minutes.

In a mixing bowl combine the eggs, milk, grated cheeses, mustard and flour. Beat well with a mixer. Set aside.

Preheat the oven to 150º c. Grease an oven dish and place the vegetable evenly. Poor the egg  mixture and carefully spread evenly throughout the vegetables. Cook for 10 to 15 minutes.

  

Spaghetti with Grilled Foie Gras, Cremini Mushrooms and Port Wine Sauce

This is a quick and savory dish easy for even the "non chef". This fragrant and warm dish is ready in under 30 minutes. Foie Gras is quite fatty so no additional oil will be necessary for this dish. Either place the grilled Foie Gras over the spaghetti or chop it up to blend with the rest of the ingredients. I prefer to mix it all up to balance out the consistency of the ingredients. For vegetarians I suggest grilling slices of smoked tofu and adding a bit of olive oil to your pasta. Serves 4.

Ingredients

200 g of sliced cremini mushrooms

1 chopped red onion

1 chopped garlic head

800 g of Foie Gras or 350 g of smoked tofu

Olive oil

Sea salt

Ground Pepper

1 tsp of dry rosemary

150 ml of Tawny Port Wine
500 g of spaghetti

Sautee the garlic and onion in 40 ml of olive oil. Cook on low heat for about 7 minutes and allow the onion to release its juices and gently caramelize. Season with salt, ground pepper and rosemary. Add the mushrooms and turn up the heat. Cook until golden, about 3 minutes, stirring consistently. Pour in the Port Wine and simmer for about 5 minutes. Turn off the heat and set aside. 

Slice the Foie Gras into medium sized slices. Heat a medium sized grilling pan and place the sliced gently. Foie Gras easily comes apart so be careful when turning over. Season with a pinch of sea salt. The Foie Gras will release a lot of oil which will be used to blend with the boiled spaghetti. Cook on either side for about 1 1/2 minutes.

Boil a large pot of water and season with sea salt and drizzle with a bit of olive oil. Add the spaghetti and separate the strands with a cooking fork to avoid sticking. Cook for 7 to 10 minutes. Strain the pasta and place beneath cold running water for 30 seconds. 

Place all the ingredients in a large bowl and mix thoroughly. Serve in a pasta dish and sprinkle fresh ground pepper and a pinch of ground sea salt to taste. 

Chocolate Souffle

This delicate, rich dessert is perfect for all you chocolate lovers. The texture of your souffle should be light and velvety  It is easy to prepare and can be done ahead of time so all you need to do is beat the egg whites and fold gently into your chocolate mixture. This dessert bakes for only 5 to 7 minutes and serves 4. Add different flavors such as ginger, orange zest or Cayenne pepper for a more exotic flavor and impress your guests. Serve warm with fresh berries or simple.

Ingredients

100 g of dark chocolate

30 g unsalted butter

3 egg yolks and 3 egg whites separate 

4 tbs of sugar

A pinch of sea salt

1/2 tsp of vanilla essence

50 ml vegetable oil

100 ml heavy cream

3 tbs flour

In a double boiler melt the chocolate with the butter.

In a separate bowl combine the egg yolks, sugar, vanilla and a pinch of sea salt and mix well. Add the vegetable oil, cream and melted chocolate. Mix thoroughly and add the flour. Set aside.

In a separate bowl beat the egg whites until firm.

Grease the souffle dishes and preheat the oven to 150ºc. Gently fold the egg whites into the chocolate mixture. Pour the mixture into the dishes filling them up 3/4. It is important to leave room for the souffle to grow. 

Cook for 5 - 7 minutes. Serve immediately. 

Puff Pastry Stuffed with Goat Cheese and Apple Glazed with Honey and Nuts

A simple and elegant entree or serve as a vegetarian main course with a salad or even as a sweet and savory dessert served with a chalice of port wine. Make extra and freeze before adding the egg ...perfect for a last minute dinner party. Remove from the freezer 1 hour before cooking time. 

Ingredients

Store bought puff pastry

2 to 3 thin slices of goat cheese for each pastry

2 to 3 thin slices of peeled apple

Honey to taste

3 crumbled nuts for each pastry

1 egg for approximately 3 to 4 pastries

2 tsb of flour

Non stick spray

On a clean surface sprinkle the flour and spread before laying out puff pastry to avoid sticking to the counter top. Place the tea saucer over the dough and cut circles. In the center of each circle put one layer of goat cheese and cover with another layer of apple slices. Fold the pastry into a half circle and pinch borders together with your fingers. 

Preheat the oven at 150º c and grease an oven pan or baking tray.

Beat one egg and brush each side of the pastry with the egg. Place each pastry on your tray and bake for 15 to 20 minutes until top is golden.

Remove and transfer to a serving plate. Sprinkle with crumbled nuts and top with honey.

Pan Fried Tofu with Rosemary Quinoa and Caramelized Carrots

Quinoa is not a grain but a seed. It is a wonderful substitute for rice, pasta or potatoes and much more nutritional. This dish is perfect for the newly founded vegetarian and easy to make. If your cooking for others who do not care for tofu substitute it with chicken or turkey and follow the rest of the recipe as is. The caramelized carrots give a nice contrast the the slightly spicy tofu and nutty flavor of the quinoa. Careful with the rosemary as it has an overpowering flavor. A little goes a long way.

Ingredients

Tofu

250 g of tofu

200 g of wheat flour

1 tsp of your favorite dry herb

salt

3 tbs of soy sauce

1 chopped chili pepper

150 ml of peanut oil

Mix the flour, herbs and a pinch of salt in a bowl. Set aside.

Slice tofu into 1 cm thick slices. Season with soy sauce and chopped chili pepper. Set aside for at least 30 minutes. Remove the chili pepper from the tofu slices and cover with the flour mixture on both sides. 

Heat of the peanut oil in a large surface frying pan. Place the slices onto the heated oil and cook about 2 minutes on each side until golden. Careful not to burn!

Lay the tofu on paper towel to remove excess oil.

Quinoa

Ingredients

250 g of pure quinoa

500 ml of vegetable stock or water seasoned with salt and olive oil

1 sprig of fresh rosemary

Mix the ingredients in a pot and boil. Cover and cook on medium heat for 17 minutes. Turn off heat and let stand for 5 minutes with the lid. 

Caramelized Carrots

Ingredients

2 large carrots peeled and cut about 1 cm thick

300 ml of water

Salt to taste

1 tsp of butter

1 tsp of brown sugar

Ground pepper to taste

Boil the water in a small pot and season with salt. Add the carrots and cook for about 20 minutes. Strain the carrots and add butter, sugar and pepper.

Balsamic Chicken with Herbs 

Brown Rice with Sauteed Veggies 

This is a low calorie meal. Perfectly satisfying and nutritional. All wheat and non processed foods are a healthier option. Make extra rice and store in the fridge for up to 3 days. Excellent  for mixing into a salad or for pot pies the next day.

Balsamic Chicken

Ingredients

1 chicken breast per person
3 tbs of balsamic vinegar
Salt and pepper to taste  
2 tsp of a mix of Italian herbs
1 tsp of olive oil for grilling

Season the chicken breast with the ingredients and set aside for about 30 minutes as you get your rice started.

Poor the olive oil onto a grilled pan and heat up the surface. Place the chicken breast on top and press down with a spatula. Cook on either side 2 minutes. Lower heat and cover with a lid or tinfoil and allow to thoroughly cook for another 3 minutes.

Brown Rice

Ingredients

250 g brown rice

Salt

2 tbs of olive oil

625 ml of seasons water (salt or vegetable broth)

The ratio for cooking brown rice is 1 - 2.5.

Use a large pan in order for the heat to be evenly dispersed. This will result in a nice loose, grainy substance. Add the rice, broth (or salt with water), the olive oil and stir. Cover and bring to a boil. Lower to a medium heat. Normally brown rice will take up to 40 - 50 minutes to cook, but check your pan after 30 minutes. Once your rice is done set aside with the lid for 5 minutes to become firm.

Sauteed Veggies

Finely chop a variety of your favorite vegetables in a wok or grilling pan in a bit of olive oil. Season to taste.
Mix up your veggies with the brown rice. 

Pumpkin Spice Cake 

This moist, spice infused cake is perfect for dessert or for afternoon tea. Add some food coloring to the icing for a more exciting visual affect. When making the pumpkin puré, make extra and freeze for future cooking. A definite time saver.

Pumpkin Pure

Ingredients

+/- 1 kl of chopped pumpkin
100 g of unsalted butter
2 tbs of butter
1 tsp of nutmeg
1 tsp of ginger
4 cloves
100 ml of Sweet Vermouth
200 ml of water
100 g brown sugar

Sauté the pumpkin in the butter for about 3 minutes. Add spices and Sweet Vermouth and continue stirring. As the liquid begins to evaporate add the water and sugar. Simmer for about 20 minutes and puré. Set aside.

Cake

Ingredients 

500 g of flour
1/2 tsp of salt
1/2 tsp of baking powder
150 ml of vegetable oil
2 whole eggs
250 g of brown sugar
Pumpkin puré
1 tsp of cinnamon 
100 g of dried cranberries

Preheat the oven at 160ºc. Mix the flour, salt and baking powder thoroughly.

In a separate bowl beat the eggs and add the vegetable oil, brown sugar, cinnamon and dried cranberries. Mix well. Add the dry ingredients.

Butter a cake pan and pour in mixture. Bake for 45 to 50 minutes. Remove and let cool before applying icing.

Marscapone Icing

Ingredients

200 g of marscapone cheese
150 g of powdered sugar
50 g of unsalted butter

Put the ingredients in a blender or food processor until creamy. Add food coloring to your taste. Refrigerate for 30 minutes.

Cover the top of the cake with the icing and sprinkle with cinnamon.

Risotto with Smoked Tofu, Cremini Mushrooms and Cheddar Cheese

This is a variation of your traditional risotto which is made with Parmesan cheese. I guarantee that if you substitute Parmesan for any other sharp cheese that the end result will be just as scrumptious. So if you do not think you have what it takes in your kitchen to make risotto, try something new anyway. Any sweet wine or orange liquor can add a playful zest to your risotto.

Ingredients

300 ml of risotto rice

½ of a red onion diced

A splash of red or white sweet vermouth

800 ml of vegetable stock

200g of cremini mushrooms

100g of smoked minced tofu

1 tsp of pesto

30g of unsalted butter

A pinch of cayenne pepper

100g of grated cheddar cheese

Sauté ½ of the chopped onion in 15g of unsalted butter. Add the tofu and pesto and let cook on medium heat during 3 minutes. Add sliced mushrooms and season with a pinch of salt and a dash of cayenne pepper. Turn up the heat and add a bit of sweet vermouth. Let evaporate and switch off. Set aside.

Sauté the rest of the diced onion in 15g of unsalted butter. Add the risotto and stir for 1 to 2 minutes consistently. Cover with sweet vermouth and cook for another 1 minute. Slowly add the heated stock and stir at all times. As the liquid evaporates continue to add the stock and do not forget to stir. Risotto takes about 20 minutes of consistent stirring.  

Turn off the heat and blend in grated cheese and mushrooms. (Save a bit of cheese to sprinkle over each dish). Serve immediately with a fresh cherry tomato garnish seasoned with a bit of balsamic vinegar. 

French Toast Dessert with Honey and Port Wine Sauce

There is a Portuguese traditional Christmas dessert called RABANADAS , which is very similar to the french toast recipe. If you are using sliced bread this dessert should be eaten on the same day. For baguettes it can be stored for up to 3 days as long as it is covered with the Port Wine sauce. Enjoy with a scoop of cream and a glass of Port.

Ingredients

4 to 6 slices of white or wheat sliced bread

2 eggs

50 ml of milk

Brown sugar

1 tbs of honey

1 cinnamon stick and a tsp of powdered cinnamon

Nutmeg

1 small chalise of red port wine

Nonstick butter spray

Beat the eggs and milk together with a pinch of salt.

Soak the bread on either side to absorb the egg and milk mixture. Set aside.

In a small sauce pan add the port wine, cinnamon stick, honey and a pinch of nutmeg. Simmer on low heat during 20 minutes. Add a tbs or two of water if necessary.

In a large frying pan cover with the nonstick spray and put heat on medium. Fry each slice until golden. Cut triangularly in half. Lay on a serving tray and cover with the port wine sauce. Allow the French toast to absorb the port wine sauce at least during 20 minutes before serving. Sprinkle with powdered cinnamon. Serve at room temperature.

Split Pea Soup with Fresh Mint Leaves

This is a perfect soup very the winter or the summer. Just add a bit of bacon while sautéing to give it a warm smoky flavor or keep it light and fresh with the original recipe.

Ingredients

200g frozen peas

2 large carrots

1 red onion

2 medium sized potatoes

1 medium size bouquet of fresh mint leaves

Salt

Pepper

Olive oil

Drizzle of fresh cream

Sauté the chopped onion in a medium sized soup pan. Add in chopped vegetables and mint leaves but reserve the peas for the last 15 minutes of the cooking time. Cover with water 2 inches above the vegetables. Boil for 20 minutes and then add in the peas for another 15 minutes. Switch off the heat and blend the soup with a blender. Pour a bowl of soup and top with a bit of fresh cream and sprinkle with fresh pepper.

Carrot and Ginger Soup

I just love the floral and spicy overtones of ginger. Careful not to put too much; a little goes a long way. The nutmeg adds a smokey essence to the soup and the cream just makes it extra comforting.

Ingredients

4 medium sized carrots
3 medium sized potatoes 

1 red onion                   

Natural Yogurt

1 teaspoon of freshly grated ginger                       

Olive oil

1 liter of water  

Salt

A pinch of nutmeg

Sauté the ginger and the chopped onion in a bit of olive oil for about 4 to 5 minutes. Add the water and bring to a boil. Season with salt and add in the chopped vegetables. Cook for about 30 minutes at medium heat. Blend the ingredients in a mixer and pour into the pot. Reheat slightly. Serve with a spoon of yogurt and a pinch of nutmeg.

The perfect soup for an Autumn day.

Monk-fish stew with mango puré and 

garden vegetables with rosemary

In the Caribbean  due to the plentiful fruit available locals like to mix fruit into their meals. I got this idea travelling and mixed Monk-fish with a mango puré. Add some chili peppers to spice it up a bit. A fresh meal for a warm day.

Ingredients

Fish

300 mg of frozen monk-fish cubes

1 finely sliced red onion

1/2 finely sliced red pepper

lime zest

1 tsp of paprika

3 large fresh basil leaves

olive oil

salt 

Mango puré

1 medium sized ripe mango

Salt 

1/2 tsp of cayenne pepper

Garden veggies with rosemary

1 large zucchini 

2 large carrots

1 tsp brown sugar

Salt

Ground pepper

2 sprigs of rosemary

Olive oil

In a small pot place 2 tbs of olive oil and add the peeled chopped mango. Season with salt and cayenne pepper. Let cook on medium heat for about 5 minutes and add 50 ml of water. Let the liquid evaporate and mash with a potato masher. Set aside. 

Season the monk-fish with lime zest and salt. Set aside. In a medium sized pan sauté the onion and red pepper in a bit of olive oil on low heat. Allow them to gently caramelize about 7 minutes. Turn up the heat and add the monk-fish. Stir gently and season with paprika. Let cook during 4 minutes, cover and switch off the heat.

Preheat the oven to 170ºc. Cut the zucchini length wise and remove the seeds. Chop into large squares and season with sea salt in a strainer for 20 minutes. Peal and cut the carrots more or less the same size. In a medium size bowl add the vegetables and flavor with a pinch of salt, brown sugar, ground pepper and olive oil. Mix well! Lay the vegetables on an oven proof dish and add the sprigs of rosemary. Cook for about 20 minutes occasionally stirring the vegetables.

Reheat the mango puré and lay the fish stew over the bed of mango and sprinkle chopped fresh basil leaves. Serve with the rosemary veggies. 

Serves 2

Fruit Cobbler

A Cobbler is nothing more, nothing less than a pie without a bottom crust. Perfect to recycle over ripened fruit and when you do not have much time for cooking. Serve with whipped cream or a scoop of vanilla ice cream.

Ingredients

Filling

A variety of 10 pieces of your favorite ripe fresh fruit (I prefer apple, pear, peach and raspberries)

A pinch of ginger powder

1 tsp of vanilla extract

A pinch of nutmeg 

1 tbs of cinnamon 

200 ml of condensed milk

Crumble

100 g of butter

100 g of margarine

200 g sugar

200 g flour

Peal and pit the fruit into medium sized cubes and place in a large mixing bowl. Add the dry ingredients and mix thoroughly. Blend in the condensed milk and set aside.

Preheat your oven to 160ºc.

In a separate bowl add the ingredients for you crumble. With your finger gently blend the butter and margarine into the sugar and flour in order to get a grainy consistency.

Butter a baking dish and pour in the filling. Cover generously with the crumble. Bake for about 30 to 40 minutes, until the crust is golden.

Apple Crumb Pie

A simple recipe for traditional apple crumb pie. Make extra crumble and store to top your favorite ice cream or yogurt.
In a fast paced life style there is not much time for cooking so I have simplified this recipe so you can easily make it and enjoy with your family and friends.



Crumble - check out the recipe for the fruit cobbler to make your crumble. To speed up the mixture just use a food processor on medium speed to ensure a grainy texture.

Ingredients

Bottom layer

1 packet of Graham Crackers (Bolacha Maria)
80 g. of plain butter
1 tbs of sugar

Mix the ingredients in a food processor.

Filling

8 - 10 medium sized ripe apples pealed and cut into medium size cubes
Juice from 1 lemon
1 tsp of nutmeg
1 tsp of powdered ginger
2 tbs of cinnamon
1 tsp of vanilla extract
200g of brown sugar

Blend well in a mixing bowl and set aside.

Preheat the oven to 160ºc. Butter a pie dish and firmly press the mixture for the the bottom crust onto the bottom of the dish. Slightly come up the sides. Bake for about 10 minutes. Let cool for 5 and firmly press the filling into the pie dish.
Cover generously with crumble. Bake for 45 minutes to an hour of until top is golden.

Fuzilli with corn bread crust, kale and fresh herbs

I particularly like this dish because it is fast, tasty and involves traditional Portuguese crumbled corn bread (broa). Kale is also a popular vegetable used in Portuguese cuisine. I have mixed it up a bit to create this dish. If you don´t care for the bitterness of kale you can substitute it with spinach leaves or broccoli rab. 

Crumble bread crust

Ingredients

500g of broa or any dark dry bread

4 garlic cloves

200 ml olive oil

Salt and pepper to taste

Pasta

Ingredients

Fresh herbs (thyme, oregano, parsley)

1 red onion chopped

A packet of your favorite pasta

1 medium sized kale cabbage

2 tsp of roasted pine nuts

In a food processor add the corn bread without the crust. Add the garlic and olive oil and blend until you have a moist and grainy substance. Add in a pinch of salt. You may add more or less olive oil according to your preference. Set aside.

In a medium sized nonstick frying pan sauté de onion during a few minutes. Add a pinch of salt and continue stirring. Add the chopped kale and sauté for another 7 minutes. Season to taste with salt and pepper.

Boil a pot of water and season with salt. Pour in the onions and kale. And boil for about 5 minutes to soften the kale before mixing in the pasta.

In the same frying pan pour 2 tbs of olive oil and add the bread mixture and stir for a few minutes until golden. Mix in pine nuts and fresh herbs. Cook slowly for about 10 minutes to thoroughly cook the garlic.

Boil your pasta for about 7 to 10 minutes and strain. Mix with the golden toasted crumble and herbs.

Enjoy with a nice glass of red wine. 

Grand Opening

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