KALE STIR-FRY BRAZILIAN STYLE / COUVE MANTEIGA REFOGADA

This is a very simple stir-fry recipe of kale from the Brazilian Cuisine. It can be served as a side dish  with grilled meats or sea food. You can make it plain or with the addition of bacon. Traditionally it is served with Feijoada as one of the many other accompaniments like fried banana, farofa ...

This recipe is part of  A-Z Recipe Challenge. wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is " K " and I decided to make "Kale stir-fry".

Ingredients:
Kale ........ 1 bunch
Onions ...... 1 large (chopped finely)
Garlic ....... 2 tbsps (crushed coarsely)
Salt ......... to taste
Oil .......... 1-2 tbsps

Method:
1. Wash the kale and wipe well with a kitchen towel.
2. Cut out the thick stem from the lower side of the leaves.
3. Stack few leaves one on top of the other and roll them together.
4. Cut out thin strips and separate them.
5. In a pan heat the oil and saute the garlic.
6. Add the onions and stir-fry until translucent.
7. Now tip in the kale and saute for a couple of minutes.
8. Season with salt.
9. This can be served as an accompaniment with your meals.

You can check out the recipe video 

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BROA / BROINHA DE MILHO DA PADARIA ( Version 2 ) / CORN MEAL COOKIES

My previous post was also Broa de Milho, ( Portuguese corn bread ) which was a bread to be served with soups or had for breakfast. Now here is another recipe Broa / Broinha de Milho da Padaria which is made with more or less the same ingredients but is sweet and flavoured with fennel seeds and cinnamon powder. This is shaped into smaller cookies and baked to perfection. The texture is crunchy on the outside but a little softer inside when you take a bite. The flavour is just amazing.

Padarias are Bakery-cum-coffee shops and the Broa de Milho are freshly baked everyday and served with coffee.... hence the name Broa de Milho da Padaria. ( smaller cookies are called Broinha )

Ingredients:
Corn meal / Makki ka ata .. 1 cup
All purpose flour / Maida ... 1 cup
Sugar .............................. 3/4 cup
Baking soda ............. 1/4 tsp
Dry yeast ...................... 1/2 tsp
Salt .............................. 1/2 tsp
Butter .......................... 2 tbsps
Cinnamon powder ...... 1/2 tsp (optional )
Fennel seeds ............... 2 - 3  tsps (lightly crushed)
Milk ......................... 1/4 cup
Eggs ........................ 1

Method:

Beat the sugar, butter and egg yolk together with a whisk or an electric beater. You can add a little of egg white and save some for brushing on top.

Now add all the ingredients except milk and continue mixing until they resemble the crumbs.

Next add the milk little by little kneading lightly to make a firm dough. Use only as much milk needed for this and do not overdo the kneading part.

Take a small portion of the dough and shape it round like a cookie. Place the cookies on a greased baking tray leaving enough distance between them as they will expand while baking.
Leave them covered for an hour or so. Though the cookies will not rise at this stage but they will be double in size when baked.

Give slashes on the surface and brush them with beaten egg white.
Bake them at 250 C for 20 minutes and use the top grill for 2 minutes to give a nice golden colour. If you don't have the grill just bake them for couple of minutes more until done.

This recipe makes about 12 / 13 Broa of medium size .... or you can make 15 smaller ones 

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BROA DE MILHO (Portuguese Corn Bread)

Broa de Milho ( pronounced as - Bro-aa De Meelyo) is a slightly sweet crusty Portuguese bread made with a mix of wheat or rye flour and corn flour (not cornstarch). In Brazil, a former Portuguese colony, Broa is sweeter and traditionally seasoned with fennel. The origin of the name Broa is from the Gothis word word “brauth” which means bread. Broa is a somewhat dense bread with a fine crumb and is excellent as a dipping bread with soups and stews.
 In Portugal it is traditionally served with Caldo Verde, a potato and kale/ spinach soup but it goes well with most hearty/ rustic soups. This method of making this bread is a little different because it involves cooking the cornmeal/ corn flour in boiling water and letting it cool before adding the other flour and ingredients and kneading to a dough.

(Recipe adapted from-  http://www.kingarthurflour.com/recipes/broa-recipe )

Ingredients:

Fine yellow cornmeal - 1 cup

Hot water ..................    3/4 cup

Warm milk ..............     1/2 cup (use little more if needed)

Instant yeast ............. 2 tsps

APF (maida) ............. 2 and 1/2 cups

Salt ............................. 1tsp

Honey or sugar .......... 1 tbsp

Olive oil ...................... 1 tbsp

Extra flour for dusting.

Method:

Put the cornmeal in a bowl and add the hot water to it. Mix together with a whisk or a fork.

 Add 1/2 cup of the warm milk. Mix everything till you have a paste like dough. Let it sit until the mixture cools a little and becomes lukewarm.

Now you can knead by hand or machine. Put the cornmeal dough and all the remaining ingredients Mix together the cornmeal and hot water in a small bowl. Stir in the warm milk, and let the mixture cool to lukewarm.

Now mix all the remaining ingredients and knead well to form a somewhat sticky dough.

Shape the dough into a smooth ball.

Place it in a greased bowl covering with a foil and allow it to rise until double.

It takes about 1 and 1/2 to 2 hours in summer. In winter it may take longer.

Remove the dough on a floured surface and knead it lightly for a couple of times.

Shape into a round ball and place it on a greased and lightly floured surface.

 Allow it to rise until puffed up.

Before baking if you wish you can make 3 or 4 slashes about 1/4 inch deep and bake at 240 C (450F) for 10 minutes. Then turn down the heat to 200C (400F) and bake further for 15 to 20 minutes until it is done and golden brown in colour.

Allow it to cool before slicing. This recipe makes one loaf (12 slices)







Note :
If you’re in India, use “makkai ka atta” or the flour that is used to make “Makkai ki Roti”. You can also use the slightly coarse “Corn puttupodi” you get in Kerala. You can substitute half the all-purpose flour with whole wheat flour if you want, but know that your bread will be a little more dense.

We Knead to Bake # 36 - Broa de Milho
Linking to My Diverse Kitchen
 

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BRIGADEIRO / BRAZILIAN TRUFFLE

The Brigadeiro ( meaning Brigadier) is made from condensed milk, powdered chocolate (cocoa), butter and chocolate sprinkles to cover the outside layer. It is one of the simplest dessert you can ever make. It is shaped into tiny bite size balls and is a kids delight. No birthday celebration is complete without Brigadeiros.

It is said that this dessert was invented in 1940 in honour of Brigadier Eduardo Gomes. He was handsome and single. Women from Rio de Janeiro, promoting Gomes’s campaign, made and sold it in order to help fund the presidential campaign.

As time passed, the Brigadeiro was improved with other recipes based on the original, such as the Beijinho,( with shredded coconut)  Cajuzinho,(with cashewnuts) etc. In other countries the Brigadeiro is known as the “Brazilian truffle.”

The Brigadeiro has a sentimental value to all Brazilians. Eating a Brigadeiro is said to give people a familiar sensation because it is a way to remember happy times spent with family and friends.

Here goes the recipe....

Ingredients:
Condensed milk - 1 can
Powdered chocolate (cocoa).. 2 tbsps
 Butter ..... 1 tbsp (unsalted)
Chocolate sprinkles .. 1 cup or as needed
Small cupcake liners

Method:
1. In a heavy bottomed pan mix the condensed milk, chocolate powder and butter.
2. Continue stirring on medium flame until it starts bubbling and getting thicker. (about 8-10 mins)
3. Once it starts leaving the sides remove from the flame and allow the mixture to cool.
4. Grease your palms with butter and make small bite sized balls.
5. Roll them in the chocolate sprinkles.
6. Place them in small cup cake liners or place them in a decorative tray.

Note: For variation you can use colourful sprinkles, crushed cashew nuts, dessicated coconut, rice crispies etc etc instead of chocolate sprinkles.

Information - wikipedia

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PAO DE QUEIJO / BRAZILIAN CHEESE BREAD

Pao de queijo (cheese bread) is a very popular snack / breakfast bread of Brazil. It is available in all the coffee shops, restaurants, eateries and people prefer having it with coffee at any time of the day. This is a very light, fluffy and cheesy bread usually made in small bite size rolls and also one of the easiest breads one can ever make. No rising and fermenting is required. It expands during the baking because of the elasticity of the starch from the cassava flour and cheese content in the dough. Pao de queijo taste the best when are just out of the oven freshly baked and crisp. They soften a bit after some time but still can be relished after warming them a bit.

Ingredients:

Tapioca /Cassava starch ... 250 gms

Milk ............... 1 cup

Water ............. 1 cup

Oil ................. 1/4 cup

Egg................ 1

Parmesan cheese .. 50 gms (about 1 cup)

Salt ...........  to taste 

Method:

1. In a pan combine the milk, water and oil. Whisk it and bring to a boil. Reduce the heat and add all the tapioca / cassava starch to it stirring briskly.

2. Remove it in a large bowl.

3. When it cools down a bit and you can handle it , add the egg, grated cheese and salt. Knead it well until everything is well mixed. The dough is usually a bit sticky.

4. Take a small portion of the dough, Roll it to make it smoother and place it on a greased baking tray. You can rub some oil on your palms to make it easier.  Repeat this until the dough is used up. Leave enough space in between as the breads expand on baking.

5. Bake them for about 30 minutes or until they are golden and crispy at - 180 C (350 F) temperature.

Please note that the baking time may vary according to the size and type of oven. So keep checking.

This quantity makes about 15 - 18  breads depending on the size you make.

Recipe Source - Tudo Gostoso

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