This is a sophistication of Brazil’s favourite dessert combination: the marriage of a salty plain hard cheese with the sweet aromatic taste of firm guava preserve. This recipe was made at the SENAC training courses in Rio de Janeiro.
Malaysian Chef and allround lovely gal Caroline Mili Artiss stole the show at the FoodBloggerConnect 2011 conference with her demo of Olive Tapenade with fresh coriander and chillies. An natural at cooking in front of an audience, Caroline kept the audience entertaining while cooking this delicious snack.
Like most children, Bethany Kehdy did not relish the thought of coming back home to a plate of warm green bean stew. As she says it herself “How times change…”. This wonderful Lebanese recipe give an immediate feeling of family warmth and provides a great answer to what to do with those long beans you keep seeing in the supermarkets.
Labneh is delicious and healthy, or at least that’s what our dear Lebanese chef and Food Blogger Queen Bethany Kehdy tells us. Watch her very simple method for making this light goat’s milk spread. Not many recipes ask for so little and give so much.
Escondidinho de carne seca (Escondidinho means literally: ‘Little hidden one’) is a very famous North Easter recipe but can be found in restaurants and bars up and down the country. The salty gamey taste of the Carne Seca is perfectly contrasted by the buttery silky texture of the cassava purée.
Banana Meringue Pie This wonderful recipe was part of Nando’s trip to his hometown, Rio de Janeiro. Cooked by his family cook, Célia Costa, this is a typically Portuguese-Brazilian recipe.
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