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Croque Monsieur   sandwich

The cuisine and cooking methods in Brazil varies greatly from region to region but fresh meat and fish play an important role in the diet.
• Feijoada – black bean stew with smoked meats. This is a time-consuming dish and generally served to friends and family that are staying overnight. • Vatapá – a shrimp and cashew nut dish.
• Pastel de Acelgas - swiss chard and chorizo sausage tart.
• Moqueca de Peixe – a fish stew with plenty of coconut flavouring.
• Cururu de Camarao – a gumbo (stew or soup) made from shrimp and okra.
• Pizza – the Brazilians have adopted pizza as one of their own unique foods, using a variety of toppings.
• Chancaca - Glazed salmon with pineapple salsa.

Brazilian feijoada - black bean stew  Print Recipe

Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.
Serves: 10
Preparation time:20 minutes
Cooking time:3 hours
1 pound dry black beans (soaked overnight)*
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages, sliced
1 smoked sausage, such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
3 tomatoes, diced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
white rice (for serving)
farofa (for serving)
In a large bowl with water, soak beans overnight.
When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Use the same saucepan to brown ribs and sausages in batches. Set aside.
If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft and the stew has thickened.

Serve with white rice and sprinkle some farofa on top.
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute drained, canned beans if desired.)
Recipe inspired by curioucuisiniere.com

Croque Monsieur sandwich   Print Recipe

Béchamel: Save on prep time by making the white sauce ahead of time. Croque Madame: To make this into a Croque Madame sandwich, make the recipe as instructed, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. Place an egg on top each sandwiches.
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes

¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1 teaspoon Dijon mustard
dash of ground nutmeg
8 thin slices white sandwich breads
5 ounces good quality ham about 8 slices
6 ounces Gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
1/4 cup freshly grated parmesan cheese
Béchamel sauce:
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
4. Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.

Moqueca seafood stew  Print Recipe

Moqueca is an Angolan and Brazilian seafood stew. Moqueca is typically made with shrimp or white fish as a base with tomatoes, onions, garlic, lime and coriander.
Serves: 4
Preparation time:20 minutes
Cooking time:20 minutes
3 tablespoons Olive oil
1/2 cup yellow onion diced
1 jalapeno diced
1 medium red bell pepper seeds removed and sliced
1 medium yellow bell pepper seeds removed and sliced
2 cloves garlic finely chopped
1 teaspoon sweet paprika
¼ teaspoon cayenne
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
1 13 ounce can chopped tomatoes
1 tablespoon tomato paste
2 cups seafood stock or vegetable stock
13 ounce can coconut milk full fat
1 lime zested + lime cut into wedges
2 green onions chopped, for garnish

Brazilian Rice
2 tablespoons Olive oil
1/2 cup yellow onion diced
1 garlic clove finely chopped
1 cup jasmine rice washed and rinsed
2 cups vegetable stock
½ teaspoon kosher salt to taste
Bring a large pot top medium heat and add the olive oil,the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and cook for another 2-3 minutes.
Add the chopped garlic, paprika and cayenne and cook for another 1-2 minutes.
Add chopped tomatoes with their juices, tomato paste and stir everything together and cooking for another 2-3 minutes.
Season the fish with salt and pepper and place the fish on top of the vegetables.
Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently mix the content.
Cover the pot. Over low heat, cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.
Remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.

Brazilian Rice

Bring a small pot to medium heat and add olive oil, chopped onion and saute until lightly caramelized, about 3-5 minutes.
Add the jasmine rice and saute so all of the rice is coated with oil.
Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.
When cooked, fluff the rice with a fork and serve with moqueca.
conversion of liquids
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Pints - pt
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Ounces liquids - fl oz
Tablespoons - tbsp
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Gramms :  g
Pounds :  lb
Ounces :  oz


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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams


1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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3 Recipes

3 Main dishes