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Bolo
de Fubá
(Brazilian corn meal cake)
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4 eggs
150 g margarine
2 cups sugar
2 cups all purpose
flour
1 cup corn meal
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1 teaspoon
baking powder
200 ml coconut milk
120 ml milk
1/4 teaspoon anise
(optional).
1/2 teaspoon salt
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Whip the
eggs whites until stiff and then gently fold in the
jolks. In another bowl, beat the margarine with the
sugar and the salt. Add the eggs, stirring gently until
creamy. Add the other ingredients gradually and beat
until the batter is fluffy. Pour the batter into a greased
pan sprinkled with all-purpose flour and bake the cake
30 to 40 min in a preheated oven. Optionally, make a
mixture of sugar and cinnamon and sprinkle it on top
of the cake.
Note: It tastes fantastic with a very stronge
coffee cup (or expresso).
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1/2kg of
canjica (white hominy)
sugar the taste
1/2 liter of milk
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1/2 spoon
(soup) of butter
small pieces of cinnamon in wood
some peanuts to ornate
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Leave the
canjica of gravy, one day for the other. In the following
day, let itcook in small fire . When the canjica will
be almost soft, drains the water and add milk, sugar,
butter and the small pieces of the cinnamon in wood.
Leave in the fire until it is soft. Ornate with peanuts
(or cinnamon powder) and serve warm or cold.
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Papos
de Anjo
(Angels Cheek)
This candy is plus an inheritance of the Portuguese
to our culinarian customs. It is a delight, a true gift
of skies.
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6 egg yolk
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butter
to dip in grease
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Sauce:
1 condensed milk can (sugered)
the same measure of water
1 spoon (coffee) of vanilla essence
3 egg yolks
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Beat egg
yolks until getting a consistent foam. Pour in forms
for brownies dipped in grease and let it bake in average
oven heat (200°C) per 15 minutes.
Sauce: Mix all all ingredients, lei it cook until
it is like caramel sauce. Take the papos-of-angel of
the oven and remove them form the forms. Place them
in a great deep bowl. Add sauce. Serve cold.
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Midi: So Tinha De Ser Com Voce
(It Had Only To Be With You)
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