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#Moqueca de peixe #Brazil

#Moqueca de peixe #Brazil

Brazilian cheese breads (pao de queijo) | More of a puff than a bread, these light, cheesy bites originated in the central Brazilian state of Minas Gerais, but have since become ubiquitous throughout the country. They are traditionally served for breakfast, as an afternoon snack, and are also eaten as an accompaniment to any main meal, so consider pairing this recipe with some barbecued meat.

Brazilian cheese breads (pao de queijo)

Brazilian cheese breads (pao de queijo) | More of a puff than a bread, these light, cheesy bites originated in the central Brazilian state of Minas Gerais, but have since become ubiquitous throughout the country. They are traditionally served for breakfast, as an afternoon snack, and are also eaten as an accompaniment to any main meal, so consider pairing this recipe with some barbecued meat.

Feijoada - Brazilian Food

Feijoada completa para 12 pessoas

Feijoada - Brazilian Food

Brazilian fish in coconut milk stew

Brazilian fish in coconut milk stew

And here is my favorite clam dish!

And here is my favorite clam dish!

Asparagus vichyssoise

Asparagus vichyssoise

Pastel

Aprenda a fazer pastel de feira em casa - Paladar

Pastel

Beef Skewers (Chuzos de Res) | My Colombian Recipes

Beef Skewers (Chuzos de Res)

Beef Skewers (Chuzos de Res) | My Colombian Recipes

Brazilian Churros, fried dough snack, covered with sugar and cinnamon and stuffed with milk compote. Street market food.

Brazilian Churros, fried dough snack, covered with sugar and cinnamon and stuffed with milk compote. Street market food.

Duck and figs with picada (anec amb salsa de figues i picada) | Like many recipes in Catalan cuisine, this dish pairs meat and fruit. When in season, fresh figs may be substituted for dried. Picada is one of the region’s quintessential sauces and adds a touch of richness to this dish.

Duck and figs with picada (anec amb salsa de figues i picada)

Duck and figs with picada (anec amb salsa de figues i picada) | Like many recipes in Catalan cuisine, this dish pairs meat and fruit. When in season, fresh figs may be substituted for dried. Picada is one of the region’s quintessential sauces and adds a touch of richness to this dish.

Visualizing how to make Brazilian Pasteles -- Appetizer

Pastelão de Forno

Visualizing how to make Brazilian Pasteles -- Appetizer

Poh Ling Yeow's Char hoon

Poh Ling Yeow's Char hoon

Bolinhos de Bacalhau -- Appetizer

Bolinhos de Bacalhau -- Appetizer

Korean mushroom and glass noodle stir-fry (japchae)

Korean mushroom and glass noodle stir-fry (japchae)

Cuca de banana (modifiable with coffee, dulce de leche, and/or chocolate drizzle) -- Dessert

Cuca de banana com aveia e doce de leite

Cuca de banana (modifiable with coffee, dulce de leche, and/or chocolate drizzle) -- Dessert

Bamya (okra) with lamb | This thick stew of tender lamb and baby okra is a common dish in Egypt. Okra is the edible fruit pod of a plant related to the hibiscus and is used in many dishes for its thickening properties. Lamb backstrap or fillet is lean and quick and easy to use, although other cuts of lamb would work, the meat from the leg or shoulder is lovely too. The secret to this recipe is the long, slow simmering that brings the flavours gently together.

Bamya (okra) with lamb

Bamya (okra) with lamb | This thick stew of tender lamb and baby okra is a common dish in Egypt. Okra is the edible fruit pod of a plant related to the hibiscus and is used in many dishes for its thickening properties. Lamb backstrap or fillet is lean and quick and easy to use, although other cuts of lamb would work, the meat from the leg or shoulder is lovely too. The secret to this recipe is the long, slow simmering that brings the flavours gently together.