Thursday, August 30, 2018

Brazil - Brazilian Lemonade

Brazil like to do things their own way so it's unsurprising that Brazilian Lemonade is made from limes. Yes, you read that right. It's nothing like regular lemonade. Hold on to your hat!


  • 4 limes
  • 4 cups cold water
  • 1 can sweet condensed milk

Cut the limes into wedges and then together with some of the water blitz the limes in a blender. 


Now you'll have lots of lime water that needs draining of bits. Use a sieve over a jug or bowl to do this.

Next you need to put the lime water back in the blender to mix in the condensed milk.

Brazilian Lemonade tastes just like drinking Key Lime Pie! The sour limes and sweet condensed milk go perfectly together to make a cold, creamy and refreshing drink. I'm even willing to forgive the lack of lemons. It's great in small quantities so stick to a small glass.

Thursday, August 23, 2018

Brazil - Feijão Tropeiro

For B I've chosen Brazil. Back in 2010 I made Croquettes De Queijo as my Brazilian food and it was one of the first few recipes I made for my blog. Now I'm going to make 5 more.

Feijão Tropeiro (or Cattleman's Beans) is a delicious looking mix of sausage, eggs, bacon, beans and greens. JD's going to be making this one and I can't wait to try it.


  • 1 can pinto beans
  • 1 bunch spring greens
  • 4 tablespoons oil
  • 14 ounces smoked sausage
  • 1 pack bacon
  • 1 onion
  • 6 cloves of garlic
  • 5 eggs
  • 1 cup coarse cornmeal

Lots of ingredients need to be cooked and set aside to make up the dish later. Firstly the eggs are scrambled in the pan with some of the oil. Set them aside for later.

Next chop up the garlic and add it to the pan with 2 tablespoons of oil. Saute until softened.

While the garlic cooks you can chop up the greens.

Add them to the garlic and cook until withered, about 5 minutes. Remove and set aside for later.

Next on the list is the sausage. Slice it up and saute it in the pan until browned. Remove and set aside for later.

Chop up the onion and the bacon, these can be cooked next until the onion is soft and the bacon is browned.

 Add the pinto beans and sausage now and cook for a few minutes.

Now add the greens and scrambled eggs. Stir well and cook for a few minutes to heat them up again. Add salt and pepper then the cornmeal, stirring it through thoroughly so it absorbs all the flavours. 

Serve with rice.

JD did me proud, this meal looked and tasted amazing! It has everything you want in one dish. Meat, beans, eggs and veg. Very filling and hearty due to the added cornmeal. Tasty too, bacon, garlic and onions all give lovely flavours that add to this dish. I felt worried that it'd be too dry being served with rice since there's no sauce but it was great to eat and not dry at all. A perfect meal to come home to after a hard day at work. Thanks, JD x

Thursday, August 16, 2018

Argentina - Bunuelos de Espinaca

Time for the last Argentine recipe for now. Bunuelos de Espinaca (spinach fritters) seem like a great side dish. I've not always been a fan of spinach but I am now. We've enjoyed it in our breakfast eggs for ages. I'm looking forward to a new way to eat spinach.


3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag frozen spinach (defrosted for 2 hours)
1 small onion
1/2 cup milk
2 eggs

In a bowl mix together the flour, baking powder, nutmeg, salt and pepper.

 Chop up the spinach.

 Stir in the remaining ingredients including the spinach.

Heat some oil in a pan and fry spoonfuls of the mixture until crispy. Drain on some kitchen paper before eating.

These were lovely. You can just pick them up and eat them, they have a nice crisp outide while still being a bit soft in the middle. Apparently they're good cold too but we didn't have any left to test that out. They'd make a great side, snack or lunch box item. I'm impressing myself with my dedication to eating spinach these days!

Coming up next - 5 recipes from Brazil x

Thursday, August 9, 2018

Argentina - Chimichurri

This versatile sauce is used on grilled meat as a marinade before cooking, as the meat cooks or as a condiment to spoon over meat before eating. It has a lot of strong ingredients so I feel curious how it will taste.

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley
  • 3-4 cloves garlic
  • 2 small red chilies
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon salt
  • 1/2 teaspoon black pepper

I thought I had red wine vinegar but I didn't so the most common substitute is lemon juice. This recipe is to basically just chop everything up real tiny and combine it. Let it rest for 30 minutes or so before you use it so everything blends well together.

We ate our chimichurri spooned over a grilled turkey steak. It's completely a coincidence that the turkey steak is shaped a bit like a dinosaur. We don't buy them like that.

This sauce is powerful. Strong flavours meld together to make a really fresh, punchy taste. I really liked it. I'd like to try it on some other meats too. It'd be perfect at a barbeque. Easy to make and gives a lot of flavour.

Thursday, August 2, 2018

Argentina - Fainá

Fainá is a chickpea flour flatbread eaten in Argentina as an accompaniment to pizza. There are lots of different toppings used on Fainá but today I'm having chorizo and blue cheese. Yum!


  • 2 1/2 cups chickpea flour
  • 1 teaspoon salt
  • 7 tablespoons olive oil
  • 2 tablespoons parmesan cheese
  • 1/2 teaspoon black pepper
  • 2 cups water
  • chorizo 
  • 4-6 ounces blue cheese 

In a bowl combine the chickpea flour, salt, parmesan, pepper and 3 tablespoons of oil.

Whisk in the water until well mixed and set aside for 30 minutes to let the flour absorb the water.

While you wait, chop up the chorizo and saute it in a pan until nicely cooked. Set aside.

Put the remaining 4 tablespoons of oil on an oven tray and put in the oven to heat up at 230 C. When the oil is hot give the mixture a final stir and then pour it onto the oven tray. Bake for 8-10 minutes.

Remove the  Fainá and top with crumbled blue cheese and the chorizo. Add any herbs you'd like too. Return to the oven until the cheese has melted. Slice into squares and serve.


I was really surprised by this dish. When I was baking the Fainá I felt sceptical that it'd form a firm base for the toppings. It did though, you could pick it up like pizza and eat it. The toppings were lovely but the base was a little dry. It'd be nicer with a bit more of a moist topping like pizza has. We really enjoyed it though and it made a nice change from pizza.

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