Brazilian Recipes | Cynthia Presser - Cooking with a Twist

Cream of Chayote Squash with Bay Scallops

Details: Written by Cynthia Presser

Velvety and light, this recipe is one of my oldest ones: I used to make this creamy soup a lot when I wanted to lose a couple of pounds (probably in my early twenties, while still living in Brazil). I have always loved food, and loosing flavor along with extra pound has never been an option in my life; so everything I cook, either if it is light, low-carb, gluten-free or none of these, everything must taste good! So don’t make this creamy soup just because it is light, but make this recipe because it is creamy, velvety and delicious! One last thing: if you have never tried chayote squash, this recipe is an easy way to introduce this vegetable to your family. I hope you like it!

Shrimp in a Pumpkin (Camarão na Moranga)

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I am not an advocate for the use of microwave oven in cooking, so when one of my mom’s best friends, Leila, told me she had a delicious, EASY and much QUICKER version of Shrimp in a Pumpkin (Camarão na Moranga) that was mostly prepared in the microwave I was not convinced at first. But she was firm: “You have to try”. Since Leila is a great cook, I decided to give it a shot. Well, I am glad to say that she was right! The pulp of the pumpkin was moist and soft; and the cream cheese incorporated into the shrimp sauce perfectly. This classic Brazilian recipe is normally prepared in the conventional oven so take a look at my other version of Shrimp in a Pumpkin. The version made in the conventional oven has that delicious slightly roasted flavor; and the version made in the microwave is more moist and, of course, easier to make. Well, both recipes are slightly sweet, creamy and delicious. If you like spicier, use more jalapenos in the sauce, or remove them completely if you prefer it mild; or use a different kind of hot pepper to your preference. Enjoy!

Pecan Flan

Details: Written by Cynthia Presser

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I took a break of almost four weeks from creating and posting recipes to work exclusively on the final steps of my cookbook. I have to confess that I really missed cooking and I could not wait to share my next recipe with you. Since I am currently in Brazil (I traveled here to mainly shoot the cover of my book) I thought I should share a recipe from my childhood. This dessert brings me back the memories of the days I used to spend in company of my good friend Geo, whose mom makes the best Pecan Flan in the world! Smooth just like a regular flan, this recipe has a little surprise: the chopped pecans form a slightly crunchy crust on the bottom. How? It happens naturally: the pecans tend to float towards the top during baking time; and when the flan is unmolded, they end up at the bottom forming a crust. This flan is one of the best desserts I have ever had growing up and I want to thank Geo and Tia Mara for sharing this delight with me, so I could share with you. Enjoy with your family and friends.

Salmon with Mango Sauce and Coconut Rice

Details: Written by Cynthia Presser

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Mango, limes and coconut are some of the most traditional ingredients used in Brazilian cuisine. In this recipe, they were split among main course and side dish in a very harmonic combination of flavors with the salmon and rice. Greek yogurt adds a creamy texture to this fresh, healthy and flavorful meal. I hope you enjoy!

Avocado and Candied Cashew Pie

Details: Written by Cynthia Presser

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This unique combination is worth trying! In Brazil, avocados are more commonly used in desserts.

Brazilian Cheese Bread (Pão-de-queijo)

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Cheese bread is a Brazilian staple! Gooey and fluffy at the same time (hard to believe possible, right?) this typical snack is a crowd pleaser: kids and adults love it! Many different versions are available, this one is really easy (the batter is mixed in the blender!) and most ingredients are widely available in the US – there is not a substitute for tapioca starch, sorry! Serve warm, right off the oven. I dare you to have only one!

Lamb Roulade with Tomatoes and Gouda, Mint Pesto, and Farofa

Details: Written by Cynthia Presser

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The mint pesto and the farofa (a typical Brazilian side dish) make this tomatoes and Gouda stuffed lamb irresistible!

Tuna Ceviche with Avocado and Wasabi

Details: Written by Cynthia Presser

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This traditional recipe from Central and South America got an Asian twist with wasabi! It tastes really fresh and it is perfect for summer!

Salpicão (Brazilian Chicken Salad)

Details: Written by Cynthia Presser

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Salpicão is the name given to a typical chicken salad from Brazil; and just like a Waldorf salad in the United States, it may have some variations in the recipe, but the main ingredients remain the same. Chicken, apples, raisins and a mayonnaise based dressing are usually featured, but the best Salpicão that I ever had also has pineapple, lime juice, green apple and Media Crema. This recipe is extra moist and tasty because it is made with rotisserie chicken, and one of the “secrets” to achieve a good blend of flavors and great texture is to manually shred the chicken into really tiny pieces. The fuits must be cut into a really small dice. This “secret” was passed to me by the two ladies who have been making this recipe for the past 25 years: my mom and one of her best friends, Leila (I think Leila, who is my mom's comadre, started making it first and my mom quickly followed). Crunchy, slightly sweet and creamy, this salad is often found on the large salad bars at Brazilian steak houses. Serve on top of croissant, crusty bread or inside lettuce rolls. It makes for a great appetizer, or a light lunch. I hope you enjoy the ultimate Salpicão recipe!

Shrimp Bobó (Bobó de Camarão)

Details: Written by Cynthia Presser

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Shrimp Bobó is a Brazilian traditional recipe from the state of Bahia. Yuca, coconut milk and red palm oil give this delicious stew its rich color and flavor. Everything about this dish might sound exotic for most people, but Bobó is one of the most beloved dishes from Bahia, along with Moqueca, Acarajé and Vatapá (sorry about the crazy names). Everytime I throw a dinner party where I want to show off some of the best authentic flavors from my country, I include this recipe in the menu. Fairly simple to make, it is perfect over a bed of jasmine rice (some like it with Farofa on the side). This dish will awaken your palate and transpor you to Bahia, Brazil. Be ready for a party of flavors in your month!