Brazilian Recipes | Cynthia Presser - Cooking with a Twist

Quinoa with Sausage, Pine Nuts and Spinach

Details: Written by Cynthia Presser

Quinoa is a very healthy grain and it can be used as a more nutritional alternative to rice or pasta.

Fish Roulade with Hearts-of-Palm and Mascarpone, over Olive-Apricot Tapenade

Details: Written by Cynthia Presser

I used cod in this roulade, but it can be made with sole or tilapia too. The process is very simple (the only fancy thing about it is its name!) but the presentation is very pretty. My version of tapenade has dried apricots for a sweeter touch and it can also be served as a dip for crackers or bread. Enjoy with a glass of Sauvignon Blanc or Pinot Gris.

Figs, Hearts-of-Palm and Arugula Salad

Details: Written by Cynthia Presser

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This salad has just enough sweetness to break the bitterness of the arugula. Perfect for spring!

Shrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes

Details: Written by Cynthia Presser

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The cream cheese adds richness to this shrimp dish. I used Catupiry (the Brazilian style cream cheese) and I made this recipe while spending time with my family in the beach town of Camboriú, Brazil.

Fig and Prosciutto Risotto

Details: Written by Cynthia Presser

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The sweetness of the fruit balances the prosciutto and cheese in this delicious dish.

Beef Tenderloin with Dried Porcini and Fresh Mushrooms

Details: Written by Cynthia Presser

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This easy recipe is very elegant and flavorful. Perfect with a glass of Bordeaux.

Valentine’s Day Chocolate and Coconut Layer Cake (Bolo Prestigío para o Dia dos Namorados)

Details: Written by Cynthia Presser

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valentines_heart_coconut_chocolate_cake

I am not ashamed to say out loud that baking is not my forte in the kitchen. So for that reason, when I decide to get some baking done, I usually use a recipe from a 100% trustworthy source – usually a family member or a friend. This Chocolate and Coconut Layer Cake is a tried and true recipe from my Mom’s kitchen. It is a decadent, rich and delicious cake that my mom has made countless times for the last 20 years, especially for our birthday parties. Since it so rich and decadent, I decided to share it as my dessert suggestion for Valentine’s Day. Of course, I had to add a little color to make it suitable for the occasion (I thought that bright pink would be perfect)! Another great thing about this cake is that it just looks complicated, but it is not! The directions are easy!! The color combination sets the tone and the decorative heart on top took me only 2 minutes to make with a heart-shaped cookie cutter (see the pictures). Well, with all that extra time on your hands you can go get your nails done to look great for your Valentine. Enjoy!

Flounder and Shrimp with Spicy Coconut-Lemon Sauce

Details: Written by Cynthia Presser

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There are so many nuances of flavors in this dish: spicy from the habanero chili peppers; richness from the coconut milk; citrusy from the lemon confit. The herbs bring a little bit of freshness but also a pungent touch. The buttery texture of the flounder and the sweetness of the shrimp found some great companions in this recipe.

Sweet Red Peppers Stuffed with Lagostino Tails

Details: Written by Cynthia Presser

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Lagostino is a very buttery, sweet kind of seafood and its taste resembles lobster. This low-carb appetizer can be served over a bed of greens as a first course, with a buttery glass of Chardonnay.

Eggplant, Zucchini and Yellow Squash Lasagna

Details: Written by Cynthia Presser

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There are no noodles is this lasagna, but delicious layers of healthy vegetables! Serve with ciabatta bread on the side, or turn it into a side dish for chicken or steak. This is also one of my favorite low-carb dishes. Enjoy with a glass of Chianti!