Asparagus and Shrimp Risotto
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- Written by Cynthia Presser
The combination of shrimp and asparagus is perfect in this velvety risotto recipe.
Add a commentBanana-Caramel Meringue Pie
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- Written by Cynthia Presser
Dulce de Leche, bananas and meringue are a delicious and rich combination, but the lime zest adds a citrous bite and makes it irresistible! This pie is super easy and super delicious!!! Serve with vanilla ice cream on the side, if you wish.
Add a commentHummus Duo – Coconut Milk-Ginger, and Cilantro
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- Written by Cynthia Presser
Hummus is a very nutritious and easy to make appetizer. It is great for large parties.
Add a commentCoconut Flan
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- Written by Cynthia Presser
It takes only 5 ingredients to make this delcious South American delight. Simply delicious!
Add a commentChocolate Cheesecake with Passion Fruit Sauce
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- Written by Cynthia Presser
Passion fruit and chocolate is a classic combination in Brazilian cuisine, but this chocolate cheesecake has also an unexpected twist: vanilla balsamic! The passion fruit sauce adds a tropical touch to this decadent dessert.
Add a commentQuinoa with Sausage, Pine Nuts and Spinach
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- Written by Cynthia Presser
Quinoa is a very healthy grain and it can be used as a more nutritional alternative to rice or pasta.
Add a commentFish Roulade with Hearts-of-Palm and Mascarpone, over Olive-Apricot Tapenade
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- 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.
Add a commentRead more: Fish Roulade with Hearts-of-Palm and Mascarpone, over Olive-Apricot Tapenade
Figs, Hearts-of-Palm and Arugula Salad
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- Written by Cynthia Presser
This salad has just enough sweetness to break the bitterness of the arugula. Perfect for spring!
Add a commentShrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes
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- Written by Cynthia Presser
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.
Add a commentRead more: Shrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes
Fig and Prosciutto Risotto
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- Written by Cynthia Presser
The sweetness of the fruit balances the prosciutto and cheese in this delicious dish.
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