Tres Leches Cake with Berries and Cream

Tres Leches is a very popular cake recipe in Mexico and Central America. Very light in texture, this deliciously moist cake received its name because it is soaked overnight in three milks (tres leches): heavy cream, evaporated milk and sweetened condensed milk. My version has freshly made cream top and berries soaked in orange liquor. Irresistible!

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Sopa Paraguaya – Paraguayan Corn Bread

This delicious South American corn bread recipe has slowly cooked onions and mozarella cheese. Serve as a side dish for stews (that's how the Paraguayans enjoy it) or grill and serve as an appetizer with salsa fresca.

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Strawberry Shortcake – Brazilian Style (Torta Gelada de Morangos)

This Brazilian-style Strawberry Shortcake has a decadent layer of home-made condensed milk custard. Impossible to resist!

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Goat Cheese Roulade with Roasted Bell Peppers

The roulade dough is a savory sponge cake really light in texture with a touch of Parmesan cheese for a great, nutty flavor. The filling is very creamy and the slightly sour bite from the goat cheese is complimented by the sweetness of the roasted red pepper. My good friend (and big time foodie) Geo made this for us while we were in Brazil a few months ago and I did not leave her alone until she gave me the recipe!

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Hamburger with Chimichurri Sauce and Provolone

This hamburger recipe gets a delicious South American twist: chimichurri sauce! This tangy and flavorful Argentine sauce combined with Provolone and home-made hamburger patties is my husband’s new favorite. This is the ultimate grilling experience!

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Fettucini al Mare with Asparagus and Crème Fraiche

This pasta tastes like the ocean with a touch of freshness from lemon juice and dill; and it takes only 15 minutes from start to finish!

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Arugula Salad with Goat cheese and Red Pepper Dressing

Red pepper jelly gives a touch of sweetness and spicy to this simple salad recipe. Mango white balsamic gives a tart bite to the dressing, which can be used with other combinations of greens. Try this light and flavorful salad today!

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Coconut and Salmon Soup

Some of my favorite Brazilian ingredients are in this creamy soup: coconut milk, lime juice and cilantro. I created this recipe a copuple of years ago; and even as delicious as it is, I did not repeat it for a while until my husband decided that he wanted to try the paleo diet. That made me research back to some of my recipes that I had not touched in a while... Well, it was well worth it because my husband was raving about this dish after I made it for him - and for me too of course ;)

This delicious soup is perfect for this time of year: rich and delicious, but also healthy! It fullfiled perfectly his "paleo demands" - which means no dairy or grains. This easy soup can also be served over rice, if you prefer.

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Chicken and Asparagus Mini-Pies (Empadinhas de Frango com Aspargos)

This creamy and crumbly savory mini-pie is a great appetizer for parties. The dough melts in your mouth and the filling is so flavorful! Everyone will love!

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Asparagus and Shrimp Risotto

Risotto making is a process that requires patience. But it’s a gentle, easy, fun kind of patience. Some people might not enjoy stirring a pot of rice almost constantly for nearly 25 minutes. I do, even thinking of myself as a person who is not very patient. 

For me, risotto is a dish that brings people together around the stove. The wooden spoon can be passed through different hands, while everyone sips on wine and watch the grains of Arborio swell. The scents coming from the pan intensify as wine and broth are added. It’s such fun to share with loved ones.

Risotto is one of my favorite Italian dishes and, being a stubborn Brazilian with an appetite for twists, I could not help but add some not so traditional moves to the dish. For example, if risotto is made the proper way, Italians do not add any butter or cream at the end. Well, I still do. Just because I love it.

Risotto is quite a versatile recipe too. It can be turned into a very rich course, like a four-cheese risotto. Or it can be made into an earthy dish, like a mushroom risotto. Or it can be a perfect recipe for spring, like this Asparagus and Shrimp Risotto – which also gets a touch of lemon juice and lemon zest. This risotto is light, yet satisfying. I make this recipe at least once a year, sometimes more. It’s a family affair for us – it was my sweet sister who taught me this one and we love to cook risotto together!

Enjoy with a crispy white. Happy Spring!

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