CAFOD Eco-carnival Recipes

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Top Brazilian party recipes for CAFOD's Eco-carnival fundraisers for Lent Fast Day 6 March 2009

Top Brazilian party recipes for CAFOD's Eco-carnival fundraisers for Lent Fast Day 6 March 2009

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  • 1. Brazilian recipes for your Eco-carnival! In the week before Lent, 160 million Brazilians celebrate the Carnival! Everyone dances samba, sing, eats and drinks with friends and family. For Lent Fast Day 2009, CAFOD are asking YOU to join them! We're asking you to throw a party with a ‘green’ carnival theme, and support CAFOD with your fundraising activities. To make your party go with a swing we’ve got music, loads of ideas and amazing Brazilian party food recipes to try. TIPS! * You could sell Brazilian food for CAFOD at your carnival! * Don’t forget to use Fairtrade ingredients where possible * Tell people about CAFOD’s work in Brazil while they eat! Go to www.cafod.org.uk/carnival
  • 2. Pão de Queijo      Ingredients: 60ml/2fl.oz. vegetable oil, 60ml/2fl.oz. water, 1 tsp salt, 100g/4oz tapioca flour, 1 egg, 6 tbsp plain yoghurt, 100g/4oz freshly grated parmesan cheese (50 mins plus cooling makes 12 rolls)  1. Preheat oven to 230C, 450F gas mark 8, grease 2/3 baking sheets. 2. Mix oil, water and salt in a saucepan, bring to the boil mixing well.  3. Place the tapioca flour in a bowl then very carefully pour the water/oil mixture onto the tapioca. Mix together with a wooden spoon until a stiff dough forms. 4. When cool enough to touch, add the egg and mix well.  5. Blend in the yogurt and mix well then stir in the cheese. 6.  With lightly oiled hands,  form the mixture into 12 balls and place well apart on the greased baking sheets.  7. Reduce oven temperature to 180C, 350F, Gas Mark 4 and bake for 25-30 minutes, or until the rolls puff up and are golden brown.   8. Remove from the oven and eat whilst still warm or cool on wire racks when the puffs will flatten.  
  • 3. Quindim    (Brazilian coconut pie) Ingredients: 225g/8oz granulated sugar, 75g/3oz desiccated coconut, 1 tbsp butter, softened, 5 egg yolks,1 egg white beaten until stiff (45mins plus chilling, makes 1 x 23cm/9 inch pie)   1. Preheat the oven to 180C, 350F, gas mark 4 and lightly grease a 23cm/9-inch pie dish. 2. Put sugar, coconut and butter in a large mixing bowl, mix well.   3. Add the egg yolks one at a time, beating with an electric beater.  4. Add the egg white and mix well.  5. Pour the mixture into the pie dish and place in a large roasting pan filled with  about 2.5cm/1-inch of boiling water. Bake for 30 minutes or until golden brown.  6. To serve - release the pie from the dish by running a small knife around the edges and invert onto a serving platter. Allow to cool then refrigerate until well chilled. 
  • 4. Biscoitos de Maizena (Delicious and easy sweet biscuits) Ingredients200g/7oz cornflour,1/4 teasp salt, 225g/8oz granulated sugar, 1 large egg, 1/4 teasp vanilla extract, 175g/6oz butter (makes 36)         1. Place the cornflour, salt and sugar in a large mixing bowl and mix well. 2. Add the egg and vanilla and blend thoroughly then add the butter and mix well.  3. Set aside for 15 minutes to rest.  4. Preheat the oven to 190C, 375F, gas mark 5 and line 2 or 3 baking sheets with parchment paper. 5. Form the dough into 2.5cm/1-inch balls and place on the  lined baking sheets, spreading well apart. Bake for 5 to 7 minutes. Cool on a wire rack.  
  • 5. Crème de Abacate  (Brazilian creamy avocado desert) Ingredients: 4 medium avocados  4 tbsp lime juice  8 tbsp caster sugar  iced water (10mins, serves 8)    1. Halve each avocado, remove the seed then peel and slice the flesh.    2. Place the avocado slices, lime juice and sugar in a food processor or blender and process  until completely smooth, adding a little iced water or white wine if the puree is very stiff. Make sure there are no lumps.   3. To serve - transfer to individual stemmed glasses.   
  • 6. Salsa Satanica   (Hot Brazilian dipping sauce)      Ingredients: 50g/2oz butter,120ml/4fl.oz. tomato ketchup, 1 tbsp Worcestershire sauce, 1 tbsp grated onion, 1 tbsp tarragon vinegar, ½ teasp garlic salt, 2 teasp hot pepper sauce or Tabasco, 60ml/2fl.oz. brandy (optional) (10mins plus cooling, makes 360ml/12fl.oz.)      1. Melt the butter in a saucepan, add the ketchup, Worcestershire sauce, onion, vinegar, garlic salt, and pepper sauce, mix well and simmer for 5 minutes.    2. Add the brandy and simmer for a further 5 minutes. Remove from heat and cool.   3. Serve with fish, shellfish and seafood. Try it with crabsticks and fish-fingers for your party!
  • 7. Banana Cake Ingredients: 3 ripe bananas,1 cup granulated sugar, 1 egg,1 teaspoon vanilla extract,1 ½ cup all-purpose flour, 1 teaspoon baking powder,1 teaspoon baking soda, 4 tablespoon margarine,½ chopped walnuts (10 slices) 1. Preheat the oven to 350 °F. Butter and flour a 9-inch tube pan. 2. Sift the all-purpose flour with the baking powder and baking soda. 3. In an electric mixer, on medium speed, beat the margarine, granulated sugar, vanilla extract, egg, and mashed bananas. Blend thoroughly but do not over mix. 4. Take the bowl out of the mixer and fold in nuts. Pour batter into prepared pan. 5. Bake for about 40 minutes or until brown.
  • 8. Drinks: Fruit Punch 2 cups of different fruit juices, ½ cup of sweetened condensed milk,1 can ginger ale,½ cup ice cubes (4 drinks) Combine all ingredients in a blender. Mix well and serve.   Drinks: Black Cow 3 scoops of Neapolitan ice cream, 1 can of coca-cola (each drink) Combine all ingredients in a blender. Mix well and serve. Drinks: Limonada Suiça Brazilian Lemonade: 1 lime, 4 cups water,sugar to taste (4 drinks) 1. Cut the lime in halves and each halve into quarters. 2. Combine 2 cups of water with the lime quarter in a blender. 3. Beat for just 3 seconds ( or it will be bitter). 4. Strain and add 2 more cups of water with ice and sugar to taste.
  • 9.
    • Sweets: Brigadeiros
    • (Brazilian chocolate fudge)
    • Ingredients: 1 can (14 oz) sweetened condensed milk,
    • 1 tablespoon margarine,3 tablespoon cocoa powder
    • (40 sweets)
    • Cook the sweetened condensed milk, margarine and cocoa powder over medium-low heat, stirring vigorously.
    • Cook until it thickens enough to show the pan bottom during stirring.
    • Pour the mixture in a greased dish and let it cool to room temp. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
    • Roll the balls over chocolate sprinkles to decorate.
    • Grease your hands with margarine to make the balls easily.
    • (If the balls don't hold the shape, it means that you did not cook enough. Cook for a further 5 minutes, take a small piece of mixture and dip it in a glass with cold water. If you cooked enough, the mixture should hold it’s shape after cooling down in the water.)
    • 6. Place the balls in mini cup-cake wrappers to serve.
  • 10. Sweets: Beijinho de Coco (Brazilian coconut candy) Ingredients: 1 can (14 oz) sweetened condensed milk, 1 cup of grated coconut,½ cup of coconut milk, 3 egg yokes, 40 cloves to decorate (40 sweets) 1. Cook the sweetened condensed milk, grated coconut and egg yokes. over a medium-low heat, stirring vigorously. 2. Cook the mixture until it thickens enough to show the pan bottom during stirring. 3. Pour the mixture in a greased dish and let it cool to room temp. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. 4. Roll the balls over granulated sugar to decorate and stick a clove on the ball.  5. Grease your hands with margarine to make the balls easily.   6. Place the balls in mini cup-cake wrappers to serve.
  • 11. CAFOD Eco-carnival Lent Fast Day 6 March 2009 go to www.cafod.org.uk/carnival … and join in!