MY 5 BRAZILIAN SENSES: TASTE

ago

I am a total complete huge foodie. Big surprise, right? :) If I wouldn’t have such a dedication to fashion (and the restaurant business wasn’t so competitive), I would definitely want to be a chef. So whenever I’m abroad, I make it a priority to taste all the local specialties, and pick up some recipes to try at home. Today, I’m sharing my 3 favorite Brazilian treats that are super easy to recreate and will instantly trigger the sweetest summery feelings wherever you are. Enjoy! XO Sofie

BRAZILIAN WATERMELON LEMONADE

1/2 watermelon
juice of 1 to 2 limes (+ extra lime slices)
1 cup water
fresh mint
agave syrup (optional)

Put the watermelon, lime juice and water in a blender and pulse. You can add some agave syrup to taste, if you like your lemonade to be a little sweeter. Strain the mixture until it’s completely smooth. Add mint and some lime slices, and chill in the fridge for at least 60 minutes.
 

GRILLED PINEAPPLE WITH COCONUT CREAM

1 pineapple
1 cup of chilled coconut milk (I put it in the fridge overnight)
juice of 1/2 lime
5 tsp sugar
a couple drops of vanilla essence
fresh mint
handful fresh nuts (optional)

Take the chilled coconut milk from the fridge and let it sit for 10 minutes. Whip it together with the vanilla essence and sugar (to taste), until creamy. Let it chill in the fridge while you prepare the pineapple.
Preheat the grill. Remove the top and bottom of the pineapple, and make even 2 cm slices. Press each side of the slices lightly into some sugar and put it on the grill for 2-3 minutes (per side). Remove the slices from the grill, sprinkle with lime juice, and add a dot of the whipped coconut cream, fresh mint leaves, and – if you’re up for it – some crumbled fresh nuts for a little bit of crunch.

GRILLED CORN SALAD WITH AVOCADO & BLACK BEANS

for the dressing

1 cup yogurt
1/4 cup lime juice
1/4 cup avocado oil
1 garlic clove
salt & pepper

for the the salad (measurements to taste)

2 chilled grilled corn
1/2 red onion
1 avocado
1/2 spicy jalapeno
fresh coriander
400 gr chilled boiled black beans
crumbled cheese (I use queijo de Minas, but regular feta or manouri cheese would work too)

Mix all the ingredients for the dressing, and add salt and pepper to taste. Put the corn, red onion, avocado, jalapeno pepper, black beans, and coriander in a bowl and top with the crumbled cheese of your choice. You can make this way in advance, but make sure to remove it from the fridge for at least 30 minutes before serving.

Ceramic plates and bowls by Tum Ceramica 

Add new comment

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.