Laglstino pizza in San Telmo Market / Pizza de camarão no mercado de San Telmo
Lamb With Leek and Squash Puree
Course: Dinner Portion feeds: 3 Ingredients: Olive oil 1 acorn squash, approximated 4 cups 2 large leeks, approximated 4 cups ½ cup of Parmesan cheese Milk 1 tsp. of cumin 1 lbs. of ground lamb 1 red bell pepper ½ green bell pepper 5 cloves garlic Salt Black pepper Basil Mint Lemon Feta cheese… Lamb…
Landing in the middle of the Amazon rainforest/ Pouso no meio da floresta amazônica
For those who have never seen an approach for landing on a runway in the middle of the Amazon, this is the view from the cabin!
» … wo es nichts gibt als Liebe …» » … where there is nothing but love …»
Für heute habe ich einen Text von dem deutschen Dramatiker, Dichter und Schriftsteller Heinrich von Kleist gefunden. In meinen Augen kann man ihn durchaus auch einen Philosphen nennen. … For today I have found some words by the German dramatist, poet and author Heinrich von Kleist. In my eyes, he quite deserves to be called…
Colombian arepa / Arepa Colombiana
I think it is by far one of my favorite dishes in Latin America. I remember that the first time I went to Colombia for work, in mid-2002, I visited a city on the border and late in the afternoon I saw a girl in the middle of the street selling a white dumpling, stuffed…
Peruvian Tacu Tacu
The recipe arrived in America by the Africans, brought by the Spaniards, lent their ability to make good recipes with leftovers as well as in Brazil (feijoada is another example of this). They were the ones who created the tacu-tacu – a common dish in Lima, originally made with rice, beans, lard and pepper. I…
“Coxinha de galinha”
Coxinha has its origins in the 19th century, in the region of Greater São Paulo, in the state of São Paulo. According to food historians, coxinha was developed during the industrialization period of the State, to be marketed as a cheaper and more durable substitute for the traditional chicken thighs that were sold at factory doors. From…
Empanadas Argentinas
The word empanada means “to wrap a food in dough or bread and then bake it”, that is, at first it appeared as a baked dough and then stuffed with the most diverse ingredients, such as meats and vegetables. It was a food for workers, travelers and peasants, who took food for consumption during the working…
The most basic and surprising foods in South America
Hello my friends. Returning after a while of reflection. I was traveling this last month through South America and I discovered things that we only find in certain countries at the south of the American continent. Which is a curiosity, because it’s easy to find ingredients in any of those recipes and would have no…
The Marajoara region now has pirates
That’s what you’re reading: the region of Marajó’s Island, around the city of Belém, state of Pará, has pirate activities. The well-known “Marajó pirates” are a gang that operates in the region’s rivers, armed as they say in Brazil “to the teeth” and plundering, kidnapping and sometimes killing the region’s fishermen. The pirates’ preferred targets…
Restaurant “Vilarejo” / Restaurante Vilarejo em São Paulo
Visiting São Paulo this week, I was invited to get to know one of the most charming places I’ve ever been to on the outskirts of the capital, either for its cozy and relaxed atmosphere, or for its wonderful cuisine. It is the Vilarejo restaurant. The restaurant are far from the city center, where was…
How is it like to fly on Itapemirim, the newest airline in Brazil / Como é voar na Itapemirim, a mais nova companhia aérea do Brasil
I’ve already taken the first dose of the vaccine with the Grace of GOD and it seems I’m going to start travel again, both on business and on my culinary adventures. And one of the most important factors in any trip is, of course, the flight. And today I made my first flight on the…
And COVID doesn’t wanna leave!
These days I had decided to resume my posts after a long time, as I went back to traveling. After all, my blog is about cooking and I wanted to bring good things in such difficult times, but Belém (capital of the Marajoara region) hasn’t improved at all and I have to say that COVID…
Golden Brown Brazilian Farofa Recipe
By http://www.cucabrazuca.com/ – Classic Brazilian food and drinks Another great Afro-Brazilian dish. Farofa is toasted casava flower fried in butter with a variety of other ingredients. It’s a wonderful accompaniment to other Brazilian dishes. Yellow Farofa is mixed with Dende (Palm Oil) which gives its great colour and adds to the nutty taste. Ideal for…
For those who have never seen how pure açaí is extracted in Pará… Para quem nunca viu como o açaí puro é extraído no Pará…
Many people distort too much what açaí is and how it is extracted. This is because today it is sold in powder, mixed with a lot of things and it is very difficult to find a pure açaí, freshly beaten. The process of extracting the pure pulp from açaí is simple, just insert the açaí…
Acai Ravioli with Pará nut and grana padano Filling and Pará nuts Sauce / Ravióli de açaí com recheio de grana padano e Castanha do Pará e molho de castanha do Pará.
This is one of the recipes that I love the most and that adds much of what I think as a diffuser of Pará cuisine, mixing the best of two important culinary cultures. Let’s go to the recipe: For ravioli pasta: 75 grams of acai powder 1 egg 1 gem 200 grams of wheat flour…
World Cuisine 