Ingredients
one quarter cup olive oil
3 onions, cut in rings
one (2 1/2 pound) chicken, cut in pieces
1 cup hot chicken stock or broth
1/8 teaspoon black pepper
1 teaspoon red cayenne pepper
one garlic clove
1 teaspoon salt
6 medium tomatoes
1/2 teaspoon dried leaf oregano
1 teaspoon Caraway seeds
one red Bell pepper, cut in thin strips
2 tablespoons dried breadcrumbs
1 hard-cooked egg, sliced
12 pimento-stuffed green olives

How to Make

heat oil in a saucepan. Add two thirds of the onion rings; sauté until transparent. Add chicken pieces; Fry until evenly browned. Add half cup stock or broth. Season with black and cayenne pepper. Cover and simmer 1 hour. Crushed garlic with salt. Peeled tomatoes; remove and discard seeds. Chop tomatoes. In a large saucepan, combine garlic-salt mixture, chopped tomatoes, remaining onion rings, remaining half cup stock or broth, oregano, Caraway seeds in red Bell pepper. Cover and simmer 20 min. Stir in breadcrumbs. Place chicken mixture on a platter. Spoon tomato mixture over top. Garnish with egg and olives.

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Ingredients

1-2/3 cups dried black beans or kidney beans.
Water.
One (1 1/2 pound) beef tongue.
For whole peppercorns
one onion, cut in half.
Two carrots, cut in sticks.
One large or four small boiling sausages.

Vegetables Sauce:
five medium tomatoes.
3 tablespoons lard.
One onion, chopped
one garlic clove, finely chopped
one quarter had cabbage, shredded
two green bell peppers, finely chopped
salt.

How to Make.

Soak beans in cold water to cover 12 hours. Place beef tongue in a large saucepan. Add soaked beans with soaking water, peppercorns, onion and additional water to cover. Bring to a boil. Skim foam from service until surface is clear. Reduce heat and simmer for hours. Add carrots and sausages. Simmer one hour longer or until tongue is tender.
To make sauce, peeled tomatoes; remove and discard seeds. Coarsely chopped tomatoes. Melt lard in a large saucepan. Add onion; sauté until transparent. Add chopped tomatoes, garlic, cabbage and green peppers. Cook 2 to 3 min., stirring constantly. Cover and simmer 20 min. Season with salt.
To complete, peeled and sliced cooked tongue. Remove and discard onion from bean mixture. Arrange sliced tongue, carrots and sausages on a platter. Serve hot with beans and vegetables sauce.

Cook’s Tip: Feijoada can include as many different kinds of meat as you like. A really good feijoada recipe might have a dozen or more variety. In addition to tongue and sausage, add salted dried bacon and fresh pork or beef. If you’re using a combination of fresh and dried or salted meats, sir fresh meat on one side of a platter and salted or dried meats on the other side. Beans and vegetables sauce or serve separately, accompanied by other side dishes, such as sliced oranges and a hot chili sauce. Although time-consuming to prepare, feijoada is a delicious and filling meal. It is popular in Portugal as well as Brazil.

Ingredients
1.3kg/3lbs Cassava (Manioc/Yucca) root
* 5 Egg Yolks
* 5 Egg Whites, beaten to stiff peaks
* 225g/8oz Granulated Sugar
* 225/8oz Margarine
* 75g/3oz Desiccated Coconut
* 50g/2oz freshly grated Parmesan Cheese
* 480ml/16fl.oz. Milk
* 1 tbsp Baking Powder
* A pinch of salt
* 1/2 tsp Ground cinnamon

Preparation:

1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly butter a 22cm/9-inch springform tin.
2. Peel the cassava root and grate it into a large mixing bowl. Cover with plenty of cold water, mix well, then press the grated cassava through a cloth (or fine strainer) making sure you press out as much of the water as possible.
3. Place the squeezed out cassava into a large mixing bowl together with the grated coconut, cheese, margarine, sugar, egg yolks, cinnamon, egg whites. Mix well then add the milk with a pinch of salt and the baking powder. Beat with a wooden spoon to thoroughly blend.
4. Transfer to the greased baking tin and bake for about 50 minutes or until a toothpick inserted in centre comes out clean. Serve warm or cold.

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* 4 large Eggs, beaten
* 1/2 tsp Salt * 100g/4oz Light Brown Sugar
* 1/2 tsp Ground Ginger
* 1/4 tsp Ground Cinnamon
* 1/4 tsp Ground Cloves
* 1/4 tsp Ground Nutmeg
* 325g/12oz cooked mashed Pumpkin
* 240ml/8fl.oz. Evaporated Milk
* A little Butter

Preparation:

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly butter a 900ml/30fl.oz. pudding basin.
2. Place the eggs in a large mixing bowl together with the salt, brown sugar, ginger, cinnamon, cloves, nutmeg, pumpkin and evaporated milk and mix well.
3. Pour the mixture into the greased pudding basin and place in in a roasting tin with enough boiling water to come 5cm/2 inches up the side of the basin. Bake for about 1-1/2 hours or until a toothpick pushed into the centre comes out clean. Serve hot.

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For the meringue:

* 4 Egg Whites, separated
* 175g/6oz Caster Sugar

For the filling and topping:

* 450g/1lb Fresh Strawberries, hulled and halved
* 1 tbsp Caster Sugar
* 1 tsp Vanilla Extract
* 510ml/17fl.oz. Double Cream

Preparation:

1. Preheat the oven to 140C, 275F, Gas Mark 1 and line 2 baking sheets with the greaseproof or parchment paper.
2. In a large mixing bowl, whisk the egg whites until very stiff. Whisk in the sugar then divide the mixture between the 2 baking sheets forming 1 circle about 20cm/8 inches in diameter on each tray. Bake for 1-1/2 to 2 hours until crisp. IMPORTANT peel off the paper whilst the meringues are still hot. Cool on wire trays.
3. Meanwhile, wash, hull and halve the strawberries.
4. Place half the strawberries in a bowl and sprinkle with the caster sugar. Mix well with a fork, slightly mashing but making sure there are still discernible pieces and set aside.
5. Just before serving – place the vanilla extract and cream in a mixing bowl and whisk until quite stiff. Add the strawberries which have been macerated in the caster sugar and lightly mix.
6. To assemble – Place one meringue layer on a large flat serving platter and cover it with the cream mixture, then top with the second meringue layer and decorate the top with the remaining strawberry halves. Serve immediately.

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* 60ml/2fl.oz. Vegetable Oil
* 60ml/2fl.oz. Water
* 1 tsp Salt
* 100g/4oz Tapioca Flour
* 1 Egg
* 6 tbsp Plain Yogurt
* 100g/4oz freshly grated Parmesan Cheese

Preparation:

1. Preheat the oven to 230C, 450F Gas Mark 8 and grease 2 or 3 baking sheets.
2. Mix oil, water and salt in a saucepan and 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.

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* 225g/8oz Granulated Sugar
* 75g/3oz Desiccated (flaked) Coconut
* 1 tbsp Butter, softened
* 5 Egg Yolks
* 1 Egg White, beaten until stiff

Preparation:

1. Preheat the oven to 180C, 350F, Gas Mark4 and lightly grease a 23cm/9-inch pie dish.
2. Place the sugar, coconut and butter in a large mixing bowl and mix well.
3. Add the egg yolks one at a time whilst 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.

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* 200g/7oz Cornflour
* 1/4 tsp Salt
* 225g/8oz Granulated Sugar
* 1 large Egg
* 1/4 tsp Vanilla Extract
* 175g/6oz Butter

Preparation:

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.

3 Ripe Avocados
2 tbsp Milk
1/2 tsp Vanilla Extract
50g/2oz White Sugar
2 Egg Whites

Preparation:

1. Halve the avocados, remove the stone, peel and chop the flesh.
2. Place the avocado flesh, milk and vanilla extract in a food processor or blender and purée until very smooth.
3. In a large mixing bowl, beat the egg whites until stiff, adding the sugar a little at a time.
4. Fold the egg mixture into the avocado mixture and blend well.
5. Transfer to a rigid freezer-proof container and freeze until the mixture begins to form crystals but is still slushy.
6. Remove from the freezer and beat until smooth. Return it to the freezer and freeze for 2-3 hours.

* 2 medium Avocados
* 2 tbsp Lime Juice
* 4 tbsp Caster Sugar
* Iced water or White Wine (check ingredients)

Preparation:

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.