Banana Bread With Cashews Pao De Banana Portuguese Mozambiq Food

BANANA BREAD WITH CASHEWS (PAO DE BANANA) - PORTUGUESE MOZAMBIQ

Steps:

• Preheat oven to 350. In a medium bowl, beat butter till creamy. Add the sugar 1/3 cup at a time, beating after each addition. Add eggs, one at a time, continuing to beat. Mix in the vanilla and bananas.
• Sift together flour, baking powder and soda, and salt. Add creamy mixture, a little at a time, alternating with milk. Fold in chopped cashews. If you overbeat this, you will end up with tough bread.
• Butter and flour a large loaf pan. Pour in batter. Bake 1 hr or until tests clean with a toothpick.

SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL

Steps:

• Place rice in large bowl. Add apple, avocado, pimiento and peas.
• In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
• Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.

SPONGE CAKE (PORTUGUESE PAO DE LO)

Steps:

• Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
• Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
• In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
• Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
• Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.

AVOCADOS WITH TUNA (ABACATE COM ATUM) - PORTUGUESE GUINEA-BISSAU

Steps:

• Cut the avocados in half lengthwise. Remove seeds and plulp; don't tear the shells.
• Cut the pulp into small pieces. Put in a bowl. Add tuna, grated coconut (except 1 T.), evaporated milk and tomato sauce. Season with salt and pepper. Mix well.
• Stuff the shells with the tuna filling. Sprinkle with the remaining grated coconut. Serve with lemon quarters on the side.

PAO DE LO

Steps:

• Have a tube cake pan greased and floured.Preheat oven 375º.
• First beat your egg-whites till very stiff, and set aside.
• Now beat your egg-yolks along with the sugar till very very creamy. This takes about 10 minutes beating so it'll be very very creamy. Add in your lemon grind and beat 1 more minute.
• Now gently FOLD in 1 tablespoon of meringue at a time and then 1 tablespoon of flour, repeat this procedure till done, ALWAYS FOLDING in your ingredients.
• This is very important to do this so your cake will not fall.
• Now carefully pour the cake batter into greased floured pan and bake till it's a golden yellow coulor.
• About 45-55 All depending on the ovens.

PAO DE MILHO ( PORTUGUESE CORNBREAD )

Steps:

• Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
• In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
• Let this cool until mixture is lukewarm (should take about 10 minutes).
• Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
• Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
• A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
• Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
• If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
• When smooth and elastic, gather the dough into a ball.
• Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
• Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
• Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
• Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
• Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
• Sprinkle with additional corn flour just before baking.
• Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
• Transfer to wire racks and wait impatiently for them to cool.