Sounds Good For You Too

Microwave Sweet Potato Chips (Microwave Snacks)

Enjoy Microwave Snacks in minutes with my Microwave Sweet Potato Chips recipe that will give you crispy, delicious and healthy snacks!

Ingredients:
1 large sweet potato , rinsed and peeled
1-2 tablespoons olive oil
1/2 teaspoon salt

Instructions:
1 - Line a large microwave safe plate with parchment paper.

2 - Wash and dry your sweet potato then peel with a vegetable peeler.

3 - Using a sharp serrated knife cut the sweet potato into 1/8 of an inch thick rounds.

4 - Put your slices of sweet potato in a large bowl then add the oil and salt then toss to coat.

5 - Place sweet potatoes in a single layer on your plate. Microwave on medium power for 1 1/2 minutes then turn over and microwave for another 1 1/2 minutes. (if you have a particularly strong microwave cook at 45 second increments)

6 - If your chips are not crisp after the 3 minutes continue to microwave in 30 second increments until done.

7 - Repeat this step until all the chips are cooked. They should be dry and crispy when finished. Enjoy immediately or store in an air tight container for up to 2 days.

Passion Fruit Mousse – The Classic Brazilian Dessert

You only need 4 ingredients and you can have this Passion Fruit Mousse in no time! It's exotic, delicious and so easy to make. The perfect dessert for any occasion.

INGREDIENTS:
The ingredients for passion fruit mousse are very simple. You will only need:

200 ml (7oz) of Passion Fruit Pulp / Juice
397g (14oz) of Sweetened Condensed Milk
225g (8oz.) of Media Crema (table cream) or heavy cream
1 ½ teaspoon of unflavored gelatin (use measuring spoon)

Passion Fruit Syrup (Optional)
⅓ cup Passion fruit Pulp
2 tablespoon sugar
2 tablespoon water

- Don't worry about the gelatin. It won't make your mousse gelatinous. In this recipe we use very little, just to give it more consistency, since we won't be using raw eggs.

- If you use fresh fruit it is difficult to say how many passion fruits to use, because it will depend on the size of each one, so I'll just say that we need 200 ml of pulp. Scoop out the pulp with a spoon and blend it in the blender with approx. 50 ml of water (no need to blend it for too long). Strain to remove the seeds. Use this strained juice in the recipe.

HOW TO MAKE PASSION FRUIT MOUSSE:

1 - Hydrate the unflavored gelatin (Don't worry, this step is super simple);
2 - Prepare the passion fruit juice (from fresh fruit)
3 - Beat all ingredients in a blender;
4 - Place in bowls or in a single dish;
5 - Refrigerate for approximately 3 hours, or until firm.

Passion Fruit syrup (optional)
In a small saucepan add the passion fruit pulp (with seeds), water and sugar, and cook over medium / low heat, stirring constantly, for approximately 5 minutes, or until some of the liquids evaporate, and it is thicker, like a syrup.

Brazilian Chicken Pie

Ingredients:
Filling
1 chicken breast
1 bouillon chicken cube
6 tbsp tomato paste
1 tbsp olive oil
2 garlic cloves minced
1 small onion chopped
3 tbsp requeijão or catupiry cheese you can substitute for cream cheese

Dough
3 cups all purpose flour
1 egg
7 oz margarine (you can substitute for butter) at room temperature
1 tsp salt
1 egg yolk for eggwash
US Customary - Metric

Instructions:
Filling
1 - Cook the chicken breast in water with the bouillon chicken cube and 3 tbsp of tomato paste.
2 - When chicken is cooked, remove from water, let it cool a little and shred it.
3 - In a large skillet heat the olive oil and add onion and garlic.
4 - Cook until lightly golden brown and add chicken. Mix well and add remaining tomato paste. Cook for around 2 minutes.
5 - Turn off the heat and add the requeijão/catupiry cheese (or cream cheese) and mix until combined. Set aside.

Dough
1 - Mix all ingredients (except egg yolk - used for eggwash) and knead for about a minute, until ingredients are all incorporated.
2 - If it's too dry, you could add 1 tsp of milk.
3 - Divide dough in two, making one piece a little larger than the other (one for the crust and the other for te top)

Assembling:
1 - Preheat the oven to 350F (180C).
2 - In a floured surface roll out the larger half of dough.
3 - Place over a 9inX9in (23cmX23cm) baking dish. Leave dough 1/2 inch (1cm) over the edges.
4 - Place filling on top of dough and spread.
5 - Roll out the other piece of dough and lay over the filling.
6 - Gently press the bottom and top pieces of dough together to seal.
7 - Brush the top with egg yolk. .
8 - Bake for around 30 to 40 minutes or until pie crust is lightly golden brown

Brazilian Coconut Cake

For the cake:
1 1/2 cup sugar 2 cups flour
4 eggs
1 cup milk
2 tbsp coconut shaved
1 tbsp cake yeast
2 tbsp butter

Steps:
1 - Mix on the blender the eggs, milk, sugar and coconut.

2 - Add the flour in a mixing bowl and combine the liquid ingredients.

3 - For the last add the yeast.

4 - Bake for 40 minutes on 180C oven or until is baked.

For the coconut mix:
1 can condensed milk
1 can coconut milk
1 1/2 cup whole milk
1 cup coconut shaved

Mix all ingredients together and pour on the top pf the cake after the cake is baked. Let rest for at least 6 hours before eating in a refrigerator.

Brazilian Carrot Cake with Chocolate Topping

Easy to make! This traditional Brazilian Carrot Cake recipe is a great alternative for the traditional carrot cake. A fluffy cake coated with a thin layer of chocolate topping.

INSTRUCTIONS:

For the Cake:
1 - Preheat the oven to 180ºC. Grease the baking tray with butter, sprinkle with flour and remove the excess.
2 - In a large bowl, sift the flour, baking powder and salt.
3 - In a blender, add the carrots, oil, eggs and sugar. Beat until completely smooth.
4 - Transfer the ingredients from the blender to the bowl with the dry ingredients.
5 - Mix everything gently with a fouet or spatula until you get a homogeneous mixture, without too many lumps of flour.
6 - Transfer the dough to the baking tray.
7 - Bake for approx. 45 min (Test it: the cake is ready when you stick a toothpick in the middle of the cake and it comes out clean )
8 - Remove the cake from the oven and wait 10 min to remove from the pan and/or put the icing on.

For the chocolate topping:

1 - Bring a medium saucepan to medium heat. Add butter, chocolate, sugar, stir well until melted
2 - Add the milk and stir until it boils.
3 - After boiling, wait another 4 minutes, stirring occasionally until it thickens.
4 - Remove from the heat and pour it over the cake immediately.
5 - Wait for about 5 minutes and serve.

NOTES: Can be made in a traditional (rectangular or circular) baking tray. But, it also gets beautiful in a Bundt cake pan.