Cissa Fleming

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Shrimp Stuffed Pumpkin (Camarao na Moranga)

This is a Brazilian dish I normally prepare in October, that is when there are pumpkins available in Atlanta.

1 medium pumpkin (that fits inside the microwave…)
1 1/2 pounds medium shrimps, peeled
2 onions, finely chopped
3 garlic cloves, finely minced
4 tablespoons olive oil
1 cup tomato sauce
1 1/2 cups cream cheese
2 tablespoons fresh chopped parsley
Salt and tabasco
Lime juice
some brandy (to flambe)

Wash and scrub the pumpkin well. Cut the top off to a cover shape (the size your hand can fit); remove all the seeds and put the cover back. Put in the microwave for 10 min and check if the interior is soft (use a toothpick). If it is not, add 2 more min and check again.

While the pumpkin is is the microwave, season the shrimps with salt and lime juice. In a saucepan heat half the olive oil, sauté half the the onion and half the garlic, add the tomato sauce, add salt and tabasco,  and cook for 15 minutes.

In a frypan, heat the other half of the olive oil,sauté the rest of the onion and the garlic, add the shrimps, and cook for around 6 minutes, then flambé.

Mix the shrimp with the sauce, add cream cheese and stir until melted. Add the parsley. Correct the salt and tabasco if necessary.

Fill the pumpkin. Serve with white rice and stick potatoes.

PS: For a “shine” pumpkin, “polish” the outside of the pumpkin with a paper towel with few drops of olive oil.

Posted 6 years, 4 months ago.

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Obsession Chocolate Cake

It’s my favorite!!

(Alba’s recipe)

  • 1 package of chocolate chips
  • 1 butter stick (unsalted)
  • 1 spoon of  ”raspas de laranja” (shaved orange peel)
  • 5 eggs
  • 1 pinch of salt
  • powdered sugar (for decoration) 

Pre heat the oven to 350 degrees. Grease a cake pan. 

Melt the chocolate with the butter in the microwave (1 minute). Mix the orange peel. 

Beat the eggs and the salt for 5 minutes. Mix 1/4 of these eggs to the chocolate. 

Add the rest of the eggs, delicately. Put on the cake pan and bake for 25 or 30 minutes, until the  edges are consistent but  the middle is still soft. 

Spread powdered sugar on top.

Posted 10 years, 7 months ago.

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Bolo de Chocolate sem farinha (La Bete Noire)

(receita da Alba)

  •  1 xícara d’agua
  •  3/4 de xícara de açúcar
  • 9 colheres (1 tablete+1 colher) manteiga sem sal
  • 18 oz chocolate meio amargo (500g)
  • 6 ovos
  • 1 xícara de whipping cream (creme de leite)
  • 8 oz chocolate meio amargo (220g)
  • Chantilly

Preaqueça o forno a 350. Unte uma forma desmontável. Forre a forma com papel manteiga e unte o papel. Embulhe 3 camadas de papel aluminio em volta da assadeira.

Leve ao fogo o açúucar com a água e deixe ferver rmexendo até o açúcar dissolver. Cozinhe 5 minutos. Retire do fogo.

Derreta a manteiga em fogo baixo. Junte o chocolate e bata até ficar liso. Misture a mistura do açúcar no chocolate.Deixe esfriar.

Junte os ovos e misture bem. Coloque a massa na assadeira. Coloque a assadeira em banho–maria (a água deve cobrir metade da panela). Asse + ou – 50 minutos até o centro do bolo não mexer quando a assadeira for movida.

Tire do banho-maria.

Deixe esfriar.

Prepare o Ganache:  aqueça o creme de leite (pode usar o microondas por 1 minuto). Junte o chocolate e misture até ficar liso.

Cubra o bolo.

Leve a forma para a geladeira e deixe por umas 2 horas.

Abra a assadeira. Corte em fatias e sirva com chantilly.

Posted 10 years, 7 months ago.

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