Citrus-berry Terrine

As you know my kids love fruit and eat tons of it for breakfast, snacks and after meals. They also like jello, halal only of course. I don’t make it as frequently as they would like as I am not much of a fan. So it is not hard to imagine why this dessert has become a favorite in my house even with my husband.

Banana Ice Cream

There can never be enough bananas in the house for my boys who love all kinds of fruit. But for some reason this week, either because they overlooked them or my husband bought just far more than they could possibly eat, some bananas got too ripe sitting in the fruit bowl.

Of course using these in cake or muffins are the first thing that came to my mind but then I remembered my recent trip to Brazil and the wonderful ice cream I had there. So I decided to make banana ice-cream. Can you tell I am still thinking wishfully of summer?

Onion Quiche with Cottage Cheese

Making this quiche was a true soap opera. I planned on doing it for about 2 weeks and never found the time. Remember, I've recently lamented about the busy schedule of a halal mama of four. Then one day I thought, "This is it, I'm going to do it!" I thought I had enough time before picking up the twins at preschool but I couldn’t have been more wrong and had to leave with my dough resting in the fridge, the onions just caramelized and the egg/cream filling in a measuring cup. I made sure everything was well-covered with plastic and left, not being able to get back to the quiche until the next morning! I had to take the dough out of the fridge for a few minutes before I was able to roll it out and I had to mix the cream filling again. But, to my surprise, it turned out just fine and it tasted even better reheated the next day. So, my point here in sharing this drama is to tell you that you can feel free to make each individual part of the quiche ahead and bake when you are ready to serve. I like these kind of recipes!

Vatapá (Fish and Shrimp Stew)

One of the things on my “to eat” list when I went to Brazil was my aunt Marcia’s vatapá. Vatapá is a traditional dish from Bahia and can take two forms: a thicker paste that is served as a filling for acarajé (black-eyed pea fritters) or a more stew-like version that is served as a main dish, which is what my aunt makes.

My aunt’s version is a bit different than most recipes you will find in that it doesn’t include traditional ingredients such as peanuts and dried shrimp, which works perfect for my family since my boys are allergic to peanuts. I watched her make and tweaked the recipe slightly when making it at home. Here is my version of this amazing dish.

Brazilian Shredded Chicken Croquettes (Coxinhas) and Padarias (Bakeries)

As I've mentioned before, Brazilians are very fond of snacking. Perhaps because dinner is traditionally eaten late, people always grab a bite in the afternoon. You can always find a bakery that sells not only breads, pastries and sweets, but which also includes a café selection of sandwiches, snack and good drinks. These are also popular places for breakfast on the go.

These bakeries/cafes also serve traditional savory snacks called “salgadinhos," which are very popular among Brazilians and include pão de queijo (bite-size cheese puffs made with tapioca starch), rissoles, empadinhas (bite-size pies made of buttery crust) and even snacks of Lebanese origin that have become very traditional in Brazilian cuisine, quibes and esfihas (kibbeh abd sfiha).

But the queen of salgadinhos, very popular among Brazilians of all ages is coxinha, shredded chicken enclosed in dough shaped to resemble a chicken drumstick (coxa, and from there coxinhas or small coxa) and deep fried.

White Chocolate Custard (Brigadeirão Branco)

It is wonderful to go back to the place you grew up and be together again with loved ones. Being with family is truly the best place to be!

And of course there is no family reunion without a lot of food, at least when it comes to my family. From my first meal back in Brazil I bring you a dessert prepared by Odete who has been helping my family for over 20 years. Her food is delicious and her desserts, amazing!

Batbout (Moroccan small pita bread)

Batbout is a small, Moroccan pita bread that is great for small sandwiches when entertaining. They are also great for an afternoon snack for your kids - mine love these filled with cream cheese. Unlike other breads this is made on top of the stove instead of baked.

Rice Pudding

Rizogalo in Greece, Budino di Riso in Italy, Arroz con leche in most Spanish speaking countries, Roz bil Halib in the Arab world - baked or boiled, these are all slight variations of simple, yet delicious rice pudding dessert. In Brazil every family has its own recipe and tricks for turning out this fabulous treat we call Arroz Doce but most always include the following main ingredients: milk, sugar, cinnamon and of course rice.

Fresh Fruit Tart

Recipe Updated!

Sorry for not posting anything in a week. Summer is a busy time for mamas. But stay on the lookout for new and delicious recipes coming this week to Halal Mama’s World Kitchen.

Yesterday I made this fresh fruit tart again but used a new tart shell and changed a bit the cream. The result was a much tastier and egg-free tart. So I have made changes to this recipe to reflect this new version.

One of my favorite things about the warm weather months is how perfect the timing is for fruit desserts! I made a festive fruit tart as one of my dessert options for last weekend's picnic. I love this fresh alternative for a summer dessert because you can top it off with a variety of favorite fruits of the season and it is always visually impressive.

Peach and Raspberry Crisp

My fondest food memories from childhood always included fun gatherings with family and friends. Most weekends we went away from São Paulo to the beach house but would still make it back to the city for Sunday lunch back at my grandmother's home. The whole family and many times friends too would gather for some Brazilian-style barbecue or for some of my grandmother’s delicious macarronada (pasta dish).

Orangette

Unbelievable as it seems the end of another school year is less than two weeks away. This is about the time I get to thinking about what to get my childrens' teachers as a gift to express our thanks for all they have done throughout the year.

Tuile Cups with Super Lemon Ice Cream

I've mentioned cooking club in earlier posts and promised to reveal more later. So, with this post I'm fulfilling my pledge. I've wanted to form some kind of a cooking club for a very long time. Finally, earlier this year, my vision came to life in the form of the Halal Gourmet Cooking Club. I structured the club in such a way that we meet socially every six weeks to celebrate some kind of unique culinary experience. We meet at a different members' home each time and this person hosting is charged ahead of time with selecting a theme and designing the menu. Participants receive a copy of the complete menu from the hostess a few weeks prior to the actual soiree and each is assigned a course to test, create, and adapt so that it meets strict Islamic halal standards. Not only does this allow each member the fun opportunity to plan an exotic menu but along the way everyone gets a chance to delve into the new cooking experiences that come with each meeting's theme.

Madeleines

The market is a great place to look for things that inspire me to cook. I typically shop for items beyond what's on my handy dandy shopping list, that is if I've remembered to bring the list from off the kitchen table. I guess it's a good thing my husband does most of the market runs in our house. Not only is he good at bringing the much-needed list, he always chooses great produce and picks up unusual or exotic items I would never think of getting. This is great for me since our tastes are so different and his additions to our kitchen help me to cook and bake beyond my comfort zone.

Brigadeiro

My taste in cuisine is just as diverse as my background. Having grown up in São Paulo, probably the most ethnically diverse city in Brazil, I have been exposed to a great variety of food from early in life. And, now, living in Chicago I find that not too far beyond my front door is authentic food from just about any country in the world. My passion for traveling and exploring different cultures have helped fuel what I like to cook and eat.