Drunken Mango Ice Cream

Fresh juicy mango is not only great on a plate but it also makes a wonderful creamy ice cream. Give yourself a little treat and serve it with a sweet liqueur of your choice. 

We chose cinnamon! What's your flavour?

Ingredients:

500 ml of thick cream
3 egg whites
50g of sugar
2 mangos
3 tablespoons of cinnamon liqueur

Peel off the mangos, roughly chop them and process the pieces until is creamy. Pass the cream through a sieve using a spatula, to remove mango fibers. Set aside.

Beat the cream with 25g of sugar in an electric mixer until it thickens.

Beat the egg whites with the remaining sugar until the mixture is firm.

Gently add the egg whites to the cream. Add the mango cream to the mixture, while stirring.

Pour everything into a bowl and transfer to the freezer. Wait for at least 12h, stirring every hour to give a creamy texture to the ice cream.

Serve in small bowls, with the cinnamon liqueur on top. Decorate with mint leaves or cinnamon sticks.

Notes: If the ice cream becomes to hard, take it out of the freezer 10 minutes before serving.

Chicken Cordon Bleu

There are probably over a thousand ways to cook chicken. One of the most popular ways is definitely this beautiful cheese filled chicken schnitzel, known as Cordon Bleu. There are many versions of this dish, and the recipe with swiss cheese is one of the oldest.

In the interior of Brazil there is a state called Minas Gerais, also well known by its cheeses. The typical "Minas cheese" can be found in different ways, from white to cured, or even fresh. Local story tellers believe the recipe has been lost in the past, as no one ever registered this treasure. In that way, each cheese maker has developed his own recipe, creating many unique kinds. One of our favourites is the half-cured one, and that was the one selected to prepare our Chicken Cordon Bleu.

Ingredients:

Chicken

2 skinless chicken breasts

2 garlic cloves

2 thick slices of Minas cheese

2 slices of prosciutto 

1 cup of flower

2 eggs

3 tablespoons of milk

1 baguette with sesam seeds

A small bunch of coriander

Coriander powder

Black pepper

Salt

Vegetable oil

Make a cut on each chicken breast, not separating the two halves. Marinate each piece with the garlic cloves, a pinch of black pepper and a pinch of salt, for at least 30 minutes, in the refrigerator. 

Take two plates, and mix the flower with a pinch of pepper in one of them, and combine the eggs and the milk in the other one. Process the baguette until you obtain fresh bread crumbs, and transfer to a third deep plate, and add the coriander powder and leaves.

Place each piece between 2 sheets of wax paper and pound gently to flatten (use a rolling pin or the wax paper roll). Place a slice of prosciutto and a slice of cheese in one side of the open chicken breast, and cover with the other side. Secure the ends using toothpicks, as if you were sewing (2 will do). Pass this chicken sandwich in the flower, shaking to remove the excess. Afterwards, dip it in the eggs mixture and finally in the crumbs mixture. Press the crumbs against the chicken, with the fingers, to get a homogeneous coverage. Refrigerate for at least 30 minutes.

Pre-heat the oil in a frying pan, and the oven at 150 ºC. Start by frying the chicken breasts, until they get a golden colour and are cooked through, and then transfer to the oven to keep them warm while cooking the remaining pieces. Remove the toothpicks before serving and serve warm, so the cheese is melted when you first cut through the chicken sandwich.

Sauce

1 natural yogurt

5 coriander leaves

1 garlic clove

20g of fresh cheese

Salt

Combine the yogurt, the garlic clove, the fresh cheese and the salt and blend everything together. Add the coriander leaves finely chopped. Transfer into a skillet and heat up gently, without bringing it to a boil, just so the cheese melts down.

Potatoes and Vegetables
2 potatoes
1 carrot
100g of cabbage
Salt
Olive oil

Bring the potatoes to a boil, in salted water, and turn off the heat. Remove the water and rest for 5 minutes. Cut the potatoes in quarters, transfer to an oven tray and sprinkle olive oil on top. Bake for about 20 minutes or until they are golden.

Chop the carrot and the cabbage in a thin julienne. Sauté in a pre-heated skillet with olive oil for about 1 minute (the vegetables should still be crunchy afterwards).

Plate the chicken with the vegetables salad and the baked potatoes with the sauce on top.

Add a lemon slice if you like and enjoy!

Notes:

Replace the Minas cheese by parmesan, provolone or any other cheese of your taste.

The sesam seeds of the bread add an extra crunchiness to the dish, but don't use them if you don't like.

Apple tart with Apple Ginger Ice Cream

Spending winter in a tropical country brings you mixed feelings. People keep telling us that it is cold and winter, there are soup festivals everywhere and hot chocolate is a big sell. However, we still wear shorts all day and we can't wear more than a thin long sleeved shirt in the evening. This is what this recipe is all about, a mixture of hot and cold, bringing a tropical winter into your mouth.

 

Ice cream

Ingredients:

500 ml of thick cream

3 egg whites

4 apples

150 g of sugar

1 lime juice

A pinch of ginger powder

Beat the cream in an electric mixer, with 25g of sugar, until it's thick and creamy.

Beat the egg whites with another 25g of sugar until they are firm.

Gently, add the egg whites to the cream mixing slowly. 

Pour everything into a bowl and transfer to the freezer for about 6h, stirring well at least every 1h. 

In the meantime, peel off and cut the apples in small pieces. Place them in a pan with the remaining sugar, the ginger and a splash of water, cover with the lid and cook at low heat for about 20 minutes or until the mixture is soft and creamy. Refrigerate.

When the cream mixture has been in the freezer for at least 6h, stir in the apples sauce, and continue freezing for at least 4h more, stirring from now and them, to obtain a creamy ice cream. Alternatively, use an ice cream machine and follow the manufacturer's directions.

Apple tart

Ingredients:

8 apples

300g of marie biscuits

180g of butter

40 ml of Port wine

2 eggs

3 egg yolks

400 g of condensed milk

2 teaspoons of cinnamon

Put the butter in a small sauce pan and heat it. When the butter is melted, stir in the Port wine and turn off the heat. Process the biscuits until you obtain a powder, and add them stirring until it's reached an homogeneous mixture. Cover a tart form with slightly greased parchment paper and place the biscuits mixture on it. Spread evenly pressing with a spoon. Refrigerate or freeze until it's hard.

Peel off 5 apples and process them until creamy. Transfer to a bowl and stir in 300g of condensed milk.   Add the eggs and the egg yolks one by one, stirring in between each addition. Add cinnamon and mix everything. Transfer the cream to the tart form with the biscuits dough. Decorate with apple pieces and spread the remaining condensed milk on top.

Bake in the oven for about 30 minutes, at 180 ºC.

Serve warm with a scoop of ice cram, and caramel pieces.