Truffle French Fries with Parmesan

Mandioca Frita is a crispy snack made from fried cassava, also known as mandioca, which is a starchy root vegetable.  After boiling until tender, the mandioca is typically seasoned and fried until golden brown, resulting in a crunchy exterior and a soft interior.  Here's how to prepare it at home.

Mandioca Frita

Decadent chocolate mousse topped with whipped cream.

Chocolate Mousse

Tiramisu

(Granola, honey, strawberry and blueberry)

Açai

(Nutella, blueberry, strawberry and vanilla ice cream)

Nutella Waffle

Burrata & Pesto

(Croissant, nutella, blueberry and strawberry)

Nutella Croissant

Cuscuz com Carne Desfiada

(Maple syrup, blueberry, strawberry and vanilla ice cream)

Maple Waffle

(Cream cheese, red onions, arugula and smoked salmon)

Cream Cheese Smoked Salmon Croissant

(Lettuce, avocado, red onions and smoked salmon)

Avocado Smoked Salmon Croissant

(Ham, egg, cheese, arugula and ciabatta bread)

Ham and Cheese Sandwich

(Ciabatta toast, burrata, prosciutto, balsamic glaze and basil)

Prosciutto Burrata Toast

Fried Oreo with Churros

(Ciabatta toast, burrata, pesto and basil)

Pesto Burrata Toast

(Sourdough toast, burrata, cherry tomato, balsamic glaze and basil)

Bruschetta Burrata Toast

Passion fruit mousse, passion fruit jelly and blondie.

Açaí Passion Fruit Mousse

Garden Ferrero Rocher

Layers of hazelnut mousse, chocolate crèmeux, hazelnut brownie and jelly.

Fruit Mousse

Dulce de Leche

Dipped cookies into pancake batter and fried.

Chocolate Dipped Cookies

Vanilla Ice Cream

Water

Start by thoroughly washing the Russet potatoes under cold water. Peel them if desired, then cut each potato into uniform sticks, about 1/4 inch thick.

Wash and Cut the Potatoes

Place the cut fries into a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and results in crispier fries.

Soak the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the fries completely.

Heat the Oil

After soaking, drain the fries and pat them dry with a clean kitchen towel to remove excess moisture.

Dry the Potatoes

Carefully add a batch of fries to the hot oil, avoiding overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil. Season with salt immediately.

Fry the Potatoes

Repeat the frying process with the remaining batches of fries.

Repeat

Once all the fries are fried and drained, drizzle the truffle oil evenly over the hot fries.

Drizzle with Truffle Oil

Sprinkle the grated Parmesan cheese generously over the fries while they are still hot, allowing it to melt slightly.

Add Parmesan Cheese

Finish with a sprinkle of fresh parsley and ground black pepper to taste.

Garnish

Russet potatoes

Vegetable oil

Salt

Truffle oil

Grated Parmesan cheese

Fresh parsley

Ground black pepper

Using a sharp knife, peel the mandioca to remove the tough outer skin. Cut the peeled mandioca into 2-inch pieces.

Peel and Cut Mandioca

In a large pot, bring water to a boil. Add the mandioca pieces and boil for about 20-25 minutes or until they become tender. Check by piercing with a fork; they should be soft but not falling apart.

Boil the Mandioca

Once boiled, drain the mandioca and let it cool for about 10 minutes. This will help in getting a crispy texture when frying.

Drain and Cool

In a deep frying pan, heat the vegetable oil over medium-high heat. You can test if the oil is ready by dropping a small piece of mandioca into it; it should sizzle upon contact.

Carefully add the cooled mandioca pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until they turn golden brown and crispy. Flip occasionally to ensure even cooking.

Fry the Mandioca

Once fried, remove the mandioca with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. While still hot, sprinkle with salt, garlic powder, and paprika to taste.

Season and Drain

If desired, chop fresh parsley and sprinkle it over the fried mandioca for added flavor and color.

Garnish (Optional)

Mandioca (Cassava)

Garlic powder

Paprika

Fresh parsley (optional)

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.

Melt the Chocolate

Carefully separate the egg yolks from the egg whites. Place the egg whites in a clean, dry bowl and the yolks in a separate mixing bowl.

Separate the Eggs

Add half of the granulated sugar (50g) to the egg yolks and whisk until the mixture is pale and creamy. Slowly fold in the melted chocolate and vanilla extract until well combined.

Whisk Egg Yolks

Using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar (50g) and continue to beat until stiff peaks form.

Beat Egg Whites

Gently fold the beaten egg whites into the chocolate mixture in three batches, being careful not to deflate the egg whites.

Combine Mixtures

In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Whip Heavy Cream

Spoon the mousse mixture into individual serving dishes or a large serving bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Chill the Mousse

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture until soft peaks form.

Prepare Whipped Cream

Once the mousse is set, remove it from the refrigerator. Top each serving with a dollop of whipped cream before serving.

Serve

Dark chocolate (70% cocoa or higher)

Eggs (large)

Granulated sugar

Heavy cream

Vanilla extract

Powdered sugar

Brew 240 ml of strong espresso coffee and allow it to cool. Once cooled, mix in 60 ml of dark rum or Marsala wine. Set aside.

Prepare the Coffee Mixture

In a mixing bowl, whisk together 4 egg yolks and 100 g of granulated sugar until the mixture is pale and fluffy. Add 500 g of mascarpone cheese and 1 tsp of vanilla extract. Mix until smooth.

Make the Mascarpone Mixture

In a separate bowl, whip 200 ml of heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Whip the Cream

Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not soggy. Layer half of the soaked ladyfingers at the bottom of a rectangular dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Assemble the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with 30 g of cocoa powder.

Chill and Serve

Ladyfinger cookies

Espresso coffee

Mascarpone cheese

Egg yolks

Cocoa powder

Dark rum or Marsala wine

In a bowl, add the açai puree and stir until it is smooth and creamy.

Prepare the Açai Base

Drizzle the honey over the açai base and mix well to incorporate the sweetness.

Add Honey

Wash the strawberries and blueberries thoroughly. Slice the strawberries into halves or quarters, based on your preference.

Prepare the Fruits

Pour the prepared açai mixture into a serving bowl. Top with granola, followed by the sliced strawberries and blueberries. Drizzle additional honey on top if desired.

Assemble the Bowl

Açai puree

Granola

Honey

Strawberries

Blueberries

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not over-mix; small lumps are okay.

Combine Wet and Dry Mixtures

Preheat your waffle iron according to the manufacturer’s instructions.

Preheat Waffle Iron

Grease the waffle iron lightly with cooking spray or melted butter. Pour enough batter into the waffle iron to cover the surface, close the lid, and cook until golden brown (about 5 minutes).

Cook Waffles

Remove the cooked waffle from the waffle iron and place it on a serving plate.

Plate the Waffle

Spread a generous amount of Nutella over the top of the warm waffle.

Add Nutella

Top the waffle with fresh blueberries and sliced strawberries.

Add Fresh Fruits

Finish by adding two scoops of vanilla ice cream on top of the fruits.

Add Ice Cream

Serve the Nutella waffle warm and enjoy with a fork and knife!

Serve Immediately

All-purpose flour

Baking powder

Sugar

Eggs

Milk

Melted butter

Nutella

Fresh blueberries

Fresh strawberries

Vanilla ice cream

In a small skillet over medium heat, toast the pine nuts for 3-4 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.

Toast Pine Nuts

In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and salt. Pulse until coarsely chopped.

Blend Ingredients

While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning with black pepper.

Add Olive Oil

Place the burrata cheese on a serving platter. Using a spoon, gently break the outer shell to expose the creamy interior.

Plate the Burrata

Spoon the freshly made pesto generously over the burrata cheese.

Add Pesto

Drizzle a little more olive oil on top if desired and sprinkle with additional black pepper. Serve with crusty bread or crackers.

Burrata cheese

Fresh basil leaves

Pine nuts

Garlic

Olive oil

Parmesan cheese

Black pepper

Preheat the Oven

Carefully slice each croissant in half horizontally, creating a top and bottom half.

Slice the Croissants

Spread a thin layer of butter on the cut sides of each croissant.

Butter the Croissants

Generously spread Nutella on the bottom half of each croissant.

Spread Nutella

Top the Nutella with a mix of blueberries and sliced strawberries as desired.

Add Fruit

Place the top half of the croissant back on to close it.

Close the Croissant

Place the assembled croissants on a baking sheet and bake in the preheated oven for 10-12 minutes until warmed through and slightly crispy.

Bake

Remove from the oven, let cool slightly, and serve warm.

Croissants

Butter

In a medium pot, bring 1 cup of water to a boil. Add 1 tsp of salt and 1 tbsp of olive oil. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Prepare the Couscous

In a large pot, heat 2 tbsp of olive oil over medium heat. Add 1 chopped onion and sauté until translucent. Add 3 minced garlic cloves and cook for an additional minute. Season with 1 tsp of salt, 1 tsp of black pepper, and 1 tsp of cumin.

Truffle French Fries With Parmesan