The food I ate at the farm was always delicious. Nearly all the ingredients were organic and fresh from the garden, and we had an amazing cook, Rosangela, who makes anything taste good. My first week on the farm I was her number one dish washer. I knew too little Portuguese to speak to her and her chef focus and attitude kind of scared me! By the second week she had warmed up to me, and by the last week she was finally divulging some of her recipes!
My two absolute favorite recipes of hers were her chicken pie (Torta de Frango) and her bread in a minute (Pão de Minuto). I had to watch her every move to try and get an exact recipe, but it’s essentially impossible, she never cooks to a recipe! The torta de frango is basically an ingredient list with some instructions to follow. Sorry, I tried my best! She just said add as much of each ingredient as you like. Ha! Good luck.
Torta de Frango
- Chicken breast
- Green or red bell pepper
- Chopped tomatoes
- Tomato sauce
- Chopped olives
- Crushed red pepper, black pepper, salt
- 1 cup of cream
- Batter: 3 eggs, 3 cups milk, ¾ cup oil, 12 TB flour, 1 TB baking powder and salt to taste.
- Boil and shred chicken.
- Sauté onion with bell peppers and then add chopped tomatoes. Once tomatoes start to soften add chicken and tomato sauce. Cook and stir. Condiment with olives salt and peppers. Lastly add cup of cream and stir to combine.
- In a blender mix eggs, milk and oil. Add the 12 tablespoons of flour, a little at a time, 1 tablespoon of baking powder and salt to taste. Blend well.
- Pour half the batter into a large oiled oven proof dish. Dump the chicken mixture in and cover with the remaining batter.
- Bake for 30 to 40 minutes or until golden brown.
Pão de Minuto
- 3 eggs and 1 egg yolk
- 1/4 cup oil
- 2 tablespoons butter
- Salt to taste
- Flour, quantity required
- 2 tablespoons baking powder
- In a large bowl, crack 3 eggs and add oil, butter and salt. Mix with a wooden spoon.
- Start adding flour little by little, combining well each time and mixing in the baking powder as well. Add enough flour to make a nice soft dough.
- Rip off hunks of dough about the size of oranges and roll into a sausage. Slap the sausage down onto a flat work surface and flatten a little with your fingers. Roll forward twice and backward once quickly to form spiral buns.
- Lay spirals onto a buttered and floured baking sheet about 2 inches apart from each other and paint with an egg yolk.
- Bake until golden and eat right out of the oven! I loved having it in the morning with honey and cheese.