About Me

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Natal, Rio Grande do Norte, Brazil
Thanks, for stopping by. For those who don't know me my name is Niels. I grew up in Northern New Mexico and Southern Colorado, and I am currently living in Brasil. I was a chef for almost 10 years back in the states, and I have decided to start posting some of my recipes. I will also be posting recipes for some of the foods from here as well. Check back often for new recipes. Comments and questions are always welcome. Enjoy!

Thursday, February 13, 2014

Hot Sauce

I love hot sauce, and luckily making it is very simple. You can use this recipe with any hot pepper that like, today I am using habaneros.
500gr      hot peppers. (habaneros, Jalapenos, lady fingers, etc..)
700ml     Vinegar

Sauce Pot
Sieve or strainer.

***I highly recommend using gloves when working with peppers as your skin WILL absorb the oils and can cause discomfort.***

First wash you peppers
Cut off the stems of the peppers, slice them in half and place in you sauce pot.
Add the vinegar and bring to a simmer. Let the peppers simmer for five minutes.
After the peppers have simmered for 5 minutes remove from the heat. Pour the peppers and vinegar into the blender (Its a good idea to have a blender cup just for peppers).
Once the peppers have been well blended strain the mix back into the sauce pot and taste.
Over low heat I add appox 1Tbs of salt. If the hot sauce tastes to bitter add sugar as necessary. depending on the peppers it can vary for 1/2Tbs to 2Tbs.
This recipe yields just shy of 1 liter of hot sauce. Store in jars or bottles.

Wednesday, May 22, 2013

Fried Ice Cream

Vanilla Ice Cream
Corn flakes
Honey or caramelized sugar
Ground Cinnamon

Tupperware container
wax paper

Grind the corn flakes in a blender or grinder until they are a fine powder (similar to fine bread crumbs).  Form the ice cream into balls and return to the freezer for 2-3 hours. remove and bread the ice cream balls one at a time and return to the freezer for another 2-3 hours or until firm.
To fry dip the ball in to hot oil 350F for 10-15 seconds. pat gently with a paper towel to remove excess grease and serve with honey or caramel and cinnamon.
To make this the king of desserts serve on top of a fresh brownie

Tuesday, September 25, 2012

Fallen chocolate souffle

Fallen chocolate Souffle

100gr oreo cookie or chocolate graham cracker crumbs
3 Tbs Melted unsalted butter or margerine
10-12 inch or 30cm spring form pan
Melt the butter and mix well with the crumbs. Press evenly onto the base of the springform pan. Reserve

500gr Bitter Sweet chocolate
200gr Unsalted Butter
7 egg yolks
7 egg whites
2 Tbs Sugar

Melt the butter with the chocolate in a baine-marie set asside
Whip the egg yolks with 1Tbs of sugar to the ribbon stage (until the yolks look almost white).

Whip the egg whites and 1Tbs of sugar to stiff peaks.
First combine the chocolate with the egg yolks, and then gently fold in the egg whites. Pour the mixture into the prepared springform and bake at 350F for 30-45min.

Remove from oven.Let cool for at room temp for 30 min then for 2hrs in the fridge.
Slice and serve
Let the chocolate and butter mix cool before you add it to the egg yolks or will cook the eggs.
Slice the cake when it is cold.
I prefer to serve the cake at room temperature for a creamier texture.

Tuesday, August 16, 2011

"Flan", "Pudim de Leite", "Creme Caramel"

Flan, Pudim de Leite, or Creme Caramel, these are three names for this custard.
No matter what you call it this dessert is simple to prepare, and delicious.
1 Can sweetened condensed milk
1 can whole milk
3 eggs
1 cup sugar
Pour the can of condensed milk into a blender. Add the same amount of whole milk, you can use the same can for measuring. and add the eggs. Blend the ingredients together for 2-3 minutes.
Put the sugar into a sauce pan, and over low heat cook it until it carmelizes.
Carefuly pour the sugar into you forms (ring mold, or individual dishes) and slowly pour the custard mix over the caramel.
Place you form or forms in a "baine marie" or water bath
Bake at 375*F 200*C for 45min-1 hour
Remove from the oven and let cool. Store in the refridgerator. When you are ready to serve run a knife around the edge of the form to loosen the custard and invert on to the serving dish. If you are using a ring mold it is better to place the dish on the form and then invert it.

Saturday, July 23, 2011

Ice Cream Sandwiches

Chocolate cookies

1 cup shortening
3/4 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/4 cups flour
1/2 cup cocoa powder

beat the sugar and shortening together until smooth.
Add all the remaining ingredients and mix well.
With a spoon or disher form ball with the cookie dough. and place on a non-stick baking sheet.
Be sure to leave space between the cookies, as the dough will spread while baking.
To assemble the sandwiches place a scoop of ice cream between two of the cookies and push together to desired thickness.
place in the freezer or serve immediatly. 

Thursday, July 14, 2011

White Chocolate Terrine with Mango

  • 125gr    Egg yolks
  • 90gr      Sugar
  • 50gr      corn starch
  • 625 ml   Warm milk
  • 310gr    White chocolate
  • 190 gr   Butter

  • 75 gr     Sugar
  • 1           Mango
Heat the milk. Whip the egg yolks with sugar until the ribbon stage, and add the corn starch. Remove the milk from the heat. Slowly add the milk to the egg mixture, being carefull not to cook the eggs. Return the milk and eggs to the stove and cook until it has the consistency of pastry cream. reserve.
in a baine marie or microwave melt the chocolate with the butter, and add to the pastry cream.
Dice the mangos and cook them in a saute pan with the sugar just until the sugar and the juices from make a syrup.
To mount the dessert place half of the pastry cream in a terrine form and top with the fruit. Top this with the remaining pastry cream. Cover the form and freeze for at least 4 hours.
To serve slice and put on dessert plates. you can garnish with chocolate or fruit sauces.