This recipe is super-fast and comes exclusively from my Cordon Bleu school. There’s one type of dish that’s always guaranteed to keep you warm during the cold winter months: Soup! Everyone here in London, often on their way home from work, at some point stops and wonders what they’re going to cook for dinner? This is when laziness can get the better of us, and we end up buying some ready meal from the supermarket. Well, don’t! This recipe is delicious and super practical! Better still, it only takes 10 minutes to prepare! Whenever I do cooking demonstrations at live events, I notice just how m ..read more

Every country has its own famous distilled drink. In Brazil, it’s cachaça, or pinga, and it’s used do make one of the most famous cocktails in the world, the Caipirinha There is no Brazilian who doesn’t know cachaça and there is no visitor to Brazil who doesn’t get to know it. Cachaça, along with Brazil’s intoxicating happiness, is the country’s trademark. Every Brazilian has affection for its strong aroma and potency. Cachaça, however, is not to be drunk without respect. Its alcoholic content can vary from 38% to 48%, which is considerable when you think that a regular beer will rarely exceed ..read more

Typically Brazilian, pudim de leite (milk pudding) is a fairly easily made dessert Originated in colonial Brazil, thanks to a Portuguese abbot, who based his recipe on ‘Priscos pudding’, a Portuguese dessert made from pork lard, egg yolks, sugar and water. In the Brazilian version, the only ingredient that survived was the egg yolks. So let’s see the recipe! For the pudding, you’ll need 3 eggs, 1 tin of condensed milk and twice the quantity of normal milk. To make the syrup, use 1 teacup of sugar and ½ a teacup of water. MethodYou’ll need a specific mould for the pudding, which should be round ..read more

Made with Seabass, one of the tastiest fishes in Brazil, Moqueca is a delicious dish and very popular in the North East of Brazil Brazilian cuisine is defined by its distinct flavours and aromas. From north to south, each region of Brazil has its local preferences, some with more emphasis on meat, others on chicken and fish. In the case of tropical Bahia, the main dishes are Moqueca, vatapá and the famous acarajé (see glossary). Now, we will start with the recipe for a moqueca made with a typically common fish and coconut milk, with the option of using dendê oil, and served with pirão and whit ..read more

Feijão Tropeiro, one of the most popular dishes in Brazil! Eggs, bacon, sausage and beans might seem like the perfect set of ingredients for a traditional English fry-up, but add a sprinkling of farofa (a Brazilian stuffing made with cassava flour) and some kale, and this recipe will instantly bring a little taste of Minas Gerais to your home, without you having to leave the kitchen. It’s a simple recipe and can be served with roast beef, chicken, fish, or indeed on its own. The secret is to have either a decent smoked sausage or chorizo. And given how easy it is to find pre-cooked beans in th ..read more

It took a little while for Brazilians to work out why their foreign guests always kept their hands wrapped around their glasses. And then, finally, the penny dropped: most foreigners prefer their drinks served at room temperature. Here in Brazil, by contrast, beer is served in accordance with Brazilian law, in other words cold, very cold, almost frozen solid   In terms of consumption, Brazil ranks in the Top 5 when it comes to necking the golden nectar. In Brazil you’ll find no shortage of bars, sometimes quite literally built on top of each other in the busy cities, all selling bottled ..read more

As well as having a coffee celebrated throughout the world for its taste and quality, Brazil also produces one of the most exotic and exclusive coffees on the planet   For decades it has been hailed as the king of kings. There are many ways to prepare a flavoursome coffee: with filters, electric coffee machines and, more recently, with the domestic expresso machines that use coffee capsules filled with specified portions and flavours. Whether made at home or enjoyed in a café, bar or restaurant, the general consensus is unanimous: coffee is great, and if it’s Brazilian – given its undispu ..read more

We are currently working at full steam to produce the next issue of BBMag Bossa Brazil Magazine and BBMag Bossa Latinos Magazine, the only London-based bi-lingual magazines in London BBMag is the only London-based bilingual Anglo-Brazilian and Anglo-Hispanic publications specialised in international lifestyle with a focus on travel and tourism, culture with gastronomy and business. BBMag is distributed to London-based readers at no cost, ensuring that the reach and impact of our advertising partners are maximised amongst this very specific and niche audience. We print twice a year with 20,000 ..read more

Avocado has become a world favourite, from breakfast to dinner. But many are unaware of the range of things that can be done with avocado I love creating different recipes that highlight the versatility of ingredients.  This is a recipe I created for Taste of London and uses Brazilian avocados. Then I took it to the largest fruit fair in the world, Fruit Logistic in Berlin, and adapted it as a snack to accompany a cold beer (we were in Germany, after all!). It was a hit! It looks like a sort of vegan “fish and chips”, just w ..read more

Wine plays an important role in the global enogastronomic market, and South American countries and their vineyards continue to gain fans around the world  Whether to celebrate a special date, raise a glass among friends and family, or simply accompany lunch or dinner, wine is an important part of daily life for many people around the world. Outside of Europe, one of the main regions for producing excellent wines is South America, with particular emphasis on Argentina, Brazil, Chile and Uruguay. Let’s check out what they have to offer.  Argentina  Argentina is renowned ..read more