Bolo Formigueiro - Chocolate, Orange and Coconut Cake

Bolo Formigueiro.  If I were to give you an exact translation to English it would be something like Ant Hill Cake.  I know, it sounds so weird, but it's because of the way it looks.

Now this version you won't really be able to see it because it's chocolate, but if you were to make the traditional cake, you would be left with a gorgeous yellow cake with tons of little brown spots, which in fact do look like little ants.

It is believe that this cake originated in the Colonial Times.

My kids said the cake tastes just like those chocolate oranges, you know the ones, you have to smack them on a hard surface to separate into slices?

I have to agree, it tastes amazing but then you also have the coconut thrown in and it's just one of the yummiest cakes I've ever had.

Are you ready to try?  I promise that soon I will make the traditional cake so that you can see how cool the little brown spots really look, but for now, let's grab out chocolate and start baking.


Bolo Formigueiro
Chocolate, Orange and Coconut Cake

4 egg
2 cups of sugar
2 cups of flour
1 tablespoon baking powder
1 cup of orange juice
1 cup unsweetened cocoa powder
1 cup coconut flakes


For the sauce:
5 tablespoons of unsweetened cocoa powder
1 cup hot water
1/2 cup milk
1 cup sugar



Separate the eggs, and beat the egg whites until stiff.  Add in the egg yolks, the sugar, flour, orange juice and mix well.  Make sure you don't overmix as not to remove the air from the egg whites.

Next, add in the baking powder, cocoa and coconut flakes.  Mix well with a spoon.

Grease a bundt cake pan and pour in the mixture.  Bake at 350 until toothpick inserted in the center comes out clean.  Remove from oven, and invert onto a cake platter.


For the sauce, dissolve the cocoa in 1 cup of hot water.  Add in the milk and the sugar, mix well.  Use a fork to poke holes all over the cake, and pour on the sauce.  I didn't use all of mine because it was just way too much, but pour in as much as you would like.

When cool, dust with powdered sugar.

Enjoy!!!

Bifes a Portugalia - Portuguese Steak, Fried Egg and Fries

I was born in Mozambique, which was a Portuguese colony and so I'm Portuguese, when the revolution happened in 1974, I was just a few months old and my parents, grandparents and remaining family were forced to evacuate the country.  We fled to Rhodesia, now known as Zimbabwe for a few months and then on to Portugal.  I lived there until I was 10 years old and then moved to South Africa, returning again in 1988 to Portugal.

Within a year, we were back in South Africa.  Crazy, I know, but we had to go where work was available for my father, and so we did.  I have always regretted not staying in Portugal and I really wish that I could go back.  I have been back a few times to visit and each time I make sure to have a good ol' Portuguese steak, at least once while there.

Portugal is amazing, not just for the old charm but the fantastic food, if you've never tried it you don't know what you're missing.

Anyway, all that just to tell you that you must give these steaks a try.  There are so many different versions out there but this is how I remember them.

The measurements I'm giving you below are for 4 people, just adjust accordingly depending on how many you are serving.

Bifes a Portugalia

4 steaks, I used bottom round because it is what was on sale, but use whatever you like
Salt and Pepper
Garlic
Bay Leaves
White wine
Butter
1 and half cups beer
Heavy Cream
4 Eggs, one per person

Season the steaks with salt and pepper, garlic, bay leaves and place them in a bowl.  Pour in some wine, cover and refrigerate to marinate for a few hours.  I like to get mine ready around lunch time and let them sit until dinner.

Place 2 tablespoons of butter in a skillet, add the steaks and cook on both sides until brown.

Add in another 2 tablespoons of butter and 1/2 cup of beer.  Turn the heat to medium low and simmer for about 10 minutes or until steaks are cooked through and tender.

Remove steaks, and keep warm.  Into the skillet pour in the 1 cup of beer and about a cup of heavy cream.  You can add more or less according to your taste.  Stir well and simmer until thickened.

Fry up the eggs and fries while the steaks are cooking.

On a plate, place a steak, add some of the gravy on top and around, I like to have the bottom of the plate filled with gravy.  Add some fries on the side, right onto the yummy gravy, and place the fried egg on top of the steak.

That's it.  Dig in and enjoy!!!!

Costoletas de Cebolada - Pork Chops in Tomato Sauce

I love pork chops but quite honestly, I get tired of fixing them the same old way.  I had chops on the menu a few days ago and decided to make them the way that I make the Portuguese steaks in tomato sauce.

The recipe is already here on the blog, so I'm not going to share it with you again, but I'll give you a link and you can go and take a look.  All you do, is switch out the pork for the steaks, and that's all.

Bifes de Cebolada (Portuguese Pepper Steak)

These are phenomenal served over white rice, or mashed potatoes or even fries.

Beer Battered Onion Rings

Beer......beer battered.  Enough said!!!

Of all the different batters for frying up goodies, I have to say that I think beer is my all time favorite.  Anytime I'm in a restaurant that serves any kind of beer battered anything, I order it.

So, when making ribs the other day, I served up some baked beans and then really wanted some onion rings, so beer battered it was, besides I have quite a few bottles of beer in the pantry from the family reunion, that I need to get rid of.

Super easy recipe, and the results are divine.

Beer Battered Onion Rings

Adapted from All Recipes

2 cups all-purpose flour
1 egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder

salt and pepper to taste
1 cup beer
3 large onions, sliced into rings
1 cup oil for frying


In a shallow bowl combine flour, egg, parsley, garlic powder, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

Weekly Meals in Review - September 7 to 12th

Another week has gone by and lots of yummy meals were enjoyed.  So let's take a look at what I dished up.

Monday 7th
Barbecue Ribs, Beer Battered Onion Rings, Baked Beans





Tuesday 8th
Costoletas de Cebolada (Pork Chops in Tomato Sauce)



Wednesday 9th
My son and I both started feeling sick, so Chicken Soup it was



Thursday 10th
Ranch Chicken with Buttery Spaghetti (I accidentally deleted my picture, OOPS)

Friday 11th
Hubby brought home Taco Bell for dinner.  Kids and I got Quesaritos and Loaded Potato Grillers, hubby had Taco Supremes


Saturday12th
Bifes a Portugalia (Portuguese Steaks)