Back to routine – monday is as you know market day in our neighborhood and this time my son came along to taste and try some of the more unusual fruits found in Brazil:
The fruit of the cashew tree also called the cashew nut apple with the cashew nut attached. Here the use he fruit to make a nutty flavored fresh juice.
These are Jabuticabas, also called brazilian grape. Due to their very short shelf-life they are not exported from Brazil which is a shame as they are extremely yummy.
Rose apples a familiar sight from South East Asia with a delicate flavor and smell of roses.
and one of my favorites – apart from figs – the pink guava, a fruit largely found in Africa as well:
Recipe for beetroot tart with blue cheese yogurt for 4:
- 1 sheet of shortcrust or puff pastry enough to roll out on an oven tray
- 2-3 large beetroots (you can use the precooked peeled once or you wrap the fresh once in foil and roast them in 200C oven for about 40min until soft and then peel them)
- 2-3 cloves of garlic, finely sliced
- 1 sprig of rosemary
- 100g of walnuts
- 1 red chilly optional diced
- 300g fresh yogurt, preferably greek yogurt due to its richness
- 100g of strong blue cheese (roquefort, gorgonzola or stilton)
- 1-2 tbs capers
- olive oil, salt and pepper
Preheat oven to 200C. Slice the beetroots into thin slices. Roll out the pastry on an greased tray, layer the beetroot slices and fill the gaps with walnuts, garlic slices and chili. Sprinkle with rosemary, salt and pepper and drizzle some olive oil on top. Bake in oven for about 15-20min until dough is ready.
Crumble the blue cheese and mix with the yogurt. Season with salt and pepper and add the capers. Serve on top of the tart.
makanandcomida 
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