Brazilian Cassava Cake

Sometimes I venture out to find and try out ingredients that I haven't used before.
Here is such an ingredient.
Cassava is a Root used in the Caribbean, Africa and South America as a staple starch. Tapioca Flour is made from this Plant.
Since I have used fresh Cassava in Stews and Soups. It is deliciously nutty and has a soft texture much similar to sweet potato. Cassava cannot be eaten raw, it must always be cooked in some way.



This is a recipe using grated frozen Cassava to make a light spongy almost savoury Cake.

Ingredients:

500g frozen grated Cassava    
100g dessicated Coconut
20g Parmesan Cheese
80g Natural Sugar
80g Margarine
3 Egg Yolks
3 Egg Whites, Beaten to soft Peaks
1 tsp Baking powder
100ml Milk
a pinch of Salt
a pinch of Cinnamon

Cream together the Cassava, Coconut, Margerine, Egg Yolks, Sugar, Salt, Cinnamon and Baking Powder with a wooden Spoon. Fold in the Egg Whites and stir in the Milk.
Spread the Mixture into a greased Baking Dish or Spring Form and bake in a preheated Oven at 190C for about 50 minutes.
Leave to cool slightly and cut into triangles and serve warm or cold

Prawns in Pumpkin (Camarão na moranga)

This Brazilian Wonder definitely has the 'Wow' effect! It did it to me when I first discovered it on a lunch Buffet in Sao Paulo.

It was displayed in a huge Pumpkin and the contents were delicious, but I wasn't quite sure what may have gone into it. After researching a little and finally finding a colleague friend of mine from Brazil who could tell me more about it, I have recreated the Recipe here.

It is a low calorie version, but if you like to indulge then of course just use the full fat ingredients.

Ingredients:

(serves 2 @ 5 WW Points each)

1 small Pumpkin (about the size to make 2 bowls from)

240g raw King Prawns, shelled and deveined

1 tsp Olive Oil

10 Cherry Tomatoes, quartered

1 red Onion, chopped

1 small Pepper, diced fairly small

2 Garlic Cloves, chopped

1 red Chilli, chopped

100g 5% fat Philadelphia

100ml White Wine (low alcohol)

1/2 Lime

a handful of fresh Coriander, chopped roughly

Paprika

Salt

White Pepper

20ml Brandy

Cut the Pumkin in half and scoop out all the seeds and hairy fibres.

Wrap in tinfoil and place on a baking sheet. bake in a 230C oven for about 45 minutes, or until the flesh feels soft.

To make sure it will stand upright, level the bottom also.

Meanwhile make the Filling.

Marinate the Prawns in the juice of 1/2 Lime, Salt and Paprika for just a little while.

Sautee the Onion in a little Olive Oil for a few minutes before adding the Garlic, Pepper and Chilli. Sweat a few more minutes until everything starts to soften slightly.

Stir in the White Wine and Soft Cheese. Season with Salt and White Pepper. Now add the Prawns and cook them for just a few minutes until they turn pink. Finally add the Tomatoes and Brandy and keep warm until the Pumpkin is ready.

To serve the Pumkin spoon the Prawns and Sauce into the Pumpkin and garnish with Coriander and maybe a whole unshelled Prawn.

With your spoon scoop a little of the pumpkin flesh together with the Prawns and Sauce and enjoy!

As a Table Centre Piece this can be done in a big Pumpkin, Lid and all :-)