“Pimenta Dedo-de-Moça Recheada com Queijo” is a beloved Brazilian appetizer that showcases the country’s famous Dedo-de-Moça peppers (literally “lady’s finger peppers”) transformed into an irresistible cheese-filled treat. This classic Brazilian dish features fresh red chillies stuffed with a luxurious combination of grated mozzarella or cheddar cheese and Parmesan.The stuffed peppers are enrobed in a light, effervescent batter made with wheat flour and sparkling water – the carbonation creating a delicate, crispy shell when fried in hot oil. The result is a perfect harmony of spicy heat from the Chillies, a satisfying crunch from the coating, and a molten cheese center that makes this dish a staple at Brazilian social gatherings and celebrations. While Jalapeños can be substituted when Dedo-de-Moça peppers aren’t available, the traditional Brazilian pepper variety offers an authentic taste that has made this dish a national favorite.
This recipe., in the Brazilian style for making this type of dish,. is also made using dried beef as the filling. In some versions, dried beef ( Carne de sol desfiada *) is combined with the cheese for another exciting combination. Fantastic as a snack or appetizer
Ingredients
Red chillies – 250 grams ( Jalapeno or Dedo de Moca ) -see note.
Grated cheese - 125 grams ( Mozzarella or cheddar)
Parmesan cheese - one cup
Wheat flour - two cups
Sparking water - one cup
Salt - one teaspoon
Vegetable oil - 500 ml
Instructions
Cut the chiilies open on one side to reveal pith and seeds. Remove these ( see more re stems)
Bring a pot of water to the boil.
Add the chillies for one minute. Immediately plunge into ice-cold water.
Dry the chillies on absorbent paper kitchen towels
Place the wheat flour into a mixing bowl. Add the water and stir until a thick batter has been achieved.
Place the parmesan cheese into a shallow dish.
Spoon about a teaspoon or more of cheese ( dependant on the size ) into the chillies
Secure with wooden toothpicks to prevent the cheese from spilling out
Bring the oil to a frying heat in a skillet.
Dip the cheese-filled chillies into the batter, then coat with parmesan cheese in the shallow dish
Fry in batches until golden brown and crispy
Serve
Notes
Do not remove the stems . They will provide a useful way of holding the chillies once they are fried
Carne de sol desfiada can be substituted by shredded South African biltong or beef jerky from the USA
It will probably be challenging to find Dedo de Moca Chillies outside Brazil, so I have suggested Red Jalapenos. The chillies that should be used is however not written in stone, Any reasonably big red chilli ( Romanos for example) can be used as a substitute.
Few snacks are as versatile as the samosa. While they are stunning when served hot , they are equally good cold. It is best to serve them with lemon wedges when they are freshly fried. They should be served with dipping sauces like sweet and sour tamarind sauce or Chilli mayo when cold . Similarly , they are also good served with chutneys.
Ingredients
Filo pastry – one pack
Minced meat – 500 grams ( beef or lamb)
Onion – one medium ( 10mm dice)
Ghee – one tablespoon ( see note)
Vegetable oil - 500 ml
Chilli powder – one teaspoon
Green chillies – 2 to three
Curry powder – one tablespoon
Turmeric – one teaspoon
Ginger paste two teaspoons.
Garlic cloves – two
Salt to taste
Three lemons - cut into wedges.
Instructions
Heat the ghee (or oil) to medium heat. Add the garlic and ginger. Sautee for a minute
Add the green chillies fry for another minute.
Add the salt, curry and chilli powders and allow the spices to cook through ( about five minutes)
Add the mince and turmeric.
Fry until all pinkness has disappeared, until almost dry
Add the onions and cook until the mince is beginning to brown. The onions should still be crisp at this point.
Cut the pastry into 7cm x 30cm strips. Fold into the traditional triangle shape and fill the samosas by following the instructions here Folding and filling samosas
Once the samosas have been folded and filled, heat the vegetable oil. Fry the samosa until golden brown and crisp
These fantastic savoury pancakes from India are not only gluten free but vegetarian as well. They are also super easy to make. Great on their own but when served with dips or pickles they take on even more flavour. Enjoy !
Ingredients
Gram (chickpea) flour – 2 cups
Tomatoes – 2 medium
Onion – one medium
Chillies – 3 to 4 ( finely chopped . red or green)
Chilli powder – ½ tablespoon
Cumin seeds – one teaspoon
Turmeric powder – ½ teaspoon
Vegetable oil – one tablespoon ( and a little more)
Salt – ½ teaspoon ( optional)
Instructions
In a mixing bowl, add gram flour, oil, cumin seeds, chilli powder, turmeric powder and salt. Mix until all ingredients are well combined
In a blender, add the tomatoes, onions and a little water. Blitz into a smooth, still slightly runny puree. Do not make it too thick
Make a batter by mixing the tomato puree with the seasoned gram flour.
Add a little oil and coat the base of a frying pan with oil. Bring to frying heat.
Spoon one or two tablespoons into the pan. Smooth out to pancake thickness
Add sprinkle lightly with chopped chillies.
Fry until crispy on the bottom and cooked through
Continue using the same method until all the batter and chillies have been used.
Serve immediately with chutneys or pickles. Also good with grated cheese
Guacamole is a creamy Mexican dip that stars the rich, buttery flesh of ripe avocados. To create this beloved condiment, avocados are mashed and combined with zesty lime juice, diced onions, fresh cilantro, and chopped tomatoes. Often spiced with jalapeños or serrano peppers for heat, and seasoned with salt and cumin, guacamole offers a perfect balance of flavours and textures. While traditionally served as a dip with tortilla chips, it’s also popular as a topping for tacos, burritos, and sandwiches. The lime juice not only adds flavour but helps prevent the avocado from browning, though true guacamole enthusiasts know it’s best enjoyed fresh when its vibrant green color and bright flavors are at their peak.
Guacamole is a snack that has a long history. It goes right back to the Aztec times in South Central America. Since then, it has found its way around the world and has become one of the worlds most popular snacks. Chillies, which were also an Aztec ingredient, have added to this recipe ,to make this a spicy version of the dish.
Ingredients
Avocados – 3 medium ( must be ripe)
Plum tomatoes – 2 ( diced to 12mm )
White onion – ½ (chopped to 6mm)
Jalapenos - 2 ( finely chopped)
Lime - one
Salt – half a teaspoon
Coriander – handful ( optional)
Garlic - one clove ( finely chopped)
Instructions
Dice the onion
Place in a bowl and cover with warm water. Once cold, drain the water.
Chop the tomatoes
Remove the pip from avocado and scoop out the flesh with a spoon.
Mash with a fork to a coarse pulp
Cut the lime in half and squeeze out its juice.
Finely chop the jalapenos and garlic.
Add the tomatoes, jalapenos, onion, garlic and salt to the avocado.
Mix with a spoon until all the ingredients have been incorporated into the pulp
Experience the ultimate comfort food with these hearty, homemade burritos that blend Mexican-inspired flavours with perfectly roasted chicken. Fresh tomatoes, aromatic onions, and garlic are sautéed with spicy red and green chillies and fragrant bay leaves until tender, then seasoned with a touch of sugar and black pepper to create a perfectly balanced, rich base. This flavourful sautéed mixture is combined with hand-pulled roasted chicken, creating a filling that’s both succulent and satisfying. Each 10-inch tortilla is generously stuffed with this delicious combination, then topped with a blanket of melted cheese and a cooling dollop of soured cream, offering a wonderful contrast of temperatures and textures. These burritos strike the perfect harmony between spicy, savoury, and creamy elements, making them an irresistible choice for any meal from lunch to dinner.
Spicy chicken burritos are super east make but sooo tasty .The choice whether you want this dish to be hot or cold. It is entirely yours. If you're looking for a snack that is quick and easy to make using leftover chicken from another meal, then you would probably have these cold . On the other hand if you wanted them hot you would need to plan your cooking in such a way that all the ingredients are hot when the burritos are assembled. Enjoy !
Ingredients
Deboned roasted chicken - one kilogram ( see note)
Tomatoes – two large (skin removed and roughly chopped)
Add the bay leaves, garlic and red chillies. Fry for a minute
Add the tomatoes, sugar. pepper and salt
Fry for 15 to 20 minutes.
Remove from heat and take out bay leaves. ( see note *)
Place the soured cream and green chillies in a blender. Blend until smooth
Warm the tortillas in the oven
Shred the chicken.
Assembling the tortillas
Divide the shredded chicken onto the tortillas
Spoon sauteed tomato and chilli sauce over
Sprinkle with cheese and top with soured cream.
Wrap and serve
Notes
If you were making this recipe as a hot version you would need to start roasting the chicken according to the recommended cooking time before beginning the other steps.
Transform humble sourdough into an elegant Mediterranean appetizer with this vibrant bruschetta that combines rustic charm with sophisticated flavors. Crisp slices of artisanal sourdoughare lightly brushed with premium olive oil and toasted to golden perfection, creating the perfect foundation for a generous crumbling of tangy feta cheese. The crowning glory comes from a colourful medley of Italian roasted peppers, their sweet and slightly smoky flavors melding beautifully with the salty feta. Each bite is finished with your choice of fresh garnishes – whether it’s aromatic basil leaves, fresh flat-leaf parsley, or crisp cucumber slices – adding both visual appeal and a fresh contrast to this classic antipasto that’s equally suited for casual gatherings or elegant entertaining.
This snack is super tasty and, if you already have made the Italian roasted pepper salad, super quick to make as well. It is so good, you may want to consider making the salad and keeping it in the fridge for when the urge for this dish rises again. It is virtually guaranteed that that will be soon. Buon appetito
Ingredients
Sourdough bread - 6 slices
Olive oil - one tablespoon
Feta cheese - 200 grams ( crumbled)
Italian roasted pepper salad - about 450 grams (see note)
Garnish - basil, flat-leaved parsley or sliced cucumber
Instructions
Drizzle the bread with the olive oil
Heat a pan until medium heat has been reached.
Place the bread ( olive oil drizzled side down) in the pan. ( two to three slices at a time)
Hold down the slice with a spatula until golden brown.
Once browned set bread down on plates.
Sprinkle feta cheese equally on each slice
Top with Italian salad
Garnish and serve
Notes
Find the recipe for Italian roasted pepper salad here
This recipe yields 6 portions
Keywords: Buschetta with roasted peppers and cheese
The chilli dog is an iconic American street food that transforms the humble hot dog into a messy, magnificent feast. Nestled in a soft bun, the all-beef frankfurter is smothered in warm, savoury chili that’s rich with ground beef, tomatoes, and aromatic spices. Traditional toppings include diced onions, shredded cheddar cheese, and sometimes a squirt of yellow mustard, creating a harmonious blend of textures and flavors. While fancy restaurants might shy away from this drip-down-your-chin delight, the chilli dog remains a beloved staple at ballparks, county fairs, and neighborhood cookouts, proving that sometimes the most satisfying foods are the ones that require a stack of napkins and throw elegance to the wind.
This is a recipe that is so easy to make, but delivers a fantastic taste. Chilli dogs are hot dogs that have been spiced up with a tasty Chili and served with fresh onions on top of melted cheese. Great light meal or snack that will be enjoyed by your friends and family .
South African chilli bites, are a popular snack or appetizer in South African cuisine. They have their origin in India and were brought to the country Indian indentured labourers Here’s a recipe to make them:
Ingredients:
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/4 cup chopped fresh coriander (cilantro)
1/4 cup chopped green onions
1/4 cup chopped green chillies (remove seeds for less heat)
2 tablespoons vegetable oil
1/2 cup water
Oil for deep frying
Instructions:
In a large mixing bowl, combine the flour, baking powder, salt, sugar, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Mix well.
Add the chopped coriander, green onions, and green chillies to the flour mixture and stir until well combined.
Add the vegetable oil and water to the mixture and stir until a thick batter forms.
Heat the oil for deep frying in a medium-sized pot or deep fryer.
Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
Remove the chilli bites from the oil with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
Serve the chilli bites hot with your favourite dipping sauce, such as sweet chilli sauce or tamarind chutney.
Note: Be careful when working with hot oil, and make sure the chilli bites are fully cooked and crispy before removing them from the oil. Adjust the level of spiciness to your taste preferences by adding or reducing the amount of green chillies and cayenne pepper.
