There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
Banished for most of the year, with a dusty box of dates in some dark kitchen cupboard it was only at Christmas that I remember the nuts coming out. Hazelnuts, walnuts, almonds and Brazil nuts lay mixed in a large wooden bowl, but once the crackers had been pulled, the turkey finished and tree taken down it always seemed t be the impossibly hard to open Brazil nuts that lay neglected for another year.
I remember looking on with wide eyed marvel as my grandfather placed them into the palm of his hand, before crushing them open while I chanted "do it again, do it again”. But distracted by this bionic feat I sparred little thought to where these hard-shelled nuts actually came from.
A few years later drifting gently on the tranquil waters of the Amazon, the castania trees that line the river bank are unmissible. Pulling into any of the bustling river ports enroot to Belle, women and children wave small bags for sale you can pick up a small bag of this important and delicious Brazilian export.
Her is a recipe your long forgotten Brazil nuts that is named after the renowned Brazilian politician of the 1920's, Brigadeiro Eduardo Gomes. They are perfect for children’s parties or as something sweet for bigger people to enjoy with a good coffee after dinner.
1 can sweetened condensed milk
4-heaped tablespoons cocoa powder
2 tablespoons of butter
200g of dry crushed Brazil nuts
1. In a heavy saucepan melt the butter and then stir in your cocoa powder until you have a dark paste in the bottom of the pan.
2. Now pour in your condensed milk and stir constantly with a wooden spoon over a low heat.
3. Continue stirring and cooking for between 10-12 minutes. The mix will start to bubble before going a little stiff
4. Once the mix starts to stiffen and divide when you pass your wooden spoon through it leave to cool completely.
5. Butter your hands and roll the mixture into small balls the size of golf balls. Roll each ball in the dried nuts until covered. Place in a paper sweet cup and you are ready to go.