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Recipes with requeijão or cream cheese

3 recipes that use requeijão or cream cheese, with photos, step-by-step instructions and cook times. The quickest, Sanduíche natural, takes 30 minutes. It is most often cooked with parsley, peas and skinless chicken breast.

Run out of requeijão or cream cheese? Mascarpone, same amount.

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Sanduíche naturalChicken and carrot cold sandwich

In São Paulo and Rio de Janeiro the sanduíche natural is sold wrapped in cling film at beach kiosks, bakeries and office canteens, the light lunch or after-gym snack eaten cold in the afternoon heat. Poached shredded chicken is mixed with grated carrot, sweetcorn and a creamy dressing of requeijão or cream cheese and mayonnaise, then layered with lettuce and tomato in soft wholemeal bread. The common mistake is a soggy sandwich: dry the lettuce and tomato well, and spread the filling right to the edges so it protects the bread. Chef's tip: poach the chicken in salted water with a bay leaf and let it cool in the liquid for a few minutes; it shreds more easily and stays juicy.

30 minBrazilianSnacks & Starters
by KrazyBadal 0 views

Torta de frangoChicken pie

A big rectangular chicken pie cut into squares is one of the most loved savoury bakes at Brazilian padarias and family gatherings, from Minas Gerais to São Paulo, eaten warm for lunch or cold at a picnic. Shredded chicken is cooked in a tomato sauce with sweetcorn and peas, made creamy with requeijão, and baked inside a tender, crumbly butter crust. For a vegetarian version, swap the chicken for sliced hearts of palm, a classic padaria filling, and use a cheese made with vegetarian rennet. Chef's tip: cool the filling completely before it goes into the pastry so the base stays crisp.

100 minBrazilianChicken
by KrazyBadal 0 views

Arroz de fornoBaked rice with chicken and ham

Every Brazilian family has a version of arroz de forno, the Monday rescue for Sunday's leftover rice. The rice is mixed with shredded chicken, diced ham (pork), peas, sweetcorn, tomato sauce and creamy requeijão, then baked under cheese until the top is golden and crusty. It's a one-dish lunch, good with a green salad. Rice safety matters: use rice that was cooled within an hour of cooking and kept in the fridge for no more than a day. Chef's tip: leave some cheese for the very top so it forms a crisp lid.

45 minBrazilianRice & Grains
by KrazyBadal 0 views

Goes well with requeijão or cream cheese