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Sabores de Juruaia

Real Minas Gerais recipes.

Twenty-four recipes from the twelve volumes of the Sabores de Juruaia collection, step by step, always with ingredients you can find at Ateliê da Lee.

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Twelve books, twenty-four recipes.

Tap the cover to see the recipes in each volume.

Volume 1: Sweets & Traditional Baked TreatsVolume 01Sweets & Quitandas (Homestyle Bakes)Volume 2: Artisan CheesesVolume 02Artisan CheesesVolume 3: Coffees & AccompanimentsVolume 03Coffees & PairingsVolume 4: Cakes & BiscuitsVolume 04Cakes & CookiesVolume 5: Farm RecipesVolume 05Farmhouse RecipesVolume 6: Flavors for GiftingVolume 06Flavors to Give as GiftsVolume 7: Jams, Sweets & PreservesVolume 07Jams, Sweets & PreservesVolume 8: Breads & CornbreadsVolume 08Breads & CornbreadsVolume 9: Pies & DessertsVolume 09Pies & DessertsVolume 10: Heartfelt Minas Gerais CookingVolume 10Heartfelt Minas Gerais CookingVolume 11: Baskets & DelightsVolume 11Baskets & TreatsVolume 12: Breakfast RecipesVolume 12Breakfast Recipes
Cover of volume 1 of the Sabores de Juruaia collection: Sweets & Homemade Treats
Volume 01 · Sabores de Juruaia

Sweets & Quitandas

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Sweet

Minas-style doce de leite brigadeiro

Canned doce de leite makes the brigadeiro creamier, with that slow-cooked, copper-pot flavor.

Makes 25 pieces · Total time: about 25 min

Ingredients

  • 1 can (400 g) Capela doce de leite
  • 2 tablespoons 50% cocoa powder
  • 1 tablespoon butter
  • chocolate sprinkles for rolling

Method

  1. Cook the doce de leite, chocolate and butter over low heat, stirring constantly.
  2. Cook until the mixture pulls away from the bottom of the pan, about 12 minutes.
  3. Transfer to a greased plate and let cool for 1 hour.
  4. Roll into small balls with greased hands, coat in sprinkles and place in paper cups.
Quitanda (homemade baked goods)

Pão de queijo (cheese bread) with Canastra cheese

Pão de queijo (cheese bread) that tastes like Minas is made with real aged cheese. With Canastra, it's even more flavorful.

Makes 30 pieces · Total time: about 45 min

Ingredients

  • 500 g sour cassava starch (polvilho azedo)
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 eggs
  • 250 g grated aged Canastra cheese

Method

  1. Boil the milk with the oil and salt and scald the tapioca starch, stirring until it forms a moist crumble.
  2. Let it cool slightly, then add the eggs one at a time, kneading well.
  3. Add the cheese and knead until the dough is smooth and no longer sticks to your hands.
  4. Shape into balls with greased hands and bake at 200 °C (390 °F) for 25 minutes, until golden.
Cover of volume 2 of the Sabores de Juruaia collection: Artisan Cheeses
Volume 02 · Sabores de Juruaia

Artisan Cheeses

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Dessert

Romeu e Julieta casserole (cheese with goiabada, a guava paste)

Goiabada cascão (guava paste) and cheese: Minas Gerais's most famous couple, here in a warm, baked-dish version.

Makes 6 servings · Total time: about 25 min

Ingredients

  • 300 g goiabada cascão
  • 1/2 cup water
  • 300 g standard Minas cheese or fresh Canastra, sliced

Method

  1. Cut the goiabada into cubes and heat over low heat with the water, stirring until it becomes a thick syrup.
  2. Line a baking dish with the cheese slices.
  3. Pour the hot goiabada (guava paste) over the top and bake at 200 °C for 8 minutes, just until the cheese softens.
  4. Serve warm, with a cup of filter coffee.
Snack

Minas cheese and sweets board

The Ateliê board is made with selected cheeses and Minas Gerais sweets. At home, go from the mildest to the most aged.

Serves 6 · Total time: about 20 min

Ingredients

  • 300 g aged Canastra cheese
  • 200 g semi-cured cheese
  • 150 g portioned Parmesan
  • 150 g provolone
  • 200 g goiabada cascão (guava paste), cubed
  • 1 jar doce de leite
  • breads, toast and nuts to taste

Method

  1. Take the cheeses out of the fridge 30 minutes ahead so their flavor opens up.
  2. Cut each cheese a different way: shavings, cubes and slices.
  3. Arrange them from mildest to most intense, alternating with the sweets.
  4. Fill the gaps with bread, nuts and doce de leite in a small jar.
  5. Serve with filter coffee or a light red wine.
Cover of volume 3 of the Sabores de Juruaia collection: Coffees & Accompaniments
Volume 03 · Sabores de Juruaia

Coffees & Accompaniments

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Drink

Cloth-filtered coffee, Minas style

The golden ratio: 8 grams of coffee per 100 ml of water. See more in our coffee brewing guide.

Makes 4 cups · Total time: about 10 min

Ingredients

  • 500 ml filtered water
  • 40 g Café da Lee, medium grind (about 4 heaping tablespoons)
  • clean, damp cloth coffee filter

Method

  1. Heat the water until small bubbles start to form, without boiling (about 92 °C).
  2. Put the coffee in the filter and wet it with a little water so it can "bloom" for 30 seconds.
  3. Pour the rest of the water slowly, in a circular motion.
  4. Serve immediately. Don't reheat the coffee.
Drink

Creamy coffee with doce de leite

A cappuccino with a Minas accent, perfect for afternoon coffee.

Makes 2 cups · Total time: about 10 min

Ingredients

  • 200 ml strong brewed Café da Lee
  • 200 ml milk
  • 2 tablespoons doce de leite
  • ground cinnamon to taste

Method

  1. Heat the milk with the doce de leite, stirring until dissolved.
  2. Blend with the hot coffee for 30 seconds, until frothy.
  3. Serve in large cups and sprinkle with cinnamon.
Cover of volume 4 of the Sabores de Juruaia collection: Cakes & Cookies
Volume 04 · Sabores de Juruaia

Cakes & Cookies

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Cake

Creamy cornmeal cake with semi-cured cheese

The cake that forms a layer of custard all on its own in the oven. Semi-cured cheese gives it the slightly salty touch every Mineiro recognizes.

Makes 12 slices · Total time: about 65 min

Ingredients

  • 4 eggs
  • 3 cups milk
  • 2 cups sugar
  • 1 1/2 cups cornmeal
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 1 cup grated semi-cured cheese
  • 1 tablespoon baking powder

Method

  1. Preheat the oven to 180 °C and grease a 24 cm pan with butter and cornmeal.
  2. Blend the eggs, milk, sugar, cornmeal, flour, butter and cheese for 2 minutes.
  3. Add the baking powder and pulse just to combine. The batter is very runny, and that's how it should be.
  4. Pour into the pan and bake for 45 to 50 minutes, until golden. The bottom stays creamy.
  5. Let it cool slightly before cutting and serve with coffee.
Cake

Grandma's orange cake

Grandma-style cake, fluffy and moist with syrup. Pairs well with filter coffee and a slice of fresh cheese.

Makes 10 slices · Total time: about 55 min

Ingredients

  • 3 eggs
  • 1 cup orange juice
  • zest of 1 orange
  • 1/2 cup vegetable oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • Syrup: juice of 1 orange and 1/2 cup of sugar

Method

  1. Preheat the oven to 180 °C and grease a tube pan.
  2. Blend the eggs, juice, zest, oil and sugar.
  3. Transfer to a bowl, add the flour gradually and, lastly, the baking powder.
  4. Bake for about 40 minutes, until a toothpick comes out clean.
  5. Heat the juice and sugar for the syrup for 3 minutes and pour over the cake while still warm.
Cover of volume 5 of the Sabores de Juruaia collection: Farm Recipes
Volume 05 · Sabores de Juruaia

Farmhouse Recipes

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Side

Cassava with clarified butter (manteiga de garrafa) and cheese

Simple and irresistible: tender cassava, manteiga de garrafa (clarified butter) and semi-cured cheese.

Makes 4 servings · Total time: about 40 min

Ingredients

  • 1 kg peeled cassava
  • salt to taste
  • 4 tablespoons manteiga de garrafa (clarified bottle butter)
  • 150 g semi-cured cheese, cubed

Method

  1. Cook the cassava in salted water until tender, about 30 minutes. Drain.
  2. Warm the clarified butter (manteiga de garrafa) and drizzle it over the cassava while still hot.
  3. Sprinkle the semi-cured cheese on top and serve.
Main course

Gnocchi in Canastra cheese sauce

A farm dinner 20 minutes away, with the most famous cheese in Minas Gerais.

Makes 4 servings · Total time: about 25 min

Ingredients

  • 1 package Chef Mineiro gnocchi
  • 1 tablespoon butter
  • 300 ml heavy cream
  • 150 g grated aged Canastra cheese
  • nutmeg and black pepper to taste

Method

  1. Cook the gnocchi in boiling salted water until they rise to the surface. Drain.
  2. Melt the butter, add the cream and heat without boiling.
  3. Add the cheese and stir until melted. Season with nutmeg and pepper.
  4. Toss the gnocchi with the sauce and serve immediately.
Cover of volume 6 of the Sabores de Juruaia collection: Flavors to Give as Gifts
Volume 06 · Sabores de Juruaia

Flavors to Give

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Sweet

Coffee truffle with Café da Lee

Pair the truffles with a bag of Café da Lee and you have a gift that says Juruaia.

Makes 20 pieces · Total time: about 25 min

Ingredients

  • 200 g semisweet chocolate, chopped
  • 100 ml heavy cream
  • 2 tablespoons very strong brewed Café da Lee
  • cocoa powder for coating

Method

  1. Heat the cream and pour it over the chocolate. Wait 1 minute and stir until smooth.
  2. Add the coffee and refrigerate for 2 hours.
  3. Shape into balls with a spoon and roll in cocoa.
  4. Place in small paper cups and pack in little boxes.
Sweet

Goiabada and chocolate bonbon

Romeu e Julieta (cheese with guava paste) in gift form: the only thing missing is the cheese, which comes along in the basket.

Makes 20 pieces · Total time: about 25 min

Ingredients

  • 300 g Capela goiabada cascão
  • 300 g milk or semisweet chocolate
  • paper cups

Method

  1. Cut the goiabada into 2 cm cubes.
  2. Melt the chocolate in a double boiler or in the microwave, in 30-second bursts.
  3. Dip each cube in the chocolate and let the excess drip off.
  4. Refrigerate for 20 minutes, until firm, then place in the paper cups.
Cover of volume 7 of the Sabores de Juruaia collection: Jams, Sweets & Preserves
Volume 07 · Sabores de Juruaia

Jams, Sweets & Preserves

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Sweet

Pumpkin and coconut preserve

A classic copper-pot sweet from Minas Gerais farms. If you don't have time to make it, the Ateliê's preserves have you covered.

Makes 1 kg · Total time: about 65 min

Ingredients

  • 1 kg kabocha squash, peeled and cubed
  • 500 g sugar
  • 4 whole cloves
  • 1 cinnamon stick
  • 100 g grated coconut

Method

  1. Cook the pumpkin in a little water until soft, then mash.
  2. Add the sugar, cloves and cinnamon and cook over low heat, stirring.
  3. When it starts to pull away from the bottom of the pan, add the coconut.
  4. Cook 5 more minutes and store in a sterilized glass jar.
Dessert

Goiabada syrup for ice cream and cheese

Ready in 15 minutes and transforms any dessert.

Makes 1 jar · Total time: about 15 min

Ingredients

  • 200 g Capela Gourmet goiabada
  • 1/2 cup water
  • juice of 1/2 lime

Method

  1. Cut the goiabada into pieces and heat with the water.
  2. Stir until dissolved and slightly thickened.
  3. Add the lemon, turn off the heat and let it cool slightly.
  4. Serve over vanilla ice cream or queijo frescal (fresh cheese).
Cover of volume 8 of the Sabores de Juruaia collection: Breads & Cornbreads
Volume 08 · Sabores de Juruaia

Breads & Corn Rolls

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Quitanda (homemade baked goods)

Cornmeal broa with fennel seeds

Warm broa, melting butter and freshly brewed coffee.

Makes 12 corn rolls (broas) · Total time: about 50 min

Ingredients

  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tablespoon fennel seeds
  • 3 eggs
  • 1 cup milk
  • 1/2 cup melted butter
  • 1 tablespoon baking powder

Method

  1. Mix the dry ingredients, except the baking powder.
  2. Add the eggs, milk and butter and stir until smooth. Add the baking powder last.
  3. Shape the broas (cornmeal buns) with a ladle on a greased pan dusted with cornmeal.
  4. Bake at 180 °C for about 35 minutes, until golden.
Quitanda (homemade baked goods)

Pão de queijo (cheese bread) filled with requeijão

Pão de queijo (cheese bread) gets a creamy heart.

Makes 20 pieces · Total time: about 50 min

Ingredients

  • 1 batch pão de queijo (cheese bread) dough (see Volume 01) or Gostim Mineiro pão de queijo
  • 200 g requeijão do Norte (northern-style cheese)

Method

  1. Flatten each ball of dough in the palm of your hand.
  2. Place a teaspoon of requeijão (creamy cheese) in the center and seal well.
  3. Bake at 200 °C for 25 minutes, until golden.
Cover of volume 9 of the Sabores de Juruaia collection: Pies & Desserts
Volume 09 · Sabores de Juruaia

Pies & Desserts

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Dessert

Doce de leite flan

The classic pudding, with the taste of Minas doce de leite.

Makes 10 slices · Total time: about 75 min

Ingredients

  • 1 can (400 g) Capela doce de leite
  • 400 ml milk
  • 4 eggs
  • Syrup: 1 cup of sugar

Method

  1. Melt the sugar in a flan mold until it turns into caramel and spread it up the sides.
  2. Blend the doce de leite, milk and eggs.
  3. Pour into the mold, cover with foil and bake in a water bath at 180 °C for 1 hour.
  4. Refrigerate for 6 hours before unmolding.
Dessert

Butter cookie and doce de leite pavê

A family-party dessert, made with Careca do Queijo's butter cookies.

Makes 10 servings · Total time: about 35 min

Ingredients

  • 1 package Capela butter cookies (400 g)
  • 1 can doce de leite
  • 1 liter milk
  • 4 tablespoons cornstarch
  • 2 egg yolks
  • 1/2 cup sugar
  • 1 cup strong coffee for moistening

Method

  1. Cook the milk, cornstarch, egg yolks and sugar, stirring until thickened. Let cool slightly.
  2. Quickly dip the biscuits in the coffee.
  3. Layer cookies, cream and doce de leite in a serving dish.
  4. Finish with crumbled cookies and refrigerate for 4 hours.
Cover of volume 10 of the Sabores de Juruaia collection: Heartfelt Minas Gerais Cooking
Volume 10 · Sabores de Juruaia

Heartfelt Minas Gerais Cooking

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Main course

Roast pork picanha with cassava

Sunday lunch in Minas Gerais: pork, cassava and the whole family together.

Makes 6 servings · Total time: about 75 min

Ingredients

  • 1 Matuto da Canastra pork picanha (about 1.2 kg)
  • 4 garlic cloves, crushed
  • juice of 2 limes
  • salt and pepper to taste
  • 1 kg cooked cassava
  • 2 tablespoons manteiga de garrafa (clarified bottle butter)

Method

  1. Season the picanha with garlic, lemon, salt and pepper and let it rest for 1 hour.
  2. Bake covered with aluminum foil at 200 °C for 40 minutes.
  3. Remove the paper and bake for another 20 minutes to brown the fat cap.
  4. Brown the cassava in clarified butter (manteiga de garrafa) and serve alongside.
Main course

Baked rice with semi-cured cheese

It uses up the previous day's rice and becomes a main course.

Makes 6 servings · Total time: about 40 min

Ingredients

  • 4 cups cooked rice
  • 200 g requeijão (creamy cheese)
  • 200 g grated semi-cured cheese
  • 1 cup corn
  • 2 tomatoes, chopped
  • parsley and chives to taste

Method

  1. Mix the rice with the requeijão (creamy cheese), corn, tomato and half of the cheese.
  2. Spread in a baking dish and top with the rest of the cheese.
  3. Bake at 200 °C for 25 minutes, until golden and bubbly.
Cover of volume 11 of the Sabores de Juruaia collection: Baskets & Treats
Volume 11 · Sabores de Juruaia

Baskets & Treats

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Snack

Breaded mozzarella sticks

A snack for gift baskets and for entertaining friends.

Makes 4 servings · Total time: about 25 min

Ingredients

  • 1 package Matuto da Canastra mozzarella sticks
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup panko or breadcrumbs
  • oil for frying

Method

  1. Dredge the sticks in flour, then egg, then panko.
  2. Repeat the egg and panko for a firmer crust.
  3. Fry in hot oil until golden or cook in an air fryer at 200 °C (390 °F) for 8 minutes.
  4. Serve with pepper jelly or melted goiabada cascão (guava paste).
Snack

Provolone antipasto with preserves

Looks lovely in a glass jar and fits into any gift basket.

Makes 1 jar · Total time: about 15 min

Ingredients

  • 300 g provolone, cubed
  • 1 jar Linken preserves (peppers, olives or pickles)
  • 1/2 cup olive oil
  • oregano and red pepper flakes to taste

Method

  1. Mix the provolone with the drained preserves.
  2. Drizzle with the olive oil and season with oregano and pepper.
  3. Store in a glass jar in the fridge for up to 5 days.
Cover of volume 12 of the Sabores de Juruaia collection: Breakfast Recipes
Volume 12 · Sabores de Juruaia

Breakfast Recipes

Two recipes from this volume to make at home, with ingredients you can find at Ateliê da Lee. The full book brings together 20 recipes and the stories of the people who make them.

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Breakfast

Creamy scrambled eggs with Canastra cheese

The secret is low heat and patience.

Makes 2 servings · Total time: about 10 min

Ingredients

  • 4 eggs
  • 1 tablespoon butter
  • 50 g grated aged Canastra cheese
  • salt, pepper and chives to taste

Method

  1. Lightly beat the eggs with a pinch of salt.
  2. Melt the butter over low heat and add the eggs.
  3. Stir gently with a spatula, taking them off the heat while still moist.
  4. Finish with the cheese and chives and serve with bread.
Breakfast

Bolinho de chuva (Brazilian doughnut holes) with doce de leite

A rainy-day, grandma's-house recipe.

Makes 25 fritters · Total time: about 25 min

Ingredients

  • 2 eggs
  • 1/2 cup sugar
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • sugar and cinnamon for dusting
  • doce de leite for serving

Method

  1. Mix the eggs, sugar and milk. Add the flour and, lastly, the baking powder.
  2. Drop spoonfuls of batter into hot oil, not too hot.
  3. Fry until evenly golden and drain on paper towels.
  4. Roll in cinnamon sugar and serve with doce de leite.
Interior of Ateliê da Lee: shelves of Café da Lee, a cheese counter, doce de leite and gifts (illustration)
Visit the Ateliê

Your next stop in Juruaia.

Ateliê da Lee
Rua Vereador Alberto Mario Segreti, 97
Bairro Mirante · Juruaia, MG · CEP 37805-000

Phone and WhatsApp: (11) 99992-4741. Email: atendimento@ateliedalee.com.br. Directions, today's hours and reviews on our Google profile.

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