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I have a chubby uncle who lives in Campo Grande-MS and, his wife makes delicious meals, such as chipa, a Paraguayan soup, and so on...In fact, the first time I ate this salty cake, sopa paraguaya, it was made by my mom’s great friend called Alina, but everyone calls her Chiquita. She is from Paraguay and this is a traditional dish in her country. This cake is by far one of the dishes that my younger sister really loves and, every time she wants to eat something salty she remembers sopa paraguaya! However, when I make this cake for her I change it a little bit because she is lactose intolerant! So, I use lactose-free milk (Pirancanjuba) and soya cream instead of milk cream, nonetheless, her lactose intolerance is not so severe and she accepts cheese quite well. It’s worth pointing out that it is such a heavy and caloric cake that plate itself gets greasy! Of course, the taste is amazing because there’s too much fat...YUMMY! So, let’s go to the soup, which is soup only in name!



                  Total time:  1 hour 20 minutes                         Makes: 27 slices




- 4 medium onions, thin slices

- 2 tablespoons unsalted butter

- skimmed milk - the same measure of corn can

- 3 medium eggs

- 1 cup oil

- 1 corn can, drained

- 300 grams half-cured or mozzarella cheese, grated thick

- 100 grams grated parmesan cheese (1 pack)

- 1 package double cream (200grams)

- 400 grams milharina or corn flakes

- 1 level tablespoon salt

- 1 tablespoon baking powder




1. Preheat the oven to 180°C /360°F. Cake pan greased;


2. Cut the onions in thin slices and grill in a pan with butter and reserve;


3. Add eggs, milk and oil to the blender. Next, put the corn but do not mix much, because will be great if the cake has some little pieces of corn;


4. Then, in a bowl mix together all the ingredients;


5. Pour into a prepared cake pan and sprinkle the top with parmesan cheese;


6. Bake until just golden, until a skewer comes out clean.  ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​



07/ 24/ 2015



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