“Serradura” means “sawdust” in Portuguese. Sawdust pudding may sound a bit unappetizing, but the sawdust actually refers to the biscuit crumbs. The biscuits were crushed sup…
Pastel de Nata, Travesseiro de Sintra, Bola de Berlim e mais
Descubra os melhores truques para fazer a melhor aletria tradicional portuguesa que todos adoram saborear. Tome nota e surpreenda a família.
This Portuguese milk and cinnamon tart recipe is very easy to follow and quick to make.
Serradura | Portuguese Sawdust Pudding is a quick and easy, no-bake, layered dessert. Here's an easy recipe to make this delightful dessert!
The Portuguese have this wonderful little 'Piece of Fried Dough" that we look forward to on any special occasion. A Festa, a Holiday, a Family Party, maybe even just a Great Uncle visiting from Connecticut. Oh, how we looked forward to those visits as they always meant Malassadas. A Malassada is exactly as I described a delightful little piece of fried dough, but this is the most basic of descriptions for a phenomenal bite into heaven. Let's say this.. Have you ever gone to fair? A fair where your Mom bought you an "Elephant Ear" or maybe a "Doughboy", well that might tease you into thinking that this could be a quick substitute for a Malassada. It's fried dough but it's a fried Bread dough. Malassadas are a fried "Sweetbread Dough". It's like comparing Sliced white bread to Hawaiian bread (hallah, cinnamon roll dough) Not the same, right? Right! Here is the Ultimate in a puff of Heaven, that will forever make you think that "doughboy" is just a poor substitute for the real thing. Now, every Azorean Household has their own recipe. The recipe for Malassadas differs as much as an Italian family's recipe for "Sauce". This one is a passed on generation to generation recipe from my family. If you find a different one, don't be afraid to try it, It's as different or as the same as the last marinara sauce (gravy) recipe you tried. Just love doing it! That's the best secret ingredient in Everything you make! Malassadas 4 Cups Flour 1 Cup Sugar (+1 tsp) 2 Cups Milk 6 Eggs 1 packet Yeast (2 1/4 tsp instant yeast but don/t dissolve) 1/2 cup Water (100° - 110°) (water is for the pkg yeast only) 1 tsp Salt 1/4 cup Butter (1/2 stick, melted) Vegetable Oil for Frying Put Yeast in 1/2 cup Water with 1 teaspoon Sugar. Let rise (become foamy) In a small saucepan, heat milk and butter on low temp until butter has melted. Remove from heat to cool to room temp Beat Eggs, add Sugar and beat to combine. Add Warm Butter and Milk, combine well. Add Yeast combine through. Add Flour and Salt. Using paddle attachment or hands; Mix (fold) until well combined and smooth. Cover with a plastic wrap & cloth and allow to rise to double in size. (If your kitchen is cold, warm oven to 200° and turn off. Place dough in warmed oven to rise) To Fry: Use a Deep fryer at 350°f or use a Deep Pan and warm 4-5 cups Vegetable Oil to 350° on Medium high heat (8 on electric stove) Take pieces of risen dough and stretch to desired size. Place piece of dough in oil and allow to fry for 5-7 minutes. *If dough sticks to your hands wipe hands with a tbsp oil and it wont stick* Watch for color, you want a golden brown. If they get color too quickly the center will be raw. Turn your oil down to Medium Heat. (5 or 6 on electric stove) Repeat for all of the dough. Once dough is fried place in a paper bag and coat with Sugar (may add cinnamon, although not traditional) Place on parchment lined cookie sheet and keep warm in 200° oven. Most of all Enjoy!!! ***If on a weeknight, you'd like to make the substitute ones...grab a ball of pizza dough at the market or your local pizzeria and fry it up as you would the Malassada dough. Dredge in Sugar and you have a quick and easy substitute, good enough for a weeknight or a quick Sunday morning :)
This Portuguese papas recipe is so easy to make and it's so delicious.
How to make Portuguese orange tarts.
This traditional Portuguese farturas recipe is a combination of funnel cake and churros and is very popular in Portugal.
Tarts form Sintra are a traditional and signature Portuguese pastry.
Even better than all of my olive oil cakes are these little Portuguese Orange Cakes, also know as "Bolinhos de Laranja". They ...
A base de quase todos os doces de Portugal é feita de açúcar e gema do ovo. Dizem que esse costume começou porque as claras dos ovos eram usadas para engomar os hábitos dos padres e freiras. Com as gemas sobrando e a exploração de cana de açúcar na Ilha da Madeira a todo vapor, […]
Recipe by Paula. I made these for my family's Christmas Eve celebration this year and everyone loved them. My Mother insists that we make these every year from now on. You can't argue with Mom. Enjoy and Merry Christmas! Serves: 8 Ingredients: 1 cup water 80 grams of pumpkin puree 4 strips of orange peel 1 cinnamon stick 80 grams unsalted butter 1/4 cup Brandy 1 tablespoon sugar pinch of salt 180 grams all purpose flour 5 large eggs Walnut Cinnamon Sugar: 1 cup walnuts, toasted and finely chopped 1 cup sugar 1 tablespoon ground cinnamon Directions: 1. Start heating your vegetable oil to 350-360°F 2. Heat the water, pumpkin, orange peel, cinnamon stick, butter, brandy, sugar and salt in a saucepan over medium heat until just below the boiling point, when small bubbles appear around the edges of the pan. Keep an eye on it, don't let it boil. Remove the orange peel and cinnamon stick. 3. Add the flour and beat it with a wooden spoon until the mixture forms a soft ball and leaves the sides of the pan clean. Reduce the temperature to low and continue stirring for 2 minutes. Don't walk away from the pan, stir constantly. 4. Take the dough and place it into a mixing bowl. Let it cool for one minute. This will let some of the moisture evaporate before you add the eggs. While the mixer is running at medium speed, add the eggs one at at time. Beat well after each egg addition, incorporating as much air as possible. 5. Fill a piping bag with the dough (you don't need a piping tip, just cut a 1/2 inch opening at the base). When your oil is ready, hold the piping bag over the oil and squeeze out a small amount (about a teaspoon) of the dough and use a pair of kitchen scissors to cut the dough into the oil. Be careful not to hold the piping bag to far above the oil or it will splash and burn you. Fry in batches until the dough is golden. They will puff up in the oil so don't crowd the pan. 6. Combine the walnuts, sugar and cinnamon in a shallow bowl. When the sonhos are golden remove them from the oil and immediately roll them in the sugar mixture. Serve them warm or at room temperature.
oeuf, sucre, lait, sucre, eau
Blog culinária com receitas tradicionais e cozinha nova
Arroz Doce is a Portuguese rice pudding that is thick, creamy, sweet and served semi-set with a generous sprinkling of cinnamon.
Boleima Alentejana. Misture muito bem todos os ingredientes e depois bata com a mão, de modo a envolver e fazer uma massa homogénea e compacta, sem grumos.
Ingredientes: 300 gr. de açúcar 2 ovos 100 gr. de farinha de trigo 50 gr. de margarina 500 ml. de iogurte natural Preparação: Bata o açúcar com os ovos, adicione a farinha, a margarina derretida e por
I have a confession to make, I love rice. I can eat it everyday for the rest of my life and never have it the same way twice. I have been away on holiday, in Porto, for the past three weeks and have missed you all dearly! Judging from my emails, you've missed me too! Thank you for all the love. I'm back with amazing food adventures and cool, new restaurant reviews. Today's recipe is one that is very typical all over Portugal, but more so in the south. The rice is made "malandro", which means sa
This Portuguese rice pudding recipe comes straight from the Azores from my mom's recipe book. This is a traditional recipe served mostly during the Holy Spirit festivals but also enjoyed year round.
Pastéis de feijão (literraly translated as 'Bean pastries') are a typical sweet from Torres Vedras in Portugal. One of my parent's neig...
If you can whip cream and crush cookies, you can make serradura a delicious #Portuguese #dessert.
Receita de Pastéis de feijão. Descubra como cozinhar a receita de Pastéis de feijão de maneira prática e deliciosa com a Teleculinária!
This is one of the most delicious puddings I have ever ate in my whole life, and what I love most about it is that it's extremely easy! It does not require special techniques :o) The only thing tricky about it is removing it from it's pan without breaking it... But after a while, you'll end up developing your own little tricks. I hope that anyone that tries this recipe enjoys it as much as I do!
Mashed potatoes with salt cod and onions fried.
Crispy-crunchy pastry crust with a smooth and creamy custard filling is what awaits your bite into these traditional, world famous sweet custard tarts from Lisbon, Portugal!
The worldwide famous Portuguese dessert. The combination of a crusty outside and a creamy inside.
Check out this recipe for homemade Portuguese egg tarts, also known as pastel de nata. You can make the creamy, custardy treat with an earth-shattering crust in a muffin pan!
This popular and delicious Portuguese milk tarts recipe (receita de queijadas de leite) is easy and quick to make.
Estas Queijadas de Laranja Húmidas são das mais simples que vai conhecer! Venha descobrir como se prepara este doce tão típico no nosso país.
Nos anos 80, recordo-me do ritual das sextas-feiras. Ela chegava por volta das 11h com um grande cesto na cabeça, tocava à porta, o Lord disparava pelas escadas abaixo a ladrar como um doido e o pregão era sempre o mesmo: "Minha senhora, queijadas fresquinhas". O debate em casa era breve. "Compra lá", implorava eu à minha mãe. Por vezes, a mulher das queijadas apanhava o meu pai na rua e vendia-lhe as queijadas a ele em vez de vir cá a casa. Conseguia convencê-lo sem grandes dificuldades. Não sei o que foi feito desta mulher, mas ainda há poucos anos, o mesmo ritual de sexta-feira se cumpria. Sempre gostei muito mais destas queijadas do que das Queijadas de Tentúgal que me parecem excessivamente doces. As que eram vendidas à porta de casa dos meus pais eram massudas, coisa que me agradava. Um recheio espesso e uma crosta consistente. Como se tivessem saído das mãos de uma mulher com muita força. Na Queijadinha, em Pereira, que eu já tinha descoberto na internet há uns meses, as Queijadas de Pereira atingiram o grau de perfeição. Não são excessivamente rústicas como as queijadas que eram vendidas porta a porta por aquela mulher que chegava de comboio à Figueira da Foz, mas mantêm, ainda, uma certa simplicidade que nos remetem para comidas feitas em casa com amor. Mesmo que eu esteja a caminhar para o crudivorismo, estas Queijadas de Pereira vão sempre fazer parte das minhas memórias. Gustativas e não só :)
This Portuguese old fashioned madalenas recipe (receita antiga de madalenas) is easy to prepare and makes a great snack.
This Portuguese recipe for bolinhos de chuva (sonhos) is very simple and delicious, these are hard to resist and make a great snack with a cup of hot coffee or tea.
These Portuguese cornucópias (Stuffed Pastry) with lemon cream (cornucópias com creme de limão) are absolutely amazing.
From David Leite's Portuguese Table cookbook comes this wonderful recipe for Orange Cake, otherwise known as Bolo de Laranja.
Are you a foodie? I've prepared for you a list of my favourite mouthwatering portuguese foods to try on your next visit to that amazing country.
What's that delicious smell? A traditional Portuguese rice pudding from Avó Rosa.
Burnt custard doesn't sound good but it is. Underneath the burn marks, the custard is smooth and creamy. The soft texture contrasts nicely with the crisp puff pastry shell.
