Original and authentic, this Portuguese Serradura recipe is made with just 3 ingredients, whipping cream, sweetened condensed milk, and maria cookies referred to in Portuguese as bolacha maria. Serradura, bolacha Maria pudding is one of the most popular Portuguese desserts with maria cookies.
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
I probably make biscuitos more often than carrilhos, but my family and I love them both so much. This recipe has been in my family for generations, and I love thinking of all the grandmothers and aunts from ages ago that I never met following the same steps I’m following, and they're sitting down with a hot cup of tea when they’re done.
This delicious Portuguese cavacas recipe is sweet with a hint of lemon on the outside, soft and eggy on the inside.
Bolos de guardanapos is a popular Portuguese sponge cake that is cut into squares then filled with a traditional sweet egg yolk cream filling known as doce de ovos or creme de ovo, the cake squares are then folded into a napkin shape and topped with sugar.
This Portuguese bolo levedo recipe makes 15 to 20 delicious Portuguese style muffins.
This Portuguese bread pudding (pudim de pão) is delicious, it has a chewy texture and a well browned crust, serve warm, topped with a scoop of ice cream.
I’ve been thinking of making Cavacas, for the past few days.. It’s the perfect dessert to have alone or with a cup of tea or coffee.It’s not too sweet, it’s light, airy and delicious ..Enjoy everyone!!
BISCOITOS / PORTUGUESE BISCUITS 3/4 cup of sugar 3/4 stick of butter 3 eggs 3 cups of flour 2 tsp baking powder Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Melt the butter and a…
Homemade recipes from cakes to chicken, pasta and heavy emphasis on vegetarian dishes.
This traditional Portuguese biscuit cookie shaped like a ring is super easy to prepare and everyone will love them.
My childhood Christmas memories are mostly of people who were and still are part of my life - my family. As I grew up in Alentejo (in south interior Portugal), my Christmas food is, like most Alentejo's cuisine, very simple: cod fish and cabbage, turkey, "filhoses" and "sonhos" (fried Christmas sweets), King-cake and "broas" (honey cakes). Since I remember, 'broas' were my first Christmas food-related memory, first because they were my least favourite, later because I began to enjoy their peculiar taste and more recently when I started a 'new' recipe - based on a North Alentejo's recipe - that became a huge success amongst my family and friends, even those who deeply dislike 'broas'. This is my Christmas Tradition for lovely Cris' blog From Our Home to Yours. Broas de Natal Portuguese Christmas Honey Cakes Makes about 30 120 grs yellow (or light brown) sugar 120 ml olive oil (low acidity) 4 Tbsp honey 250 ml water 150 grs walnuts, reduced to powder 1/2 tsp anise/fennel seeds powdered 1 tsp cinnamom 200 grs all purpose flour 100 grs cornstarch extra caster sugar In a saucepan (use one with a thick bottom), combine sugar, honey, olive oil, and water. When it starts boiling, add walnuts and spices. Mix well and allow to boil again. Mix in the sifted flour mixture, stirring well after each addition. Cook for 5 minutes until pastry folds together. Allow to cool. Make cakes into squares and with a knife mark diagonal crossed lines on top of each cake. Bake at 180ºC for 15-20 minutes or until golden. Sprinkle with caster sugar when cool.
How to make Portuguese cod fritters (pasteis de bacalhau).
O delicioso e crocante pastel de nata, também chamado de pastel de Belém português, é um dos símbolos de Portugal e foi eleito em 2011 foi uma das 7 Maravilhas da Gastronomia de Portugal. Por tudo isso vale a pena provar essa iguaria e, porque não, aprender a fazer em casa também?Aqui no TudoReceitas compartilhamos com você esta receita de pastel de Belém português passo a passo em fotos. O preparo é muito semelhante a uma torta com massa folhada, porém é preparado com creme de gemas e nata e em porções individuais. Prepare esta receita de pastel de nata caseiro e com certeza vai gostar do resultado final!
Mercadona y Lidl lo ofrecen ya los pasteles de nata en todas sus tiendas de España y aseguran que las ventas van de lujo. Y no es una tendencia exclusiva de...
Molotof, Portuguese egg whites pudding. A very simple dessert made with a French meringue and caramel, baked in a water-bath.
This traditional Portuguese farturas recipe is a combination of funnel cake and churros and is very popular in Portugal.
From David Leite's Portuguese Table cookbook comes this wonderful recipe for Orange Cake, otherwise known as Bolo de Laranja.
Bolos levedos are popular Portuguese sweet muffins that originated from the Azorean islands in Portugal during the 19th century. Our bolos levedos recipe, Portuguese sweet muffins are easy to make and require a few ingredients like flour, yeast, eggs, salt, sugar, milk, and butter.
This Portuguese papas recipe is so easy to make and it's so delicious.
Recipe by Paula. I love the simplicity of Portuguese desserts. These little cakes have a lovely orange flavour and are so moist and delicate. They are perfect for an afternoon tea, wedding or baby shower. These little cakes are easy to make and be sure to make lots, they won't last long. Enjoy! Makes 24 Ingredients: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt grated zest of 2 oranges 4 eggs 1 1/4 cup sugar 1 cup fresh orange juice 1 cup unsalted butter, melted 1 teaspoon vanilla Sanding sugar Directions: 1. Preheat oven to 350F. Grease 2 muffin pans. 2. In a bowl combine flour, baking powder, salt and orange zest. 3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. 4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. 5. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. 6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
Cape Verde, now known as Cabo Verde, is an archipelago of 10 islands, nine of which are inhabited. When the Portuguese arrived in 1462, they found no one living on the islands.
Cachupa is a rich stew from Cape Verde that's made with hominy, beans, vegetables and seasoned meats. This scaled down recipe feeds 8 people.
Donas Amélias are small cupcakes. This is the original recipe that was offered to Queen Amélia of Orleans and Bragança by the ladies of Angra do Heroísmo during her royal visit in 1901. 500 grams of sugar 9 egg yolks 4 egg whites (beat with blender to form peaks) 200 grams of butter (melted and cold) 200 grams of white corn flour (as sieved as possible) 1 tablespoon of cinnamon 6 tablespoons of honey 100 grams of raisins 50 grams of candied citron peel (chopped very thin) The zest of a small lemon 1 pinch of salt 1/2 teaspoon of nutmeg Beat the sugar and the egg yolks. After well mixed, stir in the cinnamon, the raisins, the citron, the nutmeg, the lemon zest and the salt. Beat the dough for a little longer until it comes together. Then, add the butter, the egg whites in peeks and, finally, the corn flour and the honey. Whenever you add a new ingredient, beat the dough well so that all the ingredients come together. Don’t use a whisker to do this. Put the dough into medium size muffin tins (greased and sprinkled with flour). Cook in an oven not very hot. When the cupcakes are done, let them cool. Then, take them out of the tins and sprinkle them with icing sugar. ------ ------ ------ Nowadays, there are other versions of this recipe that are easier to make and almost as good. If you reduce this recipe to half, you get 24 cupcakes. They can be kept in a closed recipient for a few weeks and they still keep their original flavour.
Brigadeiros (portugiesische Leckerei), ein Rezept der Kategorie Backen süß. Mehr Thermomix® Rezepte auf www.rezeptwelt.de
This popular and delicious Portuguese milk tarts recipe (receita de queijadas de leite) is easy and quick to make.
This delicious chocolate cake recipe is simple and easy to prepare.
Delicious and succulent, these Portuguese prego rolls are made with juicy steak grilled in a flavorsome marinade served on a fresh bread roll.
Molotof, pudín de claras portugués. Un postre muy sencillo que elaboraremos con un merengue francés y caramelo, horneado al baño maria.
My Vavó's Papas are the perfect sweet start to any day. A smooth velvety breakfast treat (or anytime treat). Please feel free to share and save the recipe.
Cavacas is a popover style Portuguese pastry. It is light and airy, and the glaze has a hint of lemon. Delicious!
Ingredientes: 400 g de chila cozida e espremida 4 colheres de sopa de farinha 4 ovos óleo para fritar açúcar e canela para polvilhar Preparação: Coza a chila em água e sal. Em seguida, esprema bem e d
Serradura | Portuguese Sawdust Pudding is a quick and easy, no-bake, layered dessert. Here's an easy recipe to make this delightful dessert!
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Molotof, Portuguese egg whites pudding. A very simple dessert made with a French meringue and caramel, baked in a water-bath.
A traditional treat during the Christmas holidays and beyond, these Portuguese cookies are packed with sweet potatoes, dried coconut, ginger, orange and more!
A Regueifa Doce é uma receita típica do norte de Portugal, que se faz na altura da Páscoa. Em algumas aldeias, há a tradição dos padrinhos oferecerem a regueifa doce aos afilhados no domingo de Páscoa. Esta Regueifa Doce faz parte das memórias de Páscoa do Francisco e até hoje é o seu doce preferido da época. A receita desta Regueifa Doce foi-me passada por uma prima do Francisco, a Fernanda, a especialista da regueifa (e não só) da família. Eu até vir morar para a Maia desconhecia esta iguaria, mas agora faz parte da nossa mesa de Domingo de Páscoa. Dá algum trabalho a fazer, pois a massa não é muito fácil de trabalhar, pelo que na hora de amassar na bancada, é necessário fazer uso de farinha, enquanto se amassa e depois se molda a regueifa. O resultado final, vale bem a pena o trabalho, pois é um pãozinho doce, bem fofo, que aconselho vivamente a experimentar!
