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Spread the dough, sprinkle with ground cinnamon, then roll and leave to cool for a few minutes. Cut rolls 2-3 cm wide, which are flattened with your fingers forming baskets, which are put in the form of muffins greased with butter. Bake for 10 minutes.
Meanwhile, mix the eggs with the sugar, sour cream and orange peel. Remove the tray and pour the cream into baskets. Leave it in the oven for about 10 minutes.
Meanwhile, put the sugar on the fire, caramelize it, then quench it with orange juice. Sprinkle the tarts with the sauce when you take them out of the oven.
Easter fast cakes. Easter rice tartRice tart is popular in Italy
Ingredients for rice tart as in Italy:
1 1/2 cups flour • 1/2 cup granulated sugar • 1 teaspoon salt • 1 teaspoon baking powder • 11 tablespoons unsalted butter • 1/2 cup long grain rice • 3 cups milk • 2 teaspoons grated lemon peel • 1/2 cup soaked, finely ground almonds • 3 large eggs • powdered sugar
5 steps to prepare rice tart:
1. Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt, baking powder, in a food processor. Add 10 tablespoons of butter and mix well. Add 3 tablespoons of water and mix again. The dough is placed on a surface sprinkled with a little flour and kneaded lightly until a disc is formed. Wrap in cling film and refrigerate for at least 1 hour.
2. Meanwhile, cook the rice, on low to medium heat, for about 15 minutes or until tender. Drain the rice and put it back in the pan. Add the milk, the remaining butter, 1/2 cup of sugar and the remaining salt. Bring the composition to the boil at medium heat.
3. Reduce heat to low and simmer until mixture thickens for about 25 minutes. Put the pan in a large bowl with ice and water for 10 minutes to cool the mixture. It is passed in a food processor.
4. Pour into a bowl and add the lemon peel. Add the ground almonds with 1 tablespoon of flour and add to the bowl. Stir in the eggs, one at a time.
5. Preheat the oven to 175 degrees Celsius. Remove the dough from the refrigerator and place on a lightly floured surface. It stretches with a twister. Transfer to a round tart pan. Press into the tray, with the edges level with those of the tray. Add the filling and leave in the oven for about 35 minutes in the lower position. Allow to cool and sprinkle with powdered sugar before serving.
Portuguese cuisine: simple recipes that capture the essence of taste
Describe a little Portuguese gastronomy. How different is it from Romanian cuisine?
In Portugal we let the ingredients taste and that is why the recipes are often extremely simple. We do not use spices to change the taste of food, but rather to enhance its natural flavor. Olive oil, which is known to be one of the best products in the world, is indispensable in Portuguese dishes. In the south it is cooked a lot with fish and seafood, while the north, the mainland, is known for the variety of dishes with Black Pig, for sausages and cheeses.
For many dishes from both cuisines, the base is similar. We use a lot of fresh vegetables to give a rich taste to the food.
There are certainly similarities between the two cuisines. For example, we also have soup.
How did you build the menu and how often do you change it? I know you even brought in a Portuguese Chef to lead the team
I like to think that we took everything that is the best from Portuguese gastronomy, everything that our Romanian customers and expats could appreciate. We also have Portuguese dishes for connoisseurs, as well Warm Green, Bacon loin or Bife to Portugal, but also simple dishes such as grilled or pan-fried seafood, to which we imprint the Portuguese taste by adding cilantro (coriander) and garlic.
Each season brings something new to our menu, but there are also dishes that have remained unchanged since the opening, because they are extremely appreciated.
We took everything that is best from Portuguese gastronomy, everything that our Romanian customers and expats could appreciate. We also have Portuguese dishes for connoisseurs, such as Caldo Verde, Lombo de Bacalhau or Bife à Portugalia, but also simple dishes such as grilled or pan-fried seafood, to which we imprint the Portuguese taste.
After already more than 5 years since you opened the restaurant, could you make a "top" in customer preferences? What are the most popular dishes on your menu?
Pan-fried seafood appetizers in olive oil are by far the most popular. In addition to perfectly enhancing the taste of fresh seafood, they can be ordered in various combinations to be shared between friends or family members. In Portugal they are called Snacks and they are a real opportunity to socialize.
And it would be Cream pastries, the famous tarts with puff pastry and fragrant egg yolk cream that lead the top of the dishes ordered on our delivery site.
We Romanians are not the biggest consumers of fish, but seafood has become increasingly popular in recent years. Looking back, how would you say your customers' tastes have evolved / changed?
I'm in the restaurant every day and talking to customers - so I found out that there are not many places where you can eat a really fresh fish, an oceanic catch fish. One of the main reasons is the higher price. Most restaurants compromise on quality out of a desire to stay competitive. But true connoisseurs know how to make a difference and pay the price for a good fish, even if they may not pay for that fish every day.
As for customers' preferences regarding seafood, the fact that they have traveled more and more in recent years and experienced them in various forms, has contributed to their popularity. Now, since the pandemic, we have longed for the holidays with a good wine and a plate of seafood.
"Apart from vegetables and fruits, all the ingredients come from Portugal," explains Jose Gaspar.
3. Bacalhau com broa, probably the best recipe with Portuguese code
What would Portuguese cuisine be without a code ?! Or, rather, without bacalhau, the specialty of salted cod kept in the cold, whose secret is sacredly guarded by the Portuguese.
It is said that the Portuguese can cook cod in 365 ways, for every day of the year. But one of the most interesting recipes with code, is Bacalhau com broa. This dish is an interesting mix of tastes and textures. Traditional bread corn flour juveniles it perfectly covers the slice of cod, keeping the juice and aromas inside, and all this composition is perfect by the presence of sauteed spinach.
Discover Bacalhau com broa in the Dancing Lobster menu.
Cod with broa the Dancing Lobster
Portuguese pies from: yolks, butter, flour, soda, fatty yogurt, salt, oil, yolks, sweet cream, sugar, vanilla essence.
for the dough:
- 2 yolks
- 175 g butter (margarine)
- 450 g flour
- 100 ml soda (mineral water)
- 125 ml fat yogurt
- 9 yolks
- 500 ml sweet cream
- 9 tablespoons sugar
- vanilla essence
Method of preparation:
Mix 400 g of flour with yogurt, salt, egg yolks, soda until you get an elastic composition. divide the dough in half. Rub the butter with the remaining flour and divide into four. Roll out a dough, grease it with a quarter of the butter mixture and fold.
Wrap the obtained square and let it cool for 15 minutes. Do the same with the remaining dough. Repeat the operation after a quarter of an hour. Then roll out the sheets, cut them to your liking and place them in the greased baking trays.
Rub the yolks with the sugar, cream and vanilla. Put the bowl in the steam bath and mix until you get a homogeneous cream. Allow to cool.
Fill the forms with cream and put them in the oven, on the right heat, until the dough and cream become a little golden. Take them out and sprinkle them with sugar or freshly ground cinnamon.
Fast Portuguese Tarts (Jamie Oliver Recipe)
Spread the puff pastry on the work table, sprinkle with cinnamon and lightly rub into the dough to spread the cinnamon well and cover the dough surface evenly.
Roll both sheets of dough and cut each roll into 6 equal pieces.
Place each piece on one of the wide sides (you should be able to see the spiral created by the cinnamon) and flatten with your fingers in a circular shape. Place the discs in a standard muffin tray.
Using your fingers, place each piece in the shape of a cup, slightly increasing its diameter, using the muffin shape to help you create the desired shape. Put in the oven for 8-10 minutes at 204 ° C, on the top grill.
While the shapes are baking in the oven, prepare the cream mix. In a medium bowl, mix eggs, sugar, vanilla, sour cream and orange peel.
The molds should still be slightly soft and slightly fluffy (swollen) when you take them out of the oven - using a spoon, push the dough back into the muffin tins and into a cup shape to support the cream once poured.
Fill each form almost to the top with the cream mixture. Place the cups filled with cream back in the hot oven, at the same temperature and on the same shelf at the top of the oven and continue to bake the tarts for 8-10 minutes.
While the tarts continue to bake, prepare the caramel topping. Heat a medium-sized pot on the stove over medium-high heat. Add the sugar and juice of 2 oranges. (Be very careful when preparing caramel - it's like melted lava. Only use metal utensils when preparing caramel because it will destroy your wooden spoons and plastic ones run the risk of melting). Stir occasionally, constantly following the pot to prevent burns, the sugar will melt and bubble while we cook it. The caramel is ready as soon as it acquires a copper color and should be ready at about the same time as the tarts.
Move the tarts on a grill placed on top of a tray to cool. Using a spoon, sprinkle the tarts with the prepared caramel.
Preparation time: 10 min
If you want to season the caramel, you can add some bourbon whiskey. 1 tablespoon should be enough!
You can see Jamie preparing this recipe in the video below.
Idea: You can add some fleur de sel (salt flower) on top of each tart immediately after sprinkling it with the caramel. This will increase their flavor in an amazing way!
If you liked the recipe, we are waiting for a like, share and follow us on Facebook where you can find us under the name "Magliano's Comfort Food".
1 Seafood Cataplan
In other words & # 8230 seafood cataplan. Portugal has Mediterranean culinary influences and many of the popular recipes are based on seafood. Traditional cuisine is sprinkled with fish from the Atlantic Ocean and other inland products. Seafood Cataplan is a dish originally from the Algarve named as such because of the special copper vessel in which it is prepared and which is called cataplana. The delicious dish contains mussels, shrimp, chorizo pieces marinated with onions, tomatoes and garlic.
Those who travel know that the fastest and most inexpensive way to eat abroad is the food made in the shops on the street corner.
The food at the street stalls is cheap and full of flavor, giving passers-by all over the world a local taste. Some dishes are real adventures for tourists, and on the city streets there are stalls that have won prizes for their dishes. For world gastronomy, dishes discovered on street corners mean everything.
Food is one of the best ways to learn new things about unknown cultures. Tourists are oriented towards a certain holiday destination depending on the possibilities they have there, depending on the tourist objectives, those that will keep them busy and active throughout the day. But visiting a city would not be complete without the food on the street, which helps you satisfy your hunger on the go and, especially, without affecting your budget too much.
Omofon presents you the list of the most popular foods prepared on the street corner, from 28 European countries. And, probably, it is impossible not to feel like a delicacy of these.
The so-called cevapcici (Serbian) would look like our little one, because it is a sausage without a coating, which is grilled, the composition and the way of preparation is, however, different.
Currywurst & # 8211 the most popular fast food product in Germany: fried sausages with a special sauce, based on ketchup or tomato paste and curry powder.
Ice cream, Italy
Italian ice cream has long been a legend, and every self-respecting traveler should not give up this delicious dessert.
Read also: What breakfast looks like in 24 countries!
Hering, The Netherlands
During the season, herring is a real wonder, with onions and olive oil, so good that it seems to melt in your mouth.
Although Belgian waffles are still the number one food you can buy from street shops, we offer you another option & # 8211 french fries with sauce.
Pancakes wrapped in fried eggs and ham are good to try in France.
This pastry is crispy and can be eaten with a tasty portion of ice cream.
Read also: 16 kitchen disasters that leave you speechless!
The so-called Austrian dish is made from sausages, onions, curry, mustard or ketchup.
One of the most popular dishes in Cyprus is souvlaki or souvlakia and means skewers of pork, lamb, beef or fish (swordfish), often without vegetables, appetizingly browned on the grill. What sets them apart from the rest of the skewers is the process of marinating them in a sauce made of lemon juice, olive oil, herbs and possibly wine. The meat thus becomes tenderer and juicier.
Smazeny Syr, Czech Republic
Smazeny Syr is a breaded cheese, served in most cases with hranolky (french fries and very spicy tartar sauce).
The coin is read and is a Balkan-specific cake / pie. It can be salty (stuffed with telemea and bellows, vegetables, meat or cabbage) or sweet (stuffed with sweet cheese and sugar). It can be eaten at the beginning of the meal, as a snack, for breakfast or as a dessert (when it is sweet).
Hot dog, Denmark
The delicious hot dog can be bought from all over Denmark.
Sprout & # 8211 fish favorite of Estonians. It is usually served with rye bread, spices and pickles.
Pashtel de nata, Portugal
These delicacies are Portuguese tarts with egg cream and vanilla.
Traditional Greek food, similar to the Turkish dish Doner or Arabic shawarma. The difference is that gyroscopes are with meat and potatoes.
Read also: Culinary dishes that you must try at least once in your life
Karelian pies, Finland
Karelian pies are traditional pastries, made from rye flour and stuffed with rice porridge, barley porridge or mashed potatoes.
Langoș became part of Hungarian cuisine during the Turkish occupation when it was introduced by them.
Today it is a street in Budapest where the langoustine is consumed as an aperitif or snack, usually simple, rubbed with garlic and sprinkled with salt. In some recipes, cumin or mashed potatoes are incorporated into the dough. The basic recipe is one in which the langoustine is served with cream, cheese and parsley. But there is also a sweet version in which cinnamon and sugar are sprinkled.
Mussels are popular in Ireland, and if you come to this country you should not miss the opportunity to eat mussels in wine and garlic sauce.
Bacon cakes, Latvia
These bacon and onion cakes are popular in Latvia because they are delicious.
Kybyns is a minced meat dish.
Potato cakes, Luxembourg
The famous french fries with fried onions are a wonderful brown.
With sesame, poppy, olives or raisins, in Romania this dish is loved by many. On the way to work or school, or when waiting in the car at a traffic light, a warm pretzel is always welcome.
Burek is a dish with meat, onions or salted cheese.
English pies, Great Britain
This is a pie stuffed with beef, potatoes and onions.
How about a delicacy with cinnamon, walnuts and sugar?
Tortilla sandwiches, Spain
Bokadilos is translated as sandwich. It is filled with: ham, cheese, potatoes, tuna, egg, etc.
Herring sandwiches, Sweden
Sandwiches with fried herring, onion and sauce.
It is a baguette with mushrooms, melted cheese and meat, usually with ketchup and green onions.
My passion is cooking!
That is the question. Why homemade cakes? Because cooking for your loved ones is an act of pure love. We are all aware that health is the most valuable asset. It is rightly said that we are what we eat. That is why it is very important to eat as naturally as possible. As healthy as possible. Let's strive to cook homemade food, homemade cakes, to convince our children that a homemade dessert is much better than a commercial cake, full of blasphemous E's.
Most of us are very busy and we think we have no time for cooking. It is very easy to get lost between the chase for money, work obligations, time lost in traffic, bills to pay, shopping, meetings with parents, washing, ironing, cleaning… And yet, what do we eat today?
The answer comes naturally. Homemade cookies. After one or two dishes, also homemade, because I suggest we all make a change in the way we look at life, care for health and, therefore, in the way we cook. Old and new recipes, traditional, modern and reinvented. This is the slogan of this project. Recipes for classic or fashionable homemade cakes, simpler or more complicated, faster or more laborious.
Portuguese Pastais de Nata
I honestly waited so long for the moment to come when I will share the recipe for the Portuguese Pasteis de Nata tart. Without exaggeration, it is the most beloved dessert of those at home. The Portuguese eat it every morning with a strong espresso with which it combines perfectly.
It was invented in the 18th century by some monks who earned their living by selling these desserts. After the liberal revolution, many monasteries closed, and a sugar refinery bought the recipe and opened the Pasteis de Belem factory named in honor of the Santa Maria de Belem monastery.
The most interesting thing is that many have interpreted this recipe of Pasteis de Belem, but all this is called Pasteis de Nata and only the one made according to the secret recipe has the right to be called Pasteis de Belem.
- 600 gr of puff pastry
- 500 ml of milk
- the peel of a lemon
- 1 cinnamon stick
- 60 gr wheat flour
- 500 gr sugar
- 250 ml of water
- 7 yolks
Method of preparation
- Roll the foil and then cut it into 24 rounds.
- Glue the dough evenly to the shapes, cut the extra.
- We mix half a cup of milk with the flour to have a homogeneous mass, we boil the remaining milk by adding cinnamon and lemon peel.
- At the same time put the sugar with water in a saucepan to boil until it reaches 100 C.
- Incorporate the table of flour with milk in the bowl of hot milk and chew quickly so that we have as few lumps as possible. We also add the water with the sugar that has boiled (in the dough of milk flour), we continue to chew.
- Strain the cream through a sieve to have a fine cream and distribute in shapes to cover 3/4 of the dough.
- Put in the oven at 250 C for 17 minutes until the crust does not brown.
If you find metal shapes or go to Portugal on trips buy a set of metal shapes typical for this, it will definitely catch on well. I used silicone molds, which are universal and do not give way to traditional ones.
Cooking Pasteis de Nata is very simple and you only need 2 things to love extremely for those who will cook and have a little time.