Tagged: breakfast

Recipes

Chourico and Egg, Egg Rolls

Good morning start with a Chourico and Egg, Egg rolls.
They’re a delicious breakfast, snack or lunch treat.
I make a double batch and freeze them to have on hand for a quick breakfast.
You can bake, fry or air fry them.

Ingredients:

1 package of egg rolls wrappers (about 25)

1 pound of chourico or breakfast sausage (chopped finely)

1 dozen eggs (beaten)

1 small onion (minced)

1/2 cup shredded cheese

1 egg (beaten with 1 teaspoon water)

1 tablespoon olive oil

2 tablespoons parsley (minced)

salt and pepper to taste

hot sauce or piri sauce for garnish (optional)

cooking spray (for baking or air frying)

vegetable oil for frying

Preparation:


Heat the olive oil in large saute pan.  When the oil is hot add the onion and chourico and cook for a few minutes until slightly crispy. Add the eggs and mix. Let cook while mixing to make a scramble. Add desired salt and pepper. Add piri piri if you want it spicy.

When cooked add parsley and mix in. Set mixture aside to cool.

Baking:

Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Brush edges with egg wash. Fold in sides and roll like a jelly roll. Repeat.

Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with cooking spray. Cook for about 12-15 minutes or until golden brown.

You may need to turn the egg rolls over to get all side crispy but this is optional.

Note: You can also fry them in hot oil until golden.

Frying:

Fry in oil for about 5-8 minutes until very golden crispy. Place on paper towels to absorb any grease.

Air Frying:

Spray prepared egg rolls with cooking spray on both sides. Cook at 400 degrees for about 8-10 minutes turning them over half way into cooking process.


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Appetizers / Chouico / Main Dish / portuguese products / Recipes

3 Meal Muffin – Bolos Levedos – Portuguese Muffins

Here are five delicious sandwiches made with my favorite 3 Meal Muffins/Portuguese muffins/Bolos Levedos!

Visit their website at 3mealmuffin.com to order and to find out where you can find them at your local store.

Chicken Mozambique, Bacon Burger with Egg and Cheese, Avacado Toast with Bacon and Egg, Chourico and Egg omelet with Cheese and a Goat Cheese, Fig Jam and Walnut Panini! They’re all delicious any time of day!

Watch the video below for how to make them!

Chicken Mozambique Sandwich

Chourico and Egg with Cheese

Avacado with Bacon and Egg Toast

Bacon Cheeseburger with Egg and Cheese

Desserts / Holiday Recipes / Photo Gallery / Recipes

Cranberry Lemon Scones

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Invite your friends over for these Cranberry Lemon Scones and enjoy the company! They’re a perfect breakfast or anytime treat.

I served mine with Lemon Balm Tea (Cha de Cidreira) which is my favorite tea. My mother made this tea just about every day and grew her own lemon balm in her garden. She dried the leaves to make tea all year long. I also grow my own now and make tea on a regular basis. It’s a soothing calming tea and good for when you have an upset stomach as well.

“A member of the mint family, lemon balm (Melissa officinalis) has a lovely lemon flavor and the ability to gently calm the nerves and lift one’s mood. Native to the Mediterranean, lemon balm’s medicinal and culinary use dates back over 2,000 years. Avicenna, the 11th-century Arab physician, wrote that lemon balm “causeth the mind and heart to become merry.” http://www.thekitchn.com

How to dry the lemon balm leaves for tea:

Cut the branches and trim off the larger stems. Wash and dry them and lay them out on paper towels or newspapers. Place in a dry place for about 1 week or more until the leaves are dry and brittle. Break the stems and leaves into small pieces and place in ziploc bags or a jar. Store in your cupboard.

When ready to make tea, boil 1 tablespoon of the dry tea leaves per 1 – 2 cups of tea for about 5 minutes. Let seep for another 5 minutes or longer depending on how strong you like it

Lemon balm tea

Cranberry Lemon Scones

Ingredients:

2 cups flour

1/3 cup sugar

1 stick cut into chunks (8 tablespoons of very cold butter)

1/2 cup sour cream

1 egg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup dried cranberries

1 teaspoon lemon zest

1 teaspoon of coarse natural sugar

Preparation:

Preheat oven to 400 degrees F.

Mix all dry ingredients and cold butter food processor or mixer until well blended.

(do not over mix)

Add remaining egg and sour cream to mixture and pulse until well blended and crumbly.

Add the cranberries and lemon zest and give the processor a few pulses just to mix slightly.

DSC05845Shape into a circle of 3/4 inch thickness on a slightly floured surface.

Sprinkle with the coarse sugar.

DSC05846Cut into 8 equal pieces.  DSC05848Place on lightly greased cookie sheet.

DSC05850Bake for about 15-20 minutes or until lightly golden brown.

Look at that beautiful golden color.

DSC05851Light and flaky!

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Desserts / Photo Gallery

Cinnamon Rolls

These cinnamon rolls are easy to make and perfect for your morning coffee. When I bake breads or pastries that require risen dough, I try to use fresh yeast because the dough rises better. I get the fresh yeast at my local bakery who sells it for only .75 cents for a 2 oz cube which is a bargain! You can also find the yeast in the refrigerated section at the grocery store.

Ingredients:

4 and 1/2 cups regular flour (plus extra if needed)

1/2 cup regular sugar

1 egg

1 cup of milk

1 stick (8 tablespoons of butter or margarine) (melted)

1/2 teaspoon salt

1 and 1/2 packages of dry yeast or 1 cube (.6 oz) Fleishman’s cake yeast

  • 2-ounces of Cake Yeast is adequate for rising 9 – 12 cups of flour.
  • 1/3 of a 2 oz. cake is equal to 1 packet (2+1/4 teaspoons) of dry yeast

A .6-oz cube of cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast.

Filling:

1 tablespoon melted butter

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup of pecans (chopped optional)

Glaze:

1 cup confectioners sugar

1/4 teaspoon vanilla extract

1 and 1/2 tablespoons water or more

Preparation:

Warm the milk in a small pan and add melted butter. Test with you finger to be sure the mixture is warm but not hot. Add the yeast, and 1 teaspoon of flour, and 1 teaspoon of sugar. Stir to dissolve and let sit for a few minutes for yeast to activate.

Beat egg in large mixing bowl then add the milk and yeast mixture. Mix slightly. Switch mixer to a dough hook and add flour 1 cup at a time.

Mix the dough for at least 5 minutes and continue beating until the dough is smooth, elastic and air bubbles form. Remove dough and knead for a few minutes on floured surface. Add more flour if you find the dough too wet. Shape into a ball and place in a greased and floured bowl. Let rise for an hour or until doubled.

Grease very well a 13×9 inch deep dish baking pan. Mix the filling in a small bowl by mixing the sugar cinnamon and nuts. Roll dough into 18×12 inch rectangle. Brush the dough with the 1 tablespoon of melted butter.

Spread the filling evenly on the dough. Roll like a jelly roll and pinch the ends tightly.

Grease a knife and cut the dough into 15 even slices.

Place evenly into the pan. Cover and let rise in a low warm oven for about 20 minutes.

Preheat the oven to 400 degrees F..Bake rolls for about 25 minutes or until slightly browned. Note: Don’t let them overcook or they will get dry.

Let cool slightly. Make the glaze by mixing the ingredients and stirring until velvety smooth. Drizzle with glaze and serve.

Note: If you like a lot of glaze on the rolls, just double the recipe.

 

Desserts / Photo Gallery / Recipes

Apple Banana Bread

This easy recipe is perfect for a breakfast, a morning treat or your afternoon coffee break. It freezes well so make a double batch!

I love this kitchen towel from Portugal featuring The  Lisbon Tram Car.

The railway system called; Rede de eléctricos de Lisboa, serves the municipality of Lisbon, Portugal.

In operation since 1873, it presently comprises five urban lines, and is primarily a tourist attraction.

Here’s a video below of the Lisbon Tram car, and a site to learn more about the history of tram cars in Lisbon.

Lisbon, city of the seven hills [Timelapse] from José Costa Barbosa on Vimeo.

 

Now that we’ve learned a little bit of the culture. Here’s the recipe.

Apple & Banana Bread

Serves 10

Ingredients:

2 or 3 small ripe bananas (mashed)1 small apple cored and finely chopped

2 1/2 cups flour

3/4 cup brown sugar

1/4 cup reg sugar

1 stick margarine

3 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup of milk

1 package of any breakfast  instant oatmeal (optional)

1/2 cup chopped walnuts (optional)

 

 Instructions:

Heat oven to 350. In a large bowl mix the melted butter with the sugars until creamy. Add eggs and beat for 2 minutes.

Mix all the dry ingredients in a bowl. Mix the apple, banana, milk and the vanilla  in a small bowl.

Add 1/2 of the day ingredients, then 1/2 of the banana mix into the eggs and butter.

Incorporate the remaining dry and wet ingredients into the batter and mix on low for about 2 minutes.

Grease 2 small loaf pans. Pour the batter into the pans and cook at 350 for 35 – 45  minutes or until golden brown.

Enjoy!

 

 

 

 

Desserts / Photo Gallery / Recipes

Blueberry Coffee Cake

“MIRTILO”, is the name for blueberries in Portuguese but the fruit is barely known there.

In fact, most countries around the world have never ever seen or heard of the fruit.

The biggest producers of blueberries are the US and Chile but, blueberry production has exploded around the world since the benefits of blueberries as antioxidants. was discovered a few years ago.

At least 16 countries in Europe now grow blueberries including Portugal.
“The Largest Portuguese production acreage for blueberries being constructed.The 60 hectare large acreage is located in Idanha-a-Nova. Three months after the symbolic opening ceremony for the project in Castelo Novo, most of the 20 young growers participating in the project are preparing the land for the planting of blueberries. The united growers already have trade relations with numerous European clients. The project is very promising for Portugal. Around 2 million Euro have been invested in the 60 hectares of blueberry fields.They are expecting the first blueberries to be ready for harvest by the second year. This means that, through export, the berry acreages will start to have a positive influence on the country from 2014 onwards.” (http://www.freshplaza.com/news_detail.asp?id=100403)

According to Driscoll Berries,  VP of international business and global development, Soren Bjorn, in freshfuitportal.com, China is the next frontier.

Read more about blueberry production around the world here.

This recipe will make a large coffee cake that serves up to 12-15.  You can also make muffins using this recipe.

The cake is a perfect summer bring along for a pot luck picnic or freeze half for the next time you need a treat with your morning coffee!

Blueberry Coffee Cake Recipe:

Ingredients:

2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup vanilla yogurt

1/2 stick melted margarine

1 cup milk

1  — 6 oz package fresh blueberries

 

Crumb topping:

1 tbsp flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp cinnamon

1/4 cup quick cooking oats (if desired)

1 tbsp melted butter or margarine

 

 

Instructions:

In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except toppings and mix on low for about 1 minute. The batter will be slightly lumpy.

Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Rinse and dry berries. Coat them with a dusting of flour.

Place the berries evenly spread on top of the batter .

 

 


Make the topping by mixing all the ingredients in a small bowl. Blend with a fork until it forms a sandy like texture.

Sprinkle the topping over the batter. Run a knife through the batter in 3-4 strokes.

Bake at 350 for 35-45 minutes until golden brown and tooth pick comes out clean. Serve hot or cold. Enjoy!

Blueberry basket photo credit: http://thelifedeliciousblog.com/

Cook Books / Desserts / Photo Gallery / Recipes / Side Dish

Banana & Yogurt Muffins with Streusel Topping!

Banana Muffins easy to make and delicious! I’ve never thrown out any more old “Bananas” at my house since I began making these muffins.

Banana bread can sometimes turn out heavy and dense but these have the texture of a cupcake. They’re made with only 1 stick of margarine and 1 small container of low fat yogurt!

 

Ingredients:

1 stick melted margarine

1 cup sugar

1/4 cup brown sugar

2 eggs

1  6 – 8 oz. container Vanilla yogurt (any brand)

2  mashed ripe Bananas

2 cups flour

1 low fat cup milk

1 cup Biscuit mix (any brand)

1 and 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

 

Streusel topping:

1/2 cup instant oatmeal

1/4 cup brown sugar

1 tbsp flour

1/4 cup granulated sugar

2 tbsp melted margarine

1 tsp cinnamon

Instructions:

 

Step 1:

Preheat oven at 350 degrees. Make Streusel topping first, by mixing all ingredients in a small bowl until a crumble forms.

Sift all dry ingredients in a small bowl and set aside.

Step 2:

In  a large mixing bowl – mix margarine with sugar until creamy. Add eggs and vanilla and mix well.


Step 3:

Incorporate 1/2 of the mashed banana mixture into the eggs and yogurt mix. Add 1 cup of milk and mix well. Add 1/2 of the flour and mix well.

Add the remaining banana, mix and add the remaining flour.

Step 4:

Pour into large greased 12 muffin pan or 24 small. Top with the Streusel topping. Bake 25 – 30  minutes until golden or when a toothpick comes out clean.

Let cool and remove from pan and serve! Enjoy!

 

 

Photo Gallery / Recipes / Traditional customs

Bolos Levedos – Portuguese Sweet Muffins

 

Bolos Levedos – Portuguese Sweet Muffins or Portuguese pancakes, originated from the Azorean Island of Sao Miguel, Portugal. They’re very popular in Portuguese American communities all around the country.

Since they’re light and sweet, they make great hamburger buns and they’re often shipped to New York City’s gourmet hamburger restaurants! Watch this news clip featuring Portuguese muffins from the 3mealmuffin company.

These muffins are great toasted with butter and jelly or use them as sandwich buns. Many grocery stores in Portuguese communities sell the muffins but you can order them online at Gasparssausage.com.

This great recipe was sent to me by Leonor Santos from Bermuda! It’s so nice to have Portuguese Foodies all around the world who want to preserve our recipes and our culture!

Note that this recipe makes dozens of muffins. Cut the recipe in half to make a smaller batch. However the freeze very well so go ahead and make the whole recipe! Enjoy!

Here’s an article in the Huffington Post about these famous muffins!

Recipe:

5 lb flour
4 cups sugar
1 tbsp salt
6 eggs (room temp)
1/2 pound  of butter
5 cups whole milk

Ingredients to make the yeast:
3 tbsp flour
1/2 tsp sugar
3 tbsp yeast

1 cup warm water

First Step:

Make the yeast mix with the listed ingredients and put it aside for 10 minutes

Heat the milk and butter in a pan until warm and the butter is melted. Set aside.
Beat the eggs, sugar salt for 2minutes. Add the milk and butter and beat for an additional 30 seconds. Mix in the yeast and stir.

Add flour and knead well until a soft bread dough forms. Let the dough rise for 30 minutes.

Form the dough into little balls and them dust with flour.

Let them rest for another 30 minutes. Press them flat to cook.

Cook in a cast iron or heavy skillet on low heat. When one side turns dark golden brown, flip over and cook the other side.

Let them cool. Place in freezer bags to store in freezer.

 Print out the recipe here: Good luck!

Bolos Levedos - Portuguese Sweet Muffins
 
: 
: Portuguese
Print
Bolos Levedos - Sweet Portuguese Muffins Recipe from Leonor Santos
Ingredients
  • 5 lb flour
  • 4 cups sugar
  • 1 tbsp salt
  • 6 eggs (room temp)
  • ½ pound of butter
  • 5 cups whole milk
  • Ingredients to make the yeast:
  • 3 tbsp flour
  • ½ tsp sugar
  • 3 tbsp yeast
  • 1 cup warm water
Instructions
  1. First Step:
  2. Make the yeast mix with the listed ingredients and put it aside for 10 minutes
  3. Heat the milk and butter in a pan until warm and the butter is melted. Set aside.
  4. Beat the eggs, sugar salt for 2minutes. Add the milk and butter and beat for an additional 30 seconds. Mix in the yeast and stir.
  5. Add flour and knead well until a soft bread dough forms. Let the dough rise for 30 minutes.
  6. Form the dough into little balls and them dust with flour.
  7. Let them rest for another 30 minutes. Press them flat to cook.
  8. Cook in a cast iron or heavy skillet on low heat. When one side turns dark golden brown, flip over and cook the other side.
  9. Let them cool. Place in freezer bags to store in freezer.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

Portuguese Sweet Bread – Pao Doce

 

Portuguese Sweet Bread Christmas Braid

Watch my video recipe on my Youtube channel

 

 

 

 

 

 

 

 

Portuguese sweet bread (Massa Sovada or simply Massa, Pão Doce. This light and airy sweet bread is usually made during Christmas and Easter. It’s also enjoyed throughout the year at breakfast, during meals and even served as a dessert. Some Sweet Breads made during Easter are called Folar de Pascoa. A hard boiled egg is cooked in the dough to signify the rebirth of Christ.There are many variations of this bread. Some recipes call for raisins, lemon zest, rum or whiskey to intensify the flavor.
This bread has maintained its popularity and it’s tradition within the Portuguese Immigrant communities in the United States. The first Portuguese immigrants came from the Azores and settled on the East Coast of Southern New England to work in the fishing and whaling industry during the late 18th century. One century later, another group of immigrants settled on the West Coast in the San Fransisco Bay area to work in the dairy and farming industry.
By the late 19th century, more had immigrated to Hawaii to work in the sugarcane fields.
The Kona Historical Society in Hawaii has an interesting page dedicated to Portuguese Stone Oven Baking of Portuguese Sweet Bread.
Watch the video below of actual baking in an authentic (Forno) brick oven.

 

 

 

 

 

 

 

I’ve tried many recipes and finally come up with this perfect one to share with you. The bread comes out light and fluffy and delicious.

Ingredients:                             

6 to 7 cups flour

2 and 1/2 packages of dry yeast

1 cup warm milk

1 stick butter

1 tablespoon salt

4 Jumbo eggs

1 cup sugar

1 tbsp (whiskey – aguardente) 

1/4 cup warm water

1/2 teaspoon sugar

Preparation:

Heat milk, but do not scald. Remove from heat and stir in margarine until melted. Add sugar, salt and mix. Let the milk cool down.

Meanwhile Make yeast starter by mixing packages of yeast with ¼ cup of warm water and ¼ tsp of sugar. Stir yeast until dissolved and let it rest until you see bubbles activating.

Beat eggs for a few minutes then add to the milk in a large mixing bowl. Add the yeast to the milk along with the whiskey and beat for 2 minutes.

Begin adding the flour 1 cup at a time until it’s all incorporated. Use your dough hooks or your hands to knead for about 10 minutes. The batter should be very silky and smooth but not sticky. Add more flour if you find the dough sticky.

Remove dough from mixer, place on a floured surface and knead for about 5 minutes until it is smooth and soft.Place the dough into a large floured bowl and cover with plastic wrap and a warm towel. Let it rise in a warm place for 2 to 3 hours or until doubled.

After the dough has doubled, punch it down and let it rise for 30 minutes longer. Place your dough on a floured surface and form your bread either into a braid, loaf or mini buns.

Let the dough rise for another hour or in a warm oven for about 20 minutes or until almost double.

Preheat oven to 325 degrees F.

Brush tops of the bread with egg wash and bake for 30 minutes. After 30 minutes, turn the heat to 300 and cook for 30 minutes longer until the bread has a golden caramel color.

Note:: Do not over bake since it may get the bread dry.

Mini buns cook in less time, approximately 45 minutes.

You may find oven temps will vary, adjust accordingly.

Makes approximately 2 loaves, 1 large braid or 12 buns

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
pao doce - Portuguese sweet bread
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

Desserts / Holiday Recipes / Photo Gallery / Recipes

Tia Maria’s No Oil Carrot Cake

 

Carrot cake is easy to make and I can bet that most of you have all of the ingredients in your pantry right now!

If shredding the carrots intimidates you, don’t kill yourself, or your arm, just shred them in your food processor!

I find that using oil in carrot cakes often leaves the cake greasy, so I use margarine and yogurt for moistness instead.

After you try this recipe and see how deliciously easy it is to make, you’ll never buy a store carrot cake again!  Enjoy!

 

Oil – Less Carrot Cake

Ingredients:

2 cups flour

1 cup brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

3 eggs room temp

3 cups shredded carrots

1 stick margarine (soft)

1/2 cup Pineapple fruit on the bottom yogurt (or any you prefer)

1 cup chopped walnuts (optional)

1 cup raisins (optional)

 

 

Frosting:

1 Package cream cheese (room temp)

2 cups confectioners sugar

1 tsp  vanilla

 

Instructions:

In a large mixing bowl, mix eggs, sugar, and margarine until creamy.  Add Carrots and yogurt. Combine all other ingredients except walnuts in a bowl. Add dry ingredients to the wet batter and mix for about 5 minutes.  Add the walnuts and raisins if desired and fold into batter.

Poor into 2 greased 9 in round cake pans. Cook in 350 degree oven for 30 -40 minutes until toothpick comes out clean. Let cool and frost with desired amount of cream cheese frosting. Top with more walnuts!

(If you like lots of frosting, double the frosting recipe)

Perfect cake to have with some Organic Gorreanna Tea from the Azores, Portugal.

Watch this promotional video from Goreana Tea which uses my photo that I took of their tea last summer on my patio table.