Tagged: Portuguese dessert

Desserts / Photo Gallery / Portuguese Christmas / Recipes

Biscoitos – Portuguese Tea Biscuits

Portuguese Biscuit Cookies are perfect for your afternoon tea but they are great any time of the day!

This recipe is is simply easy, and perfect, for you to make with your kids because they can get their little hands into the dough and make all kinds of circle shapes, numbers, hearts and letters! *See my photos below, I guess the dough brought out the child in me!

Store in a Cookie jar and enjoy!

Here’s a video from our Youtube Channel:

 

 

 

Ingredients:

 

3 cups of flour + more if needed

1 cup of sugar

3 eggs (room temp)

6 tbsp of Margarine or Butter

2 tsp of baking powder

1 tsp grated lemon peel or Anis Liquor (optional)

 

Instructions:

Preheat the oven to 350 degrees. Soften the butter and mix with the sugar in a medium bowl until light and fluffy.

Add the eggs and lemon and beat for about 1 minute. Add the flour and baking powder to the sugar and mix with a dough hook for about 3 minutes until the batter forms into a ball. *You may need to a little flour if you find the dough too soft depending on your butter or the size of your eggs.

 

Place the smooth dough onto a lightly floured cutting board and shape into a flat disc with 1/2 inch in height.

Cut the dough evenly into 1/2″ by 5″ strips. Roll each strip into a round snake like form or infinity shape.

You can form the dough into letters, shapes etc.. The dough molds perfectly together by rolling if you have any small pieces.

 

Slightly grease a cookie sheet and place the biscuits evenly on the pan.

Cook for about 15-18  minutes or until slightly golden brown.

*Lift one and look under neath to find a golden crust bottom.

Let them cool slightly and store. *They freeze well so make a double batch!

As you see below, I had a lot of fun making these! 🙂

Cha de Cidreira – Lemon Balm Tea

A little fun!

 

 

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

Bolos de Arroz – Rice Flour Cupcakes

My first memory of eating Bolos de Arroz (Rice Flour Cupcakes) was when my family traveled back to Portugal a long time ago.
The morning after arriving in Lisbon, my parents took my brothers and sisters and I downstairs to the bakery located in my Aunt’s apartment building.
When we placed that first step onto the sidewalk the aroma of the fresh Papo Secos baked that morning made my mouth water.
Little did I know that something better was going to get me hooked for the rest of my life!
Nothing tempts your pallet more than a Portuguese bakery early in the morning when you can smell the fresh bread, the pastries and the fresh brewed espresso being served.
This was my first attempt at making this recipe and I was pleasantly surprised at how wonderfully light and fluffy they came out. My first bite brought me back to Portugal and that bakery. Enjoy the recipe and I hope it brings you back some found memories!
Ingredients for 12 cakes in muffin tins or (6 coffee cups 6 to 8 oz)
1 1/2 cups of sugar
2 cups flour
1 cup rice flour
3/4 cup of margarine
2 tablespoons of baking powder
6 eggs room temperature
1 cup of warm milk
2 tsp of grated lemon peel

Instructions:
* Note: Prepping the parchment paper took the longest time. Do this step first:
I also used ceramic coffee cups to bake the cakes because I wanted to make it authentic looking but this is optional. You can make also these with regular muffin tins using cupcake liners.
Line muffin tins or oven proof cups or ramekins with parchment paper or use cup cake liners and lightly spray with cooking spray.
Begin Prep:
Beat together the sugar and margarine until light and fluffy. Add the lemon zest and beat well.
In a separate bowl, beat the eggs and milk until well incorporated, then add to the sugar mix. Beat the batter for at least 5 minutes.
Add both flours and baking powder to the batter and  beat for at least 5 minutes or until the batter is light yellow, and fluffy.
Fill the tins, or cups 3/4 to top. Cook at 350 for 20-25 minutes. (If you use ceramic cups it will take 30 minutes or longer depending on your oven).
During the last 5 minutes sprinkle with granulated sugar and cook until they turn a golden brown. Enjoy!
You can also make mini cupcakes but cook for only 15 minutes or less depending on your oven.

 

 

Desserts / Holiday Recipes / Photo Gallery / Recipes / Traditional customs

Malasadas – Filhóses “Portuguese Donuts”

Malasadas are “Portuguese donuts”, a ball of fried yeast dough without a hole in the middle like regular donuts. After frying, they are rolled in confectioners sugar.

The terms “Filhóses” and “Malasadas” are sometimes used interchangeably, and sometimes one refers to doughnuts while the other refers to fritters without a hole in the center.

Many families have their own recipes and carry on the traditions of making this dessert with each generation. The pastry is prepared on Holiday’s such as, Easter, Christmas, New Years, and at many celebrations and family gatherings.

Different regions have different definitions of Filhós and Malasadas.  Filhós are made by stretching out the dough with your hands into flat shapes and frying them whereas in preparing the Malasadas you drop the dough into the cooking oil by large tablespoons.

When the Portuguese first colonized Madeira and later the Azores Islands in the mid 1400’s they brought the deep frying method along with them. The Malasada is credited to have been originated on the Island of Sao Miquel. The other islands as well as the main land of Portugal call the fried confection “Filhós”.

In the United States, Malasadas, or Filhós are cooked in many Portuguese homes from the East to the West Coasts and featured in most Portuguese Bakeries.

When the first Portuguese immigrants moved from the Island of São Miguel to Hawaii, to work on the sugar cane plantations in the late 1800’s they brought the malasadas recipe with them.

Today, Malasadas have been incorporated into the cuisine and extremely popular in many parts of Hawaii.

Although traditionally not  made with any fillings, in Hawaii they can be found in many flavors, and filled with creams and puddings.

Leonards Bakery in  Honolulu, Hawaii is famous for their Malasadas but there are many shops who feature them as well.

photocredit: Leonards bakery

“In June 1882 the British sailing ship ‘Monarch’ brought Arsenio and Amelia DoRego from San Miguel Island, Portugal to Maui, Hawai’i under contract to work the sugar cane fields. Some 33 years later, their grandson Leonard was born. In 1946 Leonard and his wife Margaret moved to Honolulu with their daughter Diane, age 8. Leonard worked at Snowflake Bakery until he founded Leonard’s Bakery℠ in 1952.

Leonard and Margaret were no strangers to hard work, both coming from very large families. The bakery prospered. Not long after opening, Leonard’s mother suggested making malasadas for Shrove Tuesday – a Portuguese tradition. Although thinking it may be too ethnic, Leonard’s bakers complied. Malasadas were a huge hit. And, the appetite for malasadas in Hawaii was born.

Due to Leonard’s popularity Leonard required a larger, more modern facility, moving into their present location at 933 Kapahulu Avenue in 1957.” (http://www.leonardshawaii.com/)

Here’s an interesting video of the history of Malasadas in Hawaii

 

 

Desserts / Holiday Recipes / Photo Gallery / Recipes

Portuguese Almond Tart – Tarte de Amêndoa

 

Here’s an easy dessert to make for your Valentine!  I’ve posted the recipe both in English and Portuguese.

It took me a while to translate the recipe.

This is my Valentine’s gift to all of you! Enjoy!

Happy Valentine’s Day!


Ingredients for crust:

1/4 cup of Granulated Sugar

1 egg

1/4 cup Butter

1 cup flour

1/2 tsp Baking Powder

 

Ingredients for Almond Filling:

1 1/4 cup Honey Roasted Almonds

1/2 cup sugar

1/2 cup butter

2 oz of whole Milk

_________________________________________

Instructions:

Step 1:

In a small bowl mix the egg and sugar until creamy. Add the butter,  flour and the baking powder and mix well

Mold the mixture into the bottom of a greased 10 inch tart pan. Cook for 10 min at 350 degrees and set aside.

Step 2 : Meanwhile make the filling.

Place all filling ingredients in a saucepan and cook for 5 minutes until creamy. Pour the filling on top of the crust and bake for 30 minutes or until golden brown.

I suggest serving the tart with some Strawberries and Champagne!

 

In Portuguese

Para a massa:
50g de açúcar
1 ovo
50g de manteiga
125g de farinha
1/2 colher chá de fermento

Para o recheio:
150g de amendoins tostados em mel (ou amêndoa laminada)
110g de açúcar
110g de manteiga
60g de leite

tradicional

Misture o ovo e o açúcar e bata bem.
Junte a farinha, a manteiga e o fermento.
Forre uma tarteira com a massa e leve ao forno pré-aquecido a 180º, enquanto prepara o recheio.

Entretanto prepara-se o recheio: leve ao lume numa caçarola os amendoins, a manteiga, o açúcar e o leite e deixe ferver durante 5 minutos.
Espalhe o recheio em cima da massa e leve ao forno novamente até alourar.

Thanks to this site for the recipe:

http://nosoup-foryou.blogspot.pt/search/label/Doces

Desserts / Holiday Recipes / Photo Gallery / Recipes

Pudim Molotof – Egg White Souffle Dessert

 

Pudim Molotof Recipe by Portuguese Pastry Chef Vania Soares!


This egg white souffle dessert is light, airy and delicious. It will become a Holiday tradition for your family! 

Ingredients:

12 egg whites

2 cups sugar

 

Ingredients for caramel sauce:

2 cups sugar

1 tbsp water

 

Instructions:

Grease a large bunt pan and set aside. Meanwhile, in a large heavy skillet, cook sugar and water on med heat until it turns into a smooth golden caramel.

Put the caramel except for (3 tbsp) into the bunt pan. Rotate the bottom of pan and sides to coat with caramel. Set aside.

Beat egg whites until stiff. Add sugar and beat to incorporate. Add the 3 tablespoons of caramel. Beat slowly to incorporate.

Place egg whites in bunt pan. Tap pan lightly on counter to take out air bubbles.

Cook the Pudim in (bain marie) for 12 minutes at 375. *Do not open oven for at least 10 minutes* Let the Pudim cool.

Take out of the oven, let completely cool and refrigerate until ready to serve. When ready to serve place a large serving platter on top of pan and flip over

Spread the caramel glaze over the pudim! Enjoy!

Thank you Chef Vania!

Chef Vania Soares

 

Desserts / Holiday Recipes / Photo Gallery / Recipes

Toucinho do Ceu – Bacon From Heaven

 


I love the fact that I learn a little bit of Portuguese Foodie – history when I share a recipe. Today, Pastry Chef Vania Soares from 42 and Bellota Restaurant at the Ritz Carlton, Westchester NY, sent me her recipe for “Toucinho-do-céu ” – Bacon From Heaven.

This is a wonderfully “Sinful” dessert created centuries ago in northern Portugal by nuns around the Eighteenth Century!

Most Portuguese desserts use egg yolks and sugar. Why mostly egg yolks? It’s because the egg whites are used to clarify wine (like a filter), acting like a brush to sweep out impurities.

The wine makers in the local region would save the yolks and give them to the nuns at the convents  who make desserts which were sold, to raise money for the poor.

There are different versions of this classic dessert sold in pastry shops all over Portugal, one is made with Almonds and one made with Gila, a sweet pumpkin jelly.  A convent in the city of Murca, Portugal, is rumored to have first invented this version for the dessert using Gila. Watch the video below for a demonstration of  Toucinho do céu, Murça.

Some believe the recipe came from the convent of Santa Clara in Guimarães, Portugal.  The convent closed in 1910 but 3 displaced nuns carried on the traditional recipes by making pastries to support themselves.  Years later, the nuns niece, Palmira learned the recipes and opened Casa Costinhas in the city that is the European Capital of Culture 2012. Visit golisbon.com/guimaraes, portugaldailyview.com, cafeportugal.net, for more information and to learn about our cuisine’s origins!

 

Ingredients:

2 3/4 cups ground almonds  —–   (300 g amêndoa moida)
1 cup water  ——   (0.250 Lt água)
2  1/2 cups sugar  —–   (500 g açúcar)
4 eggs  —–   (4 ovos)
2 tbsp melted butter  —–    (25 g manteiga derretida)
1/2 crated lemon peel  —–   (1/2 limão raspa)
1 tsp cinnamon  —– (q.b. canela em pó)
1  tbsp flour  —–    (12 g farinha)
20 egg yolks  —–  (20 gemas)

 

English:

Make a syrup with the sugar and water and heat up to 225 degrees or until a wooden spoon becomes coated. Meanwhile beat the 4 eggs and egg yolks well and set aside.  When sugar is cooled, add eggs and beat well. Add the butter, lemon, cinnamon, almonds and flour. Stir well and bring to boil to thicken over low heat,  stirring constantly to prevent burning. Pour into a greased and floured cake pan and bake at 350 for 25-30 minutes.

Portuguese:

Fazer a calda com o açúcar e a água até aos 108ºC, adicionar os ovos e as gemas previamente batidos e mexer bem. Adicionar a manteiga, o limão, a canela, a amêndoa e a farinha. Mexer bem e levar ao lume a engrossar em lume brando, sem parar de mexer para não queimar. Deitar numa forma untada e polvilhada de farinha e cozer a 180ºC por 25-30 minutos.

 

 

   Chef Vania

 Video from: Toucinho do Ceu – Murca, Portugal

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

Torta de Laranja – Orange Roll

Chef Vania prepares dessert at Bellota

 

I admire a chef that can bake, because I admit that I am not a good baker. Baking is a science, where precise measuring and timing is needed. I don’t have the patience for that, so I usually cook relying on my instincts and taste buds.

When I bake I usually go with my 4 basic desserts; Coffee Cake, Pao de Lo, Torta, and Brownies. That’s it! So, this is the reason that I only look for dessert recipes requiring very few ingredients and little measuring!

Portuguese Pastry Chef,  Vania Soares creates some sweet “Portuguese” desserts such as the trio of Pasteis,  Natas do ceu , and Sonhos de chocolate, among other treats as the Pastry Chef at 42 and Bellota at The Ritz Calton in Westchester NY.

When I asked her for an easy recipe for a Portuguese dessert, she gave this one for her Torta de Laranja. This looks amazing and it only requires 4 ingredients, has no oil or butter in the recipe.

Chef Vania, graduated from the “Escola Profissional de Leiria” a renowned cooking school in Portugal. She later worked at the Madeira (hotel CS) and at the Sheraton Hotel in Porto before coming to America four years ago.

She told me she loves living in America but she misses her family and friends back in Portugal. Congratulations to Chef Vania for her accomplishments both in Portugal and in the USA and we wish her much success!

You can see more amazing photos as some of these featured here with Vania preparing her sweet creations by visiting the Facebook page of Henrigue Mano – Journalist for the Luso Americano newspaper.

 

Chef Vania and Executive Chef Anthony Goncalves of 42 and Bellota


Torta de laranja Recipe:

Ingredients:
1  3/4 cups sugar
1/3  cup & 1 tablespoon  corn starch
12  large eggs
3  Oranges (crated rind from 2 – juice from all 3 )
Instructions:

In a bowl mix sugar & corn starch. Add eggs one at a time and mix until foamy. Add the orange juice & rind and mix well. 
Grease or Pam a sheet pan and cover with parchment paper (spray with pam)
Cook 20-30 minutes in a 350 degree oven until a toothpick comes out clean.

Let cool for a few minutes and invert onto a lightly sugared parchment paper. Roll up the cake along the long side with the paper to form a roll.
Let it cool for a few minutes. Unroll and serve with desired fruit and whipped cream.
Enjoy!


 


 

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

Portuguese Lemon & Vanilla Torta

This recipe for Torta (similar to a Jelly Roll) is easy to prepare and only takes 15 minutes to bake.

What’s great about this recipe is that you can change the fillings to any that you prefer such as; chocolate pudding, flavored jams, or fresh chopped fruits like strawberries, peaches, berries etc.

 

Lemon Vanilla Torte

 Ingredients:

5 room temp eggs separated

3/4 cup flour

1 tsp baking  powder

1/2 tsp salt

2 tsp crated lemon rind

1 tbsp lemon juice

1 package instant Vanilla or Lemon pudding mix

1 1/2 cups milk

3/4 cups sugar

 

Instructions:

Preheat oven to 350 degrees. Grease (Pam spray or margarine) and line a large sheet pan with parchment paper. Combine flour, salt, baking powder in a bowl.

In a large bowl beat egg yolks with 1/4 cup of sugar until lemony. Add flour mix, lemon zest and lemon juice and mix well for about 5 minutes.

In a separate bowl beat the egg whites until they form soft peaks. Add the 1/2 cup sugar gently into the whites until stiff peaks form.

Gently fold the egg whites into the eggs with a rubber spatula. Pour into the sheet pan spreading evenly. Cook for about 15 minutes or less depending on your oven. The cake should be golden light brown in color.

Prepare the pudding by mixing the contents of the package with only 1 1/2 cups of milk (not 2 cups as package directs).

Mix for 2 minutes, then place in fridge to thicken.

Place a clean linen white kitchen towel on the counter and sprinkle generously with granulated sugar. Slowly flip the cake pan onto the towel with the sugar.

Peel the parchment paper off the cake, then roll up the cake with the dish towel and let it sit for 5 minutes for the cake to cool.

Unwrap the rolled up cake let sit for a few minutes and spread the pudding (or any filling you prefer) evenly over the cake.

Gently roll up the cake without the towel leaving the edge on the bottom.

Sprinkle more sugar on top of the Torta to serve. Enjoy!

 

 

 

 

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

Bolo de Bolacha Maria – Maria Cookie Cake

Maria Cookie Cake


 

Carla Almeida sent me her recipe for Bolo de Bolacha Maria. “This is usually the recipe made by mothers in Portugal, especially in the summer. It’s fresh, easy and kids love it! It’s one of those Portuguese desserts that everyone has at one point or another tried. It is, probably, the dessert most loved by kids in Portugal. I remember that my mother baked it for special occasions, when she wanted to surprised us” She said.
Bolo de Bolacha Maria

Ingredients:

1 can Sweetened Condensed Milk
1 can (same can)  milk
5 eggs
2 big packages of  Bolacha Maria (Maria Cookies)
4 – 6 cups of strong black coffee
1 pint whipping cream
1 tsp of sugar or brown sugar
Cinnamon powder

 

Instructions:
In a large bowl beat together the condensed milk, milk and egg yolks until creamy. Pour mixture into a pan on low heat and stir well until the mixture comes to a boil. Turn off heat.

Meanwhile dip cookies one at a time into coffee for about 5-10 seconds to coat with coffee, but don’t let them get soft. In a spring form pan or large platter, begin layering the cookies one a time then topping each with the egg cream until towers of your desired height form.

In small bowl beat the whipping cream with sugar until whipped. In separate bowl, beat the remaining egg whites until stiff peaks form. Fold the egg whites into the whipped cream gently. Top the cookie cake with the cream. Top the cake with desired amount of cinnamon and crushed Maria cookie crumbs. Put it in the fridge for about 5 hours, or overnight for best results.

Visit this youtube video Bolo de Bolacha for a demonstration of how to assemble the cake. The recipe is different but there are many variations of this classic. Carla’s recipe is unique!… Enjoy

 

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

Pão de Ló – Portuguese Sponge Cake

Pão de Ló – “Sponge Cake”  Just as the translation is easy, so is the recipe. This cake is so easy to make that you’ll find yourself making it again and again. The recipe uses no oil, butter or fats so it’s virtually fat free!

This classic dessert is so versatile that you can make it for all the holidays, special occasions, bring it to a pot luck diner as a dessert, or just make one when you’re craving a simple cake.  Enjoy!….. and…..Happy Holidays!

This is a Christmas photo of the classic – Portuguese – Pao de Lo which I give as home made Christmas gifts for my family and friends.

*Please note: There is Silk – Poinsettia in the center

(Do not use real Poinsettias with food items)

Pao de lo recipe:

You will need an extra large bundt pan to cook the cake. If you don’t have an extra large pan be sure to use parchment paper all around so the cake doesn’t over spill.

Here’s our youtube video cooking the recipe.

Please subscribe and like our page for the latest video postings!

 

Ingredients:

10 brown eggs (room temp)

1 1/2 cups sugar

2 cups sifted flour

1/4 tsp salt

1 tsp baking powder

1 tsp (grated lemon peel – Optional)

Preparations:

Make sure your eggs are room temp or place them in a bowl of warm water for about 15 minutes.

In a large bowl beat the eggs until foamy. Add sugar and beat for at least 20 minutes until batter becomes very thick,  stiff peaks. (Add lemon at this point if desired)

Note: If using a kitchenaid mixer, mix for only 10-15 minutes until stiff peaks form.

While the sugar and eggs are beating, mix flour, salt and baking powder in a small bowl.

When the batter is ready, add the flour mixture very slowly 1/4 cup at a time on low speed or fold in with a spatula. 

This should only take about 3-5 minutes. (Don’t over beat, this is important) 

Grease a large tube pan. (Aluminum works best). If your pan is smaller, line the top few inches of the cake pan with parchment paper in case the batter rises over the top. Poor batter into the pan and shake slightly to spread evenly. 

Cook at 350 degrees F. for 45 minutes or until a toothpick comes out clean.

Let the cake cool for about 10 minutes. Invert the cake pan right side up onto a serving dish.

(Note:  This cake freezes well so you can make it ahead of time. Slice into pieces for individual servings or freeze the whole cake. Make sure it’s completely cooled, wrap in saran wrap and heavy foil or in Freezer bags.)

Pao de Lo – Easter Decoration