Portugal Cakes Food

25 POPULAR PORTUGUESE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Portuguese dessert in 30 minutes or less!

PORTUGESE CUSTARD TARTS

Steps:

• Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
• Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
• Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
• Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
• Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
• On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
• Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

PORTUGUESE SALTED COD FRITTERS (PASTéIS DE BACALHAU)

Steps:

• Soak the cod for 24 hours, changing the water 3 or 4 times through-out.
• Cover whole potatoes with cold water in a medium pot.
• Add 1 tbsp salt and bring to a boil over medium heat.
• Cook potatoes uncovered until tender (between 15 and 30 minutes, depending on how large the potatoes are).
• Discard the water and set the potatoes aside to cool.
• In a medium pot, add the cod and cover with water.
• Bring the water to a boil on medium heat, and cook for about 10 minutes or until the fish starts to flake.
• Discard the water and place the fish on paper towel to remove excess water, and let cool.
• Remove the fish skin and bones.
• In a frying pan, heat 1/2 the olive oil on medium heat and sauté the onions for about 3 minutes.
• Add the garlic and continue to sauté for 2 more minutes being careful not to burn the garlic. Reduce the heat if necessary.
• Add the remaining olive oil.
• Flake the fish into the pan with the onions, and cook for another 5 minutes. Keep stirring to ensure the fish is completely flaked and mixed well with the onions and garlic.
• Turn off the heat, and set aside.
• Peel the potatoes and mash them completely until fluffy.
• In a large bowl, add the potatoes, sautée mixture, parsley, eggs, pepper and nutmeg.
• Use a large spoon to mix all the ingredients very well. Make sure it's all combined.
• Taste a bit of the mixture and add salt if needed. Depending on how salty the cod was, you may or may not need a little extra salt.
• If you added salt, mix well again.
• Heat the vegetable oil to 355 ºF in a deep fryer, dutch oven or other heavy pot.
• Use two spoons to form the fritters.
• Use one spoon to scoop up a serving of the fish mixture and use the other spoon to form a small portion in the shape of a tiny (American) football. See photo.
• Carefully place a fritter in the hot oil and cook, turning it occasionally for about 3 minutes or until golden brown.
• You can fry more than one fritter at a time, but be careful not to over crowd them.
• Place the cooked fritters on a paper towel-lined serving dish to soak up the excess oil.
• Serve with a fresh salad, rice or potatoes. These fritters can be eaten hot or cold.

PORTUGAL CAKES

Steps:

• Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.
• Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
• Cream the sugar with the butter until light and fluffy. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
• Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin.
• Bake in preheated oven until the tops are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes.