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Pasteis de Belem

March 9th, 2018 | sweets

Admittedly, the original we tried during our shore leave in Lisbon tasted even better. This certainly has atmospheric reasons. Anyhow, I’ve tried many recipes for Portugal enthusiasts – and here’s one that really works, is simple, and comes very close to the original.

Pasteis de Belem

The cream patties were invented in the famous Jerónimos Monastery in Belém. They have been manufactured in the no less famous Confeitaria Pastéis de Belém near the monastery since 1837 (!). Unbelievable 20,000 tartlets per day, according to the old secret recipe and everything actually still by hand in a „glass“ bakery.

The monastery has been designated a World Heritage Site. I think UNESCO should urgently consider making Pastéis de Belém a culinary heritage. They taste heavenly good. By the way, in the rest of Portugal these cream cakes are called Pastéis de Nata – Nata for cream.

Pasteis de Belem/Pasteis de Nata

(makes 12 tartlets)

600 g frozen puff pastry
thaw the dough
8 egg yolks
beat with the blender and pour through a sieve into a saucepan, add
500 ml cream
150 g sugar
1 ts grated lemon peel
heat slowly, stirring constantly
1 TS cornstarch
stir with some water and add to the egg mixture, simmer briefly until the mass becomes thick, take from the fire and allow to cool (stirring occasionally, otherwise forms a skin)
cut out of the puff pastry circles (Ø12 cm) and line greased muffin molds with it, pierce the dough on the ground several times with a fork
1 TS Grand Marnier (can be omitted)
drizzle dough with some Grand Marnier, then fill in the eggs mixture
bake at 220 ° C for about 30 minutes, the top of the tartlets should be caramelized and golden brown, if necessary you can place the tartlets briefly under the grill
1 ts cinnamon
1 TS sugar
mix, serve sprinkled with cinnamon-sugar

And this is how the wife of the captain does it:

This recipe leaves 8 egg whites. Please do not throw it away! Either you bake Macarons or Amaretti the next day, or you can freeze them in portions. Then you can use the frozen whites for baking or, for example, in a scrambled egg.

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August 28th, 2018 | Süßes

Campari orange in white pantsuit

Many years ago, I once met an elderly, chic lady in a white pantsuit on the pier of Usedom [island at the Baltic Sea]. She was sitting there enjoying a Campari orange. As she left, she stopped by our table, said what great kids we had, and left. That was a magical moment. Since then, I have dreamed of living in the house by the sea, drinking my Campari orange in my white pantsuit in the early evening. I’m still working on it. And until then there is the drink as a cake. My Campari cake is the cracker in the summer!

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May 10th, 2018 | main dishes

Delicate and juicy – beef

Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.

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April 1st, 2018 | main dishes

Spaghetti with seafood a la Carmen

Spaghetti frutti di mare, Espagueti con Mariscos, Spaghetti mit Meeresfrüchten, Spaghetti aux Fruits de Mer – fine sounding names for a wonderful dish. We liked it especially in the restaurant “Enriclai” in St. Cruz de La Palma, and we asked Doña Carmen for the recipe.

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