Pastéis de Belém
March 9th, 2018 | bread & pastries
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.
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.
Pastéis de Belém / Pastéis de Nata
(makes 12 tartlets)
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.
Leave me a message
Fancy small Greece vacation?
Who would not like to exchange the unstable German April weather for a few days in Greece… My tip, for those who cannot start such a trip at the moment: conjure up some sun on your table with a sea bass on okra pods. Now it’s going to be Greek!read more
Discovery tour Palatinate Part 1
We had planned a hiking week in the Palatinate vineyards for long. Unfortunately, in 2018 we could not realize it. At the invitation of the Palatinate wine marketing association Pfalzwein e. V., we had the chance to experience a Crash Course Palatinate at the beginning of November: Six wine shops, 13 winegrowers and an “Autumn Fireplace Talk” in the evening – the Palatinate from South to North in just one day!read more
Red cabbage as a winter stock
Red cabbage is certainly one of the classics among the autumnal-wintery vegetables in our German cuisine and I can’t imagine roast goose, game or roulades without it. In this post, I’ll tell you my recipe and how to stock up for the whole winter. Cook once, serve red cabbage six times – and that’s easy.read more