PUDIM FLAN || Portugiesischer Nachtisch || LIVE, LOVE, BAKE #5


Möglicherweise kennt ihr diesen Nachtisch aus eurem Sommerurlaub, Pudim flan ist nämlich sowohl in Portugal wie auch in Spanien ein sehr beliebter Nachtisch! Bei uns Zuhause gibt es diesen regelmäßig als Nachtisch. 🙂 Heute gibt es also ein Familien-Rezept für euch. 😀 Viel Spaß! 🙂

Zutaten:
5 Eier
1 Dose gezuckerte Kondensmilch (Ich habe Milch Mädchen verwendet)
1 Dose Milch (Die gleiche Menge wie Kondensmilch)
30-50ml Wasser
150gr Zucker

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BBQ / Grillen: Portugiesische Törtchen vom Grill – Grilled Tart from Portugal


Diese auch “kleine leckeren Dinger” genannten Köstlichkeiten sind so was von himmlisch! Seht zu das genügend da sind, sonst beginnen die Leute um den Nachtisch zu kämpfen – und eine Gabel im Handrücken…

Unser Zubehör zum Grillen, Kochen, Backen und Filmen aus den Redstyle Cooking Videos findest Du hier:
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How to Make Pastéis de Nata AKA Portuguese Custard Tarts | Cupcake Jemma


I am so, so pleased that these things exist. They are just the BEST! If you’ve never tried one then you need to make these. A little bit fiddly but heaps easier than you might think. And, you don’t need to go all the way to Lisbon to get one now (although that would still rule!)

Recipe –
For the pastry…
290g plain flour
1/4 tsp salt
210ml water
240g very soft unsalted butter
extra flour for dusting

For the custard…
40g plain flour
50ml milk
165ml water
240g caster sugar
1 cinnamon stick
another 250ml milk


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Grilled Pizza
Grilled Pizza
Makes 1 pizza

INGREDIENTS
1 pound pizza dough
2 tablespoons olive oil, divided
½ cup of tomato pureé
½ cup of mozzarella cheese
Fresh basil leaves, to serve

PREPARATION
1. Preheat grill over high heat for 5-10 minutes.
2. Coat pizza dough with 1 tablespoon of the olive oil. Using your hands, rub oil onto outside of dough while carefully stretching it into a circle 12-14 inches in diameter.
3. Place oiled pizza dough onto preheated grill and quickly brush the top with an additional tablespoon of olive oil. Close grill and allow pizza dough to cook for 3-4 minutes over high heat.
4. After 4 minutes, check on the pizza. The dough should start to form large bubbles across the top. Using a large spatula or set of tongs, flip the dough over. Lower the heat to low and add the toppings to the pizza.
5. Increase the heat back to high and close the grill.
6. Cook pizza for 5-6 minutes, until cheese has melted and the bottom of the crust is lightly charred.
7. Enjoy!

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Bento Rodrigues Entrada Épica Primeiro Jornal Aveiro ! Anchorman Epic Hollywood Style News Entrance


#cheiroaestrume | As part of the year round celebration of it’s 25th anniversary, Portuguese TV Network, SIC, did a special live news edition in Aveiro, the Venice of Portugal, starting out in a traditional boat called “moliceiro”, then catching a ride on one of the free bikes available in Aveiro (the “BUGA”) and finishing off with some delicious desserts called the “ovos moles”. All done in a long take style!

Em edição especial, por altura dos 25 anos da SIC, Bento Rodrigues entrou de forma triunfal no Primeiro Jornal a bordo de um moliceiro, com uma voltinha de BUGA e uns ovos moles à mistura. Ao melhor estilo de uma produção de Hollywood ! Grande trabalho da SIC. | www.cheiroaestrume.com

Summertime Desserts | The Fourth on The Farm


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STONE FRUIT COBBLERS

COBBLER FILLING
– 6 cups stone fruit, sliced (I used a mixture of apricots, plums & nectarines)
– 1 cup sugar (more or less depending on ripeness of fruit)
– 2 tablespoons corn starch
– 1/2 cup flour
– butter

Let fruit ripen a few days before using if possible. Ripened fruit will be sweeter and bake more evenly. Combine fruit, sugar, corn starch and flour. Mix to incorporate and divide evenly between 8 ramekins. If you don’t have ramekins, you can make in a 9×9 inch pan. Dot the top of each cobbler with about one teaspoon of butter.

CREAM BISCUITS
– 2 1/2 cups flour
– 4 tablespoons sugar
– 3 teaspoons baking powder
– 1 teaspoon salt
– 1 3/4 cup cream

Whisk flour, sugar, baking powder and salt in a large bowl. Add cream and stir with a wooden spoon until just combined. The dough will be shaggy. Pat dough into a 12×6 inch rectangle (approximately) and cut biscuits for the top of each cobbler. Or put the biscuits on the top of one large cobbler. Reshape and form dough to cut remaining biscuits.

Brush the top of each biscuit with cream and sprinkle with turbinado or sanding sugar. Bake in a preheated 400-degree oven for 30-35 minutes. The biscuits will be golden and the filling will be bubbling.

——————-

AFFOGATOS

ASSEMBLY
– 2-3 scoops of vanilla gelato (recipe below)
– shot of fresh espresso, poured over
– splash of amaretto

VANILLA GELATO
– 2 cups heavy cream
– 1 cup whole milk
– 4 egg yolks
– 1 tablespoon corn starch
– 2 teaspoons vanilla bean paste or vanilla extract
– pinch of salt
– 1/2 cup sugar

Place milk and cream in a heavy-bottomed pan on the stove and heat on medium until mixture just begins to steam. While milk is heating, whisk egg yolks with sugar, salt and corn starch until just light and fluffy.

When milk is ready, slowly ladle some milk into egg yolks to temper them (which means bringing them to the warm temperature without cooking them). After a few ladles, add eggs back to milk and set back on stove. Stir over medium-high heat until mixture thickens and coats the back of a spoon, about 6-8 minutes.

Strain through a fine mesh strainer and chill for at least eight hours. Freeze in ice cream freezer according to manufacturer’s instructions.

EGG TART Recipe – Tart Trứng


Full recipe for Flaky Egg Tart (蛋撻, 蛋挞, pastel de nata, dan that) (Xem cong thuc day du tai) http://danangcuisine.com/?p=4652
Ingredients (9 pcs)
**For the crust: Phần đế bánh
100g butter (bơ) = 3.53 oz or ½ cup
130g all-purpose flour (bột mì đa dụng) = abt 1 cup
1/8 tsp salt (chút muối)
80ml water (nước) = 1/3 cup
**For the filling: Phần nhân trứng
250ml milk (sữa tươi không đường) = 1 cup
50g sugar (đường) = ¼ cup
1 tbsp cornstarch (1 ms bột bắp)
60ml kem tươi (độ béo 35% fat) = ¼ cup
2 egg yolks (lòng đỏ trứng gà)

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