Pastéis de Belém (Portugal)


It is a crispy Portuguese dessert filled with cream. It is made from puff pastry dough. It is served sprinkled with powdered sugar or cinnamon.

ENJOY YOUR MEAL

Popular posts from this blog

Spicy Sichuan Konjac Noodles

Image
  1/4 cup tahini 1/4 cup soy sauce 4 cloves garlic 1 tablespoon dry sherry 2 tablespoons honey 1/4 teaspoon Sichuan pepper powder 2 teaspoons grapeseed oil 1/4 pound ground pork 2 scallions, sliced, white and greens divided 2 teaspoons grated ginger 12 ounces konjac (or shirataki) noodles 1/4 cup peanuts 1/2 teaspoon chili oil Gather the ingredients. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink.. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, ...
Read more

Sprouting Cauliflower "Shawarma"

Image
  FOR THE CAULIFLOWER   Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb   Shawarma seasoning: 2-3 dashes   Extra virgin olive oil: 1 tbsp   Atlantic sea salt: 1-2 pinches   Black raisins: 2 tbsp   FOR THE SJUG SALSA VERDE   Mint: 1 bunch (chopped)   Parsley: 1 bunch   Garlic : 2 cloves (finely chopped)   Champagne vinegar: 3 tbsp   Serrano pepper: 1 (finely chopped)   Lemon: 1 (juiced)   Extra virgin olive oil: 1/2 cup   Salt: to taste   FOR THE TAHINI SAUCE   Raw tahini (preferably Har Bracha): 1/4 cup   Ice-cold water: 1/2 cup   Lemon: 1 (juiced)   Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...
Read more

Great Laos Luang Prabang Salad

Image
 3 eggs hard boiled 2 cups lettuce 1 cup watercress 1 handful mixed leaves optional, eg arugula, radicchio 1 tomato large ⅓ cucumber (⅓ is approx 3in/7.5cm piece) 1 tablespoon unsalted roasted peanuts optional, approx, to top ½ tablespoon cilantro/coriander approx, to top Dressing 2 yolks from t he hard boiled eggs from above 2 tablespoon vegetable or avocado oil 1 tablespoon lime juice 1 tablespoon rice wine vinegar ½ tablespoon sugar salt and pepper Start by hard boiling the eggs. You can use your preferred method, but probably the easiest is to put the eggs in a pan, cover with cold water at least 1in/2.5cm over the eggs and bring to the boil. Once the water boils, turn off and leave the eggs in the water for 10-12min then drain and run under cold water to stop them cooking. When cool, carefully peel the eggs. As the eggs are cooking, roughly chop the lettuce (and other greens, if using) and divide between 2-3 plates, along with the watercress. S...
Read more