Folar Easter II

250g flour , 20g of baker's yeast , 2 eggs , 80g sugar , 60g butter , zest of 1 orange , salt , 1 tablespoon brandy , 1/2 teaspoon cinnamon , milk warm enough to melt the yeast ; boiled eggs to put on top (which are cooked unpeeled 1 onion ) .

Mash the yeast with a little flour and warm milk and set aside to ferment , while the rest of the flour mixture with eggs and other ingredients . Once well mixed add the dough to ferment , crush everything and let rise . After some tire leavened dough to make the strips are put on top of the eggs. Tent dough into round, put boiled eggs on top and hold them with strips of dough . Paint folklore with egg yolk and bake at 200 º C for about 1 hour.

Belly Nun

Arrufada 0.5 kg ( rubber ) 6 deciliter of water, 750g sugar, lemon peels 2 , 16 egg yolk , 70g of butter.

Boil water with sugar and lemon peels , remove from the heat , remove the shells and mix arrufada passed by chopper . Mix the butter and stir very well and finally add the egg yolks and again bring the mixture to boil to cook the yolks , do not boil .

Folar Easter II

250g flour , 20g of baker's yeast , 2 eggs , 80g sugar , 60g butter , zest of 1 orange , salt , 1 tablespoon brandy , 1/2 teaspoon cinnamon , milk warm enough to melt the yeast ; boiled eggs to put on top (which are cooked unpeeled 1 onion ) .

Mash the yeast with a little flour and warm milk and set aside to ferment , while the rest of the flour mixture with eggs and other ingredients . Once well mixed add the dough to ferment , crush everything and let rise . After some tire leavened dough to make the strips are put on top of the eggs. Tent dough into round, put boiled eggs on top and hold them with strips of dough . Paint folklore with egg yolk and bake at 200 º C for about 1 hour.

Belly Nun

Arrufada 0.5 kg ( rubber ) 6 deciliter of water, 750g sugar, lemon peels 2 , 16 egg yolk , 70g of butter.

Boil water with sugar and lemon peels , remove from the heat , remove the shells and mix arrufada passed by chopper . Mix the butter and stir very well and finally add the egg yolks and again bring the mixture to boil to cook the yolks , do not boil .

Brownies

200g butter or margarine , 1 cup of chocolate tea powder, 1 cup and a half of sugar , 4 whole eggs , 1 cup and a half of flour , 1 cup of tea chopped walnuts .

Melt the chocolate with half the butter in a double boiler and let cool. Beat the remaining butter with the sugar until pale whitish light , add eggs , one at a time , and beat well . Sift the flour , and stir well. Then add the chocolate cream , which should already be cold. Add the walnuts and, if desired , also add 2 teaspoons of cinnamon powder and 1 pinch of ground cloves . Pour batter into a tray ( 24 x 35cm ) greased and floured , and bake in moderate oven ( 180 º ) preheated for approximately 25 minutes . Let cool and cut into squares . Serve hot . Sprinkle brownies with powdered sugar , or semisweet chocolate melted.

Custard III

6 eggs , 1 can of condensed milk .

Beat everything well , pour in a form previously caramelized and let it boil , gently , in a water bath for about 30-40 minutes.

crepes Suzette

Masssa : 2 cups flour , 2 tablespoons butter , 2 cups milk , 2 eggs , 2 teaspoons baking powder , 1 tsp , shallow , sugar , 1 pinch of salt . Syrup: 1 teaspoon curacao , 150g butter , 150g sugar , 1 large orange , cognac , cointreau .

Dough: Put in blender eggs , melted butter , milk , yeast , salt , sugar and flour . Switch on and beat to form a homogeneous mass . That done , go through the sieve and let stand for 20 minutes in the refrigerator . Syrup: Put the dish in curacao , butter , sugar and and grated orange peel and mash well with a fork to form a paste ( sort of ointment ) . Once the pancake batter has rested , remove from fridge, stir well and pass through a sieve . Grease a frying pan with a little butter , heat it up and put 2 tablespoons of the dough. Tilt the pan slightly from one side to another to spread the dough well and form a circle . Let brown on one side , turn and brown the other . As crepes are getting ready to pass a plate , sprinkle with a light layer of sauce , fold in half and then in half again . Keep the dish with crepes in a warm place . Put all the crepes in the pan with a little butter , sprinkle with sugar , drizzle with brandy , cointreau , throw heat and let flambé quickly. Extinguish the fire, pouring over a little orange juice and covering the pan . Serve below.

Christmas Bread Pudding

1 1ata condensed milk , 2 times the same measure of milk, 3 eggs , 1 teaspoon vanilla extract , 1 large apple peeled , cut into thin slices , cinnamon and sugar for sprinkling ; eve 2 rolls , cut into thin slices ; 150g dried prunes , chopped , 100g raisins , 100g chopped walnuts , butter pieces .

Beat condensed milk , milk , eggs and vanilla and set aside. Grease a large refractory with butter, sprinkle with sugar and cover the bottom part of the way with apple slices , sprinkling with cinnamon and sugar. Soak slowly into the mixture of condensed milk slices of bread , and place sparingly on the apples . Distribute part of plums , raisins and walnuts and repeat the layers , ending with apples . Cover everything with the remaining condensed milk mixture ( without reaching the edge of the shape ) , scatter bits of butter and bake in moderate oven ( 180 ° C. ) for 40 minutes . Serve hot .

Egg Pudding II

7 deciliter milk , 2 tablespoons flour , lemon peel , 1 cinnamon stick , 22 egg yolks , 3 egg whites , 500g sugar .

Add the milk with the flour , lemon peel and cinnamon stick and bring to the boil . After the flour is cooked remove the lemon , cinnamon , and let cool slightly . Add the egg yolks and sugar and mix well . Pour in a way that was smeared with burnt sugar , cover the form and take to bake in a water bath for 1 hour and a half .

Apples stuffed

4 apples , 1 package pasteurized cream , 180g of red fruits ; 4 balls of vanilla ice cream .

Wash the apples , put them on a tray , cover with foil and bake for about 20 minutes at a temperature of 220 degrees . Remove from heat and let cool. Meanwhile , whip the cream until firm . Then remove the " hat " of apples and Gin them . Fill then with the fruits , overlap a ball of vanilla ice cream . Finally , cover with meringue ( whipped cream ) and bake in hot oven but turned off for 5 minutes, browning .

Orange Pudding

1 cup of tea orange juice ( preferably sour ), 450g of sugar , 12 egg yolks , 6 egg whites , 1 pinch of nutmeg.

Mix slowly sugar with the eggs ( leaving no foaming ) , add the orange juice and nutmeg and pass twice through a fine sieve , always very slow. You can not beat. Cook in a water bath , a baking tray greased with butter over low heat . Unmold after very cold , and garnish with orange sections without the skins .

Pave Cupuacu

1 cupuaçu , or 250 grams of fruit pulp , 1 packet of biscuits Cornstarch , 1 can condensed milk , 1 can of cream.

In a blender place the cupuaçu pulp , as well as the condensed milk and cream . Beat at maximum for 45 seconds. Then chop some biscuits and line one baking dish , alternating cream and go with the cookie . Refrigerate for 3 hours .

Note : The recipe is typical of the Amazon .

Pineapple Pudding

1 can of condensed milk ; 5 deciliter milk ; 6 sheets gelatin ; 200g pineapple in syrup , 2 egg yolks ; party diced pineapple and passion fruit pulp .

Soak the gelatine leaves for a few minutes . Mix milk with condensed milk and let it boil until boiling . Remove and dissolve the gelatine leaves drained . Reduce to puree pineapple in syrup and mix it with the yolks . Then pour the milk into yarn on the previous mixture , stir everything well and place in a round shape. Finally , just take the refrigerator until set . After unmolding the pudding shape , garnish with chunks of pineapple and passion fruit pulp .

Curd Cheeses

Dough: 250g plain flour , 1 tablespoon of lard . Filling: 1 kg of curd , 600g of sugar , 10 egg yolks , 125g butter , 2 tablespoons flour , 1 teaspoon cinnamon.

Knead the flour with the melted lard until it is able to extend . Extend this dough with the rolling pin and paper forms previously greased with butter and flour. To prepare the filling , beat the egg yolks with the sugar until foaming. Then pour the butter and curd , passed the pass - vite . Finally , add the flour and cinnamon . After all well beaten , pour in molds and bake in mild to moderate oven for about 15-20 minutes.

Note : These are typical queijadas Serpa ( Alentejo - Portugal ) , the best area of ​​the country to prove .

Banana Flambé

6 water banana ( plantain ) , peeled and cut in half lengthwise ; 1 tablespoon unsalted margarine shallow , 1 tablespoon sugar , 1 cup of brandy .

Melt margarine in a frying pan and fry the bananas there . When you fry the second side of bananas, pour the sugar on top , wait a few seconds and pour the cup of brandy over the bananas. Flambe them . It can be served accompanied by ice cream or chocolate syrup . Note: Use good quality brandy and serve immediately after preparation .

( recipe for about 4 people)

Corn Pudding

1 ½ cup milk, 1 can ( 200g ) of corn , 1 can of condensed milk , 3 whole eggs , 2 tablespoons cornstarch , 1 teaspoon vanilla extract , 2 tablespoons of sugar.

Beat in blender , milk with corn already escorrido.Passe through a sieve, rinse the blender , put the liquid in it again and add the condensed milk , eggs , cornstarch , vanilla and sugar. Beating well . Put a form with a central hole , caramelized and light cooking in a water bath for about 50 minutes . Let cool to unmold .

Egg Pudding I

10 eggs , 20 tablespoons of sugar , 1 liter of milk.

Place the eggs in a bowl , add the sugar and milk , and mix well with electric mixer . Place in a form previously caramelized and bake in a water bath , taking into account that the fire should not be too high, so that the water does not boil (otherwise the pudding will be with holes ) .

Black Pudding

75g self-raising flour , 200g sugar , 2 tablespoons cocoa , 4 tablespoons butter , 3 eggs , 3 deciliter milk . Sauce: 250g dark chocolate , 1 package cream .

Pour the flour, sugar , cocoa , softened butter and egg yolks in a bowl , beating well and go , adding the milk gradually . Beat the egg whites and add them to the mixture. Pour the dough in a greased pudding with butter and bake to bake in a water bath in the oven , about 45 minutes. Let the pudding cool and unmold it . Prepare the chocolate sauce : break the chocolate into pieces and melt in a double boiler , then mix with the cream .

Tip: Serve the pudding accompanied with hot chocolate sauce ( and if you want with vanilla ice cream ) : breaking the sweet / hot chocolate and looks great .

Semi - Cold Raspberry

half a pack of rich tea biscuits , 2 packages of cream , 1 can of condensed milk , 6 sheets gelatin colorless , raspberry compote .

Chop the biscuits and place them on the bottom of a tarteira ( those whose edges are released ) . Whip the cream , sugar , until very thick , and add the condensed milk which has mixed the gelatin, previously dissolved and diluted in a little warm water . Beat this mixture over a bit and put in tarteira over the wafer sting. Top with raspberry jam and refrigerate for a few hours . Unmold and serve .

Note : If the jam is too thick and become hard to spread ,

you add a little hot water to soften.

Pudding Claras

6 egg whites , 12 tablespoons of sugar, burnt sugar syrup , 1 cup milk , 1 cup of coconut milk , 3 whole eggs , 1 pinch of salt . Cream : 1 cup milk , 2 egg yolks ; drops of vanilla , 1 teaspoon margarine , 1 tablespoon cornstarch , sugar to taste .

Beat the egg whites and add the sugar gradually , beating well . Pour this sigh a form lined with burnt sugar syrup and bake . Cream : Heat the milk with the sugar, bring to a boil and add the cornstarch , diluted in a little cold milk . Stir well to avoid lumps . Let thicken and add the egg yolks and vanilla . Stir and heat on a little longer . Remove and add the margarine. Stir well . Unmold the pudding light yet warm , and then cool and cover with the cream .