From the marriage of Orange and Eggs

From the marriage of Orange and Eggs

orangerollCalling out all Orange lovers, this recipe is for you! The amazing power a single orange can bring to this roll is way beyond my capacity to describe it. And you can add it to your list of “I can’t stop eating it”.
Once more it’s heavy on eggs and sugar (well it’s Portuguese, you couldn’t be expecting something else) and it’s typical from the Estremadura region (where Lisbon is located). Although the orange flavour cuts the extreme egg taste that some other Portuguese desserts have, which I understand isn’t much appreciated by some of you.

You will need:
8 eggs
500g sugar
1 Orange (juice and zest)
2 Tbsp of flour

1. In a large bowl place the eggs and sugar. Whisk until the sugar is dissolved.
2. Add the orange juice and grated zest. Whisk heavily.
3. Sprinkle the flour. Whisk one more time.
4. Butter and flour a jelly roll pan, or you can line the cake pan with parchment (baking paper).
5. Pour the mixture into the cake pan.
6. Cook in a preheated oven at 200ºC for around 20 minutes.
7. Take a cocktail stick to poke the top of the cake slightly in the middle. If it is dry the cake is done. Don’t over cook it, otherwise it will break when rolled.
8. Let it rest and cool for 5 minutes. Loose the edges of the cake from the pan with a knife.
9. Line a kitchen towel over your kitchen counter/table.
10. Sprinkle the kitchen towel with sugar (or icing sugar)
11. Turn out the cake on top of the towel. Peel the parchment (if you used it).
12. With the help of the towel roll the cake.

You can find similar orange rolls in cafés, supermarkets and at the Farmer’s Market. Like in all issues related to food some are good others are made of glue (they are heavy and flavourless – you are not able to even spot the egg flavour and the orange is only in it’s name). How to know before you buy? There are three signs you should be aware: if it seems to you too dry, if it doesn’t shine or if doesn’t have a similar consistency to a pudding/cake.

At my house this is the kind of dessert that only lasts for a couple of hours. I hope you enjoy it that much too.

Bolinhos Bacalhau – Salt Cod Cakes

Bolinhos Bacalhau – Salt Cod Cakes

One of the most emblematic portuguese dishes that you are able to find in any cafe or restaurant without season restrains. It’s a flag dish from the Minho cuisine and especially for Porto city. Known as “bolinhos de bacalhau” in the North of Portugal and named “pasteis de bacalhau” in the Centre and South of the country.

An excellent recipe for codfish leftovers, therefore one that is always on my mind for Christmas Day or the day after.

Ingredients for 4 people:
250 g desalted salt cod
200 g potatoes
1/2 onion
1 tbsp of fresh parsley
15 ml of Port wine
3 to 4 eggs
Salt
Pepper
Nutmeg
Oil to deep fry

How to:
1. Boil the potatoes until fork tender.
2. Peel the boiled potatoes; use a fork or a food processor to mash the potatoes.
3. Poach the salt cod in water for 5 minutes.
4. Remove skin and bones from the boiled salt cod.
5. Shred the cod with your hands, with a help of a kitchen cloth, or you can even use a kitchen pestle.
6. Chop the onion.
7. Chop the fresh parsley.
8. In a bowl combine the mashed potatoes, cod, chopped onion, chopped parsley, Port wine. Season with salt, fresh ground black pepper and grated nutmeg.
9. Add the eggs one at a time. The number of eggs will change accordingly with the quality of the potatoes.
10. With the help of two soup spoons form the cakes, and deep-fry them in oil.

pasteis_massa

codfishfritters_deepfry

codfish_pasteis

Serve the bolinhos de bacalhau with a green salad and a beans rice for a complete meal. Or simple as tapas or a snack.

You can also find them in the Brazilian cuisine, one of many Portuguese recipes that was merged into other cultures. It’s named “bolinhos de bacalhau” , but the way of doing it changes slightly: the desalted salt cod is used raw, and the mixture is done only with egg yolks, the whites are whisked into stiff peaks and then folded gently into the mixture.

Bom Proveito! (Enjoy it!)

Tomato jam is better on a crepe

Tomato jam is better on a crepe

This recipe needs an initial disclaimer: If you are a tomato jam hatter, this is not a recipe for you I recommend that you try the fig jam or the quince white marmalade that are also very good Portuguese typical flavours.

The tomato season is ending and it’s the perfect timing to turn that strong red colour and smell into a delicious tomato jam jar that will last through Winter (or at least in my case until next Spring).

I must confess that the best way to eat tomato jam is on a crepe. Yes! A crepe is better with tomato jam than with chocolate. I think I may have started a strong debate with this statement, but it really feels like a combination made in heaven to me.

When making tomato jam I like to add two other flavours: cinnamon and lemon (just the zest) for a perfect combination specially if you want to use the jam as an ingredient in other recipes like topping a cheesecake or filling some sweet “pastéis de massa tenra”.

Ingredients:
1 Kg tomato (peeled and without seeds)
800g sugar
lemon peel
cinnamon stick

1. Peel the tomatoes, remove the seeds and let in drain for 30 minutes.
2. Place the tomatoes in a sauce pan, add sugar, lemon peel and cinnamon stick. Let it rest until sugar is completed dissolved.
3. Cook until the gelling stage. Around 2 hours in low heat.

tomatojam2

tomatojamjar

Straight from the jar, on a cracker or on a crepe… What is your favourite way?

Fig Jam

Fig Jam

I am crazy about figs!
I haven’t yet figured out any dish with figs (fresh or dried) that I don’t enjoy.

peeledfigs

Today I decided to make a Fig Jam to save and enjoy figs during the winter time.
Ingredients
1kg of figs (without skin)
750 g sugar
1 lemon zest (optional)

1. Peel and quarter the figs.
2. Add the lemon zest and the sugar, let it rest until sugar is completed dissolved.
3. Cook until the gelling stage.

ginger_portwine
If you add a little ginger and some port wine you will get a very good adult version of the fig jam.

figjamjar