Showing posts with label Portuguese. Show all posts
Showing posts with label Portuguese. Show all posts

September 03, 2018

SWEET RICE

Ingredients:
Short grained pudding rice - 175 gms
Sugar - 75 gms
Milk - 850 ml
Pared zest of one large lemon
Eggs - 2
Egg yolks - 4

To Decorate:
orange slices - quartered

For the topping:
Castor sugar - 2-3 tsp
Ground cinnamon - 1/4 tsp

Method:

  • Place the milk, rice, sugar and pieces of lemon zest in a large saucepan. Bring to the boil, then lower the heat.
  • Cover tightly and simmer for 35-40 minutes or until the rice is tender and most of the milk has been absorbed, stirring occasionally. Remove from the heat.
  • Remove the pieces of lemon zest from the rice mixture. In a small bowl, beat together the eggs and the egg yolks, then beat into the rice. 
  • Return to a very low heat and cook for 2 minutes, stirring constantly.
  • Place the rice in flour individual serving bowls, allow to cool, then chill for 3-4 hours.
  • To serve, mix together the sugar and cinnamon and sprinkle over each bowl, parallel line.
  • Decorate with quartered orange slices and serve immediately, while sill chilled.

June 15, 2018

CREAM OF CHICK- PEA WITH SPINACH

Ingredients:
Onions-2
Garlic clove-1
Olive oil- 2 tbsp
Pureed chick-pea- 2 cups
Potatoes- 3 cups
Chopped spinach- 2 cups
Bechamel sauce- 4 cups

Method:
  • Fry the onions and garlic in oil for 4-5 minutes, until golden brown.
  • Combine pureed chick-peas, potatoes and spinach and add to the bechamel sauce.
  • Stir and bring to quick boil.
  • Add onions and garlic, and simmer for about 5 minutes.
  • Sprinkle with parmesan cheese and serve.

February 14, 2017

PORTUGUESE FRIED POTATOES

Ingredients:
Butter - 3 tbsp
Olive oil - 3 tbsp
New potatoes - 600 gms (peeled and sliced into 1/4" thick rounds)
Salt - 1/2 tsp
freshly ground black pepper
Parsley - 1 tbsp (finely chopped)

Method:

  • In a heavy 10-12 " skillet, melt the butter in the olive oil over moderate heat. When the foam begins to subside, add the potatoes.
  • Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
  • Season with salt and a few grindings of pepper, then transfer the potatoes to a heated bowl or platter and serve at once, Sprinkle with parsley.


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