My other passion after baking is travelling. I spent last week in Lisbon and had the pleasure to discover a lot of pastries in display in the pastelarias which are the pastry shops in Portugal. All I can tell is that the pastries were so big that even I, who is a foodie, had trouble to finish them. They actually tasted as pastries done homemade by your grand mother.
We had a coffee break and like the Portuguese people do, we ask for uma bica with pasteis de nata. This is a typical coffee break. The uma bica is actually an espresso and the pasteis de nata is a small custard pie. On the picture below the pasteis de nata is in the middle.
I actually really liked the Portuguese gastronomy made with a lot of sea food. It is really easy to find nice restaurants. The good tip is to avoid going in tourist trap restaurants, I mean going where servers are asking you to come in their restaurant and they already have menus in every languages. It is much better to go in the small places where local people go so you are sure your food will be typical, good and cheap. Portuguese people are easy going and welcoming so you will have a great time!
I come back from Italy where I bought a cooking book called “Ricette della Nonna“. The recipes are traditional ones as per the title of the book which means grandmother’s recipes. My first try is the crostata di lamponi e cioccolato. It is a pie with a chocolate pastry and raspberry jam.
For 8 serves
- 450g raspberry jam
- 250g flour
- 120g almond ground
- 100g sugar
- 2 egg yolks
- 60g chocolate (will have to be grated)
- 1 orange (we will need zeste and juice)
- 1 tablespoon rum
- 1 teaspoon cinnamon
- 120g butter
In a bowl, work with the hands the butter which needs to be soft and the sugar. Once this mixture is smooth, add the flour, egg yolks, and the grated chocolate. Keep working with hands andthen add the orange zeste and the juice, cinnamon and rum. Work until you get a nice pastry that you will roll in cellophane to keep it in the fridge one hour.
Line 3/4 of the pastry in a tin. Spread the raspberry jam over. Spread the remaining 1/4 of pastry with the rolling pin and cut some stips to line them up over the jam.
Bake the pie for one hour at 150°C.
I come from Brittany in France and we are proud of our region et its culture. Crêpes (thin pancakes) are an institution there and if we can spread some caramel beurre sale (salted caramel) on it then it is heaven!
I am happy to share with you these two traditional recipes.
How to make the crêpes?
For 25 crepes (honestly I thought I made 25 crepes but as usual I have no time to count that everything has been eaten)
- 1L milk
- 9 eggs
- 500g flour
- 3 tablespoons of rum
Normally we use a special pan which is flat to make the crepes.
In a bowl, stir together the flour and the milk with a wooden spoon (you will have muscular arms! Then add the milk gradually and the rum. Let the batter rest for at least 1 hour.
Then stir the rested batter and we can begin the crepe party. Pour one ladle full of batter in the pan which has been previously greased. Once the borders of the crepe unsticked the pan, Turn the crepe on the other side. Normally we make the crepe jumped to turn it over but you can use a spatula.
Now that we have the crepes we need to do the caramel.
How to make the caramel au beurre salé (milky caramel made of salted butter)?
For one pot
- 100g white sugar
- 15cl single cream
- 50g salted butter
In a saucepan let your sugar melted. Once the caramel is getting brown, add the single cream but keep stiring slowly. Then add the butter and keep stiring until it is well melted.
Pour the caramel beurre salé in the pot and let it cool down.
Now that you have the crepes and the caramel, just enjoy them with a pint of cider!