All receipts about... Christmas !

Old Clothes

Source

Ingredients:

• 6 people
• 300g of boiled codfish
• 300gbatas cooked
• Portuguese kale 300g
• 100g of carrot
• 100g of carrot
• 40g cooked onion
• 10g of dried garlic
• 4 boiled eggs
• 200g of boiled greens
• 20gde chopped parsley
• 100g of corn bread
• Olive oil for frying the bread.
• Sea salt
• Black pepper

Preparation:

1. Heat the olive oil with crushed garlic and let brown. Add the diced vegetables and cod in chips. Wrap it in olive oil and finally boiled eggs and chopped coarsely chopped parsley. Season with sea salt and black pepper, place in a deep dish and sprinkle with chopped parsley.
2. Fry in olive oil to corn bread and serve with the cod.

Bon Appétit!

"Pastéis de Bacallhau"

Source

Ingredients:

• 300g soaked cod
• 250g Potato
• 1CL of port
• 4 eggs
• Sea salt as q. s.
• White pepper q. s.
• Nutmeg q. s.
• Parra frying oil

Preparation:

1. Bake the potatoes and cut them to puree. Clean the cod skins and bones and rub well in a clean cloth and thick, until completely undone on wires. Bake cod. Mix the mashed potatoes, cod and onion Finely chopped parsley, the port wine. Season with salt pepper and nutmeg Incorporate the egg yolks and finally the egg whites.
2. Mold the biscuits with the help of two teaspoons olive oil and fry in very hot and plentiful.

Bon Appétit!

"Broa Castelar"

Ingredients:

• 400g cooked sweet potato
• 750g Sugar
• 125g of almonds peeled
• 1 orange peel
• 50g desiccated coconut
• 150g Corn flour
• 75g plain flour
• unleavened
• 3 eggs

Preparation:

1. Bake the potatoes and pass through a pass-vite. Add the sugar and let it boil, but boil stirring constantly to prevent burning. When it starts boiling add the almonds, coconut, orange peel and eggs, mixing all well and good, but without removing from heat. Add the flour previously mixed, involving them well. Make small balls of about 30g. Stretch type kibble fatter in the middle. Place in pan, greased and dusted with a little flour, about 3 cm apart.
2. When the board is full flatten slightly overpriced scones, paint with egg yolk on top and bake in oven quite strong.

Bon Appétit!

Golden Slices of the monastery

Source

Ingredients:

• 1/2 stick to French toast
• 300g Sugar
• 1dl water
• a lemon rind
• 1 cinnamon stick
• peel an orange
• 1 cl Tawny Port wine
• For the egg cream:
• 10 gems
• 200g Sugar
• 1dl water

Preparation:

1. Heat the sugar with the lemon peel and orange and cinnamon stick. When boiling soak the slices of bread cut in sugar syrup, drain well and store. Remove the lemon peel and orange syrup, let cool and cut into very fine strips. Dip again in the rest of the syrup and stir 1CL Tawny Port wine. Barre slices of bread soaked in cream sauce with egg, sprinkle with lemon zest and orange and drizzle with syrup.
2. To make the cream egg, let it boil the sugar with 1 dl of water and boil for 4 minutes. Remove from heat and let cool slightly. Stir the egg yolks and add the sugar syrup. Taking back the fire until it thickens. Remove from heat and let cool.
3. Brush the slices or use gold to cover other cakes.

Bon Appétit!

"Rotten Cake" of Christmas

Source

Ingredients:

• 750g flour
• 200g Sugar
• 3.5 dl of oil
• 2 dl water
• Cinnamon
• Fennel

Preparation:

1. In a bowl place the flour mixed with sugar. Meanwhile, bring to simmer the oil, water, cinnamon and fennel. Once heat to boiling, blanch the flour with the olive oil and knead well. Place a rectangular cake-like English and bake at 180 ºC until cooked.
2. Once cooked pass through icing sugar.

Bon Appétit!

"Filhoses" of Orange

Source

Ingredients:

• 4 eggs
• 50g sugar
• 1/2 cl of olive oil
• 1/2cl orange liqueur
• 3 oranges, rind and juice
• 1kl flour
• 2l olive oil or peanut oil for frying

Preparation:

1. Beat eggs with sugar, add all ingredients and finally the flour. Knead everything well. Let dough had rested for about 2 hours at room temperature 22 ° C covered with a cloth.
2. Take the oil or oil on the stove and heat it up. Grease your hands with a little oil, take some dough and stretch getting thicker at the ends and thin in the middle. Go frying slowly, turning them, remove them and place on top of a paper towel.
3. After being warm pass them by sugar and cinnamon and serve them with honey and orange zest.

Bon Appétit!

Small Dreams

Source

Ingredients:

• 0.5 l of water and milk
• 200g margarine
• 10g of salt
• 1 lemon peel
• 400g plain flour
• 10 eggs
• Syrup:
• 800g Sugar
• 0.5 l of water
• 1 cinnamon stick
• 2 lemon peels

Preparation:

1. Put water on the stove with milk and margarine, lemon peel and salt. Simmer until the margarine melts. Stir in flour with a spoon and stir vigorously until a ball without removing from heat. Place dough in a bowl. Mix the eggs one at a time stirring well each time lays an egg. The dough should not be neither too stiff nor too soft. With a tablespoon remove small portions of dough about the size of a walnut and fry in very hot oil. After fried rinse them in cinnamon and sugar or a sugar syrup recommended.
2. For the syrup, place the water and sugar with the cinnamon stick and lemon peel to boil and simmer about 3 minutes. Let cool before using.

Bon Appétit!

Almond Cookies

Source

Ingredients:

• 250g Sugar
• 3 tablespoons of
• Almond chopped
• 2 drops of vanilla flavor
• 2 egg yolks
• 80g chocolate tablet
• sugar q. s.

Preparation:

1. Mix the sugar with the almond kernels and chopped vanilla flavor and wrap well. Add the egg yolks to the prepared earlier and stir with a wooden spoon. Mold cookies, rinse them in sugar and place them in boxes of paper crimped. Reserve, while preparing the decoration. Break the chocolate into pieces and melt it in a double boiler, stirring well. Remove it and arrange it in a cartridge paper.
2. Decorate the cookies to taste and take them to the fridge to solidify.

Bon Appétit!

Nuts Pie

Source

Ingredients:

• For mass
• 150g butter
• 100g Sugar
• 2 eggs
• 300g flour
• 1 pinch of salt
• For the filling
• 250g Sugar
• 250g butter
• 5 eggs
• 250g ground nuts kernels
• 10g flour
• 3g salt
• 100g walnut kernels in pieces

Preparation:

1. Mix the sugar with the butter, add the eggs and finally wrap everything with flour and salt. Let stand for 1 hour in the cold before extending the mass.
2. Beat butter with sugar, add eggs, salt, flour and finally grinded walnuts. Line a shape with the dough, place the filling on top and put the nuts into pieces. Bake in oven at 160 ºC for 30 minutes.

Bon Appétit!

Christmas Pudding

Source

Ingredients:

• 125g butter
• 125g Sugar
• 250g flour
• 0.5 dl milk
• 0.5 dl of port
• ½ teaspoon of baking powder
• 1 teaspoon of baking soda
• 4 eggs
• 250g hot thunderbolts
• 250g sultanas
• 50g cidrão
• 150g cherries
• Pumpkin 100g crystallized

Preparation:

1. Beat well the butter with sugar and pour in the eggs one at a time, beating constantly. Stir the dry ingredients that should already be screened, milk, port wine and stir well. Finally pour the fruit and bake slowly in a flat shape with greased butter paper, taking about 1h30m to 2h to bake.
2. Remove from heat and pour over a glass of brandy.

Bon Appétit!

Ginger Biscuits (Gingerbread)

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And voila, Christmas is here. Underneath the tree there are many homemade goodies prepared and designed with love and affection. In the kitchen there are already ready to prepare recipes chosen.

And you begin to make Christmas the minute you enter the kitchen to prepare supper, sweets and seasoning the meat to roast on the 25th. It is Christmas every smile and every vote Happy Holidays sense. It is Christmas in phone calls to family and friends far less present. It is Christmas leaving aside the petty attitudes, envy and conflict ridiculous day-to-day. It is Christmas putting aside what separates us from others and trying to be more and better person.

I hope to learn a Happy and Holy Christmas. And I hope and wish the same for you all. Happy Holidays. Merry Christmas!

Ingredients (for many biscuits!)

500g flour

150g cold butter into cubes departure

1 tablespoon of a mixture of cinnamon, nutmeg and cloves

1 tablespoon ground ginger

1/2 tablespoon of baking soda

225g brown sugar

2 eggs

110g Golden Syrup (which is hard to find, I know, but that can substitute honey)

Preparation:

1. Place half the flour in food processor and add the butter. Mix well until all the butter to be incorporated and the mixture resembles fine crumbs with a few. (If no cooking robots will mix with your hands until the butter be incorporated). Then mix the remaining flour with spices, baking soda and a pinch of salt. Mix the two flours and sugar and wrap well.
2. Beat eggs with golden syrup and stir to mix well prepared earlier with a wooden spoon. Then, using your hands knead well until dough is smooth.
3. Stretch after the mass (about 5 mm) and cut shaped biscuits or houses ginger.
4. Place dough on a tray lined with baking paper and roast in hot oven (200 ºC) for 8 to 10 minutes until they are brown in color.
5. You can leave the cookies plain or decorate to taste, using icing and confetti drawing with different pens or food coloring. In case you prefer to make gingerbread houses, then paste the different parts with royal icing (the icing) and then decorate to taste.

Bon Appétit!

Biscotti with figs and hazelnuts with White Chocolate Topping and a Sweet Gift

There is no Christmas without cookies, desserts and sweets. And for all this you need a very special ingredient: sugar! Perfect for last minute gifts, or to put on the Christmas table to eat with coffee or a glass of port wine.

Ingredients for about 30 cookies:

• 3 egg whites
• 75g sugar
• 110g plain flour
• 75g hazelnuts roughly matches
• 75g chopped dried figs
• 100g white chocolate

Preparation:

1. Turn on the oven and set it to 180 ºC. Grease a cake tin English (about 25 cm) and line it with parchment paper.
2. Beat the egg whites until stiff but not too stiff. Then add sugar gradually until well incorporated, and without stopping. Then add the flour, figs and chopped hazelnuts and mix well.
3. Put the mixture into the smoothing the surface and roast about 30 minutes or until lightly browned and cooked through. Remove from oven and let it cool. With a serrated knife cut the cake into slices about 3 mm, and then place the slices on a tray.
4. Light back in the oven (150 ° C) for 15 minutes (turning the half-time) until the biscotti are lightly browned, crisp and dry. Leave to cool.
5. However melts and white chocolate in microwave or double boiler and put a little on top of each biscotto with the help of a spoon. Let the chocolate solidify and keep it in a closed container.
6. Serve as an accompaniment to coffee or tea or put in a bag or vial and offer them as a Christmas treat.

Bon Appétit!

Muffins "Christmas Morning"

Source

Because I have so many ideas that I want (do not even know if it will be better to say I wanted to) put into practice before Christmas and I want to share that I'm afraid with this desire to do everything, end up doing almost nothing.... But as my grandmother says "first obligations, after the devotions" and it is with this principle that I have to organize my work.

Time will run up to Christmas and the distance will be shortened and not to lose heart, gain strength and boost morale here is a hint to the smell Christmas to prepare for the weekend.

Ingredients for 12 muffins:

• 1 1/3 cup flour
• 3 teaspoons of baking powder
• 1/2 teaspoon baking soda
• 1/3 cup of sugar
• nutmeg
• 1 small orange
• milk q. s.
• 50g butter
• 1 egg
• 1/2 cup of dried cranberries or raisins
• 2 teaspoons of sugar
• 1/2 teaspoon ground cinnamon

Preparation:

1. In a bowl combine flour, baking powder, baking soda, sugar and a good pinch of nutmeg. However squeeze the orange juice and put the cup in a quantity amounting to 2/3 cup of milk. In another bowl mix the beaten egg, melted butter and incorporate a mixture of milk and orange juice.
2. Mix the dry ingredients with the liquid ingredients, but be careful and do not mix the dough into damasia. The best muffins (and lighter and fluffy) are those whose mass is still a bit grainy. Now Involved raisins or dried cranberries and divide the dough tray of cupcakes by previously lined with paper cups beaded.
3. Meanwhile mix the sugar and cinnamon and sprinkle over muffins before placing in oven preheated to 200 ºC. Take the muffins then bake for about 20 minutes until golden and grown.
4. Remove and let cool slightly on a wire rack. Optimos are simple or barred with butter and jam.

Bon Appétit!

Note: The original recipe has the quantities in cups. Currently it is very easy to find for sale in stores housewares own these meters (priced from € 1 or 2). However one may use any cup with a capacity of 220ml capacity which is corresponding to 1 cup.

Sweet vermicelli

Ingredients for one beam:

• 125g of dough of vermicelli
• 1 liter of milk
• 1 lemon peel
• 1 cinnamon stick
• 100g Sugar
• 4 egg yolks
• ground cinnamon

Preparation:

1. Bring a pot on the stove with milk, sugar, cinnamon stick and lemon peel. Let boil and add the mass of noodles, and cook over low heat until it is cooked.
2. Remove from heat and let cool slightly.
3. Whisk the 4 egg yolks and add the noodles into yarn. Put back on the stove and cook until thickened.
4. Place the mixture in a serving dish and leave to cool. Garnish with cinnamon powder.

(Note: This recipe is noodles that are cut into pieces, as did my grandmother)

Bon Appétit!

French Toast with Fresh Eggs

French toast was that my mother had indulged while pregnant with me. Curiously Sweet is the least appreciate that Christmas... Yet here's my suggestion to the table last Christmas: some French toast with fresh eggs to the delight of all.

Ingredients:

• Gusts
• One cock with about 2 days
• 600ml milk
• 1 cup port wine
• 1 cinnamon stick
• 1 lemon peel
• 4 eggs
• brown sugar q. s.
• cinnamon q. s.
• For the sweet egg
• 5 egg yolks
• 350g Sugar
• 250ml water

Preparation:

1. Start by making the candy eggs: bring a tachinho the fire with water and sugar and simmer 5 minutes. Meanwhile beat the egg yolks and add them 2 tablespoons of sugar syrup. Put the sauce back to boil and then add the yolks to the remaining wire tail stirring constantly. Reserve.
2. For the French toast mild milk to boil with the cinnamon stick, lemon peel and port wine. Bring to a boil, remove from heat and let cool slightly m.
3. Beat the eggs and cut into slices with the stick about 2 cm thick. Mix brown sugar and cinnamon on a plate. Dip each slice of dick milk by leaving soak well, then the beaten eggs. Take fry in hot vegetable oil until well browned.
4. Drain on paper towels, roll them in the cinnamon and sugar mixture and place them on a serving plate
5. Drizzle with sweet after egg aside and sprinkle with a little ground cinnamon.

Bon Appétit! Happy Christmas!

Golden Soup

Source

I liked this recipe so I saw her. A different version of the traditional Golden soup, but with a rather appealing: an almost golden yellow, which is perfect with the red and green Christmas carols.

This is another one of those desserts perfect for the Christmas table!

Ingredients:

• Sponge cake
• 100g Sugar
• 100g flour
• 3 eggs
• Custard
• Water 4DL
• 700g sugar (I cut a little this amount)
• lemon peel
• 7 gems
• Cinnamon q. s.

Preparation:

1. Beat the eggs and sugar with electric mixer until well connected. Add the flour gradually until dough is smooth. Pour into a flat shape 16 cm greased and floured.
2. Lishes then oven preheated to 180 ° C for about 20 minutes.
3. Remove, and unmold cake and cut it into slices, then displaying them in a serving plate.
4. Meanwhile prepare the custard. Place the sugar, water and lemon zest and bring to a tachinho simmer until pearl in point. Drizzle each slice after sponge cake with two tablespoons of this syrup so that they are well soaked.
5. Dispose after the yolks in a bowl and stir them 2 tablespoons of sugar syrup. Take the remaining syrup to boil again and, without stopping to stir the yolks go into joining wire.
6. Remove from the heat and cover the slices of sponge cake.
7. Let cool and sprinkle with cinnamon and garnish.

Bon Appétit!

Bacon from Heaven

Source

A recipe Portuguese, and ancient tradition. Because the history of Portuguese sweets inevitably convents and the nuns, who developed many fantastic recipes from what they produced and raised, such as almonds, fruit, eggs and honey. If we add the sugar, a scarce and unusual for the time, and that was usually taken to the convent as a gift or as payment of prayers and promises, easily got the call convent sweets!

In our history, this pastry is always on the special days. As the holiday season. Therefore, any table will certainly richer that day with this delicious cake. Do it! And do not worry about the amount of eggs and sugar leads. Forget diets, diabetes, cholesterol and triglycerides! Forget the evil it does and exchange the good you know!

Ingredients:

• 500g Sugar
• 2.5 dl of water
• 200g ground almond kernels
• 150g sweet squash
• 18 egg yolks
• 2 whole eggs
• Ground cinnamon
• Powdered sugar
• Silver pearls

Preparation:

1. In a pan mix sugar with water and let it boil until it reaches the point pearl (when the wire that runs from the spoon is thick and stay suspended in a drop extermidade, has been the point of pearl - about 10 minutes to boil). When the sugar is at the point, add the ground almonds and the sweet squash and return to boil for 4 minutes.
2. Remove from the heat and warm when you add the egg yolks and eggs well beaten. Stir well, add also a teaspoon of cinnamon powder and bring to boil again, stirring constantly until thickened. Remove from heat.
3. Put a round shape previously greased with butter and forraga with parchment paper and pour the prepared her smoothing the surface. Put it in the oven (170 ° C) about 30 to 45 minutes. Remove, unmold and let cool.
4. Sprinkle with plenty of powdered sugar and decorate with silver pearls.

Bon Appétit!

Chocolate and Nuts Pie

This is another of my suggestions for a Christmas table. The cream with chocolate brown connects beautifully, making this pie simply irresistible. A different dessert for the Christmas table.

Ingredients:

• 200g wafer Maria
• 100g butter
• 150g dark chocolate
• 4 tablespoons of cream
• 500g chestnut cream (recipe here)
• Chocolate to decorate

Preparation:

1. Chop the biscuits and mix with melted butter. Line the bottom of a well tarteira pressing the mixture and set aside in refrigerator.
2. Melt the chocolate with the cream. Then add 200g of chestnut cream and stir well. Put this mixture in tarteira after previously lined with wafer.
3. On the mixture of chocolate and nuts add the remaining cream nuts, thus with two layers of different colors. Refrigerate.
4. Before serving, unmold the tart and garnish with chocolate shavings.

Bon Appétit!

Chocolate Cake's King

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We're counting down to Christmas. We already know what to cook, has already invited the whole family, have already decided what color decorate the table for Christmas and wrap up (or buy it!) Present. We know we can not stop eating the sweet rice, the flounder and even the trunk of Christmas. But there are so many other sweets own this holiday season.... Here in my recipes, will parade some desserts suitable for this very special night, where the baby Jesus is born!

Ingredients for one cake:

• 50g chocolate milk (or milk chocolate nuggets)
• 50g dark chocolate (or dark chocolate chips)
• 300g flour
• 60ml of milk
• 1 sachet of dried yeast
• 50g butter
• 2 eggs
• 1 pinch of salt
• 1 tablespoon vanilla extract
• 80g brown sugar

Coverage:

• 2 tablespoons milk
• 50g chocolate milk (or milk chocolate nuggets)
• 2 tablespoons water
• 2 tablespoons brown sugar
• Powdered sugar

Preparation:

1. Heat the milk and the yeast undo it. Place the mixture in the vat machine bread, add the melted butter, vanilla extract and beaten eggs (which should be at room temperature). Add after the flour, sugar, salt and chocolates coarsely chopped.
2. Turn on the machine and use the program kneading and baking. If you do not have bread machine mix the ingredients by hand, leaving rise in a sheltered place. After leavened, the dough should have doubled in volume.
3. Form a ball and place it on the baking tray previously greased and dusted with flour. With hands to open a hole in the middle and form a crown (Put a glass or cup floured in the middle to prevent the hole close). Cover with a cloth and let levadar another 45 minutes.
4. Brush the cake with milk, sprinkle with the chocolate and bake at 180 ºC for about 40 minutes or until the cake is cooked. Remove from oven and let cool. Make a syrup with brown sugar and water and brush the cake with her. To finish sprinkle abundantly with powdered sugar.

Bon Appétit!

Christmas cake

A cake that can and should be done with a few weeks in advance to "age". What is preserved perfectly and gets more delicious every day.

My were made this week, will be perfect to offer at Christmas and still can stand a few more weeks before being consumed. (Yes, I tested the recipe before putting it here and offer to go!)

This is not a very big cake - were cooked in a tin of 17 cm diameter - and is low and consistent. And not steal the amount of whiskey, it is the alcohol which allows the cake when stored for several weeks!

Ingredients for one small cake:

• 90g of butter at room temperature
• 90g raisins (I used golden sultanas and raisins)
• 60 + 60ml whiskey
• 50g of brown sugar
• 1 egg
• 75g plain flour
• 60ml of honey
• 1 pinch of salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 2 tablespoons milk
• 25g of nuts

Preparation:

1. Put the raisins soak in 60ml of whiskey.
2. Barre a tin of 17 cm diameter (or smaller) with butter and line it with parchment paper.
3. Meanwhile beat the butter with the sugar and add the egg. Then add flour, salt, baking soda and cinnamon. Mix well. Join now the honey and milk, add the raisins and the liquid where they were soaked and walnuts.
4. Put the mixture into the tin lined with greaseproof paper and bake in hot oven (175 ºC) for about 40 minutes or until the cake is cooked and golden brown. Remove and let the cake cool in the tin 10 minutes.
5. At this time chop the cake with a skewer and drizzle with the remaining 60ml of whiskey. Let cool completely.
6. Remove the cake tin then wrap it in greaseproof paper where cooked and then re-wrap, this time in aluminum foil and then put it in the can. (If you offer to also wrap it in tissue paper, and do not forget to attach a small card Happy Holidays!)
7. Close the tin and leave "stale" from 2 to 6 weeks before consuming.

Bon Appétit!

Queen's Cake

Source

Ingredients for 1 big cake:

• 100 g walnuts
• 100 g whole almonds
• 600 g flour
• 125 ml milk
• 1 package dry yeast (I used 1 packet of Vahine)
• 1 tsp salt
• 1 tsp vanilla extract
• 165 grams of brown sugar
• 100 g butter, melted
• 3 eggs
• Coverage
• Walnut halves and whole almonds
• 2 tbsp brown sugar
• 2 tbsp water
• Milk for brushing
• Powdered sugar to decorate

Preparation:

1. Heat the milk and the yeast undo it. Place the mixture in the vat machine bread, add the melted butter, vanilla extract and beaten eggs (which should be at room temperature). Then add the flour, sugar, salt and walnuts and almonds previously passed by mincing machine.
2. Turn on the machine and use the program kneading and baking. If you do not have bread machine mix the ingredients by hand, leaving rise in a sheltered place. After leavened, the dough should have doubled in volume.
3. Form a ball and place it on the baking tray previously greased and dusted with flour. With hands to open a hole in the middle and form a crown (Put a glass or cup floured in the middle to prevent the hole close). Cover with a cloth and let levadar another 45 minutes.
4. Brush the cake with milk, sprinkle with nuts and bake at 180 ºC for about 40 minutes or until the cake is cooked. Remove from oven and let cool. Make a syrup with brown sugar and water and brush the cake with her.
5. To finish sprinkle abundantly with powdered sugar.

Bon Appétit!

Christmas Trunk

Source

Another recipe that Christmas, although not typical of our Christmas, long part of Portuguese sweets tables.

This recipe, which I consider one of the best of many recipes Trunk Christmas I ever had. Since her French land Trunk Christmas, would not expect anything else!

Ingredients:

• Mass
• 3 eggs
• 150g Sugar
• 50gr flour
• 50gr cornstarch
• 10 g of vanilla sugar
• 1 teaspoon baking Royal
• 20g of butter
• Chocolate Cream
• 1 egg
• 90gr butter
• 50gr sugar
• 50gr chocolate cooking
• 1 teaspoon of coffee
• Cream Cream
• 125ml double cream to beat good cold
• 50gr powdered sugar

Preparation:

1. Start by making the cake. Beat the egg yolks with the sugar. When the mixture starts to turn whitish add the yeast, flour, cornstarch and 1 tablespoon water.
2. Beat the egg whites. Mix the egg whites to the batter and incorporate well.
3. Place dough in a rectangular tray previously greased and lined with greaseproof paper and cook about 10 minutes in an oven preheated to 180 ºC.
4. Meanwhile make the chocolate cream. Beat the egg with the sugar and butter. Melt the chocolate with the coffee and add it to the creamed butter and egg. Mix well and store in refrigerator.
5. Prepare also the cream of cream, beating the cream until firm. Then add the sugar, stir well and store in refrigerator.
6. Mix the cream of the cream chocolate cream.
7. When the cake is ready unmold it onto a cloth washed and let cool slightly. Fill then with half the cream and wrap it carefully. Let cool completely in cloth. When cold, cut the two tops of the cake to form the trunk of Christmas.
8. Pass the cake to a serving plate and place one end on the cake, and the other end side. Top with the remaining cream and bring to a fridge to harden a bit.
9. With the help of a fork, simulate shafts trunk in chocolate cream and decorate with fancy mushrooms, cherries or any other decoration or to taste.
10. Serve cold.

Bon Appétit! And Merry Christmas!

Formigos

Source

Another recipe sweet Christmas. And one more traditional Portuguese recipe. This time formigos or scrambled, a spoon of sweet, typical of Christmas in Minho and Tras-os Montes, some regions of Portugal.

I hope you enjoy!

Ingredients:

• 150gr bread regional
• 250g Sugar
• 3dl milk
• 3dl water
• 2 tablespoons of butter
• 1 cup port wine
• 4 egg yolks + 2 whole eggs
• 50gr raisins
• 50gr of pinions
• 1 cinnamon stick
• Lemon peel

Preparation:

1. Bring to boil a pot of milk, water, lemon peel, sugar and cinnamon and simmer for 3 minutes. Then remove the cinnamon stick and lemon.
2. Add the bread broken in pieces. butter, port wine and let it boil until golden.
3. Remove from the heat and add the beaten eggs, raisins and pine kernels. Bring back to boil to thicken slightly and place on a platter after the candy.
4. Sprinkle with cinnamon to taste!

Bon Appétit!

King's Cake

Source

Ingredients:

• 1.100 kg of wheat flour
• 110g of butter
• 500g Sugar
• 1 ml of milk
• Eggs 6 + 1
• 250gr of dried grapes
• 250gr of chopped candied fruit to decorate entire +
• 100gr pinion
• 50gr of blanched almonds
• 50gr nut
• 1cl brandy
• 40gr of baker's yeast
• 5gr salt
• Powdered sugar to decorate

Preparation:

1. Mix 220 g of flour with baker's yeast in warm milk undone. Knead the mixture, mute and let stand for two hours to ferment.
2. Sift the remaining flour on the table in getting lot. Open a cva in half and place the salt, sugar, eggs, melted butter, almonds, walnuts, pine nuts, raisins and even the milk in sufficient quantity to knead.
3. Connect this with the mass that was resting. Knead again and then let stand, covered, for 4 hours to ferment.
4. After this time, the dough mix the brandy, the tent-shaped cake crown, decorate with candied fruit cake and paint with the beaten egg.
5. Arrange the tabuleio sprinkled with flour and light acozr the oven for 1 hour at 160 ° C.

Bon Appétit! And Merry Christmas!

Flounder Grain

Ingredients:

• 500g flour
• 2clh vinegar
• 0.5 dl of oil
• 2dl water
• 1clh coffee fine salt

Filling:

• 380g of sugar
• 1.5 dl of water
• 500g of cooked grain
• 2 egg yolks
• 1 egg
• Zest of 1 lemon
• 1clh cinnamon tea

Preparation:

1. Place the flour in a bowl and add you salt, vinegar and olive oil. Mix well.
2. Add the hot water, kneading until the dough is elastic and pliable. Mold a ball, cover with a cloth and let stand for about 30 minutes.
3. Meanwhile prepare the filling: Heat the sugar and water and boil until the point of strong wire. Separately, grind the grain and add it and the egg yolks. Add the sugar and bring to a wire simmer to thicken. Aromatize with lemon zest and cinnamon. Leave to cool.
4. Roll out the dough on a floured surface until a thin. Fill and fold the dough. Cut the cakes and fry in hot oil.
5. Drain on paper towels and sprinkle with powdered sugar.
6. Gives about 25/30 crayons.

Bon Appétit!

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