Portugal – Toidublogi

Portugal

December 11 2022

Chocolate salami (Salame di Cioccolato)

andrestover Desserts, National dishes almonds, biscuit, butter, chocolate, Italy, marmalade, pistacio, Portugal, walnut 0

A dessert with Italian or Portuguese roots, known by many different names across Europe. In Estonia, it is known as Kirju koer. Simpler versions of this dessert include cocoa, butter, cookies, sugar, and eggs. This dessert is believed to have its roots in Sicily. The only thing that connects this dessert to salami is its appearance.
I made a different, really rich version of it, which is very tasty. In addition to the classic ingredients, I used crushed almonds, walnuts, pistachios, and chocolate.

Preparation time: 20-30 minutes, set overnight in the refrigerator.
Level: Easy
Serves: about 10 people

Ingredients:
200 g of almonds, lightly crushed
50 g walnuts, lightly crushed
450 g of cookies of your choice
200 g marmalade cut into pieces
Grated peel of 2 oranges
250 g butter (melted)
150 g of sugar
200 g of baking chocolate, melted
200 g of dark chocolate cut into pieces
3 tbsp cognac, rum or cointreaou (optional)
3 heaping tablespoons of cocoa
150 g of pistachios
2 teaspoons of vanilla sugar

Preparation:
1. Crush the almonds and walnuts.
2. Crumble the cookies with your hands into pieces and add to the nuts.
3. Add sugar, pistachios, and vanilla sugar.
4. Wash the oranges and finely grate the peel of two oranges and add to the mixture.
5. Melt the butter and chocolate and pour them into the cake mixture.
6. Coarsely chop the dark chocolate and add to the mixture.
7. If desired, add 3 tablespoons of rum, cognac, or Cointreau.
8. Mix everything evenly, spread cling film on the work surface, put 1/3 of the mixture on the cling film, wrap the cake in the cling film and press it into an oblong piece with your hands so that there are no air pockets. Similar way wrap all the mixture into the cling film forming three cakes.
9. Form the cake into a sausage-like shape and tightly fold the ends of the film together and form it into a nice round shape. Let stand and set overnight at +4 degrees C.
10. Before serving, unwrap the cake and coat it with powdered sugar, which will increase its resemblance to salami even more.
11. Cut the cake into about 1-1.5 cm slices and serve.
Ready!!

November 30 2022

Churros with salted caramel

andrestover Bakes, National dishes, Uncategorized Portugal, salted caramel, Spain, wheat flour 0

Churro is a deep-fried dough-like pastry of Spanish and Portuguese origin. It is also widely known in the regions of the world to Spanish and Portuguese people migrated. Today many consider it one of Mexico’s national desserts. In different countries, churros are eaten with different sauces, either chocolate sauce, milk caramel-based sauce, as well as the jam. One possible country of historical origin for churros is China, from where reached Spain and Portugal by traders. At the same time, a similar dessert is also mentioned in ancient Roman and Greek documents.
In most cases, churros are sprinkled with cinnamon sugar after baking. A great, simple dessert that will probably appeal to everyone. I made salted caramel for the churro’s sauce.

Preparation time: 30 minutes
Level: Medium
Quantity: 25-30 fifteen or twenty-centimeter-long churros

Ingredients:
Churros
250 ml of water
60 g of butter
15 g of sugar
A pinch of sea salt
140 g wheat flour
2 large eggs
1 teaspoon of vanilla sugar
Vegetable oil for frying
Sugar and ground cinnamon to flavor the churros

Salted caramel
200 g of sugar
100 g of butter
160 g of whipped cream
1 teaspoon of sea salt can be added more if desired to get a saltier caramel

Preparation:
Churros:

Prepare the dough. To do this, boil water in a saucepan, and add butter, sugar, vanilla sugar, and wheat flour.
On a lower heat, mix in the flour, constantly and quickly mix the dough with a wooden spoon until a uniform dough is formed that is quite elastic.
If the dough starts to stick slightly to the cooking pot, remove the dough from the stove, and keep stirring until the dough cools down a bit.
Add the eggs one by one and after adding each egg, mix the dough until smooth. The dough must be nice, uniform, and elastic, but not runny.
Put the dough in a piping bag, heat cooking oil in a cooking pot to a slightly higher than medium heat, and when the oil is hot enough, squeeze the churro sausage from the piping bag into the oil. Make the churros 15-20 cm long. When the length is sufficient, cut the dough with scissors and carefully drop the churro into the oil.
Bake 5-6 churros at once, depending on the size of the pot. Don’t make too many at once, or they won’t brown nicely.
Cook the churros, turning them over in between, for 5-6 minutes until they are golden brown.
Place the cooked churros on paper towels and let the oil absorb for a while, then place the churros in the sugar and cinnamon mixture and roll them so that they are nicely coated with sugar.

Salted Caramel:

Heat the sugar in a heavy-bottomed pan over medium heat, stirring constantly—the sugar clumps before it starts to melt.
Melt the sugar completely, during this time the sugar will also start to brown and form caramel.
Do not burn the caramel, but add the butter almost as soon as the sugar has completely melted, remove the pan from the stove, stir and add the whipped cream.
The caramel tends to break up, but keep mixing until it becomes smooth.

Serve with fresh churros.
Ready!!