Portugues Pasteis De Nata :)

Hey hey everyone! :)
This desert, is very good. For e it was actually very difficult, hence I messed up while making it. Either way, it came out really yummy! :} It is also very sweet, this will definitely satisfy your sweet tooth! :)
I hope you guys decide to make it! 
Thanks a lot! and Enjoy! :D

Pastéis de Nata
Ingredients:
For Dough
2 cups minus 2 tablespoons All-purpose Flour
¼ teaspoon sea salt
¾ cup plus 2 tablespoons water
16 tablespoon unsalted butter, room temp, stirred until smooth
For the Custard
3 tablespoons all-purpose flour
1 1/4 cups milk, divided
1 1/3 cups granulated sugar
1 cinnamon stick
2/3 cup water
1/2 teaspoon pure vanilla extract
6 large egg yolks, whisked
Powdered sugar
Cinnamon

Directions:

Make the dough

1. In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that cleans the side of the bowl, about 30 seconds.
2. Generously flour a work surface and pat the dough into a 6-inch square using a pastry scraper as a guide. Flour the dough, cover with plastic wrap, and let it rest for 15 minutes.
3. Roll the dough into an 18-inch square. As you work, use the scraper to lift the dough to make sure the underside isn't sticking.
4. Brush excess flour off the top, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
5. Neatly fold over the unbuttered right third of the dough (using the pastry scraper to loosen it if it sticks), brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
6. Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
7. For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
8. Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.

Make the Custard

1.  In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
2. Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
3. Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
4. Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.

Assemble and bake the pastries

1. Heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it’s about an inch in diameter and 16 inches long. Cut it into scant 3/4-inch pieces. Place a piece cut-side down in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch size). Allow the dough pieces to soften several minutes until pliable.
2. Have a small cup of water nearby. Dip your thumbs into the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
3. Fill each cup 3/4 full with the slightly warm custard. Bake the pasteis until the edges of the dough are frilled and brown, about 8 to 9 minutes.
4. Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with powdered sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. If you prefer, the components can be refrigerated up to three days. The pastry can be frozen up to three months.

                                                                  Enjoy! :)

Credit for this recipe goes to this site.

http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html

Portuguese Codfish with Cream (Bacalhau com Natas) :)

Hi All you Amazing People! :) 
This dish looks a bit strange, although it is really good; it does take a while to make,but you will not regret the time spent on it :)
I hope you are daring enough to make it, and ENJOY! 
Thank You  everyone! :)
Yiri Cardoso :)

Bacalhau Com Natas
Ingredients:
12 ounces dried salted cod fish
Vegetable oil for frying
4 large potatoes, peeled and cut into very small cubes
½ cup olive oil
1 large onion, sliced thin
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup hot milk
1 pinch ground nutmeg
1 1/3 cups heavy cream
Salt and ground pepper to taste
2/3 cup heavy cream
1 ounce grated Parmesan cheese

Directions:

1. Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
4. Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
5. Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
6. Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
7. Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

                                                                         Enjoy! :)

Credit for this recipe goes to this site.

http://allrecipes.com/recipe/codfish-with-cream/

Portuguese Food :D

These two recipes are VERRYYYY delayed, and I apologize. I made Bacalhau com Natas (Codfish with cream) as my food dish. As my desert dish I made Pasteis de Nata. Both of them were really good. It took me a while to make the codfish. I thought it would take about an hour to make, The food dish alone, took me about 2 hours, and the Pasteis con Nata, were very difficult for me, hence I messed up :P, but they still came out really surprisingly good! :D.
Anyways I will post the recipes and the pictures ASAP..I promise this time :{
Thanks to all you lovely people who read this!
Yiri Cardoso <3

Thai Khao Niao Mamuang (Rice Pudding with Mango) :)

Hello everyone! Long time no see! :D 
I'm deeply sorry for this long wait, I have been very busy, but now I will post the recipe for the Thai desert I made. This recipe is mainly made of sweetened rice, topped with Mangoes. 
Enjoy the recipe, and Thanks for all your support! :) Love you all! <3
Yiri Cardoso :)


Khao Niao Mamuang
Ingredients:
2 cups glutinous rice (sweet rice)
4-5 cups water
2 cups coconut milk
1 cup sugar
2 tsp. salt
1-2 Tbsp. sesame seeds
3 Mangoes, peeled and sliced

Method:

1. In a large bowl, soak glutinous rice overnight. Next dry, rinse, drain and steam until tender, translucent and cooked (about 30 minutes). 
2. Meanwhile, in a saucepan, combine milk, salt and sugar. Bring to boil over medium heat.
3. When rice is done, remove from steamer and pour prepared coconut sauce over the rice.
4. Stir and mix well, then cover and set aside in a warm place to let the rice absorb all the coconut sauce.
5. To serve you can either serve individually, or place all the rice in a bigger mold, then top with roasted sesame seeds, and mangoes. 

                                                                     Enjoy! :) 

Credit for the recipe goes to this site.

 http://www.squidoo.com/thai-sticky-rice-and-mango-khao-niao-mamuang-recipe