Pasteis De Nata

Portuguese custard tarts – yum!

Servings

22

Ready In:

50min

Good For:

Dessert

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About this Recipe

Pateis De Nata or Portuguese Custard tarts are perfect for this time of year and super quick to make if you cheat and buy your custard ! Alternatively this recipe describes how to make your own custard if you prefer or have the time.

Thank you Olive magazine for these little delights!

Ingredients

  • Butter for greasing
  • 500ml whole milk (preferably gold top)
  • lemon – zest only
  • 1 cinnamon stick
  • 70g plain flour
  • 485g caster sugar
  • 6 large egg yolks
  • 2 x 320g packs ready-rolled, all-butter puff pastry

Step by Step Instructions

Step 1

Grease 22 holes of 2 standard 12-hole muffin tins generously with butter, then chill in the fridge.

Step 2

Put the milk in a pan with the strips of lemon zest and cinnamon. Heat to just simmering, let it cool a little, then remove the zest and cinnamon.

Step 3

Whisk a third of the milk into the flour in a small bowl to form a thin paste. Heat the remaining milk until boiling, then stir in the flour paste and cook, stirring constantly with a balloon whisk, for 2-3 minutes until thick.

Step 4

Put the sugar in a pan with 200ml water. Heat gently to melt the sugar, then turn up the heat and boil for 4-5 minutes until the syrup reaches the short thread stage. Gradually whisk it into the milk mixture to give a white liquid with a similar thickness to double cream. Don’t worry if it’s lumpy.

Step 5

Put the egg yolks in a large bowl and strain over the milk mixture, stirring all the time with the balloon whisk until combined. Set aside with cling film touching the surface.

Step 6

Heat the oven to 250C/230C fan. Unroll the pastry, remove the plastic lining sheet, then roll it back up. Cut each roll into 11 discs, then put one disc into each greased muffin hole swirl-side up. Carefully press the pastry up the sides with your fingers, working from the centre out, until the pastry just pokes over the top.

Step 6

Pour the custard into the pastry cases to 1cm below the top, then bake in the upper third of the oven for 15 minutes or until the pastry is golden and crisp.

Step 6

Cool in the tin for 5 minutes, then gently lever out the tarts with a spoon and cool on a wire rack.

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Churros

Churros

Churros

The best street dessert I can think of!

Servings

4

Ready In:

20min

Good For:

Dessert

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About this Recipe

By Delia, Allrecipes

What could be better than Churros for dessert?

Nope there is nothing better. I love buying churros when we go to markets and being able to make your own mini ones at home is fab. The kids were super keen too, but be careful with the deep-frying. The whole process takes about 20 minutes so they are a good winter warmer after a long walk.

There are loads of recipes all over the internet for these, I chose the one on All Recipes, but essentially they are all very similar.

Enjoy with some melted chocolate or dulce de leche. Nom nom…. they don’t hang around for long.

Ingredients

  • 250ml water
  • 2 1/2 tbsp caster sugar
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 125g plain flour
  • 2 litres oil, for frying
  • 100g caster sugar, for coating
  • 1tsp ground cinnamon

Step by Step Instructions

Step 1

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to the boil and remove from heat. Stir in flour until mixture forms a ball.

Step 2

Heat oil for frying in deep-fryer or deep frying pan to 190 C. Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on kitchen paper.

Step 3

Combine 100g sugar and cinnamon. Roll warm churros in cinnamon and sugar mixture.

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Bolinho De Bacalhau

Bolinho De Bacalhau

Bolinho De Bacalhau

Cod fritters served with a garlic and lime mayonnaise.

Servings

4

Ready In:

55min

Good For:

Starter

Inroduction

About this Recipe

By Bruno Da Motto, SBS Website 

This recipe is a street food favourite. Bolinho De Bacalhau are little cod fritters served as canapes or picked up at street stalls throughout Brazil.

We often make fishcakes with lemon and parsley so it was good to swap these flavours for lime and coriander. The kids enjoyed creating the balls which we served with a garlic and lime mayonnaise. I struggle to get fish into them so I was hoping by making these we could find another recipe and I am pleased to say it worked. In the end we had a fight over who would have the final one!

The recipe came from one of my favourite recipe website www.sbs.com.au. You can find plenty of inspiration here.

Ingredients

  • 300g salted cod
  • 1 sliced lime, cheeks reserved to serve
  • 2 litre vegetable stock
  • a dash white wine
  • 200g potatoes
  • 2 tbsp fresh coriander, chopped
  • 1/2 onion, chopped
  • 2 tbsp olive oil
  • 1 egg
  • a pinch of salt
  • 1 tbsp plain flour
  • for deep frying vegetable oil

Step by Step Instructions

Step 1

Soak the cod for 12 hours or overnight, changing the water at least once. (If you don’t have time to change the water, soak in milk for the same results.)

Step 2

Preheat oven to 180°C. Place codfish in a roasting pan. Top with lime slices. Pour in stock and a dash of wine. Poach in oven for 20 minutes or until cooked. When cool enough to handle, peel away and discard skin. Break fish in half and remove the spine. Use fingers to shred fish into a large bowl, removing and discarding any bones.

Step 3

Meanwhile, boil potatoes in a medium saucepan until tender. Drain, then mash. Add to codfish. Add coriander.

Step 4

Heat olive oil in a frying pan over medium. Cook onion for 3 minutes or until soft. Add to fish mixture.

Step 5

Separate egg and add yolk to fish mixture. Use a fork to whisk egg white in a small bowl to loosen. Add to fish mixture, along with a pinch of salt. Use hands to combine. If mixture is too wet, add flour to help bind it together. Shape into balls or croquettes and rest for 15-20 minutes.

Step 6

Add enough oil to a deep frying pan to reach a depth of 2-3 cm. Heat to 180°C. Fry fritters, in batches, for 3-4 minutes or until golden brown. Drain on paper towel. Serve with lime cheeks.

Step 7 – Optional

You can add a cube of mozzarella to the middle of the fritters for a delicious gooey surprise.
• This recipe is ideal for making in advance and freezing. Simply fry straight from the freezer and serve!

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