Portuguese food? (please don't answer if you truely have no idea)?!
okay so I have a social studies project due tommorow, and i need a portuguese desert ( we're doing a europe project and i have portugal)!. i am portuguese, but i can't remember the name of this one food that my av? always makes!. its this spagetti thinng with cinnamon on the top and its sweet!. if i can think of anything else ill put it up later!. thanks!!!!! (and if u don't know what im talking about PLEASE don't answer!!)Www@FoodAQ@Com
Answers:
What you are talking about is "Aletria Doce" which translated means Sweet Angel Hair Pasta!.
Aletria, pronounced <A-leh-tri-ah>, is the name given in
Portuguese to the very thin pasta which we call here angel-hair pasta!.
It is made by cooking the pasta in milk and then sweetening it with sugar and adding egg-yolks!.
Then you pour the whole thing in a large plate and dust
with cinnamon!.
We make it similar to the Portuguese rice pudding, using
pasta instead of rice!.Www@FoodAQ@Com
Aletria, pronounced <A-leh-tri-ah>, is the name given in
Portuguese to the very thin pasta which we call here angel-hair pasta!.
It is made by cooking the pasta in milk and then sweetening it with sugar and adding egg-yolks!.
Then you pour the whole thing in a large plate and dust
with cinnamon!.
We make it similar to the Portuguese rice pudding, using
pasta instead of rice!.Www@FoodAQ@Com
How about Portuguese Egg tarts or "Pudin" like like the french creme caramel or flan in spanish cuisine only you add a bit of ground cinnimon in the syrup and to the custard mix!.
Buy the tart shells frozen at the grocery store and 4 eggs, a bit of sugar, a pinch of cinnimon, a dash of salt and some milk, I use half whole milk and a half a can of Carnation full fat milk, so the custard is firm, I use the same method for the Pudin, only you caramelize some sugar in a pot until brown add it to the dish your going to cook the custard in and the turn it out on a plate to reveal the golden top and creamy custard, your avo will help you with both, she will know the tricks!.
I am a former chef and worked with a number of Portuguese pastry chefs and here in Toronto Canada, I go to my local bakery both Portuguese and Brazilian for both these desserts!.Www@FoodAQ@Com
Buy the tart shells frozen at the grocery store and 4 eggs, a bit of sugar, a pinch of cinnimon, a dash of salt and some milk, I use half whole milk and a half a can of Carnation full fat milk, so the custard is firm, I use the same method for the Pudin, only you caramelize some sugar in a pot until brown add it to the dish your going to cook the custard in and the turn it out on a plate to reveal the golden top and creamy custard, your avo will help you with both, she will know the tricks!.
I am a former chef and worked with a number of Portuguese pastry chefs and here in Toronto Canada, I go to my local bakery both Portuguese and Brazilian for both these desserts!.Www@FoodAQ@Com