Mini Custard Puff Pastries - Pastelis De Natas

Mini Custard Puff Pastries - Pastelis De Natas


These are Portuguese Custard Tarts / Pasteis de Natas, devotedly handmade to a 300-from a year-old recipe, with a thick creamy egg custard, sitting comfortably in a cozy puff of puff pastry and just asking to be eaten.


Enjoy them with a sprinkling of berries or stick religiously to tradition. Also, add other things to it, like icing sugar or cinnamon.

Want more traditional.

Now you know that the typical Portuguese Pastelis De Natas is a little bigger and a bit browner on the top, but this is the way I like it and made it smaller for a two-bite treat. I just find that my guests like this better.


If you want them more traditional, then just make the puff pastry about 50% larger and a bit thicker. Also, bake it a bit longer to get more of the browning on top...
Any way you make them, they will be awesome.


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Recipe;

I Pkg. - Pre-made pastry dough.

1 1/2  Cups - Whole milk
1 Egg -  Whole
2 Egg -  Yolks
1 Stick - Cinnamon
1/ 2  - lemon peel

1 Cup - Water
1 to 1 1/2 Cups -  Sugar

1 to 2 Tsp. - Vanilla extract
2 Tbsp. - Corn starch


For more information, please see the video below; 



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After pressing the dough down, use your thumbs to press it to the sides of the tray pockets. If you keep moving the tray around, so your fingers are always pressing the dough away from you, will make it easier. 

For a larger custard, then add about 50% more dough and  let it be a bit higher in the tray pocket rim. 

After the tray has been in a hot oven for about 10 to 12 minutes, bring it out, and then push the middle down in order to create a center pocket in the dough. It will all adjust when you add the custard and fill out. 

Add as much as you want of lemon peel and cinnamon. Have it as tart as you would like. 

Remember not to let it go to a full boil, but only a simmering boil. Once it reaches its simmer, then let it go for 3 minutes, but keep an eye on it.   For it could overfill the pot and make a mess. 

Add the corn starch when the mixture is starting to get warm, if it gets too hot then it will become globes of dough. 

As you reach this stage, it is very important to keep on stirring so it will not burn and we want a smooth blend. 

When the hot mixture sticks to your whisk and slowly slides off slowly, then you know it is ready. 

  

Caution is needed to keep on stirring, because as the custard becomes thicker, then the chances of it burning will increase. 

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Mini Custard Puff Pastries - Pastelis De Natas

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Portuguese Chorizo Egg Casserole Recipe

Portuguese Chorizo Egg Casserole Recipe

When it comes to Portuguese cuisine, this one is one of my favorites. It starts with a juicy sausage, chorizo that  has all the full flavour that just comes out in this dish. From the pork, paprika, garlic and fully smoked  sausage   creates a perfect fit to any combination. 

I remember when my Mother made this and the aroma from the kitchen drove me crazy, so much, to the point that I would just grab some bread and when no one was looking, I just scooped it out on the bread and I was in heaven. Well, the pot here did not last long on the table, it was gone in a few minutes. 

Please let us know how your dish turned out and did you add anything else to it. 

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Recipe;

1 to 1 1/2 pounds of  chorizo

1/4 Cup - olive oil
1 Med. - Onion
1 to 2 cloves - Garlic
1/3 Cup - Red or white wine
3 Tbsp. - Tomato paste
1 Tbsp  - Hot sauce
2 - Bay leafs

2/3 Cups - Frozen peas
1 Med. - Carrot
1 Med. - Tomato

3 - Eggs


For more information, please see video below. 



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Now you can really use any type of sausage, just make sure that it has some good deep flavour, so it can blend in with this dish. I have tried this also with bacon and it was also good, but I still prefer the chorizo. 

Try to slice the sausage as thin as possible, for in this way it will release the juices making a great sauce. 

Remember to not over fry it for we do not want it on the crisp side, but soft and moist.

Piri Piri is my favourite hot sauce, but you can use really any type that will make you happy. Go ahead and add as much as you want, make your day. 

Use any type of veggies that you like, it is really up to you.

Cook the eggs until you get it to the hardness that you would like, that again depends on your taste. Me I like them on the soft side, but my Girlfriends likes them a bit more solid. 

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Portuguese Chorizo Egg Casserole Recipe

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Cod In Cream Sauce - Bacalhau Com Natas

Cod In Cream Sauce - Bacalhau Com  Natas

This recipe brings out my memories of my Mom making this dish in the Kitchen. I can remember, being so small and young seeing that awful looking salted fish on the table all cutted up and soaking in a bowl,  in water. 

Soon it was the next day and the aroma of the olive oil, the potatoes coming through with the fish that for some reason has a pleasant  aroma, not a fishy one. It still makes me think of home when I make it and all my good thoughts come through of my Portuguese Home of the past with my parents. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

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Recipe: 

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

1 1/2 Lbs. - Potatoes
4 Sm. - Onions
1 to 2 Cloves - Garlic
4 to 6 - Whole peppercorns
1/4 Tsp. - Black pepper
1/4 Cup - Olive oil


Garnish 
3 - Hard-boiled eggs
2 Tbsp. -  Dry or fresh parsley
1/4 Cup - Black olives



For more information, please see video below. 






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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 

The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. The potatoes should be cooked only until a fork can easily go into it. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 

When making the roux please  keep the heat no higher than medium because there is a chance of burning it. 

Also it is very important to keep on stirring throughout the whole cooking in this stage,  in order to get it as smooth as possible. 

Again, keeping the heat on medium and do not stop stirring while you are adding the egg yolk. After all, we want a nice and creamy  sauce, not scrabble eggs.

Remove all the fish meat and please pay attention to making sure that all the bones are removed, especially if children will be having this. 

Now you can also keep the cod skin if you like, but I find that most really do not like it. 

The boiled eggs and the potatoes can also be diced if you prefer. After all,  it is your dish to enjoy any way you dice it. 

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Cod In Cream Sauce - Bacalhau Com  Natas

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Cod Fish - Bacalhau à Gomes de Sá

Cod Fish - Bacalhau à Gomes de Sá

I remember when my Mother made this dish, way back then in the good olden days of my youth.  I have to admit that when I saw this fish in it's salted state, I was not very interested in having it for a Meal. But after it was cooked, the aroma of the fish with he olive oil flowing into the Kitchen, it was a winner every time for me. 

Years back in the Azorian Islands the poor fisherman did not have any refrigerator to store the freshly caught fish. Not even an icebox did the have.  They would preserve their fish by drying them in the sun and then salting them for future use.  

Now, this Cod or Bacalhau a salted fish came all the way from Eastern America where they are a lot of  cod. So off went the fishermen all across the Atlantic to the other side to get the caught. As they caught them, then they would clean them and preserve them in salt for the trip back home. 

Now this  Bacalhau at that time was considered a poor Mans dish and the elite would not touch it for there was fresher fish to have a proper meal. As time went by, this fish has grown to be one of the finest dishes money can buy, from a five-star Restaurant to the modest family home. Over time, this fish has  grown not only in popularity but also in price, from one of the cheapest fish to one of the most expensive. 

So here it is, a real old fashion recipe and is guaranteed  to be a Portuguese tradition right in your own home. 

Let me know how yours turned out. 

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Recipe;

1  lbs. -  Bacalhau ( Codfish) salted or not salted.

2 lbs. - Potatoes
4 to 5 - Whole black peppercorns
1/3 Cup - Olive oil (divided )
5 to 6 - Onions
2 to 3 - Garlic
1/3 Cup - Milk


Garnish; 
3 - Hard boiled eggs
1/3 Cup - Black olives
1/4 Cup - Green onions
Parsley as needed

Salt and pepper to taste



For more information, please see video below. 



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Bacalhau  usually come in a heavily salted, so then you will have to prepare the cod before you can use it. 

Cover the cod with cold water overnight and change the water about three times, drain off the water completely each time. 

When it comes to cutting up the potatoes, that is really a personal choice. I like to slice them this way because, for me, that was the why my Mother did it.
Anyway, you do it, it will still turn out awesome and the taste will not change.

 The cod has been unsalted and I did trim all fins on it. Also, I do not like to remove the fish skin for when it is cooked it then tends to fall apart. The skin also helps keep the fish from overcooking. 

This fish does not require  too much cooking time and if you cook it too long then the cod will become tasteless and  hard. 

I like to put my dish under the oven grill for about 5 to ten minute on a medium setting. It just makes it better looking all around and it give you a general crispness to the onions with a BBQ look to the potatoes. 

The eggs,  a perfect touch to this cod recipe, it just blends in well with everything in this dish.

Now to wrap it all into a traditional Portuguese Dish, add all the Black olives you want. When it is topped off with your favorite olive oil, then you will be proud to serve this to your Family and friend. 

Please,  remove the bones before serving this to children, because serving this dish is comment not to remove the bones. 

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Seafood Medley Pasta Recipe

Seafood Medley Pasta 


This dish s absolutely awesome with its delicate pasta the seafood right down to a bit or hint of hot pepper spice. A great romantic dish for you and your loved one to enjoy…:)

Ok, Guy’s listen up, a Woman just loves a Man that can cook and if you want to impress, well this is the dish. Just practice it and then have her sit down in the Kitchen with you with some beautiful flowers. Open up a bottle of her favourite wine and pour out two glasses. As you glide gracefully at in the Kitchen and stir up your dish. With the smells and your cooking will make any Girl happy. Try it Guy’s you cannot go wrong with this dish. Also for the Ladies your Man will Love you for it, it is really a romantic dish. Awaaa !! all the loving, what could be better…

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Recipe....

1 1/2 Lbs. -  Seafood assortment
3/4 Lb. - Pasta of choice

1 Sm. - Onion
3 Gloves - Garlic
2 Tbsp. - Butter
1 Tbsp. - Hot Sauce
1 Tbsp. - Tomato paste
1 Cup - Beer
1/2 Juice - Lemon
1/2 Tsp. - Thyme
1/2 Tsp. - Cumin
1/4 Cup - Parsley
1/3 to 1/2 Cup - Green onions

Salt and pepper to taste

Options;
1/2 Cup - White Wine



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Keep the temperature on med./low to low so the sauce will simmer without overcooking, that will give you a very delicate smooth  taste. 

Try this recipe with just shrimp, calamari or mussels, this  sauce can be used for a vast variety of other seafood  types. Try it and see.  

I know that your Family and Friends will just love this seafood  dish. Thankyou for letting me show you this awesome recipe. 

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Seafood Medley -  Guy's  Impress Your Girl.

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Portuguese Style Fish Soup - Just Awesome.

Portuguese  Style Fish Soup

I brought you back this awesome Fish Soup from a Traditional  Portuguese recipe from my trip. With  all the taste  but none of the work. Normally it would be served  with a day old bread in the bowl and pour the soup, but it goes just great with potatoes or vegetables.

Now if you use fresh fish like the Traditional   way  then you will have to do some work. First remove all the scales and gut it. Separate the fish into parts, the head, tail, and the middle bone will all got into the pot with water and boiled until you get a fish broth in about  40 min's, then strain out the contents and use the broth for your soup stock. The rest of the body can be added to the soup hole, skinless or in pieces.    

Either way, it is just awesome.

Try it, you will love it..

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Recipe.... 

Fish  - Can Hiring in tomato sauce. 

2 Lg. - Potatoes 

1 1/2 Med. - Onions.

1/3 Cup - Parsley 

2 Stocks - Green onions. 

1 Tsp. - Veggie stock 

1 1/2 to 2 Ltrs. - Water

1/2 Tsp. - Cumin
1 to 2 - Bay leave
4 to 6 Whole -  Allspice 

1/2 Tsp. - Sweet Pepper

1/3 Tsp. - Chile powder

Salt and pepper to taste. 

Options ; 

-  Day old bread in soup.

-  Other  vegetables. 

-  1 Tsp. vinegar. 

-  Fresh  fish, see above. 

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Baked Cod With Vegetables

Baked Cod With Vegetables

How I remember this cod fish recipe when my Mother was cooking it. The aroma that came out of the kitchen was out of this world and I was always hanging around her waiting to eat.

Full Recipe - Please Click

Baked Cod With Vegetables

Trailer 

Baked Cod With Vegetables

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Portuguese Style Crab Croquettes.

Portuguese Style  Crab Croquettes. 

Crab Croquettes are just perfect for an appetizer of for a Party favourite.  Here I'am using imitation crab for the budget consensus, and of course you can use the real thing, anyway it's crunchy and awesome.

Try this recipe with  tuna or any other kind of fish, it all works well, one of my Portuguese dishes calls for cod its just mmm mmm Good.

Hope you will enjoy this Croquettes.

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Recipe.... 

250 Grams - Crab, cod or Imitation crab.

1/2 Kilo - Potatoes
1/2 Cup - Onion
1/2 Cup - Parsley
2 - Eggs  ( 2 parts )
1 - Egg -  White
1 Tbsp. - Fish seasoning
2 Tbsp. - Tomato paste
2 Tbsp. - Cooking oil
1 to 2 Tbsp. - Pimento paste or Hot sauce

Salt and pepper to taste

Part - Egg ( 2 parts )
3/4 Cups - Corn flakes
Bread crumbs as needed


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Portuguese Style  Crab Croquettes. 

Pimento Paste - Hot pepper base.

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Portuguese Style Tuna Salad - No Mayo " Low Fat "

 Portuguese Style Tuna Salad -  No Mayo  " Low Fat ".


Awesome Tuna and Potato Salad, easy to make and can be a complete meal or as a side dish. When the Portuguese make this dish they use fresh tuna and infusion with the tastes of Portugal with olive oil and homemade pepper paste with hot crispy bread.

Made real fast and since there is no mayo, it's has a  lower  fat content, all natural and good for you.

I hope you enjoy it.



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Recipe..... 

50 to 75 Grams - Can Tuna of cooked fresh Tuna

2 Tbsp. - Cooking oil
1/2 Kilo - Potatoes
1/2 Cup - Carrots
1/2 Cup - Onions
1/4 Cup - Parsley
1 Tbsp. - Pimiento paste or hot sauce
1 Tbsp. - Tomato paste
2 Tbsp. - Olive oil
2 - Eggs

Salt and pepper to taste.

Toppings
- Green onions




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Portuguese Parsley & Onion Omelet.

Portuguese  Parsley & Onion  Omelet.  

This Omelet is a Portuguese tradition, they call it a "Torta",  It's super fast to make and not only is it nutritious but delicious. A real  "get going"  Breakfast or Lunch.

A great Portuguese tradition, go into your backyard, raid the chicken house for the fresh eggs and go to it. Your family will love you for it, especially if you make some hot homemade bread to go with it.

Let me know how it turned out.


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Recipe.....

2 to 3  Eggs

1/3 Cup - Onions
1/2 Cup - Parsley
2 to 3 Tbsp. - Milk
1 Tsp. Cooking oil
1/4 Cup - Any hard cheese
1 Tbsp. - Butter

Salt and pepper to taste.


Options; 
- Ham
- Black olives


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Portuguese  Parsley & Onion  Omelet.  

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Pimento Paste - Hot pepper base

Pimento Paste - Hot pepper base 

Since I could not find any ready made Pimento sauce here in Poland, I made my own. Pimento Paste. Just adds a rich and full flavor to all your dishes, just awesome with meat, poultry, fish, seafood and sauces.... Simple to make and keep. I used it for my shrimp and octopus recipes  here on my videos.Just like the one from the Azores.

I remember my Mother and Grandmother collecting these peppers from the backyard garden and filling up the basket with them. Then off to an outside cast iron pot outside that was under a roaring fire. All the family joined in washing, peeling and  cutting them up to be grinded up, by the hand grinder.

I really miss those days, but I still follow her recipe that brings me back to a taste of home and those long ago days. I hope that you will enjoy this and please let me know how you used it.

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Recipe: 



 Pepper Base                                                             Scale Hotness  0 to 10


Super  Hot                                                                          09 to 10 
2 Lbs. ( 1 kilo) - Hot red peppers (Banana type)            
0 - Red Sweet peppers
1 to 2 Tbs. - Kosher salt
3 Tbsp. - Olive oil

Very Hot 
2 Lbs. (1 Kilo) - Hot red peppers (Banana type)                 07 to 08
1/3 Lbs ( 300 Grams) Red Sweet peppers
1 to 2 Tbs. - Kosher salt
3 Tbsp. - Olive oil

Medium Hot 
2 Lbs. (1 Kilo) - Hot red peppers (Banana type)                 04 to 05 
1/2 Lbs ( 500 Grams) Red Sweet peppers
1 to 2 Tbs. - Kosher salt  
3 Tbsp. - Olive oil

Lower Hot                                                                           02 to 03 
2 Lbs. (1 Kilo) - Hot red peppers (Banana type)
3/4 Lbs ( 750 Grams) Red Sweet peppers
1 to 2 Tbs. - Kosher salt  
3 Tbsp. - Olive oil


Option 
1/2 Cup  - Lemon juice for each of the above.



For more information, please see video below. 



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Here in this recipe I have been making the sauce on a measurement of 2 Lbs. or 1 Kilo base of hot banana peppers. Now  the hotness is controlled by how much of the sweet peppers that we add to the hot base. 

Please DO NOT try to handle the hot peppers without some sort of glove protection. If you happen to get some in your eye, then please rinse it out under a water faucet with cold water for a couple of minutes, without rubbing you eye. 

Now, how about the seeds? Well,  I usually keep about 1/4 cup and add it to the sauce. In the video, I did not add them because it does make the sauce even hotter.  I did not want to make it that hot because I wanted it to be for the majority of the household to enjoy without it being too hot and spoiling the dish. 

Remember, like in my video the hot and sweet peppers have to go through a boiling process to break down the fibers. 

I make a lot and store it in my refrigerator and it should  be ready to use in about 3 to 7 days after it is made. 

I have this sauce to use up to 6 to 8 months, so it lasts a long time. Now if you store it that long, then give the sauce a stir in the jar every month or so. 

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