Cinnamon Rolls

An awesome Danish recipe.

Leg of Lamb

For the perfect Sunday roast.

Honey and Cinnamon Cookies

Delicious cookies.

Orange and Ginger Chicken Thighs

A summery chicken recipe.

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Easter Bread II

I hope you're having a nice Easter. Last year I shared a recipe from "Pantagruel" for a traditional Portuguese Easter bread, but I completely failed its presentation. So this year I decided to try a new recipe and this time from "Cozinha Tradicional Portuguesa". And I'm glad I decided to give it a try because I actually prefer this version. 
The egg in the middle is completely optional. I've never in my life ate the boiled egg. And there's something about the cross on top of Easter buns. I'm not sure what it represents, but I've seen it all over the internet this week and the Portuguese version is no exception.

easterbread

Easter Bread II

Ingredients (2 loaves)
  • 500g flour (or 4 1/4 cups)
  • 100g butter (or 1/2 cup)
  • 15g fresh yeast (or 0.5oz)
  • 3 tablespoons sugar
  • 2 small eggs
  • 2,5dl milk (plus a little more to dissolve the yeast) (or 1 cup and 1 tablespoon)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon fennel seeds chopped or powdered
  • 2 boiled eggs (optional)
Instructions (Time: 4 hours)
Start by dissolving the yeast in a bit of warm milk. Add 100g (1 cup) of flour (out of the total weight) and 1 tablespoon of sugar (also out of the total amount of sugar). Leave the dough to rise covered for 20 minutes in a warm place.



In a big bowl, mix the flour, the eggs, the sugar and the milk. Work the dough for a few minutes.


Add the melted butter, the salt, the cinnamon, the fennel and the yeast dough. Mix well until the dough no longer sticks to your hands nor to the bowl.


Let it rise covered for 2-5hours depending on the place you leave it (my kitchen was warm and it took about 3h30). Once is has doubled in size, divide the dough in two parts. Leave a bit of dough from each part to later make the cross. Form round loaves and place them in a floured baking tray.


Flatten their surface a little and place the boiled eggs on top (optional). Form four strips with the remaining dough and place them on top of the eggs. Brush the loaves with a egg wash and bake in a preheated oven to 210ºC (410ºF) (fan off) until the loaves are golden (about 20 minutes). Let it cool down before serving.



For a print friendly version visit this recipe at my Recipes page.

Roasted Pork Carré

I grew up eating pork carré occasionally and was truly surprised when I found this meat cut here in Denmark, even though carré doesn't sound Portuguese at all. And with a recognizable name! (Svine carré). I made some changes to a recipe from Culinária Portuguese and it worked perfectly. It is a moist pork roast and I think the fat on top helps to give it flavor. This recipe followed a series of mishaps in the last month, so I was more than happy with how wonderful this roast turned out. 


Roasted Pork Carré

Ingredients (4 servings)
  • 1,5kg pork carré (or 3.3lbs)
  • 3 garlic cloves
  • 3 onions
  • 1 sage leaf
  • 1 lemon
  • 2dl white wine (or 3/4 cup)
  • olive oil, salt, pepper q.s.
Instructions (Time: 90 minutes)
Place the garlic cloves grossly chopped, the onions sliced in 4, the bay leaf and some olive oil on the bottom of a baking dish. Lay the pork carré on top of the onions with the bones down. 


Season with salt and pepper, squeeze the lemon on top of the meat and pour the wine on the bottom of the baking dish.


Roast for ~1h20 in a preheated oven to 180ºC (355ºF) basting every 20 minutes. I know it sounds like a daunting task, but you'll end up with a succulent chunk of meat. Remove from the oven and let it rest for 10 minutes, covered in aluminium foil, before carving.



For a print friendly version visit this recipe at my Recipes page.