Tastes of Portugal

Ovos moles de Aveiro (soft eggs de Aveiro)        These are a typical pastry in the area of Aveiro. They are made of a delicious sweet egg yolk paste, wrapped in a wafer-thin pastry shaped like oysters, clams or fish, as a tribute to the maritime traditions of the region. Its shape is obtained by mixing eggs and sugar indulgently, and it is prepared according to traditional knowledge.         The ovos moles come from the ancient feminine convents in Aveiro. After the nuns communities were extinguished, the recipe passed on from generation to generation and it has been kept alive until today.        In addition to its strong taste, their shape makes them a truly peculiar pastry. Confectioners were inspired by their closeness to the lagoon and sea elements to transform with their fingers, thin layers  into shells, whelks, fish or clams, and fill them with this golden voluptuous dough.       Ovos moles de Aveiro were the first Portuguese bakery product to be dis

Arroz doce (Portuguese rice pudding)       It's not only the sweets from convents that makes the glory of Portugal. Popular sweets have taken roots, envolved and became hopelessly associated with tradition. In Portugal, there is no parties, pilgrimage, or mariage without Arroz doce.       The heritage of this Portuguese rice pudding comes possibly from the Moors, who inhabited the territory before Portuguese independence from the twelfth century. Simple ingredients, easy to identify, have created a variety of recipes of Arroz doce.        And let's start with the rice that must be the variety of Carolino, which is one of the most used rice in Portugal. Then, comes the milk, the sugar, the cinnamon, the eggs, and the orange peel or lemon.        Although Arroz doce is not commonly recognized as part of the convent confectionery, we find some recipes in convents. But the recipes may vary depending on the convents and the regions. Here's the recipe of the Po

Toucinho Do Céu        Toucinho Do Céu, translated literally as "Bacon from Heaven", is a delicious Portuguese almond cake, originating in the Guimarães region of Portugal. It is translated as Bacon from Heaven for two reasons. First, because it uses pork lard to make the cake and secondly, because it is unbelievably delicious. It is one of the most popular and traditional Portuguese dessert, typically seen at many restaurants, and any festivals or events. This is because of its unbelievable flavor coming from such simplicity, making it an integral Portuguese dessert making.        Most Portuguese desserts use egg yolk and sugar. Why mostly egg yolks? It's because the egg whites are used to clarify wine (like a filter), acting like a brush to sweep out impurities. The wine makers, in the local region, would save the yolks and give them to the nuns at the convents, who make desserts, which were sold, to raise money for the poor.        There are different ve

Bolo de Bolacha Maria (Marie Biscuit Cake) Marie Biscuit cake is a simple and fast cake to make. For its base, it has the biscuit soaked in coffee, which is then covered between layers in a creamy butter cream. You stack everything together and then, place the cake in the refrigerator for a few hours (overnight is better). When it comes out, you have an amazing cake that slices perfectly and taste so good. What is Bolacha Maria ? Marie Biscuit is very similar to a rich tea biscuit, or digestive cookie found in the UK. It is a vanilla flavored, round biscuit with the brand stamped on top. There are many different ways to make this cake, with many variations in terms of taste and ingredients. Though it is made with a product of national consumption, Marie Biscuit, its original roots are English. In 1874, it was invented by an English baker in honor of the duchess Maria Alexandrovna  from Russia. Many countries adapted this cookie, but it's especially popular in

Pão-de-Ló (Sponge Cake) The Portuguese Pão de Ló is a rounded cake usually with a hole in the center. It's a very popular cake in Portugal, that is usually eaten in Christmas. With its spongy texture, it's comparable to the English Sponge Cake. The recipe is simple, in the sense that it only has three ingredients: eggs, sugar, and flour. In Portugal, this sponge cake has an array of variation, specific to some regions, and has become a symbol in these areas. The most famous variations are the Ovar's sponge cake, Alfezeizão's sponge cake, and Margaride's sponge cake. Pão-de-Ló de Ovar Ovar's typical sponge cake is shaped like a cornbread and is made of a light, fluffy batter. At the top, the crust is very thin and moist, with a brownish color. The border is made of a creamy batter, with the egg yolk color. Traditionally, it is wrapped in a white linen paper. Little is known about its origins, we only know that it has conventual origins. There

Bolas de Berlim (Berliner) Bola de Berlim, also known as a Berliner, is a Portuguese version of a doughnut. It's a very popular Portuguese summer pastry, which historically originates in Germany. Bola de Berlim is typically bigger than its German counterpart, and is filled with an egg-based cream (creme pasteleiro, known as confectioner's cream in English) which the Portuguese use in many of their desserts. This is the difference from Germany where Berliners are filled with a variety of jams and icing. In Portugal, they're also called "Sonhos de padaria" which means "Bakery dreams". It's like a doughnut sliced into halves. They are made with sweet dough fried in oil, with some powdered sugar icing on top. It's a staple dessert in Portugal. They're also very popular in the beaches. It's the best selling dessert in many beaches in Portugal. In summer, vendors literally walk around the beaches holding containers filled with

Bolo-Rei ( lit. King Cake) The Bolo-Rei is a traditional Portuguese cake that is usually eaten around Christmas, from December 25 until Epiphany on January 6th. It is a staple dessert in any Portuguese home during the holidays. It's an unmistakable cake with its round shape with a hole in the middle like a crown and its crystallized fruits on top of it. You'll find it in every Portuguese pastry shop from the beginning of November to the end of January. Traditionally, there is also a fava bean inside the cake, usually a large bean. The family tradition says that whoever has the slice with the fava bean is the King and has to buy or bake next year's cake. However, in order to avoid serious problems, nowadays the pastry shops choose not to put anything inside the cake beyond what you can actually eat. History of the Bolo-Rei The Bolo-Rei originated in France and only arrived in Portugal during the nineteenth century, when the Confeitaria National opened