Of all the wonderful foods in PT (and there are soooo many), pasteis was the one we looked forward to most. They are available at every grocery and cafe, freshly made. They should have little burnt spots on the surface of the custard, and the pastry isn’t quite blätterteig; it’s more like a cross between phyllo and blätterteig, light but crunchy and buttery. Sigh…just slap it directly on your hips!
I delivered some spots but I agree, next time I want to get them flakier, I think the flaw was in the recipe (doubling the dough, yet no enough space for it to actually rise).
I’ll try again, that’s for sure. But definitely I will not deny my taste buds the pleasure before they end on my hips.
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I‘m fine with both Blätterteig and German. I‘m in Barcelona right now but will try them when I get home. Come to think of it, I have a Portuguese cookbook at home.
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All these days with thunder, rain, and humid sunny breaks have left me scouring the recipe library for help. I pulled out the spanakopita I made and froze for just such a day. Also made a big salad with cucumber, avocado, and cilantro and topped it with seared chili prawns. White miso and fresh ginger with lots of lime juice provides a tangy dressing. Served with a topping of chopped dry-roasted peanuts, cilantro, and lime wedges.
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After reading of @Slammer 's pie exploits, I had cravings for a pie too.
This one’s Steak and mushroom.
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Those look great @Tom1234 and you’re brave for using the oven today!
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It was Saturday. Pie’s gone now!
I bought the stewing steak a week before when it was cold and pouring with rain!
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That looks fantastic, what pastry did you use?
Could not find this thread earlier for some reason.
Anyway.
I still had two Dormice handy, so I lubed them up with flour, garum, poppy seeds and put them in…
The airfryer!
My five year old 40€ Aldi airfryer and it did a great job on those dormice.
Had them with the last of ,yesterday’s veggies and fresh crunchy bread. Could not find an amphore of Falernian wine but in a pinch Chianti works just as well.
It’s Leisi Gluten-free puff pastry from Co-op.
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Oh, I need to try making a puff pastry.
Oh, I’ve done that—it’s fun, but you need COLD hands (and everything else in the recipe, including equipment).
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It is one of those pastries I never mastered.
It’s time consuming but it’s not difficult, it’s a lovely feeling when it flakes nicely.
I got this Kräuterspeck as a present: Kräuterspeck - 400g – Rinner – Original Südtiroler Speck, Kaminwurzen und Salami
I cannot understand whether it may be eaten raw or not. In Switzerland there is always a warning on the package, if the bacon should be consumed cooked. But I don’t know how is it in other countries. It looks very tasty, so I want to understand how to consume it.
As it is, it can be fried if you feel barbaric. But that is finest Speck, thin or thick cut fresh and crunchy bread, or Bretzen with salted Schmalz instead of mere butter a beer and you will be in heaven.
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I’d forgo the Butter or Schmalz (lard) but I agree this is a tasty product.
It would not cross my mind to cook or fry it. It’s dried meat.
Ooo! And a nice mustard pickle or two.
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and a wedge of alpkäse.
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