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Pastel De Tentúgal
Pastel de Tentúgal (Tentúgal Pastry) is a Portuguese pastry originating in Tentúgal, in the municipality of Montemor-o-Velho. This conventual sweet was first created sometime in the 16th century by Carmelite nuns , image = , caption = Coat of arms of the Carmelites , abbreviation = OCarm , formation = Late 12th century , founder = Early hermits of Mount Carmel , founding_location = Mount Ca .... References Portuguese cuisine Portuguese desserts Custard desserts Egg dishes {{portugal-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal
Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of the Azores and Madeira. It features the westernmost point in continental Europe, and its Iberian portion is bordered to the west and south by the Atlantic Ocean and to the north and east by Spain, the sole country to have a land border with Portugal. Its two archipelagos form two autonomous regions with their own regional governments. Lisbon is the capital and largest city by population. Portugal is the oldest continuously existing nation state on the Iberian Peninsula and one of the oldest in Europe, its territory having been continuously settled, invaded and fought over since prehistoric times. It was inhabited by pre-Celtic and Celtic peoples who had contact with Phoenicians and Ancient Greek traders, it was ruled by the Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tentúgal
Tentúgal is a parish of Montemor-o-Velho Municipality, Coimbra District, Portugal. The population in 2011 was 2,141, in an area of 34.29 km². The village is well known in Portugal for its old and unique conventual cakes, most notably the '' pastel de Tentúgal''. Sisnando Davides Sisnando (or Sesnando) Davides (also Davídez, Davídiz, or Davidiz, and sometimes just David; died 25 August 1091) was a Mozarab nobleman and military leader of the Reconquista, born in Tentúgal, near Coimbra. He was a contemporary and acquain ..., Count of Coimbra, was born in Tentúgal in the 11th century. File:Praça do Rossio, Tentúgal,1.JPG File:Igreja da Misericórdia de Tentúgal 1.jpg File:Tentúgal.JPG References Freguesias of Montemor-o-Velho {{Coimbra-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montemor-o-Velho
Montemor-o-Velho () is a town and concelho, municipality of the Coimbra District, in Portugal. The population of the municipality in 2011 was 26,171, in an area of 228.96 km². History In 711, the Muslim invasion of Iberia, Arab occupation of the Iberian Peninsula began. Montemor-o-Velho, a fluvial-maritime port of great importance at the time, was the target of conquests and reconquests throughout the 9th to the 12th centuries: in 848 the first Reconquista, Christian reconquest of Montemor was made by king Ramiro I of Asturias, Ramiro I of León, who gave the castle to abbot João, who resisted in the same year the siege made by the caliph of Córdoba Abd al-Rahman II. In 878 Afonso III the Great occupied Coimbra and proceeded to repopulate the Mondego River, Mondego line; on December 2, 990 there was another onslaught of Arabs led by Almanzor, Almançor, who take the castle of Montemor-o-Velho, and its government is given to Froila Gonçalves, a descendant of the Portucalen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conventual Sweet
Conventual sweets ( pt, Doçaria Conventual) are a typical part of the Portuguese cuisine and a generic term to a variety of sweets in Portugal. As the name implies, conventual sweets were made by nuns who lived in the Portuguese convents and monastery, monasteries. Starting in the 15th century, these sweets have since integrated in the Portuguese cuisine and in former Portuguese colonies. Conventual sweets have sugar, egg yolks and almond as ingredients of choice. History Conventual sweets have always been present in the meals that were served in the convents, but only from the 15th century, with the dissemination and expansion of sugar, did they reach notoriety. Sugar cane production was tried in the Algarve, followed by Madeira in the 15th century. At the time Portugal was one of the largest egg producers in Europe and the excess amount of egg yolks was initially thrown away or given to animals as food. With the expansion of the Portuguese empire and the large-scale arrival of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carmelites
, image = , caption = Coat of arms of the Carmelites , abbreviation = OCarm , formation = Late 12th century , founder = Early hermits of Mount Carmel , founding_location = Mount Carmel , type = Mendicant order of pontifical right , status = Institute of Consecrated Life , membership = 1,979 (1,294 priests) as of 2017 , leader_title = Motto , leader_name = la, Zelo zelatus sum pro Domino Deo exercituumEnglish: ''With zeal have I been zealous for the Lord God of hosts'' , leader_title2 = General Headquarters , leader_name2 = Curia Generalizia dei CarmelitaniVia Giovanni Lanza, 138, 00184 Roma, Italia , leader_title3 = Prior General , leader_name3 = Mícéal O'Neill, OCarm , leader_title4 = Patron saints , leader_name4 = Our Lady of Mt. Carmel, Elijah , parent_organization = Catholic Church , website = ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Desserts
Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portuguese man o' war, a dangerous marine cnidarian that resembles an 18th-century armed sailing ship ** Portuguese people, an ethnic group See also * * ''Sonnets from the Portuguese'' * "A Portuguesa", the national anthem of Portugal * Lusofonia * Lusitania Lusitania (; ) was an ancient Iberian Roman province located where modern Portugal (south of the Douro river) and a portion of western Spain (the present Extremadura and the province of Salamanca) lie. It was named after the Lusitani or Lusita ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Desserts
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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