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Torta De Azeitão
''Torta de Azeitão'' is a Portuguese roll cake filled with from the parish of Azeitão. History The cakes are believed to have originated in Fronteira, Alentejo in the late 1800s. The recipe was purchased by Manuel Rodrigues from the "O Cego" () which was established in 1901 in Azeitão. Rodrigues, the namesake of the pastry shop as he was blind, gave the recipe to his wife Maria Albina who was an accomplished confectioner. The cakes were originally made as a large cake that was sliced into individual servings. But eventually, the cakes were made into smaller individual cakes seen today. José Augusto Pinto is the current owner of the ''O Cego'', who started baking at the age of fifteen. The ''pastelaria'' was purchased by his father Augusto Pinto from Rodrigues in 1975. Pinto continues to recreate the original ''Torta de Azeitão'' recipe and other recipes created by Maria Albina. While ''O Cego'' remains the origin of the ''Tortas de Azeitão'', other ''pastelaria'' in A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. 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 Ocean, Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French cuisine, French and Mediterranean cuisine, Mediterranean influences. The influence of Portugal's spice trade in the Portuguese East Indies, East Indies, Africa, and the 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, used in meat, fish or multiple savoury dishes from Continental Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazelnuts
The hazelnut is the nut (fruit), fruit of the hazel, hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according to species. Hazelnuts are used as a snack food, in baking and desserts, and in breakfast cereals such as muesli. In confectionery, they are used to make Praline (nut confection), praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars and hazelnut cocoa spreads such as Nutella. They are also used in Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and high in monounsaturated fat. It is used as a cooking oil and as a salad or vegetable dressing. Turkey is the world's largest producer of hazelnuts, accounting for 58% of total production in 2023. Description A hazelnut cob is roughly spherical to oval, about long and in diameter, with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Egg Dishes
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 animal ** 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 encompassing most of modern-day Portugal (south of the Douro River) and a large portion of western Spain (the present Extremadura and Province of Salamanca). Romans named the region after th ... * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sponge Cakes
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.Castella, Krystina (2010). ''A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World'', pp. 6–7. . The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the British poet Gervase Markham, '' The English Huswife'' (1615). The cake was more like a cracker: thin and crisp. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-19th century. The Victorian creation of baking powder by the British food manufacturer Alfred Bird in 1843 allowed the addition of butter, resulting in the creation of the Victoria sponge. Sponge cakes have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pão De Ló
''Pão de Ló'' (plural: ''pães de ló'') is a Portuguese cuisine, Portuguese sponge cake made of eggs as food, eggs, sugar, and wheat flour. Unlike other cakes or breads, yeast or baking powder is generally not used. Rather, to provide volume, air is suspended into the cake batter during mixing. Etymology There are various, and some controversial, theories of where the name ''pão de ló'' is derived from. While "''pão''" is the conventional definition for "bread", "''ló''" is attributed to several theories. One suggests it is derived from the Old French, Old-French word ''lof'' meaning the "downwind side of a ship, where the sails are rigged" or "thin fabric, like cheesecloth". Another theory is that it is from the term for wool, . Author Maria de Lourdes Modesto suggests that its named in honor after of a confectioner's husband whose surname was "Ló", in Felgueiras, Magaride, Felgueiras. Another further specifies he was a German man with the last name "Lot".Castro (2021), ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
Portuguese cuisine () consists of the traditions and practices of cooking in Portugal. 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 Ocean, Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French cuisine, French and Mediterranean cuisine, Mediterranean influences. The influence of Portugal's spice trade in the Portuguese East Indies, East Indies, Africa, and the 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, used in meat, fish or multiple savoury dishes from Continental Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viana Do Castelo
Viana do Castelo () is a concelho, municipality and seat of the district of Viana do Castelo District, Viana do Castelo in the Norte Region, Portugal, Norte Region of Portugal. The population in 2021 was 85,778, in an area of . The urbanized area of the municipality, comprising the city, has a population of approximately 36,148 inhabitants, although the extended densely populated region reaches surrounding municipalities like Caminha and Ponte de Lima with a population above 150,000 inhabitants. It is located at the mouth of the Lima river, on the Portuguese Way path, an alternative path of the Camino de Santiago. History Human settlement in the region of Viana began during the Mesolithic#Europe, Mesolithic era, from discoveries and archaeological excavations. Citânia de Santa Luzia, Settlements in the Mount of Santa Luzia date back to the Iron age, extending into the Roman Empire, Roman occupation the area. The settlement of ''Viana da Foz do Lima River, Lima'', which it was c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize Flour
Maize flour or corn flour is a flour ground from dried maize (corn).Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 It is a common staple food, and is Mill (grinding), ground to coarse, medium, and fine consistencies. Coarsely ground corn flour (meal) is known as cornmeal. When maize flour is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making tamales and tortillas. Arepas are typically made from corn flour that has not been nixtamalized. See also * Semolina * List of maize dishes References {{Portal bar, Food Flour Maize products, Flour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conventual Sweet
Conventual sweets () 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 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 sugar from the Portuguese colonies, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gianduja (chocolate)
''Gianduja'' or ''gianduia'' is a homogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). It can be consumed in the form of chocolate bar, bars or as a filling for chocolates. ''Gianduja'' is chocolate stretched with hazelnut butter. Similarly to standard chocolate, it is made in both plain and milk versions. It may also contain other nuts, such as almond. As a bar, ''gianduja'' resembles normal chocolate, except for the fact that it is softer due to the presence of hazelnut oil, which is liquid at room temperature unlike cocoa butter. However, like conventional chocolate, ''gianduja'' is usually Tempered chocolate, tempered. Chocolate spread, Chocolate hazelnut spreads are also notably inspired from ''gianduja''. They tend to use, however, other ingredients, typically cocoa powder and vegetable oils rather than cocoa butter-based chocolate. History The Continental System, imposed by Napoleon in 1806, prevented British ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Shop
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as '' baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, chou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
