Monday, September 16, 2019

Tarte de Leite e Canela - Portuguese Milk and Cinnamon Tart

Tarte de Leite e Canela is a delicious, creamy tart made with the simplest of ingredients.  

Tarte de Leite e Canela

Tarte de Leite e Canela

I love a good milk tart, I find that it is one the simplest desserts to put together, and it always seems that you've spent hours on it.

It is very much like a custard tart in that it's filling is creamy, creates it's own sweet pastry like crust and that sprinkling of cinnamon on the top just take this tart to the next level.

Other tarts you may like:
Almond and Orange Tart
Melktert (South African Milk Tart)

Tarte de Leite e Canela

This is such a quick dessert to make, and it is sure to impress your family and friends.  I've made this one a little different in that I substituted normal Vitamin D milk for Lactose Free Milk so that my daughter could enjoy it too, as she is Lactose intolerant.
Tarte de Leite e Canela - Portuguese Milk and Cinnamon Tart


Ingredients:
1 and 1/2 cups of sugar
1/4 cup of melted butter
4 eggs
1 cup of flour
2 cups of milk (I used Lactose Free Milk)
Cinnamon (to taste)



Preheat the oven to 350ºF.  Grease a round cake pan with butter and dust with flour.

In a stand mixer, mix the sugar and butter, then add in the eggs, flour and mix well.

Add the milk, stir well and then let stand for ten minutes.

Pour the prepared batter into the pan, sprinkle with cinnamon and bake for 30 minutes or until a knife inserted near the center, comes out clean.

Remove from oven, let cool slightly and then remove from pan. 


Tarte de Leite e Canela

Tuesday, September 10, 2019

Lasanha de Pao - Bread Lasagna

Lasanha de Pao is your typical lasagna but using bread slices instead of lasagna noodles.  The slices are nestled between spoonfuls of delicious meat sauce and homemade bechamel sauce.

Lasanha de Pao

Lasanha de Pao - Bread Lasagna

I love a good lasagna and I learned how to make it the traditional way, which is using lasagna noodles.  I'm not saying that I don't still do that, but when I have leftover bread that has gone stale and needs to be used, the last thing I want to do is be wasteful.

This is a great way to make a much loved family favorite, but also use what you have on hand.  The rest of the recipe remains the same, use your favorite meat sauce, use white sauce or ricotta or whatever you wish, but I'm going to show you how I make mine by kicking it up just a little notch.

Other lasagna recipes you may enjoy:

Zucchini and Bacon 3 Cheese Lasagna
Skillet Lasagna
Hot and Spicy Lasagna
Meat Lovers Lasagna

Lasanha de Pao

I'm not going to show you all the steps to this lasagna because there are so many different ways, and people have their favorite meat sauces or fillings.  I'll just basically show you how I made mine.  I make my own meat sauce from scratch, as well as the white bechamel sauce, and you can find the steps to those in my previous lasagna recipes above. 
Lasanha de Pao - Bread Lasagna

Ingredients:
1 and half pound meat sauce (use your favorite, homemade or store bought, your choice)
White Bechamel Sauce
Sliced Ham
Sliced Cheese
Sliced Bread (I used my homemade bread)
Shredded Cheese


In a baking dish, add a little of the meat sauce to the bottom of the dish.  Cover with bread slices, then spoon half of the leftover meat sauce, half of the white sauce, cover with sliced ham, sliced cheese and add another layer of bread slices.

Top with the remaining meat, remaining white sauce and cover with shredded cheese.  Bake in a 375 degree oven for 20 to 25 minutes until bubbly and cheese is melted and brown.

Let stand 5 minutes before serving.


Lasanha de Pao

Wednesday, August 07, 2019

Fatias Hungaras - Hungarian Coconut Slices

Fatias Hungaras or Hungarian Kalaare what we would consider a cinnamon roll, but with a coconut filling and drizzled with a warm vanilla milk, straight out of the oven.


Hungarian Coconut Slices

What exactly are these Hungarian slices and where do they come from?

If you research online, you will find that these sticky buns are quite common throughout the world.  And although their origins are not quite known, they are believed to have first originated in either Greece, Rome and Egypt.

Though referred to by different names like the the Chelsea Buns in England, Cinnamon Rolls or Sticky Buns here in the States, or the Schneken in Germany, these Hungarian Darázsfészek have been lovingly adopted by the Brazilians and given their own spin.

No matter what name you given them, they are a treat that your family and friends will no doubt, fall in love with.

Other sweet bread recipes you may enjoy
Butter Pecan Rolls
Quick Cinnamon Rolls
Paezinhos de Leite - Portuguese Sweet Milk Rolls
Hot Cross Buns



Fatias Hungaras - Hungarian Coconut Slices
Source: Dika da Naka
Yield: 15 slices


For the dough:
1 cup (240ml) of warm milk
1 packet of dry yeast
2 eggs
3 tablespoons of sugar
½ teaspoon of salt
1 tablespoon of butter or margarine
3  cups (420 gr) of all purpose flour

For the coconut filling:
2 and ½ tablespoons of butter or margarine
½ cup of sugar (90 gr)
1 cup of sweetened coconut (about 50 gr)
3 tablespoons of milk

For the vanilla milk glaze:
1 cup of milk ( 240 ml)
½ cup of sugar ( 90 gr)
1 teaspoon of vanilla extract
1 cup of sweetened coconut to sprinkle on top

For the dough - In a big bowl, add in the warm milk, yeast and 3 tablespoons of sugar.  Mix well and let rest for 5 minutes.  Next, add in the eggs, butter and one cup of flour.  Mix well, then add the teaspoon of salt.  (if you add the salt in with the yeast, it will slow down the yeast's fermentation, so I always add the salt either on the opposite side of the bowl or after some flour has gone in).

Add in the remaining 2 cups of flour, mix well, then turn onto a floured surface and knead for about 5 minutes, until the dough is soft and not sticking to your fingers.  Sprinkle a little flour in the bowl, and place the ball of dough back in.  Cover with a kitchen towel and allow to rise for an hour, until doubled in size.

For the filling - While the dough rises, mix all ingredients in a small bowl and set aside.

When the dough is done rising, turn it onto a floured surface and using a rolling pin, roll into a big rectangle, about half a centimeter (or a quarter of an inch, about) thick.

Spread the filling over the dough, then roll up starting from the longest side.

Cut slices about 2 fingers wide and place in a greased 12x by 13 pan.

Cover with plastic wrap and a kitchen towel and set in a warm place to rise again, for 30 minutes.

Preheat oven to 350 degrees.  Bake for 30 to 35 minutes until golden brown.

For the vanilla milk glaze - While the rolls bake, place all ingredients in a saucepan and heat slowly until sugar is completely dissolved.



Once the slices are done baking, remove from oven, and while warm, pour the vanilla milk over.  Sprinkle on some sweetened coconut.



*These sweet slices can be left out, but not in a warm spot.  They are good for 3 days.  I usually only leave them out one day, then prefer to place them in the fridge so they last longer.



Friday, July 26, 2019

Meal Plan Friday #7


Friday segment spotlighting the meals for the week ahead. Why Friday? Because I grocery shop Bi-weekly, on Fridays.

Welcome back to my Meal Plan Friday!!!

Hi everyone.  It is Friday and you know what that means, another Meal Plan for you all.  I have a bit of a mismatch this week, a few Portuguese meals, some new recipes and some old favorites.

The Cuban sandwiches are new, so I'll be sure to share that recipe when I make them.  Every other recipe is on Full Bellies, Happy Kids and I'll have those linked up for you.  Saturday we are having some Panda Express take out.  We basically only eat out every two weeks, and it's usually quick easy things, once in a while we will go to our favorite buffet restaurant or try some other restaurant, but y'all food is not cheap and to go out with the family is close to $100.

Now, let's talk desserts.  I will be completely honest and tell you that I have NOT made any desserts at all the past week.  So the 2 desserts from last week will be what I'll make this weekend and the next week ahead.




 Dad's Favorite Chicken with Mashed Potatoes



 
 Panda Express for dinner



 
 Cuban Sandwiches with Chips




 
Gnocchi Bolognese with Salad
 

 
 Portuguese Pork Chops and Potatoes



 
Chicken Curry with Rice
 

 
 Sausages in a tomato sauce with homemade fries





 
Mexican Cinnamon Cookies



Peach Cream Pie



Friday, July 19, 2019

Meal Plan Friday #6


Friday segment spotlighting the meals for the week ahead. Why Friday? Because I grocery shop Bi-weekly, on Fridays.

Welcome back to my Meal Plan Friday!!!

Hi everyone.  Hope you're having a wonderful Friday, I am so happy that it's the start of the weekend again.  There's nothing like being able to get up without the sound of the alarm.

Friday means another meal plan for you all.  I don't even know if anyone is still following this blog, and that's ok because I did take a bit of a hiatus for quite a long time, but if you're still around, I hope you're enjoying the weekly meal plans as well as the new recipes I've been adding.  I am trying very hard to get back on track with his blog and to share many more wonderful meals with you. 

There is only one new recipe on the plan this week, and that is for the Nacho Tater Tots, so as soon as I make it I will of course share it.  The rest of the meals are true and tried family favorites, most have recipes up already and I'll be sure to share those with you.

For desserts, I ended up not yet making the Mexican Cinnamon Cookies, I will make those this weekend, along with a Peaches and Cream Pie.  I have quite a few cans of peaches that I need to use up.  Will probably do a Peach Cobbler as well.


 
Rosemary and GarlicMeatloaf, mashed potatoes and grilled asparagus

Rosemary and Roasted Garlic Meatloaf


Grilled Pork Tenderloin, BLT Pasta Salad, Corn on the cob

BLT Pasta Salad


Nacho Tater Tots



Beef Stroganoff, Rice and Salad

Crockpot Beef Stroganoff





Sausage Potato Skillet



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Mexican Cinnamon Cookies



Peach Cream Pie



Thursday, July 18, 2019

Garlic Bread Pasta Torte

Garlic Bread Pasta Torte is the perfect combination of meat and pasta with homemade garlic bread.  Add a salad on the side and you have yourself a delicious week night dinner.

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Garlic Bread Pasta Torte

This is another fantastic recipe from Taste of Home.  I have been on a Taste of Home binge and am loving all the recipes that I've been trying out for our dinners and treats as well.

You're really only needing a springform pan, your favorite pasta and meat dish and some sliced bread.  Yes, you can follow the original recipe as is, but feel free to experiment with different pasta fillings, I think next time I may try a Fettucine Alfredo or even a meatballs and spaghetti.

 More Pasta dishes you may enjoy

Creamy Taco Pasta Bake
Baked Chicken Penne
Pasta Bolognese
Chicken Parmesan Baked Spaghetti
Honey Mustard Chicken Pasta
One Pot Mexican Pasta

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Garlic Bread Pasta Torte
Adapted from:  Taste of Home
Yield:  12 servings
Calories per serving:  409


1 package (16 ounces) pasta (I used macaroni)
1and 1/2 pounds ground beef (you can use sausage)
1 medium onion, chopped
1 jar (24 ounces) marinara sauce
Fresh basil

3 teaspoons Italian seasoning
Shredded mozzarella cheese
4 tablespoons butter
4 garlic cloves, minced
Sliced white bread, crusts removed



Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot.

In a large skillet, cook beef and onion over medium-high heat 7-9 minutes or until meat is booked through.  Drain.  Stir in sauce, basil to your taste and Italian seasoning. Add to pasta; stir in cheese.  (I never measure cheese, I just eyeball it according to our taste)

In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with more cheese.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim.

_MG_5659