Tuesday, July 21, 2009 1:33:18 AM
First of all: What on Earth happened with Queijadinhas, in North America?
I mean, just today, I have already got more than 10 searches for that recipe. It’s a Brazilian typical sweet, mostly unknown by the rest of the world (except for Portuguese people). Was it some kind of appearance in the News? Was it Martha Stewart or Nigella Lawson suggestion? Really, guys, I got really curious about that! XD
So, if you are one visitor who were looking for my Queijadinha recipe, please, leave a comment! Allow this poor Brazilian blogger discover what made Queijadinha so famous!
Well, now, off to today’s topic. Crème Anglaise is one of the basic dessert sauces. Dessert sauces can be both fruity or creamy. Among the fruity ones, there are the jams / compotes, which are cooked, and the coulis, which is the raw fruit’s sauce, made by puréeing and straining it. Among the creamy sauces, the most common are chocolate (like a fudge) or the vanilla custards. Crème Anglaises are among this later one, being it a liquid custard, made from milk, yolks, sugar and vanilla.
Tuesday, April 21, 2009 9:14:47 PM
This is part of a series of posts, about using usual Breakfast stuff to make desserts! To check for other posts of this series, click here.
Sorry guys, for the long time elapsed since my last recipe, but I think I'm back with some new and some old recipes!
And today, as you must have already seen, it will be the second post of my series "Having your Breakfast for Dessert!" (I think I should make some banner for that!), and I'll continue using other drinks we have, to turn into a delicious dessert. This time: MILK
Using milk in a dessert ain't difficult, I know. But in this series, The Breakfast ingredients are the main characters, always.
Anyways, this won't be difficult either... Hahahah
Tuesday, January 20, 2009 1:07:44 AM
Most of you must have seen I paired my apple pie with an ice cream. It's a homemade one and, I confess, it's one of the best quality I have done. It mostly comes from the good products I used.
I spent the end of the year in the countryside, and there, I decided to visit a farm of Mrs. Geni, an old lady which has known me since I was about 5 years old. She was already old by that time, so, unfortunately, now her memory isn't really good, so she couldn't remember me nor my parents. But even at almost 90, she still kept the most traditional hospitality from the country. As the best candy-maker I have known (at least, her daughter, Miss Neiva, keeps her tradition, and is making the second best sweets, candies and compotes I've ever had), we were received with a large smile, and a seat by the table for a chat. Some squares of Doce de Leite (the Portuguese name for Dulce de Leche), a glass of fresh water, and an almost never-ending chat, with such a country peacefulness that we feel we could spend whole afternoons there, sipping coffee, having Doce de Leite, talking and laughing. May god keep her as healthy as she was, last time we went there, until I can visit her again!
I am sorry for the quality of the pictures. The lighting wasn't really good, and I used my cellphone camera. But I just couldn't let the opportunity of keeping these two lovely ladies with me forever!
While we were chatting, I asked her what was her secret for those Doce de Leite bars. And she told me one thing: Milk. Lots of milk and very little sugar. Let them boil and keep mixing. With lots of care and effort, that's how they did every single day their Doce de Leite.