The Easiest Dessert Ever- From Portugal


I used to be indecisive, but now I’m not sure

I’m a typical Libran. Most qualities that apply to the Libra Zodiac usually match mine. And one that certainly stands out is my indecisiveness;my friends and family will vouch for it I’m sure!

I suck BIG TIME at making decisions. Seriously. Ask me to choose between A and B and maybe we’re OK, but ask me to choose between A,B and an infinite number of other choices and boy! are we in a Buridan’s ass situation

First i want this, and then i want that …and then i want this again….i can do it all day long.

Sourse: CartoonArt

To chose one dessert off Portuguese Cuisine put me in such a quandary. I had so many I wanted to make…there was the Portugal Leite Creme – Egg and Milk Custard, then i decided to make the Bolo Rei – a traditional Portuguese cake/bread. Finally it came down to deciding between Bolas de Berlim which are plump little ovals of fried dough–white flour tanned by the ovens heat and filled with custard(YUM!!) and the Bolo De Bolacha– Chocolate Cake Roll.

What I finally did make was the Queijadas Economicas or simply Milk Tartlets . I finally chose these because they seemed ridiculously easy to make. It was so easy that i JUST HAD to try it out.

The end result was really nice. It didn’t have great texture or anything but tasted delicious…comfort dessert, if i may….

The addition of cinnamon gave it beautiful flavour and I was extremely pleased with my decision.So were my kids:)

The recipe I found here.Its a lovely blog with lots of great recipes.

And Hey! Have you ever noticed that Libra is the only inanimate sign of the zodiac, all the others representing either humans or animals? Doesn’t that make us most unique and desirable ????What say you?

Ingredients

300 gr/ 2 cups sugar
50 gr/ about 3 tablespoons butter or margarine
0.5L/ 2 cups milk
150 gr/ 1 1/2 cups flour
2 eggs

Preparation
Mix all the ingredients well well then pour into greased muffin pans.

Bake at 375 º for about 30 minutes. Remove from oven, dust with a mix of cinnamon and icing sugar.Serve warm(I did!)

This quick and easy dessert goes to the A.W.E.D event started by DK of Chef In You and hosted this month by the lovely Priya.

Moroccan Chocolate Yogurt Cake

Night-Out
The venue was Fisherman’s Wharf, a lovely restaurant by the river Sal. The Food was good, the ambience great and the company outstanding. We were meeting some old friends who were holidaying in Goa and we had such a fabulous time.
Options for vegetarians are a bit limited in Goan restaurants but thankfully for my friends, this place had an almost fair share. All-in-all a great evening.

Earlier in the afternoon when my kids took a nap I made a Moroccan chocolate cake. It was all that it claimed to be…and oh-so-soft.

Moroccan cuisine is very new to me and I must thank DK of Chefinyou who started A Worldly Epicurean Delight (A.W.E.D) event and this months host Cooks hideout for giving me a chance to read up so much about this wonderful place. There were so many things I wanted to try out (Brochetter-a lamb kebab, pastilla,baklava-a very popular dessert, the moroccan tea
…..) and a few I didn’t want to try(brain fry, liver sauce, calves heel, snail…) but I had the ingredients for this cake so that’s what I baked…
Moroccan Cake

First make the Chocolate Sauce

In a saucepan, mix together:
3/4 cup of cocoa powder (in Morocco this is “Caobel” powder)
2/3 cup granulated sugar
2/3 cup cooking oil
1 1/3 cups water

Bring these ingredients to a boil. Cool 2/3 cup of the mixture in the refrigerator.

Now the Cake
Sift 2 2/3 cups of flour along with 3 tsp of baking powder.

In a mixing bowl, beat four eggs, together with ¾ cup granulated sugar, and 2/3 cup of cooking oil. Add ½ cup of yogurt. Add the flour to this mixture.

When the remaining chocolate sauce has cooled to room temperature, add it into the batter, and mix well.

Bake in a greased and floured bundt (circular tube) pan, in a medium oven (350 °F, or gas mark 5) until a knife, or toothpick comes out clean. When done, immediately remove from pan, while still very hot, and pour the refrigerated chocolate sauce all over the top of the cake, while the cake is still very hot. Immediately take a table knife and poke the cake in various places so that the sauce goes through. There you have it. Chocolate drenched cake….

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