Cooking with… Nuno Mendes: Pastel de Nata

Hey!

We have been baking pasteís de nata quite a lot over the past month or so. It’s such a portuguese thing so we should give it a try on ‘Cooking with… Nuno Mendes: Pastel de Natacause in the end we get to it them since it’s impossible to find a good pastel de nata around Brighton.
Pastel de Nata Recipe - Nuno MendesPastel de Nata Recipe - Nuno MendesWe decided to try the recipe of Nuno Mendes – that famous Portuguese chef with amazing restaurants, such as Taberna do Mercado, in London –  from Lisboeta: Recipes from Portugal’s City of Light‘ cookbook. The book itself is an ode to the Portuguese (and Lisbon in particular) food scene and we loooove it! Not only it’s the book pretty but the recipes amazing and it’s written so well that leaves us *cheios de saudades*!
This recipe is easy enough. Truth is, is easier than we thought would be and quite addictive (since we love to eat a good pastel de nata). So, since the first time we tried to bake them we have been on a roll baking pasteís de nata to achieve perfection.

The first time they looked like ’empadas’ ( you might recognised the spanish word – ’empanadas’). Yeah that’s right – empadas de nata – was they were way too big, the pastry to thick and somehow the flavour was quite not right.

Second time around and they tasted so much better (like a proper pastel de nata) but even with smaller muffin tins and thinner pastry it was still not right. Then we bought several smaller muffin tins and no luck there – still too big. When we were about to give up, our awesome friends sent us tins that were specific to bake a pastel de nata from Portugal.
Pastel de Nata Recipe -Pastel de Nata Recipe - Nuno Mendes Nuno MendesPastel de Nata Recipe - Nuno MendesNow we can share the recipe and leave you a few good tips to bake a delicious pastel de nata:

  • the pastel de nata (or muffin tin) should be between 1,8 and 2,5cm tall and 7cm diameter – not taller otherwise it will be way too big!;
  • Nuno Mendes recommends the muffin tins – but, once again, make sure they have the dimensions mentioned above (as we are not baking cupcakes);
  • Nuno Mendes uses all-butter puff pastry – it’s ok to use the ready-made puff pastry but next time I am going to try and make my own puff pastry.

Now to the recipe cause we all love a good pastel de nata and it’s what you are all looking for.

Pastel de Nata Recipe - Nuno MendesPastel de Nata Recipe - Nuno MendesPastel de Nata (or Pastéis de Nata)

makes 12

Nuno Mendes’ recipe is only to bake 6 pastéis de nata but since we love them so much, the recipe below is to make 12 in one go 🙂

ingredients for the pastry:

  • 1 sheet puff pastry (500g)
  • melted butter, for greasing
  • sugar and cinnamon for dusting

ingredients for the sugar syrup:

  • 225g caster sugar
  • 1 cinnamon stick
  • 1 strip of lemon zest
  • 2 x 75ml water

ingredients for the custard:

  • 500ml whole milk (300ml + 200ml)
  • 1 cinnamon stick
  • 1 strip of lemon zest
  • 40g butter (20g + 20g)
  • 4 tbsp white plain flour
  • 2 tsp cornflour
  • 4 medium egg yolks

To prepare the pastry – start by brushing 12 individual muffin tins with melted butter and fill in the fridge. In the meantime, roll out the puff pastry into a 2mm-thick rectangle and then roll it up lengthwise into a tight sausage shape about 5cm diameter. Slice into 12 discs 2 cm thick. Roll the discs once again into 2 cm thick and then place them in the tins and making sure they come just below the top of the tins. Chill in the fridge while making the custard.

To make the sugar syrup – Put the ingredients – 225g sugar, 75ml water, lemon zest and cinnamon stick in a pan over medium hear for about 5 minutes, just until the sugar dissolves. Cook over a low heat until you have a light brown caramel (another 2-3 minutes). Add the remaining 75ml water and return the pan to a gentle hear to dissolve any solid caramel (about 3-5 minutes).

To make the custard – Heat 300ml milk in a pan over medium heat with the cinnamon stick, lemon zest and 20 g of butter bringing it to just below boiling point – about 10 minutes and then remove the cinnamon stick and lemon zest. In the meantime, on a bowl mix the flour and cornflour and gradually add the remaining milk (200ml milk) until a thin paste. Gradually por the warm infused milk over the paste, stirring well, then pour the mixture back into the pan. Cook over low, for about 5-7 minutes, until it thickens to a double cream consistency. Whisk the remaining 20g butter.

To bake the pastéis de nata – Preheat the oven to its highest temperature (in our case 270º C) and place a baking sheet on the top shelf. Just before baking the tarts, pour the sugar syrup into the custard and add the 4 egg yolks. Pour the mixture into the pastry-lined pastéis de nata tins (fill almost to the top) and bake in the hot baking sheet for 9-13 minutes (ours were more to the 13 minutes – we like them a little burnt on top) and rotating them if necessary to make sure they colour evenly.

Take them out of the oven and leave them to cook slightly in the tins (they will be too hot!) before removing and cooling on a wire rack. Eat them while they are still warm (they taste even better!), sprinkled with cinnamon (and sugar if you wish – like in Portugal) before serving.
Pastel de Nata Recipe - Nuno MendesPastel de Nata Recipe - Nuno MendesPastel de Nata Recipe - Nuno MendesWe hope you enjoy them as much as we do and next time we’ll bring a recipe for a good puff pastry – yeah? In the meantime, buy the book and fall in love with Lisbon and Portugal ❤

Have a nice week and hugs from sunny Portugal!

Ta-ta!

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Cooking with.. Yotam Ottolenghi: Chocolate Birthday Cake

Hey kids!

Sorry for our absence but it was a pretty busy few weeks (in a good way). Berlin, Tiago’s Birthday, friends came over and a week later family came to visit but here we are to share with you the recipe for this Chocolate Birthday Cake. ‘Cooking with.. Yotam Ottolenghi: Chocolate Birthday Cake‘ is the first post of our series of ‘Cooking with..’ here on the blog, where we grab recipes from books we love, tried them and then ate them share them here with you!

Tiago loves cakes, loves chocolate, loves chocolate on cake, loves cake on chocolate and loves chocolate cake. Got it? Basically, anything that involves chocolate and cake so last year I (Nuno) promised that for 2018 I would bake him a proper chocolate cake (you can last year’s cake here).

Why this one from Ottolenghi‘s Sweet cookbook? First, it’s pretty easy (we like to keep things simple in the kitchen). Second, it’s said to be ‘World’s Best Chocolate Cake‘ (by Ottolenghi himself). Third, as soon as Tiago saw it on the book could not stop thinking about it. So there you have, 3 reason to bake this cake and a fourth one – IT IS THAT GOOD!

chocolate-birthday-cakeChocolate Birthday Cake

1 cake

There are two small changes to this recipe: first, the cooking chocolate is 85% cocoa instead of 70% (at Tiago’s request) and second, we didn’t add the 2 tsp. vanilla extract as in the original recipe. Then after baking the cake we decided to top the chocolate with our favourite combination – greek yoghurt and mascarpone with fresh berries!

ingredients (for the cake):

  • 250 g unsalted butter, at room temperature, cut into 2 cm cubes, plus extra for greasing
  • 200 g dark cooking chocolate (85% cocoa), chopped into pieces
  • 1 and 1/2 tsp. instant coffee granules, dissolved into 350 ml boiling water
  • 250 g caster sugar
  • 2 large eggs, lightly beaten
  • 240 g self-raising sifted flour
  • 30 g cocoa powder
  • 1/4 tsp. salt

Preheat the over to 175ºC. Grease two 20 cm round cake tins and line with baking paper, then set aside.
Place the butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Involve the sugar by hand until dissolved in the mixture. Add the eggs and whisk again until the mixture is smooth. On the side mix the flour, the cocoa powder and salt and then whisk into the chocolate mix.
Pour the mixture into the two prepared cake tins and bake in the over for about 50-60 minutes or until a skewer is inserted and comes out clean.

Notes on baking this cake:

  • you don’t require a hand mixer for this cake;
  • the batter is liquid – don’t freak out!;
  • the top will crack a little but it’s supposed to.

ingredients (for the topping):

250 g mascarpone cheese
250 g natural greek yoghurt
1 tsp. powdered sugar
400 g fresh berries – raspberries, blueberries and strawberries

Mix the mascarpone cheese, greek yoghurt and powdered sugar in a bowl and beat it until well involved and creamy, for about 2 minutes.

assembling the cake:

The cake layers must be around 3 cm tall. They don’t need to be perfect, but relatively uniform.
Place the first cake layer on a cake stand, spread half of the mascarpone and yoghurt mixture in an uniform and flat way and place some berries to cover the surface. Place the second cake layer on top, spread the rest of the mascarpone mixture and on top add the remaining berries.
Place in the fridge until serving time.

Enjoy it (cause we certainly did  – at least with friends around there was plenty of us to eat it all!) and see you next week!

Ta-ta!
chocolate-birthday-cake

Beetroot Smoothie Bowl

Hey Winter Spring!

We love a good breakfast – I love cooking and Tiago hates it, so that’s the formula for a good breakfast! On the bright side, he always wakes up in a good mood but better not count with him to actually eat anything for breakfast rather than chocapic with milk.

He is soooooo lazy (and so bad at it – not even good at toasting bread but that’s another story!) when it comes to cook, that he rather not eat so he doesn’t have to cook it – that’s how bad the situation is. Thankfully (for him) I like to prepare a good breakfast (I get pretty darn happy!!) so he can just lay in bed until I serve it IN BED (then he will say that he doesn’t like it because is such a mess)!!

So, since it’s spring (??) – one wonders if would be better off buying a boat to navigate on the streets – I have been spoiling making him one of my favourite breakfast recipes – Beetroot Smoothie Bowl. It’s full of flavour with a touch of spring.

 

Beetroot Smoothie Bowl Recipe

serves 2

ingredients (for the smoothie bowl):

2 frozen bananas
300 g fresh strawberries
100 ml milk
1 natural greek yoghurt (125 g)
3 tsp. beetroot powder
1 tsp. honey (optional)

ingredients (for the topping):

1 tbsp. coconut chips
1 tsp. pumpkin seeds
1 tsp. sunflower seeds
fresh strawberries
fresh mint leaves

In a blender, place all the ingredients for the smoothie (only!!) and blend it for around 1 minute or until smooth. Add some toppings and serve.

Enjoy it and see you next week from Berlin, YAY!

Ta-ta!

Blood Orange and Sesame Seeds Cake with Rhubarb Compote

On my previous blog(s) over the past few years I have written quite a lot about food and specially about food recipes however I always felt there was something missing on the way that I shared those moments as the way I wrote did not reflect who I am.

I took a break from it – from writing, from the blog, from cooking and exploring the culinary world – and went almost a year without publishing anything but I did miss writing, taking pictures and open myself on a journal – which is what this is and what I plan to do once again from now on, here, at ‘my white mornings‘.

During this hiatus I went back to cooking and trying new recipes, for me and my friends, taking pictures and writing – writing only to myself but I kept doing it! Not long ago I started a bullet journal to keep notes of my daily life + most important moments, a habit that I lost along the way!

I wanna start sharing it once again and that’s my goal with this blog. To once again share my imperfect life only this time is two of us instead of just one.
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Blood Orange and Sesame Seeds Cake with Rhubarb Compote

Let’s be real – the single best thing about living in England in winter is the cold and grey days rhubarb season! Good or the only good thing? 🙂 Well, at least this year we had snow (it’s snowing outside and only 2 days left until Spring!!) which is pretty awesome but rhubarb as well as blood oranges are the two things that we live for in winter. Their colour and flavour are at their best now so we are making sure we ‘use’ them wisely!

Grab a fork as we are about to eat cake (unless you eat it with a spoon and that’s ok too!). We made this cake in more than one occasion this winter by just tweaking a few things here and there.

To make the cake extra special we added rhubarb compote and blood orange curd. The recipes were on our previous blog but will leave both recipes below in case you want to check them.

Blood Orange and Black Sesame Seeds Cake Recipe

ingredients:

165 g butter, at room temperature
165 g sugar
3 eggs
100 g sifted wholemeal flour
50 g sifted plain flour
1 + 1/2 tsp. baking powder
zest of 1 blood orange
3 tsp. black sesame seeds

Preheat the oven to 180º C.
Start by mixing on a bowl the butter with sugar and beat for at least 15 minutes until the mixture is creamy. Then add the eggs one at a time while continuing to beat. Now fold the previously sifted flour, the baking powder, blood orange zest and sesame seeds.
Pour the mixture into a 20 cm cake tin – previously greased with butter and flour.
Bake in a preheated over for 35 minutes, at 180º C, until golden on top and completely cooked.
Allow it to cool completely before assembling the cake.

ingredients (for the topping):

175 g mascarpone cheese
175 g natural greek yoghurt
1 tsp. powdered sugar
1 blood orange sliced in halves
1 tsp. black sesame seeds
1 tsp. dried roses
a few coconut chips

Mix the mascarpone cheese, greek yoghurt and powdered sugar in a bowl and beat it until well involved and creamy, for about 2 minutes.

assembling the cake:

The cake layer should be around 3 cm tall. Doesn’t need to be perfect but relatively uniform.
Place cake layer on a cake stand and spread the mascarpone and yoghurt mixture in an uniform/flat way and place add the blood orange slices on top. In the middle add the blood orange curd and rhubarb compote (both recipes below) in the middle.
Sprinkle the black sesame seeds, dried roses and coconut chips on top.
Place in the fridge until serving time.
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Rhubarb Compote Recipe

ingredients:

400 g rhubarb (4/5 tales)
2 tbsp. port wine
1 tbsp. honey
75 g sugar

Start by cutting the rhubarb into 1 cm pieces. Place the rhubarb, port wine, honey and sugar into a saucepan over a medium heat. Let the sugar dissolve and reduce the heat a bit. Simmer for 15 more minutes. Remove from heat, allow it to cool, pour into a air tight container and store it up to 1 week in the fridge.

Blood Orange Curd Recipe

ingredients:

3 blood oranges
70 g unsalted butter, room temperature
300 g sugar
3 large eggs, lightly beaten

Squeeze the juice of the 3 blood oranges to a saucepan, add the butter, sugar and eggs. Bring to low heat and keep stirring very carefully, until the mixture is thick – around 10 minutes. At the end, before pouring into a jar, strain if necessary. Makes 1 Jar!
Processed with VSCO with s2 presetEnjoy and ta-ta!