Farrapo Velho

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Hi folks, today i bring to blog traditional Portuguese Christmas dish. We have the Christmas Eve dinner, it depends on the region but it’s codfish almost everywhere. Farrapo velho is a dish made of the leftovers of the “consoada” The leftovers of codfish, potatoes and cabbage are fried together with olive oil, garlic and cumin powder or seeds. Everyone eat left over at Christmas =)

Ingredients:

Cod 500 g
1 cabbage
1 egg
100g Carrot
500g Potato
1 Peeled onion
Sal at your taste
Garlic at your taste
Olive oil at your taste
Cumin and black pepper at your taste

Boil all the ingredients from the Christmas eve. The next day, in a pot or high frying pan, add olive oil and garlic in a generous amount. To brown and to introduce the cod, the potatoes, the cabbages, the onion and the carrot, cut to pieces. Add the egg and always stir in a circle, with a fork of 2 teeth, raking the cabbage and the egg. Season with cumin and black pepper.

 

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Pear Frangipane Tart

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Hello everyone, today i bring delicious tart. The winter is definitely here, short nights, fire on, blankets and Christmas tree light in the room. I love winter bit i love spring, summer etc. Every season they own taste, secrets and beauty. So this tart is light and you can add fresh cream or custard but to my taste just like that with ice cream =) I hope you like it and enjoy. Happy new year and i hope you have good one =)

Ingredients:

For the pastry:

100g butter, cut into cubes
225g plain flour
25g icing sugar, sieved
1 egg, beaten

For the filling:

175g soft butter
175g caster sugar
3 eggs, beaten
175g ground almonds
40g plain flour
1tsp almond extract
6–8 pears, peeled, cored and halved ( i use canned ones)

For decoration:

apricot jam, melted and sieved, for glaze
25g flaked almonds, toasted

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.If the pastry is becoming too dark, place a ring of foil around the edge.Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

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