L_T's Portuguese Recipes - formerly "Camel Drool Anyone? :P"
 

This is a favourite recipe in my country, that is basically a very indulgent caramel mousse, and is affectionately called Camel Drool or even Baby Jesus' poo...yes I know it's weird!

Baba de Camelo (Camel Drool) - Caramel Mousse

Ingredients:

1 can of condensed milk (200g - can be light)
4-5 eggs

(yes that really is ALL the ingredients)

Preparation:

Peel the label from the can and place it inside your pressure cooker/pan. Cover the can with water. Close the pressure cooker and place it over a medium heat. The pan just put a lid on it.

In the pressure cooker, all it needs is about 30 mins. In a pan about an hour, don't let all the water evaporate.

When this is done, you need to put the can in cold water till the outside is really cool (maybe 30 mins to half hour wait).

Then gingerly open the can (it could squirt hot caramel at you). Scoop out the contents (should be a lgiht to medium brown colour) into a mixing bowl.

Separate your eggs, keeping the whites. Put the yolks into the caramel and mix thoroughly. Doesn't matter if you add them one at a time or all together.

Beat the egg whites till they form firm white peaks. (You can do the bowl over your head test if you like heh).

Fold the egg whites gently into the caramel and yolk misture, so you keep most of the air in the whites.

When the mixture is homogenous, pour it into your serving bowl and chill for at least 2-4 hours, best to do is overnight.

Simple but delicious! :thumbsup:

http://www.tfproject.org/tfp/members...m/666-baba.jpg

Is this like Pudim Flan? I used to live in the Algarve and loved the food. Frango Piri Piri, Calde Verde, Cataplana, Feijoada e Tarte de Natas. The coffee is still so much better than any of the crap you get here in the UK. Make mine a bica duplo!

Will give your recipe a try.

No pudim flan is an altogether different sort of dessert. This is a mousse, pudim flan is of a more solid consistency. This is definitely better than pudim flan. I can post recipes of those things you mentioned if you're interested :)

Well I'd love the recipe to Tarte de Natas or Calde Verde soup if you have them.

My gfs dad just came back from Portimao and complained that the chicken piri piri wasn't as good as the stuff they did at Nando's. Told him he had probably went to the wrong place!

Caldo Verde Recipe (Green Broth - literally translated):

peel and chop into relatively small pieces the following:

5 large potatoes
1 1/2 onions

place in a pressure cooker or a pan.

peel and chop in half a clove of garlic - add to the pan/pressure cooker.

splash a good 3 tablespoonfuls of olive oil into pan/pressure cooker.

season with coarse sea salt.

fill the pressure cooker with water till it covers 2/3 of the potatoes (for pan add water till the potatoes are almost covered).

Close up the pressure cooker and put on boil for 30 mins tops (till it smells of soup)
Cook vegetables in pan till the potato is cooked through.

When this is done, blend the soup to a creamy consistency.
Check the seasoning and add pepper.

In a separate pan, boil some water with a teaspoonful of bicarbonate of soda. (keeps the kale green)

finely julienne (chop into very thin strips) some kale or collard greens (in portugal it's called couve galega), then put in boiling water till it's just tender.

Strain then add the kale to the blended soup.

In a small frying pan chop up some chorizo sausage and fry for a minute.

Drop 2 slices of chorizo into each soup bowl and serve!

You can also add some chorizo slices to the vegetable mix while it's boiling for flavour, but I prefer to add mine separately at the end.

This is a simple soup but as those who have tried it will tel you, it's very tasty :)

I hope someone is enjoying my recipes...is anyone interested? I have plenty more good ones from my country if you'd like. If not...:(

Recipes
 

I'm loving these recipes - keep them coming, please.

I've made Camel Drool several times.

A safety tip, do NOT leave the condensed milk unattended. Add water every 15 minutes.

The water is not a component of the recipe, it's to keep the can from asploding.

I add Reese's pebbles.

I love dulce de leche... this may be something to make one day... thanks!

God yes, please keep the recipes coming! I so miss the portuguese food. Can you post the recipe for Franceinhas (sp), and Bifanas?

That was my thought too, Cyn.

I wish I'd seen your soup recipe earlier this spring, when the kale was really in season. As it is, I'll hang on to it until winter--it sounds like something for a winter's day. I'll probably leave out the chorizo (:() or substitute some veggie chorizo because if I want my SO to eat it, it has to be veggie. But yes, tippler, I'll definitely be trying these recipes. They sound yummy.

I totally missed your replies to this thread...I wrote this up aaages ago heh.

I'm glad they are appreciated.

Anyone noticed the user camel_drool over there? Funny. And they are in Portugal apparently. I wonder if it's a friend of mine? I shall have to investigate :)

Meanwhile, I will post some more portuguese recipes soon!

So, finally got round to this. I made one of my favourite recipes a few days ago and thought I'd share.

This is a typical recipe in Portugal but I believe there are variations of it in other countries.

Ervilhas com Ovos Escalfados (Peas with Poached Eggs)

In a large pan, place 1 large minced onion, 1 minced clove of garlic, a few bits of chopped bacon (thick, not strips) and 6 tablespoons of olive oil.

Place on stove over medium heat and leave to fry for a little while, stirring.

When the onion is soft and translucent, and things smell good, pour in a large bag of frozen peas (500g I think it was). Stir everything around.

Throw in some sea salt to taste, a bunch of fresh flat-leaf parsley tied in a knot, and a bunch of fresh coriander, tied in a knot (all previously rinsed). Add water to the pot, just covering the peas.

Cover the pot and leave to simmer for about 20-30 mins, keeping an eye on the pot and stirring occasionally.

Meanwhile, prepare the following, in serving bowls or on the plate directly (depending who you're preparing this for). Take some thin slices of ham and make little rolls. Two per person. Take some tomato, lettuce, and cucumber, was and slice them up, and season with a drizzle of olive oil and vinegar. The lettuce should be julienned (thin strips). Take some bread and cut into slices, for soaking up juices.

When the peas are ready, turn the heat off and leave the pan covered.

In a small separate pan, place water with some vinegar and a little salt, to boil. When the water is boiling, stir to create a small whirlpool in the center of the pan. Carefully drop in a raw egg. Stir again to keep the egg bits all in one central place in the pan. Be careful not to break the egg while doing this. Once the egg is done to the desired level (I like mine with a runny yolk and cooked white so I leave it in maybe a minute or so), remove from the pan with a large slotted spoon or ladle. Place to the side on a plate.

When serving up, the plate should look something like this (The bread is not in this photo but it shouldn't be forgotten - essential for all the juices):

http://www.tfproject.org/tfp/members...hascomovos.jpg

This is very tasty and for someone who doesn't love peas, this is my favourite way to eat them. The pea recipe also works as a side for other things if desired.

I replied to this in the summer L_T, but I guess you didn't see my reply :cry:

Can you come up with the recipes for Francesinhas, or Bifanas?

Hey Lucifer, I saw your message but I don't know how to make those two recipes. They are recipes typical of Porto and the North of Portugal. But I have a good friend from Porto and maybe I'll get her to make them for me and document it. Thing is, the recipe for the sauce of Francesinhas is a secret...no-one ever tells what's in the sauce and it's handed down within families. That is also why each francesinha is a little different. Funnily enough this Saturday I was speaking with her about this and she did say the secret was that they add certain animal parts, sausages and fats that give the sauce flavour. It is then pureed to a liquid. Yummy...well it sounds weird but it does taste good, right? I'll see what I can do ;)

I think I have posted this one before but since I couldn't find it, here is one of my favourites -

Açorda de Camarão (Prawn Açorda)

How can I explain what açorda is? (said, assor-dah)

We make it from bread, garlic and olive oil. It looks like porridge. It tastes divine. What can I say, it's an acquired taste.

Here is how it's made:

Boil water with some salt in it.

Drop in frozen or fresh prawns, unpeeled.

Leave for a few minutes, until prawns are cooked. Remove the prawns to cool and reserve the cooking water.

Peel prawns, remove gut, and slice in half length ways. Set aside.

Take 1 large loaf of rustic bread. Something like this will do:

http://www.tfproject.org/tfp/members...alentejano.jpg

Add a couple of regular rolls for added softness.

Break all of this bread into walnut sized chunks and place in a bowl.

Cover the bread with a mixture of half water, half prawn cooking water (sieved).

Leave to soak through.

After maybe 10 mins, squeeze the bread in the bowl with your hands until it's all mashed up.

Peel and finely mince (or leave whole, depends on how worried you are about garlic breath!) 4 cloves of garlic.

Place in a pan with 6 tablespoons of olive oil, over medium heat.

When the garlic is soft and suitably fried (don't burn it!), squeeze the bread mash before adding it to the pan with garlic and oil. Do this for the entire amount of bread. Don't add the left-over water.

Once the bread is in the pan, mix it around well with a wooden spoon, and mash it up some more, until it turns into a medium brown thick paste. This will take maybe 10 mins or a little longer. Season generously with salt and black pepper. Near the end, add the peeled prawns to heat through.

Turn the heat off. wash and finely chop a large handful of parsley and another of coriander (fresh).

Add an egg yolk to the bread pan, a teaspoon of ketchup, and a teaspoon of mustard. Mix well.

Drop in the chopped herbs and mix in too.

Serve and enjoy the garlicky prawny goodness!

This photo was not taken by me but it looks a lot like what I'd make!

http://www.tfproject.org/tfp/members...664-acorda.jpg

That sounds awesome! I am so making this one.

What kind of mustard?

Savora mustard...it's smooth and deep ocre yellow. Can be replaced by the stuff they put in hotdogs I'm guessing. If not, just leave the mustard and ketchup out, it tastes as good anyway. Just don't use dijon, that would completely overpower the flavours.

Glad you think it's worth a try!

So it's not a hot mustard (like an English mustard)? I don't think I can find a savora mustard here...

yeah, I knew about the Francesinhas recipe being a secret, i was just hoping your family knew it! They do have a certain fondness in the north for the cow parts that everyone else tosses out, remind me to tell you my "Tripas A Modo du Porto" story sometime, not to mention the Cabidela story!

Little_tippler, thanks so much! I've always thought Portugal is a great country that doesn't get enough play. I spent a month in Portugal a few years ago, and loved it. I may just have to spend a night with my photos and a plate full of Portuguese food.

Love,
Saby