Light wild berries pudding

Preparation

Soak the gelatine sheets in water. In the meantime, beat the cheese and add the sweetener. The apple jam is mixed with the yoghurts and lemon juice. The cheese and sweetener are added to this mixture and well mixed in. Then remove a portion of this mixture, place in a pan and place on the heat.

Drain the gelatine and add it to the mixture on the heat, and stir well so that it dissolves. Take off the heat and add to the previous mixture (that with cheese, sweetener, apple jam, yoghurt and lemon juice).

Then add the berries. Pour into a tray and place in the refrigerator until set.

It may be decorated with a few berries and mint leaves when serving.

Vermicelli with kiwi fruit

Preparation

Boil the milk with the butter, lemon rind, cinnamon stick and salt. Add the Vermicelli when it boils. Cook the pasta, stirring often with the help of a wooden spoon. When the pasta is half cooked, add sugar and let it finish cooking. Remove from the heat and mix in the egg yolks. Place back on the heat to cook the egg yolks, but do not boil.

Peel the kiwi fruits, cut them into slices and heat them in sugar syrup.

Serve the Vermicelli with the kiwi fruits as decoration. Garnish with cinnamon powder.

Mango pulp with yoghurt

Preparation

1. Place the mixture of natural yoghurts, beaten, in a bowl.

2. Put in the freezer for about 30 minutes.

3. Blend the mango pulp with a hand blender.

4. Place the mango pulp over the yoghurt.

5. Serve cold, sprinkled with cinnamon and previously grated Marie biscuits.

6. It’s now ready to eat.

Carrot and Nut Cake

Preparation

1. Beat the whole eggs.

2. Add the sugar to the beaten eggs and beat well.

3. When a white cream is obtained, add the flour and baking powder.

4. Mix the yoghurt well with the above mixture.

5. Peel the carrots, chop into small cubes and chop in a blender.

6. Add to the previous mixture along with the coarsely chopped walnuts.

7. Grease a baking tin without a hole and sprinkle on flour.

8. Place the dough in the tin and bake in the oven.

9. It’s ready to eat.

Source: “Alimentação em tempos de gripe” [Diet in times of Flu], FCNAUP

Flan Pudding on Fresh Fruit

Preparation

Mix the milk with the whole eggs, lemon rind and sugar and beat well. Steal a little of the amount of sugar indicated for the dough, in order to caramelize a mould that can be used at high temperatures.

Place the mixture obtained in the mould and cook in a water bath, slowly and at a moderate temperature.

Leave to cool and serve on a large platter on the mixture of fruit that you should have already prepared.

Apple Pie

Preparation

Peel the apples and dip them in the lemon juice. Cook half the apples with the sugar, Port and cinnamon stick. Once boiled reduce them to puree. The rest of the apples should be cut into thin slices. Add the cornstarch to the apple sauce to thicken it a little more.

Make the sweet pastry by kneading the flour with the sugar, butter, lemon rind and milk. Leave to stand for a few minutes then stretch the dough with a rolling pin.

Line a pie dish with the dough, place the mashed apples on the dough and then arrange the sliced apple over the top. Bake in a moderate oven. When cooked, brush the preserve on the pie.

Place on a plate and garnish with cherries and mint.

Carrot Tart

Preparation

Boil the carrots in salted water with a cinnamon stick. Drain and then mash.

Beat the egg yolks with the sugar until thick and creamy. Add the mashed carrot and the flour, stirring well, and then, lastly, the egg whites that have already been whipped until stiff.

Grease the baking tin, line with baking paper and bake in the oven.

Golden Apple Pie

Preparation

Melt margarine in a bowl heated in a water bath. Add the egg, sugar and flour and stir until you get a ball with a consistency that does not stick to hands. Line a pie dish with the dough. Bake at a medium heat until brown. Set to one side.

In a saucepan, place the diced apple, cinnamon stick, orange rind, sugar and a little water. Remove from heat when the apple is breaking apart. Remove the cinnamon stick and blend with a hand blender until the mixture is uniform. Soften the gelatine sheets in cold water and add to the apple cream, stirring well.

Pour the filling into the pie dish and refrigerate until it gains consistency.

Sprinkle with cinnamon to serve.

Pumpkin Sonhos fried cakes

Preparation

Cook the pumpkin pulp without the peel and drain in a colander overnight.

Squeeze the pumpkin pulp in a cloth to remove as much water as possible. Weigh it. Bring water to a boil with salt. Add the flour, stir well and let it boil a little until the flour is cooked. Remove from the heat and allow to cool. Add an egg and mix well by hand. Repeat the same operation for the remaining eggs.

Add the pumpkin, baking powder and mix well with a wooden spoon until the dough is well mixed.

Remove pieces of the dough with the aid of two tablespoons and deep fry them one by one in hot oil, until they expand and burst. Take them out and place on paper towels.

Drizzle with cinnamon and sugar syrup.

Fruit Smoothie

Preparation

More than just a juice or a milkshake, a smoothie is a drink that combines the nutritional properties of the fruit with yogurt and ice, resulting in a very cool and pleasant drink.

How to make a smoothie:

Mix one or two portions of fruit of your choice (kiwi, mango, peach, a handful of strawberries, etc.) with a spoonful of honey, a natural yogurt and some ice cubes. Mix everything in the blender for 3 minutes and then it is ready to drink. To give a special touch to your smoothie, add some grated ginger, some mint leaves or a tablespoon of wheat germ.

Pear with saffron and honey

Preparation

Place the pears in a saucepan and cover with water. Add the saffron, honey, lemon juice and rind. Bring to the boil and then lower the heat. Cook the pears for about 25 minutes, or until they are slightly firm in the centre when tested with a knife. Turn off the heat and let cool in the saffron syrup. Remove the pears from the syrup and place in the refrigerator. Boil the syrup until thickened.

Allow to cool. Place each pear in the centre of a plate, cover with the syrup and garnish with mint leaves.

6 servings - 57 Kcal per serving

Passion Fruit Mousse

Preparation

Add 4 tablespoons of sugar to the egg whites, stir well and set aside. Beat the egg yolks with the remaining sugar and set aside.

Put the gelatine in water and let it soften. Mix the condensed milk and passion fruit juice in a pan in a water bath, stirring constantly. Add the gelatine. Place the three mixtures in a large bowl and mix well. Grease a 25 cm bundt cake tin with the olive oil. Decorate the bottom of the mould with passion fruit seeds, pour in the entire mixture and refrigerate for 3 hours.

Remove from the tin and garnish with mint leaves. Serve in the passion fruit peel, if you prefer.

Carrot Pudding

Preparation

Bring water to the boil water with sugar and boil until the sugar reaches a thick consistency (forms an unbroken strand when the spoon is lifted out of the water).

In a separate bowl mix the eggs and carrots. Add the sugar syrup stirring constantly.

Grease a 23 cm diameter tin with butter and sprinkle with sugar. Pour in the mixture and bake at 190ºC in the oven in a water bath for about one hour and 15 minutes.

Remove once cooked, leave to cool and remove from tin onto a plate and serve. Decorate with rosettes of whipped cream and physalis and serve the pudding well chilled.

Baked Farófias [cream puffs]

Preparation

Whip the egg whites with a few drops of lemon juice until they are very stiff. Add 50 g of sugar and whip again until they are shiny. Place the well beaten egg whites in a pyrex dish and bake in the oven at 130ºC for 10 minutes.

In the meantime, heat up the milk with the lemon rind. Mix in the sugar with the egg yolks and the cornstarch flour, add the milk and bring to the boil, stirring constantly, until a liquid but full bodied cream is formed. Then place spoonfuls of the whipped egg whites on a serving dish and carefully pour the sauce over the top and sprinkle with cinnamon. Serve immediately.