Francesinha (Frenchy) Recipe
FRANCESINHA (Frenchy in English)
I already saw something like this in the food channel, let me tell you, this is a tipical dish from OPORTO in Portugal.
It was invented in the 60´s by a Portuguese that lived in France, he used the “croque-monsieur” and changed it as you see.
ps: you can exchange the Oporto wine for Brandy.
# 2 slice (s) of bread
# 1 slice (s) of ham
# 1 slice (s) Swiss cheese
# 1 sausage
# q.b. Fresh sausage
# 1 steak (s) empty
# 1 bottle (s) of beer
# 1 broth
# 2 sheet (s) bay
# 1 tbsp (tablespoons) margarine
# 1 cup (s) of port wine
# 1 spoon (soup) cornstarch
# 2 spoon (soup) of tomato paste
# 1 dl milk
# q.b. chilli
1.Make a sandwich with two slices of bread and form, ham, sausage, sausage, roast beef or steak.
2.Place the sandwich in the middle of a plate, cover with a slice of cheese and cover with sauce, and bake in the oven hot.
1.Dissolve the cornstarch with the milk, add beer, broth, bay leaves, margarina, brandy or port, tomato paste, milk and chilli.
2.Take to the boil and thicken a little stirring so not pick up.
you can add chips and one egg.
the heart of it is the sauce, if you want to taste the best ones, you need to come to Oporto.
Pasteis de Belém ou Pastei de Nata.
Pastel of Belém or Cream Pastel.
I saw a few days ago in the Food Channel a pastry making this and saying that was a USA pastel, WRONG, its Portuguese.
Pastries of Belém
Ingredients (Recipe for 20 tamales)
- 300 g flour
- 250 g margarine for puff pastry
- Salt and water
- Or you can use puff pastry bought ready in that case only have to extend it and line the pans as directed
- 1 / 2 L of cream or sour cream
- 9 egg yolks
- 10 teaspoons (tablespoons) sugar
Mix flour and salt and water to work the dough until you call. Divide the butter into 3 parts. Roll out the dough, sprinkle it over 1 / 3 margarine and roll up like a carpet. Repeat this two more times, until I finish the margarine. At the end let rest 20 minutes. Then cut the dough into squares of 2 cm thick, and place each square on a flat shape to their own cupcakes or muffins. Return to heat water bath yolks beaten with sugar and cream until the mixture thickens. Allow to cool and put a spoon (dessert) in the preparation of each pan. Bake until just cooked through and browned. They can be eaten warm or cold.
For ease you can use the same process, lining a big way and making a pie; should try not to make the dough too thick because the thinner, more delicious.
Pastries of Belém (cream)
Preparation: 30 min
Cooking: 25 min
Calorific value: 101 Kcal / portion
300g puff pastry
25g plain flour
3 spoons (soup) of sugar
6 egg yolks without skin
Strips of lemon peel
Place in small saucepan the flour with a little milk until a creamy texture. Gradually add the remaining milk to dilute the flour thoroughly. Only then add the lemon peel and stir constantly, wait boiling milk. Remove from heat and add the sugar, stir well and cook for another few minutes. Do not let the consistency of porridge. Remove again from the heat, let cool slightly and add egg yolks one at a time stirring constantly. Pour into pans lined with pastry. Bake until lightly browned. Sprinkle with cinnamon and serve immediately.
If desired sprinkle sugar and cinnamon