Day 21

We wanted to get to know the culinary gifts of our team better in regards to sweets:
Are they good at making them or eating them?
___

76% - I'm good at eating 🏆
24% - I'm a pro at baking

🍫🥚🧂🍋🥧🍪
We found out most at F.Fonseca are pros at eating!
But a small portion are great chefs! We share with you some of their family recipes!

Bilharacos
"Chef" Adriano

Ingredients
Pumpkin - 2 kg
Water - 1.5 l
Salt - 1 pinch
Lemon peel
Cinnamon sticks - 2 pcs.
Eggs - 3 pcs.
Sugar - 300 g + to taste
Boiling water - 1 cup
Flour - 200 g
Oil - 3 dl
Cinnamon - to taste

Preparation
Boil the pumpkin in water with salt, lemon peel and cinnamon sticks. Drain it and leave it inside a cloth bag to drain overnight. The next day mix the pumpkin with eggs, sugar, a glass of brandy, lemon zest, and add enough flour to bind the dough.
In a frying pan with 1 finger of oil, fry spoonful’s of this dough. Drain them on absorbent paper and dip them in a mixture of sugar and cinnamon.

Now it's time to serve and enjoy!

Chocolate brownies with walnuts
"Chef" Bruno

Ingredients
Butter - 110 g
Dark chocolate - 200 g
Sugar - 100 g
Wheat flour - 140 g
Eggs - 3 eggs
Walnut pieces - 70 g
Lime - 1 unit

Preparation
Melt the butter with the chocolate in a bain-marie
Beat the eggs and sugar until smooth
Add the chocolate mixture to the eggs
Gradually add the flour (sifted) to the mixture
Add the walnut pieces
Grease a baking tray with butter and sprinkle with flour
Bake at 180º C for 20 minutes (check with a toothpick to see how the brownie is)
In the end sprinkle lime zest on top to give the brownie some freshness

Note: If you like it moist, remove it a few minutes before it’s completely done baking.

Suggestion: Serve with a scoop of ice cream and top with a reduction of red fruits in port wine.

Aletria
"Chef" Clara

Ingredients
Eggs - 6 yolks
Vermicelli - 250g
Sugar - 250g
Water – 1L
Salt – to taste
Lemon peel – to taste
Cinnamon – to taste

Preparation
Boil the pasta in salted water (as you would for savory accompaniments) with the lemon peel and the sugar, just until it is no longer stiff and remove from the heat (it takes about 5 minutes or the time to separate the 6 yolks from the egg whites) and let it cool a little.
Separate and dissolve the yolks, add them quickly so they don't curdle and return to the heat for a few seconds, but without boiling, just so the yolks get the heat, but without cooking.
Take it off the heat and immediately put it on plates or platters, removing the lemon peel. Sprinkle with cinnamon and serve hot, warm or cold.

Clove cookies
"Chef" Paula

Ingredients
Flour - 500 g
Sugar - 400 g
Butter - 250 g
Eggs - 3 pcs.
Almonds - 75 g
Yeast - 1 teaspoon
Ground hazelnuts - 200 g
Chocolate powder - 3 teaspoons
Cinnamon - 2 teaspoons
Ground cloves - 1 pinch

Preparation
Mix very well the flour, sugar, broken almonds, baking powder, ground hazelnuts, chocolate powder, cinnamon and cloves.
The butter should be broken into small pieces and mixed into this mixture of ingredients. No kneading, just mixing.
Finally, add the eggs and knead everything very well, until all the ingredients are mixed together. The butter will melt with the heat of your hands. And we should only stop kneading when it is completely mixed with the ingredients to form a consistent dough.
About 25 to 30 minutes will be enough.
This dough should rest overnight in the refrigerator. The next day the dough will have a firm consistency.
It should be placed in a meat grinder in the respective cookie molds.
Choose the desired shape and arrange on the tray in individual units.
Alternative: If you don't have a grinder, you can make small balls by hand, and shape cookies to the desired size.
Brush with milk before baking.
Bake for about 15 to 20 minutes, at 180º C.

Let's try them?