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Conventual sweets, secular and well
our. Recipes that bring time.
To savor slowly.
In the Mayans,
Eça de Queiroz could not resist
to the temptation of making Dâmaso Salcede ask:
“...six barrels of soft eggs from Aveiro (...) a very chic sweet (...) a delight, even known abroad.”
Papo d'Anjo de Amarante
Queijinho do Céu mini
Clicar
Pudim Abade de Priscos
According to
a legend
In the Monastery of Alcobaça, there was an opening in a wall measuring two meters high and 32 cm wide, which was used to control the monks' weight.
Once a month, the monks had to go through
this door, which was only possible by doing it sideways.
If, due to excess weight, the monks were unable to pass through the opening, they were forced
to diet.
RICH CAKES OR POOR CAKES?
There are days! In the time of the convents they distinguished themselves
the rich cakes of the poor cakes.
In the days when meat could be eaten, they were privileged
the rich cakes ,
and without
recrimination!
BOLOS
BOLOS RICOS
Pão de Rala de Évora
Papo d'Anjo de Amarante
Papo d'Anjo em calda de laranja
Pastel Meia Lua de Tentugal
Pastel de Tentugal
Pingo de Tocha
Pudim Abade de Priscos
PEQUENOS
GRANDES
BOLOS RICOS
Queijinho do Céu mini
Queijinho de Figo
Queijada de Évora
Queijada do Céu
Queijada de Noz
Queijada de Tentugal
Rebuçados de Portalegre
São Gonçalo
Tocha Ovos Moles
Torta de Laranja
Trouxa de Ovos
Dom Rodrigo
Rebuçados
de Portalegre
Amarantinos
Fidalgo mini
Pão de Ló de Ovar
Clicar
BOLOS RICOS
Amarantinos
Barquinhos de Ovos Moles de Aveiro
Beijinhos
Castanha de Ovos
Celeste mini
Dom Rodrigo
Ovos Moles de Aveiro
em hóstia e à colher
Fidalgo mini
Maminha de Freira
Pão de Ló de Amarante
Pão de Ló das Carmelitas
Pão de Ló de Ovar
Clicar
Pudim Abade de Priscos
The Abbot
of Priscos
He was considered one of the greatest cooks of the 19th century. He was known by the elders in Priscos as the old priest, who served Priscos for 47 years. He was also known for his great skills, both in ironing clothes,
sewing, embroidering, better than any nun.
BOLOS RICOS
Celeste
Encharcada
Fartes
Fidalgo
Lampreia
Mel e Noz
Morgado de Amêndoa
Morgado de Figo
Pão de Rala
Pudim Abade de Priscos
Queijinho Dourado
Queijinho do Céu
Sericaia
Toucinho do Céu
Celeste
Clicar
Torta de Laranja
Morgado de Figo
Mel e Noz
Ovos Moles de Aveiro
Pudim Abade de Priscos
Toucinho do Céu
In the 18th and 19th centuries,
Portugal was the main producer of eggs
of the world. Much of the egg white was exported and used as a purifier
in the production of white wine or even to iron men's elegant suits
richest, in the main cities
of the Western world.
BOLOS RICOS OU BOLOS POBRES?
Tem dias! No tempo dos conventos distinguiam-se
os bolos ricos dos bolos pobres.
Os biscoitos eram distinguidos
de bolos pobres;
seriam para comer nos dias
de abstinência litúrgica.
Mel e Noz
Biscoitos
Broas de Fruta
Fatias de Noz
Broas de Mel
Bolachas de Manteiga
Gelados Divinos
GELADOS DIVINOS
And in the summer, divine recipes are served fresh!
Há receitas que merecem ser congeladas.
Pão de Rala
Súplicas
Raivas
Broas de
Ovos Moles
Fidalguinhos
Areias
Orders & Deliveries
Order or buy directly from our mini online store .
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