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Conventual Pastry - Centuries old Portuguese Tradition. Recipes that bring time and to savor slowly.
In the book "Os Maias",
Eça de Queiroz did not resist to
the temptation to put Dâmaso Salcede to ask:
”...six small barrels of ovos moles de Aveiro(...) a very chic delight, even known abroad.”
Papo d'Anjo de Amarante
Acording
to a legend
in the Monastery of Alcobaça, there was on a wall
an opening two meters high and 32 cm wide,
which was designed to control the monks' weight.
Once a month, the monks had to go through
this opening, which was only possible by putting it aside.
If, because of the excess weight, the monks could not pass through the opening, they were obliged to diet.
RICH CAKES OR POOR CAKES?
There is a moment for each! In the convents the cakes where thus distinguished.
In the days meat was allowed, the rich cakes ruled and without,
recrimination!
BOLOS
Pudim Abade de Priscos
RICH CAKES
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
Dom Rodrigo
Rebuçados
de Portalegre
Amarantinos
Fidalgo mini
Click
Pão de Ló de Ovar
RICH CAKES
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
Click
Queijinho do Céu mini
Click
GRANDES
RICH CAKES
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
Pudim Abade de Priscos
The Abbot
of Priscos
was considered one of the greatest cooks
of the nineteenth century. He was known
by the elders in Priscos as the old priest, who served Priscos, for 47 years.
He was also known by great gifts, whether to iron clothes, to sew, to embroider,
better than any nun.
RICH CAKES
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
ClicK
Toucinho do Céu
In the XVIII
and XIX centuries,
Portugal was the main producer of eggs
of the world. Much of the clearing was exported and used as a purifier in the production of white wine, or in order to
iron the elegant suits of the richest men
in the main cities of the Western world.
RICH CAKES OR POOR CAKES?
There is a moment for each! In the convents the cakes where thus distinguished.
Mel e Noz
Biscoitos
Pão de Rala
Súplicas
Raivas
Broas de
Ovos Moles
The biscuits were the poor cakes,
should be eaten in the days
of liturgical abstinence. And that abstinence!
Torta de Laranja
Morgado de Figo
Mel e Noz
Ovos Moles de Aveiro
Pudim Abade de Priscos
Broas de Fruta
Fatias de Noz
Broas de Mel
Bolachas de Manteiga
Gelados Divinos
DIVINE ICE CREAMS
They are from Heaven, it would be sin not to taste.
Fidalguinhos
Areias
Faithful to our mission to put in the mouths of the world the best of Conventual Portuguese Pastry and because there are recipes that deserve to be frozen, we created a new category of ice cream - the Conventual Flavors, that we call "Divine Ice Creams"
The Ice Creams are made with the pastry, We give to prove 5 recipes, but because our Conventual Pastry is inexhaustible we will not stop here.
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