Portuguese Kitchen turns 1 year old today. It was started in the wee hours of the 31st at 12.30am when this new blogger couldn't sleep due to glandular fever. When I'd started the blog I'd been home bound for 5 months. I was very bored & restless, & thought it would be a brilliant idea to pass away some of the time by sharing the food I grew up with. Little did I know it would take another year for me to fully recover.
To commemorate the occasion I've got a new header, thanks to my sister in law for designing it. I hope you like it.
In 2008 I took a trip to Portugal & found that my passion for Portuguese food grew, it is as I've said many times before, it's more than just Portuguese chicken & custard tarts. I think I've proven that in this blog.
With my new found health my life this year is going in a very different direction, I plan to be very busy so I'm not sure how often I'll be able to post, whether it'll be every week or every month. Whatever it's going to be I'm happy this blog has grown, at last count several thousand read this blog every week, from countries such as the US, UK, Australia, & Portugal being 4th on the list. It has surely surpassed my expectations, I really had expected only a handful of people reading this blog.
I hope you've enjoyed reading & learning about Portugal.
Today as it's celebration time, I've posted a friand cake, which is french, the Portuguese have a very similar cake called Toucinho do Ceu.
This recipe is slightly different to the original Portuguese one, I think it's much lighter.
Almond trees grow all over the Algarve & each winter for 3 weeks they flower producing an explosion of colour that blankets the landscape with white or pink blossoms. It's a site to be hold really. There are lot's & lot's of sweets made in Portugal using almonds.
The recipe I've provided is from the Women's Weekly More Cakes & Slices, it's a great recipe which I've used for years.
185g butter, melted
1 cup almond meal
6 egg whites, beaten
240g icing sugar
75g plain flour
100g frozen or fresh mixed berries
1. Weigh the dry ingredients in a bowl
3. Melt the butter add it to the dry ingredients & then fold in the egg whites gently.
- If you add the frozen berries straight to the mixture I find that they sink to the bottom, so cooking the friand slightly allows them to stay on top.