from my orchid kitchen

It's necessary in loquat season to make the most of this fruit. This one is a sweet suggestion even for those who often turn up their noses at these orange wonders.

First of all, what is a frangipane?
Many out there will never have heard of this designation, or they may have heard it but are not sure what it is.
Frangipane is a creamy preparation that traditionally consists of an almond flour, butter, sugar, and egg mixture, with almond, butter, and sugar being used in equal amounts.

Sometimes variations are presented, such as other nuts in place of almonds, vegetable kinds of butter, and other varieties of sugar or sweeteners.


This name has been known since 1674 and derives from an Italian marquis, Muzio Frangipani, who lived in France in the 17th century and who created an almond-scented perfume very famous in the court of Louis XIII, later inspiring confectioners to add almonds and almond extract to pies and pastries fillings.

For those who follow the blog, it is not the first time that I present a dessert where I use this preparation, as you can see in this Puff pastry with almonds and figs.

The frangipane base can be used with many fruits, but my opinion is that it works especially well with fruits that are not very juicy and not very sweet, as is the case with loquats.

The ingredients

Shortcrust pastry - for this recipe I used a store-bought pastry, but you can use another pie base to taste.
Loquats - in my fruit bowl I had only 6 large units, but you can add more depending on the size of the fruit.
Sugar - white sugar was used here, but it can be substituted for brown or coconut, remembering that the color of the frangipane in these cases will be darker.
Almond flour - it is not necessary to be fine almond flour, you can use almonds ground in any food processor.
Butter - traditionally, the 3 main ingredients of frangipane are added with the same weight, but I thought that 100gr of butter would be too much for this pie, considering that almonds also have natural fat.
Egg - its presence serves to bind all the ingredients of the filling.
Honey or Jam - is optional, and serves to give the pie a brighter surface. The amount of honey (which can also be replaced by a little agave) or jam to use is between 1 to 2 tablespoons.

Loquat frangipane tart recipe

Ingredients

1 package of shortcrust pastry
6 to 8 large loquats
100 g of sugar
100 g of almond flour
3 tablespoons of butter
1 large egg
Honey or jam for brushing (optional)

1. In a bowl, beat the egg together with the sugar.
2. Add the softened butter and almond flour, mixing well.
3. Roll the dough over the tart pan, prickling the bottom with a fork or the tip of a knife.
4. Pour the cream over the dough, smoothing the surface.
5. Reserve in the fridge.
6. Meanwhile, peel the loquats and remove the pits.
7. Cut each loquat into slices.
8. Arrange the loquat slices, pressing each piece a little over the pie filling.
9. Bake at 150ºC for about 30 to 35 minutes.
10. While the pie is still hot, brush the surface with a little honey or peach/apricot compote to glaze it up.

Notes on how to make

• So that the loquats don't oxidize, there are 2 options to consider: peel the fruit and sprinkle it with a little lemon juice, or the technique I usually use, which is to put the loquats that I peel in a bowl of water and drain them when I am going to use them. 
• In the pie you see in the photos, only 6 very large loquats were used, which, after being peeled and pitted, were each divided into 8 thin slices. However, depending on the quantity and liking, they can be cut into larger portions and/or different shapes.
•  If halfway through cooking the oven starts to burn the surface of the pie, it is best to place an aluminum foil on top of it until the end of the set time.
• Remember to check if the crust is fully cooked, especially if you're using another type of crust.
• Before brushing with honey or jam, add a few drops of water to make it more liquid and easier to spread over the surface of the pie without damaging it.

 

1. In a bowl, mix the coconut flour with the salt and baking soda.
2. In another bowl beat the eggs and add the milk, oil, sugar and vanilla.
3. Fold the flour into the previous preparation.
4. Leave to rest for 5 to 10 minutes.
5. Turn on the waffle maker and let it heat up.
6. Pour about 1/4 cup of the mixture, close the machine and cook for about 3 minutes.

Adapted from "Coconut flour waffles" 

Notes on how to make

• Unlike some waffle batters, this one is a bit thicker. To make it easier to pour the mixture, I use a 1/4-cup ice cream scoop onto the hot plate.
• The amount shown in the recipe yields about 6 waffles with the size you can see in the images.
• The cooking time and temperature for waffles will vary depending on the machine used.
• In the one I have (you can see it here), I use it on level 3 for 3 minutes. After 3 minutes, these waffles are cooked but soft; if you prefer them to be crunchier, you can leave them in the waffle maker for longer or heat them in a frying pan until they reach the desired texture, or even put them in the oven on the grill function for a few minutes.
• These waffles can also be made in advance and frozen.

 

 

 

Unlike most apple cakes, where the fruit is used in slices or cubes, in this cake, the Reinette apple is blended and incorporated into the dough along with the other moist elements, giving it a smooth texture and flavor.

It is mainly during autumn, but also in winter, that we can savour this apple originally from the United Kingdom, known since Shakespeare's time as the Russet apple and over the centuries gave birth to other apple species, namely the Reinette du Canada which later developed in Portugal mainly in the areas of Alcobaça and Sintra, with a festival dedicated to the Reineta apple taking place in the area of Fontanelas at the end of October.

The ingredients

Eggs - I used 3 small eggs, but can also be 2 large eggs.
Sugar - in this apple cake I used white sugar but you can substitute with brown sugar or even coconut sugar.
Reinette apple - you can use other varieties of apples, but you should be aware of how juicy they are, as the Reinette apple has a mushy pulp and excess liquid from other apple varieties can give the cake that undercooked center look.
Flour and Baking powder - basic elements that are the cake's main ingredient; in the case of using self-raising flour, only 1 teaspoon of baking powder should be added.
Cornstarch - helps the consistency of the cake to make up for the apple pulp used.
Butter - although it doesn't take much butter, the combination of this with the pulp of the Reinette apple gives the cake a pleasantly buttery flavor.
Milk - any type of milk can be used, and it serves mainly to help crush the Reinette apple pulp.
Cinnamon - it's optional, and I used it because this spice always pairs well with the apple flavor; alternatively, you can use a little lemon zest.

Reinette apple cake recipe

Ingredients

3 small eggs
150 g of sugar
125 g of flour
50 g of corn starch
2 teaspoons of baking powder
200 g reinette apple (peeled and seeded)
70 g of butter
50 ml milk
1/4 teaspoon cinnamon (optional)
pinch of salt

1. After peeling and pitting the apples, cut them into cubes and place them in a blender or hand mixer jar.
2. Add the milk and previously melted butter to the apples.
3. Blend until you get a lump-free cream. Reserve.
4. In a bowl, beat the eggs with the sugar, a pinch of salt, and the cinnamon until obtaining a fluffy cream.
5. To this preparation, add the previous apple cream, mixing well.
6. In a bowl, mix and then sift the flour, starch, and baking powder.
7. Gradually, the flour mixture is involved in the preparation but without beating too much.
8. Place the mixture in a previously greased cake pan and bake at 180ºC for 35 to 40 minutes.

Notes on how to make

• In recipes where flour is used along with corn starch, it is advisable to always sift so that they are well mixed and without lumps.
• Allow the cake to cool for some time before unmoulding, because despite being a very consistent cake after chilled, when it comes out of the oven, especially if you use a bundt type cake pan, the cake can break.

 

 

 

Pão-de-Ló is one of those recipes that can be made at any time of the year and has almost as many versions as codfish (in Portugal we have an old saying that there are 1001 codfish recipes...). However, it is mandatory to bake it for Easter and Christmas.

• Eggs - they are the main ingredient of this cake, in which the whipped egg whites allow air to be incorporated into the cake and give it volume and the soft texture that is expected from this type of sponge cake.
• Flour - some use self-raising flour in sponge cake recipes, but this one is of traditional origin and uses only fine wheat flour without baking powder.  
• Sugar - in addition to sweetening, the presence of sugar combined with egg whites also creates the slightly moist texture that this type of cake should have.

1. Line the bottom of a tube cake pan about 22cm in diameter with butter and then with parchment paper. 
2. Separate the yolks from the whites, placing each in large bowls. 
3. In the bowl of the egg yolks add the sugar. 
4. Beat the egg yolks very well with the sugar until you get a fluffy whitish cream. 
5. Gradually wrap the flour, but without beating too much. 
6. Beat the egg whites firmly with a pinch of salt. 
7. Wrap the egg whites carefully in the previous preparation. 
8. Pour into the pan and place in the oven at 180ºC for 25 to 30 minutes.
9. Remove from the oven and let it cool in the pan. Unmold, passing a knife around the pan and tube and then inverting it onto a plate.

Being on its season, a pumpkin pie could not be missing - in this case, in an individual version. These mini-pies are made quickly and easily and are pleasantly creamy.

Traditionally, pumpkin pie has evaporated milk (or cream) and sugar as its ingredients, but this version that substitutes these two elements for condensed milk is also well known. Unfortunately, in Portugal there is no canned pumpkin puree on sale as in the USA, but that is not a reason to discard the recipes made with this vegetable rich in fiber and low in calories.

 

The ingredients

• Shortcrust pastry - for those who do not want to make the pie crust, you can always choose to use a store-bought.
• Egg - for these mini-pies, only 1 egg is needed to bind the remaining ingredients of the filling.
• Pumpkin - in the USA when making recipes with pumpkin puree, they almost always resort to canned puree; as it is more difficult to find this canned item, we have to cook it in advance and then puree it.
• Condensed milk - when using condensed milk, we are not only sweetening the pies but also giving the filling extra creaminess.
• Spice mix - for those who usually read pumpkin recipes, especially those of American origin, the famous "pumpkin spice" is often found on the list of ingredients, which is nothing more than a mixture of spices that combines quite well with the sweet taste of pumpkin. Usually in the USA, they buy this mix already prepared in packs, but for those who don't have access or want smaller portions, it's quite easy to make at home. You just need the following powdered spices:

• 1 teaspoon of cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon of cloves
• 1/8 teaspoon allspice (optional)

How to make

• It's better to start by preparing the pumpkin puree because once it has been cooked, it will have to cool down before being added to the rest of the recipe ingredients.
• After peeling and removing the seeds, the pumpkin can be steamed (as used in this recipe) for about 20 minutes (whatever the type of cooking chosen, the smaller the pumpkin portions, the faster it will be), it can be cooked in the microwave in a container with a little water at the bottom for 15 minutes, or baked in the oven at 190ºC covered with aluminum foil for about 1 hour.
• We move on to the mini-pie dough, and in a bowl, we mix the flour and wholemeal / oatmeal.
• Then we add the salt along with the milk and oil and wrap well until we get a well-bonded dough (if you think it's too dry you can add another tablespoon of milk).
• The dough is wrapped in cling film and placed for a few minutes in the refrigerator to rest.
• After cooling, the pumpkin pieces are mashed in a food processor, hand mixer, or even passe-vite, until we obtain a fine puree. Reserve.
• With the help of a rolling pin, spread the dough so that you can cover 4 mini-pie pans (these are 12 cm in diameter).
• For the bottom to be cooked, prick with a fork, and then bake it in the oven at 220ºC for 10 minutes.
• Returning to the filling, place the pumpkin puree, egg, condensed milk, salt, and spices in a bowl and mix well.
• The mini-pies are removed from the oven, and the filling is distributed over them, returning to the oven but this time at 175ºC between 15 to 20 minutes.
• They can be served slightly warm or completely cold, accompanied with a little whipped cream.

Mini pumpkin condensed milk pies recipe

Ingredients
 

Store-bought shortcrust (optional)

for the pie pastry
130 gr of flour
50 gr of wholemeal flour
4 tablespoons of oil
3 to 4 tablespoons of milk (of any kind)
1/4 teaspoon salt

for the filling
1 egg
400 gr of pumpkin puree
150 gr of low fat condensed milk (approx. 1/2 cup)
1 teaspoon of pumpkin spice mix (see below)
Pinch of salt

1. For the pumpkin puree, simply steam the pumpkin in advance, or cook it in the microwave or in the oven, and let it cool.
2. For the tartlets dough, mix the flours and add the remaining ingredients, kneading until you get a ball.
3. Leave to rest in the refrigerator while preparing the filling.
4. In a bowl, mix the pumpkin puree, the egg, the condensed milk, the salt, and the spices, until obtaining a homogeneous preparation.
5. Take the dough out of the refrigerator, and roll it enough to line 4 mini-pie pans, pricking the bottom of each with a fork.
6. Place in the oven to pre-cook at 220ºC for 10 minutes. The filling is distributed over the tartlets, and placed back in the oven at 175ºC between 15 to 20 minutes.

 

 

This cake is ideal for saying goodbye to the summer and celebrating the beginning of autumn with the warmth of spices and sloes, a fruit that is often overlooked and appears during this time of transition.

When I saw this recipe, I admit that I feared that mixing cinnamon, nutmeg, and cardamom with a fruit other than apples or pears, might not go very well...

But I surrendered to this mixture of flavors, not to mention the lightness of the dough and the succulence of the sloes that created small creamy pockets all over the cake.

The ingredients

• Sloes - it is advisable for this cake to choose sloes that are not too ripe because they are more difficult to slice and are too juicy.
• Egg - you only need 1 egg to bind all the other elements.
• Flour - common wheat flour or a mix of gluten-free flours can be used, which works equally well.
• Baking powder - if you use self-raising flour, you can omit the baking powder mentioned in the recipe.
• Sugar - for this sloe cake I preferred to use brown sugar (my favorite is this sugar-stevia blend), and that's what I used to sprinkle over the fruit.
• Butter
• Milk - vegetable milk can be used to replace cow's milk, such as almond, oat, or rice.
• Cinnamon, Nutmeg, and Cardamom - it is the combination of these 3 spices that turn this fruit cake into something special, but in order not to overpower the flavor of sloes, I decided to reduce the original quantities.
• Vanilla - is optional, but its presence always improves the flavor of cakes.

How to make

• In a bowl mix the flour with the baking powder.
• Add cinnamon, nutmeg, cardamom, and salt.
• Apart, beat the butter well (at room temperature) with the sugar until it dissolves and we get a soft cream.
• Add the egg and vanilla, mixing well.
• Milk is added little by little, alternating with portions of the flour mixture, involving well but without beating too much so as not to activate the gluten. Reserve.
• The sloes are washed, cut in half and the stones are removed.
• Each half of the fruit is then cut in half (each sloe then yields 4 similar portions).
• The preparation is poured into a removable ring pan greased and sprinkled with flour.
• The sloes pieces are then arranged in a circle over the dough and are pressed lightly to enter the cake's dough.
• Sprinkle with a little sugar over the fruit (as I forgot this step, I just sprinkled the cake halfway through cooking and therefore the sugar was more at the surface).
• Bake at 180ºC for 30 to 35 minutes. 

Sloes and spices cake recipe

Ingredients

180 gr of flour
1 1/2 teaspoon baking powder
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/4 teaspoon salt
100 gr of butter
200 gr of sugar
1 egg
1 teaspoon vanilla
125 ml of milk
8 sloes
1 to 2 tablespoons of sugar for sprinkling

1. You start by mixing the dry ingredients: flour, baking powder, spices, and salt.
2. Apart, beat the butter with the sugar until you get a soft cream.
3. Add the egg and vanilla.
4. Gradually, and alternating, add the milk and flour mixture, mixing well but without beating too much.
5. The sloes are washed, the stones are removed and cut into 4 similar pieces.
6. The preparation is poured into a removable ring pan greased and sprinkled with flour.
7. The  fruit pieces are arranged in a circle over the dough.
8. Sprinkle the sugar over the fruit.
9. Bake at 180ºC for 30 to 35 minutes.

Adapted from "Late summer plum cake"

 

The presence of cream in the filling of this pie gives it a creaminess where we will find tasty codfish, soft strips of onion, and green notes of broccoli, surrounded by a crunchy puff pastry base.

For a light meal, even when the days are still hot, it is worth turning on the oven and serving a pie such as this fish and vegetable dish with lots of flavor and few ingredients, which can be served hot or cold combining codfish with broccoli.

In addition to being easy to prepare, it is a healthy option to serve to those who "wrinkle their nose" at these vegetables.

 

The Ingredients

• Puff pastry - this tart has a creamy filling, and I found that the texture of it matched better with the puff pastry crunchiness. However, you can also make this codfish and broccoli tart with shortcrust pastry.
• Codfish - I usually use a piece of frozen codfish that yields between 150gr to 200gr of cod, but other parts or even some leftover codfish can be used. I don't usually cook the fish, but rather poach it slightly just so that the bones and skin can be removed since it will cook inside the tart and absorb the flavors of the other ingredients.
• Broccoli - can be raw or frozen; when I use them raw I don't cook them because they are added in portions so small that they will also cook when taken to the oven and also won't add moisture resulting from cooking to the filling. If using frozen broccoli, thaw it well.
• Onion - in order to give more color to the pie I preferred to use red onion, but it can be substituted by regular onion.
• Cream - adding cream to the filling of a pie like this codfish one, will always give it a tasty creaminess.
• Eggs - it serves to unite the elements that fill this codfish and broccoli pie.
• Parsley - is optional, but I always like to add an aromatic herb to my savory pies, and in this case, it is parsley that always pairs well with codfish.
• Salt, Pepper, Nutmeg, Garlic, and Garlic powder - some of these seasonings are optional, like the nutmeg that I often add to dishes that combine eggs and cream, and garlic powder to enhance the flavor of the garlic that everyone knows it's the base of many codfish dishes.

Made with just 5 main ingredients, it is the perfect crepe to taste simple with a hint of cinnamon or on these hot days with ice cream.

The ingredients

It takes 5 main ingredients to prepare these delicious crepes:

• Egg - to connect the elements and give some consistency to the crepes. I estimate that it can be replaced by a "flax egg" but I still haven't tried this alternative.
• Banana - it is advisable to use ripe bananas, which will give crepes a softer texture in addition to the flavor and also allow the recipe to be sweetened naturally.
• Milk - animal or vegetable milk can be used, and I usually use oat or almond milk.
• Corn starch - this ingredient will replace wheat flour, making this a gluten-free recipe.
• Coconut oil - since the banana is present, only one tablespoon of fat in the dough is needed.

 

How to make

• In a blender, food processor or hand mixer, place the liquid ingredients first: milk, egg, and coconut oil (melted).
• Cut the banana into pieces and add.
• Then add the remaining ingredients - sugar and corn starch.
• Crush everything until you get a homogeneous liquid and without banana pieces (you may find, especially those more used to making crepes, that the preparation is more liquid than in other recipes, but it is normal because as they use bananas they have a slightly moistier texture but similar in consistency compared to simple crepes).
• Place in the refrigerator to rest for at least 15 minutes.
• Heat a frying pan or crepe pan, over low heat and lightly oil it with a few drops of oil or a little butter.
• When it is hot, pour part of the mixture into the pan to form a thin film of dough.
• Once it is cooked, turn it over carefully and let it cook for a few more seconds.
• It is very important to grease the pan whenever you are preparing another crepe, as they can easily stick to the bottom.
• This recipe yields approximately 10 to 12 crepes of about 22 cm in diameter.
  

Banana crepes recipe

Ingredients

1 medium banana
1 egg
250 ml of milk (of any kind)
1 cup of corn starch (approx. 140 gr)
1 tablespoon of sugar (optional - I don't usually add)
1 tablespoon of coconut oil (or butter)

1. Place all ingredients in a blender, food processor or hand mixer glass.
2. Grind everything until a homogeneous liquid is obtained.
3. Allow to rest, preferably in the refrigerator, for at least 15 minutes.
4. Heat a non-stick frying pan or crepe pan, lightly greased with a little oil.
5. Pour about a soup ladle (barely filled) of the mixture, covering the bottom of the pan.
6. When it starts to show some "bubbles", and with the help of a spatula, loosen the edges of the crepe, and turn to get color on the opposite side.

Adapted from "Crepes de banana" from the portuguese book "O Verde" by Olívia Santos

The ingredients

The ingredients needed to make this savory cake are:

• Arugula/rocket leaves (for salad)
• Eggs
• Flour and baking powder - self-raising flour can also be used, in which case the teaspoon of baking powder is omitted.
• Olive oil - in this case, olive oil has two functions: to be the fat chosen as the base ingredient of this savory cake, and also to be the fat used to sauté the onion.
• Milk - you can use any type of milk, but if using vegetable milk you must take into account the flavor that will add to the recipe. Here I used oat milk.
• Cheese - for this recipe I prefer to use mozzarella cheese that has a relatively neutral flavor but can be substituted for Edam type of cheese.
• Onion - I chose to use fresh onion that is then sautéed in olive oil, to remove some of the onion's moisture and also add more flavor.
• Chorizo ​​- I used chorizo ​​that is bought thinly sliced, but you can substitute this for bacon cut into strips.
• Olives - since the quantity is still significant and to save time, I bought black olives that were already pitted and sliced.
• Garlic powder - in savory cakes I prefer to use this dry seasoning instead of fresh garlic because it is better distributed in the dough. However, chopped garlic can be used which will be sautéed along with the onion.
• Salt and Pepper - these are two basic spices that we use in almost everything.

How to make

• Start by chopping the onion and sauteeing it in a frying pan, using 1 or 2 tablespoons of the olive oil mentioned in the recipe.
• Allow it to cool before adding to the preparation.
• Beat the eggs, adding the spices - salt, pepper, and garlic powder.
• Later, the other liquid ingredients are added - olive oil (amount which was not used to sauté the onion), milk, and also the grated cheese.
• The arugula is removed from the package, and the leaves are checked, as there are usually some that may be wilted and must be discarded. If necessary, rinse them again and drain well before adding the arugula leaves to the egg mixture.
• Drain the slices of olives well from the jar and add to the preparation.
• Cut the chorizo ​​slices into thin strips (an easier way to do this is to cut the slices using kitchen scissors instead of using a knife), and place them in the bowl of the preparation.
• Once cooled, the onion can also be added to the other ingredients.
• Previously, the baking powder is well mixed with the flour, and then gradually the flour is added to the preparation so that there are no lumps, involving everything very well.
• Grease a loaf pan (in this case, 18x10cm) and line it with parchment paper.
• The preparation is poured into the pan and cooked at 180ºC, between 45 to 50 minutes.

Arugula, olives, onion & chorizo cake recipe

Ingredients

3 eggs
1 packet of arugula/rocket (100gr)
3 tablespoons of olive oil
100 ml of milk
200 gr of flour
1 teaspoon of baking powder
100 gr of grated mozzarella
50 gr of thinly sliced ​​chorizo
100 gr of sliced ​​black olives
1/2 cup chopped onion
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon of pepper

1. In a frying pan or small saucepan, brown the chopped onion using part of the oil in the recipe.
2. Reserve until cool.
3. In a bowl, beat the eggs and season with salt, pepper, and garlic powder.
4. The remaining olive oil, milk, and grated cheese are added.
5. Cut the chorizo ​​slices into thin strips.
6. Arugula, onions, sliced ​​olives, and chorizo ​​strips are added to the preparation.
7. In a bowl mix the flour with the baking powder.
8. Gradually, the flour is well wrapped in the preparation.
9. Place in a loaf pan previously greased and lined with parchment paper.
10. Bake at 180ºC for about 45 to 50 minutes.

1. Mix all the liquid ingredients in the base.
2. Apart, mix all the dry ingredients of the base.
3. Wrap the dry mixture well in the liquid mixture.
4. Line and grease a removable bottom pan (used 20cm diameter) with parchment paper.
5. Pour the base mixture into the pan and bake at 180ºC for about 20 minutes.
6. Meanwhile, beat the cream cheese well with the sugar and add the eggs, one by one.
7. Finally, the passion fruit pulp is wrapped in the cream.
8. After the base comes out of the oven, the cream filling is poured over it.
9. Put it back in the oven at 160ºC, cooking for 25 to 30 minutes.
10. Remove from the oven and while hot, spread the remaining passion fruit pulp on top.
11. Allow to cool and store in the refrigerator until serving.