Posted by Leonor de Sousa Bastos
at October 22, 2008 at 10:51 PM. 
"They cannot know nor dream
How much dreams command life,
How, when a man dreams,
The world leaps and bounds,
Like a brightly coloured ball
Between a child’s small hands."
António Gedeão,
Pedra Filosofal in
Movimento Perpétuo, 1956
Indian milk candy
To 130 g (13 small 10g balls):
500 ml whole milk
57 g sugar
10 g butter
Cinnamon and curry
Bring the milk to boil strring constantly to thicken (as a soft dough); approximately 20 minutes.
Add sugar and butter and keep stirring while cooking in low heat until you can create a ditch in the bottom of the pan when you run the spoon through the center of the mixture.
Put the mixture into a plate and allow it to cool down.
Roll 1 teaspoon of mixture into small balls (grease your hands with butter before making the balls).
Roll the small balls in a 2 cinnamon:1 curry mixture.
Place balls in small paper cases and the on a serving plate.
Labels: cinnamon, curry, india, milk, recipes
Posted by Leonor de Sousa Bastos
at August 16, 2008 at 10:52 PM.
A nostalgic feeling comes from the west mixed with the oriental cinnamon scent.
The confort of a familiar easy flavour in the total acceptance of the senses.
This way I fly home. From my kitchen I conquer the world...
Arroz doce
1 l whole milk
200 g short round rice
200 g sugar
4 egg yolks
4 dl water
pinch of salt
cinnamon stick
orange and lemon zest
In a pan, bring the milk to boil with the cinnamon and the zest. Sieve and set aside.
In another pan, combine water, rice and a pinch of salt and bring to boil over medium heat until liquid evaporates and the rice is just a little moisty.
Add the warm milk (4 dl at each time), bring to slow boil in low-heat.
Stir the rice ocasionally and when the milk is absorbed add more milk. Continue in this manner until you have used up all the milk adding sugar with last portion of milk.
When the rice is creamy and tender add the egg yolks previously whisked and mixed with a small portion of the warm milk.
Bring to low heat stirring constantly to cook the egg yolks without boiling.
Cinnamon "air":
6 g soy lecithin
½ l milk
10 g powdered cinnamon
In a pan stir together milk, cinnamon and lecithin.
Let the lecithin hydrate for 3 minutes.
Using a hand powered cappuccino foamer, blend the liquid near the surface to create foam.
Continue for a couple of minutes until several spoonfuls of the foam "air" sit on top of the surface of the liquid.
Let sit for a minute or so to stabilize.
Spoon off directly to the plate.
Labels: cinnamon, lecithin, portuguese desserts, recipes, rice pudding