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Portuguese Bolo do Caco bread from Madeira Island

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Just Cook With Michael Website: https://justcookwithmichael.com/

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* 1 3/4 cups (228 grams) all-purpose flour
* 1 cup walnuts, roughly chopped
* 1-1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 3 large very ripe bananas
* 1/4 cup ev oil
* 2 eggs
* 3/4 cup sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1 teaspoon ground nutmeg

GLAZE: Add 1/4 cup madeira wine, and 1/4 cup of granulated sugar, 1 tablespoon of butter

Preheat the oven to 375 F. Butter and flour a 9-inch loaf pan.

In a large mixing bowl, combine the flour, nuts, baking powder, baking soda, salt, nutmeg, cloves and, cinnamon.

Peel the bananas and mash them in a separate mixing bowl using a potato masher or a fork.

Stir the oil into the mashed bananas and mix until well blended.

In a separate bowl, beat the eggs. Add the sugar and beat until dissolved.

then add the egg mixture to the banana mixture and stir until combined.

Add the liquid ingredients to the dry ingredients and mix gently until there are no more pockets of dry flour. It's okay if the batter is visibly lumpy.

Once the liquid and dry ingredients have been combined, pour the batter into your prepared loaf pan and transfer to the oven immediately. Bake 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean or the internal temperature is 190-195 F.

Glaze: in a pan over medium heat, add butter, the Madera Wine, and sugar. Stir until the sugar is dissolved. After the banana bread has cooled for about 20 minutes brush on the glaze
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Canon EOS 6D: https://amzn.to/2WL9tQ9
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Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv
Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc

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Banana Bread with a Madeira Wine Glaze

YouTube Video UCQitjwuTt8_1EuTE5WKbTQw_Bz5KqaX4mio

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Papas de CAROLO
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PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D: https://amzn.to/2WL9tQ9
Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP
Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv
Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc

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JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.

Papas de Carolo (Portuguese cornmeal porridge)

YouTube Video UCQitjwuTt8_1EuTE5WKbTQw_1UyhKElXc_M

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Just Cook With Michael Website: https://justcookwithmichael.com/

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2 boxes puff pastry
(about 2 pounds total)
1/2 cup water
1- 1/2 cups sugar
1-1/2. cups almond flour
5 egg yolks
1/2 tsp cinnamon
1/4 tsp salt
1 whole egg (for egg wash)

1 tbsp melted butter to brush
2 tbsp sugar to sprinkle on top

The puff pastry should be taken out of the freezer and put in your refrigerator 8 to 24 hours before you plan on using it.

In a pot add the water and suger. Over meduim heat, bring the mixture to a boil. Once it begins to boil lower the heat and simmer for 2 more minutes. (if you have a thermometer, the mixture should be about ((223 – 234 F. (106 – 112 C ).

Add the salt and cinnamon to the sugar water mixture.

Take the pot off of the heat, and allow the mixture to cool off for 10 minutes.

In a small bowl, add the egg yolks and whisk them. Then slowly add about 1/2 cup of the warm sugar mixture to the egg yolks while whisking. Next slowly pour the egg yolk mixture into the pot with the rest of the sugar water mixture, while whisking.

Now add the almond flour to the pot that contains the sugar egg yolk, cinnamon mixture. While stirring over medium heat, bring the mixture up to a gentle boil. Once it begins to boil, turn off the heat. If you have a thermometer, bring this mixture up to 175°F (80°C)

Put the mixture in the refrigerator and allow it to cool down for at least 20 minutes.

Now take your puff pastry out of the box and put it on a lightly floured surface. Cut the puff pastry into square shapes about 5 inches on each side.

Put about a tablespoon of the filling on top of each square of puff pastry. There should be about a half inch gap between the filling and the edge of the pastry. On this half inch border brush a little bit of egg wash (the egg wash acts like a glue). Now fold over the puff pastry into a rectangle shape and press the edges together.

After you make each pastry place it on a cookie sheet pan inside the refrigerator, until you're ready to bake it.

Take the pastries in a preheated oven 550°F (260°C) after you put the pastries in the oven and close the door, you could lower the temperature to 450°F (232°C)

Bake for about 20 minutes. The pastries should be a rich, golden color, (not a light, pale, golden color).

Allow the pastries to cool off for 5 to 10 minutes, then melt about 2 tablespoons of butter and brush it onto the pastries. Then immediately sprinkle the top with granulated sugar.

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PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D: https://amzn.to/2WL9tQ9
Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP
Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv
Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc

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Travesseiro de Sintra Portugal (puff pastry with an almond and sweet egg filling)

YouTube Video UCQitjwuTt8_1EuTE5WKbTQw_aykPOpetYeE

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If you want to make your own fresh cheese here are links for two recipes:

https://www.photosandfood.ca/2015/11/02/azores-style-fresh-cheese-queijo-fresco/

https://azoreangreenbean.com/updated-fresh-cheese/

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DOUGH:
2-1/2 cups flour
1/2 cup water
1 egg
3 tbsp butter
3 tbsp sugar
1/4 tsp salt
FILLING:
2 cups fresh cheese
1-1/4 cups sugar
8 egg yolks
1 tbsp cinnamon
1 tbsp flour
1/2 tsp salt

Dough
For the dough combined 2 1/2 cups of flour, a 1/2 cup of water, 1 egg, 3 tablespoons of butter, 3 tablespoons of sugar and a 1/4 teaspoon of salt. Mix all the ingredients together.

kneed the dough about 5 minutes. 30 minutes then knead the dough for about five more minutes and allow to rest again for 30 minutes . (you could also knead the dough and let it rest overnight in the refrigerator- let it sit out at room temperature for at least 30 minutes before attempting to roll out the dough).

Filling:
I put the fresh cheese (farmers cheese, ricotta cheese, cottage cheese or another mild fresh cheese.) And 1 1/4 cups of sugar into a mixing bowl or food processor. Mix for a few minutes until the sugar and the cheese are thoroughly mixed.

Add the egg yolks, 1 tablespoon of flour, cinnamon, and a half teaspoon of salt. Mix all the ingredients thoroughly for a few minutes.

Roll out the dough to a thickness of about 1 mm. (tip: sprinkle the dough with a little flower if it sticks to the surface. In order to get the dough thin it's often beneficial to partially roll it out let it rest for a few minutes then continue to roll it out to the desired thickness).

Butter or use some spray oil on your tartlet tins or muffin pans.

Cut the dough and circular shapes with a cookie cutter. I pressed the dough into your tartlet tins or muffin pan.

Bake at 400 F (205 c) for 18-25 minutes.
(or until the internal temperature is between 190°F)

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PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D: https://amzn.to/2WL9tQ9
Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP
Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv
Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc

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JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.

QUEIJADAS DE SINTRA (Portuguese fresh cheese cinnamon tarts)

YouTube Video UCQitjwuTt8_1EuTE5WKbTQw_6o46XnNbfR4

$If interested here are some more links about the tradition of making the bed for the bride and groom. I will also put the links in the notes section of the YouTube video. Fazer a cama Dos noivos. http://o-rabo-do-gato.blogspot.com/2005/09/cama-dos-noivos.html https://comunidade.casamentos.pt/forum/fazer-a-cama-dos-noivos--t59303 https://onossocasamento.pt/forum/fazer-cama ===== GET THE RECIPE: 4 cups flour 4 oz sweet white potato 12 oz milk 1/2 cup sugar 1/4 cup butter 2-1/4 tsp dry yeast 1 tsp anise 1 tsp nutmeg 1 tsp cinnamon 1-1/2 tsp salt zest from one lemon 1 tbsp butter for brushing on after bread is cooked. DIRECTIONS: Peel dice and cook a 1/2 a cup of sweet potato for about 15 minutes. Then mashed potatoes and allow them cool down for about 10 minutes. Warm up 12 ounces of milk with a pinch of sugar to about 110°F (43°C) stir in the dry yeast. And allow the yeast to rehydrate for about 10 minutes. Mix about 2 tablespoons of the milk yeast mixture and the 1/4 cup of butter into the mashed potatoes. Mix with a fork or a whisk until it's a smooth paste. Add in the rest of the milk/yeast mixture. Combine all the ingredients with 4 cups of flour. After you combine the flour with all the ingredients allow her to rest for 5 to 30 minutes. Next need the dough for about five minutes. Allow the dough to bulk proof in a warm place - until double in size. If the temperature is between 65 F and 75 F it may take about four hours. If the temperature is between 75- 85°F it should take between 2 to 3 hours. After the bolt proofing, divide the dough into equal portions. Shape the bread into a large bowl shape. Cover and allow to proof for an additional 1 to 3 hours. Place the dough on a cookie sheet. Bake at 400 F (205 c) for 35-40 minutes. (or until the internal temperature is between 190 and 200°F) {88°C} Allow the bread to cool for about 10 minutes then brush with melted butter. ==== Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: RELATED RECIPES: INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.$

Bolo de Noiva (Bride's Cake from Madeira Island Portugal)

YouTube Video UCQitjwuTt8_1EuTE5WKbTQw_JU6zExFEl6c