#portugese egg custard tart

[choccy-milky]

Status update on the dark relic nsfw comic please ma'am 🙏 my family is dying

ITS DONE!! 🎉🎉🎉🎉...well, the DRAWING part is as of yesterday BAHAHA. now im just adding all the dialogue/speech bubbles/sfx, SO ITS DEFINITELY GONNA BE SOON!! DEFS BY THIS WEEKEND!! ive just been very nitpicky on the font which i cant decide on LMAO and im also nitpicky abt other final touches LOL. i didnt wanna show anymore cuz ive already shown so much but HERES THE FINAL SNEAK PEEK

and speaking of fonts, i normally use handwriting by jeremy paz!

oh man its so random, but i either use the name lumi or clora for everything whenever i play rpgs (baldurs gate 3, dragon age, you name it) and clora originated from rune factory 4 LOL. theres a character named 'clorica' and i really liked that name, it sounds so elegant and fantasy ish, so i eventually just shortened it to clora bahaha. now its my go-to. i like how simple it is but it also sounds unique and works in modern AND fantasy settings, imo

my first and ONLY playthrough was as clora! i originally did try to make myself at the start, but i have short brown hair and straight across bangs, and they didnt have a style that felt 'me', so i went with just making a ravenclaw that i liked, and then gave her my go-to name of clora HAHA. and yea, i built up her and sebs relationship in my head as i was playing, especially with all the running around the castle i did. i just liked to imagine her constantly out of breath and flushed and seb just watching like ....🧍girl chill...

AND SPEAKING OF MY DARK RELIC COMIC/SMUT, my biggest advice for writing smut id say is to have a reasoning behind it, i guess? i focus a lot on their headspace/WHY they're fucking at that moment when i write it LOL instead of just the movements/sex for the sake of sex. in your case, the sexual tension leading up to the first time gives you SO much to work with, since you can just be in his head with how much hes looking forward to it, how much hes savouring it, how he's also nervous but enjoying it and trusting the other person, etc. the thoughts are hotter than the actual deed a lot of the times (which is why when clora and seb did it for the first time it ended up being like, 15k words of just foreplay and build up from sebs perspective LMAOO) so yeah id just try to focus on their emotions and desires if you can! and a lot of the times with consent stuff it CAN feel forced, and you dont even really need your characters to talk about that stuff verbally, at least not too much. you can do it in body language, or just something as simple as 'ill stop if you want'. it doesnt have to be a long therapist-like conversation about consent, which CAN tend to sound a little awkward and unrealistic (esp in the heat of the moment), if thats the problem you're having. HOPE I COULD HELP

also i love this for you and for me. YES GO ON AND MAKE A BUNCH OF CLORA CLONES, I COMMAND IT👉👉👉

and last but not least the most important question. honestly i like plain sweets a lot with no icing/filling. im a slut for shortbread cookies and also just plain glazed donuts. and also custard/portugese/egg tarts, which i also forced clora to like in my fic HAHA. IF YOU HAVENT HAD THEM YOU HAVE TO, THEYRE SO GOOD😩😩💖💖

#ask #also the uncensored ver of the dark relic comic is gonna be on twitter but its gonna be slightly censored on poipiku #cuz of japanese laws i have to censor some parts of seb and cloras bits LMAO #though ive seen other western artists use poipiku and not bother with the censoring so maybe i wont?? idk if i wanna risk it tho LOL. #im just still confused on what parts even need censoring #the censor bar placements always just seem so useless imo LMAO #but ya ill probs censor it to be safe since i uploaded uncensored smut before on pixiv and it got taken down immediately oop #SO YEAH. FOR NO BLACK BAR CENSORED VERSION YOULL NEED TO GET A TWITTER IM SORRY

[dessert-foodi-li-cious]

Autumn Signature Bakery Box

- French Onion Brioche Think French onion soup in equally comforting form. Fried shallots and caramelized onions feature in this soft, fluffy brioche, which is then glazed with smoked beef fat and veal stock reduction for a savoury, umami finish.

- Cinnamon Kouign Amann Using Vietnamese cinnamon for its robust aroma and flavour, this pastry has a crunchy outer shell from the caramelization of cinnamon sugar that contrasts the soft and buttery layers within.

- Autumn Pumpkin Danish Inspired by the flavors of Morocco, this Danish sees the popular autumn fruit in three textures: puree with cream cheese and cumin, pumpkin roasted over apple wood embers, and pumpkin seed praline.

- Egg Custard Crown Chef Elena's take on one of her favourite treats: the Portugese egg tart. The laminated mille-feuille shell encases a fragrant egg custard infused with Madagascan vanilla.

- Pecan "Pie" Cookie Another fall favorite, reimagined. Made with toasted pecans and Valhrona Caramelia 36% milk chocolate for the rich, burnish taste profile of autumn that we love.

#cookie #cookies #Pumpkin Danish #Brioche #food #foodporn #food porn #pastry #pastries #bread #Kouign Amann #Cinnamon Kouign Amann #Danish #dessert #sweet #tart

[eazy-group]

Keto Portugese Egg Custard Tarts

New Post has been published on https://eazywellness.net/keto-portugese-egg-custard-tarts/

Keto Portugese Egg Custard Tarts

These keto Portuguese egg custard tarts have a nutty, crispy crust with a coconut-egg filling that makes for a lovely dessert when you have dinner guests to impress. A dusting of ground cinnamon tops it off, while adding a touch of spice and depth of sweetness.

If you’ve ever had Portuguese egg tarts before, you’ve probably fallen in love with the delectably crispy and crunchy crust and silky smooth egg-filled center. While traditional egg tarts are usually incredibly high in sugar and aren’t as nutritious for you if you’re health-conscious or on a keto lifestyle, our keto-friendly egg tarts are just as indulgent without the added sugar.

Regular puff pastry is high in carbs, so we replace the flour and sugar with almond flour and granulated erythritol. The addition of melted coconut oil leans into the subtle coconut flavor, which works well with the richness of egg yolks in the filling.

Now for the custard. Who doesn’t like the creamy, silky taste of fresh custard? There’s no canned filling here—you’ll want to make everything from scratch to get the best flavor, and it’s as easy as combining the ingredients on top of a heated saucepan, allowing for the gelatin to bind the mix together, and pouring the golden filling into the crust before refrigerating and serving.

Yields 8 servings of Keto Portugese Egg Custard Tarts

The Preparation

Tart Crust:

1 3/4 cup almond flour

4 tablespoon granulated erythritol

pinch salt

5 tablespoon coconut oil, melted

1 large egg

Custard Filling:

1 3/4 cup coconut cream

pinch salt

3 tablespoon granulated erythritol

2 teaspoon vanilla extract

½ tablespoon unflavored powdered gelatin

2 tablespoon water

6 large egg yolks

1/2 teaspoon ground cinnamon, for topping

The Execution

1. Gather and prep all ingredients. Pre-heat oven to 350F.

2. Mix together the dry ingredients for the crust in a bowl, then slowly mix in the wet ingredients until you get a crumbly texture.

3. Press the crust mixture into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure to distribute the crust mixture evenly. Bake the crust for 10-12 minutes or until it turns a light golden brown color. Remove from oven and cool completely.

4. After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium heat for 8-10 minutes then remove from the heat.

5. Bloom gelatin powder by sprinkling it into cold water and letting rest for 3-4 minutes.

6. In a separate bowl, beat together the egg yolks until light in color and creamy. Once ready, slowly pour in the hot coconut cream mixture while continuously beating the egg yolks until combined and smooth.

7. Pour the custard mixture back into the saucepan and return to the stove over low heat. Add the gelatin mixture and whisk regularly for 4-5 minutes or until the mixture has thickened. Pour the custard mixture into the tart shell(s) and refrigerate for at least 2 hours. Enjoy!

This makes a total of 8 servings of Keto Portugese Egg Custard Tarts. Each serving comes out to be 448 calories, 43.1g fats, 5.4g net carbs, and 10.1g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 1.75 cup almond flour 1135 98 43.1 25.5 17.6 41.2 4.00 tablespoon erythritol 10 0 0 0 0 0 0.00 none salt 0 0 0 0 0 0 5.00 tablespoon coconut oil 608 67.5 0 0 0 0 1.00 large egg 79 5.2 0.4 0 0.4 6.9 1.75 cup coconut cream 1386 147 29.4 9.2 20.2 15.1 0.00 none salt 0 0 0 0 0 0 3.00 tablespoon erythritol 7 0 0 0 0 0 2.00 teaspoon vanilla extract 25 0 1.1 0 1.1 0 0.50 teaspoon unflavored gelatin 4 0 0 0 0 1 2.00 tablespoon water 0 0 0 0 0 0 6.00 large egg yolk 328 27.1 3.7 0 3.7 16.2 0.50 teaspoon ground cinnamon 3 0 1.1 0.7 0.4 0.1 Totals 3584 344.8 78.7 35.4 43.3 80.4 Per Serving (/8) 448 43.1 9.8 4.4 5.4 10.1

Keto Portugese Egg Custard Tarts

The Preparation

Tart Crust:

1 3/4 cup almond flour

4 tablespoon granulated erythritol

pinch salt

5 tablespoon coconut oil, melted

1 large egg

Custard Filling:

1 3/4 cup coconut cream

pinch salt

3 tablespoon granulated erythritol

2 teaspoon vanilla extract

½ tablespoon unflavored powdered gelatin

2 tablespoon water

6 large egg yolks

1/2 teaspoon ground cinnamon, for topping

The Execution

Gather and prep all ingredients. Pre-heat oven to 350F.

Mix together the dry ingredients for the crust in a bowl, then slowly mix in the wet ingredients until you get a crumbly texture.

Press the crust mixture into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure to distribute the crust mixture evenly. Bake the crust for 10-12 minutes or until it turns a light golden brown color. Remove from oven and cool completely.

After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium heat for 8-10 minutes then remove from the heat.

Bloom gelatin powder by sprinkling it into cold water and letting rest for 3-4 minutes.

In a separate bowl, beat together the egg yolks until light in color and creamy. Once ready, slowly pour in the hot coconut cream mixture while continuously beating the egg yolks until combined and smooth.

Pour the custard mixture back into the saucepan and return to the stove over low heat. Add the gelatin mixture and whisk regularly for 4-5 minutes or until the mixture has thickened.

Pour the custard mixture into the tart shell(s) and refrigerate for at least 2 hours. Enjoy!

Notes

This makes a total of 8 servings of Keto Portugese Egg Custard Tarts. Each serving comes out to be 448 calories, 43.1g fats, 5.4g net carbs, and 10.1g protein.

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[ajoytobeheld]

What's the Portuguese for "willy-nilly"?

July 12th, 2009

This weekend we played our sole European festival of this year in Lisbon, Portugal. This was our first ever show in Portugal, so was exciting for that reason alone. It was also a rare situation where we arrived in the city the day before the gig, so we actually had time to do stuff and see sights, which was a rare and very welcome treat. Here are some snaps and notes on the weekend.

We departed from Bristol airport on Friday morning. This meant leaving Cardiff at 4:40AM. Myself and Neil had slept for just a single hour. In hindsight, it seems we may still have been drunk by the time we checked in.

Ollie’s had a haircut and looks really buff(er) as a result. I described him as looking like Tom Cruise in Top Gun, which, as the above photo attests, is completely accurate. Here Ollie is watching Late Of The Pier play and giving a “thumbs up” gesture to the words “Super Bock” behind him. Super Bock is a Portugese lager, popular with English football hooligans, like ourselves. We allowed our song Death To Los Campesinos! to be used in an advertisment for it. This works out really well for everybody involved, because a) We get a bit of dosh, and people in Portugal have hard of us, so we get to do this festival. b) Super Bock gets a top quality pop tune to go on its advert c) You get to see this picture of Ollie.

The next day, prior to our pop concert, a group of five of us set off into Lisbon to see the sights and get sun burnt. Usually I don’t like sight seeing, I prefer Football Manager, but I had some big transfer deadline based decisions to mull over, and thought the fresh air would do me some good. Here, I can be seen posing with a big poster advertising Cristiano Ronaldo. I believe it was a succesful advertising campaign as he has, of course, been sold. Note that I am mimicking Ollie’s above pose.

We walked for ‘bloody miles’ in the search of Lisboa’s castle. When we arrived, we stopped at a lovely little cafe for sustenance. Ollie, Tom and Neil had a custard tart each. See above.

We walked past a house which had this little bird cage nailed to the side of it. Lovely stuff. This is something I’d definitely like to see more of.

The castle was home to some incredible views. Well worth the blagged two and a half Euro entry, thanks to our expired Student cards.

This is Ollie stood next to a sunflower. I’m very lucky that Ollie is always very happy to humour my near constant requests that he pose for photos.

On the way back, after the metro ride, we saw a poster with our name on it. As you can see, the line up on our day was sadly rather uninspired. I would have liked to have seen Lykke Li and Black Eyed Peas, but in the end I was far too drunk/tired to stick around. Mainland Europe parties far too late for me.

Our concert was a lot of fun. We played a lot better than we should have, considering the minimal practise time we had before hand, and the crowd was incredibly lovely. Got some good football banter in during the set, we totally hammed up the Super Bock business, and my foot went through the stage. Saw something similar on 999 once and the fella lost his leg, so I got off lightly, al in all.

This morning, at a civilised time, for a change, we flew back to Bristol. Ellen’s a big kinder egg fan. She bought a three pack, and this was one of her gifts. Whilst I was taking this photograph, the arriving flight disembarked and from it emerged CARDIFF CITY FOOTBALL CLUB!! Serious. Whilst I was taking this photo, Tom was laughing because apparently some ginger lad who plays for them gave me a dirty look, either for sitting on the floor, or taking this photo, or for not being ginger, I assume. Couldn’t say. Anybody know who he might have been?

#2009 #gareth!blog #lc!blog #lc!image

[nylonqueen4]

Plated Dinner Catering

This decreases the quantity of food that must be transported throughout the room, and it ensures a constant start time for the meal as a result of the salads will be ready at the tables. Platedis a sit down dinner where friends enjoy first course after which a plate with three or 4 dishes is delivered to every visitor by a server. Put your own twist on a fish dish by serving recent poke. Buffets work properly with standing receptions or “dinner by the bite” occasions. Buffetis a meal normally composed of at least 2 entrees and a number of other aspect dishes by which guests serve themselves. Next, make certain to brush up on your catering preparation plan. Then, get distinctive budget-friendly centerpiece ideas or summer season event decor concepts. Purchase a Japanese whetstone from highly rated manufacturers such as Kitayama or Sharp Pebble. Interactive Floor Plans Collaborative event gross sales software program that will increase certified leads and drives direct revenue. 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We’re speaking about serving up a sophisticated niçoise salad with salty, bold olives and fish contrasted with a spritz of tart lemon and buttery potatoes. Appetizers & Party Trays If you are entertaining, be prepared with next-level finger meals. Discuss dietary necessities and the method for attendees to access their particular meal with the catering team before confirming the final menus. Recap the day earlier than or on the morning of the event. This is the time of “food porn.” Presentation is every little thing. Here are some pleasant catering setup ideas to create a stunning catering show. For example, pulled pork sliders, spice cakes, cinnamon rolls, or cider donuts paired with a scrumptious cider cocktail. Personal touches are what make a wedding truly distinctive, so why not apply that precept to your wedding ceremony menu? Look for inspiration from your family recipes, heritage, locations you like to eat together, your first date, and so forth. 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Event Catering For Conferences, Occasions & Gatherings What’s The Kitch offers delicious food, stunning presentation, and an exemplary employees. I am a marriage planner, Wild Heights Events and the primary marriage ceremony I worked with WTK, they have been stationed exterior with food being run indoors for the guests. They managed to prep, prepare dinner, and serve hot DELICIOUS meals despite the torrential rains. Table ornament items are placed such that they do not interfere with the meals items. Crystal clear ice within the form of enormous cubes could be prepared in-house if the dimensions of F&B institution is giant enough to install the required equipment. The ice can be bought from an outsourced ice-making business and stored in the freezers. Executed professionally by speaking firmly and clearly with the drunk/under-aged customers. Juice Containers − They are useful to avoid wasting bartending time by keeping most demanded juices useful. A trolley utilized in F&B Services business on which the meals may be cooked, completed, or introduced to the visitor at the desk. I love working with What's The Kitch because I know I can all the time rely on them from planning to execution - they do an unbelievable job every single time! I am looking ahead to many more events with you guys!!! Hands down, one of the best catering firm I really have ever worked with. Upgrade Your Subsequent Workplace Lunch With These Catering Ideas If you have an office event arising, associate with Apple Spice Catering to provide delicious, recent and progressive meals on your employees. At Apple Spice Catering, we are catering consultants who delight ourselves on providing every thing from boxed lunches to breakfast extravaganzas. We focus on delivering selfmade meals that can delight your guests and guarantee they leave feeling full. Regardless of which option you choose, you can’t go wrong with any of these office breakfast catering ideas. Reports point out that nearly half of prospective employees would be influenced to accept a place with a company that provides free and/or catered lunches. Feeding your group farm-to-fork meals proper in the workplace can tremendously enhance productivity. Studies present that creating an attractive and informal setting on your employees to work together can increase how productive they are on the job. Consider San Jose workplace catering as an investment in a strong bottom-line. Our model ambassadors will convey your order to your location for setup. This website and the franchise sales data on this site don't constitute an offer to sell a franchise. The offer of a franchise can only be made via the delivery of an FDD. Certain states require that we register the FDD in those states. The communications on this website aren't directed by us to the residents of any of those states. Your dedicated occasion supervisor works intently with you to plan all occasion meal logistics. Our AI learns your preferences to ensure we execute on your imaginative and prescient for menus. You can even use this feature to offer supplies for an employee cook-along. Send your group members a recipe list and let them order their ingredients from a grocery retailer that delivers. One way to give your virtual event friends one thing to snack on is by sending themed celebration boxes or snack boxes within the mail.

#外燴

[custardfairy]

strawberry pastel de nata! really, I prefer just a classic pastel de nata, no strawberry, but I thought I’d give it a go for fun. Cafe de Nata is my favourite place to go for custard tarts in London and the strawberry was quite nice, it had a lining of a strawberry jam almost, inside. I would still go for a classic though, nothing beats it.

I love this place because they are baked all throughout the day so whenever I get one it’s always warm. I just love custard tarts, my favourite.

#pastel de nata #portugese custard tart #de nata #custard #egg #egg custard #custard tart #portugese egg custard tart #egg custard tart #mine #food #foodporn #yummy #eats #egg tarts #egg tart #sweet #dessert #snack #treat #strawberry #london

[eatitandgo]

Ho ho ho! Happy holidays everyone, near and far. We miss you all and hope 2021 brings us all together again. In the meantime, treats!! Holiday15... Correction: covid-holiday15. Cookie mix in a jar, Irish cream with Portugese egg custard tarts, cookie delivery, and candy can chocolate chip cookies for Santa!

#cookies #treats #holidays

[galaxiia-quean]

Just dawned on me that you are Portugese and I'm going to Portugal in 28 days 😁✈ Any particular food items I should keep an eye out for? Love trying new food when on holiday!

Which district are you traveling to? I would recommend the pastéis de nata, they’re delicious 😋 they’re what the English speaking countries call custard tarts, apparently

These are ovos moles or “soft eggs”. They’re not really my thing but my dad’s obsessed with them so give it a try if you come to Aveiro (though they sell them in other districts, too, I think)

The queijadas are a favourite of mine because my aunt makes the best ones. There are four flavours I know of: requeijão (a type of Portuguese cheese), carrot, orange and yogurt, respectively listed below

These are just a few of our best pastries. If you’re interest in the cuisine, our caldo verde (soup) is super good as is our feijoada (pork and beans stew). We also make really arroz de marisco (rice with sea food like shrimp).

I may have gone a bit overboard, sorry 😂 if you need help with the language my ask box is always open, I’ll be happy to help 💛

#not choices #portuguese cuisine

[sojournsoup]

Lisbon, Portugal. Nov. 1, 2019

It feels like forever since I've used this. The quality of these posts arent as good as before because I'm not travelling alone and have less time to take memorable pictures and think about these posts. BUT I'm going to try and do it this time!

After a red-eye flight from TO to Lisbon. Josh, Adriell, Leaf, James and Mo took an uber XL to our air bnb. FYI, the XL baaarely fits 6 people with small carryon each. We literally had the luggage on our laps. Also, sim carda can be found at the vodafone kiosk for 20 euros, 5gb for a month anywhere in europe.

First impressions.. The language. Portugese really sounds diffefent than spanish to me. "s" sounds like "sh" and "j" is actually "j". There is a lot of narrow cobblestone roads and its really hilly. More so than the trip to Italy.

Our airbnb was at Rossio Apartments, top floor. 5 flights of stairs is kinda tiring but good for a workout. We were very central, right below Praça de Rossio. First thing to do was to eat the famed egg tarts.. And.. Its true... They are delicious!

Review: usually fresh and warm, the custard is gooey and not too sweet. The pastry is greasy but very delicate and flakey, crunchy but not hard. Usually 1 euro.

[frecklesandthenerd]

Exploring Macau and Saying Goodbye to Hong Kong

On Friday, we went to Macau. We had gone back and forth on whether to go, but in the end decided that we wanted to complete our trifecta of Not China while we were in the area. Macau is...very odd. It was a Portugese colony starting in the 1500s, and now it’s the gambling capital of Asia, with an annual gaming revenue seven times larger than Vegas. Many of the Vegas casinos were also there - we took a shuttle from the ferry to the Venetian, just to see what it was like. It was exactly the same as Vegas, just...more. We spent a very surreal hour finding a place to sell us egg tarts and eating them along the canal, and then took several more minutes to find a way out of the casino.

The Grand Canal in the Venetian (Photo/Jason Rafal)

A quick note about egg tarts - they are traditionally Portugese, and Macau and Hong Kong adopted them from the Portugese settlers. They are absolutely wonderful - eggy custard inside a flaky, buttery pie dough. I determined during our time there that even a bad egg tart was good, but the good ones are really amazing. I am excited to keep trying them in Portugal.

Egg Tarts from Lord Stow’s (Photo/Jason Rafal)

The Portugese colonization of of Macau created a city with a curious combination of traditionally Chinese and Portugese architecture and religious buildings. There are a lot of temples, and a lot of churches. There are a lot of colorful European buildings with ornate balconies, and a lot of narrow streets with Chinese neon signs. This melding created some of the first recognized fusion food, as well as some interesting fusion architecture. Parts of the city are very charming. Then, when you get near the casinos, it just all gets very weird.

Covered escalators taking visitors between a foodie neighborhood and the casinos (Photo/Jason Rafal)

Colorful buildings (Photo/Jason Rafal)

A canopy-covered set of stairs that I absolutely loved (Photo/Jason Rafal)

A moderately creepy metal man on the porch of an old house (Photo/Jason Rafal)

We next went to Senado Square, which was decorated for the 70th anniversary of the People’s Republic of China (PRC). We also got some free beer for World Tourism Day, which was pretty great.

Decorations for the 70th anniversary of the PRC (Photo/Jason Rafal)

Large chunks of Macau are UNESCO World Heritage Sites. There’s an entire historical walk of buildings from Macau’s past, and one of them is the Ruins of St. Paul’s, which is the facade of a 17th century Portugese church. The church was destroyed twice between the 1600s and 1800s, and eventually they stopped rebuilding it. There are giant colorful bunnies out front, and I have no idea why. Macau seems to have a thing for rabbits?

Approaching the Ruins of St. Paul’s (Photo/Jason Rafal)

Yes, the bunnies were as weird and surreal as this picture appears (Photo/Jason Rafal)

Looking down on (and through) the Ruins of St. Paul’s (Photo/Jason Rafal)

A piano in a clear glass box that was drawing all kinds of musically talented tourists (Photo/Jason Rafal)

The Grand Lisboa from the 17th century Fortaleza do Monte (Photo/Jason Rafal)

Walking under decorations for the 70th anniversary (Photo/Jason Rafal)

If you go to Macau, I highly recommend walking around and getting a feel of each distinct, yet somewhat blended area - the casinos, the historical sites, and the “normal” streets where people live.

Views of Macau (Photo/Jason Rafal)

More views of Macau (Photo/Jason Rafal)

Looking up at the Grand Lisboa casino (Photo/Jason Rafal)

After we got back from Macau, we spent some more time wandering the city and waterfront in Hong Kong.

Heading to the metro in Hong Kong (Photo/Jason Rafal)

We’ve decided to start taking self portraits on trips (Photo/Jason Rafal)

Looking out at the waterfront (Photo/Jason Rafal)

Saturday was our last day in Hong Kong, and we spent it eating, walking around, and generally appreciating the city.

A majestic heron (Photo/Jason Rafal)

For breakfast we went to Australia Dairy Company, which has very little to do with Australia except that the founder may have started it when he got back from traveling there. It’s a traditional cha chaan teng, which is a type of restaurant in Hong Kong that’s focused on efficiency - they get you in, seat you at a table with strangers, give you a menu, take your order (in our case, look at which things we pointed to), bring you food, bring you a check, and expect you to leave basically immediately. The entire process takes about 15 minutes, and is rather overwhelming for westerners who don’t know what’s going on. My general advice, if you don’t want to get yelled at in a language you probably don't know, is to not ask questions or impede the process at all. Just order something, and it will be delicious.

Australia Dairy Company is famous for their scrambled eggs (because apparently Hong Kong is really into fluffy scrambled eggs for some reason). We walked in and were immediately handed English menus, because we’re giant white people, and sat down. The normal crowd orders off of Chinese menus that are under the table glass, and that menu is a lot larger, but we were happy to get the #1 and see what we got (we expected the scrambled eggs and toast, and got that but also macaroni).

After we were seated, five friends who had worked together in Hong Kong and were having a reunion were sat at our table. They were great - they asked to take pictures of our English menus, which had a cover they had never seen, and when we got the macaroni we weren’t expecting, they told us that it was indeed part of what we had ordered. They also asked how we heard about the restaurant, which I consider to be a good sign from locals, and took a picture of us under the disapproving glare of an employee.

Our breakfast (and a disapproving waiter) (Photo/Random Guy at Australia Dairy Company)

The scrambled eggs and thick white bread toast were delicious, and although I wasn’t expecting macaroni soup with ham for breakfast, that was delicious as well. Add in the milk tea at the end of the meal, and we walked away impressed, happy, and very full of liquid.

After breakfast, we took a walk to see the flamingos who apparently lived in the park next to our hotel. They were there, along with some turtles.

Flamingos doing those super weird things they do with their legs (Photo/Jason Rafal)

Sunbathing turtles (Photo/Jason Rafal)

We decided to risk taking the train to the airport, since the protest activity had so far matched what Ed had told us. Hong Kong and Taipei both have a great feature where you can check into your flight and check your bags from the downtown train station, but we decided to keep our bags with us in case. In a somewhat amusing turn of events, this made things somewhat more difficult - we didn’t have our real tickets yet, and the airport security was tightly controlling who got off the train and was allowed into the airport terminal. I only had a flight confirmation on my phone, and was getting worried that it wouldn’t be enough, but eventually they decided we were clearly just Americans going home and let us through.

I think I have to close by saying that we feel incredibly lucky to have been able to visit Hong Kong when we did. The protests started again the day after we left, and the first protester was shot with live ammunition as the clashes with police escalated. From a logical point of view, it will be very interesting to see what happens to the region, but from an emotional place, we’re heartbroken to see the violence that’s tearing the city apart.

[lindyhunt]

From Tentacles to Tarts, Here’s a Guide to Navigating Hong Kong’s Crazy Street Food

Culture in Hong Kong can be defined by two things: The fast-paced lifestyle and the food. The perfect vacation spot for foodies, Hong Kong has some of the most underrated eateries, but when it’s always “go, go, go,” sitting down to eat a proper meal isn’t always easy. That’s where Hong Kong’s street food vendors come into play. While we do have a long list of must-try restaurants, we’re also rounding up Hong Kong’s best fast food alternatives with the city’s most popular street food.

Ending midweek with PBPBPBPBPB waffle. 😍 . #jillmoler #foodblog #foodreview #foodstagram #foodporn #foodie #nomnom #yum #yummy #sgfoodie #goodfood #quicksnack #peanutbutter #peanutbutterwaffle #waffle

A post shared by Jill Mo-Ler (@jilliemoler) on Apr 19, 2017 at 3:28am PDT

While gai daan jai (those bubbly egg waffles with your choice of filling) have taken over Instagram, but the traditional grid waffle still reigns supreme in Hong Kong. Served out of stalls and food carts on the street, traditional style waffles are slathered with peanut butter and condensed milk and folded in half to be eaten on the go.

Photography via IStock/Yoyochow23

With such a long history of fishing, Hong Kong’s seafood is amazing (even when it comes from a food cart.) The more portable options are curry fish balls or squid and octopus tentacles. The curry fish balls are fried and soaked in a strong curry sauce whereas the tentacles are a good oil-free option, usually boiled, roasted then covered in honey, barbecue, teriyaki or chilli sauce.

Made some coconut buns & pineapple buns to start the weekend off right! . . . . #coconutbuns #pineapplebuns #baking #chinesebuns #baker #bakerslife #buns #dough #bolobao #homebaking #bakingbyconrad

A post shared by Baking by Conrad (@bakingbyconrad) on Dec 2, 2016 at 5:50pm PST

The bor lor bao, or pineapple bun, actually doesn’t have any pineapple in it. Soft and sweet on the inside but buttery and flaky on the outside, the pineapple bun is named for the cross-hatched pattern on the crumbly top layer that looks like the skin of a pineapple.

Photography via IStock/Lcc54613

While it doesn’t have to most appetizing name, stinky tofu is considered the king of street food in Hong Kong. Soaked in a brine of milk, vegetables and meat, it does have a distinct smell, but has anything creamy, deep fried and served with hot sauce ever not been delicious?

Yummy 😜 #eggtart #gpeatout🐷🐍

A post shared by 🕉🅂🅄🄽🄸🅃🄰🄻🄰🄽🄳🕉 (@sunitaland) on Mar 21, 2018 at 8:59pm PDT

As a city that imports 97% of its food (and a city that was once China’s main trade port), Hong Kong is huge on international cuisine. Influenced by England’s custard tarts and Portugese pastel de nata, Hong Kong’s egg tarts are rich, creamy and available at cafés across the city.

[shesinspain-blog]

pastels and playas

If I were on Jeopardy, and got hit with the question of what my favorite season is, my hand wouldn’t flinch as I jabbed at the buzzer. 

“WHAT IS FALL!” Definitively, absolutely, fall, crispy leaves and a brisk chill in the air.

But now I think Trebek would tell me I was wrong. Spring is winking at me from across the room and I can’t help but blush.

Pumpkin spice who?!

Yesterday, Angie called me and after a quick conversation, I made to leave.

“Why? Can’t you talk for five more minutes?” “No, I’m running late! I have to eat this mango and then meet my friends on the beach!”

I think I might be doing photosynthesis, because the sunshine is giving me superstrength. I feel invincible. Each month I say this, but month seven has finally made me relax about teaching. The online lessons are pretty much a no-brainer at this point, and I enjoy it way more. When I started I had the butterflies especially if a parent was next to the computer, seeing Cwazy Teacher Kayla in full force.

Money-wise, things can be kind of rocky for me (mostly because my spending habits involve sequences like: bake a chocolate cake, vacation to Lisbon for 3 days, eat McDonalds, take an extra day off work). But I’m chillin and grillin, baby!

A friend and I once were commiserating about money at work. Once a month, I think of this brilliant thing she said to me -

“Every year I have a meltdown like this. At 16, 17, 18. This is just my annual challenge. And you know what? I always find a way to make it work. I keep going, and make ends meet, and things come together, and a year later I figure things out all over again.”

So when I say I feel invincible, I don’t mean it in every direction. When I wrote last month’s post, I reflected a lot on the things that have challenged me. These challenges have made me stronger. I have so much more confidence in myself. I don’t feel invincible because I think “everything will just work out.” I know what I can do when I’m desperate. That online job I’m always mentioning? I applied 5 times because my application kept getting denied. I can be relentless when the circumstances demand it.

And now with the sun shining, what is there to complain about? Tuesday night, my plane landed in this city, and I remembered the full gravity location has on my happiness.

Things I love MORE about Barcelona after seeing Lisbon

the flatness of the urban area!

THE WALKABILITY (you can pretty much cross BCN on foot in an hour)

Tapas! Tapas! Tapas!

Speaking Spanish!

the beaaach

the size

Things I love about both cities!

the ocean

the seafood

the street art / tropical temperatures

relaxed vibes

Things I loved specifically about Lisbon

seemed very hipster and chill

PASTEL DE NATA OMG

Hearing Portugese!

The building colors!

The streetcars, the windy streets, the multitude of piazzas

SO CHEAP (Beers really are $1, on draft at the bars!)

Vintage stores! So many more thrift shops here!

TILE

People were SO NICE. Including: waitress at Frankie who gave us a list of Lisbon recommendations, strangers at the bus stop who pointed us in the right direction (even though we didn’t speak Portugese), bus drivers, etc etc

We spent about 3 days in Lisbon! I went with Omar, and while we didn’t make it to Belem, we were able to see -

San Jorge castle

Barrio Alto (our favorite, and the most bang for our buck neighborhood wise)

The aquarium!

Locals hanging out at bars, in squares, on patios

S0oooOoo much street art

The world’s oldest bookstore!

But basically we did the Lisbon Food Tour. We ate dinner in an old palace, lunched at the Time Out Market, tried the famous bacalhau (think cheesy potatoes with flakes of whitefish) and tried so. many. pastel de nata.

These beautiful angels have the awful translated name of “egg custards.” No gracias! I bake about once a week and NEVER would have tried these before Portugal. They should be called “cream tarts,” or “pudding pastries,” or just “heaven.”

Unprepared for the cold the first day, we had been walking around the city for some time. I saw a line out the door at a pastry shop and we decided to try our first Pastel de Nata in the city. Ordering two each, and an espresso (for about $3) we snagged a spot at the counter and watched a baker pulling sheet pan after sheet pan out of their multi-tiered oven.

Dousing our pastries in cinnamon and powdered sugar, we took our first cautious bites and our knees buckled. I was speechless.

Other things that have happened in March-

We made friends with some Erasmus students from France. On paper, I would have seen it as an unlikely combo: kids 3 years younger than me, here for the short term, met at the bar. But people and things can surprise you. I’m becoming more breezy about my concepts of socializing.

My English is still getting worse as my Spanish and Italian get better. But it’s worth it!

I finished my Amsterdam book AHHH!! I’m trying to do some final touches before sharing that, but it was a true test of my creative endurance. I know now I have more willpower than I previously assumed - I’m excited to keep exploring this stamina in the coming months, with other big projects ;)

I got obsessed with more podcasts, including My Favorite Murder, Do You Know Who Jason Segel Is, and finished my 2000 piece puzzle!

This is getting LONG, but I’ll try to write again in mid-April so that it’s not as much of a blitz (for you AND me!).

I am so happy here! The warmth of spring, fresh changes and comfortable / stable lifestyle are combining perfectly for me right now. I’m so excited for the paella, sangria, beach days and George Saunders stories ahead of me. Stay tuned!

[whereohwhereisbear]

Portuguese Custard Tarts

Hello, Class! You asked me about recipes! I found this wonderful recipe to make the Pasteis de Nata at home. If you do try to make these at home, only do so together with your parent or guardian! Don’t try it alone!

Bon appetit! 

Ingredients

1 whole egg (large)

2 egg yolks (large)

115g golden caster sugar

2 tbsp cornflour

400ml full fat (creamy) milk

2 tsp vanilla extract

1 sheet ready rolled puff pastry

SERVES 1 - 12 TARTLETS 

Method

Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6

Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.

Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.

Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.

Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.

On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.

Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

[Credit: https://www.bbcgoodfood.com/recipes/1812636/portugese-custard-tarts]

[dutakelantan]

Puff Pastry Class with DK . What you'll learn? ✅ Make your own pastry sheet ✅ Make your own crumbs ✅ Mini Chicken Pie ✅Creamhorn with Hawaiian Cream Custard ✅ Mini Spicy Tuna Puff ✅ Mini Portugese Egg Tart BONUS RECIPE: ✅ Mini Apple Puff . Class will be conducted at state of the art kitchen of @BreadOzBakerOutlet. Date: 30th September 2017 (Saturday) Time: 10.00 am - 5.00 pm Fee: RM300.00 (Deposit: RM100.00) . To register you can click on my link in my profile or contact Ain +6011.1687.2716. (at Kota Bharu)

[nphamx3]

it's going to be difficult not eating these portugese #pasteisdenata every other day. i got these delightful egg custard tarts everywhereee & still couldn't get enough. perfect balance of sweetness, richness, flakiness, and warmth 😌 (at Portugal)

#pasteisdenata

[dutakelantan]

Bake with Me: Puff Pastry Class . Date & Time: 4th March 2017 & 10.00 am - 5.00 pm Venue: Bread Oz Fee: RM250.00 (RM100.00 non-refundable deposit) Method: Hands On & Demo Class size: 15 pax . Things you'll learn: 1. Make your own pastry sheet 2. Turn your pastry sheet into amazing bakes (Creamhorn, Tuna puff and Portugese Egg Tart) 3. Learn to make Kota Bharu's favorite puff pastry fillings (Hawaiian Cream Custard for Creamhorn, Spicy Tuna Filling for Tuna Puff & Egg Tart Filling for Portugese Egg Tart) . BONUS RECIPE! 1. Chicken Pie Filling Recipe 2. Fruitti Mille Recipe . DM or WA +6.01110.650509 to register. (at Pengkalan Chepa,Kelantan Darul Naim)