Morgadinhos
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| Servings | Prep Time |
| 12people | 30minutes |
| Cook Time |
| 40minutes |
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Morgadinhos
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Ingredients
- 250g Sugar
- 25g almond
- 2 egg yolks
- egg threads
- Fig leaf gourd jam
- Ovos moles
- Icing
Units:
Instructions
- In a pan, add the sugar to a little of water and bring it to the boil until it reaches the firm ball stage.
- Peel the almonds in boiling water (for about 20 seconds), dry and grind them.
- When the syrup is close to firm ball stage, add the almonds and boil for a little more; then remove from the heat, add the egg yolks and stir quickly, bringing it together.
- Now, roll small balls of dough and, in the centre of each one, make a hole with your thumb; place there the fig leaf gourd jam, the egg- cream and the egg-threads. Cover the hole with some dough.
- Then, place the balls in a tray greased with butter and flour (or lined with greaseproof paper) and take it to a medium heat oven until golden brown.
- Finally remove it from the oven and let it cool. When cold, cover with icing and let them dry.
Place: Bras de Aportel, Portugal
Personal Background:
She is a Pastry Cook.
| Recipe’s Personal Background | How did you learn this recipe? | She started to learn this recipe when she was a teenager and then discovered it with the time. |
| Is there some memory/historical event connected to this recipe? | Not a specific moment or event, but it gives a nice break during the daily routine | |
| Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? | _ | |
| Mediterranean Background | Any tradition this receipe is connected to? If yes, which one? Can you describe it? | It’s not connected to a specific tradition, but of course it’s eaten during celebrations as all the pastry |
| Any Festivity this recipe is connected to? If yes, which one? Can you describe it? | No, there’s not. | |
| Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment? | Almonds are abundant throughout the Algarve, being the basis for many traditional pastries in this region. | |
| Season (season this food is linked to) | All over the year |
| Ingredient | Nutritional Importance | Health Benefits |
| Sugar | 100% Carbohydrates | High in calories and therefore a source of energy. |
| Almonds | Source of mono-unsaturated fat. It is an excellent source of fibre when eaten with its peel. Rich in vitamin E and magnesium. Good source of calcium and iron. | Proven evidence on the reduction of cholesterol oxidation and in the prevention of atherosclerosis. Almonds are a natural source of phytosterols which reduce the intestinal absorption of cholesterol. |
| Eggs | Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin. | The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration. |
| Fig leaf gourd jam | _ | Without relevant benefits. |
| Additional information | ||
| Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? | No | |
What is the primary base with which your food is prepared? Is this a derivative of oil or another base? |
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| What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? | No, there is no treatment based on this recipe. | |
