1. Portuguese cuisine Hejralová & Bílková

2. Basic characteristics of Portuguese cuisine BBasic characteristics of Portuguese cuisine Portuguese cuisine is outside Portugal almost unknown, certainly can not boast such a reputation, such as French cuisine, or offer such a variety as Asian cuisine, but still manages local chefs from simple ingredients to create delicious traditional dishes. What makes the Portuguese cuisine is characterized by the most is the sheer simplicity is food. And because it is so little known, you still have to discover. PPortugal occupies a large part of the coast and fertile fields. This fact has a decisive influence on the local traditional cuisine. Along the coast you get excellent fresh fish and seafood. Further inland are the basis diet pork, spicy chicken and beef steaks wonderful.

3. Pastel de Nata

4.  Whether hot or cold, golden and slightly burnt, Portugese your favorite dessert like to enjoy a rich Dust with cinnamon. Excellent is not just for breakfast but also afternoon tea, coffee or a glass of Madeira wine.  Pastel de nata is one of the specialties in which the author is well known recipe. For the first time this delicacy bake two nuns at the convent in Jeronimo Monastery. Shortcrust pastry puff pastry termed Pasteis de Belém a recipe to prepare jealously guarded. The change occurred until 1837, when the priests decided to make a dessert for this purpose built special shop. The shop, which have been in charge name Casa de Belém Pastéis, is on the UNESCO World Heritage List

5. Ingredients : pack puff pastry one and three-quarter cup of milk a quarter hnku cream 4 egg yolks 3 tablespoons sugar pinch of salt 2 tablespoons flour whole piece of cinnamon two slices of lemon zest half a teaspoon of vanilla extract cinnamon sugar

6. Procedure :  Pour into the pan of cold milk, add egg yolks, sugar, salt and flour. Mix everything thoroughly and check that no one is left lumps. Then add the cinnamon, vanilla extract and lemon zest. Turn on the heat and stir the mixture for continuous heat it on a low flame. If we warm the milk too quickly in the cream would create lumps. Crispy dessert pastel de nata.mixture mix thoroughly and give careful to not stick to the edges or to the bottom of the pan. When the cream thickens so that it resembles custard, turn off the fire. Fish out the cinnamon and lemon zest and mix aside to cool. If you do not want to be on the surface formed a skin cream, cover it while still hot parchment paper. Shade, and fill. Preheat oven let well to 150 degrees Celsius. Cold rolled out pastry on teaser pastryboard on a slab of 2.5 mm. Then sprinkle the dough with flour and carefully turn back into long rolls about as long cigar (dough should touch, but not downright depressed). The rolls cut into pieces 4 cm long. One by one we take the palm, finger squeeze the middle down and adjust to the shape resembling pussy. The walls of the cups should be thin, but not "transparent". Finished cupcakes Lay on a baking sheet with mold muffin batter and gently squeezes inside. Fill it 2/3 of the filling and let bake for 15 minutes in the oven. Cupcake baking we guard - quickly because chars.

7. resources  http://www.tyden.cz/rubriky/apetit/vareckou- po-mape/co-maji-radi-v-portugalsku-pastel- de-nata_105108.html#.VSF_-fmsWQd

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