Torta de laranja 

Serves 8

2 Table spoons fine Maize flour (Maizena corn flour)
5 Large free range eggs
2 Sweet juicy medium oranges
200g Granulated sugar
Butter for roulade tin
Icing sugar for decoration
1 lemon

1. Turn oven at 200 degrees Celsius.
2. Have a rectangle roulade tin (20 x 30cm) ready with greased bottom, add grease proof paper on top also greased with butter.
3. Blend eggs and sugar until smooth.
4. Add zest of 2 oranges, zest of 1 lemon, juice of 1 orange and Maize flour.
5. Blend all ingredients well then pour contents into a roulade tin.
6. Bake in the oven for 16 minutes at 200 degrees.
7. Remove from the oven and rest for 2 minutes.
8. Turn over roulade onto a sheet of grease proof paper dusted with sugar.
9. Pour juice of 1 orange evenly over the sponge rectangle.
10. Roll gently into a roulade shape.
11. Carefully place into a serving plate
12. Lightly dust with icing sugar.
13. Serve cold.

Pastéis de nata 
(Custard Tarts)

7 egg yolks
250g caster sugar
4 tablespoons of corn flour
500ml cream
300ml milk
750 g ready rolled puff pastry
20 g Cinnamon
Lemon peel

1. Put the egg yolks, sugar and corn flour in a saucepan and whisk together.
2. Gradually whisk in the milk and the cream until smooth with cinnamon stick and lemon peel.
3. Place the pan over medium heat.
4. keep stirring until the mixture thickens and comes to the boil.
5. Remove from the heat and transfer the custard to a bowl to cool down.
6. Preheat the oven to 200degrees/gas 5. 
7. Lightly grease a 24 holes 80ml muffin tin.
8. Cut the pastry sheet in half.
9. Sprinkle cinnamon powder on top and put one half on top of the other.
10. Roll up the pastry tightly from the short end and cut he pastry log into twelve 1 cm rounds.
11. Roll out each pastry until they're 10cm in diameter.
12. Press the pastry rounds into the muffin tin.
13. Remove the cinnamon stick and lemon from the custard.
14. Spoon the cooled custard into the pastry cases and bake for 25 minutes until the pastry and custard are golden.
15. Leave the tarts in the tins for 5 minutes then transfer to a wire rack to cool completely.
16. Sprinkle cinnamon powder on top for those who like it.

Bolo de Arroz 
(Rice muffin)

Serves 8-10

Butter (softened), 100 gr
Sugar, 200 gr
Eggs, 2
Egg yolk, 1
Milk, 200 ml
Flour 200 gr
Rice flour, 200 gr
Baking powder, 1 envelope
Baking soda, a pinch of
Salt, a pinch of
Lemon zest (finely grated), from 1 lemon
Lemon juice, from 1/2 a lemon
Powder sugar, for dusting

For the self-made  paper molds:
Baking paper

1. In a large bowl, mix the butter with the sugar until well blended.
2. In another bowl, mix the eggs and the egg yolk with the milk.
3. Mix all together (both previously prepared mixture). In another bowl sift together the flour, rice flour, baking powder, baking soda and salt.
4. Add to the liquid mixture the lemon zest and the lemon juice.
5. Mix the flour in the liquid mixture whisking until well blended. Pour the batter until half way the molds.
6. Let it rest for 10 minutes. In a previously preheated oven at 180°C bake the Bolo de Arroz for 20 to 25 minutes or until when pushing on the top them the bread feels sponge texture.
7. Dust with powder sugar.

For the molds:
1. First cut circles with the diameter of a  peeled tomatoes tin (around), (18 circles in total).
2. Cover the complete tin with baking paper (enough for leaving an extra border on the side of 3cm (for the glue). Cut 9 from them.
3. Wrap the paper around the tin and glue it together  with  the mixture of flour and water (enough for making it sticky but not to hard for being a dough).
4. Set them aside and let it dry for around 1 hour.
5. Lift the paper mold up around 3cm and make for cuts in it so that it can be fold to the inside.
6. Lay one of the circles on top of the tin and add some glue on it, then fold the sides of the mold (previously cut) on top of the circle.
7. Brush this with some glue and cover it with another circle and let it dry for 1 hour.
8. After this time the molds are ready to be used.

(Sponge Cake)

9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
icing sugar

1. Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
2. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, or until mixture is very thick.
3. In a separate bowl, stir the flour and baking powder together. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
4. Pour the batter into the pan and bake for 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch).
5. Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.

(Sweet Angel Hair) 

250 g angel hair pasta
1 lemon (just the peeling)
1 1/2 liters milk
150 g sugar
1/2 cup water
100 g butter
1 1/2 teaspoons salt
2 cinnamon sticks
4 egg yolks

1. Boil the water, milk, salt, sugar, cinnamon stick, butter and the lemon peel.
2. Remove 1/2 cup of the above liquid, so you can very slowly beat in egg yolks, and set aside.
3. Add in your Angel Hair Pasta and bring to a boil, reduce heat and keep stirring at all times. If it looks like its getting to dry add in some mor hot milk.
4. Half way through your cooking add in the 1/2 cup of milk with the yolks that you had put aside, and stir untill it is cooked.
5. Pour everything into a platter and don’t forget to remove the lemon peel and cinnamon stick.
6. Let it cool, then decorate with cinnamon powder to your liken before serving.

Arroz Doce 
(Portuguese Sweet Rice)  

 2 cups water
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)


1. Bring water to a boil in medium saucepan.
2. Add rice and cover, simmering for 20 minutes.
3. Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
4. It will also thicken some while cooling.
5. Pour into one large serving plate and remove lemon rind.
6. Spread flat and allow to cool on wire rack.
7. You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
8. Serve at room temperature, but refrigerate uneaten portions.

Pudim caseiro
(Caramel Custard)

Serves 6

6 teaspoons soft brown sugar
1/2 cup sugar
6 eggs
3 3/4 cups milk
1 1/2 tablespoons coffee extract or 1 1/2 tablespoons strong coffee

1. Put a heaped teaspoon of brown sugar into 6 individual ramekins.
2. In a large bowl, beat sugar and eggs together until yellow and frothy.
3. Bring milk to boil, gradually add it to the egg mixture, beating constantly.
4. Add coffee essence.
5. Pour this mixture into ramekins, place in roasting pan.
6. Add enough water to come half way up the sides of the ramekins.
7.  Bake in a moderate oven, 350 degrees until just set, about 45 minutes.
8. To test, stick a skewer into the custard, if it comes out clean, the custard is done.
9. Remove from oven and allow to cool

Salame de chocolate 
(Chocolate salami)

200g  butter cookies
100g  powder chocolate
100g  sugar
100g  butter
1  egg
2  soup spoons of milk
Aluminum foil

1. Break all the cookies in very small pieces.
2. Mix very well the chocolate with the sugar, the egg, the melted butter and the milk. Add the cookies and mix until all the ingredients are very well mixed.
3. Cut 60cm of aluminum foil and straining it over a table.
4. Place the ingredients mixture on top of the aluminum foil in a way to make a coil in the center of the foil. Roll over the foil until it acquires cylindrical form. Press it very well with your hands.
5. To achieve a solid result put it 4 to 5 hours in the refrigerator.
6. Before serve cut it in slices with more or less 1,5cm width.