A Literary Culinary Journal
by Rosa Mayland
INCREASE YOUR GASTRONOMIC EXPERIENCE BY EATING IN SYNC WITH THE SEASONS
With the arrival of hotter weather, I am thrilled that some of my favorite fruits are starting to grace (super)market stalls. They are so fabulous that I can never get enough of them. Not one week goes by without me making either pies, pastries, cakes, trifles, crumbles, clafoutis or cobblers in my itsy-bitsy apartment kitchen.
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I am not a lover of sweets, in fact most of the time I dislike them, which is quite a handy thing for my figure.
Still, sometimes, nostalgia takes over. I remember my great aunt’s fresh coconut layer cake, with the layers stacked high like a cathedral, and how the white coconut reminded me of angel’s wings. I remember moist chocolate layer cakes from childhood birthday parties. Carrot cake with cream cheese frosting, popular when I was in college. As a little girl, how pretty the name “red velvet cake” sounded. Gingerbread with hot butterscotch sauce on a cold winter’s day, made by my best friend’s mother on Saturday afternoons.
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by Mónica Pinto
It all started centuries ago in the Portuguese convents. The nuns used to starch the habits with egg whites and, consequently, they ended up with huge quantities of egg yolks, so they started making a variety of rich and delicious sweets, mostly using egg yolks and sugar, in fact lots of both. Sometimes they would add almonds and a small list of other ingredients, but the egg yolks and sugar were always the main ingredients of the Portuguese convent sweets.
Papos de anjo, in English, would be something like, “angels’ stomachs” or “angels’ bellies”, and they are one of the most traditional of Portuguese sweets. They start as sugar-free, fluffy little egg cakes, round and smooth, just like the nuns imagined an angel’s belly, but then they are covered with a very sweet and aromatic syrup that makes them a melt-in-the-mouth treat, a delicacy for people with a very sweet tooth.
Enjoy!
Click here for Metric-Imperial converter.
Pastry:
6 egg yolks
1 egg white
Syrup:
Serve at room temperature.
I’m a food photographer and stylist with an Art & Design degree. I live in Vila Nova de Gaia, Portugal, near the sea with my husband, my two boys and my dog. I love home cooking from around the world and have a very special interest in traditional Portuguese cuisine. I love to cook with fresh herbs, edible flowers and fresh vegetables. Some I grow organically in my kitchen garden. Others I buy from local farmers markets. I’m the author of Pratos e Travessas a blog about cooking, food photography and food chronicles.
by Jonell Galloway
O Délices discovered this recipe on blog de Guillemette.
This is a traditional recipe from the Savoy, so it’s not so far from us in Switzerland.
The original name comes from the French mâte faim. Peasants prepared these potato pancakes in the morning before going to work in the fields. It was meant to keep them going until lunchtime.
This version uses apples instead of potatoes, and is perfect for the apple season, which has just started here in Switzerland.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
