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  • Portuguese Custard Tarts

    Portuguese Custard Tarts

    Ingredients    

    (makes 12)
    • 45g flour
    • 6 yolks
    • 2 eggs
    • 600ml milk
    • 1 lemon zest
    • 250g sugar
    • Puff pastry (I use careme)
    • Ground cinnamon

    Method
    Mix eggs, flour and sugar together. Boil the milk and zest together, remove from the heat and allow to steep for a few minutes. Pour the milk over the egg mix, whisking constantly. Return to the pan and cook for a few minutes until it starts to thicken slightly. Strain. Allow to cool. Cut 1/3 of the sheet of pastry off, and roll out a little thinner. Sprinkle with a little ground cinnamon, and roll up into a scroll. Cut into 12 small pieces, and roll out very thinly. Place each piece into a greased muffin tin. Pour in the custard mix, and bake at high heat 200°C until just set and browned on top. Allow to cool before removing.          
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  • BEER GLASS Artisan Set/4
    • SALE!

    BEER GLASS Artisan Set/4

    This artisan beer set of 4 means you do not have to commit to one style of beer glass. Each glass replicating a different style means you can find your favourite one. The set includes 1x Belgian Beer Glass, 1 x Stemmed Pilsner Glass, 1 x Tall Pilsner Glass and 1 x Short Pilsner Glass. This set is also a great idea for those hard to buy for friends, who wouldn’t love more glasses to drink beer from?

    • Glass by Royal Leerdam
    • Made in Portugal
    • Dishwasher safe
    • $16.00 $29.95
      • SALE!
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  • Pickled Garfish in Herbs

    Pickled Garfish in Herbs

    SERVES 2-4
    • 12 garfish, tommy ruffs, or fresh sardine fillets
    • 3 cloves garlic, sliced
    • 500ml white vinegar
    • 2 lemons, juiced
    • 100ml water
    • 20g salt
    • 4 bay leaves
    • A few sprigs thyme
    Combine all ingredients together except the fish and set aside. Trim the fish of any bones, and place in the vinegar mix for
    several hours or overnight. Remove and pat dry.


    To Serve
    • 1 bunch of parsley, finely chopped
    • 1 chilli, finely chopped
    • 1 lemon, zested

    • 2 garlic cloves, sliced

    • pepper
    In a serving bowl place a little olive oil, a layer of fish, cover with parsley, sprinkle over a little chilli, lemon zest, garlic and
    olive oil. Repeat. Submerge with olive oil, and enjoy with crusty bread.




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