Cottage cheese and almond pudding with Peanut Praline

I love Traditional Portuguese cuisine. It has such a variety of different dishes, and above all it makes use of many ingredients that are little used in other cultures. We have such a diverse, original and unique cuisine and as much as we like to taste dishes from other cultures, we mustn’t forget the gastronomic history of our country.

This pudding is inspired in a recipe much appreciated in the north, and I guarantee that it tastes even better than it looks. It has a velvety, rich, creamy texture and it’s extremely hard to resist … much of this result is also due to the quality of the used products, mainly the cheese.

Warning: inappropriate for foodies!


TIME: 20 + 90min


300g of Cottage Cheese (I used Tété Goat Cottage Cheese)
60 g of Almonds
250g of White Sugar
1/2 cup of Milk
6 Egg yolks
1 tsp of Cinnamon powder
Liquid caramel for the mold

Peanut Praline:
1/2 cup of Salted Peanuts
1 cup of tea of Sugar


In a sheet of parchment paper put the scattered peanuts.
In a pan put the sugar and turn on the heat. Let the sugar get a golden/brown color and pour immediately over peanuts. Allow it to cool and completely solidify before use.

Preheat the oven to 175º and inside it place a bowl with water so you can bake the pudding in a water bath.
Start by peeling the almonds. Heat a pan with water and when it boils put the almonds in the hot water for a few minutes. Remove the almonds, place them in cold water for a few minutes and then squeeze them between your fingers so the skin comes off easily.
In a blender place all the ingredients (except the caramel) and mix for a few minutes.
Grease the form with the liquid caramel and fill it with the previous preparation. Place the mold in the water bath and bake for 70-90 minutes. The pudding is ready when it has a firm texture.
Before unmolding let the pudding cool for at least 6 hours in the refrigerator (ideally leave it there overnight).
Unmold and decorate with the pieces of praline.


Caramel and Cinnamon Popcorn

I love popcorn! I love them salty, sweet, or spicy! I love them in the afternoon, at night, to see a movie, for snacking, to celebrate! They are beautifully served at parties (specially for kids!) or snacks.


Usually I prefer them salty, but these just won my heart. First because they are made with coconut oil (great for your health) and also because they are crunchy because of the tasty caramel that glues them together in pellets of sweetness.
Have a great weekend!

TIME: 15 min

75g of popcorn corn
2 tbsp of sugar
1 tbsp of coconut oil
1 tsp ground cinnamon
1/2 tsp fine salt

Heat the coconut oil with the sugar. When it starts to brown, add the corn and cover.
Let the corn pop, and when it’s finally done, add the cinnamon and stir, letting over the fire for 30 seconds.
Remove, sprinkle with salt and let it cool for 2 minutes for the caramel to solidify.
Serve immediately.


This recipe uses products of My Protein

Dark chocolate and salted caramel Profiterols…and welcome

And after a well deserved break, with September comes “No Leftovers”. The blog became a website, the name changed and here it is! With recipies menu and all!
Because of this transition, I want to apologize to all the nice people who kindly placed comments in the old blog, but unfortunately it wasn’t possible to import them.  Also, because facebook doesn’t allow changing the name of the pages all the likes went bye-bye!  You’ll find the new facebook page here.

The summer days are here to stay, which helps with coming back to school, the usual routines and the autumnal afternoons. And it’s with the colors of autumn that these profiterols adorn themselves … It was the third time that I made this recipe, and I think  I can say that there are two essential things to be successful with them: a good dough and the exact cooking time in the oven. For me I think the second is hardest  because ovens vary, so like almost everything sensitivity watches over us. Nothing like a touch with your index finger: if they’re nice and firm, rock and roll, baby! If not, wait a few more minutes and keep watching them.

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The fillings and toppings may also vary, but I always prefer to contrast the flavors: caramel is a bit sweet so the dark chocolate makes it good company.
I like to prepare the caramel well in advance because when it cools completely it acquires an easier consistency for stuffing, but if you can’t do it in advance, when placing the profiterols in the oven, make the caramel.


TIME: 90min


for the dough:
150g Flour
100g butter
4 eggs
300ml water

for the filling:
200ml whipping cream
1 tbsp Refined sugar

for the caramel:
2 tbsp brown sugar
1 tsp coarse salt
2 tbsp butter
100ml double cream

for the chocolate ganache:
200ml dark chocolate (I used 70% cocoa)
200ml double cream

Preheat the oven to 200C.
Sift the flour.
In a pan, put the butter and water and let the butter melt. Bring to a boil. Remove from heat, place the flour and keep stirring with a wooden spoon until the dough forms a ball and peels off the bottom of the pan.
Let the dough cool until it’s safe to add the eggs without cooking them.
Beat the eggs in a dish and gradually add them to the dough, continually beating until it’s smooth and shinny.
Line a baking sheet with parchment paper, place the dough in a pastry bag and dispose small amounts of it, with some space between them. Don’t forget that the profiterols grow a bit in the oven.
In the end, soak the index finger with cold water and touch the tip of the dough which usually has a tendency to burn (optional).
Bake for 40 minutes.
When they’re ready, take them out of the oven and let them cool.

Whip the cream and add 1 tbsp of refined sugar.
With the aid of a knife, make a small incision in the profiterols, in order to introduce the nozzleof the  piping bag. Fill a bag with caramel and distribute it by the profiterols. Don’t fill them completely because you’ll need to also fill with whipped cream.
Repeat the same process for the whipped cream.

In a pan boil some water and over it, but without any direct contact, place a glass or metal bowl. Break the chocolate into pieces and place it in the bowl. Add the cream and keep watching it, stirring occasionally until all the chocolate melts and is fully incorporated with the cream.
Pour over the profiterols at the time of serving.

Salted Caramel and Peanut Butter Icecream

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for the caramel:
50g White Sugar
1 tbsp of toasted Peanuts
1 Pinch of Salt

for the ice cream:
300ml Whole Milk
300ml cream
6 Egg Yolks
100g of sugar
2 tbsp Peanut Butter

Prepare a bowl of ice and water, to the next stage. Keep it handy.
Put an empty pan to heat.
After 1 minute, put the sugar for the caramel and let it begin to color (don’t add water).
When it begins to brown, add the peanuts and the salt and stir until it starts to get brown.
At this stage remove from heat and let the caramel brown (if it burns too quickly, place the pan into the bowl with ice and water, which immediately stops the cooking).
It is natural that the caramel solidifys in the bottom of the pan.
Add the milk and cream and simmer. Here, the nougat will be dissolved.

Beat the egg yolks with 100g sugar (can be made by hand, doesn’t necessarily have to be with an electric mixer) and when the milk/cream boils, add half the milk to the preparation of eggs and put the rest of the liquid on the stove.
Mix the egg yolks/sugar with the boiled milk/cream and add this mix to the pan that was on the stove with the remaining milk/cream.
Don’t let the mixture boil! Stir calmly but steadily until the mixture gets a creamy consistency, similar to liquid yoghurt.
Remove from the heat and put the pan back in the cup with ice to stop cooking.
Let the mixture cool until it’s slightly warmer than the body temperature (placing your finger will be lukewarm). This is important for the addition of peanut butter. If it’s too hot, the fat from the peanut butter will curdle. If it’s too cold, doesn’t dissolve well and gets lumps.
Add the peanut butter and stir until dissolved.
Place the preparation in an ice cream machine and follow the manufacturer’s instructions.
If you don’t have a machine, place in the freezer and beat the mixture every 2 hours so it don’t get any ice crystals.