Portugal is know alongside with all the wines
and it’s typical Mediterranean cuisine also by the sweets and desserts…
if you want to loose weight this can be the hell on earth to you! (Or
for many a sugar heaven)!
Speaking on Heaven there is some special deserts that are call “doces conventuais”,in English: conventual sweets. Why this name?! Well all because they were originated from convents and monastery around the country! Some of this sweets have often the name of saints or of the convent that originally made then.
Speaking on Heaven there is some special deserts that are call “doces conventuais”,in English: conventual sweets. Why this name?! Well all because they were originated from convents and monastery around the country! Some of this sweets have often the name of saints or of the convent that originally made then.
The convents welcomed for ages inside of its walls the
daughters of the nobility and from the wealthiest families, who apart
from their dowries of significant income, brought also eating habits and
family recipes that given rise to an exquisite culinary preparations
and desserts rich and sometimes complicated.
Until 1834 the Convents and Monastery had in Portugal another income that came from the state and many convents and monastery were built by Kings during the History of the Country... but at this date all of that was gone, and the many Religious Orders came to an end! So they had to find a new way of surviving without the state benefits, one of the ways found was to make that special sweets and sell then at fairs and other places.
Zealously the secrets of the compositions and methods of preparation were kept , the recipes were property of the convent and the nuns undertook a great deal, almost a vow , to conceal them for a lifetime. But like all the secrets in the world there is always "leaks" and some of the more easy ones (and also the cheaper) came to the knowledge of the main public and entered to the Portuguese traditions of classic seasonal desserts such as: “Arroz Doce” - sweet rice, “Pão de Ló” - bread-cake, “Aletria Doce” - sweet vermicelli and so many others.
By then the Portuguese sweets it won quite a reputation in Europe, sweets that are abundant in sugar and eggs. (calories alert!!! But soooo yuuummmmiii!!!) For nearly seven hundred years, this knowledge was accumulating inside the convents and evolving with new ingredients, a thousand-and-one experience and long practice of the nuns who devoted endless hours they work, patience and devotion.
Today thanks to the research of many scholars who "translated" the handwritten notes of many files of the monasteries, came out to the public domain the wonders (and endless drooling) of conventual desserts.
This is a sweet way of doing it in PT Style!
Information taken from:
http://www.gastronomias.com/doces/conventual.htm
Until 1834 the Convents and Monastery had in Portugal another income that came from the state and many convents and monastery were built by Kings during the History of the Country... but at this date all of that was gone, and the many Religious Orders came to an end! So they had to find a new way of surviving without the state benefits, one of the ways found was to make that special sweets and sell then at fairs and other places.
Zealously the secrets of the compositions and methods of preparation were kept , the recipes were property of the convent and the nuns undertook a great deal, almost a vow , to conceal them for a lifetime. But like all the secrets in the world there is always "leaks" and some of the more easy ones (and also the cheaper) came to the knowledge of the main public and entered to the Portuguese traditions of classic seasonal desserts such as: “Arroz Doce” - sweet rice, “Pão de Ló” - bread-cake, “Aletria Doce” - sweet vermicelli and so many others.
By then the Portuguese sweets it won quite a reputation in Europe, sweets that are abundant in sugar and eggs. (calories alert!!! But soooo yuuummmmiii!!!) For nearly seven hundred years, this knowledge was accumulating inside the convents and evolving with new ingredients, a thousand-and-one experience and long practice of the nuns who devoted endless hours they work, patience and devotion.
Today thanks to the research of many scholars who "translated" the handwritten notes of many files of the monasteries, came out to the public domain the wonders (and endless drooling) of conventual desserts.
This is a sweet way of doing it in PT Style!
Information taken from:
http://www.gastronomias.com/doces/conventual.htm
