these are the posts tagged ‘sweets’:


rebuçados da régua

so, before the hiatus, i was going to tell you what we got as prizes in lieu of medals, when we ran in douro back in may. can you guess?

IMG_0601

rebuçados da régua, of course! :D they’re an old-fashioned and very typical local confectionery, which is guaranteed to bring back nice memories to everyone who ever traveled in douro’s train line. some old ladies there still make them, keeping the tradition alive.

IMG_0616

there are 9 identical sweets in each transparent bag, all wrapped in paper. the sweet is rather basic, made of melted sugar and honey, plus a few secret ingredients, they say. the result is a hard candy that looks almost like a huge amber gemstone. they’re beautiful!

IMG_0620

aaah… tastes like nostalgia! :)

salmiakki ice-cream

we’re in moomin-land for some days, so the next posts will feature a lot of finnish things! it’s not our first time in the country, but we were eager for an excuse to come back, review some of the things we loved the first time round and explore some more.

when i started looking for interesting things to do on this second trip, something popped up consistently… salmiakki ice-cream! :) salmiakki (salty liquorice with a side of ammonium chloride) is an acquired taste if there ever was one. for a candy, it tastes very “uncandy-like”… i don’t particularly like it, and yet, once i open a package, i can’t seem to stop myself from reaching for another piece every once in a while. so the premise of salmiakki ice-cream was intriguing…

today, we saw an ice-cream stand in the market, and naturally we had to give the salmiakki a go. the color was fantastic! the ice-cream itself tasted sweeter than the actual candy to me, which was a pleasant surprise. i quite liked it, though the portion was rather big and by the end of it i was a bit sick… perfect example of “sensory-specific satiety”, my science of gastronomy teacher would say!

bonus: this video of japanese people tasting salmiakki for the first time is quite funny! have you ever tried it? :)

a tripa do furadouro

the boy is originally from oliveira de azeméis, which isn’t far from the coast. the nearest beach is called furadouro, and it is famous for a special kind of “beach dessert” which he had never tried before: the tripa! we’d been hearing about this tripa (which means gut in portuguese) for such a long time that by the time we finally tried it last winter, it had reached epic fame proportions… could it live up to our high expectations?



turns out, yes! especially the one filled with ovos moles… it was delicious! the dough is a mix between a crepe and a softened wafferish cookie which is folded over your selected filling… it was soft and warm and just the thing for a windy cold the day by the sea! can’t wait to go back and try the one with condensed milk mmmm…

speculoos spread

ladies and gentlemen, let me introduce you to the best thing this side of nutella’s invention:

i wish blogs could convey the scent that emanates from this precious jar. it’s… indescribably mouth-watering. our friend isa showed it to us when we were staying with her, and in our excitement we almost forgot our manners and inhaled all of her precious stock! good lord, i could swear they lace it with crack…

speculoos are crunchy spiced (pepper, cinnamon, ginger, cloves, cardamom and nutmeg) cookies from the netherlands and belgium. they taste a bit like crispier gingerbread cookies… but better! it’s hard to explain, the flavour is so characteristic – and in my mind irrevocably connected to afternoons writing my master thesis in the netherlands, with a cup of tea by my side.

the spread tastes like the cookies, and has an interesting story too:

In the area of Europe centered on Eeklo, Belgium, where the speculoos cookie originated, local workers had long known that a sandwich made in the morning with butter and speculoos cookies would develop a spread-like consistency by lunchtime.
In 2008, two competitors entered a contest on the Belgian television show, The Inventors (de Bedenkers), with a spread made from speculoos cookies— Els Scheppers, who reached the semi finals, and the team of chef Danny De Mayer and Dirk De Smet, who weren’t selected as finalists. Spreads made from crushed Speculoos cookies would subsequently go into production by three separate companies, and by the time they arrived in Belgian supermarkets, Speculoos spread caused a sensation, taking the “Benelux market by storm.”

it’s still hard to find in germany, but we’ve spotted it at kaiser’s and have been sharing it with all our friends ever since. seriously, give it a go if you can get it! :D

kürtőskalács

it’s kind of messed up to write about something made almost exclusively of milk, sugar and gluten in the middle of a whole30… but i shall endure it to tell you all about the deliciousness of the hungarian kürtőskalács (chimney cake). the hungarians have my kind of cuisine: uncomplicated and flavourful. we ate a lot of delicious, belly-distending meals in budapest, but indulging in the omnipresent kürtőskalács was a daily temptation – one which we simply could not resist.

kürtőskalács is a very simple thing: a ribbon of yeast pastry rolled around a wooden cilinder, which is baked on the fire for a few minutes, and then rolled around in different sweet toppings, like sugar, cinnamon, coconut or nuts. some of the sugar melts in contact with the warm surface, which makes for a sticky mess – which is why they’re usually served inside a clear plastic sheet.
the result is a tube that comes apart in your hands in a spiral of fluffy goodness, cooked soft dough with a hint of lemon on the inside and a sugary shell around it, giving it a crispy texture. it’s… delightfully sinful, and heartily recommended! :)