What are you eating?

[Papy Oli]

Most likely those?

https://www.allrecipes.com/recipe/269064/portuguese-custard-tarts-pasteis-de-nata/

(In answer to K and KH )

[Kalevala]

I have a friend who has moved to Portugal. Share a pic and I'll check with her.
TD: Finishing off some homemade coleslaw which a friend at church imparted to me.

Homemade coleslaw....yum!  Much better than the store-bought stuff (which is too sweet for me).

I found this *article Karl which is quite informative (I think anyway).  Hope that your friend enjoys her time there. 
https://www.portugalthings.com/pastel-de-nata-or-pastel-de-belem-whats-the-difference/

*I'm now getting hungry for pastries!

K

[pjme]

"Pastel de Nata or Pastel de Belém?
Although I understand the confusion, it is actually quite simple. Only the pastries sold by the "Antiga Pastelaria de Belém" (Old Pastry Shop of Belém), located in Belém right next to the Jerónimos Monastery, are called Pastel de Belém. You can't miss it, due to the usual huge queues at the door. All other similar pastries sold in Lisbon (and the rest of Portugal) are Pasteis de Nata."

https://www.portugalthings.com/pt/pastel-de-nata-ou-pastel-de-belem-afinal-qual-a-diferenca/
https://historiccafesroute.com/historic-antiga-confeitaria-de-belem/



In Belgium Pasteis de nata are sold even in the supermarket.....but the quality is really low.

In (eastern) Belgium some bakeries are proud to sell "mattentaarten"



They are very different from pasteis de nata - as the filling is made with "wrongel" = curd (sometimes  almond powder/essence) . The oldest recipe goes back to ca 1510.

Fun: https://www.belgiansmaak.com/geraardsbergse-mattentaart/

[Kalevala]

"Pastel de Nata or Pastel de Belém?
Although I understand the confusion, it is actually quite simple. Only the pastries sold by the "Antiga Pastelaria de Belém" (Old Pastry Shop of Belém), located in Belém right next to the Jerónimos Monastery, are called Pastel de Belém. You can't miss it, due to the usual huge queues at the door. All other similar pastries sold in Lisbon (and the rest of Portugal) are Pasteis de Nata."

https://www.portugalthings.com/pt/pastel-de-nata-ou-pastel-de-belem-afinal-qual-a-diferenca/
https://historiccafesroute.com/historic-antiga-confeitaria-de-belem/



In Belgium Pasteis de nata are sold even in the supermarket.....but the quality is really low.

In (eastern) Belgium some bakeries are proud to sell "mattentaarten"



They are very different from pasteis de nata - as the filling is made with "wrongel" = curd (sometimes  almond powder/essence) . The oldest recipe goes back to ca 1510.

Fun: https://www.belgiansmaak.com/geraardsbergse-mattentaart/

Hi, that's why I provided the link which explained the differences.    I don't know the Belgian pastries, but they seem to be fairly different.

K

[Karl Henning]

Homemade coleslaw....yum!  Much better than the store-bought stuff (which is too sweet for me)

Yes!

[pjme]

They are very different from pasteis de nata -

There are no similarities whatsoever.
I just thought of these age old pastries from Oost Vlaanderen.....

[pjme]

Another rather strange sweet from Belgium/Brussels : Pain à la Grecque.....which isn't Greek at all.

History of Pain à la Grecque/Greek Bread

The history of this Brussels pastry dates back to the 16th century. At that time, the Augustinians distributed bread to the poor, near a spot called "Fossé-aux-Loups" - (the Wolves pit/ditch/fosse). They had the idea of coating it with some sugar to make it more delicious. This bread was then called "Wolf-Grecht brood"  (pain du Fossé-aux-Loups), in Brussels dialect. In the 19th century, soldiers in Napoleon's army understood it as..."pain à la grecque/grecht" . And it is under this name that it has survived through the centuries.

Since then, this simple, but delicious Brussels (cinnamom flavored) sweet is still being made in this same neighborhood, near Place de Brouckère. The famous Maison Dandoy sells it in its boutiques, and you can also enjoy it in its tea room in the Galeries Royales.

[Karl Henning]

Somehow making oatmeal on the stove has become one of my favorite things. 

[pjme]

making oatmeal on the stove

The word "stove" sounds so ...old in my Belgo-Flemish-Dutch mind! (and I do like porridge).



"What is a stoof/stove?

The word stove (or "stoof") has several meanings. Most of them are related to warmth. The best known is the stove with which our ancestors kept their feet warm in church. That stove was a wooden cube, in which hot coals were kept in a pot. The word stove also means, among other things, 'bathhouse' (not to be expected in a farming hamlet) or 'stobbe' (the base of a tree)...... In 14th-century Flemish, stove also means 'a piece of arable land'. The most relevant..... is the meaning of '(drying) oven'."

[Kalevala]

Another rather strange sweet from Belgium/Brussels : Pain à la Grecque.....which isn't Greek at all.

History of Pain à la Grecque/Greek Bread

The history of this Brussels pastry dates back to the 16th century. At that time, the Augustinians distributed bread to the poor, near a spot called "Fossé-aux-Loups" - (the Wolves pit/ditch/fosse). They had the idea of coating it with some sugar to make it more delicious. This bread was then called "Wolf-Grecht brood"  (pain du Fossé-aux-Loups), in Brussels dialect. In the 19th century, soldiers in Napoleon's army understood it as..."pain à la grecque/grecht" . And it is under this name that it has survived through the centuries.

Since then, this simple, but delicious Brussels (cinnamom flavored) sweet is still being made in this same neighborhood, near Place de Brouckère. The famous Maison Dandoy sells it in its boutiques, and you can also enjoy it in its tea room in the Galeries Royales.

Looks yummy and I'd bet that the tea room is quite nice. 

The word "stove" sounds so ...old in my Belgo-Flemish-Dutch mind! (and I do like porridge).



"What is a stoof/stove?

The word stove (or "stoof") has several meanings. Most of them are related to warmth. The best known is the stove with which our ancestors kept their feet warm in church. That stove was a wooden cube, in which hot coals were kept in a pot. The word stove also means, among other things, 'bathhouse' (not to be expected in a farming hamlet) or 'stobbe' (the base of a tree)...... In 14th-century Flemish, stove also means 'a piece of arable land'. The most relevant..... is the meaning of '(drying) oven'."

Any relationship between stobbe and Staub (probably not me thinks)?  I have some friends who bought an old farmhouse which came complete with a huge and lovely old Victorian stove (in great shape) which they often use both for heating and baking in.  The pets that they've had over the years have loved curling up next to it.

And now [looking at the illustration/print], I don't feel so badly when I use a bunch of pots/pans in my kitchen! 

Somehow making oatmeal on the stove has become one of my favorite things.

So, what kind of oatmeal do you like to make?

K

[Karl Henning]

Looks yummy and I'd bet that the tea room is quite nice.  :)Any relationship between stobbe and Staub (probably not me thinks)?  I have some friends who bought an old farmhouse which came complete with a huge and lovely old Victorian stove (in great shape) which they often use both for heating and baking in.  The pets that they've had over the years have loved curling up next to it.

And now [looking at the illustration/print], I don't feel so badly when I use a bunch of pots/pans in my kitchen! 
So, what kind of oatmeal do you like to make?

K

Once it's cooled down. I have just been adding some sunflower seeds and fruit preserves. My sis says she sometimes likes making it with milk but I haven't yet ventured to.

[Kalevala]

Once it's cooled down. I have just been adding some sunflower seeds and fruit preserves. My sis says she sometimes likes making it with milk but I haven't yet ventured to.

I don't add milk to it, but I like to top it with plain full-fat Greek yogurt, a fair bit of ground cinnamon, sometimes some homemade applesauce (which freezes well or keeps well in the fridge)...sometimes some chopped walnuts....things like that. 

K

[Karl Henning]

I don't add milk to it, but I like to top it with plain full-fat Greek yogurt, a fair bit of ground cinnamon, sometimes some homemade applesauce (which freezes well or keeps well in the fridge)...sometimes some chopped walnuts....things like that. 

K

Nice! I especially like the yoghurt idea. I'm a little ashamed not to have thought of it.

[Kalevala]

Nice! I especially like the yoghurt idea. I'm a little ashamed not to have thought of it.

It's o.k.    I particularly like Fage yogurt--I love the "tanginess" of it (vs. other ones).  Re the cinnamon, I have some nice Vietnamese cinnamon.  I any event, besides the taste, cinnamon (last I heard) is supposed to be good for ones heart.

I chop up a bit of an apple (I particurly like Granny Smiths) and the walnuts (like most of my nuts), I keep in the freezer to extend their life and chop them up to add to oatmeal. 

K

[Karl Henning]

It's o.k.    I particularly like Fage yogurt--I love the "tanginess" of it (vs. other ones).  Re the cinnamon, I have some nice Vietnamese cinnamon.  I any event, besides the taste, cinnamon (last I heard) is supposed to be good for ones heart.

I chop up a bit of an apple (I particurly like Granny Smiths) and the walnuts (like most of my nuts), I keep in the freezer to extend their life and chop them up to add to oatmeal. 

K

Great idea about the apple. I'm at the supermarket now and see blueberries which need to meet oatmeal. 

[drogulus]

    I ate a Mandarin orange.

[Henk]

Spiced peanuts and sugerfree candy.