Every year I bake cookies and make tea to have while we build the Christmas tree! This year being extra hard on everyone, we needed a special cookie. So I came up with the recipe for these ginger cinnamon cookies. And I love them so much, I had to share my recipe with you!
oday I’m showing you how to make no-knead sweet cinnamon bread. And by bread, I mean bread. It’s not cake, so don’t expect it to be super sweet. And I know we left our quarantine bread baking days behind, but I won’t let that stop me! And neither should you!
Today I’m showing you how I make a Portuguese Port Flan, which in Portugal, we would call Pudim de Vinho do Porto.
This is not your traditional fluffy cake. It is more like a cross between a cake and bread. It’s crumbly and not overly sweet. And you can definitely toast it the next day for breakfast with some butter and it is heavenly!
Tofu à Brás is a tofu dish inspired by a traditional Portuguese recipe called bacalhau à Brás, which is made with codfish, but we’re making it vegetarian, so we are using tofu!
I call this a Portuguese Port Flan, but in Portugal, we would call it Pudim de Vinho do Porto. I’m not sure this is originally a Portuguese recipe, but it might as well be, as I don’t know a single Portuguese person who hasn’t had a version of this flan. And if you’re attending a big party in Portugal, chances are you’ll find this flan amongst the desserts.
Today I’m showing you how to make a no-meatloaf, using the next level meat you can find at Lidl. This no-meat loaf pairs incredibly well with comforting creamy mashed potatoes and green beans. It’s the perfect cozy vegetarian holiday meal! I hope you give this recipe a try! Share your creations with me on Instagram @beetherush_! …
In this video, I’m showing you how to make a quick and easy vegetarian appetizer. We’ll make a chickpea dip or spread.
In this video, i’ll teach you how to make Aletria, which is a traditional Portuguese Christmas dessert.
Rabanadas are the Portuguese version of french toast and they’re traditionally eaten as dessert for Christmas and new year’s eve. We don’t usually have them for breakfast. I’ve never made them before, so I’ll share my mother’s recipe with you!
