Wednesday, July 26, 2017

Exercise Classes, Book.

I can't believe that Monday afternoon I was sitting around here with nothing much to do and complaining about a long, boring, afternoon, and I had completely forgotten my exercise class. I didn't, in fact, remember it til I woke up on Tuesday morning. What an idiot. I enjoy seeing the other participants as well as doing the actual exercises (to the best of my ability these days).

Assassin's Fate is now finished. It was a sad/happy ending and caused me a few tears. It really has been a wonderful series. Robin Hobb has been writing these books for 20 years. I suppose she could write more about other characters, but I get the feeling this world is now finished. That also is sad. If you have never read any of Robin Hobb's novels, I highly recommend them.

Viveka of My Guilty Pleasures was recently in Portugal and described a dessert she ate called Abade de Priscos. It sounded and looked so good, I Googled and found a recipe along with a story about the Portuguese Abbot of Priscos who was a whizz in the kitchen. Viveka also mentioned this abbot. The photograph of the dessert was on Viveka's blog take with her trust camera, Oscar.

Abade de Priscos Pudding

400 g / 14 oz sugar and another 200 g / 7 oz to make caramel
One small wine glass of Port wine
50 g / 1.8 oz fresh lard/bacon
15 egg yolks
1 lemon peel
50 ml water
1 cinnamon stick

1. Start by making the caramel, placing the 200 g of sugar in a small pan and moderate heat until it becomes a golden, uniform caramel. Once ready, you should spread the caramel on all the sides of a pudding mould.

2. In a second pan add the water, remaining sugar, lemon peel, cinnamon stick and lard cut into thin strips. You should put it to a boil at high temperature until it reaches about 103C / 217F degrees.

3. Take the syrup off of the stove and let it cool down for a while. Add it to the egg yolks mixed with the Port wine.

4. Pour it into the pudding mould. Place the mould in a water bath and and cook for 1 hour in a preheated to 250C/480F.

5. After cooking, allow it to cool down completely before you remove it from the mould.

Source: Cooking Lisbon

Have a great day


  1. Jo, if you make this you will have plenty of egg whites to make homemade Pavlovas. One hour at 480? Even in a water bath that is pretty hot.

    1. Very true Denise, never thought of that. However I don't think I will make it. I bet it's delicious though. The Portuguese make a lot of wonderful desserts with egg yolks. One of the things I especially enjoyed when we were there was their unusual desserts. I copied the recipe so hopefully that is correct.

    2. I just checked a couple of other recipes Denise. One said 220°C and another said 350°F. So... I don't know.