This traditional Portuguese recipe is courtesy of Fernanda
I’m always keen to try Portuguese recipes so when Fernanda kindly shared this recipe I thought I would experiment. I tried to discover what the word “Farófias” actually meant but unfortunately it did not translate. Any clues please?
I’ve never tasted Farófias before so my taste buds had no frame of reference to call on. However, I hope my attempt does Fernanda’s recipe justice and if not please try not to laugh as I am always open to suggestions.
4 eggs (separated)
1 litre milk
Farinha Maizena (corn flour)
Castor sugar to taste (about 3 teaspoons)
Put in a saucepan around 7.5 dl (750ml) of milk with a cinnamon stick and a thin lemon peel, heat to boiling.
While you are waiting for the milk to come to the boil beat the egg whites (4 eggs) with a few drops of lemon. When firm, add 3 teaspoons of sugar and beat some more.
Remove the lemon peel and the cinnamon stick. Lower the heat and carefully place one or two tablespoons of the egg whites in the shape of a ball. I used two spoons.
Cook them by “playing” with the heat, letting the milk boil again so that’s easier to turn the egg whites until they are cooked.
Remove with a slotted spoon to a dish and transfer to dish.
When all the egg whites are cooked add the rest of the milk (total 1 litre), add some sugar heat but not boil. Add cornstarch (Farinha Maizena) to thicken if required. Add the egg yolks (NB make sure the milk does not boil otherwise the eggs will scramble. This happened to me and I had to start again).
Bring back to heat to thicken, do not boil and keep stirring.
Once it is ready, add to the bowl where the “farófias” are and sprinkle with cinnamon.
Mr Piglet is not too keen on cinnamon so as you can see I used sparingly.
PS, I was also tempted to take a photograph of my kitchen when I’d finished because Mr. Piglet reckoned I used every pot, pan, dish, spoon and utensil we owned! He was probably right…