Desserts and Sweets

Original flavours and aromas
from our region

Marvão chestnut cream with chocolate sauce

C3 TERRIUS: Isabel Martins

INGREDIENTS (4 pax.)

 

  • 1 kg of TerriuS chestnut
  • 250g of sugar
  • 100ml of milk
  • 6 egg yolks
  • 200ml of cream

  • Chocolate sauce: 200g of dark chocolate in tablets (with more than 70% of cocoa) and milk, to taste.

PREPARATION
  1. Boil the nuts and remove the peel and skin if it’s a fresh chestnut, you can also use dehydrated chestnut, hydrating it previously.
  2. Blend the nuts in the food mill or by using a hand blender to transform it into a puree.
  3. Heat the puree and add boiling milk.
  4. Separately, beat the egg yolks well with the sugar until you get a homogeneous and whitish mixture. Add this mixture to the chestnut puree.
  5. Let it cool and add the whipped cream.
  6. Melt the chocolate in the microwave (or heat it) at a low temperature, and slowly add milk and stir well until you have the desired consistency.

Suggestion: Serve the chestnut cream and the chocolate separately and add a mint leaf.

Portalegre’s apple puree
with chestnut, honey and lime

TerriuS Staff

INGREDIENTS (4 pax.)
  • 1 kg of TerriuS Portalegre’s apples (Bravo de Esmolfe variety)
  • 2 tablespoons of TerriuS honey
  • Cinnamon sticks
  • 500g of TerriuS chestnut
  • 2 limes
  • Walnuts, to taste (for garnishing)
PREPARATION
  1. Peel and cut the apples. Place them in a saucepan and let them stew with the cinnamon sticks on low heat until you get a puree; pour it into a serving bowl.
  2. In another pan, cook the chestnuts with a pinch of salt. Peel and crumble them, adding them to the puree.
  3. Squeeze the limes, add the honey and mix everything. Garnish with the walnuts.

TerriuS Express Smoked Chestnut Cake (10 min)

TerriuS Staff

INGREDIENTS
  • 1 mug of flour for cakes
  • 4 eggs
  • 1 mug of brown sugar
  • 1 mug of olive oil
  • 75g of Terrius Smoked Chestnut Flour 
  • Cinnamon
  • Honey
PREPARATION
  1. Place the sugar and the eggs in a microwave suitable container and stir well until it is smooth.
  2. Add the chestnut flour and a pinch of cinnamon and stir well until it is dissolved.
  3. Pour the flour for cakes and then the oil.
  4. Stir well so that all ingredients are dissolved.
  5. When you get a homogeneous paste, place the container in the microwave for 5 minutes.
  6. When finished open the microwave and let it rest before removing. Place honey and cinnamon on top.

Acorn Scones (10 min)

TerriuS Staff

INGREDIENTS
  • 350g Flour with baker’s yeast
  • 150g Acorn flour Terrius
  • 500g of natural yogurt
  • 2 spoons of yellow sugar
  • 50g of unsalted butter
  • 2 spoons of lemon juice
PREPARATION
  1. 1.Melt the butter and mix it with the flours and sugar.
  2. 2.Aside, mix the lemon juice with natural yogurt.
  3. 3.Unite both preparations and mix them well.
  4. 4. In a tray for oven, lined with parchment paper, put small portions of the mix with a spoon help.
  5. 5.Put it in the oven, with 150 °C, and let stand 10-15 minutes..

Tip: Serve with jam or chocolate cream.

Meringued Portalegre’s apples (Bravo de Esmolfe variety)

C3 TERRIUS: Isabel Martins

INGREDIENTS
  • 1 kg of TerriuS “Bravo de Esmolfe” apple
  • 6 egg whites
  • 500g of sugar
  • 1 tablespoon of cinnamon
PREPARATION
  1. Purée the apples without water or sugar, stewing on low heat.
  2. Separately, whisk the egg whites until they are firm. Pour the sugar gradually for it to be incorporated and beat for a long time. Finally, pour the cinnamon and mix.
  3. Pour the apple sauce in a baking dish and pour the meringue on top.
  4. Preheat the oven to 200ºC and place the mixture. Reduce temperature to 110°C so that the meringue becomes crispy.
  5. Place the baking dish in the oven for about 1 hour or an hour and a half, so that it is well browned.

Suggestion: use a big baking dish because the meringue increases its size. For a good meringue, the secret is for it to stay in the oven at a very low temperature and for enough time.

Acorn Cupcakes in the microwave

INGREDIENTS (8 units)
  • 100g of TerriuS Whole Acorn Flour
  • 1 natural yogurt
  • 70g of sugar or sweetener
  • 70g of cake flour
  • 1 tablespoon of vegetable oil
PREPARATION
  1. Beat the eggs and add the acorn flour, stir very well.
  2. Add the sugar or the sweetener and stir until it dissolves.
  3. Add the cake flour and then the yogurt, stir until you get a homogeneous mixture.
  4. Finally, add the oil, stir very well and place it in a silicone mould, without filling it completely.
  5. Place it in the microwave for 3 minutes,. If you think they are not well cooked, add 1 minute.

Suggestion:

Add chocolate chips on top.

If you prefer it gluten free, replace the cake flour.

 

Oat Cookies with TerriuS Apple flour

INGREDIENTS
  • 75g of TerriuS Portalegre’s Apple Flour
  • 60g of oat flakes
  • 1 tablespoon of linseeds
  • 1 teaspoon of organic Honey TerriuS
  • 1 teaspoon of powdered cinnamon
  • 1 natural yogurt with sesame seeds
PREPARATION
  1. Mix the oat flakes with yogurt and let stand in the cold about 1 hour. And turn on the oven to 180 °C.
  2. Join the apple flour to the yogurt with oat flakes and mix it.
  3. 3.Then, add all ingredients and mix well.
  4. In a tray for oven, lined with parchment paper, put small portions of the mix with a spoon help and sprinkle with sesame seeds.
  5. Put in the oven, after reducing the temperature to about 150 °C, and let stand 15-20 minutes..

Apple TerriuS Overnight

INGREDIENTS

  • 4 spoons of milk
  • 2 spoons of oat flakes
  • 1 teaspoon of chia seeds
  • 1 teaspoon of linseeds
  • 1 spoon of de apple flour Terrius
  • 1 natural yogurt
  • Cinnamon qs
PREPARATION
  1. At night, put the oat flakes in a flask and then the milk. Close the flask, put it in the fridge and wait 1h.
  2. Remove the flask from the fridge and add the apple flour.
  3. Put into the yogurt some chia seeds, linseeds and cinnamon, mix well and then put this mixture in the flask.
  4. Close the flask and put it again into the fridge.

Next day you’ll have your breakfast prepared, delicious and very healthy!

Portalegre’s Apple Mousse with Cinnamon

INGREDIENTS

  • 75g of TerriuS Portalegre’s Apple (Bravo de Esmolfe variety) Flour
  • 4 natural yogurts with no sugar added
  • 1 teaspoon of powdered cinnamon
  • 10g of brown sugar
  • 150ml of water
  • TerriuS organic honey
PREPARATION
  1. Place the water in a pan along with apple flour, the cinnamon and the sugar and let it cook for about 20 minutes. Keep stirring in order to form a purée.
  2. After removing from heat, leave it to cool.
  3. Beat the yogurts, to make them creamy.
  4. In a bowl, place a layer of yogurt and then a layer of apple purée, and so on, leaving a yogurt layer as the last one.
  5. Finish with a drizzle of organic honey and a pinch of cinnamon.

Chestnut Cream and Honey TerriuS

 

INGREDIENTS (8 people)
  • 100g of chestnut flour TerriuS
  • 1L of low fat milk
  • 1 small lemon
  • 100g of yellow sugar
  • 4 spoons of water
  • 3 spoons of honey TerriuS
  • 100g of dehydrated chestnut Terrius
  • 2 spoons of wheat flour

PREPARATION
  1. Put the dried chestnuts in water 12 hours before.
  2. Put the milk to boiling in a pan with three lemon peels and sugar. Go stirring until dissolved.
  3. Dissolve the chestnut flour and the wheat flour in cold water and add it to the milk.
  4. Let it cook about 20 minutes and don’t stop stirring.
  5. Bake the chestnuts already hydrated in boiling water.
  6. Remove the cream from the heat and divide it into bowls.
  7. Crumble the cooked chestnuts and put them on top of the cream, along with the lemon peels.
  8. Finally sprinkle the cream with honey wire and allow it to get cold.

Yogurt and Portalegre’s Apple (Bravo de Esmolfe variety) Flour Delight

 

INGREDIENTS (4 units)

  • 35g of TerriuS Portalegre’s Apple Flour
  • 1 fresh Portalegre’s Apple (Bravo de Esmolfe variety)
  • 2 gelatin leaves
  • 2 sweetened natural yogurts
  • 1 teaspoon of powdered cinnamon
  • 1 tablespoon of linseeds
  • 1 tablespoon of oat flakes
  • 1 tablespoon of goji berries
PREPARATION
  1. Soak the gelatin leaves in cold water.
  2. Drain the gelatin water and melt it for 10 seconds in the maximum power of the microwave.
  3. Add the gelatin to the yogurts and mix very well in order to dissolve it.
  4. Add the oat flakes and stir.
  5. 5. Add the apple flour, the linseeds and the cinnamon.
  6. Cut the fresh apple into pieces and add it to the preparation. Finally, sprinkle with goji berries.

Apple Pie with Portalegre’s Apple (Bravo de Esmolfe variety) flour

INGREDIENTS
  • 75g of TerriuS Bravo de Esmolfe apple flour
  • 3 eggs
  • 25g of brown sugar
  • 50g of cake flour
  • 1 sweetened natural yogurt
  • 10g powdered cinnamon
  • 1 fresh apple
  • Lemon juice
  • TerriuS honey, to taste
  • Oil or olive oil, to taste
PREPARATION
  1. Beat the eggs and add the apple flour, stir very well.
  2. Add the sugar and the cinnamon and stir until it is dissolved.
  3. Add the flour and then the yogurt, stir everything until it’s homogenous.
  4. Grease a pie mold with oil or olive oil and place the dough.
  5. Cook it in the oven for about 15 minutes at 180ºC.
  6. Remove it from the oven and place honey on top.
  7. Cut the apple into thin strips, pour lemon juice on top and then place them on the dough and sprinkle with cinnamon.
  8. Cook it in the oven again, at a lower temperature (about 150ºC) and let it cook ande allow the apple to toast slightly.

TerriuS Express Portalegre’s Apple (Bravo de Esmolfe variety) Cake (10 min)

TerriuS Staff

INGREDIENTS
  • 1 mug of flour for cakes
  • 4 eggs
  • ½  mug of brown sugar
  • 1 mug of oil or ½ of olive oil
  • 1 bottle of 75g or half 150g Terrius “Bravo de Esmolfe” apple flour
  • Cinnamon
  • Fresh “Bravo de Esmolfe” apple
PREPARATION
  1. Place the sugar and the eggs in microwave suitable container and stir well until it is smooth. 
  2. Add the apple flour and the cinnamon and stir until it is well dissolved.
  3. Pour the cake flour and then the oil.
  4. Stir well so that all ingredients are dissolved.
  5. When you get a homogeneous paste place the container in the microwave for 5 minutes.
  6. When finished, open the microwave and let it rest before removing.
  7. Place fresh apple cut into strips on top and sprinkle with cinnamon.

Portalegre’s Apple (Bravo de Esmolfe variety) Mousse with Cinnamon

TerriuS Staff

INGREDIENTS
  • 75g of TerriuS Portalegre’s Apple (Bravo de Esmolfe variety) Flour
  • 4 natural yogurts with no sugar added
  • 1 teaspoon of powdered cinnamon
  • 10g of brown sugar
  • 150ml of water
  • TerriuS organic honey
PREPARATION
  1. Place the water in a pan along with apple flour, the cinnamon and the sugar and let it cook for about 20 minutes. Keep stirring in order to form a purée.
  2. After removing from heat, leave it to cool.
  3. Beat the yogurts, to make them creamy.
  4. In a bowl, place a layer of yogurt and then a layer of apple purée, and so on, leaving a yogurt layer as the last one.
  5. Finnish with a drizzle of organic honey and a pinch of cinnamon.

TerriuS Chestnut Cake

Isabel Zibaia Rafael ( http://www.cincoquartosdelaranja.com)

INGREDIENTS
  • 125g of wheat flour
  • 75g of TerriuS chestnut flour
  • 3 medium eggs
  • 175g of brown sugar
  • 1dl of milk
  • 150g of unsalted butter
  • 4g of cinnamon powder
  • 1 teaspoon of baking powder
  • Lemon zest
PREPARATION
  1. Beat the butter at room temperature with sugar.
  2. Add the eggs one by one and beat them between each addition.
  3. Add the chestnut flour and stir.
  4. Add the flour, the baking powder, the milk, the cinnamon and the lemon zest and stir.
  5. Place the mixture into a round pastry mould (26cm) coated with tracing paper.
  6. Place it in the preheated oven to 180°C for 30 minutes.

Suggestion: brush with honey right after getting it out of the oven and serve with seasonal fruits.

Portalegre’s Apple “Boleima”

TerriuS Staff

INGREDIENTS
  • 4 Eggs
  • 2 Cups of brown sugar
  • 3 Cups of cake flour
  • 1 Cup of oil
  • 1 Cup of milk
  • 1 Teaspoon of baking powder
  • TerriuS “Bravo de Esmolfe” apple
  • Brown sugar and cinnamon
PREPARATION
  1. Beat the eggs. Add the oil and the milk. Then, add the sugar, the flour and the baking powder. Beat it all well in a mixer.
  2. Pour half the dough in a greased baking tray with oil and sprinkled with flour (previously coated with tracing paper).
  3. Place a layer of apple on top of the dough (peeled thinly and cut into half moons). Sprinkle with yellow sugar and cinnamon.
  4. Pour over the apple the rest of the dough and place apple slices, sugar and cinnamon on top.
  5. Sprinkle the sugar and the cinnamon with water so that it forms a crispy crust.
  6. Bake for about 60 minutes at 180ºC.

Mushroom flour and nuts biscuits

C3 TERRIUS: Isabel Martins

INGREDIENTS
  • 350g of plain flour
  • 35g of TerriuS Ceps Porcini mushroom flour
  • 250g of sugar
  • 2 whole eggs
  • 75g of margarine
  • 150g of TerriuS ground walnuts
  • 1 tablespoon of cinnamon
PREPARATION
  1. Knead all the ingredients and let the obtained dough at rest for half an hour.
  2. With the help of a rolling pin, make a thin dough with about 3mm.
  3. Make the cookies with round shapes (or any other desired shape).
  4. Preheat the oven to 180ºC. Grease a pan with butter and place the biscuits in the oven. Let it cook for about 15 minutes.

Suggestion: Sprinkle the cookies with powdered sugar and cinnamon.

Portalegre’s Apple Cheesecake

 

INGREDIENTS (4 pax.)
  • 150g of TerriuS Portalegre’s Apple (Bravo de Esmolfe variety) Flour
  • 125g of digestive cookies
  • 250g of cheese cream
  • 400g of condensed milk
  • 3 lemons
  • 1 pinch of cinnamon
PREPARATION
  1. Smash the cookies and mix it with the previously melted butter.
  2. Place the dough in a pie form.
  3. Mix the cheese cream with the condensed milk.
  4. Squeeze the lemons and add the juice to the mixture of the cheese and condensed milk.
  5. Place this preparation on the dough and let it cool for 1 hour.
  6. Add the apple flour with 2 jars of water and heat it. Boil it and stir until you get a homogeneous cream. Add a pinch of cinnamon and remove from heat.
  7. Remove the pie from the form, after cooling and presenting a firm consistency.
  8. After cooling, place the apple cream on top of the pie. And you have your “Bravo de Esmolfe” apple cheesecake ready to serve.
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