{"id":2824,"date":"2016-05-25T13:36:07","date_gmt":"2016-05-25T11:36:07","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=2824"},"modified":"2016-05-25T15:43:21","modified_gmt":"2016-05-25T13:43:21","slug":"pasteis-de-feijao","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/pasteis-de-feijao\/","title":{"rendered":"Past\u00e9is de feij\u00e3o."},"content":{"rendered":"

<\/a>\u00a0foto: een taartjespaleis in Lissabon<\/p>\n

Past\u00e9is<\/span> de feij\u00e3o<\/span>. Helemaal in de bonen raak je van die taartjes in Lissabon. Normalerwijs is Gereons<\/span> Keuken Thuis niet zo van de zoeterigheid<\/span>, maar in dit walhalla vol zoetigheid is een taartje of twee per dag toch wel de norm. Overigens ook voor de Portugezen. Al in de ochtend staan ze bij de pasteileria<\/span> in de rij voor een taartje. Een past\u00e9is<\/span> de nata<\/span>, zoet bladerdeeg gevuld met vanille cr\u00e8me, een beetje warm nog, \u00a0met kaneel en poedersuiker. Een bolo<\/span> Garibaldi, laagjes chocolade mousse tussen kokosdeeg. Beestjes gemaakt van marsepein uit de Algarve<\/span> of allerlei \u00e9clairs<\/span> op de hippe Time Out market. Met una<\/span> bica<\/span>, een sterk kopje koffie erbij. Logisch dat ik op onderzoek uitging welke varianten er waren. In de krant Correio<\/span> de Manh\u00e0<\/span> van dinsdag 24 mei vond ik een alleraardigst recept voor past\u00e9is<\/span> de feij\u00e3o<\/span>, of te wel een bonentaartje<\/span>. Op basis van massa quebrada<\/span><\/a>, Weens korstdeeg. (overigens is het filmpje in het Portugees, maar deze dame is goed te volgen) Hoe toepasselijk in dit bonenjaar. Makkelijk te maken en vol smaken voor bij dat hete kopje koffie. Of wat te denken bij een glaasje Moscatel uit S\u00e9tubal? \u00a0Hieronder mijn verkorte versie.<\/p>\n

<\/a>\u00a0foto: past\u00e9is<\/span> de nata<\/span> met een koffietje<\/span><\/p>\n

Nodig:<\/p>\n

300 g korstdeeg (zie filmpje)<\/p>\n

400 g gekookte witte bonen<\/p>\n

450 g suiker<\/p>\n

wat poedersuiker en kaneel<\/p>\n

100 g gemalen witte amandelen<\/p>\n

50 g geraspte kokos<\/p>\n

2 eieren<\/p>\n

4 eidooiers<\/p>\n

1,5 dl water<\/p>\n

12 vormpjes<\/p>\n

Bereiding:<\/p>\n

Op een met bloem bestrooid oppervlak het deeg met een roller uitrollen en er 12 rondjes uitsteken van ongeveer 8 cm. Maal de gekookte bonen door een passeerzeef<\/span> tot een gladde puree. Verwarm het water in een pan en los de suiker op. Laat 2 minuten koken. meng de gemalen amandelen, kokos en de bonenpuree door het suikerwater. Laat het mengsel iets afkoelen en voeg de eieren en dooiers toe. Er ontstaat een gladde vulling. bestrijk 12 vormpjes met wat gesmolten boter. \u00a0Verwarm de oven voor op 200 graden.Vul de vormpjes met het deeg en de vulling en bestrooi met een beetje suiker. Bak de past\u00e9is<\/span> de feij\u00e3o<\/span> in 25 minuten af. Laat de taartjes iets afkoelen haal ze uit de vormpjes en bestrooi met poedersuiker en kaneel.<\/p>\n

<\/a>\u00a0foto: \u00e9clair<\/span> walhalla in hipster<\/span> foodhallen<\/span> van Lissabon.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: een taartjespaleis in Lissabon Past\u00e9is de feij\u00e3o. Helemaal in de bonen raak je van die taartjes in Lissabon. Normalerwijs is Gereons Keuken Thuis niet zo van de zoeterigheid, maar in dit walhalla vol zoetigheid is een taartje of twee per dag toch wel de norm. Overigens ook voor de Portugezen. Al in de ochtend … <\/p>\n

Lees verder “Past\u00e9is de feij\u00e3o.”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[66,55,71,74,23,58,52,47,87,10,86,82],"tags":[],"class_list":["post-2824","post","type-post","status-publish","format-standard","hentry","category-ambachtelijk","category-bonen","category-city-flavours","category-cooking-vibes","category-creatief","category-easy","category-echt-eten","category-gereons-keuken-en-route","category-lifestyle","category-middellandse-zeekost","category-taart","category-wereldkeuken"],"yoast_head":"\nPast\u00e9is de feij\u00e3o. - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Bak de past\u00e9is de feij\u00e3o in 25 minuten af. 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