Name of Recipe: Pasteis de Natas
Number of People: depends
Ingredients:

500 gr. of ready-made puff pastry

Filling
250 gr. of milk
250 gr. of cream (uht or fresh)
175 gr. of sugar
50 gr. de baking flour
5 egg yolks
1 lemon peel
1 cinnamon stick


Preparation:

Add all the filling ingredients, part from the lemon peel. and cinnamon stick. Min for a few seconds,speed 4.
Add the butterfly and add the lemon peel and cinnamon. Cook for 18 mins, speed 11/2, temp 90º.

In the meantime, roll out the pastry and cut out small circles (use a tea mug, and press down hard) and place circles into a  baking tray (the ones we use to bake Yorkshire puddings).
Take out the lemon peel and cinnamon from the mixture and then add the mixture into the pastry circles. Mixture should be a little below the edge of the pastry. For an extra shiny edge, paint the edges with a beaten egg. This gives extra colour.
Place baking tray into a pre-heated oven (200ºC) and bake for 15-20 minutes.
To check if mixture is properly cooked, prick in a cocktail stick and it should come out dry.

This recipe comes from the Portuguese forum: http://www.forumbimby.com/forum/index.php?topic=21.0
If anyone can please post in how to make puff pastry in the TM, then I'd be grateful. I always buy it pre-made.

Name of Recipe: Fish Balls
Number of People: 4-6
Ingredients:

50 g of bread
50 g milk
800g Fish -Hake or Cod
Garlic
1 egg
1 tbls fresh parsley
20 g breadcrumbs
onions
Olive oil
3 tomatoes
100 g white wine
Salt & Pepper.


Preparation:

place the bread in milk and let it soak for 15 mins.
boil the fish and remove any bones/skin.

In the TM bowl, add the fish, soaked bread, garlic, egg, parlsey and breadcrumbs. Also add the salt and pepper and mix for 30 seconds, speed 4.

When done, take the mixture out and make into small balls. The roll them onto breadcrumbs.

Then fry the fish balls in olive oil until nicely golden. If you are cutting down on fat, then bung the fish balls into the oven.

Clean out the bowl and add the onion, tomatoes, olive oil and garlic. Programme for 5 mins, temp 100º, speed 4.

Add the white wine and programme for 10 mins, temp 100º speed 2.

When done, blend for a few seconds, speed 5-7-9.

The add the sauce on top of the meatballs. All done.



Tips/Hints:

Server with fluffy rice (basmati) and a nicely chilled fruity white wine.



Members' comments
CarolineJ - Made these tonight, YUM!  I don't think they even need the sauce.  My kids liked them plain, and they would work well in a burger as well.  I actually made them patty shaped instead of balls so I didn't have to keep turning them over! I used Basa fillets. I was thinking next time I will make them fish finger shaped for the girls.  I gave my husband the sauce in the recipe, but he said not to bother next time, that he'd prefer plain sweet chilli sauce with them.