PORTUGUESE GRANDMA RECIPES

Steps:

• Place beans in a large pot and cover with water. Soak 8 hours to overnight.
• Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
• Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

Steps:

• Using a food processor or a rolling pin, finely crush the Maria Biscuits and leave aside. *Sometimes I just use my hands to crush if I want some different textures.
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• In a double boiler fill the bottom with about 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix until it is smooth. Then using a whisk and stirring a little faster pour in the milk and beat until it’s a frothy creamy consistency. This can take a while and I have used a hand held mixer with a whisk attachment to make it a lot easier on my wrists.
• Once it’s done, remove from heat and let it cool off while you whip up the heavy cream.
• In a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar and whip until you form stiff peaks. Once you accomplish that; leave aside.
• Now to assemble the dessert: Using the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream and last you can add just a dusting of the cookie crumbs or a spoonful of the sweet egg cream.
• Refrigerate for at least 3 hours, but overnight is the best.