I have your cookbooks and use them often. I also love your family stories that I can relate to so well. I make these rissoles regularly and freeze them. Great for entertaining
Had my first go at making these (I changed the filling to my own chicken creation). They turned out amazing- took longer to make than expected, so in the future I’ll make them when I want to wile away an afternoon and freeze a big batch. Thanks!
@Daniel Cabrita - exactly! That’s how my mom used to make them (and how I make them as well). It certainly takes longer than what is shown in this vid to make authentic Portuguese Rissois. Portuguese cuisine is all about flavour and that requires picking the right fresh ingredients and cooking them from scratch. Why? Because sitting down at the table with family and savouring home-made cuisine that our elders made for us (moms, grandmas, aunts) is what memories are made of. I can still smell my mom’s rissois on a Sunday! And how we kids always tried to ‘steal’ a few as they were just out of the frying pan.
I know that in Portugal & Brasil, most rissois are made boiling water and adding the flour. Is using milk a family tradition that evolved in your home or how did that difference come about. Thanks for the video.
Very well explained. I am going to make them and I will let you know. Thankyou very much.
I have your cookbooks and use them often. I also love your family stories that I can relate to so well. I make these rissoles regularly and freeze them. Great for entertaining
I love the stories too
I have made them today and they were amazing! Thanks for your great tips!
Had my first go at making these (I changed the filling to my own chicken creation). They turned out amazing- took longer to make than expected, so in the future I’ll make them when I want to wile away an afternoon and freeze a big batch. Thanks!
Looks delicious!! I didn’t see how much flour you use I would like to now.Thank you👏👏👏
I made them today and they were amazing. Thank you very much for the recipe.
Great! Happy New Year!!!
I can't wait to try and make the Rissois!
Just made these and wanted to share that I have made lots thru the years but these have came out the best thanks for sharing
My favorite salgadinho. Nice to find this recipe in English, so I can show to my friends,
Thank you Vicky, for sharing. This recipe is delicious and Ana explains it very well.
Vicky Londres, Hi there, I do rissoles too , but the portuguese way.
Gone from cookbooks to videos. That's great. Dish looks good too.
Thank you, Gilbert.
This is one of my favorite appetizers.
They are delicious, and easy to bake.
Looking yummy..........
Thank you, Punjabi.
Love seeing the video it also helps along with the cookbook recipe
Thank you, Ludovina.
Wrong! You need to cook whole shrimp, peel them and use some of the water you boiled them in to add to the filling to give it an authentic taste.
@Daniel Cabrita - exactly! That’s how my mom used to make them (and how I make them as well). It certainly takes longer than what is shown in this vid to make authentic Portuguese Rissois. Portuguese cuisine is all about flavour and that requires picking the right fresh ingredients and cooking them from scratch. Why? Because sitting down at the table with family and savouring home-made cuisine that our elders made for us (moms, grandmas, aunts) is what memories are made of. I can still smell my mom’s rissois on a Sunday! And how we kids always tried to ‘steal’ a few as they were just out of the frying pan.
@@PaulaTheCanadianExplorer Yes!!! That’s how my Vovo used to make them too! 💗
Newby here....If you freeze them, would they still taste good? Would you have to thaw them in the microwave?
You can fry them as frozen, same way you do with fries and croquettes
I know that in Portugal & Brasil, most rissois are made boiling water and adding the flour. Is using milk a family tradition that evolved in your home or how did that difference come about. Thanks for the video.
Yeah, water and lemon peel, olive oil not butter, and if you need to flour the surface where you work the cooked dough then you've done it wrong.
Yes i make mine with boiling watet....2 cups water and two cups flour and 2 spoons butter same methode as this lady doing
I wear plastic gloves believe it or not helps with the heat of the dough
My dough become too sticky and why is that
The bowl used to cool the mixture us also not the right one so huge in height
What kind of flour you use?
All purpose flour.
U hv used the wrong pan cannit see