Drinks (serves 6)
Pink sangria
Pink is the new red, when we’re talking about sangria. If red is the traditional, white wine sangria is less common but it’s crisp, fruity and perfect for summer days. But if you want to impress, pink is the way to go.
Ingredients
rose wine - 1 L
sprite (or another brand cheap sweet clear soda) - 1 L
(frozen) strawberries or berries - 100g
mint
Red wine syrup - 1 tbsp
Red berries coulis - 1 tbsp
Cooking steps
You can’t go wrong here. Just serve the wine first in a jar, then the soda and finish it with the berries. If you’re feeling posh, add some mint. Don't forget the ice!
Serves 4 - 6
Cantaloupe Gazpacho with Crispy Prosciutto
Ingredients
Cantaloupe/melon – 1kg
Cucumber – 1 medium
Shallots – Just a pinch
Yogurt – 200g
Olive oil – q.b.
Smoked ham – 4 to 6 slices
Mint – 50g
Preparation
GAZPACHO
1. In a blender, combine the cantaloupe, cucumber, shallots, salt, and approximately 50 ml of water. Puree until smooth. Don't use all. Save some ingredients to serve.
2. If blender is too full, transfer half of cantaloupe mixture to a large bowl and add the yogurt to the blender and puree until smooth.
3. Add the olive oil and blend until creamy and very smooth.
4. Pour into the bowl with the rest of the cantaloupe mixture and stir to combine.
5. Chill in the refrigerator until ready to serve.
6. Serve with some cantaloupe, cucumber cubes and mint (you can drizzle some balsamic vinegar)
PROSCIUTTO
1. Preheat the oven to 200º C.
2. Arrange the prosciutto slices in a single layer on a rack or oven tray with vegetable paper
3. Roast until crisp, 6 to 8 minutes.
Serves 5
Caldo Verde
More than 500 years ago, Caldo Verde was just a lower class soup from the north of Portugal. Today, Caldo Verde is widely recognized as one of the portuguese finest traditional soups, across all social levels. According to CNN, it’s one of the best soups in the world.
Ingredients
onions - 2 or 3 medium
potatoes - 500 g
portuguese cabbage - 250 g
portuguese chouriço - ½
water - q.b.
Cooking steps
1. Cut the chorizo in thin slices
2. Place the slices in the oven tray at 140C for 15 minutes.
3. Slice the onions as evenly as possible.
4. In a big pot add olive oil. When oil is hot, sauté the sliced onions
5. Peel and cut potatoes in slices, to cook faster, or in big chunks if they are already cooked.
6. When onions are light brown add the potatoes and water.
5. Season with salt. Cook over moderate heat for 20 minutes or until the potatoes are cooked. If potatoes are cooked, you can jump this step.
6. Grind the soup with a blender until the potatoes and onions are completely pureed.
7. Boil the soup and add the shredded cabbage.
8. Finish the soup with a slice of chorizo and a drizzle of good olive oil or fat from the chorizo.
Serves 5
This salad rocks
Ingredients
Rock Pear - 1
Goat cheese - 3 to 4 thin slices
Mix of salad greens
Onion - Optional, to taste
Olive oil - q.b.
Nuts - q.b.
Beetroot - 1 small, grated
ORANGE & GINGER Vinaigrette
Dijon Mustard - 1 tbsp
Olive oil - 3 to 4 tbsp
Vinagre - 1 tbsp
Honey - ½ tbsp
Orange Zest - q.b.
Ginger (optional) - 1 or 2 tsp
Salt & pepper - q.b.
Cooking Steps
1. First, add all ingredients of the vinaigrette into a bowl and mix well. Reserve.
2. Slice pear in wedges or cut in small cubes and sauté on a preheated skillet with a bit of Olive Oil, cooking on one side for 2-3 minutes and then turn over to cook evenly on the remaining side.
3. Cut thin slices of the goat cheese and place them in an oven tray.
4. Use the blow torch to braise the cheese slices.
5. Grate beetroot.
6. Mix all ingredients just before serving.
Serves 12
Algarve style salad
Ingredients
peppers - 3
purple onion - 1
cucumber - 3
tomato - 6
olive oil - q.b.
oregano - q.b.
salt - q.b.
Cooking steps
1. Cut the peppers in half and place them in the oven at 200 C (use vegetable paper on the tray).
2. Peel the cucumbers and cut them into 4 pieces vertically
3. Cut the tomatoes into half slices
4. Cut the onions in thin slices
5. Remove the peppers and peel them. Cut peppers in desire shape
6. Mix everything with oregano and olive oil
Serves 24
Pasteis de massa tenra
Ingredients
DOUGH
wheat flour - 500g
melted butter or lard - 140g
salt - 2 ½ teaspoons
cold water - approximately 200 ml
Cooking Steps
1. In a bowl mix the flour and salt.
2. Add butter (or lard) and water to the center of the mixture. Keep mixing with a fork until you form a dough.
3. Remove from bowl and knead on a countertop until smooth.
ASSEMBLY:
1. Divide the dough in half, each half into four parts and each part into 3.
2. Form 24 balls with the pieces.
3. Knead each ball with your hand and finish rolling it out with a rolling pin until you get a circle approximately 13 cm in diameter.
4. Place the filling in the center of each circle and brush the edges with water. Close as you like.
5. Brush with yolk beaten with a little milk.
6. Bake in a strong preheated oven (260ºC) for 10 to 15 minutes.
Main course (serves 4 - 6)
Bacalhau à Brás
Bacalhau (cod) à Brás comes from Mr. Brás tavern, located in Bairro Alto, the man who led it to stardome. From Lisbon, Bacalhau à Brás conquered the world, reaching Macau, Asia. In Spain, this Portuguese delicacy appears on some menus as “Revuelto de bacalao à la Portuguesa” or as “Bacalao Dorado”. Although the origin is still uncertain, it’s a typical Lisbon dish, easy to make with a surprising taste and texture.
Ingredients
onions - 2 or 3 medium
garlic - 2 cloves
shredded soaked cod - 500 g
shoestring potatoes - 400g
eggs - 4 to 6
parsley
olives - 50 g
Cooking steps
1. In a small pan cook the cod, never letting it boil, for 3 to 5 minutes. Use as little water as possible.
2. Strain the cod, reserving part of the water and remove the bones.
3. In a bowl, lightly beat the eggs with just a bit (50 cl) of the cooked water (let it cool first).
4. In a large pan over saute the sliced onions in hot olive oil. When onions are soften and golden brown, add chopped garlic.
5. After 2 or 3 minutes add the eggs and stir to avoid scrambled eggs. We are looking for a creamy savoury custard.
6. After 3 to 5 minutes, add the cod to the to the pan and stir gently. Keep cod as intact as possible.
7. Add half of the shoestring potatoes and let the potatoes soften a little.
8. When eggs are almost cooked, had the rest of the shoestring potatoes and olives.
8. Serve with chopped parsley and a bit of olive oil.
Main vegan (serves 4)
Leek à Brás
Ingredients
onions - 2
garlic - 2 cloves
shoestring potatoes - 400g
soy cream - 400 ml
leeks - 1
parsley
black olives - 50 g
turmeric - 10 g
beer yeast - 20 g
Cooking steps
1. In a large pan with hot olive oil sauté the sliced onions,
2. When onions are golden brown add sliced leeks.
3. When leek is cooked, add chopped garlic.
4. In a bowl, lightly mix the soy cream with beer yeast and turmeric and add it to the pan.
5. Reduce cream and add half of the shoestring potatoes to the pan. Let the potatoes soften a little.
5. Add the rest of the shoestring potatoes and olives.
6. Finish with parsley.
Main course (serves 4-6)
Bacalhau à Gomes de Sá
Created in the late 19th century, by José Gomes de Sá, a cod fish trader from Porto. The popularity of the dish reached Brazil and other former Portuguese colonies and was one of the finalist candidates for the 7 Wonders of Portuguese Gastronomy. This recipe is taken from a manuscript, attributed to José Luís Gomes de Sá himself.
Ingredients
onions - 2 medium
garlic - 2 cloves
shredded soaked cod - 500 g
potatoes - 500g
eggs - 2 or 3
parsley
olives
Cooking steps
1. In a small pan cook the cod, never letting it boil, for 3 to 5 minutes. Use as little water as possible.
2. Strain the cod, reserving part of the water and remove the bones.
3. Peel and slice potatoes 1 cm thick. Boil them in the water where cod was cooked for 10 minutes or until cooked.
4. In a large pot over saute the sliced onions in hot olive oil. When onions are soften and golden brown, add sliced garlic and reserve.
5. Place sliced potatoes in the oven with a sprinkle of olive oil at 200º or more, to get them dry and brown.
6. In boiling water, cook eggs for 4, 5 or 6 minutes depending how you want your yolk.
7. In a plate place roasted sliced potatoes, cod, onions and half an egg.
8. Serve with chopped parsley, some olives and a bit of olive oil.
OPTION VEGAN (Serves 6 to 8)
"Naughty" mushroom rice
Portuguese are the biggest europeans consumers of rice. With different types of wild mushrooms in Portugal, this rice has lost its origin in history, where even the term Rogue is disputed.
Ingredients
Carolino rice - 500g
Water/stock - 1.2 times the volume of the rice.
Mushrooms - 700 g
Onions - 100g
Garlic - 2 cloves
Rosemary - q.b.
Cooking steps
1. In a pan saute finely chopped onions in hot olive oil.
2. Add minced garlic when onions are soft.
3. Add rice and let it fry for 1 or two minutes.
4. Add a splash of red wine.
5. When wine evaporates, add the stock, cover and let it cook in low heat.
6. Heat a frying pan and add the mushrooms cut in the desired shape. Stir to coat the mushrooms evenly.
6. After a couple of minutes add a bit of olive oil, minced garlic and rosemary.
7. When rice is cooked, ddd the mushrooms and serve with aromatic herbs.
Serves 5
Mushroom Risotto
Ingredients
Stock - 1.5L to 2L
Onions or shallots - 1 small
Garlic - 2 cloves
Mushrooms - 500g
Rice - 400g
Wine - q.b.
olive oil - q.b.
parsley - q.b.
salt - q.b.
Cooking Steps
1. Heat the vegetable or mushroom stock.
2. In another pan, sauté the finely chopped onion with olive oil.
3. When onion is caramelised, add minced garlic.
4. Add rice and give it some stirs
5. Pour over wine and stir till the alcohol evaporates.
6. Keep the pan over a medium heat and pour in one or two cups of mushroom stock stirring often, until the rice has absorbed all the liquid.
7. Continue adding stock and stirring until the rice is cooked.
8. Take the pan off the heat and add half a handful of chopped parsley leaves or other aromatic herb.
MUSHROOMS
NOTE: When the rice is 5 minutes from finishing start this process
1. Heat a frying pan.
2. When pan is hot, add mushrooms cut into desired shape.
3. Give them a few stirs to cook evenly
4. After 2 or 3 minutes add some olive oil, minced garlic and let it cook.
5. Add some herbs.
Serves 10
Pork Portuguese Style
The ritual of slaughtering the pig began during the Inquisition period, and some historians trace this recipe to those times. It was a way of showing that people of other religions (jews and muslins) had converted to Christianity.
Ingredients
Pork - 1 kg
White wine - q.b.
Pickles - q.b.
Cilantro/parsley - q.b.
Potatoes - 1 kg
Olives - q.b.
Cooking steps
1. Marinate the pork meat cut into small pieces with garlic, bay leaves, paprika and white wine. Leave it at least for 3 hours or overnight.
3. Boil the potatoes and put them on the fridge overnight.
2. In a large pan with a generous portion of hot olive oil, saute the pork until brown.
3. In a frying pan, fry the potatoes cut in small cubes.
4. When meat is brown add part of the marinade and let it cook until meat is cooked and marinade is absorbed. If needed add more marinade to cook the meat throughly.
5. Add fried potatoes to the meat, with pickles, olives and parsley.
6. Stir gently to avoid mashing the potatoes and serve.
Serves 25
Pasteis de Nata
Puff pastry and sugar syrup
Ingredients
SUGAR SYRUP:
sugar - 300g
Water - 150g
lemon peel - 4 slices
Cinnamon stick - 2
CUSTARD:
Corn starch - 30 g
Flour - 30 g
Milk - 500 ml
Egg yolks - 6
Egg - 1
Cooking steps
SYRUP:
1. In a pan add the sugar, cinnamon, lemon and water and bring to a boil WITHOUT stirring. Let the syrup reach 107ºC or 3 minutes after it starts to boil (Pearl point).
2. After reaching 107ºC, put the syrup aside and let it cool.
CUSTARD
1. Dissolve the flour and starch with a little cold milk until you get a lump-free paste.
2. Boil the rest of the milk.
3. Once boiling, immediately add to flour mixture, stirring constantly until thickened.
4. Separate the 6 yolks from the whites. Add the seventh whole egg to the yolks.
5. Add the sugar syrup to the white cream of flour in a thin stream (slowly), stirring with a whisk to avoid lumps.
6. Add this mixture in a stream (slowly so as not to scramble) to the eggs and mix to create a homogeneous cream without incorporating air.
CUSTARD TARTS:
- Open the puff pastry into the mold and fill it with ¾ of cream
- Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!
Dessert (serves 6)
Farófias - Cloudy eggs
The simplicity of the appearance of this dish results in an unusual quality dessert, being the favourite of many Portuguese. Fortunately, there is a new generation of chefs giving this dessert its due importance.
Ingredients
sugar - 175g
milk - enough to cook the cloudy eggs
lemon peel - 1
Cinnamon powder
eggs - 4
Cooking steps
1. Separate the yolks from the whites.
2. Beat the egg whites until they are firm. Keep beating, add 50 g of sugar (make icing sugar if there's time) until a firm mixture is obtained.
3. Heat milk with the remaining sugar and lemon peel.
4. Reduce heat when milk boils.
5. Cook a big spoon of the egg whites mixture in the milk.
5. Cook for 30 seconds and turn around for another 30 seconds.
6. Remove the cloudy eggs.
Topping:
1. Cool the milk in which the farófias were cooked.
2. Add the cornstarch dissolved in a little milk.
3. Mix in the beaten yolks.
4. Cook the mix, stirring constantly to cook the yolks and thicken a little.
5. Add a little more sugar if necessary.
Serve 24
Brownies
Ingredients
Flour - 120g
Sugar - 360g
Yellow sugar - 360g
Butter - 510g
Semisweet chocolate - 270g
Cocoa powder - 30g
Eggs - 9
Cooking Steps
1. Heat the oven to 160º C.
2. Melt the butter and stir in the chocolate.
3. Separately, in a bowl beat eggs and sugar.
4. Add the butter-chocolate mixture, stirring slowly to avoid incorporating air into the mixture.
5. Sift the flour and cocoa powder while adding to the mixture. Mix slowly and do not overbeat.
6. Cook for about 20 minutes. The center should still be moist when removed from the oven.
7. Allow to cool completely before slicing.
Dessert (serves 4)
Drunk pears with chocolate
Ingredients
Pears - 4
Sugar - 50g to 100g
White wine - To cover the pears
Cinnamon stick - 1 or 2
Peel of 1 orange without the white part
Orange juice - 1 orange
Other spices to taste
CHOCOLATE GANACHE
Chocolate - 100g
Cream - 200 ml
Cooking steps
1. Heat the sugar, wine, spices and orange peel in a saucepan until the sugar dissolves.
2. Peel the pears and cut the stems on them and place them back in.
3. Add the pears to the pan, taking care that they are completely covered by the wine.
4. Let them cook, over low heat, for 30 minutes or until the pears are soft (but not broken).
5. Remove the pears and reduce the wine until it's a syrup.
GANACHE
1. Melt grated chocolate in a bain marie.
2. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!)
3. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
Dessert (serves 4)
Drunk pears
Don’t be fooled by the name.
These Drunken Pears are one of the tastiest desserts and nobody gets drunk. Even children can eat them, as the alcohol disappears when boiling.
Ingredients
Pears - 4
Sugar - 50g to 100g
Red wine - To cover the pears
Cinnamon stick - 1 or 2
Peel of 1 orange or lemon without the white part
Other spices to taste
MINT CHANTILLY
Mint - q.b.
Cream - 200 ml
Sugar - 40 g
Cooking steps
1. Heat the sugar, wine, spices and orange peel in a saucepan until the sugar dissolves.
2. Peel the pears and cut the stems on them and place them back in.
3. Add the pears to the pan, taking care that they are completely covered by the wine.
4. Let them cook, over low heat, for 30 minutes or until the pears are soft (but not broken).
5. Remove the pears and reduce the wine until it's a syrup.
MINT CHANTILLY
1. Combine sugar, water, and mint leaves in a small sauce pan and bring to a boil.
2. Cook and stir the mixture until the sugar has fully dissolved. About five minutes.
3. Put the syrup into the refrigerator. Let it cool completely.
4. In a large bowl, whip cream until stiff peaks form. Gently add mint syrup; if needed, re-whip cream to stiffen
Serves 100
Areias de Cascais
Areias de Cascais (rough translation is “Cascais sands”) are simple, yet delicious, small cookies from the village of Cascais. The recipe origin is lost in time, with early references from the 19th century.
Ingredients
Flour - 750g
Sugar - 250g
Butter - 500g
Lemons - 4
Cooking steps
1. Knead the butter with the sugar until you no longer feel the granules.
2. Add the flour and mix well.
3. Shape small balls and place them on a tray greased with butter and sprinkled with flour.
4. Bake at 180°C for 10 minutes.
5. Remove from the oven after they are cooked and pass them, still hot, through sugar.