2. Gastronomy is heritage, culture and tradition. Its
preservation means maintaining the most
ancient traditions that mark the identity of a
people and gives them the difference and
genuineness.
3.
4. Bacalhau à Minhota
-2 steaks soaked cod -2 spoons (soup) of butter
-2 bay leaves -pepper
-1 kg potato -1 Onion
-salt -2 cloves of garlic
-1 dl milk -1 dl oil
-1 tablespoon (tsp) paprika -1 sprig of parsley
-1 spoon (soup) of grated bread
In a pan, put about 2 liters of water. Add the
bay leaves and bring to heat until boiling. Put
on cod and mute for about 25 minutes.
However, boil the potatoes with the skin in
salted water for 30 minutes. Also Boil the milk
with the butter and paprika. Drain the
potatoes, remove the skin and reduce the
puree. Add the milk has boiled, and season
with salt and pepper.
5. Caldo Verde à
Minhota
Bring to boil again and 10 minutes before
-600 g potatoes -1 Onion serving with the broth to a boil in cachão,
-4 slices of -2 cloves of garlic add the kale well drained.
chorizo sausage or -1.5 dl of olive oil Bake uncovered until the container with
meat -Sal q.s. cabbage fail to know the raw.
-200 g of kale -2 slices of cornbread Rectify the seasoning and add the
galega cut into remaining olive oil.
green broth Place a slice of chorizo sausage or meat
on each plate and drizzle with the broth-
Peel the potatoes, onion and garlic and green.
bake in 1.5 liters of water seasoned with Finally cut the slices of bread in half and
salt and half the amount of olive oil. distribute by the people.
Meanwhile wash the cabbage and cut
into very thin broth-green.
When the potatoes are cooked, reduce
the puree along with the onion and
garlic.
6.
7.
8.
9. Queijadinhas It takes the sugar on the stove
with a little water (enough to
melt the sugar), cinnamon stick
de Abóbora and orange peel.
Allow to boil until pearl point (108 º C).
For the sweet pumpkin: Mix in the pumpkin and continue to let
-pumpkin For Queijadinhas: it boil until it is translucent and the
-sugar -2 cups pumpkin syrup again present in pearl point. It
-1 cinnamon stick sweet keeps candy in jars covered with
-orange peel -10 egg yolks cellophane like any other candy.
-candied cherries Wanting, add sugar chopped nuts or
almonds, while joins pumpkin.
-butter
It begins by preparing the sweet, To prepare Queijadinhas, add the
yolks to the sweet pumpkin, mixing
joining or not, walnuts or almonds.
well and then distributing the
Peel the pumpkin, draw up the
prepared in cups for cupcakes very
filaments and the seeds and cut the well greased with butter. Washed to
squares. Measure the pumpkin with bake in a moderately hot oven.
a cup of tea, and for each cup of Desenformam up and they get
pumpkin takes up half a cup of in boxes of paper beaded,
sugar. gracing each Queijadinha with
half a cherry.
10.
11. Rabanadas
-1.2 L of milk
-8 slices of bread
-6 Eggs
-6 tablespoons of sugar
-Peel ½ lemon
-2 cinnamon sticks
-Oil, sugar and cinnamon
q.s.
Ferva o leite com o açúcar, casca de limão e canela.
Deixe esfriar. Bata os ovos com um garfo.
Mergulhe as fatias de pão no leite e em seguida os
ovos batidos. Aqueça o óleo e frite bem as fatias de
pão dos dois lados. Escorra-os em papel toalha e
enrole-os em uma mistura de açúcar e canela.
12.
13.
14. Caldo de Castanhas
-1 kg of chestnuts;
-2 onions;
-1.5 liter of water;
-1.5 dl of olive oil
Peel the chestnuts and put them to
bake. Once cooked, half of them
pass through the sieve and add
them to the boiling water. Peel the
onions, cut them into pieces and
saute them in olive oil. Add this to
the stew broth and remaining
whole chestnuts still ace. Serve
with pieces of toasted bread.
15. Sopa da
Beira
-6 leaves of kale furrowed (Galician
region);
-1 bunch turnip greens;
-1 slice of ham or a ham bone with
meat attached; When the ham is cooked, remove
-2 tablespoons olive oil; the bones, esfia up meat and join
-125 g of maize flour; the vegetables and olive oil.
-salt; Apart breaks up the cornmeal in a
-pepper little cold water, which joins the
broth when the vegetables are
almost cooked.
Cut the cauliflowers and the turnip
by hand. Let the flour and baking
Boil the ham or the bone in thicken and correcting
sufficient water for soup the salt.
(approximately 2 liters). Wanting can join a little pepper.
16. Beira Litoral
Pão Leve or Pão-de-ló
Arroz de Sardinha
Salada Mista de
Mariscos
17. Pão Leve or Pão-de-ló
-18 eggs;
-500g flour;
-1 teaspoon of baking powder
In a bowl beat the eggs with the
sugar until the batter stand up.
Joins premixed flour with baking
powder and beat up the same way
a bit more.
Pour the mixture into pans
previously smeared with oil and
with the bottom lined with
paper.
It takes to bake in a hot oven,
the cake should be moist.
18. Arroz de
Sardinha
-1 onion;
-1 clove of garlic; When these are cooked
-1 ripe tomato; withdraw and joins rice
-oil or olive oil q.s. ; (for proportion of half
-fresh sardines; water) water. When the rice
-rice boil and before it is fully
cooked, place them on top
of sardines leaving to
Make a stew with chopped perfect a bit more. Serve
onion, garlic, chopped immediately.
and peeled tomatoes and
oil or olive oil. After
the sautéed onion add
the water and put the
sardines to cook.
19. Salada Mista de Mariscos
-limpets - q.s. ; -mussels - q.s. ;
-Monkfish liver, etc.. - Q.s. ; -cockles - q.s. ;
-fine olive oil - q.s. ; -penknives - q.s. ;
-Vinegar - q.s. ; -shrimp - q.s. ;
-Pepper - q.s.
Wash well the shellfish and allowed it
to soak for at least two hours, adding to
the water a few drops of vinegar or
lemon. Bake separately and withdraw
the shells. Do not use salt. Bake also
the liver. Cut into pieces the penknives,
mix everything and serve seasoned of
olive oil, vinegar, pepper, salt and
chopped onion.
20.
21. Batatas Bêbedas
500g of ribs;
800g purple potatoes;
1 dl of red wine;
1 clove of garlic;
2 tablespoons butter;
salt
Cut the ribs into pieces, season with
salt and let it stay like taking a little
taste.
Then fry the ribs in butter until well
blonde.
Bake the potatoes with skin, peel up and
cut up into pieces.
It has to boil a pan with wine and garlic
clove. Join it the ribs (and the fat
where you fried it). Let it cook a
little, then add the potatoes. Allow to
ascertain in low heat until the taste of
the crude wine disappear.
22. Bolo de Canela
-2 eggs;
-2 cups of sugar
-1 cup milk
-1 cup olive oil
-3 cups of flour
-1 teaspoon of cinnamon
-1 teaspoon of baking
Beat the eggs with the sugar.
Mix in the olive oil and beat up.
Mix in the milk and cinnamon and beat up.
Sieve the flour with baking soda and mix
quickly to the mixture.
It takes to bake in a medium oven in a shape
with hole greased and floured.
23. Esquecidos
-250g sugar;
-250g flour;
-4 eggs
For half an hour beat the eggs with the sugar.
Then join the flour without crashing. Pour the
batter by spaced spoonfuls on greased baking
sheet and dusted. Let the tray fall on the table
to spread the dough and take the esquecidos to
bake in a hot oven.
25. Brôas com Mel
Ingredients
300g of flour
100g of butter
200g of brown sugar
2 eggs
2 spoons of syrup
2 spoons of honey
2 spoons of ground
cinnamon Preparation
1 teaspoon of fennel
seeds 1.Mix all the ingredients all together very
1 pinch of grated nutmeg well;
1 spoon of baking soda 2.Knead it very well;
3.Make some little forms (like in the
picture) and take it to the oven for 20
minutes.
27. Bolo de amêndoa Add the peeled,
de chocolate ground almonds
and the chocolate,
Ingredients: then fold in the egg
600 grs of sugar ; whites beaten stiff
100 grs of flour ; and finally the
50 grs of powdered flour.
chocolate ; Pour the mixture in a
0,5 kg of almonds ; buttered tin that has been
18 egg yolks ; sprinkled with flour.
18 egg whites Bake in the oven.
Preparation:
Beat the egg yolks and the
sugar until the mixture
thickens.
29. Sopa de Massas de Peixe
2 large tomatoes
1 bunch of parsley
3 cloves of garlic
2 tablespoons olive oil
1 bay leaf
800 g fish
80 g of pasta
1 sprig of mint
½ tablespoon of salt
Make a stew with tomatoes, olive oil, parsley, garlic and bay leaf.
Mix in a little water and put it up on the stove. When it starts boiling add
the fish to bake on that broth.
Remove the fish when cooked, is added water and baked the pasta.
Serve with fish and mint.
31. Lebre Frita
1 hare;
3 leeks;
3 tablespoons of ground
pepper;
salt;
100 g of lard
Wash the hare and put it to soak in cold water for a few
hours.
After, trickles, cut it into small pieces and ,season
with salt, garlic cloves and ground pepper.
Stir and allow to stand overnight.The next day fried up
in lard over low heat, and the hare should be well past.
Correcting the salt.
Serve with chips and salad.
32. Algarve
Sopa de
Conquilhas
Perna de Borrego
no Tacho á Tavirense
33.
34. Perna de Borrego no Tacho á Tavirense
Ingredients:
2,5 dl of dry white wine ;
1,2 kg of leg of lamb ;
6 peppercorns ;
1 dl of olive oil ;
4 cloves ;
4 cloves of garlic ;
800 grs of potatoes ;
1 bunch of parsley ;
2 bay leaves ;
50 grs of butter ;
paprika to taste ;
100 grs of lard ;
kitchen salt to taste ;
1 dl of vinegar ;
water .
Clean the leg of lamb of all fat, skin and ink.
Peel the garlic and crush it with kitchen salt and a little olive oil.
Add the paprika and white wine and combine.
Spread the product obtained that way over the leg of lamb.
In an earthenware pot place the parsley, bay leaf, peppercorns,
cloves, vinegar, the rest off the white wine, butter, lard and a
little water. Stir these ingredients carefully.
Then place the leg of lamb in the pot and let it sleep in the mixture
for 3 to 4 hours. Cover the pot and put it in the oven to stew.
Wash, peel and quarter the potatoes.
When the lamb is almost ready, add the potatoes.
Keep the pot covered until the potatoes are cooked.
Correct the seasoning and sprinkle with chopped parsley.
36. Arroz de Lapas Ingredients: -500 g of rice;
-1 kg of limpets Girls; -salt;
-1 large onion; -pepper;
-2 cloves of garlic; -parsley;
-1 dl olive oil; -1 tip of laurel
-half teaspoon of paprika; (optional)
Preparation:
Wash the limpets and scald with boiling water. Reserves of the scald water,
after strained.
Bite the onion and garlic and "dive up» in oil. The onions should be translucid
only.
Season with salt, pepper, paprika and the bay leaves. Irrigation with the scald
water which served to the limpets and must have twice the volume of the rice.
The limpets, without the shells, are introduced into the rice when it is almost
dry.
Serve sprinkled with chopped parsley.
38. Caldo (caldo de carne)
Ingredients:
-2 tablespoons of
-500 g of beef to baking
butter;
(with bone);
-1 turnip;
-1 onion;
-salt;
-1 tomato;
-120 g of vermicelli
Cut up the onion and tomato slices ace and lead to
very gently braise the meat and butter. When all
present well ascertained, join about 2 liters of water.
Once the water starts boiling introduces the entire
turnip and let it cook.
Finally, joins the rice or vermicelli and allowed to bake.
Before serving, the soup should rest a little bit.
The meat can be unwoven and used as the soup
garnish, or be withdrawn and used for further
preparations. The turnip may or may not be removed
from the broth.
Some crush onion and tomatoes through a colander
before adding them to the water.
39. Gastronomy is heritage, culture and tradition. Its preservation means
maintaining the most ancient traditions that mark the identity of a people
and gives them the difference and genuineness.
