Folar da Páscoa – Traditional Portuguese Easter Bread
I don’t have any pictures of Easter Bunnies or Easter Eggs, so hope a picture of Folar da Páscoa will suffice.
I’d planned to drag Mr. Piglet along to a Folar da Páscoa festival today. However, as it’s being held outside and the weather is SO awful I will have to wait until next year! Mr. Piglet breathed a BIG sigh of relief! First time I’ve heard him cheer because it’s raining.
Related posts
Folar da Páscoa
Cozido à Portuguesa is a typical Portuguese stew cooked from a range of wholesome ingredients such as cabbage, pig’s ear, porco rabo, blood sausage and other various “unmentionables”. I’m assured it’s absolutely delicious and a real gastronomic delight…err…experience. I’m not normally one to back down from a challenge (except for eating snails and oysters),but as I’m already leaning towards becoming a vegetarian I won’t be cooking Cozido à Portuguesa in the foreseeable future. I have therefore included a link to the recipe below for when you are tempted. The photographs are courtesy of a friend who ordered the Cozido à Portuguesa for lunch (which he thoroughly enjoyed) while the rest of us wimped out on grilled salmon or pork kebabs.
Cozido à Portuguesa
Mr. Piglet made us laugh as he built a screen using the various condiments, wine and water bottles to avoid eye contact with the plate of delectable unmentionables. Mr. P is a bigger wimp than I am ,and also “eats” with his eyes!
Cozido à Portuguesa
Useful links
Recipe for Cozido à Portuguesa
Health warning – if you’re squeamish look away now!
My Favourite Portuguese Recipes
This traditional Portuguese recipe is courtesy of Fernanda
I’m always keen to try Portuguese recipes so when Fernanda kindly shared this recipe I thought I would experiment. I tried to discover what the word “Farófias” actually meant but unfortunately it did not translate. Any clues please?
I’ve never tasted Farófias before so my taste buds had no frame of reference to call on. However, I hope my attempt does Fernanda’s recipe justice and if not please try not to laugh as I am always open to suggestions.
Farófias com Leite Creme
Ingredients
4 eggs (separated)
1 litre milk
1 lemon
Cinnamon stick
Cinnamon powder
Farinha Maizena (corn flour)
Castor sugar to taste (about 3 teaspoons)
Method
Put in a saucepan around 7.5 dl (750ml) of milk with a cinnamon stick and a thin lemon peel, heat to boiling.
While you are waiting for the milk to come to the boil beat the egg whites (4 eggs) with a few drops of lemon. When firm, add 3 teaspoons of sugar and beat some more.
Remove the lemon peel and the cinnamon stick. Lower the heat and carefully place one or two tablespoons of the egg whites in the shape of a ball. I used two spoons.
Cook them by “playing” with the heat, letting the milk boil again so that’s easier to turn the egg whites until they are cooked.
Remove with a slotted spoon to a dish and transfer to dish.
When all the egg whites are cooked add the rest of the milk (total 1 litre), add some sugar heat but not boil. Add cornstarch (Farinha Maizena) to thicken if required. Add the egg yolks (NB make sure the milk does not boil otherwise the eggs will scramble. This happened to me and I had to start again).
Bring back to heat to thicken, do not boil and keep stirring.
Once it is ready, add to the bowl where the “farófias” are and sprinkle with cinnamon.
Mr Piglet is not too keen on cinnamon so as you can see I used sparingly.
Farófias com leite creme – Piglet style
PS, I was also tempted to take a photograph of my kitchen when I’d finished because Mr. Piglet reckoned I used every pot, pan, dish, spoon and utensil we owned! He was probably right…
Related posts
Portuguese recipes
Azulejos are hand-painted tiles used to decorate properties in Portugal both internally and externally since the middle ages. They were introduced to by the Moors and originally decorated with geometric patterns in a single colour.
Azulejos
This post was inspired by the WordPress Weekly Photo Challenge this week’s theme is Geometry.
The first time I tasted Bacalhau à Brás I spat it out in surprised horror, downed a glass of water and swore at the assault on my taste buds. My tongue reacted in much the same way as that of a slug when you pour neat salt on it. I realise a tongue and slug comparison is an unusual analogy, but bacalhau is extremely salty if it’s not prepared properly.
We were out to lunch with friends this week so when I saw Bacalhau à Brás listed on the menu board, as the “Prato do dia” (dish of the day), I groaned as I related my previous gastronomic experience! However, our friend ordered the bacalhau assuring me it was his favourite and no, it was not salty and no, it could not be used to kill off the slug population in my garden.
All objections overruled.
“Live dangerously” I thought, “Hell, why not?” so fingers firmly crossed, I ordered the Bacalhau à Brás.
Bacalhau à Brás, served at a little beach cafe
I’m so glad I put my previous salt and slug experience behind me and gave the dish another try; on this occasion it was most definitely an “orgasmic foodie” moment. Hmmmm absolutely delicious!
On returning home I immediately trawled the internet for Bacalhau à Brás recipes, but there were so many variations I did not know where to start. Feeling slightly frustrated I enlisted the help of friends and fortunately someone found a simple recipe in their Portuguese cook book. After adapting their recipe to include garlic and a bay leaf (I knew the Bacalhau à Brás I’d eaten had garlic in as Mr Piglet said I smelt of garlic for days). I was now ready to “rock n’ roll” (start). Well, not quite, I still needed Bacalhau (pre-soaked) and something called Batata Palha, onions, garlic etc, etc.
Now on a mission and clutching my shopping list off I went to the local supermarket.
Waiting my turn to be served at the meat counter I dubiously studied the packet of Riberaleves (pre-soaked cod-fish) I’d selected from the freezer section.
Only in Portugal could you enlist the butcher’s help with fish and receive a friendly response. Wehn it was my turn to be served I held up the frozen packet of Riberaleves and tentatively explained I was attempting to cook Bacalhau à Brás. He gave me a wonderful smile, assured me it was “facil” (easy) and immediately engaged the help of another colleague. After a lengthy discussion they triumphantly produced another packet of Riberaleves where the fish was already shredded.
Riberalves – Pre-soaked Bacalhau
I then asked about the mystery ingredient “batata palha” and a packet of chipsticks (potato straws) from the crisp stand seemed to be the answer.
I asked for Batata Palha
He could probably see by my surprised expression I was not convinced so nodded his head vigorously while emphasising the point with “bom, muito bom” (good). I’d planned to use normal potatoes, although the challenge how you could chip potatoes that thinly, remained a mystery. Perhaps a packet of cooking chipsticks WAS the answer.
(Serves two)
This recipe is surprisingly easy as it is quick to prepare and cook.
Ingredients:
300gr pre-soaked and shredded Bacalhau (Riberaleves)
500gr very finely chipped potatoes (like match sticks) or Batata Palha or Frita Palhini.
1 large onion (finely sliced)
75ml olive oil
3 eggs (whisked)
Small bunch of parsley (chopped)
6 Cloves of garlic (finely chopped)
1 bay leaf
Salt and Pepper to taste
Garnish: 100g Black olives (remove stones) and parsley
Method:
If you are using normal potatoes fry the “chips” lightly in oil, drain and then set aside.
Boil the shredded cod for about 10 minutes (until tender).
I boiled the shredded bacalhau until soft
Heat olive oil in a stew pan. Add the finely sliced onions, garlic and bay leaf and season with pepper and sparingly with salt. Fry onions until soft and semi caramalised. Once cooked remove bay leaf.
Fry the onions and garlic in olive oil
Drain bacalhau and add to stew pan with onions. Mix well. Cover the pan and simmer for 3-4minutes.
Add Frita Palihini and parsley to pan and mix with onions and bacalhau.
Whisk eggs until frothy and add to pan. Season with pepper, and salt if required. Gently mix all the ingredients together until the egg is firm , but not rubbery.
Serve on a tray or indiviual dishes and garnish with the black olives (remove stones) and parsley.
My first attempt cooking Bacalhau à Brás
Since cooking this recipe I’ve discovered a slight variation which I want to try:
Intead of boiling the cod, mash and fry gently with the onions and matchstick potatoes.
Bom Apetito
Any further tips most gratefully received!
Bacalhau com Natas (Cod in Cream Sauce)
Related posts:
Bacalhau anyone?
Bacalhau à Brás You Tube cookery demonstration
Our first holiday to the Algarve was nearly thirty years ago and memories of the stunning beaches remain imprinted in our minds like footprints in the sand. The secluded coves and miles of beaches with soft golden sand, flanked by sandstone rocks, rugged cliffs and unspoilt countryside enticed us to return; not to holiday, but to live. Nowadays, these same beaches are flanked by hotels and busy fashionable resorts such as Vale do Lobo, Albufeira and Portimão to name a few. Which is great, but if you are looking for something a little different and more relaxed, I will let you in to a secret with my “Algarve Insider Tips”
So step back in time with me, drive west and explore the unspoilt countryside and beaches of the Western Algarve and the Parque Natural do Sudoeste Alentejano e Costa Vincentina.
Discover the natural beauty of the Western Algarve
Discover for yourself the stunning beaches in an area of outstanding natural beauty popular with those who want to chill in a more relaxed and natural environment. There are many activities available including surfing, canoeing, fishing, golfing, walking, horse riding and birdwatching. Even if you are not avid birdwatchers look out for the magnificent white storks soaring overhead or nesting in outcrops of rocks in the sea.
White storks nesting on an outcrop of rocks
Many people visiting the Algarve are unaware of the Western Algarve, and although I’m tempted to wax lyrical for pages on end, I will confine myself to recommending my three favourite beaches.
These are my tips for tourists visiting the Algarve
Praia da Amoreira – the Algarves best kept secret!
Praia da Amoreira is located about 7km just outside the historic town of Aljezur. There is ample parking and a rustic restaurant bar called Paraiso do Mar which serves reasonably priced meals and refreshments.
View from Restaurante Paraiso do Mar, Praia da Amoreira
There are no concession areas providing sun loungers and parasols so remember to bring your own if required. However, don’t panic because supermarkets sell reasonably priced sun parasols and small beach chairs during the summer season which will prove a good investment if you plan to visit the more rural beaches.
Praia da Amoreira, Western Algarve
Praia da Amoreira is also popular with local surfers and fishermen. and att low tide you may even see the locals searching for mussels and octopus in the rockpools.
Read more about Praia da Amoreira. Why not make a day of it and stop off in the historic town of Aljezur and visit the moorish castle?
The blue flag beach of Praia do Zavial is “off the beaten track” at Raposiera just before the rustic town of Vila do Bispo on the N125.
There is plenty of parking although in the height of the summer season early arrival at the beach is advised. Access to the beach is via a wooden walkway.
Although there is a small concession area on the beach where sunbeds and parasols are available the beach remains unspoilt by the ravages of mass tourism. You will not find tourist shops only peace and tranquility.
There is a great little café/bar overlooking the beach where you can sample Portuguese cuisine (including the usual burger and chips) served by friendly staff.
Praia do Zavial – view from Zavial Café/Restaurant
Why not take a break from the beach and building sand castles, drop in for an ice-cold beer and enjoy the view?
Read more about Praia do Zavial. It’s well worth a visit!
The blue flag beach of Meia Praia, flanked by the Marina and the old town of Lagos, has something for everyone. In fact, a day out in Lagos is one of my favourite excursions!
This glorious soft sandy beach is over 5km long, stretching from the old fort in the west…
View across to Meia Praia from the old fort
…to Alvor in the east.
View from Meia Praia towards Alvor
There are several activities for children near the Marina end of the beach, during the summer season. And for those looking for some peace and quiet, walk eastwards along the beach a few 100 metres towards Alvor. There really is something for everyone – even walkers who I’ve observed striding along the shoreline. Or people like myself, who amble along and then pause to collect shells and admire the distant views.
There are several rustic beach bars and restaurants on Meia Praia but my favourite to date is São Roque with its stunning views overlooking the sea and the fisherman’s’ harbour. The staff are welcoming and the food is delicious!
View towards Lagos
After a lazy day on the beach why not pause for a sundowner or ice cream sundae in the Amuras Bar at Lagos Marina before you leave. Or wander round the historic town of Lagos itself just a short walk away.
Lagos Marina at sunset
English is spoken in most of the Western Algarve, but why not take your phrase book have fun and practise the lingo?
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I hope you’ve enjoyed my “Insider Tips” but any questions please don’t hesitate to contact me by email, leave a note in the comments section below or sign up to receive regular Algarve updates by email!.
Read more of my beach reviews here
But not as we know it!
Perhaps looking at this photograph you would be forgiven for thinking the shot was taken in the heart of the country, and not in a small town in the Western Algarve.
Everyday life in the Algarve, but not as we know it!
When I captured this moment it was if I’d stepped back in time to another era and a totally different way of life in Portugal. I wonder how he feels about the changes to his everyday life. Are they better or worse?
Burro and cart in Portugal
What changes he must have witnessed after the Carnation Revolution in 1974, yet his life, to an outsider, seems unchanged. Did he resist change or is he trapped by poverty?
A new way of life merges seamlessly with the old
This post was inspired by the WordPress Weekly Photo Challenge this week’s theme is “Everyday Life”
What are these?
Are they the eyes of a GM critter?
Have aliens arrived from outer space?
hmmmm I’m not convinced. OK, humour me and let your imagination indulge itself – what do you think?
Please check out Piglet’s new gardening blog – Piglet’s Plot for the answer…
Posted in A-Z of Portugal
The theme for this week’s WordPress Weekly Photo Challenge is “Wrong”.
I often reflect on the heated and ongoing debate about the traditional spectacle of bullfighting which is popular in several countries including Spain and Portugal. While some people refer to bullfighting as an “Art” others refer to it as “Sport”. Either way should people inflict pain on an animal in the name of sport or art?
Is it wrong?
As we drove through Spain we saw the iconic silhouettes of the Osborne Bull erected in prominent locations such as on hillsides or on the vast desolate plains. I did not appreciate the size of the bulls until, inspecting this photo more closely, I spotted the people below!
The iconic silhouette of the Osborne Bull in Spain
Originally created as part of an advertising campaign to promote Veterano brandy the iconic bull has over time been adopted as the unofficial emblem of Spain and used on many touristy items. I wrongly assumed these bulls symbolised bullfighting, but fortunately they do not (thank you Mr. Google)!
What a magnificent animal so why “bullfighting”?
Please share your opinion either “for” or “against” in the comments section below. I would be grateful if you would also take a moment to vote in the poll below – it will be interesting to measure my readers view.
Bullfighting in Portugal – Image from Wikipedia
Want to know more about bullfighting?
Check out Bullfighting on Wikipedia
Or should this be “10 useful facts I did not know about the Carob tree”?
Lacking inspiration for this week’s Wordpress Weekly Photo Challenge – theme: “Growth” , I stumbled across this picture of an old Carob tree (Árvore de alfarrobeiras). I’d taken the picture on our first geo-cache expedition and according to the accompanying blurb about the cache, this tree is over 100 years old! That’s one hell of lot of growth!
Carob Tree – Árvore de Alfarrobeiras
However, having unearthed the photograph I paused to consider this magnificent tree and the fruit it bore. I often eat alfarrobeiras (carobs) cake (tarte) in Portugal and it’s delicious! Curious to learn more about the carob I set sail on a “Google” voyage of discovery. Where would we be without the internet? I’m sure you know the feeling…
Several hours later my head spinning with facts and figures, and my fore-finger aching with mouse-fatigued I selected ten key facts.
An interesting exercise because I did not realise carobs are considered one of the “Healthy” foods.
1. The Carob tree prefers a dry climate and is native to the Mediterranean.
2. The fruit of carob is called a pod and is edible.
3. The pod not only contains many small beans, but also a semi-sweet pulp.
4. Locust bean gum is made from the pulp of the pods and used as a stabilizer, emulsifier or thickener.
5. Carob pods contain iron, magnesium, calcium, vitamins A, B2, B3, and D plus etc.
6. Carob pods can be ground into flour and used as a cocoa substitute for chocolate flavoring.
7. Carob contain just 1/3rd of the calories of chocolate so great if you are on a diet.
8. Carob pods are almost fat-free - another plus.
9. Carob is non-allergenic – great if you are allergic to chocolate.
10. Carob has various other applications including the production of cosmetic facemasks, fodder for livestock and firewood to name a few.
Carob pods
Image courtesy of wikipedia
Related Post
Geocaching
Want to know more? Check out
the Wise Geek – Carob Bean Tree
www.carobana.com.au
Carob Recipes
www.cooks.com/
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CategoryPortugal Holidays
Whisk the eggs until frothy
