Portuguese Recipes

I hope you enjoy my selection of Portuguese recipes. If you have a recipe you would like to share please add the recipe to the comments section below.

Caldo Verde Soup
Caldo Verde Soup

Traditional Portuguese Cabbage Soup ~ Caldo Verde

Bacalhau à Brás

Bacalhau com Natas (Cod in Cream Sauce)

Couve Roxa Com Cominos – Red Cabbage with Cumin

Portuguese Octopus Salad

Carne de Porco à Alentejana (Pork with Clams)

Folar – Traditional Portuguese Easter Bread

Molho de Piri Piri ~ Portuguese Piri Piri Sauce

Leite Creme – Portuguese Custard

Chocolate Chouriço

Tarte de Pascoa (Traditional Easter Tart

Brigadeiros (Strictly speaking these are a Brazilian sweet, but they are extremely popular in Portugal)

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24 thoughts on “Portuguese Recipes

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  1. Interesting recipe for red cabbage. I would have thought that a bit of sweetness would have been needed — a touch of sugar, some apple juice, or something like that. No? Anyway, we’ll have to try it.

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  2. We haven’t tried it as yet. It’s too bloody hot here. I think of red cabbage as an autumn dish — certainly not a side dish when the temperature is approaching 40 degrees Celsius!

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  3. Good morning!I have to say, this is one of the only plecas on the Internet that I keep on coming back to and see what you have new, to share with all who love Lisbon and Portugal in general!Mine is quite a long story and who knows, I might start a blog to tell it all and add, as you do, what happens to me from now on.I am referring to Lisbon and to so many different occurrences in connection with Portugal.Thank you for your stories, articles, observations, anecdotes and everything else you add to your blog!Kindest regards,Ubi

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  4. My husband is from Goa, which was under Portugal for decades. Their food is more inclined towards, Portuguese. I was looking into the recipe list to find whether i can recognize any. Not yet.:-)

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      1. I am sure you wont recognize his recipes as Portuguese, since over the years , it has been indianised. They only call them Portuguese names sometimes. And it is all spicy as most Indian dishes are. eg.. Sorpotel, a pork dish.

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  5. Farófias – Beat the egg whites (4 eggs) with a few drops of lemon. When firm, add some teaspoons of sugar and beat some more. Put in a saucepan around 7.5 dl of milk with a cinnamon stick and a thin lemon peel, heat to boiling. Take the lemon peel and the cinnamon stick. Lower the heat and carefully pour one or two tablespoons of the egg whites. Cook it (I usually “play” with the heat, letting the milk to boil again so that’s easier to turn the egg whites until they are cooked). Remove with a slotted spoon to a bowl. When all the egg whites are cooked I simply add the rest of the milk (total 1 liter), add some sugar heat it, pour it on the bowl where the “farófias” are and sprinkle with cinnamon.
    But you can also mix some sugar with cornstarch (farinha Maizena). Add the beaten egg yolks, the rest of the milk and mix well. Remove the milk where you cooked the “farófias” from the heat, let cool a bit. Throw in the mixture. Bring back to heat to thicken, do not boil and keep stirring. Once it is ready pour it on the bowl where the “farófias” are and sprinkle with cinnamon.

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