Apresentação portuguese-cuisine-corrigido

1. Portuguese Cuisine

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.  Bacalhau à Minhota -2 steaks soaked cod -2 bay leaves -1 kg potato - salt -1 dl milk -1 tablespoon ( tsp ) paprika -1 spoon ( soup ) of grated bread -2 spoons ( soup ) of butter - pepper -1 Onion -2 cloves of garlic -1 dl oil -1 spring of parsley  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.

4. Caldo Verde à Minhota  -600 g potatoes -4 slices of chorizo ​​sausage or meat -200 g of kale galega cut into green broth Bring to boil again and 10 minutes before serving with the broth to a strong boiling, add the kale well drained. Bake uncovered until the container with cabbage fail to know the raw. Rectify the seasoning and add the remaining olive oil. Place a slice of chorizo ​​sausage or meat on each plate and drizzle with the broth-green. Finally cut the slices of bread in half and distribute by the people. Peel the potatoes, onion and garlic and bake in 1.5 liters of water seasoned with salt and half the amount of olive oil. 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. -1 Onion -2 cloves of garlic -1.5 dl of olive oil -Sal q.s . -2 slices of cornbread

5. 200 g rice 250 g Sugar 3 egg yolks Arroz Doce When it starts boiling add the sugar, rice, salt, lemon peel and cinnamon stick Once the rice is cooked, remove from heat and allow to cool slightly. Whip the yolks separately, then join rice, stir well and leads to low heat to cook the yolks. Serve on platters or dishes with cinnamon. Lemon peels Cinnamon Salt q.s .

6.  Rosquilhas -250 g sugar -500 g flour -2.5 dl of olive oil -half a tablespoon of lard -half a tablespoon of butter -4 eggs -half cup of aqua vitae -half a tablespoon of baking soda Beat the eggs with the sugar, add the flour, previously sifted with baking soda, aqua vitae and fats. Mix everything very well. The mass tends on rolls with 15 cm length, which is wound in the manner characteristic. Go to bake in hot oven.

7.  Queijadinhas de Abóbora For the sweet pumpkin : - pumpkin -sugar -1 cinnamon stick - orange peel For Queijadinhas: -2 cups pumpkin sweet -10 egg yolks - candied cherries - butter To prepare Queijadinhas , add the yolks to the sweet pumpkin, mixing well and then distributing the prepared in cups for cupcakes very well greased with butter. Washed to bake in a moderately hot oven. It begins by preparing the sweet, joining or not, walnuts or almonds. Peel the pumpkin, draw up the filaments and the seeds and cut the squares. Measure the pumpkin with a cup of tea, and for each cup of pumpkin takes up half a cup of sugar . Allow to boil until pearl point (108 º C). Mix in the pumpkin and continue to let it boil until it is translucent and the syrup again present in pearl point. It keeps candy in jars covered with cellophane like any other candy. Wanting, add sugar chopped nuts or almonds, while joins pumpkin . It takes the sugar on the stove with a little water (enough to melt the sugar), cinnamon stick and orange peel. Take them out and put them in boxes of paper beaded, gracing each Queijadinha with half a cherry .

8.  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 . Boil the milk with the sugar, the lemon peel and the cinnamon sticks. Let it cool. Mix the eggs with a fork . Put the bread slices in the milk and then in the eggs . Heat the oil and fry well both sides of the slices of bread . Soak them in paper and cover them with a mixture of sugar with cinnamon .

9. Beijinhos de Freira -1/2 kg of almond crumb -400 g of icing sugar Blanch almonds for one minute. Drain and quickly skin them. Then crush them. Pour the sifted sugar in a thick bottom pan, add him 2.5 dl of water and let it boil. Simmer until the syrup reaches the point of hair. Then add the almond kernels and refine stirring constantly until the candy make road at the bottom of the pan. Remove from heat and let cool. Meanwhile beat the egg yolks and add to sweet. Mix well and bring to boil again (very mild) without stirring constantly until the yolks swell When the sweet re-do the road at the bottom of the pan is ready. Allow to cool and arrange it on to a sheet piles wafer. Bake in the oven for drying and browning slightly. -12 large egg yolks -wafer sheet

10.  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 fry them in olive oil. Add this to the stew broth and remaining whole chestnuts still ace. Serve with pieces of toasted bread.

11. 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; -2 tablespoons olive oil; -125 g of maize flour; -salt ; -pepper When the ham is cooked, remove the bones, cut the meat in small pieces and join the vegetables and olive oil. Apart breaks up the cornmeal in a little cold water, which joins the broth when the vegetables are almost cooked. Cut the cauliflowers and the turnip by hand . Boil the ham or the bone in sufficient water for soup (approximately 2 liters ). Wanting can join a little pepper . Let the flour and baking thicken and correcting the salt .

12. Beira Litoral  Pão Leve or Pão-de-ló Arroz de Sardinha Salada Mista de Mariscos

13.  Pão Leve or Pão-de-ló -18 eggs; -500g flour ; -500g sugar; -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.

14. Arroz de Sardinha -1 onion; -1 clove of garlic; -1 ripe tomato; -oil or olive oil q.s . ; -fresh sardines; -rice When these are cooked withdraw and joins rice (for proportion of half water) water. When the rice boil and before it is fully cooked, place them on top of sardines leaving to perfect a bit more. Serve immediately. Make a stew with chopped onion, garlic, chopped and peeled tomatoes and oil or olive oil. After the sautéed onion add the water and put the sardines to cook.

15. Salada Mista de Mariscos - mussels - q.s . ; - cockles - q.s . ; - penknives - q.s . ; - shrimp - 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. - limpets - q.s . ; - Monkfish liver , etc.. - Q.s . ; -fine olive oil - q.s . ; - Vinegar - q.s . ; - Pepper - q.s .

16.  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.

17.  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.

18.  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 spoon full on greased baking sheet and dusted. Let the tray fall on the table to spread the dough and take the biscuits to bake in a hot oven.

19.  Ribatejo  Scones com mel

20. 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 1 teaspoon of fennel seeds 1 pinch of grated nutmeg 1 spoon of baking soda Preparation   1.Mix all the ingredients all together very well; 2.Knead it very well; 3.Make some little forms (like in the picture) and take it to the oven for 20 minutes.

21.  Extremadura  Bolo de amêndoa de chocolate

22.  Bolo de amêndoa de chocolate Ingredients: 600 grs of sugar ; 100 grs of flour ; 50 grs of powdered chocolate ; 0,5 kg of almonds ; 18 egg yolks ; 18 egg whites Add the peeled, ground almonds and the chocolate, then fold in the egg whites beaten stiff and finally the flour. Preparation : Beat the egg yolks and the sugar until the mixture thickens. Pour the mixture in a buttered tin that has been sprinkled with flour. Bake in the oven .

23. Alto Alentejo Sopa de Massas de peixe

24. 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.

25.  Baixo Alentejo Lebre Frita

26. 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.

27.  Algarve Sopa de Conquilhas Perna de Borrego no Tacho á Tavirense

28. Sopa de Conquilhas Ingredients : •1 kg of cockles ( conquilhas ) ; •100 grs of onions ; •4 cls of olive oil ; •150 grs of fresh tomatoes ; •1 bay leaf ; •100 grs of rice ; •1 bunch of coriander ; •salt to taste ; •pepper to taste Preparation: Wash the cockles in cold water. After washing, place the cockles in a bowl and cover them with sea water. Should sea water be unavailable, use drinking water seasoned with salt. Place a pan on the flame, pour in the olive oil and warm up. Peel the onions and chop them up in slightly large pieces. Add to the olive oil in the pan and fry without browning. Meanwhile, take the stems off the tomatoes and scald the latter in boiling water to remove the skin and then the seeds. After cleaning them, chop up the tomatoes and add them to the pan together with the bay leaf. Fry. Wash the cockles in cold water again and place them in another pan. Cover them with water and place the pan on the flame. Let them open (cook ).

29. Perna de Borrego no Tacho á Tavirense Ingredients: 1,2 kg of leg of lamb ; 1 dl of olive oil ; 4 cloves of garlic ; 1 bunch of parsley ; 50 grs of butter ; 100 grs of lard ; 1 dl of vinegar ; 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 . 2,5 dl of dry white wine ; 6 peppercorns ; 4 cloves ; 800 grs of potatoes ; 2 bay leaves ; paprika to taste ; kitchen salt to taste ; water .

30. Açores Arroz de Lapas

31. Arroz de Lapas I ngredients:   -1 kg of limpets Girls; -1 large onion; -2 cloves of garlic; -1 dl olive oil; -half teaspoon of paprika ; -500 g of rice; -salt; -pepper ; -parsley ; -1 tip of laurel (optional )   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 transparent 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 . Preparation :

32. Madeira Caldo (caldo de carne)

33. Caldo (caldo de carne) I ngredients : -500 g of beef to baking (with bone); -1 onion; -1 tomato ; 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 . -2 tablespoons of butter; -1 turnip; -salt ; -120 g of vermicelli

34. 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.