This recipes book is dedicated to all of our project partners and intend to show and share the delicious Portuguese cuisine.

Lucinda Areias (Teacher)

Aletria doce

(Sweet Vermicelli)

Ingredients:

100 g vermicelli, 4 dl milk, 150 sugar, 50 g butter, 3 yolks, lemon peel, cinnamon.

Preparation:

Boil vermicelli in water during 5 minutes, then drain it. Put the milk with lemon peel, sugar and the vermicelli on the stove and cook. After the vermicelli is cooked add the butter, and the egg yolks, previously beaten .

Then, take it to the fire so the yolks can be slightly cooked.

Serve vermicelli sprinkled with cinnamon. Ana

Toucinho do céu

Ingredients:

5 Yolks, 1 teaspoon pumpkin pulp, 1 teaspoon cinnamon, 30 g butter, 500 g sugar, 250 ml   water, 60 g flour, 250 g finely grated almond, flour to sprinkle, sugar to sprinkle.

Instructions:

In a saucepan heat the water with sugar and let boil slightly about 5 to 10 minutes until you get the pearl point ( it is when you let it slip in the sugar syrup in the wooden spoon and at the end you see if it`s a pearl of syrup). When ready, you must add pumpkin pulp and gritted almond mixed with the flour and let it cook about 2 to 3 minutes. Then remove from the heat. In a bowl, add the egg yolks, cinnamon and butter, mix well. Then remove some of the pumpkin syrup and mix with egg yolks, stir well, then put a little more and after all mixed, bring again to the low heat, always stirring, to thicken a little more. Finally preheat oven to 180 degrees and place the dough in a greased baking pan for one hour. When cold, unmold, and sprinkle with plenty of powder sugar. Beatriz

Francesinha

Ingredients

Sandwish:

2 slices of bread , 3 slices ham, 8 slices cheese, 1 sausage, 2 slices mortadella, 1 steak 150g to 200g.

Dressing

4 garlic cloves, 2 bay leaves, 4 slices of ham, 1 beer, 1 glass of brandy or Whiskey, 1 glass of Port wine, 1 glass of white wine, 1 bunch parsley, 1 bottle 200 ml tomato pulp, olive oil, salt, piri-piri and flour to thicken.

Preparation Mode

Prepare "Francesinha" (from the base to the top)

 Slice of toast, bread, ham, cheese, mortadella, steak, open sausage, slice of toast. Cover with remaining cheese and after the cheese has been placed, take it to the oven for grating!

Bispos

 (Bishops)

Ingredients:

250 g sugar in paste point, 7 egg yolks, 1 egg white, 1 teaspoon cinnamon, 1 tablespoon wheat flour

Confection:

Beat the egg yolks and the egg whites with the flour and cinnamon. Add the sugar in almost cold paste point.

Beat everything very well.

Put the mixture into well-greased muffins with butter.

Bake for about 20 minutes ( you should check they’re ready).

Maria

Açorda alentejana

Setup time: 20 minutes

Cooking time: 10 minutes

Ingredients:

( 4-6 people), 600 grams bread, 4-6 eggs, 1 coriander sauce, 6 tablespoons olive oil, 4 garlic cloves, water and salt according to taste.

Preparation:

Put the garlic, salt and coriander in a mortar and reduce to puree. Switch to a terrine where you have previously tossed the olive oil and scald the eggs in the meantime. Drizzle the previous preparation with boiling water and introduce the bread, preferably into small pieces. Pour into deep dishes and garnish each dish with a poached eggs. Carolina

Arroz doce

   (Sweet rice)

Ingredients:

1 cup of washed and drained rice, 3 cups of water, 4 cups of milk, 1 cup of sugar, lemon peel, cloves and cinnamon sticks, cinnamon powder to sprinkle.

Method of preparation:

1- Put the rice, water, clove, cinnamon stick and the lemon peel to cook over low heat.

2- When there is no water, and the rice is cooked, add the milk and the sugar.

3- When it boils, low the heat and let the milk thicken (creamy), stirring occasionally.

4- Make in a deep pan, milk rises. Sprinkle with cinnamon powder.

Cátia

Pão-de-ló from Freitas

Ingredients:                            

 8 eggs, 300 g sugar, 80 g potato starch, 80 g rice flour, a teaspoon of yeast, butter and flour to dust

 Method of preparation :

Mix the egg yolks with the sugar, very well. Add the beaten egg whites. Then, add the potato starch and the flour, previously mixed with the yeast. Dispose this mixture in a round form with a whole in the middle, greased with butter and dusted with flour. Finally, lead to cook in moderate oven. 

Rodrigo Camara

Pataniscas de bacalhau

(Salt Codfish Cakes)

Ingredients:

150 g Salt Codfish (Hydrate the cod in water for 1-2 days), 500g onion, 100g Flour, 3eggs, 1,5 dl oil, 1 dl olive oil, 2 garlic cloves, parsley as needed, laurel, salt as needed.

Instructions:

 Start by cutting the cod in squares. Split the eggs into a bowl, add the flour and salt and stir well until you get a cream. Cut the onions into thin slices and fry in 1 dl of oil, with the garlic, salt, laurel and olive oil, until the onion are transparent. Pass the codfish squares in the egg cream and fry in the remaining oil.

Put the “Pataniscas” on a plate and drizzle with the onion sauce and some parsley.

Mafalda

Túberos (testículos) de galo panados

(Breaded Rooster Testicles)

Ingredients:

1 and 1/2 tablespoons of white wine vinegar, 1/2 liter of dry white wine, wheat flour, breadcrumbs, 3 yolks, from 20 to 30 testicles of rooster, 1 peeled and crushed garlic bulb, 1 tablespoon of salt, 1 tablespoon of pepper crushed, juice of 2 large and succulent lemons, olive oil for frying.

Confection:

Clean carefully the testicles and season with garlic, salt, pepper and lemon juice. Let it rest for 24 hours. Then, soak in the white wine vinegar for a week. At the time of preparation, remove from the wine, pass in the wheat flour, then in the beaten egg yolks and, finally, in the breadcrumbs. Fry in very hot oil until become soft.

Rodrigo Oliveira

Baba de Camelo

Ingredients:

1 can of cooked condensed milk, 5 eggs, 1 package of cream, 150 g of roasted or ground almonds, 6 slices loaf of bread soaked in coffee with rum.

Confection:

Mix the egg yolks with the condensed milk. Add the whipped cream and the egg whites. Put half of this mixture in a cup and add the bread, (previously soaked in a mixture of coffee and rum) into layers. Finally, add the rest of the mixture.

Sprinkle with toasted almond.

Serve frozen.

Ruan