Caldo Verde Portuguese Green Soup with chouriço
Pasteis de Nata Those gorgeous custard tarts that are a Portuguese delight! Delicious Days has a good article as well as a well received recipe
Bacalhãu á Gomes de Sá A casserole of cod (bacalhau) and potatoes and onions
Feijoada A meat and bean stew
Portuguese Sweet Bread Pão Doce. As it says, a lovely light sweet bread that’s great for breakfast
Cozido Portuguesa – Portuguese Stew A meat and vegetable stew
Bacalhau Brás - Cod with scambled eggs Salt cod )Bacalhau) is the most popluar of all foods in Portugal. It is said that there are as many ways to cook it as days in the year. It is often eaten at Christmas as well as throughout the year. This is a nice simple hearty recipe.
Arroz Doce Portuguese rice pudding – literally ‘sweet rice’
Piri-Piri Hot chili sauce – way too hot for me but the Portuguese have adopted it as a national favourite from Africa
Pão de-Ló Portuguese sponge cake – this recipe is perfect.
Some other useful sites
Mary’s Portugeuse Sweetbread If you are in the US you can order her famous bread online
You rock my world! I am putting together some information on Portuguese recipes that people can try with Portuguese wine. Make sure to check us out in the middle of the month so you understand what I mean. I’ll make sure to include you in the packet! BTW are there other blogs or sites you recommend for people to look at?
Thanks Lily!
Olá Gabriella
Glad to be of help!
I’ll have a look around for you
Ok – here’s three more links that you might find useful – the Wiki one is good for a starting point I think
http://en.wikipedia.org/wiki/Portuguese_cuisine
http://www.portugal.gastronomias.com/ealgarve.html
http://www.portuguesecooking.com/
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Hi, I am Portuguese and I will love to make Portuguese food. Can you make a new recipe for portuguese mushroom cream sauce with streak?
Thanks
Hello
My dad use to live in a protuguese community, He always talks about a beef soup like dish that they put some kind of bread on top, and he says the bread never got soggie, my husband was half protuguese and his mother full,she lives with me and doesn’t remember such a dish nither did my dear husband. Thanks in advance!
Hi Sandra – sorry for the delay in replying. I had a look for you and I wonder if maybe this is is a ‘Sopa Seca’ meaning ‘dry soup’ recipe. Bread is used in some Portuguese soups which are generally called Ensopados.
I have a book with a ‘dry soup’ recipe. It has more than just beef but I guess you could adjust it. The following receipe is from a book called ‘The Taste of Portugal’ by Edite Vieira
SOPA SECA MINHO STYLE (Sopa seca do Minho)
14oz chicken
7oz lean beef
3.5oz presunto
3.5oz chourico
3.5oz bacon
1 medium white cabbage cut into chunks
10oz stale white bread
2.5 pints salted water
1 sprig of fresh mint
Simmer all the meat in the water until almost tender (start with the beef) then add the cabbage. Simmer again. When cooked, remove the meat from the liquid in order to cut it up. Transfer the soup to an ovenproof container. Add the meat, the chopped mint leaves and finally the bread. Press a little to get the bread soaked in the liquid. Bake in a pre-heated oven at 190 degrees (Gas 5) on the top shelf until the bread is golden brown.
The author says some people add other vegetables such as turnips, potatoes carrots or onion. These should be thinly sliced and cooked with the meat beforehand.
I hope that helps.
Hi Joanna
I couldn’t find many recipes for this but I did see one over at portuguesecooking.com http://www.portuguesecooking.com/recipes/main_dishes/beef_filet_with_mushroom_sauce
My grandmother used to make a dish like polenta but it was solid and then she would cut it in chunks and fry it so it was crispy on the outside…does anyone have this recipe or know what its called?
Hi Tina. Gosh I’m sorry, I can’t find anything like this so I’m not sure. I will let you know if I come across a recipe that sounds like it though.
My grandmother would make corn meal mush which is basically the same as polenta. Main difference is how finely ground the corn is. She would refrigerate it overnight and in the morning it could be sliced and fried.
Interesting reading this. I was recently in a hotel in Fátima and one of the items on the menu was ‘Bread Soup’ which seemed to be a vegetable clear soup with, of course, lots of bread chunks. It also had fried eggs in it!
Hi Tina and Keith ,
The corn mush that your grandmothers used to make is a typical dish in Madeira Island where i come from it is called Milho Cozido.
It usually is cooked with thinly sliced kale ( cabbage ) the sort that the portuguese plant in their gardens!
if you still want the recipe i will send it to you.
I am living in South Africa.
My e/mail
Hi – thanks for letting us know the name of the recipe
Obrigada!