At the table

PORTUGUESE RECIPES FOR ALL SEASONS À mesa… at the table…`a table … a la mesa

SPRING

EASTER TIME!… AND PICNICS TIME!

PORTUGUESE EASTER BREAD Ingredients: 1 cup warm milk 1/2 cup sugar 1 tablespoon dried yeast 5 1/4 cups plain flour 1 teaspoons fennel seeds, crushed 1 teaspoons salt 4 tablespoons butter, at room temperature, coarsely chopped 6 eggs Olive oil, to brush 1 egg, lightly whisked

PORTUGUESE EASTER BREAD 1) Combine 1/4 cup of the milk and 1 tablespoon of the sugar in a small bowl. Sprinkle over the yeast. Set aside for 5-10 minutes or until frothy.

2) Combine the flour, fennel seeds and salt in a large bowl. Make a well in the center. Add yeast mixture, butter and remaining milk and sugar. Lightly whisk 3 eggs and add to bowl. Use a wooden spoon to stir until well mixed. Use your hands to bring dough together in the bowl. Turn dough onto a lightly floured surface.

3) Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil. Place dough in bowl and turn to coat.

Cover with plastic wrap and set aside for 1 hour 45 minutes or until dough doubles in size.

4) Preheat oven to 395째F. Lightly brush a round 8 inch spring-form cake pan with oil. Reserve 1/2 cup of dough. Lightly knead the remaining dough and place in the prepared pan. Gently press remaining whole unpeeled eggs into the dough.

5) Divide the reserved dough into 6 pieces. Roll each piece into a thin 5 inch long rope. Use the ropes to form a cross over each egg. Brush the dough with extra egg. Set aside for 10 minutes to rise a bit.

6) Bake for 40 minutes or until golden and the bread sounds hollow when tapped on the base. Set aside to cool slightly.

EASTER MEAT BREAD Ingredients: 10 eggs 8 cups flour 1/2 cup milk 6 oz cubes yeast 1 cup water 1 stick butter 1/2 cup olive oil 2 smoked meats sausages (chouriรงo), sliced 1/2 cup chopped ham 1 cup chopped bacon 1/2 teaspoon sugar 2 teaspoons salt 1 egg for brushing

1) Combine 1/4 cup of the milk and 1 tablespoon of the sugar in a small bowl. Sprinkle over the yeast. Set aside for 5-10 minutes or until frothy.

2) Combine the flour, fennel seeds and salt in a large bowl. Make a well in the center. Add yeast mixture, butter and remaining milk and sugar. Lightly whisk 3 eggs and add to bowl. Use a wooden spoon to stir until well mixed. Use your hands to bring dough together in the bowl. Turn dough onto a lightly floured surface.

3) Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil. Place dough in bowl and turn to coat. Cover with plastic wrap and set aside for 1 hour 45 minutes or until dough doubles in size.

4) Preheat oven to 395°F. Lightly brush a round 8 inch spring-form cake pan with oil. Reserve 1/2 cup of dough. Lightly knead the remaining dough and place in the prepared pan. Gently press remaining whole unpeeled eggs into the dough.

5) Divide the reserved dough into 6 pieces. Roll each piece into a thin 5 inch long rope. Use the ropes to form a cross over each egg. Brush the dough with extra egg. Set aside for 10 minutes to rise a bit.

6) Bake for 40 minutes or until golden and the bread sounds hollow when tapped on the base. Set aside to cool slightly.

EASTER MEAT BREAD 1) In a bowl add the milk, sugar, salt, and yeast. Leave it for 15-20 minutes until it grows and starts bubbling.

2) Now mix the eggs into the yeast mixture.

3) In a mixing bowl add the mixture to the bowl and add the flour, butter, and olive oil.

4) Beat the mixture until it comes together and reaches a smooth and even consistency.

5) Transfer the dough onto a floured surface and roll out to 7 inches wide and 2 inches thick.

6) Lay the” chouriço” first on top of the dough and then add the ham and bacon.

7) Roll the dough out bringing it to form a long roll. Then add the dough into a loaf pan. Spread the pan with olive oil to make sure it does not stick.

8) Allow the dough to rest for about 45 min to an hour covered until it has doubled in size.

9) Brush the top of the dough with an egg.

10) Then bake in a preheated oven at 360 degrees Fahrenheit for about 40 minutes until the the crust has become golden brown.

11) Once done, remove from the oven and let it sit for 15 minutes to cool off and then serve.

PASTEIS DE BACALHAU (SALTED COD FRITTERS ) Ingredients: 2 cups milk 4 potatoes, chopped 1 onion, finely chopped 4 garlic cloves, minced 1 pound salted cod) 1 tablespoon parsley, finely chopped 1 tablespoon cilantro, finely chopped 2 eggs Salt and pepper to taste 1 cup vegetable oil, for frying

PASTEIS DE BACALHAU (SALTED COD FRITTERS ) 1) Soak the dried cod in cold water for a day, changing the water 3-4 times.

2) Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover an inch.

3) Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender.

4) Drain and rinse the cod well, removing any little bits of skin and bone.

5) While the cod is cooking, pour 1-inch of water in a large pot.

6) Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender.

7) Drain the potatoes, peel off the skins, and mash them well with a potato masher.

8) In a bowl, add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs.

9) Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste.

10) Shape the cod mixture into medium sized balls.

11) Pour the oil in a deep heavy skillet or pot and place it on high heat.

12) Add the balls one by one, turning them over until they are golden brown.

13) Once done remove the fritters and place them on a plate with paper towels to dry.

14) Serve while hot with the sliced lemons for extra flavor.

PORTUGUESE EGG THREADS

Ingredients: 12 egg yolks 1 lbs. sugar 1 cup water

“‘Fios de Ovos’ are a signature dish in Portuguese dessert making.

They are basically sweet egg yolks drawn into thin strands like pasta which are cooked in sugar syrup.”

PORTUGUESE EGG YOLK THREADS

1) Add the sugar and water to a large saucepan. Put in on medium heat and let it cook until it reaches a syrup consistency. Stir it occasionally.

2) Place the egg yolks into a strainer with a long tip at the end.

3) Slowly drizzle the yolks into the sugar syrup. They will cook as you pour them in.

4) When they become cooked remove them from the sugar syrup onto a strainer.

5) Repeat the process until you run out of yolks. Add extra water to the syrup if it gets too thick.

6) Separate the strands with a fork and drizzle with remaining syrup to keep the threads from getting dry.

7) Once you are done, they are ready to serve.

SUMMER

LIGHT AND EASY RECIPES TO ENJOY BY THE SEASIDE!

TOMATO SOUP

Ingredients: 1/8 cup butter 1/4 cup Portuguese red wine 1 onion chopped 1 pound tomatoes chopped 1 bay leaf 1 tablespoon flour 1.5 cups milk Salt and Pepper to taste Fresh Parsley chopped to garnish

TOMATO SOUP  1) Melt half the butter in a saucepan.

2) Add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened.

3) Add the tomatoes, red wine, bay leaf and cook, stirring occasionally, for 15 minutes, or until pulpy.

4) Meanwhile, melt the remaining butter in another pan.

5) Add the flour and cook, stirring constantly, for 1 minute.

6) Return to the heat, season with salt and pepper, and bring to a boil, stirring constantly.

7) Continue to cook, stirring, until smooth and thickened.

8) When the tomatoes are pulpy, remove the pan from the heat.

9) Discard the bay leaf and pour the tomato mixture into a food processor or blender.

10) Process until smooth, then push through a fine strainer into a clean pan.

11) Bring the tomato puree to a boil, then gradually stir it into the milk mixture.

12) Add salt and pepper to taste.

13) Pour into bowls, garnish with the parsley, serve and enjoy!

CODFISH CHICKPEA SALAD

Ingredients: 1/2 cup black olives, chopped 1 can of “ready to serve” chickpeas (500gr) 2 onions, chopped thinly 1 lbs. salted cod “Bacalhau” 2 tablespoons olive oil 1/2 cup parsley, chopped 1 tomato sliced

CODFISH CHICKPEA SALAD

1) Wash and soak the cod in a bowl of water. Change the water 3 times over the course of 8-10 hours.

2) In a saucepan, add the cod and water. Bring the water to a boil after 1-2 minutes and shut off the heat. Remove the water and tear the codfish into small pieces.

3) In a large bowl add the pieces of codfish along with the rest of the ingredients.

4) Toss the ingredients together well and serve. 

PEARS IN PORT WINE SAUCE

Ingredients: 4 pears 3/4 cup sugar 2 cinnamon sticks 2 cups Port wine 1 scoop vanilla ice cream

PEARS IN PORT WINE SAUCE

1) In a saucepan add sugar, cinnamon sticks, port wine.

2) Let it boil for 10 minutes.

3) Shave the skin off of the pears, core them from the bottom, and cook in the saucepan for 25 minutes or until soft.

4) Let is rest for 30 minutes to an hour and serve w/ vanilla ice cream at room temperature.

5) Serve and enjoy!

PASTÉIS DE NATA

Ingredients: 3 tablespoons cornstarch 1/2 vanilla bean 1 cup white sugar 1 cup milk 6 egg yolks 1 (17.5 ounce) package frozen puff pastry, thawed

PASTÉIS DE NATA

1) Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.

2) In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place

egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Remove vanilla bean.

3) Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden

brown and filling is lightly browned on top 4) Serve and enjoy!

AUTUMN

TIME TO GO BACK TO SCHOOL. WE NEED MORE ENERGY!

SOPA DE PEDRA (STONE SOUP ) Ingredients: 2 large cans of kidney beans 1 pig’s ear, blanched and sliced thin 1 “morcella” blood sausage 1 “chouriço” sausage 1/2 lbs. pork belly 1 lbs. potatoes, cubed 2 onions, chopped 2 garlic cloves 2 tablespoons olive oil 1 bay leaf 1 bunch of cilantro, chopped salt and pepper to taste

SOPA DE PEDRA (STONE SOUP ) 1) In a saucepan, boil the kidney beans with the pig’s ear, sausages, pork belly, onions, garlic and bay leaf in some water. Season with the olive oil and salt and pepper to taste.

2) Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.

3) Let the potatoes cook. Remove the pot from the heat, add the meat back in and stir it well.

4) Pour into bowls and serve.

“Sopa de Pedra, or Stone soup, is a famous Portuguese dish. Unlike its name, it does not involve eating any stones.

The famous tale about the soup has to do with the act of sharing in times of need. It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food. Using all of the pig parts along with signature Portuguese pork sausages like chourico and morcella, it perfectly combines for a hearty rich soup that has wonderful scent and flavor.” http://www.easyportugueserecipes.com

CALDO VERDE (GREEN SOUP ) Ingredients: 1/2 lbs. potatoes 3/4 cup kale or collard greens, sliced 1/4 cup olive oil 6 cups water Salt and pepper to taste 1 onion, chopped 3 garlic cloves chopped 1/2 lbs. chourico sausage

CALDO VERDE (GREEN SOUP ) 1) Place the chopped potatoes, onions and crushed garlic into 6 cups of water and bring to a boil.

2) Simmer until the vegetables are tender. Drain the vegetables and retain the liquid.

3) Blend the vegetables and return them to the liquid 4) Finally, add the sliced kale or collard greens, olive oil and the sliced chourico.

5) Simmer until the kale or collard greens are tender, then add salt and pepper to taste.

6) Mix it together well and serve.

CODFISH “À GOMES DE SÁ” Ingredients: -4 pieces of salted codfish (Placed overnight in a bowl of cold water to desalt) -2 boiled eggs -1 cup of pitted black olives, chopped -4 garlic cloves -1/2 cup olive oil -2 pounds potatoes -Salt and pepper to taste .2 onions sliced

CODFISH “À GOMES DE SÁ”” 1) Cook the codfish in a saucepan with a cup of boiling water for 5 minutes.

2) Once done place the codfish in a bowl and break it up into small pieces.

3) cook the potatoes in a saucepan with boiling water until they are soft and well cooked.

4) Cut the potatoes and the 2 cooked eggs into layers.

5) Cover the bottom of a wide saucepan with olive oil and saute the thinly sliced onion until transparent, taking care that the onion does not brown.

6) In a baking dish layer alternate adding the fish, potatoes, olives and garlic and onions 7) Drizzle with olive oil, add salt and pepper to taste.

8) Preheat the oven to 350 degrees fahrenheit. Place in the oven for 15 to 20 minutes.

10) Once it is done, remove from the oven and decorate with the cooked eggs and parsley. Serve. 

TOUCINHO DO CÉU (PORTUGUESE ALMOND CAKE) Ingredients: Serves 6 to 8 people 1/2 cup water 1 and 1/4 cups sugar 1/8 teaspoon salt 1 and 3/4 cups (250g) ground almonds, skinless 4 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan 5 egg yolks 2 whole eggs 1 teaspoon almond extract (or Amaretto) 1 teaspoon orange zest, finely grated all-purpose flour, for dusting 2 tablespoons pork lard

PORTUGUESE ALMOND CAKE “TOUCINHO DO CÉU” 1) Pre-heat the oven to 325ºF. Line the cake mold with parchment paper. Grease with butter and dust lightly with flour.

2) Bring the water, sugar, salt, and pork lard to a boil in a big saucepan. Add the ground almonds.

3) Stir gently but constantly, over medium-low heat, until the almond mixture starts to thicken and you can see the bottom of the pan by stirring, about 2 minutes.

4) Remove the pan from the heat and add the butter. Mix until the butter is melted and blended well.

5) In a medium bowl, lightly whisk the yolks and eggs. Pour into the almond mixture and mix with a spatula.

6) Add the amaretto and orange zest and stir well.

7) Pour the batter into the prepared pan. Bake until the cake is firm in the center and the tops lightly golden brown, about 28-30 minutes (if you over bake it, the cake becomes chewy).

8) Remove the pan from the oven and let it cool.

9) After the cake has cooled for about 20 minutes, invert the cake onto a platter.

10) Lift off the pan, peel off the parchment paper, and invert the cake on a serving plate with the topside up and serve.

1

WINTER

IT´S CHRISTMAS TIME! IT´S FAMILY TIME

PORTUGUESE BEAN STEW Ingredients: 2 lbs baby back ribs 2 lbs chourico sausage 1 lb blood sausage “morcella� 1 lb pork belly 1 cabbage 2 carrots sliced 2 onions minced 4 garlic cloves chopped 1/4 cup olive oil 2 bay leaves 1 tsp sweet paprika 1 tsp cumin powder 2 32 oz cans cooked kidney beans 1/2 cup crushed tomatoes 2 lbs pork hocks, knuckles, or ears Salt and Pepper to taste

PORTUGUESE BEAN STEW 1) The night before cooking, coat the ribs with salt, wash the pig parts in cold water, salt them, and store in fridge overnight to absorb the salt.

2) The next day, cook the pig parts in a large saucepan with 2 cups water until they are soft and tender. Reserve one cup of the broth.

3) Now in a large saucepan cook the onions, garlic cloves, and bay leaf in the olive oil for about 5 min.

4) Add the ribs, pork belly, and paprika. Let them cook for about 5 minutes on medium heat.

5) Add 1 cups of the reserved broth from the pig parts to the pan and let the ribs cook for another 20 minutes, stirring occasionally.

6) Add the rest of the meats, chopped cabbage, carrots, crushed tomatoes.

7) Stir gently and let them cook on medium heat for about 20 minutes. Add the kidney beans and blood sausage, and cook

for another 13-15 minutes.

8) See if the meats are tender and done, let it simmer on low heat for a couple more minutes.

9) Once done, season with salt and pepper to taste. Serve while hot.

GRILLED CODFISH WITH OLIVE OIL

Ingredients 1 tranche of salted cod 1 cup of extra virgin olive oil 3 cloves of garlic (sliced) 1 bay leaf or fresh rosemary 400 gr small new potatoes Sea salt

GRILLED CODFISH WITH OLIVE OIL 1. Soak the cod for 2-3 days, depending on thickness, changing the water twice a day. Use cold water in a large container and follow protocol by placing the cod tranche always skin up. You can make small knife incisions through the sides to let water infiltrate the fish and speed up the process.

2. Wash the potatoes and keeping the skin on, place on oven tray with plenty of sea salt. Roast at 180C for 40-50 minutes turning occasionally. The skins should be crispy and the inside soft.

3. While the potatoes are roasting infuse the olive oil by keeping a container in a warm place with the oil, garlic and bay leaf or rosemary.

4. Grill the cod on the bbq or electric grill for about 10 minutes each side, making sure it is not getting too dry.

5. Serve by placing a potatoes on the plate and gently punching them so that they open and get ready to soak up the infused oil (better do this with a tea towel if your inexperienced as you can burn yourself rather easily‌). Cut the cod tranche into half, removing the large bone, place on plate with potatoes and pour the olive oil with some of the slices of garlic. The dish can be served with a simple green salad or steamed greens

PORTUGUESE VANILLA CREME BRULﾃ右

6 egg yolks 3 Tbsp corn starch 3/4 cup (170 grams) pure cane sugar 4 cups (1 liter) whole milk 4 lemon peels of 1 organic lemon 1 cinnamon stick pure granulated cane sugar for the burnt sugar caramel.

PORTUGUESE VANILLA CREME BRULﾃ右 1)in a large bowl of a stand or hand mixer, whisk the egg yolks with the corn starch until creamy. Add the sugar and whisk until pale yellow. Gradually, add the milk and whisk until well combined (with a spatula scrape the sides and bottom of the bowl and whisk again).

2)Transfer the milk mixture into a sauce pan, add the lemon peels and cinnamon stick and put on the stove over medium-low heat. Let the mixture thicken, stirring constantly, for about 10 to 12 minutes, until very creamy.

3)Remove from heat, discard the lemon peels and cinnamon stick, and pour into a bowl. Let cool and refrigerate until ready to serve.

4)Before serving, sprinkle some sugar on top and burn the sugar with a kitchen torch (traditionally, it would be burnt with a very hot iron or a salamander) until caramelized.

Serve immediately.

“BOLO REI� ( KING CAKE ) Ingredients: 7 cups all purpose flour 1 cup fine sugar 6 eggs at room temperature 1 1/4 cup butter at room temperature 1 1/2 teaspoon active dry yeast 3/4 cups + 1/8 cup warm milk (210ml) 1/3 cup Port Wine pinenuts, walnuts cut in pieces , blanched slivered almonds , golden raisins , red and green candied cherries cut in quarters, - 1/3 cup each 1 cup candied fruits cut up in small pieces 6 perfect walnut halves for decoration 6 red and green cherries (3 + 3) whole for decoration 2 half candied pears for decoration 2 half candied oranges cut in quarters for decoration Icing sugar for decoration

“BOLO REI” ( KING CAKE )  1) Warm up the milk in a saucepan on medium heat until it reaches the point of boiling. Remove from the heat as

soon as it does.

2) In a bowl dissolve the yeast with 1/3 of the warm milk until totally dissolved.

3) Sift the flour and put 1 cup in a bowl. Make a well in the center and add the yeast with the milk, a pinch of sugar and sprinkle some flour on top.

4) Leave it for 10 minutes let the yeast rise.

5) Put the remaining 6 cups of sifted flour in the bowl of a stand mixer.

6) Add the flour and yeast from the bowl, the sugar and the remaining milk. Attach the flat beater and mix slowly.

7) Mix on medium speed until all ingredients are mixed well and have a smooth and even consistency.

8) Add the butter at room temperature, the Port wine, the salt and the eggs one at a time, beating very well before you add the next one.

9) Mix on medium speed to obtain a smooth and consistent dough.

“BOLO REI” ( KING CAKE ) 

10) When the dough starts to unattach from the sides of the bowl change the flat beater to a spiral dough hook and beat at medium speed for 15 to 20 minutes.

11) Sprinkle the top of the dough with a little flour and cover it.

12) Allow to rise for 1 1/2 hours or until doubled.

13) Put the bowl back in the stand mixer with the spital dough hook attached and deflate the dough.

14) Add all the nuts and candied fruit and mix to spread these evenly in the dough.

15) Take a 2 1/2 diameter cookie cutter and wrap it with a 5 inch wide strip of parchment paper all around. Tuck a bit of the parchment paper under and inside the cookie cutter so it doesn’t open.

16) Grease the outside of the parchment paper with butter or cooking spray.

17) Transfer the dough with the ingredients onto a lightly floured baking sheet.

18) Dust your hands with flour and shape the dough into a long log.

19) Make the dough into a circle leaving a wide hole in the middle and attach the ends of the log.

“BOLO REI” ( KING CAKE )  20) Put the lined cookie cutter in the middle of the circle so the cake doesn’t close in the center as it cooks.

21) Cover the cake and let it rise for about an hour or until it has doubled in size.

22) Pre-heat the oven to 275 degrees Fahrenheit with the rack in the middle.

23) Decorate the cake with the halved walnuts, the cherries and the strips of candied pear and let it bake for

30 minutes.

24) Remove the cookie cutter from the center and continue baking another 10 to 15 minutes until golden brown.

25) Allow to cool completely and dust with the icing sugar. Serve.

Lousã’s Specials

CHANFANA (OLD GOAT IN WINE)

Ingredients 3Kg Goat meat 4lt red wine Salt, pepper, garlic and cloves

CHANFANA (OLD GOAT IN WINE)

Put all the ingredients in a large ceramic bowl and let cook in in hot oven for 4 or five hours.

“TIGELADA”

Ingredients: 2 cups milk 5 cups sugar 6 eggs 1 teaspoon vanilla extract 1 Portuguese Ceramic cooking bowl

“TIGELADA�

1) Preheat the oven to 355 degrees Fahrenheit.

2) Beat the eggs lightly in a bowl.

3) In a saucepan on medium heat add 3 tablespoons of sugar with 3 tablespoons of water while stirring with a spoon.

Stir until it reaches a syrup consistency.

4) Pour the rest of the ingredients into the saucepan. Mix and let it cook for a couple of minutes until it is a smooth and even consistency.

5) Add the mixture to the ceramic bowl and bake in the oven for about one hour, or until the top has become golden brown, but not too much in order for the inside to remain soft and smooth.

6) Remove from the oven and let cool for 5-10 minutes. Serve.

ARROZ DOCE (SWEET RICE PUDDING) Ingredients 4 cups water 3 lemon peel strips 2 tablespoons butter 1/2 teaspoon salt 2 cups long grain white rice 2 cups hot milk 1 1/4 cups sugar 5 egg yolks Cinnamon to decorate the top of the rice pudding

ARROZ DOCE (SWEET RICE PUDDING) 1)In a large saucepan, bring water, lemon peel, butter and salt to a boil.

2)Add the rice and reduce heat to a simmer.

3)Simmer for 30 minutes or until almost all the water has been absorbed.

4)Add the hot milk.

5)Let simmer for about 10 minutes.

6)Add sugar and stir until absorbed.

7)In a separate bowl, beat the egg yolks and add a few tablespoons of the rice mixture to temper the eggs.

8)Add the egg mixture quickly into the saucepan.

9)Let the rice continue to simmer for about 10 minutes until thick.

10)Remove lemon peel and transfer to one large serving dish or small bowls

11)Decorate with cinnamon.

CAKES, PUDDINGS AND OTHER SPECIALITIES

Made of honey, chestnuts or liqueur Beir達o, they are delicious, but the recipes are top secret!

We invite you to come to Lous達 and taste them!

Henriqueta Oliveira

Bibliography: Grandmothers’ recipe books internet: www.food.com ; www.easyportugueserecipes.com Local restaurants’ menus