Participação da Parceria Portuguesa no website do Projecto

5 Set

The portuguese participation for the project website

Apresentámos, em Inglês – a língua do projecto – a nossa primeira participação para o e-book que será o produto final do projecto. Dele constarão receitas de entradas (sopa e saladas), pratos principais de peixe, carne e vegetarianos, bem como sobremesas, para além de lendas e tradições ligadas à gastronomia.


Coriander Soup



  • 3 potatoes
  • 2 carrots
  • 1 turnip
  • 2 cloves of garlic
  • 1 onion
  • 1 large bunch cilantro
  • Olive oil and salt to taste


Boil all the vegetables (but only a small part of the cilantro), in the water you think is necessary.

When the vegetables are cooked, process in a blender until very smooth.

Chop the remaining cilantro and add to the soup. Season to taste with salt and olive oil, stir, and boil for just 2 minutes.

Red Beans and Cabbage Soup

Sopa de Feijão Encarnado
(Image from website


  • 500 g dried red beans (rinsed and soaked for at least 12 hours preferably overnight, then drained)
  • 1 big onion
  • 1 big tomato
  • 2 cloves garlic
  • 1/2 savoy cabbage
  • 2 carrots
  • 1 small turnip
  • 1 bouquet garni
  • Olive oil
  • Salt to taste


Cook the beans in a pressure cooker (15-20 minutes) covered with cold water.

When the beans are cooked, pour the cooking water into a saucepan and bring to the boil. Add some cold water if needed.

Roughly chop the onion, the carrots and the turnip.

Remove the skin and seeds of the tomato and cut it into pieces.

When the water starts boiling, add onion, tomato, carrots, garlic and the bouquet garni.

When the vegetables are half cooked, add the cabbage leaves roughly cut and the red beans.

Boil for a few more minutes, season with olive oil and salt and remove the bouquet garni.

Simmer and serve hot.

If you prefer the soup base not so liquid, remove one or two ladles of liquid and beans and grind until you have a purée.

Combine purée and soup when the vegetables are cooked, stir and simmer for a few minutes.

Portuguese Trivial Salad

Foto Baixa Resolução


  • Lettuce
  • Rocket
  • Tomato
  • Olives
  • Olive oil
  • Vinegar
  • Mustard
  • Oregano
  • Salt to taste


Wash lettuce and rocket and place them in a large bowel.

Add diced tomatoes and then the pitted olives.

Season with salt, vinegar, mustard and oregano to taste

If you like, you can top the salad with mozzarela.


Fish Soup



  • Heads of fish (corvina, salmon or other similar)
  • 2 horse mackerels
  • Elbow macaroni
  • 4 medium onions
  • 8 garlic cloves
  • 3 tomatoes
  • 1 bay leaf
  • Sparsely and/or coriander
  • Olive oil


In abundant water, boil the fish heads and the horse mackerels, with a pinch of salt.

Strain the cooking water and reserve.

Remove skin and bones and shred the fish.

In a saucepan, put a little olive oil, chopped onion, garlic, tomatoes without skin and seeds, parsley or coriander (or both) and the bay leaf and bring to the boil in some of the fish broth.

Add the remaining water and when it starts boiling, add a portion of elbow macaroni enough for the soup.

When the elbow macaroni are cooked, add the chunks of fish and remove from stove.

Add some more sparsely and coriander and serve.


Cod Fish “à Brás”

Foto Baixa Resolução


  • 400 g salt codfish
  • 3 tablespoons olive oil
  • 500 g potatoes
  • 6 eggs
  • 3 onions
  • 1 clove garlic
  • Parsley
  • Ground pepper to taste
  • Vegetal oil/olive oil
  • Black olives


Soak codfish to desalt, drain and boil.

Remove skin and bones, and shred it with your hands.
Peel and cut potatoes in thin strips (like for very thin French fries), and cut the onions in very thin slices.

Chop the garlic.

Fry potatoes in hot oil (better in olive oil) just until they get lightly golden. Drain on paper towels and reserve.

In a pot of thick bottom, put olive oil, sliced onions and garlic and simmer slowly until golden.

Add the cod fish and fried potatoes (thin French fries), stir well with a wooden spoon and let it warm.

Separately, beat the eggs vigorously, seasoned with ground pepper, and pour over the cod fish and the potatoes.

Mix well, stirring constantly with the wooden spoon until the eggs begin to coagulate. Remove from the heat, sprinkle with chopped parsley and garnish with black olives.

Portuguese-style Oven Baked Fish

Peixe assado no forno_BR

(Image from website


  • 1 fish to roast in the oven (fresh or frozen)
  • 2 cloves garlic
  • 1 big onion
  • 1.5 dl olive oil
  • 1 bay leaf
  • 1 sprig parsley
  • 2 dl white wine
  • 1 bell pepper
  • 750 g ripe tomato
  • 1.200 kg potato


Wash and clean the fish (gut the fish and remove the scales, if you haven’t bought it already clean).

Season the fish with lemon juice, salt and pepper to taste, and leave it for a few hours for the fish to take the taste of the ingredients.

Now, make an onion stew, as follows:

Pour olive oil, chopped garlic and finely sliced onion in a saucepan, and let it cook in low heat.

Add bell pepper cut into strips and a bay leaf. Simmer until well cooked, and stir now and then, so that the mixture does not stick to the bottom of the pan.

When the mixture starts to get blond, add white wine and peeled tomato, without seeds, cut into slivers.

Season with pepper and simmer for 3 to 5 minutes. Then reserve.

Place the fish into a roasting tray, previously greased with olive oil.

Peel the potatoes, cut them into thick round slices and place them alongside the fish.

Pour your onion stew over the fish and potatoes and cook in the oven for about 20 to 40 minutes.


Alentejo-Stlyle Pork Meat

Carne de Porco à Alentejana_BR

(Image from website


  • 600g diced pork meat
  • 600g clams (can be frozen)
  • 5 diced potatoes (to fry)
  • 2 chopped garlic doves
  • 2 table spoons bell pepper mash
  • Chopped coriander to taste
  • 2 Bay leaves
  • 50ml olive oil
  • 200ml white wine
  • Salt to taste
  • Pepper to taste
  • Frying oil


Put the pork meat in a bowl to marinate with 2 tablespoons bell pepper mash, chopped garlic, salt and pepper. Stir all these ingredients well, add the 2 bay leaves and drizzle with white wine. Marinate for at least 3 hours (preferably overnight).

2 or 3 hours in advance, you have put the clams in salted water.  Change the water to release the clams from the sand. Then, wash the clams thoroughly in running water.

Meanwhile, fry the potatoes.

Strain the meat marinade and reserve.

Heat the olive oil in a large frying pan, add the meat and fry for about 5 minutes until the meat is slightly browned.

Add the marinade and simmer for a further 5 minutes.

Place the clams and simmer 5 to 10 minutes to pop open.

Turn off heat and add chopped coriander.

Place the fries seasoned with salt to taste in a serving dish.

Place the meat on top, wrap gently and drizzle with sauce.

Serve immediately.

Portuguese Stew (simple)

Cozido-à-Portuguesa_Arroz Cozido-à-Portuguesa_Carnes


  • ½ kg stewing beef, low fat
  • ½ kg pork, low fat
  • 1 chorizo sausage, small and low fat
  • 3 potatoes
  • 2 turnips
  • 2 carrots
  • 1 spring cabbage
  • 1 Portuguese kale or similar
  • ½ cup uncooked white rice


Put the beef, the pork and the chorizo sausage in a large saucepan with a little salt and enough water to cook all these ingredients.

When the meat is tender, take it and the chorizo sausage out of the pan and reserve.

Put all the vegetables to cook in the water where the meat has been cooked and simmer. When the vegetables are half cooked, withdraw a portion of the water where the rice will be cooked, and let them simmer until tender, drain and reserve. Put that water in another saucepan, bring the water to a boil, add the rice and stir. Reduce heat, cover and simmer until the rice is tender (about 11 minutes).

When all the ingredients are cooked cut the meat and the chorizo sausage in slices. Serve with the vegetables and the rice.

Beef Stew

Foto Baixa Resolução


  • 1 kg beef stew meat
  • 3 onions open in two
  • 1 1/2 garlic bulb (chopped)
  • 1 bay leaf
  • Powdered sweet pepper to taste
  • 2 small chilli peppers
  • Olive oil
  • White wine
  • 1 branch parsley
  • 2 carrots
  • Fine herbs to taste
  • Salt to taste


Place the onions, peeled and open in two parts, in a large stainless steel saucepan.

Add half of the chopped garlic, and then add the meat, previously rinsed and wiped.

Next, add salt, bay leaf, herbs (just a little bit), the powdered sweet pepper, and the chopped small chilli peppers.

Finally, add the remaining garlic, the olive oil, the white wine and the carrots. Cover and cook on low heat until the meat is tender and the sauce is thick.

When almost done, add the branch parsley and simmer for a few minutes longer.

Serve with rice or mashed potatoes.


Baked Quinces with Port Wine and Spices

Marmelos Assados_BR

(Image from website


  • 3 quinces
  • 2 dl water
  • 1 dl Port wine
  • 1 Star anise
  • 1 Cinnamon stick
  • 4 Tablespoons dark brown sugar
  • Juice of 1 lemon


Place the lemon juice, port wine, sugar, star anise and cinnamon in a saucepan and bring to the boil. Simmer for a few minutes to make the syrup.

Meanwhile, cut the quinces from top to bottom and remove the core.

Place the quince halves in a baking dish and pour with the syrup.

Bake in preheated oven (180º) and turn around and drizzle the quinces with the syrup, every now and then, until they are roasted and the syrup is thick and slightly caramelized.

Cottage Cheese Pie

Foto Baixa Resolução


  • 2 packages cottage cheese
  • 300 grams sugar
  • 5 eggs
  • 1 teaspoon backing powder
  • 100 grams wheat flour


In a large bowl, mash up and mix well sugar and cottage cheese. Add the eggs, one at a time, and beat all well with a wooden spoon or rods. Add butter melted in a double boiler. Add flour and the baking powder. Pour into a 25 centimetres diameter pie shell, previously buttered. Heat oven to 180 C and bake for 20/30 minutes. After removing and cooling, you can spread the top of the cake with raspberry or red currant jelly.

Portuguese Rice Pudding

arroz doce

  • 2 cups (tea) “carolino” rice (round grain, glutinous, the best to get the rice pudding very creamy)
  • 2 cups (tea) sugar
  • 2 litres whole milk
  • 2 cinnamon sticks
  • 6 egg yolks
  • 1 lemon peel
  • A pinch of salt
  • Water
  • Powdered cinnamon


In a wide pan, put some water (enough to “open” the rice), the salt, 1 cinnamon stick and the lemon peel and simmer on a medium heat. When the water starts boiling, pour rice and spread it with a wooden spoon.

Meanwhile, boil the milk in another pan where you put the other cinnamon stick.

As the water is drying, add the hot milk (reserve a bit to undo the yolks).

Keep stirring with the wooden spoon and maintain a moderate boil, so that the rice does not stick to the bottom of the pan.

Place the egg yolks in a bowl and add a bit of the milk that you have reserved.

The rice should be cooked when you have used all the milk. If it is not cooked yet (it can happen either due to the type of rice or because of too much heat), keep adding more hot milk until the rice is completely cooked.

Add the sugar, let the rice dry a bit more and then remove the pan from the heat.

Add the mixture of yolks and milk passed through a mesh strainer. Take the pan to the heat again, stirring and letting the rice simmer just to cook the yolks.

Take out the cinnamon sticks and the lemon peel and decorate with powdered cinnamon.


The Soup of Stone or Stone Soup*

Sopa da Pedra_BR

(Image from website

A monk walked in public collection. He came to the door of a farmer, where no one gave him alms. The monk was starving and said:

– I’ll see if I make a stone broth!

He picked up a stone from the ground, removed the soil from it and looked at it to see if it was good to make a broth. The people of the house laughed at the monk and his idea.

The monk asked:

– So you have never eaten stone soup?! I just tell you that it’s something good.

They answered him:

– We really want to see it!

That was what the monk wanted to hear. After having washed the stone, he asked:

– Maybe you can lend me a small mug.

– They gave him a clay saucepan. He filled it with water and put the stone within.

– Now, maybe you wouldn’t mind letting the small saucepan stay beside the burning coals. They agreed. As soon as the saucepan began to sizzle, again he said:

– With a little bit of lard the broth would be a wonder!

They got him a piece of lard. It boiled and boiled, and the people of the house were astonished at what they saw.

As the he tasted the broth, the monk said:

– It’s a bit tasteless. It really needed a lump of salt.

They gave him the salt, too. He seasoned, tasted and said:

– Now, with some cabbage the broth would be so delicious that even angels would eat it!

The lady of the house went to her garden and brought him two tender cabbages. The monk cleaned them, ripped them with his fingers, and put them into the pan. When the leaves were already half boiled, the monk said:

– Oh, a little piece of sausage would make it so delicious!

They brought him a piece of sausage. He put it into the saucepan and, while it was boiling, he took some bread out of his alms bag, and placed himself comfortable to eat at leisure. The broth smelled delicious. He ate and licked his lips.

After the pan was empty, the stone remained in the bottom. The people of the house, who were staring at him, asked:

– Brother, what about the stone?

The monk answered:

– I take it with me, again.

And thus the monk ate where nobody wanted to give him alms.

* This is a typical soup of the Portuguese cuisine, in particular of Almeirim, a town in the heart of the Ribatejo region.

Legend of the cock of Barcelos

Galo de Barcelos_BR

(Image from website

Barcelos is a well known city and council in the North of Portugal, whose historical roots are linked to the tradition of pilgrimage to Santiago de Compostella. One of the most important legends of the Portuguese popular imagery is the famous Cock of Barcelos. According to the medieval legend, the inhabitants of the ancient village were alarmed because a crime had been committed and the murdered had not been discovered. One day, a Galician came to the town, and became suspicious. The authorities decided to arrest him and although he swore he was innocent, claiming that he headed to Saint James to fulfil a vow, and that he was an earnest devote to St. Paul and Our Lady, nobody believed him.  So he was sentenced to hanging. Before he was hanged, he asked to be taken before the judge who had condemned him. Granted permission, he was taken to the residence of the judge who, at that time, feasted with some friends. The Galician reaffirmed his innocence and, to the amazement of those present, he pointed to a roasted cock that was on the table, exclaiming: “It’s so true that I am innocent as that cock will sing if I am hanged. There were laughter and comments but, just in case, no one touched the roasted cock. And what seemed impossible became true: when the pilgrim was being hanged, the roasted cock stood up on the table and sang. No one doubted the claims of innocence of the condemned. The judged rushed to the gallows and looked, with astonishment, to the poor man with a rope around his neck. However, strangely enough, the lasso knot prevented his stranglehold. He was immediately released and sent in peace. Years later, he came back to Barcelos and had a monument built in honour of St. James and the Virgin.


Salt and Water

Contos Tradicionais do Povo Português_BR

(Image from website

Once upon a time there was a king who had three daughters; he asked each one of them which one loved him more. The eldest one answered:

– I love my father better than the sunshine.

The middle daughter answered:

– I love my father more than myself.

The youngest said:

– I love you as much as food loves salt.

The king understood that his youngest daughter did not love him as much as the other two did, and sent her out of his palace.

Very sad, she went throughout the word and came to a king’s palace where she volunteered to be a cook.

One day, a very well cooked pastry was brought to the table. The king cut it and inside he found a very small yet very valuable ring.

He asked all the ladies at the court whose was the ring. They all wanted to try the ring; it was passing from one to another and fitted no one, until the cook was called in, and the ring fitted just to her. The prince saw this and felt immediately in love with her, thinking that she belonged to a noble family. Then he began stalking her because she only cooked on the sly, and saw her dressed in princess costumes. He called the king his father and they both saw the case. The king gave permission to his son to marry her, but the girl made it a condition that she wanted herself to be the cook of the wedding dinner.

The king who had three daughters and sent out of his palace the youngest one was invited to the engagement party. The princess cooked dinner, but she did not put any salt in the dishes that would be served to her father.

All were eating heartily, except the invited king, who did not eat anything at all. Eventually, the landlord asked him why he did not eat. Without knowing he was attending his own daughter’s wedding, he answered:

– It’s because the food has no salt.

The groom’s father pretended to be angry and sent for the cook to tell them why she had put no salt in the food. He then saw her daughter and there he confessed his fault for not having understood how much she loved him.

In Braga, Teófilo (1883). Contos Tradicionais do Povo Português, Vol. II

Portuguese Easter Traditions

Almonds Tradition


In shades of brown, pastel colours, either bright or white, the tasty almonds are the Easter widespread gift in Portugal, offered not only by bridesmaids and groomsmen to their godchildren, but also among friends and family members.

It is assumed that Easter almonds symbolize the egg, an icon of fertility and renovation, harking back to traditions that came from different locations in the country. Until the Middle Ages, the sweet almonds were covered with honey. With the culture of sugar cane, developed by the Portuguese, almonds started to be covered with sugar. There are several stories that came to us about ancient habits of offering almonds at the time of Easter. Figueira da Foz, Monsanto, Alenquer, Afife, Sertã, Nisa and Estremoz are towns where examples of these ancient habits can be found. Among the most traditional almonds that we have nowadays, the ones from Moncorvo should be mentioned: white and big, just made of sugar, nuts with chocolate or cocoa and cinnamon.

Amêndoas de Torre de Moncorvo

Almonds from Moncorvo

The Story of Chocolate Eggs

Ovos de Chocolate_BR

(Image from website

The tradition of gifting the loved ones with eggs at Easter is millenary. The first ones were chicken eggs and the habit of offering them comes from the pagan tradition. Christians appropriate the image of the egg to celebrate Easter and started offering chicken or goose eggs to commemorate the date. It was a gift that symbolized the beginning of life, the resurrection of Jesus. At the time, they painted the eggs with images of religious figures, such as Jesus Christ and His mother Mary. In the eighteenth century, two centuries after the chocolate came to Europe, the French pastry chefs started making chocolate eggs. Easter Bunny appeared about the same time, associated with creation because of rabbits’ large broods. Nowadays, Easter chocolate eggs are a temptation for children and adults. Either hollow or filled and wrapped in glossy paper, they are always a funny way to celebrate this very special season.

The Legend of Easter Cake (Folar da Páscoa)


Linked to a legend of love and disaffection in an ancient Portuguese village, where a young lady called Mariana was the main character, the Easter cake (folar) gained reputation as a symbol of reconciliation. Originally, the cake was folkore. However, over time it turned out to be called “folar” and became a tradition to celebrate friendship. That is why even today, in several places of the country, on Palm Sunday, the godchild usually takes a bouquet of violets to his/her godmother and this one, on Easter Sunday, offers him/her, in return, a “folar”. The “folar” is traditionally the Easter bread, and it is made of water, salt, eggs, and wheat flour. The shape, content and preparation vary according to the regions of Portugal. It can be either sweet or salted, in a variety of shapes. In most recipes it is topped with the symbolic boiled egg in its shell.

The Fluffy Sponge Cake (Pão de Ló Fofo)

Pão de Ló Fofo_4_BR

(Image from website

In Minho region, the fluffy sponge cake (pão de ló fofo) and not the “folar”, is the typical cake of the Easter celebration. This cake is part of the repetition of an ancient ritual, during which the godfather offers the “pão-de-ló” to his godson/goddaughter. The most popular is the one from Margaride. However, those from Freitas, Guimarães and Ponte de Lima are equally famous. Traditionally, this cake is baked in a firewood oven, often belonging to the Community, in unglazed clay tins, lined with paper, and the dough is beaten for quite a long time so that the “pão de ló” becomes very fluffy.

Posted by:

Maria José Gonçalves


Deixe uma Resposta

Preencha os seus detalhes abaixo ou clique num ícone para iniciar sessão:

Logótipo da

Está a comentar usando a sua conta Terminar Sessão /  Alterar )

Google photo

Está a comentar usando a sua conta Google Terminar Sessão /  Alterar )

Imagem do Twitter

Está a comentar usando a sua conta Twitter Terminar Sessão /  Alterar )

Facebook photo

Está a comentar usando a sua conta Facebook Terminar Sessão /  Alterar )

Connecting to %s

%d bloggers like this: