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.

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 sprig 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.

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 boil in cachão, 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

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.

Desenformam up and they get

in boxes of paper beaded,

gracing each Queijadinha with

half a cherry.

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.

Ferva o leite com o açúcar, casca de limão e canela.

Deixe esfriar. Bata os ovos com um garfo.

Mergulhe as fatias de pão no leite e em seguida os

ovos batidos. Aqueça o óleo e frite bem as fatias de

pão dos dois lados. Escorra-os em papel toalha e

enrole-os em uma mistura de açúcar e canela.

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

saute them in olive oil. Add this to

the stew broth and remaining

whole chestnuts still ace. Serve

with pieces of toasted bread.

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, esfia up meat 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.

Beira Litoral Pão Leve or Pão-de-ló Arroz de Sardinha Salada Mista de

Mariscos

Pão Leve or Pão-de-ló

-18 eggs;

-500g flour;

-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.

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.

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.

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.

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.

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 spoonfuls on greased baking

sheet and dusted. Let the tray fall on the table

to spread the dough and take the esquecidos to

bake in a hot oven.

Ribatejo

Scones com mel

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.

Extremadura

Bolo de amêndoa de chocolate

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.

Alto Alentejo Sopa de Massas de peixe

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.

Baixo Alentejo Lebre Frita

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.

Algarve Sopa de Conquilhas Perna de Borrego no Tacho á Tavirense

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 .

Açores Arroz de Lapas

Arroz de Lapas Ingredients:

-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 translucid

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:

Madeira Caldo (caldo de carne)

Caldo (caldo de carne) Ingredients: -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

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.