Category: Photo Gallery

Desserts / Holiday Recipes / Photo Gallery / Recipes

Almond Tart – Tarte de Amendoa

Credits photo and recipe: https://www.facebook.com/theportuguesekitchen

 

TARTE DE AMENDOA / ALMOND TART

 

Filling:

1 stick of butter, softened
1 cup of sugar
2 eggs, beaten
1 cup of flour

 

Topping:

1/2 cup sugar
1 stick of butter
6 tbs of milk
1 cup of sliced or slivered almonds

 

Filling:
Grease a tart tin with nonstick spray and sprinkle with flour.

Cream the butter with the sugar. Add the eggs and flour and mix well.

Spread the mixture into the tart tin and bake for about 20 minutes at 350 degrees or until the center looks spongy and is golden.

Remove from the oven and set aside.

Topping:
Mix the sugar, butter, milk and almond slices in a sauce pan. Heat the mixture up until it starts to boil and turns into an opaque tan color.

Spread the topping over the cooked dough and return to the oven.

Bake at 350 degrees for at least 10 minutes or until it turns a golden brown color and the topping is no longer bubbling. Allow to cool before serving.

Desserts / Photo Gallery / Portuguese Christmas / Recipes

Biscoitos – Portuguese Tea Biscuits

Portuguese Biscuit Cookies are perfect for your afternoon tea but they are great any time of the day!

This recipe is is simply easy, and perfect, for you to make with your kids because they can get their little hands into the dough and make all kinds of circle shapes, numbers, hearts and letters! *See my photos below, I guess the dough brought out the child in me!

Store in a Cookie jar and enjoy!

Here’s a video from our Youtube Channel:

 

 

 

Ingredients:

 

3 cups of flour + more if needed

1 cup of sugar

3 eggs (room temp)

6 tbsp of Margarine or Butter

2 tsp of baking powder

1 tsp grated lemon peel or Anis Liquor (optional)

 

Instructions:

Preheat the oven to 350 degrees. Soften the butter and mix with the sugar in a medium bowl until light and fluffy.

Add the eggs and lemon and beat for about 1 minute. Add the flour and baking powder to the sugar and mix with a dough hook for about 3 minutes until the batter forms into a ball. *You may need to a little flour if you find the dough too soft depending on your butter or the size of your eggs.

 

Place the smooth dough onto a lightly floured cutting board and shape into a flat disc with 1/2 inch in height.

Cut the dough evenly into 1/2″ by 5″ strips. Roll each strip into a round snake like form or infinity shape.

You can form the dough into letters, shapes etc.. The dough molds perfectly together by rolling if you have any small pieces.

 

Slightly grease a cookie sheet and place the biscuits evenly on the pan.

Cook for about 15-18  minutes or until slightly golden brown.

*Lift one and look under neath to find a golden crust bottom.

Let them cool slightly and store. *They freeze well so make a double batch!

As you see below, I had a lot of fun making these! 🙂

Cha de Cidreira – Lemon Balm Tea

A little fun!

 

 

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish

Skinny – Big Meatballs

Big……..A$$……I mean the meatballs of course!…This recipe’s name is a family – running joke every time I make them!

These meatballs are low in fat since they’re made with Turkey and a small amount of cheese instead of ground beef.

Sometimes cooking meatballs is a chore because they stick to the pan, burn, or are under cooked, but you’ll love this cooking technique.

They’re baked in your oven, not on the stove top, like the conventional way so they come out moist and juicy!

They’re perfect for a lazy Sunday, or a company diner because you can make them ahead of time, store them in the refrigerator and continue the cooking process one hour before your ready to serve your meal.

Enjoy!

 

 

 

 

Ingredients:

Meatballs

  • 3 lbs ground Turkey
  • 3/4 cup Italian Bread Crumbs
  • 1 slice wheat bread (shred with a cheese shredder)
  • 3 eggs
  • 1 medium onion chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregeno
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 3 tbsp any tomato sauce
  • 1/4 cup shredded Pecorino cheese
  • 1/2 cup olive oil

RECIPE TIP: Never buy pre- shredded Parmesan or Pecorino cheese in the cans. Go to the cheese section at your grocery store and buy it by the whole chunk and keep it wrapped in your refrigerator. It’s much cheaper and much fresher because you can shred it as you need.

Sauce ingredients:

  • 2  28 oz cans of crushed tomatoes (preferably with basil or garlic)
  • 1 medium chopped onion
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • 1/2 cup Shredded Parmesan cheese
  • 1/2 tsp sugar (optional)

Instructions:

Saute 1 onion in 1/4 cup of the Olive Oil until golden in a small skillet and set aside to cool. Meanwhile, place all the meatball ingredients in a large bowl.

I use a cheese crater to shred the slice of bread but you can dice it into very small cubes. (Using fresh bread crumbs makes the meatballs moister). Mix all ingredients until all incorporated but not too mushy. Form the meatballs using the insides of your palms to size between golf balls and baseballs.

Brown the meatballs in the remaining Olive Oil in large skillet until golden brown.

Place the meatballs in a large deep dish baking pan. Add all of the sauce ingredients except the cheese to the meatball pan. Stir the sauce to mix all the ingredients well. Top the meatballs with the cheese.

Cover with foil leaving a small opening for steam to escape and let them cook at 350 degrees for 45-60 minutes depending on the size of the meatballs. *Note: After 30 minutes remove from oven and stir the sauce well.

Return to oven and let cook for another 15-30 minutes. *Note: Take one meatball out of the oven after 45 minutes and check to see if it’s cooked through. Let them rest in the pan for about 5-10 minutes so the sauce thickens.

P.S. They’re even better the next day so make a double batch!

 

Desserts / Holiday Recipes / Photo Gallery / Recipes

Mini Pão-de-ló

Mini Pao de Lo photo and recipe by: www.alquimiadostachos.com

I found this recipe for Mini Pão-de-ló last week. They look so cute and delicious!

I though this would be a great treat for you to make for Mom on Mother’s day.

Watch the classic song;  “Mãe Querida” at the end of this post!

Happy Mother’s Day to all the moms! Enjoy!


  • Ingredients:
  • 2 Eggs
  • 10 Egg yolks
  • 12 tbsp of sugar
  • 5 tbsp flour
  • 1 tsp of baking powder

 

  • Instructions:

Beat the eggs, yolks and sugar for 10 minutes until very light and foamy.

Sift together the flour and baking powder and fold into the batter gently.

Form molds with parchment paper inside coffee mugs into 18 liners and place in muffin trays (you may use cup cake liners instead)

You may find that the amount may vary depending on the size of your muffin tins.

Preheat oven to 428 degrees. Pour batter into molds and cook for 5 minutes.

 

Portuguese Translation: 

Ingredientes:

 

  • 2 ovos
  • 10 gemas de ovo
  • 12 colheres (sopa) de açúcar
  • 5 colheres (sopa) de farinha
  • 1 colher de chá de fermento em pó

 

Preparação:

 

Bater as gemas, os ovos e o açúcar até obter um creme muito leve e espumoso (cerca de 10 minutos).

Juntar a farinha com o fermento e peneirar. Envolver delicadamente no creme de ovos.

Com a ajuda de um copo, formar 18 formas de papel almaço.

Verter nelas a massa e levar ao forno pré-aquecido a 220ºC, durante 5 minutos.

Obs.: Coloquei as formas de papel num tabuleiro de queques, para evitar que estas se abrissem durante a cozedura.

 

Vários Artistas – “Mãe Querida”

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

Bolos de Arroz – Rice Flour Cupcakes

My first memory of eating Bolos de Arroz (Rice Flour Cupcakes) was when my family traveled back to Portugal a long time ago.
The morning after arriving in Lisbon, my parents took my brothers and sisters and I downstairs to the bakery located in my Aunt’s apartment building.
When we placed that first step onto the sidewalk the aroma of the fresh Papo Secos baked that morning made my mouth water.
Little did I know that something better was going to get me hooked for the rest of my life!
Nothing tempts your pallet more than a Portuguese bakery early in the morning when you can smell the fresh bread, the pastries and the fresh brewed espresso being served.
This was my first attempt at making this recipe and I was pleasantly surprised at how wonderfully light and fluffy they came out. My first bite brought me back to Portugal and that bakery. Enjoy the recipe and I hope it brings you back some found memories!
Ingredients for 12 cakes in muffin tins or (6 coffee cups 6 to 8 oz)
1 1/2 cups of sugar
2 cups flour
1 cup rice flour
3/4 cup of margarine
2 tablespoons of baking powder
6 eggs room temperature
1 cup of warm milk
2 tsp of grated lemon peel

Instructions:
* Note: Prepping the parchment paper took the longest time. Do this step first:
I also used ceramic coffee cups to bake the cakes because I wanted to make it authentic looking but this is optional. You can make also these with regular muffin tins using cupcake liners.
Line muffin tins or oven proof cups or ramekins with parchment paper or use cup cake liners and lightly spray with cooking spray.
Begin Prep:
Beat together the sugar and margarine until light and fluffy. Add the lemon zest and beat well.
In a separate bowl, beat the eggs and milk until well incorporated, then add to the sugar mix. Beat the batter for at least 5 minutes.
Add both flours and baking powder to the batter and  beat for at least 5 minutes or until the batter is light yellow, and fluffy.
Fill the tins, or cups 3/4 to top. Cook at 350 for 20-25 minutes. (If you use ceramic cups it will take 30 minutes or longer depending on your oven).
During the last 5 minutes sprinkle with granulated sugar and cook until they turn a golden brown. Enjoy!
You can also make mini cupcakes but cook for only 15 minutes or less depending on your oven.

 

 

Photo Gallery

Portuguese Food Trucks

The Food Truck scene is exploding across the country! In Boson, the number of trucks has gone from just 16 in 2011 to 56 in 2013. It was only a matter of time that we’d finally see Portuguese food trucks emerge.

Here are two that I came across. One in Orlando Fl and one in Providence RI. I’m sure there will be more of these popping up in many other locations soon. If you know of any trucks serving Portuguese food in your city please contact me so I can add them to this list! Enjoy!

Portu-Galo – Providence, RI

Serving the greater Providence Rhode Island area delicious Portuguese cuisine.

Portu-Galo owner, Levi Bettencourt Medina, is a Portuguese foodie with a Marketing Degree from Johnson and Wales University.

His 15 trips to Portugal and his pure passion for cooking Portuguese food led him to a new culinary career today!

Visit their Facebook Page or Twitter Page for location updates!

 

 

 

Portu-Galo Menu from: DailyHerald.com


 

Bem Bom Food Truck – Orlando, FL 

First authentic Portuguese food truck, also serving gourmet tacos n pastries from Chef Chico Mendonça.

Local n Portuguese ingredients. Food with love. Orlando, FL ·

Francisco  ”Chico” Mendonça, known as “Chef Chico,” brings an international cooking background to the Orlando area.

He grew up in the Azores and developed a love of fresh seafood and beef used in many Portuguese dishes.

Visit their Facebook Page andTwitter Page.


Menu

Caldo Verde

Chouriço com Ananás

Pasteis de Bacalhau  com Aoli de Alho Assado

Lisbon Slider

Prego de Frango Piri-Piri

Prego de Porco

São Jorge Chouriço Burger

The Running Duck Taco “Classic”

Mango Painted Fish Tacos

Portuguese Black Beans & Rice

Natas

Portuguese Donuts


 

 

 

 

Photo Gallery

Portuguese Cuisine – The Guardian UK

 

Caldo verde – iconic comfort food for the Portuguese. Photograph: Alamy


Here’s a great article from the UK about Portuguese cuisine. Click on the link below for the full article. Portuguese cuisine is loved through out England. Enjoy!

A quick guide to Portuguese cuisine | Life and style | The Guardian.

Next month, one of Portugal’s best known chefs, Luis Baena, will open Notting Hill Kitchen, his first UK restaurant. While this will raise the profile of pastel de nata and salt cod across the nation, for those of us more used to Nando’s (which is actually South African), it presents a steep learning curve. To help, we asked Baena to talk us through the highlights of Portuguese cuisine, which, he insists, don’t include piri-piri chicken: “It’s part of Portuguese cuisine, but it doesn’t represent it. It’s known abroad, but in Portugal we don’t eat that much.”

Bacalhau

Salt cod is a staple in Portugal, eaten two or three times a week, in all kinds of ways, from baked with cream and potatoes (bacalhau com natas) to a cold chickpea salad (salada de bacalhau com grão-de-bico): “In Spain, Juan Mari Arzak and all those great chefs work with bacalhau, but are kind of humble when talking to Portuguese chefs, because they say: ‘I can’t speak with you about bacalhau, because you have thousands of recipes.  Credit: (http://www.guardian.co.uk/lifeandstyle/2013/apr/10/quick-guide-to-portuguese-cuisine)

 

 

Here are recent articles about the chef:

Notting Hill Restaurant: Chef Luis Baena – Zagat article

bighospitality.co.uk/Notting-Hill-Kitchen-with-leading-Portuguese-chef

Hot-dinners.com/portugeuse-chef-luis-baena-to-open-notting-hill-kitchen

 

NY Times Diner’s Journal: http://dinersjournal.blogs.nytimes.com/2013/04/11/what-were-reading-670/

 

 

 

 

 

Chef Luis Baena

 

Main Dish / Photo Gallery / Recipes / Side Dish

Bifana Flat Bread Pizza

Bifana Flat Bread

Ingredients:

1 lb Pizza Dough

2 cups cooked pork loin (Bifanas) cut into thin strips

1 large sliced onion

1 small sliced green or red pepper

1 cup thinly sliced cooked potatoes

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

3 tbsp Olive Oil

2 crushed garlic cloves

1 cup shredded cheese (any you prefer)

*Piri Piri or Tabasco sauce if desired

 

In a large saute pan on high, grill onions and peppers in olive oil until translucent.

Lower heat to low. In a large bowl mix together the salt, pepper, paprika, garlic, pork and potatoes. Shake the bowl to mix ingredients.

Add the pork and potatoes to the pan with onions, stir well to incorporate flavors and set aside.

Sprinkle corn meal on a sheet pan or pizza stone. Roll out Pizza dough to desired shape and place on pan.

Brush the dough with the olive oil in pan from the onion sauce.

Spread the onion and pork topping evenly over the pizza. Add a few drops of *Piri Piri Sauce if you like it hot!

Top with shredded cheese as desired.

Cook at 400 for about 15-20 minutes or until the cheese is melted and a golden crust forms.

Enjoy!

 

 

 

 

 

 

Photo Gallery / Video Collection

Peixe em Lisboa – Lisbon fish & flavours

Peixe em Lisboa – Lisbon fish & flavours.

Lisbon is having it’s 6th Annual Culinary Event; Lisbon Fish & Flavours 2013. The event features Renowned and award winning Chefs, Award winning Restaurants, Cooking Demonstrations, Wine Tastings, Wine Pairings and more.

This is sure to be a spectacularly delicious time, for those of you lucky to be in Lisbon. Here is the write up for the event below! Visit the site for the complete program, and list of activities. Enjoy!

Lisbon Fish & Flavours 2013

28-03-2013  (http://www.peixemlisboa.com/en/)


The biggest fish and seafood festival in Portugal will be held from 4th to 14th April, in Terreiro do Paço, Lisbon.

The sixth edition invites some of the most famous chefs, from Portugal and abroad, such as Fausto Airoldi, Virgilio Martinez, Bella Masano (Brazil), Bertílio Gomes, Adrien Trouilloud (France), Nuno Diniz, Nuno Barros, Mauro Uliassi (Italy), José Avillez, Alexandre Silva, Miguel Castro Silva, Tomoaki Kanazawa, Marlene Vieira, Vitor Sobral, among others. To present the best of the Portuguese sea, ten of the most reputed restaurants from Lisbon region – A Travessa, Assinatura, Can The Can, G-Spot, José Avillez, Peixaria da Esquina, Ribamar, Sea Me – Peixaria Moderna, Spazio Buondi / Nobre and Umai – will be open at the event, from 12:00 to 00:00, with fish and seafood tastings. And due to the last editions success, Lisbon Fish & Flavours will have 90 new seats available.

The official programme also presents show cookings with innovative gastronomic creations – always related to fish and seafood -, the contest “The best Pastel de Nata of Lisbon” – a tradition at Lisbon Fish & Flavours programme -, and the new parallel event “Young Chefs With Guts”, that intends to promote the “number 2” of top restaurants. The visitors will also have the opportunity to learn tips and tricks in cooking classes – more than 90, including some special sessions dedicated to children.

This year the Portuguese fruit were not forgotten: four live cooking presentations will be held in Silampos Auditorium related to the four seasons fruits. Debates about fish and seafood, a Gourmet Market with almost 500 products to taste and buy, wine talks and guided wine tastings are other highlights.

 

The detailed programme is available online at www.peixemlisboa.com

 

Redação | WINE – A Essência do Vinho

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

Portuguese Style Chick Pea and Egg Salad

Chick Pea and Egg Salad

 

 

This dish can served as a side dish or main dish. It’s very popular as a side dish with Bacalhau Cozido (Boiled Salt Cod recipes) or Bacalhau Assado (Baked Cod Fish)

Ingredients:

2 cans Chick Peas (I use Progresso)

6  hard boiled eggs (sliced)

1/2  tsp salt

1/2 tsp pepper

1/2 small chopped onion

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Rinse the chick peas, drain and put into a medium bowl. Toss in all ingredients.

Let  the mix sit for at least 15 minutes to absorb the marinate.

Taste and add more seasonings if desired.

Serve or store in refrigerator until the next day.