Lulas Reciadas are a classic recipe that you’ll love. This recipe is my TASTE PORTUGAL MORE EASY PORTUGUESE RECIPES.
I learned this recipe from my Mother in Law who passed many years ago. I’ve improvised it a bit. It’s my husband’s favorite which I make for him often.
INGREDIENTS:
2 to 2 lbs cleaned whole squid (cut tentacles into small pieces)
1 medium chouriço sausage (cut into small pieces)
2 to 3 slices of presunto (prosciutto cut into small pieces)
1/4 cup olive oil
1 large onion (chopped)
1 small red pepper diced (optional)
1 bay leaf
4 garlic cloves (minced)
1 to 2 cups very ripe tomatoes (chopped)
1/2 cup white wine
1 teaspoon salt
lemon slices
fresh parsley (chopped)
Preparation:
Saute onion, garlic and pepper in olive oil until golden. Add the chopped tentacles, chouriço, and presunto. Cook for a few minutes and add tomatoes, wine and parsley. Cover and cook for about 10 to 15 minutes until the sauce thickens. Let cool slightly.
Fill each whole squid with the mixture and seal with a toothpick. Place into pan with the remaining sauce and cook on medium for about 20 minutes until tender. Place on serving dish and top with more parsley, and squeeze of lemon juice
“Feliz Natal” or “Boas Festas” translates to “Merry Christmas” or “Happy Holidays”!
The Holiday season in Portugal is celebrated as a time for family, of giving and sharing. Towns and homes are decorated with lights and with “Scenes of the Nativity”, or the Presépio which is the main focal point of the Christmas decorations in the Portuguese homes. Some towns mount a living Nativity Scene, with locals and live animals playing the roles at scene at the birth of Christ.
The creche scene was the idea of St. Francis of Assisi in the 13th Century to re-create the stable where Jesus was born at Christmas.
According to the gospels, the crib represents the stable where Jesus was born, a place that is still worshiped in Bethlehem today, at the Basilica of the Nativity.
Based on the interpretation of the Old Testament gospels, the Nativity was represented in the 4th century by the image of the Baby Jesus lying on the ground, accompanied by figures representing the ox, the donkey and the shepherds. The representation of the Crib began to spread from the 8th century onwards.
In Portugal, many creche scenes have locally crafted clay figures. In the cribs at Estremoz and Barcelos, as well as to the baroque cribs designed by the sculptor Machado de Castro at theLisbon cathedral or by the sculptor António Ferreira at theBasílica da Estrela.
The nativity from the 18th century is centered around the Nativity and the arrival of the Three Wise Men at Bethlehem, but it also recreates Portuguese rural settings, crafts, professions and clothing worn at that time that are now longer used.
Crib Sculpture by António Ferreira at the Basílica da Estrela
Christmas Nativity Portugal
Consoada – Christmas Eve Dinner
On Christmas Eve, a family dinner known as the night of the “Consoada” is celebrated. The word Consoada refers to a small meal that is taken at the end of a day´s fasting and derives from the Latin word consolare, meaning “to comfort”.
For most Catholics, (Advent) the period of preparation for Christmas, begins on the fourth Sunday before Christmas.
Advent is also refereed to as “little Lent,” because, like lent, it is a time of repentance and fasting. Fasting during Advent used to be universal, most Western Christians today treat Advent as a “Before Christmas Day”.
In the North of Portugal (Minho, Porto and Guimarães), it is the custom for people to reserve places at the table set for the Consoada supper for those relatives who have recently passed away, or else to leave the table laid and a candle or lamp lit throughout the night to comfort and warm their souls. Some families light a “Christmas log,” or cepo de Natal, a piece of oak that burns on the hearth.
Traditionally, the Christmas Eve supper consists of abstaining from meat dishes. The traditional fish, is Bacalhau (salted cod), but other regions eat Polvo (Octopus), or another fish. Many appetizers such as, Bolinhos de Bacalhau, Rissois de Camarao, and many other treats are served. Christmas day meals usually consist of meat dishes such as roast Pork, chicken, or lamb.
Traditional Christmas treats such as Portuguese cheeses, nuts, and fruits and many desserts adorn the Christmas diner table. The most popular desserts are: “filhoses or filhós“, “Sonhos“, “Rabanadas”, “Aletria”, “Arroz Doce”, and “Pao de Lo” are some of the favorites. Many other regional desserts are prepared according to ancient recipes that are passed on from generation to generation.
Missa do Galo or midnight mass, is a custom among Catholics who celebrate Christmas. The Missa do Galo was first included the Christmas celebrations during the 5th century. It is celebrated at midnight, which is the time referred to as being “in galli cantu” (at cock crow), and it was originally the first of three masses comprising the liturgy of Christmas Day.
During the Missa do Galo, people can admire the crib, which has been specially prepared for the occasion, and, after communion, everyone moves up to the altar to “kiss the Baby Jesus”, an act that is sometimes accompanied by songs of worship.
In the regions of Bragança, Guarda or Castelo Branco, a Yule log is burned in the atrium of the village church after mass. It helps keep everyone warm through the night and to wish family and friends a Merry Christmas.
Gifts
Santa Claus is named “Pai Natal” (father Christmas). Some families open the presents on Christmas Eve at midnight, while others wait until after Midnight mass. Many open the gifts after the Christmas Eve diner. Others open them in the morning of the 25th, Christmas Day. Some families put one shoe of each child next to the chimney or fireplace instead of a stocking. Children right letters to baby Jesus asking for gifts rather than Santa Claus.
Ano Novo – New Year
Traditionally, people go out to the streets to sing “Janeiras” (January songs) between December 25 and January 6. The Janeiras (January songs) is a Portuguese tradition consists of a group of people strolling the streets of a town singing in the New Year.
To the modern eye, Janeiras is like Christmas caroling as this tradition involves a group of friends or neighbors going from house to house singing and sometimes playing instruments. While singing, they review the most important events of the year with a spirit of happiness and great humor. They sing traditional songs and those who pass by are wished a Happy New Year full of luck.
Once the song is done the singers are rewarded with chestnuts, nuts, apples, and cured sausages. These days, chocolates are often offered too. The Janeiras tradition varies from region to region.
In the Algarve, residents form charolas, which are spontaneously formed groups that join together to sing songs of both a religious and a secular nature.
Also in the Algarve, singers receive traditional alms such as one of the seasonal sweet fritters or a glass of brandy. Every year, the municipality of Silves has a festival in January to welcome in the New Year by singing.
New Year’s Eve in Portugal is filled with celebrations. People get together in the 31st December, usually for dinner, and celebrate all night long, saying goodbye to the old year and welcoming the new one — hoping it will bring only good things.
The party in Madeira is renowned for being the most dazzling, with a display of light and color over the whole island you can even see from the ocean. At midnight, there’s a fireworks display in every town.
Everyone eats 12 raisins, with one wish for each month, and drinks champagne to bring in the New Year.
The Bolo Rei (literally the King Cake) is a cake made in the shape of a crown, filled and decorated with dry and crystallized fruits. Hidden inside the cake are a broad bean and a surprise gift. The person who ends up with the slice containing the broad bean is traditionally the one who should provide the next cake. The cake is eaten on Christmas and also on “Dia de Reis” the 12th day of Christmas – Day of Epiphany, when the Three Wise Men arrived at the Nativity and brought gifts to baby Jesus.
Dia de Reis – Kings Day – Day of Epiphany
“Dia de Reis” known as the day of the Epiphany is on the 12th day of Christmas. Children put out their shoes, with carrots and straw to attract the camels of the Three Wise Men hoping that the shoes will be filled with gifts in the morning.
is a particular favorite of the Portuguese during Christmas and is traditionally eaten on January 6, day of Epiphany. The date when the three kings arrived in Jerusalem to greet the newborn baby Jesus. The legend is that the three kings were disputing which one of them would be the first to give their gift to Jesus. Upon their travels they met a baker who baked a cake with a bean inside it. Which ever one of them got the slice of cake with the bean would give their gift first. Through the years coins and trinkets were added to the cake instead of the bean which would bring good luck upon the bearer. Whoever gets the bean has to buy the “Bolo Rei” (King Cake) in the coming year.
New Year in Madeira
During the family reunion on Christmas Eve it is customary in each madeiran household to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.
On Christmas Day, generally one chooses pork loin marinated in wine and garlic dish or stuffed turkey.
Other common sweets delicacies of this holiday season are the “family cake”, the Madeira Honey Cake, apart from the popular butter rings or honey or butter biscuits.
Meat in Wine and Garlic
1 kg porkloin (with some fat)
2 cups of wine vinegar
Rock salt, to taste
10 garlic cloves
Bread slices, as needed
Bay leaves
Pepper, marjoram, savory
Cut the meat in cubes and season with salt. On the following day, make a marinade with the vinegar, garlic, bay leaves, pepper and herbs. Place the meat in the marinade for at least three days, in a clay pot. Fry with the marinade and serve with the bread, fried in the grease, baked sweet potatoes, fried cornmeal and orange slices.
Madeira Honey Cake
Ingredients for the leavening:
500 g unleavened flour
30 g leavening (baker’s yeast)
about 3 dl water
Knead the flour with the yeast, make a ball, cover with plastic and let rise for 2 to 3 hours.
Remaining ingredients:
1000 g unleavened flour
350 g sugar
300 g butter
150 g lard
clove (about 1.5 g)
fennel (about 1.5g)
15 g cinnamon
50 g nuts
50 g chopped almonds
lemon zest
400 g mixed crystallized fruit
150 g sultanas
15 g baking soda
juice of 1 orange
8 dl Madeira molasses
2 dl Madeira wine
Baking instructions:
Mix the butter with the sugar until creamy, add spices and juice of an orange and a little lemon zest. Melt the molasses and lard together and add to mixture. Add the flour and baking soda and mix for about five minutes. Add to this dough the leaven previously kneaded and continue to mix for an additional 2 to 3 minutes. Lastly, add the crystallized fruit and mix for an additional five minutes. Let rise for 24 hours. Place the dough in greased and wax paper-lined pans (only the bottom of the pan) and decorate the cakes with almonds and nuts on top. Bake them in a 190o degree oven, for 25 minutes. Honey cake is broken by hand.
NOTE: Use pans with removable bottoms, with a diameter of 15 cm and a height of 4 cm and place dough 3 cm high.
Tangerine Liqueur
Ingredients:
1 l sugar cane rum
1 l water
1kg sugar
Rinds of 6/7 tangerines (large and ripe)
Preparation:
Finely cut the tangerine rind, with no white so as to not be bitter. Steep the rinds in the sugar cane rum for 15 days. Once the steeping time has passed, add water and sugar and heat to make simple syrup.
Add simple syrup to the sugar cane rum, removing rinds and filtering the liqueur. It is now ready to serve.
Christmas Tree image credit: http://www.davestravelcorner.com/journals/destination-europe/portuguese-christmas-traditions/
Hello everyone. Here’s our collection of classic Christmas recipes Videos collection. Visit our Youtube Channel and enjoy a Taste of Portugal during your celebrations!
Pasteis de Bacalhau – Bolinhos de Bacalhau
Camarao a Mocambique – Portuguese Shrimp Mozambique
Pataniscas de Bacalhau – Salt Codfish Cakes
Rabanadas – Portuguese Style French Toast
Pudim Flan – Caramel Flan
Pao Doce – Portuguese Sweet Bread
Pao de Lo – Portuguese Sponge Cake -12 Days of a Portuguese Christmas
Biscoitos – Biscuit Cookies – 12 Days of Portuguese Christmas
Arroz Doce – Sweet Rice Pudding – 12 Days of a Portuguese Christmas
Cavacas – Popover Pastry – 12 Days of a Portuguese Christmas
In the Island of Madeira, during the family reunion on Christmas Eve it is customary to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.
On Christmas Day, a dish of Vinho d’ Alho, pork loin marinated in wine is served.
Ingredients:
2 pounds of pork loin (with some fat cut into 2 inch cubes)
1 cup of red wine vinegar
1 cup of dry white wine
2 tablespoon of kosher salt
10 garlic cloves (chopped)
3 Bay leaves
1 teaspoon black Pepper
1 teaspoon dried red pepper flakes
1 teaspoon of paprika
1/4 cup olive oil
Preparation:
Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil.
Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag.
Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked.
The traditional way to serve the pork is with crusty bread that has been fried in the same pan using any leftover oil.
Start your New Year’s Eve festivities with this healthy Holiday Berry Nut Salad. I’m still finishing up with the leftovers from Christmas so I made this healthy salad using all of the leftover fruits, nuts, and specialty cheeses and cold cuts!
The dressing is a simple and light Balsamic Apricot dressing that pairs perfectly with the saltiness of the cheese and cold cuts!
Ingredients:
4 – 6 cups of Organic Spring Mix lettuce
1 carrot (sliced thinly into shreds) (optional)
6 – 12 blackberries
1/4 cup dried cranberries
1/4 cup dried cherries
6 -12 dried figs (cut in half)
1/4 cup almonds
1/4 cup walnut halves
1/8 cup cashews
1 or 2 oz. of Goat or Farmers cheese (crumbled)
2 slices of Gouda, Portuguese cheese or any other you prefer
3 or 4 slices of presunto (or Italian prosciutto) (rolled)
3 or 4 slices of any specialty cold cuts of your choice cut into strips
Dressing:
1/8 cup of olive oil
1/4 cup Balsamic vinegar
1/8 cup of Apricot preserves
1 drop of mustard
1 pinch of salt
1 dash of crushed black pepper
Preparation:
Place the spring mix on a large platter and arrange the ingredients on top. Mix all of the dressing ingredients in a small bowl and serve over the salad directly before serving.
You can make this salad in the morning and serve later. Enjoy!
Baked Octopus is a must have at Christmas Eve at my home. Don’t be intimidated by the thought of cooking octopus because it’s relatively easy to prepare.
Serves 2-4
Ingredients:
2 -3 pounds of octopus
1 large onion
1 large onion (chopped)
2 pounds of small round potatoes (washed and dry)
1 large red bell pepper (chopped)
3 cloves garlic (chopped)
½ cup of olive oil
¼ cup of olive oil
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Parsley for garnish
Olive oil and vinegar for garnish
1 bunch of Broccoli Rabe
Preparation:
If our octopus is frozen, let thaw overnight in the refrigerator in a big bowl. It has a lot of water, so have a bowl big enough to hold the water.
1. Bring enough water in large pan to a boil with 1 large onion. When ready to cook, rinse the octopus with very cold water and remove the beak. You can just cut the head off and discard it. I use the head by chopping into little pieces and use it in omelets, rice, seafood dishes or as a salad.
2. Grab the octopus by the head and dip the tentacles slightly into the boiling water, remove and dip again in the water 2 more times.
3. Put the octopus into the boiling water and let cook on medium heat for 30 minutes or longer until the octopus is tender. (test by cutting a little piece off the tentacle)
Note: You don’t want to over cook since it will be too mushy.
4. Meanwhile, place the potatoes in a deep baking dish and season with salt and pepper to taste. Top with ½ of the raw chopped onion and ½ cup olive oil and cook at 400 F for about 30 minutes shaking the pan once in a while.
5. Saute remaining chopped onion, red pepper, garlic, and bay leaf in ¼ cup olive oil for about 2 minutes. Add the vinegar and cook for a minute. Set aside.
6. When octopus is cooked, drain and place in the pan with the potatoes and cover with pan juices. Add the cooked onions. Cook at 350 degrees F until the potatoes are fully cooked and the flavors are well incorporated.
To serve, cut the tentacles into serving portions of about 1 or 2 to each person. Serve with the potatoes, onions and peppers. Garnish with parsley, olive oil and vinegar if desired.
Broccoli Rabe: Rinse, cut off thick stems and cook in boiling salted water for at least 8-10 minutes until tender. Drain and serve with more chopped onions garlic and olive oil. Serve over the octopus or on the side.
Coscorões are fried dough often referred to as Angel wings, and similar to filhos. However, no yeast or other leavening agents are used to make the dough. They are usually made during the Christmas season.
This recipe is from theSaborIntenso.com website which has many Portuguese recipes in video. It’s a good resource for those of you that like to watch the process of cooking recipes. Watch the video below.
Ingredients:
5 cups flour (600 gr flour) 4 eggs zest of 1 orange juice of 1 orange 4 tablespoons melted butter (60 gr) 4 tablespoons sugar ( 60 gr) 2 oz. of whiskey (50 ml aguardente) cinnamon sugar pinch of salt oil for frying
Instructions:
Beat the sugar, eggs and butter. Add the pinch of salt, orange rind, orange juice, aguardente, and the flour and continue beating until the batter is smooth. Cover the bowl and set aside for 1 hour.
After 1 hour, pour the batter onto a very floured counter. Knead the dough with enough flour until the batter is no longer sticky.
Roll out the dough into 3×5 inch rectangles 1/4 inch thick. Make cuts lengthwise in center of the rectangles.
Fry in hot oil until golden brown. Place on paper towels to absorb any grease.
Blend sugar with cinnamin in a bowl and coat each Coscorões.
You won’t believe the magic that happens when you make this cake! It’s very easy to make and perfect for a party.
This cake is a Mexican recipe, but it has become very popular in the last few years because it’s like having two desserts; chocolate cake and caramel flan all in one bite!
You can use any cake batter such as vanilla, lemon etc. so be creative if you want!
Ingredients:
Cake:
1 Package of Devil’s Food chocolate cake mix
3 eggs
1 cup of water
1/3 cup of vegetable oil
Caramel sauce glaze:
1 cup of any jarred caramel sauce or make your own sauce (recipe below)
Flan:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup of cream or half and half
4 large eggs
1 teaspoon vanilla extract
Note: You will need an extra large bundt pan for this recipe
Preparation:
Prepare Caramel glaze first:
Place 1 to 2 cups sugar in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup (probably 5-8 min depending on your burners). Note: if you smell a burnt smell, start over because the sauce has burned.
Pour 1/2 cup of the caramel topping evenly in bottom of bundt pan gently rotate the pan to coat bottom and up 1 to inches up the sides.
Flan preparation:
Mix all flan ingredients in a blender or in a mixer at high speed for about 45 seconds.
Cake Preparation:
Preheat oven to 350 degrees. Heavily grease a large 12 cup bunt pan with cooking spray or margarine.
Mix cake mix with water, oil and 3 eggs in a large bowl, with electric mixer for about 3 minutes on medium speed. Pour cake mix gently and evenly into the bundt pan covering the caramel sauce.
Slowly pour the flan mixture over the chocolate batter.
Note: The flan mixture will be very runny over the chocolate batter. Don’t worry if you think this is not right. Magic happens as the cake cooks the flan sinks to the bottom and the chocolate cake rises to the top.
Cover the cake with heavy foil that has been coated with cooking spray and place in a deep roasting pan big enough to hold the cake pan in 2 inches of water.
Special Note: I used my large Turkey roasting pan which was big enough to hold and cover the cake pan and it came out perfect! This is optional and you can use any deep roasting pan but be sure to cover the cake pan very tightly with the foil if you don’t use a roasting pan cover.
Bake the cake for about 1 hour and 10 minutes.
Here is what the cake will look like after it’s baked.
Place the cake still in the roasting pan on the counter and let it cool for at least 2 hours or more to completely cool.
When the cake is completely cooled gently loosen the sides with a thin knife. Place a large serving platter over the pan and invert the cake.
When you invert the cake, it will come out with the chocolate cake on the bottom and the flan on top.
Pour any remaining caramel from the pan over the flan.
If you want to serve the cake the next day, place it in the refrigerator overnight and invert the next day since this will keep the cake moister.
Add the remaining 1/2 cup of the caramel sauce and whipped cream before serving if desired.
I learned this recipe for Caldo de Camarao, many years ago from a Portuguese Chef named Jose.
He was a great chef, with a wonderful soul, but like many chefs, he was quite temperamental in the kitchen!
Although the recipe is simple, it requires many steps in the preparation, but trust me it’s worth it.
My family likes it pretty hot and spicy so be sure to use the Piri Piri to your taste.
The broth is made from the Shrimp shells which gives this soup a rich flavor.
Please note that some people use a tomato based broth, but I don’t use them in my recipe.
Enjoy!
Ingredients:
2 pounds raw shrimp (30 to 40) per pound
1 large onion (chopped)
4 large carrots (peeled)
2 stacks of celery (peeled)
8 cups of water
2 tablespoons of olive oil
2 shrimp bouillon cubes
2 tablespoons of butter
2 teaspoons of paprika
1 teaspoon of salt
1 teaspoon of white pepper
1 to 2 teaspoons of Piri Piri or Tabasco sauce
½ cup of Vinho Verde or white wine
3 Portuguese rolls to make croutons for garnish
1/2 cup of cream (optional)
2 tablespoons of flour (optional)
Chopped cilantro or parsley for garnish (optional)
Preparation:
Peel and devein the shrimp and save the shells. Rinse the shells and put the shrimp aside.
In a large stock pot add the 8 cups of water, the shrimp shells, ½ of the onion, celery, carrots, salt, pepper, and the shrimp shells and cook for 30 minutes.
Strain the broth, and throw away the cooked shrimp shells. Put the carrots, onions and celery back into the broth.
Puree the soup with a hand blender until the soup is creamy. Strain the soup through a fine strainer to catch any shells, or vegetable threads.
Place the soup on stove on low heat.
Meanwhile, in a medium skillet, saute the remaining onion in the olive oil and butter until translucent.
Add the shrimp, the bouillon, wine, paprika, Piri Piri or Tabasco and cook for a few minutes.
Remove ½ of the cooked shrimp and set aside.
Add the remaining shrimp and sauce to the soup pan and puree until you get a creamy consistency.
Cook soup for on low for 10 minutes.
Chop the reserved cooked shrimp into 2 pieces and add to the soup. Cook on low heat for 5 minutes.
Taste the soup and add more salt and white pepper to taste.
If you like a creamy style soup, make a slurry by mixing the cream and flour in a small bowl.
Temper the cream with a few tablespoons of the soup and add it during the last 5 minutes of cooking.
Make the croutons:
Slice the Portuguese rolls into small ¼ inch slices.
Coat with butter and garlic. Toast in broiler until golden brown.
Sprinkle with desired seasonings and set aside for garnish.
Serve the soup in bowls with one slice of the toasted Portuguese croutons in the center.
Add a few pieces of shrimp in each bow. Add the cilantro or parsley as garnish if desired.
Notes:
Always save your shrimp shells that you have left over from your recipes for this soup. Rinse the shells, pat dry and place them into freezer bags to make shrimp and seafood stock.
Serves 8-10
Photo credit: http://receitasfantasticas.net
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