Category: Recipes

Desserts / Holiday Recipes / Photo Gallery

Peach Blueberry Tart – Pastel de Pêssego e Mirtilo

You’ll love this fresh summer tart. My daughter Lisa made it last weekend for my niece’s bridal shower and it was a big hit! In fact it was such a big hit we barely got a chance to try it. I looked over at the dessert table and noticed one little piece left, so I got up and took the last delicious square. We’ll be making a lot this summer during peach season. Lisa had many requests for the recipe and here it is! Enjoy it everyone!

Ingredients:

  • 1 package of puff pastry (I used pepperidge farm)
  • 1 tablespoons sugar
  • 1 tablespoon flour
  • 3 large peaches (sliced into thin slices)
  • 1 cup blueberries (washed and pat dry)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons cream cheese (softened)
  • 2 tablespoon apricot preserves
  • 1 tablespoon water

Preparations:

  1. Line a baking sheet with parchment paper. Pre heat oven to 425 and set aside.
  2. The package comes with 2 sheets but I used only 1. (The dough should be thawed but very cold, store in the refrigerator until ready to assemble the tart.) Score the dough to form along the 1-inch border. Prick the remaining dough using the a fork.
  3. Gently toss peach slices and blueberries in a bowl, with 1 tablespoon flour and 1 tablespoon sugar and salt.
  4. Whip cream cheese with remaining 1 tablespoon sugar and spread in a thin layer over crust inside border.
  5. Arrange the peaches layered into 3 sections with blueberries on the borders, or as desired. Place on parchment paper and bake 15-20 minutes until the crust is light golden brown. (check bottom of the tart, it should be golden and slightly crusty)
  6. Stir together apricot preserves and water until thinned and rush crust and fruit.
  7. Let cool slightly before cutting into desired squared. Serve warm or room temperature.

 

Recipe adapted from: http://foodbabbles.com/2013/08/blueberry-peach-tart/

 

Appetizers / Main Dish / Photo Gallery / sandwich / Side Dish

Chourico a Cavalo – Chourico on Horseback

This is my husbands favorite sandwich. He is definitely a chouricoholic and never says no to anything with chourco! This recipe is simply easy to cook and the best part is it’s so delicious. A perfect easy dish for breakfast, lunch or dinner!   Enjoy!

Ingredients:

1/2 small chourico sausage (sliced lengthwise)

1/2 small onion (finely sliced)

1 egg

2 tablespoons olive oil

1 teaspoon white wine

Salt & Pepper to taste

1 Portuguese roll or any favorite bread

Preparation:

In a small skillet on medium heat place 1 tablespoon of olive oil and heat until hot, but not smoky. Add the chourico and cook until golden brown and slightly crispy on both sides.

Remove from pan when done and add the onions. Cook onions on medium until golden brown stirring often. If the pan is to hot lower heat.  I like my onions slightly undercooked but you cook them more or less to your preference.

Add the wine and cook for about 2 minutes stirring often. Remove onions from heat and set aside while you cook the egg.

 

 

 

 

 

 

 

Add the remaining 1 tablespoon of olive oil to a nonstick skillet on medium heat. When the oil is hot but not smoky, add the egg and fry until the edges are crispy. Lower heat if necessary.

Turn off heat and remove pan from burner.

Place the chourico on bread with the onions on top.

 

 

 

 

 

 

 

Add the fried egg on top of the onions and serve with the bread over it or on the side.

 

 

 

 

 

 

 

 

 

 

 

Desserts / Photo Gallery / Recipes

Banana Cake with Cinnamon Sugar – Bolo de Banana com Açúcar e Canela

banana-cake-2

banana-cake-3

 

This warm banana bread is irresistible! The recipe for this batter is very light and fluffy, with a touch of sugar and cinnamon. FYI, did you know that the word “banana” originates from the Portuguese word “banana”?

This recipe is shared from a fan of Tia Maria’s Blog!

Thanks Mary! I’ve posted the recipe in both English and Portuguese as shared by Mary. Enjoy!

Um bolo de banana quentinho… hum irresistível! A receita dessa massa é muito levinha e fofinha e leva um toque de açúcar com canela. Prepare essa delícia!

Recipe by: Mary Connie De Pao

Ingredients:

3 eggs – 3 ovos (separated)
1/2 cup orange juice – ½ xícara (chá) de suco de laranja
1 and 1/2 cups of sugar – 1 e ½ xícara (chá) de açúcar
1/2  cup vegetable oil – ½ xícara (chá) de óleo
2 cups sifted flour – 2 xícaras (chá) farinha de trigo peneirada
1 tablespoon baking powder – 1 colher (sopa) fermento químico em pó
2 large ripe bananas – 2 bananas ( grandes) nanica madura
Sugar and cinnamon for topping – (1/4 cup sugar + 2 tsp cinnamon)  Açúcar e Canela para decorar

Preparation:

1. Beat the egg yolks, orange juice, sugar and the oil in a blender or kitchenaid mixer.

1- No liquidificador bata as gemas, o suco de laranja, o açúcar, o óleo.

2. Cut the bananas lengthwise into thin strips and reserve for later.

2- Corte as bananas no sentido de seu comprimento, em fatias bem finas. Reserve.

3. Place the egg and sugar mixture into a large bowl and add the flour a little at a time mixing well.

3- Passe a mistura para uma tigela e adicione a farinha aos poucos.

4. Add the baking powder and mix well.

4- Acrescente o fermento em pó e misture.

5. In a separate bowl, beat the egg whites to form stiff peaks.

5- Em outra tigela bata as claras em neve.

6. Gently fold the egg whites into the batter until mixed.

6- Coloque delicadamente as claras na massa de bolo e misture.

7. Pour the batter into a greased and lightly floured bundt pan.

7- Despeje a massa em uma forma untada e polvilhada com farinha de trigo.

8. Place the banana slices over the entire top of the cake batter.

8- Em cima da massa adicione as fatias de banana cobrindo toda a superfície do bolo.

9. Make a mixture of sugar and cinnamon and sprinkle 1/2 of mixture over the banana cake.

9- Faça uma misturinha de açúcar e canela e salpique em cima do bolo de banana.

10. Bake in pre heated oven at 350 degrees F. for approximately 45 minutes until golden.

10- Leve ao forno pré-aquecido 180° por aproximadamente 45 min ou até que esteja dourado.

11. Sprinkle on the rest of sugar and cinnamon and cook for another 5-10 minutes.

11. Salpique o resto de açúcar e canela em cima do bolo e leve of forno por aproximadamente 5 -10 min.

12. Let cool slightly and remove cake.

12.  Deixe esfriar um pouquinho e desenforme.

12. Serve

12- Sirva a seguir.

Note: Mary doubled the recipe for an extra large cake.

Desserts / Holiday Recipes / Photo Gallery

How to Brew French Press Coffee

I like my coffee to simply taste like coffee and the best way to make great coffee, is with a French Press! This also known as a Press Pot or Plunger Pot. Make this coffee for your friends right at the dinner table and they’ll surely be impressed with your coffee making skills.

I’m a plain Jane when it comes to coffee.  This drives my “Coffeeholic” family crazy! Currently we have 4 coffee makers at home; Keurig, Tossimo, Mr Coffee, and a Cuisinart drip coffee maker! They buy all of the new flavored coffees but, hopelessly get me to drink them.

I think the reason is because many years ago I managed a gourmet coffee shop similar to today’s Starbucks where I smelled flavored brewed coffee all day long!

I still remember the nauseating aroma’s from the flavored coffee beans such as, “Peppermint” and the my most hated; “Amaretto” UGH!

We served and sold coffee beans from around the world from the basic,  Colombian to the more expensive Hawiian – Kona and Jamaican Blue Mountain.

Today’s most expensive coffee is from Indonesia. But, this isn’t a lesson on coffee so I won’t go into the details unless you’re daring enough to click on the link and find out why!

 

Here are 2 coffee tips: 

Number 1. You’ll never get your coffee to taste as good as Starbucks, Dunkin Donuts or your favorite coffee shop.

The temperature for perfect brewed coffee should be 200 degrees Fahrenheit which is 93-94C. Most home coffee makers will not maintain a temperature that high especially the cheaper models.

Number 2. Never pour away any leftover coffee! Did you know that the longer coffee sits in the refrigerator, the stronger and more robust it gets? Simple let it cool completely and store for up to 1 week!

Ingredients to make perfect coffee press coffee:

Medium or coarse ground coffee

Boiling water

Sugar (optional)

Cream (optional)

Preparation:

Use 2 tablespoons of ground coffee for every cup of (8 oz) coffee. (use less if you enjoy milder coffee)

My press takes 32 oz, so I used 5 tablespoons because I like a milder taste but you can experiment until you find the perfect balance.

Place the grounds in the pot and slowly pour 32 oz of boiling water that has cooled for about 20 seconds. Stir the coffee gently and place the plunger with the lid over the coffee but don’t press down on the plunger yet. Some of the coffee grounds will float to the bottom.

Let the coffee sit for about 5  minutes to brew.  Press down on the plunger slowly and firmly.

Your coffee is now ready to serve. Note: The coffee will continue to brew if you leave it in the press. You may find grounds at the bottom of your coffee cup, this is normal but you may not want to drink the last sip.

 

Perfect coffee every time! Enjoy!

Appetizers / Photo Gallery / Recipes / Side Dish

Chick Pea Giardiniera Salad

Chick peas are very popular in Portuguese cuisine and often served as a main dish, or as a side dish with fish or bacalhau (salt cod).

In this appetizer recipe, I use pickled vegetables which add a crunchy texture and a tangy bite. It also makes a great summer salad or side dish.

If you prefer a less spicy version, you can substitute with fresh finely chopped carrots, celery and cauliflower but add a little more seasonings to taste.

The photo shows the pairing of Portuguese cheeses, and olives. Enjoy the recipe!

Ingredients:

2 cans cooked chick peas

½ teaspoon salt

½ teaspoon pepper

½ of a small onion (finely chopped)

2 to 3 tablespoon fresh parsley (finely chopped)

½ cup pickled vegetables (finely chopped)

¼ to ½ cup extra virgin olive oil

¼ cup white vinegar

Preparation:

Rinse the chick peas, drain and put into a medium bowl. Mix in all ingredients. Taste and add more seasonings if desired.

Let the mixture sit for at least 15 minutes to absorb flavors.

 

 

Desserts / Photo Gallery / Recipes

Orange Pound Cake with Orange Marmelade Glaze – Bolo de Laranja

Recipe and image by: Mary Connie De Pao

A beautiful summer cake recipe sent to me by a fan of Tia Maria’s Blog. Enjoy the recipe!

Orange Pound cake

Ingredients:

2 3/4 cup sifted flour + 1 tablespoon flour

1/2 pound (2 sticks of soft unsalted butter)

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

4 eggs

zest of 2 oranges


1/2 cup of whole milk

1/2 cup of fresh orange juice

Glaze:

6 oz of jarred orange marmelade

or orange marmelade recipe here

2 tablespoons of water


Preparation:

In a large bowl, beat the butter, sugar, salt and baking powder until creamy.  Add the eggs one at a time and continue beating. Add the orange zest and beat well to mix.

Combine the milk and orange juice. Begin making batter by adding 1/3 of the flour, then 1/2 of the liquid and beat on medium. Add another 1/3 of flour and the remaining liquid followed by the rest of the flour. Beat well until everything is smooth.

Grease well a 10 inch bundt pan with cooking spray or margarine.  Poor in batter and cook for 50 minutes at 350 degrees F.. Rotate cake 180 degrees in the oven and continue baking  another 5-15 minutes until toothpick comes out clean. Let cake cool slightly before removing from pan.

Make glaze by heating the marmalade with the water for a few minutes until thickened. When ready to serve, poor glaze over the cake.

 

 

Photo Gallery / Recipes / soup / Soups

Easy Chicken Noodle Soup – Canja Simples

A perfect remedy for a Spring cold. This Chicken Noodle Soup will be ready in under 60 minutes. I used stars, but you can use rice or any favorite small pasta.

Ingredients:

6-8 cups of water

1 Chicken leg quarter

1 cup of star or any small soup pasta

1/2 small onion (chopped into small pieces)

1 garlic clove

2 medium carrots (thinly sliced)

2 stalks celery (Chopped into small pieces)

2 chicken boullion cubes

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

Parsley for garnish

Preparation:

Bring water to a boil in a medium pan. Add the chicken, onion, garlic, 1 celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.

After the 45 minutes remover the chicken from pan. When cool,  remove the meat from the bone and chop into small pieces.

Add the chicken back into the soup along with the pasta, remaining carrot, celery, pepper flakes, and black pepper. Cook on medium uncovered for about 10 minutes.

If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.

Serve with parsley flakes and more red pepper flakes if desired.

Appetizers / Main Dish / Photo Gallery / Recipes / Sauces and Jams

Portuguese Style Baby Back Ribs

 

These ribs are fall off the bone with my spice mix recipe. You can bake them or cook out on the grill using the same technique. Enjoy!

Watch my Portuguese Rib video recipe on Youtube below. Subscribe and follow for the latest videos added.

 

Ingredients:

3 tablespoons my Taste Portugal Spice Mix (regular or spicy blend)

2 racks baby back ribs

2 tablespoons olive oil

1/4 cup white wine

My Barbecue Sauce: Optional

1 cup Ketchup

3 tablespoons Brown sugar

1 tablespoon Soy sauce or Worcestershire sauce

1 tablespoon White Vinegar

Note: If you want to cover with barbecue sauce, mix ingredients in a small bowl and spread over the ribs 15 minutes before end of total cooking time.

Preparation:

Mix seasoning and rub over ribs on both sides. Drizzle with wine and olive oil. Cook at 325 for 2 hours covered with foil.  Cook uncovered for the last 30 minutes to create a crispy top.

When done, cover with foil and place in the oven to keep warm until ready to serve.

Appetizers / Photo Gallery / Recipes / Side Dish

Asparagus Tart – Pastel de Aspargo

This recipe isn’t a traditional Portuguese dish, but my daughter Lisa made it for our Easter appetizer and it was such a big hit, that I had to share it with you. Asparagus in season now so go ahead and try it.

We substituted the marscarpone cheese that is called for in the original recipe with low fat cottage cheese with chives. It was one the easiest appetizers we’ve ever made and so delicious that we’ll be making it more often now! Enjoy it for a light lunch with a salad.

Ingredients:

1 tablespoon flour

1 sheet frozen puff pastry 9×9 (approximately)

1 cup low fat cottage cheese with chives

1 1/2 teaspoons salt

1 large egg, beaten

1 lemon, zest finely grated (about 1 tablespoon)

1 tablespoon chopped dried rosemary

1 pound asparagus

1 tablespoon olive oil

Black pepper

Preparation:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Roll out the puff pastry to a 9- by 12-inch rectangle.

Combine the cottage cheese 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and rosemary. Spread over the pastry leaving a border.

Make small cuts 1 inch apart with a knife.

Toss the asparagus with the olive oil. Lay half of the asparagus over the cheese.

Season with the salt and pepper.

Bake until golden brown and puffed for about 25 minutes. Let tart cool for 10 minutes.

Recipe was adapted from: courtesy Morgan Hass for Food Network Kitchens