Pour changer de la pizza italienne ou des tapas espagnols, si on osait les plats portugais ? Bonne idée, mais au Portugal, on mange quoi ? En entrée et en plat, des tas de bonnes choses, souvent à base de poisson, d'ail et de pomme de terre. En dessert, des gâteaux typiques comme les pasteis de nata. Voici 3 recettes incontournables et assez simples, pour cuisiner portugais.

Bacalhau is a Portuguese fish dish made with salt cod, potatoes and vegetables.

Avec Pâques qui arrive, un cuisinier a fait part sur Instagram de sa version de l’un des mets les plus typiques du Portugal qui se déguste pour cette fête. En prime, il a dévoilé des astuces pour le refaire facilement à la maison.

Discover 11 amazing things to do in Viseu, Portugal, from sightseeing to wine tasting in this complete Viseu travel guide.

Les fils d’or d’œufs (ou fios de ovos en portugais) sont un mets composé d’œufs (principalement les jaunes d’œufs) étirés en fils fins, mis à bouillir dans un sirop de sucre. Créée par des religieuses portugaises aux alentours du XIVe ou du XVe siècle, la recette a été introduite au Japon et en Thaïlande par […]

These cod fritters are a delicious iconic dish from Portugal, and can be found in Portuguese communities all over the world. Enjoy them hot or cold.

Quand on pense aux spécialités portugaises, on s'imagine aisément un plat de beignets de morues et des assiettes garnies de fruits de mer… mais pas que....

Le Portugal gourmand Manger au Portugal (Gastronomie, spécialités et bonnes adresses) À mon arrivée au Portugal, je connaissais bien mal sa gastronomie. Mais pendant mon séjour, je me suis lancée à la découverte de ses spécialités de mille et une manières et du sud au nord. La plus belle surprise de ce voyage, c’est...

Cavacas is a popover style Portuguese pastry. It is light and airy, and the glaze has a hint of lemon. Delicious!

This shrimp bisque recipe is rich, full of flavour and easy to make. This is a perfect soup to serve guests during a special celebration.

Posting for the ZWT ( Portugal) This recipe is different then the others posted since there is no meat except bacon fat. Times are approximate and I am not sure of the servings

My Vavó's Papas are the perfect sweet start to any day. A smooth velvety breakfast treat (or anytime treat). Please feel free to share and save the recipe.

Aprenda como fazer a melhor Massa para Rissóis! Ninguém vai resistir a este delicioso aperitivo ou prato principal.

Nous avons beaucoup aimé cette recette, le dessus est super croustillant et l'intérieur, très moelleux Passer les filets dans un oeuf ba...

BISCOITOS / PORTUGUESE BISCUITS 3/4 cup of sugar 3/4 stick of butter 3 eggs 3 cups of flour 2 tsp baking powder Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Melt the butter and a…

Cada vez mais me convenço que a cozinha é sem dúvida alguma o coração da casa. É nela que tudo gira sendo o centro de toda a vida familiar. Ali "cozinha-se a vida" e são criadas as mais profundas memórias. É como um laboratório de experiências, no qual criamos as nossas refeições, alimentamos o corpo, a mente e a alma, acompanhados da família e dos amigos. Todas elas são diferentes, umas maiores outras mais pequenas, mas todas especiais. Hoje em dia as cozinhas são espaços de convívio, sendo projectadas não apenas como o local onde se cozinha mas como o espaço ideal de partilha de afectos, um espaço onde se cozinham muito mais que alimentos ou se prepara apenas comida. A cozinha é o espaço ideal para todo o tipo de famílias criarem memórias inesquecíveis, onde se cozinham experiências repletas de amor e emoção. "Uma Receita Para a Vida" A TEKA lançou recentemente este vídeo que representa o que descrevi anteriormente. Adoro o vídeo, não só porque me relembra o quão importante é a família mas também porque me leva a viajar até às minhas memórias de infância, aos momentos que eu passava na cozinha com a minha mãe a confeccionar receitas. Ainda hoje guardo na memória o cheiro do pão acabado de fazer no forno de lenha. Da "sopa de entulho" que era feita ao lume e preparada com tanto amor, logo pela manhã, na panela de ferro. E claro, do arroz doce feito por ela e do cheiro a canela que ficava no ar. O que adorava rapar o fundo do tacho com uma colher e ser enxotado com carinho! A cozinha é mesmo um espaço de amor. Independentemente do que acontecer e do nosso percurso ao longo da vida, há sabores que nunca vamos esquecer e que iremos guardar com carinho na memória. Esse sabor para mim é o do arroz doce. Posso afirmar que é a receita da minha vida e é desde sempre a minha sobremesa preferida. Assim como a indispensável canela que o acompanha é a minha especiaria preferida. São aquelas memórias de infância que ficam para sempre, que nos trazem alguma nostalgia e que foram criadas com tanto amor e carinho. Vi tantas vezes a minha mãe fazer esta receita que praticamente a sei de cor. Não existem quantidades certas, pois era feita a olho, mas saía sempre bem. E por mais que tente, o meu arroz doce nunca será igual ao dela. Falta ali aquela pitada de amor, o afecto materno e o toque de magia que só as mães sabem colocar em cada prato que fazem. Arroz Doce da Minha Mãe Ingredientes: | 150 g de arroz carolino (eu uso arbóreo) | 400 ml de água | 1 pitada de sal | 1 litro de leite meio gordo | 150 g de açúcar amarelo | 3 cascas de limão (só a parte amarela) | 1 pau de canela | 3 gemas de ovo | canela em pó para servir Preparação: 1 . Leve um tacho ao lume com a água, o sal, as cascas de limão e o pau de canela. Quando começar a ferver junte o arroz e deixe cozinhar até toda a água ter sido absorvida. 2 . Aqueça o leite e aos poucos vá adicionando pequenas quantidades de leite ao arroz, mexendo sempre e em lume brando. Mexa sempre até obter um arroz bem cremoso, nem muito liquido nem muito sólido. 3 . Retire o tacho do lume, remova as cascas de limão e o pau de canela e adicione o açúcar. Mexa de forma a que o açúcar fique bem envolvido no arroz. 4 . Coloque as gemas numa tacinha e junte 3-4 c. (sopa) de arroz. Mexa rapidamente para incorporar. Adicione agora as gemas ao restante arroz e leve de novo ao lume mexendo durante 1-2 minutos até obter a cremosidade desejada. 5 . Distribua o arroz por tacinhas ou coloque numa travessa e deixe arrefecer. Na hora de servir polvilhe com canela em pó.

Simply referred to as 'Bitoque' amongst Cape Verdeans, this steak dish is topped with a signature fried egg and is also referred to as 'Bife a Portuguesa'. The dark pan-sauce is made of wine, garlic and butter. Fried potatoes and white rice are served on the side.

Le bolo de Bolacha ou "gâteau de biscuits" est un gâteau sans cuisson à base de biscuits Maria, jaunes d'oeufs, beurre, sucre, café et noix de coco râpée. Il s'agit d'un gâteau au café typique portugais, entre le tiramisu et le Moka, idéal pour les collations de la journée. Niveau de difficulté : facile Temps

A celebration of all things seafood, this colourful rice dish calls for plenty of paprika, garlic, mussels, king prawns and oregano

Pour compléter ce plat, on y ajoute un morceau de bon pain et un peu de fromage à pâte ferme ou semi-ferme.

Si l’établissement ne paie pas de mine, le chef y sert pourtant des plats d’une justesse étonnante. Au menu, des mets traditionnels comme la feijoada, une sorte de cassoulet portugais à base de haricots rouges, de saucisses, de légumes et d’épices. Une cantine de qualité ! O Cantinho...

My fav cake is Wafer Cake - Sooooo delicious Mihaamm Recipe: Ingredients: 1 can Sweetened Condensed Milk 1 can (same can) milk 5 eggs 2 big packages of Bolacha Maria (Maria Cookies) 4 – 6 cups of strong black coffee 1 pint whipping cream 1 tsp of sugar or brown sugar Instructions: In a large bowl beat together the condensed milk, milk and egg yolks until creamy. Pour mixture into a pan on low heat and stir well until the mixture comes to a boil. Turn off heat. Meanwhile dip cookies one at a time into coffee for about 5-10 seconds to coat with coffee, but don’t let them get soft. In a spring form pan or large platter, begin layering the cookies one a time then topping each with the egg cream until towers of your desired height form. In small bowl beat the whipping cream with sugar until whipped. In separate bowl, beat the remaining egg whites until stiff peaks form. Fold the egg whites into the whipped cream gently. Top the cookie cake with the cream. Top the cake with desired amount of cinnamon and crushed Maria cookie crumbs. Put it in the fridge for about 5 hours, or overnight for best results.

IF you’ve been craving a cheeky Nando’s you’re in luck as they’ve finally released their famous spicy rice and macho pea recipe. The restaurant revealed how to make their peri peri chicken th…

Voici une recette classique de poulet portugais grillé au BBQ! Simple à préparer et totalement savoureux en bouche, ce poulet portugais est parfaitement assaisonné avec des épices piri-piri et du paprika, de l'huile d'olive et du jus de citron. Un repas qui fera le bonheur de la famille et comblera tous les appétits, du plus petit au plus grand!  → Cette recette fait aussi partie de notre Dossier barbecue, du TOP : Recettes de poulet aux saveurs du monde et du TOP : 6 recettes au piri-piri pour mettre du piquant dans votre été!

When I was a child, growing up with my Portuguese immigrant parents, my mother used to make something called papas for us (herself, my Dad, and I). I believe the closest possible translation of papas to English is porridge. Although I am giving it the name porridge, please don't confuse papas for a breakfast food. No, it was more an indulgence that could be eaten any time of the day. It was almost dessert-like...eaten hot with a sprinkling of ground cinnamon on top; the ultimate comfort food for me. I remember asking my mom to make papas from time to time. She didn't always make it. After all, it was a special treat and that is part of what made it so good - the knowing that you couldn't eat it all the time. Papas were usually reserved for special occasions or lazy Sundays when my mom had more time to make it. As I grew older, my mom didn't make papas as often. I didn't request it as much. Other foods and rituals replaced the porridge. Many years passed. Then one day, after I was married and had my own daughter, I remembered the papas again with fondness. I immediately called my mom at work. I told her I wanted to make papas myself, for the first time. I needed her recipe...please! Well, if you are Portuguese or happen to know a Portuguese mom, you will probably already know that Portuguese moms don't usually follow recipes, measurements or directions. If you ask for a recipe, you are more likely to hear, "Oh, just add a bit of this and a smidgen of that. That should do it!". So my mom gave me a list of all the ingredients and tried to guide me somewhat with the measurements. I had to play around with it myself until it was perfected. More years passed. The memory of those childhood papas came to me again this week. I haven't made papas in what seems like forever. I looked for the small, pink piece of paper I had written the ingredients on years ago, in my recipe box. I found it, but only the ingredients...no measurements. It took me three tries before it turned out perfectly. Only three tries before it tasted exactly like the papas my mom used to make for us, when we lived in our apartment flat on Rosemount Street. Portuguese Porridge / Papas (serves 2) Ingredients 1 cup milk 2 tbsp sugar 2 tbsp flour pinch of salt ground cinnamon Directions In a small pot, add milk. Whisk in sugar, flour, and salt. Combine very well until smooth. Place the pot over medium heat and keep whisking until mixture begins to boil. This will take several minutes. As it starts to boil, continue whisking for about one minute and then remove from heat. Mixture will continue to thicken. Pour the papas into two dessert plates. Sprinkle ground cinnamon over top. Serve immediately. *Papas are traditionally served on a dessert plate, not in a bowl (at least that's how my mom used to do it) *Papas taste best when served hot Did you eat papas or a special homemade porridge while you were growing up? I would love to hear about it!

Bacalhau is a Portuguese fish dish made with salt cod, potatoes and vegetables.

Here's the recipe from Portugal. Hope you like it. We love it! Ingredients: 1 liter whole milk 300 g sugar 250 g rice A pinch of salt 10 egg yolks 100 g unsalted butter 1 cinnamon stick 1 vanilla bean 1 lemon peel cinnamon q.b. Preparation: It takes the heat a saucepan with 1.5 liters of water and when it boils, it throws up the rice and salt. Stir and let it simmer for 12 minutes. Drain the rice and passes by hot water. It has been part of the milk to boil with the lemon peel, cinnamon and vanilla and pour over the rice. Stir and let it finish cooking until boiling. Joins her the sugar and, after a few minutes, remove the rice from the heat of the fire. Bind the butter with the egg yolks in a bowl and chuck him up over the rice little by little, stirring constantly. Leads again to a simmer and stir to cook the egg yolks without being boiling. Pour on plates or platter and decorate to taste with cinnamon powder.

Some people consider that Portugal is the best-kept culinary secret in all of Europe and we tend to agree. Here are the 8 best things to eat in Lisbon.

A list of the best things to eat in every country, chosen by the locals who live there.

Descendant de la feijoada portugaise et du cassoulet français, ce plat familial, complet est tendrement mijoté. De préférence, servez la feijoada dans un plat en terre. Les JO 2016 offrent l'occasion de faire connaissance avec un des mets traditionnels brésilien. Feijoada brésilienne, plat traditionnel national au Brésil Helder Ribeiro Pour compléter le virtuel food tour du Brésil à l'occasion des JO 2016, voici la recette du fameux cassoulet brésilien. Feijoada comme au Brésil Pour 12 personnes Temps de préparation : 30 min Temps de cuisson : 2 h 20 Temps total : 3 h Ingrédients : 2 kg de haricots noirs 1 kg de viande de boeuf séchée 500 g de côtes de porc salées 200 g de queue de cochon 1 kg de porc salé 250 g de chorizo portugais 250 g de longe de porc 1 langue de porc 1 pied de porc 100 g de lard fumé (coupés en morceaux) 3 gousses d'ail pilées 3 oignons émincés 3 feuilles de laurier 3 cuillères à soupe d'huile 2/3 oranges coupées en deux Préparation: La veille, faites tremper la viande de boeuf séchée, le porc salé dans un grand récipient, puis recouvrez d'eau. Laissez dessaler une nuit entière, en changeant plusieurs fois d'eau. Dans un récipient à part, faites tremper les haricots noirs. Le jour même faites bouillir la viande salée, pendant 20 minutes à feu vif. Changez d'eau deux fois. Egouttez les haricots, faites les cuire à l'eau (recouverts) une heure à feu moyen. Coupez les viandes et les saucisses en morceaux d'environ 2.5 cm, les côtes en deux. Incorporez aux haricots, la viande de boeuf, le pied de cochon. 30 minutes plus tard, rajoutez la langue, la queue, les côtes de porc, puis à nouveau 1/2 h plus tard rajoutez le porc découpé, les saucisses, le lard, le laurier et enfin les oranges coupées en deux. Remuez de temps en temps, ajoutez de l'eau si nécessaire. Faites revenir l'oignon et l'ail dans l'huile, à feu moyen, faites dorer, puis ajoutez deux louches à soupe de haricots, réduisez le tout en purée. Incorporez cette préparation à votre ragoût. Rajoutez de l'eau, laissez mijoter encore une heure, durant laquelle vous rajoutez de l'eau si nécessaire. La consistance de la feijoada est crémeuse. Garnitures traditionnelles : Mettez un peu de riz blanc cuit dans une assiette, versez deux louches de feijoada dessus, de fines tranches d'orange, du chou (ou de la couve) autour. Saupoudrez le chou (couve) et les haricots avec la farofa (farine de manioc grillée). A voir : la cuisine brésilienne en vidéo et ses recettes

FAVAS GUISADAS / FAVA BEAN STEW 1/2 pound linguica or chourico sausage 1/4 cup of olive oil 1 large onion, chopped 2 garlic cloves, minced 1/2 cup of beer 3 tbs of tomato paste 2 cups of water 1.5 …

Un repas complet dans un plat, on aime! Ici, les légumes racines et les morceaux de poulet sont relevés de paprika fumé et de sauce piquante. Un régal!

C’est la recette d’un sandwich super savoureux que nous avions fait lors d’un tournage au resto Campo, rôtisserie portugaise du groupe Ferreira. Tout comme une escale au Portugal, ce sandwich est un plaisir à déguster.

Recette de Pudim de leite (flan sucré brésilien). Facile et rapide à réaliser, goûteuse et diététique. Ingrédients, préparation et recettes associées.

Inspired by The Great British Baking Show, I tried my hand at a classic Egg Custard Tart. The results were mostly successful and definitely delicious!