Recipe by Paula. For me, this is Portugal in a pot. This dish is an abundance of fresh seafood and fish in a rich broth with oni...
This recipe for Portuguese Sopas or Sopash is served at Yearly Portuguese Festa's (Portuguese Picnic) In Lincoln, California and is filled with the authentic Portuguese...
This Portuguese Chicken Soup is called Canja. It has a flavorful broth from boiling the chicken, and pasta stars which make it a fall comfort food staple.
This simple dish tastes best when made with fresh sweet peas and ripe tomatoes, but frozen peas and canned tomatoes can be substituted in a pinch. For a vegetarian version, omit the chourico sausage and add another tsp of smoked paprika.
Visitng Porto and Lisbon in Portugal offers a chance to indulge in traditional Portuguese food. Fresh local seafood,
How to make Portuguese Stuffed Squid (Lulas Recheadas).
This Portuguese beef stew (molha de carne) takes me back to my youth. It tastes so good and makes the house smell amazing. Be careful, you might not be able to get the neighbours to leave.
Brooklyn chef Sean Telo's secret weapon is sweet and earthy Portuguese allspice.
This is a fresh salad with clean and bright flavours. For the best flavour, let the salad stand at room temperature for 15 minutes before serving.
Sangria is the oh so refreshing wine based drink from Spain and Portugal! Find out how to make the classic white Portuguese sangria here!
There are some women, whose problem is that they never believe they have what it takes to put together an IKEA coffee table. Then, there are those such as myself. Who hold unexplained and relentless faith in their own physical strength. Who ask, how hard can it be?... #Cantonese #friedrice #gratin
A celebration of all things seafood, this colourful rice dish calls for plenty of paprika, garlic, mussels, king prawns and oregano
This tuna, potato and chickpea salad recipe is pure Portuguese comfort food. It's so easy and quick to make. This dish can be eaten hot or cold.
15 Portuguese wine to try now, both reds and whites.
Traditional Portuguese chocolate mousse served with crumbled "Chocolate Salami" - a sliceable chocolate fridge cookie. Inspired by the Chocolate Mousse at Nos e Mais Bolos. Chocolate Salami recipe adapted from Easy Portuguese Recipes. Note: this recipe is the traditional, rich mousse with eggs and cream. If you want to try the two-ingredient mousse, the recipe for that is below!
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!
A traditional Portuguese dish. There are many versions, but it typically consist of a variety of meats, sausages and vegetables slow cooked to perfection.
This recipe originates from a restaurant, Roasty Chicken Churrasqueira, located in the town of Maple, Ontario, Canada. Piri Piri sauces are used in Portuguese and African cooking. I fell in love with churrasqueira chicken after trying it in a local restaurant in my home town. I think this sauce is the best of it's kind that I've tried. This recipe will make about 1 cup of sauce.
New York restaurant recipe for vegetarian soup.
I have a confession to make, I love rice. I can eat it everyday for the rest of my life and never have it the same way twice. I have been away on holiday, in Porto, for the past three weeks and have missed you all dearly! Judging from my emails, you've missed me too! Thank you for all the love. I'm back with amazing food adventures and cool, new restaurant reviews. Today's recipe is one that is very typical all over Portugal, but more so in the south. The rice is made "malandro", which means sa
