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Ingredients for 4-6 people - 3 large potatoes - 6 medium carrots - 1 large onion - 300 g of green beans - 1 handful of pevide dough (or rice) - 1 l of hot vegetable broth - olive oil q.s. - 1 large slice of ham cut into strips (optional) - salt Preparation Peel, arrange and wash the vegetables. Cut them into pieces. Place the potato, carrot and onion pieces in a pan. Add 2/3 of the vegetable broth and bring to a boil. Lower the heat and cook for 15-20 minutes. Season with salt. Blend the soup using a hand blender or a blender. If the soup is too thick, add the remaining broth. Bring to a boil again. Add the pieces of green beans and pasta (or rice). Drizzle with a drizzle of olive oil and cook over low heat for another 15 minutes. Add the ham strips 5 minutes before the end of cooking. Adjust the seasoning and serve immediately. Source and rights: http://elvirabistrot.blogspot.com/2007/11/sopa-de-feijo-verde-portuguesa.html

Ingredients: (18 units) 1 covette mixed minced meat 1 onion Olive oil qb Salt, ground black pepper 100 ml white wine 1 tablespoon tomato concentrate Chopped bacon to taste (optional) cornstarch Oregon Breadcrumbs Eggs Frying oil Pasta: 1 cup water 1 cup wheat flour 1 dessert spoon butter 2 lemon peels 1 pinch salt Preparation Start by chopping the onion and placing it in a pan along with the olive oil. When it starts to become translucent, add the meat and let it brown. Add the tomato concentrate, salt, pepper, oregano and wine and bring to a boil. If necessary, add water and cook until the meat is tender. If the sauce becomes liquid, add a little cornstarch dissolved in water to thicken it. Set aside and let cool. Meanwhile prepare the dough. Bring water, lemon, salt and butter to a boil. When it boils, turn off the heat and add the flour all at once, stirring vigorously until it forms a ball. Set aside and let cool. When the dough and filling are cold, stretch the dough with a rolling pin, cut circles to your liking, fill them with the meat and shape the patty. Dip them in beaten egg, breadcrumbs and fry them. You can also coat them with egg and breadcrumbs and place them directly in the freezer to consume later. Source and Rights: https://saborsemmedida.blogs.sapo.pt/rissois-de-carne-10923

Ingredients: Basis: 300 gr. crushed maria biscuit 150 gr. melted butter Filling: 5 gelatin sheets 1 sachet of strawberry gelatin 2 dl cold water 2 dl hot water 1 strawberry yogurt 1 can condensed milk 1 package cream 400 gr. strawberry 2 tablespoons sugar Decoration: Strawberries to taste Chocolate shavings qb Preparation: In a bowl, combine the biscuits and butter until everything is well combined and line a tart pan previously lined with parchment paper on the bottom and walls, pressing well with your fingers. Place in the fridge while you prepare the filling. Prepare the gelatin according to the instructions on the packaging, but use the amounts of water indicated in the recipe. Meanwhile, add the gelatin sheets previously soaked in cold water. Add the yogurt, condensed milk and mix. Meanwhile, place the previously cut strawberries in a pan with the sugar and let them cook. Blend with a hand blender and let it cool. Add to the gelatin mixture, as well as the previously whipped cream. Pour the cream over the tart and place in the fridge until it solidifies. When serving, decorate with strawberries and chocolate shavings. Source and Rights: https://saborsemmedida.blogs.sapo.pt/tarte-de-morangos-19961

Ingredients: 700g clean cuttlefish, frozen, 20/40 1 bunch of coriander 1 teaspoon curry powder 1 dry chilli 3 cloves of garlic 60 to 90 mL of olive oil Coarse salt (may not be necessary) Way of doing: Heat the olive oil with the 3 crushed garlic cloves, with the skin on. Add the cuttlefish and leave to heat in the uncovered pan. When they are partially defrosted, uncover the pan and add the curry and chilli and leave to cook for around 15 minutes. When the choquinhos are almost ready, add the coriander and adjust the salt, if necessary. Source and rights: https://comopaoparalaranjas.blogspot.com/2014/06/choquinhos-pereira.html

Ingredients: Young lamb Flour Lard (I used olive oil) Homemade chorizo (optional) Onion Garlic blonde Sweet chili Pepper chilli Mint (or fresh pennyroyal) salt Preparation: Break the meat into pieces, coat them well in flour, shake off the excess and brown them in olive oil (the CTP rule is with lard, but choices must be made in these cases where health is at stake). Brown the onion and garlic in olive oil (or lard), add the remaining seasonings except mint (or pennyroyal) and a few slices of chorizo (optional, it's not the norm but I use it because I like it), then the meat and fat in that has browned, cover with water, then add salt, cover and let it boil over low heat for about 45 minutes to an hour, depending on the toughness of the meat. When the meat is almost ready, add some potatoes, a few slices, a good sprig of mint or fresh pennyroyal, add more water if necessary and adjust the salt. Let it cook until the potatoes start to fall apart, and serve on the slices of bread, previously arranged on the plate, pouring the boiling sauce over fresh mint and bread, which must be firm by its nature and hard as it has been made for days. After the bread is well soaked in the broth, start eating and enjoying yourself, accompanying with a wine that you think matches. Source and Rights: https://outrascomidas.blogspot.com/2011/05/ensopado-de-borrego.html

Ingredients: 200g flour 150g sugar 200g butter 200g of chocolate 4 eggs Preparation: Heat the chocolate together with the butter in a water bath. Then beat all the remaining ingredients in a mixer. Add the chocolate mixture and beat again. When everything is well beaten, place in a glass container (round or rectangular) and place in a preheated oven at 180º for 10 minutes. Source and Rights : http:/ /dona-cacau.blogspot.com/2015/09/bolo-mousse-de-chocolate.html

Ingredients 1 Chicken, skinless and in pieces 200g of bacon in pieces 1 can of whole mushrooms 3 dl of red wine (I used Cartaxo) 1 onion 2 cloves of garlic 1 carrot 3 tablespoons of olive oil 1 tablespoon of flour 200g of frozen chestnuts Salt and black pepper to taste Preparation Place the chicken in a large bowl and season with salt and pepper. Add the peeled and sliced carrot and onion, the minced garlic and the red wine. Mix, cover with cling film and let marinate in the cold overnight. The next day, drain the chicken well, dry it and reserve the marinade. Take a pan with the oil and let it heat up. Brown the chicken pieces in olive oil. Remove and place the browned chicken on a plate. Add the onion and carrot from the marinade to the pan, stir and cook for 5 minutes. Sprinkle with flour and mix well. Add the wine and bring to a boil. Add the chicken and cook for about 20 minutes. When there are 10 minutes left to finish, add the chestnuts. Put the bacon in a frying pan and after heating, add the mushrooms. let it cook until golden brown. Add them to the chicken. check the salt and serve with boiled or fried potatoes. Source and Rights : http://cultodamesa.blogspot.com /2012/02/frango-cartaxense.html

Ingredients (4 people): 600 g of whelk kernels 500 g of red or catarino beans 500 g of fresh tomatoes 1 green pepper 1 sprig of parsley 1 bay leaf 2 cloves of garlic 100 g of onions 1 dl of olive oil salt and pepper q.b. chilli Preparation In a container, soak the beans in cold water, 12 hours before use. After soaking, wash it and cook it in a pan with cold water. Break the raw whelks and remove the brains. Then cook the brains obtained in salted water for about 45 to 60 minutes. Once cooked, remove to a bowl and let cool. Cut into pieces. In a separate pan, sauté the finely chopped garlic and onion in olive oil, add the bay leaf and the sprig of parsley and let it brown. Then add the pepper, after having been cleaned of pips and washed, cut into small cubes. In the meantime, remove the stalk from the tomatoes, scald them in boiling water, to make it easier to remove the skin and pips. Chop the tomatoes and put them in the stew. Let it be determined. Gather the whelk pieces and season with salt, pepper and chilli. Add the already cooked beans and part of their cooking liquid and bring to a boil until clear. Source and Rights : http://cultodamesa.blogspot .com/2011/12/feijoada-de-buzios.html

Ingredients: Wheat flour 6 eggs per kilo of flour 250 g of sugar per kilo of flour yeast and oil Brandy Preparation Kneading all the ingredients well is the most time-consuming operation, which can last for hours. When they are well kneaded, place the dough mixer next to the fire or covered with blankets, so that the dough rises well. When finta, they are tended like bread and baked in a wood oven. Source and rights: https://diariodeumaalquimista.blogs.sapo.pt/eu-quero-e-bolo-finto-9143

Ingredients: 500g almond flour 500g crystallized sugar 2 egg whites paper boxes Preparation Place the sugar and almond flour in a bowl and mix well. Gradually add the slightly beaten egg whites and knead very well. It is necessary to knead until the dough has enough consistency to mold balls. Remove small pieces of dough and form several small balls which are shaped like small cheeses. Dip these little cheeses in sugar and place them in paper boxes. When you want to stuff it, make a hole in the dough balls, introduce a little soft eggs and then mold them so that the cheese takes the shape of these. These cheeses keep for a long time. Source and rights: http://pratosypanelas.blogspot.com/2012/11/queijinhos-de-amendoa.html

Ingredients: 250 g of sugar 250 g of flour 8 eggs 7 gems 1 c. (tea) baking powder zest of a lemon 0.5 dl of sugar cane brandy Preparation Turn on the oven at 200ºC and grease a round mold with butter. Line it with parchment paper, which should also be greased and set aside. Then mix the yolks with the sugar and beat with the help of a mixer, until you get a whitish cream. Then add the lemon zest, flour and baking powder. Engage everything very well. Separately, lift the egg whites and fold them into the previous mixture. Finally, mix the brandy. Pour into the mold and bake for about half an hour. Source and rights: http://gastronomiamadeira.blogspot.com/2009/03/pao-de-lo-do-porto-santo.html

Ingredients: 1 kg of flour 60 g baker's yeast Juice of 2 oranges 1.5 dl of water salt 125 g of lard 250 g spreadable butter 1 glass of brandy Sugar and cinnamon for sprinkling Preparation: 1. Mix the flour with 125 g of butter, lard, orange juice, 1 glass of brandy and water with some salt. 2. Dissolve the yeast in a small amount of lukewarm water and mix with the flour. 3. Knead everything very well. 4. Take pieces of dough of the same size and make balls, roll them out with the rolling pin until they are circular and flat, about 10 cm in diameter. 5. Spread each circle very well with butter and sprinkle abundantly with sugar and a little cinnamon. Overlap several circles, one on top of the other, inside the molds, previously greased with margarine. 6. Leave to rise for 1 hour in the oven at 50ºC. 7. Sprinkle the top with sugar and a little cinnamon. Heat the oven to 180ºC and bake for 1 hour. Source and rights: https://faroefaro.blogspot.com/2011/04/receitas-algarvias-o-folar-de-olhao.html?m=0