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Ingredients 1 pack of hake loins; 2 or 3 slices of cornbread 2 thick slices of bacon 5 mushrooms (they weren't in the initial recipe but I love them...); 1 pepper; 1 onion; 3 cloves of garlic; 1 lemon; 1 dl of olive oil; oregano; salt and pepper Preparation Season the hake centers, still frozen, with the lemon juice, salt, pepper and chopped garlic. Let it marinate until the fish is thawed. Cut the bacon into cubes and the pepper into squares, and the mushrooms into slices. Mix and add chopped onion. Spread everything over the bottom of a tray. Crumble the bread slices and roll the hake centers over these crumbs. After wrapped in bread, place them on the board over the mixture of onions, mushrooms, bacon and peppers. Strain the liquid where the centers were marinated, add the oil and beat vigorously. Pour over the fish, sprinkle with oregano and bake in a moderate oven. Source and Rights: http://umcantinhonacozinha.blogspot.com/2007/01/lombos-de-pescada-com-broa.html

Ingredients (3 People) 3 pieces of ling 2 onions 4 cloves of garlic 300 g shrimp Bolognese sauce vegetable butter/olive oil salt Pepper Chives 5 potatoes 3 carrots Preparation Cook the Maruca part with just water and salt and set aside, save the cooking water. Cook the shrimp separately and set aside. In a saucepan, add the sliced ​​onion and the chopped garlic cloves with a little vegetable butter, with the stove on low, let it cook until translucent, then add the Bolognese sauce and let it cook for 5 minutes, adding a little Maruca cooking water. and let it cook in order to reduce the liquid to the desired thickness of the sauce, adjust seasonings if necessary. Cook the potatoes and carrots separately with water and salt. Peel the prawns and arrange on the plate with the fish and vegetables, basting on top with the Bolognese sauce. You can add the fish and shrimp directly to the sauce, also in the pot, involving the flavors even more. Enjoy. Source and Rights: Recipe do Gato.

Ingredientes: 2 pacotes de natas 1 lata de leite condensado 4 folhas de gelatina (ou duas colheres gelatina em pó neutra) 1 pacote de oreos Preparação: Bater as natas frias - convém que estejam umas horas no frigorífico para ficarem bem batidas. Derreter a gelatina num pouco de água quente, mexendo bem até não haver resíduos de gelatina, deixar arrefecer e juntar depois ao leite condensado. Para finalizar, misturar com as natas. Moer na picadora ou à mão as bolachas oreo. Num tabuleiro colocar uma camada de natas, outra de oreos, outra de natas, assim sucessivamente e terminar polvilhando com oreos. Fonte e Direitos :https://ondeestaareceita.blogspot.com/2015/01/sobremesa-de-oreos.html

Ingredients: small horse mackerel Flour Oil Vinegar Garlic Onion paprika blonde salt/piri-piri Parsley Preparation: Fry the fish after passing it through flour. Heat a frying pan with olive oil, onion, garlic and bay leaf, let it brown and add paprika and piri-piri. Let it simmer a little longer and add the vinegar, stir well, leave on the heat for another minute and switch off. Place on top of the fish and sprinkle with chopped parsley. Source and Rights: https://ondeestaareceita.blogspot.com/2017/01/carapau-frito-com-molho-de-escabeche.html

INGREDIENTS: 1 small cauliflower 2 chopped onions 300gr shredded cod 150gr straw potato 4 eggs 1dl milk 2dl cream 100gr grated cheese 50gr butter Salt and pepper PREPARATION: Place and cauliflower to cook in water seasoned with salt. Turn on the oven at 200º. Brown the onion in butter. Add the codfish and let it cook for about 5 minutes. Drain the cauliflower and add it to the cod (in sprigs). Add the straw potato and mix well. Place the mixture in a pyrex. Break the eggs and stir with a wire rod. Add the milk and cream, season with salt and pepper and pour over the mixture. Sprinkle with grated cheese. Bake in the oven for about 15 minutes. Source and Rights: http://ocantinhodossabores.blogspot.com/2009/10/bacalhau-cremoso-com-couve-flor.html

INGREDIENTS: (For 6 people) 200gr squid rings diced tomatoes (1 large can) 200gr peas 200gr cockles or clams 300gr pork meat 300gr prawn kernels 4 sausages 1 green pepper 1 red pepper 3 carrots 1 dl olive oil 4 tablespoons margarine Salt and pepper Saffron Rice q.b. PREPARATION: In a large pan, heat 2 spoons of margarine with the olive oil. Add the squids and let them fry. Add the tomato. When the tomato is soft, add the carrots cut into slices, the peas and the peppers cut into strips. Let the carrots soften and add the cockle core. Cover the pan and let it sweat while the pork meat, cut into small cubes, is fried in the remaining margarine. Add the sliced ​​sausages and let them sauté a little. Meanwhile, cook the prawns in water seasoned with salt for 5 minutes. Add the meat and prawns to the vegetable stew and sprinkle with the shrimp cooking water (2 and a half times the amount of rice). Dilute a little saffron in this water. When the broth is boiling, add the rice, season with salt and pepper and cook for about 15 minutes. Source and Rights: http://ocantinhodossabores.blogspot.com/2009/04/arroz-valenciana.html

Ingredients 1/2 chicken 2 cloves of garlic 1 leek tomato pulp salt Pepper Sweet chili Thyme Vegetable butter/olive oil Preparation Very simple and easy, cut the chicken into pieces to your liking, chop the garlic and cut the leek into thin slices and add to a pan or frying pan with butter, with the stove on low and let the garlic cook very slowly. When it starts to become translucent, add the chicken, add the salt, thyme, pepper and paprika and mix, cover and cook for a minimum. After 10 minutes add the tomato pulp and leave another 5 or 10 minutes to cook and soak up the tomato pulp flavor and form that delicious sauce. Serve with white rice. Enjoy. Source and rights: Cat Recipe.

Ingredients 5 egg whites 100g of powdered sugar 125g almond powder 40g of flour 100g melted butter 100g of red fruits (I used frozen) Preparation Mix the solid ingredients well: flour, sugar and almond. Add the egg whites and mix well. Add the melted butter. Pour the mixture into the molds (I used silicone), place the red fruits and bake in a preheated oven at 180º for approximately 20 minutes. Source and rights: http://umapitadadesalduasdecarinho.blogspot.com/2013/06/financiers-de-frutos-vermelhos.html

Ingredients 500 G beef to study 1 Leek 2 onions 6 carrots Olive oil/ vegetable butter Tomato pulp / ripe tomato without skin without seeds Thyme salt Pepper water / white wine spaghetti Preparation Chop an onion and cut the other into rings, cut the leek into rings, add it to a pan with a drizzle of olive oil and let it saute slowly. When the onion is turning golden, add the meat cut into pieces and add the salt, thyme and pepper to taste, mix and cook for at least 10 minutes. Meat will drop liquids, stir to wrap. Add the tomato pulp and mix for another 5 minutes and then add the white wine (I used water) and the carrot and let it cook now until the liquids are reduced in order to get the consistency you want. As in the photo, that perfect sauce to wrap around spaghetti cooked with just water and a drizzle of olive oil, and drained. Enjoy. Source and rights: Cat Recipe.

Ingredients Whole spaghetti 500g Minced beef meat 500g 3 cloves of garlic 1/2 onion olive oil to taste wine to taste 1/2 Knorr Chicken Broth Bolegnese sauce q.b. grated cheese q.b oregano to taste salt to taste Preparation In a saucepan, cook the wholemeal spaghetti with a drizzle of olive oil and a pinch of salt over low heat, stir the spaghetti, when the water starts to boil, turn off the stove. Let the spaghetti rest in the water for 3 min, drain the water; In a separate pan, sauté the garlic, onion, olive oil to taste and Knorr until golden brown, add the minced meat and the wine to taste, when the meat is almost cooked, add the Bolegnese sauce, stir the preparation for 7 min, rectify the salt if necessary and turn off the stove and let it rest for 5 min. Serve the spaghetti on a plate with the meat on top, grated cheese and oregano to taste. or if you prefer, mix the spaghetti with the meat and add the grated cheese and oregano at the end. Source and Rights: Cat Recipe.

Ingredients Miscellaneous fruits sweetened plain yogurt Almonds sultanas Preparation Different fruit, peeled and cut. Sweetened plain yogurt and slivered almonds and sultanas. Mix everything well. Source and Rights: http://coisasdacozinhadafifi.blogspot.com/2009/06/salada-de-frutas-com-iogurte-e-frutos.html

Ingredients 500 grms of tripe 1 carrot 1 onion 2 garlic cloves 1 bay leaf 1 tablespoon of tomato pulp salt oil White bean 1/2 chorizo parsley (I didn't use) Preparation Wash the tripe with hot water, rub with lemon juice and salt. Cook it folded, in water and salt, in the pressure cooker for 25 minutes. Reserve. Also cook the white beans, in the pressure cooker also with water and salt, for 10 minutes. Saute the onion, garlic, bay leaf and tomato paste until the onion is soft. Add the chorizo ​​and carrot, sliced. Let it cook. Add the tripe cut into small pieces and let it cook a little, if necessary, add a little of the bean broth. Add the beans, adjust the salt and let it cook. Serve immediately with white rice. Source and Rights: http://coisasdacozinhadafifi.blogspot.com/2011/03/dobrada.html