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Ingredients: lamb Potatoes 1 finely chopped onion 1 tablespoon of tomato pulp 2 garlic cloves 1 bay leaf Salt and pepper Toasted slices of bread Marinade: Extra Virgin Olive Oil blonde Onion piri-piri Rosemary lemon juice White wine ground pepper paprika finely chopped garlic salt The day before, wash and arrange the lamb. Cut it into pieces. Make a marinade with the above ingredients and mix the lamb well so that it is well impregnated with these seasonings. The next day, in a large pan, sauté the onion, garlic and tomato paste. When the onion is cooked, add the lamb and let it brown. Add the rest of the marinade. Water is added if necessary. Let it cook on a low heat for a few hours or alternatively (which is what I did later) use the pressure cooker. When the lamb is almost done, adjust the seasoning and add the potatoes. Cut the bread into slices and toast. Place the toast on the bottom of a serving tray and place the pieces of lamb and potatoes on top. Drizzle with the sauce and serve immediately. Source and Rights: http://mundodasreceitas.blogspot.com/2011/04/ensopado-de-borrego.html

Ingredients fresh rosemary 1 onion 3 crushed garlic cloves Sweet Chili Powder ( paprika) 2 Tablespoons Wine Vinegar 2 tablespoons of lard White wine Salt and pepper Oil Preparation I cut the onion into thin slices. I put the chops on a small tray, rubbed them with the paprika, put the wine, the vinegar, the lard spread out in small pieces, the garlic, seasoned with salt and pepper, some sprigs of fresh rosemary, spread in the middle of the meat, and a little drizzle of olive oil, then covered it with a slice of onion. I let it marinate for about 3 hours. I then turned on the oven, changed them from the tray (although you can immediately put everything on the same tray that goes into the oven) and they went into the oven, at about 180 degrees. Transfer the onions to the bottom of the tray, place the chops on top, and the remaining ingredients. I watered them with the marinade, and as soon as I saw that they were browned and cooked, I took them out of the oven. For the Rice with Peas: The rice was simple, first I cooked the peas on the side. Then I made a stew with half an onion and a little olive oil, added a cup (tea) of rice, let it become transparent, stirring it constantly, added two cups of boiling water, corrected the salt, added the peas already cooked, I stirred, covered and cooked over low heat for about 8 to 10 minutes, it is advisable to check, if necessary, pour a little more water. When ready, I turned off the heat and let it stay in the pan, covered, for a few more minutes. It was loose, and accompanied the meat very well. Source and rights: https://amoresabores.blogs.sapo.pt/34923.html

Ingredients: 2.5 dl of honey 2.5 dl of olive oil 125 g of sugar 6 eggs 1/2 cup brandy 250 g of flour The peel of an orange Fennel and olive oil q.b. B. Preparation: Start by beating the egg yolks with the sugar. Then add the olive oil, honey, brandy, flour, grated orange peel and fennel. It is important that these ingredients are added little by little and that you keep beating. Finally, beat the egg whites until stiff and add them to the rest of the mixture. Pour the preparation into a round mold, preferably a mold with holes in the center, greased with olive oil and baked in a strong oven (180ºC) for approximately 40 minutes. Unmould it carefully so as not to break it, as it is a very fluffy cake. And that's it, it's ready to eat :) Source and rights: https://comopaoparalaranjas.blogspot.com/2012/09/bolo-podre-alentejano.html

Ingredients: 250g flour 100g olive oil 100g sugar 100g honey 20g brandy 20g port wine 4 eggs 1 teaspoon yeast 1 teaspoon cinnamon Traditional preparation: With a mixer, beat the egg yolks with the sugar very well until you get a whitish mixture. Then add the olive oil, honey, brandy, port wine, flour and yeast. Beat very well with the mixer. Beat the egg whites until stiff and when finished, fold them into the previous mixture. Place in a greased and floured mold and bake in a preheated oven at 180º for about 40 minutes, or until you see that the cake is cooked. Source and rights: https://se7epecados.blogs.sapo.pt/97216.html?thread=782272

Ingredients: For mass 1 teaspoon(s) cinnamon 250 g of breadcrumbs 50 g of sugar 5 large eggs for the syrup 1 lemon peel 1 cinnamon stick 250 g of sugar 500 ml white green wine Confection: Beat the ingredients of the dough very well, adding the eggs individually so that they are well absorbed by the bread and obtain a well-mixed mixture. Put the wine, lemon peel, cinnamon stick and sugar on the stove to make the syrup. Meanwhile, fry the younglings in very hot oil, shaping the dough with the help of two spoons. As you fry them, pour them into the syrup, which is still boiling in the pan, over low heat. They are served hot or warm, inside the syrup. Source and rights: https://lumeear.blogspot.com/2018_03_25_archive.html

Ingredients 300g wheat flour 125g lard 1 egg 125g white wine 1/2 cup brandy 1 (teaspoon) cinnamon 1 (teaspoon) baking powder half orange juice oil fry Sugar and cinnamon for sprinkling Preparation Start by melting the lard in the microwave, place the flour, cinnamon and yeast in a separate bowl, make a hole in the center of the flour and bring the lard to a boil and mix everything with your hands. Then I also heat the white wine and add it to the mixture. After being well mixed, together with the brandy, the orange juice and the egg. Knead well until you form an elastic dough that does not stick to your hands (I had to add a little more flour) and let it rest for +- 15 min. Roll out the dough on a floured bench with the help of a rolling pin (I like the baby ones with a thin dough) with a glass I make the circles and with a lid I made the hole in the center. Fry in hot oil and sprinkle with sugar and cinnamon. They are very good and easy to make. Enjoy :) Source and rights: http://hafestanacozinha.blogspot.com/search/label/Doces%20de%20Natal

Ingredients: 1Lt Water ½ Lt Olive Oil 50g fennel 100g walnut kernels 750g Yellow Sugar 3 Teaspoons of Cinnamon 1 kg flour (preferably unbleached) salt qb Confection: Start by turning on the oven at 250º and chop the walnuts into very small pieces. Then, in a pan add the Water, Olive Oil, Fennel, Yellow Sugar, Cinnamon and a pinch of Salt, stir all the ingredients well and bring to the boil until it boils, stirring from time to time to that the ingredients are involved. When boiling, remove from the heat, add the flour and the finely chopped walnuts, using a wooden spoon or spatula, mix the ingredients well until they form a dough. (Taste and adjust seasoning if necessary) Put the pan back on medium heat, let the dough dry a little, about 3/5 min, so that some moisture can escape and, when stirring, the dough detaches from the walls of the pan. Place the dough on a tray or directly on the kitchen counter and let it cool for a few minutes. (But not much, just enough time to work the dough with your hands). While the dough is cooling, sprinkle two large baking trays with flour. Grease your hands with olive oil and remove a quantity of dough (about the amount of a tablespoon), shape small loaves with your hands, place them on one of the trays and make an effect on top with the help of a knife, (as you can see in the pictures), bake for 15 minutes. While a tray is in the oven, you can continue to make bread. When the first batch is ready, place the second tray in the oven. So, as you take a tray out of the oven, you immediately put another one in: it will be much faster and cheaper as it doesn't waste the oven's heat. When they come out of the oven, place the buns on a plate and sprinkle them with sugar to taste. Serves: 80/90 Breads Source and rights: http://areceitapartilhada.blogspot.com/2014/01/broas-de-azeite-de-abrantes-miguel.html

Ingredients: 1 kg. sweet potato 3 eggs 500 gr. of sugar 500 gr. flour (snow white) 1 teaspoon (coffee) cinnamon 1 teaspoon baking powder (coffee) dry fruits to taste Preparation: Peel the potatoes and cook them in salted water. Once cooked, reduce to puree and let cool. Then add the sugar and mix very well. Now add the eggs, stirring constantly until well incorporated into the mixture. Add the sifted flour, baking powder and cinnamon. Add the dried fruits to the dough (I only used hazelnuts, chopped walnuts and almonds) and knead everything very well again. Shape the dough into small pieces of bread with the help of flour. Place them on a tray lined with parchment paper and bake in the preheated oven for approximately 25 minutes or until golden. They are delicious, sweet and very cute. Source and rights: https://pelacozinha.blogs.sapo.pt/broas-de-batata-doce-63568

Ingredients: 19 yolks + 6 whole eggs 500 g sugar 250 g flour zest of 1/2 lemon a bit of salt Preparation: Beat the eggs with the salt, sugar and lemon zest for half an hour. Beat in an electric mixer for 20 minutes. Add the flour by wrapping it well in the egg mixture. Line a mold with 4 sheets of foolscap, previously greased, and pour the preparation inside. Bake for approximately 45 minutes in a hot oven, 200º, covered with aluminum foil, or ideally, with the same shape, with the paper inside the mold. Margaride's authentic sponge cake is baked in a wood-fired oven in unglazed clay molds. These forms consist of three bowls, two equal and a smaller one, which is placed inverted in the center of one of the other bowls forming a pipe. After being lined with thick paper, in overlapping squares, the dough is laid there, the edges of the paper turned inwards and then covered with the other bowl. Source and rights: http://delilicias.blogspot.com/2013/03/pao-de-lo-da-zona-de-margaride.html

Ingredients: 250g of flour 300g of sugar 1 teaspoon yeast 10 eggs zest of 1 lemon Preparation: I beat the eggs very well with the sugar. I added the flour and baking powder and beat some more. I put it in the oven at 180º until cooked. Source and rights: http://ocantinhodasophia.blogspot.com/2012/04/pao-de-lo.html

INGREDIENTS - 1 leg of lamb cut into pieces - Diced potatoes - 2 onions in half moon rings - 6 minced garlic cloves - 2 bay leaves - 2 stems of fresh rosemary - 1 sprig of parsley - Sweet chili - Salt - White wine - Oil PREPARATION 1. At the bottom of an earthenware dish, place the onion, garlic and bay leaf, drizzle with a good amount of olive oil. 2. Place the lamb on top and season to taste with salt and paprika. 3. Between the pieces of meat put the parsley and rosemary. 4. Drizzle with a generous amount of white wine and stir everything very well so that the spices blend in with the meat. 5. Cover and let marinate overnight. 6. The next day uncover and bake until the meat is very tender, if necessary add more wine (or water), halfway through the cooking time turn the meat and add the potatoes. In my case it took about 2 hours, but the time will vary depending on the ovens. Source and Rights: https://amariaeduarda.blogs.sapo.pt/borrego-assado-no-forno-pascoa-2018-1-20182

Ingredients: goatling chopped garlic Chopped parsley oil paprika red pepper paste garlic paste salt White wine juice of an orange blond Margarine Preparation: We started by, the day before, in the morning, washing the meat and seasoning it with salt. At the end of the day, we rinsed the meat again and seasoned it with a mixture made up of all the other ingredients mentioned above (with the exception of margarine). It was left to rest overnight, inside the tray where it would bake. On the day itself, we put some margarine nuts on top of the meat and baked it in a preheated oven at 200ºC, until it was browned. Enjoy! Source and rights: http://bonspetiscos.blogspot.com/2010/04/cabrito-assado-no-forno.html