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Ingredients : For the cake: 200g sugar 170g flour 6 eggs 1 tablespoon soluble coffee 150g strawberry jam (or cherry, apricot or other to taste) For the cream: 100g butter 75g sugar 15g strong coffee, cold 1 egg Traditional preparation: In the bowl of a mixer, place the eggs and sugar and beat for 5 minutes. Add the coffee and beat another minute. Add the flour and beat with the mixer until obtaining a homogeneous mixture. Place the preparation in a pre-greased and floured mold and bake in a preheated oven at 180º for about 30 minutes or until the cake is cooked. Let cool and cut in half lengthwise. When it is cold, fill it with the jam and put the cake back together. For the cream, place the sugar and butter at room temperature in the bowl of a mixer and beat for about 3 minutes. Add the coffee and the egg and beat for another two minutes. Cover the cake. Source and rights: https://se7epecados.blogs.sapo.pt/bolo-de-cafe-100342

Ingredients: 4 cod loins, soaked, frozen 4 large carrots, grated 4 large leeks (white part only), thinly sliced 1 sheet of fresh puff pastry. 2 medium onions, cut into rings 4 garlic cloves, minced 5 dl of milk 4 bay leaves 5 stalks of chopped coriander olive oil, salt, lemon juice and pepper q.s. Confection: Place the defrosted codfish in a saucepan and cover with the milk. Bring to a boil and as soon as the milk boils, turn off the heat and cover the pan. Let it rest for about 5 minutes. Then remove the codfish from the milk, clean it from the skins and bones and set aside. Cover the bottom of a large pan with virgin olive oil and add the onions, garlic cloves, bay leaves and bring to a simmer. Let it cook until the onion becomes transparent and then add the carrots and the leek. Engage everything very well, cover the pan and stir from time to time. When the vegetables are cooked, add the cod chips and mix all the ingredients with the help of a wooden spoon. Let it simmer for 5 minutes and remove from the stove. With the milk, where you cooked the cod, make a béchamel sauce. Place 2 tablespoons of butter in a saucepan and bring to a simmer, melting. Then add 2 tablespoons, well filled, with wheat flour and mix in the butter. Gradually add the milk, stirring constantly with a spoon, until it starts to boil. Turn off the stove and season with salt, pepper, 1 teaspoon lemon juice and chopped coriander stalks. Rectify the seasonings, if necessary. Add this sauce to the cod with vegetables mixture, stirring everything well. Place the mixture on a tray that can go into the oven. Cover with the sheet of puff pastry and make some parallel cuts on it with the help of a very sharp knife. Brush with egg yolk and bake at 220ºC for about 30 to 40 minutes. When golden, remove from the oven and serve with a salad of your choice. Right source: http://cozinharsemtrabalho.blogspot.com/2009/11/bacalhau-moda-da-lena.html

Ingredients: 50g baker's yeast 1.8 dl warm water 800g flour 150g sugar 0.8 dl milk 120g butter 80g honey 1 teaspoon fine salt 3 eggs 1 sweet jar of gila 1 dessert spoon of cinnamon Anise Preparation: Place the yeast in a bowl, add the warm water and mix until dissolved, add 250g flour and knead well. Let it rise for 30 minutes. In another bowl add the remaining flour, sugar, yeast, cinnamon, fennel and milk. Heat the butter with the honey and add them to the dough. Add salt, eggs and knead. Form a ball with this dough and let it rise for another two hours. Divide the dough into two parts. Stretch them out with the help of a rolling pin if necessary, place the gila jam on top of the first, cover with the second part and roll up the edges. Bake at 200º for about 45 minutes or until cooked. Source and Rights: https://se7epecados.blogs.sapo.pt/85199.html

Ingredients: 1 can of condensed milk 2 packages of cream (400 ml and if they are fresh, even better) 3 files Zest of 3 limes Preparation: Whip the cream until you get whipped cream. Then squeeze the limes. Fold the condensed milk into the cream and then add the lime juice. As you add the lime juice, the mousse gets even thicker. Take it to the fridge and when serving, to decorate, put the zest of the limes. It couldn't be easier and faster :) I hope you like it! Source and Rights: http://dona-cacau.blogspot.com/2014/10/mousse-de-lima.html

Ingredients: 4 hake fillets 1 onion 100ml of white wine 150 ml of water 1 tablespoon of flour salt and pepper q.b. oil 1 yolk juice of 1/2 lemon Chopped parsley Preparation: In a pan, heat the olive oil and the finely chopped onion just to heat it up, and add the hake fillets to them. Season with salt and pepper, add the flour, white wine and water and cook slowly for about 20 minutes. Once well cooked, remove from heat. In a bowl dilute 1 egg yolks with a little sauce and lemon juice and add everything to the hake fillets, stirring well. Bring to a boil without boiling. Then add a spoonful of chopped parsley and adjust the seasoning. Serve hot with rice or puree. Source and rights: http://ensaiosculinarios.blogspot.com/2015/11/lombinhos-de-pescada-de-fricasse.html

Ingredients 2 slices of cod, soaked 2 bay leaves 1 onion 3 cloves of garlic 1 dl of olive oil 2 ripe tomatoes 2 tablespoons of tomato puree 1 tablespoon chili paste 100 g sliced ​​mushrooms salt and pepper q.b. 1 teaspoon of dried oregano 1 sprig of parsley 350 g of spaghetti Preparation Cook the cod pieces in boiling water seasoned with bay leaves for 5 minutes. Book everything (cod and water). Meanwhile, sauté the chopped onion and garlic in olive oil. Add the tomato pieces, cleaned of skin and seeds and as soon as it softens, add the tomato pulp, the red pepper paste and the sliced ​​mushrooms. Drain the codfish, clean it of the skin and bones and separate into slivers. Add to the tomato preparation and drizzle with about 2 dl of the cod cooking broth. Season with salt, pepper, oregano and part of the chopped parsley. Let it cook for another 3 minutes. Finally, cook the pasta in boiling water seasoned with salt for 8 minutes. Drain and transfer to a serving plate. Pour the cod preparation over the pasta and serve sprinkled with the remaining chopped parsley. Source and Rights: http://ensaiosculinarios.blogspot.com/2015/09/bolonhesa-de-bacalhau.html

INGREDIENTS (2 people): 4 octopus tentacles 5 cloves of garlic 1/4 onion cut into half moons 2 bay leaves potatoes to taste salt and white pepper q.b. PREPARATION (1 hour): Start by cooking the octopus for 30 minutes in a pressure cooker, with a little water seasoned with a whole garlic, 1 bay leaf, salt and pepper; Meanwhile, wash the potatoes very well and cook them for 5 minutes in salted water; When the octopus is cooked, drain the cooking water and set aside; Chop the remaining garlic cloves and onion and place in the bottom in a way that can go in the oven; Drizzle with plenty of olive oil (and a good quality one), and place the octopus and potatoes on top; Take it to the oven at 180ºC for 20 minutes and sprinkle with olive oil; Served with sautéed cabbage. SOURCE: https://asminhasreceitas-lene.blogspot.com/2014/11/polvo-lagareiro.html

Ingredients: · 2 sea bass · 2 kg of coarse salt · 1 lemon · 2 egg whites · 2c. of Dijon mustard soup · Fresh thyme q.s. · Pepper q.b. · Tabasco q.b. · Garlic powder q.s. For the sauce: · 2 gems · ½ lemon · 2c. of water soup · 200 g of butter · Salt q.s. · Garlic powder q.s. · Pepper q.b. · Chopped parsley q.b. Preparation: Ask to clean the sea bass at the fish shop. Stuff with lemon slices, thyme, garlic powder and pepper. Grease the sea bass with olive oil and sprinkle with pepper and thyme. Then in a container mix the salt with the egg whites, Tabasco, pepper, dried thyme, garlic powder and mustard and stir well. Place the salt mixture in a pyrex until it covers the bottom, place the sea bass on top. Cover the sea bass with the salt mixture until well covered. Bake in a preheated oven at 200º until the salt mixture is very hard. Approximately 45min depends on the size of the sea bass. Meanwhile make the sauce. Place the sifted egg yolks in a bowl, add the lemon juice and cold water. Season with a pinch of salt, garlic powder and freshly ground pepper. Break the yolks very well with a wire rod. Bring this mixture to cook in a bain-marie over low heat, stirring constantly with the wire rod until the sauce starts to thicken. Keep adding the butter, cut into pieces, little by little, stirring constantly with the wire rod. The sauce should have a creamy, velvety consistency. Remove from heat and set aside. Remove the sea bass from the oven, carefully break the salt crust using a kitchen hammer and remove the skin and lemon slices. Serve with boiled potatoes sautéed in butter and parsley and the sauce. Source and rights: http://docespecadosdesejossalgados.blogspot.com/2017/06/robalo-ao-sal.html

Ingredients: · 400g of cod · 1 carrot · 1 courgette · 1 leek · 1 onion · 2 shallots · 2 eggs · 1 bay leaf · Straw potato q.b. (optional) · Olive oil q.b. · Garlic powder q.s. · Salsa q.b. · Olives q.b. · Salt q.s. · Pepper q.b. Preparation: Cook the codfish, after cooking, chip it and shred it. Reserve. Pass through the grater (thicker part), the carrot and the courgette. Thinly slice the leek, onion and shallots. In a pan put a generous drizzle of olive oil with the bay leaf and let it warm up well. Add the leek, onion and shallots and let them soften. Then add the remaining vegetables and cook until they lose part of the water. Season with salt, pepper and garlic powder. Add the shredded codfish and straw potatoes and mix very well. Separately, stir the eggs with the chopped parsley and add to the vegetables and codfish, stirring constantly and very well. Adjust the seasoning and add the olives and serve. Source and rights: http://docespecadosdesejossalgados.blogspot.com/2017/09/bacalhau-com-legumes-bras.html

Ingredients: 4 hake fillets 500 gr. red and yellow cherry tomato mix 4 tablespoons of olives 4 crushed garlic cloves Salt q.s. Black pepper q.b. Oil Rosemary (or oregano) Preparation: Preheat the oven to 210ºC. In a pyrex, place the cherry tomatoes, crushed garlic cloves and 2 tablespoons of olive oil. Place in the oven for 25 minutes and stir occasionally. Remove the pyrex dish and add the fish fillets and olives, mixing with the tomato juices. Season with salt and pepper to taste and sprinkle with rosemary. If the tomato has not released enough juice, you can add 100 ml of vegetable broth. Place in the oven until the fish is cooked (depending on the height of the fish). Accompany with sautéed broccoli. Source and rights: http://sem-avental.blogspot.com/2014/03/peixe-no-forno-com-tomate-cherry.html

Ingredients: 4 chicken thighs 2 garlic cloves salt, pepper, oil juice of 2 oranges 2 tablespoons of honey salt, pepper, olive oil, white wine and mustard q.s. a handful of chopped almonds Preparation mode: After washing, season the chicken thighs with the chopped garlic, salt and pepper. Cover the bottom of a casserole dish with olive oil and fry the thighs until they are golden brown. Remove and place on a platter. Mix the orange juice with half a small glass of white wine and honey and drizzle over the chicken. Place in the oven for half an hour, turn the thighs over and before finishing, brush the meat with mustard and sprinkle with almonds. Leave for another 10 minutes until toasted and serve with cooked asparagus and basmati rice. Source and rights: https://comidaparasolteiros.blogs.sapo.pt/coxas-de-frango-no-forno-com-laranja-e-31105

Ingredients: 2 turkey wings, halved 1 carrot cut into sticks 1/4 savoy cabbage 5 tablespoons peas 1 onion 1 tomato 2 garlic cloves 1 or 2 potatoes cut into cubes cubed pumpkin q.b. 1 chicken knorr 3 tablespoons of tomato puree olive oil, salt, pepper, rosemary, paprika, white wine and water q.s. Preparation mode: Heat a pan with the bottom covered in olive oil. Add the sliced ​​onion, crushed garlic, knorr, diced tomato, turkey wings, potatoes, carrots and pumpkin. Stir and season with salt, pepper, paprika, rosemary and drizzle with white wine. Add the tomato pulp, add the water almost covering the ingredients and bring to a boil. Keep stirring and when the carrots and potatoes are almost cooked, add the peas and cabbage, adjust the salt and let it boil for another 12 minutes. Source and Rights: https://comidaparasolteiros.blogs.sapo.pt/guisado-de-peru-com-tudo-a-que-tem-14429