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Ingredients: 1 large frozen cuttlefish. q.s. red pepper paste q.b piripiri q.s. lemon juice 1 pinch of salt (little) q.s. cornflour 1 beaten egg q.s. wheat flour q.s. breadcrumbs Defrost Choco Naturally cut to strips Smear it (with our hands) with the pepper and chilli paste, a little salt (the paste already has salt) and q.b. of lemon juice. Leave it in this marinade overnight. The next day, put the flour in a plastic bag and the cuttlefish strips, shake them, then dip them in beaten egg and then breadcrumbs. It will fry in hot oil. Source and rights: http://panelasnofogao.blogspot.com/2010/02/choco-com-sabor-setubal.html

Ingredients (3 people) can of black-eyed beans 2 cans of tuna 2 large tomatoes cut into pieces (you can use cherry tomatoes) 1 cucumber cut into pieces 1 egg cut into pieces balsamic vinegar Oil salt optional salsa onion optional Just put all the ingredients in a bowl and season with oil, balsamic vinegar and salt. And mix very carefully, in the dish if you want you can add chopped parsley with chopped onion to taste. Source and rights: Cat's original recipe.

Ingredients 3 large sweet potatoes 2 potatoes 2 onions half a little pumpkin 6 carrots 3 cloves of garlic 1 Corvette a can of grain 1 cabbage salt Chicken broth Dash of olive oil Preparation In a pan, add the peeled and chopped sweet potatoes to cook faster, the potatoes, the pumpkin, 3 carrots, 2 onions, 3 cloves of garlic, the chicken stock and a little salt. In another pan, cook the cabbage cut to taste with the 3 carrots cut into slices with salt, a little before cooking, add the drained grain. Rectify the salt, and add the pan with the crushed mix and rectify salt finishing with a drizzle of olive oil on top. Enjoy . Source and rights: Cat Recipe.

Ingredients chicken steaks 6 minced garlic cloves 1 chopped onion Oil Pepper salt Moscatel Preparation In a frying pan over very low heat with a drizzle of olive oil, place the garlic cloves and the chopped onion to sauté slowly. When it starts to become translucent, place the steaks cut to taste previously seasoned with salt and pepper. Let it brown a little on both sides, cover with the muscatel a little and let it cook very slowly so that the garlic and onion start to break down and the sweeter taste of the muscatel gives the steaks a more special taste, cook until the alcohol evaporates. Serve with rice and a bottle of wine. Or a nice salad and vegetables to be healthier. Source and rights: Cat Recipe.

Ingredients Fresh or frozen clean stingray 2 onions 4 garlic cloves blonde salt Pepper Sweet chili 1 lemon Oil water / white wine Preparation Previously season the ray with bay leaf, salt, pepper and sweet pepper and lemon and leave to marinate for 15 minutes. Place the sliced ​​onion and chopped garlic on a tray, drizzle with a little olive oil, place the ray on top and drizzle with a little olive oil and a little wine. It goes to the oven at 160/170 degrees to cook but not to burn, it is watered with the cooking liquids. When cooked, serve with boiled potatoes or broccoli. Enjoy. Source and Rights: Recipe from the cat.

Ingredients 2 cod loins 3 large potatoes 2 onions 2 garlic cloves oil salt pepper 4 eggs Preparation Dip the cod loins in boiling water with a little salt and cook for at least 15 minutes. Remove the cod and, in the same water where the cod was cooked, cook the potatoes, cut into slices, for 15 minutes. Drain and reserve the water again. Meanwhile, cut the two onions and the garlic into slices. Heat a frying pan with plenty of oil and, when it is very hot, add the onions and garlic, a little salt, and let it cook for about 10 minutes until the onion is soft. Beat the eggs with two tablespoons of the cod cooking water and season with a little salt. Turn on the oven at 180ºC. In a baking dish, put a drizzle of olive oil, half the potato slices, the flaked cod, the onion and cover with the remaining potatoes. Cover with beaten eggs and bake for 20 to 25 minutes. Enjoy! Source and Rights: http://afestadebabette.blogspot.com/2015/01/bacalhau-davo.html

Ingredients 4 eggs 2 cups sugar 1/2 cup. strong coffee 1/2 cup. oil 2 cups wheat flour with yeast 1 c.c. cinnamon powder A pinch of ground cloves The cup capacity is 250 ml. Preparation: Grease a chimney mold, sprinkle with flour and reserve. Turn on the oven at 180ºC. In a bowl, beat the eggs with the sugar until fluffy. Add the oil and coffee, mix well. Add the flour with yeast, cinnamon and cloves. Engage gently. Pour the dough into the mold and bake in a preheated oven at 180º for about 40 minutes, or until you insert a toothpick and it comes out dry. Source and Rights: https://nacozinhadalidia.blogs.sapo.pt/494.html

Ingredients I used: 1/2 boneless chicken, skinned and cut into pieces 1 can (small) of cooked chickpeas 1 medium onion, chopped 2 garlic cloves, grated oil 1 sausage, in slices 1 carrot (small), thinly sliced 1 tablespoon tomato puree 3 peeled tomatoes, cut into small cubes 1 dark beer (30cl) salt and pepper Chopped parsley 1 Knorr chicken bouillon cube elbow putty (I used the kid's) How I did: I sauteed the onion and garlic in olive oil until they started to crackle. I added the chicken, carrots and sausage and let them cook until golden brown, stirring occasionally. I added the peeled tomatoes (with a little of their juice) and the tomato pulp and wrapped it up. Watered with the beer and added the cooked grain (drained). I seasoned with the Knorr cube, salt and pepper, covered the pan and let it cook over low heat for about 15-20 minutes. I added the pasta, a little water and let the pasta cook. Once ready, sprinkle with chopped parsley and serve immediately, accompanied by a salad of lettuce, cherry tomatoes and walnuts, seasoned with fleur de sel, olive oil, yogurt sauce for salads and a wonderful vinaigrette sauce flavored with mustard and honey. Source and Rights: http://bonspetiscos.blogspot.com/2011/02/guisado-de-frango-com-grao-linguica-e.html

Ingredients: 3 pork steaks, cut into strips garlic powder salt and pepper 50 g of margarine (I used Cowboy with garlic) 2 dl of cream 1 tablespoon mustard 1 teaspoon(s) soy sauce 1 tablespoon port or Madeira wine garlic and parsley mixture (dried) Preparation: A few hours before, I seasoned the meat with salt, pepper, soy sauce and garlic powder. In a frying pan, melt the margarine, add the meat and let it cook. When the meat started to become tender, I added the cream, the mustard, a little more soy sauce, the wine (I used Madeira) and sprinkled with the garlic and parsley mixture. I let it cook a little longer until the sauce thickened. Adjusted the seasoning and served with white rice. Source and Rights: http://bonspetiscos.blogspot.com/2011/11/tirinhas-de-porco-com-molho-de-mostarda.html

Ingredients: - 1 turkey leg (I used only the couto) - 3 teaspoons chili powder - 1 tsp coarse salt (I used sea salt) - 6 + 2 garlic cloves - 1 teaspoon of 'Pure Africa' from Quinta d'avó (optional) - 2 bay leaves - 1 teaspoon dried thyme - 3 quinces - 3 sweet potatoes - 6 white potatoes - 3 medium onions - olive oil and salt qb - 150 g of white wine Preparation: In a mortar, mix and crush the chili powder, 1 teaspoon of coarse salt, the bay leaf, 6 cloves of garlic, the spice, the dried thyme and a drizzle of olive oil... Rub the meat well with this mixture. In an oven tray, place the onion cut into quarters (slices), the potatoes and the quinces cut into thick sticks. Place the turkey in the center of the roasting pan. Distribute two sliced ​​cloves of garlic over the potatoes and quinces. Season with a little salt to taste. Drizzle with white wine and an abundant drizzle of olive oil. Take to preheated oven at 180º about 2 hours or until cooked. Source and Rights: http://umapedradesal.blogspot.com/2012/10/peru-marmelos-batata-doce.html

Ingredients: - qb chicken steaks - 2 garlic cloves - 1 bay leaf - 1 tablespoon unsalted butter - 100 ml of bohemian sagres (or other beer) - 100 ml of soy cream (or normal) - 1 teaspoon mustard (preferably with seeds) - olive oil qb - salt qb Preparation: Season the chicken breasts with a little salt. In a non-stick frying pan, place a drizzle of olive oil and the two crushed unpeeled garlic cloves and brown the steaks (the temperature must be very hot so that they are golden on the outside and soft on the inside, just pass them for 2 minutes on each side). Remove and book. Put the butter, the bay leaf, the mustard and the beer and with a spatula, clean the skillet from the meat caramelization residues that give flavor to the sauce. As soon as it boils, let the alcohol evaporate a little (about 1 minute) and add the cream. Season if necessary with a little salt and let it evaporate a little. When the sauce has the consistency you like, serve hot over the chicken steaks. Accompany with fries, sautéed turnip greens or any other side dish of your choice. Source and rights: http://umapedradesal.blogspot.com/2014/06/molho-cervejeira.html

Ingredients Potatoes Cod onions Garlic Grated cheese Preparation Bake the potatoes with skin 15 min. Let it cool and remove the skin. Cut into slices. Soak the cod in a little milk to make it softer. Remove the outer pimples. When frying, dip in flour and egg and fry in a pan with olive oil. Remove to part. Brown the potatoes in the same oil. With the oil left over, fry the sliced ​​onions and sliced ​​garlic. When it is well browned, add a little vinegar. In a pyrex, place the cod pieces and around the potatoes. Place the onion on top. Sprinkle with grated cheese and place in the oven to brown. Remove and decorate with olives. Serve with salad. Source and Rights: http://ensaiosculinarios.blogspot.com/2010/10/bacalhau-dourado.html