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Ingredients - 5 peaches in syrup or fresh - 1 sheet of puff pastry - 1/2 cup of sugar - Q.b Cinnamon - 1 cup powdered sugar - 2 tbsp milk - 1 c. Vanilla essence tea How to make We cut the peaches into thin slices and reserve them. Place the shortcrust pastry in a tartlet, place parchment paper and grains inside (or something else that weighs it down) and bake for 15 minutes at a temperature of 150°C. After taking it out of the oven, let the dough cool down a little and then we start by placing the peach slices in the shape of a flower (or in any other way you want), starting by controlling the dough, make it tight to get a design prettier. When the mold is complete, place the sugar and cinnamon on top. We put it in the oven at 200°c for 15 minutes, if the tart is not shiny and soft, leave it a little longer. In a bowl put the powdered sugar, milk and vanilla essence and mix well. Once the pie is ready water with the mixture. Source and rights: https://imperiosabores.blogspot.com/2017/11/tarte-fresca-de-pessegos.html

Ingredients 1 turkey leg salt pepper 2 onions 2 bay leaves 1kg potatoes 4 cloves of garlic 1c. paprika tea 1 c. saffron tea 1 dl olive oil 1 lemon 1 sprig of parsley Preparation Cook the turkey leg in water with salt, pepper, 1 whole onion and the bay leaf for 45 minutes. Cut the potatoes and the remaining onion into wedges and the garlic into slices. Season with salt, pepper and place on the oven tray. Add the turkey leg. Season with paprika and saffron. Drizzle with olive oil and bake in the oven at 200º for 30 minutes. Drizzle occasionally with the sauce itself. At the end water the meat with the juice of half the lemon. Sprinkle with chopped parsley. Serve decorated with the remaining lemon cut into slices. I served the meat with potatoes and vegetables sautéed in soy sauce. Source and Rights: http://ensaiosculinarios.blogspot.com/2010/01/perna-de-peru-padeiro.html

Ingredients: - 1 shortcrust pastry base - 2 eggs - Zest and juice of 2 lemons - 150g of brown sugar - 70g white sugar - 375 ml thick cream - 300g dry grated coconut How to make: This recipe is very easy, first heat the oven to 190ºC. Place the eggs in a bowl, the lemon zest and the sugar, beat for 1 minute, carefully incorporate the thick cream and only then the lemon juice and finally the grated coconut. Place the dough in a greased baking dish with very little butter and bake for 5 minutes, then remove from the oven and spread the filling evenly over the base. Bake for about 40 minutes or until firm and golden. Remove from the oven and let it cool a little, to decorate put icing sugar on top, but little! Source and Rights: https://imperiosabores.blogspot.com/2017/12/tarte-de-coco-e-limao.html

Ingredients: 2 pieces of cod, preferably the tallest one to be able to chip 2 onions 3 cloves of garlic 1 bay leaf salt and olive oil q.b. 1,200 kg of potatoes nutmeg butter and milk q.b. 1 wet greens 2 egg yolks. Preparation: Put the potatoes to cook seasoned with salt and separately in another pan also cook the cod. Meanwhile, arrange the turnip greens, wash them very well and cook them. After the cod is cooked, remove it so it can flake off and set aside. In a pan, sauté the two sliced ​​onions, add the bay leaf and the garlic cloves and add the codfish, stirring well so that everything is well mixed, switch off. Now that the potatoes are cooked, drain the water, pass them through the pass-vite and puree with the butter, milk and nutmeg. On a baking tray, place the cod, then the drained turnip greens and the puree on top, not forgetting to brush with the egg yolks to brown. Enjoy. Source and Rights: https://pelacozinha.blogs.sapo.pt/empadao-de-bacalhau-com-grelos-37060

Ingredients: 1 kg of cleaned squid salt and pepper q.b. garlic powder q.b. 1 lemon 100 g of butter 2 c. olive oil soup 1 fish broth chopped coriander q.s. Preparation: Season the squids with salt, pepper and garlic powder. Grill on a very hot plate. Meanwhile, place the lemon juice and zest, olive oil, butter and fish broth in a small saucepan. Let it boil a little. Add the chopped coriander and water the squid with this sauce. Source and Rights: http://obolinhodesabado.blogspot.com/2014/02/lulas-grelhadas-com-molho-de-manteiga.html

Ingredients 1kg Gizzards 2 onions 0.5dl Olive oil 4 garlic 1 medium beer 1 Branch – Chopped Coriander and/or Parsley 1 Can – Peeled Tomato 1 Spoon (Tea) Sweet Pepper 1 Spoon (Coffee) Cumin Spicy salt Preparation: 1.Place the gizzards in a pan with cold water, on the heat until it starts to boil. Remove from heat and rinse under cold water. Clean the gizzards, wash and let them drain. 2.Peel the onions and garlic. Finely chop everything. 3.Take a pan to the heat with the oil, and let it heat up, add the garlic and onions. Let it cook until the onion turns golden. 4. Now add the gizzards, chopped tomatoes with the sauce, peppers, cumin and beer. Season with salt and pepper, mix and cook covered over low heat. (minimum 30 minutes) 5.Check if they are stewed and rectify the seasoning. If necessary add a little water and let it continue until they are soft. 6.Serve with chopped parsley/coriander. Source and Rights: http://receitasdeculinariaparatodos.blogspot.com/2017/10/tapas-portuguesa-moelas-picantes.html

Ingredients 2 Cod fillets, previously soaked 1 Jar – Roasted Peppers 3 garlic 1.5dl Olive Oil 2 Spoon (Soup) Vinegar 1 or 2 tomatoes 1 branch – Parsley Pepper salt Preparation 1.Remove the skin and bones from the cod and shred it. Reserve. 2.Drain the peppers, clean and cut into strips. Lay in a bowl. 3.Add the codfish and chopped garlic to the bowl. 4. Season with salt and pepper. 5.Wash with the oil and vinegar and mix. 6.Serve sprinkled with chopped parsley and tomato slices. Source and Rights: http://receitasdeculinariaparatodos.blogspot.com/2017/06/tapas-portuguesa.html

Ingredients 1dl water; 1.8l milk; 3 lemon peels; 1 cinnamon dick; 120g vermicelli; 130g sugar; 4 yolks; Cinnamon powder q.b; Preparation Bring the water with the milk, the lemon peels and the cinnamon stick to a boil and bring to a boil. Add the vermicelli and cook, without undoing. Add the sugar and cook for another 3 minutes. Remove from heat and let cool. Remove the peels and cinnamon and add the beaten egg yolks. Take it back to the heat for a few more seconds. Place the vermicelli on a platter and decorate with powdered cinnamon. Source and Rights: http://receitasquotidianas.blogspot.com/2010/07/aletria.html

Ingredients 6 salmon fillets 1 tablespoon mustard 2 minced garlic cloves juice of 1 lemon 2 tablespoons of honey fresh rosemary salt and pepper 3 tbsp olive oil plus a little more for the pan Preparation Season the salmon with salt and pepper. Brush the bottom of a baking dish with olive oil and arrange the fish without overlapping it. Reserve. In a bowl, mix all the other ingredients well and pour over the salmon. Bake for about 30 minutes. Serve with boiled potatoes and vegetables of your choice. Source and rights: http://paoebeldroegas.blogspot.com/2011/12/salmao-no-forno-com-mostarda.html

Ingredients 5 large ripe tomatoes 1 onion 3 cloves of garlic 2 bay leaves salt, pepper and oil eve Alentejo bread 3 or 4 eggs 1 liter of water oregano Preparation In a casserole put the chopped onion and garlic, add the oil, salt and pepper and let it cook a little. Add the peeled tomato in pieces and let it cook until it is practically undone. Add the water, let it boil, add the whole eggs and stir with a spoon so that they break down and cook at the same time. If you prefer poached eggs, proceed in the same way but without stirring. Thinly slice the bread into a terrine or bowl and pour the soup over it. Sprinkle with the oregano and serve immediately. Source and rights: http://paoebeldroegas.blogspot.com/2010/10/sopa-de-tomate-alentejana.html

Ingredients 500 g horse mackerel salt qb pepper to taste Olive oil/oil for frying Preparation Prepare the horse mackerel, remove the guts and rinse them in water to clean them (or buy them already prepared) season with salt and pepper on top and in the place where the guts were, leave for 30 minutes at the end of that time, rinse them in water to remove the salt. horse mackerel will be good with salt and not salted. With very hot oil but on a medium burner so that the horse mackerel are fried on the outside and inside fry the horse mackerel to taste. Serve accompanied with rice and salad. Source and Rights: Cat Recipe.

Ingredients (For 3 people): 8 chicken legs 2 c. ketchup soup 2 c. olive oil soup 120 ml of natural orange juice 1 c. balsamic vinegar soup 1 c. oregano soup 1 clove of garlic salt and pepper q.b. Preparation Start by making some cuts on the chicken legs and season with coarse salt. In a bowl, pour the ketchup, orange juice, balsamic vinegar and stir well. Add the olive oil, oregano, pepper and crushed garlic and stir well again. Cover the chicken legs with this marinade and let it rest in the cold (ideally a few hours, although I couldn't wait much longer). Put the chicken legs in the oven for about 20 minutes. Serve with basmati rice and a green salad. Source and Rights: https://mefrancesca.blogspot.com/2015/04/perninhas-de-frango-de-churrasco.html?m=0