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Ingredients: 4 cod steaks 500 g of frozen chestnuts 2 onions 4 garlic cloves 1/2 red chilli 1 small green pepper olive oil q.b. 1 teaspoon coriander powder 1 teaspoon sweet pepper Salt and pepper to taste lemon juice and zest q.b. 1 sprig of fresh parsley Preparation: Place the chestnuts in a pan with water and salt and bring them to a boil, taking care not to let them cook completely as they will finish cooking in the oven. Cut 2 onions into slices and heat them in a frying pan with a generous amount of olive oil. When they soften, add the sliced ​​garlic, the pepper cut into strips and the chili pepper in thin slices without seeds. Season with salt, pepper, coriander powder, paprika and lemon juice and zest to taste. Let it simmer over low heat and add a sprig of chopped parsley. Dry the cod well with the help of a kitchen towel and place it on an oven tray. If you think it is still going to release a lot of water, it is better to put it in the oven for a few minutes with a drizzle of olive oil to release it. Otherwise, place the pre-cooked chestnuts around the codfish and cover everything with the prepared onion sauce. Take it to the preheated oven at 200º for about 15 to 20 minutes, depending on the size of your slices, and serve sprinkled with fresh parsley. To go with it, I made turnip greens, but you can and accompany with other vegetables to taste. Source and Rights: http://pitadasdecoisasboas.blogspot.com/2016/02/bacalhau-no-forno-com-castanhas.html

Ingredients: 6 pieces of hake 1 red onion 6 delights of the sea 12 broccoli florets 3 ripe tomatoes white wine q.b. olive oil q.b. 3 cloves of garlic Oregano and dried parsley Salt and pepper to taste Preparation: Cut the onion into half moons and chop the garlic. Then, sauté them in a large frying pan or casserole dish with a drizzle of olive oil. When the onion becomes soft, add the tomatoes cut into small cubes and stir until they soften. Refresh with white wine and season with salt, pepper, oregano and dried parsley. Distribute the hake pieces on top of the stew and do the same with the broccoli florets. Let it cook over a low heat and turn the fish slices and broccoli so that they cook on both sides. Rectify the seasonings and finally add the delicacies of the sea. A few minutes later turn off the stove. Serve still hot and sprinkled with chopped parsley. Source and Rights: http://pitadasdecoisasboas.blogspot.com/2014/09/tranches-de-pescada-com-delicias-do-mar.html

Ingredients: 2 cod fillets 8 small potatoes 1 onion cut into thin half moons 3 minced garlic cloves olive oil q.b. 1/2 bunch of turnip greens 2 whole garlic cloves 1 thread of olive oil 1 alheira Preparation: Put water in a pan, let it boil and put the cod and cook for 10 minutes and do the same with the sprouts. Place the potatoes and the sausage on separate trays and bake in the oven, preheated to 220ºC, for about 40 minutes. Remove and knead slightly (with a small punch). Alheira is ready in approximately 20 minutes. Remove the skin and slightly break up the stuffing with a fork, reserve. In a frying pan, put a drizzle of olive oil and 2 cloves of garlic and mix the turnip greens to sauté. On a tray, place a layer of turnip greens underneath, in the center the cod slices surrounded by the potatoes (spread some sand of salt over these). Cover with onion and garlic. Drizzle generously with olive oil. Place in the oven for about 10 minutes so that the oil boils and takes on the flavor of the garlic and onion. Remove, put the other sausage and take it to the oven for another 5 minutes. Source and Rights:http://deliciasdamoni.blogspot.com/2012/06/bacalhau-em-cama-de-grelos-e-crosta-de.html

Ingredients for 12 units: 300 g of flour 1 tablespoon powdered yeast 1 teaspoon powdered ginger salt 100 g of sugar 2 eggs 1.5 dl of milk 2 tablespoons of honey 80 g of softened margarine 2 pears Preparation: Turn on the oven and set it to 200°C Place the flour, yeast, ginger, a pinch of salt and sugar in a bowl, mix everything and make a hole in the middle. Crack the eggs into another bowl and break them up with a wire rod. Add the milk, honey and margarine, which was previously microwaved to soften and mix everything very well. Peel the pears and chop them into small pieces. Add the egg mixture to the flour and stir with a wooden spoon until the dough is well combined. Add the pear pieces and mix well. Place the paper or aluminum molds on an oven tray and distribute the dough among the molds. Place in the oven for about 30 minutes. Source and Rights: http://acozinhadatianita.blogspot.com/2008/09/queques-de-pra-com-gengibre.html

Ingredients : 6 Beef Burgers 6 Slices of Cheddar Cheese 1 package of Onion Soup (I advise you to use only 1/2 package so it doesn't get too salty) 200 ml of cream 1 dl of white wine Preparation Place the burgers on a baking tray. Place a slice of cheese on top of each. Mix the contents of the soup packet with the cream and wine. Pour the mixture over the hamburgers and place in the oven, preheated to 180ºC, for 15 minutes (until golden - if you like the meat well done, lower the oven temperature to cook better). Source and rights: http://umacasanonorte.blogspot.com/2009/01/hamburgueres-no-forno-com-sopa-de.html

Ingredients: 1 kg of squid salt Curry powder 5 Cloves of Garlic Oil Margarine 2 tablespoons of Lemon Juice Parsley Preparation Wash and clean the squid very well (even when they say they are clean, they need a little more "cleaning"). Separate the tentacles and cut each squid into 3 pieces. Season with salt and curry. Reserve. Sauté the coarsely chopped garlic with olive oil and margarine. When the garlic is golden, add the lemon juice and the squid and cook over medium heat. After 5 minutes, add the chopped parsley and cook for another 10 minutes over a higher heat. Served with boiled potatoes. Source and Rights: http://umacasanonorte.blogspot.com/2010/01/lulas-com-alho.html

Ingredients (3 people) 3 beef steaks 1 streaky (you can use 3 slices of bacon or ham) 5 cloves of garlic Oil Butter White wine blonde salt Pepper Preparation Season the steaks with salt, pepper, bay leaf and garlic cloves and set aside. In a frying pan add the oil and butter and the bacon (bacon or ham) cook slowly until cooked. Remove and book. Now add the steaks with the garlic and bay leaf and cook slowly on both sides. Add the white wine and cook until the alcohol evaporates. Accompanied with french fries and olives. Source and Rights: Cat's original recipe.

Ingredients - A cuttlefish weighing approximately two kilos, clean and skinless; – A bay leaf; - Salt; – A piece of Piripiri, dry and whole; – Five cloves of minced garlic; – Juice of a large lemon or a lemon and a half if it is small; – Black pepper in grain, freshly ground; – White pepper powder; - Cornflour; – Oil and olive oil in equal amounts, to fry the cuttlefish; How to prepare: – Place the clean cuttlefish in a pan with water (just enough to cover the cuttlefish), salt, bay leaf and chilli and let it boil for exactly 15 minutes; – Drain the cuttlefish and let it cool; – Once cold, cut the cuttlefish into strips and season with salt, peppercorns, freshly ground, minced garlic and lemon juice; – Let it marinate for at least two hours, so that it takes on the taste; For the Fry: – Mix a teaspoon of ground white pepper with a cup of corn flour and place it on a plate; – Dip the cuttlefish in flour and fry until golden brown; – Serve with rice and beans and lemon wedges. Source http://chocoflito.blogspot.com/p/intresses.html

Ingredients Purchased pizza base (you can make the base with flour, baker's yeast, water and salt) 150g Sliced ​​Bacon 400 g grated cheese 150 g fresh mushrooms Tomato sauce (homemade or store-bought pizza sauce is a little more expensive) oregano Preparation Simple delicious and much cheaper than the purchase. Stretch the dough to your liking on a sheet of parchment paper, have the tomato sauce filling the dough and filling the edges well. Add a layer of grated cheese to fill the entire base and place the sliced ​​bacon on top. To finish, have the remaining cheese and chopped mushrooms. Bake at 160 170 G on the grill with heat from above and below, using the oven and taste between 20 to 25 minutes. Enjoy. Source and Rights: Original cat recipe

For little ones who don't want to eat vegetables, try it. Ingredients 1 large can of poultry sausages 200 g fresh mushrooms 500G broccoli Butter salt Pepper Preparation Cut the sausages into small pieces and place them in a frying pan (or wok) with only butter and let them brown slowly. Remove the sausages and place the finely chopped mushrooms and the broccoli into small pieces to sauté better, add a little salt and pepper, cover and let it cook slowly, check the state of cooking of the broccoli and keep stirring and stirring. When you realize that the broccoli are good, add the sausages, wrap and serve. You can add other and varied vegetables. Source and rights: Cat's original recipe.

Ingredients 2 Chicken Breasts 1 large chopped onion 5 cloves of garlic Butter / Olive oil fresh mushrooms Tomato sauce. Pepper salt Thyme Preparation The secret for this dish to be delicious is to make it over a very low heat. In a pan, put olive oil or butter and the finely chopped garlic and onion and sauté until translucent, then add the mushrooms and cook for 10 to 15 minutes over low heat for the mushrooms to release their liquid. Add the chicken breasts cut to taste, the smaller the more flavor they will take, also adding the salt, pepper and thyme, let it cook for 5 minutes, mix and add the tomato sauce and let it cook for another 5 to 10 minutes, at this point the garlic and onions must have formed a delicious sauce with the tomato sauce and the liquids from the mushrooms and meat. Serve with rice and peas. Enjoy. Source and Rights: Cat Recipe .

Ingredients: 1 pack of hake loins; ½ lemon; 2 tablespoons of white wine; 2 garlic cloves; Oil; 1 tablespoon (soup) Maizena flour; 1 bunch of coriander; Salt and black pepper. Preparation: Season the hake loins, still frozen, with the lemon juice, salt and pepper. Let thaw. In a mixing bowl add the garlic with the coriander, a little salt and a drizzle of olive oil and blend. Heat a little olive oil and add the garlic and coriander paste. Stir and let it brown. Mix the flour with a little cold water and add to the mixture. Then add the tenderloins and cook over a low heat. Sprinkle with the wine. If the sauce thickens too much, sprinkle with a little water. When the loins are cooked, remove and drizzle with a few drops of lemon juice. Pique more coriander over the loins. Serve with mashed potatoes and slices of fried bread. (I accompanied it with boiled new potatoes with skin). Source and rights: http://umcantinhonacozinha.blogspot.com/2007/02/lombos-de-pescada-de-coentrada.html