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Ingredients 1 chicken 2 Tablespoons of chili paste salt Pepper Water Preparation The recipe is simple and easy to make, just open the barbecue chicken and grease it with the red pepper paste, salt and pepper, pay attention if the red pepper mixture already has salt. It goes to the oven on the grill with a tray underneath with water for the chicken to be crispy and not to be too dry. Right and Source: Cat Recipe.

Ingredients: 1 pork tenderloin 1 rosemary stem 1 large garlic clove oil salt For the vegetables: 1 onion 1 clove garlic 1/2 leek 1/2 cabbage 1 courgette 1 tomato 1 carrot oil salt Preparation: In a mortar, coarsely beat the garlic with the rosemary and a little salt. Add the oil and mix well. Cut the tenderloin and season with the rosemary sauce. Let it rest a little. In the meantime, the vegetables are sorted and washed. In the wok, put a drizzle of olive oil, the sliced ​​onion, the minced garlic and the leek in strips. Brown a little and add the carrot. It gets involved a little and let it cook for 1 or 2 minutes. Then add the cabbage and courgette and mix well. Finally, add the diced tomatoes. Mix well, put the lid on and let the vegetables cook, stirring occasionally. While the vegetables finish stewing, heat the frying pan and grill the tenderloins. Serve immediately. Source and Rights: http://pipocasgourmet.blogspot.com/2011/09/lombinhos-de-porco-grelhados-com.html

Ingredients: 6 clean quails 1 onion 3 cloves of garlic 1 orange 1 dl white port wine 3dl good quality white wine 4 slices of bacon 4 allspice grains 6 grains of black pepper 1 chilli 0.5dl of olive oil salt, paprika, dried thyme and dried rosemary q.s. Make a marinade with the wines, peppers, chilli, thyme and rosemary. Rub the quails with salt and marinate for 4 hours or (better) overnight. After they are marinated, drain them and reserve. Meanwhile, in the baking dish that will go into the oven, make a base of onion cut into thin half-moons and laminated garlic. Wash the orange and cut it into 6 segments without removing the peel. Place these orange segments inside the quails and place them in the roasting pan over the onion and garlic. Sprinkle with a little paprika and drizzle with the olive oil and a third of the marinade. Place the slices of bacon on top of the quails and place in an oven preheated to 150°C. The bacon will brown and release its fat and aromas. It will end up dipped in the sauce that is formed. The roast must be slow, the partridges must be turned, and as it dries, add more marinade until it is refined and ready. Over an hour in the oven. Finally, the orange sections must be soaked in the sauce so that they release their juice and then dispensed together with the bacon slices. Serve, for example, with mashed potato and boiled turnip greens seasoned with a drizzle of olive oil. Drizzle with the sauce which is great! Source and Rights: http://teoriadacor.blogspot.com/2016/12/codornizes-assadas-com-vinho-do-porto-e.html

Ingredients: For 4 People 2 kg of octopus 1 kg of sweet potato 200 g of garlic 150 ml of olive oil 150 ml sherry vinegar or port wine 1 bay leaf Salt (q.b.) Pepper (q.b.) Preparation Cook the octopus in plenty of water for approximately 45 minutes (do not use a pressure cooker). Separately, cook the sweet potato and, also on the stove, over low heat, slowly confit the garlic in abundant olive oil, until they become blond and set aside. Place the already cooked octopus on a baking tray, add the sweet potatoes and drizzle with the olive oil and confit garlic. Season with salt and pepper, add the bay leaf and place in the preheated oven at 160'C for 10 to 15 minutes. Moments before taking it out of the oven (the octopus should be crispy), drizzle with the sherry vinegar. Source and Rights: http://teoriadacor.blogspot.com/2021/01/polvo-no-forno-com-alho-confitado.html

What we will need: 5 eggs 200 grams of Sugar (but you can reduce to 150) Half a cup of Oil 250 grams of Flour (I used Doves Farm Self Raising) 1 teaspoon baking powder, gluten-free 1 Can of Pineapple slices (I used two of the small ones, from Lidl) 1 cup of Ananás Syrup (which comes in the can) Caramel q.b. Hands-on: We separate the yolks from the whites. We beat the egg whites until stiff. We booked. We beat the yolks with the sugar until we get a fluffy and whitish cream. We add half of the pineapple syrup and the oil. We mix. We add the flour with the yeast little by little and incorporate. Gently fold in the whipped egg whites. We spread a hole shape with caramel. Arrange the pineapple slices in the mold (see how in the video) and place the dough on top. Place in the oven at 180ºC (do not preheat) for 40 to 50 minutes or until the toothpick comes out clean. We pricked the cake with a fork and watered it with the remaining syrup. We pass a knife around the mold and unmold it while it is still hot. We serve warm or cold. Enjoy. Source and Rights:http://araparigadoblogaolado.blogspot.com/2018/08/bolo-de-ananas-um-classico-mas-sem.html

Ingredients: 1 onion 3 cloves of garlic 500g minced beef 1/4 red pepper 1/4 green pepper 1/4 yellow pepper 500g of kidney beans 3 fresh chilies 20cl of tomato sauce 10cl of white wine Olive oil (q.b.) Salt and pepper (q.b.) Preparation: Chop the onion and garlic, sautéing them in a pan with olive oil. When they are browned, add the peppers cut into pieces, frying them a little. Then add the white wine, tomato sauce, chillies (finely chopped), salt and pepper. Then add the minced meat, wrapping it well with the vegetables and letting it cook for about 10 minutes. Finally add the beans, mix well with the remaining ingredients and cook for about 5 minutes. It is then ready to serve, it can be eaten as is or with plain white rice. Source and Rights: http://apaladarte.blogspot.com/2013/05/chilli-de-carne.html

Ingredients: 500g roe (hake or cod) 1 big onion 1 bunch of chopped coriander olive oil (q.b.) salt and pepper (q.b.) Preparation: The eggs are cooked in salted water for about 15 minutes. Once cooked, drain and let cool completely. When they are cold, remove the skin from the eggs and cut them into slices. Place the roe in a bowl, add the finely chopped onion and coriander, season with olive oil, salt and pepper and it is ready to serve. Source and Rights: http://apaladarte.blogspot.com/2015/07/salada-de-ovas.html

Ingredients: 1 kg. of fava beans 200 gr. of rice 250 gr. streaky cut into squares 250 gr. spare ribs cut into pieces 1 onion 1 clove of garlic 1 carrot 100ml. tomato in syrup 1 bunch of herbs (coriander, parsley and mint) 8 slices of beef chorizo 8 slices of Moorish chorizo salt Oil piri-piri Preparation: Peel the broad beans and cut them in half (lengthwise) and set aside. Prepare the stew with olive oil, onion and minced garlic. Add tomatoes and meat. Season with salt. Peel the carrot and cut it into cubes. Add the carrot to the meat along with the broad beans. Add 3 mugs of boiling water and the aromatic herb sauce. Let it boil for 5/10 minutes. Rectify the salt and add a few drops of piri-piri (to taste). Add the rice and chorizo. Let it cook until the rice is almost cooked. Turn off the stove and let the rice finish cooking, another 2/3 minutes. The rice must be naughty. Source and Rights:http://acozinhadasu.blogspot.com/2012/04/arroz-de-favas.html

Ingredients: 1 can of condensed milk 1 package of 200g grated coconut Preparation: Just mix the condensed milk with the coconut and then (with wet hands) make small balls and bake for about 10 minutes (on parchment paper) and that's it. Source and Rights: http://meudocinhodeleite.blogspot.com/2008/09/bolinhas-de-cco.html

Ingredients: 1 can of condensed milk 1 pack of 200ml cream 3 lemons Start by beating the condensed milk with the juice of three lemons, using a hand blender. Then add the lemon zest and stir again. In a separate bowl, beat the cream until thick. Engage then the two preparations. Pour into a bowl and garnish with a few more lemon zest. Refrigerate for a few hours. Serve very fresh. Enjoy!!! Source and Rights: http://docesdamoranguita.blogspot.com/2011/01/mousse-de-limao.html

Ingredients: 1 can of condensed milk 150g bar chocolate 8 eggs 5 dl of milk 1.5 dl of cream 1 teaspoon cornstarch flour 1 cinnamon stick 1 lemon peel liquid caramel Preparation Caramelize a pudding mold with the liquid caramel and set aside. Heat a pan with condensed milk, milk, lemon peel and cinnamon stick and bring to a boil, stirring occasionally. In a bowl, beat the eggs with the Maizena flour and then add the milk mixture in a stream, stirring constantly. Then pass through a mesh strainer and pour into the mould. Bake in a preheated oven at 180ºC, in a water bath, for 40 minutes. Stick a toothpick to check if it's fully cooked, remove from the oven and let it cool. Place the cream in a saucepan, bring to the boil, remove from the heat and add the chocolate broken into small pieces, stir until creamy and allow to cool slightly. Develop the pudding, drizzle with the chocolate sauce and serve decorated to taste. Enjoy!!! Source and Rights: http://docesdamoranguita.blogspot.com/search?updated-max=2010-03-03T10:00:00Z&max-results=30&start=120&by-date=false

Ingredients: 1 kg of pork loin salt and pepper 1 tablespoon chili paste 2 cloves 4 crushed garlic cloves 2 bay leaves 1 sprig of parsley 3 dl of white wine 2 onions cut into wedges 3 tablespoons of olive oil 1 kg of chestnuts Preparation The day before, season the loin with salt, pepper, red pepper, crushed garlic, some parsley and bay leaves. Prick a clove at each end of the loin. Cover and reserve in the fridge overnight. On the day of preparation, preheat the oven to 190ºC. Transfer the meat to a roasting pan. Drizzle with the wine and add the onion slices. Rub the meat with olive oil and bake for approximately 1 hour at 190ºC. Baste the meat frequently with its own sauce and turn halfway through cooking. Take the frozen chestnuts and let them thaw a little. About 30 minutes after placing the meat to roast, gather the chestnuts around the meat and drizzle them with the same sauce to taste. Let them bake. Thinly slice the loin and place it on a platter. Add the chestnuts around the sliced ​​meat. Serve immediately with a salad. Enjoy!!!! Source and Rights: http://docesdamoranguita.blogspot.com/2010/03/lombo-assado-portuguesa-com-castanhas.html