Recipes - Page 7 of 57 -

Açorda de Bacalhau (Codfish Bread Soup)

February 9, 2014 / No Comments

Açorda is a traditional Portuguese bread soup perfect for the cold winter days. Açordas historically originated as a very popular meal in rural areas. They combine typical Portuguese rustic bread with Mediterranean ingredients like olive oil, cilantro, garlic into a wonderful dish that can be substituted with pretty much any type of meat and always taste delicious.
Açorda de Bacalhau, or codfish bread soup, is a signature Portuguese bread soup that combines cod fish traditionally cooked alongside some garlic flavored mashed bread, eggs and chopped olives. It is a very easy to make dish that can be whipped up in no time and is always sure to impress, especially when serving with some guests.
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Migas à Alentejana

January 5, 2014 / No Comments

Migas is a unique and traditional dish in both Portuguese and Spanish cuisine. Typically served in the morning as a hearty meal, migas combine a savory bread crumb pudding with some type of meat on the side. Migas à Alentejana is the version of the dish coming from southern Portugal in Alentejo and is one of their most traditional foods. It is made with pork on the side and the leftover wheat bread which uses garlic and olive oil as the main flavor components.
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Almond Tart (Tarte de Amêndoa)

December 28, 2013 / 4 Comments

Tarte de Amêndoa, or Almond Tart, is one of the most popular desserts in Portuguese cuisine. It is one of the most simple and easy to make tarts that are just as good as any complicated cake. The smooth flavor of chopped almonds combined with a sweet filling and a flaky crust makes for an unbelievable tart that is always sure to impress. Continue Reading…

Kings Cake (Bolo Rei)

December 25, 2013 / No Comments

Bolo Rei, or Kings Cake, is a traditional Portuguese cake that is typically eaten during Christmas until the Dia de Reis on January 6. It is a staple dessert in any Portuguese home during these holidays. Bolo Rei originates in the Confeitarias of Portugal which had adapted the recipe from French dessert making. The bolo rei has a hole in the center and is baked from a soft, white dough, with raisins, various nuts, and crystallized fruit inside. Bolo Rei is a bit more complicated to make and has quite a few ingredients but the end product is totally worth the effort.
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Stuffed Capon (Capão Recheado)

December 24, 2013 / No Comments

Capão Recheado, or Stuffed Capon, is a signature dish in Portuguese cuisine which contains tenderly cooked capon stuffed with a delicious chestnut filling, and is most traditionally eaten during Christmas Eve. Capon is a rooster which has been castrated to improve the quality of the meat. Capon meat is more moist, tender and flavorful than that of a regular rooster or hen. This is a tradition rooted in Roman history and has since become a staple of most European cuisine.
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Poached Meringues (Farofias)

December 21, 2013 / 3 Comments

Farofias are Portuguese poached meringues, a very traditional dessert and one of the more unique creations in Portuguese dessert making. This is a smooth, light, and creamy dessert that is perfect for enjoying during the Christmas season when guests are around. They have a distinct lemon flavor and are dusted with cinnamon powder.
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